home made dishes
Friday, 31 October 2014
Friday, 29 August 2014
batate chinois With Orange, Cucumber, Mango, Red Chile & Lime -
Ingredients:
2 medium batate chinois,
2 small cucumbers ,
seeded and sliced 3 oranges ,
1 mango , peeled and sliced...
1/3 cup lime juice 3 red chiles ,
pepper salt,
Prep Time: 20 minsCook Time: 0 minsTotal Time: 20 mins
Directions:1. Mix vegetables with lime juice and let sit 20 minutes
.2. Pile on platter, sprinkle with salt, chile powder,
.Servings: 4 -
Ingredients:
2 medium batate chinois,
2 small cucumbers ,
seeded and sliced 3 oranges ,
1 mango , peeled and sliced...
1/3 cup lime juice 3 red chiles ,
pepper salt,
Prep Time: 20 minsCook Time: 0 minsTotal Time: 20 mins
Directions:1. Mix vegetables with lime juice and let sit 20 minutes
.2. Pile on platter, sprinkle with salt, chile powder,
.Servings: 4 -
batate chinois with chicken sauté
Ingredients:2 boneless skinless chicken breast halves , cut into 1-inch cubes1/4 teaspoon salt1 teaspoon curry powder , divided1/2 cup chicken broth2 green onions , thinly sliced1/4 teaspoon crushed red pe...pper flakes1 tablespoon olive oil2 cups jicama , julienne-cut1 red bell pepper , diced1/4 cup dry roasted peanutshot cooked rice -
Directions:1. Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.2. In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.3. In wok, heat oil over medium high heat.4. Add the chicken; cook and stir until browned.5. Add jicama and bell pepper to wok.6. Cook 3 minutes, stirring often.7. Add broth mixture; cook and stir 3 minutes or until heated through.8. Serve over rice and garnish with peanuts. -
Prep Time: 15 minsCook Time: 15 minsTotal Time: 30 mins -
Ingredients:2 boneless skinless chicken breast halves , cut into 1-inch cubes1/4 teaspoon salt1 teaspoon curry powder , divided1/2 cup chicken broth2 green onions , thinly sliced1/4 teaspoon crushed red pe...pper flakes1 tablespoon olive oil2 cups jicama , julienne-cut1 red bell pepper , diced1/4 cup dry roasted peanutshot cooked rice -
Directions:1. Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.2. In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.3. In wok, heat oil over medium high heat.4. Add the chicken; cook and stir until browned.5. Add jicama and bell pepper to wok.6. Cook 3 minutes, stirring often.7. Add broth mixture; cook and stir 3 minutes or until heated through.8. Serve over rice and garnish with peanuts. -
Prep Time: 15 minsCook Time: 15 minsTotal Time: 30 mins -
Tradition Laddu Recipe
Ingredients
•2 ½ cups Gram Flour (not superfine variety)
•500 ml Milk
•1/2 tsp Cardamom Powder ...
•3 cups Ghee
•A fine-holed Shallow Strainer Spoon
For Syrup
•2 1/2 cups Sugar
•3 1/2 cups Water
•2 tbsp. Milk
•3 cups Ghee
Method
For Syrup
•Put sugar and water in a vessel and boil.
•When sugar dissolves, add milk.
•Boil for 5 minutes till scum forms on top.
•Strain and return to fire.
•Add color and boil till sticky but no thread has formed.
•Add cardamom powder and mix. Keep aside.
For Boondi
•Mix flour and milk to a smooth batter
•Mix all the ingredients mentioned under stuffing except milk
•Heat ghee in a heavy frying pan
•Hold strainer on top with one hand
•With the other pour some batter all over the holes
•Tap gently till all batter has fallen into hot ghee
•Stir with another strainer and remove when light golden
•Keep aside. Repeat for remaining batter
Final Steps
•Immerse boondi in syrup.
•Drain any excess syrup.
•Spread in a large plate. Sprinkle little hot water over it.
•Cover and keep for 5 minutes.
•Shape in laddoos with moist palms.
•Cool and keep open to dry, before storing in containers.
Ingredients
•2 ½ cups Gram Flour (not superfine variety)
•500 ml Milk
•1/2 tsp Cardamom Powder ...
•3 cups Ghee
•A fine-holed Shallow Strainer Spoon
For Syrup
•2 1/2 cups Sugar
•3 1/2 cups Water
•2 tbsp. Milk
•3 cups Ghee
Method
For Syrup
•Put sugar and water in a vessel and boil.
•When sugar dissolves, add milk.
•Boil for 5 minutes till scum forms on top.
•Strain and return to fire.
•Add color and boil till sticky but no thread has formed.
•Add cardamom powder and mix. Keep aside.
For Boondi
•Mix flour and milk to a smooth batter
•Mix all the ingredients mentioned under stuffing except milk
•Heat ghee in a heavy frying pan
•Hold strainer on top with one hand
•With the other pour some batter all over the holes
•Tap gently till all batter has fallen into hot ghee
•Stir with another strainer and remove when light golden
•Keep aside. Repeat for remaining batter
Final Steps
•Immerse boondi in syrup.
•Drain any excess syrup.
•Spread in a large plate. Sprinkle little hot water over it.
•Cover and keep for 5 minutes.
•Shape in laddoos with moist palms.
•Cool and keep open to dry, before storing in containers.
Khaja recipe
Put flour, salt,
oil in a bowl
and mix it well and then slowly add water to make stiff ball of dough.
Knead it for 10-15 mts until it’s smooth....
Roll the entire dough into a big rectangle and then spread the thick paste smoothly over the rectangle.
