Passionfruit dessert cake

Ingredients:

3/4 cup - caster sugar
2 - eggs
Rind of one orange
1/2 cup - margarine
1/2 cup - fresh passionfruit pulp
1 1/4 cup - self-raising flour
Icing sugar
Whipped cream (cream, vanilla essence & sugar)

Method:

1. Cream together margarine, sugar and orange rind. Beat in eggs one at a time, beating well between each addition.
2. Fold through passionfruit pulp and flour until well combined.
3. Put in a sprayed 20cm round cake pan and bake in a preheated 180degree oven for 40-45 minutes, or until done.
4. Once cooled, dust with icing sugar and serve with whipped cream.

Its really nice with the whipped cream, or you can have it by itself with tea.
enjoy :)

Banana Cake with Streusel Topping

Ingredients:

1 1/2 cup -  flour

1 cup - whole wheat flour

1 tbsp - baking powder

1 pinch - salt

1 1/2 tsp - cinnamon

1/2 cup - unsalted butter, softened

1 cup - white sugar

3/4 cup  - brown sugar

2 - eggs

1 tsp - vanilla

3 - very ripe bananas, mashed

2/3 cup - buttermilk

Streusel Topping:

8 tbsp - white sugar

1/3 cup - brown sugar

1/3 cup - flour

1 tbsp - cinnamon

4 tbsp - unsalted butter, chopped into small pieces

1/2 cup - pecans, chopped

Methods:

1. Combine all ingredients except for the pecans in a food processor and pulse until crumbly.
2. Add the pecans and mix until well combined.
3. Sprinkle the streusel topping on top of the cake batter.

4. Place in the oven and bake for 30 minutes or until a tester inserted in the center comes out clean. If you use an 8x8 pan, you will need to bake for 50-60 minutes.

5. Let the cake cool for 5 minutes before slicing. Enjoy.

Steakhouse Kebabs

Ingredients:

1 1/2 lbs - steak

3 tbsp + 1 tsp - olive oil

1 tbsp - Worcestershire sauce

2-3 cloves - garlic, minced

1 tbsp - soy sauce

1/2 tsp-  thyme

1/2 tsp - garlic powder

1/2 tsp - black pepper

1 tbsp - fresh parsley, chopped

10 - baby potatoes, boiled until tender, then sliced in half

10 - button mushrooms, sliced in half

10-15 - small tomatoes

1/2 - red onion

Methods:

1. Cut the steak into bite sized cubes.
2. Place the 3 tablespoons of olive oil, Worcestershire sauce, soy sauce, minced garlic, thyme, garlic powder, and parsley in a bowl. Mix well until combined, add the beef chunks and marinate for at least 2 hours.
3. Soak the wooden kebab skewers in water for at least 15 minutes.
4. Boil the baby potatoes in water for 4-6 minutes or until tender. Drain the water and slice the potatoes in half once they have cooled.
5. Place the sliced potatoes, mushrooms, onions, and tomatoes in a bowl then season with the remaining 1 tsp olive oil, sea salt, pepper, and garlic powder, to taste. Toss until evenly coated.
6. Skewer the beef, potatoes, onion, tomatoes, and mushrooms on the skewers.
7. Place the kebabs on the grill and cook for 3 minutes before turning them over.
8. Grill the kebabs until the meat is cooked to your desired degree of doneness.
9. Remove from the grill and let the kebabs rest for 5 minutes before serving. Enjoy.

CHICAGO HOT DOG

Ingredients:
1- hot dog (HALAL)
1- hot dog bun
Sliced grape tomatoes
Sweet pickle relish
 Pickled peppers
Diced onion
Yellow mustard
Celery Salt
Dill pickle spear

Methods:
1. Boil the hot dog until done.
2. Place in the hot dog bun and layer it with tomatoes, relish, peppers, onion, mustard, and celery salt.
3. Add your dill pickle on top or on the side.

Enjoy! :)

Spaghetti/Pasta Bolognese

Ingredients:

 4 tablespoons - olive oil

 2 cans of peeled tomatoes - each can 14 ounces (if you have the time and the patience to use fresh tomatoes ... peeled!)

 1 minced - onion

 2 minced - garlic cloves

 Chopped parsley

 Italian tomato sauce matches well with some aromas, such as basil, parsley, oregano and more. Use dried ones if you cannot have them fresh.

