Cherry cake
Ingredients
Flour 6 ounce
Butter 6 ounce
Caster sugar 6 ounce
Baking powder ½ tsp
Eggs 3
Vanilla essence 1 tsp
Ground almonds 2 ounce
Glazed cherries red chopped 3 tbsp
Glazed cherries green chopped 3 tbsp
Method
Sieve
6 ounces flour and ½ tsp baking powder. In a separate bowl mix 3 tbsp
chopped cherries in 1 ounce flour and keep aside. In another bowl beat 6
ounces butter and 6 ounces castor sugar till light and fluffy. Add in
one egg at a time and continue to beat till all the eggs have been
added. Also add 1 tsp vanilla essence. Now fold in the flour lightly,
then fold in the flour with cherries. Add 2 ounces ground almonds, mix
well. Pour this mixture in a greased loaf pan, bake on 180 degree C for
45 minutes, remove cool and cut into slices.
Tuesday 11 December 2012
SINDHI BIRYANI by shireen
SINDHI BIRYANI
Mutton 750 gm
Rice ½ kg
Yogurt 1 cup
Tomatoes (chopped) 6
Ginger garlic paste 2 tbsp
Chili powder 2 tsp
Salt 2 tsp+ 2 tsp
All spice powder 1 tsp
All spices mixed 1 tbsp
Dried plum 12
Whole green chilies 8
Green chilies (grinded) 1 tsp
Coriander leaves (grinded) 1 tsp
Potatoes (peeled and Deep fried) ½ kg
Kevra water 1 tbsp
Yellow color ¼ tsp
Brown onion 1 cup
Coriander leaves chopped 2 tbsp
Mint leaves chopped 15
Ghee 4 tbsp
Oil 3/4th cup
Method
Boil soaked Rice, with whole spices and 2 tsp salt, till ¾th done. Drain and keep aside, heat oil add mutton, with grinded green Masala, ginger garlic paste salt, chili powder, chopped tomatoes, and fry well. Then add 1 cup water, cover and cook till mutton tender. Add in yogurt with grinded fried onion. Cook till mixture thick; lastly add fried potatoes, whole green chilies and dried plum. In a pan, spread a layer of half quantity of rice, then meat mixture, chopped coriander, mint. Top with remaining rice. Pour 4 tbsp ghee. And sprinkle kevra mix with color. Put on Dum for 15 minutes.
Mutton 750 gm
Rice ½ kg
Yogurt 1 cup
Tomatoes (chopped) 6
Ginger garlic paste 2 tbsp
Chili powder 2 tsp
Salt 2 tsp+ 2 tsp
All spice powder 1 tsp
All spices mixed 1 tbsp
Dried plum 12
Whole green chilies 8
Green chilies (grinded) 1 tsp
Coriander leaves (grinded) 1 tsp
Potatoes (peeled and Deep fried) ½ kg
Kevra water 1 tbsp
Yellow color ¼ tsp
Brown onion 1 cup
Coriander leaves chopped 2 tbsp
Mint leaves chopped 15
Ghee 4 tbsp
Oil 3/4th cup
Method
Boil soaked Rice, with whole spices and 2 tsp salt, till ¾th done. Drain and keep aside, heat oil add mutton, with grinded green Masala, ginger garlic paste salt, chili powder, chopped tomatoes, and fry well. Then add 1 cup water, cover and cook till mutton tender. Add in yogurt with grinded fried onion. Cook till mixture thick; lastly add fried potatoes, whole green chilies and dried plum. In a pan, spread a layer of half quantity of rice, then meat mixture, chopped coriander, mint. Top with remaining rice. Pour 4 tbsp ghee. And sprinkle kevra mix with color. Put on Dum for 15 minutes.
Achari Paratha by shireen
Achari Paratha
Ingredients for dough
Flour 1 cup
Wheat flour 1 cup
Salt ½ tsp
Water to knead
Achar Masala (for Filling) ½ cup
Ghee as required
Method
Mix together 1 cup flour, 1 cup wheat flour, ½ tsp salt and knead with water to a medium dough, make balls, spread with oil and keep covered for 15 minutes, then roll each ball into a saucer spread with ghee then achar Masala, roll like a Swiss roll again, form it into a ball roll again to a quarter plate size fry on tawa in ghee.
Ingredients for dough
Flour 1 cup
Wheat flour 1 cup
Salt ½ tsp
Water to knead
Achar Masala (for Filling) ½ cup
Ghee as required
Method
Mix together 1 cup flour, 1 cup wheat flour, ½ tsp salt and knead with water to a medium dough, make balls, spread with oil and keep covered for 15 minutes, then roll each ball into a saucer spread with ghee then achar Masala, roll like a Swiss roll again, form it into a ball roll again to a quarter plate size fry on tawa in ghee.
