cheatsheetrecipes

[cheatsheetrecipes]

Chicken kebab

500 gms chicken fillet (minced)

100 GMs channa dal (soaked)

2 bag leaf

Chicken mince masala

Khada masala

Pressure cook with little water for about 15 mins

Let it cool, also cool extra water

Add hari Mirch, dhaniya and chopped onions,

Garam masala, salt

Make a paste in food processor

Shape into kebabs

[cheatsheetrecipes]

Mixed mushroom soup

INGREDIENTS

6 tablespoons (3/4 stick) butter

2 cups finely chopped onions

6 ounces crimini (baby bella) mushrooms, chopped

6 ounces fresh oyster mushrooms, chopped

6 ounces fresh shiitake mushrooms, stemmed, caps chopped

1 tablespoon chopped fresh thyme

3 tablespoons brandy

2 tablespoons all purpose flour

4 cups beef broth

PREPARATION

Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.

[cheatsheetrecipes]

Ovulation salad

Boiled sweet potatos - 4

Raosted groundnuts - 3 tablespoons

Heat olive oil in a pain, Add zeera, rai, curry leaves, green chillies, and roasted peanuts

Ass sweet potato and add salt and chaat masala. Add fresh coriander and grated coconut

[cheatsheetrecipes]

Moulleux DL

500 g apricots or plums (or another summer fruit, see headnote)

3/4 cup (110g) almond flour

1/2 cup (65g) all-purpose flour or oats flour

1 1/2 teaspoons baking powder, preferably

aluminum-free

1/4 teaspoon salt

1 cups (250g) granulated sugar

(140g) unsalted butter, at room temperature

2 large  eggs, at room temperature

1 teaspoon vanilla extract (or 1/2 teaspoon almond extract)

1 1/2 tablespoons coarse coconut sugar.

Halve the fruit and remove the pits. Slice the fruit into 3/4- to 1-inch (2-3cm) wedges. Set aside. Preheat the oven to 350ºF (180ºC.) Grease a 9-inch (23cm) springform pan very well with butter or non-stick spray. (If you don't have a springform pan, you can use another cake pan but it may be harder to get the cake out so you may want to also line the bottom with parchment paper.)2. In a medium mixing bowl, stir together the almond flour, all-purpose flour, baking powder, salt, and sugar. (My preferred tool to use for this step is a silicone spatula.) Add the soft butter and mix it in with the spatula until it's broken up into little pieces, roughly the size of kernels of corn. Stir in the eggs and vanilla extract, until it's almost smooth. It's fine if there are small pieces of butter visible.3. Scrape the batter into the prepared pan and smooth the top. Arrange the wedges of fruit on their sides in concentric circles over the batter, snugly placing the wedges against each other, pressing them gently into the batter as you go. Avoid putting them right up against the sides of the pan. It's best to leave some room for the batter to rise between the fruit and the pan, to avoid juices from the fruit adhering to the sides of the pan as the moelleux bakes. (It's unavoidable - and natural - if using juicy fruits, like plums, to have juice run out. But placing the slices not right up against the sides of the pan will help you get the cake out of the pan later.) 4. Sprinkle the coarse sugar over the top and bake until the center just feels set; a toothpick inserted into the center should come out free of cake crumbs stuck to it, about 1 hour. Remove from the oven and set on a cooling rack. If any fruit juices have bubbled up and stuck to the sides of the pan, run a knife around the outside of the cake, which will help it release later.

Notes: If you want to make this gluten-free, I'd go with the almond flour rendition, and use a gluten-free flour substitute in place of the wheat flour. If you want to reduce the sugar in the recipe, you could cut it by 6 tablespoons/75g and skip the sugar on top, although I wouldn't.

[cheatsheetrecipes]

French grandmother yogurt lemon cake - from a blog called “the cafe Sucre faring”. Keeper. I added advocaat for flavour too. Thyme would go very well too.

Course: Dessert Cuisine: French Keyword: lemon cake, lemon yogurt cake Prep Time: 25 minsCook Time: 40 minsTotal Time: 1 hr 5 minsServings: 12 Calories: 197 kcal

Ingredients

For the cake:

½ cup plain yogurt or Greek yogurt

1 cup granulated sugar

3 large eggs

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

grated lemon zest from 1 medium-size lemon

½ cup sunflower grape seed or canola oil

For the glaze:

¼ cup fresh lemon juice

¾ cup of powdered sugar

US Customary - Metric

Instructions

Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.

