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Saturday, 28 February 2015

Murgh qorma

Ingredients:

500 grm chicken boti (with bone)
2tsp garlic crushed
1tbsp ginger crushed
1cup onion sliced
2-3 tomatoes sliced (medium)
1/2 cup oil/ ghee
2-3 green cardamom
1stick cinimon
2-3 clove
1/2 tsp cumin seeds
6-8 black peppercorn
2tsp Taara garm masala
1tsp salt
1 tsp red chilli powder
1/4 tsp turmeric
1/8 tsp mace powder
1/8 tsp nutmeg powder
Kewra essence few drops

Method:

Heat oil fry onion till golden brown.
Add chicken, garlic, ginger, whole spices and fry for 5-6 minutes.
Now add tomatoes and all ground spices and cook until tomatoes are soften and gravy separates oil.
Add 1 cup of water, covered pan and cooked on slow heat until chicken is done and gravy becomes thick.
Add nutmeg, mace powder and Kewra essence, covered for 2-3 minute for dum.
Dish it out and serve hot.

Channa pulao

Ingredients:

1.1/2 cup chickpeas (boiled)
2.1/2 cup rice (soaked for 30 mints)
1 medium onion sliced
2 tbsp ginger garlic ( crushed)
1/2 cup oil
2 medium tomatoes sliced
1 tsp cumin seeds
4 cloves
8-10 black pepper
1stick cinimon
2 green cardamom
1 bay leaf
1 tsp salt
2tsp Taara garm masala
1/2 tsp red chilli powder
1 pinch turmeric powder
1tbsp green chilli paste
2 tbsp mint leaves chopped
2tbsp raisins ( garnish)

Method:

Heat oil fry onion till light golden brown.
Add ginger, garlic , tomatoes, whole spices, ground spices, green chilli paste and boiled chickpeas, cook for 5-6 minutes.
Add 4 cup of water and bring it to boil.
Add soaked rice and cooked until water dries up.
Now add mint leaves, mix well and covered for dum.
Garnish with raisins and serve

Naan khatai

Ingredients:

1.1/2 cup Plain flour
1/4 cup semolina
1/2 cup ghee
1tsp green cardamom powder
1 cup caster sugar
1 tsp baking powder
1/4 tsp baking soda
Milk as required (if needed)
2 tbsp pistachio chopped

Method:

Mix ghee, sugar and cardamom powder in a bowl.
Add flour, samolina, baking powder, baking soda and mix lightly with hand (use milk if needed to mix).
Make medium size balls, flatten with fork and put them in a grease tray.
Sprinkle chopped pistachio on top and bake 180 degree for 12-15 minutes.

Kofta Burger

Fixings

For Burger

Generally useful Flour ½ kg

Yeast 1-1/2 tbsp

Egg 2

Preparing Powder 2 tsp

Sugar 2-3 tbsp

Salt to taste

For Kofta

Meat Mince ( Double Grinded) ½ kg

Onion 1

Broiled and Powder Chick Peas 2-3 tbsp

Hacked Ginger Garlic 1 tbsp

Red Chili Powder 1 tbsp

Cumin Powder ½ tsp

Smashed Black Pepper ½ tsp

Preparing Powder 1 tsp

Cleared up Butter or Oil for profound broil

Salt to taste

For Filling

Stew Garlic Sauce ½ mug

Lettuce Leaves as needed

Cheddar Slice as needed

Strategy

For burger: Take a blending dish ½ kg generally useful flour,add 1-1/2 tbsp of yeast, 2-3 tbsp of sugar , 2 tsp of heating powder,and add to taste salt blend it well, and make a batter and spot the mixture in a warm place, when the batter is raised and situated it into mold and abandon it ½ an hour , place the dish in a preheated broiler and prepare it for 12-15 minutes on 200 C. also take it out and serve it. For kofta: Take a cooking skillet include 1 hacked onion sear a high fire. Presently take a chopper include ½ kg of mince (twofold granulated), with fat, include fricasseed onion, 2-3 tbsp of pounded and powder chick peas, 1 tbsp of cleaved ginger garlic,, 1 tbsp of red stew powder, ½ tsp cumin powder, ½ tsp of blackpepper and add to taste salt and make a glue. Presently make a kofta and shallow broil till its brilliant chestnut and put aside. For filling: Take burger buns spread ½ glass of stew sauce include kofta , as obliged lettuce leave, as obliged cheddar and close with a burger a

