National Tandoori Aaloo Matar
Ingredients
Onion sliced 3
Tomatoes chopped 3
Boiled Potatoes cut into medium cubes 4
Green chilies chopped 4
Oil ¼ cup
Peas 1 ½ cup
Cumin seeds 1 tsp
Ginger garlic paste 1 tsp
Salt ½ tsp
National Tandoori Masala 2 tbsp heaped
Coriander leaves chopped 2 tbsp
Method
Heat ¼ cup oil add 1 tsp cumin seeds with 3 sliced onion fry till light golden, add 1 tsp ginger garlic paste with 3 chopped tomatoes, fry well for 10 minutes with ¼ cup water, add ½ tsp salt and 1 ½ cup peas, cook cover for 10 minutes, add 4 boiled potatoes with 2 tbsp tandoori masala, cook on low flame till oil comes on top. Serve garnish with 2 tbsp chopped coriander leaves and 4 chopped green chilies.
Saturday, 22 December 2012
Tiger cake by shireen
Tiger cake
Ingredients
Butter 8 ounces
Caster sugar 8 ounces = 16 tbs
Self raising flour 8 ounces= 16 tbs
Vanilla essence 1 tsp
Eggs 4
Milk ¼ cup
Coco powder 1 tbsp heaped
Water ¼ cup
Ingredients for chocolate icing
Butter 6 ounces
Icing sugar 1 ½ cup
Coco powder 3 tbsp
Cream ¼ cup
Vanilla essence 1 tsp
Method for cake
Beat 8 ounce butter and 8 ounce sugar till light and fluffy add in 1 tsp vanilla essence, gradually add in 1 egg at a time and beat well after each addition of egg till all four eggs have been added, lastly fold in the 8 ounce flour lightly, divide the mixture into two bowls, leave 1 mixture plain and add the dissolved cocoa powder dissolve in ¼ cup water into the second mixture, grease a tube pan, pour white mixture topped with coco mixture again topped with plain mixture, swirl with a knife and bake in a pre heated oven on 180 degrees for 45 minutes. Remove cool cake completely, spread with icing.
Method for icing
Heat 6 ounce butter and 3 tbsp coco till melted, remove from fire add 1 ½ cup icing sugar and ¼ cup cream beat till thick and spreadable, cool in fridge, remove and beat till spreading consistency.
note For self raising flour, mix 1 tsp baking powder in 1 cup flour
Ingredients
Butter 8 ounces
Caster sugar 8 ounces = 16 tbs
Self raising flour 8 ounces= 16 tbs
Vanilla essence 1 tsp
Eggs 4
Milk ¼ cup
Coco powder 1 tbsp heaped
Water ¼ cup
Ingredients for chocolate icing
Butter 6 ounces
Icing sugar 1 ½ cup
Coco powder 3 tbsp
Cream ¼ cup
Vanilla essence 1 tsp
Method for cake
Beat 8 ounce butter and 8 ounce sugar till light and fluffy add in 1 tsp vanilla essence, gradually add in 1 egg at a time and beat well after each addition of egg till all four eggs have been added, lastly fold in the 8 ounce flour lightly, divide the mixture into two bowls, leave 1 mixture plain and add the dissolved cocoa powder dissolve in ¼ cup water into the second mixture, grease a tube pan, pour white mixture topped with coco mixture again topped with plain mixture, swirl with a knife and bake in a pre heated oven on 180 degrees for 45 minutes. Remove cool cake completely, spread with icing.
Method for icing
Heat 6 ounce butter and 3 tbsp coco till melted, remove from fire add 1 ½ cup icing sugar and ¼ cup cream beat till thick and spreadable, cool in fridge, remove and beat till spreading consistency.
note For self raising flour, mix 1 tsp baking powder in 1 cup flour
plain cake by shireen
plain cake
Ingredients
Butter 8 ounce(use unsalted butter its bestfor baking.8 ounce of butter =200gm=8tbsp)
Sugar 8 ounce(8 ounce sugar is 16tbsp leveled )
Flour 6 ounce(6 ounce of flour is 12 tbsp slightly )
Baking powder 2 tsp
Vanilla essence 1 tsp
Eggs 2
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour and baking powder. Pour mixture in a greased 8 inches round tins. And bake for 30 minutes on 180 degrees. Remove and cool cake.
