Fish Masala
ingredients:fish(king fish/ny):1/2 kg,onion-2 sliced,pepper powdr-1tbsp,chilli powder-2tbsp,turmeric powder -1tsp,ginger-garlic paste-2tbsp,coriander powder-1Tsp,garam masala-1tsp,curry leaves ,oil-4-5 Tbsp,tomato-1 diced,green chilly-2 dic...ed,salt to taste.
first marinate the fish in a mix of pepper powder,chilli powder(1tbsp),soya sauce,gg paste(1tbsp),salt.keep it in fridge for 1 hr..then pour some oil in pan and fry the fish and in that oil itself saute the onion until its color changes ,add gg paste,green chilli,curry leaves,saute well,then add all the remaining powders to it n saute,and add tomato and saute until the tomato tturns juicy,then put the fried fish to the pan and layer the masala abov the fish..and clos wit the lid n steam for few minutes and switch off...garnish n serve with chappathi,n appam...
If you love all things sweet and nutty, these delicious peanut butter
and Snickers bar cupcakes will prove totally irresistible! Its very YUM!!!
Makes: 18 ( cupcakes)
Ingredients:
The cake!!!!:
150g(5½ oz) unsalted butter, chopped
115g (4oz) soft brown sugar
2 eggs
125g (4½ oz) crunchy peanut butter
125g (4½ oz) self-raising flour
30g (1oz) plain (all-purpose) flour
60ml (2 fl oz) milk
The frosting!!!:
Butter 3 oz
6 oz icing sugar
1 oz cocoa powder (depending on how strong you want it)
1 Tsp of Water
Roasted and cut (in small pieces) Hazlenuts
1-2 bars of snickers cut into small pieces
Directions!!!!
Cake:
Preheat the oven to 180°C (350°F/gas mark 4). Line 18 flat-bottomed cake tray holes with paper cases.
Beat
the butter and sugar together in a bowl with electric beaters until
light and creamy.
Add the eggs, one at a time, beating well after each
addition.
Add the peanut butter and beat until combined.
Fold in the
sifted flours alternately with the milk until combined. (e.g add some flour then some milk then some flour etc)
Divide
the mixture evenly among the cases.
Bake for 10-12 mins, or until a fork (yes i test with a fork or knife) comes out clean when inserted into the centre of a cake. Transfer
onto a wire rack to cool completely.
While it cools make:
Icing:
Beat 3oz butter until soft. Sift in 6oz icing sugar and up to 1oz of
cocoa, depending how strong you want the icing. Add 1tbsp boiling water
and beat until well blended.
Put in a pipe (if you have one, or you can simple spread) then gently sprinkle over some roasted hazelnuts and some snickers pieces
*****Just thought you would like to know: you can make cupcakes from any of your favorite chocolate bars, just swap the peanut butter for the same grams of that chocolate bar and include it in the topping!*****
mmmmmmmmmmmmm ENJOY!!!!!!!!!!!!!!!!
Dum Biryani recipe:
For Biryani:
1. Basmati Rice - 4 Rice cooker cups (I measure rice with rice cooker cups and rest with US standard cups)
2. Chicken - 2 pounds/1kg, with or without bones cut into medium sized pieces
3. Oil - 1 tablespoon
4. Salt - 2 tablespoon
5. Cardamoms - 2
6. Star anise -1
7. Food color/Saffron - Mix with 1 tablespoon of water.
For marination:
1. Cloves/Lavang - 6
2. Cinnamon/Dalchini - 1 inch piece
3. Cardamom/Elachi - 4
4. Star Anise - 2
5. Black Cardamon - 2
6. Bay leaves - 5-6
7. Black peppers - 20
8. Javitri/Mace - 2
9. Shaji Jeera/Black Cumin seeds - 1 teaspoon
10. Yogurt/Curd - 1 1/2 Cup
11. Green chilies - 2, Split
12. Red chili powder - 1 teaspoon
13. Salt - 1 teaspoon
14. Mint - 1 cup, chopped
15. Cilantro - 1 cup, chopped
16. Lemon juice - 2 tablespoons
17. Turmeric - 1/2 teaspoon
18. Ginger Garlic paste - 2 tablespoons
19. Oil - 2 teaspoons
Cooking Procedure
1. Wash the chicken pieces and drain all the water from it. Make small slits into the chicken pieces with knife, in this way the spices incorporates well into the chicken, Add salt, lemon juice, turmeric and leave for 10 minutes. Add rest of the ingredients for marination and refrigerate overnight, or at least 3-4 hours.
