tag:blogger.com,1999:blog-75734323733134449032024-02-19T08:33:52.710+01:00Mayaz's Food RecipesTraditonal recipes handed down from family and friends over the years...:)mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-7573432373313444903.post-85533511087154769862011-08-10T19:54:00.002+02:002012-08-30T02:57:04.077+02:00MAYAZ'S TIRAMISU<div>
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXM9hgcxmTFc6b_JSZ5XRvAOMN9PphBsvyUQN89r40q3mL0PdYEKltRSN9baWr-Izt2I4cIosQvuOjVZkloCdsgFavQ_uOQ0Oj4101m1g-eCNFM7RMrxlKQRL8_e1RZNTSJcUVo0RjomM/s1600/tiramisu.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5508388416455295554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXM9hgcxmTFc6b_JSZ5XRvAOMN9PphBsvyUQN89r40q3mL0PdYEKltRSN9baWr-Izt2I4cIosQvuOjVZkloCdsgFavQ_uOQ0Oj4101m1g-eCNFM7RMrxlKQRL8_e1RZNTSJcUVo0RjomM/s400/tiramisu.jpg" style="float: left; height: 400px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 345px;" /></a><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Back after along long time, life has been extremely busy with growing kids and their activities around the house. But it was time now to be back at writing the blog and organizing myself after my daughter turned one this July. It becomes very difficult to juggle between three boys and a princess like baby in the house with writing anything with peace, finally have it and here I go.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As any of you who had been following me all along would know by now that i like making things that are easy and delicious too can't really compromise on taste just by making it look good can I. Tiramisu is also one of those cakes or rather deserts that are so yummy to eat and very tempting at the first site of it. I personally fell in love with it the very first time I had it at my mother in law birthday six years back. the taste of coffee and cream with cocoa was just mouth watering and unresistable to anyone who has great taste buds.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now that the holy month of Ramadan is here we are always on a look out for dishes that are easy to make and can impress our guests. In Ramadan mostly we make samosas, chick pea chat or fruit salad as one of the most common dishes that almost all over the world muslims have but after a few days one gets fedup and wants more dishes to keep our good taste in food alive and this will do exactly that. </span></i><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tiramisu basically is an Italian desert literally meaning "pick me up". This desert if authentically made would have mascarpone, eggs, coffee and lady fingers more commonly known as "boudoir fingers"<span class="Apple-style-span" style="font-weight: bold;"> </span>also. In my recipe I've used a mixture of mascarpone and double cream if you wish to use just any one of them its also comes out fine. we enjoyed this recipe a lot of times at family gatherings and usually I make individual servings but its your call, this recipe serves 12 people you can also make it in a see through dish or a clip cake dishes that can later be removed to show layers.hope you have a great iftar enjoy..:)</span></i><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">INGREDIENTS :-</span></i><br />
<br />
<ul>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 PACKS 400g BOUDOIR FINGERS (lady fingers)</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">600 ml DOUBLE CREAM</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200 g MASCARPONE CREAM</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3-4 tsp ORIGINAL INSTANT COFFEE</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1-2 CUPS BOILING WATER TO MAKE COFFEE</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 PUNNET MIXED BERRIES (raspberry,strawberry,blue berry)</span></i></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>MINT SPRIGS TO GARNISH</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>WINE GLASSES / COCKTAIL GLASSES</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>4 Tsp COCOA POWDER</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>ICING SUGAR TO TASTE </i></span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>METHOD:-</i></span></div>
<div>
<ol>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Mix coffee with water to make coffee roughly 2 cups and leave aside to cool down for 15-20 min or till its cooled down enough to dip your fingers into it.</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>In a bowl add icing sugar, mascarpone and double cream and whip till its nice and soft but firm to make peaks.</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Set your glasses in a tray to layer them.</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Now when your coffee is cooled a bit dip one finger at a time but just dip not <b>soak</b> it.</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Give first layer of coffee dipped fingers and than add cream to it and gain another layer of coffee dipped finger and than carry on till you want to once your glass is full the last layer should be the cream mixture.</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Once this is done then sprinkle it with cocoa powder enough to cover the first layer completely.</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Garnish with the berries and mint sprigs.</i></span></li>
</ol>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i> I have mentioned in step four that do not soak the fingers just dip it for the reason that if it gets soaked it'll get too soft and will be hard to layer the desert. I like less sweet in this desert so I use about 3 Tsp or so but you can add more if you like. This desert for me is also a very kids friendly desert on a kids day off day I get them in the kitchen and have their help its great fun and kids learn to do finer details of decorating the desert. Tiramisu tastes better if chilled over night but is not necessary to do that even if its kept in the fridge for just a few hours it'll still be good. We as a family have enjoyed making Tiramisu for a few years hope you and your will family will enjoy it in good health ..enjoy..:)</i></span></div>
</div>
<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><i><br />
</i></span><br />
<b><i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
</span></i></b><br />
<b><i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
</span></i></b><br />
<i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
</span></i><br />
<br />
<div>
<div>
</div>
</div>
mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com2Manchester, UK53.4807125 -2.234376500000053153.3878575 -2.3208305000000529 53.5735675 -2.1479225000000532tag:blogger.com,1999:blog-7573432373313444903.post-83194010526851101322010-10-04T14:43:00.009+02:002010-10-05T23:46:52.362+02:00MAYAZ'S CITRUS DRIZZLE CAKE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJRvmRMnxYF3gw2m1UG_-bUWhBvEWXtdlRnfMsOQjLK9kfiIL6QbG9RZwdPaxGgnTut310lYdwLvAee9Jl8dTqGnNTe7pDVtdtJj0ttTxObjY5yxTGQrqhWdfG6gFEdcdsjWUDQ9dMBM/s1600/citrus+drizzle+cake.jpg"><img id="BLOGGER_PHOTO_ID_5524681375093728658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 345px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJRvmRMnxYF3gw2m1UG_-bUWhBvEWXtdlRnfMsOQjLK9kfiIL6QbG9RZwdPaxGgnTut310lYdwLvAee9Jl8dTqGnNTe7pDVtdtJj0ttTxObjY5yxTGQrqhWdfG6gFEdcdsjWUDQ9dMBM/s400/citrus+drizzle+cake.jpg" border="0" /></a><br /><div>Cakes are not really my speciality yet because I love eating them I keep trying to make cakes one after the other some flop and become the biggest disaster and some come out fab fortunately, when I do them for family and friends i'm very ,very careful with measurements that is one way of making sure the cake turns out really well. And then there are other times when I'm baking for treating myself where I do all the experiments the trick then I use is very difficult to explain yet its as easy as saying I just follow my head automatically with no precision at all. These cakes become desasters in terms that they may not rise or burn , not have that taste I was thinking it will have but to honest they are alright if I do the denting painting I can use them. One of the first things I learnt in baking cakes was not to panic beacuse the more you panic the more bad result you get. One needs to enjoy the whole process irrespective of which cake you're baking. There are very different kinds of cakes and loads of different ways of having them some cakes are good with tea some are good with coffee some as deserts and some as treats or comforting elements in one's life. When I was younger we only had cakes at birthdays that too was served to the gustes and by the time we got it there was only the corner peices left which had more creame than the cake itself. I quite liked the decorative cakes but the issue that I came accross with those cakes were that they had way too many calories and I could only eat them once in a while. In my conuntry I could only find either pond cake or some decoratives but when i shifted to united kingdom I realized there were cakes that were lighter to have and less sweeter too.<br /><br />A friend of steff once brought a lemon cake that was so light, fluffy and the best cake i've ever had in my life. I remember I had invited her over for a farewell dinner at our place and she'd brought this cake my husband and I fought over the last slice infront of them.since then i've been on a look out for recipes that are lemon cakes but are'nt even close to that cake of steff 's cake but this one I like till I have her secret recipe.This recipe I find too easy to follow all in one type cake. If and when i've made this cake no matter what size cake it is it just finishes with the same day. It always too little in size for the likes of my house hope its the same for you when you try it. Enjoy in good health..:)<br /><br />INGREDIENTS:-<br /><br /><ul><br /><li>175g Self Raising Flour</li><br /><li>175g Sugar</li><br /><li>175g Butter</li><br /><li>1tsp Baking Powder</li><br /><li>3 Eggs</li><br /><li>2 Tbsp Milk</li><br /><li>Finely Grated Rind Of 1 Lemon</li><br /><li>Grated Rind Of 2 Oranges</li></ul><br /><p>Syrup</p><br /><ul><br /><li>Juice Of 2 Lemons/1 Orange</li><br /><li>115g Caster Sugar</li></ul><br /><p>METHOD:-</p><br /><ol><br /><li>Pre-heat oven at 180 deg C, gas mark 4.</li><br /><li>Grease your tin prefereably a 9" one.</li><br /><li>Seive the flour and baking powder in a bowl.</li><br /><li>Add all other ingredients in it and mix well but don't over do it.</li><br /><li>Bake for 45 to 50 mins or until cooked well.</li><br /><li>Till the cake is baked in a small pan add sugar and lemon/orange juice and warm it till the sugar melts, but make sure it does not boil.</li><br /><li>Once the cake is bake and out turn it over and drizzle the syrup straight away.</li></ol><br /><p>Over mixing a cake batter lets all the air out of it and your cake may not rise enough and similarly cooking too long makes your cakes texture to be more crumbs like then it feels like you're have a thick cookie so don't be tempted to leave the cake in for over cooking it. I don't like too much sour taste so I use orange juice for the syrup but you can use either of the citrus fruit they are both equally good.</p></div>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com0tag:blogger.com,1999:blog-7573432373313444903.post-57228572610679730892010-08-22T21:10:00.001+02:002010-08-22T23:24:16.623+02:00MAYAZ'S CHICKEN AND BASIL ROAST..<div align="justify">Few days back I was on the phone with an old friend, who's visiting Switzerland for a few months. The chicken that she was getting there was with it's skin on and she was unsure of how to cook it so she was spending hou<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNt5z1OxTGzKWjY_k0-dixcqsx8UhlXCHGJczl-kfX4rEc7MIKoHzjKO0HOkws6dpOYK3hlbU8N_SQ2jrb9HUZoVg5yigSk-MS3vRN1ukCQjZN_sQK-W_1Dfbcd0E7B0UAQyiprDG5jFc/s1600-h/chicken+and+basil+roast.jpg"><img id="BLOGGER_PHOTO_ID_5441169356293389362" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 342px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNt5z1OxTGzKWjY_k0-dixcqsx8UhlXCHGJczl-kfX4rEc7MIKoHzjKO0HOkws6dpOYK3hlbU8N_SQ2jrb9HUZoVg5yigSk-MS3vRN1ukCQjZN_sQK-W_1Dfbcd0E7B0UAQyiprDG5jFc/s400/chicken+and+basil+roast.jpg" border="0" /></a>rs skinning it. As I've lived a good part of my life in the U.A.E I've always had chicken curries and chicken roasts with its skin on and really miss it sometimes. I find the skin has most flavour in it and also makes the chicken meat more moist. I told her I would put up a special recipe for her and here I am writing it.<br />I found this recipe in a book that I've had for ages now, but as I love to experiment this recipe is quite different from the original recipe in the book just the idea is same, also some ingredients are a bit different then the original recipe. This book is called quick and easy cookery and it has inspired me to create my own recipes for almost ten to twelve years, found this book in an exhibition outside Karachi Marriott hotel where one can get big original books for a pound or two and if you know the bargaining skills well you can perhaps get it for even cheaper than that.<br />This dish is a good blend of Mediterranean and western baked dishes. It's also a good dish prepare in advance if you're making this for friends comming over and do the final stage just 2 hours before you have to serve roughly. I always make this dish and freeze it a day or two before the party this helps one being calm for the day and you can enjoy getting ready for the get together, also helps in giving the lady of the house to do the final touches for the dining table or setting the room up with last minute touches. when planning a party of 4 or 8 people its OK not to prepare this in advance but if there are more people comming than it becomes very chaotic because its not only the main dish to prepare for the evening, you of course have the appetizers,and deserts to deal with specially if they are the individual serving kinds, again my advice would be to do one big serving that saves you from panicking at last minute.<br />I love people having my food but also the fact that it gives them comfort inspires me more. For me when hosting a party of as little as two people or as many as fifty people they should all feel that they are special and that they are ,at home. I like to add up simple touches to the table, there are no rules to it just have a focal point and color on your table that would enhance all your dishes and that's the trick to setting the table well. enjoy your party and food in good health..:)<br /><br />INGREDIENTS:- </div><ul><li><div align="justify">Bunch of fresh basil preferably other wise 1-2 tsp dried</div></li><li><div align="justify">4 Tbsp Olive Oil</div></li><li><div align="justify">2Tbsp Butter</div></li><li><div align="justify">1 Whole Chicken quartered (4 pieces)</div></li><li><div align="justify">2 medium onions</div></li><li><div align="justify">4 garlic cloves crushed</div></li><li><div align="justify">1 green bell pepper in big cubes or slices</div></li><li><div align="justify">1 red bell pepper or yellow cut in big cubes or slices</div></li><li><div align="justify">2 cups mushrooms sliced</div></li><li><div align="justify">1 1/2 cans of chopped tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPdtvQOusTOR6Xms6ovV7XquoBhLd_17puwVdwhJ-n0TggtmqzVo0DU7ITnTB-GDR9bxhd7K9cFSyIDAzkRqndCsGEWMK7qk9NGTZ-2rTCGCgSeEvdRQ5iFlEXAf8T_Ky21FkWvixdmA/s1600-h/frying+the+chicken.jpg"><img id="BLOGGER_PHOTO_ID_5441163827987936914" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPdtvQOusTOR6Xms6ovV7XquoBhLd_17puwVdwhJ-n0TggtmqzVo0DU7ITnTB-GDR9bxhd7K9cFSyIDAzkRqndCsGEWMK7qk9NGTZ-2rTCGCgSeEvdRQ5iFlEXAf8T_Ky21FkWvixdmA/s200/frying+the+chicken.jpg" border="0" /></a></div></li><li><div align="justify">1 cup olives or as many as you like ( I used the green olives but you can try any olives it tastes equally good with other types too)</div></li><li><div align="justify">1 tub double cream</div></li><li><div align="justify">salt and pepper to taste</div></li><li><div align="justify">flat leaf parsley<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDyg5b_FsZzf0dF1qVU4mLQv6Y915FViDwAJuop661g31JnkMt4StucFNEf1RwXT0gosaPJmkowT0VVa1zLZVSNbM-VCQZFD-L_XM9TUDVuxrBgNbsw8FLs2FXg_HzHm8HN3ZLNQkYH0/s1600-h/mushrooms+added+%40the+bottom.jpg"><img id="BLOGGER_PHOTO_ID_5441164716718694498" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 130px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDyg5b_FsZzf0dF1qVU4mLQv6Y915FViDwAJuop661g31JnkMt4StucFNEf1RwXT0gosaPJmkowT0VVa1zLZVSNbM-VCQZFD-L_XM9TUDVuxrBgNbsw8FLs2FXg_HzHm8HN3ZLNQkYH0/s200/mushrooms+added+%40the+bottom.jpg" border="0" /></a></div></li></ul><div align="justify">METHOD:-</div><ol><li><div align="justify">Pre-heat the oven at 350 F </div></li><li><div align="justify">Heat butter and oil in a heavy based pan.