Ingredients
Butter 8 ounce(use unsalted butter its bestfor baking.8 ounce of butter =200gm=8tbsp)
Sugar 8 ounce(8 ounce sugar is 16tbsp leveled )
Flour 6 ounce(6 ounce of flour is 12 tbsp slightly )
Baking powder 2 tsp
Vanilla essence 1 tsp
Eggs 2
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour and baking powder. Pour mixture in a greased 8 inches round tins. And bake for 30 minutes on 180 degrees. Remove and cool cake.
LEMON POUND CAKE /Lemon Pound Cake Muffins by shireen
LEMON POUND CAKE / Lemon Pound Cake Muffins
Ingredients
Eggs 2
Caster sugar 1 cup
Butter ½ cup softened
Sour cream ½ cup
Flour 1 ¾ cup
Vanilla essence 1 tsp
Salt ¼ tsp
Baking soda ¼ tsp
Ingredients for glaze
Icing sugar 1 cup
Lemon juice 2 tbsp
Method
In a large mixing bowl beat ½ cup softened butter and 1 cup sugar with 1 tsp vanilla essence. Add in it 2 eggs 1 at a time, beating well alternating with sieved flour, baking soda and salt mixture. Also fold in ½ cup sour cream, fill muffin tray ¾th full bake on 190 degree C for 20 minutes. Cool for 5 minutes remove on a wire rack, drizzle with glaze. Serve warm.
Method for Glaze
Mix together 1 cup icing sugar and 2 tbsp lemon juice, drizzle over muffins.
instead of 1/2 cup sour cream add 1/2 cup yogurt plus 1/2 teaspoon baking soda daal ke rakh dein for 15 minutes then add in recipe (note dont put baking powder instead of soda!! its not the same)
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Ingredients
Eggs 2
Caster sugar 1 cup
Butter ½ cup softened
Sour cream ½ cup
Flour 1 ¾ cup
Vanilla essence 1 tsp
Salt ¼ tsp
Baking soda ¼ tsp
Ingredients for glaze
Icing sugar 1 cup
Lemon juice 2 tbsp
Method
In a large mixing bowl beat ½ cup softened butter and 1 cup sugar with 1 tsp vanilla essence. Add in it 2 eggs 1 at a time, beating well alternating with sieved flour, baking soda and salt mixture. Also fold in ½ cup sour cream, fill muffin tray ¾th full bake on 190 degree C for 20 minutes. Cool for 5 minutes remove on a wire rack, drizzle with glaze. Serve warm.
Method for Glaze
Mix together 1 cup icing sugar and 2 tbsp lemon juice, drizzle over muffins.
instead of 1/2 cup sour cream add 1/2 cup yogurt plus 1/2 teaspoon baking soda daal ke rakh dein for 15 minutes then add in recipe (note dont put baking powder instead of soda!! its not the same)
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Friday, 21 December 2012
Black Walnut Cake
Make Black Walnut Cake
Cake is a very delicious dessert which we can use in birthdays and many special occasions like Christmas etc. This cake is made of special distinct flavor of black walnuts.
Ingredients
• 11/2cup butter
• 1 cup shortening
• 4 cups sugar
• 6 eggs
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoon ground cinnamon
• 11/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup chopped black walnuts
Directions
1. Mix together butter and sugar until light. Beat the eggs and mixing just until the yellow part disappears.
2. Add flour, baking powder, and cinnamon; stir into the creamed mixture with the milk alternately.
3. Add vanilla and Walnuts
4. Baking time various according to oven. ( appox. 50 min)
5. Black Walnut Cake is ready.
Read more: How to Make Black Walnut Cake ? | How to Do Things in India | Indian How to Articles and Videos | HowIndia.com
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Cake is a very delicious dessert which we can use in birthdays and many special occasions like Christmas etc. This cake is made of special distinct flavor of black walnuts.
Ingredients
• 11/2cup butter
• 1 cup shortening
• 4 cups sugar
• 6 eggs
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoon ground cinnamon
• 11/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup chopped black walnuts
Directions
1. Mix together butter and sugar until light. Beat the eggs and mixing just until the yellow part disappears.
2. Add flour, baking powder, and cinnamon; stir into the creamed mixture with the milk alternately.
3. Add vanilla and Walnuts
4. Baking time various according to oven. ( appox. 50 min)
5. Black Walnut Cake is ready.
Read more: How to Make Black Walnut Cake ? | How to Do Things in India | Indian How to Articles and Videos | HowIndia.com
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Mithas–e–Guftugu
Mithas–e–Guftugu
Ingredients:
1 tbsp Amul Ghee
1 cup Sevaiyan
1 ½ cup Sugar
2 tbsp Khoya (grated)
½ litre Amul Taaza Milk
3 tbsp India Gate Basmati Rice (washed and ground to a coarse powder)
2 tsp Cardamom powder
6-8 nos Almonds (cut into slivers)
Method:
1. Heat ghee and fry sevaiyan in it till golden brown. Keep aside.
2. Combine ½ cup sugar with just enough water to cover it and cook till a two-string consistency syrup is made. Mix in fried sevaiyan and cook for a few more minutes.
