Checker Board Cake

VANILLA CAKE RECIPE

Ingredients for vanilla cake

1 cup room temperature unsalted butter (225gm)
1 ¾ cups sugar (350gm)
5 room temperature eggs
3 cups all-purpose flour (360gm)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract or essence
1 ¼ cup non-fat buttermilk (250ml)
Tip: You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly.

Instructions

Preheat oven to 180C.
Grease and put some parchment in your pans. Then grease the parchments as well and dust with a bit of flour.
Sift together flour, salt and baking powder. Set aside.
Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter. So make sure you cream it well and don't rush!
Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.
Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt. It's worth it. At this stage do NOT over mix, just combine until the batter is incorporated. Over mixing can ruin your cake.
Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make perfectly sure you've got everything will mixed.
Divide the batter between your cake pans. Bake in preheated oven for twenty-five to forty minutes. Check for doneness by pressing gently on the cake. If you leave an indent, not done. If it bounces back gently without leaving a mark, done. You can use a toothpick to check also. Don't over bake the cake!
Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely.

CHOCOLATE CAKE RECIPE

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla essence
1 cup boiling water(if u add 1 tsp coffee to it cake will be more delicious )

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely........
HOW TO ASSEMBLE CAKES WITHOUT SPECIAL PANS..
So how do you make a checkered cake with out a special pan?
Well… you do need some cookie cutters.
First I baked a chocolate layer and a vanilla layer. I cut each layer in half to get four layers.
I have used 8 inch and it worked fine because my cutters was not exact.
You need a 6″ cookie cutter. If u dont have cookie cutter u use any bowl of 6 inches... just give the impression on cake and cut it with the help of knife.. and 3 inch cookie cutter or bowl...cut each layer into 3 circles..Then swap inner circle rings with opposite layer.Frost the inside of each circle before putting in the next piece. This keeps the pieces together when the cake is cut.Frost each layer.Add each alternating layer... and at end frost the whole cake .. hopefully u understand the method... —

INGREDIENTS FOR CHOCOLATE GANACHE

1 pound semisweet chocolate, chopped
2 cups heavy cream
pinch of salt

Directions

Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Don’t try to speed the cooling process by putting the frosting in the refrigerator; it will become lumpy —

BUTTER CREAM FROSTING

Ingredients
3/4 cup
butter, softened
(150gm) (5oz)
2 cups
confectioner's (icing) sugar
(250gm) (8oz)
1 tsp.
vanilla essence
2 tsp.
hot water

Instructions

Beat together the butter and icing with a mixer until well combined, smooth and creamy.
Add the vanilla and hot water.
Beat some more and use!
NOW DECORATE AS U LIKE

Checker Board Cake

Aslam Road ki Biryani

Ingredients

Chicken cut into 12 pieces 1 kg
Yogurt ½ kg
Rice 750 gm
Black cardamom 2
Tomatoes sliced 3 medium
Potatoes cut in thick slices 4 medium
Cloves 6
Black pepper whole 6
Green chilies 6
Coriander leaves chopped ½ bunch
Mint leaves chopped ½ bunch
Turmeric 1 tsp leveled
White cumin 1 tsp heaped
Orange red color ¼ tsp
National (or any other good quality) Biryani Masala 2 tbsp
Chili powder 2 tbsp
Salt 1 ½ tsp
Oil ½ cup

Method

Marinate 1 kg chicken with ½ kg yogurt, 2 tbsp National Biryani Masala, 2 tbsp chili powder, 1 tsp turmeric, 1 tsp cumin powder, 1 ½ tsp salt and ¼ tsp color for 30 minutes, boil rice with 2 tbsp salt and water as required till 1/4th done, drain and keep aside, in a large cooking pan spread base with 4 sliced potatoes, top with marinated chicken, sprinkle 6 cloves, 6 black pepper and 2 black cardamom on the marinated chicken, top with 3 sliced tomatoes, ½ bunch of chopped coriander leaves, ½ bunch of mint leaves and 6 green chilies, topped with 750 gm boiled rice, put ½ a cup oil on top, cover and cook on high flame for 10 minutes, then simmer for 20 minutes till rice done.

Aslam Road ki Biryani

Melt in the mouth chocolate cup cake

Ingredients for Ganache

Dark chocolate chopped 100 gm
Cream 100 ml

Ingredients for cup cakes

Flour 1 ¾ cup
Baking powder 1 ½ tsp
Baking soda 1 ½ tsp
Salt ½ tsp
Oil ½ cup
Water ¼ cup
Caster sugar 2 cups
Coco powder ½ cup
Eggs 2
Milk 1 cup
Vanilla essence 2 tsp

Ingredients for frosting

Butter 100 gm
Icing sugar 2 cups sieved
Coco powder 2 tsp
Vanilla essence 1 tsp
Milk as required 4 to 5 tbsp

Method for ganache

In a sauce pan scald cream, add to it grated chocolate, remove and keep aside, after 10 minutes, and mix with spatula, put in fridge for 30 minutes.

Method for cup cake

In a bowl add flour, salt, sugar, baking powder, baking soda, oil, vanilla, eggs, milk, warm water, mix all the ingredients, beat for 2 minutes, put in a muffin tray, line with paper cases, bake on 180 degree C for 20 minutes.

Method for frosting

Melt butter mix in coco, vanilla gradually add icing sugar and beat, add milk until piping consistency is okay, fill in piping bag, remove cup cake, fill center of cup cake with ganache, pipe top with frosting, decorate with fondant flowers.

