National Chicken Mince Satay
Ingredients
Chicken Mince 250 gm
Egg (beaten) half
Capsicum very finely chopped ½ cup
Garlic paste 1 tsp
Onion finely chopped 2 tbsp
National Seekh Kabab Masala 2 tbsp heaped
Corn flour 4 tbsp
Oil for shallow frying
Method
Squeeze out water from 250gm mince, mix in half beaten egg, 1 tsp garlic paste, ½ cup capsicum, 2 tbsp finely chopped onion and 2 tbsp National Seekh Kabab Masala, mix well, make small balls, flatten a ball on wooden skewers don’t make it too broad, press Satay on the 3 tbsp corn flour to coat both the sides, heat ¼ cup oil in non stick pan, pan fry 2 to 3 satay till light golden about 7 to 8 minutes. Serve with National Ketchup.
Friday, 21 December 2012
Churmy kay Laddu
Churmy kay Laddu
Ingredients
Wheat flour ½ kg
Semolina 250 gm
Ghee ¾ cup
...Lukewarm water to knead
Gond (fried & crushed with hand) 1 ½ cup
Almonds ground ½ cup
Pistachio ground ½ cup
Caster sugar 1 cup leveled
Poppy seeds 1 tbsp
Melted ghee 2 cups
Green cardamom ground 2 tsp
Ground nutmeg ½ tsp
Ground mace ½ tsp
Method
Mix together ½ kg wheat flour and 250 gm semolina, add in ¾ cup ghee, mix slightly and knead to smooth dough with lukewarm water, keep aside for 1 hour, made into muthias, deep fry on slow flame for 15 minutes till light golden. Remove, cool and chopparise, add to it 1 ½ cup fried & crushed gond, ½ cup ground almonds, ½ cup pistachio, 1 cup caster sugar, 1 tbsp poppy seeds, 2 tsp ground green cardamom, ½ tsp ground nutmeg, ½ tsp ground mace and 2 cups melted ghee. Mix all well, make into round balls and roll in desiccated coconut.
Ingredients
Wheat flour ½ kg
Semolina 250 gm
Ghee ¾ cup
...Lukewarm water to knead
Gond (fried & crushed with hand) 1 ½ cup
Almonds ground ½ cup
Pistachio ground ½ cup
Caster sugar 1 cup leveled
Poppy seeds 1 tbsp
Melted ghee 2 cups
Green cardamom ground 2 tsp
Ground nutmeg ½ tsp
Ground mace ½ tsp
Method
Mix together ½ kg wheat flour and 250 gm semolina, add in ¾ cup ghee, mix slightly and knead to smooth dough with lukewarm water, keep aside for 1 hour, made into muthias, deep fry on slow flame for 15 minutes till light golden. Remove, cool and chopparise, add to it 1 ½ cup fried & crushed gond, ½ cup ground almonds, ½ cup pistachio, 1 cup caster sugar, 1 tbsp poppy seeds, 2 tsp ground green cardamom, ½ tsp ground nutmeg, ½ tsp ground mace and 2 cups melted ghee. Mix all well, make into round balls and roll in desiccated coconut.
Lemon Oat Meal Cookies
Lemon Oat Meal Cookies
Ingredients
Butter 8 ounces
Egg yolk 1
Sugar 1 ¼ cup
Flour 1 1/3 cup
Oats 1 1/3 cup
Lemon peeled 1 tsp
Lemon essence ¼ tsp
Cream cheese 3 tbsp heaped
Salt a pinch
Ingredients for topping
Egg 1
Flaked almonds ½ cup
Sugar as required
Method
Beat 8 ounces butter, 3 tbsp cream cheese and 1 ¼ cup sugar until light and fluffy, add in the 1 egg yolk, ¼ tsp lemon peeled and ¼ tsp lemon essence, combine the 1-1/3 cup flour, 1-1/3 oats and pinch of salt, gradually add to the cream mixture and mix well, drop by table spoons 2 inches apart onto greased baking sheet, brush with beaten egg, sprinkle with sugar, topped with ½ cup flaked almonds, bake on no.4 180 degree C for 15 minutes till lightly brown. Remove on wire rack.
