Pizza wheels
Ingredients for dough
Flour 2 ½ cup
Instant yeast 1 tbsp heaped
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil 4 tbsp
EVERYDAY OR NIDO Dry milk powder 2 tbsp
Ingredients for topping
Onion chopped ½ cup
Capsicum finely chopped 1
Hard boiled eggs chopped 2
Chili garlic sauce as required
Oregano leaves 1 ½ tsp
Grated cheddar cheese 1 ½ cup
Method
In a bowl mix together 2 ½ cup flour, 1 tbsp instant yeast, ½ tsp salt, 1 tsp sugar, 1 egg, 4 tbsp oil and 2 tbsp dry milk, knead with Luke warm water as required, leave to rise, cover for 1 hour until double, now roll the dough to a rectangular spread with chili garlic sauce, sprinkle with ½ cup chopped onion, 1 chopped capsicum and 2 hard boiled eggs, 1 ½ tsp oregano leaves and 1 ½ cup cheddar cheese. Roll tightly from long side, cut into slices, bake in a pre heated oven on 200 degree C for 15 minutes
Saturday, 22 December 2012
PURPLE VAVET TARTS BY SHIREEN
Purple velvet tarts
Ingredients for pastry
Egg yolk 1
Flour 8 ounces
Butter 5 ounces
Cold water to knead as required
Caster sugar 5 tbsp
Ingredients for custard
Milk 2 cups
Blue berry pie filling ½ tin
Vanilla essence ½ tsp
Sugar 6 tbsp
Corn flour 2 tbsp heaped
Method for pastry
Beat 5 ounce butter and 5 tbsp sugar add in 1 egg yolk, fold in 8 ounce flour and mix slightly into a dough, leave to rest in fridge for half hour, roll dough cut with tart cutter into small rounds, put into tart tray, bake for 20 minutes on 180 degree, remove and cool, fill with prepared custard cream, topped with tbsp of berries in centre, decorate with whipped cream if needed.
Method for custard
In a sauce pan add 2 cups milk, 6 tbsp sugar, 2 tbsp corn flour and ½ tsp vanilla essence, cook stirring till thick
Ingredients for pastry
Egg yolk 1
Flour 8 ounces
Butter 5 ounces
Cold water to knead as required
Caster sugar 5 tbsp
Ingredients for custard
Milk 2 cups
Blue berry pie filling ½ tin
Vanilla essence ½ tsp
Sugar 6 tbsp
Corn flour 2 tbsp heaped
Method for pastry
Beat 5 ounce butter and 5 tbsp sugar add in 1 egg yolk, fold in 8 ounce flour and mix slightly into a dough, leave to rest in fridge for half hour, roll dough cut with tart cutter into small rounds, put into tart tray, bake for 20 minutes on 180 degree, remove and cool, fill with prepared custard cream, topped with tbsp of berries in centre, decorate with whipped cream if needed.
Method for custard
In a sauce pan add 2 cups milk, 6 tbsp sugar, 2 tbsp corn flour and ½ tsp vanilla essence, cook stirring till thick
Baked Khopra Pak
Baked Khopra Pak
Ingredients
Eggs 4
Fresh coconut grated 1 cup
Khoya crumbled 1 cup
Sugar 1 cup
Cardamom powder 1 tsp
Semolina 4 tbsp
Almonds grinded 4 tbsp
Baking powder ¼ tsp
Method
Beat 4 eggs and 1 cup sugar till creamy add 4 tbsp semolina with 1 cup khoya, 1 cup coconut, 1 tsp cardamom powder, 4 tbsp almond powder, ¼ tsp baking powder and mix everything lightly, grease a deep square pan with 1 ounce butter, pour the mixture in this pan and bake for 30 minutes on 180 degree C till set, remove cool and cut into squares.
Ingredients
Eggs 4
Fresh coconut grated 1 cup
Khoya crumbled 1 cup
Sugar 1 cup
Cardamom powder 1 tsp
Semolina 4 tbsp
Almonds grinded 4 tbsp
Baking powder ¼ tsp
Method
Beat 4 eggs and 1 cup sugar till creamy add 4 tbsp semolina with 1 cup khoya, 1 cup coconut, 1 tsp cardamom powder, 4 tbsp almond powder, ¼ tsp baking powder and mix everything lightly, grease a deep square pan with 1 ounce butter, pour the mixture in this pan and bake for 30 minutes on 180 degree C till set, remove cool and cut into squares.
