Wednesday, 25 December 2013

Christmas is here!!!

Another Day, Another Month, Another Year, Another Smile, Another Tear, Another Winter, A Summer too, But there will never be another you!!!

May Lovely, Happy Times
Decorate this Time of the Season.
May all your dreams come true
And May the Wonder of Christmas be with you forever :)

Merry Christmas dear friends, followers and readers!!! I Marzuqa wish you a prosperous Christmas. Enjoy this Christmas with Kitchenacer and it's new recipes. 

This Christmas is very special so have a safe CHRISTMAS with your friends and relatives. May God fulfill all your dreams!!!! :D 

Write your wishes below!!! May God Fulfill all the wishes!!!!

Tuesday, 24 December 2013

Soft Chocolate Chip Cookies

This recipe makes 15 servings :D


3/4 cup & 3 tbsp all-purpose flour

1/2 tsp baking soda

1/3 cup & 1 tbsp and 1 tsp butter, softened

1/4 cup & 1 tbsp packed brown sugar

1 tbsp and 2 tsp white sugar

3/8 (3.4 ounce) instant vanilla pudding mix

7/8 eggs

1/2 tsp vanilla extract

3/4 cup, 1 tbsp and 1 tsp semisweet choco chips

1/3 cup, 1 tbsp & 1 tsp chopped walnuts (optional)


Step 1 - Preheat oven to 350 degrees F. Mix together the flour & baking soda, set aside.

Step 2 - In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the choco chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. 

Step 3 - Bake for 10-12 minutes in the preheated oven.Until and unless the edges are golden brown bake. 

Step 4 - Remove the cookies from the oven and serve hot !!!! :)

Sunday, 22 December 2013

Hyderabadi Biryani


500g Mutton,a mix of chops,marrow-bone and shoulder pieces

1 1/2 cups Basmati rice

Salt (as per taste)

2 Bay leaves

10 Green cardamoms

25-30 Black peppercorns

3 inch Cinnamon

Oil to deep fry

5 large onions, sliced

1/2 tsp Caraway seeds (shahi jeera)

10 Cloves

1 tbsp Ginger paste

1 tbsp Garlic paste

1 tbsp Red chilli powder

1 cup Yogurt

2 tbsp Fresh coriander leaves,torn

2 tbsp Fresh mint leaves,torn

4 tbsp Pure ghee

2 Black cardamoms

Few Saffron,mix in 1/4 cup milk


Step 1 - Heat five to six cups of water in a deep pan.

Step 2 - Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.Drain and set aside.

Step 3 - Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper.

Step 4 - Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.

Step 5 - Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. 

Step 6 - Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant.

Step 7 - Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes.

Step 8 - Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan.

Step 9 - Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook until done. Serve hot and enjoy!!!

Friday, 20 December 2013

Chocolate Biscuit Delight


150g Cooking chocolate, grated

10-12 Digestive biscuits

4 tbsp Powdered sugar

1 tsp Cinnamon powder

2 tbsp Butter

100g Paneer (cottage cheese)

3 tbsp Cocoa powder 

4 tbsp Khoya/mawa


Step 1 - Melt cooking chocolate in a double boiler. Put digestive biscuits, 2 tbsp powdered sugar, pinch of cinnamon powder and butter in a mixer jar and grind finely. Transfer the mixture into a bowl. 

Step 2 - Mash 50 grams cottage cheese (paneer) in another bowl. Add 2 tbsp powdered sugar and mix it well.In another bowl put the remaining cottage cheese, cocoa powder, remaining cinnamon powder and khoya (mawa) and mix well.

Step 3 - In a glass, put some biscuit mixture and press it down with the help of a spoon. Over it put a layer of cottage cheese-sugar mixture and press it down. Put a third layer of cocoa-cottage cheese and press it down. Pour melted chocolate on top, chill and serve. ENJOY!!!!!!

Monday, 16 December 2013

Coffee Pudding Cake

It is both a cake and a pudding – just try it and you will love it.


1 tbsp Instant coffee powder

1 1/4 cups Refined flour (maida)

1 1/2 tsp Baking powder

1/2 tsp Salt

3 tbsp Cocoa powder

3/4 cup Sugar

2 tbs Melted butter

1 tsp Vanilla essence

3/4 cup Milk

50 g Dark chocolate, grated

1 1/2 cups Warm milk


Step 1 - Preheat oven to 180° C.

Step 2 - Keep a sieve over a bowl and put refined flour, baking powder, salt, 2 tbs cocoa powder, 1 tbs instant coffee powder in it and sift. Mix well.

Step 3 - Add ¾ cup sugar, melted butter, vanilla essence and ¾ cup milk and mix with a hand blender. Put the batter into a baking dish and spread evenly.

Step 4 - Put remaining sugar, remaining cocoa powder, remaining coffee powder into the same bowl. Add dark chocolate and warm milk and mix well.

Step 5 - Pour this over the batter in the baking dish. Bake in the preheated oven for about 40-45 minutes. Check once after 35 minutes to see if it is done. If it is not done, bake for some more time.

Step 6 - Remove from the oven and serve hot. 

Saturday, 14 December 2013

If you're looking for vegetarian dinner ideas (whether you're vegetarian, or just going meatless from time to time), these recipes are worth trying.

Khatte Meethe Aloo (Sour n Sweet Potatoes)


500 grams Potatoes,boiled and peeled

2 tsp Tamarind paste

2 tsp Jaggery, grated

2 medium Onions, chopped

2 tbs Oil

1/2 tsp Cumin seeds

3-4 Dried red chillies

2 tsp Ginger paste

1/4 tsp Turmeric powder

1 tsp Coriander powder

Salt to taste

1 tsp Red chilli powder 

1/4 tsp Black salt

1 sprig Fresh coriander


Step 1 - Heat oil in a non-stick pan.

Step 2 - Add cumin seeds,dried red chillies, onions, ginger paste, turmeric powder & coriander powder to the hot oil and saute for 1 minute.

Step 3 - Add potatoes & ¼ cup water and mix well.

Step 4 - Add salt, red chilli powder, black salt, tamarind paste, jaggery and ¼ cup water and mix.

Step 5 - Cook for 3-4 minutes or till the potatoes are well coated with the masala. Garnish with coriander sprig and serve hot. 

If there's one cake recipe to have under your belt, it's a crowd-pleasing chocolate version that will take you from children's birthdays to your next dinner party.


200g plain flour

2 tbs cocoa

1 tsp baking powder

1/2 tsp bicarbonate of soda

200g dark chocolate, chopped

225g unsalted butter, softened, chopped

220g caster sugar

1 tsp vanilla extract

4 eggs

125m milk

Chocolate ganache icing and chocolate curls, to decorate

Step 1 - Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.

Step 2 Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.

Step 3 - Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.

Step 4Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.

Step 5 - Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.

Step 6To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.

Step 7To make chocolate ganache: Melt 150g chopped dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.

Step 8To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board . Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.

Friday, 13 December 2013

Are you Hungry!!!

If you're hungry, grab your apron and get cooking! Making food yourself - with a little help from a parent - is a great way to learn about food and meal preparation. And we have plenty of recipes for you to try .


Thursday, 12 December 2013