Sindhi Biryani

Self cooking photograph

Biryani name is derived from the Persian word beryā and the origin of biryani was in the kitchen of Mughal Emperors. Though it’s a Mughlai Cuisine but there are various styles of making it.  As in my family serves any kind of Biryani with french fries and egg. Usually we do not add potato chunks at all. But you can skip french fries as per your choice.
chicken/ mutton	1/2kg
rice	3cups (half boiled & drained)
red chilli powder	1tbsp (adjust to taste)
coriander powder	1tsp
turmeric powder	1/4tsp
black cardamoms	4
cloves	4
cinnamon stick	2
dried bay leaves	2
cumin	1tsp
black pepper	1tsp, whole
salt	to taste
dry plum	10
ginger julienne	1tbsp
yogurt	1cup
tomatoes	4, round slices
potatoes	4, halved
onions	3, sliced
garlic paste	1tbsp
ginger paste	1tbsp
green chillies	20 whole
fresh coriander	1bunch, chopped
mint leaves	1bunch, chopped
oil	1-1/2cup
egg	2 - boiled & sliced
french fries	some cooked (optional)
Method:
Heat oil in a large pot & saute cumin, cloves, cinnamon sticks, bay leaves, black pepper, cardamom.
Add onions and fry until golden.
Add meat, garlic/ ginger paste, potatoes and fry for 10 minutes.
Add red chilli powder, coriander powder, turmeric powder and salt. Mix well.
Now add yogurt, ginger julienne, green chillies, dried plums and fry for another 5 minutes.
Cover and cook until the meat is tender. There should be 2 cups of gravy remained.
(Add water if needed)
Spread tomatoes, fresh coriander and mint leaves over the meat.
Cover and cook on low heat for 10 minutes without mixing the curry.
Now spread/ layer the half boiled rice over the meat. Do not mix rice with meat.
Cover again and cook on very low heat for another 10 minutes or until rice is fully cooked.
Spread french fries and eggs before serving; raita on the side.
Serves 6.

Cranberry Tea Cake/ Biscuit Bread

Self cooking photograph

all purpose flour	2 cups
sugar	1 cup
egg	1
salt	1/2 tsp
baking soda	1/2 tsp
baking powder	1-1/2 tsp
orange juice	3/4 cup
cranberries	1 cup
butter	1/2 cup
lemon zest	1tbsp, grated
Topping:
rolled oat	2tbsp
oil	1tbsp
sugar	2tbsp
For Topping:
Combine all the ingredients well and set aside.
Method:
Preheat oven on 180 degrees C.
Grease and flour a 9x5 inch loaf pan.
Combine flour, baking powder, baking soda, salt and lemon zest in a bowl.
Add in cranberries, mix well and set aside.
Cream together butter, egg and sugar until smooth.
Stir in orange juice and whisk well.
Now combine this mixture in to flour mixture, beat well until moistened.
Scrap batter into a greased loaf pan and sprinkle the top with the topping mixture.
Bake for 60 minutes or until a thin skewer inserted in the center comes out dry.
Let bread sit for 10 minutes after removing it from heat.
Remove from pan and cool on a rack.
Makes 1 loaf.

Sweet & Sour Chicken

Self cooking photograph

Marination:
chicken cubes	250g
egg	1, beaten
cornflour	1tbsp
black pepper	1/2tsp
ginger/ garlic paste	1tsp
soy sauce	2tsp
red chilli	to taste
salt	to taste
Gravy:
capsicum	1, square cubes
spring onion	3, chopped
green chillies	3, chopped
cabbage	1/2 cup, sliced
pineapple chunks	1 cup with juice
chilli tomato ketchup	1 cup
sugar	2 tbsp
vinegar	2tbsp
water	1 cup
oil	4tbsp
Method:
Combine chicken with all the ingredients for marination and set aside for 30 minutes.
In a bowl, mix together chilli tomato ketchup, vinegar, sugar and 1 cup of water; set aside.
Heat oil in a wok, stir fry marinated meat on high flame for 2 minutes.
Add in capsicum and cabbage, continue to stir fry for another 3 minutes.
Now add the ketchup mixture and keep stirring on low heat until the gravy thickens.
Stir in pineapple chunks with their juice, spring onions and green chillies.
Bring to boil on high heat for 2 to 3 minutes but keep on stirring.
(Taste the gravy and adjust the spice as per your taste, to make it more sweeter, add more sugar and for tanginess add more vinegar)
Serve hot with plain or egg fried rice.
Serves 4.

