I Know Today Is Not Father's Day But Being a Muslim we Believe Everyday is Father's & Mother's day also
Our Beloved Prophet PBUH Say;s
Abu Darda reported: The Prophet, peace and blessings be upon him, said, “The father is the middle of the gates of Paradise, so keep to this gate or lose it.”
Source: Sunan al-Tirmidhī 1900
French
Je sais qu'aujourd'hui n'est pas la fête des pères, mais être musulman, dit notre prophète PSL; s
Abu Darda a rapporté: Le Prophète, que la paix et les bénédictions soient sur lui, a déclaré: "Le père est au milieu des portes du paradis, alors gardez cette porte ou perdez-la."
Source: Sunan al-Tirmidhī 1900
Germany
Ich weiß, dass heute nicht der Vatertag ist, sondern ein Muslim zu sein, sagt unser Prophet PBUH
Abu Darda berichtete: Der Prophet, Friede und Segen seien auf ihm, sagte: "Der Vater ist die Mitte der Tore des Paradieses, also halte dich an dieses Tor oder verliere es."
Quelle: Sunan al-Tirmidhī 1900
Portuguese
Eu sei que hoje não é dia dos pais, mas ser muçulmano nosso profeta PBUH diz; s
Abu Darda relatou: O Profeta, que a paz e as bênçãos estejam com ele, disse: "O pai é o meio dos portões do Paraíso, então mantenha-se neste portão ou perca-o".
Fonte: Sunan al-Tirmidhī 1900
Spainish
Sé que hoy no es el día del padre, sino ser musulmán, dice nuestro profeta PBUH; s
Abu Darda informó: El Profeta, la paz y las bendiciones sean con él, dijo: "El padre está en medio de las puertas del Paraíso, así que mantente en esta puerta o piérdelo".
Fuente: Sunan al-Tirmidhī 1900
Chaque jour est la fête des pères, Gâteau sans oeufs en velours rouge
كل يوم هو عيد الأب ، تحية كعكة Red Velvet Eggless
kul yawm hu eyd al'abi , tahiat kaekat Red Velvet Eggless
Jeden Tag ist Vatertag, Grüße Red Velvet Eggless Cake
כל יום הוא יום האב, ברכות עוגה ללא קטיפה אדומה
Ogni giorno è la festa del papà, saluti Red Velvet Eggless Cake
毎日が父の日、ご挨拶レッドベルベット無卵ケーキ
Mainichi ga chichi no hi, go aisatsu reddoberubetto mu tamago kēki
Is quotidie Patrem 'Dies, salvete Rubrum holoserica Eggless MUSTACEUM
Todos los días es el día del padre, saludos, pastel sin huevo de terciopelo rojo
Her Gün Babalar Günü, Selamlar Kırmızı Kadife Yumurtasız Kek
Everyday Is Day Day، سلام کیک بادمجان قرمز مخملی
Is Lá an Athair é Gach Lá, Císte Uibheacha Dearg Velvet Dearg
Todo dia é dia dos pais, Saudações Red Velvet Eggless Cake
Ingredients: For Cake Sponge
2 cup Plain flour
1 Cup Condensed Milk
1/2 tsp Baking soda
2 Tsp Baking Powder
1 tbsp Cocoa powder
¼ Tsp salt
1/2 Cup Oil
1 Cup Powder Sugar
1 Tsp Vanilla essence
1 Cup Warm Milk
1 Tsp Red food color
Ganache:
1 Cup White Chocolate
4 Tbsp Hot Whipped Cream
Red Food Color Gel
Instructions:
Preheat pan / Preheat oven to 350ºF. Butter 2 8 or 9inch round cake pans and dust with cocoa powder.
Sift flour, baking soda, cocoa powder and whisk to combine in a bowl.
In the bowl of your stand mixer fitted with paddle attachment mix beat together butter and sugar until smooth on medium speed. Once smooth add sour cream, vanilla extract, buttermilk, vinegar and red food color; mix till well combined.
Add the dry ingredients and mix until just combined.
Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the center comes out clean.
Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
To assemble the cake, remove 1 cake from its pan and place flat side down on a serving platter or cake stand. Spread evenly about 1 cup of icing onto cake and, using a flat spatula. Remove the second cake from its pan. Place flat side down on top of the first layer. Use remaining frosting to cover top and sides of the cake, if desired.
#Everydayisthefather;sdaygreetingegglessredveletcake
How To Make Beef Spicy Yakhni Pulao ( Bakra Eid Special)
Ingredients;
For beef stock
beef with bones & fat 1 Kg
onion 1 medium
garlic cloves 4-5
ginger 1 inch piece
Coriander Seed 4 tbsp
Fennel seeds 4 tbsp
Star Anise 1 tsp
Green Chilies 6 to 8
Rice 4 Cup (almost 100 g)
ginger garlic paste 2 tbsp
onion 3 Medium
salt 3 tbsp or as required
green chilies 30 (add more or less if you like )
yogurt 1/2 Cup
Nutmeg 1/2 Tsp
Mace 1/2 Tsp
Oil 1 Cup
Caraway seeds (Shah zeera) 1 tsp
Cinnamon stick (darchini) 2 small
Small cardamom (choti ilaichi) 5-6
Cloves (long) 8-9
Whole black pepper (9-10)
Methos;
Soak rice 1 hour.
Now for beef stock In a pan add all list 1 ingredients.
add 2 glasses of water and give it 15 minutes pressure…. if you are cooking it in normal pan add 4 glass water and cook until meat is nicely tender.
meat is nicely tender now. and it has beef stock in it, we gonna use it in our pulao.
Take a strainer, strain cooked beef in it, separate beef and stock.
shake beef pieces so that there is no fennel seeds and coriander in it.
Throw these, and save meat and stock.
Take a big pan, add 1 cup oi in it with finely sliced onions, cook on medium heat until they are nicely soft.
Now in same oil add all list 3 whole garam masala. stir for 5 seconds. do not burn it.
add beef with 1 tbsp ginger garlic paste and bhonafy it for 1 minute.
add yogurt and green chilies paste and salt. stir for 5-10 seconds.
Add 4 cups of beef stock we separate before…if its less than 4 cups use water, let it boil.
and use same cup for measuring stock which you use for measuring rice.
Add soaked rice. and cook it on high heat until all water evaporates. and try not to stir it too much because then your rice will break.
