Cake with Khoya ( Mawa) (Ricotta cheese)

Mawa/khoya cake

ingrediants

1 cup maida/all purpose flour/ cake flour

1/2 cup mawa/khoya grated

1 tsp baking powder

1/4 tsp baking soda

1 pinch salt

1/4 cup milk powder

1/4 cup malai/cream 35%

1/4 cup curd/ yogurt

4 tbsp ghee/butter

1/2 cup + 2 tbsp sugar

2-3 green cardamoms

1 cup or as required milk(room temperature) 

1/2 cup finely chopped dry fruits as per your choice(almonds, walnuts, pecans, etc)

method

preheat the oven at 175c for 10 minutes. grease a cake tin with oil and dust it with flour, keep aside. 

Sieve the flour, salt, milk powder, baking powder and baking soda in a bowl. 

Powder the sugar along with cardamoms. cream the powdered sugar and butter in a mixing bowl until fluffy. 

Now add curd, cream, khoya and whisk well. make sure there are no granular pieces of the khoya. 

Add milk and mix well. now add the dry ingredients into the liquid mixture and fold it gently( very important).  

Pour the batter into the cake tin and sprinkle finely chopped dry fruits on top. 

Bake in the preheated oven for 35-40 minutes.

Cake is ready Enjoy.  

chana daal and rice dhokla

chana dal khamam dhokla

ingrediants

1 cup chana dal/bengal gram

1/4 cup rice

1/2 cup curd

water as needed to grind the paste

1/4 tsp turmeric powder

1 tbsp oil + for greasing plate

salt to taste

1 tsp sugar

1/2 tsp soda

1 tsp lemon juice

for takda

3 tbsp oil

1  tsp mustard seeds

4-5 green chillies

1/4 tsp asafoetida

10-15 curry leaves

method

wash & soak chana dal and rice in water for 6-7 hours. In a mixer grinder add soaked dal, rice and curd. with the help of water grind the mixture to a smooth paste. transfer the mixture into a bowl. add salt, sugar, turmeric powder, oil and mix well for 5 minutes. cover with a lid & allow it to ferment for 8 hours or overnight. once fermented add soda and pour lemon juice over it to activate the soda. mix well. pour the batter in greased plate & spread it evenly. place the plate in a steamer & cook it for 15 minutes on high flame. after 15 minutes check with the help of a knife if it is cooked properly. the knife will come clean if its cooked otherwise give it a few more minutes. once cooked, remove from the steamer & let it cool down to room temperature then cut it into pieces.

for tadka

heat oil in a small pan. add mustard seeds, allow it to crackle. then add slit green chillies, asafoetida and curry leaves. turn off the gas. spread the tempering evenly over the khaman. garnish with coriander leaves and serve. 

you can also add green chilli and ginger paste to the batter.

Maal Pura

Ingredients

1 cup Maida

1/4 cup suji

1/4 cup sugar

1tsp fennel seeds

1/2 cardamom powder

Mix well with milk n water till pouring consistency

Keep aside for 30 minutes

 Make sugar syrup boil  12 minute

In pan heat ghee add the maida bater in one place it will spread round ,make it golden brown add this pua to sugar syrup n remove when soaked sugar water 

(make rabari ) after  soak in sugar syrup then dip in rabri . garnish with dry fruits and if you have silver paper and serve 

Perfect Vanilla Muffin 5 Star

Ingredients

125 grams of Self raising flour sifted
125 grams icing sugar sifted
1/4 tsp soda
125 grams unsalted butter soft
2 large free range eggs

Method

Start on low speed with paddle hook.  Once it start mixing together then change to medium to high and beat for 1 minute.

Now add 1 1/2 tbsp of milk and 1/4 tsp vanilla extract. Beat on medium for last 30 seconds.

Take spatula and take off all the muffin mix off the paddle.

Now use two spoons to fill up muffin cake lined up about 2/3 full.

Bake it for 170 degree for 22 minutes.

RAINBOW CUPCAKES

RAINBOW SPRINKLE CUPCAKES

Easy, homemade cupcakes made with simple ingredients with a creamy buttercream frosting.

