Strawberry Jelly Poke Cake - Christmas Special

Self cooking photograph

Self cooking photograph

vanilla cake mix	1 box (super moist)
strawberry jelly	1 box (85g)
hot water	1 cup
lemon juice	2tbsp
red food color	1/2 tsp (optional)
whipping cream	250ml
sugar	1tbsp
Method:
Bake the cake as directed on the cake mix box.
Let it cool completely.
(detach the sides of the springform pan once it cools or leave as is in the baking dish to poke)
Poke the cake all around with a fork.
Separately, stir jelly powder into a boiling hot water and add red food color; mix till the powder is completely dissolved.
Take one tablespoon of jelly liquid and keep aside.
Now add lemon juice to the remaining jelly liquid and mix well.
Pour this jelly liquid over the cake evenly.
Now make frosting.
Beat the whipping cream and sugar together until soft peaks.
Spread the frosting on the cake evenly using a butter knife.
Now take that 1tbsp of jelly liquid and drizzle on top of the cake frosting.
(You can heat this liquid before pouring on top of the cake)
Take a butter knife and swirl around to make a design.
Garnish with strawberries if you like.
Serves 6 to 8.
Merry Christmas!

Chili Con Carne White

Recipe by Mr. Mujtaba Khan - the contest winner

 

 

chicken boneless	250g, cubes
white kidney beans	1 can
chicken broth	1 ltr
onion	1 small, chopped
garlic paste	1tsp
cumin powder	2tsp
green chillies	2tbsp, chopped
green capsicum	1, cubes
cream	1/2 cup
sour cream	1tbsp(optional)
salt & pepper	to taste
dried oregano	1tsp
oil	1tbsp
Method:
Heat oil, fry onion and garlic on high heat.
Add chicken cubes and fry for 6 to 8 minutes until almost cooked.
Season with cumin powder, oregano, salt and pepper.
Add in green chillies, capsicum, chicken broth and beans; mix well and bring to boil.
Turn the heat to low, cover and let it cook for half an hour.
After half an hour, increase heat to high, bring to boil and add cream.
Again turn the heat to very low and let it simmer for 20 minutes.
Serve immediately with sour cream on top.
Serves 4.

Caramelized Vegetables

Self cooking photograph

bell pepper	2  (any color)
onions	2
garlic	2 clove, sliced
salt & pepper	to taste
lemon juice	1tsp
sugar	1/2tsp - adjust to taste
oil	2tbsp
Method:
Slice onions and red bell pepper lengthwise.
Add oil and garlic to the frying pan over medium heat.
Cook it until garlic is lightly golden brown.
Add onions and bell pepper; also add sugar, seasoning & lemon juice.
Cook for about 30 minutes on low heat or until they have caramelized and soft.
Serve hot on the side.
Serves 2.

Mutton Karahi Gosht

Mutton Karahi Gosht
Recipe by Ms. Kinza Mustansar - the contest Runner Up

mutton 2 kg yogurt 1 cup tomatoes 4-medium, cubes turmeric powder 1/2tsp red chili  1tbsp whole blackpepper 1tsp cumin powder 1tsp coriander powder 1tsp garlic/ginger paste 1tbsp fresh coriander  1/2cup, chopped ginger julienne  2tbsp green chillies  2tbsp, slitted lime juice  1tbsp salt  to taste oil        2tbsp Method: In a skillet add meat, yogurt, garlic/ ginger paste, all the spices and salt.  Mix it well, add 1 cup of water; cover and cook on a low heat until the meat is tender. Add chopped tomatoes and oil. Now again cover and cook on low flame until tomatoes are soft. Add fresh green chillies and stir for 2min. When oil separates from the masala/ gravy add lime juice, fresh coriander and ginger julienne. Cover the lid and remove from heat. Serve hot with chapati. Serves 6 to 8.