Seekh Kebab , Chicken Tikka , Behari Kabab , Imlee Ki Chutney ,Paratha by shireen
bbq show by shireen
Seekh Kebab
1/2 kg Mince - double machined*
1-1/2 tsp Salt
1-1/2 tsp Chili powder
1 Tbsp garam masala powder heaped
2 Tbsp raw onion grated (water removed)
2 Tbsp Ghee (only 1Tbsp if there is fat in mince)
1 Tbsp Corn flour - heaped
1 Tbsp Ginger garlic paste - heaped
1 Tbsp Coriander leaves - chopped
Preheat oven to 180 degrees.
In a bowl add all ingredients.
Mix well by hand. Allow meat to marinate for at least 30 minutes. (mince mix can be left overnight)
Using a skewer, shape kebab, remove skewer and place on a oven tray.
(if cooking on BBQ, have a skewer in each kebab whilst cooking).
Cook in a preheated 180 degree oven for 20 minutes. There is no need to turn.
Remove from oven.
Heat a coal in the stove, once hot place in a foil cup and add a drop of oil. Cover tray immediately with foil and leave for 5 minutes.
Serve with paratha and chutney.
Enjoy.
*get meat washed prior to being minced. Do not wash after or mince will have too much water in them and won't hold shape.
///////////////////////////////////////////////////////////////////////////////
Tandoori sekh kabab
Ingredients
Mince ½ kg
Onion 1 raw grinded
Ginger garlic paste 2 tsp
Green chili 8 grinded
Coriander leaves 3 tbsp grinded
Mint leaves 10 grinded
Fennel seeds 1 tsp
Coriander seeds 1 tbsp
Poppy seeds 1 tsp
Roasted gram 2 tbsp
All spice 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Raw papaya grinded 1 tsp
Makai ka aata 3 tbsp heaped
Egg 1
Method
Slightly roast fennel seeds, coriander seeds, poppy seeds and grind finely with roasted gram, squeeze moister from mince, marinate mince with grinded raw onion, ginger garlic paste, grinded green masala, raw papaya, grinded dry masala, all spice, salt, chili powder, egg and makai ka aata, mix all very well, leave to marinate for 1 hour, shape into seekh kababs, fry on a tawa in 2 tbsp oil. Serve with chatni.
//////////////////////////////////
Chicken Tikka
2 breast and 2 maryland (leg and thigh) Chicken pieces
1 Tbsp Chili powder heaped
1-1/2 tsp Salt
1 Tbsp Ginger garlic paste heaped
4 Tbsp Lemon juice
2 Tbsp Yogurt - beaten
pinch Tandoori colour
2 Tbsp oil or ghee
In a bowl add all marinade ingredients and mix well.
Slash cuts in chicken, and add marinade. Mix well so all chicken is covered. Leave for at least 2 hours, preferably overnight. (cover bowl with plastic wrap and keep in fridge).
*if cooking on BBQ, place chicken on skewers and cook. Then in the last 2 minutes brush with oil to keep juicy.
If cooking in the oven, add 2 Tbsp oil to the marinade.
Preheat oven to 180 degrees.
Place chicken pieces on a oven tray. Brush extra marinade on to chicken. Cook for 15 minutes, then turn pieces over and cook for another 15 minutes.
Heat a coal in the stove, once hot place in a foil cup and add a drop of oil. Cover tray immediately with foil and leave for 5 minutes.
Serve with onion, tomato and lemon wedges, chutney and naan.
Enjoy.
//////////////////////////////////////////////
Chicken Tikka
Ingredients
Chicken (Cut into 4 tikka pieces) 1
Chili powder 2 tsp
Salt 1-1/2 tsp
...Ginger garlic paste 1 tbsp heaped
Lemon juice ¼ cup
Yogurt 2 tbsp
Orange food color pinch
Method
Mix all above together in lemon juice and marinate chicken with the paste. Leave it for 2 hours. Bake in a pre heated oven, for 30 minutes on 180 degrees. Brush with ghee. And serve with Chatni and salad
If cooking in the oven, add 2 Tbsp oil to the marinade.
Preheat oven to 180 degrees.
Place chicken pieces on a oven tray. Brush extra marinade on to chicken. Cook for 15 minutes, then turn pieces over and cook for another 15 minutes.
Heat a coal in the stove, once hot place in a foil cup and add a drop of oil. Cover tray immediately with foil and leave for 5 minutes.
Serve with onion, tomato and lemon wedges, chutney and naan.
Enjoy.
//////////////////////////////////////////////
Behari Kabab
1/2 kg beef meat cut like Pasanda
2 tsp Ginger garlic paste
2 Tbsp Onion grated, water removed
3 Tbsp Yogurt - beaten
1 Tbsp raw papaya paste heaped (with skin)
2 tsp Chili powder
1-1/2 tsp garam masala powder
1-1/2 tsp
4 TbspOil
Mix all ingredients well (except meat) and then add beef and mix well so meat is thoroughly covered. Leave for 2 hours.
