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White Truffles
White Truffles
Ingredient:
1/4 cup heavy cream
7 ounces good white chocolate, chopped
2 tablespoons Irish cream liqueur (recommended: Baileys) (OPTIONAL)
1/2 teaspoon good vanilla extract
1/2 cup chopped hazelnuts
6 ounces bittersweet or dark chocolate, chopped
Recipe Info
Category :
Rating : 4
Contributor : n/a
PREPARATION:
1.
Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 45 minutes to an hour until pliable but firm enough to scoop.
Preheat the oven to 350 degrees F.
With two teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.
Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
Ingredient:
1/4 cup heavy cream
7 ounces good white chocolate, chopped
2 tablespoons Irish cream liqueur (recommended: Baileys) (OPTIONAL)
1/2 teaspoon good vanilla extract
1/2 cup chopped hazelnuts
6 ounces bittersweet or dark chocolate, chopped
Recipe Info
Category :
Rating : 4
Contributor : n/a
PREPARATION:
1.
Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 45 minutes to an hour until pliable but firm enough to scoop.
Preheat the oven to 350 degrees F.
With two teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.
Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
Boti Kabab
Boti Kabab
Ingredient:
* Ingredients:
1kg beef or mutton boti
2 tbsp papaya (heaped)
2 tbsp ginger/garlic paste
2 tbsp whole powder (heaped)
2 tbsp curd (heaped)
2 tbsp chili powder
1 tbsp ghee
Oil for glaze
Recipe Info
Category : Mutton / Kabab
Rating : 4
Contributor : n/a
PREPARATION:
* 1. Wash mutton or beef boti.
2. Marinate with all the above ingredients for at least 2 hours.
3. Then put 6-8 boti’s on each skewer and barbecue.
4. Brush meat pieces well with oil, turning frequently to brown evenly.
5. Then remove from skewers and serve with salad, onion rings and chutneys.
Ingredient:
* Ingredients:
1kg beef or mutton boti
2 tbsp papaya (heaped)
2 tbsp ginger/garlic paste
2 tbsp whole powder (heaped)
2 tbsp curd (heaped)
2 tbsp chili powder
1 tbsp ghee
Oil for glaze
Recipe Info
Category : Mutton / Kabab
Rating : 4
Contributor : n/a
PREPARATION:
* 1. Wash mutton or beef boti.
2. Marinate with all the above ingredients for at least 2 hours.
3. Then put 6-8 boti’s on each skewer and barbecue.
4. Brush meat pieces well with oil, turning frequently to brown evenly.
5. Then remove from skewers and serve with salad, onion rings and chutneys.
Boti Kabab
Boti Kabab
Ingredient:
* Ingredients:
1kg beef or mutton boti
2 tbsp papaya (heaped)
2 tbsp ginger/garlic paste
2 tbsp whole powder (heaped)
2 tbsp curd (heaped)
2 tbsp chili powder
1 tbsp ghee
Oil for glaze
Recipe Info
Category : Mutton / Kabab
Rating : 4
Contributor : n/a
PREPARATION:
* 1. Wash mutton or beef boti.
2. Marinate with all the above ingredients for at least 2 hours.
3. Then put 6-8 boti’s on each skewer and barbecue.
4. Brush meat pieces well with oil, turning frequently to brown evenly.
5. Then remove from skewers and serve with salad, onion rings and chutneys.
Ingredient:
* Ingredients:
1kg beef or mutton boti
2 tbsp papaya (heaped)
2 tbsp ginger/garlic paste
2 tbsp whole powder (heaped)
2 tbsp curd (heaped)
2 tbsp chili powder
1 tbsp ghee
Oil for glaze
Recipe Info
Category : Mutton / Kabab
Rating : 4
Contributor : n/a
PREPARATION:
* 1. Wash mutton or beef boti.
