Ingredients: ============== 350 gms Basmati Rice 500 gm chicken 100 gms Onions 4 Green Chilies 30 gms Ginger 20 gms

Garlic 1/2 tsp Turmeric Powder 1 tsp Red Chili Powder 1 cup Curd 1 tsp Saffron 2 tbsp Milk 1/3 cup Mint ( Pudina leaves ) 1/3 cup Coriander Leaves 4 tsp Rose Water 50 gms Cashewnuts 50 gms Almonds 25 gms Raisins 120 gms Ghee Salt To taste Method ======= Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan. Bring the rice to a boil and cook until the rice is done. Drain and keep aside. Clean the chicken and add some salt andkeep aside for half an hour. Slice the onions and green chilies. Peel ginger and garlic and chop finely. Chop the coriander and mint leaves. Soak the almonds in water for half an hour and keep aside. Beat the curd in a bowl and divide into two equal portions. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle. Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute. Add turmeric and chili powder, saute for half a minute add the chicken and stir for a minute. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a

boil, then simmer until the chicken are cooked. Add the dry fruits and nuts when the chicken are done. In the handi with the cooked chicken, sprinkle little saffron curd, mint and coriander. Then spread half the rice and again sprinkle the remaining saffroncurd, mint and coriander and top it with the remaining rice. Place a moist cloth on top, cover the lid tightly so that it gets sealed. Put the handi on dum in a pre-heated oven for 15-20 minutes. Serve the hyderabadi biryani hot with mint chutney and onion raita. Hii everyone, I just wannu to share the receipe which I prepared recently and it came out well. I'm not sure whether this receipe have been mentioned earlier. Here are the Ingredients to make mayonise, 2 egg yolks, pinch of pepper, pinch of salt, pinch of mustard powder, half lemon juice, 2 drops of vinegar, 100 g of olive oil or salad oil Procedure: Separate the egg yolks from the egg white and put the egg yolk in a vessel. Add salt, pepper, mustard powder, lemon juice nad drops of vinegar and start beating with a hand egg beater, If you don't have the beater you can also use a spoon to beat. por the oil dop by drop and beat simultaneously. Do not pour excess oil it will make the mixture to curdle. so beat fro sometime so that the oil in the batter is mixed well and then pour another drop of oil. Repeat this untill you empty the oil to get a nice mayonise sauce. Don't worry if you have curdled the mixture. Repeat the entire step instead of using oil you can use the curled mixture and u need not waste the contents. Refrigerate once done and empty the sauce within two days as we have used raw eggs. I love to have Mayonise along with tomato sauce for cutlets, nuggets and with bread sandwich. It will be extremely delicious

Home made kulfi ingredients: 1.milk 4 1/2cup 2.sugar 3/4 cup 3.nuts 1/4 to 1/2 cup 4.elachi power little 5.cornflour 1 tsp 6.sweet bread 1 slice 7.kesar little method: 1.reduce 4 cups of milk into 2 cups. 2.take the remaining 1/2 cup milk..add cornflour in it. 3.cut the sides of the bread 4 grind bread little bit of nuts (say 2 tsp)and milk+cornflour mixture. 5.put this paste in 2 cups of reduced milk.boil well.when it thickens switch off the stove. 6.add elachi powder,chopped nuts. 7.allow to cool 8. when it attains room temperature put it in a tray,cover with aluminum foil,dip the foil in the center.....bcoz to avoid ice forming in between kulfi and the foil. 9 that is foil must touch the kulfi. 10.freeze it for 6 hrs..in between take it out and mix well. 11.cut it into pieces,put keser on the top and serve it.

Banana custard • 2 Ripe Banana • 15 gms Custard Powder • 1/4 cup Sugar • 150 ml Milk • 1 tsp Almonds (chopped) • 1 tsp Cashew Nuts (chopped) • Few drops Vanilla Extract How to make Banana Custard: • Peel off bananas and cut into small cubes. • Mix custard powder and sugar in little milk.

