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.

Prawns with Green Apples

Self cooking photograph

I learnt this recipe with Lobsters in a Master Chef Program but tried with Prawns & came out really well. prawns  15 green apples 2 apple juice 200ml green peppercorns few salt n pepper to taste butter 1tbsp dill to garnish Sauce: mayonnaise 100g orange juice 100ml reduced to 3/4 vinegar 2tbsp salt n pepper to taste Method: Cut apples into half moon slices and marinate in the apple juice. Poach prawns, drain and fry in melted butter for 1 minute. Add green peppercorns and stir for another 1 minute on a very low flame. (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) Remove from heat and keep it aside. Mix all the ingredients to make sauce, well combined. Pour the sauce on a serving plate, add prawns and arrange with sliced apples. (Discard the apple juice) Garnish with sauce, dill and serve. Serves 4.

Zarda - Sweet Yellow Rice (My Family Style)

Self cooking photograph

rice	2 cups
sugar	2 cups
cloves	4
cinnamon stick	1
green cardamom	4
yogurt or milk	1 cup
oil - ghee	1/2 cup
yellow food color	1/2 tsp
almonds	10, blanched
Method:
Boil 4 cups of water in a pan; add rice, food color, cloves and cinnamon stick.
When rice is more than half done, strain and drain water.
Separately in a sauce pan mix sugar with water to make thick syrup.
Heat oil in another pot and add cardamoms; saute.
Add yogurt/ milk, sugar syrup, mix well.
Now add rice and almonds, mix well.
Cover and cook for 10 to 15 minutes on a very low flame.
Note: always use wooden spoon to make zarda.
Serves 4.