cooking with uzmababar

Lemon Cake Recipe  Ingredients Egg 4 Flour 200 gm caster sugar 180 gm lemon essence few drop  baking powder 1tbsp butter 200 gm Lemon zest 2 tbsp Method First we preheat our oven on 180 FH or 360 degree . Now prepared our baking pan to grese with oil and dust with flour. Add butter in bowl with xcaster sugar and make it fluffy and creamy by beater. When  butter fluffy add egg and flour mix it well then add lemon essence ,baking powder and lemon zest and mix it well and pour in baking pan. now bake it on oven about 25 -30 mints. When cake bake keep it  cool on  room tempureture. Topping caster suger 9 tbsp lemon essence few drop hot warm water 8 tbsp mix all the ingredients and apply on cake.

Mong Dal kachori Ingredients Flour 500 gm salt 1/2 tsp ghee 4 tbsp cooked green gram 1 cup (for Filling)  Method  First we make a dough . For duogh we add flour in bowl ,salt and ghee . Mix and rub the all ingredients well. Now add water and make soft dough and keep aside for 15 mints. Now make small balls of dough and make littile pori. Place a ball of the filling in the centre. Bring the wet edges together, covering the filling completely, and pinch together to seal. Heat oil and deep-fry the kachoris, first over high heat, then over medium heat so that it cook's through, and browns evenly. Serve with allo ki tarkari .

Mango Panna Cotta Recipe Ingredients Mango pulp 500gm milk 1 cup Heavy Cream 150 gm Geletine powder 4 tbsp sugar 6 tbsp Vanilla essence few drop Method Grind the mango pulp in grinder and make thick paste Now make 1 cup of mango pulp thin paste with 1 cup of water and pour in pan . Add mango thick pulp in cool mango mixture and pour in glass and referigerate for 2 hours Now make another mixture of milk add milk in pan bring to boil . add geletine ,sugar and venilla essence and cook for 5 mints turn off flame let it cool on room teBring to boil pulp and add  2tbsp geletine powder. Turn off flame and let it cool on room temperature . Add cream in milk mixture and mix well again pour in glass and refregerate for 2 hours. Mango Panna Cotta is ready now,serve chilled and enjoy.

Singaporean Rice Recipe Ingredients Boiled rice 250 gm Boiled spaghetti half packet Salt 1 tsp capsicum 1 medium  cabbage 100 gm   Carrot 100 gm Chicken boneless (cut In cubes) Oil 1/2 cup Garlic finelly chopped 1 tbsp green chili 1 black pepper powder 1/2 tsp soy sauce 1 tbsp chili sauce 1 tbsp ketchup 1 cup  Red chili flakes 1/4 tsp    Method First add oil in pan and add chicken ,salt ,1/2 tsp black pepper,soy sauce,chili sauce abd recd chili flakes ,Cook untill chicken done Now a another pan add oil and add all vegetables one by one with all seasoning. When veg done add boiled spaghetti and mix well When chicken done add kitchup and cook for more 4 mints and trun off the flame.  Now first assamble the rice in serving dish ,then spaghetti and then chicken. In last we add 1 tbsp of oil in pan add garlic and chili cook untill garlic brown and pour on Singaporean rice and serve .