</div></li><li><div align="justify">Add the chicken pieces and fry until <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_f965k_3IJxh4bEX089tJtlSxFbE7P22m3xf7qTU2OMifqN_TWSz8OYQpyvIdHPzLXQfoq6RZvVF7LqYNmdjPZKxJ_T7bAeTOLUJIVGOYk76BQ4oPPD1g4pJEGaf-pzE7dG4ltcy9Yk/s1600-h/olives+and+vegetables+added.jpg"><img id="BLOGGER_PHOTO_ID_5441165124863010450" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_f965k_3IJxh4bEX089tJtlSxFbE7P22m3xf7qTU2OMifqN_TWSz8OYQpyvIdHPzLXQfoq6RZvVF7LqYNmdjPZKxJ_T7bAeTOLUJIVGOYk76BQ4oPPD1g4pJEGaf-pzE7dG4ltcy9Yk/s200/olives+and+vegetables+added.jpg" border="0" /></a>brown all over.</div></li><li><div align="justify">Remove from pan and leave aside.</div></li><li><div align="justify">In the same pan add onions and garlic,fry till the onion softens then add the bell peppers and half the mushrooms, cook for 2-3 minutes.</div></li><p align="justify"><br /></p><li><div align="justify">Add tomatoes,basil , olives and season to taste with salt and pepper.</div></li><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkE6KEn0nMpfCstHRDjHJ7z2tBBmTMSdg3fCL7JpPwNxvpDxaJJGGn7Xi669YDeD506yTGZ7wQ2CKbrBeTu5iiK7vDoVpcgxjouxGSbNZIlJGTuiLZA0_-BOVjLQqagZKzCYRUSuR_0GQ/s1600-h/vegetable+mixture+added.jpg"><img id="BLOGGER_PHOTO_ID_5441165798065215010" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 110px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkE6KEn0nMpfCstHRDjHJ7z2tBBmTMSdg3fCL7JpPwNxvpDxaJJGGn7Xi669YDeD506yTGZ7wQ2CKbrBeTu5iiK7vDoVpcgxjouxGSbNZIlJGTuiLZA0_-BOVjLQqagZKzCYRUSuR_0GQ/s200/vegetable+mixture+added.jpg" border="0" /></a><br /></p><li><div align="justify">In a baking tray layer olives and half of the mushrooms saved earlier.</div></li><li><div align="justify">Layer the chicken on top of this and cover with the onions and vegetables mix.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OJ8U97CP9eJdL0z1alY36PKRf-yaFvfd_YO-ZxUe1Dk30PsoorEDuV4O7QmzFkl4YDKLt989B9zmzl-TULggNS_KX5md4wF0qf-W3FavGrn0ouMlxrV87gXkBMhzRZNVdaWteGgiXjc/s1600/laying+the+chicken+pieces.jpg"><img id="BLOGGER_PHOTO_ID_5508336536372114290" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 143px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OJ8U97CP9eJdL0z1alY36PKRf-yaFvfd_YO-ZxUe1Dk30PsoorEDuV4O7QmzFkl4YDKLt989B9zmzl-TULggNS_KX5md4wF0qf-W3FavGrn0ouMlxrV87gXkBMhzRZNVdaWteGgiXjc/s200/laying+the+chicken+pieces.jpg" border="0" /></a></div></li><li><div align="justify">Cook in the pre-heated oven for 50Min's<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJgNkd3B6qWmGRNV3ssI-1qFgFUvT4MBNRdRN5T9C5lxD96rSdCYWhlPeJcbHiqxwLctMGjGV8ejwBN1v4SXdyn_pEEmUJncnvcKo9aoR3YNMIkrzhtfc1yJace1TUz2uOb-jFF9haxU/s1600-h/adding+cream.jpg"><img id="BLOGGER_PHOTO_ID_5441164386371156754" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJgNkd3B6qWmGRNV3ssI-1qFgFUvT4MBNRdRN5T9C5lxD96rSdCYWhlPeJcbHiqxwLctMGjGV8ejwBN1v4SXdyn_pEEmUJncnvcKo9aoR3YNMIkrzhtfc1yJace1TUz2uOb-jFF9haxU/s200/adding+cream.jpg" border="0" /></a></div></li><li><div align="justify">Once you feel the chicken is done add the cream to the baking dish.</div></li><li><div align="justify">Return the dish to oven and bake another 10-15 Min's.</div></li></ol><div align="justify"><br /></div><p align="justify">This is a great eaten with samoli buns or rather well known as hot dog buns. But since this dish is originally an Italian dish its eaten with plain boiled pasta. I've tried this roast with plain boiled rice too and that also is a nice option. This recipe is certainly not for those on a diet has loads of calories yet you can either single cream or anything that has less calories to it or you can eat it without add the cream at all. In my case I like to eat everything in moderation because that's the key to life for me and once in a while it's not bad to have something with so many calories or cream in it. In the end hoping that when you make it you enjoy this with your family and friends with all the comfort in the world.enjoy..:)<br /></p>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com0tag:blogger.com,1999:blog-7573432373313444903.post-6513905485230527382010-02-12T10:28:00.008+01:002010-08-23T02:08:52.834+02:00MAYAZ'S BROWNIE TREATS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhjb7lq2vB6fOPEhP3mul-pIYxW_gr8w0kh0DEQehPz8Mraivrg8mOJ1rEBRihppfc5i4TFkTrzUfOhGb81eP21yQucGj28BGh2iRAptLbfULybiN1fTmOPQGzSHweVBHD5Gk3S14t4E/s1600-h/browinies+edited.jpg"><img id="BLOGGER_PHOTO_ID_5437337811873758962" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 276px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhjb7lq2vB6fOPEhP3mul-pIYxW_gr8w0kh0DEQehPz8Mraivrg8mOJ1rEBRihppfc5i4TFkTrzUfOhGb81eP21yQucGj28BGh2iRAptLbfULybiN1fTmOPQGzSHweVBHD5Gk3S14t4E/s320/browinies+edited.jpg" border="0" /></a><br />Brownies personally I was never a great fan of it, yes I know I must be crazy, but I've come to a conclusion that I really didn't have a good brownie ever before I used this recipe. This is my favourite recipe for brownies. It shall not be wrong if I said its so divine as soon as its in the mouth it melts like butter with a crispy top giving it the crunchy touch of freshness. Every time I make these I gather loads of praises meaning it works every time the same way by saying this I'm emphasising the fact that some recipes do taste different every time you make them.<br /><br />I think the key with this recipe is its timing other than that you can increase or decrease the quantities or chocolate, cocoa powder and eggs as for your liking. They say in the books and online recipe sites that's baking comes with precision that's all I think its practice and right timing. When I started to bake it's true i wasted a lot of of ingredients because my cakes came out flat,burnt, not risen enough to my liking or by worst tasted like flour. But that's because i started baking at the age when a kid hardly knows the difference between plain flour and wheat flour. As a Pakistani households have wheat flour in there house as ration or the month so did we and so no on really noticed the flour disappearing from the store. But with time i learnt it was the wrong thing to be used for baking cakes. When you want to make the right kind of cakes or bake anything its all the right stuff that you should know that goes in and be precise about the time you have to bake that particular thing. As a guide i always say don't misjudge your baking if it does not look like the picture I that magazine or on a website. Those pics and websites bring in their recipes from chefs and well practiced people and if you're doing it for the first time don't panic is the most essential key keep your calm and you will end up with the best cake you ever baked.<br />I've had this recipe for the last four years and every time make it, it vanishes in minutes no matter what the occasion is it will always get you praises and lots of appreciation even though you'll just spend making these brownies only about fifteen minutes of so but the impression your guests will have is that you've been in the kitchen for hours. It's great for having it as a birthday cake or bite sized heart shapes, or just simple squares they all did wonders for me all these years and I'm sure it will do the same for you and your guests...healthy eating...:)<br /><br /><br />INGREDIENTS:-<br /><ul><li>3 Squares milk chocolate approx 90-100g</li><li>115g unsalted butter,cut into small pieces</li><li>2/3 cups or 150 ml light brown sugar </li><li>1/2 cups or 125ml golden granulated sugar </li><li>1Tbsp cocoa powder2 large egg or use 3 medium ones</li><li>1 tbsp vegetable oil or any oil with no smell in it.</li><li>1/2 tsp vanilla extract</li><li>150 ml or 2/3 cups plain flour</li></ul><p>METHOD:-</p><ol><li>Pre-heat oven to 350 deg F/180 deg C.</li><li>Prepare your baking dish with baking paper.</li><li>In a bowl heat chocolate and butter if doing in a microwave do it at 50 % power until the chocolate is just melted roughly about 2 and 1/2 Min's.</li><li>Stir with a spatula until smooth, and leave aside.</li><li>In another bowl add brown sugar and with the end of the whisk break any lumps.</li><li>To this add golden sugar,cocoa powder,eggs,oil and vanilla and mix well.</li><li>Now add the chocolate and butter mixture.</li><li>Once mixed well add plain flour 2 spoons full at a time and mix well.</li><li>Pour the mixture in the baking dish and bake for 25 Min's.</li><li>Once cooled sprinkle cofectioners sugar or icing sugar.</li></ol><p>In this recipe, like I said you can you can change a few ingredients and use the ones you like better. For example instead of brown sugar try using dark brown muscavado sugar, or try normal sugar instead of golden brown sugar. I have even tried using olive oil once instead of normal vegetable oil. I like my brownies to be really dark so i use a little bit more cocoa powder and dark brown sugar. It can't be more simple than this recipe and give you yummy results if you keep it in the oven only 25 Min's and not min more otherwise if you over bake it it'll become crumbly and not gooey the taste will be same but it'll be a bit dry. hope you will enjoy this recipe and you,your family and friends and kids fall in love with it as much as we have...:)</p>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com1tag:blogger.com,1999:blog-7573432373313444903.post-54717694930460894632009-12-22T10:47:00.015+01:002009-12-28T17:08:34.619+01:00MAYAZ'S COOKIE DOOKIE...;)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiragleaQcDVbHJl7KGbqbjiP9qa_49qjcj8TuDsDnqfpQOcNop09j40uP0JbvoMj1XzRProFOXcYdfaEuDo9qQ66BxU1SV7Z40K-Y9YKFibkNKjNlPj1RBZEmXsUhYFoUUWuelxpC-5t8/s1600-h/cookie+dookie.jpg"></a><br />Nothing better to have on a cold winter night than to have hot chocolate or coffee with nice homemade cookies. The good thing about doing home baking or cooking is that in the same amount of money you have double <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiragleaQcDVbHJl7KGbqbjiP9qa_49qjcj8TuDsDnqfpQOcNop09j40uP0JbvoMj1XzRProFOXcYdfaEuDo9qQ66BxU1SV7Z40K-Y9YKFibkNKjNlPj1RBZEmXsUhYFoUUWuelxpC-5t8/s1600-h/cookie+dookie.jpg"><img id="BLOGGER_PHOTO_ID_5418414830336035234" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 344px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiragleaQcDVbHJl7KGbqbjiP9qa_49qjcj8TuDsDnqfpQOcNop09j40uP0JbvoMj1XzRProFOXcYdfaEuDo9qQ66BxU1SV7Z40K-Y9YKFibkNKjNlPj1RBZEmXsUhYFoUUWuelxpC-5t8/s400/cookie+dookie.jpg" border="0" /></a></div>the food that you would have if you bought a packet or ready made meals or cookie jars. There fore I've always prefered to cook my own meals plus it gives more satisfation of knowing what you're eating, your brain beomes more creative and the most important part of it is that if your children like to help in the kitchen you get more time to spend with them plus they learn a skill or two from you. In my case I love having them arround in my kitchen to see them lerning something new to do is a pleasure. Making cookies is their favourite thing to do with me they can be creative and make any shaped cookie or size they like. On occassions we have made cookies and used them as gifts to giv to our family and friends that we have. A lot of people think that its a hassle to have kids arround the kitchen, its more messy and so on but look at the broght side you're teaching them things that they will carry on teaching their kids plus its proven that anything thaught by play is the best way to teach any child so beleiving that I try and keep my kids playing in every task<br />arround the house keeping all<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5OqVh19MK_oem05eonIZRxsn8JOs-EM4UAMRPid6TRAc_HCyGHi4tMCDYX-JrN__WS2chmNRHiPqINiSJTNRFJoI-stb5QRyiNyk7hxmtZYMz1q1C_9LJnPvPP-pNR-epAYyc9hv01E/s1600-h/cookie+medals.jpg"><img id="BLOGGER_PHOTO_ID_5418445123367020482" style="WIDTH: 132px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5OqVh19MK_oem05eonIZRxsn8JOs-EM4UAMRPid6TRAc_HCyGHi4tMCDYX-JrN__WS2chmNRHiPqINiSJTNRFJoI-stb5QRyiNyk7hxmtZYMz1q1C_9LJnPvPP-pNR-epAYyc9hv01E/s200/cookie+medals.jpg" border="0" /></a> the health and risk factors in mind ofcourse. These cookies I made first three years back for one of my boys birthday parcel great idea tht was kids loved it in school. I made them in round and star shapes you can make any shape that you like two batches will make about 90 cookies to keep and give out to friends which ever way you like. I also dip my cookies in hot melted chocolate and let them rest in the fridge over night you can leave them outside too if you like in a country thats not too hot climatically. These cookies are stored in an air tight container for about a week and a half mine don't last longer than thatbecause the kids finish it before that So am never sure if these will last longer or not. I hope this recipe will bring you joy, happiness and health sharing wih your friends and family on christmas and new year happy holidays..:)<br /><br />INGREDIENTS:-<br /><ul><li>Butter 225 g/8oz</li><li>1 Egg yolk </li><li>1 tsp Vanilla extract</li><li>Plain flour 280 g/ 10 oz </li><li>Caster Sugar 140 g/50z</li><li>Pinch salt</li><li>Cookie cutters</li><li>grease proof paper two big square shaped peices.</li></ul><p>METHOD:-<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE9A0J0BW9pyH7tP8xa0v2yX6YpV2dUdoKJR6EvJU75N-q4PaktRqXbHJvVqL7Y7cgpmSiccF9mF85Ig0xBkKw43_iThZiCPqWHD4tfzELuhOea36e58N7EXLi58OeQiygM1DtNErcE0/s1600-h/cooking+dough+rolling.jpg"><img id="BLOGGER_PHOTO_ID_5418414305166662482" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE9A0J0BW9pyH7tP8xa0v2yX6YpV2dUdoKJR6EvJU75N-q4PaktRqXbHJvVqL7Y7cgpmSiccF9mF85Ig0xBkKw43_iThZiCPqWHD4tfzELuhOea36e58N7EXLi58OeQiygM1DtNErcE0/s200/cooking+dough+rolling.jpg" border="0" /></a></p><ol><li>Pre- heat oven to 190 deg/gas mark 5.</li><li>Grease the baking sheet and line with baking sheets.</li><li>In a bowl mix butter and sugar and mix well until light and fluffy.</li><li>Add the egg yolk and vanilla extract.</li><li>Sift the flour and salt into the mixture stir till the mixture is just combined don't over mix or your cookies will not rise well.</li><li>Halve the dough cover in cling film and place in the fridge for at least 40-60 mins. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE9A0J0BW9pyH7tP8xa0v2yX6YpV2dUdoKJR6EvJU75N-q4PaktRqXbHJvVqL7Y7cgpmSiccF9mF85Ig0xBkKw43_iThZiCPqWHD4tfzELuhOea36e58N7EXLi58OeQiygM1DtNErcE0/s1600-h/cooking+dough+rolling.jpg"></a><br /></li><li>Place one sheet of grease proof paper on the counter, now unwrap and place one dough ball on top of it and place the other sheet over it and roll. This will help preenting the dough from sticking on to the counter. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSQz_tPporqjNLHowL-qO4RB3x7d6I6Eei9wvAoUPj_MuHmvWFGUPrJl7xmkGaujuuj2BT9r-sB9DObb6pEvxqaVTxVelFeNwQVjBnGivKaKeyq53M2F3qb6tD2-x_8YIM1PB_4wMGxk/s1600-h/cookies+baking.jpg"><img id="BLOGGER_PHOTO_ID_5418445500649778114" style="WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSQz_tPporqjNLHowL-qO4RB3x7d6I6Eei9wvAoUPj_MuHmvWFGUPrJl7xmkGaujuuj2BT9r-sB9DObb6pEvxqaVTxVelFeNwQVjBnGivKaKeyq53M2F3qb6tD2-x_8YIM1PB_4wMGxk/s200/cookies+baking.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE9A0J0BW9pyH7tP8xa0v2yX6YpV2dUdoKJR6EvJU75N-q4PaktRqXbHJvVqL7Y7cgpmSiccF9mF85Ig0xBkKw43_iThZiCPqWHD4tfzELuhOea36e58N7EXLi58OeQiygM1DtNErcE0/s1600-h/cooking+dough+rolling.jpg"></a><br /></li><li>Once you've rolledout to the thickness of about 1/6 inch cut into the shapes you like with your cookie cutters.</li><li>Bake until golden brown just about 5-8 mins, when done place them onto a cooling rack until completely cooled down.