Recipe

Hi everyone! I just one to share with you, some of my family favorite cake, it is easy to prepare, and delicious. Some children they don’t like to eat a cake with nuts, so I decided not to add nuts on it if my nieces, and nephew are my guest, but my husband he loves to eat this type of cake that I always bake this is enough for two baking pan so what I did, I split half of the batter with nuts on the top on it, and the other half with out nuts so everybody can enjoy eating in one bake time.

Ingredients:

2 cups sugar

3 cups all – purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoon cinnamon

3 larges eggs

1 cup oil

1/2 fresh milk or pineapple juice

2 cups grated carrots

1 cups mix dried nuts (almonds, walnuts, pistachio) chopped.

Procedure:

Prepare the big bowl and add the dried Ingredients such as flour, sugar, salt, baking soda, and cinnamon. Mix with spatula together.

Make like a well in the middle, add the eggs, oil, vanilla, milk or juice, and Mix well.

Preheat the oven to 350 degrees Fahrenheit then add the carrots, and mix together.

Pour into baking pans, and spread the nuts on the top on it,

Bake for 45 to 60 minutes, or until cooked, or insert a toothpick into the center of the cake till comes out clean.

Take it out to cool and ready to eat…

enjoy….

My favorite pastry for our dinner

This recipe I learned from a family friend, who invited us to have lunch with them, and after lunch, they offer us to have a tea together with this pastry with cheese inside. After a month we invited them to have a dinner with us, so I prepared this pastry with mix vegetable with chicken inside.

One day I bake the same pastry, and I brought in my job to let my co workers to taste the same pastry that I made. One of them miss Ella, who is interested to learned how I made.

So, that is why I posted here in my hubs.

Hi Ate Ella, I am so sorry! I know you are waiting this recipe for long time.

Finally I made it. Thanks for waiting, I hope you will enjoy and have fun..

Ingredients

2 tablespoon sesame seeds

2 teaspoon vegetable or canola oil

2 cubes bouillon (add 1 as your taste)

1 packed of mix vegetable

3 cups mozzarella cheese

3 larges eggs

1 large onion (slice )

1 lb grind chicken

1 whole garlic smashed (as you desire)

2 pack Pastry

Procedure:

Preheat the big pot, add oil when it hot, add the garlic till little brown add onion then chicken and saute literally until the chicken little bit cook then add the mix vegetable on it, till it cooked. (don’t overcooked)

Take it out from the pot, put on the bowl or drain it, until it cool.

While cooking the chicken with vegetable, take out the pastry from the freezer till it soft ready to use.

Prepare the cheese and add the whites eggs, mix together with spatula.

Put aside the yolks and a small bowl and beat with fork.

Take out one by one the pastry then add the dried mix vegetable with chicken into half of the pastry in cover it add the mix cheese with white eggs both side to close.

Then put on the pan tray, brush the egg yolk on the top of the pastry then add sesame seed on it.

Bake for 350 degrees Fahrenheit to 45 minutes until it brown.

MY FAVORITE CARROTS CAKE

Ingredients:

4 cups all-purpose flour

2 1/2  cups sugar

2 teaspoon cinnamon powder

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

10 tablespoon nestle nesquik chocolate powder

6 large eggs

1 cup oil

1/2 cup fresh milk

1/2 cup pineapple juice

2 teaspoon vanilla

2 cups shredded carrots

1  1/2 cups mix nuts (chopped = almonds, walnuts, and pistachio)

Procedure:

1. Prepare the big bowl and add the dried Ingredients such as flour, sugar, salt, baking soda, baking powder, chocolate, and cinnamon. Mix well  with spatula together.
2. Make like a well in the middle, add the eggs, oil, vanilla, milk, and juice mix together.
3. Preheat the oven to 350 degrees Fahrenheit.
4. While heating the oven, add the carrots, and mix all the ingredients together.
5. Pour into baking pans, and spread the nuts on the top on it.
6. Bake for 45 to 60 minutes, or until cooked, or insert a toothpick into the center of the cake till comes out clean.
7. Take it out to cool and ready to eat.