Roll the dough into a big rope, cut into 1′ size pieces.
Take each piece and roll it again into 5-6′ size khaja
Heat oil in a deep fry pan, medium-high first.
Turn to medium-low once oil is hot.
Fry the khajas until it turns pink and drain a paper towel.
Heat a fry pan in medium heat and then put some water with sugar until it
becomes a good syrup. Switch off heat when syrup feels slightly sticky.
Deep the khaja one at a time and take it out
Put flour, salt,
oil in a bowl
and mix it well and then slowly add water to make stiff ball of dough.
Knead it for 10-15 mts until it’s smooth....
Roll the entire dough into a big rectangle and then spread the thick paste smoothly over the rectangle.
Roll the dough into a big rope, cut into 1′ size pieces.
Take each piece and roll it again into 5-6′ size khaja
Heat oil in a deep fry pan, medium-high first.
Turn to medium-low once oil is hot.
Fry the khajas until it turns pink and drain a paper towel.
Heat a fry pan in medium heat and then put some water with sugar until it
becomes a good syrup. Switch off heat when syrup feels slightly sticky.
Deep the khaja one at a time and take it out
Athirasam sweets recipes
Ingredients:
3 cups raw rice
...
1 1/2 cup sugar
1/2 cup water
1 tsp cardamon powder
Oil for deep frying
Method:
•Soak raw rice for at least three hours in water. Allow it to dry but not completely. It should be partially wet.
•Grind in a mixer-grinder and sieve to get a fine powder.
•The powder should be slightly wet. Keep it aside.
• Heat water in a saucepan and add sugar to it. Simmer until a syrup is formed.
•Filter to remove the stones. Bring to a boil again until softball consistency is reached
•Drop a small amount of sugar in cold water.
•It should form a soft, flexible mass. When the sugar syrup is ready, mix in cardamom powder. Mix syrup with powdered rice flour to form a smooth dough
•Keep the dough aside for atleast an hour.
•Heat oil in a heavy-bottomed vessel. Apply oil in a plastic sheet and also in your fingers. Take a small amount of dough.
•Flatten into small discs. A hole can be made in the center so that it cooks evenly. Deep fry until deep golden brown
Ingredients:
3 cups raw rice
...
1 1/2 cup sugar
1/2 cup water
1 tsp cardamon powder
Oil for deep frying
Method:
•Soak raw rice for at least three hours in water. Allow it to dry but not completely. It should be partially wet.
•Grind in a mixer-grinder and sieve to get a fine powder.
•The powder should be slightly wet. Keep it aside.
• Heat water in a saucepan and add sugar to it. Simmer until a syrup is formed.
•Filter to remove the stones. Bring to a boil again until softball consistency is reached
•Drop a small amount of sugar in cold water.
•It should form a soft, flexible mass. When the sugar syrup is ready, mix in cardamom powder. Mix syrup with powdered rice flour to form a smooth dough
•Keep the dough aside for atleast an hour.
•Heat oil in a heavy-bottomed vessel. Apply oil in a plastic sheet and also in your fingers. Take a small amount of dough.
•Flatten into small discs. A hole can be made in the center so that it cooks evenly. Deep fry until deep golden brown
Tuesday, 12 August 2014
Sweet Vermicelli Squares cooked in oven by asheeah
Makes an 8″x 8″ pan
Ingredients
...
4 tablespoons butter
1 packet (about 200 grams) Vermicelli
1 can of sweetened condensed milk
1 cup milk
2 cardamom powder
pinch of salt
1/2 cup crushed almonds and pistachios, you can add more or less
Method
Grease an 8″ x 8″ baking dish and line it with parchment paper.
in a large bowl add the butter,cardamom powder ,vermicelli ,1 cup of milk and sweetened condensed milk .Mix well.
Next, transfer the vermicelli to the 8″ x 8″ baking dish and press it down with a spoon, so that it is evenly pressed into the baking dish. put the nuts and pistachio on the mixture then let cooked for 40mins at 180degrees.
Makes an 8″x 8″ pan
Ingredients
...
4 tablespoons butter
1 packet (about 200 grams) Vermicelli
1 can of sweetened condensed milk
1 cup milk
2 cardamom powder
pinch of salt
1/2 cup crushed almonds and pistachios, you can add more or less
Method
Grease an 8″ x 8″ baking dish and line it with parchment paper.
in a large bowl add the butter,cardamom powder ,vermicelli ,1 cup of milk and sweetened condensed milk .Mix well.
Next, transfer the vermicelli to the 8″ x 8″ baking dish and press it down with a spoon, so that it is evenly pressed into the baking dish. put the nuts and pistachio on the mixture then let cooked for 40mins at 180degrees.
Thursday, 17 July 2014
peas pulao by asheeah
Ingredients:
1/2 cup Long Grained Basmati Rice
1/2 cup Green Peas, (fresh or frozen)
1 small piece of Cinnamon
2 Cloves ...
1 medium Onion, finely chopped or sliced
1/2 tablespoon Ginger-Garlic, crushed
1 Green Chilli, finely chopped
1 cup Hot Water
Salt
1/2 tablespoon Oil
1/2 tablespoon Ghee
1.Wash and soak long grained rice in water for 15-minutes. Drain water and keep them aside.
2.Heat oil and ghee in a pan for sauteing. Add cinnamon and cloves; when cloves begin to crackle, add crushed ginger-garlic, green chilli and onion.
3.Sauté until onion turns light pink, approx. 1-2 minutes
4.Add soaked rice and green peas.
5.Mix and sauté for 1-2 minutes.
6.Add 1-cup hot water and salt to taste and stir a bit. Bring mixture to boil over medium flame.
