Masala Battoori

Masala Battoori

Ingredients for Dough

Maida/All purpose flour – 2 1/2cups

Yeast 1/2 tsp full [heaped]

Milk powder 1tbs

Egg 1

Soda bi-carb –1/2 tsp

Salt to taste

Oil – for deep frying

Milk as needed for mixing

Method:

 Sieve the all purpose flour and make a well in the centre. Add the all above ingredients & Mix well to form a smooth dough(if required add some water)

 Keep aside for 5-6 hours or overnight...

Coconut Chutney

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Ingredients:

1 cup of freshly grated coconut

1 small bunch fresh coriander leaves

3-4 green chillies (increase or decrease to suit your spice level)

piece of ginger

lime juice 1tsp

salt to taste

Method

Combine all the ingredients in a mixer and blend.keep it aside

Chicken masala

Ingredients :

Chicken - 500 g or 2 breast pieces cooked and shredded

Pepper powder  1/2 tsp or as u prefer

Turmeric powder - 1/3 tsp

Salt - to taste

Lemon juice 1 to 2 tsp

Oil - 5 tbsp

Method

1.In a sauce pan,add the cleaned and washed chicken breast piece along with half water, enough salt and 1/2 tsp turmeric powder &Pepper powder .Cover and cook on medium flame upto 15 minutes.Allow it to cool and shred into pieces.ln another pan add the oil &little ghee then shredded chicken ,,use the lime juice all over it..Saute it till the chicken become Crispy..Keep it aside

Preparation:

 Make lemon sized ball out of it &Roll out the dough into slightly thick..n one side part of the dough apply mayyonaise,then place the coconut chutney..above it spread the chicken masala.(prefer the step by step pic  for more information)cover the other side place of the dough..*** Must stick all the part firmly with ur finger  now cut the edges with the help of the cutter,,keep the battoori 10 minutes for more raising.Now carefully take out &deep fry in the oil.. when it get golden brown place them on a paper towel &let them drain out the excess oil,,,,now ur masala battoori is ready to serve with tomato ketchup..

Dragon Fruit Pudding

Dragon Fruit Pudding..
Ingredients
2 Dragon fruit  pulp
7 gms China grass
1/2 liter milk
3/4 tin condensed milk
1 tin Nestle cream
Sugar 2 tsp (optional)

Scoop out the pulp from the dragon fruit and keep aside
Heat a pan and boil milk,condensed milk and 2tsp sugar.Now take out 1/3 cup of milk &mix with nestle cream..make it  smooth &add back to the milk mixture &combine well..stir for 3 minutes.Soak china grass in dragon fruit water (which release from when u scooping the pulp) +normal water boil on low flame till it dissolves completely.Remove from fire. .now Add melted china grass mix to the boiled milk mix and stir well.While adding china grass mix to milk,some time i felt dat its curdle..so i just add the china +little milk mix to the mixie &blend it..dats fine for me,,(****while blend..be careful..b coz the milk &china grass is hot) .Let it cool for 10 minutes.
Finally add the dragon fruit pulp mix to it and combine well.
Transfer the mix into a flat dish.Allow it to cool at room temperature for 5 minutes and then refrigerate.

**** if needed u can add little dragon fruit puree too

Scoop out the pulp from the dragon fruit

Milk

Condensed milk

Nestle Cream

Nestle Cream &milk Mix

China grass +water+Dragon fruit water

 Mix with China grass with boiled milk ..it looks curdle

 so i blended

 Now mix  together ..+Dragon Fruit Pulp

Brownies

Brownies

lngredients

milkmaid 1/2 tin
milk 1/2 cup
Butter 125gm
Maida 125gm
Coco powder 50 g
Baking powder 1 tsp
Powdered Sugar 75 g
Egg 2
Walnuts or pecans chopped 1/2 cup

Directions

Preheat oven to 180 c.. In a separate bowl sift together flour, cocoa, baking soda. This will get rid of all lumps in the cocoa.

In a stand mixer fitted with a whisk attachment, beat the butter &sugar until fluffy..Now add eggs one by one at medium speed .. (about three minutes)Fold sieved ingredients into the above mixture alternating with Milkmaid and milk. . Mix well to combine, scraping sides of mixer bowl down as needed to ensure even mixing.Add chopped walnuts..

Pour the batter into the greased and floured pan . smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch.
Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.
Once cool, cut into squares and dust the tops with icing sugar.

Red Velvet Xmas Tree Cupcake

Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter, at room temperature

3/4 cups (150 grams) granulated whitesugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners. In a large bowl sift together the flour, baking powder, salt, and cocoa powder. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.  Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting. courtesy..joy of baking