2. Marinate with all the above ingredients for at least 2 hours.
3. Then put 6-8 boti’s on each skewer and barbecue.
4. Brush meat pieces well with oil, turning frequently to brown evenly.
5. Then remove from skewers and serve with salad, onion rings and chutneys.
Boti Kabab
Boti Kabab
Ingredient:
* Ingredients:
1kg beef or mutton boti
2 tbsp papaya (heaped)
2 tbsp ginger/garlic paste
2 tbsp whole powder (heaped)
2 tbsp curd (heaped)
2 tbsp chili powder
1 tbsp ghee
Oil for glaze
Recipe Info
Category : Mutton / Kabab
Rating : 4
Contributor : n/a
PREPARATION:
* 1. Wash mutton or beef boti.
2. Marinate with all the above ingredients for at least 2 hours.
3. Then put 6-8 boti’s on each skewer and barbecue.
4. Brush meat pieces well with oil, turning frequently to brown evenly.
5. Then remove from skewers and serve with salad, onion rings and chutneys.
Ingredient:
* Ingredients:
1kg beef or mutton boti
2 tbsp papaya (heaped)
2 tbsp ginger/garlic paste
2 tbsp whole powder (heaped)
2 tbsp curd (heaped)
2 tbsp chili powder
1 tbsp ghee
Oil for glaze
Recipe Info
Category : Mutton / Kabab
Rating : 4
Contributor : n/a
PREPARATION:
* 1. Wash mutton or beef boti.
2. Marinate with all the above ingredients for at least 2 hours.
3. Then put 6-8 boti’s on each skewer and barbecue.
4. Brush meat pieces well with oil, turning frequently to brown evenly.
5. Then remove from skewers and serve with salad, onion rings and chutneys.
Bihari Kabab
Bihari Kabab
Ingredient:
* 1 kg very tender beef cut into 1" thick strips
* 2 large onions sliced
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 cup yoghurt
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tsp cumin powder
* 2 tsps coriander powder
* 1 tsp freshly ground pepper
* 1/2 tsp red chilli powder
* 1/2 tsp star anise powder
* 1/2 tsp mace powder
* 2 tbsps raw papaya paste
* Salt to taste
Recipe Info
Category : Mutton / Kabab
Rating : 4
Contributor : n/a
PREPARATION:
* Fry the onions in the oil till soft. Drain on paper towels and grind to a smooth paste.
* Mix the onion paste, all the spices with the yoghurt and add the beef strips to this mix. Add salt to taste and set aside for 8-10 hours in the refrigerator.
* Add the raw papaya paste to the yoghurt and beef mix about 1 hour before you are ready to cook the kabab.
* Thread 8-10 beef strips onto each skewer and grill till cooked.
* Serve immediately with piping hot Naans (tandoor-cooked Indian flatbread).
Ingredient:
* 1 kg very tender beef cut into 1" thick strips
* 2 large onions sliced
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 cup yoghurt
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tsp cumin powder
* 2 tsps coriander powder
* 1 tsp freshly ground pepper
* 1/2 tsp red chilli powder
* 1/2 tsp star anise powder
* 1/2 tsp mace powder
* 2 tbsps raw papaya paste
* Salt to taste
Recipe Info
Category : Mutton / Kabab
Rating : 4
Contributor : n/a
PREPARATION:
* Fry the onions in the oil till soft. Drain on paper towels and grind to a smooth paste.
* Mix the onion paste, all the spices with the yoghurt and add the beef strips to this mix. Add salt to taste and set aside for 8-10 hours in the refrigerator.
* Add the raw papaya paste to the yoghurt and beef mix about 1 hour before you are ready to cook the kabab.
* Thread 8-10 beef strips onto each skewer and grill till cooked.
* Serve immediately with piping hot Naans (tandoor-cooked Indian flatbread).
