WHITE CHOCOLATE BROWNIES

White Chocolate Brownies:

6 tablespoons unsalted butter
8 ounces white chocolate
2 eggs
1/4 cup sugar
1/2 tablespoon vanilla
1 cup flour
1/2 cup semisweet chocolate chips

Preheat oven to 350.
Grease and flour an 8 inch square baking pan, or line with foil.
Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add the remaining white chocolate. Stir to blend well. Set aside. Beat the eggs and sugar until pale and thick.Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand, being careful not to overmix.
Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars.

BASBOUSA (SEMOLINA CAKE)

fine semolina  21/2 cups
flour  1/2cup
baking pwdr 1 1/2tbsp
cocunut flakes 1/2 cup
melted butter 1 cup
yoghurt 4 oz
sugar  4 oz  [100 gms]
raisins 100 gm [ optional]
orange blossom water 1 tsp [optional]
almond peeled  about 30


for syrup
sugar 1 1/2 cup
water 1 cup
rose water 1 tsp[u can skip thIs]


mix all the ingredients[except almond] with your  hands very well .You can add little bittle milk if necessary ,,[i added  1/4 cup milk] let rest the mixture for 30 mnts, grease and flour baking dish, pour the mixture to dish ,spread and flatten with ur hands and make design with knife decorate with  almonds, bake at 350 for 30 to 45 mnts,,

mix water and sugar together ,  bring to boil ,simmer for 5 to 10 mnts  off the burner pour rose water  ,,pour the warm syrup over the hot basbousa ,,

MUTHABBAL

muthabbal

whole egg plant 300 gms [1 big]
olive oil 100 ml
thahina 40 gm
garlic cloves 3
lemon juice 1 lemon's
salt
for garnish
olive oil
parsely
pomegranate seeds

method

lightly pierse the eggplant wth a fork
;place on a paper towel in a 1 litre casserole dish and cook on high for 10 mnts in microwave,,cool immerse in water and remove skin ,mash the eggplant and combine wth olive oil ,thahina ,garlic, lemon juice and salt .garnish and serve..

weights &measures;;

1 tsp [teasponn]=5gms

1 tbsp[tablespoon]=15gms

1/4 cup                   =4tbsp

1/3 cup                    =5tbsp+1tsp

1/2 cup                   =8tbsp

2/3 cup                   =10tbsp

3/4 cup                   =12tbsp

1 cup                      =16tbsp

1 cup [ liquid measure]=240ml

ounces [oz]            metric [gms]

1                          =25

7                          =200

8 oz                     =250  or 1 cup

liquid measurements

3 cup         =750 ml

4cups          =1 l

1 1/2 cup      =375 ml

1 1/4 cup       =300ml

1/2 cup           =125 ml

1/4 cup             =60ml

1/2 tbsp          =7.5ml

1/2 tsp             =2.5ml

1tbsp                =5ml

Measurement Abbreviations

tsp = teaspoon

Tbsp = tablespoon

fl = fluid

oz = ounce

pkg = package

c = cup

pt = pint

qt = quart

gal = gallon

lb = pound

sm = small

lg = large

g = gram

kg = Kilogram

ml =Milliliter
MEASURES

coriander chopped   1 cup   60 gms
mint chopped       ;;;;;;;;;;;;;;;;;;;;
onion chopped   1 cup   170 gms
tomatoes chopped   1 cup  =225 gms
all dals  1 cup=  200gms
all dry beans,grams, rice,semolina &granulated sugar==  1 cup=200gms
whole wheat flour  1 cup=  120 gms
corn flour 1 cup  80 gms
chick pea flour  =1 cup=150gms
all purpose flour 1 cup 1 cup ==...

Weight Conversion

1/2 oz = 15g

1 oz = 25 g

2 oz = 50 g

3 oz = 75 g

4 oz = 100 g

6 oz = 175 g

7 oz = 200 g

8 oz = 250 g

9 oz = 275 g

10 oz = 300 g

12 oz = 350 g

1 lb = 500 g

1 1/2 = 750 g

2 lb = 1 kg

GLOSSARY

almond        -badam

asafoetida   -hing[kaayam]

black gram    -urad daal whole -uzhunnu

carum seed    -ajwain

caraway seed    -shahi jeera

carrot            -gajar

cinnamon       -dalchini   [patta]

cashewnut      -kaju [andy parippu]

cloves    -laung   [grambu

green cardamom    -elaichi [ elakaya]

cauliflower        -gobi

chick pea flour ---besan [kadala podi]

clarified butter  -ghee [neyy]

coriander leaves -dhaniya patha  [malli ila]

cumin seed -jeera  [ cherya jeerakam]

dry fenugreek leaves  -kasoori methy

dry mango pwdr     - amchur

fennel seed  - saunf [perum jeerakam]

fenugreek leaves  -methy   [uluva ila]

ginger pwdr   - soonth

indian cottege cheese  -paneer

mace   - javithry  [jathikka yude tholi [skin]]

lentils split red-- masoor daal chuvanna parippu

mutton mince   - kheema

marrow    -ghia [lauki]

mint leaves  -pudina 

mustard seeds  -sarson dana [ kaduku]

maize   - makki  [corn]

onion seed  -kalonji

okra  -bhindi [ vendakka]

plain flour  - maida

pomegranate seed  - anardana

raisins   -kishmish

spinach -palak

saffron  -kesar [ kunkumam]

turmaric   -haldi [ mannal podi]

vetivier essence  -kewda essence 

Tiramisu’ Charlotte

How to make a Tiramisu’ Charlotte
CHECK THIS LINK 
http://www.annamariavolpi.com/tiramisu_charlotte.html

COCUNUT PUDDING

COCUNUT PUDDING

its like coconut custard i dont know  why  its called coconut  pudding ;;

milk 2 cup
double cream 1 cup
thick coconut milk 1 cup,, or tinned coconut milk
sugar 2/3 cup

4 egg yolk
1/4 cup corn flour
 butter 1/4 cup
vanilla 2 tsp
coconut shredded sweetend  1 1/2 cup[i used only 3/4 cup]


boil milk ,cream ,coconut milk with sugar stirring continuosly,,in a  seperate bowl mix egg with cornflour ,,add 1/2 cup of hot milk mixture[from boiling milk] to this ,,mix well,, then slowly pour egg mixture  to boiling milk [ heat must on  very low ] stirring continuosly  ,  stirr till thick ,, add butter ,vanilla ,coconut ,,turn off pour to pudding bowl ,,cover with clingfilm otherwise flake wiil foam on top,,serve with chocolate flakes ,,