RAS MALAI

1 liter full cream milk
3/4 cup sugar [ as per ur taste]
1 tsp of finely crushed cardamom seeds
1 tbs butter or ghee
1/2 tsp baking powder
1 cup of full cream milk powder
1 tbsp semolina [rava]
1 whole egg,lightly beaten
3 tbs chopped pistachio
2 tbs choppped almonds
some saffron threads(optional)
How to make it

PUT LIQUID MILK INTO A HEAVY BASED LARGE SAUCEPAN,ADD
 CARDAMOM pwdr  AND SUGAR, STIRRING NOW AND THEN TO DISSOLVE THE LATTER.ALLOW THE MILK TO BOIL, THEN REDUCE THE HEAT COMPLETELY AND LET SIMMER UNCOVERED WHILE PREPARING THE BALLS.
IN A BOWL, PUT THE MILK POWDER,BAKING POWDER,semolina ,,GHEE AND THE LIGHTLY BEATEN EGG.MIX
EVERYTHING WELL.YOU SHOULD GET ONE WHOLE STICKY AND SOFT DOUGH THAT LEAVES THE SIDES OF THE BOWL.DIVIDE THE DOUGH INTO 15-18 PARTS.ROLL EACH PART INTO A SMALL SMOOTH BALL ALL OVERjust press down ths  balls .NOW PLACE THE BALLS ONE BY ONE INTO THE SIMMERING MILK.
COVER AND COOK FOR ABOUT 8-10 MINS OR UNTIL THE BALLS HAVE DOUBLED IN SIZE. NOW YOU CAN TURN THE BALLS WITH GREAT CARE AND LET THE OTHER SIDE SEEP WELL INTO THE MILK. ALL THE BALLS SHOULD BE FLOATING EASILY.NOW YOU CAN ADD SOME SAFFRON THREADS IF YOU WANT.REMOVE FROM HEAT AND KEEP COVERED AND PUT ASIDE TO COOL.TRANSFER TO A SERVING DISH,COVERED AND CHILL
FOR SEVERAL HOURS BEFORE SERVING.GARNISH WITH PISTACHIO AND ALMONDS FINELY CHOPPED.

Classic chocolate cake

Ingredients (serves 8)

• 1 1/3 cups (200g) plain flour
• 2 tbs cocoa
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 200g good-quality dark chocolate, chopped
• 225g unsalted butter, softened, chopped
• 1 cup (220g) caster sugar
• 1 tsp vanilla extract
• 4 eggs
• 1/2 cup (125ml) milk
• Chocolate ganache icing and chocolate curls, to decorate

Method

1. Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
3. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
4. Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
5. Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
6. To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
7. To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.

http://www.taste.com.au/recipes/20016/classic+chocolate+cake

CHOCOLATE CHOCO CHIP-COOKIES

Title: HERSHEY'S DOUBLY CHOCOLATE COOKIES
  Categories: Cookies
       Yield: 54 cookies

       2 c  All-purpose flour
     2/3 c  HERSHEY'S Cocoa
     3/4 ts Baking soda
     1/4 ts Salt
       1 c  Butter or margarine
            -- softened
   1 1/2 c  Sugar
       2    Eggs
       2 ts Vanilla extract
      12 oz HERSHEY'S Chocolate Chips
            -(Semi-Sweet) OR...
  11 1/2 oz -Milk Chocolate Chips
     1/2 c  Coarsely chopped nuts
            -- (optional)

   Heat oven to 350F. Stir together flour, cocoa, baking soda and salt.
   In large mixer bowl, beat butter, sugar, eggs and vanilla until light
   and fluffy. Gradually add flour mixture, beating well. Stir in
   chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls
   onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set.
   Cool slightly; remove from cookie sheet to wire rack. Cool
   completely. About 4-1/2 dozen cookies.Title: HERSHEY'S DOUBLY CHOCOLATE COOKIES
  Categories: Cookies
       Yield: 54 cookies

       2 c  All-purpose flour
     2/3 c  HERSHEY'S Cocoa
     3/4 ts Baking soda
     1/4 ts Salt
       1 c  Butter or margarine
            -- softened
   1 1/2 c  Sugar
       2    Eggs
       2 ts Vanilla extract
      12 oz HERSHEY'S Chocolate Chips
            -(Semi-Sweet) OR...
  11 1/2 oz -Milk Chocolate Chips
     1/2 c  Coarsely chopped nuts
            -- (optional)

   Heat oven to 350F. Stir together flour, cocoa, baking soda and salt.
   In large mixer bowl, beat butter, sugar, eggs and vanilla until light
   and fluffy. Gradually add flour mixture, beating well. Stir in
   chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls
   onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set.
   Cool slightly; remove from cookie sheet to wire rack. Cool
   completely. About 4-1/2 dozen cookies.
 
recipe courtesy  .hershey'S
 
recipe courtesy  .hershey'S

NUTELLA WHITE CHIP COOKIES

1 Jar of Nutella (375 Gr.)
2 1/2 Cups - Flour
1 Cup - Dark - Semi-sweet chocolate morsels
1 Cup - White - chocolate morsels
1/3 Cup - Milk
2 Eggs
1/2 Cup - Sugar
1/2 - Stick of butter
1 Tsp - Baking soda
1/2 Tsp - Salt
2 Tsp - Vanilla extract

