BBQ chicken pizza
Ingredients for pizza dough
Flour 2 cups
Salt ½ tsp
Sugar 1 tsp heaped
Instant yeast 1 ½ tsp
Egg 1
Oil 3 tbsp
Method
In a bowl add Flour 2 cups, Salt ½ tsp, Sugar 1 tsp heaped, Instant yeast 1 ½ tsp
Egg 1, Oil 3 tbsp, and knead with Luke warm water as required, form into a soft dough, knead well, spread on a well greased rectangular Swiss roll tray, prick well with fork, bake blind for 10 minutes on 200 degree C, remove, cool, spread with prepared sauce, filling and re-bake for 20 minutes until crisp.
Ingredients for filling
Chicken boneless thinly sliced 2 breasts
Salt ½ tsp
Black pepper ¼ tsp
Crushed red pepper ½ tsp
Ketchup 1 tbsp
BBQ sauce 2 tbsp
Garlic paste ½ tsp
Pizza sauce 4 tbsp
BBQ sauce 2 tbsp
Mushrooms sliced 4
Capsicum thinly sliced 1
Onion 1 sliced
Black olives 3 tbsp sliced
Mozzarella cheese grated 1 cup
Cheddar cheese grated ½ cup
Oregano leaves 1 tsp
Method for filling
Marinate chicken breast thinly sliced with salt, black pepper, crushed red pepper, ketchup, garlic paste and BBQ sauce, pan fry in 1 tbsp oil till done, mix together pizza sauce and BBQ sauce spread on the baked pizza crust, top with filling add both the cheese, oregano leaves 1 tsp, bake for 20 minutes till pizza crisps. cut into square pieces and serve.
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Chicken Bar B Q pizza
Ingredients for dough
Flour 2 cups
Instant yeast 1 ½ tsp
Sugar 1 tsp heaped
Salt ½ tsp
Oil 3 tbsp
Egg 1
Milk powder 1 tbsp
Luke warm water to make dough
Ingredients for filling
Chicken tikka chunks 1 cup
Pizza sauce 4 tbsp
Mushrooms sliced 4
Olives 4 sliced
Crushed red pepper ½ tsp
Capsicum sliced 4 tbsp
Onion sliced 2 tbsp
Oregano leaves 1 tbsp
Cheddar cheese grated ¾ cup
Mozzarella cheese grated ¾ cup
Method for dough
In a bowl mix together Flour 2 cups, Instant yeast 1 ½ tsp, Sugar 1 tsp heaped, Salt ½ tsp, Oil 3 tbsp, Egg 1, Milk powder 1 tbsp, Lukewarm water to make dough. The dough should be soft, bang the dough for 2 minutes, roll the dough into 1/8 inches thin and line a 10 inch greased pizza plate with dough, prick dough with fork, bake blind for 7-8 minutes on 200 degree C in a pre heated oven. Remove cool, spread with pizza sauce, 2 tbsp cheddar cheese then filling, top with the cheese, bake on 200 degree C for another 20 minutes till crisp and golden
Tuesday, 14 May 2013
puff pastry , cross by shireen
Mutton patties
Ingredients for filling
Fried mince meat 1 cup
Method
1. Roll out the dough 1/8 inch thick, cut into 3 inch square pieces, brush the sides with beaten eggs and fill with the fried mince meat in the centre
2. Shape into a triangle or length wise
3. Place on tray, brush with beaten egg, bake on 225 degree C for 20 minutes.
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French heart
Ingredients
Granulated sugar as required
Method
1. Roll the dough to a thin rectangle and brush with beaten eggs
2. Sprinkle sugar lavishly, roll along the sides from both sides equally.
3. Lastly overlap both on top of each other, cut slices with a sharp knife, put on a greased baking tray and bake on 225 degree C for 10 minutes.
4. Take out, turn the French heart, re-bake for 10 minutes.
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Cream Roll
Ingredients for butter icing
Butter 4 ounce
Sugar 8 ounce
Method
Beat 4 ounce butter and 8 ounce sugar till creamy and light.
Roll the cross in rectangular shape and cut the 1 inch or 1 ½ inches stripe in width. Top with cream and make into Swiss roll. Bake in ungreased tray for 35 to 40 minutes in 250 c in oven.
