CHILLI CHICKEN HOT DOG
Hot dogs buns 4
Grated cheese ½ cup
Mustard paste 1 tsp
Onion sliced 2
Capsicum chopped cut into tiny cubes 1
Ketchup 2 tbsp
Ingredients for chili chicken topping
Boneless chicken cut into tiny cubes 1 cup
Chili sauce 1 tbsp
Soya sauce 1 tbsp
Chili garlic sauce 1 tbsp
Salt ½ tsp
Black pepper ½ tsp
Flour 2 to 3 tbsp
Method for chicken topping
Marinate chicken with 1 tbsp chili sauce, 1 tbsp chili garlic sauce, 1 tbsp soya sauce, ½ tsp salt and ½ tsp pepper for 10 minutes, sprinkle 2 tbsp dry flour and mix well, heat oil and fry 1 cup chicken till light golden, cut the bun into ½ length wise, and toast slightly with 1 tbsp oil in a pan, keep aside, Southey 2 onion cut in rings in 2 tbsp oil for 2 minutes, spread 1 tsp mustard paste on each piece of bun, mix fried chicken with 1 capsicum and 2 tbsp ketchup, spread chili chicken topped with onion rings, cover with half bun, cut into half, fix with toothpick, roll in butter paper and serve hot.
note grated cheese has to be mix it with chicken
Tuesday 18 December 2012
Apricot cream by shireen
Apricot cream
Ingredients
Apricots 200 gm
Evaporated milk chilled 1 tin
Lemon jelly 1 packet
Cream 8 ounces whipped
Lemon juice 1 tbsp
Gelatin powder 1 tbsp
Caster sugar 4 tbsp
Method
Dissolve 1 packet jelly in 1 cup of water, and spread in a mold, soak 200 gm apricot for 4 hours, remove seeds and blend apricots to a puree add in it 1 cup of water and cook for 10 minutes and sieved, dissolve 1 tbsp gelatin in ¼ cup water add to the puree with 1 tbsp lemon juice, beat evaporated milk till double and thick, gradually fold in apricot puree also mix in 8 ounce cream pour over the set jelly and freeze till set, over turn and serve.
Ingredients
Apricots 200 gm
Evaporated milk chilled 1 tin
Lemon jelly 1 packet
Cream 8 ounces whipped
Lemon juice 1 tbsp
Gelatin powder 1 tbsp
Caster sugar 4 tbsp
Method
Dissolve 1 packet jelly in 1 cup of water, and spread in a mold, soak 200 gm apricot for 4 hours, remove seeds and blend apricots to a puree add in it 1 cup of water and cook for 10 minutes and sieved, dissolve 1 tbsp gelatin in ¼ cup water add to the puree with 1 tbsp lemon juice, beat evaporated milk till double and thick, gradually fold in apricot puree also mix in 8 ounce cream pour over the set jelly and freeze till set, over turn and serve.
Summer fantasy by shireen
Summer fantasy
Ingredients
Condensed milk chilled 1 can
Lemon juice ¼ cup
Fresh cream whipped 2 packets
marie Biscuits broken into tiny biscuits 200 gm
Pineapple tidbits 1 cup
Chocolate chips 4 tbsp
Method
Beat 1 can condensed milk and ¼ cup lemon juice together till creamy, mix in 1 cup pineapples, 2 packets chilled cream and 200 gm biscuits. Spread in a bowl, decorate with pineapple cubes, with 4 tbsp chocolate chips and chocolate sauce, serve chilled.
Ingredients
Condensed milk chilled 1 can
Lemon juice ¼ cup
Fresh cream whipped 2 packets
marie Biscuits broken into tiny biscuits 200 gm
Pineapple tidbits 1 cup
Chocolate chips 4 tbsp
Method
Beat 1 can condensed milk and ¼ cup lemon juice together till creamy, mix in 1 cup pineapples, 2 packets chilled cream and 200 gm biscuits. Spread in a bowl, decorate with pineapple cubes, with 4 tbsp chocolate chips and chocolate sauce, serve chilled.
