Achari Chicken Parchay

Once again a rocking hit ^_^ . This is chef Shireen Anwer's Recipe. I tried it in two ways fried and baked and both were awesome but personally i loved baked version it was ummmmmmmm simply awesome and mouth watering ^_^

Ingredients
Boneless chicken cubes ½ kg
Chili powder 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
All spice ½ tsp
Fennel seeds ½ tsp (sonf)
Fenugreek seeds ½ tsp (Methi Dana)
Gram flour 2 tbsp (besan)
Mango pickle Masala 2 tbsp
Yogurt 1 tbsp
 
Method
Coarsely grind ½ tsp onion seeds, ½ tsp fennel seeds and ½ tsp fenugreek seeds, keep aside.
Flatten ½ kg chicken cubes in thin parcha.
Marinate them with 1 tsp chili powder, 2 tbsp mango pickle Masala, 1 tbsp ginger garlic paste, 1 tsp salt, ½ tsp all spice, 2 tbsp gram flour and ground seeds.
Bake in a pre heated oven of 180 degrees for 15 to 20 minutes.

Masalaydar Alu Briyani

This is Chef Shireen Anwer's recipe and it turned out soooooo yummy :-)

Ingredients
Rice ½ kg
Potatoes 750 gm
Bay leaf 1
Tomatoes chopped 3
Dried plum 10 (I used only 5)
Green chilies 12 small
Yogurt beaten 1 cup
Onion brown 1 cup
Coriander leaves ½ cup
Oil ¾ cup
Mint leaves ½ bunches
Kewra water 1 tsp (i used 2 table spoon rose water added one drop kewra essence)
All spice 1 tsp heaped
Salt (for rice) 3 tsp
Yellow color ¼ tsp
Turmeric powder ¼ tsp
Ginger garlic paste 3 tbsp
Black cumin seeds ½ tsp
Coriander powder 1 ½ tsp
Salt 1 ½ tsp
Chili powder 2 ½ tsp
 

Method
Heat ¾ cup oil in a pan, fry 1 cup onions, when light golden, 

Add 3 tbsp ginger garlic paste, 750 gm potatoes cut into big pieces, 3 chopped tomato, 12 small whole green chilies, 1 cup yogurt, 1 ½ tsp salt, 2 ½ tsp chili powder, ¼ tsp turmeric powder and 1 ½ tsp coriander powder, fry well till water dries.

Add 1 ½ cup water and cook till potatoes half done. 

Then remove oil from the curry and keep aside, add ½ cup chopped coriander, ½ bunches mint leaves, 1 tsp all spice powder, 1 tsp kewra and 10 dried plum, cook till all done.

Boil water with 3 tsp salt, ½ tsp black cumin seeds and 1 bay leaf, add ½ kg rice and boil till half done.

Drain and spread rice on top of potato mixture, add the oil which was taken out from the curry. 

Also spread yellow color on top, put to cook on high flame for 5 minutes, the lower heat completely and simmer for 15 min. mix well and serve hot.

Quick Green Masala Fish

Some months back I got this recipe and since then it's a regular one on my menu.
Very simple and too yummy in taste, a must try :-)

Ingredients:
2 Boneless Fish Pieces
3 table spoon yogurt
2 table spoon green coriander leaves
5 to 6 Mint leaves
1 Green Chili
1/2 tea spoon Red chili flakes
1/2 tea spoon coriander seeds (you can replace it with 1/2 teaspoon coriander powder)
one pinch Ajwain (optional)
1/4 tea spoon salt

Method:
Wash fish with salt (use salt carefully as fish will absorb it) leave for 3 minutes and wash.
Put all other ingredients in blender and blend.
Now leave washed fish in blended mixture for 10 minutes.
Take 4 tablespoon oil in non stick pan.
Heat oil and put fish pieces.
cover and let cook for 5 minutes on low flame.
After 5 minutes change side
cook for another 3 minutes now pore the remaining blended mixture on fish and cook on medium flame.
Cover and cook for 3 minutes.
In a while fish will absorb mixture.
Dish out :-)

Note: 
Don't over cook otherwise the moisture will dry out and fish will become hard
You can also grill this.

