Orange Chiffon Cake

Orange Chiffon Cake

Recipe:

Ingredients:

• 6 large eggs plus one additional egg white (30 grams)
• 2 1/4 cups (225 grams) sifted cake flour
• 1 1/2 cups (300 grams) superfine white sugar (caster sugar) (*See Note)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons grated orange zest (outer orange skin)
• 1/2 cup (120 ml) vegetable, corn, canola, or safflower oil
• 3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large oranges)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cream of tartar (optional)

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30-60 seconds or until finely ground.

Method:

• Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
• Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreased tube pan.
• In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.
• In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
• Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).
• To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.
• Serve with softly whipped cream (or ice cream) and fresh fruit.
• Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.
• Serves 8-10 people.

I tried recipe from Joy of Baking.

Breakfast Platter - Fried Chicken Strips, Herbed Potatoes & Scrambled Eggs

Breakfast Platter - Fried Chicken Strips, Herbed Potatoes & Scrambled Eggs

Recipe:

Fried Chicken Strips:

Ingredients:

• 1 chicken breast
• 2 cloves garlic crushed
• 1 slice ginger crushed
• 1 teaspoon Knorr Aromat Seasoning or alternatively salt and crushed white pepper
• 1 table spoon vegetable oil

Method:

• Marinate chicken strips in garlic, ginger and seasoning for 15 mins.
• Heat oil in non-stick frying pan.
• Fry the chicken on first medium then low flame till cooked and deliciously brown.  

Herbed Potatoes: 

Ingredients:

• 2 medium potatoes 
• 1 small lemon (zest only)
• Small bunch (10g) fresh mixed herbs (parsley, chives and thyme) OR 1 spoon mixed dried herbs
• 2 tablespoons olive or vegetable oil

Method:

• Preheat the oven to 200°C/180°C fan or gas mark 6.
• Wash the potatoes and pat dry. Cut each potato into small wedges / chunks.
• Grate the zest from the lemon and wash and finely chop the fresh herbs (if using).
• Mix the oil, lemon zest and chopped herbs or dried herbs in the bowl.
• Add the potato wedges and mix until evenly coated.
• Arrange the wedges on the baking tray.
• Bake in the middle of the oven for 30 minutes, turning the wedges halfway through cooking to avoid burning.

Scrambled Eggs: 

Ingredients:

• 2 or more large eggs
• 1 teaspoon unsalted butter
• 1 teaspoon heavy cream or whole milk per egg, optional
• 1/4 teaspoon salt
• Pepper
• Chopped fresh herbs, optional

Method:

• Place the pan over low heat on stove. Add a teaspoon of butter and let it begin to melt while you whisk the eggs.
• Crack all the eggs into a bowl. Whisk them vigorously until the whites and yolks are completely mixed, and the eggs are a bit frothy.
• Whisk the salt and a few grinds of pepper into the eggs. Also add a tablespoon of cream or milk. Whisk to combine.
• Pour the eggs into the pan. The eggs will spread out in a thin layer — that's fine.
• Cook the eggs for 10 to 15 minutes. Stir the eggs occasionally with a spatula. At first the eggs will be very liquidy; then you'll notice large, opaque curds starting to form. Eventually, the eggs will no longer run in to fill the gaps when you stir. Frequent stirring will give you smaller curds; stirring less frequently will give you larger, irregular curds. Continue cooking until the eggs are as soft or as firm as you like them.
• Remove the eggs from heat slightly before they're done: The eggs will continue cooking for a minute or two off the heat, so remove them when they're almost — but not quite — as cooked as you like them. If you want to add herbs, stir them in now, or sprinkle over the top.
• Slide the eggs onto a plate and enjoy! These eggs are best eaten as soon as they're off the stove.
  

Breakfast Platter - Potato Cutlets, Scrambled Eggs & Sausages

Breakfast Platter - Potato Cutlets, Scrambled Eggs & Sausages

Recipe:

Potato Cutlets

Ingredients:

• Potatoes 4 large, boiled
• Red chilli powder 1tspf
• Turmeric powder 1/2 tspf
• Salt to taste
• Black pepper powder 1/2 tsp
• Red chilli flakes 1tsp
• Chinese salt (optional) 1/2 tsp
• Egg beaten with one/ two pinches of black pepper and salt
• Oil for frying

Method:

• Peel the boiled potatoes and mash well.
• Add spices, chopped green coriander and green chillies.
• For chicken filling, shred the boiled chicken and add salt and black pepper in it.
• Take a ball of mashed potatoes and flattenit into cutlet's shape.
• Dip it in the beaten egg's mixture.
• Oil for frying
• Fry on medium flame in a frying pan. 

