Dopiyaza chops by shireen

                            Dopiyaza chops

Ingredients
Mutton chops ½ kg
Onion coarsely sliced 2 large
Whole spice mixed 1 tbsp
Crushed red pepper 1 tsp
Cumin seeds 1 tsp
Ginger chopped 1 tbsp
Garlic chopped 1 tbsp
Whole red chilies 10
Coriander seeds crushed 1 tsp
Tomatoes 3 chopped
Curd ½ cup
Oil ½ cup
Green chilies 4 chopped

Method
In a pan put Mutton chops ½ kg, Onion coarsely sliced 2 large, Whole spice mixed 1 tbsp, Crushed red pepper 1 tsp, Cumin seeds 1 tsp, Ginger chopped 1 tbsp, Garlic chopped 1 tbsp, Whole red chilies 10, Coriander seeds crushed 1 tsp, Tomatoes 3 chopped, Curd ½ cup, Oil ½ cup, Green chilies 4 chopped, mix, cover and cook on very low flame till chops tender and thick masala left.
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Fried rice b y shireen

                             Fried rice


Ingredients
Boiled rice 2 cups
Carrots chopped 3 tbsp
Green onion leaves chopped 3 tbsp
Salt ½ tsp
White pepper ¼ tsp
Soya sauce 1 tbsp
Oil ¼ cup

Method
Heat oil; add carrots and green onion with salt, pepper, Soya sauce and rice, mix well serve chicken.
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Tips by shireen

Tips On Frying :

Heat the oil thoroughly before adding seasonings or vegetables.
Fry the seasonings until they change color, to get full flavour of seasonings.
If masala sticks to the pan that shows quantity of fat included is not enough.
Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
When coconut is used in grinding masala, do not fry for a longer time.
If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
To make pooris more crispy add a little rice flour to the wheat flour while kneading.
Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
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HOW TO MAKE CASTER SUGAR

You will need:
Granulated Sugar (whatever amount you want, you can even make some to store in a jar)
Blender/Food Processor

First of all, ensure that the blender is dry as water will cause the sugar to stick together.Put the granulated sugar into the blender or food processor and whizz it in short bursts. Remember, we are going for fine crystals here not the powdery white stuff so don't over whizz. Depending on how powerful your blender is, this should be over in seconds.
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HOW TO WHIP CREAM :
Start by chilling the cream, the bowl and the beaters or whisk in the freezer for 10 to 20 minutes
Pour one cup of whipping cream into the bowl and beat until it holds soft peaks. Soft peaks should fold over when the beaters or whisk are lifted. If using an electric mixer, start on medium speed to prevent splattering, then speed up. If using a whisk, circle it vigorously in the cream, watching as it thickens. It’s a workout for your arm and shoulder! You’ll know you’ve over-beaten it if the consistency starts to turn buttery.
Once soft peaks start to form, you can add sugar (one or two tablespoons), and any other flavorings you like. Beat again until soft peaks foRMED.


 Tip of the day
How to Whip Cream
TIPPBegin with thoroughly chilled cream.
Chill mixing bowl and beaters.
Whip the cream on medium speed.
Add sugar (2 tablespoons to 1/4 cup granulated) and any flavorings while whipping cream. Cream is whipped when soft peaks form.
For vanilla-flavored whipped cream, add 1 teaspoon of vanilla extract. For a chocolate flavor add 2 tablespoons cocoa with 2 tablespoons of sugar. For coffee-flavored cream add 2 teaspoons instant coffee granules and 2 tablespoons sugar. One teaspoon to 1 tablespoon of your favorite liquor and liqueur flavors work as well. Tips:

Don't over-whip the cream. It turns to butter.
Sweeten whipped cream to taste, and depending on what it accompanies.
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  Cream of tartar is a fine white powder that is called for in many recipes. It is an acid known as potassium hydrogen tartrate ...u can use vinegar or lemon juice instead of it.
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Carom seeds is ajwain
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  to make orange peel at home .
     Place the peel strips into a large sauce pan and add enough cold water to cover them.

    Heat the pan on high until the water begins to boil.
    This boiling process allows the peels to soften and become more porous, allowing more sugar to be absorbed.

    Drain the water through a colander and set the peel strips aside.

    Add 3 cups (709 ml) of sugar and 1 cup (236 ml) of water to the sauce pan.

    Bring the mixture to a boil, stirring constantly to make sure the sugar dissolves fully.

    Return the peel slices to the pan.

    Reduce the heat to low.

    Allow the peel strips to simmer on low for 30 to 45 minutes or until the peel strips are soft and slightly translucent.

    Remove the peel strips from the pan and roll them in sugar.

    Place the sugared orange peel strips onto a wire rack.

    Allow them to dry for 4 hours to overnight.

