Banana Chocolate Cupcakes Recipe Demonstration

Banana Chocolate Cupcakes

Enjoy Making this Cup Cake :)

Vanilla Cupcakes

 Vanilla Cupcakes

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Confectioners (Buttercream) Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Confectioners (Buttercream) Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

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ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe: 
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

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TUNA LASAGNA

Cream Sauce:

3/4 cup flour
1/3 cup oil/butter
1 cup milk
dash salt and pepper

Lasagna:

2 tins tuna (drained)
2 med. onions (cubed)
1 clove garlic
2 cups cut mushrooms
1 tin whole tomatoes
1 (small) tin tomato paste

Lasagna Pasta:

3 cups grated mozzarella cheese
3 tablespoons grated Parmesan cheese

Cream sauce: Mix together flour, oil, salt and pepper until you have created a paste.

·           Heat the milk in the microwave (about 2 mins) and pour little by little over the flour mixture until you have created a sauce. Sat aside.

·           Lasagna: Pre-heat oven at 350° In a medium bowl mix together tuna (drained), and the tomato paste. Add in the whole tomatoes (should have about four or five) and about half of the juice in the tin (as per taste). Add garlic, onions, mushrooms, salt and pepper to taste and set aside.

·           Cook your lasagna noodles. Take a large pan (lasagna pan) and oil the botton with a little bit of olive oil. Put in two layers of pasta, cover with half the tuna mix, cover the tuna mix with half the mozzarella.

·           Pour half your cream sauce and pour it over the cheese. Do the same thing with the next layer, only finish it off with the Parmesan cheese. Cook covered for approximately 30-40 mins and then uncovered until brown.

This is quick, easy and very good!!

Preparation time: 15 minutes

Cook time: 45 minutes.

Few things to keep in mind [ part 1 ]

§  ބަރަބޯ ޗިޗަންޑާ މުރަނގަތޮޅި ފަދަ ބާވަތްތަކުން ރިހަ ކައްކާއިރު ތޮށި ނުމަށާށެވެ. އެތޮށީގައި އެތަށް ވިޓަމިނެއް އެކުލެވިގެންވާނެއެވެ.

§  ބާކީ ކައިފައި ގިނަވެފައި ހުންނަ ހިކި ރިހަ އުކައިލުމުގެ ބަދަލުގައި އެމަސްގަނޑުން ޕައި ފަދަ ބާވަތްތައް ތައްޔާރުކުރަން ބޭނުންކުރެވިދާނެއެވެ.

§   ދިޔާކޮށް ހުންނަ ސޫޕު އޮލަކުރަން ބޭނުންނަމަ ފެނުކައްކާފައި އޮތް އަލުއްވެއް ގާނާ ލުމަށްފަހު ސޫޕާއިއެއްކޮށް ކައްކާލާފައި ފުރާނާލާށެވެ.

§   ރިހާގައި ލޮނު ގަދަވެއްޖެނަމަ މޮޑެފައި އޮތް ފުއްގަނޑަކުން 2 ނުވަތަ 3 ގުޅަ (ފަސްއޮށުގެ ސައިޒަށް) ހަދާލުމަށްފަހު ރިހަތެއްޔަށްލާފައި އިރުކޮޅަކު ކައްކާލުމަށްފަހު ނަގާށެވެ.

§  ޕާޓީތަކުގައި ސޭންޑްވިޗް ސާރވް ކުރާއިރު ތާޒާކޮށް ބެހެއްޓުމަށްޓަކައި ޓްރޭގައި ލެޓިއުސް ފަތް އަތުރާލުމަށްފަހު ފަތްތަކުގެ މަތީގައި ސޭންޑްވިޗް އަތުރާލާށެވެ. ނޫނީ ލެޓިއުސް ފަތް ހަނިދިގަށް ކަފާލުމަށްފަހު ސޭންޑްވިޗް މަތީގައި އަތުރާލާފައި ބަހައްޓާށެވެ.

§  އާފަލު ބޭކް ކުރާނަމަ ބޭކް ކުރުމުގެ ކުރިން އާފަލުފަޅި މަތީ ވަޅިއަކުން ރޮނގެއް އަޅާލާށެވެ. އޭރުން ފަސޭހައިން ފަޅައިގެން ނުދާނެއެވެ.

§  ބިސްކޯދު ގިނަދުވަހު ތާޒާކަންމަތީ ބަހައްޓަން ބޭނުންނަމަ، ބިސްކޯދު އަޅާފަ ހުންނަ ދަޅުގެ ތެރެއަށް ކުޑަ ހަކުރުކޮޅެއް ލާފައި ބަހައްޓާލާށެވެ.