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Cross
Ingredients
Flour ½ Kg
Oil 4 tbsp
Salt 2 tsp
Sugar 2 tbsp
Unipuff 375 gm
Egg 1
Method:
Add 2 tsp salt in ½ Kg flour and sift together. Then in sifted flour add 2 tbsp sugar and 4 tbsp oil. Knead it well with normal water and set aside for 15 minutes. Then in this dough add the 375 gm unipuff (soften the unipuff before adding) and roll this in round shape. Keep aside and fold it from all four corners. Roll the dough in rectangular shape and set aside for 20 minutes. Then again roll this dough in rectangular shape and set aside for 15-20 minutes. Just folding it 2 times and the cross is ready.
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Ingredients for filling
Fried mince meat 1 cup
Method
1. Roll out the dough 1/8 inch thick, cut into 3 inch square pieces, brush the sides with beaten eggs and fill with the fried mince meat in the centre
2. Shape into a triangle or length wise
3. Place on tray, brush with beaten egg, bake on 225 degree C for 20 minutes.
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French heart
Ingredients
Granulated sugar as required
Method
1. Roll the dough to a thin rectangle and brush with beaten eggs
2. Sprinkle sugar lavishly, roll along the sides from both sides equally.
3. Lastly overlap both on top of each other, cut slices with a sharp knife, put on a greased baking tray and bake on 225 degree C for 10 minutes.
4. Take out, turn the French heart, re-bake for 10 minutes.
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Cream Roll
Ingredients for butter icing
Butter 4 ounce
Sugar 8 ounce
Method
Beat 4 ounce butter and 8 ounce sugar till creamy and light.
Roll the cross in rectangular shape and cut the 1 inch or 1 ½ inches stripe in width. Top with cream and make into Swiss roll. Bake in ungreased tray for 35 to 40 minutes in 250 c in oven.
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Cross
Ingredients
Flour ½ Kg
Oil 4 tbsp
Salt 2 tsp
Sugar 2 tbsp
Unipuff 375 gm
Egg 1
Method:
Add 2 tsp salt in ½ Kg flour and sift together. Then in sifted flour add 2 tbsp sugar and 4 tbsp oil. Knead it well with normal water and set aside for 15 minutes. Then in this dough add the 375 gm unipuff (soften the unipuff before adding) and roll this in round shape. Keep aside and fold it from all four corners. Roll the dough in rectangular shape and set aside for 20 minutes. Then again roll this dough in rectangular shape and set aside for 15-20 minutes. Just folding it 2 times and the cross is ready.
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Red velvet cup cakes by Shireen Anwer
Red velvet cup cakes
Ingredients
Flour 2 ½ cup
Cocoa powder 2 tsp
Baking powder 1 tsp
baking soda 1 tsp
Salt ½ tsp
Butter milk 1 cup
Red food color 1 tbsp
White vinegar 1 tbsp
Vanilla 1 tbsp
Butter soft 5 ounces
Sugar 1 ½ cup
Eggs 2
Method
1. Preheat oven to 180 degree C, line muffin tins with paper liner
2. Sieve together flour, cocoa, baking powder, baking soda and salt.
3. Keep aside, in a measuring jug, whisk together butter milk, color, vinegar and vanilla
4. Beat butter and sugar on medium speed until light, add in eggs 1 at a time, beating well
5. On a low speed alternately add the dry ingredients and wet ingredients to the bowl beginning and ending with dry ingredients, beat until everything is mixed
6. Divide the batter evenly among the prepared liner, bake for 20 to 25 minutes until done. Decorate with cream cheese frosting.
Ingredients for cream cheese frosting
Cream cheese 4 tbsp
Shortening or butter ½ cup
Icing sugar 4 tbsp
Vanilla essence ½ tsp
Method
Beat all together.
Ingredients
Flour 2 ½ cup
Cocoa powder 2 tsp
Baking powder 1 tsp
baking soda 1 tsp
Salt ½ tsp
Butter milk 1 cup
Red food color 1 tbsp
White vinegar 1 tbsp
Vanilla 1 tbsp
Butter soft 5 ounces
Sugar 1 ½ cup
Eggs 2
Method
1. Preheat oven to 180 degree C, line muffin tins with paper liner
2. Sieve together flour, cocoa, baking powder, baking soda and salt.
3. Keep aside, in a measuring jug, whisk together butter milk, color, vinegar and vanilla
4. Beat butter and sugar on medium speed until light, add in eggs 1 at a time, beating well
5. On a low speed alternately add the dry ingredients and wet ingredients to the bowl beginning and ending with dry ingredients, beat until everything is mixed
6. Divide the batter evenly among the prepared liner, bake for 20 to 25 minutes until done. Decorate with cream cheese frosting.