Now with tight lid on and keep something heavy on it, cook it on very low heat for 10 minutes.
rice are readyto serve
#Howtomakespicybeefyakhnipulaobbakraeid #Howtocookspicybeefstockriceathome
For beef stock
beef with bones & fat 1 Kg
onion 1 medium
garlic cloves 4-5
ginger 1 inch piece
Coriander Seed 4 tbsp
Fennel seeds 4 tbsp
Star Anise 1 tsp
Green Chilies 6 to 8
Rice 4 Cup (almost 100 g)
ginger garlic paste 2 tbsp
onion 3 Medium
salt 3 tbsp or as required
green chilies 30 (add more or less if you like )
yogurt 1/2 Cup
Nutmeg 1/2 Tsp
Mace 1/2 Tsp
Oil 1 Cup
Caraway seeds (Shah zeera) 1 tsp
Cinnamon stick (darchini) 2 small
Small cardamom (choti ilaichi) 5-6
Cloves (long) 8-9
Whole black pepper (9-10)
Methos;
Soak rice 1 hour.
Now for beef stock In a pan add all list 1 ingredients.
add 2 glasses of water and give it 15 minutes pressure…. if you are cooking it in normal pan add 4 glass water and cook until meat is nicely tender.
meat is nicely tender now. and it has beef stock in it, we gonna use it in our pulao.
Take a strainer, strain cooked beef in it, separate beef and stock.
shake beef pieces so that there is no fennel seeds and coriander in it.
Throw these, and save meat and stock.
Take a big pan, add 1 cup oi in it with finely sliced onions, cook on medium heat until they are nicely soft.
Now in same oil add all list 3 whole garam masala. stir for 5 seconds. do not burn it.
add beef with 1 tbsp ginger garlic paste and bhonafy it for 1 minute.
add yogurt and green chilies paste and salt. stir for 5-10 seconds.
Add 4 cups of beef stock we separate before…if its less than 4 cups use water, let it boil.
and use same cup for measuring stock which you use for measuring rice.
Add soaked rice. and cook it on high heat until all water evaporates. and try not to stir it too much because then your rice will break.
Now with tight lid on and keep something heavy on it, cook it on very low heat for 10 minutes.
rice are readyto serve
#Howtomakespicybeefyakhnipulaobbakraeid #Howtocookspicybeefstockriceathome
How To Make Perfect Beef Nihari Bakra Eid Special Easy Recipe
Today am gonna show you How To Make Perfect Beef Nihari Restaurant Style at home .
Ingredients:
cooking oil 1 cup
Beef Pisces 1 kg
Ginger Paste 1 Tbsp
Garlic Paste 1 Tbsp
Yogurt 1/2 Cup
Nihari Powder 3 Tbsp
Fennel Seeds 2 Tbsp
Nutmeg 1/2 tsp
Mace 1/2 tsp
Dry Ginger 1 piece
Bay leaf 3
Star anise 4
Salt 1 Tbsp
Red Chili Powder 1 tsp
Turmeric Powder 1/2 tsp
Gram Flour 4 Tbsp
Onion 1 large
Instructions:
Take 1 kg of Beef Meat, Wash it and set aside
Add oil in pan & add Fry meat then add ginger garlic paste & fry wel in same time make onion , yogurt & Gramfloiu blend well
Take a plate add red chili powder , turmeric powder nihari masala & Salt
Take muslin cloth add star anise , nutmeg , mace , Fennel seed , bay leaf close & slightly crush & make a bag
Add dry spices & spice bag in frying meat fry & add Onion , yogurt & Gram flour mixture add 3 cuo water & cook on low flame for 2 hour
after 2 hour the yumiest Beef Nihari is ready to serve
Garnish with ginger , fresh coriander green chilies
Ingredients:
cooking oil 1 cup
Beef Pisces 1 kg
Ginger Paste 1 Tbsp
Garlic Paste 1 Tbsp
Yogurt 1/2 Cup
Nihari Powder 3 Tbsp
Fennel Seeds 2 Tbsp
Nutmeg 1/2 tsp
Mace 1/2 tsp
Dry Ginger 1 piece
Bay leaf 3
Star anise 4
Salt 1 Tbsp
Red Chili Powder 1 tsp
Turmeric Powder 1/2 tsp
Gram Flour 4 Tbsp
Onion 1 large
Instructions:
Take 1 kg of Beef Meat, Wash it and set aside
Add oil in pan & add Fry meat then add ginger garlic paste & fry wel in same time make onion , yogurt & Gramfloiu blend well
Take a plate add red chili powder , turmeric powder nihari masala & Salt
Take muslin cloth add star anise , nutmeg , mace , Fennel seed , bay leaf close & slightly crush & make a bag
Add dry spices & spice bag in frying meat fry & add Onion , yogurt & Gram flour mixture add 3 cuo water & cook on low flame for 2 hour
after 2 hour the yumiest Beef Nihari is ready to serve
Garnish with ginger , fresh coriander green chilies
How To Cook Guar Ki Phali / Cluster Bean Quick & Easy Recipe
Wash guar phali thoroughly. Remove stalk from both the ends of the beans and if you see thread on the ends, remove it as well. Now cut phali in 2 cm chunks.
Heat some oil in a wok. When oil is hot, add Onion and . After Saute add Cluster Beans ,Garlic Cloves and Crushed red chili, Salt ,Green chilies . Mix the spices with a spoon and . Saute the phali for 2 to 3 minutes. Add 1 Cup water in sabzi, cover and cook for 10 minutes on low flame.
Open the lid of sabzi and you'll see that the phali has turned soft.
Cluster Beans / Guar phali sabzi is ready.
Take out the sabzi in a bowl. and serve with chapatti or parantha or any other thing and relish eating.
#Howtomakeclusterbeanguarphalijustin20minutesbyasiancuisinebyfarzana
#Comment faire cuire la recette rapide et facile de Guar Ki Phali / Cluster Bean
#Conas Oideas Tapa & Éasca Guar Ki Phali / Bean Braisle a Chócaráil
#Cómo cocinar Guar Ki Phali / Cluster Bean Receta rápida y fácil
#Wie man Guar Ki Phali / Cluster Bean schnelles und einfaches Rezept kocht
#Hoe Guar Ki Phali / Cluster Bean te koken Snel en eenvoudig recept
#كيف لطهي Guar Ki Phali / Cluster Bean وصفة سريعة وسهلة
kayf litahi Guar Ki Phali / Cluster Bean wasfat sarieat wasahla
#Как Приготовить Guar Ki Phali / Cluster Bean Быстрый и Легкий Рецепт
Kak Prigotovit' Guar Ki Phali / Cluster Bean Bystryy i Legkiy Retsept
#Hur man lagar Guar Ki Phali / Cluster Bean snabbt och enkelt recept
#כיצד לבשל Guar Ki Phali / Cluster Bean מתכון מהיר וקל
#Come cucinare la ricetta rapida e semplice di Guar Ki Phali / Cluster Bean
#グアーキファリ/クラスタービーンの簡単な調理法
Guākifari/ kurasutābīn no kantan'na chōri-hō
#如何烹飪瓜爾基帕利/簇豆快速簡便食譜
Rúhé pēngrèn guā ěr jī pà lì/cù dòu kuàisù jiǎnbiàn shípǔ
#Hoe Guar Ki Phali / Cluster Bean te koken Snel en eenvoudig recept
#Πώς να μαγειρέψετε Guar Ki Phali / Cluster Bean Γρήγορη και εύκολη συνταγή
Pós na mageirépsete Guar Ki Phali / Cluster Bean Grígori kai éfkoli syntagí
#طرز تهیه دستور العمل سریع و آسان گوار کی فالی / خوشه لوبیا
How To Make Fresh Mango Custard Trifle Easy Recipe
Ingredients
8 servings
Candy biscuits 20 Pieces
4 Tbsp Mango custard Powder
1 Cup Fresh Mango Chunks
1/2 Cup Coconut Milk Powder
1/2 Cup Fresh Cream
1 Cup Sugar
1/2 Cup Tutti Frutti Jellies
1 Liter Fut Fat Milk
1/4 tsp salt
Method ;
Crush biscuits with the help of rolling Pin . Mix and keep aside.
