Ingredients:
Cane Corns,Oil,SaltClick to find more about Salt,Red Peper(Chilly)...
Cane CornClick to find more about Corn:It Depends On You How Much Quantity You Take...
Red Peper:According To The Quatity Of CornClick to find more about Corn...
SaltClick to find more about Salt:Up To You...
Oil:Depends On Quantity...
Preparation:
1.Take a pan.
2.Put Oil in the pan.
3.Put corns.
4.Then mix corns in oil very well.
5.Put red peper.
6.Put saltClick to find more about salt.
7.Mix them.
8.And after 15 mins they will be ready to eat.
Already Earned $400 , Go ahead Man
Sunday, November 30, 2008
Nankhataye
Ingredients:
One and half cup flourOne cup sugar[grinded]half tsp baking powderfour tsp buttera pinch of saltClick to find more about salt
Half cup milksome waterone egg yolk
Preparation:
Preheat the oven on 350F.(1)In a large bowl mix ingredients of column one(2)with the help of milk[ and some water,if needed]knead a fine dough.And roll the dough over a rolling pan with the help of the rolling pin.(3)Now with the help of cookie cutter cut about 12 or more depending on the size of cookie cutter cookies.(4)place these cookies on the cookie sheet and brush them with egg yolk.Bake them about an hour or until turn golden brown under the bottom.(5)Cool them and enjoy.
One and half cup flourOne cup sugar[grinded]half tsp baking powderfour tsp buttera pinch of saltClick to find more about salt
Half cup milksome waterone egg yolk
Preparation:
Preheat the oven on 350F.(1)In a large bowl mix ingredients of column one(2)with the help of milk[ and some water,if needed]knead a fine dough.And roll the dough over a rolling pan with the help of the rolling pin.(3)Now with the help of cookie cutter cut about 12 or more depending on the size of cookie cutter cookies.(4)place these cookies on the cookie sheet and brush them with egg yolk.Bake them about an hour or until turn golden brown under the bottom.(5)Cool them and enjoy.
Cheese & Onion Pastries
Ingredients:
500g Puff Pastry(frozen or fresh.)
4 medium potatoes
1 medium OnionClick to find more about Onion
100g butter
100g grated cheddar cheese
pinch saltClick to find more about salt (to taste)
pinch pepper (optional)
1 egg (beaten)
plain flour to dust
Preparation:
Skin and cut potatoes and boil until soft.
Meanwhile finely chop onionClick to find more about onion put into small bowl and put the butter on top(cut into rough cubes), microwave on full power for about 2 mins.
Mix the fried onoins into the boiled potatoes add cheese, saltClick to find more about salt and pepper and mix.
Roll out pastry and make about 32 even squares.
Put about 1 tablespoon of the mixture into the centre of each square and brush with egg two of the edges and fold over diagonaly to make triangles.
Lightly flour baking trays and place pasties on them.
Glaze with egg.
Put into preheated oven at gas mark 7 for about 1012 mins.
ENJOY!(perfect for iftari's)
500g Puff Pastry(frozen or fresh.)
4 medium potatoes
1 medium OnionClick to find more about Onion
100g butter
100g grated cheddar cheese
pinch saltClick to find more about salt (to taste)
pinch pepper (optional)
1 egg (beaten)
plain flour to dust
Preparation:
Skin and cut potatoes and boil until soft.
Meanwhile finely chop onionClick to find more about onion put into small bowl and put the butter on top(cut into rough cubes), microwave on full power for about 2 mins.
Mix the fried onoins into the boiled potatoes add cheese, saltClick to find more about salt and pepper and mix.
Roll out pastry and make about 32 even squares.
Put about 1 tablespoon of the mixture into the centre of each square and brush with egg two of the edges and fold over diagonaly to make triangles.
Lightly flour baking trays and place pasties on them.
Glaze with egg.
Put into preheated oven at gas mark 7 for about 1012 mins.
ENJOY!(perfect for iftari's)
Aloo Ki Tikiyan
Ingredients:
For tikiya:
4 big alooClick to find more about aloo
56 green chilliClick to find more about green chilli chopped
bunch of coriander leavesClick to find more about coriander leaves chopped
2 tsp red chilli
1 tsp kalongi
1 tsp zeeraClick to find more about zeera
saltClick to find more about salt to taste
For covering of tikiya:
white flourClick to find more about white flour a cup.
1 tea spoon saltClick to find more about salt.
2 table spoon oil
pinch of baking soda.
water for making flour a paste.
Preparation:
Boil alooClick to find more about aloo and peel its skin..
Mash it and add all the masala and make a small small tikiya...
