BRAZILIAN COFFEE BANANAS

Ingredients

Ripe bananas 4 to 5

Instant coffee powder 1 tablespoon

Thick yogurt 4 tablespoons

Cream 4 tbsp

Brown sugar 2 tablespoons



Almonds, slivered 4 to decorate



Chocolate syrup to decorate

Method

Whisk together cream and yogurt.

Peel and cut bananas roughly and put them in a blender jar.

Add instant coffee powder and blend till smooth.

Half fill small glasses with this mixture.

Put 2 tbsps of the yogurt and cream over the banana mixture in each glass, sprinkle brown sugar, and a few almond slivers.

Decorate with chocolate syrup

Chill and serve.

Bakray Kay Paay

Ingredients

Trotters 12

Green coriander chopped 1 bunch

Yogurt 1 cup

Small onion 2

Lemon 3

Green chilies chopped 4

Turmeric 1 tsp

All spice powder 1 tsp

Roasted cumin powder 1 tsp

Red chili powder 1 tbsp

Ginger garlic paste 1 tbsp

Coriander powder 2 tbsp

Oil as required

Ginger chopped as required

Salt to taste

For washing:

Flour ½ cup

For tender:

Whole garlic 2

Water 4 to 5 glass

Aniseed 1 tsp

Whole coriander 1 tbsp

Salt to taste

Method

First coat the trotters with 1/2 cup of flour and leave it for 1/2 an hour in a strainer. Then wash it with luke warm water and put it in pan with 4 to 5 glass water, 1 tsp aniseed, 1 tbsp whole coriander, 2 whole garlic and salt to taste and leave it to cook till it tender. Take out the big bones and strain the stock. Heat as required water in a pan, add fry 2 onion till it turns golden brown. Take it out on a absorbing paper and crisp it. Crush onion and mix with 1 cup yogurt, 1 tsp turmeric powder, 1 tbsp ginger garlic paste, 2 tbsp coriander powder, 1 tsp roasted cumin powder and 1 tbsp red chili powder and put in pan to cook and add trotters. Cook for 5 to 8 minutes and ad stock with 1 tsp all spice powder and cook on low flame. When oil separates again put all spice powder, 3 lemons juice, 4 green chilies chopped, 1 bunch green coriander chopped and as required ginger to simmer.

Serve it with nan.

Noodles Mixed Salad

Ingredients

2 cups Macaroni boiled
4 tbsp Black olives sliced
3 tbsp Sweet corn
3 Baby corn sliced
3 tbsp Capsicum (tiny cubes)
2 tbsp Tomato (tiny cubes)
12 Kidney beans
4 tbsp French dressing
1/2 tsp Salt
1/2 tsp Black pepper crushed

Method


In a large bowl mix all together 2 cups boiled macaroni, 4
tbsp sliced black olives, 3 tbsp sweet corn, 3 sliced baby corn, 3 tbsp
capsicum cut into tiny cubes, 2 tbsp tomato cut into tiny cubes, 12 kidney
beans, 4 tbsp French dressing, ½ tsp salt and ½ tsp crushed black pepper. Serve
chilled over a bed of salad leaves.

Plain Bread

Ingredients

1/2 kg Flour
2 Egg
1 tbsp Yeast
1/2 tsp Salt
1/2 tsp Baking soda
3 tbsp Oil
as required Lukewarm water

Method

In a bowl mix together 1/2 kg Four, 1 1/2 Eggs, 1 tbsp Yeast, 1/2 tsp Salt, 1/2 tsp Baking soda, 3 tbsp Oil and knead to dough with Lukewarm water as required. Leave it to rise for 30 minutes. Then knead again and roll in the shape on bread. Brush with remaining half beaten egg, leave it to rise for more 20 minutes. Now bake in a preheated oven of 200 degrees for 30 minutes. Now take out from oven, cool and cut into slices.

Beef Steak And Chickpeas Salad

Ingredients

Boiled white bean 1 cup

Cucumber 2

Carrot 2

Lemon 2

Pineapple cubes 1 tin

Boiled almond 8

Sugar 1 tsp

White vinegar 1/2 cup

Salt to taste

Method

First deseed the cucumber and chop them with skin. Then peel 2 carrots and chop them. In a bowl add cucumber, carrot and 1 cup boiled white beans to mix. Add I tin of diced pineapple with juice. Then add 1/2 cup vinegar, 2 lemon juice, 1 tsp sugar and salt to taste.