Ideally, for best flavour donot add the raw papaya paste straight away, and marinate overnight - adding papaya paste 2 hours prior to cooking.
Preheat oven to 180 degrees.
Using a skewer thread the meat in a 'W' or zig zag action. Once all done, place on a rack over an oven tray.
Spread excess marinade in beef, turn over and spread the last of the marinade.
Cook beef for 15 minutes, turn over and cook for another 15 minutes.
Heat a coal in the stove, once hot place in a foil cup and add a drop of oil. Cover tray immediately with foil and leave for 5 minutes.
Serve with chutney and paratha.
Enjoy
*if you can't find raw papaya - you can use ripe ready for eating papaya with skin.
///////////////////////////////////////////////////////////////////////////
Bihari kabab
Ingredients
Beef ½ kg cut into long strips
Raw papaya grinded 1 tbsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
Onion raw grinded 2 tbsp
Chili powder 1 ½ tsp heaped
All spice 1 tsp heaped
Yogurt 4 tbsp
Oil ¼ cup
Method
Marinate beef with Raw papaya grinded 1 tbsp, Salt 1 tsp
Ginger garlic paste 1 tbsp
Onion raw grinded 2 tbsp
Chili powder 1 ½ tsp heaped
All spice 1 tsp heaped
Yogurt 4 tbsp
Oil ¼ cup and marinate for 2 hours, put on skewers, BBQ or fry, give dum of coal, serve with chatni and fresh salad.
////////////////////
Behari Kabab
Ingredients
Pasanday ½ kg
Ginger garlic paste 2 tsp
Onion grinded 2 tbsp
...Yogurt 3 tbsp
Raw papaya paste 1 tbsp heaped
Chili powder 2 tsp heaped
All spice powder 1-1/2 tsp
Salt 1-1/2 tsp
Oil ¼ cup
Method
Marinate pasanday with all above for 1 hour. Put on skewers, and bake in a pre heated oven on 180 degrees for 30 minutes. Give Dum of coal and serve garnish with onion, tomatoes and lemon
//////////////////////////////////////////////////////////////
Paratha
Ingredients
Flour 2 cups
Instant yeast 1 tsp
Sugar 1 tsp
Ghee 1 tbsp
Salt ¼ tsp
Powder milk 1 tbsp
Ghee for frying
Lukewarm waterto knead
Method
Mix 2 cups flour with 1 tsp Instant yeast, 1 tsp Sugar, 1 tbsp Ghee, ¼ tsp Salt and 1 tbsp Powder milk together in a bowl knead with Luke warm water into soft dough, leave to rise for 2 hours then roll into parathas and fry on tawa adding 1 tbsp ghee to each paratha.
///////////
Imlee Ki Chutney
1-1/2 cup Tamarind pulp
4 Green chilies
1/2 tsp Chili powder
1 tsp Garlic paste
3 Tbsp Coriander leaves
10 Mint leaves
1 tsp Sugar
1/4 tsp Salt
1 tsp Roasted cumin seeds
Wash corriander and mint. Add all ingredients with corriander and mint in a blender, and blend till smooth.
Serve with Bihari and Seekh kebabs and chicken tikka.
Enjoy
////////////////////////////////////////////////////////
Paratha
4 cups Flour
1/2 tsp Salt
1 Tbsp Oil
Luke warm water - as required
Santh (filling)
2 Tbsp Ghee -unmelted
1 Egg white
2 Tbsp Flour
In a large bowl seive flour.
Add salt to flour and adding a small amount of water at a time, knead to make a dough that isnot too hard or soft. Rub oil over top of dough and cover with a wet napkin or tea towl.
Allow dough to rest for 15 minutes.
Roll dough into a log and cut into 6 pieces.
Take one pieces of dough, roll out using oil not flour to roll to quarter plate size. Spread with a spoon of santh. and then roll like a Swiss roll. Hold each end of roll, and bounce dough down to bench so centre of roll hits bench and stretches. Then spiral dough and make into a ball. Brush some oil on each ball and leave for 15 minutes.
Heat Ghee in a karhai .
Roll each ball into a thin paratha and make a hole in the centre. Deep fry till light golden brown on each side.
Cut into 4 and serve with seekh kebabs and chutney.