 Salt

 1 - medium minced carrot

 A stalk of celery ( mince it)

Method:

1. Put the oil in a pan heat (medium) and add the minced onion.
2. Stir for 3-4 minutes and then add the minced garlic and stir for 2-3 some minutes.
3. Then add the carrot, celery and parsley, and stir for another couple of minutes.
4. After browning for a while add the peeled tomatoes, cut into medium pieces.
5. Mix all the ingredients and leave on high heat for a while.
6. As the mixture begins to boil, regulate the gas to prevent overcooking but leave on medium heat for a while. Otherwise you'll get a "too liquid" tomato sauce and a good one should be dense.
7. Stir every now and then.
8. Your bolognese sauce recipe will be ready in about 30 to 60 minutes You'll notice that it becomes like a whole cream, and while stirring you can quite see the bottom of the pan.
9.  While the bolognese is getting ready, you can boil pasta or Spaghetti in a separate pan.
10. Once pasta is boiled, pour in a serving dish and pour bolognese sauce over it and serve :)

Spaghetti Carbonara

Ingredients:
4 - egg yolk
1 - egg
1/2 cup - shredded cheese
5.5oz - salami/beef cube/beef mince/chicken cube ( whatever u like)
12 oz - spaghetti
2 tbsp - olive oil
black pepper - as needed

Method:

1. Boil the spaghetti in a slightly salted water ( please do not add too much water because cheese and spaghetti usually have salt in them)
2. Saute the meat in olive oil
3. Once the meat is golden colour, take it off the heat and cool for few minutes
4. In a separate bowl add 4 egg yolk + 1 egg and whisk together for complete mixture.
5. Add grated cheese in it and mix very well & then put back pepper
6. Now add meat in it and mix everything well together
7. Finally drain the pasta and pour the pasta over the mixture and mix well.



 NOTE: you might put the whole mixture in a pan and heat & stir for 3/4 minutes if  you don't like the spaghetti Carbonara with the raw egg.

Thai Sweet & Sour Vegetable

Ingredients:

100 gms - Carrot
1 - Tomato
3 - Mangetout, Long Green Bean or Wing Bean
75 gms - Courgette/Zucchini
50 gms - Onion
3 - Garlic Cloves
1/2 Teaspoon - White Pepper
1/2 Teaspoon - Sugar
2 Tablespoons - Light Soy Sauce
2 Tablespoons - Fish Sauce (use Soy Sauce if Vegetarian Dish)
1 Tablespoon - Oyster Sauce
2 Tablespoons - Sweet Chilli Sauce
2 Tablespoons - Oil
1 Tablespoon - Vinegar

Method:

1. Put oil into frying and pre-heat.
2. Chop the garlic add to the pan & fry it till the garlic smell comes out (roughly about 2/3min).
3. Chop the carrot, onion, mangetout, courgette, into small bite-sized pieces and add to the pan.
4. Add light soya sauce, fish sauce, sugar, white pepper, sweet chilli, oyster sauce and vinegar to the vegetables.
5. Stir fry it for untill vegetables are tender

Serve Hot with white rice/polau.

Thai Stir Fried Vegetables

Ingredients:
 
2- Tomatoes
1 - Cucumber
1 - Green Pepper
30 gms -Green Bean
40 gms - Green Cauliflower
2 Tablespoons - Oyster Sauce
2 Tablespoons - Light Soy Sauce
1 Tablespoon - Fish Sauce
1 Teaspoons - Sugar
2 Tablespoons - Water
1/4 Teaspoon - White Pepper
2 Garlic - Cloves
2 Tablespoons - Oil


Methods:
 
1. Clean all vegetables and chop into bite sized pieces.
2. Peel and chop the garlic and fry in oil for a second or two.
3. Put the all vegetables into the pan and add fish sauce, light soy sauce, oyster sauce, white pepper, sugar and the water.
4. Fry for 1 minute then serve immediately.

Thai Egg Omlete

Ingredients:
 
100 gms. - Vegetables ( zucchini, mushroom,coriander,tomato )
3 - Eggs.
2 - Red Chillies.
1 - Garlic Clove.
1/2 Teaspoons - white ground pepper.
1 Tablespoon - Fish Sauce (Omit for vegetarian).
1 Teaspoon - Light Soya Sauce.
3 Tablespoons - Oil.