7.When it starts to boil, reduce flame to low and cook covered for 8-10 minutes and check whether rice grain has become tender and cooked. If not, cook for some more time. Do not open the lid in between multiple times otherwise rice may not cook properly.
8.After 8-10 minutes, turn off flame and let it stand (with lid on) for 7-8 minutes. Remove the lid and separate rice grains with fork.
9.Transfer matar pulao to serving bowl and enjoy with dal
Ingredients:
1/2 cup Long Grained Basmati Rice
1/2 cup Green Peas, (fresh or frozen)
1 small piece of Cinnamon
2 Cloves ...
1 medium Onion, finely chopped or sliced
1/2 tablespoon Ginger-Garlic, crushed
1 Green Chilli, finely chopped
1 cup Hot Water
Salt
1/2 tablespoon Oil
1/2 tablespoon Ghee
1.Wash and soak long grained rice in water for 15-minutes. Drain water and keep them aside.
2.Heat oil and ghee in a pan for sauteing. Add cinnamon and cloves; when cloves begin to crackle, add crushed ginger-garlic, green chilli and onion.
3.Sauté until onion turns light pink, approx. 1-2 minutes
4.Add soaked rice and green peas.
5.Mix and sauté for 1-2 minutes.
6.Add 1-cup hot water and salt to taste and stir a bit. Bring mixture to boil over medium flame.
7.When it starts to boil, reduce flame to low and cook covered for 8-10 minutes and check whether rice grain has become tender and cooked. If not, cook for some more time. Do not open the lid in between multiple times otherwise rice may not cook properly.
8.After 8-10 minutes, turn off flame and let it stand (with lid on) for 7-8 minutes. Remove the lid and separate rice grains with fork.
9.Transfer matar pulao to serving bowl and enjoy with dal
yellow thick lentils
1/2 cup red lentil (lentil rouge)
1/4 cup yellow peas Dal (dhal gram)
11 medium Onion, sliced
1 tablespoon crushed Ginger-Garlic ...
1 Green Chilli, finely chopped
1 Tomato, finely chopped
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
2½ cups + 1 cup Water
2 teaspoons Ghee or Oil
Salt
2 tablespoons chopped Coriander Leaves, for garnishing
For Tempering:
1/2 teaspoon Cumin Seeds
2 cloves of Garlic, chopped (optional)
1 Dry Red Chilli, broken into two pieces
A pinch of Asafoetida (hing)
2 teaspoons Ghee
1.Rinse toor dal, chana dal and masoor dal in water and add them into 3-5 liter capacity steel or aluminum pressure cooker. Add 2-cups water and salt and pressure cook for 4-whistles over medium flame. Turn off flame and allow the pressure to release naturally. Open the lid and keep the cooked dal aside.
2.Heat 2-teaspoons ghee/oil in a pan. Add sliced onion and sauté until it turns light brown. Add crushed ginger-garlic and chopped green chilli and sauté for 30-40 seconds. Make sure, garlic does not turn dark brown.
3.Add chopped tomato and sauté until it turns soft
4.Add and mix turmeric powder and red chilli powder
5.Add cooked dal and mix well
6.Add 1-cup water and stir to mix. Taste for the seasoning and add salt accordingly.
7.Cook on medium flame until you get the desired consistency of dal or for approx. 5-6 minutes, stir multiple times in-between. Remove it from flame and transfer into a large serving bowl.
8.Prepare the tempering by heating 2-teaspoons ghee in a small pan. Add cumin seeds and allow them to sizzle. Add chopped garlic, dry red chillies and asafoetida, mix well and allow garlic to turn light brown.
9.Remove pan from flame and pour prepared tempering over cooked dal in a serving bowl. Garnish with chopped coriander leaves and serve with steamed rice.
1/2 cup red lentil (lentil rouge)
1/4 cup yellow peas Dal (dhal gram)
11 medium Onion, sliced
1 tablespoon crushed Ginger-Garlic ...
1 Green Chilli, finely chopped
1 Tomato, finely chopped
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
2½ cups + 1 cup Water
2 teaspoons Ghee or Oil
Salt
2 tablespoons chopped Coriander Leaves, for garnishing
For Tempering:
1/2 teaspoon Cumin Seeds
2 cloves of Garlic, chopped (optional)
1 Dry Red Chilli, broken into two pieces
A pinch of Asafoetida (hing)
2 teaspoons Ghee
1.Rinse toor dal, chana dal and masoor dal in water and add them into 3-5 liter capacity steel or aluminum pressure cooker. Add 2-cups water and salt and pressure cook for 4-whistles over medium flame. Turn off flame and allow the pressure to release naturally. Open the lid and keep the cooked dal aside.
2.Heat 2-teaspoons ghee/oil in a pan. Add sliced onion and sauté until it turns light brown. Add crushed ginger-garlic and chopped green chilli and sauté for 30-40 seconds. Make sure, garlic does not turn dark brown.
3.Add chopped tomato and sauté until it turns soft
4.Add and mix turmeric powder and red chilli powder
5.Add cooked dal and mix well
6.Add 1-cup water and stir to mix. Taste for the seasoning and add salt accordingly.
7.Cook on medium flame until you get the desired consistency of dal or for approx. 5-6 minutes, stir multiple times in-between. Remove it from flame and transfer into a large serving bowl.
8.Prepare the tempering by heating 2-teaspoons ghee in a small pan. Add cumin seeds and allow them to sizzle. Add chopped garlic, dry red chillies and asafoetida, mix well and allow garlic to turn light brown.
