Fried AAlo Aur Baingan ki Sabzi
Ingredients
Potato 250 gm
Brinjal 250 gm
Tomato 250 gm
Red chili powder 1 tsp
Turmeric ½ tsp
Mustard seeds ½ tsp
Fennel seeds 1 tsp
Onion seeds ½ tsp
Curry leaves 6
Green chilies 6
Green Coriander 2 tbsp
Salt ½ tsp
Oil ½ cup
Method
Cut Potato, Tomato, and Brinjal. Heat ½ Cup oil. Fry potato and brinjal.... Now take it out of pan. Put green chilies in pan and fry. Now add 6 curry leaves, ½ tsp onion seeds, ½ tsp mustard seeds, ½ tsp salt, ½ tsp turmeric powder, 1 tsp fennel seeds and 1 tsp red chili powder.fry for 1 minute. Now add in fried potatoes and brinjal. Mix well. Cook for 10 minutes more, when potatoes and brinjal tender turn the flame off and add fresh coriander.
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Wednesday, 19 December 2012
Lava Cake
Lava Cake
bake at 350 degrees Fahrenheit or 180 C for 10 – 15 minutes.But melt chocolate, In a double boiler.
Ingredients
Flour 1-1/2 cup
Milk ½ cup
Castor Sugar 1-1/2 cup
Eggs 4
Baking Powder 2 tsp
Vanilla Essence ½ tsp
Coco Powder 4 tbsp
Salt ¼ tsp
Cream 1 packet
Butter 200 gm
Dark Chocolate (Chopped) 300 gm
Method
Beat Butter and sugar, when it Creamy, add in eggs and beat again. Add salt, vanilla essence, flour, baking powder ...and cream. Now fold it. Divide the mixture into two parts; add milk and coco powder in one part. Put donut cutter in a mould. Pour chocolate mixture on slides. Put chopped dark chocolate in centre and pour the coco powder mixture. Take the donut cutter out. Bake it in microwave oven for 10 minutes.
bake at 350 degrees Fahrenheit or 180 C for 10 – 15 minutes.But melt chocolate, In a double boiler.
Ingredients
Flour 1-1/2 cup
Milk ½ cup
Castor Sugar 1-1/2 cup
Eggs 4
Baking Powder 2 tsp
Vanilla Essence ½ tsp
Coco Powder 4 tbsp
Salt ¼ tsp
Cream 1 packet
Butter 200 gm
Dark Chocolate (Chopped) 300 gm
Method
Beat Butter and sugar, when it Creamy, add in eggs and beat again. Add salt, vanilla essence, flour, baking powder ...and cream. Now fold it. Divide the mixture into two parts; add milk and coco powder in one part. Put donut cutter in a mould. Pour chocolate mixture on slides. Put chopped dark chocolate in centre and pour the coco powder mixture. Take the donut cutter out. Bake it in microwave oven for 10 minutes.
Lemon Sponge Pudding by rida
Lemon Sponge Pudding
Ingredients
Butter 100gm
Sugar 100gm
Flour 100gm
Baking powder 2tsp
Lemon Shells 1tsp
Lemon essence 1/2 tsp
Ingredients for topping
Lemon juice 2 tbsp
Sugar 4 tbsp
Egg yolk 2
Butter 50 gm
Lemon essence ...2 drops
Food color a pinch
Method
Beat 100 gm butter and 100 gm sugar. Add 100 gm flour, 2 eggs, 2 tsp baking powder, 1/2 tsp lemon essence, 1 tsp lemon shells. Beat well. Pour this mixture in a baking tray. Bkae for 25 minutes on 150 degree.
Method for Topping
Boil water in a pan. I n another pan put 2 tbsp lemon juice, 2 egg yolks, 50 gm butter, 2 drops lemon essence ans a pinch foood color. cook it in double boiler. When it thickens, pour it on lemon cake.
