BAALTI CHICKEN
INGREDIENTS:
• Chicken 1 kg 16 peices
• Black pepper powder 1 tsp
• Ginger garlic paste 1 tbsp
• Tomatoes thinly sliced 6 in number
• White cumin whole 1 ½ tsp
• Whole coriander seeds 1 ½ tsp
• Green coriander leaves 1 tbsp
• Green chillies sliced 1 tbsp
• Salt 1 ½ tsp
• Oil ½ cup
METHOD:
Dry roast whole cumin and coriander , and keep aside .Heat oil in a wok , add ginger garlic and bhuno a little , now add chicken , stir around once , add salt and pepper , now add tomatoes and cook covered on medium slow flame , till chicken is tender and tomatoes all are mixed and cooked well , now coarsely grind cumin and coriander , and add lastly , add green chillies , dish out and garnish with coriander leaves.
Friday, 21 December 2012
Viennese Orange Kisses by shireen
Viennese Orange Kisses
Biscuits
7 Tbsp butter - softened
1/2 Cup icing sugar
2 Tbsp orange rind
1 Tbsp cornflour
1 cup Flour
1/2 cup self raising flour
For Orange Cream
2 Tbsp butter
3/4 cup icing sugar
2 Tbsp orange juice
Beat butter with a beater. Add icing sugar and orange rind into the butter and continue beating.
Add self raising flour, corn flour and flour and fold with a spoon or spatula by hand.
The mixture should be soft.
Take and icing bag and place star nozzle on tip. Fill the icing bag with the biscuit mix.
Make medium size cookies by pressing into icing bag and lifting up.
Bake at 180 degrees C for about 12 mins or until lightly browned.
Cool on wire racks.
For orange cream, beat butter with sugar until becomes light - add icing sugar and orange juice while continuing to beat.
Spread this cream on biscuits and sandwich with another biscuit.
Cookies are ready to enjoy.
Biscuits
7 Tbsp butter - softened
1/2 Cup icing sugar
2 Tbsp orange rind
1 Tbsp cornflour
1 cup Flour
1/2 cup self raising flour
For Orange Cream
2 Tbsp butter
3/4 cup icing sugar
2 Tbsp orange juice
Beat butter with a beater. Add icing sugar and orange rind into the butter and continue beating.
Add self raising flour, corn flour and flour and fold with a spoon or spatula by hand.
The mixture should be soft.
Take and icing bag and place star nozzle on tip. Fill the icing bag with the biscuit mix.
Make medium size cookies by pressing into icing bag and lifting up.
Bake at 180 degrees C for about 12 mins or until lightly browned.
Cool on wire racks.
For orange cream, beat butter with sugar until becomes light - add icing sugar and orange juice while continuing to beat.
Spread this cream on biscuits and sandwich with another biscuit.
Cookies are ready to enjoy.
chicken cheese roll
chicken cheese roll
Ingredients for paratha:
Flour 2 cups
Wheat flour ½ cup
Salt ½ tsp... See More
Ghee 2 tbsp
Warm water to knead as required
For filling:
Chicken ½ kg (boneless cubes)
Salt 1 tsp
Chili powder 1 tsp
Ginger garlic 1 tsp
Roasted cumin 1 tsp
White pepper ½ tsp
Yogurt 2 tbsp
Oil 1 tbsp
All spice ½ tsp
Cream 1 tbsp
Ingredients for sauce:
Cream cheese 4 tbsp
White vinegar 4 tbsp
Cream 3 tbsp
Cheddar cheese 4 tbsp
Method:
Mix all together
Method for Paratha:
Sieve together both the flours with salt, add in ghee, and rub lightly. Knead with warm water into medium dough. Leave to rise for an hour covered with a damp napkin. Make into balls; roll ball into a saucer size. Spread with ghee fold as shown. Cook on tawa, adding about 1 tbsp ghee when frying parathas.