Cocktail Aaloo by shireen
Cocktail Aaloo
Ingredients
Baby potatoes 1 kg boiled and peeled
Roasted white cumin crushed 1 tbsp
Roasted coriander crushed 1 tbsp
...Kashmiri red chilies
(Soaked in water and grinded) 12
Ginger garlic paste 1 tbsp
Salt 1 tbsp
Chat Masala 1 tbsp
Tamarind juice ¾ cup
Curry leaves few leaves
Mustard seeds ½ tsp
Fenugreek seeds ¼ tsp
Oil ½ cup
Method
In a bowl Mix together 1 tbsp crushed cumin, 1 tbsp coriander crushed, 12 grinded red chilies, 1 tbsp ginger garlic paste, ¾ cup tamarind juice and 1 tbsp salt, ½ cup heat oil add few curry leaves, ½ tsp mustard seeds and ¼ tsp fenugreek seeds add in this all the spices mixed in bowl, fry well adding little water till oil comes on top, add 1 kg boiled potatoes, cook on low flame for 5 minutes, lastly add 1 tbsp chat Masala, remove potatoes in a platter, fix a tooth pick in each potato.
For cocktail serving
Garnish with finely chopped coriander leaves.
Ingredients
Baby potatoes 1 kg boiled and peeled
Roasted white cumin crushed 1 tbsp
Roasted coriander crushed 1 tbsp
...Kashmiri red chilies
(Soaked in water and grinded) 12
Ginger garlic paste 1 tbsp
Salt 1 tbsp
Chat Masala 1 tbsp
Tamarind juice ¾ cup
Curry leaves few leaves
Mustard seeds ½ tsp
Fenugreek seeds ¼ tsp
Oil ½ cup
Method
In a bowl Mix together 1 tbsp crushed cumin, 1 tbsp coriander crushed, 12 grinded red chilies, 1 tbsp ginger garlic paste, ¾ cup tamarind juice and 1 tbsp salt, ½ cup heat oil add few curry leaves, ½ tsp mustard seeds and ¼ tsp fenugreek seeds add in this all the spices mixed in bowl, fry well adding little water till oil comes on top, add 1 kg boiled potatoes, cook on low flame for 5 minutes, lastly add 1 tbsp chat Masala, remove potatoes in a platter, fix a tooth pick in each potato.
For cocktail serving
Garnish with finely chopped coriander leaves.
Pizza wheel by shireen
Pizza wheel
Ingredients for dough
Flour 2 ½ cup
Instant yeast 1 tbsp heaped
Salt ½ tsp
...Sugar 1 tsp
Egg 1
Oil 4 tbsp
Dry milk powder 2 tbsp
Ingredients for topping
Onion chopped ½ cup
Capsicum finely chopped 1
Hard boiled eggs chopped 2
Chili garlic sauce as required
Oregano leaves 1 ½ tsp
Grated cheddar cheese 1 ½ cup
Method
In a bowl mix together 2 ½ cup flour, 1 tbsp instant yeast, ½ tsp salt, 1 tsp sugar, 1 egg, 4 tbsp oil and 2 tbsp dry milk, knead with Luke warm water as required, leave to rise, cover for 1 hour until double, now roll the dough to a rectangular spread with chili garlic sauce, sprinkle with ½ cup chopped onion, 1 chopped capsicum and 2 hard boiled eggs, 1 ½ tsp oregano leaves and 1 ½ cup cheddar cheese. Roll tightly from long side, cut into slices, bake in a pre heated oven on 200 degree C for 15 minutes.
Ingredients for dough
Flour 2 ½ cup
Instant yeast 1 tbsp heaped
Salt ½ tsp
...Sugar 1 tsp
Egg 1
Oil 4 tbsp
Dry milk powder 2 tbsp
Ingredients for topping
Onion chopped ½ cup
Capsicum finely chopped 1
Hard boiled eggs chopped 2
Chili garlic sauce as required
Oregano leaves 1 ½ tsp
Grated cheddar cheese 1 ½ cup
Method
In a bowl mix together 2 ½ cup flour, 1 tbsp instant yeast, ½ tsp salt, 1 tsp sugar, 1 egg, 4 tbsp oil and 2 tbsp dry milk, knead with Luke warm water as required, leave to rise, cover for 1 hour until double, now roll the dough to a rectangular spread with chili garlic sauce, sprinkle with ½ cup chopped onion, 1 chopped capsicum and 2 hard boiled eggs, 1 ½ tsp oregano leaves and 1 ½ cup cheddar cheese. Roll tightly from long side, cut into slices, bake in a pre heated oven on 200 degree C for 15 minutes.
