GRASS HOOPER PIE
ingredient:
digestive biscuits 1 packet crushed
melted butter 4tb.sp
1t.sp jelatin powder
milk 2 cups
coater cup water
pepper mint assences half t.sp
1 packet cream
pinch of green colour
chocolate chip half cup
caster sugar 4tb.sp
corn flour 1/2tb.sp
METHOD:mixed a biscuits & butter & set it in a serving dish in thick layered & put it in a freezer for a 20minutes,then in a sauce pan dissolve jelatin with water,then in pan boil milk add sugar & make a medium thick custard with corn flour & cool it,then in custard add cream, pepper mint assences,pinch of green colour & dissolved jelatin mixed well & pour into a biscuit dish set it again for half hour in a freezer garnished with chocolate chips served ...
Saturday, 22 December 2012
NOOR JAHANI KABAB by shireen
NOOR JAHANI KABAB
ingredients:
oil half cup
mutton minced half kg
1 onion finely chopped
1 onion seperately cut it into a small cubes
1 tomato cut into a small cubes
1 capsicum cut into a small cubes
green chillies 4 chopped
fresh coriander chopped
corn flour 2tb.sp heaped
1 egg
shan chapli kabab masala half packet
ginger,garlic paste 1t.sp
METHOD:mix in a bowl minced,shan masala,onion chopped,egg,corn flour & ginger,garlic paste mix well & make a round 2inches kababs & keep a side,then in pan heat oil add onion small cubes cut sautay it not change a colour for 2minutes then add in a single layered kababs dont use a spoon till its half done,then add tomatoes ,caPsicum cover it for 5minutes on low flame garnished with chillies & coriander..
ingredients:
oil half cup
mutton minced half kg
1 onion finely chopped
1 onion seperately cut it into a small cubes
1 tomato cut into a small cubes
1 capsicum cut into a small cubes
green chillies 4 chopped
fresh coriander chopped
corn flour 2tb.sp heaped
1 egg
shan chapli kabab masala half packet
ginger,garlic paste 1t.sp
METHOD:mix in a bowl minced,shan masala,onion chopped,egg,corn flour & ginger,garlic paste mix well & make a round 2inches kababs & keep a side,then in pan heat oil add onion small cubes cut sautay it not change a colour for 2minutes then add in a single layered kababs dont use a spoon till its half done,then add tomatoes ,caPsicum cover it for 5minutes on low flame garnished with chillies & coriander..
COTTAGE CHEESE LADDO and Malai laddu by shireen
COTTAGE CHEESE LADDO:
ingredients:
cottage cheese 250gm
condense milk half cup
pistachios sliced 2tb.sp
cardamon powder half t.sp
yellow food colour coater t.sp
rose assences few drops
METHOD:crushed cottage cheese & in a pan add condense milk & cheese cook for 4to5minutes remove from heat then add rose water,colour,cardamon powder cool it & make a laddos from this mix & garnish with pistachios
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Malai laddu
Ingredients
Condensed milk ½ cup
Cottage cheese 200 gm
Rose essence ¼ tsp
Yellow color few drops
Cardamom powder ½ tsp
Pistachio sliced as required
Silver waraq for garnish
Method
Mash 200 gm cottage cheese well add ½ cup condensed milk and cook on slow fire, stirring all the time, cook till mixture thickens and start leaving the sides of the pan, add ¼ tsp essence and few drops of yellow color, remove from fire mix well pour mixture in a plate allow to cool, makes small laddus sprinkle with crushed pista, decorate with silver waraq on top.
ingredients:
cottage cheese 250gm
condense milk half cup
pistachios sliced 2tb.sp
cardamon powder half t.sp
yellow food colour coater t.sp
rose assences few drops
METHOD:crushed cottage cheese & in a pan add condense milk & cheese cook for 4to5minutes remove from heat then add rose water,colour,cardamon powder cool it & make a laddos from this mix & garnish with pistachios
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Malai laddu
Ingredients
Condensed milk ½ cup
Cottage cheese 200 gm
Rose essence ¼ tsp
Yellow color few drops
Cardamom powder ½ tsp
Pistachio sliced as required
Silver waraq for garnish
Method
Mash 200 gm cottage cheese well add ½ cup condensed milk and cook on slow fire, stirring all the time, cook till mixture thickens and start leaving the sides of the pan, add ¼ tsp essence and few drops of yellow color, remove from fire mix well pour mixture in a plate allow to cool, makes small laddus sprinkle with crushed pista, decorate with silver waraq on top.
