Green Soya Bake
Serving: 4
Cook Time : 20 MinutesIngredients
§ 80 gms Soya chunks
§ 60 gms Rice
§ 400 gms Spinach
§ 75 gms Broccoli
§ 200 ml Milk
§ 50 gms Wheat flour
§ 100 gms Onion
§ 10 gms Oil
§ 2 pods Garlic
§ Salt to Taste
§ A pinch of Red chilli powder
§ A pinch of Pepper powder
Directions
§ Blanch spinach by dropping the leaves into boiling water. Turn off the flame. Cover the pot and let the spinach sit for 2-3 minutes. Drain and rinse the leaves in cold water.
§ Prepare a spinach puree with blanched spinach lightly fried onions, crushed garlic, salt pepper and red chili powder.
§ Prepare white sauce in a conditioned pan. Dry roast the flour. Lower the flame and add milk to the flour, stirring continuously to get a smooth, thick sauce. Add salt, pepper.
§ Add spinach puree to the white sauce. Add chopped broccoli and slightly soaked soya chunks to it.
§ In a baking dish, arrange a layer of cooked rice and pour the white sauce- spinach puree over it. Bake in an oven till done (180 degrees).
Nutritional Information (Per Serving)
§ 300 kcals
§ carbohydrates - 54.5 gms
§ protein - 18.8 gms
§ fat - 3 gms
§ calcium 224.5 mg
§ iron - 4.84 mg.
This is a very healthy, delicious, and low fat cake recipe, and it's topped off with delightful apple slices!
Healthy, Low Fat Apple Cinnamon Cake
Flour - 3/4 cup Eggs - 3Caster sugar - 1/2 cupApples - 4Raisins - 1/2 cupGround cinnamon - 1 to 2 tspsHoney - 3 to 4 tbspsWater - 1 tbspLow fat soft cheese - 1 cupLow fat fromage frais - 4 tbspsLemon juice - 2 teaspoonsApricot glaze - 3 tbsps
Preheat oven to 375, and lightly grease a cake tin.
Beat the eggs with sugar in a bowl until thick.
Sift the flour and cinnamon over the egg mixture, and mix in with a spoon. Add in to the prepared cake tin, and bake for 25 to 30 minutes.
Meanwhile, peel and core the apples. Then cut 3 apples into thin slices. Put in a pot, and add 2 tablespoons of honey and 1 tablespoon of water. Cook on low heat for 10 minutes.
Add in the raisins and cinnamon, and mix well. Let it cool.
In a bowl, mix the soft cheese with 1 tablespoon of honey, fromage frais, and the lemon juice. Mix well.
When the cake is done, cut it in half horizontally - so you have 2 round halves. Spread on 2/3 of the cheese mixture, and top off with the cooked apples and sauce. The place the other half on top.
Spread the leftover cheese mixture on top of the cake. Thinly slice the last apple, and lay it in a circular shape. Brush on the apricot glaze, and its ready to serve.
For this low fat cake recipe, instead of using apple, you can also use other fruits such as peaches, pears, and oranges
Garlic Potato Recipe
Potatoes - 4 to 6 medium sizeGarlic - 4 to 6 cloves (thinly slice)4 tablespoons of low fat butter 4 tablespoons of low fat yogurtFinely diced chives - 2 tablespoonSalt - 1teaspoon
Preheat the oven to 400F.
Wash, and then slice each potato at 1/2 cm intervals. Cut about 3/4 way through (make sure not all the way). So the potatoes have many slits in them.
Place the garlic slices in the slits. Then bake for 60 to 75 minutes - until soft.
Mix the low fat yogurt with low fat butter, diced chives, and slat. Mix well. Use this as the topping for the potatoes.
Amazingly, this delicious potato recipe has less than 4 grams of fat!
Healthy, Tasty, Low Fat Soup Recipe
Winter melon - 400gGinger slices - 5 to 8Knorr soup mix - 3/4 tbspSalt - 1/2 to 1 teaspoonGreen onion - 1 (diced)Sesame oil - 1 teaspoon Water - 3 cups
Peel and core the winter melon. Cut into 3cm squares that are 1cm thick.
Bring the water to a boil, and add in the winter melon, soup mix, ginger slices, and salt.
Cook for 7 to 10 minutes until the winter melon is tender. Then dish into a bowl.
Sprinkle on the green onions, and sesame oil.
This low fat soup recipe is very simple to make. You can probably finish cooking it in 15 minutes. You can use all types of veggies for this delicious, healthy, lowfat soup. You can use squash, cucumber, mushrooms, tofu, lettuce, or a combination of different ingredients
Cheese Bread
1 package dry yeast2 teaspoons sugar1 cup warm water3 cups bread flour, divided2 teaspoons mustard1 tablespoon vegetable oil1/2 teaspoon salt1/4 teaspoon ground red pepper3/4 cup sharp cheddar cheese, shreddedCooking spray
1. In a large bowl dissolve yeast and sugar in warm water. Let stand 5 minutes.2. Add 1 cup flour, mustard, oil, salt, and pepper to the yeast mixture and stir until smooth.3. Then add 1 3/4 cups flour and cheese. Stir to form soft dough.4. Turn dough out onto a lightly floured surface. Knead until smooth and elastic.5. Coat large bowl with cooking spray and place dough in bowl. Flip dough to coat with spray.6. Cover and let rise in a warm place for 1 hour or until doubled in bulk.7. Punch dough down and turn out onto a lightly floured surface.8. Roll dough into a 14×7-inch rectangle. Roll up rectangle tightly starting with a short edge, pressing firmly to eliminate air pockets and pinch ends to seal.9. Place roll seam side down in a 9×5-inch loaf pan coated with cooking spray.10. Cover and let rise 1 hour or until doubled in bulk.11. Preheat oven to 375º.12. Uncover dough and bake at 375º for 35 minutes.13. Remove from pan immediately and cool on wire rack.
Tip: If bread sticks to hands while forming dough, gradually sprinkle remaining flour on dough.
Makes 16 Servings. Serving Size: 1 slice. Per serving: 125 Cal, 3g Fat, 5g Pro, 19g Carb, 6mg Chol, 109mg Sod.
Almond Drop Cookies
2 1/2 cups flour1 cup sugar1/2 teaspoon baking soda1/8 teaspoon salt1 cup butter, softened1/2 cup egg substitute1 tablespoon almond extract1. Preheat oven to 325° degrees F.2. In food processor mix flour, sugar, butter, salt and baking soda until it forms little balls.3. Add egg substitute and extract.4. Drop spoon full of batter onto greased cookie sheet.5. Bake for 25 minutes.
Makes 2 to 3 dozen cookies
Approximate Nutritional Breakdown Per Cookie:Calories 73, Protein 1g, Carbohydrate 14g, Fat 1g, Fiber 0
Saturday, May 31, 2008
fast to make snacks ymmmm..
Chunky Apple Oatmeal Pancakes (BF) 3/4 cup whole wheat flour 1/8 cup oats 2 tablespoons oat bran 1/2 teaspoon cinnamon 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup raisins 1/2 cup chopped apple 1 cup apple juice Combine dry ingredients. Add raisins and apple. Gently stir in juice until dry in- gredients are completely moistened. Pour batter by 1/4 cupfuls onto a nonstick skillet or griddle. Cook until bottom is brown and spatula slips easily underneath. Turn and brown other side. Makes eight plump pancakes. Maple Cream : For a tasty and nourishing pancake topping, mix together equal parts of pure maple syrup and plain yogurt.
BANANA FRENCH TOAST - 1 2 small, very ripe bananas1 cup plain soy milkdash cinnamon and/or nutmeg8 slices whole wheat breadnonstick cooking spray as needed 1. Process bananas, soy milk, and spice in a blender or food processoruntil very smooth. Pour into a shallow bowl. 2. Heat a nonstick griddle over medium high heat. Apply a light coatingof nonstick cooking spray. Dip bread into banana batter and cook untillightly browned on both sides. Makes 4 servings.
Banana French Toast - 2 Serves 2 to 3 2 medium bananas2/3 cup soymilk2 Tbs. maple syrup1/8 tsp. ground cinnamon4 slices bread Blend bananas, soymilk, maple syrup, and cinnamon until smooth. Pour into aflat, shallow dish and soak bread slices 1 minute on each side. Transfercarefully to a skillet which has been oiled or sprayed with a nonstickvegetable spray. Cook first side until lightly browned, about 3 minutes,then turn and cook second side until browned. Serve with fresh fruit, fruitpreserves, or maple syrup.
Basic pancakes 1 1/2 cups whole wheat flour1/4 teaspoon salt3 tablespoons baking powder1 3/4 cup low fat soy milk (or use skim dairy milk) Combine dry ingredients, add milk and mix until thoroughly combined.Preheat griddle until few drops of water "dance" on surface. Pour 1?$ cupbatter onto griddle, cook at medium heat until pancakes begin to bubble,about 3 minutes, and bottoms are lightly browned. Turn and cook other side.
Best-Ever Pancakes (Revised) 1and 1/2 cup whole wheat pastry flour (Can Sub 1/2 cup buckwheat for 1/2 cup ww flour)2 tsp. baking powder3/4 tsp. baking soda6 TBS Energy Egg replacer1 TBS Vinegar1 cup soy or rice milk3/4 cup unsweetened applesauce (A 1/2tsp of salt can be added for those thataren't used to whole wheat, as it sweetens thetaste .But try it first without. You may not need it) Mix the dry ingredients and wet ingredients seperatelyand then together. Mix just enough to wet the dry ingre-dients because over mixing causes flatter pancakes.Spray a large Teflon pan with some spray oil and wipeout. You don't need to use spray. Ladle batter in makingthree pancakes at a time. Cook over medium heat.Feeds three as they are heavy. I top mine with maple syrup and blueberries (thawed fromthe freezer.) It seems the potatoe flour in the egg replacerreally gives these pancakes a good taste along with thesoda and vinegar that mimic buttermilk. This recipe is based on fatfree suggestions from SandraWoodruff's Secrets of Fatfree Cooking Books . I left outthe salt once and they were fine that way. With the saltin the leaveners, you really don't need it. I also believeyou could use 1-2 TBS less of the egg replacer, but havenot tried it.
Apple Cinnamon Bars (snack) 1 cup whole wheat flour 1/2 cup rolled oats 1 tablespoon ground cinnamon 1 teaspoon baking powder 1/4 cup brown sugar 2 eggwhites or 1 egg equivilent EnerG 1/2 cup soy or dairy milk 1/4 cup apple juice concentrate 1/4 cup raisins or craisins about 1 1/4 cup chopped peeled appled Soak the raisins in the apple juice concentrate for 30 minutes. Spray 8" square pan with vegetable spray (or use non stick pan) Stir together dry ingredients. Add apples and toss to coat. Stir together all wet ingredients. Pour wet stuff into the dry, fold together just to evenly moisten the dry ingredients. Spread this thick batter into the prepared 8" pan, bake at 350 degreed F for 20 minutes. BTW, have you all discovered the non frozen applejuice concentrate? It is in the juice aisle of my market, I was skeptical, but it is actually fine and very convenient.
Chickpea Snacks (Takes 2-3 days) Ingredients for the seasoning mix 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon dry mustard 1 teaspoon turmeric 3/4 teaspoon white pepper 1/2 teaspoon black pepper 1/2 teaspoon cayenne Combine all of the above in a small bowl. Other ingredients 1 packet artificial sweetner (1-gram) 1/2 pound dried chickpeas 5 cups water 1 cup apple juice 1 cup vegetable stock Combine 1 TABLESPOON ONLY of the seasoning mix with the artificial sweetener and set aside. Place the chickpeas and water in a container, add the rest of the UNsweetened seasoning mix, and soak overnight in the refrigerator. The peas will be more than double in volume, so make sure the pot is big enough to hold them. The next day: Place chickpeas and the (seasoned) soaking water in a 5 quart pot over high heat. Add apple juice and cook 20 minutes. Add vegetable stock and cook until peas are just tender, 40 minutes. Remove from heat, drain peas in colander, rinse well, and drain. Sprinkle peas evenly with reserved sweetened seasoning mix. Now you can cook them one of two ways. 1. Use a food dehydrator. Spread evenly around the trays and dehydrate until peas are dry and crunchy, about 20-22 hours. 2. Use an oven. Spread peas on cookie sheets or sheet pans and cook at 150 degrees until dry and crunchy, about 20-22 hours. COMMENTS: I didn't have white pepper so used 1 teaspoon black pepper total. I tried this recipe both with and without the artificial sweetner and it's better *with* it. Regular sugar doesn't work at all. Did not have a dehydrator, dryed them in the oven. It took 15 hours one time, 20 hours another. Must have been the number of times I opened the oven door. You have to move the pans from one shelf to another and turn them every couple of hours or they won't dry evenly. I did not stir the peas.
Italian Veggie roll ups 1/2 cup cooked white beans, mashed and seasoned with garlic2 pepperoccini peppers, stemmed, seeded and choppedshredded romaine lettucechopped tomatoesChopped Italian flat parsleychopped red onionchopped green pepper4 black or green olives, slicedshredded carrotMarinara SauceItalian seasoning or fresh basil leaves Spread the beans on a tortilla - I buy FF tomato-basil ones at the supermarketAdd veggies to half of tortilla. Top with seasonings ( spices, salt, pepper, basil, garlic...whatever you like) Add Marinara sauce and roll up like a burrito. I like some Marinara on the side to dip the roll-up as I eat. Leftover broccoli is wonderful in this roll-up too.
Marinated Mushrooms (snacks) 1 LB button mushrooms4 spring onions, or 1 onion2 TBSP lemon juice2 cloves garlic2 bay leaves1 TSP brown sugarsalt and black pepper1 glass white wine, or stock1/2 TSP marjoramparsley Chop the onions and cook gently in a small amount of the wine or stock, forjust a few minutes. Add the cleaned mushrooms, juice and seasoning, bayleaves and marjoram. Cook gently until the watery liquid has evaporated,about 15 minutes. Now add the garlic and the rest of the wine, bring to aboil and then leave to cool. Stir in about a TBSP of fresh parsley.To make this dish really work, it must be left for several hours beforeserving and is good with fresh brown rolls.Adapted from "Healthy eating for a new age" by Joyce D'Silva
BANANA FRENCH TOAST - 1 2 small, very ripe bananas1 cup plain soy milkdash cinnamon and/or nutmeg8 slices whole wheat breadnonstick cooking spray as needed 1. Process bananas, soy milk, and spice in a blender or food processoruntil very smooth. Pour into a shallow bowl. 2. Heat a nonstick griddle over medium high heat. Apply a light coatingof nonstick cooking spray. Dip bread into banana batter and cook untillightly browned on both sides. Makes 4 servings.
Banana French Toast - 2 Serves 2 to 3 2 medium bananas2/3 cup soymilk2 Tbs. maple syrup1/8 tsp. ground cinnamon4 slices bread Blend bananas, soymilk, maple syrup, and cinnamon until smooth. Pour into aflat, shallow dish and soak bread slices 1 minute on each side. Transfercarefully to a skillet which has been oiled or sprayed with a nonstickvegetable spray. Cook first side until lightly browned, about 3 minutes,then turn and cook second side until browned. Serve with fresh fruit, fruitpreserves, or maple syrup.
Basic pancakes 1 1/2 cups whole wheat flour1/4 teaspoon salt3 tablespoons baking powder1 3/4 cup low fat soy milk (or use skim dairy milk) Combine dry ingredients, add milk and mix until thoroughly combined.Preheat griddle until few drops of water "dance" on surface. Pour 1?$ cupbatter onto griddle, cook at medium heat until pancakes begin to bubble,about 3 minutes, and bottoms are lightly browned. Turn and cook other side.
Best-Ever Pancakes (Revised) 1and 1/2 cup whole wheat pastry flour (Can Sub 1/2 cup buckwheat for 1/2 cup ww flour)2 tsp. baking powder3/4 tsp. baking soda6 TBS Energy Egg replacer1 TBS Vinegar1 cup soy or rice milk3/4 cup unsweetened applesauce (A 1/2tsp of salt can be added for those thataren't used to whole wheat, as it sweetens thetaste .But try it first without. You may not need it) Mix the dry ingredients and wet ingredients seperatelyand then together. Mix just enough to wet the dry ingre-dients because over mixing causes flatter pancakes.Spray a large Teflon pan with some spray oil and wipeout. You don't need to use spray. Ladle batter in makingthree pancakes at a time. Cook over medium heat.Feeds three as they are heavy. I top mine with maple syrup and blueberries (thawed fromthe freezer.) It seems the potatoe flour in the egg replacerreally gives these pancakes a good taste along with thesoda and vinegar that mimic buttermilk. This recipe is based on fatfree suggestions from SandraWoodruff's Secrets of Fatfree Cooking Books . I left outthe salt once and they were fine that way. With the saltin the leaveners, you really don't need it. I also believeyou could use 1-2 TBS less of the egg replacer, but havenot tried it.
Apple Cinnamon Bars (snack) 1 cup whole wheat flour 1/2 cup rolled oats 1 tablespoon ground cinnamon 1 teaspoon baking powder 1/4 cup brown sugar 2 eggwhites or 1 egg equivilent EnerG 1/2 cup soy or dairy milk 1/4 cup apple juice concentrate 1/4 cup raisins or craisins about 1 1/4 cup chopped peeled appled Soak the raisins in the apple juice concentrate for 30 minutes. Spray 8" square pan with vegetable spray (or use non stick pan) Stir together dry ingredients. Add apples and toss to coat. Stir together all wet ingredients. Pour wet stuff into the dry, fold together just to evenly moisten the dry ingredients. Spread this thick batter into the prepared 8" pan, bake at 350 degreed F for 20 minutes. BTW, have you all discovered the non frozen applejuice concentrate? It is in the juice aisle of my market, I was skeptical, but it is actually fine and very convenient.
Chickpea Snacks (Takes 2-3 days) Ingredients for the seasoning mix 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon dry mustard 1 teaspoon turmeric 3/4 teaspoon white pepper 1/2 teaspoon black pepper 1/2 teaspoon cayenne Combine all of the above in a small bowl. Other ingredients 1 packet artificial sweetner (1-gram) 1/2 pound dried chickpeas 5 cups water 1 cup apple juice 1 cup vegetable stock Combine 1 TABLESPOON ONLY of the seasoning mix with the artificial sweetener and set aside. Place the chickpeas and water in a container, add the rest of the UNsweetened seasoning mix, and soak overnight in the refrigerator. The peas will be more than double in volume, so make sure the pot is big enough to hold them. The next day: Place chickpeas and the (seasoned) soaking water in a 5 quart pot over high heat. Add apple juice and cook 20 minutes. Add vegetable stock and cook until peas are just tender, 40 minutes. Remove from heat, drain peas in colander, rinse well, and drain. Sprinkle peas evenly with reserved sweetened seasoning mix. Now you can cook them one of two ways. 1. Use a food dehydrator. Spread evenly around the trays and dehydrate until peas are dry and crunchy, about 20-22 hours. 2. Use an oven. Spread peas on cookie sheets or sheet pans and cook at 150 degrees until dry and crunchy, about 20-22 hours. COMMENTS: I didn't have white pepper so used 1 teaspoon black pepper total. I tried this recipe both with and without the artificial sweetner and it's better *with* it. Regular sugar doesn't work at all. Did not have a dehydrator, dryed them in the oven. It took 15 hours one time, 20 hours another. Must have been the number of times I opened the oven door. You have to move the pans from one shelf to another and turn them every couple of hours or they won't dry evenly. I did not stir the peas.
Italian Veggie roll ups 1/2 cup cooked white beans, mashed and seasoned with garlic2 pepperoccini peppers, stemmed, seeded and choppedshredded romaine lettucechopped tomatoesChopped Italian flat parsleychopped red onionchopped green pepper4 black or green olives, slicedshredded carrotMarinara SauceItalian seasoning or fresh basil leaves Spread the beans on a tortilla - I buy FF tomato-basil ones at the supermarketAdd veggies to half of tortilla. Top with seasonings ( spices, salt, pepper, basil, garlic...whatever you like) Add Marinara sauce and roll up like a burrito. I like some Marinara on the side to dip the roll-up as I eat. Leftover broccoli is wonderful in this roll-up too.
Marinated Mushrooms (snacks) 1 LB button mushrooms4 spring onions, or 1 onion2 TBSP lemon juice2 cloves garlic2 bay leaves1 TSP brown sugarsalt and black pepper1 glass white wine, or stock1/2 TSP marjoramparsley Chop the onions and cook gently in a small amount of the wine or stock, forjust a few minutes. Add the cleaned mushrooms, juice and seasoning, bayleaves and marjoram. Cook gently until the watery liquid has evaporated,about 15 minutes. Now add the garlic and the rest of the wine, bring to aboil and then leave to cool. Stir in about a TBSP of fresh parsley.To make this dish really work, it must be left for several hours beforeserving and is good with fresh brown rolls.Adapted from "Healthy eating for a new age" by Joyce D'Silva
Biryanis ..ymmm
Biryani Rice
Biryani rice is fairly popular in South East Asia not just in South India, even amongst non-Indians. Here is a home recipe from an Indian friend of ours. There can be some slight difference in terms of spices used in different recipes, as every family cooks it differently.
Ingredients:
1. 5 cups basmati rice, rinsed
2. 4 cloves
3. 2 cinnamon sticks
4. 8 Bay leaves
5. 10 cardamom pods
6. 1/2 teaspoon turmeric
7. 1/4 teaspoon whole cumin seeds
8. 1/4 teaspoon whole coriander seeds
9. 3 whole cardamom pods
10. 10 cups water
11. 1 teaspoon saffron
12. 1/2 cup organic raisins
13. 2 tablespoons Vegetable oil
14. 50g ghee (Or 3 tablespoons vegetable oil)
Preparation:
1. In a large skillet, heat ghee (or vegetable oil) and quick-fry the onions till they are golden brown. Add in saffron, cardamom, cloves, cinnamon stick, raisins, turmeric, cumin seed, coriander seed, and cook till toasted and fragrant, stirring constantly.