MINI QUICHES by shireen
MINI QUICHES
Ingredients for Base:
Flour 8 ounce
Butter 4 ounce
Egg yolk 1
Salt ¼ tsp
Ingredients for filling:
Eggs 2
Cheddar cheese 2 tbsp
Fresh cream 1 cup
Salt ½ tsp
White pepper ½ tsp
Mustard ½ tsp
Sweet corn 2 tbsp
Capsicum (chopped) 2 tbsp
Method for base:
1. Sieve flour and salt together.
2. Mix in butter till mixture resembles bread crumbs add in yolk and knead with chilled water as required.
3. Roll prepared dough and cut with round cutter and place in a tart tray bake blind for 10 minutes
4. Remove from oven slightly cool fill with filling mixture re bake for 20 minutes.
Method for filling:
1. In a bowl add the eggs, cheddar cheese,fresh cream,salt, white pepper,mustard, sweet corn and chopped capsicum together
Ingredients for Base:
Flour 8 ounce
Butter 4 ounce
Egg yolk 1
Salt ¼ tsp
Ingredients for filling:
Eggs 2
Cheddar cheese 2 tbsp
Fresh cream 1 cup
Salt ½ tsp
White pepper ½ tsp
Mustard ½ tsp
Sweet corn 2 tbsp
Capsicum (chopped) 2 tbsp
Method for base:
1. Sieve flour and salt together.
2. Mix in butter till mixture resembles bread crumbs add in yolk and knead with chilled water as required.
3. Roll prepared dough and cut with round cutter and place in a tart tray bake blind for 10 minutes
4. Remove from oven slightly cool fill with filling mixture re bake for 20 minutes.
Method for filling:
1. In a bowl add the eggs, cheddar cheese,fresh cream,salt, white pepper,mustard, sweet corn and chopped capsicum together
Jelly Delight by shireen
Jelly Delight
Red Jelly 1 Packet
Green Jelly 1 Packet
Orange Jelly 1 Packet
PineApple Jelly 2 Packets
Evaporated Milk 1 Can
Fruit Cocktail 1 Tin
Fresh Cream 1 Pack
Set Red, Green and Orange jelly in bowls and cut in to Cubes....2 Packs of PineApple jelly Disslove in a cup of warm water and then beat it with 1 LARGE can of Evaporated Milk...When this mixture become fluffy add 1 pack of fresh cream in it and beat again...pour this mixture in a bowl and fold it with jelly cubes and Fruit Cocktail...Chilled and serve.
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JELLY DELIGHT:
ingredients:
green,red jellys (cook & set)
1 small tin of evaporated milk chilled
1 packet of pineapples jelly crystals
fruit cocktail 1 cup
1 packet of tetra pack cream
METHOD:in a blender add evaporated milk,cream,pineapple jelly crystals blend it well,then in a serving dish add fruits & add blended mixture on the top garnished both set jellys into a cubes chilled it in a freezer & served...
Red Jelly 1 Packet
Green Jelly 1 Packet
Orange Jelly 1 Packet
PineApple Jelly 2 Packets
Evaporated Milk 1 Can
Fruit Cocktail 1 Tin
Fresh Cream 1 Pack
Set Red, Green and Orange jelly in bowls and cut in to Cubes....2 Packs of PineApple jelly Disslove in a cup of warm water and then beat it with 1 LARGE can of Evaporated Milk...When this mixture become fluffy add 1 pack of fresh cream in it and beat again...pour this mixture in a bowl and fold it with jelly cubes and Fruit Cocktail...Chilled and serve.
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JELLY DELIGHT:
ingredients:
green,red jellys (cook & set)
1 small tin of evaporated milk chilled
1 packet of pineapples jelly crystals
fruit cocktail 1 cup
1 packet of tetra pack cream
METHOD:in a blender add evaporated milk,cream,pineapple jelly crystals blend it well,then in a serving dish add fruits & add blended mixture on the top garnished both set jellys into a cubes chilled it in a freezer & served...
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