Enjoy
/////////////////////////////////////////////////
JHATPAT SEEKH KABAB
Ingredients:
Chicken mince ½ kg
Onion 1 medium
Ginger finely chopped 1 tbsp
Green chilies 6 chopped
Coriander leaves 4 tbsp
Mustard powder ½ tsp, heaped
Black pepper powder 1 tsp
Salt 1 tsp
Lemon juice 2 tbsp
Oil 2 tbsp for frying
Method:
1. Mix all above together very well
2. Make in the shape of seekh kabab & pan fry.
note INSTEAD OF FRYING U CAN BAKE IN OVEN FOR HEALTHY DIET .HAVE THESE KABABS WITH LOTS OF SALAD.ENJOY
///////////////////////////////////////////////////////////////////////
Chicken Bihari Roll
Ingredients
Chicken 250 gram
Raw Papaya 1 tsp
Chili powder 1 tsp heaped
All spice ½ tsp
Salt 1 tsp leveled
Turmeric a pinch
Roasted and crushed cumin1 tsp
Ginger garlic paste 1 tsp
Yogurt 2 tbsp heaped
Ingredients for Chutney
Tamarind pulp ¼ cup
Coriander leaves 2 tbsp
Green chilies 2
Mint leaves 8
Cumin seeds1 tsp
Garlic chopped ½ tsp
Yogurt 2tbsp
Ingredients for Paratha
Flour 2 cups
Fine wheat flour1 cup
Salt ½ tsp
Sugar 1 tbsp
Oil ¼ cup
Water to knead
Ghee for filling and frying
Method
Cut 250 gm chicken into thin long strips. Marinate with 1 tsp raw Papaya, 1 tsp Chili powder, ½ tsp all spice, 1 tsp Salt, a pinch Turmeric, 1 tsp roasted crushed cumin seeds, 1 tsp ginger garlic and 2 tbsp Yogurt for 1 hour, pan fry in 2 tbsp oil, Give it dum of coal and keep aside.
Method for Chutney
Blend together ¼ cup tamarind pulp, 2 tbsp coriander leaves, 2 green chilies,
8 mint leaves, 1 tsp cumin seeds, ½ tsp chopped garlic and 2tbsp yogurt till smooth.
Method
In a bowl mix together the 2 cup flour, 1 cup fine wheat flour, ½ tsp salt, 1 tbsp sugar and lukewarm water as required. Knead to form smooth dough.
Divide dough into equal portions and shape into round balls.
Roll out each ball of dough into a disc. Heat oil in a griddle and fry the parathas
To assemble paratha
Take prepared paratha, spread with Bihari chicken, top with onion rings, mint leaves, some chatni, and roll tightly, re-roll in butter paper and serve immediately.
//////////////////
Frozen seekh kabab
Ingredients
Chicken mince ½ kg choppazrie
Salt 1 tsp
Chili powder 1 tsp
Black pepper ½ tsp
Ginger garlic paste 1 tsp
All spice 1 tsp
Roasted gram flour 1 tbsp heaped
Raw onion ground 1
Ghee 1 tbsp heaped
Method
Choparrzie ½ kg chicken mince mix in it 1 tsp salt, 1 tsp chili powder, 1 tsp ginger garlic paste, ½ tsp black pepper, 1 tsp all spice, 1 tbsp roasted gram flour, 1 grounded raw onion and 1 tbsp ghee, mix all very well marinate for 30 minutes, make in the shape of seekh kabab give dum of coal and freeze till required.
///////////////////////////////////////////////////
Frozen spicy tikka
Ingredients
Boneless chicken ½ kg
Yogurt 2 tbsp
Chili powder 1 tsp heaped
Salt 1 tsp
Ginger garlic paste 1 tsp heaped
Lemon juice 2 tbsp
Crushed cumin seeds ½ tsp
All spice ½ tsp
Method
Cut ½ kg chicken into 2 inch cubes, marinate with 2 tbsp yogurt, 1 tsp chili powder, 1 tsp salt, 1 tsp ginger garlic paste, 2 tbsp lemon juice, ½ tsp crushed cumin and ½ tsp all spice, leave to marinate for 1 hour, give dum of coal, put on skewers and freeze till required.
/////////////////
Seekh Kebab
1/2 kg Mince - double machined*
1-1/2 tsp Salt
1-1/2 tsp Chili powder
1 Tbsp garam masala powder heaped
2 Tbsp raw onion grated (water removed)
2 Tbsp Ghee (only 1Tbsp if there is fat in mince)
1 Tbsp Corn flour - heaped
1 Tbsp Ginger garlic paste - heaped
1 Tbsp Coriander leaves - chopped
Preheat oven to 180 degrees.
In a bowl add all ingredients.
Mix well by hand. Allow meat to marinate for at least 30 minutes. (mince mix can be left overnight)
Using a skewer, shape kebab, remove skewer and place on a oven tray.
(if cooking on BBQ, have a skewer in each kebab whilst cooking).
Cook in a preheated 180 degree oven for 20 minutes. There is no need to turn.
Remove from oven.
Heat a coal in the stove, once hot place in a foil cup and add a drop of oil. Cover tray immediately with foil and leave for 5 minutes.
Serve with paratha and chutney.
Enjoy.
*get meat washed prior to being minced. Do not wash after or mince will have too much water in them and won't hold shape.
