CURD SOUFLEY
INGREDIENTS:
CURD HALF KG HANG IN A THIN CLOTH FOR 2HRS (PREFERRABLY OVERNIGHT)
SWEET CONDENSED MILK 3/4 TIN ( OR ACCORDING TO TASTE)
FRESH CREAM HALF CUP (CAN USE TETRA PACK AS WELL)
FYNEK JELLY OF ANY FLAVOUR, 1 PACKET (OR USE NATIONAL RAFHAN JELLY FOR THIS RECIPE.. YOU HAVE TO BUY FYNEK JELLY.. ITS EASILY AVAILABLE IN THE MARKET)
MARIE BISCUITS 1 PACK
METHOD :
TAKE OUT THE HUNG CURD IN A BOWL BEAT IT POURING CONDENSED MILK AND JELLY POWDER IN IT, LASTLY ADD CREAM DONT BEAT MUCH AFTER ADDING CREAM .. TAKE A FLAT DISH AND SET SMALL PIECES OF MARIE BISCUITS (CRUMBLED) THEN POUR THE MIXTURE ON IT AND SET IT IN FRIDGE..
NOTE: YOU CAN TAKE ANY FRUITS ACCORDING TO THE FLAVOUR OF FYNEK JELLY FOR EXAMPLE : PINEAPPLE, STRAWBERRY ETC AND SET IT ON BISCUITS BEFORE POURING THE MIXTURE.. IF FRUIT LIKE STRAWBERRY IIS USED FIRST COOK IT IN LITTLE WATER ADDING SUGAR IN IT
NOTE u cant use rafhan jelly or national instead of fynek coz fynek is used esp in sweet dishes or dishes that need to be set in refrigerator carltona company jellies are also available that sets in fridge
its in the powdered form .. its available in markets by the name of
FYNEK JELLY ..! the packing is same as tht of regular jelly packs . fynek jelly in order to make this dessert dont worry its easily available in all the leading stores here in karachi
Saturday, 22 December 2012
Billhasim / tulamba by shireen
Billhasim / tulamba.
Ingredients
Eggs 5
Water 1 cup
Butter 4 ounce = 100g
Flour 200 gm
Ingredients for Sugar Syrup
Sugar ½ kg
Water l 250 ml
Lemon Juice ½ Lemon
Rose water 2 tbsp
Method for Sugar Syrup
In a pan add ½ kg sugar and 250 ml water, cook till runny add lemon juice of half lemon and 2 tbsp rose water, remove from fire and let it cool.
Method
In a pan add 100 gm butter with 1 cup water and let it cook on low flame till melt, add 200 gm flour, mix well, remove from flame and mix well till smooth and cool, add 2 eggs one at a time and let it beat on medium speed with electric beater till combined well, then add 2 more eggs and continue to beat at medium speed, fill piping bag with star shaped nozzle, pipe into a wok with hot oil into long strands Almost 3 to 4 inches. Deep fry on medium flame till brown, remove from oil and place in hot syrup, leave it in syrup for 2 minutes, take out and garnish with desiccated coconut.
Ingredients
Eggs 5
Water 1 cup
Butter 4 ounce = 100g
Flour 200 gm
Ingredients for Sugar Syrup
Sugar ½ kg
Water l 250 ml
Lemon Juice ½ Lemon
Rose water 2 tbsp
Method for Sugar Syrup
In a pan add ½ kg sugar and 250 ml water, cook till runny add lemon juice of half lemon and 2 tbsp rose water, remove from fire and let it cool.
Method
In a pan add 100 gm butter with 1 cup water and let it cook on low flame till melt, add 200 gm flour, mix well, remove from flame and mix well till smooth and cool, add 2 eggs one at a time and let it beat on medium speed with electric beater till combined well, then add 2 more eggs and continue to beat at medium speed, fill piping bag with star shaped nozzle, pipe into a wok with hot oil into long strands Almost 3 to 4 inches. Deep fry on medium flame till brown, remove from oil and place in hot syrup, leave it in syrup for 2 minutes, take out and garnish with desiccated coconut.
Gulab jamun delight by shireem
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.
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.
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
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