Friday, 27 February 2015

Basin Barfi

Basin Barfi
Gram Flour 2 cups

Sugar 1 cup

Water 1/2 cup
Ghee 1 cup

Method
Fry the besan in ghee on low flame for about 5 minutes till it gets light brown and the ghee get separated.
Dissolve the sugar into the water over low heat.
When it dissolves, bring it to a boil and cook till thick enough.
Add this syrup to the besan mix and cook well.
Pour this mixture into a greased tray.
When it cools cut into small cubes and garnish it with almonds.

Keema aalo matar

Ingredients:

400 grm beef mince
1 cup green peas
2medium potato cubed
1 medium onion sliced
2 medium tomatoes chopped
2 tbsp yughert
2 tsp garlic crushed
1 tbsp ginger crushed
1 tsp cumin seeds
8-10 black pepper
2-3 clove
1 stick cinimon
2 tsp Taara garm masala
1 tsp salt
1 tsp red chilli powder
1 tsp red chilli crushed
1/2 tsp turmeric
4-5 green chillies sliced
2 tbsp green coriander chopped
1/2 cup oil
1tbsp ginger (thinly sliced)

Method:

Heat oil in a pan fry onion for 2-3 mint, add ginger, garlic, whole spices and mince, fry another 4-5 minutes.
Add tomatoes, yughert, ground spices and cook until tomatoes are soft.
Add green peas and potato with half cup of water, covered and cooked until vegetables are soft.
Garnish with green chillies, coriander leaves, ginger and Taara garm masala.

HAZEL NUT FANTASY CHEESE CAKE

Elements for Base:

Brownies disintegrated 2 mugs

Nutella ½ mug

Elements for Filling:

Cream cheddar 200 gms

Whipped cream 200 gms

Castor sugar ½ glass

Lemon squeeze 1 tbsp

Gelatin 2 tbsp (disintegrated in ¼ mug water)

Espresso 1 tsp (disintegrated in 1 mug water)

Nutella 4 tbsp

Technique FOR BASE:

Blend brownie scraps with nutella and press down in a 8 inch detached base skillet.

System FOR FILLING:

Beat together cream cheddar, castor sugar and lemon juice. Blend in broke down gelatin and crisp cream. Isolate mixture into 2 allotments. Include disintegrated espresso in 1 and nutella in second. Put espresso mixture in chestnut base. Abandon it to set for 30 minutes. Top with second nutella mixture and abandon it to set. Design with whip

Organic product COCKTAIL FLAN

Elements for Flan:

Eggs 4

Sugar 4 ounces

Flour 4 ounces

Heating powder ½ tsp

Vanilla quintessence 1 tsp

Elements for Toping:

Whipped cream 1 mug

Organic product mixed drink 1 tin

Vanilla quintessence few drops

Strawberry jam 1 parcel

System:

Beat eggs and sugar till light and rich. Overlay in flour and preparing powder with vanilla substance. Pour mixture in a flan tin and prepare for 15 to 20 minutes on 180 degrees. Uproot and cool. Drench it with natural product mixed drink syrup and whipped cream. Organize natural product mixed drink over flan finished with cooked jam mixture permit i

ORANGE CHOCOLATE PARFAIT

Fixings:

Sugar 1 mug

Squeezed orange ½ container

Lemon squeeze 2 tbsp

Orange jam precious stones 1 bundle

Cream ½ mug

Cream cheddar 4 ounces

Orange sandwich treats 1 pkt

Orange milk chocolate 1 bar

Cream ½ parcel

Technique:

