Turkish Shawarma

Self cooking photograph

An easy and healthy treat ;)
Bread:
allpurpose flour	1/2kg
sugar	1tsp
salt	1tsp
yeast	2tsp
oil	3tbsp
Luke warm water to make dough.
Method:
Mix everything together except water.
Now add enough water to make dough.
(Don’t knead too hard)
Cover the dough with a cling wrap and keep it in warm place for 1 to 2 hour.
Now knead again until smooth.
Divide the dough into 15 portions.
Sharp each portion into a ball and roll out into an oval.
Transfer the bread to lightly floured baking tray.
Let it stand for 10 minutes.
Bake in preheated oven at 230 C for 10 minutes or until puff.
Chicken Filling:
chicken boneless	1 kg, small cubes
ginger/garlic paste	1tbsp
onions	2, chopped
capsicum	1, chopped
green chillies	7, chopped - adjust ur taste
blackpepper	1/2tsp, crushed
red chilli flakes	1tsp
lemon juice	2 tbsp
oil	1tbsp
Method:
Marinate the chicken with garlic, ginger, green chillies for half an hour.
Heat oil in a pan and fry onions till transparent.
Now add marinated chicken and cook until chicken is tender.
Add capsicum, black pepper, red chilli flakes and lemon juice.
Mix well and cook on low heat for 3 minutes.
Now fill all the oval pockets with cooked chicken.
Serve with relish/ salad, mint sauce and ketchup.
Relish/ Salad:
lettuce	some leaves chopped
onions	2,  chopped
tomatoes	2, chopped
cucumber	2, chopped
green chillies	4, chopped
Seasoning:
vinegar	1tsp
sugar	1tsp
salt	1/4tsp
lemon juice	1tbsp
pinch of blackpepper
Method:
Mix seasoning and toss it with chopped vegetables.
Serve it with 15 shawarma along with sauces.
Serves 6 to 7 (2 pockets each).

Apple Crumble

Self cooking photograph

green apples	1kg
sugar	1/4 cup
lemon juice	1tsp - optional
water	1/2 cup
Crumble:
all purpose flour	3/4 cup
butter	100g
brown sugar	1/2 cup
cinnamon powder	1 tsp
baking powder	3/4tsp
digestive biscuits	1 pkt, crushed
(oats and corn flakes can also be added for extra crunchiness)
Method:
Peel, core and cut green apples into eights.
Combine apples, sugar and water in a large pan.
Cover and cook over a low heat for 15 minutes or until apples are tender.
Meanwhile, grease an oven proof dish and prepare crumble.
For Crumble:
Combine sifted flour and cinnamon in a bowl.
Rub in the butter, add sugar and mix well.
Now spread cooked apples into prepared dish and evenly spread crumble mixture.
Bake in a preheated oven at 180 C for almost about 30 minutes or until lightly brown.
Serve it with vanilla ice cream or as it is.
Serves 6 to 8.

Beef Chili Dry - My Family Style

Self cooking photograph

beef	1/2 kg, undercut, julienne cut
vinegar	2tbsp + 2tbsp
soy sauce	3tbsp
corn flour	3tbsp
garlic/ginger paste	1tsp
sugar	1tsp
black pepper	as per the taste
salt	as per the taste
sesame oil	4tbsp
green chillies	10 - 15, slitted
Method:
Combine 2tbsp vinegar, soy sauce, cornflour, garlic/ ginger paste, sugar and seasoning.
Add in the beef, mix it well and set aside for half an hour.
Heat oil in a wok, add marinated beef and turn and toss; keep on stiring on high flame until meat is tender.
Now add green chillies along with the remaining vinegar and fry for another 2 minutes.
Serve hot as a side dish.
Serves 4.

Dark Chocolate & Raspberry Cake

Self cooking photograph

For Cake:
all purpose flour	2 cups
sugar	1-1/2 cup
egg	2
baking soda	1-1/4tsp
salt	1/2tsp
milk	1 cup
butter	100g - softened
vanilla extract	1tsp
dark chocolate	100g - melted
coco powder	3tbsp
Method:
Preheat oven to 180 C, grease a round shaped cake pan, place a butter paper; grease it once again.
In a medium bowl, combine flour, baking soda, coco powder and salt.
In a large bowl, beat sugar and butter until light and fluffy.
Stir in vanilla extract and eggs and then add chocolate.
Now add dry ingredients and milk; mix well after each addition.
Scrap batter evenly into the greased pan.
Bake for 45 to 60 minutes or until a thin skewer inserted in the center comes out dry.
Cool it for 10 minutes then remove from pan and let it cool completely.
When cake is completely cool then divide the cake into 2 portions from the middle with a cake knife.
Meanwhile, make the filling.
For Filling:
whipping cream	1 pkt
raspberries	1 cup
Method:
Whip the cream until thick and fold in 3/4 cup of chopped raspberries.
Now spread the filling on one side of the cake portion to make sandwich with the other.
For Frosting:
chocolate	250g
cream	1 pkt
Method:
Cook the cream and chocolate together on low heat; stir continuously with a wooden spoon.
Now spread the frosting all over the cake, decorate it with the rest of raspberries & whipped cream.
Makes 1 large cake.