Ingredients for cream cheese frosting
Cream cheese 4 tbsp
Shortening or butter ½ cup
Icing sugar 4 tbsp
Vanilla essence ½ tsp
Method
Beat all together.
Monday, 13 May 2013
Sizzling chicken by Shireen Anwer
Sizzling chicken
Ingredients
Chicken boneless cubes ½ kg
Salt ½ + ½ tsp
Sugar ½ + 1 tsp
White pepper ½ + ½ tsp
Corn flour 1 + 1 tbsp
Soya sauce 1 + 1 tbsp
Beaten egg half
Crushed garlic 1 tbsp
Capsicum 2 cut in square cubes
Tomatoes 2 seeds removed cut in squares
Onion 2 cut in squares
Green chilies 4 diagonally chopped
Chili oil ¼ cup
Stock 1 cup
Chilies from the chili oil 2 tsp
Method
Marinate chicken boneless cubes with salt and white pepper ½ tsp each, sugar 1 tsp, soya sauce 1 tbsp, corn flour 1 tbsp and ½ beaten egg, heat chili oil in a wok, fry crushed garlic, slightly brown, add marinated chicken, fry for 5 minutes, add all the chopped vegetables with 1 ½ cup stock, salt, white pepper, sugar, soya sauce, chilies from the chili oil, cook till boiling, lastly thicken gravy with corn flour paste, serve on a sizzler.
Ingredients
Chicken boneless cubes ½ kg
Salt ½ + ½ tsp
Sugar ½ + 1 tsp
White pepper ½ + ½ tsp
Corn flour 1 + 1 tbsp
Soya sauce 1 + 1 tbsp
Beaten egg half
Crushed garlic 1 tbsp
Capsicum 2 cut in square cubes
Tomatoes 2 seeds removed cut in squares
Onion 2 cut in squares
Green chilies 4 diagonally chopped
Chili oil ¼ cup
Stock 1 cup
Chilies from the chili oil 2 tsp
Method
Marinate chicken boneless cubes with salt and white pepper ½ tsp each, sugar 1 tsp, soya sauce 1 tbsp, corn flour 1 tbsp and ½ beaten egg, heat chili oil in a wok, fry crushed garlic, slightly brown, add marinated chicken, fry for 5 minutes, add all the chopped vegetables with 1 ½ cup stock, salt, white pepper, sugar, soya sauce, chilies from the chili oil, cook till boiling, lastly thicken gravy with corn flour paste, serve on a sizzler.
Irani Chicken by Shireen Anwer
Irani Chicken
Ingredients
Chicken (cut into 16 pieces) 1 kg
Yogurt 1 cup
Oil ½ cup
Brown onion crushed ½ cup
Cream ½ cup
Ginger garlic paste 1 tbsp
Kewra water 1 tbsp
Cardamom powder ½ tsp
Saffron ¼ tsp
Almonds blanched and ground 2 tbsp
Lemon juice 2 tbsp
Chili powder 1 ½ tsp
Salt 1 ½ tsp
Method
Heat ½ cup oil, add 1 tbsp ginger garlic paste with 1 kg chicken, fry for 5 minutes, add 1 ½ tsp chili powder, 1 ½ tsp salt, 1 cup yogurt and cook for 10 minutes, add ½ cup cream, cover and cook till chicken nearly done, add ½ cup brown onion with 2 tbsp ground almonds, simmer for 10 minutes, lastly add 2 tbsp lemon juice, 1 tbsp kewra water, ¼ tsp saffron and ½ tsp cardamom powder.
