11/2 cups icing sugar
2 tablespoon Milk
125 grams Butter
Method:
beat butter until light
add half the icing sugar and milk and beat again
add remaining icing sugar and beat well
Recipe note:
don't use margarine for this or it will be to runny
Chicken Tikka Pizza
Pizza dough:
2 cups flour
1 yeast sachet
1 egg
1 tsp suger
1tsp salt
2/3 tbs vegetable oil
warm milk 1/3 cup
Preparation of dough:
mix yeast in warm milk set aside for 15 mins..than mix yeast mixture,egg, salt, suger, oil in 2 cup flour, knead well..set it overnight or 5-6 hrs in warm place..
Chicken tikka topping:
chicken boneless, skinless: small cubes
U can put shan tikka masala...u can also made ur own topping of anything
ginger/garlic paste,
yougurt 2 tbs
lemon juice
jalapeño
black olives: sliced
green bell pepper: cubes
onion: cubes
pizza sauce oregano
chedder cheese,
mozzarella cheese
mix yougurt, g/g paste, lemon juice and tikka masala in chicken marinade for 1 hr..cook with 2 tbs oil in nonstick pan.
Baking:
set oven on 350 deg for 5 min,spread pizza dough, add pizza sauce, cheese, toppings, again lots of cheese and oregano and bake for 20 mins untill the dough become crusty!! ready to serve
Handi Gosht
Ingredients
1/2 kg Mutton
1/2 kg Finely sliced tomatoes
1 bunch Finely sliced coriander
1 cup Oil
2 Crushed onions
3 Lemon
4 Finely sliced green chilies
1 tsp Turmeric powder
1 tsp Black pepper crushed
1 tsp Roasted and crushed white cumin
1 tbsp Ginger garlic paste
1 tbsp Red chili powder
2 tbsp Sliced ginger
to taste Salt
1/2 kg Finely sliced tomatoes
1 bunch Finely sliced coriander
1 cup Oil
2 Crushed onions
3 Lemon
4 Finely sliced green chilies
1 tsp Turmeric powder
1 tsp Black pepper crushed
1 tsp Roasted and crushed white cumin
1 tbsp Ginger garlic paste
1 tbsp Red chili powder
2 tbsp Sliced ginger
to taste Salt
Method
In a handi, add 1/2 kg mutton, 1/2 kg finely sliced tomatoes, 2 crushed onions, 1 tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp ginger garlic paste and salt to taste and cook. When water begins to dry up, add 1 tsp crushed black pepper, 1 tsp roasted and crushed white cumin, 4 finely sliced green chilies and 1 cup oil and saute. Add 3 squeezed lemons, 1 bunch finely sliced fresh coriander and 2 tbsp finely sliced ginger and mix briefly. Handi Gosht is ready to serve.
Gol Gappay
Ingredien:
| Semolina (Sooji) 1/2 cup | |||
| All-Purpose Flour (Maida) 1 cup | |||
| Black Salt (Kaala Namak) Pinch | |||
| Carom (Ajwain) 1/2 tsp | |||
| Cooking Oil to fry | |||
| Cumin (Zeera) 1 tsp | |||
| Fresh Ginger Root (Adrak) 1 1/2 tsp | |||
| Fresh Mint Leaves (Podina) to taste | |||
| Salt to taste | |||
| Tamarind Paste (Haldi Paste) 1 tbsp | |||
| Green Chillies (Hari Mirch) 3 | |||
| Water glass 2 | |||
| Red Chilli Powder to taste |
Method :
Mix the white flour and semolina together and kned into a hard dough. Set aside.Flatten into a very thin sheet and cut into 2" diameter circles with a cookie cutter. Deep fry in cooking oil until golden.
Combine all of the ingredients for the dip together in a grinder and grind well. Then strain any liquid from the grinded mixture. Set aside the liquid that was strained (do not throw away.) Disregard the strained ingredients.
To eat, punch a hole in the gol gappay,
put some juice inside the gol gappay and enjoy.
Aalo k Parathy
Ingredients:
Boiled potatoes 1/2 kg
Salt 1 tsp
Red chili chopped 1 tsp
Zeera (chopped bhunna) 1 tsp
Green chilies and coriander (crushed)
White fine Atta
Ghee or Butter
Directions:
Heat oil 2 tbsp, fry zeera and other seasoning, then add mashed potatoes and fry for two minutes and then remove.
Kneed atta and make small balls make and roll out the paratha, stuff with filling ingredients (potato filling) cover with another paratha (like sandwich).
Fry paratha on both sides.
Best Chocolate Chip Cookies
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
1) Preheat oven to 350 degrees F (175 degrees C).
2) Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3) Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Baigen ka Bharta
Baingan Bharta is a popular Eggplant Curry that goes well with Indian Bread/Rotis/Chapathis. Traditionally the eggplant is roasted directly over flame/fire until the skin shrivels and peels off easily. Roasting the eggplant over fire gives it a smoky flavor and the taste of the curry is really good.
Ingredients
Aubergine1
Onion (sliced) 1
Tomatoes 2
Coriander fresh 3 tbsp
Dry Red Chili 3-4
Oil as required
Salt to taste
Lemon juice 1
Cooking Directions
Roast the aubergine and tomatoes in the oven and cool in an airtight bag.
Remove the skin of the aubergine and the tomatoes.
Mash them well in a bowl.
Heat a tbsp of oil in a pan and slightly sauté the onions.
Cool and drain any oil.
Dry roast the red chilies and leave them to cool.
Now add onions, coriander and salt and lemon juice to the tomatoes and mix well.
Tear up the roasted red chilies and mix them in to the mixture.Check seasoning and add salt as required.
Garnish with fresh coriander.
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