Indian Shrimp Curry

Ingredients

Shrimps ½ kg cleaned
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 1 tsp heaped
Turmeric ¼ tsp
Salt 1 tsp
Tomato 2 chopperized
Vinegar 2 tbsp
Oil ½ cup
Onion 1 cup chopped
White cumin crushed 1 tsp

Method

In a blender blend together yogurt, ginger garlic, chili powder, cumin, turmeric, salt, vinegar and tomatoes, blend to make puree, heat oil add chopped onion, fry till light golden, add blended mixture, fry till oil comes on top, add shrimps, cook on high flame till done about 7 to 8 minutes. Serve with boiled rice.

Indian Shrimp Curry

Tandoori Chicken noodles

Ingredients

Chicken mince 2 cup
Garlic paste 1 tsp
Onion 2 tbsp (chopped)
Tandoori masala 2 tbsp
Lemon juice 2tbsp
Ketchup 2 tbsp
Tomato paste 2 tbsp
Pasta sauce 2 tbsp
Red pepper 1 tsp (crushed)
Mix herbs 1 tsp
Oil 2 tbsp
Water ½ cup
Egg noodles (boiled 3 cups)
Carrot,capsicum,mashrooms (optional)

Method

Heat oil add garlic paste add onion and sauté for 2 minutes.
Add chicken, tandoori masala, lemon juice, ketchup, tomato paste, pasta sauce, crushed red pepper and mixed herbs.
Fry till chicken done.
Add in all sauce and seasoning with water.
Fold in boiled noodles and vegetables simmer for 5 mins.
Dish out and serve hot.

Tandoori Chicken noodles

Strawberry Ripple IceCream

Ingredients

Evaporated milk (chilled) 1 tin (make sure its chilled for at least 3 hours in freezer)
Condensed milk (chilled) 1 tin (more or less/to taste)
Fresh Cream/Whipping Cream 2 packet or 12 oz
Strawberry essence
Strawberries 1 cup (make puree in a blender with 2 tbsp of sugar)
Strawberry Sauce/Syrup (optional)

Method

Put chilled evaporated milk in a bowl beat with beater until become double in volume. (it takes about 10mins if using hand beater)
In evaporated milk add condensed milk, beat for a while until mix.
In another bowl beat cream with electric beater till soft peaks.
Now in condensed milk add strawberry puree and essence beat with beater just to mix.
When everything is mixed well add beaten cream then fold well with spoon.
Pour this mixture into ice cream mould/airtight container and put in freezer.
After 1 hour pour strawberry sauce and slightly mix with knife in round to give ripple or two shade effect.
Put in freezer for another 12 hours .
For Serving: Scoop out ice cream in glass pour strawberry sauce

Strawberry Ripple IceCream

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