Chocolate Eclair Dessert

Ingredients

Milk chocolate chopped  200 grams
Coffee 1 tsp
Cream 2 cups (400 ml) + ½ cup (100 ml) for topping
Vanilla pudding or plain egg pudding 1 sachet or Home made Vanilla flavored Pastry/Custard Cream
Milk 2 cups
Tea biscuits 2 half rolls
Crushed nuts or chocolate for garnish

Method

In a heatproof bowl, microwave cream, chocolate and coffee together for 1-2 mins. Mix well. Alternately, you can use a double boiler to melt cream, chocolate and coffee.
(for pudding Take 2 cups milk and bring it to boil, add pudding sachet and mix well. Set aside).
In a dish, place a layer of biscuits. Top it with half of the warm pudding/Custard, then top with 1/3rd of the chocolate mixture.
Layer with biscuits, pudding and the remaining chocolate mixture. Completely cover the top with chocolate mixture.
Whip 1/2 cup for 3-4 minutes till soft peaks are formed.
Top the chocolate mixture with whipped cream, and garnish with nuts and grated chocolate.
Refrigerate for at least 4 hours.
(Recipe By Maham Alavi (KCH volume1)

Chocolate Eclair Dessert

Chicken Pakoray

Ingredients for marination

1 Chicken breast (cut into small cubes)
Salt to taste
Crushed Red Chilli/Chilli flakes 1 tsp
Soya Sauce 1 tbsp
White vinegar 2 tbsp
Tikkah or Tandoori Masala 2 tbsp
Garlic paste 1 tsp
(marinate chicken & keep it aside atleast for half N hour)

Ingredients for batter

Gram flour\Baisan 4 to 5 tbsp's heaped
all-purpose flour/Maida 2 tbsp's
salt to taste
Ajwain (Caraway seeds) 1/4 tsp
Crushed Black pepper 1/2 tsp
1 egg
Chilled Water 4 to 5 tbsp
Baking Soda 1 pinch (optional)*
Spring onions Chopped 1/2 cup (optional)*
Corainder leaves/Cliantro chopped 2 tbsp
Oil for frying

Method

In a large mixing bowl add all the ingredients for batter except baking soda,whisk it till nice & smooth batter (You may need to thin with additional water if the batter is too thick)add marinated chicken mix it,
add baking soda just before frying,
Deep fry till light golden.Serve hot with your favorate dip : !

*Note : If u want Crunchy Crispy pakora's then dont add spring onions & baking soda !!

Chicken Pakoray

Grilled Tandoori Fish

Ingredients

Fish Half kg
Salt to taste
Red chilli Powder 1tsp
Coriander Powder 1 tsp
Roasted & crushed Cumin 1 tsp
Lemon juice 4 tbsp
Ginger/Garlic paste 1 tsp
Curd 2 tbsp
Crushed black pepper 1/4 tsp
Shan Tandoori Masala 1 tbsp
Melted Butter 4 tbsp or 2 tbsp oil

Method

Take a bowl and add in all the ingredients and mix well.
Add in the fish pieces and mix well with the marination.
Leave this to marinate for atleast 30 mins.
now bake it or grill it on a non stick grill pan & serve :)

Grilled Tandoori Fish

Chocolate Éclairs

Ingredients

Water 4 ounces
Butter 2 ounces
Flour 2 ounces
Egg 2
Salt a pinch
Fresh cream whipped 1 cup
Icing sugar 1 ounce

Ingredients for chocolate icingButter 1 ounce

Cooking Chocolate 2 ounces
Milk 2 tbsp

Method for éclairs

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. In a bowl whisk the flour with the s salt. Place the butter and water in a saucepan over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer (can do this by hand or with a hand mixer), and beat on low speed to release the steam from the dough (about 1 minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Place the dough in a pastry bag fitted with a large plain tip and pipe 12 oblongs of dough (about 3/4 inch (2 cm) wide) onto the baking sheet. (When piping have the bag at a 45 degree angle.) Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further25 minutesor until the shells are a nice amber color and when split, are almost dry inside. Remove from oven and place on a wire rack to cool.