Make Mango custard as per packet instructions.
Make mango cubes add sugar 1 tblsp
Layer trifle by first adding vanilla custard, jelly, biscuits, mango puree, fresh Mango Chunks and repeat.
Garnish with Mango Chunks , Tutti Frutti ,Fresh Cream
#howtomakefreshmangocustardteifle
1 tasse de morceaux de mangue fraîche
1/2 tasse de lait de coco en poudre
1/2 tasse de crème fraîche
1 tasse de sucre
1/2 tasse de gelées Tutti Frutti
1 litre de lait gras Fut
1/4 cuillère à café de sel
Méthode ;
Écraser les biscuits à l'aide d'un rouleau à pâtisserie. Mélanger et réserver.
Faire la crème de mangue selon les instructions du paquet.
Faire des cubes de mangue ajouter du sucre 1 cuillère à soupe
Couchez les bagatelles en ajoutant d'abord la crème à la vanille, la gelée, les biscuits, la purée de mangue, les morceaux de mangue frais et répétez.
Garnir de morceaux de mangue, de Tutti Frutti, de crème fraîche
8 servings
Candy biscuits 20 Pieces
4 Tbsp Mango custard Powder
1 Cup Fresh Mango Chunks
1/2 Cup Coconut Milk Powder
1/2 Cup Fresh Cream
1 Cup Sugar
1/2 Cup Tutti Frutti Jellies
1 Liter Fut Fat Milk
1/4 tsp salt
Method ;
Crush biscuits with the help of rolling Pin . Mix and keep aside.
Make Mango custard as per packet instructions.
Make mango cubes add sugar 1 tblsp
Layer trifle by first adding vanilla custard, jelly, biscuits, mango puree, fresh Mango Chunks and repeat.
Garnish with Mango Chunks , Tutti Frutti ,Fresh Cream
#howtomakefreshmangocustardteifle
1 tasse de morceaux de mangue fraîche
1/2 tasse de lait de coco en poudre
1/2 tasse de crème fraîche
1 tasse de sucre
1/2 tasse de gelées Tutti Frutti
1 litre de lait gras Fut
1/4 cuillère à café de sel
Méthode ;
Écraser les biscuits à l'aide d'un rouleau à pâtisserie. Mélanger et réserver.
Faire la crème de mangue selon les instructions du paquet.
Faire des cubes de mangue ajouter du sucre 1 cuillère à soupe
Couchez les bagatelles en ajoutant d'abord la crème à la vanille, la gelée, les biscuits, la purée de mangue, les morceaux de mangue frais et répétez.
Garnir de morceaux de mangue, de Tutti Frutti, de crème fraîche
The best chocolate Tornado cake recipe you'll love in Lock down
La migliore ricetta per torta al tornado al cioccolato che adorerai in Lock down
The best chocolate Tornado cake recipe you'll love in Lock down
La mejor receta de pastel de chocolate Tornado que te encantará en Lock Down
INGREDIENTS
For cake:
2 eggs
1/2 cups granulated sugar
1 & 1/2 cups all-purpose flour
1 cup chopped Milk Chocolate
1/2 Cup Unsalted Butter
1/2 Cup Light Brown Sugar
3/4 teaspoons baking soda
1 tsp Vanilla Essence
1/2 tsp Salt
3/4 tsp Baking Soda
INGRÉDIENTS
Pour le gâteau:
2 oeufs
1/2 tasse de sucre granulé
1 et 1/2 tasse de farine tout usage
1 tasse de chocolat au lait haché
1/2 tasse de beurre non salé
1/2 tasse de cassonade légère
3/4 cuillères à café de bicarbonate de soude
1 cuillère à café d'essence de vanille
1/2 cuillère à café de sel
3/4 c. À thé de bicarbonate de soude
INGREDIENTES
Para pastel:
2 huevos
1/2 tazas de azúcar granulada
1 y 1/2 tazas de harina para todo uso
1 taza de chocolate con leche picado
1/2 taza de mantequilla sin sal
1/2 taza de azúcar moreno claro
3/4 cucharaditas de bicarbonato de sodio
1 cucharadita de esencia de vainilla
1/2 cucharadita de sal
3/4 cucharadita de bicarbonato de sodio
INGREDIENTES
Para bolo:
2 ovos
1/2 xícaras de açúcar granulado
1 e 1/2 xícaras de farinha de trigo
1 xícara de chocolate ao leite picado
1/2 xícara de manteiga sem sal
1/2 xícara de açúcar mascavo claro
3/4 colheres de chá de bicarbonato de sódio
1 colher de chá de essência de baunilha
1/2 colher de chá de sal
3/4 de colher de chá de bicarbonato de sódio
The best chocolate Tornado cake recipe you'll love in Lock down
La mejor receta de pastel de chocolate Tornado que te encantará en Lock Down
INGREDIENTS
For cake:
2 eggs
1/2 cups granulated sugar
1 & 1/2 cups all-purpose flour
1 cup chopped Milk Chocolate
1/2 Cup Unsalted Butter
1/2 Cup Light Brown Sugar
3/4 teaspoons baking soda
1 tsp Vanilla Essence
1/2 tsp Salt
3/4 tsp Baking Soda
INGRÉDIENTS
Pour le gâteau:
2 oeufs
1/2 tasse de sucre granulé
1 et 1/2 tasse de farine tout usage
1 tasse de chocolat au lait haché
1/2 tasse de beurre non salé
1/2 tasse de cassonade légère
3/4 cuillères à café de bicarbonate de soude
1 cuillère à café d'essence de vanille
1/2 cuillère à café de sel
3/4 c. À thé de bicarbonate de soude
INGREDIENTES
Para pastel:
2 huevos
1/2 tazas de azúcar granulada
1 y 1/2 tazas de harina para todo uso
1 taza de chocolate con leche picado
1/2 taza de mantequilla sin sal
1/2 taza de azúcar moreno claro
3/4 cucharaditas de bicarbonato de sodio
1 cucharadita de esencia de vainilla
1/2 cucharadita de sal
3/4 cucharadita de bicarbonato de sodio
INGREDIENTES
Para bolo:
2 ovos
1/2 xícaras de açúcar granulado
1 e 1/2 xícaras de farinha de trigo
1 xícara de chocolate ao leite picado
1/2 xícara de manteiga sem sal
1/2 xícara de açúcar mascavo claro
3/4 colheres de chá de bicarbonato de sódio
1 colher de chá de essência de baunilha
1/2 colher de chá de sal
3/4 de colher de chá de bicarbonato de sódio
Crispy Pomfret Fry Super Quick Easy Recipe (Crispy Pomfret Fry Super Qu...