9.Remove pan from flame and pour prepared tempering over cooked dal in a serving bowl. Garnish with chopped coriander leaves and serve with steamed rice.
onion pakoras( bajia onion)
Ingredients:
3 medium size Onions, finely sliced
1/2 cup Gram Flour (Besan Flour)
1/4 cup Rice Flour
1 teaspoon grated Ginger ...
5-7 Curry Leaves, chopped, optional
1/2 teaspoon Red Chilli Powder
A pinch of Baking Soda (soda-bi-carbonate)
2 tablespoons finely chopped Coriander Leaves
Oil, for deep frying
Salt to taste
Directions:
1.Take sliced onion in a large bowl.
2.Add gram flour, rice flour, ginger, curry leaves, red chilli powder, baking soda, coriander leaves and salt.
3.Mix well using spoon and keep aside for 10 minutes.
4.Add water (approx. 1/4 cup) and mix all the ingredients such that sliced onion is coated well with flour batter. Do not add more water unless required – if batter becomes too watery or thin then pakodas will not turn crispy.
5.Heat oil in a deep pan over medium flame. Check whether oil is sufficiently hot or not by dropping a pinch of mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying. Take small portion of mixture in the hand and gently drop 3-4 small fritters into the oil and deep-fry until they turn golden brown in color – keep stirring occasionally in between so that they cook evenly and keep heat/flame to medium.
6.Take them out using slotted spoon and drain excess oil. Place them on paper towel in a plate to absorb excess oil. Repeat the process for remaining batter and deep-fry in batches. Do not over crowd the oil with onion fritters, this will help them cook evenly.
Ingredients:
3 medium size Onions, finely sliced
1/2 cup Gram Flour (Besan Flour)
1/4 cup Rice Flour
1 teaspoon grated Ginger ...
5-7 Curry Leaves, chopped, optional
1/2 teaspoon Red Chilli Powder
A pinch of Baking Soda (soda-bi-carbonate)
2 tablespoons finely chopped Coriander Leaves
Oil, for deep frying
Salt to taste
Directions:
1.Take sliced onion in a large bowl.
2.Add gram flour, rice flour, ginger, curry leaves, red chilli powder, baking soda, coriander leaves and salt.
3.Mix well using spoon and keep aside for 10 minutes.
4.Add water (approx. 1/4 cup) and mix all the ingredients such that sliced onion is coated well with flour batter. Do not add more water unless required – if batter becomes too watery or thin then pakodas will not turn crispy.
5.Heat oil in a deep pan over medium flame. Check whether oil is sufficiently hot or not by dropping a pinch of mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying. Take small portion of mixture in the hand and gently drop 3-4 small fritters into the oil and deep-fry until they turn golden brown in color – keep stirring occasionally in between so that they cook evenly and keep heat/flame to medium.
6.Take them out using slotted spoon and drain excess oil. Place them on paper towel in a plate to absorb excess oil. Repeat the process for remaining batter and deep-fry in batches. Do not over crowd the oil with onion fritters, this will help them cook evenly.
baby corn sweet n sour recipe by asheeah
Ingredients:
10-12 Baby Corns
1/4 cup Corn Flour
2½ tablespoons Maida ...
1 teaspoon Ginger-Garlic Paste (or crushed)
1/2 teaspoon Soy Sauce
Salt to taste
1/4 cup Water
Oil, for deep frying
For Sticky Sauce:
1 teaspoon minced or crushed Ginger
1 teaspoon minced or crushed Garlic
1-2 Green Chillies, slit vertically and halved
1 medium Onion, finely chopped
1/2 Capsicum, thinly sliced
1/4 cup finely chopped Spring Onion
1½ tablespoons Soy Sauce
1½ teaspoons Red Chilli Sauce or Green Chilli Sauce
2 tablespoons Tomato ketchup
1/4 teaspoon Black Pepper Powder
1 teaspoon Corn Flour dissolved in 2 tablespoons Water
1 tablespoon Oil
Salt to taste
1.Cut baby corns into half and chop other vegetables.
2.Mix corn flour, maida, ginger-garlic paste, soy sauce and salt with 1/4 cup water in a medium size bowl and prepare a batter. Make sure, that there are no lumps in the prepared batter. Add halved baby corn pieces in it and coat them evenly with batter.
3.Heat oil in a frying pan over medium flame. When it is medium hot, take one piece of batter coated baby corn and gently drop into the oil. Make a batch of 4-5 pieces at a time and deep-fry them until light golden brown and crispy. Transfer them using slotted spoon over oil absorbent paper in a plate. Deep-fry remaining pieces
1.Heat 1-tablespoon oil in a wok or wide mouthed pan over high flame. Add minced ginger, minced garlic, slit green chilli and chopped onion and sauté them for a minute
2.Add sliced capsicum and sauté for couple of minutes.
3.Add spring onion, red chilli sauce, soy sauce, tomato ketchup and black pepper powder. Mix well and cook for 30-40 seconds
4.Add dissolved corn flour, mix well and cook for a minute.
5.Add fried baby corn pieces
6.Toss until all ingredients are mixed well and corns are coated well with sauce and cook for approx 2-minutes.
7.Baby Corn Manchurian is ready for serving. Serve it hot
Ingredients:
10-12 Baby Corns
1/4 cup Corn Flour
2½ tablespoons Maida ...