Ingredients
Butter 8 ounces
Egg yolk 1
Sugar 1 ¼ cup
Flour 1 1/3 cup
Oats 1 1/3 cup
Lemon peeled 1 tsp
Lemon essence ¼ tsp
Cream cheese 3 tbsp heaped
Salt a pinch
Ingredients for topping
Egg 1
Flaked almonds ½ cup
Sugar as required
Method
Beat 8 ounces butter, 3 tbsp cream cheese and 1 ¼ cup sugar until light and fluffy, add in the 1 egg yolk, ¼ tsp lemon peeled and ¼ tsp lemon essence, combine the 1-1/3 cup flour, 1-1/3 oats and pinch of salt, gradually add to the cream mixture and mix well, drop by table spoons 2 inches apart onto greased baking sheet, brush with beaten egg, sprinkle with sugar, topped with ½ cup flaked almonds, bake on no.4 180 degree C for 15 minutes till lightly brown. Remove on wire rack.
Collates
Collates
Ingredients
Melted chocolate 100 gm
Fresh cream 1/3 cup
Glazed cherries as required
Method
Boil 1/3 cup cream, add 100 gm melted chocolate, keep stirring and refrigerate chocolate mixture until its thick enough to pipe. Pipe mixture into foil cases, put piece of cheery, refrigerate before serving.
Ingredients
Melted chocolate 100 gm
Fresh cream 1/3 cup
Glazed cherries as required
Method
Boil 1/3 cup cream, add 100 gm melted chocolate, keep stirring and refrigerate chocolate mixture until its thick enough to pipe. Pipe mixture into foil cases, put piece of cheery, refrigerate before serving.
Mexican Chili Pizza
Mexican Chili Pizza
Ingredients for Pizza Dough
Flour 8 ounces
Instant yeast 1 ½ tsp heaped
Salt ½ tsp
Sugar 1 tsp
Powder milk 2 tbsp
Salt ½ tsp
Oil 2 tbsp
Egg 1
Ingredients for Filling
Roasted mince 1 cup
Chopped onion 3 tbsp
Sweet corn ½cups
Capsicum chopped 1
Tomato 1 chopped remove seeds
Crushed red pepper 1 tsp
Grated cheddar cheese ¾ cup
Grated mozzarella cheese ¾ cup
Oregano leaves 1 tsp
Olives sliced 2 tbsp
Mushroom sliced 2 tbsp
Pizza sauce 3 tbsp
Ingredients for Pizza Sauce
Tomato blended 4
Tomato paste ½ cup
Oregano leaves ½ tsp
Crushed red pepper 1 tsp
Salt ½ tsp
Orange red color pinch
Oil 2 tbsp
Crushed garlic 1 tsp
Method for Pizza
In a bowl mix together 8 ounce flour, 1 ½ tsp yeast, 1 tsp sugar, 2 tbsp oil, ½ tsp salt, 2 tbsp powder milk and 1 egg, knead into a soft dough with Luke warm water, and leave it in a warm place to rise for ½ hour, put dough in a greased dough cover and leave it to rise for 1 hour, pre heat your oven to 200 degree C, spread pizza dough on 10 inch pizza plate, brush with pizza sauce, sprinkle 2 tbsp cheddar cheese, top with 1 cup mince, 3 tbsp chopped onion, 1 tomato, 1 capsicum, ¾ cup mozzarella cheese, 1 tsp crushed red pepper, 1 tsp oregano, and lastly grated ¾ cup cheddar cheese. Cover and leave it to rise for 30 minutes then bake for 25 minutes until golden.
Method for Pizza Sauce
Blend 4 tomatoes, heat 2 tbsp oil fry 1 tsp crushed garlic till light golden, add in ½ cup tomato paste, cook till boiling add 1 tsp crushed red pepper, ½ tsp salt and pinch of color, cook tills sauce thickens cool and use as required.
