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

Caramel Frappuccino

Ingredients

Ice 1 cup
Milk 1 cup
Water ½ cup
Vanilla Ice cream 4 scoops
Caramel sauce 3+2 tbsp
Coffee 1 tbsp
Whipped cream for garnishing

Method

In a blender put ice milk water coffee ice cream 3 table spoons caramel sauce and blend. Serve in a glass piped with swirl of fresh cream topped with caramel sauce.

Caramel Frappuccino

Kulfa Kheer

Ingredients

Milk 1-1/2 liter
Bread slices 4
Peanuts 100 gm
Cardamom powder 1/2 tsp
Sugar 1-1/2 cup
Khoya 250 gm
Kewra 1 tsp
Chopped rice (washed n Soaked)  4 tbsp
Silver leaf 5
nuts  for garnishing

Method

Pour milk, add sugar, chopped cardamom, pista, chopped rice, cook it on low temperature for half an hour.
Now pour milk, add bread slices keep them in milk and leave it for 1 hour.
Now blend the bread and khoya.
Then mix it into cooked milk and let it cook on low temperature.
When it becomes thick then turn off the stove, add kewra, take it out in a dish.
In the end garnish it with pistachio and silver paper then serve.

Kulfa Kheer

Fish Biryani

Ingredients

Fish 750 gm slices
Small fenugreek leaves 4 bunches
Tomatoes 3 sliced
Brown onion ½ cup
Salt 1 ½ tsp
Ginger garlic 1 tbsp
Chili garlic 1 tbsp
Turmeric ½ tsp
Coriander powder 1 ½ tsp
Cumin powder 1 ½ tsp
Allspice 1 tsp
Yogurt 1 cup
Potatoes 250 gm cut in big pieces
Rice 350 gm with salt
Kewra water 1 tbsp
Yellow color ¼ tsp
Oil ¾ cup
Coriander leaves 2 tbsp
Green chilies 4

Method

Heat oil add small fenugreek leaves, tomatoes, brown onion, all the seasonings with ¼ cup water and fry well, add potatoes with ½ cup water, cover and cook till half done, add yogurt fry well, add fish, cook for 10 minutes till fish done, remove fish add chopped coriander and green chilies. In another pan put half boiled rice, ¼ cup water, ¼ cup oil in a pan, top with fish masala and potato mixture, remaining rice, Kewra water and yellow color, leave it on dum with fish slices on top.

Fish Biryani

KABSA RICE

Ingredients
1/3 CUP OIL
2 CUPS ONIONS
1/2 TSP GRATED GINGER
600 Grams CHICKEN
1 TBSP SALT
1/2TBSP ORANGE ZEST
1/2TBSP BLACK PEPPER
1/2TBSP FINELY GRINDED CARDAMON
1 PIEACE DRIED LEMON
1/2 TSP CINNAMON POWDER
1/4TSP CLOVES POWDER
1TBSP TOMATO PASTE
2 CUPS TOMATO (FINELY CHOPPED)
KABSA TOPPING (Optional)
1/3CUP ALMONDS(BOILED, CLEANED, CUT IN HALF)
1/3CUP RAISINS (ROASTED LIGHT BROWN)
KABSA MAIN DISH
1 1/2CUP LONG GRAIN RICE (SOAKED WATER 45MIN)
2CUPS SHREDDED CARROTS (Optional)
Method
1) ON MEDIUM HIGH HEAT ADD THE 1/3 CUP OIL, 2 CUPS ONIONS, AND 1/2 TSP GRATED GINGER. COOK TILL BROWN.
2) ADD THE 600G CHIKEN, AND COOK TILL BROWN.
3) ADD THE REMIANING SPICES FOR KABSA INGREDIENTS (1 TBSP SALT, 1/2TBSP ORANGE ZEST, 1/2TBSP BLACK PEPPER, 1/2TBSP FINELY GRINDED CARDAMON, 1 PIEACE DRIED LEMON, 1/2 TSP CINAMON POWDER , 1/4TSP CLOVES POWDER, 1TBSP TOMATOE PASTE, 2 CUPS TOMATOE (FINELY CHOPPED)
4) ONCE YOU SEE THE OIL TO RISE ON TOP, POWR 1 LITER OF WATER AND COOK CHIKEN FOR 25MINUTES COVERED ON MEDIUM HIGH HEAT.
For topping
1) ON A SEPARATE PAN ON MEDIUM HIGH HEAT ADD A BIT OF OIL AND ALMONDS, ONCE BROWN PUT IT ON TISSUE PAPER.
2) THEN, TAKE THE RAISINS AND BROWN THEM, BE CAREFUL THEY BROWN QUICKLY. ONCE BROWN, PUT IT ON TISSUE PAPER.
KABSA MAIN DISH
1) ONCE CHIKEN COOKED FOR 25MIN, REMOVE AND ADD IT TO BAKING PAN AND BROIL IN HOT OVER FROM 5-10MIN.
2) TO THE POT, ADD 1 1/2CUP OF LONG GRAIN RICE AND 2CUPS SHREDDED CARROTS. COVER WITH CLEAN TOWEL TO ABSORB EXTRA MOISTURE AND TO KEEP THE RICE STIFF AND PUT THE COVER ON TOP. COOK FOR 25MIN ON MEDIUM HEAT.
SERVING
1) SERVE RICE FIRST, THEN CHIKEN ON TOP, AND THEN SPRINKLE ROASTED ALMONDS AND RASINS ON TOP.

Kabsa Rice