Beans masala
Ingredients
French beans 250 gm
Same ki phalli 250 gm remove both sides and cut into 1
inch pieces
Ginger garlic paste 1 tbsp
Tomatoes 2 chopped
Cumin seeds 1 tsp
Chili powder 1 tsp heaped
Coriander power 2 tsp
Green chilies 2 cut length wise
Curry leaves 15 to 20
Black pepper crushed 1 tsp
Oil ¼ cup
Salt ¾ tsp
Onion 1 chopped
Lemon juice 1 tbsp
Method
Heat oil in a wok add cumin seeds, chopped onion, fry till light golden, add ginger garlic paste,
tomatoes, cook for 5 minutes till oil separates, add chili powder, salt, coriander powder, green
chilies, curry leaves, cook for 2 to 3 minutes add the beans with half cup water, cover and cook
on low flame till done, lastly add lemon juice.
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Tuesday, 14 May 2013
Butter chicken with nan by shireen
Butter chicken with nan
Ingredients
Chicken boneless ½ kg
Cream 2 tbsp
Butter 2 tbsp
Yogurt 2 tbsp
Tomatoes 2
Onion 1 large
Tomato puree 2 tbsp
Green chilies 4
Coriander leaves 2 tbsp
Salt 1 tsp
Chili powder 1 tsp
White cumin roasted and crushed 1 tsp
Allspice ½ tsp
Method
In a blender blend together 1 large onion, tomatoes, green chilies, coriander leaves and tomato
puree, in a wok heat butter and ¼ cup oil, add blended masala with chili powder, salt, white
cumin roasted and crushed, yogurt and oil, fry well add chicken, cover and cook for 10 minutes
till chicken tender, lastly add cream, allspice, coriander leaves, serve with butter nan.
for Nan
Ingredients for nan
Flour 3 cups
Yogurt 4 tbsp
Baking powder 1 tsp
Onion seeds ¼ tsp
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil ¼ cup
Method
In a bowl mix Flour 3 cups, Yogurt 4 tbsp, Baking powder 1 tsp, Onion seeds ¼ tsp
Salt ½ tsp, Sugar 1 tsp, Egg 1, Oil ¼ cup and knead with Luke warm water as required, form into
a soft dough, leave covered for 1 hour, make balls of the dough, roll into oval oblong, brush
with oil, keep in a grease tray, sprinkle with sesame seeds, leave covered for another hour,
bake on 200 degree C in a preheated oven for 10 to 12 minutes, brush with butter, sprinkle
little water, cover immediately in foil till ready to be served, or make nan, fry on tawa with 1
tbsp butter. Serve in a basket with butter chicken.
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Ingredients
Chicken boneless ½ kg
Cream 2 tbsp
Butter 2 tbsp
Yogurt 2 tbsp
Tomatoes 2
Onion 1 large
Tomato puree 2 tbsp
Green chilies 4
Coriander leaves 2 tbsp
Salt 1 tsp
Chili powder 1 tsp
White cumin roasted and crushed 1 tsp
Allspice ½ tsp
Method
In a blender blend together 1 large onion, tomatoes, green chilies, coriander leaves and tomato
puree, in a wok heat butter and ¼ cup oil, add blended masala with chili powder, salt, white
cumin roasted and crushed, yogurt and oil, fry well add chicken, cover and cook for 10 minutes
till chicken tender, lastly add cream, allspice, coriander leaves, serve with butter nan.
for Nan
Ingredients for nan
Flour 3 cups
Yogurt 4 tbsp
Baking powder 1 tsp
Onion seeds ¼ tsp
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil ¼ cup
Method
In a bowl mix Flour 3 cups, Yogurt 4 tbsp, Baking powder 1 tsp, Onion seeds ¼ tsp
Salt ½ tsp, Sugar 1 tsp, Egg 1, Oil ¼ cup and knead with Luke warm water as required, form into
a soft dough, leave covered for 1 hour, make balls of the dough, roll into oval oblong, brush
with oil, keep in a grease tray, sprinkle with sesame seeds, leave covered for another hour,
bake on 200 degree C in a preheated oven for 10 to 12 minutes, brush with butter, sprinkle
little water, cover immediately in foil till ready to be served, or make nan, fry on tawa with 1
tbsp butter. Serve in a basket with butter chicken.