Dhabba Style Chapli Kabab (Shireen Anwer)

This recipe turned our sooo yummy. Thanks to Chef Shireen Anwer for all the awesome comments I received ^_^. In my excitement I forgot to take the picture and by the time I remember there was no single chapli kabab left. Adding picture from net, will upload one taken by me when I will make these second time which will be soon :-)

Ingredients
Mince ½ kg
Butter 2 ounce
Crushed red pepper 1 tbsp
Crushed coriander seeds 1 tbsp (I dry roasted these first, my own addition)
Crushed cumin seeds 1 tsp (I dry roasted these first, my own addition)

Ginger paste 1 tsp (My addition not in original recipe)

Garlic paste 1 tsp (My addition not in original recipe)
Pomegranate seeds crushed 1 tbsp
Wheat flour 3 tbsp

Gram flour 1 tbsp (My addition not in original recipe)
Eggs 2 (i used 1 large only)
Spring onion chopped 2 (I replaced this with one normal medium onion chopped finely)
Tomato sliced 1
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Salt 1½ tsp
Ghee for frying (I used oil)
 

Method
In a bowl mix together ½ kg mince, 2 ounces butter, 1 tbsp crushed red pepper, 1 tbsp crushed coriander seeds, 1 tsp crushed cumin seeds, 1 tbsp crushed pomegranate seeds, 3 tbsp wheat flour, 1 tbsp gram flour, 2 eggs (be careful with this, add little by little, don't make your mixture too soft), 2 chopped spring onion, 2 tbsp chopped coriander leaves, 4 chopped green chilies, 1 tsp ginger paste, 1 tsp garlic paste, 1 ½ tsp salt and mix well, keep aside for 1 hour, make into big kababs, shallow fry in ghee (oil) , fix 1 slice of tomato onto each kabab before frying. Fry till light golden.

 

Jalebi

Ingredients:
1 cup white flour (Maida)
1 tea spoon Baking powder
2 table spoon yogurt (Dahi)
one good pinch yellow food color (Zarda Rang)
Water as required

For syrup:
1.5 cup sugar
1 cup water
2 green cardamons (green illachi)

Method:
Mix white flour, Baking powder, yellow food color and yogurt.
With water make a batter (Flowing consistency is required)
beat well and leave at least for 2 hours.
Take a plastic bag fill the mixture in it, cut a tip of 1/4 inch.
Heat oil, then drop the batter in oil from plastic bag giving circular motion to your hand, making shape of jalebi.
Fry till brown.
Take out and dip in sugar syrup for 2 to 3 minutes.
Take out. serve warm or cold as you wish.

For syrup:
Add sugar and water in a pan and heat till sugar is dissolved.
Then add green cardamon.
Cook till you get required consistency (ek tar ka shera)
It should be at room temperature when jalebis are dipped in it.

Sheer Khorma (Vermicelli cooked in Milk along with nuts)

Ingredients:
2 liter fresh Milk
3/4 packet of vermicelli (Sawayiian)

12 table spoon sugar or as per taste
1/4 cup slices coconut
10 to 12 dry dates(soaked in water and slices finely)
1/4 cup Pistachio slices finely
1/4 cup Almonds skin removed and finely sliced
1/4 cup raisins (soaked in water for 15 minutes)
 Green cardamon 4 (Hari illachi)


Method:
Boil Milk.
Add green cardamon.
Add  vermicelli (break them with hand into small pieces)

Give one boil and set the flame to lowest possible.
Add dry dates and slices coconut.
Cover and let it cook for 30 minutes
Then add raisins and almonds.
Cover and cook for another 15 minutes or till vermicelli is done and milk is at medium consistancy
Add Sugar mix well and cook for another 15 minutes.
Check for sugar if required adjust as per taste.
Close the flame and dish out.
Let it cool, Garnish with Pistachio

Tuna Fish & Cheese Balls

This recipe was given to me by colleague and lovely sister Shahzadi Lubna.
It turned out sooo yummy that i added it to my regular cooking list (a must tea item as commented by my mother)
You can make these in any shape- I made Balls ^_^

