Friday, 15 May 2015

Chocolate Ice Cream Cake Roll

Ingredients:-
  • 1 Chocolate package cake mix (18 1/4 once).
  • Egg 3.
  • Oil 1/3 cup.
  • Water 1-1/3 cup.
  • Oreo cookies 20.
  • Sugar powder 1/2 cup.
  • Vanilla ice cream 2 cup.
How to make:-
  1. Prepare chocolate cake mix according to instructions.
  2. Take a 15 by 10 inch jelly roll pan and grease it.
  3. Pour chocolate mixer in the roll pan.
  4.  Sprinkle over the sugar powder.
  5. Bake it for 15 minutes .
  6. Remove the cake from the oven and turn it over onto the kitchen towel.
  7.  Roll the cake up from short end to short end within the towel,jelly roll style.
  8. Cool in wire rack for 1 hour.
  9. Crush the 14 oreo cookies with roller.
  10. U roll the cake and spread the vanilla ice cream.
  11. Top with crushed cookies.
  12. Roll the cake backup without the towel and place into the serving plate.
  13. Put it in freezer for 2 hours.
  14. Garnish the cake with sugar powder and remaining cookies.

Thursday, 14 May 2015

Tomato Basil Chicken Pasta

Ingredients:-
  • Boneless chicken 1 kg.
  • Stewed tomatoes into diced 1-1/2 cup.
  • Chicken broth 1/2 cup.
  • Fresh basil 2 table spoon.
  • Flour 1/2 cup.
  • Salt 1 tea spoon.
  • Black pepper 1 tea spoon.
  • Garlic paste 1 tea spoon.
  • Olive 2 table spoon.
  • Cooked whole wheat spaghetti 2 cup.
How to make:-
  1. Cut the chicken into cubes.
  2. Sprinkle the flour over the chicken.
  3. Heat the olive oil in a pan and cook chicken for 8 minutes.
  4. Add chicken broth,tomatoes,basil,salt and pepper and cook for 5 minutes on low heat until it tender.
  5.  Add cooked pasta and mix together well.
Serve with any sauce:-

Wednesday, 13 May 2015

Italian Beef Sandwich

Ingredients:-
  • Top round with fat cap 4 pound.
  • Salt 2 table spoon.
  •  Italian seasoning 1/2 cup.
  • Black pepper 2 table spoon.
  • Canola oil 1/2 cup.
  • Chopped onion 1 cup.
  • Garlic cloves 1 cup.
  • Worcestershire sauce 1/2 cup.
  • Red chili flakes 1 tea spoon.
  • Paprika 1 table spoon.
  • Cayenne 1 tea spoon.
  • Bay leaves 2.
  • Beef stock 1 cup.
  • Sourdough baguette rolles halved,toasted.
  • Chopped giardiniera vinaigrette vegetables.
  • Jarred red sweet peppers 1 cup.
How to make:-
  1. Marinade the meat with dry ingredients and leave for 3-4 hours.
  2. Take a roasting pan and place the meat in it.
  3. Add canola oil,,onions and garlic cloves and saute for 15 minutes.
  4. Add worcestershire sauce,bay leaves and beef stock.
  5. Roast it for 3 hours on 375 degree.
  6. Let it cool,then cut in thin slices.
  7. Cool broth in the pan and remove the fat from the top.
  8. Reheat the broth and add in the meat slices.
  9. Place some meat on each toasted roll.
  10. Ladle with some broth and top with giardiniera vegetables and red peppers.