Method for chicken:
Marinate chicken cubes with salt, ginger garlic, cumin, all spice, yogurt, cream, chili powder, white pepper and cheese for 30 minutes, put on skewers and bake for 20 minutes on 180 degrees, remove and give dum of coal.
To serve:
Speread parathas with chicken botis add 2 tbsp cheese sauce, roll tightly and serve.
Ingredients for paratha:
Flour 2 cups
Wheat flour ½ cup
Salt ½ tsp... See More
Ghee 2 tbsp
Warm water to knead as required
For filling:
Chicken ½ kg (boneless cubes)
Salt 1 tsp
Chili powder 1 tsp
Ginger garlic 1 tsp
Roasted cumin 1 tsp
White pepper ½ tsp
Yogurt 2 tbsp
Oil 1 tbsp
All spice ½ tsp
Cream 1 tbsp
Ingredients for sauce:
Cream cheese 4 tbsp
White vinegar 4 tbsp
Cream 3 tbsp
Cheddar cheese 4 tbsp
Method:
Mix all together
Method for Paratha:
Sieve together both the flours with salt, add in ghee, and rub lightly. Knead with warm water into medium dough. Leave to rise for an hour covered with a damp napkin. Make into balls; roll ball into a saucer size. Spread with ghee fold as shown. Cook on tawa, adding about 1 tbsp ghee when frying parathas.
Method for chicken:
Marinate chicken cubes with salt, ginger garlic, cumin, all spice, yogurt, cream, chili powder, white pepper and cheese for 30 minutes, put on skewers and bake for 20 minutes on 180 degrees, remove and give dum of coal.
To serve:
Speread parathas with chicken botis add 2 tbsp cheese sauce, roll tightly and serve.
Danda Biryani
Danda Biryani
Ingredients
Mutton bong (cut into big pieces) 1 kg
Cloves 6
Green cardamom 8
...Black pepper 8
Water 4 cups
Yogurt ½ cup
Salt 2 tsp
Ginger chopped 2 tbsp
Garlic chopped 1 ½ tbsp
Ingredients for Rice
Rice (soaked for 30 minutes) 750 gm
Ghee 1 cup
Mint 1 bunch
Coriander leaves ½ bunch
Green chilies 20 small ones
Yogurt 1 ½ cup
Saffron 1 tsp
Kewra water 1 tsp
Ginger Juliennes 1 tbsp
Yellow color ¼ tsp
Mace grinded ¼ tsp
White cumin whole 1 ½ tsp
Method
In a pan put 1 kg mutton bong with 4 cups water, 2 tbsp chopped ginger, 1 ½ tbsp chopped garlic, ½ cup yogurt, 6 cloves, 8 green cardamom, 8 black pepper, 2 tsp salt and cook till tender and 1 cup stock left, now shift the meat to the corner of the pan and make a hollow in the centre. Mix ¼ tsp yellow color in 1-1/2 cup yogurt and spread on the mutton pieces only, add 1 ½ tsp white cumin seeds, ¼ tsp mace powder, 20 green chilies, 1 bunch mint chopped, ½ bunch chopped coriander leaves and 1 tbsp ginger Juliennes. Now put the boiled rice in hollow portion first and then spread rice on mutton to cover the meat well, cover and simmer for 15 minutes, when steam start to come out add the ghee and water mixture 1 cup saved from the boiled rice. Then add 1 tsp crushed saffron and 1 tsp kewra mixture, simmer for 15 minutes, mix biryani well and serve.
