Sindhi Chicken briyani

Chicken briyani / Sindhi briyani

Ingredient

1 kilogram mutton or chicken
750 grams rice, basmati
500 grams potatoes
500 grams tomatoes, diced
250 grams yogurt
1 teaspoon red chili powder
- As per taste salt
2 medium onion sliced
3 tablespoon garlic (crushed)
2 teaspoon ginger (crushed)
10 whole green cardamoms
4 whole black cardamoms (bari Iliachi)
10 cloves -
10 pieces black pepper
1 inch piece cinnamon stick
1 teaspoon zeera
2 - bay leaves (taze patta)
10 whole dried plums (aaloo bukharay)
- some ghee or cooking oil
6 pieces green chillies
2 tablespoon coriander leaves, fresh
2 tablespoon mint leaves
- drops kewra
3 drops yellow food color
1 1/2 teaspoons garam masala
1/2 cup ghee or oil


How to Cook:
1. Marinate meat with garlic, ginger, salt, chili powder and garam masala for half an hour.

2. Meanwhile, heat oil or ghee in a heavy based sauce pan and fry onions for 5-10 minutes to a golden brown. Remove onions from oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.

3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 1\2 cup water, cover and cook over low heat. When meat is half cooked, add potatoes and cook over low heat.

4. While the meat is cooking, prepare spice water. In a small saucepan, put 1 1\2 cups water, 1 teaspoon black pepper corn, 1 cinnamon stick, 1 teaspoon cumin, 1 teaspoon cloves, 2 tablespoon coriander seeds, 2 tablespoons aniseeds, 1\2 teaspoon ground nut meg, 1\2 teaspoon mace, 1\2 teaspoon sandal bura (optional), 3-4 large cardamoms, 1 tablespoon green cardamoms, 3 bay leaves. Place the saucepan over high heat and bring to a boil, reduce heat to very low, cover and cook until the mixture reduced to 3\4 cup.

5. Wash and soak rice in water for half an hour. In another pan boil rice with 2-3 teaspoon of salt and plenty of water. When rice is 1\2 cooked drain water, add 1\4 cup oil or butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.

6. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. Sprinkle coriander and mint leaves over the top layer of the rice Pour spiced water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.

7. Cover with a tight fitting lid and cook on medium heat for about 4-5 minutes to produce steam, then lower the heat to very low and cook for 20 minutes until the rice is tender.

8. Once the dish is cooked, leave it covered for a few minutes. Remove the lid, fluff up the rice with a fork and transfer to a serving dish.

9. Serve with Raita and green salad.

Tumis balado Kangkung

Tumis Balado Kangkung

Teringat Sama almarhum mama sahabatku Riri Andayani , beliau sering masak kankung seperti dibalado...tapi tidak sempat tanya resep...mengingat2 rasa ...dan menurutku masak kangkung paling nikmat kalo ipakein terasi sedikit.. so... jadilah Balado Kangkung ala Dian Mayawati. soooo Good!
ada pedas.. asam dari tomat.. terasi ...hmmm alhamdulillah nikmat .



Ingredients :
1 ikat Kangkung segar, cuci bersih , potong2 pisahkan batang dan daunnya.
1/2 sdt Garam ( as per taste)
1/4 sdt Gula Pasir ( as per taste)/ optional

Bumbu Halus :
1 buah bawang bombay ukuran kecil ( boleh pake bawang merah lebih sedep)
5 siung bawang putih
1/2 buah h tomat , ukuran sedang
5 buah Cabe merah besar, and cabe rawit 5 buah ( bila suka)
1/2 sdt Terasi Udang Matang, sdh digoreng sebelumnya


cara membuat :
1. Haluskan bumbu halus. Panaskan minyak goreng dalam wajan, tumis bumbu halus hingga harum dan cabe matang/tidak langu lagi . minyaknya sudah terpisah dengan bumbunya.
2. Masukkan batang kankung terlebih dahulu sampai agak layu lalu masukkan daunya.. aduk balik.. jangan terlalu lama diatas kompor kangkung cepat hitam kalo terlalu over cook. matikan api begitu semua tercampur rata.

Sajikan hangat dengan nasi hangat ...hmmmm mautappppp
sepiring ga cukup...hahahahahah

Banana Brownies

Banana Brownies
ngintip resep teh vivi...

ini resepnya..after modified by me


Banana Brownies

Bahan :
250 gr Dark chocolate ( semi sweeted )
120 gr Mentega
3 btr Telur (kecil)
3 bh Pisang ( delmonte ) ukuran sedang
100 gr Tepung terigu
90 gr Gula pasir
2 sdm Coklat bubuk
1 sdt Baking powder