2. Add in rice and stir till the rice is completely coated with the oil and mixed well with the spices.
3. Pour in the water and salt. Bring to a boil, then simmer on low heat for 20 minutes or till rice is tender, covered (wrap the lid tightly with a large kitchen towel or layered muslin cloth).
4. Turn off the heat and let it stand for 10 minutes, covered. Fluff it with a fork and serve with curry of your choice.
5. Serve 7-8 persons.
Versatility Note:
1. Ghee is a specialty ingredient that makes Biryani rice tastes so good, besides saffron. But it can be quite fattening so you can use vegetable oil or vegetarian butter instead.
2. To keep warm, cover the skillet full of rice (keep the lid wrapped in cloth) over boiling water in a wok. Just keep it under low heat. Alternatively, transfer the whole step 3 and onwards in Preparation, into a rice cooker. Once it's cooked, keep the mains turned on and it will stay warm all day.
Kashmiri Biryani
Ingredients
1. 600 gms. Basmati Rice. 2. 100 gms. each of peas, potatoes, carrots, spinach, french beans and cauliflower. 3. 25 gms. each of peeled almonds and cashewnuts (powdered or small pieces). 4. 1 tbspn each of green chili, garlic and ginger paste. 5. salt & garam masala or punjabi masala according to taste. 6. 2 - 2.5 tspn. red chilli powder. 7. 1 tspn. turmeric powder. 8. 1/2 cup curd, about 2 tspn. lemon juice. 9. 1 tspn. powder yellow colour (optional). 10. cloves, tej patta, dalchini according to taste. 11. 2 medium sized tomatoes' puree , 3 large onions. 12. 1/2 cup each of milk and melted ghee or oil.
Directions
1. Prepare rice & cut the vegetables into small cubes & boil them till sufficiently soft.
2. Fry the pieces of alomond & cashewnut till little brown.
3. Heat ghee in a handi, & fry the onions till golden brown.
4. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chilli powder & fry with onions for 2-3 mins. Add the nuts & tomato puree & fry for 4-5 mins. on medium flame.
5. Add peas & stir for some time. Add rest of the vegetable & little water & cook on low flame till the gravy is thick enough.
6. Optional Add color to the rice & toss the rice a little.
7. Line a handi with foil & arrange 2/3rd rice on it. Add the vegetable gravy then spread the remaining rice on top.
8. Sprinkle milk & lemon juice on top evenly & garnish with coriander leaves & grated carrot.
9. Keep it covered for appox. 5-6 mins. so that the aroma stays.
10. Serve hot with mint-curd.
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Kashmiri Biryani
Masoor Biryani
Very delicious vegetarian biryani with all the protein
Ingredients
2 cups Basmati Rice
¾ th cup Whole Masoor
2 nos. Onion(sliced, crisp fried)
1 no. Onion (finely chopped)
3 tsp. Garam Masala Â
¼ tsp. Turmeric powder
2 tsp. Red Chilli powder
2 no. Cloves
2-3 pieces Dalchini
3 nos. Cardamom
2 no Bay leaves
3 tsp Ginger-Garlic paste
Cilantro chopped Pudina chopped
3 tbsp. Vegetable Oil
1 cup Yoghurt (beaten)
½ cup milk (dissolve saffron)
Directions
1. Soak Masoor for 10 hours. Drain it & put in a closed container for sprouting (around 12 hours)
2. Heat oil (2 tbsp) in a pan. Add finely chopped onion. Fry till golden brown.
3. Add ginger garlic paste. Fry for a minute.
4. Add washed sprouted masoor followed by turmeric, red chilli Powder, garam masala, and salt to taste.
5. Fry for two minutes.
6. Add enough water & cook till masoor is soft.
7. Add yoghurt and cook for two minutes.
8. In a separate vessel, heat 1 tbsp of oil and fry cloves, dalchini, tejpatta. Add salt to taste.
9. Add rice and fry a little. Add enough water (double that of rice). Cook till rice is done.
10. Remove the rice and spread on thali.
11. Mix together chopped cilantro. Chopped pudina and fried onion. Set aside.
12. Take a heavy bottomed vessel and spread a layer of rice. Cover with masoor masala and alternate rice and massor masala a couple of times.
13. Top with saffron milk and ghee.
14. Cover tightly and place in a warm oven for about 20 minutes
Handi Biryani
This is a very involving but very authentic recipe for Biryani. The way it was cooked long time back. Prepare handi few hours ahead, and bake just before serving, to organize your time better.
Ingredients
1-1/2 cups Long grain rice
2 Potatoes quartered boiled
2 Capsicums cut into strips
2 Onions chopped into strips
2 Onions quartered
1 tsp Ginger grated
2 Tomatoes Chopped
1 tsp Garlic grated
1 cup Curd
2 Bay leaves
2 Cloves
1" Cinnamon Stick
2 Cardamoms
4 or 5 Whole Black Peppers
1 tsp Red Chilli powder
1 tsp Garam Masala
1/4 tsp Turmeric powder
2 or 3 pinch Asafetida
Salt to taste
1 tbsp Lemon juice
1 tbsp Coriander (chopped)
10 to 15 Cashews
10 to 12 Almonds sliced to flakes (optional)
4-5 tbsp Ghee
Directions
A handi is a round pot like vessel, with a neck narrower than the base. It may be made of metal or in earthenware. It must be heatproof though. If not available use a deep heavy saucepan.
1. Wash and soak rice in salted water for 30 mins.
2. Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside.
3. Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside.
4. Meanwhile, heat 6 cups water in a large vessel.
5. Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
6. When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.
7. Drains in a large colander, spread in a big plate, cool.
8. Grind quartered onions, ginger, garlic to a paste.
9. In hot ghee, add paste stir fry for 2-3 mins. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
10. Beat curd, add stir till the boil resumes, cook for 2-3 mins. Add potatoes, stir, keep aside.
11. TO FILL HANDI : grease an oven proof handi well on the inside. Place in half of rice, spread at the bottom. Top with half vegetables layer, spread over rice.
12. Mix together fried onions, capsicums, cashews, sliced almond, coriander. Sprinkle half over vegetable layer. Sprinkle half lemon juice all over. Repeat rice to lemon juice layer by layer.
13. Either cover with fitting lid, seat edges with chappati dough, or seat with a tightly packed foil sheet. Make a small slit for excess steam to escape.
14. Bake in a preheated oven at 130 degrees for 15-20 mins.
15. Break seal at the table to get the most out of the aroma.
16. For a stronger flavored biryani, mix in some powdered mace, nutmeg into rice before transferring to handi.
Hydrabadi Biryani
Ingredients
Basmathi rice-1 cup. Fresh thick curds-1 cup. Water-1 cup. Mixed diced vegetables (potatoes, carrots, peas) - 2 cups. Oil-2 1/2 tbsp. Ginger-garlic paste-1 tsp. Onions-2 cut lengthwise. Peeled garlic-6 flakes. Salt-as required. Lemon-1. Finely cut mint leaves-1 1/2 tbsp. Cut coriander leaves-1 tbsp. Fry the following in 2 tbsp oil & grind with a bunch of coriander leaves. Cashewnuts-1 tbsp. Small onions-7. Green Chillies - 8 Ginger-1/2 inch piece. Cinnamon-1 inch piece. Cloves-2. Cardamoms-2.
Preparation
Wash & soak rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee.
Heat pressure cooker, add oil & fry garlic & onion pieces. Mix ginger garlic paste & diced vegetables.
Fry till vegetables are tender. Add ground masala paste & fry till smell goes.
Beat curds & add it along with 1 cup of water.
When it starts boiling add rice & salt, cover lid & cook on a low flame.
Keep the weight as soon as the lid is closed. Remove from fire after 2 whistles.
Squeeze lemon juice & add cut mint leaves & coriander leaves.
Mix well & serve hot.
Egg Biryani
An easy and great dish for egg lovers.
Ingredients
2 cups of washed basmati rice (soaked for 10 minutes)
6 large eggs
1 onion sliced thin
10 green chilis slit
1 bay leaf
4 cloves
1/2 tsp peppercorns
1inch cinnamon
1 tsp ginger
1tsp garlic paste
1 tsp pulao masala
2 tbsp of oil
salt to taste
Directions
1. Hard boil and shell 4 of the 6 eggs.
2. Heat oil in a large dish and add the whole spices.
3. After a few seconds add the onion and green chillies along with the ginger garlic paste.
4. Fry till light brown. Now break the two eggs into the pan and scramble.
5. Add the drained rice to it and fry for a minute.
6. Season with salt.Now put the boiled eggs into it and pour 4 cups of water.
7. Cover and cook till the rice is half done.
8. Stir in the pulao masala and a little bit of lemon juice (optional) and mix gently.
9. Cover and cook till all the water evaporates and the rice is done.
10.Garnish with coriander and serve hot.
Egg Biryani
Rice cooked with Eggs and Spices.
Ingredients.
2 cups of basmati rice, cleaned and washed3 1/2 cups of water8 tbsp oil4 hard boiled eggs, halved5 green chillies chopped fine2 cloves garlic and a small piece of ginger chopped and made a smooth paste1 big white onion chopped fine1 small stick of cinnamon, broken into small3 cloves1/2 tsp turmeric powdersalt to tastea small bunch of coriander leaves choppeda fistfull of raisins and chopped cashewnuts
Preparation.
1. Take oil in a pan and heat it. Add cinnamon, cloves, chillies, onions and the paste made of giner + garlic.2. Fry this for 2 minutes.3. Take a rice cooker and add the washed rice and water along with the fried mixture that we made in the first step. Add the turmeric powder and the egg pieces and cook this until the rice is done fine.4. Serve hot garnished with coriander leaves, raisins and cashew nuts on top.
Egg Biryani
Ingredients:
Basmati rice
2 cups
Water
3-1/2 cups
Eggs
6
Onion (thin-sliced)
1
Ginger paste
1 tsp.
Garlic paste
1 tsp.
Green chilli (thin-sliced)
2
Cloves
2-3
Black pepper
6-7
Bay leaves
2
Brown cardamom
1
Green cardamom
2
Red chilli powder
1 tsp.
Coriander powder
1 tsp.
Garam Masala Powder
1 tsp.
Cinnamon sticks (thin)
3-4 (1/2 inch each)
Cumin seeds
1 tsp.
Vegetable oil
4 tbsp.
Salt to taste
Chopped coriander leaves
Method:
1.
Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2.
Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3.
Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4.
Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5.
Meanwhile keep three eggs for boiling.
6.
Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7.
Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8.
Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9.
Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10.
Put the rice in the centre of the dish plate.
Garnish with coriander leaves and serve hot
Veg. Biryani - Chinese Style
Rice sauted with half boiled vegetables
Could be Served as Dinner . Light on Stomach. Less Oil
Ingredients
1.5 Cup Rice (one & half cup rice)
2 tbsp Oil (refined/ vegetable)
2 Cups Mixed Vegetable - Cauliflower,Peas,French Beans, Carrot,Mushroom,etc.
1/4 Cup Cottage Cheese(paneer) - small cubes -golden fried
1/2 Cup Cabbage (long ,thin slices)
2 onion - medium sized - long sliced
flakes Garlic (chopped)
7-8 pieces Cashew (fried) - OPTIONAL
7-8 pieces Almonds (fried) - OPTIONAL
Salt to taste
1/4 tsp. red chilli powder
1/2 tsp. meat masala / vegetable masala
Directions
1. Soak the rice into water for 30 mins. & cook them adding a little salt.
2. Par boil the vegetables cut into small cubes adding a little salt in the water.
3. In a pan / karahi heat up the oil , fry onions, when half golden add the garlic & fry till the oil starts leaving corners.
4. Add salt & chilli powder and then add the boiled veg. Saute a little and add cabbage. Saute again and then Meat Masala .
5. When sauteed well add the rice and stir well. Add golden fried cottage cheese and the Biryani is ready to serve. Garnish with cashews and almonds.
6. Could be decorated with onion rings, tomato circular slices and corrinder also.
Vegetable Biryani
~Ingredients
400 gms basmati rice250 gms cauliflower, cut into flowerettes100g ms green peas, shelled100 gms carrots, cut into 2.5 cm long pieces100 gms french beans, cut into diamond shaped pieces3 potatoes, cut into four pieces each 2 black cardamoms4 green cardamoms 44 cm cinnamon stick4 cloves8 black peppercorns1 tsp Shahjeera3 bay leaves3 tbsp gheeFew strands Saffron
For the masala
250 gms onions, sliced 3/4 cup curd4 tsp chilli powder3 tsp ginger-garlic paste2 tsp mint paste1 1/2 tsp garam masala powder1 1/2 tsp coriander-cummin powderSalt to tasteOil for deep frying onions
For the garnish
2 tomatoes, sliced2 capsicums, sliced2 onions, sliced and fried till crispFew mint leavesSome cherries
~ Method
For the vegetables
Wash the vegetables and dry them well.
Mix all the ingredients for the masala well, and marinate the vegetables in it for an hour.
Heat oil and deep fry the onions till well-browned. Remove from pan and strain well.
When cool, grind to a paste and add to the vegetables.
For the rice
Wash the rice. Cook it in double the quantity of water.
Add few drops of lemon juice, one tablespoon ghee and salt to taste. Cook for 5-7 minutes.
When half-cooked, remove the rice and spread it in a plate. Keep aside to cool.
Lightly roast the saffron, garam masala powder and sprinkle over the rice.
For the biryani
Heat the remaining ghee in a pan and season it with the whole spices.
Add the vegetables and saute for five minutes.
Add a little water and cook the vegetables till they are done. By now, the vegetables should be almost dry.
In a baking dish, arrange alternate layers of rice and vegetables.
Top with garnish, except cherries and mint leaves and bake in a moderately hot oven for 20 minutes.
Before serving, add the chopped cherries and mint leaves.
If you don't have an oven, you can arrange the rice and vegetable layers in a flat-bottomed vessel.
Keep one flat tawa on gas. Heat well.
Turn the gas flame to low and keep the tightly closed vessel on tawa.
Heat it for 20 minutes.
Serve hot with raita and roasted papad.
Vegetable Biryani -- a variation
~Ingredients:
1 kg basmati rice 1 1/2 kg cauliflower, beans, carrots 1 small katori garlic pods 1 finger-sized piece ginger 10-12 sprigs coriander 15 green pepper, chopped lengthwise 8 large sized onions 1 bunch mint leaves 4 medium tomatoes 1 tsp cloves 1 tsp cardamom 1 tsp peppercorns 8 tez patta (bay leaves) Salt Oil for frying
Method:
Slice the eight large onions. Heat oil and fry with whole spices.
Grind ginger, garlic, coriander and mint.
Chop tomatoes.
Add 1/2 tsp haldi to the sauteed onions, garlic, tez patta and then ground paste and saute further, till the mixture is well done.
Add tomatoes and green peppers.
Add salt, approximately two teaspoon.
Add vegetables that have been cut in biggish pieces.
Mix thoroughly.
Let vegetables boil.
Then lower heat and cook till vegetables are done.
Cook the rice with nearly double the amount of water (i.e. per cup rice, 1 1/2 cups water).
Boil till parboiled.
Then mix with vegetables and cook again in the oven or on a very slow flame on the stove till done.
Vegetable Biryani
1. Saffron-scented rice: Take 1/4 cup warm water or milk in a small bowl. Add 15-20 strands of saffron and leave it aside to soak. Take 2 cups of Basmati rice in a large pot. Rinse it three times to wash off the excess starch. Add 3 and a half cups of water and bring the rice to a boil, then simmer until rice is just tender. Turn the rice out into one or two large platters. Sprinkle with salt to taste, and mix in the saffron milk. Leave the rice to cool down, then cover and set aside.2. Fried goodies: Peel one large or two medium potatoes, and cut into small cubes. Heat some oil in a non-stick skillet, and fry the potatoes until golden, then drain and set aside. To the same pan, add more oil if necessary, and then fry 3 onions, sliced thinly, until golden-brown. Then fry 1/4 cup each of halved cashew nuts and golden raisins. I prefer to shallow-fry these "goodies", but you can deep-fry them if you wish. 3. Vegetable Curry: I use my usual-suspects mixed veggies- cauliflower florets, peas, diced carrots and french beans. I like this combination for its easy availability and the pretty contrasting colors. Prepare about 4-5 cups of mixed vegetables of your choice and steam them until barely tender.
Then, make the masala paste by grinding together 2 onions, 2-3 green chilies, a few stalks of cilantro, 1/4 cup of mint and 2 tbsp poppy seeds. In a pan, fry the masala paste until fragrant, and then add 1/2 cup tomato puree, 1/2 tsp turmeric and 1 tbsp of a nice aromatic garam masala. Add salt to taste. Stir in the steamed veggies and fry for a couple of minutes. 4. Cilantro: Mince 8-10 stalks of cilantro and set aside.5. Layering the Biryani: Now for the really fun part! Take a 9x13 baking dish (or equivalent) and grease it with some ghee or butter or oil. Start with half the rice, followed by some fried onions, nuts, raisins and potatoes, and half the cilantro, like so:
Then the whole of the vegetable curry, spread out as evenly as possible, like so:
followed by the rest of the rice, fried goodies and cilantro. Drizzle with some ghee if desired and you are done...Ta Da!
6. Cover the pan tightly with foil, then bake at about 400 degrees F for 30-40 minutes, until steaming hot, or store in the refrigerator for a few hours before baking. 7. Biryani can be served by itself, or with a simple raita or some yogurt on the side.
Vegetable Biryani
Ingredients:
Basmati rice
2 cups
Mixed vegetable(cauliflower, potato, carrot, french beans)
1 cup
Green peas
150 grams
Thinly sliced onion
3
Thin sliced green chillies
2
Salt to taste
Red chilli powder
1 tsp.
Cinnamon, Caraway seeds
2 tsp.
Cloves
4
Black pepper powder
1/2 tsp.
Tomato
4
Yogurt (curd)
1/2 cup
Vegetable oil
4 tbsp.
Mustard seeds
1/2 tsp.
Dry fruits (cashew nuts, raisin)
3 tbsp
Method:
1.
Wash rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker (wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.
2.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
3.
Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.
4.
Add salt and red chilli powder and stir it properly.
5.
Add fine chopped tomatoes and fry till they are properly cooked.
6.
Next add yogurt (fine) and stir well.Heat it for about 10 seconds.
7.
Add all the fried vegetables.
8.
Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves
Vegetable Biryani
This recipe i learnt from my MotherInLaw. Anything she makes has a lovely taste . This is how she makes it..Ingrediants:-Basmathi Rice- 1 1/2 cupFrenchBeans - 1/2 cup(cut length wise)Carrot - 2 medium sized(cut length wise)Potato - 1 (cut length wise)Green Peas - 1/4 cupOnion - 2 medium sized(cut length wise)Curd - 1 TbspRedchillipowder - 1 tbspTurmeric powder - 1/2tspSaunf- 1/4tspBlack Cardamom - 2Clove-2Bay leaf -2Lemon Juice - 1 1/2 tspOil- 3TbspGhee - 1 tspFor Grinding:-Coconut -2 TbspGreen chillies - 8-10Saunf- 1/2 tspCinnamon -1"GreenElachi - 1Ginger -Garlic - 15 podsMethod:-1) Wash and soak the Basmati Rice for 15mts.Then fry the rice with little ghee and keep it aside.2) Grind to a smooth paste of all the ingrediants for grinding.3) Heat Oil and Ghee in a pressure cooker, add the saunf, black elachi, bay leaf, clove and allow it to crakcle4) Then add the onions and fry till the they turn pink.Then add the cut and washed vegetables and saute for 2 minutes5) Add the Grinded masala and fry till the raw smell goes.6) Then add the curd along with Redchilliepowder,turmeric powder and salt and saute for sometime.7) Add the rice and mix well. Then add 2 3/4 cup of water, lemon juice and pressure cook the biriyani for 2 whistles(dont keep it for more than 2 whistles as the rice will become mushy)Serve hot with Onion Raita
Ingredients Vegetable Biryani
1 1/2 c uncooked long grain rice 3 pinches of saffron2 onions sliced12 cashewnuts broken into halves2 tbsp raisins3 tomatoes finely chopped1/4 c yoghurt
1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes, green peas)
1 tbsp chopped coriander3 tbsp chopped mint leavesa little milk4 tbsp ghee2 tbsp buttersalt to taste
To be ground in to a paste:6 cloves garlic1 inch piece ginger3 cardamoms4 green chillies3 cloves1 tbsp poppy seeds2 sticks cinnamon1 tbsp coriander powder1/2 tsp turmeric powder1/2 tsp chilli powder2 onions
Method
Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool. Soak saffron in little hot milk and rub until it dissolves. Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for garnish.
In the same ghee, add the ground paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 2 to 3 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while.
Grease a baking dish. Spread half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts. Dot with butter. Cover and bake in a hot oven at 200C for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. Serve hot with raita
Vegetable Biryani
1/2 cups basmati rice 3 tablespoons vegetable oil or ghee 1 pinch saffron 1 pinch turmeric 1/2 teaspoon salt 2 1/2 cups vegetable broth 1 cup chopped onions2 teaspoons fresh ginger , peeled and grated 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon ground cinnamon 1 pinch cayenne pepper 1/2 cup water 1 medium carrot , diced 2 cups small cauliflower florets 1 medium bell pepper , diced 1 tomato , diced 1/2 cup frozen fresh peas 1/3 cup raisins 3/4 cup canned chickpeas , rinsed and drained salt , to taste roasted cashews , for garnish
Directions
1. Heat 1 tablespoon oil and add rice; sauté briefly, stirring to coat each grain completely. 2. Add crumbled saffron, turmeric, salt, and vegetable broth. 3. Bring to a boil, cover and reduce heat; simmer for 30 minutes. 4. Meanwhile, heat remaining 2 tablespoons oil over medium-high heat and sauté the onions for 5 minutes. 5. Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly. 6. Preheat oven to 350. 7. Add 1/2 cup water, carrot, and cauliflower; cover, reduce heat and cook 3 to 4 minutes. 8. Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed. 9. Season with salt, to taste. 10. Butter a baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice. 11. Cover tightly with foil and bake for 30 minutes.