Method for icing

Micro all ingredients for 30 seconds or until melted,mix well & use !

Assembling

Split the pastry shells in half, lengthwise. Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry. Fill the bottom half (can spoon or pipe) with the cream. Once the glaze is dry, gently place the top half of the pastry shell on the cream. Can be covered and stored in the refrigerator for two days.

Chocolate Éclairs

Baked Pasta Cups

Ingredients
Boiled Macroni 1 cup
White Sauce 1cup
Chicken Tikkah chunks 150gms approximately (home made or store bought)
Pasta Sauce 4 tbsp
Onion,Capsicum,Olives,mushrooms,jalapeno pepper,tomato, (optitonal u can add remone any)
Cheddar Cheese 4 tbsp grated
Mozzerralla Cheese half cup grated
Boiled & mashed Potato 1cup
Garlic Powder 1 tsp
Bread Crumbs 4 tbsp
Mix italian herbs 1/2 tsp
Crushed black pepper 1/2 tsp
Crushed red chilli 1 tsp (optional)
Method
Mix mashed potato,garlic powder,black pepper & italian herbs,keep aside.
Mix boiled pasta and white sauce,
Grease 12 cupcake liners,
Divide pasta equally into 12 cupcake liners,drizzle pasta sauce, then spread a layer of Chicken tikkah,veggies & cheddar n mozzeralla cheese lastly spread a layer of prepared potato mixture(u can use piping bag & a nozzle for this step..its easier ),sprinkle bread crumbs ,Crushed red chilli & bake on 180 c for atleast 20 mins then grill from top till golden.

Recipe for White Sauce* :
Butter 4 tsp
All purpose flour/maida 4tbsp
milk 4 cups
white pepper 1/4 tsp (optional)
Method
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens.add pepper.
Add more milk depending on desired consistency. ( I always add 4 tbsp of grated cheddar cheese in my white sauce)

Chicken falafel* (Falafel with a twist)

Ingredients

Grams (White chana) = 2 cups (Unsoaked)
Chicken mince = 100 gms
Onion = 1 big
Garlic = 8 cloves
Cumin (Zeera) = 1 tb
Green chillies = 5 to 6
Coriander leaves = 1 bunch
Baking powder= 1 tsp
Seasame seed = 1 tb (heaped)
Salt = to taste
Water = 4 to 5 tb

Method

Soak grams (chana) in water over night.In morning discard water again wash & fine chopperized along with chicken mince +onion + garlic + coriander leaves+ green chillies & zeera . Use 4 to 5 tb of water while chopperizing.Take out falafel mixture in a bowl mix salt & seasame seed. Add baking powder just before frying.
Now make falafel with the help of two spoons .Deep fry on medium flame till nice golden.Serve with garlic sauce

Chicken falafel* (Falafel with a twist)

Double Decker Brownies

Ingredients for Black Brownies base..

Coco powder 1/4 cup
Ghee or unsalted butter 6 tabl spoon
Sugar powdr 1 cup
Eggs 2
Vanilla essence 1/2 tea spoon
Flour 1 cup
Baking powder 1/2 tea spoon
Salt pinch
Walnuts chopped 1/3 cup

Ingredients for Chocolate chip top layer..

Unsalted butter 1/3 cup
Ghee 1/3 cup
Sugar powder 1/2 cup
Brown sugar 1/2 cup
Egg 1
Vanilla ess 1 tea spoon
Flour 1 - 1/2 cups
Baking soda 1/2 tea spoon
Salt pinch
Chocolate chips 1/2 cup

Method:

First preheat oven .oil n flour the tray or rectangular pan or square pan .. Heat ghee/ butter melt it ..add coco pwder ..mix ..add sugar .egg .essens ..baking pwde salt ..beat well .. add flour n walnuts .beat .put this thicky batter in ready pan or tray..
Now make ur chocolate chip layer . Beat ghee n butter well .add brown sugar n sugar .beat well .add egg .essense .soda .salt .beat .add flour n chips .mix well .thick mixture ready .. spread this mixture over brownie layer ..use spatula or pallate knife ..level it .tap it ..bake it .. bake untill top layer becums golden ..check with tooth pick .leave to cool ..give it full rest to set .over nite rest is best .to cut nice equal slices .. then cut them in bars ..serve with drizzle chocolate sauce .i use melted chocolate to drizzle..
This top layer recipe is chocolate chip cookies recipe .. use flat knife to lift up from tray .

