Mal pura
Ingredients
Flour 2 cups
Semolina ½ cup
Eggs 3 to 4
Yellow color ½ tsp
Cardamom powder 1 tsp
Baking soda ½ tsp
Sugar ½ cup
Ghee for frying
Method
In a bowl mix together 2 cups flour, ½ cup
semolina, 3 to 4 eggs, ½ tsp yellow color,
½ cup sugar and make into a medium thick
batter with water, keep aside for 4 to 5
hours just before frying add ½ tsp soda,
heat ghee in a frying and pour 1 cooking
spoon full of mixture for each mal pura fry
for 2 to 3 minutes, turn and fry for another
few minutes till golden and crisp, serve
with malai.
Sunday, 23 December 2012
Hareesa by shireen
Hareesa
Ingredients
Dalia 250 gm soaked for 6 hour
White pepper ½ tsp
All spice powder 1 tsp
Salt 1 ½ tsp
Ginger garlic paste 2 tsp heaped
Onion 1 large sliced
Cream ½ cup
Chicken boneless 2 cups cut into tiny cubes
Finely chopped parsley ½ bunch
Green chilies chopped 6
Oil ¼ cup
Ingredients for baghar
Ghee 4 tbsp
Brown onion 2 tbsp
Ginger chopped 1 ½ tsp
Method
Heat oil add 1 sliced onion fry till light
golden, add 2 tsp ginger garlic paste with
chicken and fry for 5 minutes then add 250
gm soaked Dalia with 6 cups of water, cover
and cook on slow flame for 1 hour, then
blend mixture add 1 ½ tsp salt and ½ tsp
white pepper, black pepper, 1 tsp all spice,
and ½ cup cream, before serving give baghar,
garnish with chopped parsley and coriander
leaves.
Ingredients
Dalia 250 gm soaked for 6 hour
White pepper ½ tsp
All spice powder 1 tsp
Salt 1 ½ tsp
Ginger garlic paste 2 tsp heaped
Onion 1 large sliced
Cream ½ cup
Chicken boneless 2 cups cut into tiny cubes
Finely chopped parsley ½ bunch
Green chilies chopped 6
Oil ¼ cup
Ingredients for baghar
Ghee 4 tbsp
Brown onion 2 tbsp
Ginger chopped 1 ½ tsp
Method
Heat oil add 1 sliced onion fry till light
golden, add 2 tsp ginger garlic paste with
chicken and fry for 5 minutes then add 250
gm soaked Dalia with 6 cups of water, cover
and cook on slow flame for 1 hour, then
blend mixture add 1 ½ tsp salt and ½ tsp
white pepper, black pepper, 1 tsp all spice,
and ½ cup cream, before serving give baghar,
garnish with chopped parsley and coriander
leaves.
Papa’s sinna pie by shireen
Papa’s sinna pie
Ingredients for dough
Egg 1
Wheat flour ½ cup
Oil ¼ cup
Flour 1 ½ cup heaped
Luke warm water to knead
Sugar 2 tbsp heaped
Instant yeast 1 ½ tsp
Ingredients for filling
Butter 1 ounce
Brown sugar 2 ounce + 2 ounce
Cinnamon powder 1 tsp + 1 tsp
Ingredients for frosting
Icing sugar 2 ounce
Hot water 1 tsp
Method
Knead together 1 ½ cup flour, ½ cup wheat
flour, 1 ½ tsp yeast, 1 egg with Luke warm
water into a medium soft dough, leave to
rise for 1 hour. Roll to 1/8 inch thin and
line a 5 inch round plate, brush base with
1 ounce butter, 2 ounce sprinkle brown sugar
mix with 1 tsp cinnamon lavishly, cover and
leave to rise for half hour, bake on 200
degree for 20 minutes, remove drizzle with
froasting, cut into wedges, serve hot with
scoop of vanilla ice cream.
Ingredients for dough
Egg 1
Wheat flour ½ cup
Oil ¼ cup
Flour 1 ½ cup heaped
Luke warm water to knead
Sugar 2 tbsp heaped
Instant yeast 1 ½ tsp
Ingredients for filling
Butter 1 ounce
Brown sugar 2 ounce + 2 ounce
Cinnamon powder 1 tsp + 1 tsp
Ingredients for frosting
Icing sugar 2 ounce
Hot water 1 tsp
Method
Knead together 1 ½ cup flour, ½ cup wheat
flour, 1 ½ tsp yeast, 1 egg with Luke warm
water into a medium soft dough, leave to
rise for 1 hour. Roll to 1/8 inch thin and
line a 5 inch round plate, brush base with
1 ounce butter, 2 ounce sprinkle brown sugar
mix with 1 tsp cinnamon lavishly, cover and
leave to rise for half hour, bake on 200
degree for 20 minutes, remove drizzle with
froasting, cut into wedges, serve hot with
scoop of vanilla ice cream.
Saturday, 22 December 2012
Pizza wheels BY SHIREEN
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
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
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
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