Saturday, July 31, 2010

Toffee Tiramisu Dessert

1 package pound cake cut into slices
3/4 cup strong brewed coffee 
1 cup white sugar
1/2 cup chocolate syrup
1 (8 ounce) package cream cheese
2 cups heavy whipping cream
2 (1.4 ounce) Heath Bars, chopped


Beat the whipping cream until thick and heavy.





In a separe bowl, whip the chocolate syrup, sugar and cream cheese until creamy and even. (Not pictured)

Now mix it along with the whipped cream.


Beat well until the frosting seems well blended.


Now layer pound cake on the base of a dish.

Pour  the coffee over the pound cake.



Pour a layer of frosting over it.


Add the chopped heath bar. (I tried using the heath bar bits as pictured below and wasn't thrilled by the results. Lets stick with the chopped heath bars)


Repeat the Layers.Pound cake, coffee, frosting and heath bars.



Until all the frosting is used up. I prefer 2-3 layers.


Top it off with chopped heath bars.


That's what it looks like if you use heath bars instead of the bits. Each layer should look like this.

Refrigerate for alteast four hours to let the coffee do the trick! Serve chilled :D

Chicken Biryani

Shan Bombay Biryani Masala 1/2 box
Shan Sindhi Biryani Massala 1/2 box
Chicken cutups without skin 1
Potatoes 2-3 peeled and cut into halves/quarters
Adrak lasan (Ginger Garlic) paste 1 tbsp
Diced tomatoes 1/2 cup
Yogurt 1/4 cup
Fried onions 1/4 cup
Eggs boiled and cut into halves 3-4
Oil 2-3 tbsp
Zeera (Cumin) whole 1 tbssp
Whole red chillies 2-3
Yellow color
Zafaran (Saffron) optional
Kewra few drops
Fried onions for garnishing
Oil for waghar

Marinate the Chicken with Adrak Lasan paste and half of Bombay Biryani andhalf of Sindhi Biryani masala.

In the meanwhile, peel and cut the potatoes into bigger cubes and soak them in water with a pinch of yellow color.
Deep fry the potatoes until golden brown.


In a skillet, put the oil and add the marinated chicken. Add diced tomatoes, yogurt and fried onions. Bhoonj well.
Add the potatoes.
Cook until chicken is done. In an oven-proof greased baking dish, put a thin layer of rice and add the chicken mixture on top.

Cover it again with the leftover rice while reserving a little bit.
Put a laer of boiled eggs cut into halves or quarters.

Spread some rice over it again.

Sprinkle yellow color and Kewra and Zafaran if available.
In a frying pan, wahgar zeera, whole red chillies in oil and pour over the rice. Sprinkle some fried onions over the rice.
Cover with foil tightly and put on dum in the oven at 400 for 25-30 minutes.





Friday, July 30, 2010

Kachumber

1 cup yogurt
1/2 cucumber cut into fine cubes
1/2 onion cut into fine cubes
Salt ppinch
B.pepper 1/2 tsp
Finely diced g.chillies 2

Whip it all together. Refrigerate and serve with Biryani.



Bell Pepper Gosht

Click HERE for a Printable Recipe

1 tray boneless veal
Adrak Lasan (ginger and garlic) paste 1 tbsp
Salt 1/2 tsp
Oil 1 tbsp
Adrak lasan (ginger and garlic) paste 1 tsp
salt
Red. chilli powder 1/2 tsp
Zeera (roasted cumin) powder 2/3 tsp
Haldi (turmeric)1/4 tsp
Garam masala powder 1/4 tsp
Paprika 1/4 tsp
Tomato Sauce 1 can
Cilantro 1/4 cup
Frozen bell peppers 1/2 cup

Boil the veal with salt, adrak and lasan.
Cook until tender. Let the water evaporate.
In another pot, pour oil and add adrak lasan paste.
A minute later, add the cooked meat.
Add all the spices.

Add tomato sauce.
Add the cilantro and bell peppers and let it cook until oil shows on the top.

Serve with Roti.

Patlee Daal

Moong Daal 1/2 cup
Masoor Daal 1/2 cup
Garlic powder 1 tsp
Whole red chillies 3-4
Salt
Crushed red peppers 1 tsp
Haldi (turmeric) 1 tsp
Oil 1 tsp

Soak both the daals together for 20 minutes. Drain the water and leave aside.
In a skillet, add oil, garlic powder and red chillies.

Once browning, add the daal and add 2-3 cups of water.
Add haldi, crushed peppers and salt.
Cook until mushy and well blended.
Serve with roti.


Tuesday, July 27, 2010

Tacos

Ground Beef
1 lb Lean Ground Beef
2 tbsp golden fried onions
1 tsp yogurt
Salt
1 tsp Ginger and Garlic paste
1 tsp Ground Cumin powder
1/2 tsp paprika
1 tsp Red chili powder
2 tbsp Petite diced tomatoes
1 tsp oil

Toppings
Shredded Lettuce
Sour Cream
Pace Picante/Salsa
Shredded Mexican Cheese
Jalapeños slices
Taco Shells

In a skillet, pour a tsp of oil and transfer the beef into it. Add ginger and garlic paste, fried onions, yogurt, diced tomatoes and the spices. Cook while stirring frequently until all the moisture is evaporated and it becomes dry as pictures below. Takes about 15-20 minutes.

Tast the taco shells  according to the instructions on the box. I prefer Taco Bell shells



For the Salsa, I prefer Pace Salsa or Pace Picante.



And Jalapeños are a must! :)



Shredded Iceberg lettuce. There is also precut lettuce available at grocery stores with the bagged salads. That makes it so convenient.



To assemble the Tacos, In the Taco shell, put the ground beef and top it with a layers of lettuce, sour cream, jalapeños, salsa or picante and cheese. Enjoy!! 

P.s. Same could be served in Taco Salad shells instead of the taco shells. The kids like putting their toppings into Tostitos scoops! Makes it bite-sized.