Buttery Banana Cake

Preparation time: 10 min
Baking time: 45 min

Ingredients:
250g Butter chopped
1 Cup caster sugar
3 Eggs
2 Cups self raising flour
1 Cup Mashed bananas

Method:
Grease 23 cm square slab cake pan . Combine all ingredients in a medium bowl of eletric mixer, beat on low speed until ingredients are mixed throughly, then beat on medium speed until mixture is smooth and changes color. Spoon and spread the mixture over prepared pan . Bake in moderate oven for 45 mins stand 5 minus before turning on wire rack to cool.

Chocolate Ganache Icing

Preparation Time: 25 Mins

Ingredients:
9 Ounces Semi Sweet Baking Chocolate
1 Cup Heavy Cream
1 Tsp Vanilla Essence

Method:
Place the chocolate into medium bowl. Heat the cream in small sauce pan over medium heat. Bring just to boil, watching very carefully, because if it boils for long it will boil out of the pot. When the cream has come to boil, pour over chocolate chopped chocolate and whisk until smooth. Add vanilla essence.

Allow the ganache to cool slightly in freezer before pouring onto a cake or brownies. Start at the center of the cake and work outwards. For a fluffy frosting or chocolate filling allow it to cool until thick then whip with a whisk until smooth and fluffy.

Super Moist Chocolate Brownies

Preparation time: 20 min
Baking time: 1 1/2 hrs

Ingredients
250 Gms Oil
1 1/2 Cup Caster Sugar
1 Cup Brown Sugar
6 Eggs
2 Cups Plain Flour
1 Cup Dark Cocoa Powder (preferably cadbury's cocoa powder)
1 tsp Baking Powder
1 1/2 tsp Vanilla Essence
1 cup milk

Method:
Combine all ingredients in a large bowl of electric mixer, beat on low speed until ingredients are combined, then beat on medium speed until mixture is smooth and changed in color. Spread in prepared pan bake on moderately slow oven for 1 1/2 hours stand few minutes before turning on wire rack to cool . Top brownies with 2 quantity of ganache topping.

Vienna Cream Frosting

This recipe is great with Cut and Keep butter cake or any other cake or muffin.


Preparation time: 20 mins

Ingredients:
125g Butter chopped
1 1/2 Cups Icing sugar mixture
2 Table spoon milk

Method:
Beat butter in small bowl with eletric mixture until as white as possible. Gradually mix in half the icing sugar, all the milk, then rest of the icing sugar and beat untill smooth and creamy.

Cut and Keep Butter Cake

Here is a wonderful recipe for you all to try out, Its fast and easy to make, do let me know how it works out.

Preparation Time: 15 mins.
Baking Time: 1 1/4 hrs.

Ingredients:
125g Butter, Chopped
11/4 cups (275g) Castor sugar
3 Eggs
1 Cup (150g) Plain Flour
1/2 Cup (75g) Self Raising Flour
1/4 tsp Bicarbonate of Soda
1/2 cup (125ml) Milk

Method:
1. Grease deep 20 cm round cake pan, Cover base with baking paper.
2. Combine all ingredients in medium bowl of electric mixer, beat on low speed until ingredients are mixed thoroughly. Then beat on medium speed until mixture is smooth and changed in color.
3. Spread into prepared pan. Bake in moderately slow oven for 1 1/4 hours.
4. Stand few minus on wire rack to cool before turning.

Optional 
Top cold cake with 1 quantity of pink Vienna cream frosting and cherries if desired.

Roomali Roti

Serving Size: 6
Preparation Time: 40 mins

Ingredients:
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cup water

Directions:
1. In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.

2. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.

3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.

Soyabean Biryani

Serving Size: 4
Preparation Time: 60 mins

Ingredients:
1/4 cup oil(60ml).
3/4 cup finely chopped onion(105g).
1cup(75g) dehydrated soybean granules soaked in 4 cups water for 2 hours and drained.
2 tbsp ginger paste
2 tbsp garlic paste.
4 green cardamom.
salt to taste or 1 tsp.
2 tsp chili powder.
1 tbsp coriander powder.
2 tsp cumin powder.
1/4 cup(60ml) yogurt.
1cup(240ml) water.
3/4 cup(180ml) cardamom milk.
1/2 cup (72g) raisins.
1cup(220g) paneer (homemade cottage cheese) cubes 1cm each.
1/4 cups(11g) chopped coriander leaves.
1 tbsp lemon juice.
1 tsp garam masala (Available at any ethnic food store)
1 tbsp each blanched almonds, roasted cashew nut, chopped pistachio nuts.
3 liters water.
2 tsp salt.
3 cups(570g) basmati rice ,washed and soaked in water for 15 mins. and drained.
8 strand saffron, lightly crushed.
1/2 cup(120ml) cardamom milk.

Method:
1. Heat oil, add onions, cook on medium-low flame till golden brown stirring frequently.