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Boil the remaining milk for 10 minutes. Pour the boiled milk into the above mixture. Bring the mixture to boil. Add banana cubes and vanilla extract. Garnish with chopped almonds and cashews Banana Custard is ready to serve.

CHOCO MILKY GULLA TREAT A mouthwatering tasty and delicious recipe made with layers of Milkmaid, chocolate, Ice-cream and Rasagolla. Ingredients: Nestle Milkmaid - 1 tin Rasagolla – 200gms Chocolate Bar – 2 (Refregirate and Grate) Vanilla Ice cream – 250 gms Chocolate syrup and Gems for decoration PROCEDURE: In a bowl add a layer of grated chocolate  On that spread 1 cm thick layer of vanilla icecream  On that place 3 to 4 pieces of Rasagolla.(Add number of pieces as per your bowl size)  Next layer, empty ½ tin of Nestle Milkmaid.  On that again fill it with a layer of Vanilla Icecream  Next place one more layer of Rasagolla on it  Spread the balance Nestle Milkmaid on it  Top it with chocolate syrup and spread some grated chocolate on it. Decorate it with Gems  Place this bowl in deep freeze for 1 - 2hrs.  You can cut it like Casatta bar and serve it. Grilled fish Hi Priya, You can follow the recipes given below to bake or grill the fish. 1. First clean the fish, then marinate the fish with turmeric powder-1 tsp, coriander powder 1 tbsp , chilli powder 1 tbsp, ginger garlic paste1 tsp, garam masala powder - 1 tsp, pepper powder1 tsp, salt as

per taste, dry curry leaves(optional) for atleast 15 mts. Then you can line your tray with aluminium foil and arrange the fish pieces. bake at 400 F for 5 mts. and flip it over and again another 5 mts. chk if it is done, else a few more mts. usually it gets done. you can brush the pieces with little oil and broil for a minute. 2. soak marble size tamarind and squeeze juice from it. Grind green chillies(as per your taste), pepper and jeera, ginger & garlic. add this to fish and turmeric powder and then add thick tamarind juice and salt. let this marinate for 30 mts. then follow the above baking procedure. this special marinade, i learnt it from my friend. will sure be a hit at your place too. let me know if u have any doubts, Dear Friends, I made this yesterday for a party and I am posting you the 3D means Double Decker Dessert. All you need is Making time: 30 minutes Preparation : 15 minutes Cooling time : 1 hour  1 - Chocolate cake (Devil's Chocolate cake is better)  1 - Vanilla Cake Please bake the cake and not the sponge. If you use sponge then the effect may not be proper.  Powered Sugar 250 gms or 1 cup appro  250 ml Thick Cream  400 ml Whipping Cream  Essence & Food Colour Accordingly.  Roasted nuts to decorate. (You can use anything to decorate. It tastes good even without any decos.) Direction:  Take an oven circle dish 15" Dia or any 12 X 8 X 4 dish. wipe it with a warm cloth.  Bake the cakes in two even square/rect containers so that the waste is minimal or you can buy them also.  Slice & Cut the cakes into 1" Square pieces.  Arrange them alternatively in the round dish.  In a cake blender blend the whipping cream and thick cream in high speed. When its well blend and peak consistency is formed.Reduce the speed to low add the sugar to it spoon by spoon. To avoid any lumps.

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Tips:

After 4 - 5 minutes the sugar will be dissolved and the cream will be little heavy. It means its ready for use. Now add the colour first. I added Red colour. When the colour is fully blend then add the essence to it. Mix it for few seconds. Pour 1/3 of this cream on top of the arranged layer. then make another layer of cake similarly and pour the rest of the cream. Spread well and cover the entire top with the cream. Cover it with aluminium foil and refridgerate it for an hour. Serve it with watermelons, Kiwis, Oranges. A wonderful combination.