3. In another vessel, combine the khoya with half the milk and ½ cup sugar and cook to make rabri.
4. In a frying pan, combine remaining milk with remaining sugar and ground rice and cook to make firnee. Mix in cardamom powder.
5. In a serving bowl, make a layer of sevaiyan. Top with a layer of rabri, followed by a layer of firnee, topped with almonds. Repeat the process for all serving bowls. Serve chilled.
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Ingredients:
1 tbsp Amul Ghee
1 cup Sevaiyan
1 ½ cup Sugar
2 tbsp Khoya (grated)
½ litre Amul Taaza Milk
3 tbsp India Gate Basmati Rice (washed and ground to a coarse powder)
2 tsp Cardamom powder
6-8 nos Almonds (cut into slivers)
Method:
1. Heat ghee and fry sevaiyan in it till golden brown. Keep aside.
2. Combine ½ cup sugar with just enough water to cover it and cook till a two-string consistency syrup is made. Mix in fried sevaiyan and cook for a few more minutes.
3. In another vessel, combine the khoya with half the milk and ½ cup sugar and cook to make rabri.
4. In a frying pan, combine remaining milk with remaining sugar and ground rice and cook to make firnee. Mix in cardamom powder.
5. In a serving bowl, make a layer of sevaiyan. Top with a layer of rabri, followed by a layer of firnee, topped with almonds. Repeat the process for all serving bowls. Serve chilled.
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Choco-Orange Delight
Choco-Orange Delight
Ingredients:
1 packet Orange jelly crystals
300 ml Amul Cream
11/2 tsp Lemon zest
1 nos Lemon (juice extracted)
200 gm Chocolate biscuits (crushed)
3 tbsp Cocoa powder
2 tbsp + 1 tsp Amul Butter
3 -4 tbsp Sugar (powdered)
2 tbsp Cashewnuts (finely chopped)
11/2 tsp Maida
1 nos Orange (segments separated)
Method:
1. Heat 1 cup water and dissolve ¾ packet of jelly crystals. Cool and mix in cream. Refrigerate the cream for 5 minutes.
2. Mix lemon zest, lemon juice and 11/2 tbsp sugar into the cooled cream mixture.
3. Combine biscuits with 2 tbsp cocoa, 2 tbsp butter and cashewnuts and press into glasses. Refrigerate for 5 minutes.
4. Pour the orange cream mixture on top of the biscuit mixture and chill till set.
5. Combine 11/2 tbsp sugar with 1 tbsp cocoa, maida and ½ cup water. Cook on a low flame stirring continuously till mixtue thickens, cool a bit and mix in 1 tsp butter. Strain and fill into piping bag.
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Ingredients:
1 packet Orange jelly crystals
300 ml Amul Cream
11/2 tsp Lemon zest
1 nos Lemon (juice extracted)
200 gm Chocolate biscuits (crushed)
3 tbsp Cocoa powder
2 tbsp + 1 tsp Amul Butter
3 -4 tbsp Sugar (powdered)
2 tbsp Cashewnuts (finely chopped)
11/2 tsp Maida
1 nos Orange (segments separated)
Method:
1. Heat 1 cup water and dissolve ¾ packet of jelly crystals. Cool and mix in cream. Refrigerate the cream for 5 minutes.
2. Mix lemon zest, lemon juice and 11/2 tbsp sugar into the cooled cream mixture.
3. Combine biscuits with 2 tbsp cocoa, 2 tbsp butter and cashewnuts and press into glasses. Refrigerate for 5 minutes.
4. Pour the orange cream mixture on top of the biscuit mixture and chill till set.
5. Combine 11/2 tbsp sugar with 1 tbsp cocoa, maida and ½ cup water. Cook on a low flame stirring continuously till mixtue thickens, cool a bit and mix in 1 tsp butter. Strain and fill into piping bag.
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