Today Am Gonna Show You How To Make Quick Crispy Pomfret Fry at Home
Ingredients Of Spices Fried Pomfret
For the fish:
6 Pomfret
4 tbsp Gramflour
2 Tbsp To shallow fry Oil
For the Spice :
1 tsp Ginger Powder
1 Garlic Powder
1 tbsp Oil
1/2 tbsp Turmeric powder
1 tsp Red chili powder
1 Lemon (juiced)
1 tsp Coriander Powder
1/2 tsp Whole Spices Powder
1/2 Tsp Citric acid
1/2 tsp Chaat Masala (Soury Powder)
1/2 Cup Water
French:
Aujourd'hui, je vais vous montrer comment faire des frites de pomfret croustillantes à la maison
Ingrédients d'épices Pomfret frit
Pour le poisson:
6 Pomfret
4 cuillères à soupe de farine de Gram
2 c. À soupe d'huile de friture peu profonde
Pour l'épice:
1 cuillère à café de poudre de gingembre
1 poudre d'ail
1 cuillère à soupe d'huile
1/2 cuillère à soupe de curcuma en poudre
1 c. À thé de poudre de piment rouge
1 citron (en jus)
1 cuillère à café de poudre de coriandre
1/2 cuillère à café d'épices entières en poudre
1/2 cuillère à café d'acide citrique
1/2 cuillère à café de Chaat Masala (poudre de Soury)
1/2 tasse d'eau
Italian:
Oggi vi mostrerò come preparare una patatina fritta rapida e croccante a casa
Ingredienti Di Spezie Pomfret Fritto
Per il pesce:
6 Pomfret
4 cucchiai di Gramflour
2 cucchiai di olio per friggere poco profondo
Per la spezia:
1 cucchiaino di polvere di zenzero
1 aglio in polvere
1 cucchiaio di olio
1/2 cucchiaio di polvere di curcuma
1 cucchiaino di peperoncino rosso in polvere
1 limone (spremuto)
1 cucchiaino di polvere di coriandolo
1/2 cucchiaino di polvere di spezie intere
1/2 Tsp di acido citrico
1/2 cucchiaino di Chaat Masala (polvere acida)
1/2 tazza di acqua
Ingredients Of Spices Fried Pomfret
For the fish:
6 Pomfret
4 tbsp Gramflour
2 Tbsp To shallow fry Oil
For the Spice :
1 tsp Ginger Powder
1 Garlic Powder
1 tbsp Oil
1/2 tbsp Turmeric powder
1 tsp Red chili powder
1 Lemon (juiced)
1 tsp Coriander Powder
1/2 tsp Whole Spices Powder
1/2 Tsp Citric acid
1/2 tsp Chaat Masala (Soury Powder)
1/2 Cup Water
French:
Aujourd'hui, je vais vous montrer comment faire des frites de pomfret croustillantes à la maison
Ingrédients d'épices Pomfret frit
Pour le poisson:
6 Pomfret
4 cuillères à soupe de farine de Gram
2 c. À soupe d'huile de friture peu profonde
Pour l'épice:
1 cuillère à café de poudre de gingembre
1 poudre d'ail
1 cuillère à soupe d'huile
1/2 cuillère à soupe de curcuma en poudre
1 c. À thé de poudre de piment rouge
1 citron (en jus)
1 cuillère à café de poudre de coriandre
1/2 cuillère à café d'épices entières en poudre
1/2 cuillère à café d'acide citrique
1/2 cuillère à café de Chaat Masala (poudre de Soury)
1/2 tasse d'eau
Italian:
Oggi vi mostrerò come preparare una patatina fritta rapida e croccante a casa
Ingredienti Di Spezie Pomfret Fritto
Per il pesce:
6 Pomfret
4 cucchiai di Gramflour
2 cucchiai di olio per friggere poco profondo
Per la spezia:
1 cucchiaino di polvere di zenzero
1 aglio in polvere
1 cucchiaio di olio
1/2 cucchiaio di polvere di curcuma
1 cucchiaino di peperoncino rosso in polvere
1 limone (spremuto)
1 cucchiaino di polvere di coriandolo
1/2 cucchiaino di polvere di spezie intere
1/2 Tsp di acido citrico
1/2 cucchiaino di Chaat Masala (polvere acida)
1/2 tazza di acqua
French Vanilla Coffee Just in 2 minute
French Vanilla is a creamy blend of vanilla and cream is perfect for a luxury coffee drink. You'll find it in all sorts of types. Being one of the most popular options out there, you can find it quite easily to sample.
INGREDIENTS:
2 cup full fat milk
1/2 cup fresh cream
6 tbsp Sugar
1 tbsp vanilla essence
Instant coffee
In a medium sauce pan over medium low heat, whisk together the Sugar milk, milk, vanilla .
Once this mixture starts to come to a simmer, remove from the heat and add in the vanilla extract.
Cool, then cover and store in an airtight container or jar in the fridge for 6-7 days.
French Vanilla est un mélange crémeux de vanille et de crème est parfait pour une boisson au café de luxe. Vous le trouverez dans toutes sortes de types. Étant l'une des options les plus populaires, vous pouvez la trouver assez facilement.
INGRÉDIENTS:
2 tasses de lait entier
1/2 tasse de crème fraîche
6 cuillères à soupe de sucre
1 cuillère à soupe d'essence de vanille
Café instantané
Dans une casserole moyenne à feu moyen-doux, fouetter ensemble le lait de Sucre, le lait et la vanille.