1 teaspoon Ginger-Garlic Paste (or crushed)
1/2 teaspoon Soy Sauce
Salt to taste
1/4 cup Water
Oil, for deep frying
For Sticky Sauce:
1 teaspoon minced or crushed Ginger
1 teaspoon minced or crushed Garlic
1-2 Green Chillies, slit vertically and halved
1 medium Onion, finely chopped
1/2 Capsicum, thinly sliced
1/4 cup finely chopped Spring Onion
1½ tablespoons Soy Sauce
1½ teaspoons Red Chilli Sauce or Green Chilli Sauce
2 tablespoons Tomato ketchup
1/4 teaspoon Black Pepper Powder
1 teaspoon Corn Flour dissolved in 2 tablespoons Water
1 tablespoon Oil
Salt to taste
1.Cut baby corns into half and chop other vegetables.
2.Mix corn flour, maida, ginger-garlic paste, soy sauce and salt with 1/4 cup water in a medium size bowl and prepare a batter. Make sure, that there are no lumps in the prepared batter. Add halved baby corn pieces in it and coat them evenly with batter.
3.Heat oil in a frying pan over medium flame. When it is medium hot, take one piece of batter coated baby corn and gently drop into the oil. Make a batch of 4-5 pieces at a time and deep-fry them until light golden brown and crispy. Transfer them using slotted spoon over oil absorbent paper in a plate. Deep-fry remaining pieces
1.Heat 1-tablespoon oil in a wok or wide mouthed pan over high flame. Add minced ginger, minced garlic, slit green chilli and chopped onion and sauté them for a minute
2.Add sliced capsicum and sauté for couple of minutes.
3.Add spring onion, red chilli sauce, soy sauce, tomato ketchup and black pepper powder. Mix well and cook for 30-40 seconds
4.Add dissolved corn flour, mix well and cook for a minute.
5.Add fried baby corn pieces
6.Toss until all ingredients are mixed well and corns are coated well with sauce and cook for approx 2-minutes.
7.Baby Corn Manchurian is ready for serving. Serve it hot
Monday, 7 July 2014
Recette Gateau Quatre Quart Moelleux facile et rapide
Ingrédients pour réaliser la recette Gâteau Quatre Quart Moelleux (pour 4 à 6 personnes) :
4 oeufs,
200 g de farine,
200 g de beurre, ...
200 g de sucre,
1/2 sachet de levure chimique,
1 pincée de sel
Préparation de la recette Gâteau Quatre Quart Moelleux :
1. Préchauffez le four à 210°C.
2. Mélangez bien le sucre et le beurre fondu.
3. Cassez les oeufs et réservez les blancs.
4. Ajoutez les jaunes d'oeufs dans la préparation à base de beurre un par un en mélangeant bien.
5. Ajoutez ensuite la farine et la levure, de préférence tamisées.
6. Battez les blancs en neige ferme avec une pincée de sel.
7. Ajoutez les blancs en neige à la préparation en les soulevant délicatement.
8. Versez la pâte dans un moule à cake anti-adhésif.
9. Enfournez à 210°C pendant 20 minutes et vérifier la cuisson : la lame du couteau plantée dans le coeur du quatre-quart doit ressortir propre.
10. Sinon, prolongez la cuisson de 10 minutes puis démoulez le quatre-quart
Ingrédients pour réaliser la recette Gâteau Quatre Quart Moelleux (pour 4 à 6 personnes) :
4 oeufs,
200 g de farine,
200 g de beurre, ...
200 g de sucre,
1/2 sachet de levure chimique,
1 pincée de sel
Préparation de la recette Gâteau Quatre Quart Moelleux :
1. Préchauffez le four à 210°C.
2. Mélangez bien le sucre et le beurre fondu.
3. Cassez les oeufs et réservez les blancs.
4. Ajoutez les jaunes d'oeufs dans la préparation à base de beurre un par un en mélangeant bien.
5. Ajoutez ensuite la farine et la levure, de préférence tamisées.
6. Battez les blancs en neige ferme avec une pincée de sel.
7. Ajoutez les blancs en neige à la préparation en les soulevant délicatement.
8. Versez la pâte dans un moule à cake anti-adhésif.
9. Enfournez à 210°C pendant 20 minutes et vérifier la cuisson : la lame du couteau plantée dans le coeur du quatre-quart doit ressortir propre.
10. Sinon, prolongez la cuisson de 10 minutes puis démoulez le quatre-quart
Muffin salé façon pizza
Ingrédients pour 11 pièces:
180 gr de farine
1 sachet de levure chimique...
150 gr de jambon blanc
10 cl d’huile d’olive
10 cl de lait
100 gr de râpé
3 oeufs
sel et poivre
2 tomates fraiches coupées en petits dés
herbes de Provence
quelques olives noires
Préparation :
Préchauffer le four à 180°c
Dans un plat mélanger la farine et la levure puis faire un puits. Dans un autre plat battre les oeufs avec le lait, l’huile d’olive puis verser ce mélange dans la farine.
Mélanger puis ajouter environ 100 gr de râpé, puis le jambon coupé en petit morceau. Saler , poivrer.
Verser la pâte dans des moules à muffins puis disposer sur le dessus quelques dés de tomates fraiches, du râpé, une pincée d’herbes de Provence et une olive noire au centre.
Cuire 25 minutes (chaleur ventilée une quinzaine de minutes puis chaleur normale)
Ingrédients pour 11 pièces:
180 gr de farine
1 sachet de levure chimique...
150 gr de jambon blanc
10 cl d’huile d’olive
10 cl de lait
100 gr de râpé
3 oeufs
sel et poivre
2 tomates fraiches coupées en petits dés
herbes de Provence
quelques olives noires
Préparation :
Préchauffer le four à 180°c
Dans un plat mélanger la farine et la levure puis faire un puits. Dans un autre plat battre les oeufs avec le lait, l’huile d’olive puis verser ce mélange dans la farine.
