Asian Sweet Dish of Carrots (Gajar ke Kheer)

Ingredients:
Carrots - 1 Kg grated finely (Kadukash ke hoye)
Milk - 2 liters
Rice- 1/2 cup soaked for 2 to 3 hours
Sugar- 8 Table spoons
Illachi - 4 to 6
Salt- 1/4 teaspoon
Pista, Almonds, Coconut as required

Method:
Boil Milk, then add Illachi.
on one boil add carrots & rice and let it cook on low flame till rice and carrots are done and mixed well with milk. once its gets thick add sugar, salt, cut almonds and coconut fine slices.
After 5 to 10 minutes, remove from flame.
Dish out, garnish with pista and almonds.
Let it cool and serve :-)

Kalay Channay ke Chat

Ingredients:
1/2 kg kalay channay- washed amd soaked overnight with 1/4 tea spoon baking soda.
In morning wash them and boil them.
2 onions finely chopped
2 green chilli finely chopped
1 tomato finely chopped
1/4 bunch green corrainder leaves finely chopped
1 tea spoon ginger garlic paste
1 1/2 tea spoon salt
1 1/2 tea spoon red chilli powder
1 tea spoon roasted crushed cumin seeds
1/2 tea spoon all spice powder (garam masala)
2 table spoom lemon juice or imlee ke chatni

Method:
Take 1/4 cup oil, heat it.
Add onion, once it is transparent add ginger garlic paste.
Add tomatos, salt, red chili powder, bhoon lain.
Add boiled channay, Cumin powder, garam masala, green chilli- bhoon lain.
In end add lemon juice and green corrainder.

Peshawari Karahi Ghost

One of my Dad's all time fav :-)


Ingredients:

1/2 Kg Mutton
1/4 Kg Tomatos chopped
1 medium onion finely chopped
1 tea spoon ginger garlic paste
1 tea spoon salt
1 tea spoon red chili powder
1/4 tea spoon haldi powder
1 tea spoon black pepper powder ( i prefer freshly crushed)
1 tea spoon roasted cumin (zera) seeds
1 tea spoon all spice powder (garam masala)
1/2 cup Curd (dahi)
6 to 7 green chilies
1/2 cup oil or desi ghee ( I made it in Desi ghee and result was uffffffffffffffffffff tooo Gud MashAllah)

Method:
In karachi take oil, heat it.
Add Ginger Garlic paste after one minute add onions
After 2 to 3 minutes add salt, red chili powder, haldi.
After 2 to 3 minutes add mutton, fry it.
After 5 minutes add tomatos and cover it and cook on low flame till Mutton is done.
Increase the flame it and fry the mutton (bhoon lain achay se)
When mutton & tomato water is dry then add
3 table spoon curd (dahi)
1 tea spoon black pepper
1 tea spoon roasted cumin seeds
1/2 tea spoon garam masala.
and green chilli

Fry it till its done.
Garnish with fresh corriander leaves and finely chopped Ginger in Julian cut.

Serve with Nan :-)

Mashed Potato Sandwitches

Me back after soooooooooo many days :-)
This is one of my fav for emergency serving with Tea :-)
Serve these with Chilli garlic sauce, Garlic Mayo or Green Chatni Thick Raita

Ingredients:
4 medium Boiled Potatos, mash them
2 Green Chilli, finely chopped
1/4 bunch green corriander finely chopped
1/2 tea spoon salt
1/2 tea spoon black peppre
Mix all these.

2 Eggs for coating
Bread Slices as required.

Method:
Remove cormers of bread slices.
Flaten them with roller.
Apply water with finger tips on corners.
Put the above batter on half slice and then close it like book.
press to close edges.
Dip in Egg.
Fry these like French toast with little oil.
You can also deep dry them.

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