BESAN KE LADOO
BESAN KE LADOO
INGR: 1 1/2 cup besan
2/3cup pwd sugar
1/2cup ghee(unsalted butter)
1tsp elachi pwd
METHOD:Heat the empty pan for 2mins&fold in the butter then add the besan.
sauted for 15-20mints tillallthe waterdries up &n col has to change to brown colour.
Remove to the bowl&let it cool n fold in d pwd sugar n elachi pwd,mix nicely vit ur hands n form small ladoo shape.
INGR: 1 1/2 cup besan
2/3cup pwd sugar
1/2cup ghee(unsalted butter)
1tsp elachi pwd
METHOD:Heat the empty pan for 2mins&fold in the butter then add the besan.
sauted for 15-20mints tillallthe waterdries up &n col has to change to brown colour.
Remove to the bowl&let it cool n fold in d pwd sugar n elachi pwd,mix nicely vit ur hands n form small ladoo shape.
Muzafer
Muzafer
Ingredients
National Vermicelli 250 gm
Water 1 ¼ cup
Sugar ½ kg
...Ghee ½ cup heaped
Almonds and pistachio sliced 2 tbsp each
Fresh milk 1 liter
Fresh Lemon ½
Green cardamom crushed ½ tsp
Yellow color a pinch
Saffron ¼ tsp
Kewra water 1 tsp
Method
In pan heat ½ cup ghee, add 250 gm vermicelli fry till dark golden, add 1 liter milk, immediately add freshly squeezed juice of ½ lemon, cook on high flame for 3 minutes till milk dries, then add the prepared syrup with pinch of yellow colors, ¼ tsp saffron and ½ tsp crushed cardamom, 1 tsp kewra water, ½ kg sugar and 1-1/4 cup water. When the syrup dries remove, garnish with 2 tbsp sliced almonds and pistachios
Ingredients
National Vermicelli 250 gm
Water 1 ¼ cup
Sugar ½ kg
...Ghee ½ cup heaped
Almonds and pistachio sliced 2 tbsp each
Fresh milk 1 liter
Fresh Lemon ½
Green cardamom crushed ½ tsp
Yellow color a pinch
Saffron ¼ tsp
Kewra water 1 tsp
Method
In pan heat ½ cup ghee, add 250 gm vermicelli fry till dark golden, add 1 liter milk, immediately add freshly squeezed juice of ½ lemon, cook on high flame for 3 minutes till milk dries, then add the prepared syrup with pinch of yellow colors, ¼ tsp saffron and ½ tsp crushed cardamom, 1 tsp kewra water, ½ kg sugar and 1-1/4 cup water. When the syrup dries remove, garnish with 2 tbsp sliced almonds and pistachios
NAUVRATON BIRYANI
NAUVRATON BIRYANI
Ingredients:
Rice ½ kg boiled (with 2 tbsp salt)
Spinach 2 cups finely chopped
Potatoes 3 cut into square cubes
Onion 2 sliced
Tomato 4 chopped
Ginger / Garlic 2 tsp
Peas 1 cup
Carrot 2 cut in cubes
Beans 10 -12 cut in 1” pieces
Fenugreek 6 bunches chopped
Dill ½ bunch chopped
Chilly powder 2 tsp
Turmeric ½ tsp
Cumin powder 1 tsp
Coriander powder 2 tsp
Salt 1 ½ tsp
Kewra 1 tsp (mixed) with yellow color pinch
Yellow Food Color 1 pinch
Milk ¼ cup
Method:
1. Heat oil, fry onion till light golden.
2. Add in Fenugreek leaves with ginger / garlic & all seasoning & chopped tomato.
3. Fry well, add chopped spinach with all vegetables, cover and cook till vegetables done and oil comes on top
4. Boil rice with salt & whole spices till ¾ done, them, give layers, sprinkle color & milk & kewra mixture on top.
5. Add 2 tbsp oil on top & leave it on dam for 15 minutes.
SPECIAL RAITA
Ingredients:
Yogurt 2 cups beaten
Onion 1 sliced into thin rings
Green chillies 2 chopped
Coriander leaves 1 tbsp, chopped
Cucumber 1 peeled & sliced
Salt ½ tsp
Method:
Mix all together in whipped curd & serve with biryani.