2. Rinse the rice and soak it in water for 30 minutes. In a heavy deep pan boil about 2 liters of water. Let the water bubble, add salt, cardamoms, star anise, oil to the boiling water and cook for 1 more minute. Now add the rice and cook for just 5-6 minutes under medium-high heat(7 out 10 flame setting).
3. Drain the rice immediately. In a different pan add the chicken pieces, spread them flat and add the rice on top of the chicken pieces. Spread the rice in the pan, pour the saffron water, so that it spreads on some if the rice. Cover with a cloth and keep a plate or some heavy item on top so that the flavor wont go away, and cook for 10 minutes under medium heat, 10 minutes under high heat and again 15 minutes under medium heat(35 minutes total).
PLZ NOTE THE RECIPE..
mutton-1/2 kg
ginger paste-2 tb.sp
garlic paste-1 tb sp
cardamom powder-1/2 t.sp
cinnamon powder-3/4 t.sp
clove powder-1/2 t sp
nutmeg and mace powder-1/4 t sp
black paper-1.2 t sp
chilli powder-1 t sp
yogurt-1 cup
raw papawa paste-2 tb sp
salt to taste
cumin powder-1 t sp
coriander powder-2 t sp
mix all together and merinate it overnight.
basmati rice-1/2 kg(i took Bangladeshi chini gura rice)half boil it in salty water
fried onion-1 cup
ghee-1/2 cup
alu bukhara-10 to 12
now take a sauce pan...1st put the marinated mutton at bottom and spread it.then put the fried onion over ti.then put alu bukhara.now put 1/2 ghee with 1 cup boiling water(try to take the water from the boiling rice).and spread ti on the sausepan.
then put the rice over it and cover the motton.now spread 1/2 t sp zarda colour on it.now cover the pan and seal it with aluminium foil. at 1st cook it in high flame for 15 min.then leave this in low flame for 60 to 70 min.
after 70 min open the cover and miw\x it well and put it in dum for 20 min.now it is ready to surve........thanx :-
seekh kabab ( lamb use is a must reallly in this recipe )
1 lb lean lamb mince
1 medium onion,
4 cloves garlic;
2 inches fresh ginger;
3 - 4 green chillies;
1/2 cup fresh chopped coriander
1/2 cup fresh chopped mint leaves
2 slices of bread
Juice of 2 limes
1/2 tspn garam masala
Salt to taste
red pepper / onions / coriander for garnish
Method
1. Place the mince lamb in a bowl
2. Place the bread in a food processors to make fresh bread crumbs; add to the mince
3. Place the onions, garlic, ginger, chillies, coriander and mint leaves; lime juice in the food processor;
4. Grind and add to the the mince with the salt and garam masala. Mix
5. Place in the fridge for about an hour.
6. Divide the mixture into 20 lumps
7. wet hands and shape into long sausgages on the skewers; should be 4-5 inches long, place in bbq or grill
8. Grill or broil about 4 minutes on each side.
To make this yummy meatloaf, you will need:
1/2 kg beef mince
3 tbsp oil
2 medium onions, grated
3 fresh tomatoes, blended with skin
2 tsp ginger/garlic paste
3 tbsp tomato paste
2-3 green chillis chopped (omit if you prefer mild)
1 tsp red chilli flakes
1/2 tsp black pepper
1 tbsp yoghurt
1/2 tsp turmeric powder
1 tsp freshly grinded cumin powder
juice of half a lemon
coriander, blended with some water to form a paste
2 eggs
3-4 tbsp breadcrumbs
2-3 tbsp ketchup
Heat the oil in a pan, add the onions and saute until transluscent. Then add the ginger and garlic paste, followed by the mince.
Fry it until it starts to brown, then add some salt, the tomato paste and blended tomatoes. Add the turmeric, cumin powder and 2 tbsp of the coriander paste.