12. Garnish with toasted cashews
Vegetable Biryani
recipe 2:
Ingredients:Basmati Rice 1 cupOnions medium size 1 NO cut lengthwiseTomatoes Big 1 No cut lengthwiseCarrots 1/4 cup cut into matchsticks Beans 1/4 cup cut lengthwisePeas 1/4 cupPotato Big 1 No cut lengthwiseGinger-garlic paste 1 tbspPudina(Fresh Mint) 1/2 of small Bunch Coriander Leaves 1/2 of small BunchYogurt 1/4 cupsalt & chilli powder Acc to taste.Dhania Powder 1 Tbsp.lemon Juice 1 TbspOil 2 TbspSaffron(optional) few strands soaked in warm milk.Method:
Cook Rice seperately & Cool.Wash All the veges except Onions & tomatoes.Marinate the same with Yogurt & ginger-garlic paste for about an hour.Heat a fry-pan with Oil , add Onions & fry till translucent.Add tomatoes, salt & fry till it leaves all the juices.Add Mint, coriander leaves & cook nicely.Pour in the marinated mixture,& mix with chili & dhania powder.Cover & cook in low steam till all the veges are tender.Mix in lemon juice & fry till the moisture is absorbed.Add Saffron , rice & mix gently .Adjust the seasoning.Cover & let it sit for a few minutes before serving.If having an Oven facility Bake the rice in the oven for 30 minutes before serving.
VEGETABLE BIRYANI
Discover the ultimate taste of Dunar Basamti Rice, finely cooked and served as Vegetable Biryani- the exotic dish that is painstakingly blended using finest of spices in exact proportions. Dunar Rice can be used to prepare any range of dishes where Indian taste and flavor has to be characterized.
Dunar basmati rice
2 cups
Mint leaves
few sprigs
Coriander leaves
1 bunch
Water
3 ½ cups
Kewra essence
few drops
Saffron
½ tsp (disso-lved in 1tsp milk)
Almonds
20 gms
Raisins
20 gms
Cashewnuts
20 gms
Turmeric powder
1 tsp
Salt
to taste
Red chilli powder
1 tsp
Potatoes
1 cup (diced)
Cauliflower florets
1 ½ cup
Peas
1 cup
Cumin seeds
1 cup
Carrots
½ cup (diced)
Peppercorns
8
Cloves 6
6
Bayleaves
2
Cardamoms
4
Cinnamon
1 stick
Refined oil
50 gms
Onions
2 (Sliced)
Method Of Preparation
Wash and soak the Dunar basmati rice.
Drain and keep aside. Fry onions in oil and set aside.
To the same oil, add the whole masalas, vegetables and cook for few minutes.
Add Dunar basmati rice and fry till grains separate.
Add salt, chilli powder, turmeric powder and water.
When rice is ¾th done, add the saffron and cook till fully done.
Sprinkle with kewra essence. Granish with chopped cashewnuts, almonds, raisins, fried onions, fresh mint and coriander leaves. Serve steaming hot with raita.
Fresh button mushrooms
15-20 medium sized
Dunar basmati rice
1 ½ cups
Onions
2 medium sized
Ginger
1 inch knob
Garlic
5 cloves
Fresh coriander leaves
¼ cup
Fresh mint leaves
¼ cup
Tomatoes
2 medium sized
Skimedmilk yogurt
½ cup
Saffron
a generous pinch
Skimmed milk
¼ cup
Bay leaf
1
Cloves
4
Green cardamoms
2
Black cardamoms
2
Cinnamon
1 inch piece
Wace
1 blade
Salt
to taste
Oil
2 tspns
Red chilli powder
2 tspns
Coriander powder
1 tspn
Crushed peppercorn
½ tspn
Cumin powder
½ tspn
Turmeric powder
½ tspn
Garam masala powder
½ tspn
Kevra water (optional)
4-5 drops
MUSHROOM BIRYANIDulisons offers a winning recipe of highly tasty Mushroom Biryani, which can be served with meat, sea food and plethora of vegetables. The grains of Dunar rice are delicate and slender basmati rice thus are the first choice of gourmet cooks.
Method Of
Preparation
Scrub and wash mushrooms, drain and cut into quarters.
Pick and wash Dunar basmati rice in plenty of water and soak in sufficient water for half an hour.
Peel and finely slice onions. Peel ginger, garlic and grind together to a fine paste. Clean, wash and finely chop fresh coriander and mint leaves.
Wash tomatoes and make a puree in a blender. Whisk the skimmed milk yogurt and keep soak the saffron in one fourth cup warm skimmed milk.
Boil three to four cups water in a thick bottomed vessel, add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add.
Cook for eight to ten minutes, stirring frequentl or until the rice is three fourth done. Drain in a colander.
Heat oil in a non stick pan, add sliced onions and stir fry over high heat for two to three minutes or until the onion turns translucent. Add ginger-garlic paste and cook briefly.
Add red chilli powder, coriander powder, crushed peppercorn, cumin powder and turmeric powder. Stir fry briefly and add the pureed tomatoes.
Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.
Add the whisked skimmed milk yogurt, garam masala powder and half the quanitity of chopped fresh coriander and int leaves. Stir well and cook for two minutes more.
Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two or three minutes and remove from heat.
Arrange the cooked rice and mushroom masala in alternate layers in an over proof dish (or biryani handy), sprinkling the chopped fresh coriander and mint leaves, kewra water and the skimmed milk with saffron. Ensure that the topmost layer is of rice.
Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required).
Keep the sealed dish on a medium hot tama and leave for ten to fifteen minutes. You can also place a few burning charcoal on the lid. Alternately, leave the sealed dish in a pre-heated oven for ten to fifteen minutes.
Break the seal and open the biryani, just before serving.
VEGETABLE BIRYANI
Ingredients* 1 cup Long Grain Rice* 10 Fresh Green Beans - sliced* 1 Cauliflower - cut into florets* 1 Carrot - sliced* 1/2 cup Fresh Peas* 5 - Mushrooms* 2 Onions - chopped* 1 pc Cinnamon* 3 tsp Cardamom Seeds* 1 tsp Cumin Seeds* 1 tsp Red Chili Powder* 5 tbsp Ghee* 3 Cloves* Chopped Coriander Leaves* Salt to taste* WaterDirections1. 1] Grind the cloves and cinnamon coarsely.2. 2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.3. 3] Add the cumin seeds & onions and fry until golden.4. 4] Add the chili powder in it.5. 5] Then add all the vegetables and cook for 5 minutes.6. 6] Lower the heat and add the rice and fry until all the ghee has been absorbed.7. 7] Then add salt and 2 cups of water.8. 8] Cover the pan tightly and bring this to a boil by raising the heat.9. 9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.10. 10] Garnish with chopped coriander.11. 11] Serve hot with curries
This is a copy pasted recipe I found on net, I will add my version below
VEGETABLE BIRYANI My Version
Vegetables and Rice:* 1 cup Long Grain Rice* 10 Fresh Green Beans - sliced* 1 Cauliflower - cut into florets* 1 Carrot - sliced* 1/2 cup Fresh Peas* 5 - MushroomsMasalas:* 2 Onions - paste* Ginger Garlic paste- 3 tbsp* Jayfal powder- pinch* Keora water- 3tsp* Saffron or saffron color* 6 to 7 Tomatoes - chopped* 1 packet Biriyani Masala (optional)* Yogurt 2 cup* Fresh Cream or milk- 1/2 cup* Sugar 1 tsp* 1 pc Cinnamon* 3 tsp Cardamom Seeds* 1 tsp Red Chili Powder* 5 tbsp Ghee* 3 Cloves* 2 Bayleaf* Chopped Coriander Leaves* Salt to taste* WaterDirections1. Heat the ghee and put the bay leaf, cloves and cinnamon to crackle in ghee then put the washed and dried rice in it and fry for a while.2. Put one and a half cup boiling water in rice and cook the rice. 2. In a separate pan heat the ghee and fry the vegetables with saffron or saffron color and salt, to light golden brown just to make them crisp.3. Heat a pan with ghee and add garlic ginger paste, onion paste, a pinch of jayfal powder, chilli paste, fry a while and add the chopped tomatoes and mix the biriyani masala from the packet, and add salt. When the oil startes to separate add 1 tsp keora water, add fresh cream and yogurt taking the pot away from direct heat. 4. add the sugar and cook the masala well.5. Take half the masala prepared in a separate bowl and set aside.6. In the rest of the masala in the pan, add all the fried vegetables and cook them for a while, not too much that the vegetables break.7. When the vegetables are cooked in take a large pan with lid and grease it with some butter or ghee, put a layer of cooked rice, masala (that you set aside) and one layer of vegetables. Sprinkle some keora water and safron over.8. This way keep on adding layers of rice vegetables and masala with a sprinkle of keora water and safron.Cover the pan tightly and bring this to a boil by raising the heat.9. Cover the pan tightly and put it over indirect heat, maybe put a tawa or pan underneath and then reduce the heat and cook for about 30 minutes so that the flavor and aroma is distributed evenly.10. Garnish with chopped coriander.
VEGETABLE BIRYANI
for the rice
3 cups cooked long-grain rice
1/2 teaspoon saffron(kesar)
2 tablespoons milk
4 tablespoons finely chopped mint leaves(phudina)
salt
for the gravy
1 cup mixed boiled vegetables(cauliflower florets, peas, french beans)
2 bay leaves(tejpatta)
4 peppercorns
4 cloves(laung or lavang)
2 cups chopped tomatoes
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon cumin powder
1/4 teaspoon asafetida powder(hing)
1/4 teaspoon ground nutmeg(jaiphal)
1/4 cup tomato sauce
1/2 teaspoon cornflour, mixed with
1/2 cup milk
1/4 cup cream
2 teaspoons kasuri methi(dried fenugreek leaves)
1/2 teaspoon sugar
2 tablespoons oil
salt
Directions For the rice .
Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
Mix in the rice, chopped mint leaves and salt and keep aside.
For the gravy.
1. Heat the oil in a pan add bayleaves, peppercorns and cloves to it.
2. Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
3. Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
4. Mix the vegetables in the gravy and keep aside.
How to proceed.
1. Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
2. On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
3. Cook on a slow flame for 20 to 25 minutes. Serve hot. *(hppt//www.RecipeZaar.com/browse/all recipes)
Cheese and mushroom biryani
Ingredients :
1 cup Basmati Rice
100 gms Mushrooms (half packet)
150 gms Paneer (cottage cheese)
1 Onion-sliced finely
1 Carrot- optional
1 Capsicum- optional
2-3 Lavang (cloves)
1 stick Dalchini (cinnamon)
1 1/2 tsp Salt
2 tbsp Desi Ghee or 3 tbsp Oil
Method
1.Clean, wash rice. Soak for one hour.
2.Wash mushrooms and cut each into thick slices lengthwise, into 'T' shaped pieces.
3.Cut paneer into half square pieces and deep fry to a golden colour.
4.Shred the carrot and capsicum into thin strips.
5.Heat ghee. Add dalchini, lavang and onions. Cook till the onions turn light brown in colour.
Soya Nugget Biryani
Ingredients:- Basmati Rice- Soya NuggetsHow much of the above you need depends on how many people you're going to serve. The rest of my recipe will assume 3 cups of rice and 400gm soya nuggets.- 2 tsp chilli powder- 2 tsp jeera (cumin) powder- 2 tsp garam masala- 1 tsp turmeric powder- 5 tsp coriander powder- 4 ripe tomatoes diced- 1 or 2 onions cut into small pieces- 2 tbsp ginger-garlic paste (make your own for best effect)- 2 chopped up green chillies (optional, use if you want it spicy)- half a cup of curd- one bunch coriander leaves, chopped up- one bunch mint leaves, chopped up- 3 cardamom pods- 2 cinnamon sticks- 1 tbsp sunflower oil- some raisins- some almonds- salt to tasteProcedure:Now, you can do four things in parallel, but make sure that you're done with the nuggets and rice before you actually need each of these.1. Cook the rice till it's about three quarter ready. Cook it with the cinnamon and cardamom, some salt, and a sprinkling of mint, but no oil.2. Prepare the nuggets for cooking. This involves boiling them for 10 minutes, then squeezing out, rinsing in cold water and squeezing out again.3. boil the almonds to remove the skins and cut into slices.4. Start cooking the masalas. This is the elaborate step.1. Heat a pan till it is of suitable temperature for oil (ie, fling a drop of water at it and it should sizzle off immediately)2. pour the oil in, and heat it for a couple of seconds.3. Add the onions, and fry till light brown4. Add the ginger-garlic paste and fry for 2 minutes5. Add in the chilli powder, coriander powder, turmeric powder and jeera powder and chillies. fry for about 30 seconds, and add in the salt.6. Add the diced tomatoes, and stir fry the whole thing for 3 minutes.I hope your soya nuggets are ready at this point, because you need them now.7. Add in the soya nuggets and mix well. It will start to get really dry, but don't panic. Let it simmer for a minute or so.8. Add in the curd, garam masala, chopped up coriander and chopped up mint (you may want to save a little mint and coriander for the raita).9. Mix well. The curd should make the whole thing watery again.Ok, the biryani curry is ready, and I hope your rice is too, because this is where you need it.10. Take a baking dish, or a large vessel that can be sealed.11. Put a layer of rice at the bottom, then a layer of soya nuggets, then another layer of rice.You can carry on like this as long as you have enough matter to layer, just make sure the top most layer is rice and sufficiently thick. I've found that adding a layer of boiled potatoes (with or without their jackets) also helps. You can deep fry the potatoes if you like it better that way, but do it in really really hot oil.12. Add the raisins and almonds on the top (you may want to stir fry them first, but I like to stay off frying as much as possible).13. seal the dish and pop it into the oven at a very high temperature (I used 250°) for about 15 to 20 minutes.Now, I used a handi, and I sealed it with wheat dough. You know that it's done when your dough starts to burn. You can also eat the dough later. Kids love it :)
Vegetable Biryani
Ingredients2 medium sized carrots 1 small cauliflower 2 medium sized potatoes 50 g shelled green peas ½ kg pulao rice 10-12 French beans 1 teaspoon ginger and garlic paste 1 tablespoon Ferns' Biryani Curry Paste 1 each cinnamon, cardamom, clove, bay leaf ½ g saffron ½ cup curd/ yogurt A few sprigs mint leaves A few sprigs coriander leaves 4 tomatoes Salt to taste
MethodHeat oil, fry sliced onions until golden brown and keep aside. Cut the carrots, potatoes and beans into batons, cauliflower into florets. Heat oil, sauté the above vegetables and peas along with salt, curd and Ferns' Biryani Curry Paste. Add sliced tomatoes, chopped mint leaves and coriander leaves. Cover for 5 minutes until the vegetables are coated with a thick gravy. Remove and keep aside. Grease an oven- proof dish with clarified butter, spread alternate layers of rice and vegetable mixture, the top most layer being rice. Place fried onions, round slices of tomatoes on top, with chopped mint leaves and coriander leaves. Sprinkle with saffron. Cover with a tight fitting lid and bake in a hot oven for 15 - 20 minutes. Serve hot with a salad and a raita.
Biryani rice is fairly popular in South East Asia not just in South India, even amongst non-Indians. Here is a home recipe from an Indian friend of ours. There can be some slight difference in terms of spices used in different recipes, as every family cooks it differently.
Ingredients:
1. 5 cups basmati rice, rinsed
2. 4 cloves
3. 2 cinnamon sticks
4. 8 Bay leaves
5. 10 cardamom pods
6. 1/2 teaspoon turmeric
7. 1/4 teaspoon whole cumin seeds
8. 1/4 teaspoon whole coriander seeds
9. 3 whole cardamom pods
10. 10 cups water
11. 1 teaspoon saffron
12. 1/2 cup organic raisins
13. 2 tablespoons Vegetable oil
14. 50g ghee (Or 3 tablespoons vegetable oil)
Preparation:
1. In a large skillet, heat ghee (or vegetable oil) and quick-fry the onions till they are golden brown. Add in saffron, cardamom, cloves, cinnamon stick, raisins, turmeric, cumin seed, coriander seed, and cook till toasted and fragrant, stirring constantly.
2. Add in rice and stir till the rice is completely coated with the oil and mixed well with the spices.
3. Pour in the water and salt. Bring to a boil, then simmer on low heat for 20 minutes or till rice is tender, covered (wrap the lid tightly with a large kitchen towel or layered muslin cloth).
4. Turn off the heat and let it stand for 10 minutes, covered. Fluff it with a fork and serve with curry of your choice.
5. Serve 7-8 persons.
Versatility Note:
1. Ghee is a specialty ingredient that makes Biryani rice tastes so good, besides saffron. But it can be quite fattening so you can use vegetable oil or vegetarian butter instead.
2. To keep warm, cover the skillet full of rice (keep the lid wrapped in cloth) over boiling water in a wok. Just keep it under low heat. Alternatively, transfer the whole step 3 and onwards in Preparation, into a rice cooker. Once it's cooked, keep the mains turned on and it will stay warm all day.
Kashmiri Biryani
Ingredients
1. 600 gms. Basmati Rice. 2. 100 gms. each of peas, potatoes, carrots, spinach, french beans and cauliflower. 3. 25 gms. each of peeled almonds and cashewnuts (powdered or small pieces). 4. 1 tbspn each of green chili, garlic and ginger paste. 5. salt & garam masala or punjabi masala according to taste. 6. 2 - 2.5 tspn. red chilli powder. 7. 1 tspn. turmeric powder. 8. 1/2 cup curd, about 2 tspn. lemon juice. 9. 1 tspn. powder yellow colour (optional). 10. cloves, tej patta, dalchini according to taste. 11. 2 medium sized tomatoes' puree , 3 large onions. 12. 1/2 cup each of milk and melted ghee or oil.
Directions
1. Prepare rice & cut the vegetables into small cubes & boil them till sufficiently soft.
2. Fry the pieces of alomond & cashewnut till little brown.
3. Heat ghee in a handi, & fry the onions till golden brown.
4. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chilli powder & fry with onions for 2-3 mins. Add the nuts & tomato puree & fry for 4-5 mins. on medium flame.
5. Add peas & stir for some time. Add rest of the vegetable & little water & cook on low flame till the gravy is thick enough.
6. Optional Add color to the rice & toss the rice a little.
7. Line a handi with foil & arrange 2/3rd rice on it. Add the vegetable gravy then spread the remaining rice on top.
8. Sprinkle milk & lemon juice on top evenly & garnish with coriander leaves & grated carrot.
9. Keep it covered for appox. 5-6 mins. so that the aroma stays.
10. Serve hot with mint-curd.
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Kashmiri Biryani
Masoor Biryani
Very delicious vegetarian biryani with all the protein
Ingredients
2 cups Basmati Rice
¾ th cup Whole Masoor
2 nos. Onion(sliced, crisp fried)
1 no. Onion (finely chopped)
3 tsp. Garam Masala Â
¼ tsp. Turmeric powder
2 tsp. Red Chilli powder
2 no. Cloves
2-3 pieces Dalchini
3 nos. Cardamom
2 no Bay leaves
3 tsp Ginger-Garlic paste
Cilantro chopped Pudina chopped
3 tbsp. Vegetable Oil
1 cup Yoghurt (beaten)
½ cup milk (dissolve saffron)
Directions
1. Soak Masoor for 10 hours. Drain it & put in a closed container for sprouting (around 12 hours)
2. Heat oil (2 tbsp) in a pan. Add finely chopped onion. Fry till golden brown.
3. Add ginger garlic paste. Fry for a minute.
4. Add washed sprouted masoor followed by turmeric, red chilli Powder, garam masala, and salt to taste.
5. Fry for two minutes.
6. Add enough water & cook till masoor is soft.
7. Add yoghurt and cook for two minutes.
8. In a separate vessel, heat 1 tbsp of oil and fry cloves, dalchini, tejpatta. Add salt to taste.
9. Add rice and fry a little. Add enough water (double that of rice). Cook till rice is done.
10. Remove the rice and spread on thali.
11. Mix together chopped cilantro. Chopped pudina and fried onion. Set aside.
12. Take a heavy bottomed vessel and spread a layer of rice. Cover with masoor masala and alternate rice and massor masala a couple of times.
13. Top with saffron milk and ghee.
14. Cover tightly and place in a warm oven for about 20 minutes
Handi Biryani
This is a very involving but very authentic recipe for Biryani. The way it was cooked long time back. Prepare handi few hours ahead, and bake just before serving, to organize your time better.
Ingredients
1-1/2 cups Long grain rice
2 Potatoes quartered boiled
2 Capsicums cut into strips
2 Onions chopped into strips
2 Onions quartered
1 tsp Ginger grated
2 Tomatoes Chopped
1 tsp Garlic grated
1 cup Curd
2 Bay leaves
2 Cloves
1" Cinnamon Stick
2 Cardamoms
4 or 5 Whole Black Peppers
1 tsp Red Chilli powder
1 tsp Garam Masala
1/4 tsp Turmeric powder
2 or 3 pinch Asafetida
Salt to taste
1 tbsp Lemon juice
1 tbsp Coriander (chopped)
10 to 15 Cashews
10 to 12 Almonds sliced to flakes (optional)
4-5 tbsp Ghee
Directions
A handi is a round pot like vessel, with a neck narrower than the base. It may be made of metal or in earthenware. It must be heatproof though. If not available use a deep heavy saucepan.
1. Wash and soak rice in salted water for 30 mins.
2. Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside.
3. Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside.