In a large bowl, combine the yogurt, sugar, and eggs - stirring until well blended.

Add the flour, baking powder, salt and zest, mixing to just combine.

Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.

Pour the batter into prepared pan.

Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to overbake though.

Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.

Combine the lemon juice and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar if desired and serve.

Recipe Notes

Adapted by Chris Scheuer from Orangette.

Calories 197kcal

Fat 10g

Saturated fat 1g

Cholesterol 42mg

Sodium 118mg

Potassium 103mg

Carbohydrates

[cheatsheetrecipes]

Best Orange cake translation

I read a French orange cake recipe, put in the google translate mixer. Although I must admit I only had to check a few words ( and I’m glad a did that!)

Here it goes

4 eggs

1 cup sugar

1 cup oil ( yes that much)

21/2 cup flour

Pinch salt

1 tsp baking powder 1/2 tsp baking soda

I full cup orange juice

3-4 table spoons of orange rind

1 tablespoon vanilla

Mix the flour, salt and the baking soda and powders

Put oil, eggs, sugar, vanilla, juice, rind in another. Mix on medium speed for a minute. Fold in the flour mix. Done!

Bake for 30 mins at 180c

Sour cream frosting - icing sugar + juice + sour cream. I make very less just for. Drizzle. It’s yum.

[cheatsheetrecipes]

Spinach Dal

Omar loves this one, and I love it because it is easy and healthy.

1/2 cup Chana dal boiled on pressure cooker (5-6 whistles)

1/2 cup or more spinach puréed

Add spinach to the cooked dal and pressure cook for another one whistle. The tip on (swasthi’s recipes) is to draw out the steam in one go after this whistle and to add salt, turmeric and red chili powder to it during the second go in the cooker. 

Then add 1-2 tbs of oil, add zeera and hing. Add chopped onions and sauté. Then add some more spices, and add the cooked dal mixture. Cook for about 3-4 mins.

Done!

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I mean even DL got it from a friend. It’s a bonfire recipe that even top chef cheat. I love it. It’s perfect!

Carrot Cake with Cream Cheese Frosting

One 8- or 9-inch (20-23cm) double layer cake

For the cake layers:

4 large eggs at room temperature

cup (60ml) ¼ vegetable oil

3/4 cup (180ml) melted brown butter or more oil

1 teaspoon vanilla extract

2 cups (280g) all-purpose flour

2 cups (400g) sugar

2 teaspoons baking soda

1 tablespoon cinnamon

pinch generouseach of nutmeg and cloves

1 teaspoon salt

4 cups (13 ounces, 375g) loosely packed grated carrots

1/2 cup (60g) raisins, preferably golden raisins (sultanas)

For the frosting:

1 pound (450g) cream cheese at room temperature

4 oz (110g) unsalted butter at room temperature

2-3 cups (240-360g) powdered sugar sifted

a few drops of vanilla extract

1. Preheat the oven to 350°F (180°C). Butter and flour two 8- or 9-inch (20-23cm) cake pans and line the bottoms with parchment paper.

2. To make the cake layers, sift together the flour, sugar, spices, baking soda, and salt. Set aside. With a handheld mixer or a stand mixer fitted with the paddle, beat the eggs until they are pale and frothy (they need not increase dramatically in volume). With the mixer running, drizzle in the oil and melted butter, then the vanilla.

3. Add the dry ingredients to the eggs and mix carefully until just combined. The paddle will accomplish this easily but if you only have a hand held mixer you may want to just do it by hand.

4. Fold in the carrots and raisins, then divide the batter between the two pans. Bake 30-35 minutes, until the surface springs back when gently touched. Cool the cakes completely before frosting.

5. To make the frosting, beat the cream cheese and butter together until smooth. Slowly add the powdered sugar (do this on low speed to avoid a dust cloud) and mix until light and silky. Add the vanilla.

Serving and Storage: This cake is best served at room temperature but will keep for a few days stored in the refrigerator.

[cheatsheetrecipes]

Balinese noodles

1 cup noodles - pour hot water over them and keep them soaked in the water for 5 mins

1 cup broccoli florets, chopped small and cooked in a pot of hot water for 3 mins

1 carrot chopped really small,

Red and yellow bell pepper - juliened

Spring onion chopped.

2 spoons and ginger garlic past

2 spoons of soy sauce

I tbsp or ketchup

Heat 2 tablespoons of sesame oil in a wok.