///////////////////////////////////////////////////////////////////////////////
Tandoori sekh kabab
Ingredients
Mince ½ kg
Onion 1 raw grinded
Ginger garlic paste 2 tsp
Green chili 8 grinded
Coriander leaves 3 tbsp grinded
Mint leaves 10 grinded
Fennel seeds 1 tsp
Coriander seeds 1 tbsp
Poppy seeds 1 tsp
Roasted gram 2 tbsp
All spice 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Raw papaya grinded 1 tsp
Makai ka aata 3 tbsp heaped
Egg 1
Method
Slightly roast fennel seeds, coriander seeds, poppy seeds and grind finely with roasted gram, squeeze moister from mince, marinate mince with grinded raw onion, ginger garlic paste, grinded green masala, raw papaya, grinded dry masala, all spice, salt, chili powder, egg and makai ka aata, mix all very well, leave to marinate for 1 hour, shape into seekh kababs, fry on a tawa in 2 tbsp oil. Serve with chatni.
//////////////////////////////////
Chicken Tikka
2 breast and 2 maryland (leg and thigh) Chicken pieces
1 Tbsp Chili powder heaped
1-1/2 tsp Salt
1 Tbsp Ginger garlic paste heaped
4 Tbsp Lemon juice
2 Tbsp Yogurt - beaten
pinch Tandoori colour
2 Tbsp oil or ghee
In a bowl add all marinade ingredients and mix well.
Slash cuts in chicken, and add marinade. Mix well so all chicken is covered. Leave for at least 2 hours, preferably overnight. (cover bowl with plastic wrap and keep in fridge).
*if cooking on BBQ, place chicken on skewers and cook. Then in the last 2 minutes brush with oil to keep juicy.
If cooking in the oven, add 2 Tbsp oil to the marinade.
Preheat oven to 180 degrees.
Place chicken pieces on a oven tray. Brush extra marinade on to chicken. Cook for 15 minutes, then turn pieces over and cook for another 15 minutes.
Heat a coal in the stove, once hot place in a foil cup and add a drop of oil. Cover tray immediately with foil and leave for 5 minutes.
Serve with onion, tomato and lemon wedges, chutney and naan.
Enjoy.
//////////////////////////////////////////////
Chicken Tikka
Ingredients
Chicken (Cut into 4 tikka pieces) 1
Chili powder 2 tsp
Salt 1-1/2 tsp
...Ginger garlic paste 1 tbsp heaped
Lemon juice ¼ cup
Yogurt 2 tbsp
Orange food color pinch
Method
Mix all above together in lemon juice and marinate chicken with the paste. Leave it for 2 hours. Bake in a pre heated oven, for 30 minutes on 180 degrees. Brush with ghee. And serve with Chatni and salad
If cooking in the oven, add 2 Tbsp oil to the marinade.
Preheat oven to 180 degrees.
Place chicken pieces on a oven tray. Brush extra marinade on to chicken. Cook for 15 minutes, then turn pieces over and cook for another 15 minutes.
Heat a coal in the stove, once hot place in a foil cup and add a drop of oil. Cover tray immediately with foil and leave for 5 minutes.
Serve with onion, tomato and lemon wedges, chutney and naan.
Enjoy.
//////////////////////////////////////////////
Behari Kabab
1/2 kg beef meat cut like Pasanda
2 tsp Ginger garlic paste
2 Tbsp Onion grated, water removed
3 Tbsp Yogurt - beaten
1 Tbsp raw papaya paste heaped (with skin)
2 tsp Chili powder
1-1/2 tsp garam masala powder
1-1/2 tsp
4 TbspOil
Mix all ingredients well (except meat) and then add beef and mix well so meat is thoroughly covered. Leave for 2 hours.
Ideally, for best flavour donot add the raw papaya paste straight away, and marinate overnight - adding papaya paste 2 hours prior to cooking.
Preheat oven to 180 degrees.
Using a skewer thread the meat in a 'W' or zig zag action. Once all done, place on a rack over an oven tray.
Spread excess marinade in beef, turn over and spread the last of the marinade.
Cook beef for 15 minutes, turn over and cook for another 15 minutes.
Heat a coal in the stove, once hot place in a foil cup and add a drop of oil. Cover tray immediately with foil and leave for 5 minutes.
Serve with chutney and paratha.
Enjoy
*if you can't find raw papaya - you can use ripe ready for eating papaya with skin.
///////////////////////////////////////////////////////////////////////////
Bihari kabab
Ingredients
Beef ½ kg cut into long strips
Raw papaya grinded 1 tbsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
Onion raw grinded 2 tbsp
Chili powder 1 ½ tsp heaped
All spice 1 tsp heaped
Yogurt 4 tbsp
Oil ¼ cup
Method
Marinate beef with Raw papaya grinded 1 tbsp, Salt 1 tsp
Ginger garlic paste 1 tbsp
Onion raw grinded 2 tbsp
Chili powder 1 ½ tsp heaped
All spice 1 tsp heaped
Yogurt 4 tbsp
Oil ¼ cup and marinate for 2 hours, put on skewers, BBQ or fry, give dum of coal, serve with chatni and fresh salad.
