Whole wheat banana bread shehnaz receipe

INGREDIENTS

⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
½ cup honey or maple syrup
2 eggs
1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
¼ cup milk of choice or water
1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1 ¾ cups white whole wheat flour gluten free 

Totally optional:

 ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…

INSTRUCTIONS

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

2 oz = 60ml = 4tbsp = 1/4cup

Convert ( using Vodka)

Oz.=Ml = Tbsp =  Cup

2oz = 60ml = 4tbsp = 1/4cup

For cannabis tinctures

2oz vodka 2 gram cannabis bud flower
2oz vodka  4 grams cannabis bud flower
And third combination is very strong
2oz vodka 8 grams cannabis bud flower

2 to 3 hours soaking minimum
Keep mixing during these hours
Place in cool and dark place

Bake cannabis at 200F preheated oven for 15 mins only. Time it with time
Crushed with hand. Pour in jar with good quality vodka 40% at least. Ciroc I use.

For medical purposes only

Use two drops under the tongue sublingual.  Twice the day.

Good for

Pain relief
Inflammation
Lupus pain

Soft white bread in bread machine

Soft white bread in bread machine

Ingredients

200ml warm water
21/2 cups bread flour
3 tbsp sugar
1 tsp salt
4 tbsp soft butter room temperature
1 tsp instant yeast

In machine

Knead for 15 mins
Rise 1. For 30 mins
Rise 2
Rise 3

Bake 180 for 30 mins

Pizza dough recipe 5 🌟

Pizza dough recipe

Ingredients

1 cup lukewarm milk 105 degree

1/3 cup lukewarm water 100 to 105F degree no more then that

2 1/4 tsp quick rise or instant dry yeast 

1 large egg, beaten

2 tsp sugar OR honey

3 3/4 cups (476 grams) all-purpose flour

1 tsp  fine salt

Directions

In the bowl of a stand mixer fitted with the dough hook, stir together the milk, water, and yeast. Let stand for 5 minutes, or until the yeast is foamy and dissolved. Add in the egg and sugar, stirring to combine.
Add in half the flour, stirring until absorbed. Add in the salt. With the mixer on low speed, gradually add in the remaining flour until combined. Increase speed to medium low and knead until the dough is smooth and elastic, about 7 minutes.
Shape the dough into a ball and place inside a greased mixing bowl. Turn to coat. Cover with plastic wrap and allow to rise until doubled in size, about 1 to 1 1/2 hours.
Punch the dough down. Now the dough is ready to be shaped and used as you wish. If making any rolls or loaves, allow the dough to rise again after being shaped until it’s puffy, about 30 minutes to 1 hour, before baking.

Butter milk bread in bread machine

Butter milk bread in bread machine

Ingredients

First add
1/2 cup warm water
3/4 cup butter milk

Second add
3 cups white bread flour

Third add
11/2 tsp salt
1/4 cup honey
3 tbsp soft butter

In middle make well away from salt and water add

21/4 tsp active drug yeast.

Close lid

Select basic  bread setting
Medium crust

Press start

Banana bread in bread machine

Banana bread in bread machine

Butter the bread machine pan before add ingredients.

Ingredients
1/2cup warm milk
2 tbsp oil
1 cups ripped mashed banana. After mashing out in microwave for 1 min and then blend it with hand blender until puree
2 eggs
1/4 cup sugar
1/4 cup brown sugar
11/2 cups all purpose flour
1/2  tsp salt
1 tsp baking soda

Close lid of bread machine

Select cake

Select medium crust

Press start

Note
Once bread machine start spinning on easy bread cycle, use a rubber spatula to go around the sides of the pan to keep any dough from sticking. If you will not  do that,  it can ruin an entire loaf. 

Bread taste so good.
Need 30 mins more time to bake. So I baked in oven at 350 for 30 mins

Wheat and white bread half and half

Half and half bread in bread machine

Ingredients

2cup warm milk or water
3 Tbsp. Soft unsalted butter
2 tbsp milk powder
2 tbsp sugar or honey 3 tbsp
11/2tsp salt
2 cups white flour
2 cups wheat flour
2 tbsp gluten flour
11/2 tsp yeast (bread machine)
If using active dry /quick rise yeast then 2tsp 

Measure ingredients in the order listed into baking pan

Insert baking pan over chamber,  Close lid.

Select basic bread setting.

Select medium crust.

Press start.  Will take 3.50 hours.
2pound bread

Completion will deep sounds.

Remove on wire rack and let it cool completely before slicing.

5 star bread in my black and decker bread maker machine.

WHITE BREAD in bread machine

Ingredients

11/2cup room temperature milk
3 Tbsp. Soft unsalted butter
2 tbsp milk powder
2 tbsp sugar
11/2tsp salt
41/4cups white flour
11/2 tsp yeast (bread machine)

Measure ingredients in the order listed into baking pan

Insert baking pan over chamber, twist to secure. Close lid.

Select basic bread setting

Select regular crust

Press start.  Will take 3.50hours.
2pound bread

Completion will deep sounds.

Remove on wire rack and let it cool completely before slicing.

5 star bread in my black and decker bread maker machine.

Cinnamon Raisin Bread in machine

Ingredients

11/2 cup milk room temperature
2 tbsp milk powder
3 Tbsp soft unsalted butter
2 tbsp sugar
11/2 tsp salt
41/4cups white flour unbleached
11/2 tsp Cinnamon powder
11/2 tsp yeast (bread machine)

ADD INGREDIENTS BEEP THEN ADD
1/2 Cups raisins

Select sweet bread setting
Select regular crust or light crust
Time 3.50 hours
2 pounds
Cool completely on wire rack before slicing.

Phase 1 cake

OI just tried my hand at baking with phase 2 in mind and I'm wondering if this will be acceptable. They are so moist and delicious.
I adapted a laurainthekitchen recipe, substituting sugar for splenda, flour for carbquick, cream for milk and raspberry preserve for non sugar added and added xanthan gum... the frosting was smooth until I added the raspberry, but it's still presentable (I only used 1/2 of the frosting.
Ingredients:

1 Cup Splenda

1 Stick Un-Salted Butter, softened

2 Eggs

2 tsp Vanilla Extract

2 tsp Baking Powder

1/8 tsp Salt

1/8 xanthan gum

1 1/3 Cups Carbquick

1/3 Cup 10% cream

For the Frosting:

1 Stick of Unsalted Butter, softened

½ cup no sugar added Raspberry Preserves

½ tsp Vanilla Extract

3 cups Splenda

Fresh Raspberries, for garnishing

my quick calcs indicate that these would have 12-15 grams of fat each, and we are supposed to be at 6 grams of fat or less. If you cut the butter in half (and change to canola) and used almond milk instead of cream - youd get there.