Method:

1. Break the egg put in a bowl.
2. Chop the vegetable and add to the bowl.
3. Cut the chilli and add them together with the fish sauce, light soya sauce, and pepper.
4. Mix the ingredients well.
5. Chop of garlic clove into small pieces.
6. Add the oil in a heated frying pan wait until it is hot.
7. Add the garlic and fry for a few seconds.
8. Add the egg mixture.
9. Fry for 2 minutes, turn it over, fry for a further two minutes.

Thai Fish Crry

Ingredients:

3-4 - White Fish Steaks
1 Teaspoons - Curry Powder
2 Tablespoons - Evaporated Milk
2 Tablespoons - Oil
1 - Egg
1/3 Teaspoon - White Pepper
2 Tablespoons - Chopped Onion
30 gms Chopped Celery/coriander
3 - Garlic Cloves
4 Tablespoons - Light Soy Sauce
1 Teaspoons - Sugar

Method:
1. Deep fry the fish in hot oil until it is golden and brown. Then drain on kitchen paper.
2. Chop the garlic, fry the garlic and chopped onion in a frying pan for a few seconds.
3. Add the curry powder, and egg. Stir the egg to break it up and mix it with the other ingredients.
4. All all the other ingredients and stir fry for a few seconds.

Serve with Thai Fragrant Rice or boiled rice or plain polau

Thai Fish Ball Curry

Ingredients
50 gms - Fish Balls
1 Tablespoon - Red Curry Paste
1 Teaspoon - Sour Curry Paste ( Siddika Kabir's book has recipe for curry paste)
100 ml - Coconut Milk
100 ml - Water
1 Teaspoon - Salt
2 Tablespoons - Sugar
1 Teaspoon - Fish Sauce
40 gms - Green Leaf Vegetables

Method:
 
1. Boil the coconut milk until it begins to steam.
2. Add the red curry paste and the sour curry paste, and stir until it is dissolved.
3. Add the fish balls, and bring back to the boil, add the water and again bring back to the boil. Simmer for 5 minutes.
4. Remove from the heat, add the fish sauce, salt and sugar and adjust the seasoning to taste.
5. Clean and chop the green leaves and mix into the curry.

Easy Thai Tom Yum Soup

Ingredients:

1 liter (4 standard cups) - Chicken stock           

2 stalks - Lemongrass         

1 medium size - root (70g or 2,5oz) - Galangal      

7 - Кaffir lime leaves

4 table spoons (60ml) - Fish sauce Nam Pla

2 table spoons (30ml) - Thai chili paste

2 limes

100g or 3,5oz - Mushrooms

1 to 5 pieces - Chili peppers          

0,5 kg or 1,1lb - Prawns

Coriander -A little

Method:

1. First of all you’ll need chicken stock. This can be made from chicken, but you can use Maggi chicken bouillon cubes as well. Normally you’ll need 2 cubes for 1 liter of water.

2. Bring the stock to boil.

3. Meanwhile prepare first set of vegetables. You need to slice galangal and lemongrass. Take kaffir lime leaves and put them with sliced galangal and lemongrass into boiling stock.

4. Bring stock back to boil.

5. After that add mushrooms, then fish sauce and chilli paste.
6. And at last remove shells from prawns except tails and put them to stock.
7. Press juice out of limes and add sliced chili peppers.
8. As soon as prawns turn red add coriander and serve your Tom Yum soup.

EASY CHERRY NUT FUDGE

Ingredients:
2 lbs - dipping bark chocolate
3 - whole eggs, well beaten
1 cup - candied cherries
1/2 cup - nuts, chopped

Method:
 1. Melt chocolate in double boiler.
2. Add well beaten whole eggs, one at a time. Add cherries and nuts.
3. Place wax paper on cookie sheet.
4. Spread fudge in pan to desired thickness.
5. Let cool.
6. Cut into squares.