Garnish with 7 boiled almond and serve chilled.

Special Khoya Gajar Ka Halwa

Ingredients

Grated carrots 1kg

Milk 1/2kg

Khoya 1/2 ounce

Sugar 1cup

Kewra a few drops

Ghee 4tbsp

Dry fruits as required

Silver paper for decorating

Method

Pour the milk into a saucepan and add in the grated carrots. Cook the milk until it dries up. Now add the sugar and cook until it dissolves.

Add in the khoya and ghee and fry till the ghee leaves the bottom of the vessel.

When the aroma is given off add the kewra and mix.

Turn the flame off and dish out.

Garnish with dry fruits and crumbled khoya.

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Compare that measurement to the volumes in our chart (or the cake pan size listed in your recipe) to determine how much batter you'll need.
To ensure a cake rises evenly, you should only fill your pans to the half-way mark.
The baking time may change as well, so it is imperative that you keep a watchful eye on your cake, and check for doneness using your preferred method.
It's always better to have a little extra batter, rather than not enough. Once you've filled the pans half-full, use any remaining batter to bake a few cupcakes.


Recipe Calls For


Volume


Use Instead

1 (8-inch) round cake pan


4 cups


1 (8 x 4)-inch loaf pan, or

1 (9-inch) round cake pan, or

1 (9-inch) pie plate

2 (8-inch) round cake pans


8 cups


2 (8 x 4-inch) loaf pans

1 (9-inch) tube pan

2 (9-inch) round cake pans

1 (10-inch) Bundt pan

1 (11 x 7-inch) baking dish

1 (10-inch) springform pan

1 (9-inch) round cake pan


6 cups


1 (8-inch) round cake pan

1 (8 x 4-inch) loaf pan

1 (11 x 7-inch) baking dish

2 (9-inch) round cake pans


12 cups


2 (8 x 4-inch) loaf pans

1 (9-inch) tube pan

2 (8-inch) round cake pans

1 (10-inch) Bundt pan

2 (11 x 7-inch) baking dishes

1 (10-inch) springform pan

1 (10-inch) round cake pan


11 cups


2 (8-inch) round cake pans

1 (9-inch) tube pan

1 (10-inch) springform pan

2 (10-inch) round cake pans


22 cups


5 (8-inch) round cake pans

3 or 4 (9-inch) round cake pans

2 (10-inch) springform pans

9-inch tube pan


12 cups


2 (9-inch) round cake pans

2 (8-inch) round cake pans

1 (10-inch) Bundt pan

10-inch tube pan


16 cups


3 (9-inch) round cake pans

2 (10-inch) pie plates

2 (9-inch) deep dish pie plates

4 (8-inch) pie plates

2 (9x5-inch) loaf pans

2 (8-inch) square baking dishes

2 (9-inch) square baking dishes

10-inch Bundt pan


12 cups


1 (9x13-inch) baking dish

2 (9-inch) round cake pans

2 (8-inch) round cake pans

1 (9-inch) tube pan

2 (11x7-inch) baking dishes

1 (10-inch) springform pan

11 x 7 x 2-inch baking dish


6 cups


1 (8-inch) square baking dish

1 (9-inch) square baking dish

1 (9-inch) round cake pan

9 x 13 x 2-inch baking dish


15 cups


1 (10-inch) Bundt cake pan

2 (9-inch) round cake pans

3 (8-inch) round cake pans

1 (10 x 15-inch) jellyroll pan

10 x 15 x 1-inch jellyroll pan


15 cups


1 (10-inch) Bundt pan

2 (9-inch) round cake pans

2 (8-inch) round cake pans

1 (9 x 13-inch) baking dish

9 x 5-inch loaf pan


8 cups


1 (9 x 2-inch) deep dish pie plate

1 (10-inch) pie plate

1 (8-inch) square baking dish

1 (9-inch) square baking dish

8 x 4-inch loaf pan


6 cups


1 (8-inch) round cake pan

1 (11 x 7-inch) baking dish

9-inch springform pan


10 cups


1 (10-inch) round cake pan

1 (10-inch) springform pan

2 (8-inch) round cake pans

2 (9-inch) round cake pans

10-inch springform pan


12 cups