4. Meanwhile, heat 6 cups water in a large vessel.
5. Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
6. When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.
7. Drains in a large colander, spread in a big plate, cool.
8. Grind quartered onions, ginger, garlic to a paste.
9. In hot ghee, add paste stir fry for 2-3 mins. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
10. Beat curd, add stir till the boil resumes, cook for 2-3 mins. Add potatoes, stir, keep aside.
11. TO FILL HANDI : grease an oven proof handi well on the inside. Place in half of rice, spread at the bottom. Top with half vegetables layer, spread over rice.
12. Mix together fried onions, capsicums, cashews, sliced almond, coriander. Sprinkle half over vegetable layer. Sprinkle half lemon juice all over. Repeat rice to lemon juice layer by layer.
13. Either cover with fitting lid, seat edges with chappati dough, or seat with a tightly packed foil sheet. Make a small slit for excess steam to escape.
14. Bake in a preheated oven at 130 degrees for 15-20 mins.
15. Break seal at the table to get the most out of the aroma.
16. For a stronger flavored biryani, mix in some powdered mace, nutmeg into rice before transferring to handi.
Hydrabadi Biryani
Ingredients
Basmathi rice-1 cup. Fresh thick curds-1 cup. Water-1 cup. Mixed diced vegetables (potatoes, carrots, peas) - 2 cups. Oil-2 1/2 tbsp. Ginger-garlic paste-1 tsp. Onions-2 cut lengthwise. Peeled garlic-6 flakes. Salt-as required. Lemon-1. Finely cut mint leaves-1 1/2 tbsp. Cut coriander leaves-1 tbsp. Fry the following in 2 tbsp oil & grind with a bunch of coriander leaves. Cashewnuts-1 tbsp. Small onions-7. Green Chillies - 8 Ginger-1/2 inch piece. Cinnamon-1 inch piece. Cloves-2. Cardamoms-2.
Preparation
Wash & soak rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee.
Heat pressure cooker, add oil & fry garlic & onion pieces. Mix ginger garlic paste & diced vegetables.
Fry till vegetables are tender. Add ground masala paste & fry till smell goes.
Beat curds & add it along with 1 cup of water.
When it starts boiling add rice & salt, cover lid & cook on a low flame.
Keep the weight as soon as the lid is closed. Remove from fire after 2 whistles.
Squeeze lemon juice & add cut mint leaves & coriander leaves.
Mix well & serve hot.
Egg Biryani
An easy and great dish for egg lovers.
Ingredients
2 cups of washed basmati rice (soaked for 10 minutes)
6 large eggs
1 onion sliced thin
10 green chilis slit
1 bay leaf
4 cloves
1/2 tsp peppercorns
1inch cinnamon
1 tsp ginger
1tsp garlic paste
1 tsp pulao masala
2 tbsp of oil
salt to taste
Directions
1. Hard boil and shell 4 of the 6 eggs.
2. Heat oil in a large dish and add the whole spices.
3. After a few seconds add the onion and green chillies along with the ginger garlic paste.
4. Fry till light brown. Now break the two eggs into the pan and scramble.
5. Add the drained rice to it and fry for a minute.
6. Season with salt.Now put the boiled eggs into it and pour 4 cups of water.
7. Cover and cook till the rice is half done.
8. Stir in the pulao masala and a little bit of lemon juice (optional) and mix gently.
9. Cover and cook till all the water evaporates and the rice is done.
10.Garnish with coriander and serve hot.
Egg Biryani
Rice cooked with Eggs and Spices.
Ingredients.
2 cups of basmati rice, cleaned and washed3 1/2 cups of water8 tbsp oil4 hard boiled eggs, halved5 green chillies chopped fine2 cloves garlic and a small piece of ginger chopped and made a smooth paste1 big white onion chopped fine1 small stick of cinnamon, broken into small3 cloves1/2 tsp turmeric powdersalt to tastea small bunch of coriander leaves choppeda fistfull of raisins and chopped cashewnuts
Preparation.
1. Take oil in a pan and heat it. Add cinnamon, cloves, chillies, onions and the paste made of giner + garlic.2. Fry this for 2 minutes.3. Take a rice cooker and add the washed rice and water along with the fried mixture that we made in the first step. Add the turmeric powder and the egg pieces and cook this until the rice is done fine.4. Serve hot garnished with coriander leaves, raisins and cashew nuts on top.
Egg Biryani
Ingredients:
Basmati rice
2 cups
Water
3-1/2 cups
Eggs
6
Onion (thin-sliced)
1
Ginger paste
1 tsp.
Garlic paste
1 tsp.
Green chilli (thin-sliced)
2
Cloves
2-3
Black pepper
6-7
Bay leaves
2
Brown cardamom
1
Green cardamom
2
Red chilli powder
1 tsp.
Coriander powder
1 tsp.
Garam Masala Powder
1 tsp.
Cinnamon sticks (thin)
3-4 (1/2 inch each)
Cumin seeds
1 tsp.
Vegetable oil
4 tbsp.
Salt to taste
Chopped coriander leaves
Method:
1.
Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2.
Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3.
Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4.
Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5.
Meanwhile keep three eggs for boiling.
6.
Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7.
Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8.
Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9.
Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10.
Put the rice in the centre of the dish plate.
Garnish with coriander leaves and serve hot
Veg. Biryani - Chinese Style
Rice sauted with half boiled vegetables
Could be Served as Dinner . Light on Stomach. Less Oil
Ingredients
1.5 Cup Rice (one & half cup rice)
2 tbsp Oil (refined/ vegetable)
2 Cups Mixed Vegetable - Cauliflower,Peas,French Beans, Carrot,Mushroom,etc.
1/4 Cup Cottage Cheese(paneer) - small cubes -golden fried
1/2 Cup Cabbage (long ,thin slices)
2 onion - medium sized - long sliced
flakes Garlic (chopped)
7-8 pieces Cashew (fried) - OPTIONAL
7-8 pieces Almonds (fried) - OPTIONAL
Salt to taste
1/4 tsp. red chilli powder
1/2 tsp. meat masala / vegetable masala
Directions
1. Soak the rice into water for 30 mins. & cook them adding a little salt.
2. Par boil the vegetables cut into small cubes adding a little salt in the water.
3. In a pan / karahi heat up the oil , fry onions, when half golden add the garlic & fry till the oil starts leaving corners.
4. Add salt & chilli powder and then add the boiled veg. Saute a little and add cabbage. Saute again and then Meat Masala .
5. When sauteed well add the rice and stir well. Add golden fried cottage cheese and the Biryani is ready to serve. Garnish with cashews and almonds.
6. Could be decorated with onion rings, tomato circular slices and corrinder also.
Vegetable Biryani
~Ingredients
400 gms basmati rice250 gms cauliflower, cut into flowerettes100g ms green peas, shelled100 gms carrots, cut into 2.5 cm long pieces100 gms french beans, cut into diamond shaped pieces3 potatoes, cut into four pieces each 2 black cardamoms4 green cardamoms 44 cm cinnamon stick4 cloves8 black peppercorns1 tsp Shahjeera3 bay leaves3 tbsp gheeFew strands Saffron
For the masala
250 gms onions, sliced 3/4 cup curd4 tsp chilli powder3 tsp ginger-garlic paste2 tsp mint paste1 1/2 tsp garam masala powder1 1/2 tsp coriander-cummin powderSalt to tasteOil for deep frying onions
For the garnish
2 tomatoes, sliced2 capsicums, sliced2 onions, sliced and fried till crispFew mint leavesSome cherries
~ Method
For the vegetables
Wash the vegetables and dry them well.
Mix all the ingredients for the masala well, and marinate the vegetables in it for an hour.
Heat oil and deep fry the onions till well-browned. Remove from pan and strain well.
When cool, grind to a paste and add to the vegetables.
For the rice
Wash the rice. Cook it in double the quantity of water.
Add few drops of lemon juice, one tablespoon ghee and salt to taste. Cook for 5-7 minutes.
When half-cooked, remove the rice and spread it in a plate. Keep aside to cool.
Lightly roast the saffron, garam masala powder and sprinkle over the rice.
For the biryani
Heat the remaining ghee in a pan and season it with the whole spices.
Add the vegetables and saute for five minutes.
Add a little water and cook the vegetables till they are done. By now, the vegetables should be almost dry.
In a baking dish, arrange alternate layers of rice and vegetables.
Top with garnish, except cherries and mint leaves and bake in a moderately hot oven for 20 minutes.
Before serving, add the chopped cherries and mint leaves.
If you don't have an oven, you can arrange the rice and vegetable layers in a flat-bottomed vessel.
Keep one flat tawa on gas. Heat well.
Turn the gas flame to low and keep the tightly closed vessel on tawa.
Heat it for 20 minutes.
Serve hot with raita and roasted papad.
Vegetable Biryani -- a variation
~Ingredients:
1 kg basmati rice 1 1/2 kg cauliflower, beans, carrots 1 small katori garlic pods 1 finger-sized piece ginger 10-12 sprigs coriander 15 green pepper, chopped lengthwise 8 large sized onions 1 bunch mint leaves 4 medium tomatoes 1 tsp cloves 1 tsp cardamom 1 tsp peppercorns 8 tez patta (bay leaves) Salt Oil for frying
Method:
Slice the eight large onions. Heat oil and fry with whole spices.
Grind ginger, garlic, coriander and mint.
Chop tomatoes.
Add 1/2 tsp haldi to the sauteed onions, garlic, tez patta and then ground paste and saute further, till the mixture is well done.
Add tomatoes and green peppers.
Add salt, approximately two teaspoon.
Add vegetables that have been cut in biggish pieces.
Mix thoroughly.
Let vegetables boil.
Then lower heat and cook till vegetables are done.
Cook the rice with nearly double the amount of water (i.e. per cup rice, 1 1/2 cups water).
Boil till parboiled.
Then mix with vegetables and cook again in the oven or on a very slow flame on the stove till done.
Vegetable Biryani
1. Saffron-scented rice: Take 1/4 cup warm water or milk in a small bowl. Add 15-20 strands of saffron and leave it aside to soak. Take 2 cups of Basmati rice in a large pot. Rinse it three times to wash off the excess starch. Add 3 and a half cups of water and bring the rice to a boil, then simmer until rice is just tender. Turn the rice out into one or two large platters. Sprinkle with salt to taste, and mix in the saffron milk. Leave the rice to cool down, then cover and set aside.2. Fried goodies: Peel one large or two medium potatoes, and cut into small cubes. Heat some oil in a non-stick skillet, and fry the potatoes until golden, then drain and set aside. To the same pan, add more oil if necessary, and then fry 3 onions, sliced thinly, until golden-brown. Then fry 1/4 cup each of halved cashew nuts and golden raisins. I prefer to shallow-fry these "goodies", but you can deep-fry them if you wish. 3. Vegetable Curry: I use my usual-suspects mixed veggies- cauliflower florets, peas, diced carrots and french beans. I like this combination for its easy availability and the pretty contrasting colors. Prepare about 4-5 cups of mixed vegetables of your choice and steam them until barely tender.
Then, make the masala paste by grinding together 2 onions, 2-3 green chilies, a few stalks of cilantro, 1/4 cup of mint and 2 tbsp poppy seeds. In a pan, fry the masala paste until fragrant, and then add 1/2 cup tomato puree, 1/2 tsp turmeric and 1 tbsp of a nice aromatic garam masala. Add salt to taste. Stir in the steamed veggies and fry for a couple of minutes. 4. Cilantro: Mince 8-10 stalks of cilantro and set aside.5. Layering the Biryani: Now for the really fun part! Take a 9x13 baking dish (or equivalent) and grease it with some ghee or butter or oil. Start with half the rice, followed by some fried onions, nuts, raisins and potatoes, and half the cilantro, like so:
Then the whole of the vegetable curry, spread out as evenly as possible, like so:
followed by the rest of the rice, fried goodies and cilantro. Drizzle with some ghee if desired and you are done...Ta Da!
6. Cover the pan tightly with foil, then bake at about 400 degrees F for 30-40 minutes, until steaming hot, or store in the refrigerator for a few hours before baking. 7. Biryani can be served by itself, or with a simple raita or some yogurt on the side.
Vegetable Biryani
Ingredients:
Basmati rice
2 cups
Mixed vegetable(cauliflower, potato, carrot, french beans)
1 cup
Green peas
150 grams
Thinly sliced onion
3
Thin sliced green chillies
2
Salt to taste
Red chilli powder
1 tsp.
Cinnamon, Caraway seeds
2 tsp.
Cloves
4
Black pepper powder
1/2 tsp.
Tomato
4
Yogurt (curd)
1/2 cup
Vegetable oil
4 tbsp.
Mustard seeds
1/2 tsp.
Dry fruits (cashew nuts, raisin)
3 tbsp
Method:
1.
Wash rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker (wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.
2.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
3.
Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.
4.
Add salt and red chilli powder and stir it properly.
5.
Add fine chopped tomatoes and fry till they are properly cooked.
6.
Next add yogurt (fine) and stir well.Heat it for about 10 seconds.
7.
Add all the fried vegetables.
8.
Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves
Vegetable Biryani
This recipe i learnt from my MotherInLaw. Anything she makes has a lovely taste . This is how she makes it..Ingrediants:-Basmathi Rice- 1 1/2 cupFrenchBeans - 1/2 cup(cut length wise)Carrot - 2 medium sized(cut length wise)Potato - 1 (cut length wise)Green Peas - 1/4 cupOnion - 2 medium sized(cut length wise)Curd - 1 TbspRedchillipowder - 1 tbspTurmeric powder - 1/2tspSaunf- 1/4tspBlack Cardamom - 2Clove-2Bay leaf -2Lemon Juice - 1 1/2 tspOil- 3TbspGhee - 1 tspFor Grinding:-Coconut -2 TbspGreen chillies - 8-10Saunf- 1/2 tspCinnamon -1"GreenElachi - 1Ginger -Garlic - 15 podsMethod:-1) Wash and soak the Basmati Rice for 15mts.Then fry the rice with little ghee and keep it aside.2) Grind to a smooth paste of all the ingrediants for grinding.3) Heat Oil and Ghee in a pressure cooker, add the saunf, black elachi, bay leaf, clove and allow it to crakcle4) Then add the onions and fry till the they turn pink.Then add the cut and washed vegetables and saute for 2 minutes5) Add the Grinded masala and fry till the raw smell goes.6) Then add the curd along with Redchilliepowder,turmeric powder and salt and saute for sometime.7) Add the rice and mix well. Then add 2 3/4 cup of water, lemon juice and pressure cook the biriyani for 2 whistles(dont keep it for more than 2 whistles as the rice will become mushy)Serve hot with Onion Raita
Ingredients Vegetable Biryani
1 1/2 c uncooked long grain rice 3 pinches of saffron2 onions sliced12 cashewnuts broken into halves2 tbsp raisins3 tomatoes finely chopped1/4 c yoghurt
1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes, green peas)
1 tbsp chopped coriander3 tbsp chopped mint leavesa little milk4 tbsp ghee2 tbsp buttersalt to taste
To be ground in to a paste:6 cloves garlic1 inch piece ginger3 cardamoms4 green chillies3 cloves1 tbsp poppy seeds2 sticks cinnamon1 tbsp coriander powder1/2 tsp turmeric powder1/2 tsp chilli powder2 onions
Method
Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool. Soak saffron in little hot milk and rub until it dissolves. Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for garnish.
In the same ghee, add the ground paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 2 to 3 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while.
Grease a baking dish. Spread half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts. Dot with butter. Cover and bake in a hot oven at 200C for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. Serve hot with raita
Vegetable Biryani
1/2 cups basmati rice 3 tablespoons vegetable oil or ghee 1 pinch saffron 1 pinch turmeric 1/2 teaspoon salt 2 1/2 cups vegetable broth 1 cup chopped onions2 teaspoons fresh ginger , peeled and grated 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon ground cinnamon 1 pinch cayenne pepper 1/2 cup water 1 medium carrot , diced 2 cups small cauliflower florets 1 medium bell pepper , diced 1 tomato , diced 1/2 cup frozen fresh peas 1/3 cup raisins 3/4 cup canned chickpeas , rinsed and drained salt , to taste roasted cashews , for garnish
Directions
1. Heat 1 tablespoon oil and add rice; sauté briefly, stirring to coat each grain completely. 2. Add crumbled saffron, turmeric, salt, and vegetable broth. 3. Bring to a boil, cover and reduce heat; simmer for 30 minutes. 4. Meanwhile, heat remaining 2 tablespoons oil over medium-high heat and sauté the onions for 5 minutes. 5. Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly. 6. Preheat oven to 350. 7. Add 1/2 cup water, carrot, and cauliflower; cover, reduce heat and cook 3 to 4 minutes. 8. Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed. 9. Season with salt, to taste. 10. Butter a baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice. 11. Cover tightly with foil and bake for 30 minutes.
12. Garnish with toasted cashews
Vegetable Biryani
recipe 2:
Ingredients:Basmati Rice 1 cupOnions medium size 1 NO cut lengthwiseTomatoes Big 1 No cut lengthwiseCarrots 1/4 cup cut into matchsticks Beans 1/4 cup cut lengthwisePeas 1/4 cupPotato Big 1 No cut lengthwiseGinger-garlic paste 1 tbspPudina(Fresh Mint) 1/2 of small Bunch Coriander Leaves 1/2 of small BunchYogurt 1/4 cupsalt & chilli powder Acc to taste.Dhania Powder 1 Tbsp.lemon Juice 1 TbspOil 2 TbspSaffron(optional) few strands soaked in warm milk.Method:
Cook Rice seperately & Cool.Wash All the veges except Onions & tomatoes.Marinate the same with Yogurt & ginger-garlic paste for about an hour.Heat a fry-pan with Oil , add Onions & fry till translucent.Add tomatoes, salt & fry till it leaves all the juices.Add Mint, coriander leaves & cook nicely.Pour in the marinated mixture,& mix with chili & dhania powder.Cover & cook in low steam till all the veges are tender.Mix in lemon juice & fry till the moisture is absorbed.Add Saffron , rice & mix gently .Adjust the seasoning.Cover & let it sit for a few minutes before serving.If having an Oven facility Bake the rice in the oven for 30 minutes before serving.
VEGETABLE BIRYANI
Discover the ultimate taste of Dunar Basamti Rice, finely cooked and served as Vegetable Biryani- the exotic dish that is painstakingly blended using finest of spices in exact proportions. Dunar Rice can be used to prepare any range of dishes where Indian taste and flavor has to be characterized.
Dunar basmati rice
2 cups
Mint leaves
few sprigs
Coriander leaves
1 bunch
Water
3 ½ cups
Kewra essence
few drops
Saffron
½ tsp (disso-lved in 1tsp milk)
Almonds
20 gms
Raisins
20 gms
Cashewnuts
20 gms
Turmeric powder
1 tsp
Salt
to taste
Red chilli powder
1 tsp
Potatoes
1 cup (diced)
Cauliflower florets
1 ½ cup
Peas
1 cup
Cumin seeds
1 cup
Carrots
½ cup (diced)
Peppercorns
8
Cloves 6
6
Bayleaves
2
Cardamoms
4
Cinnamon
1 stick
Refined oil
50 gms
Onions
2 (Sliced)
Method Of Preparation
Wash and soak the Dunar basmati rice.
Drain and keep aside. Fry onions in oil and set aside.
To the same oil, add the whole masalas, vegetables and cook for few minutes.
Add Dunar basmati rice and fry till grains separate.
Add salt, chilli powder, turmeric powder and water.
When rice is ¾th done, add the saffron and cook till fully done.
Sprinkle with kewra essence. Granish with chopped cashewnuts, almonds, raisins, fried onions, fresh mint and coriander leaves. Serve steaming hot with raita.
Fresh button mushrooms
15-20 medium sized
Dunar basmati rice
1 ½ cups
Onions
2 medium sized
Ginger
1 inch knob
Garlic
5 cloves
Fresh coriander leaves
¼ cup
Fresh mint leaves
¼ cup
Tomatoes
2 medium sized
Skimedmilk yogurt
½ cup
Saffron
a generous pinch
Skimmed milk
¼ cup
Bay leaf
1
Cloves
4
Green cardamoms
2
Black cardamoms
2
Cinnamon
1 inch piece
Wace
1 blade
Salt
to taste
Oil
2 tspns
Red chilli powder
2 tspns
Coriander powder
1 tspn
Crushed peppercorn
½ tspn
Cumin powder
½ tspn
Turmeric powder
½ tspn
Garam masala powder
½ tspn
Kevra water (optional)
4-5 drops
MUSHROOM BIRYANIDulisons offers a winning recipe of highly tasty Mushroom Biryani, which can be served with meat, sea food and plethora of vegetables. The grains of Dunar rice are delicate and slender basmati rice thus are the first choice of gourmet cooks.
Method Of
Preparation
Scrub and wash mushrooms, drain and cut into quarters.
Pick and wash Dunar basmati rice in plenty of water and soak in sufficient water for half an hour.
Peel and finely slice onions. Peel ginger, garlic and grind together to a fine paste. Clean, wash and finely chop fresh coriander and mint leaves.
Wash tomatoes and make a puree in a blender. Whisk the skimmed milk yogurt and keep soak the saffron in one fourth cup warm skimmed milk.
Boil three to four cups water in a thick bottomed vessel, add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add.
Cook for eight to ten minutes, stirring frequentl or until the rice is three fourth done. Drain in a colander.
Heat oil in a non stick pan, add sliced onions and stir fry over high heat for two to three minutes or until the onion turns translucent. Add ginger-garlic paste and cook briefly.
Add red chilli powder, coriander powder, crushed peppercorn, cumin powder and turmeric powder. Stir fry briefly and add the pureed tomatoes.
Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.
Add the whisked skimmed milk yogurt, garam masala powder and half the quanitity of chopped fresh coriander and int leaves. Stir well and cook for two minutes more.
Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two or three minutes and remove from heat.