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Shredded Beef with Chilies by shireen
Shredded Beef with Chilies
Ingredients
Undercut thinly sliced ½ kg
Capsicum 1 thinly sliced
Green chilies 4 cut into halves
Egg ½ beaten
Oil ¼ cup
Salt ½ + ½ tsp
Corn flour 1 tsp
Chili sauce 1 tbsp
Garlic crushed 1 tbsp
Ginger thinly sliced 1 tbsp
White pepper ½ tsp
Soya sauce 1 + 1 tbsp
Method
Marinate ½ kg thinly sliced undercut with ½ tsp salt, ½ tsp white pepper, 1 tbsp soya sauce, 1 tsp corn flour and ½ beaten egg, deep fry for 10 minutes and keep aside, heat ¼ cup oil in a wok add in 1 tbsp crushed garlic and 1 tbsp sliced ginger, fry for 2 minutes, add in the fried beef with reaming ½ tsp salt, 1 tbsp soya sauce and 1 tbsp chili sauce, add in sliced capsicum and green chilies, fry for 5 minutes and remove.
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Ingredients
Undercut thinly sliced ½ kg
Capsicum 1 thinly sliced
Green chilies 4 cut into halves
Egg ½ beaten
Oil ¼ cup
Salt ½ + ½ tsp
Corn flour 1 tsp
Chili sauce 1 tbsp
Garlic crushed 1 tbsp
Ginger thinly sliced 1 tbsp
White pepper ½ tsp
Soya sauce 1 + 1 tbsp
Method
Marinate ½ kg thinly sliced undercut with ½ tsp salt, ½ tsp white pepper, 1 tbsp soya sauce, 1 tsp corn flour and ½ beaten egg, deep fry for 10 minutes and keep aside, heat ¼ cup oil in a wok add in 1 tbsp crushed garlic and 1 tbsp sliced ginger, fry for 2 minutes, add in the fried beef with reaming ½ tsp salt, 1 tbsp soya sauce and 1 tbsp chili sauce, add in sliced capsicum and green chilies, fry for 5 minutes and remove.
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Chocolate cream cake by shireen
Chocolate cream cake
Ingredients for chocolate sponge
Eggs 4
Caster sugar 4 ounce
Flour 3 ounce
Coco powder 1 ounce
Vanilla essence 1 tsp
Baking powder 1 tsp
Ingredients for chocolate cream icing
Fresh cream whipped 12 ounces or 1 ½ cup
Chocolate sauce 4 tbsp or ganish
Icing sugar 1 ounce or to taste
Ingredients for topping / Ganish
Chocolate 8 ounce
Cream ½ cup cook it till melt
Method for cake
Beat eggs and caster sugar till light and fluffy, sieve together flour, coco and baking powder, lightly fold in the beaten egg mixture, pour mixture into 2 well greased 8 inches sandwich pans, bake on 180 degree C for 20 minutes, remove, cool.
To assemble cake
Spread 1 layer of cake on a serving platter, soak with sugar syrup spread with chocolate cream icing, drizzle a layer of chocolate topping, cover with second cake, brush with syrup, cover the top and sides of cake with fresh cream, decorate top and sides with chocolate topping. Serve chilled.
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Ingredients for chocolate sponge
Eggs 4
Caster sugar 4 ounce
Flour 3 ounce
Coco powder 1 ounce
Vanilla essence 1 tsp
Baking powder 1 tsp
Ingredients for chocolate cream icing
Fresh cream whipped 12 ounces or 1 ½ cup
Chocolate sauce 4 tbsp or ganish
Icing sugar 1 ounce or to taste
Ingredients for topping / Ganish
Chocolate 8 ounce
Cream ½ cup cook it till melt
Method for cake
Beat eggs and caster sugar till light and fluffy, sieve together flour, coco and baking powder, lightly fold in the beaten egg mixture, pour mixture into 2 well greased 8 inches sandwich pans, bake on 180 degree C for 20 minutes, remove, cool.
To assemble cake
Spread 1 layer of cake on a serving platter, soak with sugar syrup spread with chocolate cream icing, drizzle a layer of chocolate topping, cover with second cake, brush with syrup, cover the top and sides of cake with fresh cream, decorate top and sides with chocolate topping. Serve chilled.
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Nutella fudge brownies by shireen
Nutella fudge brownies
Ingredients
Nutella 1 cup
Eggs 2
Flour 10 tbsp heaped
Icing sugar for dusting as required
Method
1. Pre heat oven to 180 degree C, line mini brownie pan with butter paper.
2. In a medium bowl beat together nutella and egg until smooth. Add the flour and whisk until all the ingredients are just combined.