    Store your homemade candied orange peel for up to 2 weeks in an air-tight container, lined with sugar for best results.
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how to oreserve pizza dough
  can u plz tell me how can i preserve the left over dough to make pizza later. can i freeze or refrigerate it and for how many days.
    u cant preserve the dough as it has yeast in it..u can make into roti , slightly bake and then keep for maximum 2 days
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Baking Tip :
Don't crowd the oven. The pans should never touch each other or the sides of the oven, or be placed over or under each other on the racks.
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Tip of The Day :
Always make stock in a large quantity and freeze it in plastic bags or containers. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag or container out of the freezer.
            for stock   Take a big pot, add 1 chicken (for yakhni you should use more boney pieces), onion sliced, ginger garlic paste, salt to taste, green onion and almost 10-12 cups of water. Let it cook on medium heat. When it comes to boil reduce the heat and let it cook for atleast 30 mins or till the chicken is tender and it tastes like yakhni. When it done, strain it..

u  Can make stock with 1 kg chicken pcs (salan cut) following the above procedure. The strain out the stock and use the chicken for shredd these pieces and then used in ch.and rice croquettes,Chinese cutlets and many other snacks
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TIP OF THE DAY:
Tomato puree and paste
Ingredients
Tomatoes chopped 5 kg
Method
Chop tomatoes coarsely, put in a pan to cook covered without adding any water till tomatoes are tender. Remove and blend mixture. Strain with a fine sieve. Preserve and use as required for tomato puree.
To make Tomato paste
Cook the puree again till thick like paste. Cool and preserve.
Note
1 tbsp tomato paste is equal to 1 tomato
2 tbsp tomato puree is equal to 1 tomato.
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Arabian rice by shireen

                     Arabian rice

Ingredients
Rice 250 gm boiled with 1 tsp salt
Chicken breast boneless thinly sliced 1
Salt ¼ tsp + ½ tsp
Black pepper ¼ tsp + ½ tsp
Mustard ¼ tsp
Ketchup 1 tbsp
Wooster sauce 1 tbsp
Ginger garlic paste ¼ tsp
Oil 2 tbsp
Raisons 10 to 12
Cloves 4
Yellow color pinch
Allspice powder ½ tsp
Green chilies sliced 2
Onion 2 tbsp chopped

Method
Marinate chicken breast thinly sliced with salt, black pepper, mustard ¼ tsp each, ketchup 1 tbsp, Wooster sauce 1 tbsp, ginger garlic paste ¼ tsp. Heat oil fry chopped onion add ,marinated chicken, fry for 5 minutes, add in boiled rice with green chilies, ½ tsp salt and black pepper, raisons, allspice, mix well lastly sprinkle with yellow color, cover and leave it on dum for 10 minutes, mix well and serve.
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Achari Murgh Parchay by shireen

                            Achari Murgh Parchay


Ingredients
Boneless chicken cubes ½ kg
Chili powder 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
All spice ½ tsp
Onion seeds ½ tsp
Fennel seeds ½ tsp
Fenugreek seeds ½ tsp
Gram flour 2 tbsp
Mango pickle Masala 2 tbsp


Method
Coarsely grind ½ tsp onion seeds, ½ tsp fennel seeds and ½ tsp fenugreek seeds, keep aside. Flatten ½ kg chicken cubes in thin parcha. Marinate them with 1 tsp chili powder, 2 tbsp mango pickle Masala, 1 tbsp ginger garlic paste, 1 tsp salt, ½ tsp all spice, 2 tbsp gram flour and ground seeds, thread onto skewers, bake in a pre heated oven of 180 degrees for 15 to 20 minutes. Serve with onion rings and salad
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Anday ka Halwa by shireen

                                           Anday ka Halwa



         Ingredients
Eggs 6
Ghee 1 cup
Milk 1 cup
Sugar 12 ounces
Khoya 250 gm
Kewra 1 tsp
Green cardamom powder1 tsp
Yellow color a pinch



Method
In a pan put 250 gm khoya and cook stirring on very low flame till khoya melts, add 12 ounces caster sugar, cook on very low flame for 5 minutes till sugar melts, then add 1 cup ghee and keep stirring very slowly, gradually start adding in the 6 beaten eggs and 1 cup milk mixture, continue to stir on very low flame. Now add a pinch of yellow color, 1 tsp kewra, 1 tsp green cardamom powder and continuously cooking till ghee comes on top.
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Fish Nuggets by shireen

                             Fish Nuggets


Ingredients
Fish cubes boneless 250 gm
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Lemon juice 2 tbsp
Ingredients for batter
Self raising flour 3 tbsp
Corn flour 2 tbsp
Baking powder ¼ tsp
Salt ¼ tsp
White pepper ¼ tsp
Water to make batter
Bread crumbs as required


Method
Marinate fish cubes with salt, pepper, mustard and lemon juice, dip in prepared batter, roll in bread crumbs and deep fry
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