* In case you want bread-crumbed potato cutlets, then roll each cutlets after dipping in egg over bread crumbs and then fry.

Scrambled Eggs

Ingredients:

• 2 or more large eggs
• 1 teaspoon unsalted butter
• 1 teaspoon heavy cream or whole milk per egg, optional
• 1/4 teaspoon salt
• Pepper
• Chopped fresh herbs, optional

Method:

• Place the pan over low heat on stove. Add a teaspoon of butter and let it begin to melt while you whisk the eggs.
• Crack all the eggs into a bowl. Whisk them vigorously until the whites and yolks are completely mixed, and the eggs are a bit frothy.
• Whisk the salt and a few grinds of pepper into the eggs. Also add a tablespoon of cream or milk. Whisk to combine.
• Pour the eggs into the pan. The eggs will spread out in a thin layer — that's fine.
• Cook the eggs for 10 to 15 minutes. Stir the eggs occasionally with a spatula. At first the eggs will be very liquidy; then you'll notice large, opaque curds starting to form. Eventually, the eggs will no longer run in to fill the gaps when you stir. Frequent stirring will give you smaller curds; stirring less frequently will give you larger, irregular curds. Continue cooking until the eggs are as soft or as firm as you like them.
• Remove the eggs from heat slightly before they're done: The eggs will continue cooking for a minute or two off the heat, so remove them when they're almost — but not quite — as cooked as you like them. If you want to add herbs, stir them in now, or sprinkle over the top.
• Slide the eggs onto a plate and enjoy! These eggs are best eaten as soon as they're off the stove.

Sausages

Ingredients:

• K&N's or any brand of frozen sausages
• Oil

Method:

• Fry the sausages as per instructions on the pack. 

~ Enjoy your Breakfast! :)

Nargisi Koftay

Nargisi Koftay

A most sumptous and delish royal dish

Recipe: 

Ingredients:

 For Kofta: • Beef meat 1 cup
• Gram pulse/ Chana daal 1/2 cup
• Onion sliced 1 large
• Ginger garlic paste 1 tbsp
• Cumin seed 1 tsp
• Whole dried chillies 6
• Red chilli powder 1 tsp
• Salt 1 tsp
• Black cardamom 2 - 3
• Black pepper 5 - 6
• Cinnamon 1 - 2 small sticks
• Water 2 cups
• Eggs 4, boiled
• Eggs 2, beaten

For Gravy:
• Finely sliced onion 1/2 cup
• Tomatoes 4 large, grinded to paste • Red chilli 1 tsp
• Yogurt beaten 1/2 cup
• Oil 1/2 cup
• Ginger garlic paste 1 tbsp
• Coriander powder 1 tsp
• Turmeric 1/2 tsp
• Salt to taste
• Ground garam masala -1/2 tsp
• Water
• Green coriander chopped 1/4 cup

Method:

For Gravy: • Heat oil in a pan. Fry finely sliced onions till golden brown. Separate a small proportion of fried onions for garnishing.
• Add ginger garlic paste and stir.
• Add tomato paste and spices and fry.
• Add yoghurt and fry till oil separates from the gravy
• Add water according to the consistency you want and put on low flame till gravy gets thicker.

For Koftas: • In a pan put meat, daal, onion and spices and water cover and cook until pulse gets tender.
• Remove from stove and let it cool at room temperature.
• Chop in chopper.
• Also chop green coriander, all spices powder add both in mince mix well.
• Add beaten egg and mix in mince mixture.
• Cover boiled eggs with mince mixture and make smooth balls.
• Heat oil and deep fry till golden brown.
• Allow to cool.
• When koftas are cooled, cut them longitudinally in two halves.

Pour gravy in serving dish and put prepared koftas on gravy.
Sprinkle coriander leaves and fried onion and serve with naan/ boiled/ fried rice.
Enjoy your Meal.