In a KitchenAid stand mixer add all the wet ingredients: soft butter, eggs, the entire jar of Nutella and the sugar.
Mix all the ingredients well.
In a separate bowl, add the flour, the salt, the baking soda and all the chocolate morsels. Mix everything well with a spoon.
Mix  the vanilla extract and the milk.
Start up the stand mixer again and alternate by adding some of the flour and chocolates and the milk. After you have added all the ingredients continue mixing until the dough is well amalgamated.
Refrigerate the dough for about two hours.
After the refrigeration the dough will be much firmer and easier to roll into small balls.
Roll the dough into balls the size of a golf ball and place on  cookie sheet about 1 1/2 inches apart.
Bake for 10-12 mins. at 375F.


recipe courtesy ;Nonna

KFC HOTSHOTS WITH HOT &SPICY RICE

KFC  HOTSHOTS  wth HOT &SPICY RICE

Ingredients for Hot Shots:

Chicken Breast (Cut into 1 inch cubes) 4
Salt                           ½ tsp
Black pepper              ½ tsp
Paprika                      ½ tsp
Mustard powder        ½ tsp
Chili garlic sauce        2 Tbsp
Vinegar                     1Tbsp
Ingredients for batter:

Self raising flour                  2 tbsp
Corn flour                           2 tbsp
Baking powder                    ¼ tsp
Salt                                     ¼ tsp
White pepper                      ¼ tsp
Paprika powder                   ¼ tsp
Chili sauce                          1 Tbsp
Milk to make batter
Mix all the above ingredients given for batter together

Method

Marinate chicken pieces with salt pepper, paprika and mustard powder.
Then put all marinated chicken pieces in batter mix well, roll in self raising flour, and fry till golden brown on medium flame.
Ingredients for Sauce

Chili garlic sauce                         1tb
Chili sauce                                  2tb
Ketchup                                     1tb
Mix all the above and use it as topping

Ingredients for Hot & Spicy Rice

Rice (Soak)                                250 gm
Garam masala powder               ½ tsp
Oil                                            3tbsp
Salt                                           1 tsp
Green chilies                              3 strips
Yellow color                               few drops
Method

Heat oil, adds soaked rice, and fry for a minute.
Add salt, all spice powder, and 1¼ cup water. Cover and cook till rice water dries out.
Remove 1 cup rice in a bowl. Add yellow color; add to the remaining white rice. Don’t mix just placethem in middle.
Add in green chilies. Cover it with lid and leave for 10 minutes.
Mix well before serving. Serve in a platter, top with shots. Drizzle with sauce and serve immediately

recipe courtesy ;;Arsa khalid

PEANUT COOKIES

PEANUT COOKIES

brown sugar- 1/2 cup
margarine----- 125 gm       u can use  butter or veg oil
egg --1
all purpose flour- 1 1/4 cup
baking soda- 1/2 tsp
salt- 1/4 tsp
vanilla ESSENCE  -1 tsp
peanut  roasted and chopped- 1 cup

sieve dry ingredients together


beat margarine wth brown sugar till fluffy add egg beat well reduce speed add vanilla ,,slowly add FLOUR mix , lastly add  chopped peanut ,,mix well ,,
shape lika a ball slowly press down and bake for 180 dgr for 10 mnts

WHITE CHOCOLATE CAKE

WHITE CHOCOLATE CAKE


WHITE CHOCOLATE -125 GMS
WARM WATER - 1/2 CUP
BUTTER -125 GMS
SUGAR PWDRED -200 GMS
EGG 2
SOUR CREAM 1/2 CUP  or [ hung curd]
MAIDA 200 GMS
BAKING PWDR 1 TSP


SELF RAISING FLOUR 75 GMS


MELT WHITE CHOCOLATE IN MICROWAVE FOR 40 SCNDS ON HIGH OR USE DOUBLE BOIL METHOD,,WHEN MELTS ADD 1/2 CUP WARM WATER AND MIX WELL KEEP IT ASIDE TO COOL,
BEAT BUTTER AND SUGAR UNTILL FLUFFY,,ADD EGG ONE AT A TIME AND BEATING WELL WITH EACH ADDITION ,, REDUCE THE SPEED OF BEATER ,,ADD 1/4 OF MAIDA MIXTURE [MIXED WTH BAKING PWDR &SELF RAISING FLOUR] ALTERNATIVELY POUR SOUR CREAM ,,START& END WiTH DRY INGREDIENTS [MAIDA MIXTURE] MIX WiTH MELTED CHOCOLATE CREAM,,Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.




FOR FROSTING


6 ounces White Chocolate -- chopped [170 gms or 3/4 cup of chocolate chips is about 6oz.]
1/4 cup Whipping Cream
1 cup Butter -- Cut In Pieces
1 cup Powdered Sugar or icing sugar


Microwave white chocolate and cream in medium bowl on high for 1 1/2 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy.

Make Your Own

To make one cup of icing sugar you’ll need:

• 1 cup of granulated white sugar
• 1 tablespoon of cornstarch[corn flour]
• A blender

Method:

Place the sugar in the blender, then pulse until the sugar turns to very fine powder. Don’t just put the blender on high and leave it for a minute as the heat generated by the blender blades can burn the sugar. Pulsing for a few seconds, then checking the sugar, then pulsing again will prevent the sugar from becoming overheated.

Once your sugar has achieved the right consistency, place a tablespoon of cornstarch (your homemade binding agent) into the blender and pulse for a couple of seconds to mix thoroughly. Don’t be tempted to throw the cornstarch in with the sugar right at the start as it will hinder the sugar powdering process and will also contribute to the generation of unwanted heat.