Ingredients
Mutton bong (cut into big pieces) 1 kg
Cloves 6
Green cardamom 8
...Black pepper 8
Water 4 cups
Yogurt ½ cup
Salt 2 tsp
Ginger chopped 2 tbsp
Garlic chopped 1 ½ tbsp
Ingredients for Rice
Rice (soaked for 30 minutes) 750 gm
Ghee 1 cup
Mint 1 bunch
Coriander leaves ½ bunch
Green chilies 20 small ones
Yogurt 1 ½ cup
Saffron 1 tsp
Kewra water 1 tsp
Ginger Juliennes 1 tbsp
Yellow color ¼ tsp
Mace grinded ¼ tsp
White cumin whole 1 ½ tsp
Method
In a pan put 1 kg mutton bong with 4 cups water, 2 tbsp chopped ginger, 1 ½ tbsp chopped garlic, ½ cup yogurt, 6 cloves, 8 green cardamom, 8 black pepper, 2 tsp salt and cook till tender and 1 cup stock left, now shift the meat to the corner of the pan and make a hollow in the centre. Mix ¼ tsp yellow color in 1-1/2 cup yogurt and spread on the mutton pieces only, add 1 ½ tsp white cumin seeds, ¼ tsp mace powder, 20 green chilies, 1 bunch mint chopped, ½ bunch chopped coriander leaves and 1 tbsp ginger Juliennes. Now put the boiled rice in hollow portion first and then spread rice on mutton to cover the meat well, cover and simmer for 15 minutes, when steam start to come out add the ghee and water mixture 1 cup saved from the boiled rice. Then add 1 tsp crushed saffron and 1 tsp kewra mixture, simmer for 15 minutes, mix biryani well and serve.
Siwayon Ki Kheer
Siwayon Ki Kheer
Ingredients
Milk 1 liter
Sugar ½ cup
Green cardamom ground ½ tsp
...Rose essence ½ tsp
Almonds sliced 2 tbsp
Pistachio sliced 2 tbsp
Coconut sliced 2 tbsp
Tapioca 2 tbsp
Condensed milk 4 tbsp
National Vermicelli 4 tbsp
Method
Boiled 1 liter milk with 2 tbsp Tapioca till tender, add 4 tbsp National Vermicelli, when slightly thick add 2 tbsp sliced almonds, 2 tbsp sliced pistachio, 2 tbsp sliced coconut, ½ tsp rose essence and ½ tsp Green cardamom powder, remove and cool, add 4 tbsp condensed milk and put in refrigerator. Garnish with edible silver foil and serve chilled
Ingredients
Milk 1 liter
Sugar ½ cup
Green cardamom ground ½ tsp
...Rose essence ½ tsp
Almonds sliced 2 tbsp
Pistachio sliced 2 tbsp
Coconut sliced 2 tbsp
Tapioca 2 tbsp
Condensed milk 4 tbsp
National Vermicelli 4 tbsp
Method
Boiled 1 liter milk with 2 tbsp Tapioca till tender, add 4 tbsp National Vermicelli, when slightly thick add 2 tbsp sliced almonds, 2 tbsp sliced pistachio, 2 tbsp sliced coconut, ½ tsp rose essence and ½ tsp Green cardamom powder, remove and cool, add 4 tbsp condensed milk and put in refrigerator. Garnish with edible silver foil and serve chilled
Brownie Pops
Brownie Pops
Ingredients for brownies
Butter 4 ounce
Cocoa powder 4 tbsp
Sugar 1 cup
...Flour ¾ cup
Baking powder ½ tsp
Eggs 2
Ingredients for icing
Chocolate 1 cup
Cream ¾ cup
Method for brownie
Melt 4 ounce butter and add 4 tbsp cocoa powder, keep aside, beat 2 eggs until fluffy, add 1 cup sugar and ¾ cup flour. Also add cocoa and butter mixture. Mix all together lightly, pour mixture in brownie pan and bake in a pre heated oven of No: 4 or 180 degree Centigrade for 20 minutes, remove and cool.
Method for icing
Cook 1 cup chocolate and ¾ cup cream together, dip brownie pops in chocolate, spread in nuts or sugar crystals or any cake decoration.
