Yummy treat for all....

Hai girlies ....a tasty treat for all...I made this very delicious yet simple cake yesterday and wanted to share with you all....anyone intereated in the recipe can comment below...

BEST CHOCOLATE CAKE

INGREDIENTS:

FOR THE CAKE

200 GMS CASTOR SUGAR

4 LARGE EGGS

3 TBS OF COCO POWDER

1TPS BAKING POWDER

VANILLA ESSENCE

75 GMS OF MAIDA

BUTTER 1 ½ PACK OF AMUL BUTTER 150 GMS

LITTLE MILK ACCORDING TO THE TEXTURE

FOR THE ICING:

DARK CHOCOLATE

STRAWBERRIES

COCONUT POWDER

ICING SUGAR

METHOD:

MIX ALL THE DRY INGREDIENTS FIRST THAT IS CASTOR SUGAR, BAKING POWDER, MAIDA AND COCO POWDER

THEN MIX ALL THE WET INDREDINTS THAT IS EGGS, VANILLA ESSENCE, BUTTER AND MILK

THEN MIX ALL THE DRY AND WET INGREDIENTS NICELY OR YOU CAN USE MIXER.

AFTER IT IS NICELY MIXED PUT IT IN YOUR FAVOURITE TRAY AND PUT IT IN AN OVEN ON 180 DEGREE FOR 45 MINUTES.

KEEP CHECKING AFTER IT IS DON’T, PUT A TOOTHPRICK AND IF IT CUMS OUT CLEAN THEN IT’S DON’T, IF NOT PUT IT FOR SOMETIME MORE.

FOR ICING

MELT DARK CHOCOLATE IN A DOUBLE BOILER AND THEN ADD ICING SUGAR AND PUT ASIDE.

COMBINING BOTH:

TAKE OUT THE CAKE FROM OVEN AND LET IT COOL THEN ADD THE MELTED DARK CHOCOLATE AND THEN ADD THE GRATED COCONUT AND THEN TAKE THE DARK CHOCOLATE BAR AND SCRAPE ON THE CAKE AND ADD CHERRIES ON THE CAKE AND YOUR DONE.

Chocolate Trifle

INGREDIENTS:

ANY CHOCOLATE BISCUITS      2 PACKS

AMUL FRESH CREAM                2

DARK CHOCOLATE                     AS NEEDED

CHOCOLATE CAKE                   MEDIUM SIZE

METHOD:

TAKE A GLASS BOWL IN WHICH YOU WANT TO SERVE YOUR TRIFFLE IN OR GLASSES

THEN CUT THE CAKE INTO SMALL CUBES AND PUT IT IN THE GLASS BOWL

THEN ADD MELTED DARK CHOCLATE ON TOP OF THE CAKE

THEN BEAT THE CREAM TILL IT’S FLUFFY AND ADD IT ON TOP OF THE DARK CHOCOLATE IN THE GLASS BOWL

THEN LASTLY ADD THE CHOCOLATE BISCUITS WHICH SHOULD BE CRUSHES FINELY.

KEEP REPEATING THIS PROCESS UNTIL YOU REACH ON THE TOP AND THEN WHEN YOU REACH TO THE TOP GARNISH WITH CRUSHED CHOCOLATE BISBUITS AND THE CHOCOLATE TRIFFLE IS DONE.

FRIUT MIX WITH JELLY CRYSTALS: A SIMPLE DESSERT FOR DIWALI

             

INGREDIENTS:

AMUL CREAM WIPPED

FRUITS: APPLE, PINEAPPLE, GRAPES, KIWI, POMOGRANATE

JELLY CRYSTALS (STRAWBERRY FLAVOUR)

ICING SUGAR

METHOD:

1 Take one glass of water in a vessel and bring it to boil and ass strawberry jelly powder and stir continuously. When the powder dissolves pour it in a bowl and refrigerate it. After 1 hour remove it and cut it into crystals shape and keep it back in the fridge.

2 Cut the fruits into small cubes 

3 Whip the cream and mix in the fruits with the whip cream and put in the fridge with ½ an hr.

4 Take it out of the fridge and put the mixture in your favorite glass and sprinkle little with icing sugar and then put the jelly crystals and decorate as needed and enjoy this simple dessert.