Une fois que ce mélange commence à mijoter, retirer du feu et ajouter l'extrait de vanille.
Laisser refroidir, puis couvrir et conserver dans un récipient hermétique ou un bocal au réfrigérateur pendant 6-7 jours.
French Vanilla ist eine cremige Mischung aus Vanille und Sahne ist perfekt für ein luxuriöses Kaffeegetränk. Sie finden es in allen möglichen Typen. Als eine der beliebtesten Optionen auf dem Markt können Sie sie ganz einfach probieren.
ZUTATEN:
2 Tasse Vollmilch
1/2 Tasse frische Sahne
6 EL Zucker
1 EL Vanille-Essenz
Pulverkaffee
In einer mittelgroßen Soßenpfanne bei mittlerer Hitze die Zuckermilch, Milch und Vanille verquirlen.
Sobald diese Mischung zum Kochen kommt, vom Herd nehmen und den Vanilleextrakt hinzufügen.
Abkühlen lassen, abdecken und 6-7 Tage in einem luftdichten Behälter oder Gefäß im Kühlschrank aufbewahren.
INGREDIENTS:
2 cup full fat milk
1/2 cup fresh cream
6 tbsp Sugar
1 tbsp vanilla essence
Instant coffee
In a medium sauce pan over medium low heat, whisk together the Sugar milk, milk, vanilla .
Once this mixture starts to come to a simmer, remove from the heat and add in the vanilla extract.
Cool, then cover and store in an airtight container or jar in the fridge for 6-7 days.
French Vanilla est un mélange crémeux de vanille et de crème est parfait pour une boisson au café de luxe. Vous le trouverez dans toutes sortes de types. Étant l'une des options les plus populaires, vous pouvez la trouver assez facilement.
INGRÉDIENTS:
2 tasses de lait entier
1/2 tasse de crème fraîche
6 cuillères à soupe de sucre
1 cuillère à soupe d'essence de vanille
Café instantané
Dans une casserole moyenne à feu moyen-doux, fouetter ensemble le lait de Sucre, le lait et la vanille.
Une fois que ce mélange commence à mijoter, retirer du feu et ajouter l'extrait de vanille.
Laisser refroidir, puis couvrir et conserver dans un récipient hermétique ou un bocal au réfrigérateur pendant 6-7 jours.
French Vanilla ist eine cremige Mischung aus Vanille und Sahne ist perfekt für ein luxuriöses Kaffeegetränk. Sie finden es in allen möglichen Typen. Als eine der beliebtesten Optionen auf dem Markt können Sie sie ganz einfach probieren.
ZUTATEN:
2 Tasse Vollmilch
1/2 Tasse frische Sahne
6 EL Zucker
1 EL Vanille-Essenz
Pulverkaffee
In einer mittelgroßen Soßenpfanne bei mittlerer Hitze die Zuckermilch, Milch und Vanille verquirlen.
Sobald diese Mischung zum Kochen kommt, vom Herd nehmen und den Vanilleextrakt hinzufügen.
Abkühlen lassen, abdecken und 6-7 Tage in einem luftdichten Behälter oder Gefäß im Kühlschrank aufbewahren.
How To Make Chicken Parda / Potly Teh wali Biryani / Bombey style
Today am gonna show you How To Make Chicken Parda Biryani Bombey Style at home
Ingredients to make Chicken Parda Biryani Cake
Basmati Rice to cups / 1/2 kg
Boneless Chicken half kg
Onion 4
Tomato 3
Ghee 6 tbsp
Yogurt 1/2 cup
Ginger Garlic paste 2 tablespoon
Crushed Green Chili 2 tbsp
Bombey Biryani Masla 3 tbsp
Salt to taste
for making Parda biryani
Wheat Flour 3 cup
Maida half cup
Instant Dry yeast 1 & 1/2 tsp
Oil 2 tbsp
Salt to taste
Lukewarm Water 1/2 cup
Sugar 2 tsp
How to make Chicken Parda Biryani
Add all spices in chicken mix well & marinate for 1/2 hour
Then add marinated chicken and cook for a while.
now add chopped mint and coriander leaves and allow them to cook for another 2 minutes
cook basmati rice with 3 cups of water
when the rice cooked about more than half add Fried onions nuts and chicken mixture. Then cook for 5 minutes
now Chicken and dry fruits Biryani got ready
for making parda biryani mix wheat flour maida salt sugar and yeast with required amount of water knead it into a soft dough.
make a big Roti out of the dough. it should not be very thin.
grease a bowl with ghee and place the Roti on That bowl.
Fill the chicken dry fruit biryani in the centre of the dough
Seal it completely by pulling the dough gently from all the sides.
please a stand on above the bed of sand in a pan.
Keep the biryani bowl on that stand. Grease it with some ghee on the top of the dough.
Close the pan with lid but dont use gasket.
Bake it for 10 minutes and then open the lid. Brush it with some ghee on the top.
Close the lid and bake it for another 10 minutes.
Take the bowl out of the cooker and rest it for 5 minutes.
After that invert the biryani cake on a serving plate carefully.
Cut the parda biryani cake and serve it with fried onions and roasted nuts on the top of it.
#Howtomakechickenpardabiryanibombeystyle #Withoutovenwithoutandoor
Ingredients to make Chicken Parda Biryani Cake
Basmati Rice to cups / 1/2 kg
Boneless Chicken half kg
Onion 4
Tomato 3
Ghee 6 tbsp
Yogurt 1/2 cup
Ginger Garlic paste 2 tablespoon
Crushed Green Chili 2 tbsp
Bombey Biryani Masla 3 tbsp
Salt to taste
for making Parda biryani
Wheat Flour 3 cup
Maida half cup
Instant Dry yeast 1 & 1/2 tsp
Oil 2 tbsp
Salt to taste
Lukewarm Water 1/2 cup
Sugar 2 tsp
How to make Chicken Parda Biryani
Add all spices in chicken mix well & marinate for 1/2 hour
Then add marinated chicken and cook for a while.
now add chopped mint and coriander leaves and allow them to cook for another 2 minutes
cook basmati rice with 3 cups of water
when the rice cooked about more than half add Fried onions nuts and chicken mixture. Then cook for 5 minutes
now Chicken and dry fruits Biryani got ready
for making parda biryani mix wheat flour maida salt sugar and yeast with required amount of water knead it into a soft dough.
make a big Roti out of the dough. it should not be very thin.
grease a bowl with ghee and place the Roti on That bowl.
Fill the chicken dry fruit biryani in the centre of the dough
Seal it completely by pulling the dough gently from all the sides.
please a stand on above the bed of sand in a pan.
Keep the biryani bowl on that stand. Grease it with some ghee on the top of the dough.