Ingredients:
1 small Tin of Tuna Fish flakes (in oil) (Drain out the oil and use flakes)
1 large potatoes boiled and mashed,
Chedder cheese in fine julian cut (Kadu kash ke hoye) (Use tuna fish tin to measure and take 1 tin cheese)
1/4 tea spoon dry roasted and crushed white cumin
1/4 tea spoon dry roasted and crushed corainder seeds
3/4 tea spoon of red chili flakes (kuti lal mirch)
1/4 tea spoon all spice powder (Garam masala)
1/4 tea spoon white pepper
2 large green chilies finely chopped
2 table spoon finely chopped green coriander leaves
Salt as per taste.
1 table spoon corn flour only if needed.

For Coating:
4 table spoon all purpose flour (Maida)
1/4 tea spoon dry roasted and crushed white cumin
1/4 tea spoon dry roasted and crushed corainder seeds
1/4 tea spoon salt
1 egg

Bread Cumbs as required.

Method:
Mix all ingredients, mash with hands well.
Make balls or give any shape of your choice, if required then add corn flour.

Roll these balls in coating batter and then in bread crumbs.
Deep fry till golden brown.
Enjoy with hot cup of tea or coffee ^_^

Quick Pineapple Soufflé

This is Shireen Anwer's Recipe. It turned out so good that on high demand I made it on next day too ^_^
Quick fix dessert that is yummy too.

Ingredients
Pineapple jelly 2 packets
Pineapple tidbits 1 cup
Fresh cream 400 gm
Icing Sugar 4 tbsp
China grass powder 1 tsp heaped (I skipped it)
 
Method:
Dissolve 2 packets jelly and 1 tsp china grass powder in 3 cups of warm water.
Beat 400 gm cream with 4 tbsp icing sugar.
When the jelly is half set add cream and beat well.
Fold in the 1 cup pineapple tidbits and refrigerate until set. 

Fish Korma

This is Zubaida Appa's Recipe. It was sooooo yummy, everyone loved it. Thanks a lot Appa Jee :-)

Ingredients:
1 kg Fish (Apply vinegar and wash)
250 grams yogurt (ek payo dahi)

1 tea spoon turmeric powder (Haldi)

1 tea spoon dry roasted and crushed cumin

1 table spoon dry roasted and crushed coriander

1 tea spoon red chili flakes (Kiti lal mirch)

1 tea spoon crushed black peppers

1 table spoon ginger paste

1 table spoon garlic paste

 Salt as per your taste

1 lemon juice

2 green chilies

1 large onion slices (this was not in original recipe but i added it)

Method:

In 2 table spoon oil fry wish till it's water dries out completely ( This will remove all fish smell)

In same oil add 3/4 cup oil and heat it.

Add onion and fry it till light brown, take out, let it cool then grind it.

In same oil add Ginger paste and fry for 1 minutes

Add Ginger Paste fry for one minute.

Add turmeric powder, dry roasted and crushed cumin, dry roasted and crushed coriander, red chili flakes and crushed black peppers and green chilies. Fry all spices.

Add well beaten yougart.

cover and let cook on low flame for 5 minutes.

Add salt. and place all fish pieces in pot.

Add 1 lemon juice.

Cover and let cook on low flame till yogurt is cooked oil comes on surface. 

Now my own addition :-) 

Once it is cooked then add.

1/4 tea spoon all spice powder (garam masala powder)

1/4 tea spoon jyfel, javetri and green cardamon powder.

2 table spoon finely chopped green corrainder leaves.

Cover and leave for 5 Minutes then mix before dishing out :-)

Chicken Kunna

Chef Tahira Mateen's Recipe of Mutton Kunna is used. It was tooo Yummy, everyone loved it :-)
More the Kunna is cooked at lowest heat, more tastier it will be.
This dish is from Chinot and traditionally cooked with mutton.

Note: This will be cooked only in Clay Pot (Mitti ke Handi) otherwise the taste of traditional Kunna will be missed.