Lemon Chicken
Lemon Chicken
Ingredient:
* 4 Tbsp Lemon Juice
* 1/2 tsp Ginger / Garlic Paste
* 1 Tbsp Honey
* 1.5 cup Chicken Stock
* 1/2 tsp Salt
* 1/2 tsp White Pepper
* 1 tsp Chinese Salt
* 1 Tbsp Soy Sauce
* Green Onion for garnishing
Recipe Info
Category : Chicken
Rating : 4
Contributor : n/a
Method:
Initial Preparation:
1. Mix all the ingredients for marinade with the chicken making sure its well coated.
2. Leave for 20-25 minutes.
3. Heat oil and lightly fry chicken.
Remove from the pan as soon as the chicken changes to a lighter color.
Cooking:
1. Saute ginger / garlic paste in oil and add chicken.
2. Add salt, white pepper, chinese salt and soy sauce.
3. Continue frying for another two minutes.
4. Mix chicken stock, honey and corn flour in a separate bowl.
5. Add this mixture to the chicken and cook for 10-12 minutes.
6. Garnish with chopped green onion and serve hot.
Ingredient:
* 4 Tbsp Lemon Juice
* 1/2 tsp Ginger / Garlic Paste
* 1 Tbsp Honey
* 1.5 cup Chicken Stock
* 1/2 tsp Salt
* 1/2 tsp White Pepper
* 1 tsp Chinese Salt
* 1 Tbsp Soy Sauce
* Green Onion for garnishing
Recipe Info
Category : Chicken
Rating : 4
Contributor : n/a
Method:
Initial Preparation:
1. Mix all the ingredients for marinade with the chicken making sure its well coated.
2. Leave for 20-25 minutes.
3. Heat oil and lightly fry chicken.
Remove from the pan as soon as the chicken changes to a lighter color.
Cooking:
1. Saute ginger / garlic paste in oil and add chicken.
2. Add salt, white pepper, chinese salt and soy sauce.
3. Continue frying for another two minutes.
4. Mix chicken stock, honey and corn flour in a separate bowl.
5. Add this mixture to the chicken and cook for 10-12 minutes.
6. Garnish with chopped green onion and serve hot.
Tawa Kabab
Tawa Kabab
Ingredient:
1 kg Meat
2 onions (chopped)
1 tsp ginger/garlic paste
2 tsp kashkhaash
1 cup curd
1 tsp salt
1 tsp papaya
8 almonds (grind)
1 tsp Chinese salt
½ cup oil
Recipe Info
Category :Kabab
Rating : 4
Contributor : n/a
Directions
1. Wash meat and make small pieces.
2. Mix all the ingredients except onions and Chinese salt in the meat.
3. Heat oil; put the mixture of meat in it.
4. Add chopped onions.
5. Add water and cover it.
6. Cook till the water dries up and meat becomes tender.
7. Add Chinese salt in the end.
8.Serve with salad and chutney.
Ingredient:
1 kg Meat
2 onions (chopped)
1 tsp ginger/garlic paste
2 tsp kashkhaash
1 cup curd
1 tsp salt
1 tsp papaya
8 almonds (grind)
1 tsp Chinese salt
½ cup oil
Recipe Info
Category :Kabab
Rating : 4
Contributor : n/a
Directions
1. Wash meat and make small pieces.
2. Mix all the ingredients except onions and Chinese salt in the meat.
3. Heat oil; put the mixture of meat in it.
4. Add chopped onions.
5. Add water and cover it.
6. Cook till the water dries up and meat becomes tender.
7. Add Chinese salt in the end.
8.Serve with salad and chutney.