THIS IS A SIMPLE AND A YUMMY TREAT FOR DIWALI.ENJOY IT : )

MIRCHI CURRY(ALSO KNOWN AS MIRCHI KA SALAN IN HYDERABAD)

MIRCHI KA SALAN ,MOST OF THE HYDERABADIS MIUST BE AWARE OF THIS CURRY.IT GOES PERFECT WITH HYDERABADI BIRYANI,VERY EASY AND LOVED BY ALL.SURE TO TRY CURRY.ITS AUTHENTIC AND HAS AN AMAZING TASTE.

INGREDIENTS:
MIRCHI                                                               1/2 KG
TAMARIND                                                        125G
COCONUT POWDER                                       125G
GROUNDNUT/PHALLI                                    125G
SESAME SEEDA                                                50G
ZEERA AND DHANYA POWDER                  2TSB
ONIONS                                                          2 BIG SIZE
OIL                                                                       200G
TOMATO                                                 8 MEDIUM SIZE
GREEN CHILLI PASTE                                    2 TBS
HALDI POWDER                                               1/2 SP
GINGER GARLIC PASTE                                 3TBS
CURRY PATTA                                               1 BUNCH
CORIANDER
FENEGREEK SEEDS,ZEERA AND RAI FOR TADKA

METHOD

STEP 1:FRY CHILLIES IN OIL AND KEEP ASIDE

STEP 2:THEN ADD ZEERA,RAI,FENEGREEK SEED AND FRY THEM TILL THEY ARE LIGHT BROWN.

STEP 3:ADD ONIONS AND FRY TILL THEY ARE GOLDEN BROWN AND ADD GINGER GARLIC PASTE ,GREEN CHILLI PASTE,SALT,HALDI POWDER.

STEP 4:THEN ADD MASALAS AND TAMARIND PULP

STEP 5:ADD LITTLE WATER AND THEN ADD FRIED CHILLIES AND WHOLE TOMATOES .

                THE CURRY IS DONE ENJOY IT : )







 

HYDERABADI BIRYANI

WE MADE THIS AT THE TIME OF EID AT HOME,TURNED OUT YUMMY.IT TOOK TIME FOR ME TO UPLOAD IT ..WELL HERE IT IS ENJOY.. : )

 

INGREDIENTS

BASMATI RICE                                           1 KG

MUTTON                                                    2KG

OIL                                                              127GMS

GHEE                                                           50 GMS

ONION                                                        3 BIG SIZE

C URD                                                        250 GMS

CINNEMON                                              8 STICKS

ELAICHI                                                     10

SHAZERA                                                  2TBS

SAFFRON                                                  AS NEEDED

GINGER GARLIC PASTE                         AS NEEDED

SALT                                                          AS NEEDED

HALDI                                                        2 TBS

RED CHILLI POWDER                              2-3 TBS

MILK                                                         HALF CUP

MINT                                                        AS NEEDED

CORRIANDER                                         AS NEEDED

LEMON                                                      1

STEPS

STEP 1: CUT ONIONS N DEEP FRY TILL GOLDEN BROWN

STEP 2: MIX SAFFRON IN 1 CUP MILK

STEP 3: SOAK RICE IN WATER FOR 1 HR

 STEP 4:MARINATION:TAKE MUTTON IN A VESSEL N ADD GINGER GARLIC PASTE,SALT N KEEP FOR  1 ½ HR ,THEN ADD CURD, HALDI ,RED CHILLI  POWDER,ELAICHI,CINNEMON,SHAZERA,LEMON JUICE,MINT N CORRIANDER  N MIX WELL .TO THE MIXTURE ADD CRUSHED FRYED ONION N OIL  N MIX WELL N KEEP ASIDE

STEP 5: TAKE A VESSEL WITH WATER FOR BOILING THEN ADD 2TSP OF SALT N WHOLE ELAICHI, CINNEMON N SHAZERA.WHEN THE WATER STARTS BOILING ADD RICE

STEP 6: WHEN RICE IS HALF COOKED STRAIN THE WATER

STEP 7: PUT THE MARINATION IN A VESSEL N THEN ADD THE COOKED RICE ABOVE THE MARINATION

STEP 8 :SPRINKLE THE SAFFRON N MILK   ON TOP OF THE RICE N THEN ADD GHEE N PUT THE VESSEL  ON THE STOVE FOR DUM FOR 40 MINS N MIX WELL BEFORE SERVING N UR DONE