Arrange the cooked rice and mushroom masala in alternate layers in an over proof dish (or biryani handy), sprinkling the chopped fresh coriander and mint leaves, kewra water and the skimmed milk with saffron. Ensure that the topmost layer is of rice.
Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required).
Keep the sealed dish on a medium hot tama and leave for ten to fifteen minutes. You can also place a few burning charcoal on the lid. Alternately, leave the sealed dish in a pre-heated oven for ten to fifteen minutes.
Break the seal and open the biryani, just before serving.
VEGETABLE BIRYANI
Ingredients* 1 cup Long Grain Rice* 10 Fresh Green Beans - sliced* 1 Cauliflower - cut into florets* 1 Carrot - sliced* 1/2 cup Fresh Peas* 5 - Mushrooms* 2 Onions - chopped* 1 pc Cinnamon* 3 tsp Cardamom Seeds* 1 tsp Cumin Seeds* 1 tsp Red Chili Powder* 5 tbsp Ghee* 3 Cloves* Chopped Coriander Leaves* Salt to taste* WaterDirections1. 1] Grind the cloves and cinnamon coarsely.2. 2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.3. 3] Add the cumin seeds & onions and fry until golden.4. 4] Add the chili powder in it.5. 5] Then add all the vegetables and cook for 5 minutes.6. 6] Lower the heat and add the rice and fry until all the ghee has been absorbed.7. 7] Then add salt and 2 cups of water.8. 8] Cover the pan tightly and bring this to a boil by raising the heat.9. 9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.10. 10] Garnish with chopped coriander.11. 11] Serve hot with curries
This is a copy pasted recipe I found on net, I will add my version below
VEGETABLE BIRYANI My Version
Vegetables and Rice:* 1 cup Long Grain Rice* 10 Fresh Green Beans - sliced* 1 Cauliflower - cut into florets* 1 Carrot - sliced* 1/2 cup Fresh Peas* 5 - MushroomsMasalas:* 2 Onions - paste* Ginger Garlic paste- 3 tbsp* Jayfal powder- pinch* Keora water- 3tsp* Saffron or saffron color* 6 to 7 Tomatoes - chopped* 1 packet Biriyani Masala (optional)* Yogurt 2 cup* Fresh Cream or milk- 1/2 cup* Sugar 1 tsp* 1 pc Cinnamon* 3 tsp Cardamom Seeds* 1 tsp Red Chili Powder* 5 tbsp Ghee* 3 Cloves* 2 Bayleaf* Chopped Coriander Leaves* Salt to taste* WaterDirections1. Heat the ghee and put the bay leaf, cloves and cinnamon to crackle in ghee then put the washed and dried rice in it and fry for a while.2. Put one and a half cup boiling water in rice and cook the rice. 2. In a separate pan heat the ghee and fry the vegetables with saffron or saffron color and salt, to light golden brown just to make them crisp.3. Heat a pan with ghee and add garlic ginger paste, onion paste, a pinch of jayfal powder, chilli paste, fry a while and add the chopped tomatoes and mix the biriyani masala from the packet, and add salt. When the oil startes to separate add 1 tsp keora water, add fresh cream and yogurt taking the pot away from direct heat. 4. add the sugar and cook the masala well.5. Take half the masala prepared in a separate bowl and set aside.6. In the rest of the masala in the pan, add all the fried vegetables and cook them for a while, not too much that the vegetables break.7. When the vegetables are cooked in take a large pan with lid and grease it with some butter or ghee, put a layer of cooked rice, masala (that you set aside) and one layer of vegetables. Sprinkle some keora water and safron over.8. This way keep on adding layers of rice vegetables and masala with a sprinkle of keora water and safron.Cover the pan tightly and bring this to a boil by raising the heat.9. Cover the pan tightly and put it over indirect heat, maybe put a tawa or pan underneath and then reduce the heat and cook for about 30 minutes so that the flavor and aroma is distributed evenly.10. Garnish with chopped coriander.
VEGETABLE BIRYANI
for the rice
3 cups cooked long-grain rice
1/2 teaspoon saffron(kesar)
2 tablespoons milk
4 tablespoons finely chopped mint leaves(phudina)
salt
for the gravy
1 cup mixed boiled vegetables(cauliflower florets, peas, french beans)
2 bay leaves(tejpatta)
4 peppercorns
4 cloves(laung or lavang)
2 cups chopped tomatoes
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon cumin powder
1/4 teaspoon asafetida powder(hing)
1/4 teaspoon ground nutmeg(jaiphal)
1/4 cup tomato sauce
1/2 teaspoon cornflour, mixed with
1/2 cup milk
1/4 cup cream
2 teaspoons kasuri methi(dried fenugreek leaves)
1/2 teaspoon sugar
2 tablespoons oil
salt
Directions For the rice .
Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
Mix in the rice, chopped mint leaves and salt and keep aside.
For the gravy.
1. Heat the oil in a pan add bayleaves, peppercorns and cloves to it.
2. Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
3. Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
4. Mix the vegetables in the gravy and keep aside.
How to proceed.
1. Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
2. On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
3. Cook on a slow flame for 20 to 25 minutes. Serve hot. *(hppt//www.RecipeZaar.com/browse/all recipes)
Cheese and mushroom biryani
Ingredients :
1 cup Basmati Rice
100 gms Mushrooms (half packet)
150 gms Paneer (cottage cheese)
1 Onion-sliced finely
1 Carrot- optional
1 Capsicum- optional
2-3 Lavang (cloves)
1 stick Dalchini (cinnamon)
1 1/2 tsp Salt
2 tbsp Desi Ghee or 3 tbsp Oil
Method
1.Clean, wash rice. Soak for one hour.
2.Wash mushrooms and cut each into thick slices lengthwise, into 'T' shaped pieces.
3.Cut paneer into half square pieces and deep fry to a golden colour.
4.Shred the carrot and capsicum into thin strips.
5.Heat ghee. Add dalchini, lavang and onions. Cook till the onions turn light brown in colour.
Soya Nugget Biryani
Ingredients:- Basmati Rice- Soya NuggetsHow much of the above you need depends on how many people you're going to serve. The rest of my recipe will assume 3 cups of rice and 400gm soya nuggets.- 2 tsp chilli powder- 2 tsp jeera (cumin) powder- 2 tsp garam masala- 1 tsp turmeric powder- 5 tsp coriander powder- 4 ripe tomatoes diced- 1 or 2 onions cut into small pieces- 2 tbsp ginger-garlic paste (make your own for best effect)- 2 chopped up green chillies (optional, use if you want it spicy)- half a cup of curd- one bunch coriander leaves, chopped up- one bunch mint leaves, chopped up- 3 cardamom pods- 2 cinnamon sticks- 1 tbsp sunflower oil- some raisins- some almonds- salt to tasteProcedure:Now, you can do four things in parallel, but make sure that you're done with the nuggets and rice before you actually need each of these.1. Cook the rice till it's about three quarter ready. Cook it with the cinnamon and cardamom, some salt, and a sprinkling of mint, but no oil.2. Prepare the nuggets for cooking. This involves boiling them for 10 minutes, then squeezing out, rinsing in cold water and squeezing out again.3. boil the almonds to remove the skins and cut into slices.4. Start cooking the masalas. This is the elaborate step.1. Heat a pan till it is of suitable temperature for oil (ie, fling a drop of water at it and it should sizzle off immediately)2. pour the oil in, and heat it for a couple of seconds.3. Add the onions, and fry till light brown4. Add the ginger-garlic paste and fry for 2 minutes5. Add in the chilli powder, coriander powder, turmeric powder and jeera powder and chillies. fry for about 30 seconds, and add in the salt.6. Add the diced tomatoes, and stir fry the whole thing for 3 minutes.I hope your soya nuggets are ready at this point, because you need them now.7. Add in the soya nuggets and mix well. It will start to get really dry, but don't panic. Let it simmer for a minute or so.8. Add in the curd, garam masala, chopped up coriander and chopped up mint (you may want to save a little mint and coriander for the raita).9. Mix well. The curd should make the whole thing watery again.Ok, the biryani curry is ready, and I hope your rice is too, because this is where you need it.10. Take a baking dish, or a large vessel that can be sealed.11. Put a layer of rice at the bottom, then a layer of soya nuggets, then another layer of rice.You can carry on like this as long as you have enough matter to layer, just make sure the top most layer is rice and sufficiently thick. I've found that adding a layer of boiled potatoes (with or without their jackets) also helps. You can deep fry the potatoes if you like it better that way, but do it in really really hot oil.12. Add the raisins and almonds on the top (you may want to stir fry them first, but I like to stay off frying as much as possible).13. seal the dish and pop it into the oven at a very high temperature (I used 250°) for about 15 to 20 minutes.Now, I used a handi, and I sealed it with wheat dough. You know that it's done when your dough starts to burn. You can also eat the dough later. Kids love it :)
Vegetable Biryani
Ingredients2 medium sized carrots 1 small cauliflower 2 medium sized potatoes 50 g shelled green peas ½ kg pulao rice 10-12 French beans 1 teaspoon ginger and garlic paste 1 tablespoon Ferns' Biryani Curry Paste 1 each cinnamon, cardamom, clove, bay leaf ½ g saffron ½ cup curd/ yogurt A few sprigs mint leaves A few sprigs coriander leaves 4 tomatoes Salt to taste
MethodHeat oil, fry sliced onions until golden brown and keep aside. Cut the carrots, potatoes and beans into batons, cauliflower into florets. Heat oil, sauté the above vegetables and peas along with salt, curd and Ferns' Biryani Curry Paste. Add sliced tomatoes, chopped mint leaves and coriander leaves. Cover for 5 minutes until the vegetables are coated with a thick gravy. Remove and keep aside. Grease an oven- proof dish with clarified butter, spread alternate layers of rice and vegetable mixture, the top most layer being rice. Place fried onions, round slices of tomatoes on top, with chopped mint leaves and coriander leaves. Sprinkle with saffron. Cover with a tight fitting lid and bake in a hot oven for 15 - 20 minutes. Serve hot with a salad and a raita.
Cakes ymmm..
PERFECT CHOCOLATE CAKE
4 ounces unsweetened chocolate1/2 c. milk1 c. brown sugar, packed1/4 tsp. Jamaican allspice1 egg yolk2 c. cake flour1 tsp. baking soda1/2 tsp. salt1/2 c. butter1 c. superfine sugar2 egg yolks3 T. water1/2 c. milk1 tsp. vanilla1 Tbsp. dark rum2 egg whites, whipped
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.
FUNFETTI CAKE
2 cups flour3 tsp baking soda4 tsp vegetable oil3 eggs1/2 cups milk3/4 cups sugar1/6 cups shredded coconut5 tsp sour cream (this is for texture like in velvet cake)1/2 cups of sprinkles of your choice1 tsp vanilla extract
In a large mixing bowl, combine all dry ingredients (except for coconut and sprinkles), While in another bowl mix all liquid ingredients. Puree all ingredients (excluding the coconut and sprinkles) for 15 minutes. Next, pour ingredients into greased cake pan, and place in oven at 350°F.
Bake for 30 minutes, and then take out when the surface of the cake is light brown. Let cool for 10 minutes, serve with sprinkles and coconut on top.
* In case you are dieting use lowfat milk and sour cream, and use conola oil instead of vegetable oil.
FRESH APPLE CAKE
CAKE:
4 c. diced apples2 c. flour2 c. sugar1/2 c. oil2 tsp. cinnamon2 well beaten eggs1 c. walnuts, chopped1 tsp. salt2 tsp. vanilla
ICING:
1 (8 oz.) pkg. soft cream cheese2 c. sifted powdered sugar1 tbsp. soft butter1 tsp. vanilla
Bake in 13x9 inch pan.
Cake:
Bowl 1: Peel apples, add sugar, oil and eggs.
Bowl 2: Mix flour, cinnamon, walnuts, salt. Mix both bowls together and add vanilla. Bake in 13x9 inch pan (greased) for 1 hour at 350-375 degrees.
Icing:
Combine 1 (8 ounce) package soft cream cheese and 2 cups sifted powdered sugar. Add 1 tablespoon of butter (soft), 1 teaspoon vanilla. Mix well. Ice cake when cool.
PINEAPPLE UPSIDE DOWN CAKE
1/4 c. butter1/2 c. packed brown sugar1 c. cake flour1/2 c. sugar1 tsp. baking powder1/4 tsp. salt1/4 c. butter, softened1/2 c. milk1 egg1/2 tsp. vanilla1 can pineapple slices in syrupmaraschino cherries (as many as pineapple slices used)
Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.
Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.
Pour batter into the pan being careful not to disturb the pineapples and cherries.
Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.
AUNTIE M.'S TEA CAKES
1/2 c. butter1 c. sugar1/2 tsp. vanilla flavor1 tbsp. milk2 eggs, beaten1 1/2 c. flour1/2 tsp. baking powder1/2 tsp. salt
Cream butter and sugar. Then add vanilla, milk and eggs. Add remaining ingredients and then chill. Roll and cut into cookies. Shake powdered sugar over each cookie. Bake at 375 degrees for 12-15 minutes
MINI MORSEL CUPCAKES
2 1/2 c. all purpose flour2 1/4 tsp. baking powder1/2 tsp. salt2 sticks butter, softened1 1/2 c. sugar2 tsp. vanilla4 eggs1 c. milk1 (12 oz.) pkg. Nestle Toll House semi sweet chocolate mini morsels, divided
CUPCAKES: Heat oven to 375 degrees. In bowl combine flour, baking powder and salt. Set aside. In mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs, beating well after each. Blend in flour mixture alternately with milk. Stir in 3/4 cup mini morsels. Spoon batter into 24 paper lined muffin cups. Bake 18 to 22 minutes or until tops spring back when pressed.
FROSTING: Melt remaining 1 cup chocolate morsels. In bowl beat 1 stick butter (softened), 2 1/2 cups confectioners' sugar, 1/4 cup milk, 1 teaspoon vanilla and melted chocolate until creamy. Frost cupcakes and sprinkle with remaining 1/4 cup mini morsels.
RED VELVET CAKE
1 1/2 c. sugar2 eggs2 1/2 c. flour1 c. buttermilk1 tsp. vinegar1 tsp. vanilla1 1/2 c. oil1 tsp. soda1 tsp. cocoa1 sm. bottle red food coloring
Mix all together at once. Cook 3 layers, 30 minutes, 2 layers 40 minutes at 350 degrees.
CREAM CHEESE ICING FOR RED VELVET CAKE:
1 box powdered sugar8 oz. cream cheese1 stick butter1 tsp. vanilla
Let cream cheese and butter stand at room temperature. Mix together, add sugar and vanilla. Spread.
COCOA CHIFFON CAKE
This low-fat chiffon cake has a light, soft crumb and a satisfying chocolate flavor.
1/2 c. vegetable oil plus extra for preparing pan1/3 c. plus 1 tbsp. sifted Dutch-process cocoa plus extra for preparing pan1 1/2 c. sifted flour1 1/4 c. sugar2 tsp. baking powder1/4 tsp. salt1/4 tsp. cinnamon2 tsp. vanilla extract1 lg. egg yolk5 lg. egg whites, at room temp.Pinch of cream of tartar2 tbsp. sifted confectioners' sugar plus extra for dusting cake
Position rack in the center of the oven and preheat oven to 350 degrees F. Brush the inside of a 9 inch bundt or springform tube pan with oil and sift a little cocoa over the pan. Tap out the excess.
Sift together flour, 1/3 cup plus 1 tablespoon cocoa, sugar, baking powder, salt and cinnamon into a large bowl. Make a well in the center of the dry ingredients and add oil, 1/2 cup plus 2 tablespoons warm water, vanilla and egg yolk. Do not mix.
Place egg whites in another large mixing bowl. Add cream of tartar and beat with an electric mixer until they are white and foamy. Add 2 tablespoons confectioners' sugar and continue beating until stiff but not dry. Scrape off the beaters, and, without washing them, place them in the flour-and-oil mixture and beat at low speed just until well blended. In four additions, gently fold this mixture into the egg whites.
Turn the batter out into the prepared pan and smooth the top with a rubber spatula. Rap the pan sharply on the counter once to remove any large air bubbles. Bake for 40 to 45 minutes, or until the top feels springy and a cake tester inserted in the center comes out clean. (The top of the cake will be cracked.)
Cool the cake upright on a wire rack for 10 minutes. With a knife, loosen sides and center of cake from the pan. Invert onto the rack, lift off pan and cool cake completely. Place on a serving platter and top with a light sifting of confectioners' sugar.
Serves 16.
MOIST CHOCOLATE CAKE
Cream: 2 c. sugar 2 eggs 1 tsp. vanilla 1/2 c. cocoa 1/2 c. cocoa
Add: 1 c. buttermilk with 2 tsp. soda in it
Mix well and add 1 cup water. Bake at 350 degrees until done.
CHOCOLATE MOIST CAKE
2 c. flour1 1/2 cups sugar1 tsp. salt1 tsp. baking powder2 tsp. baking soda3/4 c. cocoa1 c. oil1 c. hot coffee1 c. milk2 eggs1 tsp. vanilla
FROSTING:
1 pkg. cream cheese1 tbsp. milk1 1/2 c. powdered sugar
Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.
NORWEGIAN BUTTER CAKE
1 c. butter1 1/2 c. all-purpose flour5 eggs1 1/3 c. sugar1 tsp. baking powder1/4 tsp. salt1 1/2 tsp. lemon or almond extract
Cream butter and flour together. Add eggs, one at a time beating after each one. Blend in sugar, baking powder, salt and extract. Grease a 9 inch tube pan and dust with fine bread crumbs. Pour in batter and bake at 325 degrees for 1 hour. Cool on rack. Sprinkle confectioners' sugar over top through a sieve.
PERFECT CHOCOLATE CAKE
4 ounces unsweetened chocolate1/2 c. milk1 c. brown sugar, packed1/4 tsp. Jamaican allspice1 egg yolk2 c. cake flour1 tsp. baking soda1/2 tsp. salt1/2 c. butter1 c. superfine sugar2 egg yolks3 T. water1/2 c. milk1 tsp. vanilla1 Tbsp. dark rum2 egg whites, whipped
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.
CHOCOLATE SURPRISE CUPCAKES
3/4 c. brown sugar1/4 c. cocoa1/4 c. oil1/2 c. boiling water1 1/2 c. flour1/2 tsp. baking powder1/2 tsp. baking soda1 egg1/2 c. lowfat yogurt1/2 c. peanut butter2 tbsp. brown sugar
Mix brown sugar, oil and egg. Beat well. Combine flour, cocoa, baking powder and baking soda. Add dry ingredients alternately with boiling water. Mix in yogurt. Combine well.
In separate bowl combine peanut butter and 2 tablespoons brown sugar.
Fill paper muffin cups 1/3 full with chocolate batter. Divide peanut butter mixture putting about 1/2 tablespoon in each cupcake. Cover peanut butter with remaining chocolate batter. Bake at 350 degrees for 16-20 minutes. Makes about 16 cupcakes.
COCOA DELIGHT CAKE
1/2 c. Baker's cocoa1 3/4 c. sugar1 1/2 c. sour milk or buttermilk2 1/4 c. sifted cake flour1/2 c. softened butter2 eggs1 tsp. soda1 tsp. salt1 tsp. vanilla
Combine 1/2 cup Baker's cocoa and 1/2 cup sugar. Blend in 1/2 cup sour milk or buttermilk.
Sift together 2 1/4 cups sifted cake flour, 1 teaspoon soda and 1 teaspoon salt. Sift twice more. Cream 1/2 cup butter or other shortening with 1 1/4 cups sugar until fluffy. Add 2 unbeaten eggs, one at a time; beat well after each. Add flour mixture alternate with 1 cup sour milk or buttermilk, beating well.
Blend in cocoa mixture and 1 teaspoon vanilla. Pour into 2 round 9 inch layer pans, grease and flour bottom of pans. Bake in a moderate (350 degree) oven for 35 minutes or until done. Cool and frost with Cocoa Frosting.
FUDGE FROSTING:
Melt in saucepan 1 square baking chocolate and 3 teaspoons butter. Add 5 tablespoons of canned milk, 1/2 teaspoon of salt and 2 cups of powdered sugar. Stir over low heat until mixed. Add 1 teaspoon vanilla. Spread on cake. Cool.
BEST COCOA CAKE
1 c. butter3 c. light brown sugar4 eggs2 tsp. vanilla extract3/4 c. unsweetened cocoa powder3 tsp. baking soda1/2 tsp. salt3 c. cake flour1 1/3 c. sour cream1 1/3 c. boiling water
Grease and flour three 9-inch pans or line with waxed paper. Preheat oven to 350 degrees. In large bowl, cream butter and brown sugar well, then add eggs. Beat on high speed for about 5 minutes. On low speed, add vanilla, cocoa, baking soda and salt. Add flour alternately with sour cream on low speed until smooth. Pour in boiling water and stir with spoon until blended. Pour into prepared pans. Bake about 30-35 minutes or until done. Cool in pans 10 minutes and turn out on wire racks to cool completely. Frost with any flavor or whipped cream. I prefer chocolate mocha frosting. NOTE: If this cake is too large for your family, part of it can be frozen for later use.
LEMON BUTTER CAKE
3 c. cake flour3 tsp. baking powder1/4 tsp. salt8 oz. unsalted softened butter1 1/2 c. sugar4 eggs, lightly beaten1 c. milkGrated peel of lemon3 tbsp. lemon juice
Sift together 3 cups cake flour, 3 teaspoons baking powder and 1/4 teaspoon salt; set aside. In an electric mixer, beat 8 ounce unsalted softened butter and 1 1/2 cups sugar at medium speed for 5 minutes. Slowly add 4 lightly beaten eggs and continue beating for another 4 to 5 minutes until mixture is thick and double in volume. Using a rubber spatula, carefully fold in the flour mixture by quarters (1/4 at a time) alternating with 1 cup milk and ending with the flour mixture.
