Saturday, December 29, 2012

Cupcake with different toppers




Friday, December 28, 2012

Thursday, December 27, 2012

Fish ke kofte


Ingredients:
  • 450 gm Tilapia fish
  • Oil for frying
  • 1/2 cup fried onion
  • 1 tablespoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 3 chopped green chilies
  • 1 chopped tomato
  • 1 bunch chopped coriander leaves
  • 1 small size finely chopped onion
  • 2 tablespoon all purpose flour  
  • 1 tablespoon corn starch
  • salt to taste
Directions:

  1. Heat 3-4 tablespoon oil in a nonstick pan.
  2. Fry fish for about 2 minutes on each side.
  3. Let it cool.
  4. Add finely chopped onion,1/4 garam masala,1/2 teaspoon ginger,green chili,coriander leaves,all purpose flower,corn starch and salt in a bowl.
  5. Mix it well and make into small balls.
  6. Heat oil in a deep pan for frying.
  7. Deep fry balls until brown.
  8. Remove and drain on paper.
  9. Heat 6 tablespoon oil in a pan.
  10. Add ginger-garlic paste,turmeric,red chili powder,garam masala,fried onion,tomato and salt.
  11. Fry for 5-6 mins on low heat or until raw smell is gone.
  12. Now add 1/2 cup water.
  13. Put on the lid and bring it to boil.
  14. Turn off the heat and add fish balls into pan.
  15. Mix it gently and serve.

Tuesday, December 25, 2012

Murgh Musallam


Ingredients:
For marination-

  • 1 kg whole chicken
  • 150 gm oil 
  • 6 tablespoon curd
  • 3 tablespoon lemon juice
  • 1 tablespoon poppy seed paste(khas khas)
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon red chili powder
  • 1 tablespoon almond paste
  • 1/4 teaspoon nutmeg and mace powder or paste(jaiphal and jawetri)
  • 1/2 teaspoon green cardamom powder.
  • 1/2 teaspoon saffron or orange food color(optional)
  • 1 teaspoon garam masala
  • 1 tablespoon chaat masala
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon green chili paste(optional)
  • 1 teaspoon salt.
For filling-
  • 2 hard boiled eggs
  • 1 tablespoon resins
  • 1 tablespoon fried cashews
  • 2 tablespoon fried onion 
  • 1/2 cup boiled rice(optional)
  • 1 tablespoon musallam's gravy.(see the directions)
  • Salt to taste.
For gravy-
  • 1 medium size chopped onion.
  • 2 tablespoon ginger garlic paste.
  • 1 teaspoon garam masala.
  • 1/2 teaspoon red chili.
  • Salt to taste.
Directions:
For marination-
  1. Remove the head and skin from a chicken.
  2. Wash thoroughly and pat dry..
  3. Make cuts on chicken with knife
  4. In a large bowl add all ingredients except oil.
  5. Mix it well.
  6. Marinate chicken in this mixture about 6-8 hours.Over night is best.
For filling-
  1. Mix all ingredients in a bowl.
  2. Keep it aside.
For gravy-
  1. Heat oil in a large deep pan.
  2. On medium heat fry marinated chicken for 6-7 minutes on each side.
  3. Remove from the oil and place on a plate.
  4. Stuff with above mixture(egg mixture).
  5. Fry chopped onion to the same pan until golden brown.
  6. Add all ingredients and fry gravy for 4-5 minutes on low heat.
  7. Now add stuffed chicken into gravy.
  8. Put on the lid for 5 minutes on medium heat or till the chicken is soft.
  9. Serve with Zafrani pulao or whatever you like.

Thursday, December 20, 2012

Festive Cookies

Kids of all ages love cookies.There are hundreds of different type of cookies and recipes.I tried simple one...these are rolled and piping cookies.

Ingredients:
  • 1 cup(240 gm) all purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter(at room temperature)
  • 1 pinch salt
  • 1/4 teaspoon baking powder
  • 1 egg white
  • Baking tray

Directions:
  1. Beat all purpose flour,salt,baking powder and butter in a bowl.
  2. In an another bowl beat egg white and sugar.
  3. Add beaten egg white to flour mixture.
  4. Make a smooth dough.
  5. Roll out dough on a flat surface 2 cm thick.
  6. Cut into any shapes.
  7. Place cookies on an ungreased pan 1 inch apart.
  8. Cover tightly with plastic wrap or aluminium foil.
  9. Refrigerate for 15 mints.
  10. Preheat oven to 350 F
  11. Remove plastic wrap.
  12. Top with any sprinkle or almond
  13. Bake for about 12-15 mints.


Note:
If you want to make cookies with piping bag,use oil instead of butter.Pour batter into piping/pastry bag.You can make your cookies whatever shape you like.

Wednesday, December 19, 2012

Chocolate ornaments for cake topper


You can design chocolate ornaments for any occasion.It will enhance the beauty of cake and taste too............happy holidays.

Tuesday, December 18, 2012

Purse cupcake topper



Sweet triangle


Ingredients :
  • 1/2 cup fresh orange juice (1-2 oranges)
  • 1/2 cup all purpose flour
  • 1 egg
  • 1/2 cup granulated sugar
  • 50 gm unsalted butter(at room temperature)
  • 1 cup crushed honey bunch cereal or corn flakes.
  • Confectioners sugar to sprinkle
Directions :
  1. Preheat oven to 300 F.
  2. Beat all purpose flour,sugar,egg,orange juice,and butter in bowl.
  3. Grease a square shape baking pan.
  4. Pour cornflakes into pan and make a smooth surface.
  5. Pour batter (all purpose) on top of cornflakes.
  6. Bake for 25 mints.
  7. Let it cool for 10 mints.
  8. Sprinkle confectioners sugar and cut into triangle shapes.

Kathal ke kabab (Jackfruit)

Hi friends,
I am back after a long time with new recipe.Last month when  I went to Indian store,saw jackfruit.It is very rare to see these around here.I was so excited to cook and finally can share it with you guys.


Ingredients :
  • 1 small size green young jackfruit.
  • 1 small size chopped onion.
  • 4 green chili finely chopped
  • 2 cloves,1 black cardamom,2 green cardamom.
  • 6-8 whole black pepper.
  • 1 tablespoon grated fresh garlic n ginger.
  • 1/2 teaspoon turmeric.
  • 1/4 tea spoon red chili powder.
  • 1 bunch cilantro - chopped.
  • 3 tablespoon yellow split lentil(Bengal gram).
  • 100 gm oil.
  • 2 tablespoon lime juice
  • 1 teaspoon mango powder(aamchur)
  • 1/2 cup water.
  • Salt to taste.
Directions :
  1. First remove the skin of jackfruit.
  2. Cut into 3 inch small pieces.
  3. Wash thoroughly and heat 3 tablespoon oil in a cooker.
  4. Add jackfruit pieces,water,cloves,both cardamoms,black pepper,Bengal gram and salt.
  5. Put on the lid at medium flame for 10 mints.
  6. If there is water cook until fully absorbed.
  7. Add boiled mixture,onion,green chili,mango powder,lime juice and cilantro in a chopper machine.
  8. Divide mixture into small balls and flatten each ball into a circle.
  9. Add 2-3 tablespoon oil in a frying pan on medium flame.
  10. Fry on both sides until golden brown.
  11. Serve with sliced onion n sauce.