Ginger Chicken Karahi

Ginger Chicken Karahi - cooked in tomatoes, ginger, yogurt, salt, black pepper and olive oil. Garnished with green chilies and green coriander.

1 kg chicken, 4 medium size tomatoes, 70 gram ginger, slightly less than 1 cup yogurt, salt and black pepper to taste.

Add crushed ginger, finely chopped tomatoes and chicken in a pot, cover it and cook on full heat for 7-8 minutes. Add beaten yogurt, black pepper, salt, cover it and cook another 7-8 minutes.

Remove lid, add olive oil and cook uncovered until desired thickness. Close the stove, add a pinch of garam masala, green chilies, green coriander, cover it for 5 minutes and serve.

Maxican Chicken Fajitas

Mexican Chicken Fajitas

Chicken strips 2 lbs
Bell peppers 1 each green, yellow, red, orange - cut into strips
Yellow onion 1 large - cut into strips
Chipotle pepper 1 tbs
Cumin powder 1 tsp
Salt 1 tsp
Black pepper powder 1 tsp
Crushed red chili 1 tsp
Olive oil for marination 1 tbs
Olive oil for chicken frying 2 tbs
Olive oil for vegetables 2 tbs
Lemon juice - one large lemon
Garlic 1 clove

Marinate chicken with spices, lemon juice and olive oil for 2 hours or minimum 30 minuted.

Heat the oil, fry crushed garlic until golden brown, add chicken and cook on full flame for 7-8 minutes until water disappears. Take out chicken in a plate.

Heat oil in same pane, add bell peppers and onion together and sauté on full flame for 5-6 minutes, add chicken and  sauté 3 more minutes. Cover the pane and steam for 5 minutes on low heat. Its ready.

Serve with white rice OR on tortia (Mexican chappati) with salad, hot sauce, ranch, cheese and american mustard.

Spicy khara masala qeema 5 🌟

Spicy Khara Masala Qeema

Ingredients - Part 1
Minced Beef 1kg,
Whole Coriander ½ tsp,
Cinnamon Stick 1 ½ inch,
Garlic Ginger Paste 1tbs,
Onion ½ medium size,
Turmeric ¼ tsp
, Red Chili Powder ½ tsp,
Salt ½ tsp,
Black Seeds (Kalonji) 1 pinch,
Whole Black Pepper 10-15 grains
, Water 2 ½ glass.

Ingredients - Part 2

Onion 2 medium size (not finely diced), 

Yougurt beaten 1 cup

Ginger & Garlic paste 1 tbs,

 1 ½ inch piece of fresh ginger (julienne style), 

Green Chilies 10-15 (must be hot ones and cut to your preferred size),

 Coriander powder 1 tbs, 

Red Chili powder 1 tsp, 

Turmeric Powder ¼ tsp, 

Cumin Seeds ½ tsp, 

Salt to tase (½ tsp)

Olive Oil (or other oil) as much you like in your food (minimum half cup).

Put part 1 ingredients in a pot and let it cook until meat is fully cooked and water disappears fully (minimum 30 to 1 hours depends on meat quality). 

Put oil in a hot pan and fry onions and ginger garlic paste until it is light pink or brown.

Add 10 ml water, stir for few seconds and add red chili, turmeric, coriander, salt, cumin seeds and fry it for 10 minutes on medium heat and keep adding little amount of water when necessary. Once meat is well done. 

Now add beaten yogurt little at a time.  Add half green chilies and half amount of Julian style ginger. Cook for another five minutes on medium heat. If required, add water only once (DO NOT COVER).

 Now add cooked minced meat into it and mix well. Fry for 5-7 minutes on high heat to make sure that no water is left.

 Add remaining chilies, ginger and add half tsp Garam Masala and cover it and let it cook on very low heat for 5-8 minutes. READY!!!

Garnish with sliced big green chillies and julian cut ginger.

Note.

Yogurt can be substitute with 2 medium size Chopped tomatoes.

Kasuri Roast Lahore

Made Chicken Roast famous in Lahore as Deghi Roast or Qasoori Roast using my new steam roaster.

Recipe
Leg quarters or full chicken: 12 or 2 (with roast cuts)
Yogurt 4 table spoons (tbs)
Salt 2 tbs
Red chili powder 1 tbs
Black pepper powder 1 tea spoon (tsp)
Ginger Garlic Paste 2 tbs
Garam Masala powder 1 tbs
Red chili crushed 1 tsp
Coriander powder 1.5 tbs
Zeera powder 1 tbs
Ajwaen 2 pinch
Jaefal powder 1/6 tsp
Javetri powder 1/6 tsp
Lemon juice 2 tbs
Cooking oil 2 tbs

Well mix everything and apply this mixture on chicken. Use fingers to push it inside the roasting cuts. Refrigerate for few hours. Now ready to cook.

Gently wipe chicken with hands to remove access spice mixture and save it for next stage. Now heat up fair amount of oil and fry the chicken (2-3 minutes if whole or 1 minute if quarters). Let it rest for 5 minutes and apply spice mixture we saved before frying.

Now place chicken in the steamer (any steamer is good). Cover the pot and put on full flame for 5 minutes then turn flame medium low and let it steam for at least one hour. More is better.

Frying chicken in beginning keeps it intact as one piece and it comes out very moist and tender.

You can twist spices per your preference.

If you think you normally eat one quarter, make two for you when making this style roast and you will still feel hungry😀

Questions and comments are welcome.

Kofta curry 5 🌟

Ingredients

Kofta:
minced meat 1 kg
Onion 1 large size, blend it to make paste and then squeeze with hands to drain out water.
Ginger paste 1 tbl spoon
Salt 1 t spoon
Red chili powder 1 t spoon
4-5 green chilies paste
Roasted gram flour (w/out shell) 1/2 cup
Egg 1
Garam masala 1/2 t spoon

Mix everything together and make balls. Freeze over night for easy handling.

Cooking curry

12-15 meat balls
Sliced onions 2 medium size brown it
Ginger garlic paste 1 tbl spoon each
Salt 1 t spoon
Red chilli powder 1 t spoon
Coriander powder 2 tbl spoon
Turmeric powder 1/4 t spoon
Cloves 6
Green cardamom 4
Cinnamon 1.5 inch stick
Cumin seeds 3/4 t spoon
Whole black pepper 10-12
Plain yogurt 1 cup
Oil 1 to 1.5 cup

Process:
Heat up oil in a pan and brown sliced onions. Put brown onion and yogurt in a blender to make fine paste. Put ginger and garlic paste in leftover oil and light brown it. Now add all spices and fry well for at least 5. Keep adding small amount of water to avoid spice burn. Now add onion yogurt paste and cook until first boil. Add meat balls, do not use cooking spoon at this stage. Keep shaking pot with hands until whole water evaporates. No compromise at this stage 😀. Now add 500 ml water and cook on high heat until first boul then cook it for 30 minutes on medium heat. Koftas are ready!

