CHOCOLATE COVERED STRAWBERRY CUPCAKES

For the Chocolate Cake:

2 cups all-purpose flour
2 1/4 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
1 tsp vanilla
2 eggs

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
2. In large bowl combine all dry ingredients: flour , sugar, cocoa powder, baking soda and salt. Whisk until well combined.
3. Add oil and sour cream and mix together with whisk.
4. Gradually add water and continue to whisk.
5. Add vanilla and eggs and whisk until combined.
6. Fill cupcake lines 2/3 full with batter.
7. Bake for 16 minutes or until toothpick inserted in center comes out clean.
8. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
9. Once cupcakes are completely cool frost with Strawberry Cream Cheese and Chocolate Ganache.

For the Strawberry Cream Cheese Frosting:

1 cup unsalted butter, softened
12 oz cream cheese, softened
5 Tbsp strawberry puree (from 3/4 cup frozen strawberries)
1/2 tsp vanilla
6 cups confectioner’s sugar

1. In bowl of stand mixer combine butter and cream cheese and beat on medium speed until creamy.
2. Add strawberry puree and vanilla and mix until combined.
3. Gradually add confectioner’s sugar 2 cups at a time and mix until well combined.
4. Place frosting in piping bag fitted with Wilton tip 2D. Hold piping bag straight above cupcake and squeeze and wiggle piping bag slightly and pull straight up to create the ruffled look.
5. Place cupcakes in refrigerator for about 15 minutes to let the frosting set up.

For the Chocolate Ganache:

1 1/3 cups heavy cream
1 Tbsp corn syrup
12 oz semi-sweet chocolate chips

1. Place heavy cream and corn syrup in saucepan and heat over medium-high heat just until simmering.
2. Put chocolate chips in bowl.
3. Pour cream over top of chocolate chips and let sit 5 minutes, do not stir.
4. Once chocolate begins to melt, stir mixture until chocolate is completely smooth.
5. Allow chocolate to cool and firm up a little bit before drizzling over top of cupcakes.

Chocolate Covered Strawberries:

28 Strawberries
12 oz Ghirardelli Dark Melting Wafers

1. Line baking sheet with wax paper.
2. Wash and completely dry strawberries.
3. Place Ghirardelli Dark Melting Wafers in bowl and microwave in 30 second intervals stirring after each, for about 1 and a half minutes, until chocolate is smooth.
4. Dip strawberries in melted chocolate so they are about 3/4 the way covered. Place strawberries on prepared baking sheet.
5. Once all strawberries are dipped place in refrigerator for 10-15 minutes to allow chocolate to set.
6. Add Chocolate Covered Strawberries on top of cupcakes.
   *Keep cupcakes stored in air tight container in refrigerator until ready to enjoy.

CHOCOLATE COVERED STRAWBERRY CUPCAKES

Strawberry colada

Strawberry colada

Ingredients

Strawberry 1 cup
Coconut milk powder 3 tbsp
Pineapple juice 1 cup
Sugar 2 tbsp
Ice cubes 1 cup
Desiccated coconut 1 tbsp
Vanilla ice cream 2 scoops
Strawberry essence 2 to 3 drops

Method

Blend altogether serves immediately.

Puffy Mince Flan

Ingredients

Puff pastery 250 gm
Bhuna keema 2 cups
Boiled eggs 4
Coriander leaves 1 tbsp
Green chilies chopped 2
Allspice ½ tsp
Ingredients for white sauce
Butter 1 ounce
Flour 1 tbsp heaped
Milk 1 cup
Salt, pepper, mustard ½ tsp each

Method

Roll the puff pastry very thin line the pie dish with half of the rolled pastry, make chat pata bhuna keema with very little oil make white sauce with all the given ingredients, mix in the prepared mince, also add in chopped boiled eggs, chopped green chilies and coriander leaves, allspice, pour this filling on the rolled pastry, cover with remaining rolled pastry, brush with beaten egg, bake in a pre-heated oven on 200 degree C for 20 minutes.

Puffy Mince Flan

Hot and Spicy Reshmi kabab Rolls

Ingredients

Chicken mince ½ kg
Almonds blanched and grinded 2 tbsp heaped
Desiccated coconut 3 tsp grinded
All spice 1 tsp heaped
Roasted cumin powder 1 tsp
Crushed red pepper 1 tbsp
White pepper ½ tsp
Roasted coriander crushed 1 ½ tsp
Salt 1 tsp heaped
Green chilies grinded 1 tsp
Ginger garlic paste 1 tbsp
Ghee 2 tbsp heaped
Corn flour 1 tbsp

Method

Marinate the chicken mince with grinded almonds and coconut paste, all spice, roasted cumin powder, crushed red pepper, white pepper, salt, roasted crushed coriander, green chilies grinded, ginger garlic paste, ghee and corn flour, mix very well put on skewers, bar b q or bake for 20 minutes, on 180 degree C, give dum of coal and use in parathas.

