Giraffe Diaper Cake | Giraffe Diaper Cake Photos | Giraffe Diaper Cake Ideas 2011

Make Diaper Cake



You can diaper cake designed by a special, cute poem that adds style and your gift more impressive.

Unique Diaper Cakes



Diaper cakes are wonderful and creative way mother and child all the stocks you will need to begin their journey together to give. Simple, practical objects can be arranged in various shapes and designs, a gift that will surely be the focal point of a baby shower or party to create. You can even have your recipe for others to try to give.

Boy Diaper Cakes



Build your cake layers of diapers, covers children blankets and bed linen, and garnish with useful items such as powders, milk, shampoo a. Make sure that at the beginning of a few special items such as stuffed animals, toy trucks and rubber duck. Regardless of the theme or color scheme you are not, the poem makes the perfect culmination of their work. When you write a poem in general, you can always change the items you want each cake to satisfy your future.

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Kulfi Falooda (Ice Cream Dessert) Cooking Recipes by Chef Asad Latif

Kulfi Falooda - In summer everyone craved to eat something chilled. Specially after a meal. This liquidy frozen dessert would be a best choice for your today's menu.







Ingredients:

• Milk 1 kg


• Sugar 1 cup


• Cardamom 8


• Khoya 75 gm


• Rose water 3 tbsp


• Falooda noodles as required


• Rooh afza as required


• Condensed milk as required


• Corn flour 1 tbsp


• Almond as required


• Pistachio as required


• Murabba as required

Cooking Directions

• In a pan put milk, cardamom, sugar and khoya.


• Cook until reduced half in quantity.


• Add corn flour and rose water and cook for 2 minutes and leave it to cool.


• When it cools, pour a in kulfi container and freeze it over night.


• Cut in pieces serve with, murabba, roh afza, condense milk, falooda noodles and nuts.

Raj Kachori Cooking Recipes by Chef Manjula

Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachories according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.

Recipe will make 12 Raj Kachories

Ingredients:

Kachori Dough

• 1 cup all purpose flour
• 1 tablespoon oil
• 1/2 teaspoon salt
• Approximately ½ cup lukewarm rater

Kachori Filling

• 1/3 cup Gram Flour (besan)
• Pinch of asafetida
• 1/2 teaspoon salt
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon mango powder
• 1 tablespoon oil

Condiments to be served Kachories

• 1 cup moong sprouts
• 1 cup boiled potato cut into small pieces
• 1 cup whipped yogurt
• 1/4 cup Hari Cilantro Chutney
• 1/4 cup Tamarind Chutney
• 2 tablespoon chopped cilantro (optional)
• 2 green chilies finely chopped (optional)
• 1/4 cup fine save available in Indian grocery store (optional)

Method


Dough

• In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough.
• Cover and set dough aside for at least 10 minutes.
• Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside.

Making Kachori

• Knead dough for a minute and divide into 12 equal parts.
• Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachories and let sit for 3 to 4 minutes.
• Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.
• Heat approx. 1 ½ inches of oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed it’s color.
• Slowly drop kachories into the frying pan making sure they don’t overlap one another. As kachories puff up, slowly turn them over and fry on all sides. Turn kachories 3-4 times until they are golden brown in color, which will take about 7 minutes. Kachories should be crisp. If the kachories are fried over high heat they will be too soft.

Prepare Moong Sprouts

Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.

Serving Kachories

• Gently make an inch sized hole in the center of the kachori.
• Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
• As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori.

Tip:

These Raj Kachories can be prepared in advance and stored up to 2 weeks in an air tight container, making it more convenient to serve. It is even easier if you have the Hari Cilantro and Tamarind chutneys previously stored.

Watch Raj Kachori Cooking Recipes by Chef Manjula

Fruit Chaat Cooking Recipes by Chef Manjula

This is a bright, colorful and refreshing fruit chaat that can also be used as a fruit salad. My siblings and I looked forward to the fruit chaat, which was served regularly as part of our lunch. It was a delicious way of eating a great variety of fresh, seasonal fruit. This will brighten up any meal or taste great by itself, any time of the day.

Recipe will serve 4.

Ingredients

• 2 oranges skin removed and ½ each segment
• 1 apple peeled and cubed into ½ inch pieces
• 1 firm banana sliced into approximately ¼ inch rounds
• 1/2 cup sliced strawberries
• 1 cup English or Asian cucumber cubed into ¼ inch pieces
• 1 finely chopped green chili-optional
• 1 tablespoon chopped cilantro

Dressing

• Approximately 1 tablespoon lemon juice
• Approximately 1 tablespoon ginger juice
• 1/2 teaspoon roasted cumin seeds powder
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon black salt-optional
• ¼ teaspoon black pepper

Method

• In a large bowl combine fruits and cucumber with the green chili and cilantro. Toss and set aside.
• In a small bowl, mix all the dressing ingredients together; making sure that the sugar is completely dissolved.
• Pour dressing over the fruits and serve.