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Ingredients:
Rice ½ kg boiled (with 2 tbsp salt)
Spinach 2 cups finely chopped
Potatoes 3 cut into square cubes
Onion 2 sliced
Tomato 4 chopped
Ginger / Garlic 2 tsp
Peas 1 cup
Carrot 2 cut in cubes
Beans 10 -12 cut in 1” pieces
Fenugreek 6 bunches chopped
Dill ½ bunch chopped
Chilly powder 2 tsp
Turmeric ½ tsp
Cumin powder 1 tsp
Coriander powder 2 tsp
Salt 1 ½ tsp
Kewra 1 tsp (mixed) with yellow color pinch
Yellow Food Color 1 pinch
Milk ¼ cup
Method:
1. Heat oil, fry onion till light golden.
2. Add in Fenugreek leaves with ginger / garlic & all seasoning & chopped tomato.
3. Fry well, add chopped spinach with all vegetables, cover and cook till vegetables done and oil comes on top
4. Boil rice with salt & whole spices till ¾ done, them, give layers, sprinkle color & milk & kewra mixture on top.
5. Add 2 tbsp oil on top & leave it on dam for 15 minutes.
SPECIAL RAITA
Ingredients:
Yogurt 2 cups beaten
Onion 1 sliced into thin rings
Green chillies 2 chopped
Coriander leaves 1 tbsp, chopped
Cucumber 1 peeled & sliced
Salt ½ tsp
Method:
Mix all together in whipped curd & serve with biryani.
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CHICKEN DONUTS
CHICKEN DONUTS
Ingredients for dough
Flour 2 cups
Sugar 1 tsp
Milk powder 1 tbsp
Salt ½ tsp
Oil 3 tbsp
Instant yeast 1 ½ tsp
Luke warm to mix
Ingredients for filling
Green chilies 4 chopped
Cabbage finely sliced 1 cup
Flour 1 tbsp
All spice ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Crushed red chili ½ tsp
Oil 2 tbsp
Onion 2 tbsp chopped
Boiled and shredded chicken 1 cup
Method for base
In a bowl, mix 2 cups flour, ½ tsp salt, 1 tsp sugar, 1 tbsp milk powder, 1 ½ tsp yeast, and 3 tbsp oil and knead with Luke warm water into medium soft dough, leave to rise for 30 min in a greased bowl.
Method for filling
heat 2 tbsp oil add 1 cup boiled and shredded chicken with 2 tbsp chopped onion fry for two minutes add ½ tsp salt, ½ tsp pepper, ½ tsp crushed red pepper, 1 tbsp flour, cook for 2 min and remove from fire, cool mixture add 4 finely chopped green chilies, 2 tbsp coriander leaves, 1 cup cabbage, mix well.
Make dough into round doughnut shape fill with filling, cover tightly keep to proof for 30 min till double, dip in beaten egg and deep fry till light golden.
note IT will look like buns ,u take the dough in your hand then put filling in the middle then lift the sides like a potli thn gice it a round shape wth hands
leave the dough again after filling for 30minutes so that it rise again.
then dip in eggs and then fry these doghnuts
Ingredients for dough
Flour 2 cups
Sugar 1 tsp
Milk powder 1 tbsp
Salt ½ tsp
Oil 3 tbsp
Instant yeast 1 ½ tsp
Luke warm to mix
Ingredients for filling
Green chilies 4 chopped
Cabbage finely sliced 1 cup
Flour 1 tbsp
All spice ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Crushed red chili ½ tsp
Oil 2 tbsp
Onion 2 tbsp chopped
Boiled and shredded chicken 1 cup
Method for base
In a bowl, mix 2 cups flour, ½ tsp salt, 1 tsp sugar, 1 tbsp milk powder, 1 ½ tsp yeast, and 3 tbsp oil and knead with Luke warm water into medium soft dough, leave to rise for 30 min in a greased bowl.
Method for filling
heat 2 tbsp oil add 1 cup boiled and shredded chicken with 2 tbsp chopped onion fry for two minutes add ½ tsp salt, ½ tsp pepper, ½ tsp crushed red pepper, 1 tbsp flour, cook for 2 min and remove from fire, cool mixture add 4 finely chopped green chilies, 2 tbsp coriander leaves, 1 cup cabbage, mix well.
Make dough into round doughnut shape fill with filling, cover tightly keep to proof for 30 min till double, dip in beaten egg and deep fry till light golden.
note IT will look like buns ,u take the dough in your hand then put filling in the middle then lift the sides like a potli thn gice it a round shape wth hands
leave the dough again after filling for 30minutes so that it rise again.
then dip in eggs and then fry these doghnuts
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