Yellow Cupcakes

Yellow cupcakes

Ingredients:

  1. Unsalted butter 1 cup
  2. Sugar 2 cups
  3. Eggs 3 large
  4. Flour (maida) 3 cups
  5. Baking powder 1 tbsp.
  6. Salt 1/2 tsp.
  7. Milk 1 1/4 cup
  8. Vanilla essence few drops

Method:

  • Preheat oven to 350 degrees.
  • Line two cupcake pans (about 24 cupcakes) with paper liners.
  • Using a beater cream butter then gradually add sugar, beating well.
  • Beat until light and fluffy, about 2-3 minutes.
  • Add eggs, beating well after each addition.
  • This mixture should be fluffy pale yellow.
  • In a separate bowl, combine the flour, baking powder and salt.
  • Sieve the flour, baking powder and salt together.
  • In a measuring cup, mix the milk and vanilla essence.
  • Add flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour.
  • Mix well, scraping the bowl down a few times to make sure there are no pockets of butter.
  • Fill each tin about 2/3 of the way with batter.
  • Bake for about 18-20 minutes (less for mini cupcakes), or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 8-10 minutes, then remove from the pan and let cool completely on a rack.
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Potato Stuffed Golden Coins

Ingredients:

  1. Potatoes (mashed) 2
  2. Bread slices 10
  3. Red chilli powder 1/2 tsp.
  4. Salt 1/2 tsp.
  5. Mint leaves (chopped) 1 tsp.
  6. Cumin seeds 1/4 tsp.
  7. Eggs 2
  8. Black pepper a pinch
  9. Salt a pinch
  10. Oil for frying

Method:

  • Take mashed potatoes in a bowl.
  • Add salt, red chilli powder, cumin seeds and mint leaves.
  • Mix them.
  • Cut the bread slices with round shaped cutter or using any round shaped bowl.
  • Spread mashed potatoes on one slice of a bread and cover with the other slice.
  • Beat eggs in a bowl with salt and pepper.
  • Dip the sandwiches in the egg and deep fry till golden.
  • Take out on the kitchen towel.
  • Place them on a serving dish.
  • Serve with ketchup.

Stir Fried Egg Noodles with Chicken Chunks

Ingredients:

  1. Egg noodles 1 pkt.
  2. K&N’s chicken chunks 2 cups
  3. Napa cabbage (chinese cabbage shredded) 3 cups
  4. Carrots (shredded) 1 cup
  5. Capsicums (cut in thin slices) 1
  6. Bean sprouts 1/4 kg.
  7. Ginger (chopped) 1 tsp.
  8. Soy sauce 3 tbsp.
  9. Oyster sauce 1 tbsp.
  10. Chilli sauce 2 tbsp.
  11. Sesame seed oil 1 tsp.
  12. Knorr chicken cube 1
  13. Corn flour 1 tsp.
  14. Oil 1 tbsp.

Method:

  • Boil the noodles and keep aside.
  • In a wok heat oil.
  • Add ginger and fry for few seconds.
  • Add chinese cabbage, carrots, capsicums and bean sprout.
  • Fry for one minute.
  • Add chicken chunks.
  • In a bowl mix together soy sauce, chilli sauce, oyster sauce, chicken cube and corn flour adding little water.
  • Add it to the wok.
  • Cook till it gets thick.
  • Add noodles and toss.
  • Sprinkle sesame seed on top.
  • Take out in a dish and serve.

Macaroni in White Sauce

Ingredients:

  1. Macaroni (elbow shaped)  2 cups
  2. Mushrooms (cut in slices) 1 can
  3. Butter 1 tbsp.
  4. All purpose flour 1 tsp.
  5. Milk 1 cup
  6. Cheddar cheese 1 tbsp.
  7. Salt 1/4 tsp.
  8. Black pepper powder 1/4 tsp.

Method:

  • Boil macaroni for 20-25 minutes.
  • Strain them in the colander.
  • Wash with cold water.
  • Add few drops of oil.
  • In a pan melt butter and add all purpose flour.
  • Remove from the heat and mix well.
  • Add milk and put back on fire.
  • Cook stirring till boils.
  • Add mushrooms, salt, black pepper powder and cheddar cheese.
  • Cook till cheese melts.
  • Add boiled macaroni.
  • Mix well.
  • Take out in a dish and serve.

Chicken Broast

Ingredients for marination:
  1. Chicken with skin (cut into 8 pieces) 1
  2. Lemon juice 2 tbsp.
  3. Salt 1 tbsp.
  4. Red chilli powder 1 tsp.
  5. Milk 1/2 cup
Ingredients for batter:
  1. Eggs 2
  2. Red chilli powder 1 tsp.
  3. Flour 2 cups
  4. Salt 1 tsp.
  5. Mustard powder 1/2 tsp.
  6. Baking powder 1 tsp.
Ingredients for serving:

Method:

  • Marinate chicken with salt and lemon juice for 4-5 hours.
  • Put the chicken in a pan and cook on low heat for half an hour.
  • Close the fire.
  • Add milk and red chilli powder.
  • Keep aside for at least 15 minutes.
  • In a bowl mix flour, salt, red chilli powder, salt, baking powder and mustard powder.
  • Whisk eggs in another bowl.
  • Coat chicken pieces thoroughly in this flour.
  • Dip chicken pieces in egg.
  • Again coat with the flour.
  • Deep fry until golden brown.
  • Serve with fries, garlic raita and bread

Fish and Chips

Ingredients:

  1. Fish (Red Snapper or any firm-fleshed fish) fillets  1 kg.
  2. Salt 1 tsp.
  3. Black pepper 1 tsp.
  4. Vinegar 2 tbsp.