You can decorate them with coconut flakes, Powered caramel & nuts, Chocolate syrup. When the cake is 2 days old also you can make it but ensure that its consumed immediately. Chocolate pudding
Ingredients
• • • • • • •
1/2 cup white sugar 3 tablespoons unsweetened cocoa powder 1/4 cup cornstarch 1/8 teaspoon salt 2 3/4 cups milk 2 tablespoons margarine or butter 1 teaspoon vanilla extract

Directions

1.

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Vanilla pudding
Ingredients
• • • • • •
2 cups milk 1/2 cup white sugar 3 tablespoons cornstarch 1/4 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon butter

Directions

1.

In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

Sponge cake Recipe: 8 eggs, separated to yolks and whites 190g sugar 95g sifted all purpose flour 55g corn flour 45g butter, melted 1tsp vanilla extract (use less, if you want less flavor) Method:  Preheat oven to 180 degree Celsius  mix egg yolks in a mixer, and mix them until creamy  Add 2tbsp sugar, and mix for few more mins. until the mixture becomes thick  Add vanilla extract and keep mixing, till the mix reaches its double volume.  In another vessel, take egg whites and beat them until white & frothy. (Make sure, you was the whisk well and use it, it is really important)  Slowly add remaining sugar in little quantities, it the mix, clings your whisk.  Then, add the egg yolk mixture, to the egg whites mixture and fold them with a spatula/wooden spoon. Do not overmix.  Then add flour and corn flour, by sifting in a sieve. mix them with a spatula/wooden spoon. Do not overmix.  Add melted butter and again mix, without overmixing. Bake for 30 mins. (Check your cake to make sure it is cooked.) latha just like u wen i made sponge cake i wondered why the shortening was missing and i had to do a bit of googling before i used this recipe....this is an interesting read, indeed sponge cakes dont require shortening at all! There are two types of raised cakes: 1) FOAMCakes 2) BUTTER or SHORTENEDCakes FOAMcakes have a high proportion of eggs to flour. They are leavened solely by the air beaten into whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture. The three categories of foam cakes are: i) Those that contain no fat - Angel Food Cakes, Meringues, and Dacquoises. ii) Those where the only fat is from egg yolks - Sponge Cakes, some Biscuits, Roulades iii) Those that contain fat (butter, shortening) plus egg yolks. - Genoises and Chiffons BUTTER or SHORTENED cakes contain fat (butter, margarine, shortening) and rely on

a chemical leavener (baking powder, baking soda) for their rise. They are flavorful, and have a good texture and volume. The American-style butter cake evolved from the English pound cake recipe of 1 pound of flour, 1 pound of sugar, 1 pound of butter, and 1 pound of eggs. The French called the pound cake "quatre-quarts" which translates to four-quarters, meaning 1/4 of the recipe is flour, 1/4 sugar, 1/4 butter and 1/4 eggs. The first pound cakes had no artificial leavener and volume was obtained through the mixing (aeration) of the batter. so sidrasmom i believe the problem is aeration, , and i feel the eggs used are way less! You’ve probably heard it before. Maybe you’ve said it to yourself about sponge cakes: “My cake didn’t rise a bit. It was one big gooey mess. Dense and tasteless. It rose in the oven only to fall flat as soon as I took it out. I’ll never bake another sponge cake again, never ever!” Sounds familiar? It definitely does to me. These were the cries of my heart at one point in my life. You see, for a very long time, I failed at making sponge cakes. They just weren’t right. Not like the sponge cake of my childhood favorite, Naghil Tortu (Cake “Fairy Tale”) that sold in Baku in Soviet times - soft and fluffy, perfectly and equally tall on all sides. My recipes didn’t give me that. So, I a few years ago I turned to my baking bible, William-Sonoma baking book, for advice. The advice the book gave me was a great one - stop wasting your time on your poorly and unprofessionally written recipes from your ancient notebook and follow the recipe for a perfect class sponge cake written by professionals. Brilliant advice. How did I not think of that before? So I did follow the advice. My sponge cakes have been great ever since. I now can make my own naghil. Classic Sponge Cake Adapted from Essentials of Baking, Williams-Sonoma The original recipe calls for 4 eggs and 3/4 cup each cake flour and sugar. I have increased the amounts of eggs to 5 and of flour and sugar to 1 cup. It yielded a higher cake. Plus, in this way, the recipe is easier to remember. My new sponge cake baking rule: 5-1-1 and the cake is done:) Easy to remember, no? 1 cup cake flour* 5 large eggs, separated, at room temperature 1 cup sugar 1/2 teaspoon vanilla extract Position a rack in the middle of the oven. Preheat the oven to 350F (180C). Butter the bottom and sides of a 9-inch (23-cm) round cake