Ingredients:
1 kg Chicken cut into 8 to 10 pieces. (Small pieces should be avoided as they will break due to long hours of cooking involved)       

1 cup Desi ghee (Oil)

1 large sliced onion.

2 table spoon ginger garlic paste

1 table spoon coriander powder

1 table spoon heaped Red chili powder

½ tea spoon turmeric powder (Haldi)

Salt as per your taste

Take a thin cloth (Malmal ka Kapra) and tie in it below:

5 green cardamon (Choti illachi)

4 to 5 cloves (long)

1 piece sonth (Dried Ginger)

1Malabathrum (tez path)

1 tea spoon white cumin

2 Bari illachi

2 pieces of Cinnamon (Dar chini)

Tie it tightly. This will be put in pot.

2 Table spoon wheat flour

1 tea spoon dry roasted and slightly crushed black cumin (Kala Zeera)

Method:
In a clay Pot add Desi ghee (oil) and heat it.
Add sliced onion fry till transparent.
Then add ginger and fry till aroma starts coming (will take 1 to 2 minutes)
Add ginger paste  and fry till aroma starts coming (will take 1 to 2 minutes)
Then add chicken and fry it.
Add spices tied in cloth as described above. (This will remain in pot till end)
Then add turmeric powder, corriander powder, red chili powder and salt. Fry it.
Once all spices and chicken are fried properly add 3 glass water.
Cover the pot and cook on low flame (dam ke anch) for 1.5 hours.

Dry roast 2 table spoon wheat flour, dissolve it in 1/2 cup water and after 1.5 hours add this in Pot.

Also add roasted and slightly crushed black cumin.

Cover and cook for 30 minutes more or till flour is cooked.

After 30 minutes close the flame and let it on stove it will continue to cook with heat of clay pot. 

Dish out after 15 minutes.

Delicious Kunna is ready :-)

Chatni Chicken Roll Paratha

These Rolls were too yummy, got the compliment that they taste exactly like market Roll Paratha.

I think the main ingredients that created magic was green chatni that was used inside the roll and can be served along with roll for extra chatkhara.

This will make 10 Rolls

Marinate Chicken for at least 2 hours.

1/2 kg boneless chicken

Salt as per taste & Black pepper 1 tea spoon

Crushed red chillies 1 tea spoon

Dry roasted & crushed cumin seeds 1 tsp
Ginger Y Garlic paste 1 tea spoon each

Yogurt 3 to 4 table spoon
Lemon juice 4 table spoon

Oil 1 tbs & Soya sauce 1tsp

Mix all ingredients well, cover & keep in fridge for 2 hours. Then put it in any pan, cover and cook on low flame till chicken is done & water released by chicken dries out completely. Give coal smoke for BBQ smell.

For Chatni:

In blender add

1/4 kg yogurt

15 to 20 mint leaves

½ bench green coriander leaves

1/2 tea spoon crushed red pepper flakes

1/2 tea spoon salt

3 to 4 table spoon Imlee paste

1 tea spoon dry roasted crushed cumin seeds

2 green chilli (be careful add 1 first if required than other one)

2 to 3 garlic cloves.

Blend all these.

 For Paratha:
1- ½ cup wheat flour

1- ½ cup white flour

2 table spoon ghee (unmelted)

¾ tea spoon salt or as per taste

Make medium soft dough with luke warm water

Leave for ½ hour

Then make parathas.

Assembling:

Apply chatni on one side of paratha leaving small space around corners, then one side place chicken, top it with band gobi, layer of mayonnaise (optional), then drizzle some more chatni and then roll tightly to other side to give shape of roll paratha as shown in first picture.


Serve with chatni and enjoy :-)

Spring Rolls

I forget to take picture of Mixture will upload one after frying and cutting spring rolls for inside view :-)
For the time being uploading recipe on high demand :-)

For Chicken:
1/2 kg boneless chicken
1 tea spoon ginger paste (fresh)
1 tea spoon garlic paste (fresh)
1 tea spoon dry roasted and crushed cumin seeds
1 tea spoon dry roasted and crushed corriander seeds
1 tea spoon soya  Sauce
1 tea spoon BBQ Sauce (optional)
1 tea spoon red pepper flakes (kuti lal mirch)
2 table spoon lemon juice
salt as per your taste
4 table spoon yougart

Put all things in pan, cover and cook on low flame till water dries out completly.