////////////////////
Behari Kabab
Ingredients
Pasanday ½ kg
Ginger garlic paste 2 tsp
Onion grinded 2 tbsp
...Yogurt 3 tbsp
Raw papaya paste 1 tbsp heaped
Chili powder 2 tsp heaped
All spice powder 1-1/2 tsp
Salt 1-1/2 tsp
Oil ¼ cup
Method
Marinate pasanday with all above for 1 hour. Put on skewers, and bake in a pre heated oven on 180 degrees for 30 minutes. Give Dum of coal and serve garnish with onion, tomatoes and lemon
//////////////////////////////////////////////////////////////
Paratha
Ingredients
Flour 2 cups
Instant yeast 1 tsp
Sugar 1 tsp
Ghee 1 tbsp
Salt ¼ tsp
Powder milk 1 tbsp
Ghee for frying
Lukewarm waterto knead
Method
Mix 2 cups flour with 1 tsp Instant yeast, 1 tsp Sugar, 1 tbsp Ghee, ¼ tsp Salt and 1 tbsp Powder milk together in a bowl knead with Luke warm water into soft dough, leave to rise for 2 hours then roll into parathas and fry on tawa adding 1 tbsp ghee to each paratha.
///////////
Imlee Ki Chutney
1-1/2 cup Tamarind pulp
4 Green chilies
1/2 tsp Chili powder
1 tsp Garlic paste
3 Tbsp Coriander leaves
10 Mint leaves
1 tsp Sugar
1/4 tsp Salt
1 tsp Roasted cumin seeds
Wash corriander and mint. Add all ingredients with corriander and mint in a blender, and blend till smooth.
Serve with Bihari and Seekh kebabs and chicken tikka.
Enjoy
////////////////////////////////////////////////////////
Paratha
4 cups Flour
1/2 tsp Salt
1 Tbsp Oil
Luke warm water - as required
Santh (filling)
2 Tbsp Ghee -unmelted
1 Egg white
2 Tbsp Flour
In a large bowl seive flour.
Add salt to flour and adding a small amount of water at a time, knead to make a dough that isnot too hard or soft. Rub oil over top of dough and cover with a wet napkin or tea towl.
Allow dough to rest for 15 minutes.
Roll dough into a log and cut into 6 pieces.
Take one pieces of dough, roll out using oil not flour to roll to quarter plate size. Spread with a spoon of santh. and then roll like a Swiss roll. Hold each end of roll, and bounce dough down to bench so centre of roll hits bench and stretches. Then spiral dough and make into a ball. Brush some oil on each ball and leave for 15 minutes.
Heat Ghee in a karhai .
Roll each ball into a thin paratha and make a hole in the centre. Deep fry till light golden brown on each side.
Cut into 4 and serve with seekh kebabs and chutney.
Enjoy
/////////////////////////////////////////////////
JHATPAT SEEKH KABAB
Ingredients:
Chicken mince ½ kg
Onion 1 medium
Ginger finely chopped 1 tbsp
Green chilies 6 chopped
Coriander leaves 4 tbsp
Mustard powder ½ tsp, heaped
Black pepper powder 1 tsp
Salt 1 tsp
Lemon juice 2 tbsp
Oil 2 tbsp for frying
Method:
1. Mix all above together very well
2. Make in the shape of seekh kabab & pan fry.
note INSTEAD OF FRYING U CAN BAKE IN OVEN FOR HEALTHY DIET .HAVE THESE KABABS WITH LOTS OF SALAD.ENJOY
///////////////////////////////////////////////////////////////////////
Chicken Bihari Roll
Ingredients
Chicken 250 gram
Raw Papaya 1 tsp
Chili powder 1 tsp heaped
All spice ½ tsp
Salt 1 tsp leveled
Turmeric a pinch
Roasted and crushed cumin1 tsp
Ginger garlic paste 1 tsp
Yogurt 2 tbsp heaped
Ingredients for Chutney
Tamarind pulp ¼ cup
Coriander leaves 2 tbsp
Green chilies 2
Mint leaves 8
Cumin seeds1 tsp
Garlic chopped ½ tsp
Yogurt 2tbsp
Ingredients for Paratha
Flour 2 cups
Fine wheat flour1 cup
Salt ½ tsp
Sugar 1 tbsp
Oil ¼ cup
Water to knead
Ghee for filling and frying
Method
Cut 250 gm chicken into thin long strips. Marinate with 1 tsp raw Papaya, 1 tsp Chili powder, ½ tsp all spice, 1 tsp Salt, a pinch Turmeric, 1 tsp roasted crushed cumin seeds, 1 tsp ginger garlic and 2 tbsp Yogurt for 1 hour, pan fry in 2 tbsp oil, Give it dum of coal and keep aside.