Ingredients for Pizza Dough
Flour 8 ounces
Instant yeast 1 ½ tsp heaped
Salt ½ tsp
Sugar 1 tsp
Powder milk 2 tbsp
Salt ½ tsp
Oil 2 tbsp
Egg 1
Ingredients for Filling
Roasted mince 1 cup
Chopped onion 3 tbsp
Sweet corn ½cups
Capsicum chopped 1
Tomato 1 chopped remove seeds
Crushed red pepper 1 tsp
Grated cheddar cheese ¾ cup
Grated mozzarella cheese ¾ cup
Oregano leaves 1 tsp
Olives sliced 2 tbsp
Mushroom sliced 2 tbsp
Pizza sauce 3 tbsp
Ingredients for Pizza Sauce
Tomato blended 4
Tomato paste ½ cup
Oregano leaves ½ tsp
Crushed red pepper 1 tsp
Salt ½ tsp
Orange red color pinch
Oil 2 tbsp
Crushed garlic 1 tsp
Method for Pizza
In a bowl mix together 8 ounce flour, 1 ½ tsp yeast, 1 tsp sugar, 2 tbsp oil, ½ tsp salt, 2 tbsp powder milk and 1 egg, knead into a soft dough with Luke warm water, and leave it in a warm place to rise for ½ hour, put dough in a greased dough cover and leave it to rise for 1 hour, pre heat your oven to 200 degree C, spread pizza dough on 10 inch pizza plate, brush with pizza sauce, sprinkle 2 tbsp cheddar cheese, top with 1 cup mince, 3 tbsp chopped onion, 1 tomato, 1 capsicum, ¾ cup mozzarella cheese, 1 tsp crushed red pepper, 1 tsp oregano, and lastly grated ¾ cup cheddar cheese. Cover and leave it to rise for 30 minutes then bake for 25 minutes until golden.
Method for Pizza Sauce
Blend 4 tomatoes, heat 2 tbsp oil fry 1 tsp crushed garlic till light golden, add in ½ cup tomato paste, cook till boiling add 1 tsp crushed red pepper, ½ tsp salt and pinch of color, cook tills sauce thickens cool and use as required.
Zafrani Caramel Pudding
Zafrani Caramel Pudding
Ingredients
Milk 4 cups
Eggs 4
Rusk 4
Saffron ½ tsp crushed
Sugar 8 tbsp
Ingredients for Caramel
Sugar 5 tbsp
Method
Melt 5 tbsp sugar for caramel till light golden, add in a pan and leave to set for 10 minutes, soak 4 Rusk in 4 cups of milk for 10 minutes, add in it 8 tbsp sugar, put mixture in blender with 4 eggs, blend for 1 minute, put mixture in a pan with set caramel, sprinkle ½ tsp crushed saffron on top, put pan over a pan of water cover and cook over fire for 35 to 40 minutes on medium flame, be careful water should not go inside. Remove cool over night, over turn and serve chilled.
Ingredients
Milk 4 cups
Eggs 4
Rusk 4
Saffron ½ tsp crushed
Sugar 8 tbsp
Ingredients for Caramel
Sugar 5 tbsp
Method
Melt 5 tbsp sugar for caramel till light golden, add in a pan and leave to set for 10 minutes, soak 4 Rusk in 4 cups of milk for 10 minutes, add in it 8 tbsp sugar, put mixture in blender with 4 eggs, blend for 1 minute, put mixture in a pan with set caramel, sprinkle ½ tsp crushed saffron on top, put pan over a pan of water cover and cook over fire for 35 to 40 minutes on medium flame, be careful water should not go inside. Remove cool over night, over turn and serve chilled.
Cherry Almonds Chews
Cherry Almonds Chews
Butter ½ cup
Caster sugar ½ cup
Egg 1
Flaked coconut 1 cup
Chopped almonds ¼ cup
Flour 1 ¼ cup
Cherries (Cut into halves) as required
Almonds essence ¼ tsp
Baking soda ½ tsp
Salt ½ tsp
Method
In a large bowl beat ½ cup butter and both the sugar until light and fluffy, add 1 egg beat well, add ¼ tsp essence, sieve together, 1 ¼ cup flour, ½ tsp baking soda and ½ tsp salt, gradually add to the cream mixture and mix well mix in 1 cup flaked coconut and ¼ cup almonds, drop by cookies scoop 2 inches apart onto lightly greased baking tray, place a cheery half in a centre of each, bake for 15 minutes on 180 degree C until lightly brown, remove to wire rack to cool.
Butter ½ cup
Caster sugar ½ cup
Egg 1
Flaked coconut 1 cup
Chopped almonds ¼ cup
Flour 1 ¼ cup
Cherries (Cut into halves) as required
Almonds essence ¼ tsp
Baking soda ½ tsp
Salt ½ tsp
Method
In a large bowl beat ½ cup butter and both the sugar until light and fluffy, add 1 egg beat well, add ¼ tsp essence, sieve together, 1 ¼ cup flour, ½ tsp baking soda and ½ tsp salt, gradually add to the cream mixture and mix well mix in 1 cup flaked coconut and ¼ cup almonds, drop by cookies scoop 2 inches apart onto lightly greased baking tray, place a cheery half in a centre of each, bake for 15 minutes on 180 degree C until lightly brown, remove to wire rack to cool.
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