Gulawati kebob

mince qeema mein namak aur papita (with skin) paste laga ke 2-4 ghante rakh deti hoon!
Phir usme adrak-lahsun
,mirch powder,
garam masala
pisa,kabab chini
thodi pisi,bhuna hua besan
,tali hui crushed crispy pyaz
,hari mirch-hara dhania(optional)chopped
Aur agar isko dawat mein pesh karna ho toh isme zara sa kewra aur koyle ka dhuaan de deti hoon talne se pahle!

Roasted chicken 5 🌟

Made Chicken Roast famous in Lahore as Deghi Roast or Qasoori Roast using my new steam roaster.

Recipe
Leg quarters or full chicken: 12 or 2 (with roast cuts)
Yogurt 4 table spoons (tbs)
Salt 2 tbs
Red chili powder 1 tbs
Black pepper powder 1 tea spoon (tsp)
Ginger Garlic Paste 2 tbs
Garam Masala powder 1 tbs
Red chili crushed 1 tsp
Coriander powder 1.5 tbs
Zeera powder 1 tbs
Ajwaen 2 pinch
Jaefal powder 1/6 tsp
Javetri powder 1/6 tsp
Lemon juice 2 tbs
Cooking oil 2 tbs

Well mix everything and apply this mixture on chicken. Use fingers to push it inside the roasting cuts. Refrigerate for few hours. Now ready to cook.

Gently wipe chicken with hands to remove access spice mixture and save it for next stage. Now heat up fair amount of oil and fry the chicken (2-3 minutes if whole or 1 minute if quarters). Let it rest for 5 minutes and apply spice mixture we saved before frying.

Now place chicken in the steamer (any steamer is good). Cover the pot and put on full flame for 5 minutes then turn flame medium low and let it steam for at least one hour. More is better.

Frying chicken in beginning keeps it intact as one piece and it comes out very moist and tender.

You can twist spices per your preference.

If you think you normally eat one quarter, make two for you when making this style roast and you will still feel hungry😀

Questions and comments are welcome.

Kuti daal

Just take equal amounts of arhar,chana dal,mong dhuli and whole,masoor dhuli and whole... or any combination you like! The combination should be of both skinless and with skin lentils!
Soak them! Add salt turmeric and cook till done!
For tarka: oil,onion,tomato,chopped ginger-garlic,green chillies,dry red chilli,red chilli powder,turmeric,hing.

Shami kebob 5 🌟

RECIPE CARD:
Leg Meat (Beef or Mutton) 100% lean: 1.5 lbs
Bong Meat(Beef or Mutton): 1.25 Lbs
Dal Chana: 1 Cup(Measuring)
Garlic cloves: 6 skin off
Ginger: 30 gm small pieces
Green Chili Small: 8 thin sliced
Hara Dhania(Cilantro): 3/4 bunch fine chopped
Eggs: 2
Water: 2 Glass
Salt: 1.5 Tsp for leg meat
Salt: 1 Tsp for bong meat
Red Chili round whole: 18
Cloves: 10
Black Pepper: 1 Tsp
White Cumin: 2 Tsp
Whole Coriander: 2 Tsp
Green cardamom: 8
Black cardamom: 5
Cinnamon Stick 1 of 2"
Jyfal: 1/2 ball
Javetri Flacks: 1 Tsp
Bay Leaves: 3

All whole spices will cook with leg meat and Dal chana. And before to chop just remove bay leaves and discard them.
Bong meat will be cooked with 1 Tsp salt in a pressure cooker for 45 minutes to 1 hour until all meat will be very soft that with the help of fingers you can make RESHA easily

Jerk chicken 5 🌟

Jerk Chicken - for dinner tonight, served with Chickpea Rice

Jerk Chicken

Ingredients:

2.5 Lbs or 1Kg Chicken (thighs & drumsticks with skin)

1 tbs ground allspice or pimento
1 tablespoon chopped fresh thyme
2/3 Cloves Garlic, minced
2/3 Scotch Bonnet pepper, minced (careful this is extremely hot)
1 piece ginger, thinly chopped
6 Green/Spring onions, thinly chopped
Flat Parsley, thinly chopped
Fresh Coriander, thinly chopped
Freshly ground black peppercorn
1/4 cup lime juice
1/3 cup low-sodium soy sauce
1 tbs Real Honey
1 tbs Brown Sugar
1 tbs olive oil
1/4 tbs ground cinnamon
1/4 tbs ground nutmeg

Method:
After Mincing, Chopping and grinding all the above ingredients (except chicken LOL) mix them together to form a paste
Now coat chicken thoroughly in that paste (wear gloves and remove jewelry prior to this). Leave it to marinate in the fridge overnight (best) or for 3 hours.

If using charcoal BBQ, place chicken (skin side down first), flip after every 5-7 minutes (twice or more as desired).

If not using BBQ, then preheat a pan and add a thin coat of olive oil, sear chicken for 10 minutes.

Preheat the oven to 180 C. Place the seared chicken in dutch oven or on a foil covered tray and cook for 30 mins or until the chicken is cooked through and the juices run clear.

Enjoy with Rice and Peas (I prefer Chickpeas)

For the Rice ‘n’ Peas

Add the kidney beans (including the liquid) & the coconut milk to a large saucepan with the onion, garlic, thyme & salt. Add 2 cups of water, stir through & then bring to the boil.

Meanwhile rinse the rice in a sieve until the water runs clear. Once the Coconut Milk has reached boiling point add the rice, stir, reduce the heat & simmer for 30 mins or until the rice is cooked.

Once the chicken is cooked, serve alongside the rice ‘n’ peas

Qeema bharey samosey 5 🌟

Qeemah Bharay Samosay |
INGREDIENTS:
Qeema Beef/Mutton: 350 Gm
Red Onion Chopped: 350 Gm
Ginger Crushed Finely: 2 Tbsp
Full Garlic Crushed: 1 Tbsp Full
Hara Dhaniya (Cilantro): 1 Cup,
Finely Chopped Green chili small: 1 6 Finely Chopped Samosa Sheets: 50 (Almost 2 Packs)
Salt: 1 Tea Spoon or to taste
Red Chili: 1 Tea Spoon
Crushed Chili: 1 Tbsp
Crushed Roasted Cumin: 1 Tbsp
Basic Garam Masalah: 1 Tea Spoon
Oil for Qeema: 5 Tbsp Oil for frying:
As needed
All Purpose Flour: 1/2 Cup for Sealing Samosa. Water: As needed to make Flour Glue.