Caranya :
1. Panaskan oven 170 derajat celcius.
2. Campur tepung terigu dengan baking powder. Ayak. Sisihkan.
2. Lelehkan DCC bersama mentega dengan cara di tim diatas air mendidih atau dalam microwave. Sisihkan.
3. Haluskan Pisang, lalu masukkan gula, kocok dengan mixer menggunakan kecepatan rendah atau bisa menggunakan whisker, sampai gula larut. Masukkan Telur, kocok kembali. Sampai tercampur rata dan mengembang ( jangan terlalu kental sekali )
4. Masukkan tepung dan baking powder. Aduk rata sebentar menggunakan whisker atau bisa dengan sendok kayu. Kemudian masukkan lelehan cokelat. Aduk rata kembali.
5. Masukkan adonan kedalam loyang anti lengket atau gunakan loyang yang di alasi kertas roti. Panggang kurang lebih 25 menit / hingga matang. Angkat. Biarkan dingin. Potong potong. Sajikan.

Cherry Trifle

Cherry Trifle

im modified the recepis from dailydelicious.blogspots.com

#Lady finger Biscuits About 10 pcs ( cut into size cup that you are using)

For the sugared cherries
2 pints ........................... cherries wash and pitted (about 4 cups)
3 tbsp. ................................ superfine sugar
1tsp ............................... apple cider vinegar
1-2tbsp ......................... lemon juice


For the whipped cream
3cups ............................ whipping or heavy cream
1tbsp. ............................... superfine granulated sugar
1tsp ............................... vanilla extract


To make the sugared cherries, combine the ingredients in a large bowl and toss to blend.Refrigerate for 2 hours, strain, and reserve the liquid.


Make the whipped cream:
To make the whipped cream, bring the ingredients to a soft peak using a standing mixer fitted with a wire whip attachment or hand beaters. Stop the mixer and whip by hand with a balloon whisk until the cream shows a slightly thick body. It should not be at all stiff.

Assemble the dessert:

Cut the lady fingers and place one layer in the bottom of the bowl (I made an individual portion using a pastry brush or squeeze bottle, soak the layer with about one quarter of the sugar syrup and quarter of the reserved liquid from the sugared cherries.
Spoon a generous amount of whipped cream onto the first layer and level it with a ladle or spoon. Place the sugared cherries into the glass, repeat with biscuit and cream (if you make the big one, you will use 3 layers of biscuit, 2 layers of sugared cherries with whipped cream), then decorated with the sugared cherries.
Refrigerate for 2 hours before serving

Tiramisu

Happy 3rd Anniversary

Just simple tiramisu for us....not perfect but its made with love...

source "laura vitales kitchen"
ingredients
400 grm of Mascarpone Cheese, softened ( cream cheese will do also)
1-½ cup of Heavy Cream
1/3 cup of Granulated Sugar
1 tsp of Vanilla
2 ½ cups of Really Strong Coffee or Espresso, cooled
2 Tbsp of Dark Rum ( skip )
2 Tbsp of Unsweetened Cocoa Powder
30 Ladyfingers (preferably Savogliardi, not sponge cake ladyfingers)

Garnish
whte cooking chocolate, Dark cooking chocolate, some fresh fruits available at home


Preparation
1) In a large bowl whip the heavy cream and set in the fridge until you are ready to use it (cream stays stiffer longer if kept cold) .
2) In a large bowl cream together the mascarpone, vanilla and sugar, fold in half of the whipped cream into mascarpone mixture to lighten. Fold in remaining whipped cream being careful not to over mix.
3) To assemble, in a large bowl mix together the coffee and rum and set aside, also have ready the cocoa powder and ladyfingers. Have a 9 .5 inch round baking pan ready to start assembling. Dip each ladyfinger into the coffee mixture and lay in the bottom of your pan, once the whole bottom of the pan has the coffee and rum soaked ladyfingers ready pour over half of the mascarpone and cream mixture, spread evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
4) Arrange the remaining coffee soaked ladyfingers on top of the layers and spread over the remaining filling. Sprinkle with the remaining 1 tablespoon of cocoa powder.
5) Cover and chill for 4 to 24 hours before serving.
6) Garnish each serving with some fresh raspberries and chocolate covered coffee beans/ im using grated dark cooking chocolate after dust with chocolate powder.

Apple pie

Pie Crust:

2 1/2 cups (350 grams) all-purpose flour

1 teaspoon salt

2 tablespoon (30 grams) granulated white sugar

1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/4 to 1/2 cup (60 - 120 ml) ice water

AppleFilling:

2 1/2 pounds (1.1 kg) apples(about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon salt

2 tablespoons (28 grams) unsalted butter

1 1/2 tablespoons (15 grams) cornstarch(corn flour)

Garnish:

Softly whipped cream or vanilla ice cream

Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. 
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle.(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the apples

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to55 minutesor until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Makes one 9 inch (23 cm) pie

Banana Cream Pie / Banofee pie.

Step By Step Banana Cream Pie / Banofee pie.

