Thursday, 18 December 2014

Grilled Pineapple Upside -Down Cake


Ingredients:-

  • All-purpose flour 2 cup.
  • Baking powder 2 tea spoon.
  • Baking soda 1 tea spoon.
  • Kosher salt 1 tea spoon.
  • Butter milk 1 cup.
  • Egg 4.
  • Vanilla extract 1 table spoon.
  • Unsalted butter 1 pound.
  • Granulated sugar 1 cup.
For topping:-
  • Fresh pineapple 10 rings.
  • Unsalted butter 4 table spoon.
  • Dark brown sugar 1 cup.
  • Heavy whipping cream 2/4 cup.
  • Ground cinnamon.1tea spoon.
How to make;-
  1. Prepare the grill for direct and indirect cooking over medium heat on 350 degree.
  2. Brush the pineapple rings with the butter.
  3. Grill the pineapple over direct medium heat with the lid open for 6-8 minutes,turning once.
  4. Remove from the grill and leave for cool.
  5. Leave 1 pineapple ring whole and cut the others into halves.
  6. Take a skillet over direct heat  and mix the brown sugar,cream,cinnamon and any melted butter which remaining .
  7. Cook for 2-3 minutes un till it start to bubble around.
  8.  Remove the skillet and then arrange the pineapple halves around it,set aside.
  9. Take a large bowl mix the flour,baking powder,baking soda and salt.
  10. Take another bowl and whisk the buttermilk,eggs,and vanilla.
  11. With an electric mixer cream the butter and sugar on medium-high speed in a large bowl for 4 minutes.
  12. Add the buttermilk mixture and mix with low mixer and the flour mixture un till smooth.
  13. Spread the butter evenly over the pineapple slices in the skillet.
  14. Bake the cake over indirect medium heat with the lid closed un till the top is golden brown and a skewer inserted into the grill and let cool at room temperature for 10-12 minutes.
  15. Remove the cake from the skillet very carefully.
  16. Replace any pineapple that has stuch to the bottom of the skillet.
  17. Let the cake cool.
  18. Briefly before slicing in to wedges and serving.
Serve at room temperature:-

Wednesday, 17 December 2014

Keama pasta

Ingredients:-

  • Boiled paste 2 cup.
  • Tomato 2.
  • Boiled keema 1 cup.
  • Ginger paste 1 tea spoon.
  • Garlic paste 1 tea spoo.
  • Carrot 1 cut in small slices.
  • Chopped onion 1.
  • Salt 1 tea spoon.
  • Red pepper 1 tea spoon.
  • Oil 2 table spoon.
How to cook:-
  1. Heat the oil and fry garlic and ginger paste for 3 minutes.
  2. Add keema,salt,red pepper and fry for 10 minutes.
  3. Add tomato and carrot slices and cook again .
  4. When keema tender set aside it.
  5. Pour the boiled pasta in a bowl ,then pour the keema.
Serve hot;-

Grilled Mango With Ice Cream

Ingredients:-

  • Mango 2.
  • Ice cream 2 scope.
  • Olive oil 2 tea spoon.
  • Lemon juice 2 table spoon.
  • Sugar powder 2 tea spoon.
How to make:-
  1. Peel the mango and cut in long slices.
  2. Mix lemon juice ,olive oil,sugar and pour in the mango and mix well.
  3. Grilled them on low heat for 3-4 minutes each side.
  4. Serve with ice cream or yogurt.

Tuesday, 16 December 2014

Chicken With Peanut and Chilies

Ingredients:-

  • Boneless chicken 1 kg cut in cubes.
  • Black pepper 1 table spoon.
  • White pepper 2 table spoon.
  • Peanut 1 cup.
  • Garlic paste 1 tea spoon.
  • Soy sauce 2 table spoon.
  • Sugar 1 tea spoon..
  • Salt 2 tea spoon.
  • Vinegar 2 table spoon
  • Green chili 6.
  • Oil 3 table spoon.
  • Corn flour 2 table spoon.
How to cook:-
  1. Marinate the chicken with soy sauce,vinegar,salt ,black pepper,sugar and leave for 30 minutes.
  2. Heat the oil in a pan and fry the garlic paste for 3 minutes.
  3. Add the chicken cubes and fry for 10-12 minutes.
  4. Add 1 cup of water .
  5. When it boiled,mix corn flour in some water and add in the mixture and stir.
  6. Garnish with peanut and chopped green chili.
Serve with red chili sauce or rice:-