Mix in grated peel of lemon and 3 tablespoons of lemon juice. Pour into cake pan and smooth out the surface. (A bundt pan works well.) Bake in the center of a 350 degree oven for 45 to 55 minutes, until top is set and springs back when touched. Remove and let rest for 2 minutes. Turn out on cooling rack. Dust lightly with powdered sugar, or serve with whipped cream. Garnish with lemon peel curls.
LEMON POUND CAKE
1 1/2 cups butter, softened3 cups sugar8 eggs3 cups all-purpose flour, sifted1 tablespoon plus 1 1/2 teaspoons lemon extract1 tablespoon plus 1 1/2 teaspoons lemon juice
1. Cream butter, gradually add sugar, beating until light and fluffy. Add eggs; one at a time, beating well after each addition. Add flour, mixing well. Stir in lemon juice and extract. Pour batter into a greased and flour bundt pan.
2. Bake 350*F. for 1 hour and 15 minutes or until tooth pick inserted comes out clean.
3. Cool 15 minutes in pan.
MOIST CHOCOLATE CAKE
Butter (the size of an egg)1 c. sugar1 c. boiling water1 egg1/2 c. cocoa1 tsp. soda1 c. flour
Cream well together butter, sugar and egg. Put soda in a bowl with cocoa and add boiling water. Stir until dissolved. Mix with creamed mixture. Add flour and mix well. Bake in a greased 9 x 9 inch pan at 350 degrees until done.
MOIST CHOCOLATE CAKE
2 c. flour1 tsp. salt1 tsp. baking powder2 tsp. baking soda3/4 c. cocoa2 c. sugar1 c. oil1 c. milk1 c. hot coffee2 eggs1 tsp. vanilla
Sift all dry ingredients. Add liquids and mix at medium speed for 2 minutes. Add eggs and vanilla and beat for 2 more minutes. Grease and flour 2 (9-inch) pans. Bake at 325 degrees for 45-50 minutes. Batter will be watery
SUPER MOIST CHOCOLATE CAKE
2 c. sugar2 c. all-purpose flour2 c. brewed coffee (cooled)1 c. cocoa1 c. mayonnaise2 tsp. baking soda2 eggs
Mix all ingredients together and pour in a 9x13 pan. Bake at 350 degrees. This makes a real dark chocolate cake. It is very moist and good especially if you like the taste of coffee.
SUPER MOIST CHOCOLATE CAKE
1. 5 cups of all purpose flour (can substitute with wholewheat flour)3 tablespoons of sifted good quality cocoa1 teaspoon baking soda1 cup white or vegan brown sugar0. 5 teaspoon salt (optional)5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)1 tablespoon white vinegar1 teaspoon vanilla extract1 cup cold water
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Preparation time: 15 min. + 30 min. bake.
MOIST CHOCOLATE CAKE
Sift together: 2 tsp. baking powder 2 tsp. baking soda 1/2 tsp. salt 2 c. sugar 3/4 c. cocoa
Add to mixture above. Add: 1 c. oil (not peanut oil) 1 c. milk 1 c. very cold coffee 1 tsp. vanilla
Batter is very thin and watery. Put in 9 x 13 inch pan. Bake at 375 degrees for 35 minutes
NORWEGIAN APPLE PIE CAKE
1 c. sugar1/2 c. butter1 egg1 c. flour1/4 tsp. salt1 tsp. soda1 tsp. nutmeg1 tsp. cinnamon2 1/2 c. diced apples1/2 c. chopped pecans2 tbsp. hot water
Combine sugar, butter and cream. Add eggs then dry ingredients. Add apples and nuts, stir in hot water. Bake in 9" pie pan 40 minutes at 325 degrees. Serve with warm Rum Sauce.
RUM SAUCE:
1/2 c. brown sugar1/2 c. cream1/4 c. rum
Boil brown sugar and cream 1 minute. Add rum. Serve over warm pie.
NORWEGIAN CAKE
1 c. sugar3 eggs3 tbsp. boiling water1 c. flour1 tsp. baking powder1 pt. whipping cream (Rich's Whip)Strawberries OR peaches
Whip egg whites with 1/2 sugar; set aside. Beat egg yolks with 1/2 cup sugar and water until fluffy. Add flour and baking powder. Fold mixtures together. Bake in 2 pans at 400 degrees for 20 minutes. Frost with whipped cream and fruit, between layers and sides and top.
NORWEGIAN HONEY CAKE
4 c. sifted all-purpose flour1 c. raisins1 tsp. baking soda1/2 tsp. ground cloves1/2 tsp. ground cinnamon3 eggs2 1/3 c. sugar1 1/2 c. dairy sour cream2 tbsp. honey3 tbsp. grated orange rind
Sprinkle 1 tablespoon flour over raisins in bowl; toss to coat. Sift together remaining flour, baking soda, cloves and cinnamon. Beat eggs and sugar until fluffy. Beat in sour cream and honey. Stir in flour mixture just until blended. Add raisins and orange rind.
Pour into greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Turn out onto wire rack; cool completely. Store covered at room temperature overnight before cutting. Sprinkle top with confectioners' sugar.
CARROT CHIFFON CAKE
????? c. flour2 tsp. cinnamon1 1/2 c. oil4 eggs1 c. walnuts2 tsp. soda2 tsp. baking powder2 c. sugar1 c. crushed pineapple, well drained2 c. grated carrots
Sift together and have ready the flour, soda, cinnamon and baking powder. In large bowl beat together the oil and sugar. Add the 4 eggs, beating one minute after each one. Add the sifted ingredients, using low speed. Just blend together. Then fold in the pineapple, walnuts and carrots. Pour into ungreased angel pan. Bake at 350 degrees for 50 minutes.
FROSTING:
1/2 cube butter2 1/2 c. sifted powdered sugar1 tsp. rum flavoring3 oz. cream cheese1 tsp. vanilla
ORANGE RUM CHIFFON CAKE
2 1/4 c. flour1 1/2 c. sugar3 tsp. baking powder1 tsp. salt3/4 c. orange juice1/2 c. salad oil6 lg. eggs2 tbsp. orange rind1/2 tsp. cream of tartar
Mix flour, sugar, baking powder and salt; set aside. Add orange juice, oil and egg yolks together. Add to dry mixture and beat at medium speed until smooth. Stir in orange rind.
Beat whites with cream of tartar until stiff. Gradually pour yolk mixture into whites and fold in until well blended. Fill ungreased 10-inch tube pan. Bake in preheated 325 degree oven for 60-65 minutes. Invert on rack to cool completely. Ease out of pan using metal spatula.
ORANGE RUM SYRUP:
3/4 c. orange juice1 tsp. lemon juiceDash of salt3/4 c. sugar1/4 c. light rum
Combine in small pan and boil 3-4 minutes. Pour hot syrup slowly over cake, letting cake absorb syrup.
APRICOT RUM CHIFFON CAKE
2 c. sifted flour1 1/2 c. sugar3 tsp. baking powder1 tsp. salt1/2 c. salad oil5 egg yolks3 tbsp. grated orange rind1 tsp. vanilla1 c. egg whites, at room temperature1/2 tsp. cream of tartar
Sift first 4 ingredients together into a large bowl. Make a well and add in order oil, egg yolks, orange rind and vanilla. Beat until smooth. Into a large bowl put egg whites and cream of tartar. Whip until whites form very stiff peaks. Pour yolk mixture gradually over whipped egg whites, gently folding. do not stir or beat. Pour into ungreased tube or Bundt pan. Bake at 325 degrees about 1 hour or until done. Then pour Rum Syrup over cake while still warm.
RUM SYRUP:
1 1/2 c. sugar1 unpeeled orange, sliced1/2 unpeeled lemon, sliced1 c. light or amber rum
Boil together and pour over warm cake. Cool thoroughly. Then top with Apricot Glaze.
APRICOT GLAZE:
1/2 c. apricot preserves1/2 tbsp. lemon or orange juice1/4 c. chopped nuts1 c. whipped cream
Heat together preserves and juice. Add nuts. Pour on cake and spread. the top with whipped cream.
EVERYDAY CUPCAKES
1/2 c. shortening1 3/4 c. sifted all-purpose flour1 c. sugar2 1/2 tsp. baking powder1/2 tsp. salt1 egg3/4 c. milk1 tsp. vanilla
Mix all together and pour into cupcake pan. Bake at 375 degrees for 18 to 20 minutes.
GERMAN SWEET CHOCOLATE CAKE
1 (4 oz.) pkg. Baker's German sweet chocolate1/2 c. boiling water1 c. butter2 c. sugar4 egg yolks1 tsp. vanilla2 1/2 c. cake flour1 tsp. baking soda1/2 tsp. salt1 c. buttermilk4 egg whites, stiffly beaten
Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, beating well after each. Blend in vanilla and chocolate.
Sift flour with soda and salt. Add dry mixture alternately with buttermilk, mixing well after each addition. Fold in beaten egg whites.
Pour into 3 prepared cake pans. Bake at 350 degrees for 35-40 minutes.
PRIZE CHOCOLATE CAKE
2 c. sugar2 eggs2 c. flour3 heaping tbsp. cocoa1 c. boiling water1/2 c. shorteningPinch of salt1 tsp. vanilla1/2 c. sour milk1 tsp. soda, dissolved in milk
Cream sugar and shortening. Add eggs, then cocoa and sour cream (may be prepared by adding 1 tablespoon vinegar to 1/2 cup regular milk). Add flour, vanilla and boiling water last. Batter is quite thin. Beat well and bake 25 minutes at 375 degrees.
PRIZE WINNING CHOCOLATE CAKE
2 1/2 sq. chocolate1 c. water
Boil together until thick (about 3 minutes) stirring it all the time. Remove from heat and let it cool while you mix the remaining ingredients. 1/2 c. butter 2 eggs 2 1/2 c. cake flour 2 level tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla 1 c. buttermilk
Mix the sugar, butter, eggs, salt and vanilla together. Beat one minute and add chocolate mixture, mixing well.
Sift the cake flour and soda together. Add it alternately with the buttermilk to the other ingredients, beating 1/2 minute after each addition. Bake 25 to 30 minutes in a 350 degree oven. This makes two very large layers or 9x13 inch loaf cake.
FILLING FOR LAYER CAKE:
1 tsp. cornstarch1/2 c. sugar1/2 c. cream3 egg yolks or 2 whole eggs1/8 tsp. salt1/2 c. raisins1/2 c. chopped walnuts
Mix the cornstarch, sugar, cream and egg yolks together; add raisins and salt. Cook over medium heat until thick. Cool 3 minutes, add chopped nuts and spread between layers. Then frost the cake with fudge frosting or seven minute frosting.
HERSHEY'S DEATH BY CHOCOLATE - #2
2 sticks butter7 Hershey bars (8.5 oz. each)2 c. sugar
Melt butter and bars and pour over sugar, beating well.
Combine:
2 1/2 c. cake flour1 1/2 tsp. baking sodaA dash of salt
Beat:
4 eggs
Add eggs alternately with flour mixture, cream with each addition.
Add:
1 can Hershey syrup (16 oz.)1 c. buttermilk1 tsp. vanilla
Stir and pour into a tube pan. Bake 1 1/2 hours at 350 degrees.
QUICK CHOCOLATE EGGLESS CAKE
1-1/2 cup flour1/3 cup cocoa powder1 tsp baking soda1/2 tsp salt1 cup sugar1/2 cup vegetable oil1 cup cold water2 tsp vanilla extract2 tsp vinegar
Preheat oven to 375°F.
Spray a small baking pan (8x12) with vegetable spray or Baker's Joy.
Combine dry ingredients directly in the pan. Mix all the wet ingredients
In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.
AMARETTO CHOCOLATE CAKE
1 c. flour1 c. cake flour1 tsp. baking soda1 tsp. salt2 tbsp. cocoa powder1 stick butter1 1/2 c. sugar2 eggs1 c. sour cream1/4 c. strong coffee8 oz. sliced almonds, toasted
Stir together the flour, cake flour, cocoa powder, baking soda and salt; set aside.
In a large bowl, cream the butter until light. Gradually add the sugar, beating well after each addition.
Pour in the eggs, one at a time, beating well after each addition. When all the eggs are incorporated, beat for 2 more minutes at medium speed. Add the coffee and blend well.
Add the dry ingredients and the sour cream alternately, in three parts each, blending well after each addition. Pour batter into a buttered and floured 9-inch springform pan.
Bake at 350 degrees for 50 minutes or until cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on wire rack before applying frosting.
GANACHE CREAM:
1 (12 oz.) pkg. semi-sweet chocolate1 c. heavy cream3 oz. softened butter3 tbsp. Amaretto
Bring the heavy cream to a boil. Remove the pot from the heat and add chocolate, whisking thoroughly until all chocolate is melted. Continue beating until mixture is light, fluffy and smooth. Add butter to chocolate mixture, beating vigorously. Add 3 tablespoons Amaretto. Refrigerate cream for 2 hours before using. Before spreading on cake, beat again.
SIMPLE SYRUP:
1 c. sugar1/2 c. water
Combine the sugar water in a saucepan and bring to a boil, stirring occasionally to dissolve all the sugar. Allow the syrup to cool.
BRAZILIAN CHOCOLATE CHIFFON CAKE
2 1/4 c. sifted cake flour3 tsp. baking powder1 tsp. salt1/2 c. oil3/4 c. water3 sq. chocolate, melted or 4 1/2 tsp. with 1 1/2 tsp. shortening6 egg whites1 2/3 c. sugar2 tsp. powdered coffee1 tsp. cinnamon6 egg yolks2 tsp. vanilla1/2 c. cream of tartar
Mix and sift dry ingredients. Make a well and add in order: oil, egg yolks, water and vanilla. Beat with spoon until smooth. Add melted chocolate, blend well. Add cream of tartar and egg (in separate bowl) whites). Beat until egg whites form very stiff peaks. Gently fold first mixture into egg whites until well blended -- fold, do not stir.
Turn into ungreased 10 inch tube pan. Bake in slow oven (325 degrees F.). 70 to 75 minutes or until cake springs back when touched slightly with finger. Invert over bottle to cool. Remove from pan and dust with sugar or frost
HERSHEY'S PRIZE CHOCOLATE CAKE
1/4 c. butter1/4 c. shortening2 c. sugar1 tsp. vanilla2 eggs3/4 c. cocoa1 3/4 c. flour3/4 tsp. baking powder3/4 tsp. baking soda1/8 tsp. salt1 3/4 c. milk
Grease and flour 2 (9 inch) pans. Cream butter, shortening, sugar and vanilla until light and fluffy. Blend in eggs. Combine baking soda, cocoa, flour, baking powder and salt in bowl. Add alternately with milk to batter. Blend well. Bake 350 degrees for 30 to 35 minutes. or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans. (And use cocoa in your favorite frosting recipe, too!)
DEATH BY CHOCOLATE CAKE
1/2 lb. sweet butter, softened1 c. self-rising flour4 eggs, room temperature1 tsp. vanilla1 c. sugar1 (14 oz.) can Hershey's syrupConfectioners sugar or whipped cream for garnish
Put all ingredients into one bowl. Mix until smooth. Pour into spring formed pan lined with foil or greased Pyrex dish. Bake 1 hour at 350 degrees. Cool. Remove.
FRUIT CUPCAKES
1 c. cooking oil1 1/2 c. brown sugar4 eggs3 c. flour1 tsp. baking powder2 tsp. salt2 tsp. cinnamon2 tsp. allspice1 tsp. cloves1 c. fruit juice1 c. thinly sliced candied citron1 c. chopped candied pineapple1 1/2 c. whole candied cherries1 c. raisins1 c. chopped figs3 c. chopped nuts
Combine oil, sugar and eggs; beat vigorously for 2 minutes. Sift 2 cups of the flour, baking powder, salt, cinnamon, allspice and cloves. Stir sifted dry ingredients into the oil mixture alternately with the fruit juice. Mix the other cup of flour with the candied fruit and nuts.
Pour batter over the fruit and mix thoroughly. Pour into lined or greased muffin tins. Place a pan of water on lowest rack of oven. Bake cupcakes on higher rack at 275 degrees for 1 hour. Let cupcake stay in muffin tins for 15 minutes; remove from tins and allow to cool thoroughly before removing papers.
HINTS: Makes 2 dozen large cupcakes. Fruit juice may be orange, apple or pineapple. Do not try to make a full-size cake from this recipe. It makes excellent small cakes. Any kind of candied fruit may be used as long as the total amount is equal to what the recipe calls for.
These are best eaten about 2 weeks after being baked. They will keep up to a month in a covered container on the counter.
When thinking about making these for the holidays, it is easiest to buy some of the ingredients every week. I usually bake them just before Thanksgiving and then have what's left for Christmas.
It is a good idea to make them in small muffin tins as they are too rich for most people to eat a while regular size cupcake.
AMARETTO CHOCOLATE CAKE
1 c. flour1 c. cake flour1 tsp. baking soda1 tsp. salt2 tbsp. cocoa powder1 stick butter1 1/2 c. sugar2 eggs1 c. sour cream1/4 c. strong coffee8 oz. sliced almonds, toasted
Stir together the flour, cake flour, cocoa powder, baking soda and salt; set aside.
In a large bowl, cream the butter until light. Gradually add the sugar, beating well after each addition.
Pour in the eggs, one at a time, beating well after each addition. When all the eggs are incorporated, beat for 2 more minutes at medium speed. Add the coffee and blend well.
Add the dry ingredients and the sour cream alternately, in three parts each, blending well after each addition. Pour batter into a buttered and floured 9-inch springform pan.
Bake at 350 degrees for 50 minutes or until cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on wire rack before applying frosting.
GANACHE CREAM:
1 (12 oz.) pkg. semi-sweet chocolate1 c. heavy cream3 oz. softened butter3 tbsp. Amaretto
Bring the heavy cream to a boil. Remove the pot from the heat and add chocolate, whisking thoroughly until all chocolate is melted. Continue beating until mixture is light, fluffy and smooth. Add butter to chocolate mixture, beating vigorously. Add 3 tablespoons Amaretto. Refrigerate cream for 2 hours before using. Before spreading on cake, beat again.
SIMPLE SYRUP:
1 c. sugar1/2 c. water
Combine the sugar water in a saucepan and bring to a boil, stirring occasionally to dissolve all the sugar. Allow the syrup to cool.
EASY DARK CHOCOLATE CAKE
1/2 cup cocoamilk (see note below)4 tablespoons Crisco or butter1 cup sugar1 egg yolk1 cup flour1/2 teaspoon salt1 teaspoon vanilla1 teaspoon baking soda
Preheat oven to 350°F.
In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total.
Combine flour, salt and baking soda, mixing well. Set aside.
Beat shortening or butter and sugar, add egg yolk, beating for one minute. Stir in vanilla.
Combine all ingredients for one minute. Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa).
Bake for about 40 minutes or until cake tests done.
BABY CHEESE CAKE
16 oz. cream cheese1/2 c. sugar1 tsp. vanillaToppings fruit, candy, shaved chocolate12 vanilla wafers2 eggsAluminum cupcake papers
Mix cream cheese, sugar and vanilla at medium speed until creamy. Add eggs. Place aluminum papers in muffin pan. Place 1 vanilla wafer in each cup. Pour cheese mixture into aluminum cupcakes 3/4 full. Bake in 325 degree oven for 25 minutes until golden brown. Top with fruit, crushed candy and shredded chocolate bar. Be creative.
CHRISTMAS BIRTHDAY CAKE
Tips for today's cook: The original cake is for a big pioneer family. Half size is for today's family:
2 c. flour1 c. sugar1 c. raisins2 tbsp. honey1/4 tsp. each nutmeg & clovesPinch of salt3/4 c. butter1 c. figs1/2 c. almonds1 tsp. cinnamon2 eggs1 tbsp. baking powder
Pioneers used double yolked eggs so double the eggs in the old recipe. Use canned or fresh figs; dried figs must be soaked to replace moisture. Store flour is drier than the early day home grown, homemade flour. Add water to make the batter thin enough to sheet off the spoon.
Bake in a 325 to 350 degree oven. Wood stoves didn't have controls. The cook bakes until the cake springs back to the touch.
Serve unfrosted, or with sifted powdered sugar topping, or confectioners' sugar frosting moistened with orange juice, jewelled with fruit cake mix or candies, a candle in a gum drop holder at each star point and a holly wreath completes our Christmas Birthday Cake.
EVERY DAY IS SOMEBODY'S BIRTHDAY CAKE
2 1/3 c. self-rising flour1 1/2 c. sugar1/2 c. shortening1 c. milk1 tsp. vanilla flavoring2 eggs, unbeaten
In a large mixing bowl, combine flour, sugar and shortening. Mix well. Add milk and flavoring gradually, scraping bowl frequently. Add unbeaten eggs and beat another 2 minutes. Pour into 2 (9") layer pans or this almost fail-proof cake is excellent for use in mold cake pans. Bake at 350 degrees for 35 minutes if using regular cake pans or for 45 minutes if using a mold pan. Cool and ice with Birthday Cake Icing (below).
BIRTHDAY CAKE ICING:
1 box confectioners' sugar1 c. shortening1 tsp. almond flavoring1/4 c. evaporated milk
Combine all ingredients and mix well (at least 5 minutes). For chocolate icing, add 1/4 cup cocoa.
Birthday Cake Icing can also be used for decorating and it stays soft for days. Left over icing can be refrigerated and used later.
BETTER THAN SEX CAKE
1 c. flour1 c. chopped nuts1 stick butter, soft2 (3 1/2 oz.) pkgs. instant chocolate pudding1 c. confectioners' sugar2 (8 oz.) cartons whipped topping3 c. milk1 (8 oz.) cream cheese
In medium bowl, combine flour, nuts and butter; mix thoroughly. Press into bottom of a greased 9"x13" pan. Bake 20 minutes. Cool on wire rack.
In medium bowl with electric mixer, cream the cream cheese, sugar and one carton whipped topping. Spread over cooled crust. Refrigerate.