Ingredients for Batter:

  1. Corn flour 1 cup
  2. All purpose flour (maida) 1 cup
  3. Baking powder 1/2 tsp.
  4. Salt 1/2 tsp.
  5. Black pepper 1/2 tsp.
  6. Egg 1
  7. Chilled water as required

Method:

  • Marinade the fish with salt, black pepper and vinegar for 1-2 hours.
  • In a bowl take corn flour, all purpose flour, salt, black pepper, baking powder and egg.
  • Mix together to form batter adding chilled water if required.
  • Heat oil in a wok.
  • Dip the fish in the batter and deep fry till golden.
  • Serve with chips (French fries) and tartare sauce.

Crispy fried chicken

Ingredients:

  1. Whole chicken(cut into 8 pieces) 1
  2. Salt 1/2 tsp.
  3. Vinegar 1 tbsp.
  4. Water 1 cup
  5. Corn flour 1cup
  6. All purpose flour (maida) 1 cup
  7. White pepper powder 1 tsp.
  8. Chicken powder 1 tbsp. or chicken cube (dissolved in 2 tbsp. water) 1
  9. Soy sauce 4 tbsp.
  10. Mustard powder 1tsp.
  11. Chili sauce 2 tbsp.
  12. Red chili powder 1/2 tsp.
  13. Garlic powder 1 tbsp.
  14. Eggs 2
  15. Oil for frying

Method:

  • In a pan add chicken with salt, vinegar and water.
  • Put on heat.
  • When it starts to boil reduce heat.
  • Cover and cook for 15 minutes.
  • Remove from the heat.
  • Spread the chicken pieces on paper towel to make them dry.
  • For batter: in a bowl mix together corn flour, all purpose flour, white pepper, chicken powder, soy sauce, mustard powder, chili sauce, red chili powder, garlic powder and eggs(if the batter is too thick add little chilled milk or water).
  • Heat oil in a wok.
  • Dip chicken pieces in the batter and deep fry till crisps.
  • Serve with French fries and tomato ketchup.

Doughnuts

These mouthwatering doughnuts give us a taste of the soft fried bread mixed with the delicious chocolate sauce and caster sugar. I hope you get the same taste when you try making these at home.Good luck 🙂

Ingredients:

  1. All purpose flour (maida) 1/2kg.
  2. Yeast 1 tbsp.
  3. Eggs 2
  4. Castor sugar 2 tbsp.
  5. Salt 1 1/2 tsp.
  6. Oil 3 tbsp.
  7. Milk powder 2 tbsp.
  8. Warm water for making dough

Vanilla Glaze:

  • Heat half cup of milk with a teaspoon of butter (to prepare milk mixture).
  • In a bowl mix:
  1. Castor sugar 1 cup
  2. Milk mixture 2 tbsp.
  3. Lemon juice 1/4 tsp.
  4. Vanilla essence few drops
  5. If you want a really thin glaze, just add a little more of the milk mixture.
Chocolate Glaze:
  1. Cream 2 tbsp.
  2. Castor sugar 1cup
  3. Dairy milk chocolate 50 gms.
  4. Cocoa powder 2 tbsp.
  5. Milk mixture  3 tbsp.
  • Put all things in the pan and heat it on a very low flame till the chocolate melts.
  • Keep stirring while heating.
  • Put a slightly warm doughnut face down in the chocolate glaze, turn and remove.
Method:

  • In a large bowl, mix together yeast, milk powder,castor sugar, salt, eggs, oil, and  flour adding warm water as required.
  • Mix for a few minutes at low speed, or stirring with a wooden spoon until the dough no longer sticks to the bowl.
  • Knead for about 5 minutes, or until smooth and elastic.
  • Place the dough into a greased bowl, and cover.
  • Set in a warm place to rise until double.
  • Dough is ready if you touch it, and the indention remains.
  • Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.
  • Cut with a floured doughnut cutter.
  • Let doughnuts sit out to rise again until double.
  • Cover loosely with a cloth.
  • Heat oil in a deep-fryer or wok.
  • Slide doughnuts into the hot oil using a wide spatula.
  • Turn doughnuts over as they rise to the surface.
  • Fry doughnuts on each side until golden brown.
  • Remove from hot oil.
  • Dip doughnuts into the glaze while still hot.
  • Set onto wire racks to drain off excess.
  • Put on the serving dish and serve.