Tasty Bud Recipes

CHICKEN BIRIYANI Ingredients: Yogurt - 3 Tablespoon Ginger Garlic Paste - 1 and 1/4 Tablespoon Garam Masala or Biryani Masala - 1/2 to 1 Tablespoon Salt - 1/2 Teaspoon Ground Turmeric - 1/4 Teaspoon   Red Chili Powder - 1/2 to 1 Teaspoon Lemon Juice - 1 Tablespoon (Optional) Instructions:     Step 1:      Mix everything well and marinate the chicken. Cover and set this aside for 1 hour. You can also rest it overnight in the fridge.      Step 2:          Meanwhile add 2 cups basmati rice to large pot and rinse it at least thrice. Drain to a colander after 30 mins. Optional – Soak a pinch of saffron strands in 2 tablespoons hot milk.     Step 3:    Heat ghee or oil in heavy bottom pot or pressure cooker. Make sure you use a large one for this. Using whole spices is optional but recommended. Use whatever you have. I use:     Bay Leaf - 1     Green Cardamoms - 4     Cloves - 6     Cinnamon Piece - 1 inch     Star Anise - 1     Shahi Jeera (Caraway Seeds) -3/4 Teaspoon     Strand Mace - 1

  MY SECRET PASTA Ingredients: Pasta - 500g Chicken - 500g (Cut into bite-sized pieces) Medium Shrimp - 500g (Peeled and deveined) Seasoning Powder - 2 Tablespoon Olive Oil - 1 Tablespoon Heavy Cream - 1 Cup Cheese - 1 Cup (Grated) 4 Cloves of Garlic (Minced) Salt and Papper to taste  Directions: Step 1:     Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside.   Step 2:     In a separate pan, heat the olive oil over medium-high heat. Add the chicken and cook until it is no longer pink, about 5-7 minutes. Remove the chicken from the pan and set it aside. Step 3:     In the same pan, add the shrimp and cook until they are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set them aside with the chicken. Step 4:     In the same pan, add the heavy cream, cheese and minced garlic. Stir until the cheese is melted and the sauce is smooth. Step 5:     Add the cooked pasta, chicken

BREAD IN SARTEN   Ingredients: Wheat Flour - 500g Water - 330ml Salt - 10g Dry Yeast - 5g / Fresh Yeast - 10g Oil (For greasing) Preparation: Step 1:      Place all the ingredients in a bowl. Put the flour first, add dry yeast and salt. Mix a little with your hands and incorporate the water. You can also add two or three spoon olive oil. Mix inside the bowl, helping you with a spoon, until all the ingredients are integrated and until you can no longer work the dough inside the bowl. Step 2:      Pass the dough to the marble. Knead with your hands until you get a very smooth dough. At first the dough will stick to your hands, but little by little and as you knead, it will be easier to work with. Leave the dough resting for 10 minutes and continue kneading for 1 minute. Step 3:      Shape into a ball and place it in a container previously greased with extra virgin olive oil. Cover the container with a kitchen film and let it rest for an hour and a half or two hours until the dough double

Apple Pie Ingredients:  Apples - 8 small granny smith apples or as needed Unsalted Butter - 1/2 Cup All-purpose flour - 3 Tablespoon White Sugar - 1/2 Cup Brown Sugar - 1/2 Cup Water - 1/4 Cup Double-Crust Pie Pastry Thawed - 1 (9 inch) Instructions: Step 1: Peel and core apples, then thinly slice. Set aside. Step 2: Preheat the oven to 425 degrees F (220 degrees C). Step 3: Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce  the heat to low and simmer for 3 to 5 minutes. Remove from the heat. Step 4: Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips. Step 5: Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter str

Mini Chinese Sponge Cake Ingredients: Eggs - 2 (Middle Size) Flour - 60g Sugar - 40g Oil - 5ml Warm Water (for speeding up the whipping process) Instructions: Step 1: Preheat the oven to 180 degrees around 350F. Step 2: Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Step 3: Add eggs and sugar. Step 4: Whip at medium speed until light and fluffy. Step 5: And then use low speed to remove some large bubbles. Step 6: This step is a key of success and may take 12-15 minutes until the mixture reach the ribbon stage. Step 7: Sift flour in. Step 8: Then use a spatula to combine well. Step 9: And lastly add oil and well combined too. Step 10: Prepare a mini 12 paper lined muffin tin mold and pour the batter in. Step 11: Back at the middle rack for 15 to 20 minutes until the surface is well colored.!  

Cotton Spong Cake Ingredients: Butter - 60g (Melted) Flour - 80g (Sifted) Full Cream Milk - 80ml Whole Egg - 1 Egg Yolks -5 Egg Whites -5 Sugar - 120g Instructions: Step 1: Line a baking pan and set aside. Step 2: Melt butter (you can use a microwave) and pour it into a mixing. Step 3: Add sifted flour and use a spatula to mix the flour and butter until well blended. Step 4: Add milk and continue to mix. Step 5: Add egg yolks, one by one, mixing as you go along, followed by the whole egg. Set aside. Step 6: Using a handheld mixer, beat egg whites until foamy and add sugar. Step 7: Continue to beat until stiff peaks. Step 8: Pour the egg yolk mixture into the egg whites and fold to mix until you do not see any streaks. Step 9: Pour batter into the lined pan and bake at 150'C for 1 hour and 50 minuets on the middle rack until a skewer inserted into the center of the cake comes out clean. Step 10: Remove the cake from the oven immediately and drop it from a height (about 12 inches) on