Close the pan with lid but dont use gasket.
Bake it for 10 minutes and then open the lid. Brush it with some ghee on the top.
Close the lid and bake it for another 10 minutes.
Take the bowl out of the cooker and rest it for 5 minutes.
After that invert the biryani cake on a serving plate carefully.
Cut the parda biryani cake and serve it with fried onions and roasted nuts on the top of it.
#Howtomakechickenpardabiryanibombeystyle #Withoutovenwithoutandoor
Quick Dum Bhindi/ Okra / Ladyfinger Just in 5 minute
Today i am going to show you How To Make Dum Bhindi/Okra/Ladyfinger just in five minute at home.
Bhindi/Okra/Ladyfinger 250 gm
Chopped Onion 1 medium
Crushed Green chilies 2 tbsp
Turmeric Powder 1/2 tsp
Cumin seed 1 tsp
Salt to taste
Blanched Chopped Tomatoes 2
Cooking Oil 4 tbsp
Lemon juice 1 tsp
How to Make Dum Bhindi/Okra / Lady Finger
Select okras of a uniform, medium size; wash and dry well. Top and tail and keep aside.
In a kadhai, heat the oil and fry Cumin seed,
Add onion & green chili cook til brown
Then add tomatoes Turmeric powder ,salt and saute for 2 minutes.
Add tomatoes cover the lid & cook for 2 minute until tomatoes get's soft then add Bhindi/Okra/Ladyfinger .
Cover & cook for 2 minutes
When done, turn out into a serving dish and serve hot with chapatis.
Bhindi/Okra/Ladyfinger 250 gm
Chopped Onion 1 medium
Crushed Green chilies 2 tbsp
Turmeric Powder 1/2 tsp
Cumin seed 1 tsp
Salt to taste
Blanched Chopped Tomatoes 2
Cooking Oil 4 tbsp
Lemon juice 1 tsp
How to Make Dum Bhindi/Okra / Lady Finger
Select okras of a uniform, medium size; wash and dry well. Top and tail and keep aside.
In a kadhai, heat the oil and fry Cumin seed,
Add onion & green chili cook til brown
Then add tomatoes Turmeric powder ,salt and saute for 2 minutes.
Add tomatoes cover the lid & cook for 2 minute until tomatoes get's soft then add Bhindi/Okra/Ladyfinger .
Cover & cook for 2 minutes
When done, turn out into a serving dish and serve hot with chapatis.
Healthy & Nutritious Black Forest Fruit glass Cake or jello Cake
Ingredients:
11/2 cups Tang Fruit juice
50 gm Gelatin or China Grass powder
1 kg mixed fresh fruits
2 cup water
1 cup sugar
Food Colours
Method :
Chop the fruits into small pieces .
Keep your mold ready , you could use Glass mold or cake tin
Take a cooking pot and add Water , juice .& Sugar
Add gelatin powder , and stir it very well .
Keep it on medium flame and using a whisk , stir continuously till the juice comes to a boil .
Pour a tbsp of this cooked juice in each cup .& add food colour in each bowl
11/2 cups Tang Fruit juice
50 gm Gelatin or China Grass powder
1 kg mixed fresh fruits
2 cup water
1 cup sugar
Food Colours
Method :
Chop the fruits into small pieces .
Keep your mold ready , you could use Glass mold or cake tin
Take a cooking pot and add Water , juice .& Sugar
Add gelatin powder , and stir it very well .
Keep it on medium flame and using a whisk , stir continuously till the juice comes to a boil .
Pour a tbsp of this cooked juice in each cup .& add food colour in each bowl
Lock Down Sweet Crispy Ghevar (Indian Rajhestani Sweet)in food processor
Ingredients
Plain flour 2 cup (250 gms)
Ghee 1/4 cup (60 gms)
Milk 1/2 cup
Sugar 1 cup (250 gms)
Water 1/2 cup
Green Cardamom 5 to 6 (powder)
Saffron Essence
Ghee (घी) - For frying
Pistachio 50 gm
Method - How to make Ghevar
Sieve the maida and take it out in a bowl. Now take ghee and cold milk +cold water in processor bowl and blend it well, so it mixes properly. Add maida into it and blend again. Make sure that no lumps are left behind and the batter formed is smooth. The consistency of the batter should be such that if we drip the batter from the spoon, then it should fall like a string.
Heat ghee in a deep vessel. The quantity of ghee should be half of the density of the vessel. Once the ghee heats well, start pouring the maida mixture into the ghee with a spoon dripping long strings in different directions. You will see the foam appearing over the ghee while pouring the batter into it.
Wait for 1-2 minutes before pouring the second spoon of the batter until the foam settles down. Now start dripping the batter with the spoon in different directions in the same manner as we did earlier. The ghee will get covered with foam once again. wait for another 1-2 minutes before pouring the third round of batter into it.
Pour the batter into the ghee depending on the size of the ghevar you want to make. The batter is poured at the center of the pan, which directly goes down and then rises up into the ghee and gets collected there. If the center spot is totally covered , then use a thin stick or any fork to make little space in the center and keep on pouring the batter.
Lower down the flame once you have poured required amount of batter into the pan and let it fry until it turns light brown in colour.
Take out the ghevar and put it on a plate once the upper surface turns brown in colour. You will need a slim stick or a small steel rod to pick up the ghevar. Tilt the plate so tat any amount of ghee drips off from the ghevar.
Prepare all the ghevar in the same manner.
Now prepare a single string sweet syrup.
Boil 1 cup water with 11/2 cup sugar in a pan for 5-6 minutes. Pour a drop of syrup on a plate to check. Once it cools down a bit, take it between your thumb and a finger and see if it sticky or not. If you feel stickiness between your fingers forming a single string, then it means that your syrup is ready. Turn off the flame.
Let the syrup cool down. Now dip the ghevar into it and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it, so that any excess syrup gets collected at the rim of the plate.
Let the ghevar dry for 1 hour in open air. Your Ghevar sweet is ready. You can eat it now or store it in an air-tight container that can be consumed for upto 2 weeks.
Plain flour 2 cup (250 gms)
Ghee 1/4 cup (60 gms)
Milk 1/2 cup
Sugar 1 cup (250 gms)
Water 1/2 cup
Green Cardamom 5 to 6 (powder)
Saffron Essence
Ghee (घी) - For frying
Pistachio 50 gm
Method - How to make Ghevar
Sieve the maida and take it out in a bowl. Now take ghee and cold milk +cold water in processor bowl and blend it well, so it mixes properly. Add maida into it and blend again. Make sure that no lumps are left behind and the batter formed is smooth. The consistency of the batter should be such that if we drip the batter from the spoon, then it should fall like a string.
