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Cakes Recipes
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Total:
14 | Displaying: 1 - 14 |
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1. Sift flour, baking powder and salt into medium bowl and keep aside. Put sugar and butter in the bowl of an electric mixer and beat until the mixture is light and fluffy. Add egg and vanilla and beat until well combined. Add dry ingredients and beat until just combined. Cover and chill until firm, about 4 hours or up to 1 day. 2. Preheat oven to 375°F. Butter 2 large heavy baking sheets. Roll about 1 tablespoon of dough into a ball and place on prepared sheet. Repeat with remaining dough, arranging the balls 1 inch apart from each other. 3. Moisten a flat-bottomed glass with water, dip it into additional sugar and then press dough ball to 1/4-inch-thick round. Repeat with remaining dough balls, each time dip bottom of glass into sugar. 4. Bake cookies until edges are light brown, about 8-10 minutes. Transfer cookies to racks and cool completely. Store cookies in an airtight container. • Serves 12 people. • Preparation Time: 15 minutes. • Cooking Time: 20 minutes
Updated: 25/09/2006
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1. Wash and remove excess fat from meat and then cut into 1 inch pieces. 2. In a large bowl combine yogurt, garlic, ginger, coriander powder, cumin seeds, garam masala, green chilies, chili powder and salt. Add lamb pieces and stir so that the yogurt mixture coats the lamb pieces. Leave to marinate in the fridge for 3-4 hours. 3. Heat oil in a medium saucepan over medium heat and add the marinated lamb. Stirring constantly fry the lamb for 5-8 minutes or well browned. Add 1 cup water, cover and cook on low heat until meat is almost tender. 4. Add spinach and cook on medium-low heat until the moisture from the spinach has evaporated and spinach and meat is well cooked. 5. In a small frying pan, heat ghee, add sliced onion and ginger. Stirring constantly sauté until the onion and ginger are golden brown. 6. Transfer to serving dish and pour the fried onion and ginger on the top and serve immediately with boiled rice. Note: Fresh or frozen or even canned spinach works well. The spinach must be either finely chopped or pureed. • Serves 6 people. • Preparation Time: 20 minutes. • Cooking Time: 40 minutes.
Updated: 25/09/2006
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Take out the dish in which you feel like serving the dessert. Place mango pieces on the bottom. That is the first layer. Second layer is of grounded biscuits. Amply placed on mangoes. Third layer is again mango pieces. Now prepare jelly, make it cooler a bit by placing in cold water and constantly stir so that it does not get set. On top of the bowl place jelly layer. Place it in the freezer so that it attains the cake shape. Now do the dressing with cream and serve cold. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes. • Serve Cold
Updated: 25/09/2006
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In a large heavy base pan, heat oil on medium heat and fry onions until soft, about 3-5 minutes. Add tomatoes, ginger, chili powder, salt and coriander powder. Stir to mix well. Cover and cook over low heat for 5 minutes, stirring occasionally. Add potatoes and stirring constantly, cook for 3 minutes or until the tomatoes are turned to a paste. Add 1 cup water, cover and cook until potatoes are half cooked and about 1\4 cup gravy is left, about 7 minutes. 4. Add rest of the vegetables and cook over low heat until the vegetables are tender but still retain their shape. 5. Transfer to a serving dish and sprinkle garam masala. Serve with Chapati or plain boiled rice. • Serves 8 people. • Preparation Time: 15 minutes. • Cooking Time: 20 minutes.
Updated: 25/09/2006
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Combine the onion, ginger, garlic, and oil in the container of a food processor or blender. Blend to a fine puree. Spoon and scrape the mixture into a small skillet and cook, stirring often, until mixture almost starts to brown, but do not brown. Add the curry powder, cinnamon, turmeric, coriander, and cumin and stir to blend. Add the meat and cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps. When the meat has lost its raw look, add the tomatoes, lime juice and sugar. Add a generous grinding of pepper and the hot red pepper. Cover and let simmer for 30 minutes. Add the peas and continue cooking until the peas are tender, 5 to 10 minutes. Serve with rice, cucumbers and yogurt, carrots with yogurt or mint with yogurt. • Serves 8 people. • Preparation Time: 20 minutes. • Cooking Time: 35 minutes.
Updated: 25/09/2006
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Boil the Potatoes and deep fry till they are done. Keep aside. Heat oil in a handi (pot), put Tomato Puree and spices into it. Bhunno(stir-fry) till the moisture evaporates. Remove handi from fire. Add beaten curds and cook again on low flame. Cook, stirring all the time until the gravy thickens. Add Potatoes to it. • Serve Hot. • Preparation Time : 10 minutes. • Cooking Time : 40 minutes. • No. of Servings : 6.
