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. 
   

Brownie Fudge Ice Cream

Ingredients

Evaporated milk 1 can (chilled)
Condense milk ¾ can
Cream 400ml (whipped)
Chocolate sauce 1/4 cup
Chocolate essence ½ tsp
Brownie 2 pieces (crumbled)
Fudge Sauce 1/2 cup*

Method

Beat evaporated milk till double in volume.
Fold in condensed milk and whipped cream with chocolate essence and chocolate sauce.
Put in a air tight container for 4 hours until semi set.
Remove fold in crumbled brownies and leave it to set until firm

*Fudge Sauce

Ingredients for fudge sauce

4 ounce chocolate
Cream 3 tbsp
Butter 1 tsp
Icing sugar 2 ounce
2 tbsp light corn syrup

Method of fudge sauce

1. Cook all together for 5 mins.
2. Cool and use.

Brownie Fudge Ice Cream