Noorjehani Murgh, Orange Cupcakes With Cream Cheese Frosting And Chocolate Berry Yogurt Dessert by Zarnak Sidhwa

Ingredients For Orange Cupcakes with Cream Cheese Frosting:

• Unsalted butter  4 oz
  
• Caster sugar  2/3 cup
  
• Eggs  3
  
• Vanilla essence  1-1/2 tsp
  
• Orange essence  1/2 tsp
  
• Orange zest  1
  
• Flour  1 1/2 cup
  
• Baking powder  1 1/2 tsp
• Salt  1/4 tsp
  
• Milk  1/4 cup

For Cream Cheese Frosting:

• Cream cheese  8 oz
  
• Butter  2 tbsp
  
• Vanilla essence  1 tsp
  
• Icing sugar  1 1/2 cup

Method:

1. Beat butter until light and fluffy.
2. Add in sugar and zest.
3. Add the eggs, one at a time, beating well after each addition.
4. Beat in the vanilla and orange essences.
5. Fold flour mixture, baking powder and salt add milk, fill the muffin cups lines with paper cases with the butter and bake at 180 degrees C for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcakes comes out clean.
6. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
7. Method for frosting beat cream cheese and butter until smooth, creamy and well blended.
8. Blend in the vanilla essence.
   

Ingredients For Chocolate Berry Yogurt Dessert:

• Chocolate cookie  1-1/2 cup
  
• Butter melted  1/2 cup
  
• Strawberries  1-1/2 cup
  
• Yogurt  2 cup
  
• Cream  1 cup
  
• Fudge sauce  2 tbsp
  
• Nuts and fruits  1 cup

Ingredients For Noorjehani Murgh:

• Chicken  1 kg
  
• Oil  3 tbsp
  
• Bay leaves  4
  
• Saffron essence  1/4 tsp
  
• Onions  3
  
• Beaten curd  2 cup
  
• Ginger  1/2 inch piece
  
• Garlic  8 pods
• Green chilies  4
  
• Cloves  4
  
• Cinnamon  1 inch piece
  
• Cardamoms  3 large
  
• Aniseed  1 tsp
  
• Boiled eggs  2
  
• Almonds  2-3
  
• Sultanas  few
• Silver paper  to decorate

Method:

1. First grind ginger, garlic, green chilies, cloves, cinnamon, cardamoms, aniseed to a fine paste.
2. Now prick the chicken well with a fork.
3. Mix curd with ground spices and rub it over the chicken.
4. Set it aside and allow the chicken to marinate for 3-4 hours.
5. Heat oil, fry bay leaves, add onions and let them brown well.
6. Add the chicken along with marinate.
7. Cook on medium flame till nearly done.
8. Add salt and saffron and fry chicken till the masala begins to coat the chicken and it is well brown.
9. Pour the chicken in a dish and top with solver foil.
10. Also add chopped boiled eggs, almonds sliced and fried sultanas.