Banoffe ( know as banana with toffe/ caramel )

This Time im trying my own way and its more easy ,From previous one i made.
this pie can make in any time cos its Banana ( anytime available right)..and yang pasti ga Mahal bisa dibeli kapan aja. kaau buah lain kan musiman dan seperti keluarga bery tiidak mudah didapat dinegara asia... ada tapi mahal .. so ini boleh dijadikan desrt andalan juga nech kalo ada tamu istewa dan mau menyajikan sesuatu yang istemewa..for the loves one.
Diresep ini jga aku pake cara yang paling simple buat karamelnya.. karena biasanya dioriginal toffe/ caramel takes hour to make it... so resep yang ini simple dan bisa kita kurangi ato tambah kadar gulanya.
ada juga yang buat karamelnya pake susu kental manis , saya tidak pilih resep itu karena its so swettt... i dnt like it.

Ingredient

Toffee/ caramel/Dulce de Leche ( im taking from Laura Vitales)modified by me
1/2 cup Gula
½ cup of air
2 sdm cup Light Corn Syrup / 2 sdm date essential/madu
¾ cup Heavy Cream* aku pakai fresh cream/ whippe cream cair/ susu kental manis.
2 sdm Butter suhu ruang

Pastry Cream
Custard powder ( read follow the instructions in package ) just add the milk as in the package required.


Shortbread Crust : Im using 1-1/2 recepis cos im using bigger pie pan
1 1/2 cup (195grams) tpung serba guna
2/3 cup (70 grams)gula halus/bubuk (powdered or icing)
1/4 sdt garam
3/4 cup (170 grams) unsalted butter setengah beku potong kecil2

* 5-7 ripe pisang ambon/sunripe (kupas dan iris menurut selera)di sesuaikan kebutuhan.
* 1 cup whipped cream (kocok whipe cream sampai hard peak )
* 1 Sdm coklat bubuk untuk taburan.


To make the caramel,
siapkan Panci , masukkan gula, air dan corn syrup/madu.
masak dengan api kecil sampai seluruh bahan tercampur rata. JANGAN DIADUK!! cukup goyang memutar pancinya saja.!kemudian besarkan apinya, biarkan sampai berbusa dan berubah warnanya sampai agak coklat keemasan kurang lebih 10 menit tergantung kompor masing 2.
Kecilkan api dan masukkan heavy cream/ cream / SKM.
aduk pelan2 sampai semua tercampur rata.
ketika semua sudah tercampur rata . masukkan butter sampai butternya mencai rata. sisihkan . diginkan.


Pastry Cream:
Kali ini aku memkai tepung custard.
**Noted : hasil akhirnya 1- 1/2 cup( 360ml)
Follow the instructions on the package. let it cool.

Shortbread Crust:
kali ini berhubung buat 1-1/2 resep food processornya kecil jadi aku pake cara tradisional pake garpu aja alatnya.
1. Campur terigu, gula bubuk dan garam. Aduk rata. butter beku, proses dengan menggunakan pisau pastry atau dua buah garpu hingga adonan berbutir-butir.
2 lalu Aduk rata dengan spatula sampai terlihat mulai menyatu adonannya.
3. pindahkan Adonannya di dalam pie Pan yang sudah olesi butter terlebih dahulu. gunakan jari untuk menekan kepinggir dan bawah pie pan samapai rata menutupi iseluruh area pan . tusuk2 bagian bawah nya dengan garpu .
4. tutupi crusnya dengan plastik/ alumunium foil , masukkan dalam dalam frezer selama 15 menit.
5.panaskan oven 220 derajat C.letakkan raknya si tengah .
6. panggang crustnya 13-15 menit samapi glden brown.
biarkan dingin seluruhnya sebelum assemble.


*Assemble*
To Assemble:
1. sipkan crust yang sudah dingin . tuang 3/4 dari caramel/ toffe.
2. tata pisang yang telah diiris diatasnya caramel.
3. Tuang pastry cream/custard cream diatas pisang yang sudah ditata. ratakan ! pastikan menutupi seluruh pisang.
4. tuang dan ratakan whipped cream / ato boleh di masukan ke spuit dan di hias sesuai selera.
5. Taburi dengan coklat bubuk/ parutan coklat kopi bubuk. ( optional)
Sebaiknya di simpan didalam kulkas minimal 2 jam sebelum disajikan.

sajikan degan sisa caramel .



Noted:
- Must chose the good ripe banana but not to much ripe
- Jangan mengaduk adonan dengan tangan langsung. Panas dari tangan akan membuat hasil pienya menjadi keras
- Adonan diistirahatkan dalam lemari es bertujuan untuk melunakkan gluten dalam terigu dan mendinginkan butter dalam adonan. Jadi hasil pienya renyah dan tidak keras.dan mencegah menyusut ketika dipanggang.
- Pastikan pisang tertutup rata dengan passtry ceam / whipped cream . ( karena pisang mudah berubah warna setelah dikupas)
Step By step ada difoto yang satunya.
Happy baking.