 Servings12 cupcakes

Ingredients

• 1 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 1 tbsp canola oil
• 1/4 cup + 3 tbsp vegetable shortening
• 2 egg whites
• 1/2 cup sour cream
• 1 tsp clear vanilla extract
• 1 tsp natural butter flavoring
• 1/2 cup buttermilk
• 1/4 cup rainbow sprinkles

BUTTERCREAM FROSTING

• 2 cups powdered sugar sifted
• 1/2 cup butter soft
• 2 tbsp heavy whipping cream 36% fats
• 1/2 tsp clear vanilla extract
• 1/2 tsp natural butter flavoring
• salt pinch
• sprinkles for decorating

Instructions

• Preheat oven to 350 F.
• Line a muffin tray with cupcake liners and set aside.
• In a large bowl, whisk together flour, baking powder baking soda and salt. Set aside.
• In a seperate large bowl stir together sugar, oil and shortening until well combined.
• Stir in egg whites, sour cream, vanilla extract and butter flavoring.
• Add the dry ingredients into the wet ingredients alternating with the buttermilk.
• Fold in the sprinkles.
• Fill cupliners 3/4 full of batter.
• Bake for 18-20 minutes or until toothick inserted into cneter comes out clean.
• Place on a cooling rack to cool.
• Meanwhile, make the frosting by combining all frosting ingrdients and mixing until creamy.
• Place frosting into a forsting bag and pipe onto cooled cupcakes.
• Sprinkle the frosting with additional sprinkles.

LOW CARB GLUTEN FREE BREAD BY Shehnaz recipes

LOW CARB GLUTEN FREE BREAD

4 GRAMS CARB IN WHOLE LOAF
PHASE 1 (2 SLICES ONE SERVING ALLOWED)
INGREDIENTS
6 BROWN EGGS SEPERATE WHITES
1/2 CUP DIESEL VANILLA POWDER
1/4 TSP HALF SALT
CANOLA OIL FOR BRUSHING THE BREAD TIN 12'' X 3''

RECEIPE

SEPERATE EGG SITES AND YOLKS.
WHIP EGG WHITES ON HIGH FOR 5 -6 MINS UNTIL FOAMY AND CREAMY.
FOLD EGG YOLKS, VANILLA PROTEIN POWDER, AND SALT WITH SPATULA.
TRANSFER IN GREASED TIN . SPRINKLE DRY CARBQUICK IF YOU HAVE.
BAKE FOR 35 MINS AT 350F OR 180C .
WILL MAKE 12 SLICES.
ENJOY

RECIPE #2

FOR CINNAMON BREAD PHASE ONE (2 SLICES FOR ONE SERVING)

ADD 1/2 TB.SP CINNAMON POWDER
CREAM OF TARTAR 1/4 TSP IN EGG WHITE (OPTIONAL)
PHASE TWO NOT SURE ABOUT RAISIN? SUBSTITUTE WITH SLIVERED ALMOND. I TRIED. SO GOOD.3 TB.SP
CINNAMON RAISIN BREAD
ADD 1/2 TB.SP CINNAMON POWDER
3 TB.SP RAISINS.
CREAM OF TARTAR 1/4 TSP IN EGG WHITE (OPTIONAL)

RECIPE #3

PHASE 1 ( 2 SLICES AS ONE SERVING)
FOR ONE SERVING 1 TSP OF CHOCOLATE CHIP IS ALLOWED JUST TO LET YOU KNOW.
CHOCOLATE CHIP BANANA BREAD
NOT TESTED YET. AS I DON'T HAVE BANANA PROTEIN POWDER
NEED VOLUNTEERS TO HELP ME.