Let this simmer covered until all the water is gone, then add the yoghurt and stir together.
Add the green chillis and red chilli flakes, adjust salt and keep cooking it down on medium heat until it dries up and starts to stick to the bottom of your pan.
Switch off and add the black pepper plus the lemon juice and let this mixture cool for about 15minutes.
Now beat the 2 eggs in a bowl and pour it into the mixture, stir it in using a fork, then sprinkle the breadcrumbs and combine.
Pour this mixture into your mold, even a deep plate will do, then bake in an oven for about 20-30mins at 180 C or until it darkens and solidifies and has a lovely brown colour. Remove and add the ketchup on top and then put it back in the oven for a few more minutes.
Garnish with coriander and serve with mashed potatoes, dinner rolls and gravy. It should easily serve 3-4 people.
For mashed potatoes, use about half a kg of good white potatoes. Peel and cube them, then boil in water with some salt. Make sure you cover the pan when the water starts boiling. Test the potatos with a knife to check when done, and if it sinks into the cubes easily, drain the potatoes and spill them into a big bowl. Add a tbsp of butter, some salt and 2-3 tbsp of milk. Mash them whilst still hot for best results, they will be soft and creamy! Adjust salt and garnish with coriander. I sometimes like to add a bit of black pepper
Masala Whole Fish
Ingredients
1kg baby snapper(3 or 4 whole fishes) OR Fish fillets can also be used & u can use any type of u like
1/2bunch green corriander
1 green chilli
...4 cloves of garlic
1 onion sliced
1 big tomato
1-2tbsp lemon juice
to taste salt
to taste red chilli powder
1/4tsp turmeric
1tsp zeera powder/cumin pwdr
1/2tsp garam masala
3tbsp oil
Method:
1)Sprinkle 1 tsp salt on fish.Wash after 1 hour.
2)Blend green corriander,green chilli,tomatoe,garlic cloves,lemon juice,salt,redchilli powder,turmeric,zeera powder & garam masala powder.Coat fish with the blended mixture.
3)In frypan add oil & saute onion.Add fish with the masala mixture cook on high on both sides.Grill if you like,its optional.
Serve with chappati./bread
Enjoy:)
I used BAsa Fillets
CHICKEN METHI/FENUGREEK
Boneless Chicken - 1 ½ lb (around ¾ kg) cut into medium sized pieces
Onions - 3 medium sized (about 2 cups) - finely chopped
2 medium sized tomatoes - finely chopped & grind to a smooth paste
Cooking oil - 4 to 5 tbsps
shahi jeera (Black cumin seeds) - 1 tsp
10-12 fresh curry leaves
Salt to taste
Turmeric (pasupu) - 1 tsp
Ginger & Garlic Paste - 2 ½ tsps
Cumin powder - 1 ½ tsp
Coriander powder - 1 ½ tsp
Red chilli powder - 3 tsps (Adjust according to your taste)
1 cup of water (add more if required)
2 tbsps yoghurt - whisk it with a fork smoothly and set aside
Fresh methi leaves (fenugreek leaves) - 2 cups tightly packed (roughly chopped)
Garam masala powder - 2 tsps
2 tbsps or few freshly chopped coriander leaves for garnish
Directions:
In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric. Increase the flame to medium and fry till the onions turn golden brown (around 8 mts).
Add ginger & garlic paste and fry for 1-2 mts till the raw small disappears. Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 mts stirring in between. Add tomato paste, water and bring it to boil on high flame. When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 - 15 mts or till the chicken is tender and the gravy starts turning thick. By this time the oil starts floating on top of the gravy.
Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces do not break. Lower the flame and allow to cook uncovered for 5 mts. Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required. Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, rotis or naan.
200 GMS. BONLELESS CHICKEN BREAST CUT INTO SMALL PCS.
MARINATE
THIS CHICKEN IN GINGER GARLIC PASTE, SALT, RED CHILLI POWDER AND BLACK
PEPPER. KEEP OVER NIGHT. NEXT DAY MAKE A BATTER OF WHITE FLOUR AND EGGS
AND MIX THE MARINATED CHICKEN PIECES IN IT. MIX WELL. HEAT OIL AND DEEP
FRY EACH PIECE TILL LIGHT BROWN, DO NOT OVER FRY.