Double Decker Brownies

Almond & Honey Tart

Ingredients for short crust

Basic sweet paste
Ingredients
Butter 16 ounces
Caster sugar 12 ounces
Flour 24 ounces
Egg 1
Vanilla essence 1 tsp

Method

In a bowl cream together the butter and sugar until light and fluffy.
Add in eggs and beat well. Fold in flour and mix gently with finger tips until the dough can be
gathered into a ball. Knead lightly and chill dough for 30 minutes, use as required.(bake for 5 mins before filling..for this recipe)

Ingredients for filling

Almonds crushed 4 ounces
Butter 1 ounce
Sugar 1 ounce
Honey 3 tbsp

Method

In a pan add Almonds crushed 4 ounces, Butter 1 ounce, Sugar 1 ounce, Honey 3 tbsp.
Cook on low heat stirring continuously till the mixture thickens.
Pour and spread the filling in the half baked tart shells.
Bake at 180 degree C for 20 to 25 minutes.
Do not overcook or cracks will appear, cool until set and serve.

Almond & Honey Tart

Mocha Cake

Ingredients

Basic vanilla Sponge (2 layers)
Chocolate Sponge (2 layers)

For Filling & Frosting

Whipped Cream 14 oz (U can use butter cream)
Ganache 1 cup
Coffee 2 tsp dissolved in 1 tbsp hot water
Condensed milk 2 tbsp
Milk half cup

Method

Icing :- Mix whipping cream ,ganache & coffee mixture.
Mix Condensed milk & milk; use this liquid to moist your cake layers.

Assembling

Place one layer of vanilla sponge up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer  with milk mix,
spread thick layers of icing, now put layer of chocolate sponge,soak and spread icing again vanilla sponge soak spread icing put last layer of chocolate sponge soak ;cover ur cake nicely with remaining  frosting.Chill before serving.

Mocha Cake

Pizza Tarts

Ingredients

1 kg package frozen puff pastry
1/3 cup plus 2 teaspoons Pizza sauce
1/2 packet KandNs Frozen Chicken tikka chunks
½ cup shredded mozzarella
Thinly sliced onion, green capsicum and tomatoes remove seeds.
Mixed herbs and oregano to sprinkle on top

Method

Place oven rack in the center of the oven, and preheat oven to 400 degrees F. Defrost frozen Chunks inside refrigerator until thawed. Heat a non-stick or lightly oiled pan. Spread already thawed Chunks in the pan turning them gently through heating over medium heat. Set aside.

Remove frozen pastry sheets from box and paper wrappings. Thaw pastry sheets at room temperature for about 40 minutes or until pastry unfolds easily, but pastry is still cold. Unfold pastry on a lightly floured surface. Now take muffins tray and grease each tray generously with butter or oil to avoid sticking of your tart. Coming back to our puff pastry, now roll it with your roller take flower shape cookie cutter and cut out as flowers as I did. Re-roll the scraps and cut more flowers, you should be able to get 24 flower shaped dough pieces. Center each flower over a mini muffin depression carefully.

Spoon 1 teaspoon pizza sauce into the center of each pastry flower tart, and spread to a thin layer. Place chunks over it and then sliced onions, capsicum and tomatoes. Sprinkle each tart with ½ tablespoon shredded mozzarella cheese. Generously sprinkle each with mixed herbs and oregano.

Bake in 400 degree oven for 13-17 minutes, rotating trays halfway through baking time, until the pastry is golden brown and puffed. Carefully remove from oven, place on a serving tray, and garnish with fresh herbs. Enjoy

Pizza Tarts

Tiramisu Cake

Ingredients for the Cake

2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

Method

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans(u can use square pan in same size), dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet. 