Ingredients
Butter 100gm
Sugar 100gm
Flour 100gm
Baking powder 2tsp
Lemon Shells 1tsp
Lemon essence 1/2 tsp
Ingredients for topping
Lemon juice 2 tbsp
Sugar 4 tbsp
Egg yolk 2
Butter 50 gm
Lemon essence ...2 drops
Food color a pinch
Method
Beat 100 gm butter and 100 gm sugar. Add 100 gm flour, 2 eggs, 2 tsp baking powder, 1/2 tsp lemon essence, 1 tsp lemon shells. Beat well. Pour this mixture in a baking tray. Bkae for 25 minutes on 150 degree.
Method for Topping
Boil water in a pan. I n another pan put 2 tbsp lemon juice, 2 egg yolks, 50 gm butter, 2 drops lemon essence ans a pinch foood color. cook it in double boiler. When it thickens, pour it on lemon cake.
Coconut Custard Squares shireen
Coconut Custard Squares
Ingredients
Coconut milk powder 1 cup
Regular Milk 1 cup
Sugar 6 tbsp
...Corn flour 4 tbsp heaped
Green Cardamom powder ½ tsp heaped
Hot water 1 cup
Ingredients for Batter
Corn flour 4 tbsp heaped
Flour 4 tbsp heaped
Baking powder 2 tsp leveled
Water to make batter
Method
In a pan mix together 1 cup coconut milk powder with 1 cup hot water, 1 cup regular milk, 6 tbsp sugar, 4 tbsp corn flour and ½ tsp green cardamom powder, mix well and cook till thick, stirring continuously, set in a greased tray for 1 hour, cut into squares, dip in prepared batter and deep fry. Then roll immediately in desiccated coconut and serve.
Method for Batter
In a bowl, mix together 4 tbsp corn flour, 4 tbsp flour, 2 tsp baking powder and make into thick batter with water as required.
Ingredients
Coconut milk powder 1 cup
Regular Milk 1 cup
Sugar 6 tbsp
...Corn flour 4 tbsp heaped
Green Cardamom powder ½ tsp heaped
Hot water 1 cup
Ingredients for Batter
Corn flour 4 tbsp heaped
Flour 4 tbsp heaped
Baking powder 2 tsp leveled
Water to make batter
Method
In a pan mix together 1 cup coconut milk powder with 1 cup hot water, 1 cup regular milk, 6 tbsp sugar, 4 tbsp corn flour and ½ tsp green cardamom powder, mix well and cook till thick, stirring continuously, set in a greased tray for 1 hour, cut into squares, dip in prepared batter and deep fry. Then roll immediately in desiccated coconut and serve.
Method for Batter
In a bowl, mix together 4 tbsp corn flour, 4 tbsp flour, 2 tsp baking powder and make into thick batter with water as required.
cupcakes by Muneeze Khalid
cake
Here you go -
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
...
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
ICING -
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days .
Here you go -
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
...
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
ICING -
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days .
Steam Chicken by rida
Steam Chicken
Ingredients
Chicken Whole 1
Cumin (roasted) 1 tbsp
Onion (fried and Grinded) 1 cup
Ginger garlic paste 1 tbsp
Lemon juice ½ cup
Salt 1 tsp
Red chili powder 1 tsp
All spice powder 1 tsp
Tamarind pulp 2 tbsp
Potato 1
Tomatoes 2
Green chilies 4
Onion 2
Oil 2 tbsp
Method
Wash 1 whole chicken well. Mark cuts on it. In a bowl mix together 1 tbsp roasted Cumin, 1 cup fried and grinded Onion, 1 tbsp Ginger garlic paste, ½ cup Lemon juice, 1 tsp Salt, 1 tsp Red chili powder, 1 tsp All spice powder, Tamarind pulp 2 tbsp and make a paste. Marinate chicken with the paste for 2 hours.