EASY PINAPPLE FUDGE

Ingredients:
1 cup - brown sugar
1 cup - granulated sugar
1/4 cup - condensed milk
1/2 cup - crushed pineapple

Method:
1. Stir ingredients together
2. Cook to soft ball stage.
3. Remove from fire.
4. Add 1 tablespoon butter. Beat until creamy. Add 1/2 teaspoon vanilla and 1/2 cup chopped pecans.
5. Pour into buttered pan
6. cut into squares.

CHINESE ROASTED/BAKED CHICKEN

 INGREDIENTS

1 whole chicken (weighing under 2 kilos, make cuts all over the chicken  so that the marinade penetrates in it totally)

1 piece - ginger

10 pods - garlic

1/2 cup - Soy sauce

1 tablespoon - sugar

1 tablespoon - white vinegar or lime juice

1/2 teaspoon or less - white pepper

1 - green chili (optional)

4 tablespoons - sesame oil

METHOD:

1. Blend all the ingredients and pour over the chicken, rub it and marinate covered overnight.

2. Next day put the whole chicken in a pressure cooker and cook for about 4 whistles or you can straight away put in oven and bake but it will take long time to boil and burn the chicken.

3. Open the cooker and transfer the chicken to a baking tray

4. Reserve the liquid that is in the cooker.

5. Bake in hot oven till crispy

6. Basting with the liquid every 5 minutes.

7. Should not take more than 20 minutes in a hot oven to become crispy at 250 degree.

NOTE: It taste best when you boil the chicken first either in pressure cooker or pan. As it takes less time and burn quickly. :-)

Stuffed Bitter Gourd with Minced Meat

Ingredients:

1/2 kg - Mince Meat (Qeema)

1 kg or 8-10  Bitter gourd (corolla)

1 tsp - Salt

1 tsp - Red chilli powder

1 tsp - Garam masala

1 tsp - Cumin seeds

1 tsp - Corriander powder

  1/4 tsp - Turmeric

3-4 Tomatoes  (chopped)

1 1/2 Tbsp - Gingerr (chopped)

2 large - Onion (chopped)

4 medium  - Green chillies (chopped)

1/4 cup  - Green coriander (chopped)

1/2 tsp - Lemon juice

Oil for frying

Method:

Preparing Karelas(Bitter Goard):

1. Peel the bitter gourd from outside until all the green stuff comes off and the skin becomes thin.

2. Take out all the seeds and green layer from inside.

3. Apply salt  evenly inside and outside the Bitter gourd and set aside for 2-3 hrs.

4. Wash well with clean water.

5. Now boil them for 5 minutes adding 1/2 tsp salt, lemon juice and turmeric

6. Allow to cool, strain water and keep aside.

Preparing Qeema or mince meat:

1. Now add all the chopped green masala and spices in Qeema (mince meat) except turmeric, lemon juice and oil and mix well.

2. Stuff the prepared Qeema in each bitter gourd evenly.

3. Tie all these stuffed bitter gourds with thread so that all the stuffing or masala stays inside.

4. Now in a frying pan pour 1/2 cup oil & heat the on medium and place all the bitter gourd in it.

5. Cover and fry on a very low heat for almost an hour or until it becomes crispy golden brown.

6. Turn them occasionally without splitting the inside spices/masala.

7. In another pan put some oil and fry the rest of the Qeema (what is left from the stuffed bitter gourd) for few minutes. Dont over cook it.

8. Now in a serving dish put this fried Qeema and Place all the stuffed bitter gourd in it.

Garnish with fresh green corriander and serve hot with Roti & Raita/Polau/Biriyani

QUICK AND EASY SPANISH KEBAB

 Ingredients:

1/2 kg - potatoes

2 cups - spaghetti

1 cup - peas

1/2 kg - boneless chicken

3 - green chillies (chopped)

1 tablespoon - table salt

1 teaspoon - black pepper

1/2 teaspoon - Chinese slat

3 - eggs

3 - cups breadcrumbs.

Method:

1. Boil potatoes, chicken, peas and spaghetti separately.

2. Then mix all of them together and add salt, Chinese salt, green chillies and black pepper

3. Mix all these and make oval shape kebabs.

4. Dip kebabs in eggs and then cover them with breadcrumbs.

5. Then deep fry them till golden brown.

Serve hot with ketchup.