To make the Cake

1) Sift together the cake flour, baking powder, baking soda, and salt.
2) Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula. 
3) Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up. 

For the espresso extract:(Homemade coffee Extract)

Ingredients.
2 tablespoons instant espresso powder
2 tablespoons boiling water
Method: Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

For the Espresso Syrup

1/2 cup water
1/3 cup sugar
1 tablespoon Almond Essence 
Method:
Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.(u will need this syrup for soaking the cake.)

For the filling and frosting

1 8-ounce container mascarpone(If u dont get u can use cream cheese)
1/2 cup confectioners’ sugar, sifted(powdered sugar)
1 1/2 teaspoons pure vanilla essence
1 tablespoon almond essence/vanilla essence
1 cup cold heavy cream
2 1/2 ounces bittersweet or semisweet chocolate, grated(i used chocolate chip) 
Cocoa powder, for dusting
Method:
1) Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.
2) Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch. 

To assemble the Cake

1) If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the grated chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup. 

2) For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too. 

3) With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake. 

4) Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.

5) Just before serving, dust the top of the cake with cocoa.

Tiramisu Cake

Shaami Kebab

Ingredients

Boneless Beef (i prefer undercut) half kg cut into small cubes (botia)
Whole button Red chillies (saabit laal mirch) 5 to 8 (if u want spicy kabab u can add more)
Ginger 1 small piece juliend
Garlic 6 cloves peeled & sliced
Salt to taste
bengal gram spilt and skinned (Chanay ki daal) 1cup washed and soaked for at least 30 mins
Mix Garam Masala powder 2 tsp
Cumin (safaid zeera) 1 tsp
Coriander seeds crushed 1 tbsp
Yogurt 4 tbsp beaten
Onion 1+1 (1 sliced & 1 finely chopped)
Green Chillies finely chopped 1 tbsp
Mint leaves (podina) finely chopped half bunch
Corriander leaves (hara dhania) finely chopped 4 tbsp
Eggs 2

Method

In large sauce pan add water (approx 2 glass) ,beef,ginger,garlic,1 sliced onion,coriander seeds,cumin,chana ki daal,salt & button red chillies cook until beef tender and waters dries up completely, now add garam masala powder & yogurt cook till mixture dries (bhoonofy the mixture)
now let it cool for a while then choprize it in a chopper till nice smooth mixture then add eggs,chopped onion,coriander leaves,green chillie and mint leaves mix it really well & before making kebabs if ur mixture is very sticky keep it in a refrigerator for few hours then take small amount on ur greased hands shape the kababs into flat discs and shallow fry them until golden brown on both sides. done !

Shaami Kebab

Chicken nuggets Burger

Ingredients for nuggets

Chicken breast 4 boneless cut in 2 inch cube
Egg 1 beaten
Salt ½ tsp
White pepper ½ tsp
Chili powder ½ tsp
Mustard powder ½ tsp
Lemon juice 2 tbsp
Corn flour 2 tbsp
Bread slices 4 made into crumbs

Method for nuggets

Make smooth batter with Egg 1 beaten, Salt ½ tsp, White pepper ½ tsp, Chili powder ½ tsp, Mustard powder ½ tsp, Lemon juice 2 tbsp, Corn flour 2 tbsp, marinate your chicken in this for 30 minutes spread each chicken piece in dry flour then in bread crumbs, press with palms to give shape deep fry till light golden.

Ingredients for Burger

Burger Buns 6
Mayonnaise 6 tbsp
Butter 6 tbsp
Pickled Cucumber
Ice burg lettuce (optional)
Cheese slice (optional)
Hot Sauce 6 tsp

Assembling

Cut your buns in two and heat, spread butter , mayonnaise, ice burg lettuce, fried nuggets, pickled cucumber and top with the second part of bun, serve with fries and Chilli Garlic Sauce.