Method for Chutney
Blend together ¼ cup tamarind pulp, 2 tbsp coriander leaves, 2 green chilies,
8 mint leaves, 1 tsp cumin seeds, ½ tsp chopped garlic and 2tbsp yogurt till smooth.
Method
In a bowl mix together the 2 cup flour, 1 cup fine wheat flour, ½ tsp salt, 1 tbsp sugar and lukewarm water as required. Knead to form smooth dough.
Divide dough into equal portions and shape into round balls.
Roll out each ball of dough into a disc. Heat oil in a griddle and fry the parathas
To assemble paratha
Take prepared paratha, spread with Bihari chicken, top with onion rings, mint leaves, some chatni, and roll tightly, re-roll in butter paper and serve immediately.
//////////////////
Frozen seekh kabab
Ingredients
Chicken mince ½ kg choppazrie
Salt 1 tsp
Chili powder 1 tsp
Black pepper ½ tsp
Ginger garlic paste 1 tsp
All spice 1 tsp
Roasted gram flour 1 tbsp heaped
Raw onion ground 1
Ghee 1 tbsp heaped
Method
Choparrzie ½ kg chicken mince mix in it 1 tsp salt, 1 tsp chili powder, 1 tsp ginger garlic paste, ½ tsp black pepper, 1 tsp all spice, 1 tbsp roasted gram flour, 1 grounded raw onion and 1 tbsp ghee, mix all very well marinate for 30 minutes, make in the shape of seekh kabab give dum of coal and freeze till required.
///////////////////////////////////////////////////
Frozen spicy tikka
Ingredients
Boneless chicken ½ kg
Yogurt 2 tbsp
Chili powder 1 tsp heaped
Salt 1 tsp
Ginger garlic paste 1 tsp heaped
Lemon juice 2 tbsp
Crushed cumin seeds ½ tsp
All spice ½ tsp
Method
Cut ½ kg chicken into 2 inch cubes, marinate with 2 tbsp yogurt, 1 tsp chili powder, 1 tsp salt, 1 tsp ginger garlic paste, 2 tbsp lemon juice, ½ tsp crushed cumin and ½ tsp all spice, leave to marinate for 1 hour, give dum of coal, put on skewers and freeze till required.
/////////////////
Mango Qulfi by shireen
Mango Qulfi
Ingredients
Milk 1 kg
Sugar 6 tbsp
Fresh cream 8 ounce beat it lightly..
Khoya ½ cup
Rafhan custard powder 2 tbsp heaped
Cardamom grinded ½ tsp
Mango puree 1 cup
Method
Cook 1 kg milk till boiling, add 6 tbsp sugar and cook till reduced to 4 cups, dissolve 2 tbsp heaped Rafhan custard powder in ¼ cup of milk add to the boiling milk, stirring till mixture thickens, add ½ cup khoya and cook for 5 minutes, remove from fire, cool completely add 8 ounce fresh cream, ½ tsp cardamom powder and 1 cup mango puree, fill mixture in Qulfi molds and freeze over night till firm.
note u can use tetra pack cream instead of freshcream!
u can fill 18 moulds in dis quantity
u can use whipping cream instead of fresh cream,
u can use mango flavour custard powder and substitute of khoya is powder milk u can use full cream powderd milk like nido
Ingredients
Milk 1 kg
Sugar 6 tbsp
Fresh cream 8 ounce beat it lightly..
Khoya ½ cup
Rafhan custard powder 2 tbsp heaped
Cardamom grinded ½ tsp
Mango puree 1 cup
Method
Cook 1 kg milk till boiling, add 6 tbsp sugar and cook till reduced to 4 cups, dissolve 2 tbsp heaped Rafhan custard powder in ¼ cup of milk add to the boiling milk, stirring till mixture thickens, add ½ cup khoya and cook for 5 minutes, remove from fire, cool completely add 8 ounce fresh cream, ½ tsp cardamom powder and 1 cup mango puree, fill mixture in Qulfi molds and freeze over night till firm.
note u can use tetra pack cream instead of freshcream!
u can fill 18 moulds in dis quantity
u can use whipping cream instead of fresh cream,
u can use mango flavour custard powder and substitute of khoya is powder milk u can use full cream powderd milk like nido
Chicken pie by shireen
Chicken pie
Ingredients for short crust pastry
Butter 6 ounce
Flour 8ounce
Salt ¼ tsp
Egg yolk 1
Ingredients for filling
Boiled and shredded chicken 3 cups
Peas boiled ½ cup
Potatoes diced and boiled ½ cup
Carrots diced and boiled ½ cup
Black pepper 1 tsp
Flour 3 tbsp
Butter 3 ounce
Milk 2 cups
Chicken Stock 1 ½ cup
Boiled egg 1
Hp sauce 1 tbsp
Egg 1 beaten for brushing
Sesame seeds 1 tbsp
Salt (heaped) ½ tsp
Method for short crust
In a bowl beat butter for 2 minutes, add egg yolk, ¼ salt, and 8 ounces flour. Slightly mix the ingredients together and knead lightly to form a dough . Chill for 30 minutes and use accordingly.