Ingredients for chatni

Yogurt 1 cup
Red chili powder ½ tsp
Green chili grinded 1 tsp
Chat masala 1 tsp
Salt ¼ tsp

Method

Whisk yogurt add in chili powder, chat masala, salt, green chili grinded, serve with roll.

Hot and Spicy Reshmi kabab Rolls

Red Velvet Thumb Prints

Red Velvet Thumb Prints

Ingredients

Butter softened 4 ounce
Sugar ½ cup
Flour 1 ¼ cup
Coco powder 1 tsp
Salt pinch
Red food color 1 tsp
Vanilla essence ½ tsp
White chocolate chips 1 cup

Method

Preheat oven to 180 degree C, line cookie sheet with butter paper, beat butter and sugar for 2 minutes until creamy on low speed, beat in flour, coco and salt until blended, add color and vanilla, mix well shape dough into 1 inch balls, place ball 2 inch apart on cookie sheet, press thumb into center of each cookie, bake for 12 to 15 minute until done, cool for 2-3 minutes quickly make identitation with end of wooden spoon, remove and cool on cooling rack, melt white chocolate chips for 30 sec in microwave, spoon into plastic piping bag, squeeze bag to fill each cookie let stand until set.

Memoni Yogurt Karhi (Green Yogurt Kadhi)

Ingredients

Green chilli 16 (small one) or according to your taste
Garlic 3 to 6 cloves
Corriander leaves 4tbsp
Coconut powder (khopra) 2tbsp
(Make a chutny with all these ingredients.)

Yogurt half kg
baisan 4tbsp leveled (blend yogurt and baisan together )
Cumin seeds 1 tsp
Curry leaves 20
Roasted & crushed cumin seeds 1/2 tsp
turmeric powder 1/2/tsp
salt
oil 1/4 cup

Method

heat oil & add cumin seeds and curry leaves ,fry for 2 mins then add green chutny,turmeric powder,crushed cumin, and fry for atleast 5 to 6 mins then add baisan and yogurt mixture and 2 cups of water stir & let it cook on slow flame for atleast 2 hours lastly add salt and pakoray* and Serve with khichri .


*Note: you can also serve pakoray seprately with kadhi.

Ingredients for pakoray

Baisan 1cup
Onion 1 large sliced
salt
turmeric powder 1/4 tsp
crushed corriander seeds 1tsp
Green chilli chopped 1tsp
corriander leaves 2 tbsp
oil for deep frying
water

Method

Make a thick batter of baisan with water and add all the remaing ingredients and deep fry pakoray till golden.

Memoni Yogurt Karhi (Green Yogurt Kadhi)

ZINGER BURGER

Ingredients for chicken fillet

Chicken fillet:4-5(fillet should be of medium thickness not very thin or thick,flatten them with a steak hammer or with the back of a knife before marination)
Salt: to taste
red chilli powder:1/2 ts
mustard paste:1/2 ts
garlic powder:1ts
vinegar or lemon juiece:3 tbs

Method:

Marinate chicken with all above ingredients and leave for 1-2 hours.

For coating

plain flour:1/2 cup
corn flour:1/2 cup
baking powder:1/2 ts
salt:2-3 pinches
white pepper:2-3 pinches
Mix well all these dry ingredients and keep aside.
EGG:1 very well beaten with 2 tb s of cold milk.

Coating And Frying

Take chicken fillet dip in egg and then coat in flour mixture very well.Take the fillet out of flour hold it from one end and remove excess flour by shaking.I n the same way give second coat to the fillet.i gave two coats but if u like thicker u can do it third time also.
For frying in a wok take oil for deep frying heat it on medium heat anf fry fillet on medium heat and cover your pan with lid so that fillet can cooked from inside.DONT TOUCH FILLET WITH SPOON FOR FIRST 5 MINUTES otherwise the coating will be removed.Fry until crisp and nice golden colour comes.
Place chicken filllet in burger with a cheese slice and lettuce leave and enjoy hot with fries.

ZINGER BURGER