Melt in the mouth chocolate cup cake

Baked Chicken with Baked Potatoes and Broccoli

Recipe By UMME ALI
Ingredients
One whole chicken with cuts
1/2 cup yogurt
1tbs ginger garlic paste
Juice of 1 lemon
1 tbs vinegar
Soya seasonings 1tsp
Food color a pinch
Any good brand tikka masala 1 1/2 tbs
Oil for brushing
Potatoes 4 in big slices
Broccoli one bunch
Method
First of all u put yogurt in the mixing bowl than add ginger garlic paste and all the dry spices in it than mix it well.
Than u put the whole chicken in the bowl and marinate the chicken with the yogurt and spice batter that u made close the lid of your mixing bowl .and leave this marinated chicken in the refrigerator for the rest of the night
After the whole night marination u transfer the chicken with all of it's marination in the greased baking tray than add the potatoes and cover it and put it one oven at 400f for 30 min .after 30 min u remove the cover and bake it till golden brown at the end u put the steamed broccoli in it bake it more 5 min on high temperature.
At the end u remove the chicken and serve it in your favorite serving dish...Enjoy :)

Baked Chicken with Baked Potatoes and Broccoli

Chanay ki Daal Karela (Bitter Gourd)

Ingredients

Karela /Bitter Gourd 1/2 kg
Chanay Ki Dal 1 cup
Oil 1 cup
Onion chopped 2
Tomatoes chopped 3
Ginger paste 1 tsp
Garlic paste 1 tsp
 Fresh Coriander leaves for garnishing
Salt to taste
Red Chilli powder 1 tsp
Haldi 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1/4 tsp
Garam Masala 1/2 tsp

Method

Soak chana dal for 1-2 hours. Then boil in enough water, drain and keep aside. Now prepare Karela by shaving outer skin with the help of knife, removing inner seeds and pulp. Cut into semi circular rings. Apply little salt and keep in sunlight for 20 minutes. Wash in running water under tap. Squeeze and keep aside. Karela is now ready to cook. Now saute onion in oil. Then add ginger garlic paste fry for 1 minutes. Add tomatoes and spices except garam masala and fry for 5 minutes. Now add karela and fry for 5-6 minutes, then add boiled chana dal and cook for 10-15 minutes on medium flame till oil separates out. Sprinkle garam masala and fresh coriander leaves and simmer. Delicious Chnay Ki dal Aur Karela is ready. Serve with hot with Chapati,phulka or white rice.

Chanay ki Daal Karela (Bitter Gourd)

Chocolate Cake Covered with Fondant

Ingredients for Cake

Eggs 4
Sugar 4 ounce 

Flour 3 ounce 

Salt 1 pinch
Coco 1 ounce
Baking powder 1/2 tsp
Melted dark or milk chocolate 2ounce
Milk 4tbsp
For frosting 1cup ganache* (u can use Butter cream or ganache i prefer ganache the icing on your cake (under the fondant) should be as smooth and hard as possible. For this reason, many people really like working with ganache under fondant. You can get it as smooth as glass and it sets up as hard as a rock. thats the reason I like ganache)

Method for Cake

Sift flour,baking powder,salt & coco powder together. In large bowl, beat eggs until soft peaks form,(doubles in volume it takes about 12 to 15 mins if using electric hand mixer). Start adding sugar while beating , lasltly fold in all the remaining ingredients very gently with wooden spoon or rubber spatula. pour into greased 8 inch round pan (lined with butter paper and grease it as well),Run spatula through batter to eliminate any large air bubbles; smooth top. Bake in centre of 350°F (180°C) oven for about 12 to 15 mins or until cake springs back when lightly touched, let it cool on wire rack, cut cake into 2 parts,(moist with 1/4 cup of milk)...then spread half of the frosting Cover it with Second part of cake and spread the remaing ganache.at this stage leave it for few hours. then roll out fondant* cover ur cake. its done

For ganache here is the perfect and very easy recipe of Chocolate Ganache

Cream 1 cup(12 grams/4 oz) 2 cups(250 grams/8 oz) Chocolate any (sweet bitter,dark,milk chocolate or even u can make white ganache with white chocolate same recipe) https://www.facebook.com/video.php?v=651283944982913

Fondant*
Recipe for Marshmallow fondant

  http://www.wilton.com/recipe/Rolled-Marshmallow-Fondant

For detailed intsructions to cover your cake with fondant http://www.wilton.com/decorating/fondant/rolled-fondant.cfm

Chocolate Cake Covered with Fondant

Gajar ki kalakand

Ingredients

Carrot 1 kg
Sugar 1/2 cup
Reduced milk (Khoya) 500 gm 1/2 kg
Almonds and pistachio sliced 1 tbsp each
Orange food color (powder) 1/4 tsp
green Cardamom powder 1tsp
Ghee 4 to 5 tbsp

Method

Peel Carrots and grate it.
Fill a pan with water and add food color and grated carrot to it and boil for 2 minutes.
Drain, cool,
heat ghee add cardamom,fry for few second then add carrots and fry till water dries up compeltly,
then sugar,cook till sugar melts then add KHOYA and cook till this mixture thickens and starts leaving sides.
then pour the mixture in a greased tray and level it.
Sprinkle almonds and pistachio on top and keep it aside for atleast 5 hours or Refrigerate for 2 hours Cut into pieces and serve.

Gajar ki kalakand