Bezule Kat Chicken

Chicken 1 kg

Ginger-1 big piece

Garlic-4cloves

Coriander leaves-handful..chopped

Lemon juice-2tbsp

Green chilli-5 or 6 ....(as per ur choice..v r not adding red chili powder )..cut into roundel.

Salt – to taste

Rice Flour-3 tbsp

Corn flour-3tbsp

Red Colour - few

Oil for frying


Method

Grind ginger,garlic &make paste..

Marinate the  chicken pieces with all the listed ingredients above..  refrigerate for minimum 1/2hours ..Fry it in the hot oil.. Do not over crowd the pan..first 4 minutes cover it with lid....so the chicken will cook inside well...changing sides occasionally..until the pieces are browned thoroughly. Drain onto paper towels.

Mushroom Fried Rice

Chicken Kofta Curry

recipe courtesy...Shamis Delicacies

FOR THE KOFTA
chicken mince 500 gms
ginger             1 tbsp chopped
green chilli      1 tbsp chopped
garlic              1 tbsp chopped
oinon              1 large chopped finely
salt to taste

FOR the gravy

black cardamoms   2
green cardamoms 4
cloves              6
bay leaves      4
onions          2medium finely chopped
ginger garlic paste   2 tbsp
cashewnut     20 depp fried to brown and ground to a paste

tomatoes           2 large pureed
coriander pwdr   1 tsp
red chilli pwdr      1 tsp
garam masala      1/2 tsp
oil                    5 tbsp
salt to taste


method

in a food processor add the mince ,garlic ginger green  chillies and process till the mince is fine,remove from the processor mix with onion ,salt make 12 to 16 balls and refrigerate for 30 mnts


heat oil in a kadai add the whole garam masalas saute for 30 seconds add the onions saute till pink add the ginger garlic paste and saute till onions turn brown,,add the cashew paste and stir for another 45 seconds,now add tomato purees and saute till oil leaves the masala ,add coriander and chilli powder stir for 15 scnds  and add 2 cups of water when it starts to boil add salt and the koftas and cook till the koftas are firm,,reduce the heat to simmer and cook till oil floats on top sprinkle garam masala pwdr on top,,,

Cake Pops

I made these cake pops with ma left over cake crumbs..This s easy to make if u  already having Chocolate ganache.. lets start..:)

Pour the cake crumbs into a bowl.   Add little chocolate ganache..
Ready to get your hands dirty..;)  Mix that  in by hand.  It’s gooey and messy and you have to work it for a bit..
Roll the dough by hand into each balls.
After making the  balls, put them in the fridge for at least ten minutes.
go ahead and melt your chocolate &make ganache..Dip the bottom part of the cake pop into the chocolate.
After dipping the bottom in chocolate, insert your stick.   This is where your egg carton will come in handy, as it makes a wonderful cupcake pop holding area.Let the excess drip off, turn over and top sprinkles of your choice.And then let set.

Chicken Stew

Ingredients

 Chicken 1kg
Ginger garlic paste 1 tbs
 green chillies slit 10
Onion 2
Cumin 1/2 tsp
pepper powder 1/2 tsp
Thick coconut milk 3/4 Cup
Thin coconut milk 1 1/3 cup
Cardamom 3
Bay leaves 3
Cloves 2
Cinnamon stick 1
Pepper corns 8- 9
Sliced Potatoes 1
Sliced Carrot 1
Garam Masala  1 tsp (optional)
2 sprigs of curry leaves
Vinegar 1 tsp
Ghee 1/2 tsp

Salt to taste

method

Marinate chicken with 1 Tsp crushed pepper, vinegar and salt. Keep it aside for 10minutes.
preparation;
Heat oil in a pressure cooker add  cloves, cinnamon, pepper  corns ,cinnamonsticks &bay leaves&cumin and saute..Add  onions..& ginger – garlic paste and saute chillies and fry till onions are transparent, add  the chicken and saute for a few minutes.now add the thin milk & sliced potato..carrot salt,,cover &cook in 1 visil..,,or till chicken cooked.When the chicken is completely cooked, switch off the flame; add the thick coconut milk,&curry leaves.. mix well for 5 minutes at low flame..sprinkle some garam masala powder(optional) &ghee on the top. . 

Flower Pot Cake

Flower Pot Cake

l made 2 milk &dark chocolates cakes..Covered with chocolate ganache..lastly decorate with fondant..this s ma first trial n pot cake..masha allah it turn out well more than ma imagination...Once more thanks a lot @shamna shams...for ur support ..

Orange Chiffon Cake

After a short break ma baking mood s raise it again..:D so here s the orange chiffon cake.A must try recipe..especially light &fluffy....

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 whitesugar (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.  Orange Chiffon Cake: 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 ungreased tube 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 to 60 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.  courtesy...joy of baking