Double Chocolate & Raspberry Cake

INGREDIENTS :

• 700g pkt Chocolate mud cake mix

• 610g pkt White Wings white Chocolate & raspberry swirl cake mix

• 6 eggs

• 2/3 cup vegetable Oil

• 3 tbs Margarine or soft Butter

• 1 1/2 tbs Milk

• 150g raspberries, to decorate

How To Cook Double Chocolate & Raspberry Cake :

1. Line 2 x 20cm round cake pans with non-stick baking paper. Prepare the cakes according to packet instructions. Set aside to cool completely.

2. Use a serrated knife to carefully cut the tops off the cakes to flatten. Cut the cakes in half horizontally.

3. Prepare the mud cake icing according to packet instructions. Set aside for 10 minutes to thicken.

4. Meanwhile, prepare the white chocolate frosting according to packet instructions.

5. Place the base of the mud cake on a serving plate. Spread 1/3 of the mud cake icing over the cake. Place a layer of white chocolate cake on top. Spread 1/2 of the remaining mud cake icing over the cake. Top with the remaining layer of mud cake. Spread the remaining mud cake icing over the cake. Top with the remaining white chocolate cake. Spread the white chocolate frosting over the top of the cake. Scatter with the raspberries to serve.

MICROWAVE CHICKEN PIZZA & PIZZA SAUCE

INGREDIENTS :

• 6 English Muffins

• 1 pound of Chicken (boneless, bOiled and chopped)

• 1 ¾ cups of Shredded Mozzarella Cheese

• Hot Pepper Flakes (to taste)

• ¾ cup of Pizza Sauce

INGREDIENTS OF PIZZA SAUCE: 

• 3 large Yellow Onions (minced)

• 3 Cloves of Garlic (Lasan) (minced)

• 2 quarts of (canned) or fresh Italian Tomatoes

• 1 (16 oz.) can of Tomato Puree

• 1 tsp. of Whole Oregano

• 1 tsp. of Whole Basil

• 1 tsp. of Salt

• 1/4 tsp. of Black Peppers

• 3 tbsp. of Butter

• 3 tbsp. of Olive Oil (Zetoon Ka Tail)

How To Cook MICROWAVE CHICKEN PIZZA & PIZZA SAUCE :

1. Split and lightly toast English muffins in toaster, when toasted, place on plate (microwave safe). Spoon spread pizza sauce onto each muffin, then adds chicken and shredded mozzarella cheese .

You can fit 4 split English muffins on plate at one time. Microwave on high until cheese bubbles (About 1 minute or so).

DIRECTIONS OF PIZZA SAUCES: 

1) In a Dutch oven or large skillet, melt the butter with the olive oil and slowly but completely sauté the garlic and onion. Add the tomatoes, salt, black pepper, oregano, basil and puree. Bring to a boil, then simmer covered for two hours. Stir occasionally, crushing the tomatoes with a potato masher. Continue to mash, stir, and simmer partially covered until the sauce reaches the consistency of a rich soup. (If you find you have too many or too large tomato seeds left in the sauce, you may run the sauce through a sieve, (strainer). Set the sauce aside to cool or refrigerate before applying it to your pizza dough.)

Tandoori Chicken Tikka Recipe

 

INGREDIENTS :

(450 grams) or 1 lb. of Boneless Chicken Breast (skinned)

1 tsp. Salt

Lemon JuIce (from half of a Lemon)

½ tsp. of Tandoori color or a few drops of Red Food Coloring mixed with 1 tbsp. of Tomato Puree

2 Cloves of Garlic (Lehsan) (peeled & coursely chopped)

½ inch piece of Ginger Root (Adrak) (peeled & coursely chopped)

2 tsp. of Coriander (Pisa Dhania) (grounded)

½ tsp. of Garam Masala Powder

¼ of a whole Nutmeg (finely grated)

½ tsp. Turmeric Powder (Pisi Haldi)

4 tbsp. Cooking Oil

½ tsp. Red Chilli Powder (Pisi Lal Mirch)

How To Cook Tandoori Chicken Tikka Recipe By Chef Fauzia :

1. Cut the chicken into 1-inch cubes. Sprinkle with ½ teaspoon of salt from the specified amount, and the lemon juice. Mix thoroughly. Cover and keep aside for 30 minutes.

2. Put the rest of the ingredients into an electric food processor or liquidizer and blend until smooth. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is left.

3. Coat the chicken throughly with the sieved marinade. Cover the container and leave to marinate for 6 to 8 hours or overnight in the refrigerator.

4. Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).

5. Thread the chicken onto skewers, leaving a ¼-inch gap between each piece (this is necessary for the heat to reach all sides of the chicken).

6. Place the skewers in the prepared roasting tin and brush with some of the remaining marinade. Cook in the center of the oven for 6 to 8 minutes.

7. Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for another 6 to 8 minutes.

8. Shake off any excess liquid from the chicken. (Strain the excess liquid and keep aside for Chicken Tikka Masala). Place the skewers on a serving dish. You may take the tikka off the skewers if you wish, but allow the meat to cool slightly before removing from the skewers.

Balochi Tikka Boti Recipe

INGREDIENTS :

• Boneless Mutton ½ kg

• Yogurt 1 cup

• Onion 1

• Potato 1

• Tomato 2

• Chopped Coriander 1 tsp

• 1 tbsp Raw Papaya paste

• Salt ½ tsp or to taste

• All spIces powder ½ tsp

• Ginger Garlic paste 2 tsp

• Lemon juIce 2 tbsp

• Oil 4 tbsp

• Red chili powder 1, 1/2 tsp or to taste

How To Cook Balochi Tikka Boti Recipe :

1. Apply salt, yogurt, red chili powder, all spice powder, raw papaya paste, oil, chopped coriander, ginger garlic paste and lemon juice on mutton pieces. Leave to marinate overnight.
2. Cut up potato, tomato and onion.
3. Add them to the marinated mutton 10 minutes before frying.
4. Alternately thread a piece of mutton with the diced potato, tomato and onion on skewers.
5. Cook the skewers in a frying pan or grill pan.
6. Now balochi tikka is ready to serve.

Dam Kay Boti Kabab

INGREDIENTS :

Mutton/Beef (boti)-1 kilo (without bone)

Yogurt-1 cup

Khashkhash Powder-1tbsp

Ginger/Garlic paste-2tbsp

Green Chili-4 (chopped)

Oil-1 cup

Papaya Paste (kacha papita)-1tbsp

Crushed Black Pepper-1tbsp

Red Pepper Powder-1tbsp

Lemon-4

Ghee-1tbsp

Salt-to taste

How To Cook Dam Kay Boti Kabab :

First of all take meat and washed it well.

Take a kitchen hammer and strike it on meat pieces.

After that take all spices and marinate meat and leave it for 2 and half hours.

Now take a cooking bowl and put marinated meat, oil and cook it over slow flame.

When meats water got evaporated and meat gets soft,turn off the flame.

Place a small cup in meat,put a burning coal in it and put some oil over the coal. Cover up the cooking dish immediately.

After 10 to 15 minutes remove coal from meat and your dish is ready.

Serve it with green chutni and paratha.