In a sauce dish cook together squeezed orange lemon squeeze and sugar with orange jam precious stones for 10 minutes and chill in cooler. Uproot and put in a blender with cream, cream cheddar and mix. Singe creams add slashed chocolate and blend to join. To amass place rolls in parfait glasses finished with orange mixture and abandon it to set. Spread with chocolate mixture funneled with whipped cream. Serve chill

Solidified Turtle Pies

Fixings:

Chocolate treats (squashed) 1 parcel

Unsalted margarine (liquefied and cooled) 3 tbsp

Chocolate dessert( (diminished) 1 liter

Toasted walnuts (slashed, partitioned) 2/3 glass

Caramel syrup as needed

Chocolate syrup as needed

Espresso dessert( (diminished) 1 liter

Cream for enhancement

Dim chocolate for topping

Technique:

Combine squashed chocolate treats and liquefied margarine until consolidated. Place 2 to 3 tablespoons of the mixture on the base of a glass jug. Pack down solidly utilizing a long wooden spoon. Place 1 scoop of chocolate frozen yogurt on top of the treat outside. Utilize the once more of a spoon to pack it solidly on top of the covering. Sprinkle cleaved toasted walnuts on top. Shower with caramel and chocolate syrups. Place a scoop of espresso frozen yogurt on top of the chocolate dessert and pack well utilizing the over of a spoon. Seal bump hard and solidify until the dessert comes back to its strong state. Before serving, topping with cream, staying toasted walnut and hacked dull chocolate. Sprinkle more chocolate or caramel syrup on top and serve quickly

Frozen Turtle Pies

Fixings:

Chocolate treats (squashed) 1 parcel

Unsalted margarine (liquefied and cooled) 3 tbsp

Chocolate dessert( (diminished) 1 liter

Toasted walnuts (slashed, partitioned) 2/3 glass

Caramel syrup as needed

Chocolate syrup as needed

Espresso dessert( (diminished) 1 liter

Cream for enhancement

Dim chocolate for topping

Technique:

Combine squashed chocolate treats and liquefied margarine until consolidated. Place 2 to 3 tablespoons of the mixture on the base of a glass jug. Pack down solidly utilizing a long wooden spoon. Place 1 scoop of chocolate frozen yogurt on top of the treat outside. Utilize the once more of a spoon to pack it solidly on top of the covering. Sprinkle cleaved toasted walnuts on top. Shower with caramel and chocolate syrups. Place a scoop of espresso frozen yogurt on top of the chocolate dessert and pack well utilizing the over of a spoon. Seal bump hard and solidify until the dessert comes back to its strong state. Before serving, topping with cream, staying toasted walnut and hacked dull chocolate. Sprinkle more chocolate or caramel syrup on top and serve quickly

Chocolate Orange Pots

Fixings:

Dull chocolate (cleaved) 10 oz

Milk 1/2 container

Ground orange get-up-and-go 1/2 tbsp

Cream 2 containers

Egg 1

Egg yolks 5

Chestnut sugar 1 tbsp

Salt 1/4 tsp

Orange embodiment 1/4 tsp

Cream for trimming

Orange peel for trimming

Strategy:

Hack chocolate in a sustenance processor. In a pot, bring milk to a stew over medium high temperature. Include orange pizzazz. Turn off high temperature, cover the pot, and let steep for 15 minutes. Put aside mixture to cool. At the point when the milk is at room temperature, rush in cream, egg, egg yolks, cocoa sugar, and salt. Place the pot again on medium hotness and continue mixing with a wooden spoon until the mixture is thick to such a degree as to layer the once more of a spoon. Quickly pour the thickened egg-cream mixture over the chocolate in the sustenance processor. Process or mix until the whole mixture meets up. Rub down the sides of the dish and mix quickly. Include orange substance. Blend well. Strain the mixture into a glass pitcher. Pour mixture into lubed ramekins. Place ramekins on a tray in the stove. Working rapidly, pour enough heated water onto the side of the dish just until it achieves midway up the sides of the ramekins. Heat at 190 degrees C for around 20 to 30 minutes or until the focal point of the custard is very nearly situated. Precisely expel the ramekins from the container. Cool totally. Spread the ramekins with stick and refrigerate until prepared to serve. Trim with a touch of whipped cream and orange peel before serving.