For Noodles:
Optional if you want to add then boil half packet noodles with salt only.
Drain out wash with cold water, apply 1/2 tea spoon oil and add 1/2 tea spoon black pepper

For Vegetables:

On high flame

In pan take 2 table spoon oil

Add 1 cup julian cut band gobi

Add ½ cup julian cut carrots

Add ½ cup julian cut capsicum (shimla mirch) 

Black pepper freshly grounded 1/2 tea spoon

Soya Sauce 1 table spoon

Salt as per taste

Cook for 5 minutes.

Dish out and leave till they cool down. In case vegetables release some water then drain it.

Tips: 

Make sure your mixture is dry otherwise rolls will be soft and soggy. 

Also make sure that your vegetables are crunchy.

Assemble:

Mix cooked chicken (shredded), vegetables & noodles. Taste for salt & pepper if required adjust it.

Take Roll Patti available in market and give shape. Use egg to seal the ends.

Innovation:

You can add boiled shredded egg, mushrooms, cheese, spring onion if you want.

Use same mixture for bread rolls, simple take a bread slice, remove corners, flatten it, give shape of rolls, dip in egg, roll in bread crumbs and deep fry 

Qeema Samoosa Filling

Recipe of Zubaida Appa:

¼ kg beef qeema (mince)

In non stick pan add qeema 

1 table spoon ginger garlic paste & 

1/4 tea spoon salt (or as per taste)

1 green chili finely chopped

cook till water dries out

(Tip: never cook samosa qeema in oil)

when beef mince is done then add

Add 1 chopped onion

Add chopped fresh green coriander leaves 1/4th bunch 

Add 1 table spoon lemon Juice

Add 1 table spoon roasted crushed coriander seeds

Add 1 tea spoon roasted crushed Cumin seeds (zeera)

Add 1/2 tea spoon crushed red chili (kutti lal mirch)

Vanilla Peanut Butter Shake

Recipe of Chef Tahira Mateen

Crused Ice

Vanilla Ice cream ½ liter

2 cup milk

2 Table spoon peanut butter

¼ cup chocolate syrup.

Put all ingredients in Blender and blend till it's smooth.

Drizzle some chocolate syrup on inner walls of glass and pour in shake.

Enjoy

Fruit Salad Dressing

 
1 lemon - grated zest and juice
1 orange - grated zest and juice
1 egg, well beaten
1 cup granulated sugar

NOTE: Grate the zest off of the citrus fruits first before juicing them.

In a saucepan over medium heat, combine the zest and juice from the lemon and orange.

Add the beaten egg and sugar. Cook, stirring constantly, until mixture comes just to a boil; let boil 1 minute still stirring constantly.

Remove from heat and let cool before tossing with the fruit salad.

French dressing by Shireen Anwer

Ingredients:

Olive Oil            1/2 cup

White vinegar    1/2 tsp

Salt                  1/2 tsp
Mustard paste   1/2 tsp
Garlic Paste      1/2 tsp
Vinegar             2 tbsp

Method:

Put oil in a jar with a tightly fitting lid, and then add all the things. Cover the jar tightly and shake until the salt dissolves. You can keep it in fridge up to 3 months. When you want to use it, first shake it then use it

Thousand Island dressing by Shireen Anwer

Ingredients:

Mayonnaise                               1 cup
Spring onion leaves                     1 tsp (finely chopped)
Capsicum                                  1 tsp
Freshly Ground Black pepper      1/2 tsp
Egg White (hard boiled)               2 tbsp (finely chopped)
Parsley (finely chopped)              1 tbsp
Stuffed Green Olives                   1 tsp
Chili Sauce                                1 tsp
Ketchup                                    4 tbsp
Salt                                          a pinch

Sugar                                        2 tsp (grinned)

Method

Mix all the things together in a bowl, thousand island sauce is ready.