Updated: 25/09/2006
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1. Lightly oil a 9 inches (24cm) spring release cake tin. Line the base with greaseproof paper and grease the paper. • Make the Base: 2. Mix together the melted butter and biscuit crumbs. Press the crumb mixture into the base of the prepared pan and refrigerate for 30 minutes. • Make the Filling: 3. With a sharp knife, peel the mangoes and scrap the flesh from the stone. Discard the stone and chop or mash the flesh. 4. Boil 1\2 cup water in a small saucepan, remove from heat, add jelly, gelatin, lemon juice and sugar, stir to mix and keep aside for 3 minutes. Return the saucepan over low heat and stir until gelatins and sugar is dissolved. Cool slightly, add mango flesh then refrigerate until thickened but not set, stirring occasionally. 5. Put the cheese in a large bowl and beat with an electric beater until smooth, about 2 minutes. With a balloon mixer fold the cooled mango mixture into the cheese. 6. Working quickly, in another bowl beat cream and vanilla until, it is the same consistency as the cheese mixture. Then lightly fold in the cheese mixture. Pour into the biscuit crust and refrigerate or chill until set, about 6-8 hours. 7. Carefully remove the sides of the cake tin then using a blade knife or spatula loosen the base and slide the cake off the base onto the serving plate. Decorate with mango slices, if wished. • Serves 8 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes. • Serve Cold
Updated: 25/09/2006
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1. Wash kerala thoroughly with water. If keralas are of longer variety, cut them into pieces of 3 inch size. 2. Remove skin of all the pieces by scraping with a sharp knife. Keep the skin aside. Slit the karelas length wise. Remove the seeds. 3. Discard the seeds if very hard, otherwise mix them with the skin scrape. 4. Take 1 tsp salt and apply it thoroughly to all the pieces of karelas. Keep aside for about 1 hour. Mix 1 tsp salt to karela skin and keep aside for 1 hour. 5. Heat a non-sticking frying pan and add 2 tsp oil. When the oil becomes hot, put cumin seeds and hing. 6. When the seeds become dark, put onion, green chilli, ginger and garlic. 7. Cook for 2 to 3 minutes and add all the spices and besan. 8. Stir well and cook for 5 to 7 minutes until the mixture turns light brown. 9. Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water. 10. Add it to the washed skin scrape above mixture and stir. 11. Wash the karelas with water. Fill the above mixture in each karela. 12. Heat a non sticking frying pan and spray oil. 13. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Allow them to cook for 5 to 7 minutes. 14. Change the side of karelas and again cover with the lid. 15. Cook for 5 to 7 minutes. Sprinkle coriander leaves. • Serve Hot.
Updated: 25/09/2006
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1.Heat oil in a heavy based saucepan over high heat. Add cumin and nigella seeds. They should pop at once. Add the onions, reduce heat to low and stirring frequently, fry for 5-8 minutes until the onions turns to a light brown colour. 2. Add ginger and fry for a minute and then add chili power, turmeric, coriander powder, salt and 3-4 tablespoons of water. Stir and fry for another minute. 3. Add tomatoes and stirring frequently, fry the onion mixture for about 5 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. 4. Peel, and remove the seeds of the pumpkin and cut into small cubes. Add pumpkin to tomato mixture, mix well, reduce the heat, cover and allow to cook in its own juices for about 30 minutes or until tender. Mash a few pieces with the back of a wooden spoon. 5. Add garam masala, coriander leave and green chilies. Mix well and cook for few more minutes. 5. Add garam masala, coriander leave and green chilies. Mix well and cook for few more minutes. 7. Serve with plain boiled rice and Mixed Pickle. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.
Updated: 25/09/2006
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1. Preheat oven to 375°F. Grease and dust an 8- by 2-inch round cake pan, with flour, knocking out excess. 2. Sift together flour, baking powder, baking soda and salt and keep aside. 3. Beat margarine and sugar with an electric mixer until pale and fluffy. 4. Alternately fold flour mixture and milk in batches, with a hand mixer until just combined. 5. Fold in walnuts, dates, raisins and nutmeg with a metal spoon, (don't over fold). Turn the mixture into the prepared pan and sprinkle the few walnuts and raisins on the top. Bake in the oven for about 20 -25 minutes or until a skewer inserted in the centre comes out clean and dry. Cool in the pan for 10 minutes, then invert onto racks and cool completely. • Serves 6 people. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.
Updated: 25/09/2006
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Combine cabbage and carrot in a bowl. Add mayonnaise, stir with a wooden spoon to coat the vegetables. Season with salt and pepper, if desired. Cover and chill before serving. Can be made 1 day ahead. Keep refrigerated. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 15 minutes.
Updated: 25/09/2006
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1. Wash bhindi with plenty of water. Dry with tea cloth or just spread in a tray for some time. 2. Cut Bhindi into 1\2 inch pieces, discard the head and tail. 3. In a large heavy based pan, heat oil over high heat. Add okra and turmeric powder and fry for about 5 minutes. Remove from pan and put aside. 4. Fry onion in the same oil for about 5 minutes. Add okra, chopped tomatoes, green chili, black pepper, coriander powder and salt. Cover and cook over low heat for about 15 minutes. Serve with Chapati. • Serves 4 people. • Preparation Time: 15 minutes. • Cooking Time: 20
Updated: 25/09/2006
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1. Prepare bhuna gosht. Meanwhile wash Okra under running water, dry with tea cloth or just spread in a tray for some time. Now cut Okra by removing head and tail in to half inch slices.
2. In a large pan heat oil over high heat, add onions and fry until change color and edges turn light brown. Remove onion from oil and keep aside. 3.Fry Okra in the same oil until it changes its color and edges start getting brown. Remove Okra from oil and discard oil.
4. Put Okra, onions and green chilli into hot bhuna meat. Stir with care, cover the pan and cook for about 10 minutes over low heat. Serve with Roti. • Serves 6 people. • Preparation Time: 20 minutes. • Cooking Time: 40 minutes.
Updated: 25/09/2006
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Make Crust : Preheat oven to 350°F. Butter 9-inch-diameter pie pan. Finely grind cookies in processor. Add melted butter; process until moist crumbs form. Press crumbs onto bottom and up sides of pan. Bake until crust is set, about 15 minutes. Cool on rack. • Make Mousse : 1. Boil 1 cup cream in a small saucepan. Combine chocolate and vanilla in processor. With processor running, gradually pour hot cream and process until smooth. Transfer mousse to large bowl. Keep aside to cool. 2. Beat remaining cream and sugar to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours or overnight. 3. Using electric mixer, beat whipping cream in a large bowl to soft peaks. Add sugar and beat until stiff peaks form. Spoon topping into pastry bag fitted with large star tip. Pipe cream decoratively atop pie. Sprinkle with grated chocolate. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.
Updated: 25/09/2006
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