Recipe: Raspberry Swirl Coffee Cake
Ingredients
- For crumb topping
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 5 tablespoons butter, melted
- For cake
- 5 tablespoons unsalted butter, plus extra to prep cake pan
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour, plus extra to prep cake pan
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sour cream or yogurt
- 1/2 cup seedless raspberry jam (or any fruit jam/preserve you like)
Instructions
- Ingredients of Crumb Topping
- Ingredients of Cake
- Preheat oven to 350 degrees F.
- Begin by making the crumb topping. Add flour, granulated sugar, brown sugar, cinnamon, and salt to a large bowl. Mix to combine.
- Pour melted butter over the flour and sugar mixture and use your hands to combine. Leave some bigger clumps and mix until it resembles wet sand. Place in refrigerator while you make the batter.
- To start the batter, use a wooden to cream together butter and sugar in a large bowl until light and fluffy, about 10 minutes. Alternatively, use a stand mixer to speed up the process.
- Whisk in the eggs one at a time until well incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt until combined.
- Add 1/3 of the flour mixture to the butter, eggs, and sugar. Using a rubber spatula, gently fold until barely combined.
- Add half of the sour cream/yogurt and fold until barely combined. Repeat with another 1/3 of the flour, the rest of the sour cream/yogurt, and remaining flour until just combined. Do not over mix or you will end up with a tough cake.
- Butter a 13-inch cake pan. Dust with flour and tap out excess to make a light coating around the pan. This will prevent the cake from sticking.
- Scoop cake batter into the pan and spread evenly.
- Use a spoon to dollop jam evenly onto of the cake.
- Using a chopstick or knife, swirl the jam into the cake batter. Do not fully incorporate, as you want streaks of jam throughout the cake.
- Take the crumb topping out of the refrigerator and place on top of the cake. It may seem like a lot of topping, but don’t be afraid to pile it high.
- Place cake into the oven and bake for 30 to 40 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake.
- Allow to cool for at least an hour before slicing and serving. If serving the next morning for breakfast, cover tightly with plastic wrap.
Recipe: Lemon Pound Cake
Ingredients
- Cooking spray
- 2 cups all-purpose flour, plus extra for coating loaf pan
- ½ tsp baking soda
- 2 lemons, zested and juiced
- 1½ sticks unsalted butter, softened at room temperature
- 1½ cups granulated sugar
- 4 large eggs
- ½ cup plain yogurt
Instructions
- Bake a lemon pound that’s perfect for dessert, breakfast or an afternoon snack with tea. The ingredients look like this.
- Preheat oven to 350 degrees F.
- Spray a loaf pan with cooking spray and sprinkle with flour. Tap around the pan to cover and shake out the excess.
- Whisk together flour and baking soda to combine.
- Using a wooden, cream together butter and sugar in a large bowl until light and fluffy, about 10 minutes. Alternatively, use a stand mixer to speed up the process.
- Whisk in eggs one at a time until well incorporated.
- Fold in lemon zest and juice.
- Add half of the flour mixture to the butter mixture and fold gently until just combined.
- Add yogurt and fold until just combined.
- Add the remaining flour and continue to fold until just combined. Do not overmix, this will result in tough cake.
- Spoon the batter into the loaf pan. Bake for 70 to 80 minutes, until a knife inserted into the middle comes out dry.
Recipe: Chicken Biryani
Ingredients
- Chicken ………………………………………………………… 1 kg
- Rice ………………………………………………………………… 1 kg
- Tomato …………………………………………………………… 2-4
- Onion ……………………………………………………………… 2-3 sliced
- Black pepper crushed …....... 2 tbsp
- Cumin seed crushed ……………………………… 2 tbsp
- Yogurt ……………………………………………………….. 1 cup
- Food color (yellow) …………………………… 1 tbsp
- Salt ………………………………………………………………… to taste
- Red chili powder ………………………………… to taste
- Tamarind ……………………………………………………… to taste
Instructions
- First of all let the rice soak in water for about half an hour and then boil them by adding salt. If you are making 3 cups of rice then take 6 level teaspoons of salt. When boiling rice you can add bayleaves, cinnamon or any spice of your choice. Once the rice are 80 percent boiled take them out in a strainer.