Chicken nuggets Burger

Chicken Shami kabab

Ingredients

500 gm
boneless chicken, cut into cubes
1 tbsp.
chopped fresh coriander stems
1 tsp.
garlic paste
1 tsp.
ginger paste
3
green chillies chopped
(or to taste)
1 tsp.
salt
1
medium onion, chopped
1/3 cup
chickpea lentils/channa daal
(soaked for at least 4 hours)
1
potato, peeled and cubed
1 tsp.
cumin powder
1/4 tsp.
turmeric powder
1 tbsp.
lemon juice
Other Ingredients
1
egg, lightly beaten
1 tsp.
garam masala
2-3 tbsp.
chopped fresh coriander
1 tbsp.
channa/lentil flour
1-2 tbsp.
breadcrumbs
(if needed)
1 tbsp.
lemon juice

Method

Put the chicken with all the ingredients in the first batch into a pan. Add half a cup of water and simmer gently until the chicken is cooked and the rest of the ingredients (lentils/potatoes/onion) are all soft. Increase the heat and dry off any excess moisture.

Allow this mixture to cool completely. Then grind the mixture until smooth. Turn it out into a bowl and add the channa flour and HALF of the beaten egg. Add the garam masala, lemon juice and chopped coriander. Give everything a good mix. If the mixture feels dry, you can slowly add the rest of the egg one teaspoon at a time and mix. If it feels too sticky, add 1-2 tbsp of a breadcrumbs and mix.
When ready to fry, shape the kababs into flat discs and deep fry them until golden brown on both sides.

Chicken Shami kabab

Samosa Chat

Ingredients

4 ready-made Aloo samosas
Boiled Chick peas 1 cup
1 medium size tomato finely diced
1 medium size onion finely diced
12 sprigs of cilantro finely chopped
1 ½ teaspoon of Chaat Masala
4 tbspof Mint Cilantro Chutney
2tbsp Green chilli chutney
4 tbsp Tamarind Chutney
3/8 cup plain yogurt whisked
Chilli chips and paapri

Method

Warm samosas in toaster for 5 minutes at 400 degrees F.(or micro for 1 min)
Quarter the samosas and plate each samosa separately.
Divide diced tomato and onion and chicke peas in to 4 parts. Sprinkle each part over the plated samosas
Sprinkle ¼ teaspoon of chaat masala over each samosa plate. You can add more of less depending how tangy and salty you want it.
Spoon 1½ tablespoon of each mint cilantro chutney, tamarind chutney,green chilli chutney and yogurt over samosa plate. You can add more of less depending on how saucy you like them.
Sprinkle chips and paapri over each plate
Garnish with chopped cilantro, and you are ready to serve!

Samosa Chat

Sev Puri

Ingredients for puri/papri

Flour/maida 250 grams
Salt 1 tsp
Cumin/zeera 1 tsp
Clarified butter/ghee 25 grams
Water

Method

Mix flour,salt and cumin...melt ghee add and rub,mix well then use water and knead into a medium d0ugh.(make sure ur d0ugh should n0t get sticky)
C0ver and Keep it aside for atleast 1 h0ur.
Roll it and cut into small r0unds using a c0okie cutter,prick ;deep fry on a medium low heat till golden

Ingredients for sev ki chutney

Sev 1 cup
C0rriander leaves/hara dhania 1 bunch
Lemon juice 1/4 cup (2 large lem0ns)
Green chili 6 to 8
Salt 2 taste
R0asted and crushed cumin 1tsp

Method

Blend all ingriedients in a blender and make sm0oth n creamy paste,u can use water if required.

Assembling

Boiled n mashed potatoes 1 large
Sev 4 tbsp
In a large serving dish/platter arrange papri/puri ; then,on each puri/papri, put a small amount of mashed potatoes; pour half tsp of sev chutney on each & every puri...sprinkle sev nd serve immediately

Sev Puri

1. 
   