Stuffed Eggplant

Ingredients:

250 gm - small brinjals/eggplant

1 tablespoon - tamarindClick to find more about tamarind puree

1 tablespoon - sesame oil or gheeClick to find more about ghee

1 onion - finely chopped

Small dry coconut roasted and roasted to a paste

1 teaspoon sesame seeds ( til )

1 teaspoon - poppy seeds

1 teaspoon - corriander powder

1 teaspoon  - chilli powder

1/2 teaspoon - salt

a few curry leaves (optional)

1 teaspoon - cumin seeds

1 teaspoon - ginger

1 teaspoon - garlic

1 - sprig corriander leaves

1 - green chilli

Method:

1. Make two deep cuts into the brinjals leaving the 4 sections held together only by the stem,
2. 'Mix all the prepared spices together with the, salt.
3. Stuff the brinjals with the spices.
4. Heat oil in a pan on the fire. Fry curry leaves and cummin till dark brown.
5. Slice and fry the onions and then drop the stuffed brinjals into the pan as well as any left over spice mixture and keep stirring.
6. Take care not to damage the brinjals.
7. When the brinjals get somewhat shriveled up, add tamarind  puree and cook on a low fire till the oil shows on top.

Chicken Manchurian

Ingredients
For marinade:
1/4 tsp - black pepper powder
1 - egg
Salt -as needed
1 1/2 tsps - ginger, garlic, green chilli, paste ( all of this are 1 1/2 tsp each)
1/2 tsp - soy sauce
1 tbsp - maida (all purpose flour)
2-3 tbsps - corn  flour
1-2 tbsps - water 


For the process
1/2 kg - boneless chicken, cut into small pieces
1 medium - onion chopped
1/2 tbsp - chopped garlic
1/2 tbsp - chopped ginger
2 tsps - soya sauce
1 tbsp - chilli sauce
2 tsps - vinegar
1 tbsp - corn  flour + 5 tbsps chicken  stock
1/2 tsp - brown sugar
2 tbsps - tomato sauce or puree
1/2 tsp - red chilli powder
Salt - to taste
1 1/2 tbsps oil( preferably sesame) + Oil for deep frying
Fresh chopped green-onion/coriander  for garnishing

---

Method:

1. Marinade Chicken in the marinade ingredients for at least 1 hour.
2. Heat oil in a Pot, and carefully drop the marinated chicken  into the hot oil. 

3. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. 

4. Keep aside.

 

5. Once again heat oil(sesame if avaible) in a seperate pan, add the chopped garlic and saute for few seconds.

6. Now add chopped ginger and green chillis and saute again. 

7. Add the onion and saute for 3 minutes on high flame.
8. Reduce to medium heat and add the brown sugar, soya sauce, tomato paste, chilli sauce and vinegar. 

9. Combine well and cook for 2 minutes.
10. Add 1/4 cup chicken stock or water and cook for a minute. 

11. Add the deep fried chicken at this point and cook for 4 minutes.
12. Add the 'cornflour water'(by mixing cornflour and water) and cook, stir  for 4-5 minutes.
13. When it becomes thick due to cornflour, remove fom heat.
Ganish with green onions and Serve hot with Chinese fried rice/ Biriyani

 

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Mashroom Kebab

INGREDIENTS:

250 grams - boiled n mashed potatoes
250 grams - grated fresh mushrooms
1 onion - chopped fine
1 tsp - ginger garlic paste
3 medium size - green chillies
1/4 cup - green coriander chopped
salt and pepper - as needed
pinch of chaat masala
1 tablespoon - cornflour
1/2 cup - bread crumbs
Oil - as needed

Method:

1. Sautee the chopped onion in 1 tablespoon oil and add the ginger-garlic paste (sautee till transparent).
2. Add the grated mushrooms, salt, pepper and sautee till mushrooms are soft and whole mixuture is dry.
3. Cool the mushrooms and then add chaat masala.
4. In a bowl mix the mashed potatoes with green chillies, coriander, salt, cooled mushrooms, cornflour and bread crumbs.
5. Shape into kababs
6. Deep fry in hot oil.