Arabian Rice
Arabian Rice
Ingredient:
*
RICE : 2 GLASS
CHICKEN CUBE:1 PACKET OR TATSE
CHICKEN HALF KG
ORANGE COLOUR 1GM
SALT :FOR TASTE
OIL : 1 CUP
GREEN ONION:2-3
Recipe Info
Category : Drinks / Beverages
Rating : 4
Contributor : n/a
Directions
SAB SAY PHELAY CHICKEN KO BOIL KAR KAY IS KAY SMALL PIECE KAR DAYEIN ... IS KAY BAAD OIL KO GRAM KAR KAY IS MEIN GREEN ONION K PATAY DAL DEYEIN WITH ONION,CHICKEN CUBE DAL DAYEIN THEN IS MEIN CHICKEN DAL KAR 2-3 MINUTE IS KO FRY KARAYEIN IS KAY BAD PANI DAL KAR BOIL KARYEIN AFTER 2-3 MINUTE IS MEIN RICE DAL DAYEIN JAB RICE DAM PER HOON TO IS MEIN ZARDAY KA RANG DAL KAR MIX KARAYEIN AND WAIT FOR COMPLETE THE DUM...
Ingredient:
*
RICE : 2 GLASS
CHICKEN CUBE:1 PACKET OR TATSE
CHICKEN HALF KG
ORANGE COLOUR 1GM
SALT :FOR TASTE
OIL : 1 CUP
GREEN ONION:2-3
Recipe Info
Category : Drinks / Beverages
Rating : 4
Contributor : n/a
Directions
SAB SAY PHELAY CHICKEN KO BOIL KAR KAY IS KAY SMALL PIECE KAR DAYEIN ... IS KAY BAAD OIL KO GRAM KAR KAY IS MEIN GREEN ONION K PATAY DAL DEYEIN WITH ONION,CHICKEN CUBE DAL DAYEIN THEN IS MEIN CHICKEN DAL KAR 2-3 MINUTE IS KO FRY KARAYEIN IS KAY BAD PANI DAL KAR BOIL KARYEIN AFTER 2-3 MINUTE IS MEIN RICE DAL DAYEIN JAB RICE DAM PER HOON TO IS MEIN ZARDAY KA RANG DAL KAR MIX KARAYEIN AND WAIT FOR COMPLETE THE DUM...
Hot & Spicy Pizza Recipes
Ingredient:
* Pizza base 1 large size
Chicken tikka, boneless Capsicum, finely chopped 1 large
Spring onion, finely chopped 2
Pizza cheese, grated 1 1/2 cup
Cheddar cheese, grated 1/2 cup
Chilli cheese, grated 1/2 cup
Butter as required
Pizza sauce
Tomatoes 6 medium
Basil leaves 6 fresh, or 1/4 tsp dried
Green chillies 4
Garlic cloves 6
Chilli powder 1/2 tsp
Tomato ketchup 2 tbsp
Chilli garlic sauce 3 tbsp
Oregano 1/4 tsp
Butter 1 1/2 tbsp
Salt to taste
small cubes 1/4 kg
Recipe Info
Category : Drinks / Beverages
Rating : 4
Contributor : n/a
Directions
Pizza sauce: Grind tomatoes, garlic, green chillies and basil leaves in a mixer grinder. In a saucepan, heat butter and fry oregano on low heat. Add tomato puree mixture, chilli sauce and ketchup. Mix well on high heat till it boils. Cover the pan and let it simmer on low heat, till tomato puree becomes thick and butter separates from the sauce. Remove from heat. In a
separate bowl mix the cheese together and keep aside.
Apply a little butter to the pizza base, then spread pizza sauce, chicken, vegetables and finally spread the cheese mixture and finish with little butter on top. Bake in a preheated oven on high temperature for 15 to 20 minutes. Serve hot with garlic bread.