2 (8 x 4-inch) loaf pans

1 (9-inch) tube pan

2 (9-inch) round cake pans

1 (10-inch) Bundt pan

2 (11 x 7-inch) baking dishes

2 (8-inch) round cake pans

8-inch square baking dish


8 cups


1 (9 x 2-inch) deep dish pie plate

1 (9 x 5-inch) loaf pan

2 (8-inch) pie plates

9-inch square baking dish


8 cups


1 (11 x 7-inch) baking dish

1 (9 x 2-inch) deep dish pie plate

1 (9 x 5-inch) loaf pan

2 (8-inch) pie plates

Spicy Yummi Chinese Chicken Pizza

Ingredients:
1 tablespoon chili or vegetable oil
3/4 pound boneless, skinless chicken breast halves, reduce into 1/2-inch items
1 tsp finely chopped gingerroot
One and a half may (8 ounces) no-salt-added tomato sauce
1 tablespoon chili puree along with garlic
1 teaspoon soy sauce
One and a half bundle (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 in . in size)
1/3 cup sliced water chestnuts, drained
2 ounces small pea pods, strings removed (1/2 mug)
1/3 cup sliced red onion
2 cups shredded mozzarella cheese (Eight ounces)
Fresh cilantro leaves, in the event that preferred

How to make Spicy Chinese Pizza.

Warmth stove to 375º. Warmth wok or even 10-inch skillet over high heat. Add oil; rotate wok in order to coat aspect. Include chicken and gingerroot; stir-fry 2 to 3 minutes or even till chicken is not pink within middle. Reduce warmth to moderate. Stir within tomato sauce, chili puree as well as soy sauce.
Spoon chicken mixture on to bread shell in order to inside 1/2 inch of edge. Top with water chestnuts, pea pods as well as onion. Spread along with cheese.
Bake 15 to 20 minutes or until pizzas is actually warm and cheese is actually dissolved. Sprinkle with cilantro.

Chinese Recipe :Hot n Sour Honey Chicken Wing

Ingredients:

1 c. honey
1/2 c. soy sauce
2 tbsp. ketchup
1/2 tsp. ginger
1 clove garlic, crushed
4 tbsp. oil
Dash salt, optional
Dash pepper, optional
Directions:

Combine all ingredients and cover 5 pounds of chicken. No need to marinate.
Bake about one hour at 400 degrees Fahrenheit. Best if prepared a day ahead and rebaked one hour at 400 degrees Fahrenheit.

Fried Tandoori Fish

Ingredients:
Carp (fillet, cubed) 250 gram
Tandoori masla (packet) 1 tsp
Lemon jucie 1 tsp
Ginger/ garlic paste 1 tbsp
Yogurt 1 tbsp
Corn flour ½ cup
Oil for frying
Method:
Mix lemon juice, ginger/ garlic paste, tandoori masla and yogurt in a bowl marinate fish piece in it and refrigerate for ½ on hour. Then warm oil in a fry pan; coat fish piece with conr flour and fry till golden on both sides

Server fish with ginger and lemon juice dressing

To prepare ginger and lemon juice dressing mix ¼ cup mayonnaise, ½ tbsp lemon juice, ½ tsp crushed black pepper, 1 tbsp chopped fresh coriander in a bowl

spicy Chicken Satay with Peanut Sauce( Thai Recipes)

INGREDIENTS
1/2 cup lime juice
1/3 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
4 cloves garlic, minced
1/4 teaspoon ground red pepper
3 boneless skinless chicken breast halves (about 1-1/4 pounds)
18 bamboo skewers (10 to 12 inches long)
1/4 cup chunky or creamy peanut butter
1/4 cup thick unsweetened coconut milk* or Thick Coconut Milk Substitute (recipe)
1/4 cup finely chopped onion
1 teaspoon paprika
1 tablespoon finely chopped fresh cilantro
*Coconut milk separates in the can, with thick cream (consistency may be soft like yogurt or firm like shortening) floating to the top over thin, watery milk. Spoon thick cream from top after opening can. If less than 1/4 cup, make up difference with remaining coconut milk.