In large bowl, combine pudding mix and milk. Beat 3 minutes at low speed until thick and glossy. Spread evenly over cream cheese layer. Refrigerate until pudding is set. Spread remaining whipped topping on top. Refrigerate.
POPPYSEED CAKE
1 1/2 c. sugar2/3 c. shortening1/4 c. poppyseed (soak 1 hour in 1 c. milk)2 c. flour2 tsp. baking powder1/2 tsp. salt & vanilla
Beat 4 egg whites, fold in last. Bake in 375 degree oven for about 25 minutes.
TOPPING:
2 c. milk4 egg yolks1 c. sugar3 tbsp. cornstarch
Cook all together and spread on cake. Sprinkle coconut or nuts if desired.
DAD'S BIRTHDAY CAKE
1/4 c. butter1/4 c. shortening1 1/2 c. sugar3 beaten eggs2 c. flour1/4 tsp. salt1 tsp. baking powder1 tsp. baking soda2 tsp. nutmeg1 c. buttermilk1/2 tsp. vanilla
Beggar's Buttermilk is what I use: Use 1 1/3 tablespoons vinegar or 1 1/2 tablespoons lemon juice and regular milk to equal 1 cup; will make 1 cup sour milk or buttermilk. Stir and let set while you measure other ingredients.
Cream shortening, butter and sugar. Add eggs and beat well. Add sifted dry ingredients alternately with buttermilk and vanilla, beginning and ending with flour. Bake in two 9 inch layers, 350 degrees for 25 minutes. Grease and flour pans. May be baked in 9 x 13 inch pan - increase baking time a little.
GREAT-GRANDMA'S POPPYSEED CAKE
2 1/2 c. sugar3/4 c. butter
Mix well.
Soak 3/4 cup poppyseed to 1 1/8 cup milk for 1 hour. Add to sugar mixture.
Separate 6 room temperature eggs. Beat whites until stiff. Sift 3 cups flour, 1 teaspoon baking powder. Add to mixture.
Carefully fold in egg whites. Bake in 9 x 13 pan at 350 degrees until done, 30-40 minutes.
TOPPING:
6 egg yolks3/4 c. sugar1 1/2 c. milk1 1/2 tbsp. cornstarch
Cook on low heat until thick and stiff. Cool.
Frost cake. May add chopped nuts.
CRUMB CAKE
1/2 cup butter1 cup sugar1 egg2 tablespoons light molasses1/2 teaspoon salt1/2 teaspoon ground cloves1/2 teaspoon nutmeg1 teaspoon cinnamon1 teaspoon baking soda1 cup buttermilk2 cups flour
Cream butter and add sugar gradually until light and fluffy. Add egg and continue to beat. Stir in molasses. Sift together flour, salt, and spices.
Dissolve soda in buttermilk. Add dry ingredients alternately with liquid.
Pour into a greased 9 inch square pan. Sprinkle crumb topping on batter and bake in a 350°F oven for 30 to 35 minutes.
Crumb Topping:
3 tablespoons flour3 tablespoons brown sugar2 1/2 tablespoons butter1/8 teaspoon salt2 tablespoons chopped pecans
Blend all ingredients well and sprinkle on top of unbaked cake.
CINNAMON CRUMB CAKE
CRUMB MIXTURE:
4 tbsp. sugar2 tbsp. flour2 tbsp. butter, solid2 tsp. cinnamon
CAKE MIXTURE:
1 1/2 c. sifted flour3 tsp. baking powder1/4 tsp. salt3 tbsp. sugar2 tbsp. butter1 eggMilk
Cake mixture: Sift flour, baking powder, salt, sugar. Mix thoroughly together then cut in butter with knife to form a coarse mixture. Blend with fingers. Beat eggs and add enough milk to make one cup. Add to flour mixture and pour in cake pan. Top crumb mixture. Bake at 400 degrees in oven for 25 minutes. 8 inch bake pan
PRIZE DEVIL'S FOOD CAKE
2 c. cake flour2 tsp. baking powder1/4 tsp. salt2/3 c. butter & other shortening1 1/2 c. sugar3 eggs, well beaten3 sq. Baker's unsweetened chocolate, melted3/4 c. milk1 tsp. vanilla
Sift flour once, measure. Add baking powder and salt and sift together 3 times. Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add eggs and beat well. Add chocolate. Blend. Add flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla.
Bake in two greased 9 inch layer pans in moderate oven (350 degrees) for 35 minutes. Spread Seven Minute Frosting on tops and sides.
PRIZE CAKE
2 c. cake flour1 c. sugar1 1/2 tsp. baking soda4 tbsp. cocoa1/2 tsp. salt1 c. Miracle Whip3/4 c. cold water2 tsp. vanilla
TOPPING:
1 c. graham cracker crumbs1/4 c. melted butter1 (6 oz.) pkg. chocolate chips1/2 c. chopped nuts
Sift dry ingredients together. Add Miracle Whip, water and vanilla. Put in 13x9 greased and floured pan. Bake at 350 degrees F. for 30-35 minutes.
Mix together topping ingredient and top cake after slightly cooled from the oven.
4 ounces unsweetened chocolate1/2 c. milk1 c. brown sugar, packed1/4 tsp. Jamaican allspice1 egg yolk2 c. cake flour1 tsp. baking soda1/2 tsp. salt1/2 c. butter1 c. superfine sugar2 egg yolks3 T. water1/2 c. milk1 tsp. vanilla1 Tbsp. dark rum2 egg whites, whipped
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.
FUNFETTI CAKE
2 cups flour3 tsp baking soda4 tsp vegetable oil3 eggs1/2 cups milk3/4 cups sugar1/6 cups shredded coconut5 tsp sour cream (this is for texture like in velvet cake)1/2 cups of sprinkles of your choice1 tsp vanilla extract
In a large mixing bowl, combine all dry ingredients (except for coconut and sprinkles), While in another bowl mix all liquid ingredients. Puree all ingredients (excluding the coconut and sprinkles) for 15 minutes. Next, pour ingredients into greased cake pan, and place in oven at 350°F.
Bake for 30 minutes, and then take out when the surface of the cake is light brown. Let cool for 10 minutes, serve with sprinkles and coconut on top.
* In case you are dieting use lowfat milk and sour cream, and use conola oil instead of vegetable oil.
FRESH APPLE CAKE
CAKE:
4 c. diced apples2 c. flour2 c. sugar1/2 c. oil2 tsp. cinnamon2 well beaten eggs1 c. walnuts, chopped1 tsp. salt2 tsp. vanilla
ICING:
1 (8 oz.) pkg. soft cream cheese2 c. sifted powdered sugar1 tbsp. soft butter1 tsp. vanilla
Bake in 13x9 inch pan.
Cake:
Bowl 1: Peel apples, add sugar, oil and eggs.
Bowl 2: Mix flour, cinnamon, walnuts, salt. Mix both bowls together and add vanilla. Bake in 13x9 inch pan (greased) for 1 hour at 350-375 degrees.
Icing:
Combine 1 (8 ounce) package soft cream cheese and 2 cups sifted powdered sugar. Add 1 tablespoon of butter (soft), 1 teaspoon vanilla. Mix well. Ice cake when cool.
PINEAPPLE UPSIDE DOWN CAKE
1/4 c. butter1/2 c. packed brown sugar1 c. cake flour1/2 c. sugar1 tsp. baking powder1/4 tsp. salt1/4 c. butter, softened1/2 c. milk1 egg1/2 tsp. vanilla1 can pineapple slices in syrupmaraschino cherries (as many as pineapple slices used)
Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.
Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.
Pour batter into the pan being careful not to disturb the pineapples and cherries.
Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.
AUNTIE M.'S TEA CAKES
1/2 c. butter1 c. sugar1/2 tsp. vanilla flavor1 tbsp. milk2 eggs, beaten1 1/2 c. flour1/2 tsp. baking powder1/2 tsp. salt
Cream butter and sugar. Then add vanilla, milk and eggs. Add remaining ingredients and then chill. Roll and cut into cookies. Shake powdered sugar over each cookie. Bake at 375 degrees for 12-15 minutes
MINI MORSEL CUPCAKES
2 1/2 c. all purpose flour2 1/4 tsp. baking powder1/2 tsp. salt2 sticks butter, softened1 1/2 c. sugar2 tsp. vanilla4 eggs1 c. milk1 (12 oz.) pkg. Nestle Toll House semi sweet chocolate mini morsels, divided
CUPCAKES: Heat oven to 375 degrees. In bowl combine flour, baking powder and salt. Set aside. In mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs, beating well after each. Blend in flour mixture alternately with milk. Stir in 3/4 cup mini morsels. Spoon batter into 24 paper lined muffin cups. Bake 18 to 22 minutes or until tops spring back when pressed.
FROSTING: Melt remaining 1 cup chocolate morsels. In bowl beat 1 stick butter (softened), 2 1/2 cups confectioners' sugar, 1/4 cup milk, 1 teaspoon vanilla and melted chocolate until creamy. Frost cupcakes and sprinkle with remaining 1/4 cup mini morsels.
RED VELVET CAKE
1 1/2 c. sugar2 eggs2 1/2 c. flour1 c. buttermilk1 tsp. vinegar1 tsp. vanilla1 1/2 c. oil1 tsp. soda1 tsp. cocoa1 sm. bottle red food coloring
Mix all together at once. Cook 3 layers, 30 minutes, 2 layers 40 minutes at 350 degrees.
CREAM CHEESE ICING FOR RED VELVET CAKE:
1 box powdered sugar8 oz. cream cheese1 stick butter1 tsp. vanilla
Let cream cheese and butter stand at room temperature. Mix together, add sugar and vanilla. Spread.
COCOA CHIFFON CAKE
This low-fat chiffon cake has a light, soft crumb and a satisfying chocolate flavor.
1/2 c. vegetable oil plus extra for preparing pan1/3 c. plus 1 tbsp. sifted Dutch-process cocoa plus extra for preparing pan1 1/2 c. sifted flour1 1/4 c. sugar2 tsp. baking powder1/4 tsp. salt1/4 tsp. cinnamon2 tsp. vanilla extract1 lg. egg yolk5 lg. egg whites, at room temp.Pinch of cream of tartar2 tbsp. sifted confectioners' sugar plus extra for dusting cake
Position rack in the center of the oven and preheat oven to 350 degrees F. Brush the inside of a 9 inch bundt or springform tube pan with oil and sift a little cocoa over the pan. Tap out the excess.
Sift together flour, 1/3 cup plus 1 tablespoon cocoa, sugar, baking powder, salt and cinnamon into a large bowl. Make a well in the center of the dry ingredients and add oil, 1/2 cup plus 2 tablespoons warm water, vanilla and egg yolk. Do not mix.
Place egg whites in another large mixing bowl. Add cream of tartar and beat with an electric mixer until they are white and foamy. Add 2 tablespoons confectioners' sugar and continue beating until stiff but not dry. Scrape off the beaters, and, without washing them, place them in the flour-and-oil mixture and beat at low speed just until well blended. In four additions, gently fold this mixture into the egg whites.
Turn the batter out into the prepared pan and smooth the top with a rubber spatula. Rap the pan sharply on the counter once to remove any large air bubbles. Bake for 40 to 45 minutes, or until the top feels springy and a cake tester inserted in the center comes out clean. (The top of the cake will be cracked.)
Cool the cake upright on a wire rack for 10 minutes. With a knife, loosen sides and center of cake from the pan. Invert onto the rack, lift off pan and cool cake completely. Place on a serving platter and top with a light sifting of confectioners' sugar.
Serves 16.
MOIST CHOCOLATE CAKE
Cream: 2 c. sugar 2 eggs 1 tsp. vanilla 1/2 c. cocoa 1/2 c. cocoa
Add: 1 c. buttermilk with 2 tsp. soda in it
Mix well and add 1 cup water. Bake at 350 degrees until done.
CHOCOLATE MOIST CAKE
2 c. flour1 1/2 cups sugar1 tsp. salt1 tsp. baking powder2 tsp. baking soda3/4 c. cocoa1 c. oil1 c. hot coffee1 c. milk2 eggs1 tsp. vanilla
FROSTING:
1 pkg. cream cheese1 tbsp. milk1 1/2 c. powdered sugar
Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.
NORWEGIAN BUTTER CAKE
1 c. butter1 1/2 c. all-purpose flour5 eggs1 1/3 c. sugar1 tsp. baking powder1/4 tsp. salt1 1/2 tsp. lemon or almond extract
Cream butter and flour together. Add eggs, one at a time beating after each one. Blend in sugar, baking powder, salt and extract. Grease a 9 inch tube pan and dust with fine bread crumbs. Pour in batter and bake at 325 degrees for 1 hour. Cool on rack. Sprinkle confectioners' sugar over top through a sieve.
PERFECT CHOCOLATE CAKE
4 ounces unsweetened chocolate1/2 c. milk1 c. brown sugar, packed1/4 tsp. Jamaican allspice1 egg yolk2 c. cake flour1 tsp. baking soda1/2 tsp. salt1/2 c. butter1 c. superfine sugar2 egg yolks3 T. water1/2 c. milk1 tsp. vanilla1 Tbsp. dark rum2 egg whites, whipped
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.
CHOCOLATE SURPRISE CUPCAKES
3/4 c. brown sugar1/4 c. cocoa1/4 c. oil1/2 c. boiling water1 1/2 c. flour1/2 tsp. baking powder1/2 tsp. baking soda1 egg1/2 c. lowfat yogurt1/2 c. peanut butter2 tbsp. brown sugar
Mix brown sugar, oil and egg. Beat well. Combine flour, cocoa, baking powder and baking soda. Add dry ingredients alternately with boiling water. Mix in yogurt. Combine well.
In separate bowl combine peanut butter and 2 tablespoons brown sugar.
Fill paper muffin cups 1/3 full with chocolate batter. Divide peanut butter mixture putting about 1/2 tablespoon in each cupcake. Cover peanut butter with remaining chocolate batter. Bake at 350 degrees for 16-20 minutes. Makes about 16 cupcakes.
COCOA DELIGHT CAKE
1/2 c. Baker's cocoa1 3/4 c. sugar1 1/2 c. sour milk or buttermilk2 1/4 c. sifted cake flour1/2 c. softened butter2 eggs1 tsp. soda1 tsp. salt1 tsp. vanilla
Combine 1/2 cup Baker's cocoa and 1/2 cup sugar. Blend in 1/2 cup sour milk or buttermilk.
Sift together 2 1/4 cups sifted cake flour, 1 teaspoon soda and 1 teaspoon salt. Sift twice more. Cream 1/2 cup butter or other shortening with 1 1/4 cups sugar until fluffy. Add 2 unbeaten eggs, one at a time; beat well after each. Add flour mixture alternate with 1 cup sour milk or buttermilk, beating well.
Blend in cocoa mixture and 1 teaspoon vanilla. Pour into 2 round 9 inch layer pans, grease and flour bottom of pans. Bake in a moderate (350 degree) oven for 35 minutes or until done. Cool and frost with Cocoa Frosting.
FUDGE FROSTING:
Melt in saucepan 1 square baking chocolate and 3 teaspoons butter. Add 5 tablespoons of canned milk, 1/2 teaspoon of salt and 2 cups of powdered sugar. Stir over low heat until mixed. Add 1 teaspoon vanilla. Spread on cake. Cool.
BEST COCOA CAKE
1 c. butter3 c. light brown sugar4 eggs2 tsp. vanilla extract3/4 c. unsweetened cocoa powder3 tsp. baking soda1/2 tsp. salt3 c. cake flour1 1/3 c. sour cream1 1/3 c. boiling water
Grease and flour three 9-inch pans or line with waxed paper. Preheat oven to 350 degrees. In large bowl, cream butter and brown sugar well, then add eggs. Beat on high speed for about 5 minutes. On low speed, add vanilla, cocoa, baking soda and salt. Add flour alternately with sour cream on low speed until smooth. Pour in boiling water and stir with spoon until blended. Pour into prepared pans. Bake about 30-35 minutes or until done. Cool in pans 10 minutes and turn out on wire racks to cool completely. Frost with any flavor or whipped cream. I prefer chocolate mocha frosting. NOTE: If this cake is too large for your family, part of it can be frozen for later use.
LEMON BUTTER CAKE
3 c. cake flour3 tsp. baking powder1/4 tsp. salt8 oz. unsalted softened butter1 1/2 c. sugar4 eggs, lightly beaten1 c. milkGrated peel of lemon3 tbsp. lemon juice
Sift together 3 cups cake flour, 3 teaspoons baking powder and 1/4 teaspoon salt; set aside. In an electric mixer, beat 8 ounce unsalted softened butter and 1 1/2 cups sugar at medium speed for 5 minutes. Slowly add 4 lightly beaten eggs and continue beating for another 4 to 5 minutes until mixture is thick and double in volume. Using a rubber spatula, carefully fold in the flour mixture by quarters (1/4 at a time) alternating with 1 cup milk and ending with the flour mixture.
Mix in grated peel of lemon and 3 tablespoons of lemon juice. Pour into cake pan and smooth out the surface. (A bundt pan works well.) Bake in the center of a 350 degree oven for 45 to 55 minutes, until top is set and springs back when touched. Remove and let rest for 2 minutes. Turn out on cooling rack. Dust lightly with powdered sugar, or serve with whipped cream. Garnish with lemon peel curls.
LEMON POUND CAKE
1 1/2 cups butter, softened3 cups sugar8 eggs3 cups all-purpose flour, sifted1 tablespoon plus 1 1/2 teaspoons lemon extract1 tablespoon plus 1 1/2 teaspoons lemon juice
1. Cream butter, gradually add sugar, beating until light and fluffy. Add eggs; one at a time, beating well after each addition. Add flour, mixing well. Stir in lemon juice and extract. Pour batter into a greased and flour bundt pan.
2. Bake 350*F. for 1 hour and 15 minutes or until tooth pick inserted comes out clean.
3. Cool 15 minutes in pan.
MOIST CHOCOLATE CAKE
Butter (the size of an egg)1 c. sugar1 c. boiling water1 egg1/2 c. cocoa1 tsp. soda1 c. flour
Cream well together butter, sugar and egg. Put soda in a bowl with cocoa and add boiling water. Stir until dissolved. Mix with creamed mixture. Add flour and mix well. Bake in a greased 9 x 9 inch pan at 350 degrees until done.
MOIST CHOCOLATE CAKE
2 c. flour1 tsp. salt1 tsp. baking powder2 tsp. baking soda3/4 c. cocoa2 c. sugar1 c. oil1 c. milk1 c. hot coffee2 eggs1 tsp. vanilla
Sift all dry ingredients. Add liquids and mix at medium speed for 2 minutes. Add eggs and vanilla and beat for 2 more minutes. Grease and flour 2 (9-inch) pans. Bake at 325 degrees for 45-50 minutes. Batter will be watery
SUPER MOIST CHOCOLATE CAKE
2 c. sugar2 c. all-purpose flour2 c. brewed coffee (cooled)1 c. cocoa1 c. mayonnaise2 tsp. baking soda2 eggs
Mix all ingredients together and pour in a 9x13 pan. Bake at 350 degrees. This makes a real dark chocolate cake. It is very moist and good especially if you like the taste of coffee.
SUPER MOIST CHOCOLATE CAKE
1. 5 cups of all purpose flour (can substitute with wholewheat flour)3 tablespoons of sifted good quality cocoa1 teaspoon baking soda1 cup white or vegan brown sugar0. 5 teaspoon salt (optional)5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)1 tablespoon white vinegar1 teaspoon vanilla extract1 cup cold water
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Preparation time: 15 min. + 30 min. bake.
MOIST CHOCOLATE CAKE
Sift together: 2 tsp. baking powder 2 tsp. baking soda 1/2 tsp. salt 2 c. sugar 3/4 c. cocoa
Add to mixture above. Add: 1 c. oil (not peanut oil) 1 c. milk 1 c. very cold coffee 1 tsp. vanilla
Batter is very thin and watery. Put in 9 x 13 inch pan. Bake at 375 degrees for 35 minutes
NORWEGIAN APPLE PIE CAKE
1 c. sugar1/2 c. butter1 egg1 c. flour1/4 tsp. salt1 tsp. soda1 tsp. nutmeg1 tsp. cinnamon2 1/2 c. diced apples1/2 c. chopped pecans2 tbsp. hot water
Combine sugar, butter and cream. Add eggs then dry ingredients. Add apples and nuts, stir in hot water. Bake in 9" pie pan 40 minutes at 325 degrees. Serve with warm Rum Sauce.
RUM SAUCE:
1/2 c. brown sugar1/2 c. cream1/4 c. rum
Boil brown sugar and cream 1 minute. Add rum. Serve over warm pie.
NORWEGIAN CAKE
1 c. sugar3 eggs3 tbsp. boiling water1 c. flour1 tsp. baking powder1 pt. whipping cream (Rich's Whip)Strawberries OR peaches
Whip egg whites with 1/2 sugar; set aside. Beat egg yolks with 1/2 cup sugar and water until fluffy. Add flour and baking powder. Fold mixtures together. Bake in 2 pans at 400 degrees for 20 minutes. Frost with whipped cream and fruit, between layers and sides and top.
NORWEGIAN HONEY CAKE
4 c. sifted all-purpose flour1 c. raisins1 tsp. baking soda1/2 tsp. ground cloves1/2 tsp. ground cinnamon3 eggs2 1/3 c. sugar1 1/2 c. dairy sour cream2 tbsp. honey3 tbsp. grated orange rind
Sprinkle 1 tablespoon flour over raisins in bowl; toss to coat. Sift together remaining flour, baking soda, cloves and cinnamon. Beat eggs and sugar until fluffy. Beat in sour cream and honey. Stir in flour mixture just until blended. Add raisins and orange rind.
Pour into greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Turn out onto wire rack; cool completely. Store covered at room temperature overnight before cutting. Sprinkle top with confectioners' sugar.