3. Distribute the batter evenly in the brownie pan, bake for 15 minutes
4. Allow the brownies to cool and dust with icing sugar
5. The delicious Nutella fudge brownies are ready to serve.
Ingredients
Nutella 1 cup
Eggs 2
Flour 10 tbsp heaped
Icing sugar for dusting as required
Method
1. Pre heat oven to 180 degree C, line mini brownie pan with butter paper.
2. In a medium bowl beat together nutella and egg until smooth. Add the flour and whisk until all the ingredients are just combined.
3. Distribute the batter evenly in the brownie pan, bake for 15 minutes
4. Allow the brownies to cool and dust with icing sugar
5. The delicious Nutella fudge brownies are ready to serve.
Foil chicken by shireen
Foil chicken
Ingredients:
Chicken 1 (whole)
Oil ¼ cup
Coriandert powder1 tsp
Chili powder 1 tsp
Salt1 tsp
Turmeric¼ tsp
Cumin powder1 tsp
All spice powder1 tsp
Ginger garlic paste 1 tbsp
Curd ½ cup
Ketchup½ cup
Boiled macroni½ cup
Carrot1 (chopped and boiled)
Potato 1 (chopped and boiled)
Peas ½ cup boiled
Eggs 2 boiled
Coriander leaves chopped2 tbsp
Green chilies 2
Method:
Heat oil add ginger garlic, salt, turmeric, cumin, coriander, chili powder with little water and fry well.
Add chicken fry then add curd, ketchup cook till chicken tender and thick gravy made
On a large piece of foil add chicken with gravy add to boiled vegetables, boiled macaroni cover and bake for 15 minutes on 180 degrees
Serve garnished with chopped coriander and green chilies.
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Ingredients:
Chicken 1 (whole)
Oil ¼ cup
Coriandert powder1 tsp
Chili powder 1 tsp
Salt1 tsp
Turmeric¼ tsp
Cumin powder1 tsp
All spice powder1 tsp
Ginger garlic paste 1 tbsp
Curd ½ cup
Ketchup½ cup
Boiled macroni½ cup
Carrot1 (chopped and boiled)
Potato 1 (chopped and boiled)
Peas ½ cup boiled
Eggs 2 boiled
Coriander leaves chopped2 tbsp
Green chilies 2
Method:
Heat oil add ginger garlic, salt, turmeric, cumin, coriander, chili powder with little water and fry well.
Add chicken fry then add curd, ketchup cook till chicken tender and thick gravy made
On a large piece of foil add chicken with gravy add to boiled vegetables, boiled macaroni cover and bake for 15 minutes on 180 degrees
Serve garnished with chopped coriander and green chilies.
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Italian Tiramisu by shireen
Italian Tiramisu
Ingredients:
Sponge cake
Cream cheese 8 ounce
Curd cheese 1 cup
Icing sugar 1 cup
Fresh cream12 ounces (whipped)
Coffee1 tbsp
Water¾ cup
Method
Combine water, coffee and 2 tbsp icing sugar and mix well.
Beat both the cheese together with 4 tbsp icing sugar.
Beat cream stiff with 4 tbsp icing sugar and fold with whipped cheese mixture.
Spread 1 layer of sponge cake on a platter, moist with coffee liquid and spread with cream mixture.
Now cover with second layer of sponge, moist with coffee liquid, top the cake with remaining cream and cheese mixture sprinkle with loads of grated chocolate. And chill for 2 hours, decorate with whipped cream.
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Ingredients:
Sponge cake
Cream cheese 8 ounce
Curd cheese 1 cup
Icing sugar 1 cup
Fresh cream12 ounces (whipped)
Coffee1 tbsp
Water¾ cup
Method
Combine water, coffee and 2 tbsp icing sugar and mix well.
Beat both the cheese together with 4 tbsp icing sugar.
Beat cream stiff with 4 tbsp icing sugar and fold with whipped cheese mixture.
Spread 1 layer of sponge cake on a platter, moist with coffee liquid and spread with cream mixture.
Now cover with second layer of sponge, moist with coffee liquid, top the cake with remaining cream and cheese mixture sprinkle with loads of grated chocolate. And chill for 2 hours, decorate with whipped cream.
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