Mélanger puis ajouter environ 100 gr de râpé, puis le jambon coupé en petit morceau. Saler , poivrer.
Verser la pâte dans des moules à muffins puis disposer sur le dessus quelques dés de tomates fraiches, du râpé, une pincée d’herbes de Provence et une olive noire au centre.
Cuire 25 minutes (chaleur ventilée une quinzaine de minutes puis chaleur normale)
Milkshake aux m&m’s Coco
ingrédients (2 milkshakes) :
3 paquets de M&M’S Coco
5 cuillères de glace à la vanille...
Glace chocolatée liquide
70dl de lait
Chantilly
Préparation (5min) :
Dans un mélangeur, combinez 2 paquet et demi de M&M’s coco avec la glace à la vanille et le lait, mélanger jusqu’à ce que ça devienne lisse.
Mettre au frigo pendant 30min.
Alterner le milkshake avec la glace chocolatée liquide en forme de spirale en suivant les bords du verre.
Garnir avec un peu de chantilly et quelques M&M’S Coco et le tour est joué
ingrédients (2 milkshakes) :
3 paquets de M&M’S Coco
5 cuillères de glace à la vanille...
Glace chocolatée liquide
70dl de lait
Chantilly
Préparation (5min) :
Dans un mélangeur, combinez 2 paquet et demi de M&M’s coco avec la glace à la vanille et le lait, mélanger jusqu’à ce que ça devienne lisse.
Mettre au frigo pendant 30min.
Alterner le milkshake avec la glace chocolatée liquide en forme de spirale en suivant les bords du verre.
Garnir avec un peu de chantilly et quelques M&M’S Coco et le tour est joué
Brioches suisses
Ingrédients :
200 ml de lait
90g de sucre...
2 sachets de sucre vanillé
2 oeufs
1cc de sel
600g de farine
2cc de levure de boulangerie
90g de beurre
de la crème pâtissière
des pépites de chocolat
Préparation :
Mettre les ingrédients dans la cuve de la machine à pain et lancer le programme pâte ou utiliser le pétrin d’un robot.
Une fois le programme fini, sortir la pâte et l’étaler en un grand rectangle.
Mettre de la crème et des pépites de chocolat sur la moitié du rectangle, puis replier la pâte dessus.
Couper des rectangles et les disposer sur la plaque du four recouverte de papier cuisson. Laisser lever 1 heure sous un torchon propre.
Badigeonner de lait, puis cuire 15 minutes à four chaud 180°
Ingrédients :
200 ml de lait
90g de sucre...
2 sachets de sucre vanillé
2 oeufs
1cc de sel
600g de farine
2cc de levure de boulangerie
90g de beurre
de la crème pâtissière
des pépites de chocolat
Préparation :
Mettre les ingrédients dans la cuve de la machine à pain et lancer le programme pâte ou utiliser le pétrin d’un robot.
Une fois le programme fini, sortir la pâte et l’étaler en un grand rectangle.
Mettre de la crème et des pépites de chocolat sur la moitié du rectangle, puis replier la pâte dessus.
Couper des rectangles et les disposer sur la plaque du four recouverte de papier cuisson. Laisser lever 1 heure sous un torchon propre.
Badigeonner de lait, puis cuire 15 minutes à four chaud 180°
Bounty chocolat
Ingrédient pour 15 à 20 bounty;
. 1 petite boîte de lait concentré sucré
. de la poudre de noix de coco...
. 200 g de chocolat
. 3 cuillère à soupe de sucre glace
Préparation :
Dans un récipient, mélangez la lait concentré et la noix de coco râpé
Disposez le récipient au réfrigérateur durant 12h pour que la noix de coco s'imbibe du lait concentré
Faites fondre le chocolat au bain marie
Prélevez avec une cuillère à soupe une portion de la pâte lait et noix de coco et façonnez-la rapidement en forme de barre chocolatée
Faites tremper la barre de noix de coco dans le chocolat fondu puis disposez-la sur une feuille de papier sulfurisé
Laissez durcir les chocolat noix de coco minimum 1h au réfrigérateur
Ingrédient pour 15 à 20 bounty;
. 1 petite boîte de lait concentré sucré
. de la poudre de noix de coco...
. 200 g de chocolat
. 3 cuillère à soupe de sucre glace
Préparation :
Dans un récipient, mélangez la lait concentré et la noix de coco râpé
Disposez le récipient au réfrigérateur durant 12h pour que la noix de coco s'imbibe du lait concentré
Faites fondre le chocolat au bain marie
Prélevez avec une cuillère à soupe une portion de la pâte lait et noix de coco et façonnez-la rapidement en forme de barre chocolatée
Faites tremper la barre de noix de coco dans le chocolat fondu puis disposez-la sur une feuille de papier sulfurisé
Laissez durcir les chocolat noix de coco minimum 1h au réfrigérateur
Pain au lait
ingrédients pour 10 pains au lait :
240 mL de lait
1 jaune d'oeuf...
1 pincée de sel
80g de beurre mou
450g de farine
1 sachet de levure de boulangerie
90g sucre
Préparation :
Mettre tous les ingrédients dans l'ordre :
dans un saladier,mettre la farine ,le sel le sucre et la levure,bien mélanger, ajouter le lait ,mélangez,ajoutez l’œuf,ensuite le beurre,bien la mélanger pétrissez la bien ,couvrez d un linge et déposer dans un endroit chaud, laissez monter 1h30mn ou 2h.
retravaillez la ensuite 1min et faire les boules ,sur une table recouvrez les et laissez les monter
Un fois le programme terminé, façonner vos pains et les laisser pousser 30 min.