Mutton Shorba 5 🌟 curry

MUTTON SHORBA

RECIPE CARD: Mutton with bones: 1 kg, Yogurt: 1 cup, Oil: 1 Cup, Sliced Yellow Onion: 100 gm
Cilantro chopped: 1 Bunch
Small green Chili: 8 whole
Small green chil: sliced 4
Ginger Paste: 2 Tbsp
Garlic Paste: 2 Tbsp
Salt: 1 to 2 Tbsp  or to taste
Red Chil Powder: 1 Tbsp
Kasmiri Chili Powder: 2 Tbsp
Turmeric powder: 1 Tsp
Coriander Powder: 1 Tbsp
Basic Garam Masala: 1 tbsp
Cloves: 10
Black cardamom: 5
Green Cardamom: 10 as mentioned our most valuable friend Anwar Ali Anwar from Dilli
Black pepper: 1/2 Tbsp
Javetri Powder: 1/2 Tsp
Jyfal Powder: 1/2 Tsp
Water: 2 Cups for Tender
Water: 6 cups for Shorba

Mint chocolate brownies 5 🌟

Mint Chocolate Brownies

 These easy Mint Chocolate Brownies are a family favorite!  Everyone always asks for the recipe for these amazing brownies! Because who can resist brownies with mint frosting?

Ingredients

1 box of fudgey brownie mix
2 cups powdered sugar
8 TBSPs of butter softened like almost melted
2 TBSPs milkdash of green food coloring
1 1/2 tsp mint extract
6 ounces semi-sweet chocolate chips
8 TBSPs of butter

Instructions

Bake up your brownies in a 9by 13 inch pan. Let cool in the refrigerator for a half hour (at least).

Combine the powdered sugar, milk, butter, green food coloring, and mint extract. Pour over the cooled brownies and smooth out with the back of a spoon. Refrigerate for another half hour.

Melt the chocolate chips in butter in the microwave or a small saucepan over medium-low heat. Pour over the chilled brownies & mint. Tip the pan to make it spread evenly. Pop back in the refrigerator to let it set, at least a half hour.

To make slicing easier, dip your knife into a hot glass of water and wipe off the excess water between each slice into the brownies.

Murgh Musalam roasted 5 🌟

Murgh Musalam                                                                           
Ingredients:   

1Kg. Whole Chicken
25 gms.Raw Papaya
Salt to taste
4 medium sized Onions
4 cloves Garlic
2” piece Ginger

MASALA ‘A’

5 gms. Cinnamon
8 Cloves
5 gms. Black Pepper
8 gms. Green Cardamom
5 gms. Poppy seeds
50 gms. Desiccated Coconut
20 gms. Chironji

Masala B

20 gms. Cumin seeds
20 gms Coriander Seeds
5 gms. Chilli  Powder
250 gms. Curd
A Pinch Saffron
A Pinch Saffron Colour edible
1 tbsp. Kewra Jal
250 gms. Ghee
4 Eggs
30 gms. Almonds
2 Silver leaves
Clean and wash 250 gms. Curd
A Pinch Saffron
A Pinch Saffron Colour edible
1 tbsp. Kewra Jal
250 gms. Ghee
4 Eggs
30 gms. Almonds
2 Silver leaves     
                                                                                  Method:

Clean and wash the chicken, taking care to wash the inside well. Prick all over with the fork. Grind the raw papaya to a paste –and apply it with salt on the chicken rubbing it in well. Marinate for 2 hours. (If a broiler chicken is being  used then there is no need to marinate in the papaya paste).
Meanwhile, finely slice the onions and fry in ghee till golden brown.
Remove and grind half the onions to a paste and keep aside.
Also grind garlic and ginger to a paste. Then lightly roast ingredients of masala A and B separately on a griddle and grind to a paste.

For the stuffing, hard boil 4 eggs, chop and keep aside.
Blanch and peel the almonds and cut into the slivers. Keep aside.
Now, remove the papaya paste off the chicken completely. Dissolve the saffron colour in kewra water and apply on the chicken rubbing inside also.

In a bowl, mix masala A and B in the curd and mix  well. Then add the coloured chicken to this mix, rub well and marinate for 25 minutes.
Now  mix half of the fried onions in chopped boiled eggs and stuff inside the body cavity of the chicken. Thread the chicken by bringing the wings and legs close to the body and tie with a thread

Put a lagan or patili on fire and pour the ghee which was used for frying the onions and the chicken along with the marinade. Simmer for 30 minutes or till the chicken is done and the ghee appears on the sides. When done, place on a platter and remove the thread. Place the silver leaves on the chicken and garnish with almond slivers.
Serve hot with the warqui paratha or sheermal.

Chicken Sheekh Kebob

RECIPE
Chicken Thigh Qeema with fat: 3 lbs
Yellow onion fine chopped: 1.5 cups
Chopped Cilantro: 2/3 bunch
Fine Chopped Ginger: 2 tbsp
Fine Chopped Green chili: 2 Tbsp
Salt: 1 Tbsp
Red Chili Powder: 3/4 tbsp
Crushed Pepper: 3/4 Tbsp
Basic Garam Masalah: 1 Tbsp
Jyfal powder: 1/2 Tsp
Javetri Powder: 1/2 Tsp
Orange Food Color(Optional) 1/4 Tbsp

Jawed maghz Nihari 5 🌟

INGREDIENTS FOR NIHARI

BEEF BONG MEAT (SHANK): 1 Kg (With fats and white muscles) OR Mutton (Goat/Lamb) Shank or Back leg meat: 1 Kg Nali Bones: 4 of full size  (For beef only)

Goat Brain (Maghz): 2 Additional wet Fats: 250 gm
Ghee/Cooking Oil: 2.5 cups (3 cups if goat meat or no fatty meat)
Whole Wheat Flour: 1/2 measuring cups. Ginger Paste: 3 Tbsp
Garlic Paste: 3 Tbsp

REGULAR SPICES:

Salt: 2 tbsp (Or to Taste)
Red Chili Powder Hot: 2 Tbsp (Or to Taste) {Restaurant always use Extra hot chili powder to get extra business from Customers with an additional order of Piyaz (Onion) Ka Tadka to reduced the heat in the Nihari)
Kashmiri Mirch: 2 Tbsp
Haldi (turmeric) powder: 1/4 Tea Spoon

