Singaporian Rice Recipe

Singaporian Rice Recipe
Source(google.com.pk)

Recipe Ingredients

• Chicken 150 gm
• Rice 2 cups
• Fried noodles half packet
• Capsicum 1
• Carrot 1
• Green shallots 1, cut off leaves
• Onion 1
• Cabbage 1/4
• Ginger garlic 1 tbsp
• Garlic 4 cloves
• Green chillies 4-6
• Ground red chilli 1 tbsp
• Cumin seeds 1 tbsp
• Turmeric pinch
• Salt to taste
• Oil as required

Recipe Method
1.Boil water in pan and add some turmeric also.
2.Boil noodles in hot oil.
3.Fry boiled noodles in hot oil.
4.Pour water in a pan;add cumin seeds,salt and 2 tsp of oil in it.
5.Boil rice in hot water.
6.Cut long slices of green chillies and thin slices of garlic, fry them lightly in hot oil.
7.Cut carrot, capsicum, onion and cabbage into pieces.
8.Fry ginger-garlic paste in hot oil.
9.Add chicken to it and cook until light brown.
10.Add all the cut vegetables and stir them.
11.Now add white pepper, black pepper, oyster sauce, worcestershire sauce, salt, tomato ketchup and garlic sauce.
12.Mix corn flour with little water and add it to the sauce to make it thicken.
13.Mix mayonnaise (cream), water and ground red chilli in a bowl.
14.Make a layer of boiled rice in a tray.
15.Then spread the mixture of vegetables and chicken over it.
16.Pour the remaining rice over the mixture, spread the paste ofcream, fried chilli and garlic over it.
17.Now pour fried noodles over it.
18.Delecious sigapori rice is ready.
19.Serve with salad and raita,
20.Chef's Tip: if you feel that the rice have become soft while simmering, fold dry cloth or a news paper anf place under the lid. It will absorb the moisture.

Zinger Burger Recipe kfc

Zinger Burger Recipe kfc
Source(google.com.pk)

Recipe Ingredients
Chicken breast 4 boneless flattened
Salt 1 tsp
Pepper ½ tsp
Mustard paste 1 tsp
Mayonnaise 3 tbsp mixed with white vinegar 2 tbsp
Salad leaves 4
Cheese slices 4
Burger buns 4
Dry flour 1 cup to roll
Ingredients for batter
Flour 3 tbsp heaped
Corn flour 3 tbsp heaped
Baking powder ½ tsp
Egg 1
Chilled water to make batter

Recipe Method
Marinate chicken breast with salt, pepper and mustard paste for 15 minutes, dip marinated breast in batter, roll in dry flour, deep fry in frying pan till crisp and golden, cut buns in halves, apply mayonnaise and vinegar sauce, spread cheese slice, top with fried chicken, then salad leaves, again mayonnaise sauce, cover with buns serve hot.

Chicken Biryani Recipe In English

Chicken Biryani Recipe In English
Source(google.com.pk)

Ingredients

2 cups Ice_gid247′>Basmati rIce

3/4kg Chicken pieces

Onion 3 large, slIced

1 cup Yoghurt

1 tsp Ginger paste

1/2 tsp Garlic paste

1 tsp Green chilli paste

1/2 cup Tomato puree

2 tsp Red Chilli powder

1 tsp Turmeric powder

1 tsp Cumin powder (roasted)

1/2 tsp Cardamom powder

2 tsp Garam masala powder

1/2 cup Milk

A pinch Saffron

1 tsp Coriander powder

Green Coriander leaves 2 tbsp, chopped

Water 3 1/2 cups

7 tbsp Oil

Salt as required

Method:
1. Make a mixture with tomato yoghurt, puree, green chilli paste, ginger garlic paste, red chilli powder, roasted cumin powder, turmeric powder, garam masala powder, coriander powder and salt.

2. Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours.

3. Put oil in a pan, heat it and fry onions till they turn golden brown.

4. Now, to this add the marinated chicken and cook the entire mixture for 10 mints.

5. After that in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice.

6. Lastly, add the cardamom powder and the chicken pieces, along with the marinade.

7. Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle.

Easy Chocolate Brownie Recipe Using Cocoa Powder

Easy Chocolate Brownie Recipe Using Cocoa Powder 
Source(google.com.pk)

Ingredients

1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)

CREAMY BROWNIE FROSTING (recipe follows)

Directions

1:Heat oven to 350°F. Grease 9-inch square baking pan.

2:Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

3:Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk;
beat to spreading consistency. About 1 cup frosting.

Dark Cupcakes Recipes Chocolate Chip

Dark Cupcakes Recipes Chocolate Chip
Source(google.com.pk)

Ingredients:
DARK CHOCOLATE CUPCAKES
1/2 cup (1 stick or 115g) unsalted butter
2 ounces semi-sweet baking chocolate
1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
3/4 cup (95g) all-purpose flour*
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/4 cup (50g) light brown sugar
1 teaspoon vanilla extract
1/2 cup (120ml) buttermilk*

DARK CHOCOLATE FROSTING
2 and 3/4 cup (330g) confectioners' sugar
2/3 cup (80g) unsweetened cocoa powder
6 Tablespoons (90g) unsalted butter, softened to room temperature
6 Tablespoons (95ml) heavy cream
1 teaspoon vanilla extract
1/3 cup (60g) semi-sweet chocolate chips for decoration, optional

Directions:

For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.

In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Frost cooled cupcakes and top with chocolate chips as desired. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.  Store covered in the refrigerator is desired for up to 1 week.

*Using cake flour instead of all-purpose flour is OK. I find the cupcakes to be slightly softer using cake flour.

*Room temperature eggs are required for this recipe. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.

*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.