Pavlova Strawberries - Valentine's Day Special

Self cooking photograph

Meringue:
egg whites	4
sugar	1 cup
vanilla essence	few drops
Topping:
whipped cream	2 cups
strawberries	750g
sugar	2tbsp + 1tsp
Method:
Heat oven to 150 C.
Line a large cookie sheet with parchment paper.
Draw 10 inch circle or 2 circles of 5 inches each.
In a large bowl, beat egg whites at full speed until foamy.
Gradually add sugar (1tbsp at a time).
Beat at high speed until stiff and glossy peaks form and sugar is almost dissolved.
(around 6 minutes)
Stir in vanilla drops; mix lightly.
Spoon meringue onto circle on paper building upsides with the back of the spoon.
Reduce the heat to 120 C.
Place it in the oven on the top rack.
Bake for 2 hours to 2-1/2 hours or until form and dry in and out.
(If you don’t want crispy from inside then cook it for only 2 hours)
Remove from oven; cool completely.
Carefully remove paper and place it on a serving dish.
Separately whip cream with 2tbsp of sugar until fluffy; set aside.
Fill top with whipped cream in the center and arrange fruit mixture on top.
Strawberries:
Cut strawberries into small chunks.
Add strawberries chunks and 1tsp of sugar in a sauce pan.
Cook it on a high flame to make a thick syrup.
(Note: I prefer not to mash strawberries).
Pour strawberries mixture over the whipped cream.
Keep it in the fridge.
Serve cold.
Serves 6 to 8.

Almond Blancmange

Self cooking photograph

blanched almonds	1/2 cup, chopped
egg yolks	4
caster sugar	1/2 cup
milk	1-1/2 cup
gelatin powder	3tsp-heaped
whipped cream	1 cup
toasted almonds to decorate
Method:
In a bowl, beat egg yolks and sugar until thick and mousse like.
In a saucepan, add milk and bring it to boiling point.
Now add milk into egg mixture and beat well.
In another small bowl, add 1/2 cup of water and gelatin powder; stir well.
Put this small bowl in a large saucepan of hot water.
Keep stirring gelatin until dissolved and then stir into the milk mixture.
Cook for few minutes; stir continuously.
Give few boils on high flame till thick.
In a separate bowl, whip cream lightly.
When milk mixture is on the point of setting; stir in chopped almonds.
Now fold this mixture in lightly whipped cream.
Decorate with toasted almonds if you like.
Keep it in the fridge until cold.
Serve cold.
Serves 6.

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.

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.