Rich Coffee Cake

Rich Coffee Cake(Chef Shireen)

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rich coffee cake

Ingredients

For cake:

Flour 6 Oz

Baking powder 1 teaspoon

Chocolate 5 Oz (grated)

Butter 8 Oz

Brown sugar ½ cup

Sugar ½ cup (granulated)

Vanilla essence 1-12 teaspoon

Egg 4

Coffee powder 2 tablespoon

For Soak Cake:

Milk ½ cup

Icing sugar 2 tablespoon

Coffee 1 tablespoon

For Cheese Frosting:

Icing sugar 2 cup

Soft butter 4 Oz

Coffee 1 tablespoon

Cream cheese ½ cup

Cooking Directions

Preheat oven to 180c. Butter two 9 inch sandwich pan. In a bowl, beat together one the butter with brown sugar, granulated sugar and vanilla essence until creamy. Then add one egg at a time alternating sieved flour, baking powder and salt. When the mixture is form, set the beater on slow speed and beat in the melted chocolate mixed with coffee. Spoon the batter into two 9 inch greased pan and bake for 45 minutes. Cool the cake completely in the pan. On serving platter, place one layer of cake. Dissolve icing sugar and coffee in milk and moist the bottom layer of cake. Beat together Icing sugar, butter, coffee and cream cheese together until foamy and spread half of it on moist layer. Cover the second layer of cake and again moist it with coffee syrup, cover the sides and top of cake with frosting. Sprinkle grated chocolate on top. Rich Coffee Cake is ready to serve.

SPAGHETTI BALLS

SPAGHETTI BALLS 

SPAGHETTI BALLS 

Ingredients:

Spaghetti boiled 1 ½ cup
Grated cheese 3 tbsp
Green chilies 3, chopped
Coriander leaves 2 tbsp, chopped
Black pepper powder ½ tsp, heaped
Salt ½ tsp, heaped
Sweet corn ½ cup
Thick white sauce 1 cup
Egg 1 Beaten
Bread crumbs as required 

For white sauce:

Butter 2 tbsp
Flour 1 tbsp, heaped
Milk 1 cup
Salt ½ tsp 
Pepper powder ½ tsp
Mustard powder ½ tsp

Method:
1. Boil spaghetti & mix all above in it very well.
2. Make into balls.
3. Dip in beaten egg, roll in crumbs & deep fry.

THREE BEAN SALAD

THREE BEAN SALAD

Ingredients:

Rajma 1 cup, boiled
Black eyed beans 1 cup, boiled
Chick peas 1 cup, boiled
Tomatoes 1 chopped into cubes
Onion 2-3 tbsp, chopped
Green chilies 3 chopped
Coriander leaves 2 tbsp, chopped


For Dressing:

Garlic paste ½ tsp
Lemon juice 4 tbsp
Chat masala 2 tsp, leveled
Black Pepper powder ½ tsp
Salt ½ tsp
Olive oil 2 tbsp


Method:

Mix all together, toss in prepared dressing & serve.

VEGETABLE JALFREZI

VEGETABLE JALFREZI

Ingredients:

Onion 1 sliced
Tomato 1 cut into strips
Garlic paste 1 tsp
Ginger 1 tbsp, cut into strips
Carrot 2 cut into thin fingers
Peas 1 cup boiled
Capsicum 1 cut into thin fingers
Green chilies 3 cut in to strips
Mushrooms 4 halves 
Corn flour 1 tbsp, mixed with 2 tbsp water
Baby corn 1 tin
Sugar 1 tsp
Ketchup 2 tbsp
D.P Sauce 1 tsp
Vinegar 1 tbsp
Mustard powder ½ tsp
Turmeric pinch
Black pepper powder ¼ tsp
Chilly powder ½ tsp
Salt 1 tsp
Oil ¼ cup

Method:

1. Heat oil, add onion & garlic paste.
2. Stir fry till soft.
3. Add carrots with ¼ cup water.
4. Add salt, capsicum, ginger, peas, baby corn, mushrooms & all remaining seasonings.
5. Then add green chilies, tomatoes, mix well, add ½ cup water, cook till boiling.
6. Thicken gravy with corn flour paste. Serve with rice or buttered slice.

MOONG KI PHEEKI DAL

MOONG KI PHEEKI DAL

Ingredients:

Moong ki dal 1 ½ cups, boiled in 2 cups of water
(Till tender)

For Baghar:

Onion 1 chipped
Garlic crushed 1 tsp, heaped
Green chilies 3 chopped
Coriander leaves 2 tbsp, chopped
Whole red chilies 4-5
Whole cumin 1 tsp
Turmeric ¼ tsp
Curry leaves 8 - 10
Oil ¼ cup

Method:

1. Cook lentil till tender.
2. Whisk well, give baghar & garnish with chopped green chilies & coriander leaves.

For Baghar:

1. Heat oil, add chopped onion & garlic, when light golden.
2. Add turmeric, cumin, whole red chilies, curry leaves & add to the lentil.

KHEEMA DO PYAZA

KHEEMA DO PYAZA

Ingredients:

Mince meat ½ kg, 
Onion 2 cups, sliced
Tomatoes 4 chopped
Ginger 1 tbsp, chopped
Garlic 1 tbsp, chopped
Green chilies 4 chopped
Coriander leaves 2 tbsp, chopped
Curd ½ cup, beaten
Whole cumin 1 tsp
Whole mixed spices as required
All spices 1 tsp
Crushed red pepper 1 ½ tsp
Salt 1 ½ tsp
Oil ½ cup

Method:

1. Heat oil, fry sliced onion till light golden.
2. Add whole spices, mince, chopped ginger, garlic, tomatoes, cumin, crushed red pepper, green chilies.
3. Cover & cook for 20 minutes.
4. Open, add ½ cup curd & fry well.
5. When mince tender & oil comes on top, add in all spice & coriander leaves.
6. Serve with paratha.

JALEBI PARATHA

JALEBI PARATHA

Ingredients:
Flour 2 cups
Salt ½ tsp
Clarified Butter 2 tbsp
Water as required

For Coating:
Clarified Butter to spread inside
Flour to sprinkle

Method:

1. Knead flour with salt, Clarified Butter & water.
2. Leave it for a while covered.
3. Then make into 5 balls, roll each ball into a quarter plate size, spread each well with Clarified Butter, sprinkle flour & keep piling on top of each other till all have been piled together.
4. Do not put Clarified Butter on the top one.
5. Sprinkle flour & roll that piled roti into a big roti.
6. Spread Clarified Butter & sprinkle flour & then cut into long strips.
7. Now pick up strips & roll & again to form into a ball,
8. Then roll with a soft hand & fry on tawa.

BOHRI CUTLETS

BOHRI CUTLETS

Ingredients:

Mince meat ½ kg
Onion 2 tbsp, chopped
Garlic Ginger paste 1 tsp, heaped
Green chilies 3-4, chopped
Coriander leaves 2 tbsp, chopped
Chilly powder 1 tsp
All spice 1 tsp
Roasted cumin 1 tsp, crushed
Salt 1 ½ tsp
Beaten eggs 3
Bread 3 slices, soaked in water & squeezed well
Bread Crumbs as required
Oil for frying

Method:

1. Marinate mince with all the given ingredients mix well.
2. Then make balls of mince.
3. Coat well in bread crumbs.
4. Dip in beaten eggs & deep fry in fry pan.