Monday, May 31, 2010

Chicken qorma

Ingredients:-


Chicken 1kg
Yogurt 500gm/2cup
Ginger garlic paste 2tsp
Red chilli powder 1tsp
Salt to taste
Cardamom 3
Nutmeg/jaifal powder ¼ tsp
Mace/Javtri powder ¼ tsp
Kewra ¼ tsp
Onion (thin sliced) 3-4
Oil 10tbsp

Method:-

1. Fry onion till golden brown, blend in the grinder with water, keep it aside
2. Fry chicken in the remaining oil with ginger garlic paste
3. Add red chilli powder and salt.
4. Add yogurt and fry till the gravy leaves oil
5. Add the blended onion and some water and leave it to simmer till chicken get tender
6. Mix mac, nutmeg and cardamom and grind to make a ½ tsp powder
7. Just when chicken is tender add this powder and kewra and cover it for 5 min
8. Chicken qorma is ready to be served!

Potatoes cheese cake


Ingredients:-

Potatoes (boiled and mashed) 5-6
Eggs (beaten) 2-3
Cheddar cheese (crushed) ½ bar (125gm)
Black pepper powder ½ tsp
Salt to taste

Method:-

1. Grease a medium size baking pan with butter or oil
2. Add salt and pepper to mashed potatoes and mix properly
3. Put a layer of half of the mashed potatoes in the baking pan
4. Spread the layer of beaten egg on it
5. Put one more layer of mashed potatoes
6. Spread cheddar cheese to cover the layer of potatoes
7. Bake it in a preheated oven for about 30-35 min until golden brown at 250C
8. Make pieces and serve with tomatoes ketchup or any other sauce
9. Potatoes cheese cake is ready to be served!

Russian salad

Ingredients:-
Carrot 2
Potatoes 2-3
Cabbage 1/2
Beans 1/2cup
Pineapple 1/2cup
Eggs (boiled) 2
Maccronies (boiled) 1/2cup
Cream (packet) 3-4tbsp
Mayyonaise 3-4tbsp
Black pepper 1tsp
Salt to taste
Caster sugar 2tbsp

Method:-

1. Cut carrot in small pieces about 1mm very thin pieces
2. Peel and cut potatoes about 1 inch cubes and boil carrot and potatoes together
3. Cut boiled eggs in 1inch cubes
4. Mix all the ingredients together properly
5. Refrigerate for about 10-15min at least and serve!

Note: You can add or remove any vegetable as per your taste

Beans curry

Ingredients:-
Bean (boiled) 250 gm
Ginger garlic paste 1/2 tsp
Onion (medium) 1
Tomatoes 3-4
Red chilli powder 1tsp
Tumeric powder 1/2tsp
Salt to taste
Oil 5-7tbsp

Method:-

1. Soak beans in water for whole night
2. Boil them next day for about 15-30min
3. Fry oinion in oil till brown
4. Add all spices and ginger garlic paste and tomatoes
5. Saute to form a paste
6. In the end add boiled beans
7. Garnish with fresh coriander
8. Beans curry is ready to be served!

Saturday, May 29, 2010

Cup Cakes

Ingredients•110g/4oz butter or margarine, softened at room temperature

•110g/4oz caster sugar
•2 free-range eggs, lightly beaten
•1 tsp vanilla extract
•110g/4oz self-raising flour
•1-2 tbsp milk

For the buttercream icing

•140g/5oz butter, softened
•280g/10oz icing sugar
•1-2 tbsp milk
•a few drops food colouring
Preparation method1
1.Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2.Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
3.Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
4.Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
5.For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
6.Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
7.Add the food colouring and mix until well combined.
8.Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motio onto the cup cakes in a large swirl.

Lemon Cookies


Ingredients

1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups flour
1 tablespoon powdered sugar

Filling

2/3 cup granulated sugar
3 teaspoons lemon peel, grated
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten

Method

1. In large bowl, beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
2. Stir in flour until dough forms.
3. Cover; refrigerate 30 minutes
4. Heat oven to 350°F Shape dough into 1" balls.
5. Place balls 2" apart. Press thumb into center of each ball to make indentation.
6. Bake 8 to 10 minutes or until golden brown.
7. Remove to cooling racks and cool completely, about 30 minutes.
8. In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
9. Cool about 15 minutes.
10. Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.