MAIN NIHARI SPICES || MAIN NIHARI SPICES || MAIN NIHARI SPICES
SOUNTH (Dried Ginger) Powder: 2 tbsp PIPLI Whole: 4 STICKS of 1.5" OR 6 OF 1" JYFAL Whole: 1/4
JAVETRI Flacks: 1/4 Tbsp Crushed AJWAIN(Carom) Seeds: 1/2 Tea Spoon BADIAN (Star Anis): 2 Whole
BLACK PEPPER Whole: 1/2 Tbsp
WHITE CUMIN Seed: 1/2Tbsp
BLACK CUMIN Seed: 1/2 Tbsp
SAUNF (Fennel) Seed: 3Tbsp
BLACK CARDAMOM: 2
GREEN CARDAMOM: 5
CLOVES WHOLE: 6
CINNAMON: 1 of 2"
CORIANDER SEEDS: 4 Tbsp (Only for POTLI) Tied potli will go to the curry to be cooked for 4 Hrs.
BAY LEAVES: 2 Will go to the curry to be cooked for 4 Hrs.
GARNISHING || GARNISHING || GARNISHING
Thin Sliced Ginger
Thin Sliced Green Pepper
Lemon/Lime to squeeze on Nahari. Chopped Cilantro and green mint

SPECIAL GARAM MASALAH

Pipli: 3 sticks
Zeera: 2 Tbsp
Black pepper: 1 Tbsp
Black cardamom: 2
Cloves: 8
Cinnamon Stick: 1 of 1.5"

Grind all whole spices very fine and sprinkle on the top of your Nihari Dish at the time of serving. 

Seekh kebob must try 5 🌟

Qeema Chicken Thigh with fat: 1.5 kg
Yellow onion finely  chopped: 1.5 cups
Chopped Corriander : 1/2  bunch
Fine Chopped Ginger: 2 tbsp
Fine Chopped Green chili: 2 Tbsp
Salt: 1 Tbsp
Red Chili Powder: 1/2  tbsp
Crushed Pepper: 1/2  Tbsp
Garam Masala powder : 1 Tbsp
Jyfal powder: 1/2 Tsp
Javetri Powder: 1/2 Tsp
Orange Food Color  1/4 Tbsp

M8x everything together. Make seekh kebob in wooden stick. Keep a side

Shallow fry in frying pan.

Serve with Paratha and chutney.

Sweet and Sour Wings not breaded 2 recipes yummy 5 Stars

Ingredients

Wings:12 chicken wings wingettes and drumettes
1/2 tsp salt
1/2 tsp pepper

Secret Sauce:

1 tbsp olive oil
2 garlic cloves minced
2 tbsp pomegranate molasses
1/4 cup soy sauce
3 tbsp teriyaki sauce
3 tbsp brown sugar
1 tbsp honey
1 tbsp ketchup
2 tbsp barbecue sauce
1 1/2 tsp corn starch
3/4 cup water

Instructions

Wings:

Preheat the oven too 400F. Line a baking sheet with aluminum foil and place a rack on it, coat the rack with non-stick spray.*

Wash the wings, pat dry them so they are completely dry.

Season both sides with salt and pepper, place the wings on the rack.

Bake in the oven for 15 minutes.

Flip the wings and cook for another 15 minutes.**

Toss the wings in a bowl with the secret sauce.

Garnish with some green onions and sesame seeds.

Serve hot.

Secret sauce:

Mix cornstarch and water in a small bowl.

Heat oil in a sauce pan over medium heat.

Saute garlic for one minute.

Add the rest of the ingredients + cornstarch and water to the saute garlic.

Cook for 10-15 minutes until the sauce thickens.

Taste and adjust to your preference. (more soy sauce for saltiness, more brown sugar for sweetness and more pomegranate molasses for sourness)

Recipe Notes

Baking the wings on a rack helps them cook evenly. If you don't have a rack, just bake them on the baking sheet that is lined with aluminum foil and coated with non-stick spray. 
*Cooking time doesn't change for more wings.

 

 

Sweet and sour breaded chicken wings

1st  RECIPE

Sweet and Sour  breaded Chicken Wings

 

Prep time 60 mins

Cook time 30 mins

Total time 1 hour 30 mins

Ingredients

1.5 pound chicken wings (about 10)For marinating the chicken wings:
1 teaspoon salt
1 teaspoon black pepper

For the batter:
half cup flourhalf cup potato starch
2 eggs, beaten

For frying the chicken:

several cups oil depend on the size of your frying pan so the oil is deep enough to cover the chicken wings when frying.

Sweet and Sour Sauce:
half tablespoon oil
2 cloves garlic, minced
⅓ cup ketchup
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons water

Instructions

Marinate chicken wings with salt and pepper for an hour (at least 30 minutes to make sure the chicken absorbs the flavor)Mix flour and potato starch on a plate, set asideBeat two eggs in a small bowl, set asideCoat the chicken wings first with flour mixture then with egg mixture, last with flour mixture againHeat oil under medium-high heat until reached temperature (350 degrees F), test by inserting a chopstick, if the oil starts to bubble immediately, it's readyDeep fry the chicken wings for 10 minutes, stir occasionally, until cooked through and golden brown (cook in batches if needed, make sure oil returns temperature before adding the next batch), fish out, let sit on paper towelTurn to high heat, deep fry the chicken wings again for about 5 minutes (double frying method keeps the chicken wings crispy), remove and place on paper towels.

To make the sauce, first whisk ketchup, honey, rice vinegar and water in a containerHeat a skillet with low heat with a touch of oil added, pan fry the minced garlic until fragrant and brownedPour in the honey ketchup mixture, heat with low heat until the sauce starts to thicken, stir occasionally to avoid burningTurn off the heat and coat the chicken wings evenly with the sauce, serve hot and enjoy!

 

 

2nd Recipe not breaded

INGREDIENTS

3lbs chicken wings(separated and tips removed)
2⁄3cup dark brown sugar(firmly packed)
2tablespoons cornstarch
2teaspoons dry mustard
2⁄3cup vinegar
1(8 ounce) can crushed pineapple, undrained
1⁄2cup ketchup
1⁄2cup water
1tablespoon soy sauce
salt
pepper

DIRECTIONS

Preheat oven to 425°.Cover shallow baking pan with foil and spray with cooking spray.

Spread chicken wings in a single layer in pan.

Brown wings for 20-30 minutes.

Remove from oven and drain fat from pan, sprinkle with salt and pepper.

Meanwhile combine all remaining ingredients, except salt and pepper, in a sauce pan.Cook over medium heat until thick and glossy, stirring constantly.

Cover chicken wings with  sauce and enjoy.

Buffalo Style/ Sweat and Sour breaded Wings 5 🌟

1st RECIPE

Sweet and Sour breaded Chicken Wings

 

Prep time 60 mins
Cook time 30 mins
Total time 1 hour 30 mins

Ingredients

1.5 pound chicken wings (about 10)For marinating the chicken wings:
1 teaspoon salt
1 teaspoon black pepper

For the batter:
half cup flourhalf cup potato starch
2 eggs, beaten

For frying the chicken:

several cups oil depend on the size of your frying pan so the oil is deep enough to cover the chicken wings when frying.

