CHOCLATE CAKE

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup baking cocoa
• 2 cups sugar
• 1 cup canola oil
• 1 cup brewed coffee
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla

  Directions

  1. Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)
  2. Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
  3. Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.
  4. Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
  5. In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake.

HANDI

Heat oil in a pot or handi until hot. Add onions and fry until they are golden brown to transparent. Add in the chicken pieces and stir for 3-4 mins.  Add in ginger paste, garlic paste, tomato, green chillies, and cashewnut paste; stir for a few minutes.  Add red chilli powder, turmeric powder, coriander powder, butter, and salt to taste. Add some water as required.  Cover and cook on low heat until the chicken is well done.  Garnish with coriander/cilantro leaves and mix.

300 grams of Chicken  • 2 Onions (thinly sliced)  • 1 Tomato (chopped)  • 3 Green Chillies (sliced)  • A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) Salt (to taste)  • 1 tsp. of Turmeric Powder (Pisi Haldi)  • 1 tsp. of Red Chilli Powder (Pisi Lal Mirch)  • 1 tsp. of Coriander Powder (Pisa Dhania)  • 100 grams of Cashewnut Paste  • 150 grams of Ginger Paste (Pisi Adrak)  • 150 grams of Garlic Paste (Pisa Lehsan)  • 250 grams of Butter  • 150 grams of Cooking Oil

MUTTON KARAHI

• INGREDIENTS
• METHOD

                                                                              Mutton – ½ kg 
Ginger Garlic paste – 2 tbsp 
Oil – ½ cup 
Special masala – 1 tbsp 
Dry Fenugreek leaves – ½ tsp 
Yogurt – 250g 
Ginger – 1 inch piece 
Salt – to taste 
Green chilli – 5 
Small green chilli – 5 thinly chop 
Whole deggi mirch – 125g 
Whole Red chillies – 125g 
Mace – 1 tsp 
Long pepper – 1 tbsp 
Cumin seeds – 100g 
Star anise – 3 to 4 
Cloves – 5 to 6 
Green Cardamoms – 8 to 10 
Dry Coriander – 4 tbsp 
Fry all spIces turn by turn on skillet and grind them well. Keep in an airtight jar or container. Can be use in any curry.

FISH MASALA

 2 fish peices,

2 table spoon of Besan, 1 lemon(juice),red chili I add half spoon u can use full half per your taste,pinch of black paper, ginger garlic paste 1 table spoon,salt per taste. Haldi about 2 pinch

,Make a thick paste of all above with lilttle bit of water, mix fish with it and marinade it for 15/20 mins,Then fry it keep change the both sides of fish.

Eat n Enjoy when fish is ready......  

KORMA

Korma Curry, ShaN

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 802.7

• Total Fat: 52.3 g
• Cholesterol: 197.0 mg
• Sodium: 533.1 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 0.0 g
• Protein: 65.9 g

View full nutritional breakdown of Korma Curry, Shan calories by ingredient

Introduction

Meat in rich yoghurt curry

Minutes to Prepare: 30

Minutes to Cook: 60

Number of Servings: 6

Ingredients

Korma Curry Mix, Shan, 100 gram(s) 
Mutton, 1500 gram(s) 
Yoghurt, Regular, 300 gram(s)
Crispy Fried Shallot, 13 tsp
Garlic, .5 tsp 
Ginger Root, 2 tsp 
Canola Oil, .5 cup

Directions

1. In the oil add garlic and fry for few seconds.
2. Then stir in meat, yogurt, ginger and Shan Korma Spice Mix. Cover and cook on low heat until the meat is tender. If desired, add 1-2 cups of water.
3. Add crushed fried onions and rose water. Cover and cook on low heat fry 5 minutes or until the oil separates form the gravy.

SERVING SUGGESTION: * Serve with taftans, lal roti and naans. * Serves 6-8 persons.

BIRYANI

1. heat up vegetable oil in a large, nonstick wok or skillet.
2. fry prepared fried onions for 3 minutes to heat up and reconstitute.
3. add in the ginger/garlic paste and tomatoes and cook for 2 minutes until the tomatoes slightly cook down.
4. add in the masala mixtures and cook for 3-5 minutes until a paste forms.