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Ingredients
Chicken (cut into 16 pieces) 1 kg
Yogurt 1 cup
Oil ½ cup
Brown onion crushed ½ cup
Cream ½ cup
Ginger garlic paste 1 tbsp
Kewra water 1 tbsp
Cardamom powder ½ tsp
Saffron ¼ tsp
Almonds blanched and ground 2 tbsp
Lemon juice 2 tbsp
Chili powder 1 ½ tsp
Salt 1 ½ tsp
Method
Heat ½ cup oil, add 1 tbsp ginger garlic paste with 1 kg chicken, fry for 5 minutes, add 1 ½ tsp chili powder, 1 ½ tsp salt, 1 cup yogurt and cook for 10 minutes, add ½ cup cream, cover and cook till chicken nearly done, add ½ cup brown onion with 2 tbsp ground almonds, simmer for 10 minutes, lastly add 2 tbsp lemon juice, 1 tbsp kewra water, ¼ tsp saffron and ½ tsp cardamom powder.
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Tandoori chicken by Shireen Anwer
Tandoori chicken:
Ingredients:
Chicken 1 kg (whole)
Chili powder 1-1/2 tsp
Ginger garlic paste 1-1/2 tsp
Black vinegar 2 tbsp
Salt 1-1/2 tsp
Yogurt 2 tbsp
Orange color 1/8 tsp
All spice 1 tsp (leveled)
Crushed cumin 1 tsp
Oil 2 tbsp
Method:
Prick chicken well, marinate with all the given ingredients bake in a pre heated oven on 180 degrees for 40 minutes.
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Ingredients:
Chicken 1 kg (whole)
Chili powder 1-1/2 tsp
Ginger garlic paste 1-1/2 tsp
Black vinegar 2 tbsp
Salt 1-1/2 tsp
Yogurt 2 tbsp
Orange color 1/8 tsp
All spice 1 tsp (leveled)
Crushed cumin 1 tsp
Oil 2 tbsp
Method:
Prick chicken well, marinate with all the given ingredients bake in a pre heated oven on 180 degrees for 40 minutes.
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Orange Cake by Shireen Anwer
Shireen Anwer Orange Cake
Ingredients
Eggs 6
Yogurt 1 cup
Walnuts chopped 1 cup
Butter 12 ounces
Water ½ cup
Sugar 2 ¼ cup
Flour 3 ½ cups
Salt 1 tsp
Orange essence 1 tsp
Baking soda ½ tsp heaped
Orange powder 2 tbsp
Ingredients for Topping
Marmalade 4 tbsp heaped
Orange juice 4 tbsp
Method
Sieve together 2 ¼ cup flour, 1 tsp salt and ½ tsp baking soda. Keep aside. Grease and flour a 10 inches tube pan, beat 12 ounces butter, 2 ¼ cup sugar, 1 tsp essence and 2 tbsp orange flavor powder, mix with water on low speed till blended, increase speed and beat till light and fluffy, again lower speed and add 6 eggs one by one adding in ¼ cup sieved flour, at intervals, now add 1 cup yogurt, 1 cup walnuts and fold in the reaming flour, pour mixture in the tube pan, bake on 170 degree C for 1 hour, un mold after 5 minutes, pour topping.
Method
Cook together 4 tbsp marmalade and 4 tbsp orange juice in a pan for 5 minutes, pour on top of cake when unmolded.
Ingredients
Eggs 6
Yogurt 1 cup
Walnuts chopped 1 cup
Butter 12 ounces
Water ½ cup
Sugar 2 ¼ cup
Flour 3 ½ cups
Salt 1 tsp
Orange essence 1 tsp
Baking soda ½ tsp heaped
Orange powder 2 tbsp
Ingredients for Topping
Marmalade 4 tbsp heaped
Orange juice 4 tbsp
Method
Sieve together 2 ¼ cup flour, 1 tsp salt and ½ tsp baking soda. Keep aside. Grease and flour a 10 inches tube pan, beat 12 ounces butter, 2 ¼ cup sugar, 1 tsp essence and 2 tbsp orange flavor powder, mix with water on low speed till blended, increase speed and beat till light and fluffy, again lower speed and add 6 eggs one by one adding in ¼ cup sieved flour, at intervals, now add 1 cup yogurt, 1 cup walnuts and fold in the reaming flour, pour mixture in the tube pan, bake on 170 degree C for 1 hour, un mold after 5 minutes, pour topping.
Method
Cook together 4 tbsp marmalade and 4 tbsp orange juice in a pan for 5 minutes, pour on top of cake when unmolded.
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