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjp5W0PsRUw1b0sT37-GxdgUPj43YltZ69MZMpN4k-YUwA1kIf1XAAcZoLIaXo8D38yVBWMv3DDo-eJI8Ag3X_Yay1uCCNXNvG9588JS5i-PXe7AHeE7bKQucqhiJUvcihAlLuS0-pS5A/s1600-h/cooling+cookies.jpg"><img id="BLOGGER_PHOTO_ID_5418445685966266946" style="WIDTH: 212px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjp5W0PsRUw1b0sT37-GxdgUPj43YltZ69MZMpN4k-YUwA1kIf1XAAcZoLIaXo8D38yVBWMv3DDo-eJI8Ag3X_Yay1uCCNXNvG9588JS5i-PXe7AHeE7bKQucqhiJUvcihAlLuS0-pS5A/s200/cooling+cookies.jpg" border="0" /></a></li></ol><p>Once completely cooled you can decorate them as you like have on different ccassions dne different things but the best result I got was when I dipped them in chocolate and let the cool in the fridge. Best thing about these cookies is they are easy to make, keeps kids busy and can be used both as gifts and or to treat kids or yourself anytime. while baking these cookies make sure you keep them well apart because when the heat hits the cookie dough the butter,and sugar melt and expand needing more place then we may think they need. me and my family love making these hope you will too...healthy eating....:)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRKRpuc5bcG91pZ8rvTivyznJZm4Adxmj0w41jfKEo0mobfiL9LjB3HqtAl5_BQMBgq5Jq2StvC0ErZD-sFFN_C4m7Pep77N0oRSDQPofPqn0lYOITbGS8v_y-lSRAvAkONe1wM_oWLI/s1600-h/chocolate+dipped+cookies.jpg"><img id="BLOGGER_PHOTO_ID_5418444932880511714" style="WIDTH: 442px; CURSOR: hand; HEIGHT: 120px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRKRpuc5bcG91pZ8rvTivyznJZm4Adxmj0w41jfKEo0mobfiL9LjB3HqtAl5_BQMBgq5Jq2StvC0ErZD-sFFN_C4m7Pep77N0oRSDQPofPqn0lYOITbGS8v_y-lSRAvAkONe1wM_oWLI/s200/chocolate+dipped+cookies.jpg" border="0" /></a></p>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com4tag:blogger.com,1999:blog-7573432373313444903.post-75905733183437613552009-11-09T17:56:00.030+01:002009-12-17T13:10:54.653+01:00MUMMA'S MACHLI KA SALAN<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9-fVpWexvKehwj6Kgbwx0UvbbShyphenhyphenZwcMz8RD9nTA8kE842z5tz4bEfURiavCBFpTIOnh0jq2cMjoD2r1AplbMgDIvIJ8G5PvBJr5MsVJIhyphenhyphenZ3R6W4aIx6x8yIen3pwEnMy2bXsbo1tc/s1600-h/machli+ka+salan.jpg"><img id="BLOGGER_PHOTO_ID_5413565694354873314" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 342px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9-fVpWexvKehwj6Kgbwx0UvbbShyphenhyphenZwcMz8RD9nTA8kE842z5tz4bEfURiavCBFpTIOnh0jq2cMjoD2r1AplbMgDIvIJ8G5PvBJr5MsVJIhyphenhyphenZ3R6W4aIx6x8yIen3pwEnMy2bXsbo1tc/s400/machli+ka+salan.jpg" border="0" /></a> For me the best kind of meat is fish meat, I simply love a well cooked juicy fish. As I've grown up I've found out that studies have said that fish meat is very healthy. It was a rare thing in our house for the fish curry to be made, it was made occasionally once in a blue moon. We were more fond of having fried fish with khati daal and white rice yummmy, simply good. Like I said I've always loved fish but when I got pregnant that was when I had cravings for fish curry that mumma used to make with all the nice nutty spices that I had no clue of again how to make so I recreated the whole recipe for my self its not exactly the same but it does hit some of the right taste buds for me reminding me of mumma in the kitchen with one hand on her side and one on the counter over looking in the pan for checking the fish being cooked well or not then covering the pot and turning round to order us to change our school uniforms and back to help her lay the table for lunch, with all that aroma still going round in my head when I think about the whole senario wanting me to eat it right now. I miss her cooking the best thing about her cooking was that it was simple, easy, quick to make and yet so tasty and moth watering.<br />The major change that I brought to the recipe was exchanging ground peanuts to peanut butter smooth paste. Ever since I've used peanut butter I'm become a fan of it. Again I've always loved having peanut butter on toast with a nice cold glass of milk, some of you may not like that com<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtVQrlxL4-YMhNLLdnvsKqGs_XPfKhaYljafa8Sg_Z8Ksd6Mo4ln3HAHogo6w5UHJXYKn-0ehel-m4XHdn1eIrqZn5it8PHgv2exwjMu44qKqylf3QHboAgeyDiST5OKQcPa6gzKGWpY/s1600-h/milk+powder+coconut.jpg"><img id="BLOGGER_PHOTO_ID_5413567183376333698" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtVQrlxL4-YMhNLLdnvsKqGs_XPfKhaYljafa8Sg_Z8Ksd6Mo4ln3HAHogo6w5UHJXYKn-0ehel-m4XHdn1eIrqZn5it8PHgv2exwjMu44qKqylf3QHboAgeyDiST5OKQcPa6gzKGWpY/s200/milk+powder+coconut.jpg" border="0" /></a>bo but beleive me try it in a curry and you'll always have a peanut butter bottle in your grocery list after that,because it not only gives a disticnt taste to your curry it also makes life and making curry easier. I lways have peanut butter in my closet because on the day that I don't feel like making too much effort I simply add peanut butter to the pan ith a bit of salt and yogurt ,voila my curry is ready. I have made this curry now for almost a decade and my guests and family have loved it hopefully this recipe will bring you great appetite and lots of great time entertaining family and friends.<br /><br /><br />INGREDIENTS:-<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxCOCMf1VQObOXDQtFiyraIZc6SUo38QIQlmek9vnZX7xTqnc_EgRvBhrSJZyRUtVpoR4MCtcccYlpk4bpzFDsk-UC1dS4heuJzz-bHsp7A6DbAiwmyo42LnQCEyVJl4GjPVyfz2RV5c/s1600-h/mustard+seeds.jpg"><img id="BLOGGER_PHOTO_ID_5413566063344376946" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxCOCMf1VQObOXDQtFiyraIZc6SUo38QIQlmek9vnZX7xTqnc_EgRvBhrSJZyRUtVpoR4MCtcccYlpk4bpzFDsk-UC1dS4heuJzz-bHsp7A6DbAiwmyo42LnQCEyVJl4GjPVyfz2RV5c/s200/mustard+seeds.jpg" border="0" /></a><br /><br /><br /><ul><br /><li>800g Haddock Fillet </li><br /><li>2Tbs Smooth Peanut Butter </li><br /><li>1 1/2 Cups Yogurt Smooth</li><br /><li>2-3 Tbs Coconut Milk Powder</li><br /><li>2-3 tsp Ginger & Garlic Paste</li><br /><li>1 1/2Cups water</li><br /><li>Salt to taste.</li><br /><li>Pinch tumeric</li><br /><li>1 tsp Red Cilli Powder</li><br /><li>1/4 Cups Tamarind ( I add alot of tamarind because I like t sour but you can add less if you prefer not to have it so sour)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8vJLmCppy8AlaVhjFGP-7mJWXwlI9mTYBPRFfq3S0V0oDcCnkc-6MUWp2D9MCijHCSAPEbebjqOm2eNE3zyY9Hq6DBhEEq93hyphenhyphenEvobGqFLLd2IpigOAMDyJfqysNjC1wsvlqBXw2-fY/s1600-h/tamarind.jpg"><img id="BLOGGER_PHOTO_ID_5413567491737892530" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8vJLmCppy8AlaVhjFGP-7mJWXwlI9mTYBPRFfq3S0V0oDcCnkc-6MUWp2D9MCijHCSAPEbebjqOm2eNE3zyY9Hq6DBhEEq93hyphenhyphenEvobGqFLLd2IpigOAMDyJfqysNjC1wsvlqBXw2-fY/s200/tamarind.jpg" border="0" /></a></li><br /><li>Some Corriander to garnish</li><br /><li>1 Kari Patta Stick with leaves on</li><br /><li>2-4 Green Chillies </li><br /><li>2 tsp Rai Dana (Mustard seeds)</li><br /><li>1/4 Cups Oil (any oil tht you have easily available) </li><br /><li>1 tsp Zeera Powder<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQQoNSrfRbzpYQlF4h5b9UHOPFp_853Mq7mUCAjm38gPQEcG2pPLqOqci1ElaWvAhmwmVE2q-C5ei3dAHsywFCAXdAmKfzZhGvJZkxOYC4T7CTTyuOJRUH4x8IrtFNNW3_Ozst6CJucE/s1600-h/mixture+yogurt.jpg"><img id="BLOGGER_PHOTO_ID_5413567384717088738" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQQoNSrfRbzpYQlF4h5b9UHOPFp_853Mq7mUCAjm38gPQEcG2pPLqOqci1ElaWvAhmwmVE2q-C5ei3dAHsywFCAXdAmKfzZhGvJZkxOYC4T7CTTyuOJRUH4x8IrtFNNW3_Ozst6CJucE/s200/mixture+yogurt.jpg" border="0" /></a></li></ul>METHOD:-<br /><ol><li>In a bowl Add yogurt,salt,red chilli powder,peanut butter,tumeric,zeera powder, coconut milk powder and ginger galic paste mix well to a smooth paste.</li><br /><li>Add oil to the pan, when it starts to Crackle add the cardomoms and rai dana( mustard seeds).</li><li>Once you see the cardamoms changing their colours addthe yogurt paste to it and start to mix well at this stage you have to <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8I7bwvutAc3dXVRQn1FZKh0CUmb8DB6BlDYSaxEsNYm1JpD0FX1zQHYhwhgfuXTjUJYllswb7XvwdeGW0PGho7BcXTMlQgPM0IGIkNw2eaxGnoBUSbqKVgPFGRy8Twf_7vtgUEg-DVg/s1600-h/mixture+added.jpg"><img id="BLOGGER_PHOTO_ID_5413567010570605618" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 173px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8I7bwvutAc3dXVRQn1FZKh0CUmb8DB6BlDYSaxEsNYm1JpD0FX1zQHYhwhgfuXTjUJYllswb7XvwdeGW0PGho7BcXTMlQgPM0IGIkNw2eaxGnoBUSbqKVgPFGRy8Twf_7vtgUEg-DVg/s200/mixture+added.jpg" border="0" /></a>be really alert since it can burn very easily, have 1/2 cup of water with you and as soon as you see the paste sticking to the pan add a few drops of water this process is called "bhunna" this gives color to you curry.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcjCn5m8_nWnB0KttggUgRvcHlLLuT4bNtjCRDNtGR-LNPyO50LX8PBNyMIVrv_HiRBeIZgP4gnqGl-i3dBAIB8UnNQSIzXfNxu8WYvP31v24OUvOzavuBDvEL8FXb2_8OG8GY0XPRYA/s1600-h/changing+colour.jpg"><img id="BLOGGER_PHOTO_ID_5413566741132977074" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 173px; CURSOR: hand; HEIGHT: 201px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcjCn5m8_nWnB0KttggUgRvcHlLLuT4bNtjCRDNtGR-LNPyO50LX8PBNyMIVrv_HiRBeIZgP4gnqGl-i3dBAIB8UnNQSIzXfNxu8WYvP31v24OUvOzavuBDvEL8FXb2_8OG8GY0XPRYA/s200/changing+colour.jpg" border="0" /></a></li><br /><li>When you see the color is changed to a nice golden brown and the the paste is separating from the oil, the oil has also change colour to red thats when you add the cup of water and kari patta.</li><br /><li>Bring to boil and add fish fillets to it and add tamarind paste and green chillies when the green chillies change their colour from being green to yellow green your taarind is cooked and <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpOCqWX6G-WAhakwqskX1xnM4SxcN8XqgG94zChAekwjiTYO_XKQLiVET2rQIBHbeipdmsqsC__YdUHd1FhvFUz0PC3kTD2M1JLlLawbRjMU6IVgyO1GCXND7Sp7ZKBrQ5ZQYnmmxn6Y/s1600-h/fish+added.jpg"><img id="BLOGGER_PHOTO_ID_5413567770240407314" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 174px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpOCqWX6G-WAhakwqskX1xnM4SxcN8XqgG94zChAekwjiTYO_XKQLiVET2rQIBHbeipdmsqsC__YdUHd1FhvFUz0PC3kTD2M1JLlLawbRjMU6IVgyO1GCXND7Sp7ZKBrQ5ZQYnmmxn6Y/s200/fish+added.jpg" border="0" /></a>so is the fish.</li><br /><li>Take a flat dish and place the cooked fish fillets first in the dish and then pour the curry over it, this prevents the fish fillets from breaking and helps dish out more easily.</li></ol>This is such a simple recipe to make and best thing about this particular dish is that it tastes better on second day and is a lovely combination with warm white boiled rice and cold fish curry. In any hyderabadi house hold its a common excersise to have cold curry with reall nice warm rice the idea may sound crazy but its such a great comfort food that once had never forgotten. In this recipe I've used haddock fish but you can use any fish you like, red snappers and macarel are extremely good but have alot of fish bones so I avoid it for kids sake, but like I said any fish is good. Also i've used peanut butter but if you're allergic than please avoid it and add ground almonds instead of it or don't add all. Hope you will enjoy this recipe as much a my family and me have always done. ENJOY..:)mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com1tag:blogger.com,1999:blog-7573432373313444903.post-62361256210991795502009-10-20T11:26:00.006+02:002009-12-17T13:11:18.744+01:00MAYAZ'S DO NUTS<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_C35FaS-YaDkBuMboPgpQ9arKRFwo3SPLSitmFjC8sT3AjapZeGWTIRBj9O9hHKOfnnwVBUib9Aj34e0dN_zHoyXDsJPNlQmlR56tADxC6_WZPQ_mIZwKj7oTphihGAkRQ0qZlKAbPc/s1600-h/do+nuts.jpg"><img id="BLOGGER_PHOTO_ID_5394617001029531858" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_C35FaS-YaDkBuMboPgpQ9arKRFwo3SPLSitmFjC8sT3AjapZeGWTIRBj9O9hHKOfnnwVBUib9Aj34e0dN_zHoyXDsJPNlQmlR56tADxC6_WZPQ_mIZwKj7oTphihGAkRQ0qZlKAbPc/s320/do+nuts.jpg" border="0" /></a> I Call them do nuts simply because they're smell drives me nuts and takes me back in my childhood. Fist time ever I had a dough nut was in Florida fort Walton beach. we were on our summer vacations in 1983. Our uncle brought dough nuts every single day on his way back from work. The taste and smell has ever since stuck with me. I remember having them everyday sitting on a garden chair in his back yard and enjoy almost all the box. Yet it always seemed I'd not had enough of them. so as I grew older kept looking for the right recipe of it so instead of spending too much money I could just make plenty of them at home and have my own toppings. Have tried a lot of recipes and than came across this recipe which was easy to make and gave really good results my kids loved helping in making them as always and enjoyed them afterwards too. My advice while making these would be don't panic if they are a bit big in size or small in size just follow your instincts about the size and shapes. Its the taste of your food that would make it desirable to eat rather then size and shape of it. Its of course an added bonus to know how to present it. Hope you will have good family times making these...!</div><div align="justify"></div><div align="justify">INGREDIENTS:-</div><ul><li><div align="justify">250 ml/8.8 fluid oz Yogurt</div></li><li><div align="justify">170g/6 oz Sugar</div></li><li><div align="justify">2 Eggs</div></li><li><div align="justify">1 Tbsp vanilla extract</div></li><li><div align="justify">45g Butter melted</div></li><li><div align="justify">500g Plain flour</div></li><li><div align="justify">2 Tbsp Baking powder</div></li><li><div align="justify">60g more flour for dusting</div></li><li><div align="justify">1/4 tsp salt</div></li><li><div align="justify">1 litre oil for frying</div></li><li><div align="justify">icing sugar for dusting if not using any other topping.</div></li></ul><p align="justify">METHOD:-</p><ol><li><div align="justify">Add eggs and sugar to a bowl and whisk them at high speed if using electric beater or whisk briskly till it changes its color and looks pale and fluffy.</div></li><li><div align="justify">Then add yogurt,vanilla extract,salt,and melted butter and mix lightly.</div></li><li><div align="justify">In a Bowl add all the dry ingredients and sieve before adding to the egg and sugar mixture.</div></li><li><div align="justify">combine well just enough to bring the dough together not too much or the dough nuts will turn out too hard.</div></li><li><div align="justify">Dust some flour on the work top and on your hands.</div></li><li><div align="justify">Now roll the 1/4 of your dough to 1/2cm thickness roughly.</div></li><li><div align="justify">Use any round pastry cutter or a cap or bottle anything that's easily accessible and can be used to cut the shape out of your choice.</div></li><li><div align="justify">Cut all the doughnuts till there in no more dough is left.</div></li><li><div align="justify">In a deep pan or a wok add the oil and bring warm it up and then add a piece of carrot which will help prevent from the oil to burn.-</div></li><li><div align="justify">Fry your do nuts a minute on each side or until golden brown than place them on a paper towel.</div></li><li><div align="justify">Once all done dust with icing sugar or dip in the topping of your choice.</div></li></ol><p align="justify">I am creative so I like to make my own toppings and that too chocolate or white chocolate toppings with dessicated coconut or nuts. But I must say its what you like and everything that we do in life is a shadow of you and your personality even food. the food that we eat or share compliments you and tells others what you are like as a person. For example if some one Puts an omelet in front of their guests as a meal may not mean they don't care may mean they are casual fun loving and easy going. Its all in the way you look at it and i hope today you will have a new perspective of things in life....enjoy!</p><p align="justify">PS NOTE:-</p><p align="justify">Next up is Mumma's fish Curry..stay tuned..:)</p>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com6tag:blogger.com,1999:blog-7573432373313444903.post-7600441982893571382009-10-13T20:29:00.010+02:002009-10-14T00:16:23.637+02:00MAYAZ'S FRESH CREAM PINEAPPLE CAKE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY26u2V0Ik-ont4p9vLTQMyi42Ru9mvefmCIboYCbLBzMnRn369xLd5qDyDIGaYn5YCX4kVPOard396OvscCRpdWzYI7toT8D4etMK8HxYqs2i2n64eJIWs6nxW1Oscn8ONQFvI1GLvbM/s1600-h/fresh+cream+pineapple+cake+editted.jpg"><img id="BLOGGER_PHOTO_ID_5392204779619685186" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 345px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY26u2V0Ik-ont4p9vLTQMyi42Ru9mvefmCIboYCbLBzMnRn369xLd5qDyDIGaYn5YCX4kVPOard396OvscCRpdWzYI7toT8D4etMK8HxYqs2i2n64eJIWs6nxW1Oscn8ONQFvI1GLvbM/s400/fresh+cream+pineapple+cake+editted.jpg" border="0" /></a> I'm in particular is not a big fan of pineapples but a few years back I read somewhere online that it helps in muscular pains especially the after exercise ones. which sort of inspired me to learn this recipe and work to make it work in best ways for me. I love baking cakes and experimenting different flavours, over the years I can just bake the cake right to my taste and thought its best to share my techniques and give the confidence that I have to others that anyone can cook if you know your basics well then all you need is practice them till you get to a point where not only your guests,friends and family say its yummy but you like them too.