Chocolate Mint Cream Cake
Ingredients for Chocolate Sponge
Egg 4
Cocoa powder 1 ounce
Flour 3 ounce
...Caster sugar 4 ounce
Vanilla essence ½ tsp
Ingredients for Icing
Icing sugar 2 ounces
Fresh cream chilled 12 ounces
Green color few drops
After eight chocolate for decoration
Pepper mint essence ½ tsp
Method for Cake
Beat 4 eggs and 4 ounce sugar till light and fluffy, add ½ tsp vanilla essence and beat well, sieve together 3 ounce flour and 1 ounce cocoa powder and fold in the beaten egg-sugar mixture lightly, pour mixture in two well greased 8 inches pan and bake on 180 degree for 25 minutes, remove and cool.
Method for Icing
Beat chilled 12 ounces cream with 2 ounce icing sugar, ½ tsp essence and few drops of color, top icing in centre of cake sides and top, decorate with swirls of cream and after eight chocolate. Serve chilled.
Friday, 21 December 2012
Jumbo Chocolate Cup Cakes by shireen
Jumbo Chocolate Cup Cakes
Ingredients
Butter 8 ounces
Sugar 8 ounces
Flour 6 ounces
Cocoa powder 2 ounce
Eggs 4
Milk ¼ cup
Vanilla essence 1 tsp heaped
Baking powder 2 ½ tsp
Ingredients for Butter Cream Icing
Butter 4 ounces
Icing sugar 8 ounces
Coffee 1 tsp
Water 1 tbsp
Cocoa powder 3 tbsp
Chocolate grated for decoration
Method
Beat 8 ounces butter and 8 ounces caster sugar till light and creamy, sieve together 6 ounces flour, 2 ounces coco powder and 2 ½ tsp baking powder, keep aside. In beaten butter and sugar mixture, start adding in eggs one at a time alternating with sieved flour and cocoa powder mixture, lastly fold in left over flour mixture. Fold in ¼ cup milk and 1 tsp vanilla essence mix slightly, pour this mixture in to well greased jumbo muffin pan, bake in a pre heated oven on 180 degrees for 25 minutes, remove cool and spread with butter cream icing. Decorate with grated chocolate.
Method for Butter Cream Icing
Beat 4 ounces butter and 8 ounces sugar till light and fluffy, add in 3 tbsp cocoa powder, 1 tsp coffee mixed with water, beat well, and apply on cup cakes, topped with grated chocolate.
Ingredients
Butter 8 ounces
Sugar 8 ounces
Flour 6 ounces
Cocoa powder 2 ounce
Eggs 4
Milk ¼ cup
Vanilla essence 1 tsp heaped
Baking powder 2 ½ tsp
Ingredients for Butter Cream Icing
Butter 4 ounces
Icing sugar 8 ounces
Coffee 1 tsp
Water 1 tbsp
Cocoa powder 3 tbsp
Chocolate grated for decoration
Method
Beat 8 ounces butter and 8 ounces caster sugar till light and creamy, sieve together 6 ounces flour, 2 ounces coco powder and 2 ½ tsp baking powder, keep aside. In beaten butter and sugar mixture, start adding in eggs one at a time alternating with sieved flour and cocoa powder mixture, lastly fold in left over flour mixture. Fold in ¼ cup milk and 1 tsp vanilla essence mix slightly, pour this mixture in to well greased jumbo muffin pan, bake in a pre heated oven on 180 degrees for 25 minutes, remove cool and spread with butter cream icing. Decorate with grated chocolate.
Method for Butter Cream Icing
Beat 4 ounces butter and 8 ounces sugar till light and fluffy, add in 3 tbsp cocoa powder, 1 tsp coffee mixed with water, beat well, and apply on cup cakes, topped with grated chocolate.
Dry Fruit Tart by shireen
Dry Fruit Tart
Ingredients
for Short Crust Base
Egg 1 yolk
Butter 4 ounces
Flour 6 ounces
...Caster sugar 2 ounces
Vanilla essence few drops
Ingredients for Filling
Egg 2
Pistachio chopped 1 tbsp
Walnuts chopped 1 tbsp
Cinnamon ¼ tsp
Raisin 2 tbsp
Orange peeled 2 tbsp
Almonds chopped 2 tbsp
Red Glazed cherries (chopped) 2 tbsp
Green Glazed cherries (chopped) 2 tbsp
Currents 2 tbsp
Jam 3 tbsp
Method for Base
Beat 4 ounce butter with 2 ounce sugar and few drops of vanilla essence till fluffy, add 1 egg yolk, fold in the 6 ounce sieved flour, put mixture on the table and knead with a soft hand to form into dough, sprinkle flour on table and roll the dough, cut with round cutter and spread into tart trays.