CASAVA CAKE

Cassava cakes are really very addicting taste, one I eat I will not stop eating plus it is very rich in fiber. My good friend, Ella, was kind enough to share with me her recipe. I hope that you’ll like it.

Ingredients:

1 cup or 1 1/2 cup sugar (sweet)

1 can coconut milk

1 can condense milk

1 can evap. milk

2 pck cassava cake

2 eggs optional

¼ stick butter or margarine

1 tbsp vanilla

1/2 cup macapuno

Topping

½ can condense milk

½ macapuno

2 eggs

Procedure:

Preparing the batter

1. Combine the grated cassava, condensed milk, evaporated milk, sugar, and eggs in a mixing bowl and mix thoroughly.
2. Add the coconut milk, and the macapuno in the mixing bowl and mix all together.
3. Grease the baking tray or pyrex then pour-in the batter (ingredients that has just been mixed)
4. Pre-heat oven for 350 degrees Fahrenheit for 10 minutes then put in the baking tray or pyrex with batter and bake for 1 hour.
5. Remove the baking tray or pyrex after an hour so you can put the topping. (see below)

Topping:

Preparing the Topping

1. Combine the condense milk, egg white mix thoroughly.
2. Add the macapuno together.
3. Pour the topping over the Cassava cake (bake batter) and spread evenly.
4. Bake again for 30 to 45 minutes until topping turns light brown.
5. Remove from the oven when it ready to eat.

Thanks Ate Ella, for the recipe it is really delicious.

This is the same cassava cake but different procedure you can try both recipes and you judge according to your taste which is better.

Ingredients:

Batter

2 packs grated cassava (about 2 lbs total weight)

1 can coconut milk

1/2 can evaporated milk

2 pieces raw egg

1/4 cup butter, melted

6 tbsp cheese, grated

1/2 cup condensed milk

14 tbsp sugar

Topping:

1 can coconut milk

2 tbsp flour

2 tbsp cheese, grated

1 piece raw egg

Cooking Procedure:

Preparing the batter

1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, add eggs in a mixing bowl and mix thoroughly
2. Add the coconut milk in the mixing bowl where the mixed ingredients that has just been mixed)
3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
4. Pre-heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.

preparing the topping

1. Combine the sugar and flour and put-in the heated saucepan.
2. Pour-in the condensed milk then mix thoroughly.
3. Add the cheese while stirring constantly.
4. Pour the coconut milk and stir constantly for 10 minutes
5. Pour the topping over the Cassava cake (baked batter) and spread evenly.
6. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
7. Glaze the topping with the egg white (you may use a basting brush for this step)
8. Broil the Cassava cake until color turns light brown.
9. Garnish with grated cheese and serve. Share and enjoy!

Ingredient For Chicken Biryani Recipe:

• Chicken (1lb cut into medium pieces)
• Yogurt (4-5tbsp)
• Ginger paste (1/2tbsp)
• Garlic paste (1/2tbsp)
• Turmeric powder (1/2tbsp)
• Coriander powder (1tbsp)
• Kesar (1/4tbsp)
• Butter (2tbsp)
• Ghee (1tbsp)
• Onion (1 sliced)
• Mint leaves (5-10 finely chopped)
• Any Biryani powder (1/2 pack i prefer Bombay biryani masala)
• Coriander leaves (3-4 sticks finely chopped)
• Whole garam masala (3-4 cloves, 1sinamon stick, 1bay leaf)
• Milk (1/2cup)
• Rice (1cup)
• Ginger (1tbsp finely chopped)
• Red chili powder (1tbsp  according to your taste)
• Salt as per taste
• Cumin seed (1/2tbsp)

How to Cook Chicken Biryani:

Soak the rice for about 20-30 minutes in cold water. Marinate the chicken (add yogurt, turmeric powder, ginger garlic paste, salt as per taste) for about an hour. Take a deep pan and add the ghee after it gets heated. When ghee starts melting add the whole garam masala, sliced onions and fry it till it become golden brown. After that add the marinate chicken to the fried masala, add 1/2tbsp ginger garlic paste, bomaby biryani powder, coriander powder, red chili powder and cook it until the chicken becomes almost ready to eat(80-90% cooked). On the other hand take 3-4 cups of cold water and add few drops of oil, then add salt and cumin seed before putting the container on the stove. When the water starts boiling pour the socked rice to it. When the rice gets half boiled drain all the water from it. Now add the half done rice on top of chicken and add some fried onions, chopped coriander, mint leaves, some chopped ginger, butter and sprinkle few drops of red color.