<br /><div align="justify"><br /><br /></div><div align="justify">In this cake the other main key ingredient is ground almonds that's add to the flavour of pineapples. I'm no chef and cook but I can certainly say this combination works well for reason of its own. when I first baked the cake it was the biggest disaster ever but over the last 3 years I made it over and over again so many times than tried making for school fare's,one dish parties and you name it first few times people said it was nice but as I kept making it people praised it more and more every time, even more which gave me two things in particular one the confidence to bake and two to try out things and practice even more. If a person ever looses the confidence then he can't do anything I would advice Don't start with the thought of being a pro because that can make one over confident resulting in a disaster. </div><div align="justify">In this cake you need to cut half way and people who are perfectionists may want proper tools but a knife works equally well if your hand is sturdy. You can use any sort of decorating ingredients for example if your like chocolate more you can have chocolate icing or strawberry frosting and so on but just plain double creams works best, yet again I would say anything that's works well for your taste buds will work well with others too. Fresh pineapple cakes are not normals cakes they do require some patience in terms of making with a relaxed mind would be best, and make sure you're not making or doing anything other than this sponge cake. Sponge cakes can go wrong greatly if the timing is not right. I hope your family will enjoy this cake for lots of occasions and festivities in all different parts of the world....:)</div><div align="justify"><br /><br /></div><div align="justify">INGREDIENTS:-</div><ul><li><div align="justify">1 400g Pineapple can.( keeping the syrup from the can)</div></li><li><div align="justify">1/4 Pineapple juice.</div></li><li><div align="justify">1 Cup Self raising flour.</div></li><li><div align="justify">1/4 Cups Ground almonds.</div></li><li><div align="justify">1/2 Cups caster sugar(you can add 1/2 cups more if you like it sweeter).</div></li><li><div align="justify">1 1/2 tsp Baking powder.</div></li><li><div align="justify">5 Medium sized eggs separated.</div></li><li><div align="justify">300g Butter (soft but not melted, leave it out the night before).</div></li><li><div align="justify">1-2 tsp Vanilla extract.</div></li><li><div align="justify">Pinch Salt.</div></li><li><div align="justify">200-300g Double cream for frosting.</div></li></ul><p align="justify">METHOD:-</p><ol><li><div align="justify">Line the tin preferably a round tin. (but if you don't have one its OK to use a square one too)</div></li><li><div align="justify"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pre</span>-heat oven at 180 deg.</div></li><li><div align="justify">In a bowl separate egg whites and egg yolks.</div></li><li><div align="justify">Mix sugar,vanilla extract and egg yolks and beat well at medium speed if using electric beater.Beat until its become airy and fluffy.</div></li><li><div align="justify">In a bowl sift flour,salt and baking powder.</div></li><li><div align="justify">Add to the egg an sugar mixture, fold in very carefully making the shape of 8.</div></li><li><div align="justify">Then add ground almonds and mix very lightly not too much.</div></li><li><div align="justify">In a bowl beat egg whites at high speed, until they start to form soft peaks. don't over do it otherwise the cake will not rise enough and won't be light and airy.</div></li><li><div align="justify">Fold into the mixture now and with a spatula mix only till you don't see the egg whites, but still see the bubbles.</div></li><li><div align="justify">Pour the mixture in the tin and bake for about 35-40 Min's.</div></li><li><div align="justify">Once out of the oven let it cool down completely.</div></li><li><div align="justify">Cut it diagonally in half keeping hand steady and in the center, keep them both on separate plates facing the insides out facing you.</div></li><li><div align="justify">Now take the can syrup and pineapple juice mix them in a jug and with the help of a big soup spoon pour it oer both halves. </div></li><li><div align="justify">Don't have to use all the juice just use enough to soak you cake.</div></li><li><div align="justify">Leave them over night to soak well and the work well as a sponge.</div></li><li><div align="justify">Beat the double cream to make peaks. </div></li><li><div align="justify">Then apply a very thin layer of double cream to the side that you want to keep as the bottom of the cake.</div></li><li><div align="justify">Cut your pineapple in small pieces and spread it all round the cake over the cream.</div></li><li><div align="justify">Place the other half of the cake on top carefully since it will be ell soaked and fragile.</div></li><li><div align="justify">Now cover the cake all over with the double cream as lavishly as you like or as scarcely as you like according to you liking and decorate to challenge your creativity.</div></li></ol><p align="justify">Remember this cake is not difficult to make and every one can bake provided they're timing is right,the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">temprature</span> is right. Your frosting can have food colouring added to it so don't just stop at decorating it white get colourful and add some variety to life. Also there in no hard and fast rule that you have to use double cream you can use single cream of no cream at all. Its always great to remember that this is adding and subtracting from the basic recipes to your liking these recipes are what I like but is not compulsory that you may like the same taste. So feel free to be wild and creative and confident enough to try new things in life so you know what's you ad whats not....hope you enjoy making this cake will soon update this particular blog with more pics to make it easy for everyone...tata...:)</p><p align="justify">PS NOTE:- next up is "DO <span class="blsp-spelling-error" id="SPELLING_ERROR_2">NUTS</span>" </p>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com8tag:blogger.com,1999:blog-7573432373313444903.post-14781032578715300582009-05-09T13:28:00.024+02:002009-05-22T23:41:11.502+02:00ANIYA'S TOMATO AND MACRONI SOUP..:)<div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAj8H4oNGMPJTrbIBCiPMd-_uPGaqw8mcinPMeUpt5EI6GAEUF4NSFNznUIKmkbS6DtWG8Rj9nXRiEDwikgXdCyW-_Y3rswb5axTSfNEmXjssX0jN5yAWO0YVvbv-ei3cKDmidPx7Eg1o/s1600-h/tomato+and+macroni+soup.jpg"><img id="BLOGGER_PHOTO_ID_5336746313903232402" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAj8H4oNGMPJTrbIBCiPMd-_uPGaqw8mcinPMeUpt5EI6GAEUF4NSFNznUIKmkbS6DtWG8Rj9nXRiEDwikgXdCyW-_Y3rswb5axTSfNEmXjssX0jN5yAWO0YVvbv-ei3cKDmidPx7Eg1o/s320/tomato+and+macroni+soup.jpg" border="0" /></a>This soup is very close to my heart the first time I had it I was staying with my aunt( Aniya ma). Its been so many years since than but every time I have make it reminds of the good old days. I've always loved her cooking but this soup is just too good I think. its a whole meal in it self, healthy and great for kids. When I first time saw her making, she was adding cream and for some reason I thought she was adding yogurt and ever since than I've always used cream until recently when I realized it wasn't yogurt. I know its funny but after I found out I have still carried out using yogurt but now I also add cream. Aniya has always been an inspiration in all ways to me and to be able to have a recipe of hers is a privilege and an honor. This also reminds me of the carefree times that I've had nothing much to do all done by the elders and us enjoying life, culture and food. learnt a lot but also had more time to do nothing virtually.</div><div>The best thing about this soup is that's its easy to make and requires very little time to make. It takes about an hour or so and the whole meal is ready. We usually have it with bread and butter you can have it just on its own entirely up to your taste buds. </div><div>Thank you Aniya ma for sharing such a wonderful recipe with us and giving us the chance to hand this recipe down to our next generations. Also to let us enjoy the joys of life by having something so simple to make yet so so delicious....enjoy:)</div><div></div><div> </div><div>INGREDIENTS:- </div><ul><li>5-6 Tomatoes ( i like to use more but you can use less tomatoes also like 3-4 al<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqB1SbWdtG5CenIioFXLB45kBwoDkWW0Ef7JuO-ml6UPkOjuRglHQgR2DDtAil1kmEG4k7LmMSQ8S5eZ51KFe5WRZDB8PRCOCgDn0m8DktzKWvf2tF9KdHdEiH-B1g8TY8-pAAF8aISE/s1600-h/slit+tomato.jpg"><img id="BLOGGER_PHOTO_ID_5336747932622173970" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqB1SbWdtG5CenIioFXLB45kBwoDkWW0Ef7JuO-ml6UPkOjuRglHQgR2DDtAil1kmEG4k7LmMSQ8S5eZ51KFe5WRZDB8PRCOCgDn0m8DktzKWvf2tF9KdHdEiH-B1g8TY8-pAAF8aISE/s200/slit+tomato.jpg" border="0" /></a>so if <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DGLrxFP9uBpWQPCuzH1xJkcoQb6YCeFBTPCi2Aj9ZbjLmp2TNfTs30k3LYVw7CbnlkaOst5Ofk2RMKdtPi4B8Bhf88BXKWuEoUNEuv9ANeBn-nBO3hIwOfKjOEV8TunFpoBwNARr6ys/s1600-h/shreded+chicken.jpg"></a> </div>using the beef tomatoes)</li><li>2 Chicken Breasts (you can also use whole chicken to make up the stock and make some sandwich spreads or use whole if you like more chicken in the soup)</li><li>1/4 Cup yogurt</li><li>1/4 Cup single/double cream (some for extra for garnish)</li><li>2-3 Tbsp cornflour</li><li>1/4 Cup milk</li><li>1 Cup macaroni ( I like lots of macaroni therefore I use more about 2 cups.)</li><li>1-2 Garlic cloves</li><li>1/4 tsp black pepper </li><li>1-2 tsp salt ( or to taste)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhRhMmV_0Pz7hggJurSJoJSGDp1jBRiHYlc9hqmMJzGavE34GeUSjGndukhCLQO07hmnj37d5QhzvCHplzqh3zOli2up1q70N1UwbTR04WD0OEbsKyvZF5SFdrIprnHSbAd_HGKHNtpo/s1600-h/boiling+chicken+to+make+stock.jpg"><img id="BLOGGER_PHOTO_ID_5336760482275631378" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhRhMmV_0Pz7hggJurSJoJSGDp1jBRiHYlc9hqmMJzGavE34GeUSjGndukhCLQO07hmnj37d5QhzvCHplzqh3zOli2up1q70N1UwbTR04WD0OEbsKyvZF5SFdrIprnHSbAd_HGKHNtpo/s200/boiling+chicken+to+make+stock.jpg" border="0" /></a></li></ul><p>METHOD:- </p><ol><li>Wash you chicken well.</li><li>Add chicken,garlic cloves,salt and pepper to the pan.</li><li>Pour water over it this will help everything to mix well without stirring.</li><li>Let it boil once and then lower the heat and let it cook covered for 20 Min's.</li><li>Cook it till the chicken is well cooked than take out the chicken from the water and place it on the plate to cool a bit.</li><li><div><div>Once the chicken is cool enough to touch and not burn your <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DGLrxFP9uBpWQPCuzH1xJkcoQb6YCeFBTPCi2Aj9ZbjLmp2TNfTs30k3LYVw7CbnlkaOst5Ofk2RMKdtPi4B8Bhf88BXKWuEoUNEuv9ANeBn-nBO3hIwOfKjOEV8TunFpoBwNARr6ys/s1600-h/shreded+chicken.jpg"><img id="BLOGGER_PHOTO_ID_5336748096889647042" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DGLrxFP9uBpWQPCuzH1xJkcoQb6YCeFBTPCi2Aj9ZbjLmp2TNfTs30k3LYVw7CbnlkaOst5Ofk2RMKdtPi4B8Bhf88BXKWuEoUNEuv9ANeBn-nBO3hIwOfKjOEV8TunFpoBwNARr6ys/s200/shreded+chicken.jpg" border="0" /></a></div>fingers, shred it and leave it aside covered till needed.</div></div></li><li><div><div>Bring the stock to boil</div></div></li><li><div><div>Now add macaroni to the stock and let lower the heat to medium and let it cook.</div></div></li><li><div><div>Now place some water is a pan and bring to boil</div></div></li><li><div><div>Add tomatoes on at a time with a cut on the side this will help to peel off the skins of the tomatoes more easily once they are half boiled.</div></div></li><li><div><div>After adding the tomatoes to the pan cover and cook for 1-2 Min's on high heat. when you uncover it you'll see the slit has opened and the skins are soft enough to peel.</div></div></li><li><div><div>Peel all the tomatoes and place them in a blender and blend till it <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2buKnG9IgwurnbXKjDbej-zUIe7hIOWdbOI2xBIgguep3lIJqPCKWNRarxwP9L4vMFWvYgeHVV87c4caAOjyM-FuqoBF4k1JvqwlFUeJnYt_XMJPqM3y3_eiXj-eAU9G55J3QauXtz1Q/s1600-h/blending+tomatoes.jpg"><img id="BLOGGER_PHOTO_ID_5336747629569155282" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2buKnG9IgwurnbXKjDbej-zUIe7hIOWdbOI2xBIgguep3lIJqPCKWNRarxwP9L4vMFWvYgeHVV87c4caAOjyM-FuqoBF4k1JvqwlFUeJnYt_XMJPqM3y3_eiXj-eAU9G55J3QauXtz1Q/s200/blending+tomatoes.jpg" border="0" /></a>becomes <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGdOlfp21HnaLv7uSUxY-30HquCSxjrgyh_CK0cIYAURmkGtPtyVbSmnBzHW4HY7-cnBWRUZwa8GYCvZVmhfrUC216NgJZUxtKyp_B2oXNHocAGU3B9G_q3PrNblAwDjT18Hr691fVIA/s1600-h/Image1657.jpg"><img id="BLOGGER_PHOTO_ID_5336746539964618466" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 181px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGdOlfp21HnaLv7uSUxY-30HquCSxjrgyh_CK0cIYAURmkGtPtyVbSmnBzHW4HY7-cnBWRUZwa8GYCvZVmhfrUC216NgJZUxtKyp_B2oXNHocAGU3B9G_q3PrNblAwDjT18Hr691fVIA/s200/Image1657.jpg" border="0" /></a>juice like consistency.</div></div></li><li><div><div>Place sieve over the chicken stock and pour the tomato juice. make sure before you add the juice the macaroni is completely cooked.</div></div></li><li><div><div>When the it starts to boil ,With a fork beat the yogurt and cream separatelyin different bowls.</div></div></li><li><div><div>Add the cream first mix well then add yogurt and in the end add the chicken that was shredded earlier.</div></div></li><li><div><div>mix well and bring to boil once.</div></div></li><li><div><div>In a 1/4 cup milk add the corn flour <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQpX5_Wgcz30c-NdY0NkAtoqWCSUN5wXNoNl7EuuzyUGKC1WmPWmHXWRYxDGUY3eKSafQTihPnGet-C_7vtZLFUPE9vjmOk5KVzCu6kiitJpAIkpQuNdt_iUR-PhIt0h0GCJICD9LWZI/s1600-h/adding+tomato+paste1.jpg"><img id="BLOGGER_PHOTO_ID_5336759113970365330" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQpX5_Wgcz30c-NdY0NkAtoqWCSUN5wXNoNl7EuuzyUGKC1WmPWmHXWRYxDGUY3eKSafQTihPnGet-C_7vtZLFUPE9vjmOk5KVzCu6kiitJpAIkpQuNdt_iUR-PhIt0h0GCJICD9LWZI/s200/adding+tomato+paste1.jpg" border="0" /></a>and mix well.</div></div></li><li><div><div>Stirring with a wooden spoon continuously add the corn flour and milk mixture stop stirring once its added.</div></div></li><li><div><div>Take the soup off the heat once you see the soup thickening.</div></div></li><li><div><div>Garnish with mint leaves and drizzle cream over it.