Helpful Liquid Conversions

Volume Conversions: Normally used for liquids only

Customary quantity	Metric equivalent
1 teaspoon	5 mL
1 tablespoon or 1/2 fluid ounce	15 mL
1 fluid ounce or 1/8 cup	30 mL
1/4 cup or 2 fluid ounces	60 mL
1/3 cup	80 mL
1/2 cup or 4 fluid ounces	120 mL
2/3 cup	160 mL
3/4 cup or 6 fluid ounces	180 mL
1 cup or 8 fluid ounces or half a pint	240 mL
1 1/2 cups or 12 fluid ounces	350 mL
2 cups or 1 pint or 16 fluid ounces	475 mL
3 cups or 1 1/2 pints	700 mL
4 cups or 2 pints or 1 quart	950 mL
4 quarts or 1 gallon	3.8 L
Note: In cases where higher precision is not justified, it may be convenient to round these conversions off as follows:   1 cup = 250 mL   1 pint = 500 mL   1 quart = 1 L   1 gallon = 4 L

Helpful Conversions

Weights of common ingredients in grams

Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 Tbsp
Flour, all purpose (wheat)	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Flour, well sifted all purpose (wheat)	110 g	80 g	70 g	55 g	35 g	27 g	13 g
Sugar, granulated cane	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Confectioner's sugar (cane)	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar, packed firmly (but not too firmly)	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn meal	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Corn starch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice, uncooked	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni, uncooked	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous, uncooked	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Oats, uncooked quick	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Vegetable shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Chopped fruits and vegetables	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts, chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts, ground	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Bread crumbs, fresh, loosely packed	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Bread crumbs, dry	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan cheese, grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g

Arabian Rice

Ingredients

Rice (Soak) 250 gm
Garam masala powder ½ tsp
Oil 3tbsp
Salt 1 tsp
Black pepper powder 1/2 teaspoon
Green chilies 3 strips
Yellow color few drops
chili garlic sauce1tb

chilli sauce 2tb 

ketchup 1tb mix all this is sauce for topping

Method:

Heat oil, adds soaked rice, and fry for a minute. Add salt, all spice powder, and 1. ¼ cup water. Cover and cook till rice water dries out. Remove 1 cup rice in a bowl. Add yellow color; add to the remaining white rice.dont mix just put them un middle . Add in green chilies. Leave on DAM for 10 minutes. Mix well before serving. 

Courtesy: FOODILCIOUS "COOKS @ WORK" (page on facebook)

Chicken Salsa Rolls

Ingredients for Chicken: 

Marinate Boneless Chicken 1/2 kg with:
Salt 1 tsp
Black pepper (to taste)
Crushed red chillies 1 tsp
Crushed cumin 1 tsp
Crushed mint leaves
Ginger paste 1 tsp
Garlic paste 1 tsp
Lemon juice 4 tbs
Oil 1 tbs
pinch of Chinese salt
Soya sauce 1tsp

Method:

Put this marinated chicken on low heat & cover the lid.
Keep checking if the chicken is soft n well cooked. (You may need to add little water)

Salsa Ingredients:

Tomato paste of 2 tomatoes (You may simply add 2tbsp of tomato puree)
Garlic chopped 1 tbs
Onion chopped 2 tbs
Tomatoes chopped 1 tbs
Capsicum chopped 2tbs
Coriander leaves 1 tbs
Oil 1 tbs
Salt 1/2 tsp
Crushed red chillies 1/2 tsp
Tomato ketchup 2 tbs

Preparation:
Add oil in a pan
Then add tomato paste, tomato ketchup, & garlic chopped
Heat it until tomato is well cooked then add onion,tomato,salt,crushed red chillies & capsicum.
Heat it until your salsa seems to be ready....do not overcook it.....!

Tortillas Ingredients:
Flour 2 cups
Wheat flour 1 cup
Salt 1/2 tsp
Oil 2-3 tbs
Baking powder 1 tsp (leveled)

Method:
Mix all the ingredients and start to make the dough.
Make tortillas just like you make roti.