Prawns Salad

Self cooking photograph

prawns	15 - 20, poached
lettuce	1 bunch, shredded
green peppercorns	1 tsp
butter	1tbsp
dill	to garnish
Marie Rose Sauce:
mayonnaise	75g
tomato ketchup	2tbsp
fish sauce	2tbsp
Method:
Poach prawns, drain and fry in melted butter along with green peppercorns for 1 minute.
(Usually to poach prawns, I boil water with 2 tbsp soy-sauce and 1tsp blackpepper powder. Let it cool for 5 minutes and then add prawns in still warm water. Leave it for 5 to 7 minutes)
For the sauce combine all the ingredients together to make it smooth.
Divide the shredded lettuce on a serving dish.
Arrange prawns on the top and pour a spoonful of the sauce.
Garnish with dill and serve.
Serves 4.

Red Velvet Cup Cakes

Self cooking photograph

Eid Special!! My friends loved the taste and moistness of these cup cakes.
all purpose flour	1-1/4 cup
butter	1/4 cup, softened
coco powder	2tbsp
buttermilk	3/4 cup
baking powder	1/2tsp
baking soda	1/2tsp
egg	1
salt	1/4tsp
sugar	3/4 cup
vanilla essence	1tsp
red food color	1tsp
Frosting:
icing sugar	1/2 cup
cream cheese	225g
whipped cream	2/3 cup (double cream)
vanilla essence	1/2tsp
red food color	few drops (optional)
Method:
Preheat oven on 180 degrees C.
Line a cupcake tray with liners.
Combine flour, baking powder, baking soda, coco powder and salt in a bowl.
Cream together the sugar, butter and then add in the egg and vanilla; mix until well combined.
Add half of the dry ingredients and half of the buttermilk, blend well with the hand blender or mixer, then add the remaining dry ingredients and buttermilk, beginning and ending with the flour.
Add red food color and fold into the batter with a spatula.
Pour the batter evenly in the lined cupcake tray.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the cupcakes cool completely.
Decorate cup cakes  as you want with the cream cheese frosting.
(you can spread the frosting with a knife or with the frosting pipe as I chose both ways just to add color and design)
For Frosting:
Beat the cream cheese until smooth with hand blender or mixer.
Now add the vanilla, food color and icing sugar; mix until smooth.
Whisk in the heavy cream and whip until its thick.
(you can add more icing sugar or cream if needed)
Makes 12 of 10 cm.

Mocha Cup Cakes

Self cooking photograph

all purpose flour	1-1/2 cups
sugar	1 cup
egg	2
salt	1/4 tsp
baking soda	1/4 tsp
coco powder	2 tbsp
vanilla extract	1 tsp
milk	3tbsp
oil	1/3 cup
instant coffee	3 tbsp
warm water	1 cup
Topping:
whipping cream	1 cup
icing sugar	2 tbsp
coco powder	1 tbsp
Method:
Preheat oven on 180 degrees C.
Line a cupcake tray with liners.
Mix coffee with warm water in a cup and set aside.
Combine flour, baking soda, coco powder and salt in a bowl.
Cream together oil, egg, vanilla extract, milk and sugar until smooth.
Stir in the coffee mixture and whisk well or blend with a blender to make it smooth.
Now stir in the flour mixture and combine well just for 1 minute.
Pour the batter evenly in the lined cupcake tray.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the cupcakes cool completely.
For Topping:
Whisk the cream until soft, add icing sugar, coco powder and continue to mix until it forms stiff peaks.
Top each cupcake with the cream.
Makes 14 of 10 cm.
Note: If you follow the method describe above for the topping you should get a very puffy and inflated texture. I was in a rush so did not whisk enough therefore the picture you see doesn’t show the expected topping.

Chicken Shepherd's Pie

Self cooking photograph

boneless chicken	250g, strips or cubes
ginger/ garlic paste	1tsp
salt	to taste
red chilli crushed	1tsp - adjust to taste
oil	1tbsp
peas	1 cup, boiled
carrots	1 diced
green beans	1 cup, 2" chopped & boiled
fresh milk	1-1/2 cup
flour	1-1/2tbsp
grated cheese	1/2 cup
blackpepper	to taste
Mash Potatoes:
potatoes	3 large
salt & pepper	to taste
cream	1/2 cup
butter	1tbsp
Method:
Heat oil in a pan and cook chicken with garlic/ ginger paste, salt and red chilli crushed; set aside.
In another pan, melt butter and whisk in flour until smooth on a medium heat.
Gradually add milk and stir in seasonings. Bring to a boil.
Now reduce heat, cook and stir for 2 minutes or until sauce is thickened.
Now stir in cheese and mix well until melted.
Add in all vegetables and chicken, mix well and remove from heat.
Transfer to oven proof casserole coated with little butter.
Top with mashed potatoes and bake uncovered in a preheated oven at 190 C for 30 minutes.
To prepare mashed potatoes, boil potatoes over high heat until done.
Remove from heat, drain, peel and cut them in half.
Now mash with a fork or masher, even you can use a wooden spoon.
Return to low flame; stir in melted butter, cream and seasoning.
Keep stirring until the potatoes are creamy and smooth.
Serve hot.
Serves 4.
Note: You can also make this dish with any left over food, just top with mash potatoes.