PREPARATION:

Stir lime juice, soy sauce, brown sugar, garlic and red pepper in medium bowl until sugar dissolves. Set 1/3 cup marinade aside in cup.
Slice chicken lengthwise into 1/3-inch-thick strips. Add to remaining marinade in bowl and stir to coat evenly.
Cover and set aside at room temperature 30 minutes or cover and refrigerate up to 12 hours.
Cover skewers with cold water. Soak 20 minutes to prevent them from burning; drain.
Place peanut butter in medium bowl. Stir in 1/3 cup reserved marinade, 1 tablespoon at a time, until smooth. Stir in coconut milk, onion and paprika. Transfer sauce to small serving bowl; set aside.
Drain chicken; discard marinade. Weave 1 or 2 slices chicken onto each skewer.
Grill skewers over hot coals or broil 2 to 3 minutes per side or until chicken is no longer pink in center. Transfer to serving platter.
Sprinkle sauce with cilantro; serve with skewers. Garnish as desired.

The Best Blueberry Cheesecake Recipe

Ingredients:
Crust-
¼ cup pecans (finely chopped)
¼ almonds (finely chopped)
¼ cup walnuts (finely chopped)
¾ cup vanilla wafers (finely chopped)
2 tablespoons melted butter
Filling-
1 ½ lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
¼ cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1 can blueberry pie filling
Step 1: Pre-heat the oven to 325 degrees. Mix all crust ingredients together and press into the bottom and 1 ½” up the sides of a 9” spring form pan. Set aside.
Step 2: In a large mixing bowl beat cream cheese until it’s light and fluffy. Add sugar (a little at a time) and beat until creamy. Add one egg at a time (beating after each one). Add flour, vanilla extract and lemon juice. Mix well. Add sour cream and beat until smooth.
Step 3: Pour cream cheese mixture over the crust. Place into the oven on the middle rack and back at 325 degrees for 1 hour and 15 minutes. When time is up prop open the oven door and let cheesecake sit in the oven for 1 hour. Remove and allow cheesecake to cool and refrigerate overnight. Top with blueberry pie filling.
(makes 8 servings)

choclate Fairy Cake with milk choclate buttons

Ingredients

For the sponge

4 free-range eggs

225g/8oz sugar

225g/8oz self-raising flour

225g/8oz butter, melted

For the chocolate butter cream icing

110g/4oz butter, softened

170g/6oz icing sugar

55g/2oz cocoa powder, sifted

1-2 tbsp milk

To decorate

white chocolate buttons

milk chocolate buttons

Preparation method

Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.

Whisk the eggs and sugar together in a bowl until light and fluffy.

Carefully fold in the flour and butter.
Technique: Folding
FoldingWatch technique0:35 mins

Pour the mixture carefully into the paper cases.

Bake the cakes for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes on a wire rack before removing from the tin.

To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.

Once the cakes are cool, spread the buttercream icing on top of the cakes.

Decorate the cakes with the chocolate buttons

Chocolate Truffle Star Cake

Ingredients:

140g dark chocolate , 70% cocoa solids, broken into pieces
2 tsp coffee granules
140g butter , cut into pieces
50g plain flour
50g self-raising flour
¼ tsp bicarbonate of soda
140g golden caster sugar
140g light muscovado sugar
1.5 tbsp cocoa powder
3 tbsp soured cream
2 large eggs

For the dark chocolate icing

50g dark chocolate , very finely chopped
100ml double cream
2 tsp golden caster sugar
1.5 tbsp boiling water

For the white chocolate icing

50g white chocolate , very finely chopped
100ml double cream
1 tbsp boiling water

for the stars

100g white chocolate
5-6 small chocolate truffles
25g dark chocolate

Method

The cake and stars are best made a day ahead (the cake is easier to slice and fill, and the stars have time to set). Heat oven to 160C/fan 140C/gas 3. Butter and base-line a deep loaf tin (22 x 11 x 6cm). Put the chocolate and butter for the cake in a saucepan. Mix the coffee with 50ml water, then pour into the pan. Warm through over a low heat, just to melt – be careful not to overheat.

While the chocolate melts, mix both flours with the bicarbonate of soda, both sugars and the cocoa. Break down any lumps in the sugar with your fingers. Beat the eggs, then stir in the soured cream. Pour this and the melted chocolate over the flour mixture, then stir everything together – the mix will be very soft. Pour it into the tin, then bake for about 1½ hrs, or until firm on top. Let the cake cool in the tin (it may crack if you turn it out too soon), then loosen the sides and carefully turn it out onto a wire rack to cool completely.