To Assemble: 
Take one tortilla
Spread salsa on it
Add chicken on it
Roll it
 
This makes the most delicious rolls & most importantly the tortillas made using this method are very soft.

Courtesy: FOODILCIOUS "COOKS @ WORK" (page on facebook)

How to make Basket,weave Decoration

With basket weave, you can create a beautiful flower basket cake

How to make whipped cream rose

Gol Gappy

Ingredients:
1 cup Sooji (Semolina Flour)
1/2 cup wheat flour
1/2 tea spoon salt
Water as required

Method:
Add salt, wheat floor and sooji together then pour water little by little until it turns into dough, the dough will be bit hard and tough but don't worry that's how it is keep on mixing until dough becomes soft takes about 4 minutes..
After the dough is ready roll it into thin chappati and afterwords take a cutter or something with a round shape to cut out the pieces and do make sure that the dough is rolled out very thin.
Now in a hot oil pan deep fry it.

Ingredients for water:
3 tablespoons tamarind paste (Imlee)
3 tablespoons lemon juice
1 teaspoon black salt
1 teaspoon salt (adjust to taste)
1/2 teaspoon red chilli powder
1 tablespoon cumin seed powder
4 cups water (adjust to taste).

Method:
Put all things in a pan and cook for 5 minutes on medium flame, let it cool and then place it in refrigerator for 15 minutes, it tastes good when it's chilled properly.

Filling:
Two potatoes boiled, skin removed chopped and sprinkled with chat masala

Courtesy: FOODILCIOUS "COOKS @ WORK" (page on facebook)

Steam Roast & Garlic Fried Rice

Made these today for my sweet brother, It was a yummy blast ^_^
A must try ^_^

Ingredients for Steam Roast:

Chicken:             1 Kg
Dahi:                   2 table spoon
Tumeric (Haldi)   ½ tea spoon
Black Pepper:     1 tea spoon (powder)
Zeera powder:    1/2 tea spoon (roasted & powdered)

Corrainder:         1 tea spoon (roasted and powdered)
Ginger Garlic      2 table spoon
Salt:                    1 tea spoon (or as per your Taste)
BBQ Sauce:       1 table spoon

Lemon Juice:      1 to 2 table spoon

Method:

With help of fork mark several cuts on chicken pieces.

Add all ingredients to chicken.

Mix well with hands.

Keep it in fridge for at least 12 hours.

Deep fry chicken on medium flame.

Steam it for at least 20 Minutes later (steam will make chicken tender and will drain excess oil)

Garlic Fried Rice:

Rice:                   500 Gram (Boiled with salt and 2 to 3 drops of oil)

Spring Onion:     1 large (chopped)

Garlic Cloves:     4 crushed freshly

Soya sauce:        2 table spoon

Black pepper:     ¾ tea spoon (or as per taste)

While Pepper:     ½ tea spoon

Method:

In little quantity of oil fry crushed garlic and white chopped portion of spring onion

Then add boiled rice and all other ingredients

Toss the Rice to mix all things well.

It’s done.

Potato cheese Kebab

Ingredients:

potato (boiled n mashed) - 2 big size
Cumin seed 1tsp full
Salt -to taste
Black pepper -to taste
coriander n mint leaves (chopped) mix2tbsp
cream cheese spread - 2tsp
for coating -egg n crumbs

Method:
mix spices n cheese with potato n mix well
make kebab,dip in beaten egg,coat in crumbs n shallow fry

Courtesy: FOODILCIOUS "COOKS @ WORK" (page on facebook)

Custard Cookies

I tried these last week and result was awesome :-)

Ingredients:

2 cups flour
half cup custard powder
half cup pure icing sugar
250g unsalted butter
1 tsp vanilla essence

Method: 

Bring the butter to room temperature. Pre-heat the oven to 180 degrees C.

If you have a food processor, mix the butter with icing and vanilla. Process for a couple of minutes or until well combined. You can use a hand-mixer.

Add the flour and custard. Pulse until JUST well combined. Do not over-process coz then your cookies won't have a fine delicate crumbly texture.