Serves 6 people
Preparation Time: 20 minutes
Cooking Time: 30 minutes
* Pizza base 1 large size
Chicken tikka, boneless Capsicum, finely chopped 1 large
Spring onion, finely chopped 2
Pizza cheese, grated 1 1/2 cup
Cheddar cheese, grated 1/2 cup
Chilli cheese, grated 1/2 cup
Butter as required
Pizza sauce
Tomatoes 6 medium
Basil leaves 6 fresh, or 1/4 tsp dried
Green chillies 4
Garlic cloves 6
Chilli powder 1/2 tsp
Tomato ketchup 2 tbsp
Chilli garlic sauce 3 tbsp
Oregano 1/4 tsp
Butter 1 1/2 tbsp
Salt to taste
small cubes 1/4 kg
Recipe Info
Category : Drinks / Beverages
Rating : 4
Contributor : n/a
Directions
Pizza sauce: Grind tomatoes, garlic, green chillies and basil leaves in a mixer grinder. In a saucepan, heat butter and fry oregano on low heat. Add tomato puree mixture, chilli sauce and ketchup. Mix well on high heat till it boils. Cover the pan and let it simmer on low heat, till tomato puree becomes thick and butter separates from the sauce. Remove from heat. In a
separate bowl mix the cheese together and keep aside.
Apply a little butter to the pizza base, then spread pizza sauce, chicken, vegetables and finally spread the cheese mixture and finish with little butter on top. Bake in a preheated oven on high temperature for 15 to 20 minutes. Serve hot with garlic bread.
Serves 6 people
Preparation Time: 20 minutes
Cooking Time: 30 minutes
special Chicken Tikka
Special Chicken Tikka
Ingredients
Chicken, deboned 800 gm
Cooking oil 60 ml/4 tbs
Cumin (jeera) powder 2.5 gm/ ½ tsp
Garlic paste 45 gm/3 tbs
Ginger paste 45 gm/3 tbs
Gram flour (besan) 20 gm/4 tsp
Green cardamom powder 2.5 gm/ ½ tsp
Lemon juice 60 ml/4 tbs
Mace (javitri) powder 2.5 gm/ ½ tsp
Oil for basting
Red chilli powder 5 gm/1 tsp
Salt to taste
Turmeric powder 2.5 gm/ ½ tsp
White pepper powder 2.5 gm/ ½ tsp
Yogurt 45 gm/3 tbs
Recipe Info
Category : Drinks / Beverages
Directions
* Cut chicken into 1 inch cubes. Whisk yogurt and mix in all other ingredients. Marinade chicken pieces in it and keep aside for 3 hours. Skewer each piece an inch apart and roast in a tandoor for 3 minutes. Brush with oil and roast again in a preheated oven at 350 ºF for 10 minutes, basting at least twice.
* Time: Preparation: 3 ½ hours, Cooking: 10 minutes.
* To Serve: Remove to a platter and serve with onion rings and mint chutney.
Ingredients
Chicken, deboned 800 gm
Cooking oil 60 ml/4 tbs
Cumin (jeera) powder 2.5 gm/ ½ tsp
Garlic paste 45 gm/3 tbs
Ginger paste 45 gm/3 tbs
Gram flour (besan) 20 gm/4 tsp
Green cardamom powder 2.5 gm/ ½ tsp
Lemon juice 60 ml/4 tbs
Mace (javitri) powder 2.5 gm/ ½ tsp
Oil for basting
Red chilli powder 5 gm/1 tsp
Salt to taste
Turmeric powder 2.5 gm/ ½ tsp
White pepper powder 2.5 gm/ ½ tsp
Yogurt 45 gm/3 tbs
Recipe Info
Category : Drinks / Beverages
Directions
* Cut chicken into 1 inch cubes. Whisk yogurt and mix in all other ingredients. Marinade chicken pieces in it and keep aside for 3 hours. Skewer each piece an inch apart and roast in a tandoor for 3 minutes. Brush with oil and roast again in a preheated oven at 350 ºF for 10 minutes, basting at least twice.
* Time: Preparation: 3 ½ hours, Cooking: 10 minutes.
* To Serve: Remove to a platter and serve with onion rings and mint chutney.