- Soak some tamarind in water till it softens.
- Now in a pot add onion, sliced tomatoes, salt and red chili powder with 2 glasses of water and let the water to dry on medium flame. When water dries add chicken and tamarind to it and fry it well.
- After the oil comes on top, close the flame.
- Next fry some sliced onion in a pan in 3 tbsp of oil.
- Then take a pot and spread some boiled rice in it and add a layer of fried chicken to it. Again repeat the same for a second layer of chicken. Then cover top layer of rice with food color mixed in water or yogurt and spread crushed cumin seeds and crushed black pepper on it. And spread the fried onion along with oil on it. And keep it on low flame for 10 minutes.
- Delicious biryani is ready. Enjoy with salad and yogurt.
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Recipe: Tawa Naan
Ingredients
- All purpose flour 2 cups
- Oil I tbsp. for making dough and 1 tbsp. to polish the dough
- Baking Soda 1/2 tsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Yogurt 1/4 cup
Instructions
- Gather all the ingredients in a bowl.
- Form a dough using warm water, once the dough is ready apply some oil to give some shine then cover and leave aside for 2 hours.
- Make a round ball and press to roll the dough into a round shape with the help of rolling pin. Use all purpose flour if the dough is sticky enough to stick on the rolling surface.
- Wet the front surface with your hand.
- Put the wet surface on tawa. Wait till you see bumps on naan.
- Upside down the tawa on the flame. Keep on watching as high flame would darken the front side. Move the tawa in circular direction for even output.
- Turnover the tawa remove the naan and serve.
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Recipe: Instant Seekh Kabab by Shireen Anwer
Ingredients
- Beef Mince ½ kg
- Ginger garlic paste 1 tbsp
- Onion 1 large raw and sliced
- Hard buns 2 (remove hard part and then soak bread in water)
- Gram flour ½ cup roasted
- Allspice 1 tsp heaped
- Brown onion 2 tbsp
- Coriander seeds 1 tbsp roasted and ground
- Cumin seeds 1 tsp roasted and ground
- Button red chilies 8 roasted and grounded
- Boti tikka macula 1 tbsp heaped
- Salt 1 tsp
- Egg 1
- Chopped coriander 2 tbsp
- Mint leaves chopped 1 tbsp.
- Coal for dum
Instructions
- Brown the onions
- Gather Ingredients
- Grind mince with ginger garlic paste and raw onion.
- Add to it soaked and squeezed bread, gram flour, and brown onion tikka boti masala, roasted and grinded cumin, coriander, and button red chilies and salt, mix all well add coriander leaves, mint leaves, allspice, give dum of coal add egg, mix well, keep in fridge for 2 hours,
- Make into seekh kabab shape and shallow fry.
- Serve with paratha and chatni.
Recipe: Kachri Pasanday by Chef Gulzar
Ingredients
- • Beef steak 500 grams
- • Meat tenderizer 2-3 tbsp
- • Yogurt 250 grams
- • Green chilies 5-6
- • Garlic paste 1 tbsp
- • Red chili flakes 1 tbsp
- • Coriander 1 tsp
- • Fennel seeds 1/2 tsp
- • Cumin seeds 1/2 tsp
- • Oil or Ghee 1 cup
- • Salt to taste
- • Fresh coriander to decorate
- • Coal as required
Instructions
- Marinate beef steaks with meat tenderizer, garlic paste (I used chopped garlic) and salt and leave it for 2-3 hours.
- Heat oil in pan and fry beef steaks.
- Then put beaten yogurt and roast with red chili flakes, coriander, fennel seeds, cumin seeds and salt.
- When beef steaks are tendered, add chopped coriander and green chilies and cook for 1-2 minutes.
- In end, give smoke of coal and serve it.
- Serve with any chutney and naan or rice.