Baked Chicken with Vegetables - Thanksgiving Special

Self cooking photograph

Traditionally Turkey is the most common main dish of a Thanksgiving dinner but we can also bake a large chicken instead of a turkey for a change ;)
whole chicken	2 kg
garlic/ginger paste	1tbsp
red chili powder	1tbsp - adjust
cumin powder	1tsp
blackpepper powder	1tsp
cinnamon powder	1tsp
turmeric powder	1/2tsp
salt	to taste
lemon juice	5 lemons
oil	1tbsp +1tbsp
Method:
Wash chicken and poke with fork to make holes before marinating.
Mix all the ingredients with 1tbsp of oil and apply to the chicken.
Cover and marinate for atleast 2 to 3 hours or preferably overnight.
(The longer you leave the chicken to marinade, the better the flavor will be)
Brush your baking tray with some oil or wrap it with foil.
Discard the marinade and place the chicken on the baking tray.
Brush it again with some oil.
Bake in a preheated oven at 180 C for 50 minutes to 1 hour or until the chicken is completely cooked.
(place vegetables on the same baking tray  & continue baking for remainder 30 minutes)
Vegetables: Self cooking photograph
potatoes	2 large
tomatoes	2 medium
small eggplants	250g, halved
garlic	4 cloves,sliced
green beans	250g
salt & pepper	to taste
oregano	1tsp OR
dried rosemary	1tsp
oil	1tsp
Method:
Wash potatoes and tomatoes; cut into wedges.
Wash and trim green beans; boil until tender and set aside.
In a bowl mix all the vegetables (except beans ) together with salt, pepper and oil.
Sprinkle oregano or rosemary and toss it well to coat the vegetables evenly.
(I added both herbs)
Place well coated vegetables on the same baking tray with chicken & continue baking for remainder 30 minutes.
Vegetables take only 30 to 35 minutes  to become tender and crusty.
To Serve:
Add boiled green beans to the serving tray.
I also added caramelized onions and capsicum.
Serve super hot with any bread of your choice or steamed rice.
We enjoyed it with homemade garlic bread.
Serves 4 to 6.
Happy Thanksgiving!

CONGRATULATIONS! Winners Announcement

                                                      CONGRATULATIONS!!
                                                    
                                                 100th Recipe Celebration Quiz


WINNER:
Mr. Mujtaba Khan - Texas, USA

RUNNER UP:
Ms. Kinza Mustansar - Lahore, Pakistan


Many Congrats to both of you. Gift hampers will be at your given addresses shortly :)
i-recipes will post your recipe along with your picture and name as soon as you inbox/ email all the required information to us.


Thank you very much & Congrats once again!


Also, Thanks & appreciation to all those who made this quiz event special with their participation and support.


Keep following i-recipes and Happy Cooking :)

Cheers!

100TH RECIPE CELEBRATION QUIZ

100^th RECIPE CELEBRATION QUIZ

You are requested to go through the following Terms & Conditions before participating:

• Only Subscribers & Followers of i-recipes can participate.
• Answers should be either email at mmvsbz@gmail.com or inbox on i-recipes fb page http://www.facebook.com/i.recipes.ms. Note: Kindly do not write your answers in the comment box or facebook post area.
• Please mention your full Name, Location, Email address along with your answers.
• There will be 1 Winner & 1 Runner Up
• Deadline for submission of answers is November 20, 2013.

 Rewards:    

• Gift Hamper will be at their door step.
• Prize winners will have privilege to get published their favorite recipe/ their style along with their name and picture on i-recipes.

QUIZ:

Q1. When did i-recipes start?

a. 2010           

b. 2011           

c. 2012                      

d. 2009

Q2. The very first baking recipe?

a. Banana Cake           

b. Ginger Cupcakes                

c. Olive Bread             

d. Tandoori Chicken

Q3. Which published recipe/ post has highest hits?

a. Pizza           

b. Molten Lava Cake  

c. Pineapple Fluff       

d. Butter Chicken

Q4. Do you follow i-recipes on Twitter https://twitter.com/#!/mmvsbz  ?

a. Yes

b. No

Q5. Have you recommended i-recipes to your friends?

a. Yes

b. No

All the very best!

Tendli Karahi/ Ivy Gourd Curry

Self cooking photograph

tendli	350g
cumin seeds	1tsp
garam masala pwdr	1/2tsp
red chili powder	1/2tsp
turmeric powder	1/4tsp
salt	to taste
tamarind paste	2tbsp
oil	2-4tbsp
Method:
Slice tendli/ ivy gourd vertically/ length wise.
Heat oil in a pan and fry tendli till lightly colored.
Drain tendli on an absorbent paper.
In same oil, add cumin seeds and saute till they begin to change color.
Add tamarind paste and all the spices; saute for 1 minute.
Add tendli and 1 cup of water; cook and cover for 5 minutes.
Garnish with fresh coriander and serve hot.
Serves 4.