CARROT CHIFFON CAKE
????? c. flour2 tsp. cinnamon1 1/2 c. oil4 eggs1 c. walnuts2 tsp. soda2 tsp. baking powder2 c. sugar1 c. crushed pineapple, well drained2 c. grated carrots
Sift together and have ready the flour, soda, cinnamon and baking powder. In large bowl beat together the oil and sugar. Add the 4 eggs, beating one minute after each one. Add the sifted ingredients, using low speed. Just blend together. Then fold in the pineapple, walnuts and carrots. Pour into ungreased angel pan. Bake at 350 degrees for 50 minutes.
FROSTING:
1/2 cube butter2 1/2 c. sifted powdered sugar1 tsp. rum flavoring3 oz. cream cheese1 tsp. vanilla
ORANGE RUM CHIFFON CAKE
2 1/4 c. flour1 1/2 c. sugar3 tsp. baking powder1 tsp. salt3/4 c. orange juice1/2 c. salad oil6 lg. eggs2 tbsp. orange rind1/2 tsp. cream of tartar
Mix flour, sugar, baking powder and salt; set aside. Add orange juice, oil and egg yolks together. Add to dry mixture and beat at medium speed until smooth. Stir in orange rind.
Beat whites with cream of tartar until stiff. Gradually pour yolk mixture into whites and fold in until well blended. Fill ungreased 10-inch tube pan. Bake in preheated 325 degree oven for 60-65 minutes. Invert on rack to cool completely. Ease out of pan using metal spatula.
ORANGE RUM SYRUP:
3/4 c. orange juice1 tsp. lemon juiceDash of salt3/4 c. sugar1/4 c. light rum
Combine in small pan and boil 3-4 minutes. Pour hot syrup slowly over cake, letting cake absorb syrup.
APRICOT RUM CHIFFON CAKE
2 c. sifted flour1 1/2 c. sugar3 tsp. baking powder1 tsp. salt1/2 c. salad oil5 egg yolks3 tbsp. grated orange rind1 tsp. vanilla1 c. egg whites, at room temperature1/2 tsp. cream of tartar
Sift first 4 ingredients together into a large bowl. Make a well and add in order oil, egg yolks, orange rind and vanilla. Beat until smooth. Into a large bowl put egg whites and cream of tartar. Whip until whites form very stiff peaks. Pour yolk mixture gradually over whipped egg whites, gently folding. do not stir or beat. Pour into ungreased tube or Bundt pan. Bake at 325 degrees about 1 hour or until done. Then pour Rum Syrup over cake while still warm.
RUM SYRUP:
1 1/2 c. sugar1 unpeeled orange, sliced1/2 unpeeled lemon, sliced1 c. light or amber rum
Boil together and pour over warm cake. Cool thoroughly. Then top with Apricot Glaze.
APRICOT GLAZE:
1/2 c. apricot preserves1/2 tbsp. lemon or orange juice1/4 c. chopped nuts1 c. whipped cream
Heat together preserves and juice. Add nuts. Pour on cake and spread. the top with whipped cream.
EVERYDAY CUPCAKES
1/2 c. shortening1 3/4 c. sifted all-purpose flour1 c. sugar2 1/2 tsp. baking powder1/2 tsp. salt1 egg3/4 c. milk1 tsp. vanilla
Mix all together and pour into cupcake pan. Bake at 375 degrees for 18 to 20 minutes.
GERMAN SWEET CHOCOLATE CAKE
1 (4 oz.) pkg. Baker's German sweet chocolate1/2 c. boiling water1 c. butter2 c. sugar4 egg yolks1 tsp. vanilla2 1/2 c. cake flour1 tsp. baking soda1/2 tsp. salt1 c. buttermilk4 egg whites, stiffly beaten
Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, beating well after each. Blend in vanilla and chocolate.
Sift flour with soda and salt. Add dry mixture alternately with buttermilk, mixing well after each addition. Fold in beaten egg whites.
Pour into 3 prepared cake pans. Bake at 350 degrees for 35-40 minutes.
PRIZE CHOCOLATE CAKE
2 c. sugar2 eggs2 c. flour3 heaping tbsp. cocoa1 c. boiling water1/2 c. shorteningPinch of salt1 tsp. vanilla1/2 c. sour milk1 tsp. soda, dissolved in milk
Cream sugar and shortening. Add eggs, then cocoa and sour cream (may be prepared by adding 1 tablespoon vinegar to 1/2 cup regular milk). Add flour, vanilla and boiling water last. Batter is quite thin. Beat well and bake 25 minutes at 375 degrees.
PRIZE WINNING CHOCOLATE CAKE
2 1/2 sq. chocolate1 c. water
Boil together until thick (about 3 minutes) stirring it all the time. Remove from heat and let it cool while you mix the remaining ingredients. 1/2 c. butter 2 eggs 2 1/2 c. cake flour 2 level tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla 1 c. buttermilk
Mix the sugar, butter, eggs, salt and vanilla together. Beat one minute and add chocolate mixture, mixing well.
Sift the cake flour and soda together. Add it alternately with the buttermilk to the other ingredients, beating 1/2 minute after each addition. Bake 25 to 30 minutes in a 350 degree oven. This makes two very large layers or 9x13 inch loaf cake.
FILLING FOR LAYER CAKE:
1 tsp. cornstarch1/2 c. sugar1/2 c. cream3 egg yolks or 2 whole eggs1/8 tsp. salt1/2 c. raisins1/2 c. chopped walnuts
Mix the cornstarch, sugar, cream and egg yolks together; add raisins and salt. Cook over medium heat until thick. Cool 3 minutes, add chopped nuts and spread between layers. Then frost the cake with fudge frosting or seven minute frosting.
HERSHEY'S DEATH BY CHOCOLATE - #2
2 sticks butter7 Hershey bars (8.5 oz. each)2 c. sugar
Melt butter and bars and pour over sugar, beating well.
Combine:
2 1/2 c. cake flour1 1/2 tsp. baking sodaA dash of salt
Beat:
4 eggs
Add eggs alternately with flour mixture, cream with each addition.
Add:
1 can Hershey syrup (16 oz.)1 c. buttermilk1 tsp. vanilla
Stir and pour into a tube pan. Bake 1 1/2 hours at 350 degrees.
QUICK CHOCOLATE EGGLESS CAKE
1-1/2 cup flour1/3 cup cocoa powder1 tsp baking soda1/2 tsp salt1 cup sugar1/2 cup vegetable oil1 cup cold water2 tsp vanilla extract2 tsp vinegar
Preheat oven to 375°F.
Spray a small baking pan (8x12) with vegetable spray or Baker's Joy.
Combine dry ingredients directly in the pan. Mix all the wet ingredients
In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.
AMARETTO CHOCOLATE CAKE
1 c. flour1 c. cake flour1 tsp. baking soda1 tsp. salt2 tbsp. cocoa powder1 stick butter1 1/2 c. sugar2 eggs1 c. sour cream1/4 c. strong coffee8 oz. sliced almonds, toasted
Stir together the flour, cake flour, cocoa powder, baking soda and salt; set aside.
In a large bowl, cream the butter until light. Gradually add the sugar, beating well after each addition.
Pour in the eggs, one at a time, beating well after each addition. When all the eggs are incorporated, beat for 2 more minutes at medium speed. Add the coffee and blend well.
Add the dry ingredients and the sour cream alternately, in three parts each, blending well after each addition. Pour batter into a buttered and floured 9-inch springform pan.
Bake at 350 degrees for 50 minutes or until cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on wire rack before applying frosting.
GANACHE CREAM:
1 (12 oz.) pkg. semi-sweet chocolate1 c. heavy cream3 oz. softened butter3 tbsp. Amaretto
Bring the heavy cream to a boil. Remove the pot from the heat and add chocolate, whisking thoroughly until all chocolate is melted. Continue beating until mixture is light, fluffy and smooth. Add butter to chocolate mixture, beating vigorously. Add 3 tablespoons Amaretto. Refrigerate cream for 2 hours before using. Before spreading on cake, beat again.
SIMPLE SYRUP:
1 c. sugar1/2 c. water
Combine the sugar water in a saucepan and bring to a boil, stirring occasionally to dissolve all the sugar. Allow the syrup to cool.
BRAZILIAN CHOCOLATE CHIFFON CAKE
2 1/4 c. sifted cake flour3 tsp. baking powder1 tsp. salt1/2 c. oil3/4 c. water3 sq. chocolate, melted or 4 1/2 tsp. with 1 1/2 tsp. shortening6 egg whites1 2/3 c. sugar2 tsp. powdered coffee1 tsp. cinnamon6 egg yolks2 tsp. vanilla1/2 c. cream of tartar
Mix and sift dry ingredients. Make a well and add in order: oil, egg yolks, water and vanilla. Beat with spoon until smooth. Add melted chocolate, blend well. Add cream of tartar and egg (in separate bowl) whites). Beat until egg whites form very stiff peaks. Gently fold first mixture into egg whites until well blended -- fold, do not stir.
Turn into ungreased 10 inch tube pan. Bake in slow oven (325 degrees F.). 70 to 75 minutes or until cake springs back when touched slightly with finger. Invert over bottle to cool. Remove from pan and dust with sugar or frost
HERSHEY'S PRIZE CHOCOLATE CAKE
1/4 c. butter1/4 c. shortening2 c. sugar1 tsp. vanilla2 eggs3/4 c. cocoa1 3/4 c. flour3/4 tsp. baking powder3/4 tsp. baking soda1/8 tsp. salt1 3/4 c. milk
Grease and flour 2 (9 inch) pans. Cream butter, shortening, sugar and vanilla until light and fluffy. Blend in eggs. Combine baking soda, cocoa, flour, baking powder and salt in bowl. Add alternately with milk to batter. Blend well. Bake 350 degrees for 30 to 35 minutes. or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans. (And use cocoa in your favorite frosting recipe, too!)
DEATH BY CHOCOLATE CAKE
1/2 lb. sweet butter, softened1 c. self-rising flour4 eggs, room temperature1 tsp. vanilla1 c. sugar1 (14 oz.) can Hershey's syrupConfectioners sugar or whipped cream for garnish
Put all ingredients into one bowl. Mix until smooth. Pour into spring formed pan lined with foil or greased Pyrex dish. Bake 1 hour at 350 degrees. Cool. Remove.
FRUIT CUPCAKES
1 c. cooking oil1 1/2 c. brown sugar4 eggs3 c. flour1 tsp. baking powder2 tsp. salt2 tsp. cinnamon2 tsp. allspice1 tsp. cloves1 c. fruit juice1 c. thinly sliced candied citron1 c. chopped candied pineapple1 1/2 c. whole candied cherries1 c. raisins1 c. chopped figs3 c. chopped nuts
Combine oil, sugar and eggs; beat vigorously for 2 minutes. Sift 2 cups of the flour, baking powder, salt, cinnamon, allspice and cloves. Stir sifted dry ingredients into the oil mixture alternately with the fruit juice. Mix the other cup of flour with the candied fruit and nuts.
Pour batter over the fruit and mix thoroughly. Pour into lined or greased muffin tins. Place a pan of water on lowest rack of oven. Bake cupcakes on higher rack at 275 degrees for 1 hour. Let cupcake stay in muffin tins for 15 minutes; remove from tins and allow to cool thoroughly before removing papers.
HINTS: Makes 2 dozen large cupcakes. Fruit juice may be orange, apple or pineapple. Do not try to make a full-size cake from this recipe. It makes excellent small cakes. Any kind of candied fruit may be used as long as the total amount is equal to what the recipe calls for.
These are best eaten about 2 weeks after being baked. They will keep up to a month in a covered container on the counter.
When thinking about making these for the holidays, it is easiest to buy some of the ingredients every week. I usually bake them just before Thanksgiving and then have what's left for Christmas.
It is a good idea to make them in small muffin tins as they are too rich for most people to eat a while regular size cupcake.
AMARETTO CHOCOLATE CAKE
1 c. flour1 c. cake flour1 tsp. baking soda1 tsp. salt2 tbsp. cocoa powder1 stick butter1 1/2 c. sugar2 eggs1 c. sour cream1/4 c. strong coffee8 oz. sliced almonds, toasted
Stir together the flour, cake flour, cocoa powder, baking soda and salt; set aside.
In a large bowl, cream the butter until light. Gradually add the sugar, beating well after each addition.
Pour in the eggs, one at a time, beating well after each addition. When all the eggs are incorporated, beat for 2 more minutes at medium speed. Add the coffee and blend well.
Add the dry ingredients and the sour cream alternately, in three parts each, blending well after each addition. Pour batter into a buttered and floured 9-inch springform pan.
Bake at 350 degrees for 50 minutes or until cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on wire rack before applying frosting.
GANACHE CREAM:
1 (12 oz.) pkg. semi-sweet chocolate1 c. heavy cream3 oz. softened butter3 tbsp. Amaretto
Bring the heavy cream to a boil. Remove the pot from the heat and add chocolate, whisking thoroughly until all chocolate is melted. Continue beating until mixture is light, fluffy and smooth. Add butter to chocolate mixture, beating vigorously. Add 3 tablespoons Amaretto. Refrigerate cream for 2 hours before using. Before spreading on cake, beat again.
SIMPLE SYRUP:
1 c. sugar1/2 c. water
Combine the sugar water in a saucepan and bring to a boil, stirring occasionally to dissolve all the sugar. Allow the syrup to cool.
EASY DARK CHOCOLATE CAKE
1/2 cup cocoamilk (see note below)4 tablespoons Crisco or butter1 cup sugar1 egg yolk1 cup flour1/2 teaspoon salt1 teaspoon vanilla1 teaspoon baking soda
Preheat oven to 350°F.
In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total.
Combine flour, salt and baking soda, mixing well. Set aside.
Beat shortening or butter and sugar, add egg yolk, beating for one minute. Stir in vanilla.
Combine all ingredients for one minute. Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa).
Bake for about 40 minutes or until cake tests done.
BABY CHEESE CAKE
16 oz. cream cheese1/2 c. sugar1 tsp. vanillaToppings fruit, candy, shaved chocolate12 vanilla wafers2 eggsAluminum cupcake papers
Mix cream cheese, sugar and vanilla at medium speed until creamy. Add eggs. Place aluminum papers in muffin pan. Place 1 vanilla wafer in each cup. Pour cheese mixture into aluminum cupcakes 3/4 full. Bake in 325 degree oven for 25 minutes until golden brown. Top with fruit, crushed candy and shredded chocolate bar. Be creative.
CHRISTMAS BIRTHDAY CAKE
Tips for today's cook: The original cake is for a big pioneer family. Half size is for today's family:
2 c. flour1 c. sugar1 c. raisins2 tbsp. honey1/4 tsp. each nutmeg & clovesPinch of salt3/4 c. butter1 c. figs1/2 c. almonds1 tsp. cinnamon2 eggs1 tbsp. baking powder
Pioneers used double yolked eggs so double the eggs in the old recipe. Use canned or fresh figs; dried figs must be soaked to replace moisture. Store flour is drier than the early day home grown, homemade flour. Add water to make the batter thin enough to sheet off the spoon.
Bake in a 325 to 350 degree oven. Wood stoves didn't have controls. The cook bakes until the cake springs back to the touch.
Serve unfrosted, or with sifted powdered sugar topping, or confectioners' sugar frosting moistened with orange juice, jewelled with fruit cake mix or candies, a candle in a gum drop holder at each star point and a holly wreath completes our Christmas Birthday Cake.
EVERY DAY IS SOMEBODY'S BIRTHDAY CAKE
2 1/3 c. self-rising flour1 1/2 c. sugar1/2 c. shortening1 c. milk1 tsp. vanilla flavoring2 eggs, unbeaten
In a large mixing bowl, combine flour, sugar and shortening. Mix well. Add milk and flavoring gradually, scraping bowl frequently. Add unbeaten eggs and beat another 2 minutes. Pour into 2 (9") layer pans or this almost fail-proof cake is excellent for use in mold cake pans. Bake at 350 degrees for 35 minutes if using regular cake pans or for 45 minutes if using a mold pan. Cool and ice with Birthday Cake Icing (below).
BIRTHDAY CAKE ICING:
1 box confectioners' sugar1 c. shortening1 tsp. almond flavoring1/4 c. evaporated milk
Combine all ingredients and mix well (at least 5 minutes). For chocolate icing, add 1/4 cup cocoa.
Birthday Cake Icing can also be used for decorating and it stays soft for days. Left over icing can be refrigerated and used later.
BETTER THAN SEX CAKE
1 c. flour1 c. chopped nuts1 stick butter, soft2 (3 1/2 oz.) pkgs. instant chocolate pudding1 c. confectioners' sugar2 (8 oz.) cartons whipped topping3 c. milk1 (8 oz.) cream cheese
In medium bowl, combine flour, nuts and butter; mix thoroughly. Press into bottom of a greased 9"x13" pan. Bake 20 minutes. Cool on wire rack.
In medium bowl with electric mixer, cream the cream cheese, sugar and one carton whipped topping. Spread over cooled crust. Refrigerate.
In large bowl, combine pudding mix and milk. Beat 3 minutes at low speed until thick and glossy. Spread evenly over cream cheese layer. Refrigerate until pudding is set. Spread remaining whipped topping on top. Refrigerate.
POPPYSEED CAKE
1 1/2 c. sugar2/3 c. shortening1/4 c. poppyseed (soak 1 hour in 1 c. milk)2 c. flour2 tsp. baking powder1/2 tsp. salt & vanilla
Beat 4 egg whites, fold in last. Bake in 375 degree oven for about 25 minutes.
TOPPING:
2 c. milk4 egg yolks1 c. sugar3 tbsp. cornstarch
Cook all together and spread on cake. Sprinkle coconut or nuts if desired.
DAD'S BIRTHDAY CAKE
1/4 c. butter1/4 c. shortening1 1/2 c. sugar3 beaten eggs2 c. flour1/4 tsp. salt1 tsp. baking powder1 tsp. baking soda2 tsp. nutmeg1 c. buttermilk1/2 tsp. vanilla
Beggar's Buttermilk is what I use: Use 1 1/3 tablespoons vinegar or 1 1/2 tablespoons lemon juice and regular milk to equal 1 cup; will make 1 cup sour milk or buttermilk. Stir and let set while you measure other ingredients.
Cream shortening, butter and sugar. Add eggs and beat well. Add sifted dry ingredients alternately with buttermilk and vanilla, beginning and ending with flour. Bake in two 9 inch layers, 350 degrees for 25 minutes. Grease and flour pans. May be baked in 9 x 13 inch pan - increase baking time a little.
GREAT-GRANDMA'S POPPYSEED CAKE
2 1/2 c. sugar3/4 c. butter
Mix well.
Soak 3/4 cup poppyseed to 1 1/8 cup milk for 1 hour. Add to sugar mixture.
Separate 6 room temperature eggs. Beat whites until stiff. Sift 3 cups flour, 1 teaspoon baking powder. Add to mixture.
Carefully fold in egg whites. Bake in 9 x 13 pan at 350 degrees until done, 30-40 minutes.
TOPPING:
6 egg yolks3/4 c. sugar1 1/2 c. milk1 1/2 tbsp. cornstarch
Cook on low heat until thick and stiff. Cool.
Frost cake. May add chopped nuts.
CRUMB CAKE
1/2 cup butter1 cup sugar1 egg2 tablespoons light molasses1/2 teaspoon salt1/2 teaspoon ground cloves1/2 teaspoon nutmeg1 teaspoon cinnamon1 teaspoon baking soda1 cup buttermilk2 cups flour
Cream butter and add sugar gradually until light and fluffy. Add egg and continue to beat. Stir in molasses. Sift together flour, salt, and spices.
Dissolve soda in buttermilk. Add dry ingredients alternately with liquid.
Pour into a greased 9 inch square pan. Sprinkle crumb topping on batter and bake in a 350°F oven for 30 to 35 minutes.
Crumb Topping:
3 tablespoons flour3 tablespoons brown sugar2 1/2 tablespoons butter1/8 teaspoon salt2 tablespoons chopped pecans
Blend all ingredients well and sprinkle on top of unbaked cake.
CINNAMON CRUMB CAKE
CRUMB MIXTURE:
4 tbsp. sugar2 tbsp. flour2 tbsp. butter, solid2 tsp. cinnamon
CAKE MIXTURE:
1 1/2 c. sifted flour3 tsp. baking powder1/4 tsp. salt3 tbsp. sugar2 tbsp. butter1 eggMilk
Cake mixture: Sift flour, baking powder, salt, sugar. Mix thoroughly together then cut in butter with knife to form a coarse mixture. Blend with fingers. Beat eggs and add enough milk to make one cup. Add to flour mixture and pour in cake pan. Top crumb mixture. Bake at 400 degrees in oven for 25 minutes. 8 inch bake pan
PRIZE DEVIL'S FOOD CAKE
2 c. cake flour2 tsp. baking powder1/4 tsp. salt2/3 c. butter & other shortening1 1/2 c. sugar3 eggs, well beaten3 sq. Baker's unsweetened chocolate, melted3/4 c. milk1 tsp. vanilla
Sift flour once, measure. Add baking powder and salt and sift together 3 times. Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add eggs and beat well. Add chocolate. Blend. Add flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla.
Bake in two greased 9 inch layer pans in moderate oven (350 degrees) for 35 minutes. Spread Seven Minute Frosting on tops and sides.
PRIZE CAKE
2 c. cake flour1 c. sugar1 1/2 tsp. baking soda4 tbsp. cocoa1/2 tsp. salt1 c. Miracle Whip3/4 c. cold water2 tsp. vanilla
TOPPING:
1 c. graham cracker crumbs1/4 c. melted butter1 (6 oz.) pkg. chocolate chips1/2 c. chopped nuts
Sift dry ingredients together. Add Miracle Whip, water and vanilla. Put in 13x9 greased and floured pan. Bake at 350 degrees F. for 30-35 minutes.
Mix together topping ingredient and top cake after slightly cooled from the oven.
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