<br /></div></div></li><div>The quantities of the cornflour can be adjusted accordingly to how thick you like the soup. Since I like to eat it as a whole meal my soup is very thick and creamy you can keep that to your liking. There is one more thing that I forgot to mention which is if your on a diet and don't want to use cream you can omit it and only use yogurt. It'll still be the same just with less calories. Me and my family has enjoyed this soup now for more than 10 years and I hope yours will too...healthy eating ..enjoy:)</div></ol></div>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com1tag:blogger.com,1999:blog-7573432373313444903.post-71674834598814872372009-04-27T13:17:00.018+02:002009-04-27T14:48:14.759+02:00BABA'S BHINDI SABZI<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvUSK3wFWiuoCxUHjkFmBFW94w0vz_CWL-zcOEAvfEezgFnpWJmqBtQS1CVNyIGd4e3RDmuJnoyUJ-yWYxFGeKH50W4EAyv7G1emyTjviQyW_pSxUocETqdU3t0iBJ0wmZNuOWq_kcKw/s1600-h/bhindi+sabzi.jpg"><img id="BLOGGER_PHOTO_ID_5329335882319651890" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvUSK3wFWiuoCxUHjkFmBFW94w0vz_CWL-zcOEAvfEezgFnpWJmqBtQS1CVNyIGd4e3RDmuJnoyUJ-yWYxFGeKH50W4EAyv7G1emyTjviQyW_pSxUocETqdU3t0iBJ0wmZNuOWq_kcKw/s320/bhindi+sabzi.jpg" border="0" /></a> Our baba ( father) loved cooking and he most definitely a great chef for us. we looked forward to his cooking which he rarely did because mumma was also great at cooking so he very rarely got the opportunity to cook but when he did he did a fabulous job. It was almost impossible to stop one's self from eating. I think his trick was to keep it simple and healthy, his recipe's were not complicated yet were really the appealing to the eye in the stomach. His opportunity to cook was when he was on his own while we were in Karachi on vacations, I'm not so sure if he cooked for himself or not because I remember he loved to eat with people around rather him eating on his own. but on the day we were to return he always cooked food for us all. It was like a religious thing for him to cook for our first day back home. He would never ever buy food on the way back home. And this was one of the things that he made even for dinner parties we had on request of our guests. i remember once some one had asked him specially to cook this bhindi curry. Bhindi is also known as lady finger or okra. Its a great dish for vegetarians and a quick fix kind of dish. takes about 20 Min's to make and it can't get easier than that. This dish is very close to my hear and helps me to calm down and brings back lots of good memories of old times. reminds me of my baba and I will always treasure this for its taste, simplicity and freshness hope you will too. </div><div align="justify"></div><div align="justify">INGREDIENTS:-</div><div align="justify"><ul><li>1/2 Kg Fresh bhindi <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTaZAqA67_HmDD0Bc4M5cVNqfYCZr05awC-DW3tlN3Iz2cStqX6cuEa0umyZQyH1DoSqWhB6A5sYsY7y0SjEEbQrO6bvWzz1_GSFi60ldePZ4K1TMj7sEFaPEE0d1dAnaCUjfuR1xaFg/s1600-h/bhindi+cut+.jpg"><img id="BLOGGER_PHOTO_ID_5329345363303094946" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTaZAqA67_HmDD0Bc4M5cVNqfYCZr05awC-DW3tlN3Iz2cStqX6cuEa0umyZQyH1DoSqWhB6A5sYsY7y0SjEEbQrO6bvWzz1_GSFi60ldePZ4K1TMj7sEFaPEE0d1dAnaCUjfuR1xaFg/s200/bhindi+cut+.jpg" border="0" /></a></li><li>2 Medium Onions</li><li>250 g Chopped tomatoes<br /></li><li>2 tsp Ginger garlic paste</li><li>Salt to taste</li><li>Pinch turmeric</li><li>1 tsp Chili powder more if you like it hot<br /></li><li>1/4 cup water if needed<br /></li><li>2 -3 Tbsp oil</li><li>1 1/2 tsp whole zeera</li><li>1/2 tsp roasted powdered zeera</li><li>2-3 green chillies</li><li>some coriander leaves for garnish</li></ul></div><p>METHOD:-<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFOTBcQiHpY-b8uNf2J0LiQ3hoa97_l_voOLQru8-6Tz_ifAuTVtHh8ws-RsACT88WIJPCgR9PywWuvfNszFXSbK9-9-L99o-ZYSSNMQi31smW9y9zhnWGM-jfBKqAV4DdZ62tKU02H8/s1600-h/onions+for+bhindi.jpg"><img id="BLOGGER_PHOTO_ID_5329336758972914338" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFOTBcQiHpY-b8uNf2J0LiQ3hoa97_l_voOLQru8-6Tz_ifAuTVtHh8ws-RsACT88WIJPCgR9PywWuvfNszFXSbK9-9-L99o-ZYSSNMQi31smW9y9zhnWGM-jfBKqAV4DdZ62tKU02H8/s200/onions+for+bhindi.jpg" border="0" /></a></p><ol><li>Wash bhindi clean and cloth dry one by one making sure its dry before cooking. (Don't wash after cutting the bhindi Always do it before.)</li><li>Cut the top and bottom of the bhindi, I cut the bhindi in half you can leave it whole if you like.</li><li>Slice onions thinly.</li><li>In a pan add oil , let it start to crackle add whole zeera than add sliced onions. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6gsjJdC04dInTYpoAvIb3hiYi5YARr7-m3NQuuq7CpLQWHIpoQFQPPocrGG7XkDDNAfmtJXTCaSeMJhXzRKPEk5BYgqzRroF4_LbAFGz0XS02fDjZhVrPip-OSB-yai3MZ-15gVXMMc/s1600-h/sweating+onions.jpg"><img id="BLOGGER_PHOTO_ID_5329338156471002210" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6gsjJdC04dInTYpoAvIb3hiYi5YARr7-m3NQuuq7CpLQWHIpoQFQPPocrGG7XkDDNAfmtJXTCaSeMJhXzRKPEk5BYgqzRroF4_LbAFGz0XS02fDjZhVrPip-OSB-yai3MZ-15gVXMMc/s200/sweating+onions.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFOTBcQiHpY-b8uNf2J0LiQ3hoa97_l_voOLQru8-6Tz_ifAuTVtHh8ws-RsACT88WIJPCgR9PywWuvfNszFXSbK9-9-L99o-ZYSSNMQi31smW9y9zhnWGM-jfBKqAV4DdZ62tKU02H8/s1600-h/onions+for+bhindi.jpg"></a><br /></li><li>Cook on high heat till your onions start to sweat and the curry starts to change colour. </li><li>At this stage add all other ingredients except tomatoes and bhindi. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFOTBcQiHpY-b8uNf2J0LiQ3hoa97_l_voOLQru8-6Tz_ifAuTVtHh8ws-RsACT88WIJPCgR9PywWuvfNszFXSbK9-9-L99o-ZYSSNMQi31smW9y9zhnWGM-jfBKqAV4DdZ62tKU02H8/s1600-h/onions+for+bhindi.jpg"></a><br /></li><li>keep mixing at very high heat adding some water from time to time.</li><li>When the masala has turned a little golden brown than add the bhindi and mix well.</li><li>When mixed well than add tomatoes <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ei-MEGo0P-c_j6MIwECTYfXzfCVU6eYoku5aH36v9-uiPQ6kJn5xS0FaXq2CqTYBSF_NfAESJom_TOXXg6zlKuPLaX3sXLIKXm4uIQp2KHYplO0ELykL8FtMpg2nG7j5nNJWyqfsGaI/s1600-h/bhindi+added.jpg"><img id="BLOGGER_PHOTO_ID_5329344434339799746" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ei-MEGo0P-c_j6MIwECTYfXzfCVU6eYoku5aH36v9-uiPQ6kJn5xS0FaXq2CqTYBSF_NfAESJom_TOXXg6zlKuPLaX3sXLIKXm4uIQp2KHYplO0ELykL8FtMpg2nG7j5nNJWyqfsGaI/s200/bhindi+added.jpg" border="0" /></a>and mix once.</li><li>Don't add water once tomatoes added cover and cook on low heat till the oil starts to separates or at the touch the bhindi breaks.</li><li>take it off the stove and put in in a bowl add green chillies and coriander leaves as garnish.</li></ol><br />The trick is to remember while making bhindi /okra is to not add water after you've added it to the Curry masala. other wise it breaks very easily and also has some sticky slimy thing that easily puts one off eating bhindi. I think with cooking its easy if one knows the tricks and trade of it or else one can go wrong terribly ending in a disaster the down side is that no one will eat it except it where as if you do it right you can get a lot of praises and impress your family and friends. Hoping this will be another recipe you'll use to impress your friends and family. enjoy..:)mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com3tag:blogger.com,1999:blog-7573432373313444903.post-66183768542067856642009-04-21T12:43:00.022+02:002009-04-27T13:17:10.086+02:00PHUPO AMI'S ALO GOSHT<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hvzBVuYbGPb-ZUzeTOXZVxSoqqrxAFZtgmf4JgPup8BLu-1F4QkYgWG1gk4ukMapuLDiHaiqOLk65TyK1YyvzYweyOvtRM0tLmCY7vGz3KlJBs7xbVVBVgqZ8ic0XjlqDCyoadOnM00/s1600-h/alo+gosht.jpg"><img id="BLOGGER_PHOTO_ID_5329307441184350306" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hvzBVuYbGPb-ZUzeTOXZVxSoqqrxAFZtgmf4JgPup8BLu-1F4QkYgWG1gk4ukMapuLDiHaiqOLk65TyK1YyvzYweyOvtRM0tLmCY7vGz3KlJBs7xbVVBVgqZ8ic0XjlqDCyoadOnM00/s320/alo+gosht.jpg" border="0" /></a> <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Alo</span> meaning potato and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">gosht</span> as most of you may know is meat.<span class="blsp-spelling-error" id="SPELLING_ERROR_2">Alo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">gosht</span> has a lot of sentimental values and childhood memories for me. It reminds me of a very hot afternoon in Karachi at my paternal grand parents house with a long <span class="blsp-spelling-error" id="SPELLING_ERROR_4">dastar</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">khuwan</span> meaning a long table cover laid on the floor rather than on the table itself to accommodate more people at home. Back than there usually a lot of joint families and we had in a big three bed room house almost 10 people on one floor and second floor having the same number of rooms but less people living there, but at meals times usually they also joined in so you can imagine the number of people living in one house.So this curry if you can imagine was not made in minimalistic quantity in fact the quantity was so that one could feed whole of Manchester as they say it.</div><div align="justify"></div><div align="justify"><br /></div><div align="justify">I've had <span class="blsp-spelling-error" id="SPELLING_ERROR_6">alo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">gosht</span> for ages so can't pin point a year or date but every time I eat it, it gives me comfort and I feel with every bite that people who made it for us are around even though they are not really there any more. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Phupo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">ami's</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">alo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">gosht</span> was simply the best and I've not really had that taste after she passed away but I did have her recipe and keep trying to get to perfection and sometimes I do when and sometimes I don't. Cooking also depends on what mood you're in if your mood is not very happy or chirpy your cooked food will show, your mind has to be alert and very calculated, one miss take, a minute here and there your curry can get burnt. This certainly does not mean that you have to be tensed or not relaxed you can be both and have a great curry at your hand in the end most definitely. <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Alo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">gosht</span> is most definitely a household dish for all Pakistan's. This Curry is mild in taste and usually eaten with chapatti's and tomato and onions salad called <span class="blsp-spelling-error" id="SPELLING_ERROR_14">kachomar</span>. you can have it with white boiled rice and <span class="blsp-spelling-error" id="SPELLING_ERROR_15">raita</span> or plain yogurt. I hope you and your family will enjoy this very traditional Pakistani style <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Alo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">gosht</span>.</div><div align="justify"><br />INGREDIENTS:-</div><ul><li><div align="justify">4-5 Medium sized <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">potatoes</span></div></li><li><div align="justify">1/4 kg Meat (with bones, cut in medium sized pieces)</div></li><li><div align="justify">1-2 tsp Coriander power</div></li><li><div align="justify">Pinch turmeric<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrU4vWgDXdgiaeOy6x-HSZo-hMWn3gb3KhOxrgfZpQKHB9GMVjmmCSBbX8NKiHhmkiC0OWe82vMw3KVCw8wB3Q1n-sXtD-SjfcfG6_1Qux5e9w9T1MJrqGc8mJZCxNKvEY9jih2b_d14/s1600-h/cooking+the+meat.jpg"><img id="BLOGGER_PHOTO_ID_5329313653084749538" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrU4vWgDXdgiaeOy6x-HSZo-hMWn3gb3KhOxrgfZpQKHB9GMVjmmCSBbX8NKiHhmkiC0OWe82vMw3KVCw8wB3Q1n-sXtD-SjfcfG6_1Qux5e9w9T1MJrqGc8mJZCxNKvEY9jih2b_d14/s200/cooking+the+meat.jpg" border="0" /></a></div></li><li><div align="justify">1-2 tsp salt ( depending on how much water you've added)</div></li><li><div align="justify">1tsp Red chili powder more if you like more </div></li><li><div align="justify">2 Tbsp vegetable oil</div></li><li><div align="justify">3 cups water</div></li><li><div align="justify">2-3 Green chillies for garnish</div></li><li><div align="justify">Some coriander leaves for garnish</div></li><li><div align="justify">1tsp Ginger garlic paste</div></li><li><div align="justify">2 Onions cut in four pieces</div></li><li><div align="justify">150 g canned tomatoes / 2-3 medium sized tomatoes<br /></div></li></ul><p align="justify">METHOD:-<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXKbPQI2SykMfX9x5PnZwQUwUOEQweottwXUbrsutNc-6s7Trozv9cX2TxdT7WKdePabMicyGg2Qm1FbgvFLtwszN1McpXaXyJCpY5D8QTfrewOgoRnv6i_wcNSu3O6ZjzKJaCfdnL9k/s1600-h/alo+gosht+half+cooked+,meat.jpg"><img id="BLOGGER_PHOTO_ID_5329313928875752578" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXKbPQI2SykMfX9x5PnZwQUwUOEQweottwXUbrsutNc-6s7Trozv9cX2TxdT7WKdePabMicyGg2Qm1FbgvFLtwszN1McpXaXyJCpY5D8QTfrewOgoRnv6i_wcNSu3O6ZjzKJaCfdnL9k/s200/alo+gosht+half+cooked+,meat.jpg" border="0" /></a></p><ol><li>Wash the meat well.</li><li>Peel the potatoes and cut in big chunky pieces.</li><li>In a bowl add water and 1/2 tsp salt than add your potatoes this will prevent the potatoes from changing color, and set it aside.</li><li>Now in a pan add oil ,1/2 cup water,red chili powder,salt,meat,turmeric and coriander powder.</li><li>Cover and cook on low heat, till the onions are sweating and change their color.</li><li>At this stage the meat will be half done.</li><li>Increase the heat and stir continuously adding water drops by drops don't add too much at this stage and don't leave your <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWK7LVw7rWE1WnBq-_JSqOyLm4NgxSXRnV-rydLJ8RoYaKM06X_iNEwEUyhxh4QgsObWVfBlKym8P65Elz5157GxKWXvXtfRrf59iYsVNi_jqEZ2tQmll1dgrKBXXJP286SR4rEzuB5Ag/s1600-h/cut+potatos+added.jpg"><img id="BLOGGER_PHOTO_ID_5329314111795484802" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWK7LVw7rWE1WnBq-_JSqOyLm4NgxSXRnV-rydLJ8RoYaKM06X_iNEwEUyhxh4QgsObWVfBlKym8P65Elz5157GxKWXvXtfRrf59iYsVNi_jqEZ2tQmll1dgrKBXXJP286SR4rEzuB5Ag/s200/cut+potatos+added.jpg" border="0" /></a>curry on the stove at this stage on its own. its the most crucial stage this will give your curry the color you're after.</li><li>Add chopped tomatoes if using fresh or add the canned ones that also chopped and still continuously stirring on high heat for 2-4 Min's or till you see the oil separating from the tomatoes and onions <span class="blsp-spelling-error" id="SPELLING_ERROR_19">masala</span>.</li><li>Now add your potatoes to the curry still stirring on high heat.</li><li>now add 2 1/2 cups water let the curry boil once and than bring the heat to low cover and cook till the curry thickens a bit and the potatoes are cooked well but not over done otherwise they will break.</li><li>This takes about 30-35 Min's approx<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPDr9OvHu-ZZco4Wi2ReKJx9_4jS9lOkRzbNLs13aRHVIB3YY9QoMivrYNOT0nT529cXw9nibOXeM-xHsOWgOt4biSUbBHhp67Tww8x2KsCAjd_rvr6ASCmKyZwNEw02l2dee3blE370/s1600-h/water+added.jpg"><img id="BLOGGER_PHOTO_ID_5329314351693095122" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPDr9OvHu-ZZco4Wi2ReKJx9_4jS9lOkRzbNLs13aRHVIB3YY9QoMivrYNOT0nT529cXw9nibOXeM-xHsOWgOt4biSUbBHhp67Tww8x2KsCAjd_rvr6ASCmKyZwNEw02l2dee3blE370/s200/water+added.jpg" border="0" /></a></li><li>Just before serving add chillies and coriander leaves.</li></ol><p>Remember the coriander powder you use make it yourself by roasting the seed in a frying pan till they are golden brown. That's how you will get the most authenticated taste if you use the ready made powders they will give you some smell but it really won't give you the taste you're after. For me that's like the secret ingredient. you can be making it 100 times yet not getting the taste and that's the real reason for it. In the olden days in India they roasted all the spices that they used not since there is very little time that one has we usually miss out the real thing and really eat anything we get our hands on so we can be living but the real pleasure is in when we work hard and get a great result and that's what's cooking is all about..have fun..:)</p><p><br /><br /><br /><br /></p><div align="justify"><br /><br /><br /><br /></div><div align="justify"><br /><br /><br /><br /></div><div align="justify"></div>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com0tag:blogger.com,1999:blog-7573432373313444903.post-34385613010595292542009-04-01T12:31:00.013+02:002009-04-20T14:32:53.164+02:00CHOCOLATE CAKESorry first of all to all who follow my blog and are visiting here for something new every now and than .Have been extremely busy with studies and kids holidays. Finally got some time and thought for all who love cakes and that too a chocolate cake here's a treat.