Dry Chicken Chilli

Ingredients for marination

250 grams boneless chicken
½ tbsp. chilli sauce
½ tbsp. soya sauce
¼ tsp pepper powder
¾ tsp. vinegar
2 tbsps. Corn flour
¼ tsp. red chili powder
Salt little
1 egg white for ½ kg chicken (optional)

Seasoning

¾ tbsp. soya sauce
1 tsp chilli sauce
½ tsp. red chilli powder
½ tsp. sugar

Veggies

1 small onion thinly sliced
¾ tbsp. garlic
¼ cup  capsicum
1 to 2 green chilies slit and deseeded
1 sprig of spring onion chopped (optional)
4 to 5 leaves of celery chopped finely (optional)
Spring onions for garnish

Method

Marinate chicken with chilli sauce, soya sauce, pepper powder and vinegar. Set aside for at least 45 minutes. 2 hours is best. Meanwhile you could chop your onions,capsicum and make the sauce ready for seasoning.
Sprinkle the flours on the chicken along with salt and mix well. Add chili powder. If you wish to use egg, you can add it now. Mix well.
Prepare the sauce .Add ¾ tbsp. soya sauce, 1 tsp. chili sauce, ½ tsp. red chili powder and ½ tsp sugar (optional) to a bowl and mix well.
Heat oil in a pan and deep or shallow fry till the chicken is done. Keep stirring to fry evenly. Do not over fry, it tends to turn hard. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven for a healthier version.
Remove off excess oil from the pan, just keep 2 spoons oil in the pan. Add garlic fry for about a min, add onions, capsicum, spring onions, and celery and green chilies and fry till they turn slightly soft for about a minute or so.
Pour the sauce that was prepared at step 3. Let the sauces bubble up well.
Add the fried chicken, saute on high flame for 2 to 3 minutes.
Serve chilli chicken hot as appetizer with fried rice or noodles.

Tip: If your chicken is not tender, you can even soak it in buttermilk for 45mins to 2 hours. It tenderizes the meat very well. drain off completely and use.

Dry Chicken Chilli

Ferrero Rocher Cake

Recipe by Adan Fatima
https://www.facebook.com/Adanschefography

Ferrero Rocher Cake

This is such a delicious and yummmmy cake

Ingredients for cake

5 large Eggs
6 tablespoons Granulated Sugar
1 3/4 cups Ground Hazelnuts
2 tablespoons Flour
2 tablespoons Cocoa Powder
2 teaspoons Baking Powder

Ingredients for cream

200 grams Unsalted Butter; room temperature(melted)
1 1/2 cups Chocolate Chips(or chocolate)
7 tablespoons Nutella;
1 cup Crushed Wafers for inside layering (I did not get the halal one that's y i used kitkat)
For Garnishing:
10 Ferrero Rocher Candy
1/2 cups Hazelnuts; chopped, for decorating the cake

Instructions for Cake:

Whisk eggs with sugar until they are three times in volume, light and fluffy. Sift flour, cocoa and baking powder. Mix in with ground nuts. Using spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and loose the fluffiness. Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350 Degree F for about 40 minutes. mine takes 30 minutes..

Method of Cream:

Dissolve chocolate, either in water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together.

Assembling

Slice the cake into two or three layers. Break wafers into very small pieces. Spread cream over each layer evenly, sprinkle wafers over the cream. Decorate outside of the cake, using the left over cream, cake and hazelnuts.
Serving size: 10 servings
Side Note: To ground hazelnuts, you can use food processor, grinder or a blender. While using the blender, be careful not to blend for too long, otherwise it may turn into cream..Enjoy!

Ferrero Rocher Cake

Strawberry Cake

Ingredients:

5 eggs
Granulated sugar 3/4 cup
cake flour 1 cup (u can use plain flour)
baking powder 1 tbsp
Sugar water: 250 ml water, 10 oz (284 grams) sugar, boil, allow to cool.this will use to softened the cake after slicing.
Whole and sliced strawberries

Serving size:

8 inch (20 cm) round cake
Equipment:
1/2 sheet tray, 8 inch (20 cm) round cake pan, doily, parchment paper, 8 inch (20 cm) and 10 inch (25 cm) round cardboard, spatulas, pastry brush, serrated knife, and jug of hot water.

