Light and fluffy buttermilk pancakes by Kelly posted by Aamena

Light and Fluffy Buttermilk Pancakes

 

Yield: 4 servings

Prep Time: 10 min

Cook Time: 5 min

 

Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 Tablespoon sugar
1/4 teaspoon salt
1 1/2 cups buttermilk
1 large egg
2 Tablespoons unsalted butter, melted

 

Directions:

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.

In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)

Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

 

Kelly's Notes:
Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.

CHICKEN PASTA TOPPED WITH PUR BY YASMEEN

Chicken pasta 

1/2kg chicken fillet cubed 
1 onion sliced
Saute onion and and add chicken with salt (don't add too much as aromat is also added),  garlic,  green chillies,  ginger garlic,  Jeeru, lemon pepper,  lemon juice 
When almost done add 1 cup frozen corn,  1 carrot (julienned) , red and green pepper (julienned) remove from heat when done and add mustard pdr (1/4tsp) aromat and little chopped mint adjust to taste
Boil pasta of your choice (I used spaghettini) make a thin white sauce and layer as follows,  chicken,  pasta,  white sauce,  cheese bake until heated through
Then make off wagaar: butter,  1 tblsp/more sesame seeds,  chopped dhania and little mint if desired spread over heated pasta and top with fried pur

Shanaaz Ahmod - Pot Roasted T-BONE Steak

Shanaaz Ahmod: Pot Roasted T-bone Steak

6 slices T-bone steak

2 tsp full ginger garlic

1 tsp black pepper

1 tsp salt

2 tab lemon juice

2 tab soya sauce

2 tab worcester sauce

1 tsp chillie pwd

1 tsp dhana jeera

1/4 tsp tumeric

2 tab Aminas Steak and Chops Marinade

*marinate steak with above. Use a flat pot, add butter and oil and cook on low till tender. (Test with a knife to see if its done) don't overcook. Mines cooked for 15min.

Note: Always buy t-bone that is thinly sliced. If you see that the cut of the t-bone is too thick rather leave it and try elsewhere because thick steak gets really tough during any type of cooking process and is difficult to chew.

BATTERED ONION RINGS

Ingredients:

1 large onion

1 cup flour

1/2 teaspoon salt

1/4 teaspoon chillie powder/paparika, (optional)

2 tablespoons oil

1 egg white, stiffly beaten

Enough water to make a batter

Preparation:

Cut onion into rings and cover with ice water. Refrigerate while making the batter. Combine batter ingredients, folding in stiffly beaten egg white last. Drain the chilled onion ring slices, dip in the batter and fry in batches in hot oil for 3 minutes or until golden brown. Drain on paper towels.

Vegetable Broth by Ayesha Seedat

Vegetable broth

Boil 1 carrot, 1 potatoe, 1 onion, 1 tomato, 3-4 green chillies and a few whole peppers. Boil till all veggies soft.
Liquidize all veggies with the same water left over frm boiling to make a broth.
Braise 1/2 onion in ghee till soft and add chicken fillets with garlic, salt, and 1 tsp chilli powder and lil Dhana jeera.
When braised add chopped dhunia and frozen corn. When fillets are cooked, add your veggie broth.
Add spaghetti pieces and boiling water and boil all together till all flavours emersed.
This is a lovely winter soup recipe. NB. When boiling your broth add only how many green chillis u need to suit your family taste as it can get strong.

CUSTARD SLICE POSTED BY ZAKIYYAH

Custard Sliced Cake
250g butter
11/2cups sugar
4 eggs
4 tsp baking powder
1 tsp vanilla essence
Flour to make a nice dough so that it can be rolled.

Divide dough onto 12 equal size balls. Roll in round rotis(roll on a sheet of wax paper it makes it easier to handle). Bake rotis for approximately 10 - 15 mins. Once rotis are baked make a custard not too thick nor too thin. Custard 1 lt milk 1 cup sugar. 250 ml fresh crm 1 tsp vanilla essence. 5-6 Tblsp custard powder. Combine custard Pwd and 1/4 cup warm water. Heat milk, fresh crm , ess ,sugar on stove b4 it starts to come to boil slowly stir in custard mixture until custard begins to thicken remove Layer cake and custard not too thick nor too thin. Layer cake and custard alternately about 5 to 6 layers. Decorate ώĩ†̥ђ nestle cream then sprinkle ώĩ†̥ђ crumbles cake , grated coconut or flake ...
BON APPETITE!!!

Arabian Chicken by Fatima Latif

Arabian chicken
Recipe credit: Nazia
Marinate chicken fillets or 1 cut chicken in:
2Tlb lemon juice
1tsp crushed garlic
1Tlb ginger garlic
1/2tsp lemon pepper
1tsp red masala or crushed red Chilles
1tsp salt

Put ghee (Clarified butter) in pot and cook chicken.

Make separate sauce by boiling together the foll:

50g tomato paste
1 cup yogurt/maas (I use 500gr yogurt)
1 cup fresh cream
Whole green chillies
1 1/2TLb mustard sauce
1⁄2 tablespoon chillie/peri peri sauce
1/2tsp garlic.

Once boiled add to cooked chicken. Simmer for 5mins. Finall add lots of chopped dhania (coriander).

Serve with savoury rice or pasta

Latif_fati

CHEESY MALAI TIKKA BY SHEZ

Ingredients :

 
Skinless Boneless Chicken breast 1/2 kg cut into medium cubes
Ginger Garlic Paste : 2 tsp
Lime Juice : 1 tbsp
Salt to taste
Cashew nuts paste:  3 tbsp
Milk : 1/4 cup
Cheddar cheese : 2 tbsp (finely grated)
Freshly Grounded Black Pepper 1/2 tsp
Ground Cumin powder : 1/2 tsp
Garam Masala Powder : 1 tsp
Eggs : 1
Fresh Cream : 2 tbsp
Oil  : 1 tbsp
Green chillies : 3
Red chilli powder : 1tsp
Fresh Corriander: handful

Blend all ingredients in a blender except chicken. Adjust seasoning and pour over chicken cubes. Mix well n put in fridge for atleast 6 hours. Best over night.
Arrange chicken pcs on skewers and either bake or grill turning frequently and basting with oil and remaining marinade. Do not over cook as it will dry the chicken.Garnish with grated cheese and corriander leaves. Serve with naan , salad and chutney.