Sweet and Sour Sauce:
half tablespoon oil
2 cloves garlic, minced
⅓ cup ketchup
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons water

Instructions

Marinate chicken wings with salt and pepper for an hour (at least 30 minutes to make sure the chicken absorbs the flavor)Mix flour and potato starch on a plate, set asideBeat two eggs in a small bowl, set asideCoat the chicken wings first with flour mixture then with egg mixture, last with flour mixture againHeat oil under medium-high heat until reached temperature (350 degrees F), test by inserting a chopstick, if the oil starts to bubble immediately, it's readyDeep fry the chicken wings for 10 minutes, stir occasionally, until cooked through and golden brown (cook in batches if needed, make sure oil returns temperature before adding the next batch), fish out, let sit on paper towelTurn to high heat, deep fry the chicken wings again for about 5 minutes (double frying method keeps the chicken wings crispy), remove and place on paper towels.

To make the sauce, first whisk ketchup, honey, rice vinegar and water in a containerHeat a skillet with low heat with a touch of oil added, pan fry the minced garlic until fragrant and brownedPour in the honey ketchup mixture, heat with low heat until the sauce starts to thicken, stir occasionally to avoid burningTurn off the heat and coat the chicken wings evenly with the sauce, serve hot and enjoy!

 

 Buffalo Style Breaded Wings

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder

Preparation time 15 minutes
Cooking time 15 minutes

Ready In 2 hours

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. 

NowHeat oil in a deep fryer to 375 degrees F (190 degrees

C). The oil should be just enough to cover wings entirely, an inch or so deep.

Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. 

NowFry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown.

Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve and enjoy

Creamy Alfredo at Home

1/2 c. Butter
4 oz cream cheese
2 c. Heavy cream
1 1/2 c Parmesan
Garlic (about 2 cloves minced)
Dash of cayenne
Dash of parsley
Salt and pepper to taste.

It’s amazing. Yes people get fired up about cream cheese in Alfredo sauce, but it adds a ton of flavor and creaminess.  it’s super easy.  Try it.

CHOCOLATE CHIP COOKIES 5 🌟

Gourmet Chocolate Chip Cookies

Ingredients:

½ Cup White Sugar
¾ Cup Brown Sugar, lightly packed
½ Teaspoon Table Salt
½ Cup Unsalted butter, melted
1 Egg
1 Teaspoon Vanilla Extract
1 ¼ Cups All-Purpose Flour
½ Teaspoon Baking Soda
2 oz Semi-Sweet Chocolate Chunk
2 oz Milk Chocolate
4 oz Dark Chocolate Chunk

General Instructions:

1.) Using a spatula combine together the White Sugar, Brown Sugar, Salt and melted Butter until a paste has formed.

2.) Using a fork whisk together the Egg and Vanilla Extract.

3.) Sift in the Flour and Baking Soda, using a spatula fold the mixture.

4.) Course chop the Dark & Milk Chocolate Chunks and using a spatula fold in the chocolate chunks.

5.) Chill the dough overnight (important !) In fridge. Better it chilled 24 hours. 

6.) Preheat oven to 350°F (180°C)

7.) Using a Ice-Cream Scoop, Scoop dough out and place scoop onto a parchment paper-lined baking sheet.

8.) Bake for 12-15 minutes, until the edges have started to lightly brown.

9.) Let cool completely.

Enjoy!

Banana Muffin or Bread

Banana muffin or bread
INGREDIENTS:

1/2  cup sugar  (plus more for the pan)
1/2 cup unsalted butter, softened (plus more for the pan)
1/4 tsp salt
2 medium mashed riped bananas ,
2 large eggs1/2 cup sour milk (or 1 teaspoon white vinegar + enough milk to make 1/2 cup )
1 teaspoon baking soda
2 cups flour, level and shifted
1/2 cup chopped nuts (pecans or walnuts), optional

DIRECTIONS:

Preheat oven to 375°F/ 190 C. Grease a 9x5x3” loaf pan with butter and coat it with sugar Grease it first with butter then add about 1 teaspoon xylitol to the pan and move the pan side to side until the bottom and sides are coated .
Do NOT substitute cooking spray for the butter.
Cream butter and sugar with a hand mixer. Set aside.
Add bananas, eggs, milk, and baking soda to a blender jar and blend until smooth.
Pour half the banana mixture into the butter mixture with 1 cup of flour.

Mix with hand mixer until just incorporated, then add the remaining banana mixture and flour.
Mix until just incorporated.
Stir in nuts pecans or walnuts.

Bake for 40 minutes until a toothpick comes clean.

Cool completely before removing loaf from pan.

NOTES:

You can make these as muffins (about 18-24)
Or
two 8×4” loaf pans,

Recipe notes for dinner rolls

Recipe Notes

Yeast

If you are using the packets, you can just use 2 x 7 g sachets, that is 4 1/2 tsp which is slightly more than 1 tablespoon but it works just fine. Doesn't taste yeasty and makes it rise a touch more.

If using fresh yeast (comes in a block that crumbles, not powder like dry yeast), use 27g/ 0.9 oz. You don't actually need to dissolve it in liquid. Crumble it in water and sugar and let stand until it foams up, same as using dry yeast.

2. Scalding hot milk and hot water kills the yeast. I heat milk for 45 seconds on high in the microwave, and use warm tap water. The test is this: stick your finger in  would it be pleasant? Good. It's not too hot or too cold!

3. Breads are fluffier and slightly more tender if made with bread flour rather than normal flour (plain or all purpose). However, this recipe works great with normal white flour .

4. WARM PLACE for dough: This is what I do all year round - use my dryer. Laugh - but try it! Run the (empty) dryer for 1 - 2 minutes, then place the bowl inside. If you do that, the dough will rise in 1.5 hours. Even if it's snowing outside!

5. SUGAR:
This is not a sweet roll (I'd use 1/2 cup+ for that) but there is a touch of sweet. 1/4 cup of sugar across 12 rolls = 1 tsp per roll. You can reduce it to 2 tablespoons of sugar.

6a. MAKE AHEAD: Follow recipe up to rolling balls and cover with cling wrap. Then refrigerate for 4 hours - 24 hours (this is the 2nd rise), take them out 30 minutes before then bake!

6b. STORING: As with all homemade bread, it is best served on the day it's made. Things made using this No-Knead version doesn't keep as well as the kneaded version - dries out more. For the day after, reheating makes all the difference to make them soft and moist again - 15 sec in the microwave! These freeze great cooked, then just defrost. The dough can be frozen too but it won't rise as well (but still fluffy). To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so. Or cut in half and toast.