Heat ghee in a deep vessel. The quantity of ghee should be half of the density of the vessel. Once the ghee heats well, start pouring the maida mixture into the ghee with a spoon dripping long strings in different directions. You will see the foam appearing over the ghee while pouring the batter into it.
Wait for 1-2 minutes before pouring the second spoon of the batter until the foam settles down. Now start dripping the batter with the spoon in different directions in the same manner as we did earlier. The ghee will get covered with foam once again. wait for another 1-2 minutes before pouring the third round of batter into it.
Pour the batter into the ghee depending on the size of the ghevar you want to make. The batter is poured at the center of the pan, which directly goes down and then rises up into the ghee and gets collected there. If the center spot is totally covered , then use a thin stick or any fork to make little space in the center and keep on pouring the batter.
Lower down the flame once you have poured required amount of batter into the pan and let it fry until it turns light brown in colour.
Take out the ghevar and put it on a plate once the upper surface turns brown in colour. You will need a slim stick or a small steel rod to pick up the ghevar. Tilt the plate so tat any amount of ghee drips off from the ghevar.
Prepare all the ghevar in the same manner.
Now prepare a single string sweet syrup.
Boil 1 cup water with 11/2 cup sugar in a pan for 5-6 minutes. Pour a drop of syrup on a plate to check. Once it cools down a bit, take it between your thumb and a finger and see if it sticky or not. If you feel stickiness between your fingers forming a single string, then it means that your syrup is ready. Turn off the flame.
Let the syrup cool down. Now dip the ghevar into it and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it, so that any excess syrup gets collected at the rim of the plate.
Let the ghevar dry for 1 hour in open air. Your Ghevar sweet is ready. You can eat it now or store it in an air-tight container that can be consumed for upto 2 weeks.
Transform Leftover Chocolate Cake In Black Forest Swiss Roll in 5 minute
Today i am going to show you How to Transform Leftover Chocolate Cake in to perfect , yummy Black Forest Swiss Roll just in 5 minute
Ingredients
Leftover Chocolate Cake - 3 cups
Falsa Puree
Glazed Cherry
Whipped cream - 1 cup
Method:
Brok Lefover chocolate cake in smooth dough,
Roll it into a rectangle over a parchment paper. Straighten the sides.
Spread cream on top and spread.
Roll it carefully.
Chill in fridge overnight.
Slice and serve.
Ingredients
Leftover Chocolate Cake - 3 cups
Falsa Puree
Glazed Cherry
Whipped cream - 1 cup
Method:
Brok Lefover chocolate cake in smooth dough,
Roll it into a rectangle over a parchment paper. Straighten the sides.
Spread cream on top and spread.
Roll it carefully.
Chill in fridge overnight.
Slice and serve.
Famous Katori Chana Chaat easy Recipe
INGREDIENTS
FOR KATORI:
2 cup maida / plain flour / all purpose flour
1 ½ tsp salt
3 tbsp oil, hot
water to knead
oil for frying
FOR KATORI CHAAT:
1 cup chickpea / chana, boiled
1 potato / aloo, boiled & cubed
¼ cup green chutney
1 cup moong sprouts
½ cup tamarind chutney
1 cup curd / yogurt
sprinkle kashmiri red chilli powder
sprinkle cumin powder / jeera powder
1 onion, finely chopped
1 to mato, finely chopped
½ cup sev
few coriander leaves
sprinkle chaat masala
sprinkle salt
INSTRUCTIONS
firstly, prepare maida dough.
now pinch a ball sized dough, and flatten it.
dust flour as required and roll slightly thick.
prick the flattened dough with fork.
place a small katori or cup and wrap the dough.
deep fry in hot oil or bake in preheated oven at 180 degree celsius for 30 minutes.
splash oil till the katori separates from the dough.
now fry the katori, till it turns golden and crisp.
drain off over kitchen paper and keep aside.
prepare chaat by assembling katori in a plate.
add in 1 tsp boiled chana, 1 tsp boiled and cubed potato, 2 tbsp moong sprouts, ½ tsp green chutney, 1 tsp tamarind chutney and 1 tbsp curd.
also sprinkle chilli powder, cumin powder and salt.
add in a tbsp of onion and tomato.
garish with 2 tbsp sev and few coriander leaves.
finally, serve katori chaat immediately, sprinkling chaat masala over it.
FOR KATORI:
2 cup maida / plain flour / all purpose flour
1 ½ tsp salt
3 tbsp oil, hot
water to knead
oil for frying
FOR KATORI CHAAT:
1 cup chickpea / chana, boiled
1 potato / aloo, boiled & cubed
¼ cup green chutney
1 cup moong sprouts
½ cup tamarind chutney
1 cup curd / yogurt
sprinkle kashmiri red chilli powder
sprinkle cumin powder / jeera powder
1 onion, finely chopped
1 to mato, finely chopped
½ cup sev
few coriander leaves
sprinkle chaat masala
sprinkle salt
INSTRUCTIONS
firstly, prepare maida dough.
now pinch a ball sized dough, and flatten it.
dust flour as required and roll slightly thick.
prick the flattened dough with fork.
place a small katori or cup and wrap the dough.
deep fry in hot oil or bake in preheated oven at 180 degree celsius for 30 minutes.
splash oil till the katori separates from the dough.
now fry the katori, till it turns golden and crisp.
drain off over kitchen paper and keep aside.
prepare chaat by assembling katori in a plate.
add in 1 tsp boiled chana, 1 tsp boiled and cubed potato, 2 tbsp moong sprouts, ½ tsp green chutney, 1 tsp tamarind chutney and 1 tbsp curd.
also sprinkle chilli powder, cumin powder and salt.
add in a tbsp of onion and tomato.
garish with 2 tbsp sev and few coriander leaves.
finally, serve katori chaat immediately, sprinkling chaat masala over it.
How To Make Falsa / (Grewia Asiatica, Pulp & Puree
Ingredients
2 cups (500 grams) phalse / pulp / puree
1 cup sugar
1/2 tsp rock salt
1/4 tsp Citric acid
1 tsp Gelatin powder
1/4 tsp pink food color
Wash the phalsa in a colander under running water with soft hands.
Then take a Juicer and mash the falsa to separate pulp from the seeds.
put all ingredients in saucepan & cook until thicken consistency than add 1 tsp of gelatin powder mix well , cool down & drain it
2 cups (500 grams) phalse / pulp / puree
1 cup sugar
1/2 tsp rock salt
1/4 tsp Citric acid
1 tsp Gelatin powder
1/4 tsp pink food color
Wash the phalsa in a colander under running water with soft hands.