Préchauffer votre four à 180°C plaque tournant
badigeonnez les avec du lait et les mètrent au four !
ingrédients pour 10 pains au lait :
240 mL de lait
1 jaune d'oeuf...
1 pincée de sel
80g de beurre mou
450g de farine
1 sachet de levure de boulangerie
90g sucre
Préparation :
Mettre tous les ingrédients dans l'ordre :
dans un saladier,mettre la farine ,le sel le sucre et la levure,bien mélanger, ajouter le lait ,mélangez,ajoutez l’œuf,ensuite le beurre,bien la mélanger pétrissez la bien ,couvrez d un linge et déposer dans un endroit chaud, laissez monter 1h30mn ou 2h.
retravaillez la ensuite 1min et faire les boules ,sur une table recouvrez les et laissez les monter
Un fois le programme terminé, façonner vos pains et les laisser pousser 30 min.
Préchauffer votre four à 180°C plaque tournant
badigeonnez les avec du lait et les mètrent au four !
LE MILLE FEUILLE
INGRÉDIENTS POUR 4 PERSONNES -
300 gr de pâte feuilletée étalée et cuit au four à 180 °
...
Pour la crème pâtissière :
4 jaunes d’oeuf
25 cl de lait
25 gr de farine
25 gr de sucre
1 gousse de vanille
50 gr de beurre
100 gr de sucre glace.
Préparation :
Pour faire la crème pâtissière : Faire bouillir le lait avec la vanille.
Dans un cul de poule, mettre les jaunes, le sucre et la farine et verser le lait dessus.
Laissez cuire le tout jusqu’à épaississement.
Faire refroidir et ajouter les 50 gr d ebeurre.
Tailler 3 rectangles de feuilletage réguliers.
Sur une tranche, disposer la moitié de la crème pâtissière.
Sur une deuxième tranche, disposer le reste.
Superposer les deux tranches, puis finir avec la troisième tranche.
Saupoudrer le dessus de sucre glace et à l’aide d’une brochette ou d’une fourchette dont on fait rougir les pointes, caraméliser le dessus du mille feuille en dessinant des traits.
Conseil, pour rendre plus croustillant le dessus vous pouvez badigeonner le feuilletage d’une gelée d’abricot
INGRÉDIENTS POUR 4 PERSONNES -
300 gr de pâte feuilletée étalée et cuit au four à 180 °
...
Pour la crème pâtissière :
4 jaunes d’oeuf
25 cl de lait
25 gr de farine
25 gr de sucre
1 gousse de vanille
50 gr de beurre
100 gr de sucre glace.
Préparation :
Pour faire la crème pâtissière : Faire bouillir le lait avec la vanille.
Dans un cul de poule, mettre les jaunes, le sucre et la farine et verser le lait dessus.
Laissez cuire le tout jusqu’à épaississement.
Faire refroidir et ajouter les 50 gr d ebeurre.
Tailler 3 rectangles de feuilletage réguliers.
Sur une tranche, disposer la moitié de la crème pâtissière.
Sur une deuxième tranche, disposer le reste.
Superposer les deux tranches, puis finir avec la troisième tranche.
Saupoudrer le dessus de sucre glace et à l’aide d’une brochette ou d’une fourchette dont on fait rougir les pointes, caraméliser le dessus du mille feuille en dessinant des traits.
Conseil, pour rendre plus croustillant le dessus vous pouvez badigeonner le feuilletage d’une gelée d’abricot
Wednesday, 11 June 2014
Homemade kaju(cashew nuts ) rolls by asheeah
Khaju
rolls with dates
Ingredients
- 1 cup cashews
3/4 cup sugar
10 dates, finely chopped
4 Tbsp almonds (soak in water for an hour and peel)
3 Tbsp pistachios, finely chopped
Method
Wash cashew and soak in water for
ten minutes.
Drain the water and make a fine paste (add little water if required to make the paste).
In a pan add cashew paste and sugar. Mix well.
Now switch on the gas at low flame and keep stirring the paste, until it thickens and becomes non sticky.
It takes approximately 15 minutes to thicken.
Note : The cashew paste will become non sticky. To test, take a small quantity and spread on plate, when you try to roll, it should not stick on plate.
Now remove from pan and keep it aside until it cools down.
Now knead it for a minute till it becomes like a smooth dough.
Spread to half-inch thickness with the help of rolling-pin.
In another bowl add chopped dates, almond and pistachios. Mix well.
Put this mixture in the middle of the rolled cashew dough.
Now roll the dough gently. Cut into pieces. Ready to serve
Drain the water and make a fine paste (add little water if required to make the paste).
In a pan add cashew paste and sugar. Mix well.
Now switch on the gas at low flame and keep stirring the paste, until it thickens and becomes non sticky.
It takes approximately 15 minutes to thicken.
Note : The cashew paste will become non sticky. To test, take a small quantity and spread on plate, when you try to roll, it should not stick on plate.
Now remove from pan and keep it aside until it cools down.
Now knead it for a minute till it becomes like a smooth dough.
Spread to half-inch thickness with the help of rolling-pin.
In another bowl add chopped dates, almond and pistachios. Mix well.
Put this mixture in the middle of the rolled cashew dough.