Cut 1 potato, 2 tomatoes, 4 green chilies and 2 onions into four pieces of each. In a pan, boil water. Put a strainer on it. Now put marinated chicken with vegetable cubes in the strainer. Cover and cook for 30 minutes each from both the sides. When chicken is tender serve with steamed vegetables and Chutney.
Ingredients
Chicken Whole 1
Cumin (roasted) 1 tbsp
Onion (fried and Grinded) 1 cup
Ginger garlic paste 1 tbsp
Lemon juice ½ cup
Salt 1 tsp
Red chili powder 1 tsp
All spice powder 1 tsp
Tamarind pulp 2 tbsp
Potato 1
Tomatoes 2
Green chilies 4
Onion 2
Oil 2 tbsp
Method
Wash 1 whole chicken well. Mark cuts on it. In a bowl mix together 1 tbsp roasted Cumin, 1 cup fried and grinded Onion, 1 tbsp Ginger garlic paste, ½ cup Lemon juice, 1 tsp Salt, 1 tsp Red chili powder, 1 tsp All spice powder, Tamarind pulp 2 tbsp and make a paste. Marinate chicken with the paste for 2 hours.
Cut 1 potato, 2 tomatoes, 4 green chilies and 2 onions into four pieces of each. In a pan, boil water. Put a strainer on it. Now put marinated chicken with vegetable cubes in the strainer. Cover and cook for 30 minutes each from both the sides. When chicken is tender serve with steamed vegetables and Chutney.
Tikka Handi by rida
Tikka Handi
Ingredients
Chicken Boneless (cut into cubes) ½ kg
Bar B Q sauce 2 tbsp
Tomato Ketchup 2 tbsp
Crushed Red Chili 1 tsp
Green chili paste 2 tbsp
Cumin (roasted) 2 tsp
All spice powder 1 tsp
Ginger garlic paste 2 tsp
Oil 2 tbsp
Ingredients for Masala
Yogurt 1 cup
Butter 2 tbsp
Green chilies chopped 4
Salt according to taste
Lemon sliced 1
Method
Marinate ½ kg chicken cubes with 2 tbsp Bar B Q sauce, 2 tbsp Tomato Ketchup, 1 tsp Crushed Red Chili, 2 tbsp Green chili paste , 2 tsp roasted Cumin, 1 tsp All spice powder, 2 tsp Ginger garlic paste and 2 tbsp Oil. Put the marinated chicken in an ovenproof dish and bake on 200 degrees for 30 minutes.
Method for Masala
In a bowl mix together 1 cup Yogurt, 4 chopped Green chilies and Salt according to taste. Now heat well an earthen pot, add 2 tbsp Butter, now add yogurt mixture. Put chicken pieces on top. Garnish with lemon slices and serve.
Ingredients
Chicken Boneless (cut into cubes) ½ kg
Bar B Q sauce 2 tbsp
Tomato Ketchup 2 tbsp
Crushed Red Chili 1 tsp
Green chili paste 2 tbsp
Cumin (roasted) 2 tsp
All spice powder 1 tsp
Ginger garlic paste 2 tsp
Oil 2 tbsp
Ingredients for Masala
Yogurt 1 cup
Butter 2 tbsp
Green chilies chopped 4
Salt according to taste
Lemon sliced 1
Method
Marinate ½ kg chicken cubes with 2 tbsp Bar B Q sauce, 2 tbsp Tomato Ketchup, 1 tsp Crushed Red Chili, 2 tbsp Green chili paste , 2 tsp roasted Cumin, 1 tsp All spice powder, 2 tsp Ginger garlic paste and 2 tbsp Oil. Put the marinated chicken in an ovenproof dish and bake on 200 degrees for 30 minutes.
Method for Masala
In a bowl mix together 1 cup Yogurt, 4 chopped Green chilies and Salt according to taste. Now heat well an earthen pot, add 2 tbsp Butter, now add yogurt mixture. Put chicken pieces on top. Garnish with lemon slices and serve.
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