Post by SupremeSohni on May 19, 2007 20:15:30 GMT 10
CHICKEN FRUIT SANDWICH
INGREDIENTS
* 2 1/2 to 3 cups shredded cooked chicken
* 1/2 cup chopped apple
* 1/4 cup mayonnaise
* 1/2 teaspoon salt
* 1/2 teaspoon curry powder
* Pepper, to taste
PREPARATION
Combine all ingredients; mix gently.
Spread the sandwich mixture on bread.
Serve with potato wafers or French fries.
GOOEY BROWNIES
INGREDIENTS
* 6 tablespoons butter
* 2 ounces dark chocolate
* 1/2 teaspoon vanilla essence
* 1 cup sugar
* 2 eggs
* 3/4 cup flour
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped walnuts
PREPARATION
Heat the oven to 325°C. Grease and flour an 8-inch square baking pan.
In a saucepan, melt the butter and chocolate, over low heat, stirring constantly. Remove from heat and let it cool.
Beat in the vanilla essence and sugar using a whisk or hand blender. Add the eggs, one at a time, beating well after each addition.
Measure the flour into a small bowl, and mix in the baking powder and salt, blending well. Using a wooden spatula, stir in the flour mixture into the chocolate mixture. Stir in the chopped nuts.
Transfer this mixture into the prepared pan and spread it evenly.
Bake the brownies for about 25 minutes.
CHOCOLATE SOUR CREAM CUP CAKES
INGREDIENTS
* 1/2 cup boiling water
* 1/4 cup butter
* 1 cup sugar
* 1/4 cup unsweetened cocoa powder
* 1 1/2 cups flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 egg, beaten
* 1/2 cup sour cream
* 1/2 teaspoon vanilla essence
PREPARATION
Combine boiling water, butter, sugar, and cocoa powder in a bowl. Beat the mixture until sugar dissolves.
Add the sifted flour, salt, baking powder and baking soda alternately with the beaten egg, sour cream, and vanilla essence.
Grease and lightly flour the cupcake moulds. Fill the moulds with the above mixture till they are about half full.
Bake at 350°C for 25 minutes.
Frost with your favorite frosting.
APRICOT & BANANA MUFFINS
INGREDIENTS
* 1 cup large dried apricots, chopped
* ½ cup apricot syrup
* 1 cup whole meal flour
* 1 cup white flour
* ½ cup sugar
* ½ teaspoon baking powder
* ½ teaspoon baking soda
* 2 large ripe bananas, mashed
* 1 egg, lightly beaten
* 3 tablespoons butter, melted
* ¾ cup soymilk
PREPARATION
Boil the apricots and syrup in a saucepan. Remove from stove and then microwave the mixture at 100% for 2 minutes, and cool it.
Sift the flours into a large bowl and add the sugar, baking powder and baking soda. Combine the prepared apricot mixture, bananas, egg, butter and soymilk. Add the above mixture to flour mix and blend until just about combined.
Lightly grease muffin moulds and spoon the batter into them.
Bake at 180°C, for 20 minutes or until golden.
BANANA, WALNUT & DATE BREAD
INGREDIENTS
* 1 ½ cups white flour ½ cup whole meal flour
* ½ teaspoon cinnamon powder
* ¾ cup caster sugar
* ½ teaspoon baking powder
* ½ teaspoon baking soda
* ¼ cup refined oil
* 2 egg whites
* 30 ml water
* 2 ripe medium sized bananas
* ½ cup soymilk
* ½ cup walnut kernels, chopped
* ½ cup dates, seeded and chopped
PREPARATION
Preheat the oven to 180°C. Lightly grease a medium sized bread loaf tin.
Blend the flour, cinnamon powder, oil, egg whites, water, banana and soymilk together until the mixture attains a smooth consistency. Fold in the chopped walnuts and dates into the mixture.
Pour the above mixture into the loaf tin.
Bake in the pre-heated oven for 1 hour, or until golden.
Allow the bread to cool slightly in the tin before you turn it out.
LEMON RICE
INGREDIENTS
* 1 cup small grain rice
* 2 cups water
* 1 tablespoon refined oil
* 1 teaspoon mustard seeds
* 4 green chillies
* 1 inch ginger cleaned and chopped
* 1 teaspoon tumeric powder
* Salt
* 1/4 cup lemon juice
* 1/2 cup peanuts
* 1 teaspoon coriander seeds
* 1 teaspoon sesame seeds
PREPARATION
Cook the washed rice and allow it to cool.
Dry roast the coriander, sesame seeds & turmeric powder.
Heat the oil in a pan. Fry the mustard seeds, ginger, chillies, peanuts and turmeric powder. Add salt to the frying mixture.
Take the pan off the stove and add the lemon juice. Add the cooked rice and mix thoroughly. Mix in the roasted coriander, sesame and turmeric powder.
10 FUN SANDWICH FILLINGS
1. Cheese, orange marmalade and chopped cucumber
2. Shredded cooked chicken, mayonnaise, lettuce, tomato and onion
3. Grated cheese and chopped celery
4. Paneer, mint chutney and grated carrot
5. Leftover roast meat with grated carrot, lettuce leaves and green chutney
6. Peanut butter and guava jelly
7. Marmite, cheese and tomato
8. Boiled eggs, grated carrot and butter
9. Chicken ham, tomato chutney and lettuce
10. Tuna, cheese spread, mayonnaise, chopped coriander and chilli flakes
INGREDIENTS
* 2 1/2 to 3 cups shredded cooked chicken
* 1/2 cup chopped apple
* 1/4 cup mayonnaise
* 1/2 teaspoon salt
* 1/2 teaspoon curry powder
* Pepper, to taste
PREPARATION
Combine all ingredients; mix gently.