In the mean time take half cup of milk and add some keser to it, later sprinkle the keser milk on the biryani. Generally keser gives the nice flavor to your biryani. Now just put a tight lid to the pot incase if you don’t have tight lid then don’t worry for that, just put a kitchen towel on the top of the pot along a regular cover to hold it tight. Cook the biryani in a very low flame for about 20 minutes. Open the lid and mix the rice and chicken well. Remember, mix the rice and chicken very slowly otherwise the rice will brake and that will not look good. Now your Pakistani Chicken Butter Biryani is ready to serve. Serve it with yogurt salad to add the flavor. Try it in your kitchen and enjoy the taste. Hope you will enjoy it and write us here about the experience. Don’t worry if you fail to make it as like as you get in a restaurant but I bet you will cook it better the next time.

I am sure you have one of these obscure things in the vast array of food that we consume, that just hits the spot with certain dishes. Mutton chukka is one of those dishes for me. Being a southie, it tastes heavenly with rice dishes like Sambar rice, Rasam rice & even Briyani. If you make it a little not-so-dry you can even have it paratha or rotis.

Ingredients:

• Oil : 1/4 cup
• Mutton : 1/2 kg (cut into small pieces)
• Onion :  2 cups
• Tomato : 1/2 cup
• Chili Powder : 2 tbsp
• Green chilies : 2 to 3
• Turmeric Powder : 1/4 tsp
• Ginger : 2 tbsp
• garlic : 3
• Cumin seeds : 1/2 tsp
• Fennel seeds : 1/2 tsp
• Cloves: 3
• Bay leaves : 2
• Cinnamon : 1/4 “
• Curry leaves : 8 to 10

Method Of Preparation:

1. Heat 2tsp of oil in a pan add cumin seeds and fennel seeds after it sputter add 1/4 cup of onions and 2 green chilies fry them till it becomes translucent.
2. After that remove from heat let it cool and grind them with ginger and garlic into a coarse paste.
3. Heat oil in a pressure cooker add the ground paste and fry them in medium heat for about 3 to 4 minutes.
4. And add the mutton with turmeric powder, a glass of water and little salt.
5. Mix it all together and pressure cook the mutton for 4 whistle in medium heat. after that remove from heat and keep them aside.
6. After its cool just separate the water and  mutton from the pressure cooker. Keep them separately.
7. Now heat the remaining oil in a pan add cloves, cinnamon, bay leaves and the remaining onions fry them till onions turn into light brown.
8. Now add the tomatoes with little salt and red chilli powder, mix it all together and close the lid of the pan.
9. Let it cook covered in medium heat for about 10 minutes.
10. Now add the mutton in the pan and mix them with masalas and add 1/4 cup of pressure cook water.
11. Add the curry leaves on top of it.
12. Fry them till it becomes dry and remove from heat.
13. Serve them hot with roti or rice.

ngredients:

• 200 gm Wheat (washed and soaked for 2 hrs) • 300 gm Boneless Mutton • 100 gms Cooking oil • 3 Onions (sliced) • 2 Lime • 2 tsp Garam Masala • Salt to taste  For paste: • 20 gm Fresh Green Chillies • 2 inch piece Ginger • 6-8 flakes Garlic

How to make Haleem:

• Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour. • Pressure cook the soaked wheat and marinated meat for about 45 minutes. • Mince and grind to a fine paste. • In a Pan heat oil, add the finely sliced onions, fry till brown, add the garam masala. • Add the ground paste and keep stirring on slow flame, till the mixture leaves the sides of the pan. • Serve hot, with lime wedges