Thai Rice Soup


Ingredients:-

  • Boneless chicken 1/4 kg.
  • Chicken broth 4 cup
  • Imli paste 2 table spoon.
  • Boiled rice 1 cup.
  • Mushrooms 1 cup.
  • Coconut milk powder 2 packet.
  • Water 2 cup.
  • Brown sugar 2 table spoon.
  • Black pepper 1/2 tea spoon.
  • Chili sauce 2 table spoon.
  • Lemon juice 4 table spoon.
  • Chines salt 1 table spoon.
  • Red pepper 2 tea spoon.
  • Salt 1 tea spoon.
  • Carrot 1 cut in cubes.
  • Green onion 2 only green part.
  • Cabbage 1/2 cup cut in cubes.
  • Brocley 1/2 cup.
For fry at the last:-
  • Sabet red pepper 7.
  • Red pepper powder 1 tea spoon.
  • Oil 4 table spoon.
  • Curry leave 4.
How to cook:-
  1. Heat oil in a fry pan and fry the chicken cube with 1/2 tea spoon of salt and black pepper and set aside.
  2. Cut all vegetables in cubes and fry in 3 table spoon oil and set aside.
  3. Boil the broth and add chicken cubes,imli paste,oiled rice,mushrooms,chili sauce,brown sugar,lemon juice,chines salt,red pepper.
  4. Mix coconut milk powder in water and stir in broth.
  5. Cook for 6-8 minutes.
  6. Add fry vegetables .
  7. Heat 2 table spoon oil in the fry pan and fry curry leave,sabet red pepper ,red pepper powder and stir in the mixture.
Serve hot:-

Monday, 15 December 2014

Chicken Chowmein

Ingredients:-

  • Boiled noodles 1 packet.
  • Boneless chicken 1/4 kg.
  • Green chili 2.
  • Green onion 3.
  • Capcicum 1.
  • Chicken broth 2 cup.
  • Carrot 2.
  • Cabbage 1 cup.
  • Ginger 1 inch piece.
  • Garlic paste 1/2 tea spoon.
  • Onion 1.
  • Black pepper 1 tea spoon.
  • Chines salt 2 tea spoon.
  • Corn flour 2 table spoon.
  • Soy sauce 3 table spoon.
  • Oil 4 table spoon.
  • Salt 1 tea spoon.
How to cook:-

  1. Cut the chicken,carrot,cabbage,onion,and capcicum in to cubes.
  2. Heat the oil in a pan and fry the onion,ginger and garlic paste.
  3. Add chicken cubes and cook for 10 minutes.
  4. Add green chili,black pepper,salt,soy sauce,chines salt and broth and cook for 3 minutes.
  5. Fry all the vegetable and add in the broth.
  6. Cook for 5-8 minutes.
  7. Mix corn flour in some water and stir in the broth.
  8. Pour boiled noodles in a dish,then pour chicken mixture on it.
  9. Garnish with onion and serve.

Chicken Schezwan With Sweet and Sour Style

Ingredients:-

  • Chicken 1/2 kg.
  • Corn flour 4 table spoon.
  • Rice flour 4 table spoon.
  • Capcicum 5 cut in cubes.
  • Carrot 5 cut in cubes.
  • Green onion5 cut in cubes.
  • Pine apple 1 tin.
  • Pine apple apple juice 1 glass.
  • Garlic paste 1 tea spoon.
  • Oyster sauce 3 table spoon.
  • Chili sauce 5 table spoon.
  • Soy sauce 4 table spoon.
  • Vinegar 4 table spoon.
  • Red pepper 1-1/2 tea spoon.
  • Green chili 6 cut in long pieces.
  • Sugar 2 table spoon.
  • Oil 1 cup.
How to cook:-
  1. Mix corn flour and rice flour and marinate the chicken and leave for 30 minutes.
  2. Fry the chicken and set aside.
  3. Heat oil in a karahi and fry onion for 3 minutes and add chicken and cook un till it tender.
  4. Add all vegetables and cook for 5 minutes.
  5. Add all sauces,red pepper,sugar,salt,pineapple and cook for 3-5 minutes on high heat.
  6. Add pineapple juice and mix it.
  7. If you like thick it with corn flour.

Serve with rice:-