6c. DOUBLING: Make double the batter in one large bowl, then divide the batter into 2 bowls for the first rise (if double the dough is in one giant bowl, may struggle

6d. EXTREME HUMIDITY (eg. South East Asia) can make the dough stickier after the 1st rise and makes it a bit harder to form into balls. Just be generous sprinkling with flour with forming into log, cutting, rolling into balls - don't knead the flour in, use it on the surface for handling purposes only. The dough is stickier than usual kneaded dough, so the technique I demo in the video to make the rolls is specifically to minimise making contact with the sticky dough.

7. This recipe is adapted from various no-knead bread recipes I've come across over the years. I probably first saw it on Martha Stewart or New York Times. The recipe has been tweaked and now I firmly consider this version to be "mine"! 🙂

8. HIGH ALTITUDE: Multiple readers have now reported that this recipe worked out great! Also, varying reports on the dough seeming too dry or too wet then adjusted with more flour compared to that demonstrated in the video have all also worked out fine, proving that this recipe is actually very forgiving!

Tandoori Spice Homemade

Tandoori Masala Spice Mix

2 tablespoons ground coriander

1 1/2 tablespoons ground cumin

1 teaspoon garlic powder

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon ground mace

1 teaspoon ground fenugreek

1 teaspoon ground cinnamon

1 teaspoon ground black pepper

1 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.

In
1 pound chicken boneless
100 grams yogurt
1 tbsp lemon juice
1 tsp tandoori masala or to taste
1/2 tsp salt or to taste
4 tbsp oil

Marinate for 2 hours.   Then grill it or BBQ.
Or
Roast it at  425 F turning sides until fully done.  May take 30 mins

Chicken seekh kebob

Chicken Seekh kabab
Ingredient:
Qeema (Chicken Thigh with fat) 2Kg, Ginger fresh: 150gm,
Yellow onion: 200gm'
Hot green chilli: 80gm,
Cilantro: One bunch,
Salt: 3tbsp,
Ajinomoto (MSG) 4tbsp,
Red Chilli powder: 1tbsp,
Crushed red chilli: 2tbsp,
Basic Garam Masala: 2tbsp (ground),
Ajwain: 1tbsp (Ground),
Dhaniya whole crushed: powder 2tbsp

ORANGE CHICKEN SERVE WITH RICE 5 🌟

Ingredients

for 8 servings

CHICKEN

2 lb (905 g) boneless, skinless chicken thighs
1 tablespoon salt
1 teaspoon white pepper
1 cup (125 g) cornstarch
3 cups (375 g) flour
1 egg
2 ½ cups (600 mL) water
2 tablespoons oil
6 cups (1 ½ L) oil, for frying

ORANGE SAUCE

1 tablespoon oil
¼ teaspoon chili flake
1 tablespoon garlic, minced
½ teaspoon ginger, minced
¼ cup (50 g) sugar
¼ cup (55 g) brown sugar
¼ cup (60 mL) orange juice
¼ cup (120 mL) white distilled vinegar
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons cornstarch
1 teaspoon sesame oil

Preparation

On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour.
Whisk to combine.
Add the egg, water, and oil until it reaches the consistency of pancake batter.
Add the chicken to the batter and refrigerate at least 30 minutes.
Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
Remove the chicken from the pan and transfer to a paper towel-lined plate.
set a heavy bottomed pot over medium- high heat and add the oil.
Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
Add the sugar and brown sugar, and stir to combine.
Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
Add in the vinegar and soy sauce, and stir to combine.
Add the cornstarch and water together and whisk to combine.
Add to the pan and stir.
Continue to cook the sauce until maple syrup consistency is achieved.
Add in the fried chicken and stir until completely coated in the sauce.
Top with sesame oil.

Serve with white rice

Enjoy

Best New York CheeseCake 5 🌟

This one is soft dense and creamy

New York Cheesecake (Instant Pot)

New York Style Instant Pot Cheesecake Recipe that is Smooth and Creamy with Crisp Crust.

Ingredients for Crust

1 cup/120g Graham Crackers, finely ground
4 Tablespoons Unsalted Butter, melted
Pinch of Sea Salt
2 Teaspoons Brown sugar
¼ Cup All-Purpose Flour

Cheesecake Batter:

Fat Daddio’s 7” inch Round Cheesecake Pan
16 oz Philadelphia Cream Cheese, room temperature (very important)
2 Large Eggs, room temperature (very important)
1/2 Cup White Sugar or any of your choice
1/4  Cup Sour Cream, room temperature
2 Tablespoons Cornstarch
2 Teaspoons Vanilla Extract
2 Pinches of Sea Salt

Topping: 

1 Cup Sour Cream
1/4  Cup Sugar
1 Teaspoon Vanilla Extract
Pinch of Sea Salt

General Instructions for Crust

In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp brown sugar together with a fork, mix in ¼ cup (32g) all-purpose flour, mix in roughly 4 tbsp of unsalted butter until the mixture sticks together.

Line the side & bottom of cheesecake pan with parchment paper, pour in the graham cracker crumbs mixture. Gently press down the crumbs with a tamper.

Place crust in a 325°F oven for 15 minutes.

Cheesecake Batter:

Mix 2 tbsp (16g) cornstarch, 2 pinches of sea salt, and ⅔ cup (133g) white sugar together in a small mixing bowl.

In a medium mixing bowl, briefly break up the 454g cream cheese by beating it for 1 minute with a hand mixer using low speed.

Add in half the sugar mixture and beat until just incorporated using low speed (roughly 1 minute), add remaining sugar mixture and beat until just incorporated using low speed (roughly 1 minute).

Add ½ cup (120g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until  incorporated using low speed (roughly 1 minute).

Blend in the two eggs using low speed, one at a time. Mix until incorporated (about 30 seconds), not to overmix.

Pour cream cheese batter in cheesecake pan, tap cheesecake pan against the counter to let air bubbles rise to the surface.  Burst the air bubbles with a toothpick.

Pressure Cook Cheesecake (Instant Pot)
Pour 1 cup (250 ml) of cold water in Instant Pot.  Place cheesecake pan on top of a steamer rack (so, it’s not touching the water).  Close lid and pressure cook at High Pressure for 38 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.

Topping:
Mix together the 2 Cups Sour Cream, ½ Cup Sugar, 1 Teaspoon Vanilla Extract and Pinch of Sea Salt
with whisk until creamy and pour topping over hot cheesecake, gently spreading to edges.

Cool & Chill:

Allow cheesecake to cool to room temperature on a wire rack.

After cooling for 15 minutes, carefully run a thin knife between the sidewall and parchment paper to release the cheesecake from the pan.

Once the cheesecake has completely cooled, place it in the refrigerator for at least 8 hours (preferably overnight).

Remove cheesecake from the refrigerator, carefully peel off the parchment paper.

Note

To make it thick rich and dense  like cheese cake factory.  Keep base and topping . Only change middle part.