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Recipe: Chicken Karahi with Kasuri Methi
Ingredients
- • Chicken 1 (16 to 18 pieces)
- • Onions 2 sliced
- • Garlic chopped 8 to 10 cloves
- • Ginger chopped 2 tbsp
- • Green chillies 4 to 6 chopped
- • Salt 1.5 tsp
- • Red chilli powder 1 tbsp
- • Garam Masala 1.5 tsp
- • Kasuri Methi 2 tsp
- • Yogurt 3 to 4 tbsp
- • Tomatoes 4 chopped
- • Oil half cup
Instructions
- Fry onion in oil till brown.
- Add chicken to it.
- Add garlic, tomatoes, salt, garam masala chilli powder and 1 tsp kasuri methi. Add 3 to 4 tbsp yogurt, fry at normal flame for 10 mins. Then cover the beaker and cook for 10 to 15 minutes till chicken is done.
- Five minutes before the remaining ingredients are added put another 1 tsp of kasuri methi.
- Lastly add ginger and green chillies.
- Serve with naan or rice.
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Recipe: Granola Cheese Cake
Ingredients
- 400 g cream cheese
- 200 g mascarpone cheese
- 200 ml double cream
- 125 g caster sugar
- Grated zest of a lemon
- 500 g frozen raspberries
- 2 tablespoons lemon juice
- 50 g butter
- 50 g whole meal flour
- 30 g brown sugar
- 50 g skinned hazelnuts
Granola
Instructions
- Start your preparation the day before serving. Mix the cream cheese, mascarpone cheese and 100 g sugar and beat well with an electric beater on a medium speed.
- In a separate bowl, whisk the cream until it just clings when the beater is lifted. Fold it into the cream cheese mix, add the lemon zest and stir gently until it’s well combined. Cover this with cling film and keep it in the fridge until the next day.
- Put the raspberries and the remaining sugar (25 g) in a small pot, place it on a low heat and cook for 30-40 minutes
- Preheat the oven to 180 degrees C. Prepare the granola.
- Mix the flour, sugar and butter, using your fingers, until it gets a sandy consistency. Lightly crush the hazelnuts and add them to the mix. Spread it on a baking tray, in a very thin layer, and bake for 20 minutes or until it becomes golden brown.
- When ready, take it out from the oven and let cool. Break it into crumbles.
- Use medium cups or glasses to assemble the cake. Put a thin layer of granola on the bottom of the cup; add some of the syrup, 2-3 tablespoons of cream cheese, and another tablespoon of syrup and with a sprinkle of the granola.
Recipe: Aaloo kachoris (potato filling coated with gram flour paste)
Ingredients
- Potatoes 4 to 6
- Fenugreek Seeds (methi dana) 1 tbsp
- Mustard Seeds (rye dana) 1 tbsp
- Green chillies 3 to 4
- Curry Leaves 15 to 20
- Salt 1 tsp
- Oil 3 tbsp for cooking
- Oil for deep frying
- For the Gram Flour Coating
- Gram flour 1 cup
- Red chili powder 1 tsp
- Salt 1 tsp
- Soda bi carbonate 1/2 tsp
- Water as required
Instructions
- Mashing boiled potatoes.
- Gathering fenugreek seeds, mustard seeds, green chillies sliced or chopped and curry leaves.
- Heating oil in a pot and adding the gathered ingredients, let them fry for a minute. Then add mashed potatoes along with some salt. Mix them all well and close the stove.
- Giving shape to kachoris once cold.
- Gather ingredients for the gram flour coating. Gram flour, red chilli powder, salt, soda bi carbonate.
- Adding water to form thick paste.
- Dip the aaloo kachoris in gram flour paste and deep fry.
- Ready to serve with ketchup or chutney of your choice.
Recipe: Mango Cream
Ingredients
- Ingredients
- Mangoes 8 medium sized
- Fresh Cream1000 ml
- Condensed milk 1 can
- Saffron as required
- Pistachios and Almonds (I didn't use)
Instructions
- Cut slices of one mango and put in a zip lock bag. Seal the bag.
- Now mash these mango slices to form pulp and leave aside.
- Cut six mangoes in to small chunks and put in a bowl.
- Blend fresh cream, condensed milk, one mango sliced and saffron in the blender.
- Pour the blended mixture over the mango chunks.
- Cut the edge of zip lock bag corner.
- Now decorate with the mango pulp. Refrigerate and serve cold.
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