Method

1. Using a sifter or strainer, sift all your dry ingredients and combine together in a separate bowl.

2. Place your eggs in the mixing bowl, then pour your sugar on top and begin mixing with your stand mixer on low speed. You can also use a hand-held mixer but your mixing times and speeds may vary.

3. Gradually increase your speed every 2 to 3 minutes starting at speed 2 to speed 10. You will be mixing approximately 10 to 15 minutes in total until your mixture has become fluffy and creamy and risen more than half way up your bowl. This is also a good time to preheat your oven to 400F (200C).

4. Add your sifted dry ingredients to the egg and sugar mixture one tablespoon at a time until it is well incorporated. This is done at low speed and once all the dry ingredients have been incorporated you will increase your speed slowly up to speed 9 for a minute.

5. Take your 8 inch round cake pan and place parchment paper on the bottom of the pan so your cake will not stick to the bottom of the pan. Also spray the sides of the 8 inch cake pan with oil or butter. I use coconut oil and it works great and the cake never sticks to the pan.

6. Pour your white cake batter along the outer edges of your cake pan and then fill the center. This will help with having an even and balanced cake. Use a spatula to get all the batter out from the mixing bowl. Allow the batter to sit for 1 to 2 minutes so it becomes completely even in your cake pan.

7. At this time the oven should be at 400F for about 15 minutes. Once you place the cake batter into the oven you will reduce your heat to 375F (190C) and allow to bake for about 25 minutes.

8. Make sure you do not over bake your cake, because it will turn out to be dry instead of moist and spongy. At about 25 minutes check the white cake with butter knife or stick a toothpick in it to see if it comes out clean. If clean your cake is ready, if there are some batter on it give it a couple more minutes.

9. Allow cake to cool in the pan. Once cooled you can flip the cake onto a rack and peel off the parchment paper than flip it back again. It is now ready to be cut and decorated. If you are not decorating the cake right away you can store it in the refrigerator and make sure you cover it with plastic so it does not dry out.

For the whip Cream

3 cups heavy cream(double cream or whipping cream)
4 tbsp sugar granulated or powder (both works)
Vanilla essence 1 tsp

Method:
TIP:
First put ur bowl and whisk in the freezer for 20 to 30 minutes before u start whipping the cream.. And cream should be chilled in the fridge not in the freezer.. it will help to whip the cream soon
Now start beating the cream when it starts thicken then add sugar and beat it until soft peaks and then add vanilla after that be careful dont whisk it for long time just beat it until it start becoming stiff peaks and stop the beater and mix it for 2 to 3 time with hand whisk it will prevent to curdle ur cream..and if unfortunately it happens than add little bit more cream and beat it for few seconds and decorate ur cake and enjoy super duper delicious soft and spongy cake .

Strawberry Cake

Chocolate n Jam Cookies

Ingredients

250g butter, softened
140g caster sugar
1 egg
2 tsp vanilla extract
300g plain flour
pinch of salt

Method

Mix 250g softened butter and 140g caster sugar in a large bowl,beat well, then add 1 egg and 2 tsp vanilla extract and briefly beat to combine. Sift over salt & 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.
make a ball and divide it into 2
using the first half half dough add the coco powder to the dough and mix well cut with flower cutter ,place it on the baking tray make holes on the middle for the coco glaze/ filling (fill choc cookies after baking.)
use the last part off the dough roll and cut the biscuit place them on a tray Press a thumb print into the centre of the each biscuit about ½ inch deep, fill each centre with a drop of jam
Preheat oven 160 c,325 f,gas mark 3
bake cookies for about 15 minutes.

Ingredients for chocolate Glaze

Icing sugar 4tbsp cup
Butter 1/2 tsp heaped
Coco powder 1 tsp levelled
Water 1 tbsp
Method
In a pan put Icing sugar
Butter 1
Coco powder
Water , cook for 1 minute, till slightly thick and glossy.

Chocolate n Jam Cookies