Method for Filling
In a bowl, mix together, 2 tbsp raisins, 2 tbsp orange peel, 2 tbsp chopped almonds, 2 tbsp each green and red glazed cherries, 2 tbsp currents, 1 tbsp pistachio and 1 tbsp chopped walnuts, ¼ tsp cinnamon powder and 2 eggs, mix well, put about 1 tbsp full of mixture in the empty tarts, bake on 180 degree for 20 minutes. After it is bake, dip the edges in jam. Garnish with chopped pistachio.
Ingredients
for Short Crust Base
Egg 1 yolk
Butter 4 ounces
Flour 6 ounces
...Caster sugar 2 ounces
Vanilla essence few drops
Ingredients for Filling
Egg 2
Pistachio chopped 1 tbsp
Walnuts chopped 1 tbsp
Cinnamon ¼ tsp
Raisin 2 tbsp
Orange peeled 2 tbsp
Almonds chopped 2 tbsp
Red Glazed cherries (chopped) 2 tbsp
Green Glazed cherries (chopped) 2 tbsp
Currents 2 tbsp
Jam 3 tbsp
Method for Base
Beat 4 ounce butter with 2 ounce sugar and few drops of vanilla essence till fluffy, add 1 egg yolk, fold in the 6 ounce sieved flour, put mixture on the table and knead with a soft hand to form into dough, sprinkle flour on table and roll the dough, cut with round cutter and spread into tart trays.
Method for Filling
In a bowl, mix together, 2 tbsp raisins, 2 tbsp orange peel, 2 tbsp chopped almonds, 2 tbsp each green and red glazed cherries, 2 tbsp currents, 1 tbsp pistachio and 1 tbsp chopped walnuts, ¼ tsp cinnamon powder and 2 eggs, mix well, put about 1 tbsp full of mixture in the empty tarts, bake on 180 degree for 20 minutes. After it is bake, dip the edges in jam. Garnish with chopped pistachio.
Tandoori Club Sandwich
Tandoori Club Sandwich
Ingredients
Bread slices 8
Tomato (cut into slices) 1
Cucumber (cut into slices) 1
Roasted chicken 2 cups
Omelets made with 2 eggs
Mayonnaise ½ cup
Salad leaves as required
Salt ¼ tsp
Black pepper ¾ tsp
Mustard powder ¾ tsp
Ketchup 2 tbsp
Ingredients for Roast Chicken
Chicken breast 2
Ginger garlic paste ½ tsp
National Tandoori Masala 2 tbsp
Yogurt 2 tbsp
Lemon juice 2 tbsp
Method
Chop the 2 cup roasted chicken, slightly mix with ¼ tsp salt, ¾ tsp pepper, ¾ tsp mustard powder, ½ cup mayonnaise and 2 tbsp ketchup, slightly toast 8 bread slices, apply mayonnaise, put prepared chicken mixture, cover with second slice of bread, now put one salad leaves, cucumber slices, tomato slices and a piece of omelets, cover with last 3rd slice of bread. Cut into 4 triangular pieces, fix with tooth picks and serve with fires and Coleslaw salad.
Method for Roast Chicken
Marinate 2 chicken breasts with 2 tbsp national Tandori Masala, ½ tsp ginger garlic paste, 2 tbsp lemon juice, cook marinated chicken in pan with 2 tbsp oil and ½ cup of water till tender, remove cool and shred.
Ingredients
Bread slices 8
Tomato (cut into slices) 1
Cucumber (cut into slices) 1
Roasted chicken 2 cups
Omelets made with 2 eggs
Mayonnaise ½ cup
Salad leaves as required
Salt ¼ tsp
Black pepper ¾ tsp
Mustard powder ¾ tsp
Ketchup 2 tbsp
Ingredients for Roast Chicken
Chicken breast 2
Ginger garlic paste ½ tsp
National Tandoori Masala 2 tbsp
Yogurt 2 tbsp
Lemon juice 2 tbsp
Method
Chop the 2 cup roasted chicken, slightly mix with ¼ tsp salt, ¾ tsp pepper, ¾ tsp mustard powder, ½ cup mayonnaise and 2 tbsp ketchup, slightly toast 8 bread slices, apply mayonnaise, put prepared chicken mixture, cover with second slice of bread, now put one salad leaves, cucumber slices, tomato slices and a piece of omelets, cover with last 3rd slice of bread. Cut into 4 triangular pieces, fix with tooth picks and serve with fires and Coleslaw salad.
Method for Roast Chicken
Marinate 2 chicken breasts with 2 tbsp national Tandori Masala, ½ tsp ginger garlic paste, 2 tbsp lemon juice, cook marinated chicken in pan with 2 tbsp oil and ½ cup of water till tender, remove cool and shred.