Shape as desired and bake on greased trays!

PS: I rolled teeny balls with my hands, placed them on the tray and flattened them slightly with a fork. Dip the fork in flour to avoid it sticking to the cookies.

The above quantity will yield around 44 to 45 cookies :-)

Courtesy: FOODILCIOUS "COOKS @ WORK" (page on facebook)

Moist Chocolate Cake

Picture after Peanuts Sprinkle and before peanut sprinkle :-)
Mothers day cake for my sweet Mom :-)

For the cake:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Coco Powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

DIRECTIONS:

Heat oven to 190 degree. Grease and flour baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

FUDGE FROSTING:

2 OUNCES semisweet chocolate
2 cups icing Sugar (sifted)
4 tbsps unsalted butter
3 tbsps milk or light cream
1 tsp Vanilla extract

Directions:

Break or chop the chocolate into small pieces. Put the chocolate, icing sugar, butter, milk OR cream and vanilla extract in a heavy-bottomed saucepan.
Stir over very low heat until both the chocolate and the butter have melted.
Remove the mixture from the heat and stir until evenly blended.
Beat the icing frequently as it cools until it thickens sufficiently to use for spreading or piping.
Use the icing immediately and work quickly once it has reached the right consistency.

For Decorations:
Make chocolate flakes by grating it :-)
Sprinkle over cake :-)
Can top with peanuts like I did.


Note: You can make any design with frosting I simple make layer on top :-)

Courtesy: FOODILCIOUS "COOKS @ WORK" (page on facebook)

Coconut biscuits/cookies

2-3 level tblsp butter
1/2 cup sugar
4 tblps Honey
1 Egg
1 cup SR Flour (self raising)
Pinch of salt
vanila to taste
1 1/2 cup desicated coconut

-cream butter and sugar
-add egg- sifted flour-salt-vanila and coconut
-mix well,spoon on a greased tray
-flatten with a spoon
-bake at 18° for 10-15 minutes

You can use simple plain flour with 1tsp baking powder ,n u can use 1/2 tsp vanilla

Bounty Cake

Made this one for my brother's birthday and result was yummy, although decoration was not that good but taste was simply awesome.

INGREDIENTS:

5 eggs
1 cup caster sugar
1 tsp vanilla essence
2 tbsp cocoa powder
3/4 cup oil
1 1/2 cup plain flour
2 tsp baking powder

FOR FILLING:

2 egg white
1 cup desiccated coconut
1/2 cup icing sugar 

Chocolate Glaze:

150 gm dark chocolate (chopped)
1/2 cup cream.
shredded coconut decoration

Method (chocolate glaze):

Place chopped chocolate and cream in a saucepan. cook on low heat. stirring until chocolate has melted and its smooth, cool it. Pour the glaze over the cake.

METHOD:
beat eggs n sugar for 7 min,till thick & fluffy.
add vanilla essence n oil n beat for 1 min.
in separate bowl sieve flour,baking powder n cocoa powder.
fold dry ingredients in egg mixture.

FOR FILLING:
beat egg whites till peaks form n stiff,
add in sugar n beat for other 2 mins
add coconut n mix.

TO ASSEMBLE:
grease baking tin n then dust with flour..
pour half of cake mixture in the tin n level
pour filling n level.
pour the remaining cake mixture n level.
bake @preheated oven 180 C for 30 mins or when the tooth pick inserted in comes out clean.
remove from oven, cool in the tin. Spread the cooled cake with the glaze. decorate with coconut

Zebra Cake

This was soooooooooooo Good, Soft and yummy, everyone loved it :-)

 

4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
2 cups (10 oz / 300 g) all-purpose flour
1/3 teaspoon vanilla powder
1 tablespoon baking powder
2 tablespoons dark cocoa powder

1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color.

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVER BEAT to prevent air pockets from forming in the batter. The batter should be of medium consistency, not too thick and not too watery.

4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the oven to 350F (180C).

6. Lightly grease a 9" round pan.

7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.

8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool.

Courtesy: FOODILCIOUS "COOKS @ WORK" (page on facebook)