Chicken Pot Pie

Ingredients
Puff Pastry 250 gms
Egg 1 beaten
For filling
Chicken mince 250 gms
Salt to taste
Soya Sauce 2 tbsp
Oil 2 tbsp
White vinegar 2 tbsp
Garlic Crushed  tsp
Crushed Black pepper 2 tsp
Sweet Corn half cup
Mushrooms diced 4 to 5 tbsp
Crushed white pepper 1/2 tsp (optional)
Capsicum 1 small (diced)
Mayoniese 4 tbsp
Cream half cup
Cheddar Cheese grated half cup
Method
For filling mix
heat oil add garlic fry till golden add chicken cook till colur changes then add soya sauce.vinegar,salt,black pepper and cook till water dries up completely,remove from stove and let it cool then add mayoniese,cheese,cream,white pepper sweet corn,mushrooms,capsicum mix well.
Divide puff pastry dough into 2 equal parts
Roll 1st part and place it on oven proof pie dish (u can use pyrex/Corning bowls as well),Prick the base with fork,spoon chicken mixture,then roll remaining puff pastry, Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips, weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry,brush egg and Place onto a baking sheet.
Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

Chicken Pot Pie

Khoya Cake

Ingredients

Flour 2 cups
Khoya 250gm
Icing sugar 2 cups
Eggs 2 (optional)
Condensed milk 1 cup
Milk 1 cup
Baking powder 1 tbsp
Baking soda 1 tbsp
Kewra essence few drops
Unsalted butter 1 cup

FOR TOPPING:
Sugar 1/2 cup
Cashew nuts 1/2 cup
Almonds 1/2 cup
Pistachios 1/2 cups
Kewra essence few drops

Method
In a mixing bowl add icing sugar with butter to beat. Then add  eggs (if using) beat then add  khoya,Condensed milk,baking powder, baking soda and kewra essence to fold. Now add flour and mix it then add required milk to make smooth batter. Grease the cake mould and pour the batter in the tin and bake it on 180c for 30 to 35 mints. Take it out and leave it to cool. For topping take pan and add 1/2 cup sugar to be melt on low flame once it turns itno light brown thicky syrup fold in your nuts properly spread it on your cake and serve cool.

Khoya Cake

Banana Bread

Ingredients

All purpose flour/Maida 2 cups
Caster sugar 3/4 cup
Baking powder 1 tbsp
Baking soda 1/4 tsp
Chopped walnut 1 cup
Eggs 2
Mashed banana’s 3-4
Yogurt 1/2 cup
Oil 1/2 cup
Vanilla essence 1 tsp
Butter 1 tsp
Method
Dump all dry ingredients in a bowl mix well,
then beat all wet ingredients together,beat well,add dry ingredients and mix on low speed.
Grease up loaf pan with butter and pour the mixture in it.
Place it in a preheated oven on 180 and bake for 45-50 minutes.
Serve with cream or  ice cream.

Banana Bread

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

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

Tea Cake/Vanilla Cake

Ingredients

Eggs 2
Castor Sugar 4 ounces/100gms
All purpose Flour 4 ounces/100gms
Baking Powder 1tsp
Oil 100 ml / 1/2 cup
Vanilla essence 1 tsp
Milk 4 tbsp
Almonds shaving 2 tbsp (optional)

Method

Sieve flour and baking powder together,
Beat eggs on full speed till light and fluffy (doubles in volume/soft peaks) this takes about 2 to 3 mins ;add sugar and beat for atleast 2 more mins,then addoil again beat really well ; then add all the remaning ingredients and mix on low speed dont over beat at this stage,pour this cake batter on a greased and butter paper lined mould/pan ; sprinkle Almond shavings and bake on a preheated at 180c for 25 to 30 mins

Tea Cake/Vanilla Cake

Chocolate Almond Marble Cake

Ingredients

Softened butter 180 gm
Caster sugar 225g
Almond essence ¾ tsp
Baking powder 2 tsp
Plain flour 180 gm
Ground almonds 75g
Eggs 3
Milk 2 tbsp
Cocoa powder 3 tbsp
Hot water 3 tbsp
Chocolate chips 100 gm
Icing sugar to dust 30 gm

Method

Cream the butter and sugar together until light and fluffy.
Stir in the almond essence.
Sift baking powder, flour and ground almonds.
Mix coco powder & hot water.
Beat in one egg at a time, adding a spoonful of the flour mixture in between.
Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
Spoon half of the cake batter into a separate bowl and mix in the cocoa paste.
Add the chocolate chips to the other half of the mixture.
Add spoonfuls of each of the batters alternately to the greased baking tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
Bake at 180 degrees C for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean.

Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.

Chocolate Almond Marble Cake

Orange Chiffon Cake

Ingriedents


6 large eggs plus one additional egg white (30 grams)
2 1/4 cups (225 grams) sifted cake flour
1 1/2 cups (300 grams) superfine white sugar(caster sugar) (*See Note)
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons grated orange zest (outer orange skin)
1/2 cup (120 ml) vegetable, corn, canola, or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice(2 - 3 large oranges)
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar (optional)

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30-60 seconds or until finely ground.

Method
Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreasedtube pan.
In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the ungreased tube pan and bake for about 55 to60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).
To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit.
Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

Orange Chiffon Cake