Carrot Garlic Chutney
Carrot Garlic Chutney
Ingredients
* 1 cup carrots, grated
* 2 tablespoons garlic, chopped
* 2 teaspoons chilli powder
* ¼ teaspoon lemon juice
* 3 tablespoons mustard oil
* 1 teaspoon salt
Recipe Info
Category : Raitas / Chutnies / Dips
Rating : 4
Contributor : n/a
Directions
1. Sprinkle ½ teaspoon of salt on the grated carrots and leave aside for 30 minutes.
2. Drain out the excess juices.
3. Grind the garlic, chilli powder, lemon juice and the
remaining salt to a fine paste in a blender.
4. Combine the carrots, garlic paste and mustard oil in a bowl and mix well.
5. Serve immediately or store refrigerated for upto 4 to 5 days.
Ingredients
* 1 cup carrots, grated
* 2 tablespoons garlic, chopped
* 2 teaspoons chilli powder
* ¼ teaspoon lemon juice
* 3 tablespoons mustard oil
* 1 teaspoon salt
Recipe Info
Category : Raitas / Chutnies / Dips
Rating : 4
Contributor : n/a
Directions
1. Sprinkle ½ teaspoon of salt on the grated carrots and leave aside for 30 minutes.
2. Drain out the excess juices.
3. Grind the garlic, chilli powder, lemon juice and the
remaining salt to a fine paste in a blender.
4. Combine the carrots, garlic paste and mustard oil in a bowl and mix well.
5. Serve immediately or store refrigerated for upto 4 to 5 days.
Almond Strawberry Shortcakes
Almond Strawberry Shortcakes
Ingredients
For Ingredients lease Look Below, Thanks!
Directions
For the pastry:
200 grams plain flour (maida)
100 grams butter
30 grams ground almonds
2/3 cup icing sugar
A pinch salt
2 to 3 tablespoons ice-cold water
For the strawberry sauce:
2 cups strawberries, hulled
2 tablespoons icing sugar
Juice of 1/2 lemon
For the filling:
1 & 1/2 cups strawberries, sliced
1 & 1/2 cups whipped cream
For the garnish:
Icing sugar to sprinkle
A few strawberries
Recipe Info
Category : Cakes
Rating : 4
Contributor : n/a
For the pastry:
1. Sieve the flour and salt together. Mix with the ground almonds.
2. Rub the butter into the flour with your fingertips. Add the sugar and mix well.
3. Add enough ice-cold water to make dough. Chill for 30 minutes.
4. Preheat the oven to 200 degree C (400 degree F).
5. Roll out the pastry on a lightly floured surface and using a 100 mm. (4") fluted cutter, cut sixteen rounds of 3mm. (1/8") thickness.
6. Bake for 15 to 20 minutes until pale golden. Cool and keep aside the shortcakes.
For the strawberry sauce:
1. Puree the strawberries in a blender. Add the icing sugar and lemon juice.
2. Strain and refrigerate.
How to proceed:
1. Place one shortcake on a plate, Pipe some whipped cream on top and place some sliced strawberries thereon. Sandwich with shortcake.
2. Make the other 7 shortcakes in the some manner.
For the garnish:
1. Dust icing sugar on top of each shortcake and garnish with strawberries.
2. Serve surrounded by the sauce.
Tips:
You can also make these bite sized, if you use a smaller cookie cutter to cut the shortcake dough.
The dough can be refrigerated for a few days, wrapped in a plastic film
Ingredients
For Ingredients lease Look Below, Thanks!
Directions
For the pastry:
200 grams plain flour (maida)
100 grams butter
30 grams ground almonds
2/3 cup icing sugar
A pinch salt
2 to 3 tablespoons ice-cold water
For the strawberry sauce:
2 cups strawberries, hulled
2 tablespoons icing sugar
Juice of 1/2 lemon
For the filling:
1 & 1/2 cups strawberries, sliced
1 & 1/2 cups whipped cream
For the garnish:
Icing sugar to sprinkle
A few strawberries
Recipe Info
Category : Cakes
Rating : 4
Contributor : n/a
For the pastry:
1. Sieve the flour and salt together. Mix with the ground almonds.
2. Rub the butter into the flour with your fingertips. Add the sugar and mix well.
3. Add enough ice-cold water to make dough. Chill for 30 minutes.
4. Preheat the oven to 200 degree C (400 degree F).
5. Roll out the pastry on a lightly floured surface and using a 100 mm. (4") fluted cutter, cut sixteen rounds of 3mm. (1/8") thickness.