Walnut Honey Tart

Walnut Honey Tart

Fixings:

For Tart Dough:

Flour 2 mugs

Icing sugar 1/2 mug

Eggs 2

Spread 1-1/4 glasses

Vanilla pith 1/2 tsp

For the Filling:

Spread 1 glass

Sugar 1/2 mug

Nectar 1 mug

Egg yolks 1 mug

Cleaved walnuts 1 glass

Sugar 1-1/2 mugs

Egg whites 1 mug

System:

Blend all the fixings of the batter. Manipulate till decently joined. Take off batter and place in a tart tin. Place a sheet of greaseproof paper on it and put some clay or preparing beans on it and prepare visually impaired at 180 degrees C for 15-20 minutes or till brilliant. Uproot the paper and beans and keep for a further 5 minutes in stove. Put aside to cool. In a dish, whisk the margarine; include sugar, nectar, egg yolks, and walnuts. In a different dish, beat egg whites with sugar then add to the margarine mixture. Pour into the arranged batter. Heat at 160ºC for 35 minutes or until the mixture is simply situated. Don't over heat it or it will dry out. Serve a cut of walnut nectar tart with cream or custard or frozen yogurt

Maida Barfi

Maida Barfi

Fixings:

Flour 1/2 container

Ghee 1/4 container

Sugar 3/4 container

Nourishment shading one squeeze

Cardamom powder 1/4 tsp

Water 1/2 container

Few cashews to trimming

Strategy:

Heat ghee, include cashews and broil till they change shading. Keep aside. In the same skillet, include flour and meal pleasantly low fire. Keep aside. In an alternate dish, include sugar and water. Hotness sugar, and bubble it until you get one string consistency. Include cardamom powder and nourishment shading. Expel from flame and gradually add the flour blend to the sugar syrup, continue blending persistently, until it gets to be thick and begins shaping an irregularity. Exchange to a lubed plate or tin and level it with the assistance of the base of a glass. When it is still warm, cut into fancied shapes with a blade. Permit it to cool totally, alter it to an alternate plate and tap it gently. The barfi will turn out.

RED VELVET INSIDE CHEESECAKE

Elements for Red Velvet Cake:

Eggs 6

Preparing powder 1 tsp

Castor Sugar 1 container

Strawberry embodiment 1 tsp

Oil ¼ container

Red shading 1 tbsp

Flour 1 mug

Salt Pinch

Milk 2 tbsp

Elements for Cheesecake Base:

Orea treats coarsely pounded 2 glasses

Red velvet cake scraps 2 glasses

Squeezed orange ½ glass

Liquefied margarine 250gms

Elements for Filling:

Cream cheddar 300 gms

Whip cream 300 gms

Castor sugar ½ mug

Strawberry pith ½ tsp

Gelatin ½ tbsp (break down in water)

Lemon squeeze 1 tbsp

Strawberry jam 1 Packet

System FOR RED VELVET CHEESE CAKE:

Blend drain and red shading, beat eggs, pith and sugar till light and smooth for 10 minutes. Overlay in red shading mixture with flour preparing powder with oil. Put the mixture in the lubed swiss move container. Heat on 180 degress for 6 minutes. At the point when prepared rearrange on a sugar cleaned material and remove 3 inches hearts and stops them.

Technique FOR CHEESECAKE BASE:

Combine coarsely squashed orea treats, red velvet, cake morsels, dissolved margarine and squeezed orange. Spread in a 8 inch spring froth container and chill.

Technique FOR FILLING:

Beat cream cheddar strawberry substance and sugar blend in gelatin and lemon juice. Overlap in whipped cream to gather. Put quarter of filling on the base and organize the hearts in the middle around and clammy them with syrup. Pour the reaming filling in the container covering the hearts and sides and chill until set. Top cake with cooked jam and pour on top and c