Now roll the dough gently. Cut into pieces. Ready to serve
Asheeah Teacakes
Cooking
time
Prep: 50 mins Cook: 30 mins Plus overnight soaking and
proving
Servings
Makes 6
Fruit buns flavoured with aromatic
tea and orange to be served toasted with lashings of butter
Ingredients
- 200g mixed dried fruits, any larger pieces chopped (we
used raisins, sultanas, dried cherries and apricots)
- zest ½ orange
- 200ml hot tea, made from 2 tea bags
- 250ml whole milk
- 75g butter, cubed, plus extra to serve
- 500g strong white bread flour, plus extra for dusting
- 1½ tsp mixed spice
- 50g caster sugar
- 7g sachet fast-action dried yeast
- 1 large egg, beaten
- apricot jam, to glaze
Method
- Put the fruit and zest in a bowl and cover with the hot
tea. Leave to steep overnight.
- Heat the milk in a small pan until hot but not boiling.
Remove from the heat and add the butter, swirling the pan to help the
butter melt and cool the milk. Leave to cool to hand temperature. Tip the
flour, mixed spice, sugar, yeast and ½ tsp salt into a large bowl. Pour in
the warm milk mixture, the egg and 1 tbsp of the tea from the soaked
fruit. Mix with a wooden spoon to combine, then tip onto your surface and
knead for 5 mins until smooth and elastic, adding a little more flour if
the mixture is too sticky. Place in a clean, oiled bowl and cover with
cling film, then leave in a warm place to rise for 2 hrs until doubled in
size.
- Flour 2 large flat baking trays, knock all the air out
of your dough and add the soaked fruit (drain the fruit first if you have
any liquid left in the bowl). Knead the fruit into the dough until well
distributed – you may need to add a little extra flour if the fruit makes
the dough too sticky. Break into 6 pieces and shape into balls. Place on
the floured baking trays, well spaced apart, and squash each down lightly
with the palm of your hand. Cover loosely with oiled cling film, then
leave to prove for 30 mins-1 hr, until doubled in size.
4. Heat oven to 200C/180C fan/gas 6. Uncover the
teacakes and bake for 25 mins, swapping the trays over halfway hrough cooking,
until golden and hollow-sounding when tapped on the base. Brush each one with a
little apricot jam and return to the oven for a further 1-2 mins. Leave to cool
on a wire rack. Serve warm from the oven or split and toasted, topped with
lashings of butter. Will keep in a tin for up to 4 days.
Apricots brioche by asheeah
- 375g strong white flour
- 50g caster sugar
- 7g sachet fast-action yeast
- 2 tsp salt
- 100ml milk
- 4 eggs
- 175g butter, softened
- 140g dried apricots, diced
Method
- In a mixer or large bowl, mix together the flour,
sugar, yeast and salt, then add the milk and 3 of the eggs and continue
mixing to make a smooth dough – 5 mins in the mixer or 8 mins by hand. Add
the softened butter and mix for a further 5 mins in a mixer or 10 mins by
hand. Put the dough in a lightly oiled bowl and leave in the fridge
overnight. Your dough will then be stiff and easy to shape.
- Grease 2 x 500g bread tins, then divide the dough into
about 16 pieces and prod some apricots into each piece. Seal them up and
shape into little balls. Place the balls in a tin in sequences of 2 until
the tin is full. It should take no more than 8 pieces to fill each tin.
Leave the brioche for 3 hrs to prove until doubled in size.
- Heat oven to 200C/fan 180C/gas 6. Brush with 1 beaten
egg and bake for 20 mins until golden brown and the loaves sound hollow
when tapped underneath. Cool on a wire rack.
Thursday, 22 May 2014
Wednesday, 21 May 2014
homemade caramels by Asheeah
homemade caramels by Asheeah
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1/4 teaspoons vanilla extract
Directions
1.Grease a 12x15 inch pan.
2.In a medium-size pot, combine sugar, brown sugar, corn
syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the
mixture with a candy thermometer while stirring. When the thermometer reaches
250 degrees F (120 degrees C) remove the pot from the he 1/4 teaspoons vanilla
extract
Directions
.1Grease a 12x15 inch pan.
at.
3.Stir in vanilla. Transfer mixture to the prepared pan and
let the mixture cool completely. When cooled cut the Carmel into small squares
and wrap them in wax paper for storage
Turkish Delight-Lokum recipes by Asheeah
Prep time: 15 minutes
(plus setting overnight) Cooking time: about 25 minutes
Makes about 64 small
squares
25gr icing sugar
100groz corn flour
700gr/1 1/2lb caster
sugar
Juice of 1 lemon
3 tbsp powdered Agar
agar
Red or pink coloring –
optional
1 . Line a 20.5 (8in)
square baking tin with a cling film. Sift icing sugar and 25g (1oz) of the corn
flour into a small bowl. Sprinkle a little over the base and sides of the tin.
Set bowl aside.
2 . Put caster sugar,
lemon juice and 400ml water into large pan. Heat gently until dissolved – do
not boil. In a small bowl, mix the remaining corn flour and agar agar with
100ml cold water, and then stir into sugar syrup(in the pan), stir with balloon
whisk to break up lumps. Bring to boil, then simmer over medium heat for 20
minutes, whisking often. The mixture should thicken and turn pale yellow.
3 . Remove from
heat and whisk in a little food coloring to turn mixture into light pink
(optional). Set aside for 5 min. Stir in rose water and pour into tin. Leave to
set in a cool place overnight.
Dust a board with some
reserved corn flour mixture, and then invert Turkish Delight on to it. Remove
tin; peel off cling film. Cut into cubes, and then roll each gently in corn
flour mixture to coat.
Let Set overnight (and
more if you can).
Dusting a board with
the corn flour and icing sugar mixture really helps for the jelly not to stick.
Store in an airtight
container with remaining corn flour mixture at cool room temperature for up to
1 month.
To pack as gifts,
sprinkle a little corn flour mixture into a bag to stop sweets sticking.
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