Ingredients for brownies
Butter 4 ounce
Cocoa powder 4 tbsp
Sugar 1 cup
...Flour ¾ cup
Baking powder ½ tsp
Eggs 2
Ingredients for icing
Chocolate 1 cup
Cream ¾ cup
Method for brownie
Melt 4 ounce butter and add 4 tbsp cocoa powder, keep aside, beat 2 eggs until fluffy, add 1 cup sugar and ¾ cup flour. Also add cocoa and butter mixture. Mix all together lightly, pour mixture in brownie pan and bake in a pre heated oven of No: 4 or 180 degree Centigrade for 20 minutes, remove and cool.
Method for icing
Cook 1 cup chocolate and ¾ cup cream together, dip brownie pops in chocolate, spread in nuts or sugar crystals or any cake decoration.
Sizzling brownie ala mode
Sizzling brownie ala mode
Ingredients for brownie
Eggs 2
Butter 4 ounce
Cooking chocolate 6 ounce
...Flour ½ cup
Sugar ½ cup
Brown sugar ½ cup
Chopped walnuts ½ cup
Baking powder ½ tsp
Vanilla essence ½ tsp
Method
Grease 8/8 inch square pan. Pre heat oven to No. 4 or 350 degree F. sift ½ cup flour and ½ tsp baking powder. Beat 4 ounce butter and sugar till fluffy, beat in the eggs one at a time, until very light, beat ½ tsp vanilla essence and 6 ounce melted chocolate. Fold in the flour until just combines. Stir in ½ cup chopped walnuts; pour the mixture into prepared tin. Bake for 30-35 minutes. Now cool and cut into squares.
Ingredients for sauce
Water 1 tbsp
Vanilla essence ½ tsp
Butter 2 tbsp
Cocoa powder 3 tbsp
Walnuts crushed 2 tbsp
Icing sugar 4 tbsp
Corn syrup 4 tbsp
Fresh cream 2-3 tbsp
Method for sauce
In a pan, put together 1 tbsp Water, ½ tsp Vanilla essence, 2 tbsp Butter, 3 tbsp Cocoa powder, 2 tbsp crushed Walnuts, 4 tbsp icing sugar, 4 tbsp Corn syrup and 2-3 tbsp Fresh cream. Cook for 2 minutes. Heat sizzler plate slightly and brush with oil. Just before serving place 2-3 brownies on the plate, put scoops of vanilla ice cream on each one. Bring this to the table and pour boiling sauce over the ice cream. Make sure that the sizzler plate and the sauce are very hot.
Ingredients for brownie
Eggs 2
Butter 4 ounce
Cooking chocolate 6 ounce
...Flour ½ cup
Sugar ½ cup
Brown sugar ½ cup
Chopped walnuts ½ cup
Baking powder ½ tsp
Vanilla essence ½ tsp
Method
Grease 8/8 inch square pan. Pre heat oven to No. 4 or 350 degree F. sift ½ cup flour and ½ tsp baking powder. Beat 4 ounce butter and sugar till fluffy, beat in the eggs one at a time, until very light, beat ½ tsp vanilla essence and 6 ounce melted chocolate. Fold in the flour until just combines. Stir in ½ cup chopped walnuts; pour the mixture into prepared tin. Bake for 30-35 minutes. Now cool and cut into squares.
Ingredients for sauce
Water 1 tbsp
Vanilla essence ½ tsp
Butter 2 tbsp
Cocoa powder 3 tbsp
Walnuts crushed 2 tbsp
Icing sugar 4 tbsp
Corn syrup 4 tbsp
Fresh cream 2-3 tbsp
Method for sauce
In a pan, put together 1 tbsp Water, ½ tsp Vanilla essence, 2 tbsp Butter, 3 tbsp Cocoa powder, 2 tbsp crushed Walnuts, 4 tbsp icing sugar, 4 tbsp Corn syrup and 2-3 tbsp Fresh cream. Cook for 2 minutes. Heat sizzler plate slightly and brush with oil. Just before serving place 2-3 brownies on the plate, put scoops of vanilla ice cream on each one. Bring this to the table and pour boiling sauce over the ice cream. Make sure that the sizzler plate and the sauce are very hot.
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