Tuesday, 12 May 2015

Mango Falooda

Ingredients:-
  • Mango puree 1 cup.
  • Falooda sev 1 cup.
  • Mango pieces 1 cup.
  • Mango flavored jello 1 cup.
  • Chilled mango custard 1 cup.
  • Vanilla ice cream 1 cup.
  • Basil/sabza/tukmania seeds 1/2 cup.
  • Chopped cashews 10.
  • Raisins 10.
  • Chopped nuts 2 table spoon.
How to make:-
  1. Put the serving ice glasses in the freezer.
  2.  Take enough water in a bowl and soak in basilll/sabza/tukmania seeds and leave them until absorb ,then place in the refrigerator.
  3. Boil the water in a pan and cook falooda sev.
  4. Drain excess water and add chilled water to stop further cooking ofsev.
  5. Place in the refrigerator.
  6. Take the glasses and set the mango jelly,then layer the mango custard,then mango pieces,then mango folooda sev,then by swollen basil seeds and then add a big spoon of mango puree,cashews and raisins.
  7. Repeat layers until glasses are full.
  8. Top with vanilla flavor ice cream and chopped nuts.
  9. Garnish with mint leaves.
Serve the mango falooda chilled and enjoy:-

Saturday, 9 May 2015

Dill Potato Soup

Ingredients:-
  • Kosher dill pickle juice 1 cup.
  • Kosher dill pickles  in small diced 1-1/2 cup.
  • Potatoes into cubes 4 cup.
  • Chicken broth 2 cup.
  •  Dried dill 1 tea spoon.
  • Sour cream 2 table spoon.
  • Shredded cheese 1-1/2 cup.
  • Grated carrot 1 cup.
  • Garlic paste 1 tea spoon.
  • Black pepper powder 1 tea spoon.
  • Onion into diced /2 cup.
  • Olive oil 1/2 cup.
How to make:-
  1.  Take a saucepan and heat the 2 table spoon olive oil and fry the onion for 3 minutes.
  2. Add the salt,garlic paste and black pepper and fry for 2 minutes.
  3. Stir in the pickle juice,chicken broth,potatoes and carrot,pickles and dill.
  4. Cook for 20-25 minutes on low heat until potato tender.
  5. Pour 1 cup of soup in the blender and blend it for 30 seconds,then pour in the saucepan.
  6. Stir in 1/2 cup cheese and cream and cook until cheese melt.
  7. Sprinkle over the chopped pickles and cheese.
Serve hot and enjoy:-

Friday, 8 May 2015

Salted Caramel Ice Cream

Ingredients:-
  • Sweetened condensed milk 2 cup.
  • Salted caramel sauce 1 cup.
  • Salt 1 pinch.
  • Heavy cream 2 cup.
How to make:-
  1. Take a bowl and mix the caramel sauce,and milk.
  2. Whip heavy cream well.
  3. Fold the heavy cream into the caramel and milk mixture until combined well.
  4. Transfer into the freezer airtight jar.
  5. Sprinkle the salt on the top and store in the freezer for 6-8 hours.
Serve cold and enjoy;-

Thursday, 7 May 2015

Sweet And Tangy Chicken

Ingredients:-
  • Boneless chicken  1kg.
  • Garlic paste 1 tea spoon.
  • Brown sugar 2 table spoon.
  • Salt 1/2 tea spoon.
  • Black pepper 1 tea spoon.
  • Mustard powder 1 tea spoon.
  • Vinegar 2 table spoon.
  • Soy sauce 1 table spoon.
  • Ketchup 1-1/2 cup.
  • Sesame seed 1/2 tea spoon.
  • Fresh coriander and mint leaves for garnish.
  • Lemon 1 cut in 4 slices.
How to cook:-
  1. Cut the chicken into cubes.
  2. Sprinkle the1/4 tea spoon salt and pepper over the chicken and heat them each side for 8-10 minutes until golden brown.
  3. Take a bowl and combined the vinegar,sauce,mustard powder,garlic paste,ketchup,sugar,1/4 tea spoon salt and pour over the chicken and coat well.
  4. Cover and cook for 30-35 minutes on low heat.
  5. Transfer it in the serving dish and sprinkle sesame seed and garnish with lemon slices, fresh mint and coriander leaves.
Serve with salad and enjoy:-