Chicken Shashlik with Gravy
Chicken Shashlik with Gravy
Ingredients
Chicken boneless ½ kg cut in cubes
Capsicum 2 cut in square pieces
Tomatoes 2 cut in square pieces
Spring onion bulbs 8
Oil ¼ cup
Chili powder 1 tsp
Garlic paste 1 tsp
Mustard powder 1 tsp
Salt 1 tsp
Wooster sauce 1 tbsp
Soya sauce 1 tbsp
Chili sauce 1 tbsp
Ketchup 4 tbsp
Boiled rice to serve
Ingredients for Chicken Gravy
Chicken breast 3 cut into tiny cubes
Capsicum 1 cut in tiny cubes
Wooster sauce 1 tsp
Soya sauce 1 tsp
Tomato paste 1 tbsp
Chili sauce 1 tbsp
Garlic paste ½ tsp
Mustard powder ½ tsp
Salt ½ tsp
All spice ¼ tsp
Oil 2 tbsp
Ketchup 4 tbsp
Ingredients for BBQ Sauce
Apple grated half
Banana half
White vinegar ½ cup
Ketchup ¼ cup
Salt ½ tsp
Chili sauce 2 tbsp
Sugar 2 tbsp
Method
Marinate ½ kg chicken cubes with 1 tsp salt, 1 tsp chili powder, 1 tsp garlic paste, 1 tsp mustard powder, 1 tbsp Wooster sauce and 1 tbsp soya sauce for 30 minutes, heat 2 tbsp oil, add marinated chicken cubes, cook for 5 minutes, add 1 tbsp chili sauce and 4 tbsp ketchup, cook for another 5 minutes and remove, cool chicken, put on wooden skewers, starting and ending with spring onion bulbs, grill shashlik stick in frying pan for 5 minutes adding Bar B Q sauce while grilling. Remove and keep aside.
Method for Chicken Gravy
Heat 2 tbsp oil, add ½ tsp garlic paste with 3 finely chopped chicken breast cut into cubes, cook for 2 minutes, add in ½ tsp salt, 1 tsp Wooster sauce, 1 tsp soya sauce, ½ tsp mustard powder, 1 tbsp tomato paste, 1 tbsp chili sauce, 4 tbsp ketchup, ¼ tsp all spice and ¼ cup water, cook till chicken tender and thick gravy is left. Lastly add in finely chopped 1 capsicum.
To Serve
Spread boiled rice in a plate, pour chicken gravy on top with shashlik stick, and serve with fries.
Ingredients
Chicken boneless ½ kg cut in cubes
Capsicum 2 cut in square pieces
Tomatoes 2 cut in square pieces
Spring onion bulbs 8
Oil ¼ cup
Chili powder 1 tsp
Garlic paste 1 tsp
Mustard powder 1 tsp
Salt 1 tsp
Wooster sauce 1 tbsp
Soya sauce 1 tbsp
Chili sauce 1 tbsp
Ketchup 4 tbsp
Boiled rice to serve
Ingredients for Chicken Gravy
Chicken breast 3 cut into tiny cubes
Capsicum 1 cut in tiny cubes
Wooster sauce 1 tsp
Soya sauce 1 tsp
Tomato paste 1 tbsp
Chili sauce 1 tbsp
Garlic paste ½ tsp
Mustard powder ½ tsp
Salt ½ tsp
All spice ¼ tsp
Oil 2 tbsp
Ketchup 4 tbsp
Ingredients for BBQ Sauce
Apple grated half
Banana half
White vinegar ½ cup
Ketchup ¼ cup
Salt ½ tsp
Chili sauce 2 tbsp
Sugar 2 tbsp
Method
Marinate ½ kg chicken cubes with 1 tsp salt, 1 tsp chili powder, 1 tsp garlic paste, 1 tsp mustard powder, 1 tbsp Wooster sauce and 1 tbsp soya sauce for 30 minutes, heat 2 tbsp oil, add marinated chicken cubes, cook for 5 minutes, add 1 tbsp chili sauce and 4 tbsp ketchup, cook for another 5 minutes and remove, cool chicken, put on wooden skewers, starting and ending with spring onion bulbs, grill shashlik stick in frying pan for 5 minutes adding Bar B Q sauce while grilling. Remove and keep aside.
Method for Chicken Gravy
Heat 2 tbsp oil, add ½ tsp garlic paste with 3 finely chopped chicken breast cut into cubes, cook for 2 minutes, add in ½ tsp salt, 1 tsp Wooster sauce, 1 tsp soya sauce, ½ tsp mustard powder, 1 tbsp tomato paste, 1 tbsp chili sauce, 4 tbsp ketchup, ¼ tsp all spice and ¼ cup water, cook till chicken tender and thick gravy is left. Lastly add in finely chopped 1 capsicum.
To Serve
Spread boiled rice in a plate, pour chicken gravy on top with shashlik stick, and serve with fries.
Fish Tempura
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.
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.
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.
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