Tips

I have used many different varieties of fruits in this chaat dish; however, I always keep the oranges and bananas, as they add a lot of color and texture to the dish.

Watch Fruit Chaat Cooking Recipes by Chef Manjula

Pani Puri Cooking Recipes by Chef Manjula

Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes.


Makes about 60 puris.

Ingredients:

• Pani (Spicy Water):
• 1 cup mint leaves (Pudina)
• 2 to 4 green chilies (adjust to taste)
• 3 tablespoons tamarind paste (Imli)
• 3 tablespoons lemon juice
• 1 teaspoon black salt
• 1 teaspoon salt (adjust to taste)
• 1/4 teaspoon ginger powder
• 1/8 teaspoon asafetida (Hing)
• 1 tablespoon roasted cumin seed powder
• 1 tablespoon sugar (adjust to taste)
• 1/2 teaspoon black pepper
• 4 cups water (adjust to taste)

Puris:

• 1/4 cup All Purpose flour (Maida or Plain Flour)
• 3/4 cup fine Sooji (Semolina Flour)
• 1/2 cup water (as needed)

Method:

• Pani (Spicy Water):
• Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
• Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
• After straining mix the paste with remaining water or adjusting to the taste.
• The pani (water) will taste best if refrigerated for a day.

Puris:

• Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
• Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
• Divide the dough into about 60 small balls. Keep them under a damp cloth.
• Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
• Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
• Start frying the puris, starting first with the puri you first rolled.
• Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
• Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
• Fry all the puris. They should be crisp and puff like a ball.

How to Serve:

• Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas. Finish by filling each puri with the spicy pani (water). Enjoy!

Watch Pani Puri Cooking Recipes by Chef Manjula

Black Eyed Beans (Lobia) Cooking Recipes by Chef Manjula

Black Eyed Bean is also known as lobia or chawalie. This is a basic recipe, easy and nutritious recipe to make, very delicious and protein rich.


Recipe will serve 3 t0 4.


Ingredients:

• 1 cup black eye beans (lobia,chawalie)


• 2 tablespoons oil


• 1 teaspoon cumin seeds (jeera)


• Pinch of asafetida


• 1 tablespoon coriander powder (dhania)


• 1 tablespoon shredded ginger (adrak)


• ¼ teaspoon red chili powder


• ¼ teaspoon turmeric (haldi)


• ½ teaspoon mango powder (amchoor)


• ¼ teaspoon garam masala


• 1 teaspoon salt


• 3 cups water


• 1 chopped tomato

For Garnish

• 2 red green chili


• 2 wedges of lemon

Method

• Wash and soak beans for one hour or more.


• In a small bowl, mix the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.


• Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.


• Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.


• Add Black Eyed Beans, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.


• Turn off the heat and wait until steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.


• Add mango powder, garam masala, and tomatoes cover the cooker for few minutes. That will give tomatoes chance to get semi cooked with steam.


• Black Eyed Beans are ready to serve you can garnish this with wedge of lemon.

Tips

• Making a paste with the spices will prevent the spices from burning.

Moong Dal Vada (Bhajia-Pakoras-Fritters) Cooking Recipes by Chef Manjula

Moong Dal Vadas are also known as pakoras, bhajias or fritters. This is a spicy delicious snack crispy outside and soft inside. Moong dal vada is a popular tasty treat.


Recipe will make 24 Vadas.



Ingredients:

• 1 cup split wash moong dal (available in Indian grocery stores)


• 1 cup potatoes boiled peeled and shredded


• Approx. 2 tablespoon finely chopped cilantro (hara dhania)


• 1 green chili minced adjust to taste


• 1 tablespoon finely grated ginger


• 1 teaspoon cumin seeds (jeera)


• 1/8 teaspoon asafetida (hing)


• 1/8 teaspoon of baking soda


• 1 teaspoon salt adjust to taste


• Oil to fry

Method

• Wash and soak dal in about 3 cups of water for four hours or longer.


• Grind dal coarsely using very little water.


• Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.


• Heat the oil in a frying pan on medium high heat.


• The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vadas will not cook through and will not be crispy.


• Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around.


• Moong Dal Vada should be crispy from outside and should be soft inside.


• Serve them with Hari Cilantro Chutney.