pan. Line the bottom with a circle of parchment (baking) paper cut to fit. Butter the paper and dust the bottom and sides of the pan with flour. Shake and tilt to remove the excess flour. Sift the flour onto a sheet of parchment paper or onto a plate. Set aside. In a large, deep bowl, combine the egg yolks with 1/2 cup of the sugar. Using a sturdy wire whisk or a hand mixer, beat vigorously until the mixture is light in color and thick, about 5 minutes. Whisk in the vanilla. Set aside. In a large bowl, using a stand mixer fitted with the whip attachment or a hand mixer, beat the egg whites on medium-high speed until they form soft peaks and have tripled in volume. Slowly pour in the remaining 1/2 cup sugar and beat until the whites are stiff and glossy. You should be able to hold the bowl upside down without the whites falling out (Farida: This is a great tip - make sure you try it!). Be careful not to overwhip the whites, or they will be dry. Using a rubber spatula, gently but quickly fold one-third of the beaten egg whites into the yolk-sugar mixture. Fold in one-half of the flour. Fold in the another third of the whites, followed by the remaining flour. Finally, fold in the remaining whites until the batter is smooth. Be careful not to overfold, or the eggs will deflate and the batter will lose its volume. Pour the batter into the cake pan and smoothen the top. Bake until it springs back when lightly touched with a fingertip or a toothpick inserted in the center comes out clean, 20 to 30 minutes. Remove the cake from the oven. Immediately run a small, think knife around the inside of the pan to loosen the cake, pressing the knife against the pan to avoid gouging the cake. Place a wire rack on top of the cake and invert them together. Carefully lift off the parchment paper. Turn the cake back over onto the rack and let cool completely. Use the cake immediately, or wrap well and store at room temperature for up to 2 days, or in the freezer for up to 2 weeks. * You can make your own cake flour with only 2 ingredients: allpurpose flour and cornstarch. Measure how much flour you’ll need. In this recipe, it is 1 cup. Take out 2 tablespoons of the flour and put back in your flour bag. Replace the 2 tablespoons of flour that you took out with 2 tablespoons of cornstarch. Now, stir the flour and the cornstarch

together and sift at least 5 times. This will allow for the cornstarch to mix well with the flour. The more you sift the lighter and fluffier your cake flour and therefore, your cake will be. Your 1 cup cake flour is now ready. sponge cake 125gm sifted flour (maida) 125gm powdered sugar 150 gm butter 1 1/2 tsp baking powder 1 tsp baking soda 1 tsp vanilla essence 3 eggs a pinch of salt -sieve maida, BP,BS and salt together. -beat the eggs and vanilla essence together using a blender -beat the butter and add the powdered sugar to it mix everything and blend well. grease the tray and bake..
MW Chocolate Cake & Trifle Pudding - Jiffy O Jiffy!!

Mix together maida - 1 cup cocoa, sugar, oil - 1/2 cup each baking powder - 3/4 tsp boiling water - 3/4 cup Vanilla essence - 1 tsp Transfer to a greased round bowl & bake for 6 mts on Hi. Allow to stand for 15 mtes. Only then the cooking will be complete

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