CUSTARD TART BY SHIREEN
CUSTARD TART
Ingredients for base
Flour 8 ounces
Butter 4 ounces
Caster sugar 2 ounces
Egg yolk 1
Chilled water 2 to 3 tbsp as required
Ingredients for custard filling
Eggs 4
Condensed milk 1 tin
Milk 1 ½ cup
Vanilla essence 1 tsp
Pinch of nutmeg
Almonds flaked 2 tbsp
Method for base
In a bowl sieve 8 ounce flour, rub in 4 ounce butter lightly with finger tips till mixture resembles bread crumbs, add in 2 ounce sugar and 1 egg yolk, mix slightly, knead into a dough with chilled water, rest dough for 30 minutes covered, grease 9 inches pie plate, roll out the dough and spread it in the plate, bake blind for 10 minutes, remove, pour prepared filling and baked in a pre heated oven on 180 degree for 45 minutes till custard set, serve cold.
Method for filling
Beat 4 egg add 1 tin condensed milk, 1 tsp vanilla essence and 1 ½ cup milk, pour filling on pie crust, sprinkle with pinch of nut meg, bake till pudding top is set.
NOTE BAKE BLIND means that you prepare the base put it in the mold put butter paper in it and put red beans,or chickpeas in it n bake you can reuse the beans for blind baking.we have to bake the base first.
blind baking is done to bake base so that base bakes evenly n smooth. you are suppose to cover the base with butter paper then put beans in it n bake when its baked remove the beans n butter paper pour filling n bake again.hope it helps
Ingredients for base
Flour 8 ounces
Butter 4 ounces
Caster sugar 2 ounces
Egg yolk 1
Chilled water 2 to 3 tbsp as required
Ingredients for custard filling
Eggs 4
Condensed milk 1 tin
Milk 1 ½ cup
Vanilla essence 1 tsp
Pinch of nutmeg
Almonds flaked 2 tbsp
Method for base
In a bowl sieve 8 ounce flour, rub in 4 ounce butter lightly with finger tips till mixture resembles bread crumbs, add in 2 ounce sugar and 1 egg yolk, mix slightly, knead into a dough with chilled water, rest dough for 30 minutes covered, grease 9 inches pie plate, roll out the dough and spread it in the plate, bake blind for 10 minutes, remove, pour prepared filling and baked in a pre heated oven on 180 degree for 45 minutes till custard set, serve cold.
Method for filling
Beat 4 egg add 1 tin condensed milk, 1 tsp vanilla essence and 1 ½ cup milk, pour filling on pie crust, sprinkle with pinch of nut meg, bake till pudding top is set.
NOTE BAKE BLIND means that you prepare the base put it in the mold put butter paper in it and put red beans,or chickpeas in it n bake you can reuse the beans for blind baking.we have to bake the base first.
blind baking is done to bake base so that base bakes evenly n smooth. you are suppose to cover the base with butter paper then put beans in it n bake when its baked remove the beans n butter paper pour filling n bake again.hope it helps
VERMICELLI CUPS BYSHIREEN
VERMICELLI CUPS
Ingredients
Butter 7 ounces
National Vermicelli 1 packet 200 gm
Condensed milk 1 tin
Green rose essence ¼ tsp
Cardamom powder ½ tsp
Almonds and pistachio chopped 4 tbsp
Method
Heat 7 ounce butter in a frying pan and fry the 200 gm broken vermicelli on low flame till golden and crisp, remove from fire add 1 tin condensed milk and mix very well stirring, again put to cook for 5 minutes, add ¼ tsp essence, ½ tsp cardamom powder, remove fill 1 tbsp into each paper cups, decorate with 4 tbsp each almonds and pistachio chopped.
,put it in fridge for seetting chiill it then setting serve it
Ingredients
Butter 7 ounces
National Vermicelli 1 packet 200 gm
Condensed milk 1 tin
Green rose essence ¼ tsp
Cardamom powder ½ tsp
Almonds and pistachio chopped 4 tbsp
Method
Heat 7 ounce butter in a frying pan and fry the 200 gm broken vermicelli on low flame till golden and crisp, remove from fire add 1 tin condensed milk and mix very well stirring, again put to cook for 5 minutes, add ¼ tsp essence, ½ tsp cardamom powder, remove fill 1 tbsp into each paper cups, decorate with 4 tbsp each almonds and pistachio chopped.