INGREDIENTS

6 EGGS
BANANA PROTEIN POWDER 1 1/2 SCOOP
HALF SALT 1/4 TSP
CHOCOLATE CHIP NSA 3 TB.SP
INSTANT COFFEE POWDER 1 TB.SP. GRIND IN GRINDER TO MAKE POWDER LIKE PROTEIN POWDER.
CREAM OF TARTAR 1/4 TSP

RECIPE

BEAT EGG WHITES, SALT AND CREAM OF TARTAR. ON HIGH FOR 5 MINS.
FOLD BANANA PROTEIN POWDER, CHOCOLATE CHIP, INSTANT COFFEE POWDER, EGG YOLKS WITH SPATULA.
TRANSFER IN GREASED TIN . SPRINKLE CARBQUICK IF YOU HAVE. IT WILL HELP BREAD COMES OUT EASILY.
BAKE AT 350F OR 180C FOR 35 MINS
REMOVE FROM TIN AND LET IT REST ON WIRE RACK UNTIL COMPLETELY COOL DOWN.
MAKE 12 SLICES
HOPE THIS IS WILL BE HELP FULL.
ENJOY EVERYONE. 

Chicken Fatayer bread rolls

Chicken Fatayer

Ingredients

3 cups all purpose flour
1/4 cup oil
1 small cup of yoghurt 180 grams
1 tablespoon sugar
1 tablespoon baking ppowder
1 teaspoon salt
1 tablespoon yeast
1 cup warm water might need a little more or less.

Mix all of the above and knead the dough for 5-8 minutes. Brush in a little oil and cover and let rise for an hour minimum.
(Tip : turn on your oven for a min or two till warm, then turn off and put the dough in there to rise and close oven door- this helps it rise much better)

For the filling, fry 1.5-2 chicken breasts cut up in small pieces. Add in onions capsicum, carrots green onions whatever you like. Add your mixed spices salt and pepper and let cool down to room temp.

One dough is risen, make balls as per video, flatten out and add filling and cheddar + mozarella cheese. Roll as per video brush with egg yolks and top with sesame.

Bake at 180c for 15-20 mins till golden.

(My tip for the filling is that you use a food processor and add the onions ,capsicum,carrots and mushrooms till it’s  almost like a paste like consistency. Fry that first till the water dries then add chicken. add  spice for the filling, ketchup and hot sauce!)’according to your taste.

Lauki Paratha

Lauki paratha
Ingredients:
For the stuffing
3 tbsp oil
1 tsp cumin seeds
¼ tsp hing
½ cup chopped onions
2 tbsp chopped ginger
2 chopped green chillies
1 tsp chilli powder
1 tsp fennel seeds
1 tsp amchur powder
3 tbsp besan
1 ½ cup grated bottle gourd/ lauki
Salt to taste

For the paratha dough
2 cups whole wheat flour
2 tbsp oil
Salt to taste
1 cup water/as required

Method:
1. Heat oil in a kadai & temper the cumin seeds & hing for a few seconds, next add the onions, ginger & chillies & saute for 2-3 minutes till slightly brown.
2. Next add the chilli powder, fennel seeds, amchur powder & cook for another minute., Next add the besan & combine well.
3. Now add the grated bottle gourd & mix well till all the masala is combines, season with salt & cook till most of the afternoon is evaporated.
4. Remove from heat & keep warm.
5. Now take the ingredients for the dough in a bowl, add water & salt & knead to a smooth soft dough, rest for 10 mins at room temperature.
6. Now take a small portion of the down & roll into a circle, add about 2 tbsp of the lauki mixture to the centre & seal the edges,
7.  Roll out the stuffed paratha again into a circle & pan fry in oil/ghee.
Serve hot with mango pickle or your choice of chutney.

Dahi Bhallah Soft sheni 5 🌟

Ingredients:

Moong Dal - ¼ cup
Urad Dal - ¼ cup
Pani - washing aur soaking ke lie
Besan - 2 tbsp
Namak - taste ke lie
Eno - 1 packet / 1 tsp
Garam Pani - 1 liter
Heeng - 1 chutki
Namak - taste ke lie

Meethi Dahi, Khajur Imli ki Chutney, Hari Chutney, Ajwain Jeera ka Masala, aur Sev garnish ke lie!

Cough ramedy

1/4 tsp black pepper
1/2 tsp heldi powder
1/2tsp  soonth
1 tsp cinnamon powder
Honey just to make paste