NOTE: if they break....add more breadcrumbs
Serve with chutney & cheaps :-)

Add a description

MUSHROOM KABABS RECIPE BY SONIA KESWANI-NATASHA THADANI GIVEN TO ME ON SKYPE....THANK U SONIA . <3 U!!!! INGREDIENTS 250 grams boiled n mashed potatoes 250 grams grated fresh mushrooms 1 onion chopped fine ginger garlic paste green chillies and green coriander chopped salt and pepper good pinch of chaat masala 1 tablespoon cornflour 1/2 cup bread crumbs 1 tablespoon oil to sautee plenty oil for deep frying METHOD sautee the chopped onion in 1 tablespoon oil and add teh ginger garlic paste n sautee till transparent. add the grated mushrooms and salt and pepper and sautee till mushrooms r soft and whole mixuture is dry. cool the mushrooms and then add chaat masala. in a bowl mix the mashed potatoes with green chillies and coriander, season with salt. then add the cooled mushrooms and cornflour and then the bread crumbs, shape into kababs deep fry in hot oil. if they break....add more breadcrumbs serve with chutney Yummy!!!!!!

BBQ chicken

Ingredients:
3-  potato cut into cubes
1-  medium onion, peeled and cut into rings
1-  small onion, grated
6 - cloves garlic, grated
1-  tsp ginger grated
1.5 kg - whole chicken cut into big pieces
1 tbsp - salt
1 tsp - turmeric powder
1 tsp - corriander powder
1 tbsp - sweet n sour thai sauce
2 tbsp - honey
1 tsp - garam masala
1 tsp - chilli powder (also kashmiri/paprika/etc for colour)
1 - lemon, halved
2 - tablespoons olive oil
2 - tablespoons unsalted butter
BBQ hot sauce
Charcoal, wood


Method:
1. Clean the chiken well.
2. Cut 1cm slices into the breast pieces , thighs, drumsticks. skinless preffered.
3. Marinade: sprinkle honey, salt, turmeric, corrainder, garam masala, chilli, ginger, garlic, onion paste, olive oil, sweet-sour thai sauce, lemon juice, and mix well to coat.
4. Cover and let it marinate for 30mins.
5. Place the potatoes, onion rings,, halved garlic all around the chicken.
6. Sprinkle salt and garlic over them to add flavour
7. Brush BBQ hot sauce over the pieces, turn over and brush on
8. It will take about 15 mins over good charcoal heat.

 Serve with Bread/Salad/drinks :-)

BEEF AND CHEESE ROLL

Ingredients:

1/4 lbs – Beef, cut into VERY small pieces

1 tbsp – Oil

1/4 cup - Onions, finely chopped

2 tbsp – Mayonnaise

2 tbsp – Cheese, grated

1/4 tsp – Cumin

1/4 tsp -  Salt

1/2 tsp - Pepper

2 tbsp – Carrots, shredded

10 slices - Bread crust removed and set aside

1 – Egg, beaten with 1 Tbsp. water

1 cup - Breadcrumbs

Flour paste (1 Tbsp. flour + 2 Tbsp. water)

Methods:

1. Heat oil in a pan

2. Add the beef and brown for 2 minutes.

3. Add the onion and stir fry for 1 minute.

4. Transfer to a bowl and cool.

5. Add the mayonnaise, cheese, cumin, salt, pepper, and carrots to the meat mixture and stir well.

6. If you have not removed the crust from the bread, do so now.

7. Flatten each piece of bread with a rolling pin.

8. Spread a very thin layer of flour paste on each piece of bread.

9. Place 1 teaspoon of the mixture on one end of each piece.
10. Roll up tightly making sure the seam is closed.

10. Break the crusts into little pieces. (20 little pieces for 10 slices of bread.).

11.  Dip each little piece of crust into the paste & insert into each end of the rolls.

12. Dip each roll in the egg and water mixture.

13. Then dip into the breadcrumbs & turn to make sure it is completely coated.
14. Fry in hot oil.15.

15. Remove with a slotted spoon and drain on paper towels.

16. Serve hot with lettuce, cucumber and tomato salad or with chutney.

Fried shrimps

Ingredients:

1 tsp - Salt n pepper

Garlic – as needed

 2 - egg yolks

3 tsp - Cornflour

1 tbsp - of lemon zest

Juice of one lemon

Method:

1. Mix all ingredients except for shrimps
2. Dip the cleansed shrimps to the mix -like tampura
3. Deep fry till golden and crispy
4. Serve with lemon wedges or herbs of your choice