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)

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.