6. Bake for 15 to 20 minutes until pale golden. Cool and keep aside the shortcakes.
For the strawberry sauce:
1. Puree the strawberries in a blender. Add the icing sugar and lemon juice.
2. Strain and refrigerate.
How to proceed:
1. Place one shortcake on a plate, Pipe some whipped cream on top and place some sliced strawberries thereon. Sandwich with shortcake.
2. Make the other 7 shortcakes in the some manner.
For the garnish:
1. Dust icing sugar on top of each shortcake and garnish with strawberries.
2. Serve surrounded by the sauce.
Tips:
You can also make these bite sized, if you use a smaller cookie cutter to cut the shortcake dough.
The dough can be refrigerated for a few days, wrapped in a plastic film
Fried Qeema with Stuffed Green Chilies
ried Qeema with Stuffed Green Chilies
Ingredients
* 2 tsp Dhaniya (powder)
* 1 cup Curd
* ½ cup Tamarind Juice
* 2 (Average size) Onion
* 2 tsp. Zeera (grinded)
* 8-10 (Large Size) Green Chilies
* 1 tsp Haldi (powder)
* 1 tbsp Qeema (Mince)
* 5 Red Chili (whole)
* ½ cup OIL
* 2 tsp Red Chili (powder)
* 1 tsp Ginger-Garlic (paste)
* 1 tsp Sounff
* To taste Salt
Recipe Info
Category : Meat / Beef / Chicken
Rating : 4
Contributor : n/a
Directions
Take chilies and make slits in center and remove seeds. Take separate bowl and add tamarind juice, zeera powder, salt (to taste), sonuff & dhaniya powder. Make paste of them and stuff it in green chilies and wrap them with thread.
In ½ cup Oil add chop onion and fry till light brown. Add Qeema with garlic-ginger paste and look till aroma arises and Qeema’s water gets evaporated. Than add salt, red chili (whole) & zeera. When Qeema gets cooked add ½ cup curd and cover a lid for 10 minutes. Then add stuffed chilies and cook for 5 minutes till becomes tender.
Serve hot with coriander leaves (green dhaniya) and ginger. Best to serve with Nan or Fried Rice (Baghar-e-Chawal)
Ingredients
* 2 tsp Dhaniya (powder)
* 1 cup Curd
* ½ cup Tamarind Juice
* 2 (Average size) Onion
* 2 tsp. Zeera (grinded)
* 8-10 (Large Size) Green Chilies
* 1 tsp Haldi (powder)
* 1 tbsp Qeema (Mince)
* 5 Red Chili (whole)
* ½ cup OIL
* 2 tsp Red Chili (powder)
* 1 tsp Ginger-Garlic (paste)
* 1 tsp Sounff
* To taste Salt
Recipe Info
Category : Meat / Beef / Chicken
Rating : 4
Contributor : n/a
Directions
Take chilies and make slits in center and remove seeds. Take separate bowl and add tamarind juice, zeera powder, salt (to taste), sonuff & dhaniya powder. Make paste of them and stuff it in green chilies and wrap them with thread.
In ½ cup Oil add chop onion and fry till light brown. Add Qeema with garlic-ginger paste and look till aroma arises and Qeema’s water gets evaporated. Than add salt, red chili (whole) & zeera. When Qeema gets cooked add ½ cup curd and cover a lid for 10 minutes. Then add stuffed chilies and cook for 5 minutes till becomes tender.
Serve hot with coriander leaves (green dhaniya) and ginger. Best to serve with Nan or Fried Rice (Baghar-e-Chawal)
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