masala dosa

                                                  masala dosa


      FOR BATTER : 2cups rice, maash kki daal 1 cup, 1/4th cup channey ki daal, 1tsp methi daana soak for 4-5 hrs and blend.. batter should be coarse.. cover for 6-8 hrs in a warm place add salt 1tsp..

      use a deep spoon and rub the non stick flat pan with onion and grease with little oil .. pour this mixture in thecentre of the pan with gentle circular motions and fry on low flame.. (dont heat the pan much) after few mins pour little oil on the corners of dosa .. it will automatically leave its sides then turn it (also dip ur spoon in oil before turning the side of the dosa)

      you will have to rub onions and grease the pan after making each dosa so tht the batter doesnt stick to it..

      FOR POTATOES:

      boil potatoes cut into cubes and onion also cut in cubes fry in little oil (saute)

      FOR BAGHAAR:

      in little oil add large green chillies, rai , kadi patta fry a little and add on potatoes can garnish it with hara dhania

      SAMBHAR (DAAL):

      1 cup arhar ki daal boil it add kadi patta, imli pulp, 2 sliced tomatoes, red chilli powder, haldi powder, sookha dhania powder, mix it well add a pinch of HING and mix, add tindey, lauki, baingan, garam masala powder , curry powder and pour baghar on it

      FOR BAGHAar u need oil, kadi pattta and rai

      CHUTNEYS :

      ONION CHUTNEY: 1 medium onion, whole red chillies saute in oil when turns transparent add in blender with imli and salt .. grind add little water and serve with dosa

      COCONUT CHUTNEY: cashew nuts, green chillies, channey ki daal (roasted) chopped dhania, imli, zeera, chopped ginger, freshly grated coconut , salt and some water.. blend...

      to add tarka to it .. in a pan put little oil add mustard seeds, zeera, sabut laal mirch, urad ki saal, pinch of hing, and curry leaves..

      you can serve both the chutneys with dosa if u like as it really compliments it with dosa and sambhar..

CURD SOUFLEY

                            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

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.

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.

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.

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

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