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisnZBuScZoZFZAoXt_0p6JMC7voHIzghf5QvUtVaUwuO4C3Xj6FC6j7FN6tX6l74R8a1lXjNggiHh5EaMCzx0QM-ewktFnEO9IlTyd9vF-LTxiv8VVteTNhXBtHvM9W5vh311Tz8k19I/s1600-h/Image1831.jpg"><img id="BLOGGER_PHOTO_ID_5321851529612313970" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisnZBuScZoZFZAoXt_0p6JMC7voHIzghf5QvUtVaUwuO4C3Xj6FC6j7FN6tX6l74R8a1lXjNggiHh5EaMCzx0QM-ewktFnEO9IlTyd9vF-LTxiv8VVteTNhXBtHvM9W5vh311Tz8k19I/s320/Image1831.jpg" border="0" /></a><br /><br />The first cake that I ever baked was a chocolate cake when I was just about 10 years old. At the time had very little knowledge about the ingredients just knew there was flour,eggs and baking powder in it. But interestingly enough I did not know that this flour was not the wheat flour that we make chapatis with, it was plain flour I suppose its the language barrier because even when some one said plain flour the thought that came to my mind was that its simply plain flour. Any way I soon discovered that it was not the right flour I'm using and worked on my baking again and again and again. For me cake baking has become the easiest thing to do in the kitchen over the years. It took me some time to get the hang of it and the must thing that I learnt about baking is that one needs to practice a lot. sometimes the cakes go flat but that's the best thing about cake baking that even if its flat yet cooked properly its not a disaster its still successful cake baking in my opinion. Until a few years back I thought if the cake cracked in the middle it was not good enough to present in front of the guests but soon after I learnt a secret that's shouted out so loud that its no more a secret really which is that the icing is invented to cover up your cake cracks and hiding one's blunders.<br /><br /><br />Even though I've never been a very big fan of chocolate itself I still love making this cake with recently finding out facts that it has a lots of healing power and major health benefits, and the best two I found were that it helps muscles to recover from exercise and improves skin. It also helps in preventing blood clotting . As a child we got chocolates as treats and that too in ration and our mum always told us its not good for our teeth but what she didn't know was that later studies would tell us that it helps release mucus when we have cold and cough so in short its healthy if taken in moderation of course. With all that knowledge i hope you will enjoy making this recipe for kids, for yourself and or guests at a party.<br /><br /><br />INGREDIENTS:-<br /><ul><li>4 Eggs</li><li>1 cup self raising flour</li><li>3 Tbsp cocoa powder </li><li>1/2 cup dark brown sugar</li><li>1/2 cup golden brown sugar</li><li>300 g butter</li><li>1/4 cup milk</li><li>1 tsp baking powder</li><li>1 tsp vanilla extract</li></ul><p>METHOD:-</p><ol><li>Pre-heat oven at 180 deg.</li><li>Grease and line the tin before making the cake mix.</li><li>Put all the dry in a bowl through a sieve.</li><li>In a separate bowl mix sugar and butter well until they change colour and feel light and fluffy.</li><li>Make sure the butter being used is completely melted not in microwave just at room temperature.</li><li>Now add eggs one at a time gradually mixing well.</li><li>Add the dry ingredients to the mixture and do this initially spoon by spoon and than all of it.</li><li>while mixing add milk to it as well so that you have a smooth paste like consistency.</li><li>pour the mixture in the prepared tin and bake for 30-45 Min's in a pre- heated oven. check with a skewer or a butter knife.</li><li>let it cool down before you turn it over.</li></ol><p>FROSTING:-</p><p>INGREDIENTS:-</p><ul><li>100 g cooking milk chocolate</li><li>1 cup double cream</li><li>1/2 cup sour cream</li></ul><p>METHOD:-</p><ol><li>melt chocolate on a double boiler.</li><li>take it off the stove add the double cream and sour cream and mix well.</li><li>as you will mix the cold cream you will notice that's it starts to thicken a bit and then just pour it over the cake and dust it with icing sugar or decorate as you like.</li></ol><p>when making the cake remember if you like it to be <span style="BACKGROUND-COLOR: #ffff00">chewy</span> add more butter and don't over bake the cake. if you like it a bit on the crumbly side then bake another 5 Min's. enjoy the luxurious delight as a treat with coffee or coke anything you like. Use it for kids party or dinner party for adults its a simple and delightful cake to enjoy. hope you like it.</p>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com2tag:blogger.com,1999:blog-7573432373313444903.post-22376159847741600312009-03-26T12:38:00.023+01:002009-12-17T13:11:18.745+01:00CHICKEN CREPES<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B_zXhDdpLu5lBLUNMmllQ611s0KZzURPwULX4XYiUdgAxpRFJNp5CMF2I0d9fpYNaGWXFjtLb_NzYc6zm65FJv15vdRYR9FtAYPxgUJujxmHCRuEdKjervBkzldTWsBxRuHe0IyW6WU/s1600-h/chicken+crepes.jpg"><img id="BLOGGER_PHOTO_ID_5317832877766549954" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B_zXhDdpLu5lBLUNMmllQ611s0KZzURPwULX4XYiUdgAxpRFJNp5CMF2I0d9fpYNaGWXFjtLb_NzYc6zm65FJv15vdRYR9FtAYPxgUJujxmHCRuEdKjervBkzldTWsBxRuHe0IyW6WU/s320/chicken+crepes.jpg" border="0" /></a> This recipe is easy to make and everyone will love it and will be impressed by your skills, and the best thing about this recipe is that you don't have to put in a lot of hard work making it. This takes about 30 Min's to prepare. So if you're tired or have been to work today and want to make something easy and not time consuming than this is for you. Kids love it with juice and a fan of this savoury crepes. this basically came from a pack of plain flour but the original recipe had red grapes in it, if you like the idea you can try it with that since my family is not so keen on it so I used bell peppers and worked wonders for me. I remember the first time I made my in laws were visiting me from Pakistan and they instantly fell in love with these. I can't blame them because I'm in love with these too simply satisfying and sort of comfort food really. For me with kids around anything with less work works well. I've been making these crepes for the past 5 years and every time i make them they disappear from the dish in Min's. I hope that's what's going to happen when you make it to impress your partner or your family. The key to remember is that if your first crepe does not look like the one in the picture don't panic take your time to practice first 2 and than you'll notice they will come out perfect. Enjoy life like you were having a bar of chocolate and enjoy food like you were sun bathing great till its nice and warm isn't it??:)<br /><br /><br /></div><div align="justify"><br />INGREDIENTS FOR CREPES:-<br /><ul><li>1/2 Cups plain flour</li><li>Pinch salt</li><li>1 Egg</li><li>125 ml (1/4 pint) Milk</li><li>Vegetable oil for frying</li></ul><p>INGREDIENTS FOR FILLING:-</p><ul><li>1Medium chicken fillet thinly sliced</li><li>1 Medium onion sliced</li><li>15 g (1/2 oz) Butter</li><li>1 Bell pepper ( you can use any colored bell pepper )<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmAJr5box4uCeeG0ODy6uq5OVi0GXgm7a6-HSGcRgUUs_3NZetDWwz9254TyKSeQ7Px0G6k64xA09fWNpx2SZRem1bvo4819SCB1FfeTUeDZloTvKyC45OwPX_vf3sa3DAMlZDy7syNo/s1600-h/cooking+crepes.jpg"><img id="BLOGGER_PHOTO_ID_5317836973880388482" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmAJr5box4uCeeG0ODy6uq5OVi0GXgm7a6-HSGcRgUUs_3NZetDWwz9254TyKSeQ7Px0G6k64xA09fWNpx2SZRem1bvo4819SCB1FfeTUeDZloTvKyC45OwPX_vf3sa3DAMlZDy7syNo/s200/cooking+crepes.jpg" border="0" /></a></li><li>4Tbsp Yogurt</li><li>Salt </li><li>Pepper</li><li>Lemon</li><li>2Tbsp Plain flour</li></ul><br />METHOD FOR MAKING CREPES:-<br /><ol><li>Place flour and salt in a bowl add eggs and half the milk. </li><li>Beat well until smooth then stir in the remaining milk. </li><li>To make each crepe heat little oil in a 17.5 cm /7 inch heavy based frying pan.</li><li>Add enough batter to thinly coat the base of the frying pan.</li><li>Fry gently till golden on one side and then toss over occasionally,than add the filling to it.</li></ol>METHOD FOR MAKING FILLING:-<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0SlDbOm4A9D-6trCoutopQepnWcBISby49fwTGZ1xAtmmWfOYESgBRfFcydLUuPv1-Rh9ys0pW4lLTta_o_b8N6SfF8UAd70PfCEXI_tP-TYAznTaycOg2kfk-iJ4oLqgB3LcU6JPB8/s1600-h/chicken+and+onions.jpg"><img id="BLOGGER_PHOTO_ID_5317843408858059506" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0SlDbOm4A9D-6trCoutopQepnWcBISby49fwTGZ1xAtmmWfOYESgBRfFcydLUuPv1-Rh9ys0pW4lLTta_o_b8N6SfF8UAd70PfCEXI_tP-TYAznTaycOg2kfk-iJ4oLqgB3LcU6JPB8/s200/chicken+and+onions.jpg" border="0" /></a><br /><br /><ol><li>Wash the chicken well</li><li>Fry chicken and onions in a little oil until cooked.</li><li>Melt butter in a pan and mix plain flour add milk and cook till it thicken a bit.</li><li>Then add yogurt cooked chicken and bell pepper any colour and season to taste.</li><li>Stir well and prepare this before making pancakes so you can add to it while their cooking in the pan.</li><li>I use any non stick pan each batter mix makes 4-6 pancakes depending on the size of the pan. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXBwgoqTBdf-PBdrTQjdeS7w4yrdT2VgCglzFV_5CN3VOygfcAmal3x48a7UtknOiRQqhum_IOpMQfjoDcUoLAebVBUJ1silmg9tw6V4RTGj_4_loSnYYSZOtXK-_Sh92lmIhzfthvDg/s1600-h/milk+added.jpg"><img id="BLOGGER_PHOTO_ID_5317834051845446834" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXBwgoqTBdf-PBdrTQjdeS7w4yrdT2VgCglzFV_5CN3VOygfcAmal3x48a7UtknOiRQqhum_IOpMQfjoDcUoLAebVBUJ1silmg9tw6V4RTGj_4_loSnYYSZOtXK-_Sh92lmIhzfthvDg/s200/milk+added.jpg" border="0" /></a><img id="BLOGGER_PHOTO_ID_5317842755336574706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 102px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQiuKoSpDZvMbsdyKG_LiCzeTvMZAknVw_FdDU1LMh7_R7mW_Kq0UOEMdBg-L7oZyzrsYiZb4l155aQ3msV1S7Qek_7FDyqFaTLgebKoiDVsHhY_3tseNEOxufOyMvhVYXMg3QNzrCWk/s200/rolling+the+crepe.jpg" border="0" /></li><li>For one pancake(crepe) use a ladle full each.</li><li>When you think the pancake is done on both sides add the filling.</li><li>Now cross both sides <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SA678bbtVK5vkCyBuK06zdwnd1zyMlPkoKTifFvNrwDGmuXH9xepromSFHQDKeV6xjkSZWT5896gpZNbflUWbI3vv2Z9XD1STIlh4lo-HA_-2CEwB7mqZv1cf_wARTaStZeV89oozA0/s1600-h/peppers+added.jpg"></a>like you would do in a dossa in the pan or like a you would in a cheese omelet not on the plate because they break very easily. </li></ol><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaH8AYTGUa7-LTdiMlYdcn1Oeg5_Z4kTWmn2CUktt6rwQS4okDBBJKqKnJt6qlJyLyScr7N0MUGkOff_tpNZsifKdANhtDx-lbYa3R080mkCKUBER29qARHIuJakc9JA8J4uKcwYDscs4/s1600-h/adding+cream+chicken+to+pan.jpg"><img id="BLOGGER_PHOTO_ID_5317835659136617522" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaH8AYTGUa7-LTdiMlYdcn1Oeg5_Z4kTWmn2CUktt6rwQS4okDBBJKqKnJt6qlJyLyScr7N0MUGkOff_tpNZsifKdANhtDx-lbYa3R080mkCKUBER29qARHIuJakc9JA8J4uKcwYDscs4/s200/adding+cream+chicken+to+pan.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaH8AYTGUa7-LTdiMlYdcn1Oeg5_Z4kTWmn2CUktt6rwQS4okDBBJKqKnJt6qlJyLyScr7N0MUGkOff_tpNZsifKdANhtDx-lbYa3R080mkCKUBER29qARHIuJakc9JA8J4uKcwYDscs4/s1600-h/adding+cream+chicken+to+pan.jpg"></a></p> When add the bell pepper remember to add it right at the end just mix it don't cook it otherwise it will loose all the crunch and taste we need for the filling. You can also change the size of your crepes as depends what you really want to serve it as if serving as a main meal course than keep the size of the pan as mentioned above but if want to serve as tea time snacks than a small egg frying pan to serve as tea time savoury treats. be creative and use this recipe as you desire. I hope you will enjoy this recipe as much as my family and friends do.Until next time healthy eating.</div>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com3tag:blogger.com,1999:blog-7573432373313444903.post-56486647998573383982009-03-13T18:18:00.015+01:002009-03-20T12:49:09.946+01:00MUMMA'S KADDO BAIGAN GOSHT(BOTTLE GOURD &AUBERGINES)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8i61-xhoEF-opmzqHCPgbgBp9acJIVLyuDQ3kf1id4G3CuCKjULUhpou7B6AvEB9ZzeA-unSk0MGA5mSuNIS86S59XaOmyUqtt5otXAl3WnLQfFGvIUZvn558RUmvkR11n-DUx3Bx-WM/s1600-h/kaddo+baigain+gosht.jpg"><img id="BLOGGER_PHOTO_ID_5315217664029543922" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8i61-xhoEF-opmzqHCPgbgBp9acJIVLyuDQ3kf1id4G3CuCKjULUhpou7B6AvEB9ZzeA-unSk0MGA5mSuNIS86S59XaOmyUqtt5otXAl3WnLQfFGvIUZvn558RUmvkR11n-DUx3Bx-WM/s320/kaddo+baigain+gosht.jpg" border="0" /></a><br /><div align="justify">Mumma usually made Bhunna salan with some daal,rice and chapati of course. Bhunna salan means curry with no gravy, this kind of curries are eaten with chapatis rather than with rice. Since my Baba was a mixture of Kashmir and Lahore cultures this curry comes from his side of the family meaning that this dish is more influenced by the Punjab side of Pakistan. </div><div align="justify">A lot of people have this misconception that curries are all the same and are from India only, which is totally wrong curries are made all over the world carrying influences of climate, geographical locations and traditions. Curries show there influences by the way they are cooked , the spices used and the even the vegetables used. The climate Also plays a very important role in suggesting which dish to have in what season, depending on seasonal vegetation available in particular areas. Like for example carrots are more easily available in the winters in markets around Pakistan and India so a lot of people would want to make the most of the season and make gajar halwa. Like wise this curry Mumma usually made during the season these two vegetables were available easily. Its simple to make and i love to have it with lots of yogurt just simply feels like heaven to me. We usually had had khatti daal which enhances the taste of this curry its so strange to have said that because this really means bringing two dishes of two different back grounds together khatti daal is sour daal made in Hyderabad India. For me this particular dish holds a lot of memories hope its does create more memories for you and your generations to come...:)<br /></div><div align="justify">INGREDIENTS:-</div><ul><li><div align="justify">1/4 kg Meat cut in cubes with or without bone your choice.</div></li><li><div align="justify">2 Tbsp Any vegetable oil.</div></li><li><div align="justify">1/4 cup water.</div></li><li><div align="justify">1tsp Salt (you can have a little bit more to suit your taste).</div></li><li><div align="justify">1/2 tsp Red chili powder (again if you like more add more).</div></li><li><div align="justify">1/4 tsp Turmeric.</div></li><li><div align="justify">1 Medium sized kaddo(loki or bottle gourd) cut in small cubes.</div></li><li><div align="justify">1 Big aubergine (baigan) cut same way as kaddu size of the cubes should be similar.</div></li><li><div align="justify">1 tsp Ginger and garlic paste.</div></li><li><div align="justify">150g -200g Chopped tomatoes.</div></li><li><div align="justify">1-2 fresh green chillies.</div></li><li><div align="justify">Few coriander leaves for garnish.</div></li></ul><p align="justify">METHOD:-</p><ol><li><div align="justify">Wash the meat throughly.</div></li><li><div align="justify">Prepare your vegetables by cutting them small cubes.</div></li><li><div align="justify">While cutting Aubergines have a bowl or water with a teaspoon of salt in it and add you aubergines to it so they don't go brown.</div></li><li><div align="justify">Now in a pan add oil and ginger garlic paste stir fry for just about 1/2 a min.</div></li><li><div align="justify">Add all ingredients except the tomatoes.</div></li><li><div align="justify">Add water and mix well now cover and cook on low heat for an hour or until you see the vegetables have left their water and its bubbling.</div></li><li><div align="justify">Check if the meat is well cooked or tender to touch but not breaking.</div></li><li><div align="justify">Then increase the heat evaporate the water and add tomatoes don't add tomatoes to the curry until you are sure the meat is tender otherwise the meat will be chewy rather than melting in the mouth.</div></li><li><div align="justify">Add no more water to it let it cook in the tomato's water and keep stirring till you see it caramelizing and sticking to the pan add a little water spoon by spoon to save it from burning once you have attained the red color of the curry. </div></li><li><div align="justify">Add green chillies and mix once.</div></li><li><div align="justify">Place it in a bowl and garnish with few coriander leaves.</div></li></ol><p align="justify"> The best thing about this curry is that you can cut and freeze your vegetables before hand just add to the meat when you're making this dish it simplifies the whole process rather doing it at the same time or on the same day. if you like it fresh then that's a different thing but if you like being lazy then its always better to buy you vegetables fresh, clean clean cut and freeze this helps save you time when making curries. as this one is really simple but other curries are sometimes not so simple with having to grind and roast the spices. I hope you enjoy and like this recipe as much as I do in remembering Mumma.