Now take white flourClick to find more about white flour add oil saltClick to find more about salt and baking soda plus water to make a thick paste....
Heat oil in a pan....
Dip tikya in paste and deep fry it till golden brown.
serve it with imliClick to find more about imli chatney
For tikiya:
4 big alooClick to find more about aloo
56 green chilliClick to find more about green chilli chopped
bunch of coriander leavesClick to find more about coriander leaves chopped
2 tsp red chilli
1 tsp kalongi
1 tsp zeeraClick to find more about zeera
saltClick to find more about salt to taste
For covering of tikiya:
white flourClick to find more about white flour a cup.
1 tea spoon saltClick to find more about salt.
2 table spoon oil
pinch of baking soda.
water for making flour a paste.
Preparation:
Boil alooClick to find more about aloo and peel its skin..
Mash it and add all the masala and make a small small tikiya...
Now take white flourClick to find more about white flour add oil saltClick to find more about salt and baking soda plus water to make a thick paste....
Heat oil in a pan....
Dip tikya in paste and deep fry it till golden brown.
serve it with imliClick to find more about imli chatney
Croissants
Ingredients:
1 ounce fresh yeast3 1/2 cups unbleached flour1/4 cup white or packed brown sugar2 teaspoons salt1 cup milk, or more1 pound unsalted butter2 tablespoons flour, for dusting1 egg1 tablespoon milk
.
Preparation:
In a mixer with a dough hook, place the yeast, flour, sugar, saltClick to find more about salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic. Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9inch rectangle 5/8inch thick. Wrap in plastic then chill for 1 hour and up to overnight. Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside. Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15inch and 1/4inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, longways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact. Continue rolling the laminated (layered) dough to form a new 10 by15inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn". Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn. After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24inch square that is a little less than 1/4inch thick and cut out your croissants and shape them. I roll out my dough and cut it with a sharp large knife into 6inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash. To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven. Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
1 ounce fresh yeast3 1/2 cups unbleached flour1/4 cup white or packed brown sugar2 teaspoons salt1 cup milk, or more1 pound unsalted butter2 tablespoons flour, for dusting1 egg1 tablespoon milk
.
Preparation:
In a mixer with a dough hook, place the yeast, flour, sugar, saltClick to find more about salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic. Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9inch rectangle 5/8inch thick. Wrap in plastic then chill for 1 hour and up to overnight. Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside. Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15inch and 1/4inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, longways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact. Continue rolling the laminated (layered) dough to form a new 10 by15inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn". Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn. After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24inch square that is a little less than 1/4inch thick and cut out your croissants and shape them. I roll out my dough and cut it with a sharp large knife into 6inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash. To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven. Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
Saturday, November 29, 2008
Cheese And Macroni Cutlets
Ingredients:
Mozzela Cheese 100 Gms
Macroni med size. 100 Gms
Green OnionClick to find more about OnionClick to find more about Green
Green ChilliClick to find more about Green Chilli 3 to 4 Nos
MintClick to find more about Mint Leave 5 to 10 leaves
Black pepperClick to find more about Black pepper to taste
SaltClick to find more about Salt to taste, CornClick to find more about Corn Oil 1 cup
Lemon juice one tea spoonfull
Red OnionClick to find more about Onion small size Chooped
Egg 2 Nos
bread crumbs.
Preparation:
In hot boiling water add macronies and remove it after 2 minuts.
Crush Mozella cheeze and add to macronies.
Choop all other ingrediants and put it in to the mixture of cheese and macronies.
Make small equal size balls and keep it in the refregerator for about ten minutes.
Then dip the balls into the shaffeled Eggs and Bread crumbs and fry it in boiling oil for about 1 minute.
Till it become golden brown.
Mozzela Cheese 100 Gms
Macroni med size. 100 Gms
Green OnionClick to find more about OnionClick to find more about Green
Green ChilliClick to find more about Green Chilli 3 to 4 Nos
MintClick to find more about Mint Leave 5 to 10 leaves
Black pepperClick to find more about Black pepper to taste
SaltClick to find more about Salt to taste, CornClick to find more about Corn Oil 1 cup
Lemon juice one tea spoonfull
Red OnionClick to find more about Onion small size Chooped
Egg 2 Nos
bread crumbs.
Preparation:
In hot boiling water add macronies and remove it after 2 minuts.
Crush Mozella cheeze and add to macronies.
Choop all other ingrediants and put it in to the mixture of cheese and macronies.
Make small equal size balls and keep it in the refregerator for about ten minutes.
Then dip the balls into the shaffeled Eggs and Bread crumbs and fry it in boiling oil for about 1 minute.
Till it become golden brown.
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