MEANTIME BEAT ABT 2
CUPS OF WHITE PLAIN YOGHURT WITH SALT AND RED CHILLI POWDER AND RED
FOOD COLOURING. PUT THESE CHICKEN PAKORIS IN IT AND MIX WELL. EACH
PAKORI SHD BE COATED WITH THIS CURD MIXTURE. I ALSO ADD JUICE OF QUARTER
LIME TO THIS. LEAVE THIS CHICKEN YOGHURT MIXTURE TO SIT FOR ABT 2-3
HOURS
NOW TO FINISH THE DISH
TAKE A FRYING PAN AND ADD ENOUGH OIL (
MAYBE 4 TABLESPOONS) HEAT. ADD A SPRIG OF CURRY LEAVES AND LET IT
SPLUTTER, THEN ADD SOME CAPSICUM CUBES AND THE WHOLE CHICKEN AND YOGHURT
MIXTURE. COOK AND YOU WILL SEE A BIT OF GRAVY BEING FORMED ( REFER TO
PIC) THIS IS THE STAGE I LIKE TO REMOVE IT. I GARNISH WITH GREEN
CHILLIES AND CORIANDER LEAVES. IF DESIRED YOU CAN DRY IT A BIT MORE AND
SERVE IT AS A SNACK WITH TOOTHPICKS....
ITS ABSOLUTELY DELICIOUS!!!!!
(Authentic Delhi Wali Recipe)
Ingredients:
Chicken: 1kg
Oil: 1 cup
Red Chilli Powder: 3 tablespoons
Turmeric (Haldi) Powder: 1/2 teaspoon
Salt: 1 1/2 tablespoons or to taste
Garlic: 1 bulb
Ginger Dried Rhizome (Saunth Powder): 1/2 tsp
Crushed Fennel Seeds (Kuti Saunf): 1tsp
Clove (Long): 2
Cinnamon Stick (Daar Cheeni): 1
Plain Flour (Aata): 5 tablespoons, heaped (means bhar bhar kay)
Garam Masala Powder: 1/2 tsp
For Tarka:
Oil: 1/2 cup
Onion: 2, medium size (thinly sliced)
For Garnishing:
Small Green Chillies: 3, sliced
Ginger: 50 gm, cut in Julian
Coriander Leaves: 1/2 bunch, finely chopped
Preparation:
- Crush clove and cinnamon stick together till almost powder.
- Finely chop the whole garlic bulb
- Dry roast aata in a frying pan on low heat till it turns light brown and you get a nice roasted smell. Remove it in a bowl and mix well with water to make a thick paste.
Method:
In a big cooking pot, heat oil. When heated, add red chilli powder and let it fry for 2 minutes. Now stir in chicken along with very finely chopped garlic. Mix and after 2-3 minutes add turmeric powder and salt. Stif fry till chicken changes it's colour from pink to white. Add around 2 liters of water. Bring a boil, lower the heat to medium and cook till chicken is half done.
Now pour in the aata mixture (you'll notice that the oil will vanish), clove and cinnamon powder, Saunth powder and crushed fennel seeds. Let it cook till chicken is done and you get a thick Nihari gravy. Switch off the flame and sprinkle garam masala powder.
In a frying pan, heat oil and fry thinly sliced onions till golden brown. Pour the tarka in Nihari.
Mix and dish out Chicken Nihari in a bowl and garnish it with coriander leaves, ginger Julians and sliced green chillies.
Serve hot with naan.
Note: If using beef or mutton, then add 4-5 liters of water and cook till meat is almost done rather than half done and then follow the recipe from adding aata mixture.
Ingredients:
Chicken: 1 kg
Tomato: 4, medium size (roughly cut)
Milk: 250ml or 1 cup
Salt: 1 tablespoon, leveled (means not bhar kay) or as to taste
Red Chilli Powder: 1 tablespoon, heaped (means bhar kay)
Turmeric Powder: 1/2 teaspoon
Coriander Seeds (Sabut Dhaniya) Powder: 1 tablespoon, leveled
Ginger: 100gm (cut in Julians)
Oil: 3/4 cup (I used 1 cup and in the end I felt it was a little too oily)
Preparation:
- In a blender, put roughly chopped tomatoes and milk. Blend till tomatoes are well blended and no chunks are left. Let it remain in the blender for now.