Here you go, try this recipe, you will be very impressed with it !!   this is just to the middle !  Authentic New York Cheesecake

16 oz Cream Cheese room temperature 

1/2 cup Sugar 

2 teaspoons All Purpose Flour 

1 teaspoon Vanilla Extract 

1/2 teaspoon Orange Peel grated 

1/2 teaspoon Lemon Peel grated 

2 Eggs room temperature 

1 Egg Yolk room temperature 

1/4 cup Whipping/Heavy Cream 

1 pinch Sea Salt

Enjoy !

Koyla kabab

Mince ½ kg
Egg 1
Fried Onion 4 Gram
Masala Powder1 tsp
Raw Papaya1 tsp
Yogurt1 tbsp
Ginger Garlic Paste1 tbsp
Red Chili Powder 2 tsp
Mace ¼ tsp
Nutmeg ¼ tsp
Cardamom Powder ½ tsp
Oil as required
Salt to taste
Coal 1

Method

1. In a blender, add mince, fried onion, raw papaya and blended well. 2. In a mince add nutmeg ,mace, egg, garam masala powder, yogurt, ginger garlic paste, red chili powder, cardamom powder,salt and mix. 3. Now make kabab. 4. In a pan, heat oil and fry kabab, give coal steam.

GARLIC STEAK AND POTATO FOIL PACKS

INGREDIENTS

2-2½ pounds top sirloin steak, trimmed of fat and cut into 2½-inch pieces
1 pound baby yellow potatoes. quartered (or halved if they are already less than 1 inch in size)
3 tablespoons olive oil
salt and pepper, to taste (I use about 1 teaspoon salt and ¼ teaspoon black pepper)
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
Fresh parsley or thyme for garnishing

INSTRUCTIONS

In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs.

Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through

OR

bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness.

**If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened).

Garnish with fresh thyme or parsley and serve immediately.

Churoos

Ingredients

4 cups vegetable or canola oil for frying
1 cup water
1//2 cup butter
1 tsp vanilla extract
¼ tsp salt
1 cup all-purpose flour
3 eggs
1 cup sugar
1 tsp. ground cinnamon

Instructions

Heat the oil in a large pot to between 350 and 375 degrees.
Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon.
Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated.
Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.
Working in batches of 3 to 5, pipe the dough directly into the hot oil using scissors to trim to the desired length.
Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain.
Once the churros have cooled enough to handle, put the sugar and cinnamon into a resealable plastic bag. Put the churros in one or two at a time and gently shake until churro is coated.

Mutton Curry Chittinard

Ingredients
Mutton / Lamb / Goat - 1 kg
Shallots - 12
Ginger Garlic paste - 1 tbsp
Tomatoes - 2
Turmeric Powder - 1 tsp
Required Salt
Water - 1 Cup
Chopped Coriander Leaves
Oil - 3 tbsp
Cinnamon(1 inch) -2
Fennel Seeds - 1/2 tsp
To Roast and Grind
Cinnamon Stick ( 1 inch) - 2
Cloves - 6
Star Anise - 1
Cardamom - 5
Fennel Seeds - 1 tsp
Cumin Seeds - 1 tsp
Peppercorns - 1 tsp
Dry Red Chillies - 5
Coriander Seeds - 1 1/2 tbsp
Coconut - 1/2 Cup

Directions
To make chettinad masala:Roast cinamon stick, Cloves,Star Anise,cardamom, fennel seeds, cumin seeds,pepper corns,dry red chilies, coriander seeds,Dessicated / Freshly grated coconut ,on a medium heat and grind it to a smooth powder.

In a pan heat some oil, temper it with cinnamon Sticks,Fennel seeds.To that add Shallots and saute well.Try to use shallots as it gives a unique taste to this mutton curry.You can also replace it with regular onions if you dont have shallots at home

Add Ginger garlic paste and Fry it until raw smell goes.

Add Chopped Tomatoes and saute until Mushy.
To that ,add Turmeric powder , freshly ground masala powder and saute for two more minutes.

Add the mutton pieces and stir it well with the masalas and transfer it to a pressure cooker.

Add required salt and water and Cook for 4 to 5 whistles on a medium heat or until the mutton is well cooked.

Once the pressure released completely,add some chopped Coriander leaves.

Tasty and Spicy Chettinad Mutton Curry is ready.Serve it with hot rice!!!!.Tastes Absolutely Delicioussss.

Chicken Tikka 5 🌟

Made Chicken Roast famous in Lahore as Deghi Roast or Qasoori Roast using my new steam roaster.

Recipe
Leg quarters or full chicken: 12 or 2 (with roast cuts)
Yogurt 4 table spoons (tbs)
Salt 2 tbs
Red chili powder 1 tbs
Black pepper powder 1 tea spoon (tsp)
Ginger Garlic Paste 2 tbs
Garam Masala powder 1 tbs
Red chili crushed 1 tsp
Coriander powder 1.5 tbs
Zeera powder 1 tbs
Ajwaen 2 pinch
Jaefal powder 1/6 tsp
Javetri powder 1/6 tsp
Lemon juice 2 tbs
Cooking oil 2 tbs

Well mix everything and apply this mixture on chicken. Use fingers to push it inside the roasting cuts. Refrigerate for few hours. Now ready to cook.

Gently wipe chicken with hands to remove access spice mixture and save it for next stage. 

Now heat up fair amount of oil and fry the chicken (2-3 minutes if whole or 1 minute if quarters). Let it rest for 5 minutes and apply spice mixture we saved before frying.

Now place chicken in the steamer (any steamer is good). Cover the pot and put on full flame for 5 minutes then turn flame medium low and let it steam for at least one hour. More is better.

Frying chicken in beginning keeps it intact as one piece and it comes out very moist and tender.

French bread homemade

INGREDIENTS

2 TB dry yeast
½ cup warm water
2 cups hot water
3 TB sugar
1 TB salt
5 TB vegetable oil
6 cups flour, divided
1 egg, beaten- for glazing bread

INSTRUCTIONS

Dissolve your yeast in ½ cup warm water.

In a separate bowl combine hot water, sugar, salt, oil and 3 cups of the flour. and stir.

With the paddle attachment mix the yeast mixture and the hot water-flour mixture together.
Add the remaining 3 cups of flour, one cup at a time, mixing after each addition. Once all of the flour is added, let sit for 10 minutes.
Separate your dough into 3 pieces. On a floured surface roll each piece into a 9x12 rectangle. Roll it up like a jelly roll (long way).Place the dough on a greased baking pan, seam side down.
Score the bread across the top 3 or 4 times, and brush with your beaten egg.

Let dough rise uncovered for 30 minutes in a warm place.
Bake on the middle rack for 20 minutes at 375 or until golden brown.