</p>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com1tag:blogger.com,1999:blog-7573432373313444903.post-77850153264961044972009-03-13T00:38:00.021+01:002009-03-24T23:15:56.864+01:00MAYAZ'S KEBABS<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHviCH0BgUEYVgeOSsjBikmcR7JPQUAoB1ZQDqgLs74wkZT2cXL9-0IgBZpuOM5nASOoC2mn0URbVR3ZKZxxgAQGi91DpmdwnZSJB6lS4Fuf4E0HJ1eYdS9ur8IwrgICXNZehLXwXqr1o/s1600-h/kababs.jpg"><img id="BLOGGER_PHOTO_ID_5316858564020618866" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHviCH0BgUEYVgeOSsjBikmcR7JPQUAoB1ZQDqgLs74wkZT2cXL9-0IgBZpuOM5nASOoC2mn0URbVR3ZKZxxgAQGi91DpmdwnZSJB6lS4Fuf4E0HJ1eYdS9ur8IwrgICXNZehLXwXqr1o/s320/kababs.jpg" border="0" /></a> I simply just love kebabs any kind but my favourite are the ones made from raw mince meat rather the cooked ones. When we were younger Mumma usually made shami kebabs which is made by cooking the meat before hand with daal. Its is Also quite easy to make but these ones were even better much more juicy and succulent. what I liked about this recipe was the inside being juicy and out side having a crisp layer of bread crumbs. For kebabs I have tried a lot of recipes but this one is my personal favourite as it take just about 10- 15 Min's to prepare and make. I usually make this when kids come back from school and want to have something eat I serve these with either humus or with carrot yogurt and pitta. The kids love it and its a healthy blend of textures and tastes in one meal. You can if you like add a bit of red crushed chili. As I make these for my kids I usually keep that to minimal use or none at all. </div><div align="justify"></div><div align="justify"><br /><br /></div><div align="justify">Kids love snacks and better they love to make it and see it in different shapes. When in a rush I tend to just do it myself but when I have time and they are off school I tend to get them to work and learn something new. They love to mix and experiment with spices, this way they are learning about the spices as well and increasing their kitchen vocabulary. Its also helping them to think more independently as I place spices and ingredients in front of them to mix up with their own choices. makes them feel more like a grown up and the best bit they eat it all up because they've worked hard to make it. I hope this will help you help your kids learn more about your kitchen and cooking...enjoy it while it lasts they say and am trying to do so hope you can too...:)</div><div align="justify"><br /><br />INGREDIENTS:-<br /></div><ul><li><div align="justify">1/4 kg Mince meat (lamb)</div></li><li><div align="justify">1/4 Bunch flat leaf parsley chopped</div></li><li><div align="justify">Some coriander leaves</div></li><li><div align="justify">2 Green chillies chopped (optional)</div></li><li><div align="justify">Salt to taste</div></li><li><div align="justify">2 Tbsp Butter (optional)</div></li><li><div align="justify">Oil for frying</div></li><li><div align="justify">1/2 tsp Black pepper</div></li><li><div align="justify">1/2 Red bell pepper chopped really in small pieces as small as you can.</div></li><li><div align="justify">2 Eggs for coating</div></li><li><div align="justify">1 Eggs</div></li><li><div align="justify">1 1/2 cups Golden bread crumbs</div></li></ul><p align="justify">METHOD:-<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVjW7neUv4HJWkyVep_-KR0rALraKOWE6Q1JaDtAPC84GOlbxUt8SwbdjrxmWXO4SaIpvJG0uxGiqQ6SKZByJUNqZQNFpcoMg_whmcEEdEIZjoIL9dAy1HWiTSnzzd4C4lnWEWAYLAjE/s1600-h/kabab+mixture.jpg"><img id="BLOGGER_PHOTO_ID_5315675932455614914" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVjW7neUv4HJWkyVep_-KR0rALraKOWE6Q1JaDtAPC84GOlbxUt8SwbdjrxmWXO4SaIpvJG0uxGiqQ6SKZByJUNqZQNFpcoMg_whmcEEdEIZjoIL9dAy1HWiTSnzzd4C4lnWEWAYLAjE/s200/kabab+mixture.jpg" border="0" /></a></p><ol><li><div align="justify">Wash your hands.</div></li><li><div align="justify">Put mince meat in a bowl and add butter and mix well,this helps to keep the meat juicy.But if you're counting calories you can leave this step. </div></li><li><div align="justify">Now add red bell peppers,coriander leaves,flat parsley,salt,black pepper, 1 egg and green chillies if you like it hot. </div></li><li><div align="justify">Mix well. </div></li><li><div align="justify">Beat the 2 eggs add salt & pepper to taste and leave aside. </div></li><li><div align="justify">Place golden bread crumbs in a flat plate. </div></li><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnjW_Y9i0yWvse5w-l_P0hwsr3DjTMSnC7gFqLM-17SKV6cXPxS96kPu1NkiBimfM2HHpVS8u94WrrHYggNBoa4y0ke23kuOEJyenrSU4ZmPruEjKZNaLa2RkrztJrYlO7QZd9omDO88/s1600-h/frying+kababs.jpg"></a></div><p align="justify"><br /></p><li><div align="justify">Now make the shapes you want oval, round or seekh kebab's </div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnjW_Y9i0yWvse5w-l_P0hwsr3DjTMSnC7gFqLM-17SKV6cXPxS96kPu1NkiBimfM2HHpVS8u94WrrHYggNBoa4y0ke23kuOEJyenrSU4ZmPruEjKZNaLa2RkrztJrYlO7QZd9omDO88/s1600-h/frying+kababs.jpg"><img id="BLOGGER_PHOTO_ID_5315676161050415874" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnjW_Y9i0yWvse5w-l_P0hwsr3DjTMSnC7gFqLM-17SKV6cXPxS96kPu1NkiBimfM2HHpVS8u94WrrHYggNBoa4y0ke23kuOEJyenrSU4ZmPruEjKZNaLa2RkrztJrYlO7QZd9omDO88/s200/frying+kababs.jpg" border="0" /></a></div><div align="justify">shape what ever you like.<br /></div></li><li><div align="justify">Roll the kebabs in beaten eggs and then roll in the bread crumbs.<br /></div></li><li><div align="justify">Heat the oil to medium heat place a carrot stick to prevent the oil from burning.</div><div align="justify"><br /></div></li><li><div align="justify">Shallow fry the kebabs 2-3 Min's on each side.</div><div align="justify"><br /></div></li></ol><p align="justify"></p><div align="justify">I don't usually add chillies to my kebabs just for the reason that my children eat these kebabs. But have tried having them with chillies and they taste even better. If you like being creative and want to make some other shapes like teddy bears or fishes simply place the cling film on the counter and rub some drops of oil on it ,then place your mince meat on it in a ball shape, now place another sheet of cling film and with the help of a rolling pin roll it to the 1/2 inch thickness. Now remove the top layer of cling film and by the help of cookie cutters cut out the desired shapes. I hope you will love seeing your kids make these kebabs for you....:) </div>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com3tag:blogger.com,1999:blog-7573432373313444903.post-48688378760460660892009-03-13T00:33:00.031+01:002009-03-18T09:21:07.821+01:00MAYAZ'S CHOCOLATE COATED FRUITS<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyd8_jwh0HesXKwWMGTXSCQEf2tVht5ggir76I1SqO3D76hIXBhOgkldX7B0VLMCLjR1MA7L3iFDz675vL89-gFkGSNfs6zEYPXjYLDgrBhY1fjg9sbD6c-Ql-c1JmtC9G6iV2sUq_O5A/s1600-h/Chocolate+coated+fruits1.jpg"><img id="BLOGGER_PHOTO_ID_5314136990932064626" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyd8_jwh0HesXKwWMGTXSCQEf2tVht5ggir76I1SqO3D76hIXBhOgkldX7B0VLMCLjR1MA7L3iFDz675vL89-gFkGSNfs6zEYPXjYLDgrBhY1fjg9sbD6c-Ql-c1JmtC9G6iV2sUq_O5A/s320/Chocolate+coated+fruits1.jpg" border="0" /></a> As a child and as a grown up <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">I've</span> been a fan or fruits and chocolate equally. As a child i used to say to <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mumma</span> quite often can we not just have fruits rather having cooked food and she would laugh at me, now as a grown up I know that the obvious answer was no and why it was no. But i still can't understand why do we always have to cook food rather why not enjoy the raw food God has made for us meaning fruits and vegetables. The more raw fruits and vegetables we eat in the world the more obesity and health problems will disappear in my opinion. Any how i have seen this particular way of having strawberries quite often on the television but to have all kinds of fruits coated never since our kids love both i thought will give it a try. It turned out that kids fell in love the fruits that they did not or were not interested before. We tried red apples,banana's,<span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">strawberries</span> we even tried canned peaches and pineapples. I think its a great combination of two of my favorite ingredients. These chocolate coated fruits can be used for cake <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">decorations</span> or just on their on in a party or just as a snack for kids and yourself. </div><div align="justify"><br /> </div>INGREDIENTS:-<br /><br /><ul><li>100g Milk chocolate(you can use unsweetened/semi sweet cooking chocolate also)</li><li>Fruits (can use any fruits but pineapple,banana's and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">strawberries</span> work the best)</li></ul><p>EQUIPMENT:-</p><ul><li>Grease proof paper</li><li>A glass bowl</li><li>A small pan</li></ul>METHOD:-<br /><ol><li><div align="left">Place your pan on the stove.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrXouCMsnq2nsrl9YHUYjFqgSNHJkPrvydHNObOLsvg6hUwklE9N8oFBbTObAuAo6MdD9EQioaJMHDFhjPzUMmlNcgWG0hL5X7O0KRRy-fu1vWpADoJ2DoV48j395uA8TnhHNuDQ3I1Q/s1600-h/meltinmg+choco.jpg"><img id="BLOGGER_PHOTO_ID_5314237279578942530" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrXouCMsnq2nsrl9YHUYjFqgSNHJkPrvydHNObOLsvg6hUwklE9N8oFBbTObAuAo6MdD9EQioaJMHDFhjPzUMmlNcgWG0hL5X7O0KRRy-fu1vWpADoJ2DoV48j395uA8TnhHNuDQ3I1Q/s200/meltinmg+choco.jpg" border="0" /></a><br /></div></li><li><div align="left">Add water to it and bring to almost the stage of boiling.<br /></div></li><li><div align="left">Remove from the heat now place the glass bowl in the warmed water .<br /></div></li><li><div align="left">Leave the chocolate in the bowl in the water for about 2-3 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Min's</span>.<br /></div></li><li><div align="left">Mix with a spatula gradually the chocolate will all melt giving you a liquid form.<br /></div></li><li><div align="left">While the chocolate is melting prepare your fruits.<br /></div></li><li><div align="left">Cut them in any sizes you like or keep them whole as they are if using <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">strawberries</span> or bananas.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Aye3DIHLZZFoFzzOMHrrwvW_qbrflHDHFMZegOQ6yPKwpQLQM89sZUz0plMNmuZkHZxYnSfvTiyMcZ5LbnNoOakJNL2650TTC_8_w3M2BygG6CCdRjgMHKTCZF9a9FgRdVXADBK1y_U/s1600-h/dipping.jpg"><img id="BLOGGER_PHOTO_ID_5314241150332106786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Aye3DIHLZZFoFzzOMHrrwvW_qbrflHDHFMZegOQ6yPKwpQLQM89sZUz0plMNmuZkHZxYnSfvTiyMcZ5LbnNoOakJNL2650TTC_8_w3M2BygG6CCdRjgMHKTCZF9a9FgRdVXADBK1y_U/s200/dipping.jpg" border="0" /></a><br /></div></li><li><div align="left">If using pineapple use fresh ones they work better than the canned ones.<br /></div></li><li><div align="left">Lay a sheet of grease proof paper on your <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">counter</span> or wire cooling rack.<br /></div></li><li><div align="left">Now very carefully dip the fruits in the chocolate, and place them on the sheet of grease proof paper to cool down.<br /></div></li><li><div align="left">When its cooled down or hardened on the outside serve and enjoy.<br /></div></li></ol><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKnh6oXB0dnIh4oPPMksSq8KInSIaWgwxg4ubXX3csyEWIP3L4UzLF61x5a6mLfqs4uRH9ackTI9xytRE1pNz3-5wOfnohFDcwyqhJeQd-tP_xTga9rPKWstKBE1A1hJ1DZSzrlUupl4/s1600-h/chocolate+coated+fruits.jpg"><img id="BLOGGER_PHOTO_ID_5314239012402500178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 172px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKnh6oXB0dnIh4oPPMksSq8KInSIaWgwxg4ubXX3csyEWIP3L4UzLF61x5a6mLfqs4uRH9ackTI9xytRE1pNz3-5wOfnohFDcwyqhJeQd-tP_xTga9rPKWstKBE1A1hJ1DZSzrlUupl4/s200/chocolate+coated+fruits.jpg" border="0" /></a><br />100 g of chocolate is just enough for one banana and a punnet of strawberries of 300g. You can increase the amount of chocolate and fruits if you have more people to serve, or needed for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">decoration</span>. i like to stick to basic amounts because its quite <span class="blsp-spelling-error" id="SPELLING_ERROR_9">a lot</span> for us. The simplicity and elegance of this dish just pulls me towards itself . Its simple, yet so <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">elegant</span> that you can create so much design on a cake using your creativity. I hope you will give this a try and that your kids will fall in love with it. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">I'm</span> sure they will be ever so ready to help you make this for them. Have fun....enjoy..:) </div>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com2tag:blogger.com,1999:blog-7573432373313444903.post-67139773860280820952009-03-12T20:36:00.017+01:002009-03-15T23:11:13.130+01:00RAANA AUNTIE'S PANEER<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3S0tC9pITQvqyVFEUJIK_RZ0-WDJffu9iNpg3Itv5wqiScrjrJntQDxs2aPnkLyF2iBeyu3JsfsKfN1Aicdle1MOMNL24LEei9lDBd10g2zOODEL9rmQhSEG7h4o4APKOHCd4Wb1MNlU/s1600-h/paneer.jpg"><img id="BLOGGER_PHOTO_ID_5312443897391893602" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3S0tC9pITQvqyVFEUJIK_RZ0-WDJffu9iNpg3Itv5wqiScrjrJntQDxs2aPnkLyF2iBeyu3JsfsKfN1Aicdle1MOMNL24LEei9lDBd10g2zOODEL9rmQhSEG7h4o4APKOHCd4Wb1MNlU/s320/paneer.jpg" border="0" /></a><br /><div><div><div><div><div><div>Raana auntie my younger sister's mother in law most creative person I've met of her age after <span class="blsp-spelling-error" id="SPELLING_ERROR_0">mumma</span>. Her creativity most definitely reminds me of my <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mumma</span> in a lot of ways. She thought me unconscious way that lots of simple things can give you joy in life. The first time we went to her place she had made <span class="blsp-spelling-error" id="SPELLING_ERROR_2">paneer</span> as a part of salad. she served us with the simplest of lunches ever that i was not used to. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Mumma</span> always had everything so very grand even if it was having someone over friends for coffee morning or just simple tea in the evening. So to have simple meals at a lunch parties was such a new idea to me. The best thing about this cheese is that its the healthiest form of cheese not much to worry about weight gain. you can have this cheese in lots of flavours when you make it your self like when you add salt you can also add chives, coriander, mint, or dried herbs like sage,<span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">oregano</span>,even roughly grounded chillies or other spices basically anything really to suit your taste buds,but if using in recipes to cook like in <span class="blsp-spelling-error" id="SPELLING_ERROR_5">palak</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">paneer</span> then just keep it simple with salt and a bit of black pepper. Would like to thank Raana auntie for sharing her recipe with us its been now seven -eight years now that we've known her and her recipe. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Every time</span> I've made it, we have enjoyed it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">thoroughly</span> as much as i did the first time i had it ever. Hope you will enjoy and treasure this recipe as I have done for all these years...!<br /></div><div></div><div>INGREDIENTS:-</div><ul><li>1 Litre Whole Milk</li><li>1/4 Lemon's Juice <img id="BLOGGER_PHOTO_ID_5312442671371552626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqATkc5sQSSGF4DhYvN8VfAVwFa0RBARQQlkKUsmFJtQUEcPFonEH-mKWMK11YX4557PlNFtAa6_ng9Br559aR3hmhMs4vaGzAZH5WCM3BgdeCavFtmBYTvdW-fOCTKuYxuWS7XoQU9PQ/s320/lemon+juice.jpg" border="0" /></li><li>Salt To Taste</li><li>1/4 tsp Ground black pepper</li></ul><p>Method:-</p><ol><li>Add milk to a pan and on gentle heat bring to boil.<img id="BLOGGER_PHOTO_ID_5312442395766934130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cpnOdWyFwVSC3b02RgSk6sl2UV3pTqBws4w8AD9a8fRZu-Pjlnyo84QghcLNNuy04hkSDeHUI5_Fxgtkk2_GHsu3BvCqY28BkeT3KKNrNn1zGijU2ZjWaMu7utNRSuN_n3yobibKayA/s320/boiling+milk.jpg" border="0" /></li><li>Now add the lemon juice to the milk.