To make the stars, line a baking sheet with baking parchment. Melt both chocolates separately. Pour and spread the white chocolate thinly into a rectangle on the parchment. Drizzle the dark chocolate off the end of a teaspoon in bold squiggles over the top. Leave in a cool, dry place (not the fridge) until almost set but not hard, then lightly press down with a star cutter, about 5.5cm across, to make at least 6 star outlines. (Make a few extra in case of breakages and wipe the cutter each time you press a star shape.) When completely set, cut through the star outlines with a small sharp knife, then carefully lift them off onto baking parchment.

For the white chocolate icing, heat the cream just to boiling. Remove from the heat, tip in the chocolate and swirl so it starts to melt, then pour in the boiling water and stir to melt completely. Pour into a small bowl and chill in the fridge for about 1 hr to cool and thicken slightly. Beat with an electric hand mixer until thick and glossy.

When the cake is completely cold, place it into the fridge to chill (this makes it easier to slice). Take the cake out of the fridge and turn it over so the flat base becomes the top of the cake. Slice the cake horizontally into three. Sandwich back together with the white chocolate icing, not quite up to the edges. (This can be done a day ahead and chilled.)

For the dark chocolate icing, heat the cream with the sugar just to boiling. Remove from the heat, tip in the chocolate, then stir in the boiling water. Leave to cool and thicken a little. Put the cake on a wire rack with parchment paper underneath (to catch any drips). Pour and spread the icing all over the cake. Leave to set slightly, then arrange the truffles down the centre and prop 5 or 6 of your best stars against them.

Note to freezing

The cake can be frozen for 3-4 weeks after filling and coating with the chocolate icings. ‘Open freeze’ by freezing the cake without wrapping it (so that the icing doesn’t get crushed), until firm. Once firm, wrap in cling film then foil, or wrap in cling film and put in a freezer container. Freeze the stars separately in a small freezer container between sheets of baking parchment. To serve, unwrap the cake while still frozen, then thaw for several hours.

Choci covered Recipe

Ingredients
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Directions

Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upsi

Masalla Fried Fish

10 King Fish Pieces
2 tsp Chilli Powder
1 tsp Jeera Powder
a pinch of Turmeric Powder
1 tsp freshly ground Pepper Powder
2 tsp freshly ground Ginger-Garlic paste
1 tsp Lemon Juice
1 tsp Salt (to taste)
4 tbsp Oil (for frying).

For Garnishing:

Chopped Onions
Chopped Coriander leaves
Chopped Curry leaves

Directions

Mix Chilli Powder,Jeera Powder,Turmeric Powder,Pepper Powder,Ginger-Garlic Paste, Lemon Juice and Salt.
Make a fine paste and apply this spicy masala paste on the King Fish Pieces and marinate them for an hour.
Heat oil in a Kadai and fry the fish pieces till golden brown.
Serve hot with fried(chopped) onions , (chopped) coriander and curry leaves over them.
very tasty spicy fish fry.

Choco chip Vanilla Delight

Ingredients

1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled

Directions

Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

Indian Gulab Jaman Recipe

Ingredients

200 g Milk powder
50 g Maida
Desi ghee for frying
a pinch of Baking soda
4-5 tsp Gulkand
250 g Sugar
50 ml Milk



Directions

Take milk powder in a bowl.
Add Maida, ghee & baking soda add a little water & prepare dough make small balls. Flatten them.
Place gulkand & make balls once again fry them in ghee till they become golden brown.
Dip them in chashni (syrup).
Milk powder ke gulab jamuns are ready to serve.

Home Made crispy KFC Chicken

4 chicken leg quarters
3/4 cup flour
1 tablespoon salt
1 tablespoon pepper
1 1/2 teaspoons paprika

1. Preheat oven to 375 degrees Fahrenheit.
2. Cut chicken into 8 pieces(4 legs and 4 thighs).
3. In a zip lock bag mix all dry ingredients.
4. Moisten chicken.
5. Put one or two pieces of chicken at a time into the bag and shake well.
6. Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick.
7. Bake approximately 40-50 minutes until chicken is done. Half way through baking spoon oil from pan on chicken to brown properly.

KFC Coleslaw

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrots
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Cabbage and carrots must be finely diced.
2. Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3. Using regular blade on food processor process remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight before serving.

3. KFC Chicken