§  ނޫޑުލިސް ޕެކެޓުގެ ތެރޭގައި އޮންނަ ކުޑަޕެކެޓު (ސޫޕު ޕެކެޓު) އެއްލައި ނުލާށެވެ. މުގުރިހަ، ތަރުކާރީ ރިހަ ނޫނީ ތަރުކާރީގެ ބަތެއް ތައްޔާރު ކުރާއިރު ބޭނުން ކުރުމުން ރަހަ މީރުވާނެއެވެ.

§  ބިސްކޯދު ހަދަން ތައްޔާރު ކުރާ ފުއްގަނޑު ކެފުމުގެ ކުރިން ކަޓަރު / ވަޅީގައި ފުއްކޮޅެއް ހާކާލާށެވެ. އޭރުން ތަތްނުލަވާނެއެވެ. ތާޒާކަން ކެނޑިފައި ހުންނަ ޕާންތައް އުކާލުމުގެ ބަދަލުގައި ބްރެޑް ޕުޑިންފަދަ ބާވަތްތައް ތައްޔާރުކޮއްލާށެވެ.

§  ބަތަށް ނުވަތަ ރިހަޔަށް ތޮޅި މިރުސް ލާނަމަ ކުދިކޮށް ކޮށުމުގެ ބަދަލުގައި މިރުހުގެ މެދުން ދިގަށް ދެފަޅިކޮއްލުމަށްފަހު ލާށެވެ.

Kulhi Boakiba

Ingredients:


1½ cup Rice (soaked and ground coarsely)
1 can Tuna 425g
2 cup Sliced onions
½ cup Scraped coconut (alternatively desiccated coconut)
2 tsp Sliced chilli (alter to suit taste)
4 tsp Lemon juice
½ tsp Crushed ginger
2 tsp Chopped curry leaves
2 Eggs
½ tsp Turmeric powder
1½ tsp Salt (alter to suit taste)
2 cup Water
Oil for frying


Preparation:


Mix onion, chilli, ginger, curry leaves, Turmeric powder, lime juice, eggs and salt. Squeeze the mixture well to make sure the tastes of the different ingredients blend together. Next add the tuna and mix well. Then add the ground rice, water and scraped coconut into the mixture and mix thoroughly.
Place part of mixture on a greased frying pan (approx one inch thick) and cook on low heat until top is dry. Flip to the other side carefully and leave until golden brown. Repeat with rest of the mixture. Or bake it on medium heat for about 45 minutes or until the top is golden.

Biscuit Torte

ބިސްކޯދު ޓޯރޓް 

 : ބޭނުންވާތަކެތި 

1 ޖޯޑު ކުދިބިސްކޯދު 

100 ގ. ޕީކަން ( ފުނޑުކޮށްފައި) 

1 މޭޒުމަތީ ސަމުސާ ރަތްހަކުރު 

1 މޭޒުމަތީ ސަމުސާ ހުނި 

90 ގ. އަންސޯލްޓަރޑް ބަޓަރ 

1/4 ސައިސަމުސާ މުގުރި ކާފޫރުތޮޅި 

(އެތެރެފުރާލުމަށް) 

3/4 ޖޯޑު ކްރީމް 

500 ގ. ޗޮކޮލެޓް ( ކުދިކޮށް ކޮށާފައިހުރި) 

1 ބިހުގެ ގޮބޮޅި ( ކުޑަކޮށް ގިރާފައި) 

ސޯސްއަށް 

60 ގ. ބަޓަރ 

1/2 ޖޯޑު މުގުރި ހަކުރު 

1/3 ޖޯޑު ކްރީމް 

: ހައްދަވާނެގޮތް

ބިސްކޯދު ، ޕީކަން، ހަކުރު ، ހުނި، ކާފޫރުތޮޅި، އެއްކޮށްފައި ބަޓާރ ދިޔާކޮށްފައި އެއާއި ރަނގަޅަށް އެއްކޮށްފައި ޓްރޭގައި ބަޓަރު ހާކާފައި ގިރާފައިހުރި ބައި ޓްރޭއަށް އަޅާފައި އަވަނުން ފިހެލާށެވެ. ކްރީމް ތަވަޔަކަށް ޅާފައި އުނދުންމައްޗަށް އުދާލާފައި މަޑުގިނީގައި ދިޔާކޮށްފައި ކޭކްގެ މައްޗަށް އަޅާފައި ފްރިޖްގައި ބަހައްޓާށެވެ. ދެން ސޯސް އަށް ބޭނުންވާ ތަކެތީގެތެރެއިން ބަޓަރާއި ހަކުރު ޓްރޭއަކަށް އަޅާފައި މަޑު ގިނީގައި ބަހައްޓައިގެން ދިޔާކޮށްފައި ހިހޫވީމާކޭކްމައްޗަށް އަޅާށެވެ ދެން ކްރީމބޭގަކަށް އަޅާފައި ކޭކްގެ މަތީ ޑެކަރޭޓްކޮށްފައި ފްރިޖަށް ލާށެވެ. ފިނިކޮށްފައި ސާރވްކުރާށެވެ