~ Happy Cooking! :)



Chicken Chilli Stir-fry with Egg Vegetable Fried Rice

Chicken Chilli Stir-fry with Egg Vegetable Fried Rice

A must try if you love Chinese food!!

Recipe:

Ingredients:

1 - Chicken breasts - 2 - 3 cut in thin strips

2 - Cornflour - 2 tbsf for marination, 2 Tbsf for sauce

3 - Dark Soy Sauce - 2 tbsf for marination, 4 Tbsf for sauce

4 - Black pepper - 1/2 tsf for marination, to taste for sauce

5 - Garlic cloves - 2 (crushed)

6 - Ginger - 3 cm piece (crushed)

7 - Large size green chillies - 4 - 5, diced in long strips
8 - Green bell pepper - 1 large cut in thin strips (optional)

8 - Oil - 2 tbsf for marination, 4 - 5 tbsf for sauce

9 - Salt - to taste

10 - Knorr chicken cubes - 2

Directions:

Step 1

Marinate chicken strips in salt, black pepper, soy sauce, corn flour and oil for 30 minutes.

Step 2

Heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add half the chicken. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Repeat with 2 teaspoons oil and remaining chicken strips.

Step 3

Add remaining 2 teaspoons oil to wok. Swirl to coat. Add garlic and ginger. Stir-fry for 30 seconds. Add Knorr chicken cubes, soy sauce and black pepper. Stir fry for 1 minute.

Step 4

Return chicken to wok. Stir-fry for 2 minute or until well combined. Dash the chillies and stir fry for 30 secs. Add cornflour dissolved in water and stir well. Let it simmer till whiteness of cornflour is disappeared.

Serve hot with fried rice.

~ Happy Cooking! 

I love this dish, so cook it often. And almost every time I cook it, I click a photo. :)

Naan Khatai (Biscuits)

Naan Khatai (Biscuits)

These are one of the most awesome cookies I bake. They taste out of this world, specially when I eat each biscuit after dipping it in the tea. Lol! (that's how I eat biscuits)

Recipe:

Ingredients:

1- All purpose flour - 2 cups

2- Ghee - 1 cup

3 - Castor sugar - 1 cup

4 - Baking powder - 1.5 tsp full

5 - Cardamoms - few (crushed seeds)

6 - Pistachios - quantity according to your liking.

Directions: (Pre-heat the oven at 180 'C)

1 - Put the cup containing ghee in the freezer till its hard.

2 - Sieve flour with baking powder.

3 - If you don't have castor sugar, its alright. Just grind regular sugar till its fine.

4 - Take out ghee and scoop it out from the cup in a large bowl. Crush the frozen ghee.

5 - Add sugar in ghee and mix well till its creamy in consistency.

6 - Add crushed cardamom seeds in this mixture.

7 - Gradually add flour in this mixture and knead the dough.

8 - Grease baking trays.

9 - When dough is properly kneaded, make small balls and flatten each between your palms.

10 - Place these biscuits on the baking tray, each biscuit apart as their size will increase while baking.

11 - Make small depression on each biscuit with your finger and sprinkle crushed pistachios in this depression.

12 - Bake these cookies for 20 - 25 minutes.

13 - You can verify that the cookies are baked after 20 - 25 minutes by lifting one cookies with a fork. If it lifts properly, without sticking to the pan / fork and the underside is slightly browned, your cookies are ready!

14 - Serve your Naan Khatai with Tea! :)

~ Happy Baking!

Custard Cookies

Custard Cookies 

(these are heavenly tasting cookies, trust me!)

Recipe:

Ingredients:

• 200g butter, softened
• 1/2 cup caster sugar
• 1 1/2 cups plain flour
• 2 teaspoon baking powder
• 1/2 cup vanilla custard powder

Method:

• Preheat oven to 180°C. Line 2 baking trays with baking paper. Place butter and sugar into a bowl and mix with a wooden spatula until well combined.
• Add flour, baking powder and custard powder mixture. Mix/ knead until well combined.
• Roll heaped teaspoonfuls of mixture into small balls. Place onto prepared baking trays. Press with a floured fork to flatten slightly. Bake for 12 minutes or until light golden. Allow to stand on trays for 2 minutes before transferring to a wire rack to cool. 
• Repeat with remaining biscuit mixture.

~ Happy baking! :)