Method:
Heat oil in a cooking pot and add chicken in it. Stir fry till chicken starts turning white. Add salt and further stir fry till chicken completely turns white from pink.
Add red chilli powder, turmeric powder and coriander seeds powder. Mix well so that chicken is well coated with spices. Now pour the tomatoes n milk mixture.
In the same blender's jug, put 1 1/2 cups water. Cover the lid and shake well so that the sides are washed. Now pour this water in chicken and mix. Increase flame to high and bring a boil. Add in the ginger Julians. Mix, cover and cook on medium heat, stirring occasionally till chicken is cooked.
Remove cover and reduce water on high heat till the gravy gets a little thickened and leaves oil on sides.
Enjoy hot with chapati./bread
NEWYORK CHEESE CAKE
it was my sister's first try on cheesecake and it was perfect....thankyou SiS
its important not to overbake the ingredients- stop mixing as soon as each ingredient you add is just incorporated. you may think the cake isnt fully baked when you take it out of the oven, but it will set into a perfect cheesecake overnig...ht.you can also add chopped cookies,brownies or berries just before baking for a flavoured cheesecake.
for base:
i make two different bases...in one i just use a simple crushed biscuit base with butter ...the other one you have to make all from scratch...i am including both recepies and ou can choose whichever you want.
biscuit base:
175 g digestive biscuit
75 g melted butter
place the biscuits in a foof processor and whiz til fine.mix them in melted butter and press down into base of a springform tin
140 g plain flour
1/4 tsp baking powder
50 g caster sugar
1 egg yolk
put flour,baking powder,sugar and butter in a mixer and beat till you get sandy consistency.
add the egg yolk and mix through-it will still be sandy but will be a bit more moist.press it on to a springform tin and bake for 20-25minutestill golden brown.set aside to cool....
900 g cream cheese
190 g caster sugar
1tsp vanilla extract
4 eggs
preheat oven to 150c
put cream cheese,sugar,vanilla in a mixer and beat on slow speed till its very smooth and thick.
add egg one at a time while still mixing.the mixture should be very smooth and creamy.be careful not to overmix or cheese can split.
spoon on cold base.bake for 30-40minutes or til golden brown and still wobbly in centre.donot overbake..let it cool in tin,cover and refrigerate overnight for best result...
Monkey business Bundt Cake
Ingredients:
2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn oil
1 1/2 teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.
Butter, or spray with a non stick vegetable spray, a bundt pan - set aside.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.
You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.
Chocolate Ganache Frosting:
Ingredients:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 gram) unsalted butter
NOTE: FOR THICKER GANACHE USE LESS HEAVY WHIPPING CREAM...
Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake or pipe ganache rosettes :)
Enjoy :)
more frosting options:
You can use a Satiny Chocolate Glaze
2 tbsp Water
1 tbsp Butter
1 Tbsp Corn Syrup
...2 tbsp cocoa
3/4 cup icing Sugar
1/2 tsp Vanilla
Combine water, butter, corn syrup in a saucepan - set over high heat..bring to boil..remove from heat and immediately stir in cocoa. Whisk in icing sugar & vanilla until smooth - cool slightly..Pour satiny glaze over top of cake - allow to drizzle on side...Enjoy..
_____________________________
or with whipped cream:
2 cups Whipped cream (whipped)
1/2 cup Icing Sugar
1 tsp Vanilla
2 tbsp Cocoa
...
Beat cream till slightly thickened, gradually add sugar, vanilla and cocoa..beat until stiff peak form. Decorate ur cake :)
_____________________________________
r with condensed milk:
1 can Condensed Milk
1/2 cup cocoa powder
2 tbsps butter
...
Combine condensed milk, cooca powder and butter in the top of the double broiler and cook until thick...Spread warm mixture over the top of a slightly cooled cake.