Spread the sandwich mixture on bread.
Serve with potato wafers or French fries.
GOOEY BROWNIES
INGREDIENTS
* 6 tablespoons butter
* 2 ounces dark chocolate
* 1/2 teaspoon vanilla essence
* 1 cup sugar
* 2 eggs
* 3/4 cup flour
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped walnuts
PREPARATION
Heat the oven to 325°C. Grease and flour an 8-inch square baking pan.
In a saucepan, melt the butter and chocolate, over low heat, stirring constantly. Remove from heat and let it cool.
Beat in the vanilla essence and sugar using a whisk or hand blender. Add the eggs, one at a time, beating well after each addition.
Measure the flour into a small bowl, and mix in the baking powder and salt, blending well. Using a wooden spatula, stir in the flour mixture into the chocolate mixture. Stir in the chopped nuts.
Transfer this mixture into the prepared pan and spread it evenly.
Bake the brownies for about 25 minutes.
CHOCOLATE SOUR CREAM CUP CAKES
INGREDIENTS
* 1/2 cup boiling water
* 1/4 cup butter
* 1 cup sugar
* 1/4 cup unsweetened cocoa powder
* 1 1/2 cups flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 egg, beaten
* 1/2 cup sour cream
* 1/2 teaspoon vanilla essence
PREPARATION
Combine boiling water, butter, sugar, and cocoa powder in a bowl. Beat the mixture until sugar dissolves.
Add the sifted flour, salt, baking powder and baking soda alternately with the beaten egg, sour cream, and vanilla essence.
Grease and lightly flour the cupcake moulds. Fill the moulds with the above mixture till they are about half full.
Bake at 350°C for 25 minutes.
Frost with your favorite frosting.
APRICOT & BANANA MUFFINS
INGREDIENTS
* 1 cup large dried apricots, chopped
* ½ cup apricot syrup
* 1 cup whole meal flour
* 1 cup white flour
* ½ cup sugar
* ½ teaspoon baking powder
* ½ teaspoon baking soda
* 2 large ripe bananas, mashed
* 1 egg, lightly beaten
* 3 tablespoons butter, melted
* ¾ cup soymilk
PREPARATION
Boil the apricots and syrup in a saucepan. Remove from stove and then microwave the mixture at 100% for 2 minutes, and cool it.
Sift the flours into a large bowl and add the sugar, baking powder and baking soda. Combine the prepared apricot mixture, bananas, egg, butter and soymilk. Add the above mixture to flour mix and blend until just about combined.
Lightly grease muffin moulds and spoon the batter into them.
Bake at 180°C, for 20 minutes or until golden.
BANANA, WALNUT & DATE BREAD
INGREDIENTS
* 1 ½ cups white flour ½ cup whole meal flour
* ½ teaspoon cinnamon powder
* ¾ cup caster sugar
* ½ teaspoon baking powder
* ½ teaspoon baking soda
* ¼ cup refined oil
* 2 egg whites
* 30 ml water
* 2 ripe medium sized bananas
* ½ cup soymilk
* ½ cup walnut kernels, chopped
* ½ cup dates, seeded and chopped
PREPARATION
Preheat the oven to 180°C. Lightly grease a medium sized bread loaf tin.
Blend the flour, cinnamon powder, oil, egg whites, water, banana and soymilk together until the mixture attains a smooth consistency. Fold in the chopped walnuts and dates into the mixture.
Pour the above mixture into the loaf tin.
Bake in the pre-heated oven for 1 hour, or until golden.
Allow the bread to cool slightly in the tin before you turn it out.
LEMON RICE
INGREDIENTS
* 1 cup small grain rice
* 2 cups water
* 1 tablespoon refined oil
* 1 teaspoon mustard seeds
* 4 green chillies
* 1 inch ginger cleaned and chopped
* 1 teaspoon tumeric powder
* Salt
* 1/4 cup lemon juice
* 1/2 cup peanuts
* 1 teaspoon coriander seeds
* 1 teaspoon sesame seeds
PREPARATION
Cook the washed rice and allow it to cool.
Dry roast the coriander, sesame seeds & turmeric powder.
Heat the oil in a pan. Fry the mustard seeds, ginger, chillies, peanuts and turmeric powder. Add salt to the frying mixture.
Take the pan off the stove and add the lemon juice. Add the cooked rice and mix thoroughly. Mix in the roasted coriander, sesame and turmeric powder.
10 FUN SANDWICH FILLINGS
1. Cheese, orange marmalade and chopped cucumber
2. Shredded cooked chicken, mayonnaise, lettuce, tomato and onion
3. Grated cheese and chopped celery
4. Paneer, mint chutney and grated carrot
5. Leftover roast meat with grated carrot, lettuce leaves and green chutney
6. Peanut butter and guava jelly
7. Marmite, cheese and tomato
8. Boiled eggs, grated carrot and butter
9. Chicken ham, tomato chutney and lettuce
10. Tuna, cheese spread, mayonnaise, chopped coriander and chilli flakes
SupremeSohni
