Tuesday, 14 May 2013

Orange trifle by shireen

                       Orange trifle

Ingredients
Plain cake1 pound
Orange jam or marmalade 2 to 3 tsp
Orange jelly crystals 1 packet
Mandarin 1 can
Milk 3 cups
Custard powder 3 tbsp
Sugar 4 tbsp
Cream whipped 8 ounces
Orange segments 2 cups


Method
Cut cake into slices, sandwich with marmalade, arrange in the base of a serving bowl, top with
set orange jelly, cut in cubes, scatter the kino slices over the jelly, pour the custard on top, chill
until ready to serve, decorate with whipped cream and mandarin slices
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Nandoos coffee cake by shireen

                              Nandoos coffee cake


    Ingredients
    Flour 8 ounces or 2 cups
    Baking powder 1 ½ tsp heaped
    Salt pinch
    Butter 8 ounces
    Brown sugar 4 ounce
    Fine sugar 4 ounce
    Vanilla essence ½ tsp
    Eggs 4
    Coffee 1 tsp heaped
    Cooking chocolate 100 gm melted

    Ingredients for coffee frosting
    Icing sugar 2 cups sieved
    Butter softened ½ cup or 4 ounce
    Coffee 1 tbsp
    Cream cheese 4 ounces

    Ingredients to soak cake
    Milk ½ cup
    Coffee 1 tbsp

    Method for cake
    Pre heat oven to 180 degree C, greased two 9inches sandwich pan, beat 8 ounces butter and 4 ounces each both the sugar with ½ tsp vanilla essence until creamy, add the eggs 1 at a time until just blended after each addition of egg with beater on low speed add in the 100gm melted chocolate and 1 tsp coffee mixture followed by the sieved dry ingredients, spoon the batter in prepared pans, bake for 45 minutes, cool cake completely in the pan.

    Method for icing
    Put one layer of cake on a platter, moist with 1 tbsp coffee and milk mixture, spread with prepared frosting, cover with second layer of cake, again moist with coffee and milk mixture, cover sides and top of cake with frosting, sprinkle finely grated chocolate on top.

    Method for frosting
    In bowl beat ½ cup butter, 2 cups icing sugar and 4 ounce cream cheese until creamy add in 1 tbsp coffee, beat until thick and spreadable
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Chinese cutlets by shireen

                                Chinese cutlets

Ingredients
Chicken boneless breast 2
Boiled noodles 1 cup
Chopped green chilies 4
Crushed red pepper 1 tsp
Green onion finely chopped ½ cup
Soya sauce 1 tbsp
Chopped coriander leaves 2 tbsp
Bread crumbs as required
Ingredients for white sauce
Flour 4 tbsp
Salt 1 tsp
Black pepper ½ tsp
Butter 2 tbsp
Milk ½ cup

Method
Make thick white sauce with all the given ingredients, now mix boiled and shredded chicken, boiled noodles, chopped green chilies and coriander leaves, chopped spring onion, crushed red pepper and soya sauce in white sauce, mix well, make into cutlets, dip in egg, roll in crumbs and deep fry.
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Afghani chicken tikka by shireen

                   Afghani chicken tikka

Ingredients
Chicken 1kg 8 pieces
Ginger garlic paste 1 tbsp
Tamarind pulp 2 tbsp
Crushed red pepper 1 tsp
Salt 1 tsp
All spice ½ tsp
Yogurt 2 tbsp
Olive oil 2 tbsp
Coriander powder ½ tsp
Crushed black pepper ½ tsp

Method
Give cuts on 1 kg chicken pieces, marinate with 1 tbsp Ginger garlic paste, 2 tbsp Tamarind pulp, 1 tsp Crushed red pepper, 1 tsp Salt, ½ tsp All spice, 2 tbsp Yogurt, 2 tbsp Olive oil, ½ tsp Coriander powder, ½ tsp Crushed black pepper, BBQ bake on oven on 180 degree c for half an hour.
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New York style cheese cake by shireen

                                      New York style cheese cake


Ingredients for base
Marie biscuits crushed 3 cups
Butter 4 ounces
Caster sugar 1 ounce

Method for base
Crush biscuit mix with butter and sugar, spread in a 9 inch loose bottom pan, chill for 15 minute.

Ingredients for filling
Cream cheese 400 gm
Vanilla essence 1 tsp
Icing sugar 1 cup
Whipped cream 1 packet
Eggs 3

Method for filling
Beat cream cheese, icing sugar, essence till mixture smooth, gradually add in the eggs, fold the mixture in the whipped cream, pour this mixture over the biscuit base and steam bake for 35 minutes till cake is firm and set.

Chicken White Handi by shireen

                            Chicken White Handi:


Ingredients:
Chicken ½ kg (boneless)
Ginger garlic paste 1 tbsp
Salt 1-1/2 tsp
Cumin 1 tbsp (Roasted and crushed)
Coriander 1 tbsp (Roasted and crushed)
White pepper ¼ tsp
Black pepper crushed ½ tsp
Green chilies 4 grinded
Curd ½ cup
Cream 1 cup
Butter 1 tbsp
Oil ½ cup
Green chilies 3 (chopped)


Method:
1. Heat oil in a handi add ginger garlic fry for 2 minutes.
2. Add chicken with salt coriander and cumin fry for 2 minutes
3. add chopped green chilies, white pepper, black pepper, grinded green chilies and curd.
4. Keep stirring from time to time add cream cover and cook till thick gravy remains
5. Lastly add butter serve with Nan
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Beef Khaowsay by shireen

                         Beef Khaowsay


Ingredients for Beef Gravy
Undercut (cut into cubes)1 kg
Onion (blended)1 large
Green chilies (ground)12
Ginger garlic paste 2 tbsp
Salt 2 tsp
Chili powder 2 tsp
Turmeric powder½ tsp
Oil½ cup
Coconut cream powder 2 tbsp
Coriander powder 1 tbsp

Ingredients for Curry
Oil ¼ cup
Gram flour (roasted)6 tbsp
Salt 1 tsp
Chili powder 1 tsp
Turmeric powder1 tsp
Coconut cream 1 cup
Water2 cup

Ingredients to Serve
Spaghetti (boiled)1 packet
Garlic (chopped & fried)4 tbsp
Raw spaghetti (fried)1 cup
Crushed red pepper 2 tbsp
Hard boiled eggs (chopped)2
Green chilies chopped 2 tbsp
Coriander leaves chopped 2 tbsp
Spring onion finely chopped2
Lemon slices as required


Method for Beef Gravy
Heat ½ cup oil, add 1 large blended onion and 12 green chilies, fry well for 5 minutes, add 2 tbsp ginger garlic paste, 2 tsp salt, 2 tsp chili powder, ½ tsp turmeric, 1 tbsp coriander powder and little water, fry well, then add 1 kg undercut cubes with 1 cup water, cover and cook about 15 minutes till tender, lastly add 2 tbsp coconut cream powder, remove and keep aside.

Method for Curry
Heat ¼ cup oil, add 1 tsp chili powder, 1 tsp turmeric powder and 1 tsp salt, fry well, now add 1 cup coconut cream mixed with 2 cups water, cook till boiling, thicken curry with 6 tbsp roasted gram flour paste, cook for 15 minutes till curry thick.

To Serve
Spread 1 packet boiled spaghetti in a bowl, topped with curry then beef gravy, sprinkle top with 4 tbsp fried garlic, 1 cup fried spaghetti, 2 tbsp crushed red pepper, 2 hard boiled eggs, 2 tbsp chopped coriander leaves, 2 tbsp chopped green chilies, 2 chopped spring onion leaves and lemon slices.
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