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