 

VEG MANCHURIA

INGREDIENTS:
CABBAGE                              1/2 KG
CARROT                                125KG
GREEN CHILLIES                12
GINGER                               I PIECE
GARLIC                               FEW
SOYA SAUCE                     2 TBS
CHILLI SAUCE                 2TBS
VENEGAR                          1/2 TSP
TOMATO KETCHUP       1/2 TSP
CORN FLOUR                   4 TBS
CORIANDER                   1 BUNCH

NOTE:GINGER GARLIC PASTE IS NEEDED BOTH FOR MAKING THE BALLS AND THE GRAVY.

METHOD:

MAKING MANCHURIA BALLS
STEP 1 :Make small pieces of cabbage and grind it in a jar till the cabbage forms a lump ,but not very fine ,you should still have some pieces.
NOTE:Squeez the water from the cabbage,otherwise the balls will turn out soggy.
STEP 2: Take the carrots and scrape them and keep aside.
STEP 3 :Make a paste of ginger and garlic and green chillies ,not very fine  and keep it aside
STEP 4:Now combine all the above that is the cabbage mixture,carrot and ginger and garlic paste.
STEP 5:Then add soya sauce ,chilli sauce ,conflour,maida and a little salt.Mix all the ingredients.
STEP 6:Make small balls and deep fry them in oil and keep aside

FOR THE GRAVY:
STEP 1:Take oil in a kadai and add the ginger garlic paste and green chilli paste.
STEP 2 :Then dissolve the cornflour in water and add it ,it will quickly start thickening.
STEP 3 :Add soya sauce to the gravy and the gravy is ready

COMBINE BOTH:
Put in the balls which you had made earlier to the gravy and cook for 5 minutes,till the balls absorb the mixture a little bit.

TO DECORATE ADD CORIANDER LEAVES

VIOLA THE DISH IS READY ,TRY AND LET ME KNOW

PIZZA

INGREDIENTS

FOR THE BASE

MAIDA                                            1 KG

SALT                                               3 TSP

YEAST                                            25 GMS

PLAIN SUGAR                                  5 TSP

OIL                                                   5 TBS

MILK POWDER                                 3 TSP

BUTTER (AFTER MAKING THE BASE) AS NEEDED                                       

FOR THE TOPPING

CORN                                           100 GMS

CAPSICUM                                   250 GMS

TOMATO                                      250 GMS

ONION                                         120 GMS

CHILLI POWDER                              1SP

CHILLI FLASKES                             2 TSP

GINGER GRATED                             1TSP

PEPPER                                           1 TSP

ORGANO                                          2 TSP

MOZIRALLA CHEEZ

PIZZA TOMATO KETCHUP 

SALT

                       METHOD FOR MAKING BASE

*MIX ALL THE INGREDIENTS METIONED ABOVE N FOR THE BASE AND MAKE A DOUGHT AND STORE IT IN A VESSEL IN A WARM PLACE FOR 1 HR.

*ROLL THE DOUGHT AND MAKE IT INTO A FLAT THICK BASE.

*BAKE FOR 2 MINS IN AN OVEN

*THE BASE IS DONE

                                  FOR THE TOPPING

*PREPARE THE TOPPING BY ADDING ALL THE VEGETABELS ONE BY ONE INTO A VESSEL OF OIL FOR 5 MINS OR UNTIL COOKED ON A STOVE.THEN ADD CHILLI POWDER, SALT AND BLACK PEPPER.

*THE TOPPING IS READY IS READY.

