Gulab jamun delight
Ingredients
Gulab jamun 200 gm (gulab jamuns redimate:5 pieces)
Milk 1 cup
Eggs 3
Cardamom powder ½ tsp
Almonds pistachio sliced 2 tbsp
Bread 1 slice made into crumbs
Method
In a blender add gulab jamun, milk, eggs, cardamom powder, almonds and pistachio sliced and bread slice, blend all together for 2 minute pour in a oven proof dish, topped with almonds and pista, bake in a pre heated oven till set for 25minutes served warm.
Saturday, 22 December 2012
Baked Chicken & Herb Sauce by shireen
Baked Chicken & Herb Sauce
Ingredients
Boneless chicken
(Cut into 1 inch pieces and flattened) ½ kg
Carrots sliced diagonally 1
Egg 1 beaten
Capsicum sliced 1
Mushroom sliced 4
Cream ½ cup
Bread crumbs ½ cup
Cheddar cheese grated ½ cup
Water ¼ cup
Mixed herbs 1 tsp
Black pepper ½ tsp + ½ tsp
Salt ½ tsp + ½ tsp
Corn flour 1 tbsp
Garlic paste 1 tsp + 1 tsp
Lemon juice 2 tbsp
Ketchup 2 tbsp
Oil 3 tbsp
Method
Marinate ½ kg chicken with ½ tsp salt, ½ tsp black pepper, 1 tsp garlic paste and 2 tbsp lemon juice, Heat 2 tbsp oil in a wok, fry 1 tsp garlic paste for 1 minute, add marinated chicken and fry for 5 minutes, add 4 sliced mushrooms, 1 sliced carrot, 1 sliced capsicum, with ½ tsp salt, ½ tsp pepper, 1 tsp mixed herbs and 2 tbsp ketchup, now add ½ cup water, ½ cup cream and thicken with corn flour paste, remove chicken in an oven proof dish, topped with ½ cup bread crumbs, 1 beaten egg, ½ cup grated cheese and bake for 10 minutes till cheese melts.
Ingredients
Boneless chicken
(Cut into 1 inch pieces and flattened) ½ kg
Carrots sliced diagonally 1
Egg 1 beaten
Capsicum sliced 1
Mushroom sliced 4
Cream ½ cup
Bread crumbs ½ cup
Cheddar cheese grated ½ cup
Water ¼ cup
Mixed herbs 1 tsp
Black pepper ½ tsp + ½ tsp
Salt ½ tsp + ½ tsp
Corn flour 1 tbsp
Garlic paste 1 tsp + 1 tsp
Lemon juice 2 tbsp
Ketchup 2 tbsp
Oil 3 tbsp
Method
Marinate ½ kg chicken with ½ tsp salt, ½ tsp black pepper, 1 tsp garlic paste and 2 tbsp lemon juice, Heat 2 tbsp oil in a wok, fry 1 tsp garlic paste for 1 minute, add marinated chicken and fry for 5 minutes, add 4 sliced mushrooms, 1 sliced carrot, 1 sliced capsicum, with ½ tsp salt, ½ tsp pepper, 1 tsp mixed herbs and 2 tbsp ketchup, now add ½ cup water, ½ cup cream and thicken with corn flour paste, remove chicken in an oven proof dish, topped with ½ cup bread crumbs, 1 beaten egg, ½ cup grated cheese and bake for 10 minutes till cheese melts.
cake pops( cake lollipops)
cake pops( cake lollipops)
make the cake of your choice and then crumble it and add filling of your choice cream cheese , whipped cream , strawberry jam chocolate melted , ganache etc , make balls , set them in fridge and when set , melt chocolate let it cool slightly and dip in them using 2 forks , put them in a tray lined with butter paper and allow them to set in fridge top with colored , sprinkles , coconut , grated chocolate , MnMs and nuts
for more info check www.bakerella.com
make the cake of your choice and then crumble it and add filling of your choice cream cheese , whipped cream , strawberry jam chocolate melted , ganache etc , make balls , set them in fridge and when set , melt chocolate let it cool slightly and dip in them using 2 forks , put them in a tray lined with butter paper and allow them to set in fridge top with colored , sprinkles , coconut , grated chocolate , MnMs and nuts
for more info check www.bakerella.com
BUTTER CREAM ICING for cup cakes icing by shireen
BUTTER CREAM ICING
Ingredients:
• 1/2 cup solid vegetable shortening / crisco
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk
Makes: About 3 cups of icing.
instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
note VEGETABLE SHORTENING can replace it by extra butter. or margarine can be used but it salty
butter is not as gud as margarine
Ingredients:
• 1/2 cup solid vegetable shortening / crisco
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk
Makes: About 3 cups of icing.
instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
note VEGETABLE SHORTENING can replace it by extra butter. or margarine can be used but it salty
butter is not as gud as margarine
Blondie’s by shireen
Blondie’s
Ingredients
Eggs 2
Brown sugar 3 ounce
Caster sugar 3 ounce
Butter 5 ounces
Self raising flour 5 ounce
Vanilla essence 1 tsp
Ingredients for topping
Walnuts chopped 2 tbsp
Almonds chopped 2 tbsp
Chocolate chips 4 tbsp
Method
Cook the 3 ounce brown sugar and the 5 ounce butter in a pan on very gentle heat until sugar dissolves, remove and cool, mix in the eggs 1 at a time, add in 1 tsp essence vanilla, fold in the 5 ounce self raising flour, divide the mixture between paper cases, sprinkle the topping over, press lightly, bake in the centre of the oven for 20 minutes on 190 degrees, remove and cool on wire rack.
note for self raising flour
In a large mixing bowl, measure 6 cups of flour.
Add 3 tablespoons baking powder.
Add 1 tablespoon salt.
Either sift together or mix with a wire whisk until well combined.
Can be stored in airtight container for months.
Tips:
Measure self-rising flour like regular flour.
Keep all dry goods in airtight containers to avoid moisture and infestation
/////////////////////////////////////////////////
to make self-rising flour if you don't have any on hand.
Ingredients:
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
Preparation:
Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour.
Makes 1 pound of self-rising flour
Ingredients
Eggs 2
Brown sugar 3 ounce
Caster sugar 3 ounce
Butter 5 ounces
Self raising flour 5 ounce
Vanilla essence 1 tsp
Ingredients for topping
Walnuts chopped 2 tbsp
Almonds chopped 2 tbsp
Chocolate chips 4 tbsp
Method
Cook the 3 ounce brown sugar and the 5 ounce butter in a pan on very gentle heat until sugar dissolves, remove and cool, mix in the eggs 1 at a time, add in 1 tsp essence vanilla, fold in the 5 ounce self raising flour, divide the mixture between paper cases, sprinkle the topping over, press lightly, bake in the centre of the oven for 20 minutes on 190 degrees, remove and cool on wire rack.
note for self raising flour
In a large mixing bowl, measure 6 cups of flour.
Add 3 tablespoons baking powder.
Add 1 tablespoon salt.
Either sift together or mix with a wire whisk until well combined.
Can be stored in airtight container for months.
Tips:
Measure self-rising flour like regular flour.
Keep all dry goods in airtight containers to avoid moisture and infestation
/////////////////////////////////////////////////
to make self-rising flour if you don't have any on hand.
Ingredients:
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
Preparation:
Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour.
Makes 1 pound of self-rising flour
National Tandoori Aaloo Matar by shireen
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.
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.
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
Subscribe to:
Posts (Atom)