Then take a Juicer and mash the falsa to separate pulp from the seeds.
put all ingredients in saucepan & cook until thicken consistency than add 1 tsp of gelatin powder mix well , cool down & drain it
How to make Chocolate Fudge Cake in Food Processor in lockdown
Today am gonna show you How To Make Chocolate Fudge Cake in Food Processor .
EQUIPMENT:
Food processor
13 x 9 x 2" baking pan
INGREDIENTS:
Cake
1 & 3/4 cups sifted cake flour
1 & 1/2 teaspoon baking soda
1 & 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup Cocoa powder
1 cup boiling water
1 cup milk
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup Cooking Oil
Method :
Insert metal blade into the work bowl & add Sugar than Cocoa Powder
Pulse 3 times for about 1 second each, then process continuously until Cocoa & sugar mix well, about 1 minute.
With the machine running, pour boiling water through the feed tube and process 30 seconds. Scrape work bowl and process a few seconds more. Mixture should be smooth and chocolate completely dissolved. If necessary, process a few seconds longer.
With the machine on, add the ice water through the feed tube and process 5 seconds.
Add the milk and process 5 seconds.
With Transfer liquid to a 2-cup measure with a pouring spout (scrape it thoroughly out of the work bowl) and let cool completely.
Do not wash the work bowl. Put the sugar, eggs, and vanilla into the work bowl.
Process for 1 full minute. Scrape the bowl and add the butter pieces.
Process until smooth, another 1 minute.
Add the chocolate liquid and process 10 seconds.
Process until smooth, another 1 minute.
Add the chocolate liquid and process 10 seconds. The batter will be very thin.
Scrape the work bowl well and add dry ingredients on top.
Now here’s the important part. Pulse 4 times in all, very rapidly, a fraction of a second each, only as long as it takes to say on/off, to incorporate the flour. There will probably be a few specks of flour sitting on top of the batter and on the sides of the work bowl. The point is not to over-activate the gluten or the cake will be tough. So go easy.
If all the flour has not been incorporated, use the plastic scraper to stir it into the batter.
Scrape the batter into the prepared pan. It will level itself.
Let stand on your counter top 5 to 10 minutes to give the flour particles time to absorb the liquid.
Bake 30 to 35 minutes, until the top of the cake springs back when lightly pressed and the edges of the cake pull away slightly from the sides of the pan. Do not over bake
Cool the cake in its pan on a rack for 10 minutes.
Frosting
Homemade Nutella link
https://www.youtube.com/watch?v=dVzbc...
EQUIPMENT:
Food processor
13 x 9 x 2" baking pan
INGREDIENTS:
Cake
1 & 3/4 cups sifted cake flour
1 & 1/2 teaspoon baking soda
1 & 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup Cocoa powder
1 cup boiling water
1 cup milk
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup Cooking Oil
Method :
Insert metal blade into the work bowl & add Sugar than Cocoa Powder
Pulse 3 times for about 1 second each, then process continuously until Cocoa & sugar mix well, about 1 minute.
With the machine running, pour boiling water through the feed tube and process 30 seconds. Scrape work bowl and process a few seconds more. Mixture should be smooth and chocolate completely dissolved. If necessary, process a few seconds longer.
With the machine on, add the ice water through the feed tube and process 5 seconds.
Add the milk and process 5 seconds.
With Transfer liquid to a 2-cup measure with a pouring spout (scrape it thoroughly out of the work bowl) and let cool completely.
Do not wash the work bowl. Put the sugar, eggs, and vanilla into the work bowl.
Process for 1 full minute. Scrape the bowl and add the butter pieces.
Process until smooth, another 1 minute.
Add the chocolate liquid and process 10 seconds.
Process until smooth, another 1 minute.
Add the chocolate liquid and process 10 seconds. The batter will be very thin.
Scrape the work bowl well and add dry ingredients on top.
Now here’s the important part. Pulse 4 times in all, very rapidly, a fraction of a second each, only as long as it takes to say on/off, to incorporate the flour. There will probably be a few specks of flour sitting on top of the batter and on the sides of the work bowl. The point is not to over-activate the gluten or the cake will be tough. So go easy.
If all the flour has not been incorporated, use the plastic scraper to stir it into the batter.
Scrape the batter into the prepared pan. It will level itself.
Let stand on your counter top 5 to 10 minutes to give the flour particles time to absorb the liquid.
Bake 30 to 35 minutes, until the top of the cake springs back when lightly pressed and the edges of the cake pull away slightly from the sides of the pan. Do not over bake
Cool the cake in its pan on a rack for 10 minutes.
Frosting
Homemade Nutella link
https://www.youtube.com/watch?v=dVzbc...
Homemde Nutella without hazulnut , Most Healthiest Nutella for kids
Instructions:
Preheat pan on low flame .Roast for 12 to 15 minutes. Watch them after the 10th minute if they are not browning too fast.
Remove from the pan transfer onto a clean kitchen towel. Let cool until safe to the touch.
When cooled, gently rub the nuts with the towel until the skin comes off.
Place nuts in food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
Process nuts until the start to liquiffy It can take about 5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
Add powdered sugar and cocoa. Mix until well combined.
With the food processor running, drizzle in the oil and vanilla. Process until smooth.
Add the salt and process for 5 seconds.
I added the chocolate chips are this point and processed until it all comes together. You may need to add more oil if the mixture clumps up.
Scrape the spread into a clean jar. Store in refrigerator for up to 1 month.
If using coconut oil, you may need to let the spread sit on the counter to soften before using.
Low Calorie Condensed Milk / Low fat condensed milk
Equipment
Saucepan
Heatproof Container
Ingredients:
1/2 liter Skimmed milk / low fat milk
1 cup Brown sugar
1 pinch baking soda
Method:
Place all ingredients into a saucepan over medium heat.
Bring to the boil, whilst whisking, then drop to a simmer.
Simmer the ingredients for 30 minutes or until reduced
at last stage add baking soda , stir constantly . turn off the flame
Pour the sweetened condensed milk into a heatproof container and cool in the fridge. The mixture will thicken up as it cools.
You can use the mixture after 1 hour. We make it the day before and use it for other recipes.
Saucepan
Heatproof Container
Ingredients:
1/2 liter Skimmed milk / low fat milk
1 cup Brown sugar
1 pinch baking soda
Method:
Place all ingredients into a saucepan over medium heat.
Bring to the boil, whilst whisking, then drop to a simmer.
Simmer the ingredients for 30 minutes or until reduced
at last stage add baking soda , stir constantly . turn off the flame
Pour the sweetened condensed milk into a heatproof container and cool in the fridge. The mixture will thicken up as it cools.
You can use the mixture after 1 hour. We make it the day before and use it for other recipes.
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