                                    PREPARATION

*KEEP THE BASE ON A FLAT SURFACE AND PUT BUTTER ON THE BASE

*NEXT ADD TOMATO KETCHUP

*THE ADD THE TOPPING PREPARED EARLIER

*AFTER ADDING THE TOPPING GRATE THE CHEEZE

*BAKE IT IN THE MICROWAVE UNTIL THE CHEEZE MELTS

*THEN TAKE IT OUT AND ADD CHILLI FLAKES, ORIGANO AND PEPPER AS NEEDED

DOUGHNUT RECIPE

 

 

 

INGREDIENTS

MAIDA                                 1KG

FRESH YEST                         50GMS

ICING SUGAR                      100GMS

GHEE/BUTTER                    200GMS

SALT                                     10GMS

OIL                                        1 LITER

METHOD

MIX MAIDA WITH ALL THE OTHER INGREDIENTS (ICING SUGAR, GHEE, SALT, AND FRESH YEST)

MAKE A SMOOTH DOUGH

KEEP THE DOUGH IN A WARM PLACE FOR 2 HRS

AFTER 2 HRS MAKE SMALL BALLS FROM THE DOUGH

MAKE A WIDE HOLE IN THE CENTER OF THE BALL

NOW KEEP THIS ASIDE

DEEP FRY THE DOUGHNUT ON A LOW FLAME, TILL IT TURNS GOLDEN BROWN

FOR ICING

TAKE CADBURY IN A BOWL AND MELT IT BY PUTTING THIS VESEEL IN A PAN OF BOILING WATER.AFTER IT METLS DIP THE DONUT IN THE MELTED CADBURY AND LET IT SET FOR A WHILE.

AFTER THE ICING IS DONE SPRIKLE IT WITH SOME CHOLOLATE RICE, COCONUT POWDER, SILVER SUGAR BALLS OR EVEN COLORFULL SUGAR BALLS.

 

LET ME KNOW IF YOU LIKED IT,AND COMMENT BELOW IF YOU WANT ME TO WRITE MORE SUCH RECIPES : )

 

 

OSMANIA BISCUITS

 OSMANIA BISCUITS ,MOST OF THE HYDERABADIS MUST HAVE HEARD OF THIS BUT FOR THOSE WHO DON’T KNOW ABOUT THIS ,OSMANIA BISCUITS ARE THE MOST FAMOUS BISCUITS IN HYDERABAD EATEN ALONE OF WITH TEA THEY HAVE A LITTLE BIT OF BOTH SUGAR AND SALT IN THEM WHICH BLENDS PERFECTLY AND THE GHEE ADDS A RICH TASTE TO THE BISCUITS .

THIS IS A MUST TRY RECIPE AND VERY SIMPLE TO MAKE AS MUCH AS IT SOUNDS COMPLICETED .MY MOM AND ME HAVE TRIED THIS AND IT TURNED OUT AMAZING.TRY AND LET ME KNOW.

 

                                            INGREDIENTS NEEDED

 

                                                      ELAICHI POWER-6 ELAICHIS

A PINCH OF BAKING POWDER

I EGG

75 GMS ICING SUGAR

                                                                 GHEE 200 GMS

 

2 TSP MILK POWDER

400 GMS MAIDA

 

CUTTERS OF DIFFERENT SHAPES

 

A VESSEL TO MIX EVERYTHING

A BAKING TRAY

HOW TO PREPARE : METHOD

1^ST PUT 400GMS OF MAIDA IN A VESSEL

ADD 200GMS OF GHEE TO THE MAIDA

                                                          ADD ELAICHI POWDER

ADD 2 TBP OF MILK POWDER

ADD 1 ½ TSP OF SALT

LASTLY ADD 75 GMS OF ICING SUGAR

MIX ALL THE INGREDIENTS NICELY UNTIL U GET THIS CONSISTENCY

THEN PUT SOME MAIDA OF A FLAT SURFACE

AND PUT THE DOUGHT ON THE TABLE FLATTEN IT FORMING A CIRCLE

START ROLLING UNTIL U GET 1/2 CM THICKNESS

THEN START CUTTING ACCORDING TO YOUR SHAPES

REMOVE THE EXTRAS

 

 

GREASE THE TRAY

 

SPRINKLE MAIDA ON THE TRAY

 

PLACE THE BISCUITS ON THE TRAY

BEAT AN EGG

POLISH THE BISCUITS WITH THE EGG

 

 

PUT THE TRAY IN THE OVEN WITH 180 DEGREE TEMPERATURES FOR 20 MINS AND VOILA THE BISCITS ARE READY

LET ME KNOE IF UL LIKED THIS RECIPE AND WANT ME TO PUBLISH MORE.THANKS.