Fish Tempura
Ingredients
Beckti fish (cut into fingers) ½ kg
Salt ½ tsp
White pepper ½ tsp
Ingredients for Batter
Egg 1
Oil ¼ cup
Baking powder ½ tsp heaped
Corn flour 2 tbsp heaped
Flour 3 tbsp heaped
Chilled water to make batter
Method
Marinate ½ kg fish fingers with ½ tsp salt and ½ tsp white pepper, make a medium consistency batter with 3 tbsp flour, 2 tbsp corn flour, ½ tsp baking powder, 1 egg, ¼ cup oil and chilled water as required, dip the marinated fish in batter, deep fry for 5 minutes till light golden, remove and re fry once again before serving.
Friday, 21 December 2012
Habshi Halwa
Habshi Halwa
Ingredients
Fresh milk (without boiling) 1 Liter
Samnak 2 tbsp
Flour 4 tbsp slightly heaped
Citric acid ¼ tsp heaped
Alum ground ¼ tsp
Sugar ½ cup
Ghee 2 tbsp
Brown color a pinch
Liquid glucose 1 tbsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Method
Put 3 cups of milk in pan, in reaming 1 cup milk add 2 tbsp samnak and 4 tbsp flour, mix well with whisk so no lumps remain, add this mixture to the milk in the pan and keep stirring well continuously with whisk, put this to cook on fire, stirring continuously till it starts boiling on the corners of the pan, in a small bowl mix together ¼ cup water, ¼ tsp citric acid and ¼ tsp alum, mix well, when milk slightly boiling remove pan from flame and add the dissolved mixture of citric acid little by little, wait till it curdles, do not stir if it does not curdled well and water does not comes on surface, in this situation add 1 more pinch of each citric acid and alum mixed in little water, now leave this mixture for 4 hours, add to it 1 tbsp ghee and 2 tbsp sugar, leave it for 4 hours, again put the pan to cook until ½ cup water left and remaining water dries, then add 3 tbsp of more sugar with pinch of brown color and left over 1 tbsp ghee, cook till mixture nearly dry, add ground nutmeg and mace. Also add 1 tbsp liquid glucose, mix well till glucose dissolves, remove in a greased 7 by 7 inches square pan, sprinkle almonds and pistachio on top, leave to set and cut into pieces.
Ingredients
Fresh milk (without boiling) 1 Liter
Samnak 2 tbsp
Flour 4 tbsp slightly heaped
Citric acid ¼ tsp heaped
Alum ground ¼ tsp
Sugar ½ cup
Ghee 2 tbsp
Brown color a pinch
Liquid glucose 1 tbsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Method
Put 3 cups of milk in pan, in reaming 1 cup milk add 2 tbsp samnak and 4 tbsp flour, mix well with whisk so no lumps remain, add this mixture to the milk in the pan and keep stirring well continuously with whisk, put this to cook on fire, stirring continuously till it starts boiling on the corners of the pan, in a small bowl mix together ¼ cup water, ¼ tsp citric acid and ¼ tsp alum, mix well, when milk slightly boiling remove pan from flame and add the dissolved mixture of citric acid little by little, wait till it curdles, do not stir if it does not curdled well and water does not comes on surface, in this situation add 1 more pinch of each citric acid and alum mixed in little water, now leave this mixture for 4 hours, add to it 1 tbsp ghee and 2 tbsp sugar, leave it for 4 hours, again put the pan to cook until ½ cup water left and remaining water dries, then add 3 tbsp of more sugar with pinch of brown color and left over 1 tbsp ghee, cook till mixture nearly dry, add ground nutmeg and mace. Also add 1 tbsp liquid glucose, mix well till glucose dissolves, remove in a greased 7 by 7 inches square pan, sprinkle almonds and pistachio on top, leave to set and cut into pieces.
National Chicken Mince Satay
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.
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.
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.
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