Eggless Moist Butter Cake Recipe Ingredients
• Fine sugar 3/4 cup
• Unsalted Butter 3/4 cup (should be at room temperature)
• Plain yogurt 1 cup (should be at room temperature)
• Vanilla extract 1 tsp
• All-purpose flour (maida) 2 cups
• Salt 1/2 tsp
• Baking Soda 1/2 tsp
• Baking powder 1.5 tsp
Preparation
1. Preheat oven to 170°C.
2. In a bowl, sift the all purpose flour, baking powder, baking soda and salt.
3. In another large bowl, cream the butter and sugar. Mix until creamy and fluffy.
4. Add half of the dry ingredients and half of the yogurt into the butter sugar mixture and mix. Repeat with the remaining dry ingredients. Mix until combined, do not over mix.
1. NOTE: If you put all the dry ingredients at once then the resulting cake will be dense. Therefore, its better to mix in 2 batches.
5. Transfer the batter into a prepared pan, greased and lined with parchment paper.
6. Bake in preheated oven at 170°C for 45-50 min.
7. Let the cake cool completely before cutting it otherwise it will crumble.
8. Serve with tea. Enjoy!
Chinese Chili Potato Recipe
Ingredients
For Potato Wedges:
• Potatoes 2 big sized, cut into wedges
• Corn flour 2 tbsp
• Salt 1/2 tsp
• Black pepper 1/2 tsp
• Oil for deep frying
For Chilli Potato:
• Oil 2 tsp
• Garlic paste 1/2 tsp
• Ginger paste 1/2 tsp
• Spring onions 2 tbsp
• Green chilies 2, sliced or slit
• Onion 1, medium sized (or 1/2 big), cut into petals
• Soy sauce 1 tbsp
• Chili sauce 1 tbsp or more as per the liking
• Vinegar 1 tbsp
• Tomato paste 2 tbsp
• Salt 1/4 tsp or as needed
• Corn flour 1 tbsp
• Water 1 cup
• More water as needed (1/2 to 1 cup)
• Honey 1 tsp
• 1 tsp sesame / til, roasted
Preparation
1. Peel and cut potatoes into wedges.
2. In a bowl mix together corn flour, salt and black pepper.
3. Mix and add potato wedges into this corn flour and coat evenly.
4. NOTE: Use freshly cut potatoes for this purpose because the moisture from the potatoes will help the corn flour to stick to the surface.
5. Heat oil in a pan or karai. Add the potatoes and fry like French fries. Take out once done.
6. In a wok, heat oil and add ginger paste, garlic paste, spring onions and green chilies. Sauté until aromatic. Do not brown the mixture.
7. Add onion and stir fry on high heat until for half a minute.
8. now add 1 tsp chilli sauce, 2 tbsp tomato sauce, 2 tbsp soy sauce, 1 tbsp vinegar and ¼ tsp salt.
9. sauté on high flame for 30 seconds.
10. Mix 1 tbsp corn flour in 1 cup water and mix.
11. Pour the corn flour mixture and stir continuously till it turns translucent.
Vegetable Stir-fried Rice
Ingredients
• Oil 2 tbsp
• Green chilies 2, chopped
• Garlic paste 1 tsp(optional)
• Onion 1/2, sliced
• Red cabbage 1 cup, shredded (you can also use regular cabbage)
• Carrot,1 grated
• 1 zucchini 1, grated
• Corn 1/2 cup (I used frozen)
• Green peas 1/2 cup (I used frozen)
• Chilli sauce 2 tbsp or more to taste
• Salt 1 tsp
• Boiled rice 3 cups
Instructions
1. Add oil to a wok and add green chili, garlic paste and onions
2. Sauté until lightly browned.
3. Add shredded red cabbage, carrot, zucchini, corn and green peas and stir fry on high flame for 1-2 minute until a bit cooked but cvggies should not be softened.
4. Add chili sauce and salt. Mix.
5. Add boiled rice and stir fry on high heat until mixed up. Serve hot.
6. Enjoy!
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Stay happy,
Allah Hafiz
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