Add the carrots, broccoli. Add the ginger garlic, add the soy, ketchup. Stir in the noodles after 2-3 mins. Add spring onions and the peppers last.

[cheatsheetrecipes]

Amazing Paleo Chocolate cake!

Again, it’s a cheater recipe. But Omg!

[cheatsheetrecipes]

Berry pavlova

Finally!

4 egg whites

1 1/4 cup castor sugar

1 tsp vanilla

1 tsp vinegar

1 tablespoon cornstarch

Beat the egg white and add sugar 1 spoon at a time. This is important. Fold in the other stuff and bake for 1 hour. Let the meringue cool in the over for 1 hour. Coat w whipped cream and top w berries.

150 c

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Lufthansa marble cake

I will always eat two slices and get more. I’ve also come to the conclusion that it is the famous German marble cake made with advocaat: there has to be a secret ingredient, right? Here is a version I took from the internet that worked.

300 gms unsalted butter

100 grams milk

280 Gms castor sugar

2 cups flour

Vanilla , salt

Baking powder - 1 tsp,

5 eggs

Advocaat (1/4cuo)

Chocolate-100gms

Breadcrumbs + butter

Mix sugar, eggs and vanilla. Add butter. Then add flour with other dey ingredients. Finally add milk. Take out some to mix with melted chocolate. Marble it up. And bake for 40 mins in 180 c.

[cheatsheetrecipes]

Moong Dal Halwa

There are some foods that never grow old. I love moong dal halwa, but I don’t know how to make it. This Diwali, our cook Parveen, made this for us. I had some improvements. It is delicious.

2 cups moong dal ( it is yellow )

Soak this overnight in water.

Blitz the soaked dal with some more water. It should not be too pasty, just grainy.

Ghee - lots! 2 cups, add the elachi, then add the dal. It should be cooked in the ghee for a long time. It’s a ridiculous to spend so much time on it, but do it.

Then add some sugar (1 cup) in this case. Again keep cooking it, the dal will turn a golden brown. Add some water to it and ( 1cup) and then cook again. When the ghee starts leaving the sides of the pan, add evaporated milk ( I cup 3/4cup, or add mawa. (Khoya)x

Cook for another 5 mins. It’s done!

[cheatsheetrecipes]

Favourite French toast recipe

1 egg beaten

A small pinch of salt

3 tablespoons sugar

1/3 cup milk

1/3 cup flour

Vanilla splash

Cinnamon - a pinch or more depending on the season ;)

Bread - a brioche is the best, but any thick seeet bread should do.

Mix up all the ingredients, dip in the bread till it soaks the egg. If you like it Eggier, keep it for longer and then hit a hot pan sizzling with butter. Don’t actually hit the pan. You know what I mean.

Makes about 4-5 toasts and good for 2 people.

[cheatsheetrecipes]

Mascarpone whipped cream pastry cream/ frosting

Mascarpone tub - 200g

Whipped cream - 200 ml

Icing sugar - 1 cup or less (depends on the stiffness and amount of sugar you like)

Vanilla - 1 tsp

Whip cream and sugar first. Then fold in the mascarpone.

You can pipe this into eclairs, make cake filling, flavour it.

Another variation is to make it with cream cheese instead. And then add mascarpone in the end. Never beat mascarpone unless you are a trained chef!

[cheatsheetrecipes]

Chicago salad

It was Eid. Amma said, “you make the salad”. Here is what I came up with. I think it was the most delicious salad I had come up with in a while. I’ll make it again tomorrow.

2 apples sliced very thinly

2 small tomatoes chopped into small pieces

1 small cucumber , also chopped ( like for salsas)

1/2 onion sliced very thinly ( as thin as possible)

1/2 cup sprouted moong dal beans

3 medium sized potatoes - boiled

Mix the apples, onions, tomatoes and cucumber into a salad bowl. Add the sprouts. Add some salt and lemon juice.

Peel the boiled potatoes and cut them into four. Not smaller. Fry them lightly in olive oil, with some salt and amchur. Or add some red paprika. Add them right off the pan into the salad. The heat from the potatoes softens the sprouts and allows the salad to come together really well.

Serve! This salad is also great if you want to made ahead.

[cheatsheetrecipes]

New bakery opened in the neighbourhood.

I am wondering if I should sell some of my cakes from their shop just to see if people really like my cakes or if I just have generous friends!