2.Add drained soybean granules, ginger, garlic, cardamom, salt, chili powder, coriander powder, cumin powder and yogurt, stir, cook uncovered on medium heat for 10 mins stirring frequently or till the mixture is dry and the fat starts to separate.

3. Add 1 cup water, stir, cook covered, on low heat for 30 minutes or till granules are cooked.

4. Add 3/4 cups cardamom milk and raisins, stir well, cook uncovered on medium heat for 10 to 12 mins, stirring frequently all the milk should dry up and the fat starts to separate.

5. Cook uncovered for 3 mins on medium high heat, stirring continuously, add cottage cheese.

6. Add coriander, mint, lemon juice,and garam masala, almonds, cashew nuts and pistachios nuts stir, keep aside.

7. Bring 8 cups water to boil. Add salt and drained rice, stir. bring back to boil. Cook uncovered on medium high heat for 5 minutes or till the rice is nearly cooked drain. Spread on a clean whit cloth. keep aside for 30 mins.

8. Preheat oven to 190 degree Celsius (375 degree Fahrenheit) gas mark 4.

9. Combine saffron strands and milk. Keep aside.

10. Grease a pan, spread 1/3 rice, drizzle 1 tbsp saffron milk mixture, spread1/2 soyabean mixture, repeat layering with the rest of the rice and soyabean mixture, ending with rice layer on top cover tightly, seal the lid with dough, place the pan in preheated oven.

11. Bake for 30 min serve hot with yogurt, onions and tomatoes salad, pickle.

Ginger Chicken Supreme

Serving Size: 4
Preparation time: 40 mins.

Ingredients:
1 kg skinless chicken, cut into 8 pieces
1/4 cup ginger and garlic paste
1 tsp each salt, chili powder,turmeric powder,coriander powder,
2 tbsp yogurt
2 tbsp oil
1 cup,(140g) finely chopped onions
1/4 cups /385g finely chopped and pealed tomatoes
1 tsp garam masala (Available at any ethnic food store)
1 can cardamon milk (170g)

Garnish:
2 tbsp finely chopped fresh coriander
1 tbsp finely slivered ginger
4 whole green chillies

Method:
1. Combine chicken with ginger and garlic paste, salt, chili powder and yogurt. Marinate for 10 mins.

2. Heat oil , add onions, fry on medium-low heat till golden brown, stirring frequently.

3. Add marinated chicken, ginger and green chillies, stir, cook uncovered,on medium-low heat for 15 mins, stirring frequently.

4. Add tomatoes and garam masala. Stir cook covered, on medium-low heat for 10 mins. or till the chicken is tender, stirring occasionally.

5. Gradually stir in cardamom milk, cook on low heat for 3 mins, stirring continuously, adjust seasoning.

6. Garnish, serve hot with roomali rotis, chutney, raita and onion salad.

Mint Chutney / Mint Sauce

Serving Size: 6
Preparation Time: 10 mins


Ingredients:
2 cups Mint leaves
1/2 cup Coriander leaves
1 tbsp Tarmarind paste
3 Green Chillies chopped
1/2 cup Chopped Onions
1tbsp Sugar
Salt to taste

Method:
Grind all ingredients in an electric blender till smooth ,adjust seasoning and keep refrigerated.

Shahi Cheese Mutton Chops

Serving Size: 6
Preparation Time: 45 mins

Ingredients:
1 cup evaporated milk (240 ml)
Single mutton chops (500 grams)
3/4 cup chopped onions (105 grams)
1 3/4 cups mashed potatoes (420grams)
1 tbsp seeded and finely chopped green chillies
1/2 cup finely chopped coriander leaves (22 grams)
2 tbsp lemon juice
1 tsp garam masala
1 cup grated cheddar cheese (100 grams)
Salt to taste
1 Egg well beaten
1/2 cup dried bread crumbs (60 grams)
Oil for deep frying

Method:
1. Combine evaporated milk, mutton chops and chopped onions. Bring to boil simmer, covered on low heat for 30 min or till meat starts to separate from bone and no liquid remains.

2. Remove meat from all the bones n mash it well keep aside. Reserve 12 clean rib bones and discard remaining bones, if any remove and discard the top joint from the reserved 12 rib bones.

3. Combine meat, mashed potatoes, green chillies, coriander leaves, lemon juice, garam masala, cheddar cheese and salt . Mix well.

4. Divide into 12 portions, wrap a portion around the top of each of 12 reserved ribs to form an oblong chop, leaving 3cm of bone free.

5. Dip each chop in beaten egg. Coat with bread crumbs.

6. Heat oil in a wok . Fry a few chops at a time on medium flame till well browned on all sides.

7. Serve hot with Mint Chutney.

Why a recipe blog?

I love to cook as well as eat good food, not surprisingly the region I live in has some of the best food I have ever eaten. Mughlai and Pakistani meat dishes are heavenly, so are the Indian vegetarian foods famous around the world. This blog will have recipes from all over the world, but I will pay special attention to posting some of my favorite spicy treats from Pakistan and India.