Degi Chicken Qorma

Try this and you will love the result :-)


Ingredients:

Chicken 1 Kg
Desi Ghee 1/2 cup
Black Pepper 6 to 8
Choti Illachi 6
Long 6
Oninions 250 gram cut in slices, fried till golden brown and then crushed.
yougart 250 grams
REd Chilli powder 2 tea spoon
Salt 1-1/2 tea spoon
Corriander powder 1 tea spoon
Ginger Garlic paste 1 table spoon
2 drops of kewra water
1/2 tea spoon garam masala powder
1/2 tea spoon mixture of jyefal, javetri & choti illachi

Method:

Heat Ghee and add black peper, choti illachi and long. after 2 minutes add chicken.
Fry the chicken but don't over cook.
Mix Yougart, Red chilli powder, salt, corriander powder, ginger garlic paste and fried crushed onion.
Once chicken is fried add this mixture and cover the lid and let it cook on low flame.
Once oil start surfacing and all spices are well cooked add kewra water, garam masala powder and mixture of jyefal, javetri & choti illachi.
Cover the lid again leave on low flame for 2 minutes and it's ready.
Garnish and serve :-)

Chocolate Cupcakes

Source: http://distractedhomemaker.com/836

Submitted for my cake carnival :-)

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1/2 cup boiling water
• 3 1/4 cups sifted cake flour (not self-rising)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 1/2 cups sugar
• 4 large eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 cup whipping cream

1.Preheat oven to 350 degrees. Line 2 muffin tins with papers. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
2.Sift together flour, baking soda, salt and cinnamon into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Scrape down sides of bowl to make sure everything is thourghly incorporated. Mix in vanilla.
3.Whisk whipping cream into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
4.Fill muffins cups 2/3 full and smooth tops with an offset spatula. I use a small ice cream scoop for this to ensure equal batter amounts in each cup. Bake, rotating pans halfway through. Cake is finished when you touch it lightly with a finger and it springs back at you or a cake tester inserted into the middle comes out clean, 20 to 30 minutes. Let cool in pans. Decorate with frosting and sprinkle with toasted nuts for an added textureand visual appeal.

Frosting

• 26 ounces chopped semisweet chocolate or you can use chips
• 4 cups whipping cream
• 1 teaspoon light corn syrup

1.Place chocolate and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
2.Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

Carrot Cake to Die For

Source: http://distractedhomemaker.com/737 

Recipe submitted for my cake carnival :-)



Yield:  1 (9-inch) tall cake; serves 20-30

• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• pinch of nutmeg
• 6 large eggs
• 4 cups sugar
• 1 1/2 cup vegetable oil
• 1 1/2 cup buttermilk
• 4 teaspoons real vanilla extract
• 5 cups fresh grated carrot
• zest of one large orange
• 2 (8-ounce) cans crushed pineapple, drained
• 7 ounces sweetened, flaked coconut
• 2 cup chopped walnuts

Line 4 (9-inch) round double deep cakepans with parchment paper; lightly grease and flour paper.
Set pans aside. Stir together first 5 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
Add flour mixture, beating at low speed until blended. Fold in carrot and next 4 ingredients.
Pour batter into prepared cakepans.
Bake at 350° for 30 to 45 minutes or until a wooden pick inserted in center comes out clean.
Pour Buttermilk Glaze evenly over layers while cake is still hot; cool in pans on wire racks 15 minutes.
Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between
layers and on top and sides of cake. Press chopped pecans on sides of cake and decorate edges with
pecan halves.
-Tips and Tricks: This cake is VERY tall and quite heavy… it will serve many people. If you want to make a smaller version simply half the recipe, use 2 standard 9” cake pans and bake for 25-30 minutes.

Buttermilk Glaze

• 1  cup  sugar
• 1 1/2  teaspoons  baking soda
• 1/2  cup  buttermilk
• 1/2  cup  butter or margarine
• 1  tablespoon  light corn syrup
• 1  teaspoon  vanilla extract

Bring first 5 ingredients to a boil in a heavy sauce pan
over medium-high heat. Boil, stirring often, 4 minutes.
Remove from heat, and stir in vanilla. Pour over hot-
warm carrot cakes while still in pans.

Best Ever Cream Cheese Frosting

• 2/3 Cups unsalted butter softened
• 1 1/3 Cup cream cheese softened
• 2 tsp. vanilla extract
• 6 Cups unsifted powdered sugar

In electric mixer on low speed, cream butter for
2 minutes. Increase mixer speed to medium and
add cream cheese. Cream together until light
and fluffy. Scraping sides and bottom of bowl to
incorporate all ingredients is important. Reduce
mixer speed to low and add vanilla. Blend until
smooth. Add powdered sugar 1 cup at a time,
mixing after each addition until smooth and creamy

Coffee Walnut Cake

Ingredients:

125 grams butter, at room temperature

125 grams caster sugar

2 eggs

125 grams white flour

1 tea spoon baking powder

2 table spoon coffee, dissolved in ¼ cup water

½ cup walnut halves

For Glaze:

200 grams Butter

200 grams icing sugar

Method:

1. Beat the butter and sugar together with electric beater and then beat in the eggs, flour and baking powder.
2. Beat in 1 tbsp of the coffee mixture and then add up to another tbsp little by little until the mixture drops easily off the spoon. Keep the rest of the coffee mixture for the icing.
3. Stir in half the walnuts, snapping them in half as you drop them into the bowl. Spoon into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool.
4. To make the icing, beat the butter until soft and then beat in 200g icing sugar followed by the remaining coffee mixture, little by little. Stop when you have a depth of color and flavor that you like. If the icing looks a little soft, beat in extra icing sugar.
5. Cut the cake into 3 slices horizontally and then sandwich the layers together with some of the icing, you need a reasonably thick layer. Ice the top of the cake with the rest of the icing and decorate with the rest of the walnuts.

Chicken Shots

Tried these last weekend and result was yuumy can be used to serve with tea or add these in simple fried rice :-)

Ingredients for Chicken Marination:
1/2 kg boneless chicken cut into small cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mustard powder
1 table spoon chilli garlic sauce
1 table spoon lemon juice
1/4 tea spoon ajwain
1 table spoon white flour (meedah)
1/2 teaspoon baking powder.

Method:
Mix all these and leave in fridge atleast for 2 hours.

Ingredients for Liquid Batter:
2 table spoon white flour (meedah)
2 table spoon corn flour
1/2 tea spoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1 table spoon chilli garlic sauce
milk as required to form liquid battar of medium consistancy.

Dry Batter:
2 table spoon white flour mixed with 1/4 tea spoon salt and baking powder.

Method:
Dip the marinated chicken in liquid batter, roll in dry batter and deep fry.
Enjoy :-)