Marble Cake


Serves: 8
Yield: 1 30- x 11-cm cake
Ready in: 1 hour 20 mins (20 mins prep - 1 hour cook)
Ingredients for marble cake

250 g butter
230 g caster sugar
Few drops of vanilla essence
4 eggs
500 g plain flour
1 1/2 tablespoons baking powder
150 ml milk
3 tablespoons cocoa powder
Marble Cake

Preparation method for marble cake

1. Use a 30- × 11-cm loaf tin.
2. Lightly grease and flour tin, tapping out any excess. Preheat oven to 180°C.
3. Place butter in a large mixing bowl; beat until creamy. Add caster sugar (reserve 1 tbsp) and essence and beat until well combined.
4. Add eggs one at a time, beating until well combined. Sift flour and baking powder onto a plate. Reserve 2 tbsp milk and stir the rest into the batter. Spoon two-thirds of the batter into the prepared tin.
5. Stir sifted cocoa powder, 1 tbsp sugar and the last of the milk into the remaining cake batter and spread over the batter in the tin.
6. Twist a fork through the layers of batter to produce a marbled effect. Smooth the top and bake for 30-35 minutes at 250C or until a toothpick comes out clean.
7. Turn cake out onto a wire rack to cool.

Proportion and terminologies in baking

Proportions
1oz -2tbsp
Terminologies
Plain flour -Maida
Fold- mix properly with spoon
Caster sugar -grinded sugar

Swiss Rolls


Ingredients:-
Eggs 3
Plain Flour 3oz
Jam (any flavor) ½ bottle (or as required)
Caster Sugar 3oz
Baking powder 1tsp
Vanilla essence 1tsp

Method:-
1. Add baking powder to plain flour and mix it properly
2. Separate egg white from egg yolk
3. Beat egg white properly for about 10 min or until it thicken and appear like foam
4. Add caster sugar to it and beat again
5. Add vanilla essence to egg yolk and put it in the egg white mixture and beat again
6. Add dry ingredients (plain flour and baking powder mixture) to it and fold it or mix it, do not beat it
7. Grease a wide baking tray of about 6/5” and place butter paper on it and grease butter paper as well with some oil
8. Put the batter in it and bake it for about 15 min in a preheated oven at 180C
9. Take a thick white cotton cloth and sprinkle or spread crushed coconut on it
10. Check the batter after 10-12 min by inserting a toothpick in the middle (if it gets out clean it means its baked) otherwise leave it for 2-3min more
11. Take it out once baked and put the baked spunch from the top position on the cloth having coconut on it (do not wait for it to cool down and do not remove the butter paper at the moment)
12. Roll the cloth carefully and keep it aside for 10-15 min or until it cools
13. Open the cloth and remove the butter paper from the spunch cake very carefully
14. Spread the jam or cream (as per your taste) on it and make a roll of it
15. Cut it into pieces for about 1” or (as per required) and put them into the refrigerator for about 10 min
16. Swiss rolls are ready to be served!

Friday, May 28, 2010

Black Forest Cake


Ingredients:-
SPUNCH CAKE
Plain Flour (Maida) 3oz
Caster Sugar 4oz
Eggs 4
Cocoa powder 2tbsp
Baking powder 1.5 tbsp
Cornflour 1oz
Vanilla essence 1 tsp
CREAM
Icing Sugar 4oz
Fresh Cream 400gm

TOPPING
Cocoa powder 3tsp
Hot water 0.5tsp
Icing sugar 1tbsp

Method:-

SPUNCH CAKE
1. Mix all the dry ingredients properly may be with a sieve(chhalni) 3 times
2. Seperate Egg yolk with white
3. Beat Egg white properly for 10 min atleast in a dry bowl until it looks like a cream or foam
4. Add caster sugar in it and beat again
5. Add Vanilla essence to egg yolk and add it to egg white mixture and beat again
6. Add all the dry ingredients (mixed together earlier) in eggwhite mixture slowlu and fold (mix with a light hand) it.
7. Grease baking pan with oil and dredge (spread) plain flour on it
8. Bake it on 250C in a preheated oven for 25-30min
9. Check it by inserting the toothpick in the middle, if gets out clean it means the cake is baked.
10.Once it gets cool cut it from the middle in horizontal axis and spread any juice (may be pineapple syrup) on it on both sides

CREAM
1. Take fresh or packet cream and put it in a dry bowl.
2. Take a bigger bowl hal filled with ice cubes and put the cream bowl in it.
3. Beat the cream for 2 min
4. Add Iicing sugar in it slowly and keep beating until it gets thick. (you may add some white butter to make it thick)
5. Put it in the freezer for 15 min
6. Spread it in the middle of the cake
7. Put a cocktail or pineapple piecies on it
8. Put the upper part and cover the whole cake properly with cream.
Note: You might have to put the cream several time in the freezer so that it doesn't gets melted)

TOPPING
1. Mix all the ingredients, make sure its a bit thick, if not add a bit more icing sugar in it
2. Spread it on the creamed cake whatever way you like!
 
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