basic no bake cheese cake

                                     basic no bake cheese cake

      Ingredients:

      • Philadelphia cream cheese block: 2 x 250 gm

      • Digestive biscuits: 1 large packet

      • Butter melted: 100 gm

      • Thick Cream: 300 ml

      • Lemon juice: 2Tbsp

      • Lemon zest: 1 tsp

      • Sugar : to taste or 1 cup

      Decoration:

      • Chocolate topping sauce(Optional)

      • Chocolate chip (optional)

      • Cocoa powder (optional)

      Method

      • Grind the digestive biscuits in the food processor.

      • Add melted butter to crushed biscuits, mix well

      • Press into bottom of 9" (23 cm) spring-form pan evenly. Chill crust thoroughly in the refrigerator.

      • Beat the thick cream until soft peaks are formed & set aside.

      • Cut the cream cheese block into cubes & start beating, adding in sugar little by little, until it becomes a smooth mixture without any lumps.

      • Add in lemon juice & lemon zest (optional).

      • Add in the beaten thick cream into the cheese mixture & fold it with a metal spoon or spatula.

      • Pour the mixture on to the prepared base…

      • Dust with cocoa powder or sprinkle chocolate chip,, or with chocolate sauce

      • Refrigerate the prepared cake until it is well set or at least few hours.

      • Enjoy

      Option2. You can beat the thick cream, cream cheese & sugar together

Chicken Kachi Biryani

                                          Chicken Kachi Biryani


Ingredients

Chicken 1 kg

Yogurt 1 cup

Chili Powder 2 tsp

All spice powder 1 ½ tsp

Salt 1 ½ tsp

Ginger Garlic Paste 2 tsp

Brown Onion 1 cup

Milk ½ cup

Saffron ½ tsp

Kewra water 1 tsp

Potatoes 3

Coriander leaves chopped ½ cup

Mint leaves ½ cup

Green Chili 6

Rice ½ kg

Whole spices mixed

Salt 3 tbsp

Method

1. Soak rice for 30 minutes. Boil in water with 3 tbsp salt and whole spices till half done

2. Drain and keep aside.

3. Marinate Chicken with yogurt, ginger garlic paste, chili powder, salt all spice powder half quantity of brown onion, half quantity of oil and green chili for 1 hour.

4. In a pan spread the chicken mixture, then top with chopped coriander and mint leaves. Then top with boiled rice, remaining brown onion oil, milk and saffron and kewra. Cover and cook on low flame for 45 min

Devilled Sandwiches

                                    Devilled Sandwiches


        2 hot dog buns

      2 chicken breasts (boiled and shredded)

      1 capsicum (cubed)

      1 tin of sweet corn

      White sauce

      Grated cheddar cheese

      Ketchup

      For white sauce:

      Melt 2 tbsp butter in a pan. When it melts, add 2 tbsp plain flour in it. Mix it well. Then add half tsp salt, half tsp pepper, half tsp mustard powder and half of a chicken stick cube or half cup of chicken stock. Also add half cup of milk. Continuously stir it.

      Note: When you boil and shred the chicken breasts, mix green masala (2 small chopped green chillies and some corriander) in it.

      Method:

      When you have prepared the white sauce, add the shredded chicken in it. Mix one cubed capsicum, and a tin of sweet corn. Mix it well. Cut the hot dog buns into 2. Apply this chicken mixture on the hot dog slices. Add grated cheddar cheese to it. Then make designs on it with ketchup or pour ketchup on it from the top. Put it in the oven for 5 minutes or until the cheese melts!!!

    

Strawberry crumbles gateau by shireen

                                  Strawberry crumbles gateau

      Ingredients for sponge:

      Eggs 4

      Flour 4 ounce

      Caster sugar 4 ounce

      Baking powder 1 tsp

      Strawberry essence ½ tsp

      Red color few drops

      Ingredients for crumble:

      Sugar 6 ounce

      Almonds 4 tbsp

      Ingredients for topping:

      Fresh cream 16 ounces

      Fresh strawberries 8 ounces

      Sugar syrup ½ cup

      Method for cake:

      Beat eggs very well, gradually add in sugar, and add essence color.

      Sift flour and baking powder; fold in the mixture very lightly.

      Pour into greased 2 ….9 inches round tin and bake for 30 minutes in a pre heated oven for 30 minutes.