,put it in fridge for seetting chiill it then setting serve it
Bohri Fry Chicken by shireen
Bohri Fry Chicken
Ingredients
Chicken 1 kg cut into 12 pieces
Tomato 1 blended
Eggs 2 beaten
Green chilies 6
Water 1 cup
Bread crumbs as required
Ginger garlic paste 1 tbsp
Turmeric ½ tsp
Coriander leaves 2 tbsp
Water 2 tbsp
Salt 1 ½ tsp
Oil to fry
Method
In a pan put 1 kg chicken with 1 cup of water, 1 tbsp ginger garlic paste, 6 green chilies and 2 tbsp coriander grinded, ½ tsp turmeric powder, 1 ½ tsp salt and 1 blended tomato, cover and cook till chicken tender and water dries. Remove, spread in bread crumbs, beat 2 eggs with 2 tbsp water, dip chicken pieces in egg mixture and deep fry in oil till light golden.
Ingredients
Chicken 1 kg cut into 12 pieces
Tomato 1 blended
Eggs 2 beaten
Green chilies 6
Water 1 cup
Bread crumbs as required
Ginger garlic paste 1 tbsp
Turmeric ½ tsp
Coriander leaves 2 tbsp
Water 2 tbsp
Salt 1 ½ tsp
Oil to fry
Method
In a pan put 1 kg chicken with 1 cup of water, 1 tbsp ginger garlic paste, 6 green chilies and 2 tbsp coriander grinded, ½ tsp turmeric powder, 1 ½ tsp salt and 1 blended tomato, cover and cook till chicken tender and water dries. Remove, spread in bread crumbs, beat 2 eggs with 2 tbsp water, dip chicken pieces in egg mixture and deep fry in oil till light golden.
Coconut balls by shireen
Coconut balls
1/2 cup castor sugar
1/4 cup milk
1 egg white - beaten
100 gms dark or milk cooking chocolate
2 cups dessicated coconut
2 Tbsp icing sugar - sifted
1/2 tsp vanilla essence
Add milk and castor sugar in a pan. Heat till sugar dissolves. Remove to a bowl and allow to cool.
In a double boiler ( a small saucepan with boiling water in it, ...place a heatproof bowl ontop of pan and add chocolate in pan. Do not all water to get into the chocolate or it will be ruined.
Once chocolate is melted remove from heat and set aside.
Once milk/sugar mix has cooled, add coconut, egg white, icing sugar and vanilla. Mix well and put in fridge to get cold. Once cool, roll into balls and dip into chocolate using 2 forks.
Place on a tray lined with greaseproof paper, sprinkle with coconut and put in fridge till set.
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COCONUT BALLS
½ cup caster sugar
1 egg white, beaten
¼ cup milk
2 tbsp icing sugar, sifted
½ tsp vanilla essence
2 cups dessicated coconut
Melted dark or milk chocolate, to dip chocos
Combine milk and caster sugar in a pan and heat through, without boiling, till sugar dissolves. Remove and cool. Transfer to a large bowl. Stir in coconut, egg white and icing sugar. Add essence. Refrigerate. Form small balls.. Dip them in melted chocolate and put them on a tray lined with greaseproof paper. Sprinkle little coconut on top. Refrigerate.
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1/2 cup castor sugar
1/4 cup milk
1 egg white - beaten
100 gms dark or milk cooking chocolate
2 cups dessicated coconut
2 Tbsp icing sugar - sifted
1/2 tsp vanilla essence
Add milk and castor sugar in a pan. Heat till sugar dissolves. Remove to a bowl and allow to cool.
In a double boiler ( a small saucepan with boiling water in it, ...place a heatproof bowl ontop of pan and add chocolate in pan. Do not all water to get into the chocolate or it will be ruined.
Once chocolate is melted remove from heat and set aside.
Once milk/sugar mix has cooled, add coconut, egg white, icing sugar and vanilla. Mix well and put in fridge to get cold. Once cool, roll into balls and dip into chocolate using 2 forks.
Place on a tray lined with greaseproof paper, sprinkle with coconut and put in fridge till set.
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COCONUT BALLS
½ cup caster sugar
1 egg white, beaten
¼ cup milk
2 tbsp icing sugar, sifted
½ tsp vanilla essence
2 cups dessicated coconut
Melted dark or milk chocolate, to dip chocos
Combine milk and caster sugar in a pan and heat through, without boiling, till sugar dissolves. Remove and cool. Transfer to a large bowl. Stir in coconut, egg white and icing sugar. Add essence. Refrigerate. Form small balls.. Dip them in melted chocolate and put them on a tray lined with greaseproof paper. Sprinkle little coconut on top. Refrigerate.
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