Method for filling
1)In a pan melt 3 ounces of butter and add 3tbsp flour. Stir well.
2)Add ½ tsp salt, 1tsp pepper ,2 cups milk,1 tbsp HP sauce and 1 ½ cup chicken stock.
3)Cook and stir till mixture thickens. Add in chicken and boiled vegetables. Mix well.
4) Pour filling in a greased oven dish, arrange slices of boiled egg on top. Roll pastry according to the size of the dish and spread it on top, 5)Brush lavishly with beaten eggs and sprinkle sesame seeds on top, 6)Cut a crust in the center, bake on 180 degree C for 20 min till the top turns golden brown in colour.
Ingredients for short crust pastry
Butter 6 ounce
Flour 8ounce
Salt ¼ tsp
Egg yolk 1
Ingredients for filling
Boiled and shredded chicken 3 cups
Peas boiled ½ cup
Potatoes diced and boiled ½ cup
Carrots diced and boiled ½ cup
Black pepper 1 tsp
Flour 3 tbsp
Butter 3 ounce
Milk 2 cups
Chicken Stock 1 ½ cup
Boiled egg 1
Hp sauce 1 tbsp
Egg 1 beaten for brushing
Sesame seeds 1 tbsp
Salt (heaped) ½ tsp
Method for short crust
In a bowl beat butter for 2 minutes, add egg yolk, ¼ salt, and 8 ounces flour. Slightly mix the ingredients together and knead lightly to form a dough . Chill for 30 minutes and use accordingly.
Method for filling
1)In a pan melt 3 ounces of butter and add 3tbsp flour. Stir well.
2)Add ½ tsp salt, 1tsp pepper ,2 cups milk,1 tbsp HP sauce and 1 ½ cup chicken stock.
3)Cook and stir till mixture thickens. Add in chicken and boiled vegetables. Mix well.
4) Pour filling in a greased oven dish, arrange slices of boiled egg on top. Roll pastry according to the size of the dish and spread it on top, 5)Brush lavishly with beaten eggs and sprinkle sesame seeds on top, 6)Cut a crust in the center, bake on 180 degree C for 20 min till the top turns golden brown in colour.
mango almand cake by shireen
Mango almond cake
Ingredients
Eggs 4
Flour 3 ounces
Corn flour 1 ounces (1ounce = 2tbsp)
Baking powder 1 tsp
Caster sugar 4 ounces
Vanilla essence 1 tsp
Ingredients for icing:
Icing sugar 2 ounces
Mango juice ½ cup
Fresh cream 12 ounces
Mangoes (chopped) 1 cup
Mango (sliced) 1
Almonds (toasted) ½ cup
Method for cake:
Sieve together flour, corn flour and baking powder, beat eggs, stiff gradually adding caster sugar, and beat till fluffy. Add vanilla essence. Gently fold in the sieved ingredients. Pour in a greased two 8 inches round pans and bake in a preheated oven for 25 minute on 180 degree centigrade. Remove and cool the cake.
Method for icing:
Beat cream, stiff with 2 ounce of icing sugar, spread 4 tbsp mango juice on cake. Apply cake with cream; lavishly sprinkle with toasted almonds and mango pieces. Cover with second half of cake. Spread cream on sides and top of cake, decorate the top with sliced mangoes and toasted almonds.
Ingredients
Eggs 4
Flour 3 ounces
Corn flour 1 ounces (1ounce = 2tbsp)
Baking powder 1 tsp
Caster sugar 4 ounces
Vanilla essence 1 tsp
Ingredients for icing:
Icing sugar 2 ounces
Mango juice ½ cup
Fresh cream 12 ounces
Mangoes (chopped) 1 cup
Mango (sliced) 1
Almonds (toasted) ½ cup
Method for cake:
Sieve together flour, corn flour and baking powder, beat eggs, stiff gradually adding caster sugar, and beat till fluffy. Add vanilla essence. Gently fold in the sieved ingredients. Pour in a greased two 8 inches round pans and bake in a preheated oven for 25 minute on 180 degree centigrade. Remove and cool the cake.
Method for icing:
Beat cream, stiff with 2 ounce of icing sugar, spread 4 tbsp mango juice on cake. Apply cake with cream; lavishly sprinkle with toasted almonds and mango pieces. Cover with second half of cake. Spread cream on sides and top of cake, decorate the top with sliced mangoes and toasted almonds.
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