      Cut the cake in layers soak with sugar syrup spread with whipped cream crumble and strawberries, again repeat layers till all have been used cover top and sides of cake with cream and crumble decorate with piped cream and strawberries


     note method for crumble.  just hav to put granulated sugar or castor sugar in saucepan,the sugar will melt. if u r still unsure then add only 1 tbsp water. melt it then add almond put on greased tray when it has harden then broken into  pieces


      hey , could anyone plz tell me that can i use canned strawberries or pineapples for the gateaux?

    

     peach or pineapple can be used to replace strawberries. She used her preserved strawberries, which can be same as canned strawberries because strawberries of the season are sour and it will change the taste of the cake

Chicken Acharee masala

                   Chicken Acharee masala

  Ingredients

      Chicken 1kg

      Lemon juice 5tbsp

      Green chili 6

      Ginger garlic paste 1 tbsp

      Chili powder 2 tsp

      Turmeric powder 1/2 tsp

      White cumin whole 2 tsp

      Salt 1-½ tsp

      Ani seeds 1 tsp

      Fenugreek seeds ½ tsp

      Onion seeds 1 tsp

      Coriander seeds 2 tsp

      Oil ½ cup

      Method

      Coarsely grind the aniseeds, fenugreek seeds, onion seeds and coriander seeds. Keep aside after grinding.

      In a bowl add the chicken ,salt and lemon juice and marinate for 30 minutes

      In a large pan heat oil and add ginger garlic paste, chili powder and turmeric .Add a quarter cup water and sauté .

      Add in the marinated chicken and fry for 5 minutes.Now add the whole green chillies and all ground seeds

      Cover and leave it to cook for 20 minutes till chicken is tendered and the oil forms a separate layer on top.

CHICKEN CASSEROLE

                          CHICKEN CASSEROLE

Ingredient:

      Boneless chicken ½ kg, sliced

      Onions 2 tbsp, chopped

      Garlic paste 1 tsp

      Capsicum 1, sliced

      Oregano leaves 1 tsp

      Black pepper 1 tsp, leveled

      Chili powder 1 tsp

      Mustard powder 1 tsp

      Flour 2 tbsp, heaped

      Ketchup ½ cup

      White sauce 2-½ cups

      Worcester sauce 2 tbsp

      Pasta 1-½ cup, boiled

      Egg head boiled 2

      Oil ¼ cup

      Water 2 cups

      For topping:

      Grated cheddar cheese 1 cup

      Egg 2 beaten

      Fresh bread crumbs 1 cup

      White sauce:

      Salt ½ tsp

      Pepper ½ tsp

      Mustard powder ½ tsp

      Butter 2 tbsp

      Stock cube ½

      Flour 3 tbsp, heaped

      Milk 1-½ cup

      Water 1 cup

      Method for white sauce:

      1. Heat butter, add flour & seasoning, sauté for 1 minutes, remove from fire.

      2. Add milk, water & chicken powder & cook till thick.

      Method for casserole:

      1. Heat oil, fry onion transparent.

      2. Add garlic paste, add chicken & sauté for 5 minutes.

      3. Than add flour, ketchup, seasonings & water, cook for 10 minutes till thick.

      4. Remove mixture in a oven proof dish, add on it boiled pasta, boiled sliced egg, capsicum sliced, oregano leaves.

      5. Spread with white sauce, then grated cheese, beaten egg, bread crumbs, dot with butter.

      6. Bake on no 4 or 180c for ½ am hour. Serve with dinner rolls.
 

Manchurian Chicken

                                       Manchurian Chicken

  Ingredients:

      Chicken (boneless) ½ kg

      Oil ¼ cup

      Salt ½ tsp

      White pepper ½ tsp

      Crushed red chili ½ tsp

      Chinese salt ½ tsp

      Ketchup 4 tbsp

      Vinegar 2 tbsp

      Garlic crushed 1 tsp

      Water 1-1/2 cup

      Corn flour 1 tbsp

      Coriander leaves 2 tbsp

      Green chilies 2(chopped)

      Method:

      1. Ina pan heat oil and fry garlic till light golden

      2. Add chicken and fry for 1 minute

      3. Add all seasonings, ketchup, vinegar and water

      4. When mixture starts boiling add corn flour paste and simmer for 3-4 minutes

      5. Lastly add chopped coriander and green chilies

      6. Serve sizzling hot.