</li><li>Once the milk starts to curdle add salt and pepper.<img id="BLOGGER_PHOTO_ID_5312443010732078498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie9sdajwW0LR7Sg1JWg1a5tTFjr-FhwvnUiybg0At2adm7DNKEzFkFuWXwg3HiBuHLXAS5nxG-rNm7UeVJaYwkYT1rnDXrbgLM9tLKKtMVijgOS62iVFnKmeXLT3mlDt_UQ1RUTVe_Xc/s320/milk+curdling.jpg" border="0" /></li><li>Mix gently once.</li><li>Remove from heat and strain in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">metallic</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">sieve</span>.</li><li>Leave for an hour of so before turning it out into the plate.</li><li>When straining you can shape it into desired shape but using the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">sieve</span> is the easiest way of doing it.<br /><br />When you want to have it for salads you can make it fresh but if desired to make it for frying or using it in dishes like <span class="blsp-spelling-error" id="SPELLING_ERROR_12">palak</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">paneer</span> make it a day before. This helps the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">cheese</span> to keep its shape when frying, and makes it easier to serve without breaking. If you like you could use <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">yogurt</span> also to curdle the milk its much more creamier that way. For that use about 2 tsp of yogurt.I hope you will enjoy having healthy <span class="blsp-spelling-error" id="SPELLING_ERROR_16">paneer</span> as much as we all have for the last couple of years, thanks to Raana auntie. Its also a good way of teaching your kids how to make cheese at home and get them involved in the kitchen...enjoy healthy meals always...:) </li></ol></div></div></div></div></div>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com0tag:blogger.com,1999:blog-7573432373313444903.post-69350727879143866812009-03-05T11:35:00.024+01:002009-03-12T23:50:11.192+01:00NAJMA AUNTIE'S FISH BIRYANI<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivs2W0JGgcmlAtsMDT6JYp5mUvbb-Bt6aBPTw9J7Fpt7O3YyK9KQ1a5UZkg515G_E9b3SdUAvg3XHM4FaGX7fBwf4WANJ3QAc9Yg81xnr_l_Qx_GbEcCA-0clNLrARdY9Qfu7X6EFvdnk/s1600-h/fish+biryani.jpg"><img id="BLOGGER_PHOTO_ID_5311136778435377138" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivs2W0JGgcmlAtsMDT6JYp5mUvbb-Bt6aBPTw9J7Fpt7O3YyK9KQ1a5UZkg515G_E9b3SdUAvg3XHM4FaGX7fBwf4WANJ3QAc9Yg81xnr_l_Qx_GbEcCA-0clNLrARdY9Qfu7X6EFvdnk/s320/fish+biryani.jpg" border="0" /></a> A Friday treat is what comes to my mind about this <span class="blsp-spelling-error" id="SPELLING_ERROR_0">biryani</span>. Brings back so many memories of the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Najma</span> auntie's family. A simple person and the sweetest person I have come across in my life. It shows in this recipe it may sound strange to you but like other things we do put our personalities in our food food too. The more <span class="blsp-spelling-error" id="SPELLING_ERROR_2">complexed</span> the recipe the more <span class="blsp-spelling-error" id="SPELLING_ERROR_3">complexed</span> a personality, the simpler the recipe the simpler the person.You'll experience this that sometimes lots of spices complicate the recipe hence making us confused and mixed up in making decisions and the less the ingredients the the less complicated our recipe the easier to make it and we lots of confidence because we know what we want and what happens in its reactions.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Najma</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">auntie</span> on one Friday Afternoon sent us this <span class="blsp-spelling-error" id="SPELLING_ERROR_6">biryani</span> for lunch and we loved it after that <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Mumma</span> just mentioned the kids loved it and there we go she sent it every Friday and it was like a treat because we had never had anything like this before. This <span class="blsp-spelling-error" id="SPELLING_ERROR_8">biryani's</span> best thing is that if you are put off by the thought of fish smelling utensils and hands or when having <span class="blsp-spelling-error" id="SPELLING_ERROR_9">biryani</span> the smell of fish is just not what you like than things are just about to change because this <span class="blsp-spelling-error" id="SPELLING_ERROR_10">biryani</span> has no fish smell just fish taste. <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Najma</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">auntie</span> made this <span class="blsp-spelling-error" id="SPELLING_ERROR_13">biryani</span> with freshly caught fish by uncle or freshly bought <span class="blsp-spelling-error" id="SPELLING_ERROR_14">hamour</span>. I've used all kinds of fishes to make this <span class="blsp-spelling-error" id="SPELLING_ERROR_15">biryani</span> and each time it comes out the same. Simply delicious is what I can say. Just make sure that the fish you use has only one bone or minimal bones or else you'll be busy looking for the fish bones rather eating anything at all. That's the thing with fish the less the bones the better for <span class="blsp-spelling-error" id="SPELLING_ERROR_16">biryani's</span> and the more the bones the better for curries. Curries are more enhanced in flavours if the fish used in it has more fine fish bones. I miss <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Najma</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">auntie</span> every time I eat this fish <span class="blsp-spelling-error" id="SPELLING_ERROR_19">biryani</span>,I guess shes having hiccups now. A big thank you to <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Najma</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">auntie</span> for sharing her recipe with <span class="blsp-spelling-error" id="SPELLING_ERROR_22">mumma</span> and us. I hope this recipe becomes a treat for you as it has been for me and my family for years now...enjoy.(:~)<br /><br />INGREDIENTS:-<br /><br /><br /><ul><li>3 1/2 Cups <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Basmati</span> rice (Always for <span class="blsp-spelling-error" id="SPELLING_ERROR_24">biryanis</span>)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgioBhQ9cBlh3lnITMsSJoDZ9zeQwrskvK9MPwVDX4N4lF9NuhAdo-9pIlzefoZYOLwzAIk-x9tHFhsL2o0yx0NbMD7q0-neHs_2Z2lv9xBy93WjZ8JBYn3tYN1Sk2pfpAKN57lzBEyTRo/s1600-h/pullock.jpg"><img id="BLOGGER_PHOTO_ID_5311154883052602146" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgioBhQ9cBlh3lnITMsSJoDZ9zeQwrskvK9MPwVDX4N4lF9NuhAdo-9pIlzefoZYOLwzAIk-x9tHFhsL2o0yx0NbMD7q0-neHs_2Z2lv9xBy93WjZ8JBYn3tYN1Sk2pfpAKN57lzBEyTRo/s320/pullock.jpg" border="0" /></a></li><li>540 g Pollock or any white fish with one middle Bone.</li><li>700g Chopped tomatoes can or medium 7-8 chopped tomatoes.</li><li>2 Tbsp Roasted,ground <span class="blsp-spelling-error" id="SPELLING_ERROR_25">zeera</span> (cumin)</li><li>5-6 Green chillies more if you like more</li><li>2 Medium sized onions sliced</li><li>1 Tbsp Ginger garlic paste</li><li>1/2 Lemon</li><li>1/4 Bunch coriander leaves</li><li>1/4 Bunch mint leaves</li><li>3 Tbsp Salt</li><li>1-2 tsp Red <span class="blsp-spelling-error" id="SPELLING_ERROR_26">chilli</span> powder</li><li>1/4 tsp Turmeric </li><li>1 Cups oil</li></ul>METHOD:-<br /><br /><br /><ol><li>In 1/2 cup oil fry onions.</li><li>Add 1 Tbsp salt and ginger garlic paste.</li><li>When Golden brown break onions into small pieces with the help of the wooden spoon.<img id="BLOGGER_PHOTO_ID_5311136210190385698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgwrNSAsU1xdT-6zhloyJtxjKKMiJLcY54e0Rss7cRyA7gSg157PEXqGDrPRth5UjmM6yb0ai0lZF6UpA6jrWWmzXzIYKFfXCmPr1KPnPmFu5CoW91P166RAtOdNk3hZr2cpatl4cvSg/s320/breaking+onions.jpg" border="0" /></li><li>Add little water if need, not otherwise.</li><li>Now add red <span class="blsp-spelling-error" id="SPELLING_ERROR_27">chilli</span> powder,turmeric , and <span class="blsp-spelling-error" id="SPELLING_ERROR_28">zeera</span> stir fry for 2 Min's browning the onions further.</li><li>Put chopped tomatoes in now stirring vigorously for 1/2<img id="BLOGGER_PHOTO_ID_5311137498682032994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0n8cfr_VS21xHidRh6k6LMe_zff9aa1J67UdhlEiAZLwdlmIcNJZeqUn8DnarbrsEIqXgsZ4d5DDLHQ_g2grUidyKD_Hry1W5fg0pkwSndsk3xokYR2YjeFpz4x7p86n1JwFkWzVmhM/s320/tomatoes.jpg" border="0" /> a min now cover and cook for further 3-4 Min's till you hear bubbling so<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc53wIA_PtWolq32y87XS_gRdsvG99ut6UQKYHd-kKfkSL6gcKl9EUFR9enO0G1VAbNqgofYb7tEpH7nr9TCD8lhW6MZFpJrqK_THXHxjej9rprR-whbxhTGTVaWXHGh3GaLNVYDvzcLA/s1600-h/pieces+fish.jpg"><img id="BLOGGER_PHOTO_ID_5311159071977471922" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc53wIA_PtWolq32y87XS_gRdsvG99ut6UQKYHd-kKfkSL6gcKl9EUFR9enO0G1VAbNqgofYb7tEpH7nr9TCD8lhW6MZFpJrqK_THXHxjej9rprR-whbxhTGTVaWXHGh3GaLNVYDvzcLA/s320/pieces+fish.jpg" border="0" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_29">unds</span>.</li><br /><li>While this is cooking cut and clean your fish under cold water if fresh if frozen and already in fillet form cut to a convenient size.</li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VVtqlS_n67h8nmpydSkj34ZMGpV_KLv4fIk3EpzFLqCCwHCbgFW1vfaix1IYaaQLRhKaXwyxtTblwKxt9jGcXe1oa6vcXgU6KQGwSHXNUyKVIHZdJm4hikXJnjkbI1K580H5QcFavh4/s1600-h/bubbling+oil.jpg"><img id="BLOGGER_PHOTO_ID_5312426193568123250" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VVtqlS_n67h8nmpydSkj34ZMGpV_KLv4fIk3EpzFLqCCwHCbgFW1vfaix1IYaaQLRhKaXwyxtTblwKxt9jGcXe1oa6vcXgU6KQGwSHXNUyKVIHZdJm4hikXJnjkbI1K580H5QcFavh4/s320/bubbling+oil.jpg" border="0" /></a><br /><li>Now Check your tomatoes and let it cook on high heat till oil can be seen bubbling and separating from the pan and the <span class="blsp-spelling-error" id="SPELLING_ERROR_30">masala</span>.<br /></li><li>Add your Already cut fish in, if frozen add only 1/4 cups water no more or your fish will break. but if adding fresh fish add about 1/2 cups water or little more till the fish is covered in the curry.</li><li>Cover and cook for 8-10 Min's or till you see you fish is half done.</li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAgrzXYGVQHNE5kbhl9MklDs0bPeM5jwBTAw2vbL59R5I4xzO-q4tIkvmzmOhHVH2ATZpHCibiduAxEcwpyGve00YcAKzaxQByP6XnaYSjOL_O3LXeOFLwIWZeA2PVoV49JUiWK9trpE/s1600-h/fish+adding.jpg"><img id="BLOGGER_PHOTO_ID_5312429721422349282" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAgrzXYGVQHNE5kbhl9MklDs0bPeM5jwBTAw2vbL59R5I4xzO-q4tIkvmzmOhHVH2ATZpHCibiduAxEcwpyGve00YcAKzaxQByP6XnaYSjOL_O3LXeOFLwIWZeA2PVoV49JUiWK9trpE/s320/fish+adding.jpg" border="0" /></a> <li>Remove from heat and leave it aside.</li><li>For boiling rice add to water 2 Tbsp salt,<span class="blsp-spelling-error" id="SPELLING_ERROR_31">sabet</span> (whole)<span class="blsp-spelling-error" id="SPELLING_ERROR_32">garam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_33">masala</span>,some mint leaves.</li><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XQ7pPTrvpX1TzL9Hho-_UMc64GAsx7C6yoHHkXTeQ89uiwO8w2GnCio6TDJrg3Hjd9bmhAClQqA_Lfy3bT0p4OZcOdI4KVspbXoQKO7JFvu1xoyUhK674_0LZIk_H3uyOtyglFWIkxU/s1600-h/water.jpg"><img id="BLOGGER_PHOTO_ID_5312428964837585218" style="WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XQ7pPTrvpX1TzL9Hho-_UMc64GAsx7C6yoHHkXTeQ89uiwO8w2GnCio6TDJrg3Hjd9bmhAClQqA_Lfy3bT0p4OZcOdI4KVspbXoQKO7JFvu1xoyUhK674_0LZIk_H3uyOtyglFWIkxU/s320/water.jpg" border="0" /></a><br /><br /><li>While the Water is boiling cut the green chillies in half,clean ,wash and cut the mint and coriander leaves.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYs5kx_PyuNd72VxVugLl9J92vbfkvAjyHQqNEYchykhyphenhyphengQ6a0b0_4Y3THUV-dr9qXL4vRET7gSnXxX7fKzUjWMFwbERVhNrWyeyHZEXq6L4YveONFET2JlGJkPlEGxGf-sjgNH8I_xY/s1600-h/rice+grain.jpg"><img id="BLOGGER_PHOTO_ID_5311158684305692978" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 276px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYs5kx_PyuNd72VxVugLl9J92vbfkvAjyHQqNEYchykhyphenhyphengQ6a0b0_4Y3THUV-dr9qXL4vRET7gSnXxX7fKzUjWMFwbERVhNrWyeyHZEXq6L4YveONFET2JlGJkPlEGxGf-sjgNH8I_xY/s320/rice+grain.jpg" border="0" /></a></li><li>Add rice when the water starts to boil.</li><li>Boil rice till they start to break into three pieces when pressed in between first finger and thumb.</li><li>Strain the rice in a colander.</li><br /><br /><br /><br /><br /><br /><br /><li>Now in the same pan you boiled the rice add oil 1/4 cup oil in it and roll the pan so as to cover the bottom of the pan in oil.</li><li>Add the All rice back to the pan placing the pan on the mat not on heat yet.</li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4eWdGryMmWGy7bJrPycyHkbUpJ65mX8RS-r8eKyFs0ZFD6LUoE7oyPSem3ZvDzfUCGl_Un-PGmNqy1cuVUXvdStGGpMRsaN4zOywUCjRSpkkQqIeW_Qe0k3yjzqUGNXogkClsmlHz4Y/s1600-h/placing+fisdh.jpg"><img id="BLOGGER_PHOTO_ID_5312428428821612370" style="WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4eWdGryMmWGy7bJrPycyHkbUpJ65mX8RS-r8eKyFs0ZFD6LUoE7oyPSem3ZvDzfUCGl_Un-PGmNqy1cuVUXvdStGGpMRsaN4zOywUCjRSpkkQqIeW_Qe0k3yjzqUGNXogkClsmlHz4Y/s320/placing+fisdh.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgatQZypNGtdWXg7C-1nacEKcRzk15IVp-gsqMPGHw7a-ry7Hd5C1__hUETFB6KXiDLCx01rmlzMX4L2P1QzI0bHFoHBgZNYUujcXfHHCqZzLEOmQDQhwOx_01m3mcM1HAl3bV7DZVwrQ/s1600-h/making+holes.jpg"><img id="BLOGGER_PHOTO_ID_5312431388092615314" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 276px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgatQZypNGtdWXg7C-1nacEKcRzk15IVp-gsqMPGHw7a-ry7Hd5C1__hUETFB6KXiDLCx01rmlzMX4L2P1QzI0bHFoHBgZNYUujcXfHHCqZzLEOmQDQhwOx_01m3mcM1HAl3bV7DZVwrQ/s320/making+holes.jpg" border="0" /></a><br /><br /><li>Now spread the fish curry you have set aside on the rice. For doing so first remove the fish from the curry and place it in the plate to prevent it from breaking.</li><li>After pouring the curry into the rice covering it well place the fish on top of it and spread green chillies,mint and coriander leaves, squeeze lemon juice on top and spread 1/4 cup oil on top of it. Cut the lemon half in 4 <span class="blsp-spelling-error" id="SPELLING_ERROR_34">peices</span> and place that on top of it too.</li><li>Now cover and cook on high heat for 5 Min's and then 20 Min's on very low heat.</li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIR8fO0e0RwnPqCwL80Qcq3k72QpBoWIeZQTdlP4NX70phU4_8ThrBV887fF9vNQrroGlHzSIaUW6RyCLkNj_kgDk4J0CnnGd0pvlg4bqhbw4lM2BpHMQ5n3A3vgZ7B4maZpEKp1EZkYY/s1600-h/dum+fish+Biryani.jpg"><img id="BLOGGER_PHOTO_ID_5312432958137878690" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIR8fO0e0RwnPqCwL80Qcq3k72QpBoWIeZQTdlP4NX70phU4_8ThrBV887fF9vNQrroGlHzSIaUW6RyCLkNj_kgDk4J0CnnGd0pvlg4bqhbw4lM2BpHMQ5n3A3vgZ7B4maZpEKp1EZkYY/s320/dum+fish+Biryani.jpg" border="0" /></a><br /><li>Serve with fresh salad or some <span class="blsp-spelling-error" id="SPELLING_ERROR_35">achar</span> or chutney.</li></ol><br /><br /><br /><br /><br /><p></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuobWkHcSXtZbBTa4gHAdr5Gj4s_gG9hQj1CzZDHaljSt8PuD66zNE5hMVulP8457T6r14trXiWzz5uSeupOy7mfnQ5QTbk7sNm8F6Fnu7cchxWaxXb5Y0ODamfBKr4GK49Gd52kW6Qk/s1600-h/Image1623.jpg"><img id="BLOGGER_PHOTO_ID_5312434446338740242" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 275px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuobWkHcSXtZbBTa4gHAdr5Gj4s_gG9hQj1CzZDHaljSt8PuD66zNE5hMVulP8457T6r14trXiWzz5uSeupOy7mfnQ5QTbk7sNm8F6Fnu7cchxWaxXb5Y0ODamfBKr4GK49Gd52kW6Qk/s320/Image1623.jpg" border="0" /></a><br /><ol></ol><ol></ol><ol></ol><ol></ol><ol></ol><ol></ol><ol></ol><ol>I have had this <span class="blsp-spelling-error" id="SPELLING_ERROR_36">biryani</span> for a long long time can't even remember how long. and every time I've made it people have loved having it including myself. Its easy and satisfying kind of dish. If you like fish you'll love it but even if you're not such a fan of fish you'll still like it. give it a try and see....As i always hope and wish i will this time too That you enjoy this <span class="blsp-spelling-error" id="SPELLING_ERROR_37">biryani</span> as much as i have done for so many years...enjoy...:) </ol>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com8tag:blogger.com,1999:blog-7573432373313444903.post-52880067954952491592009-03-02T17:48:00.015+01:002009-03-08T22:41:29.816+01:00CHICKEN NUGGETS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MmZKKOj_DGz7M1Wtsfy0FN051FEvPWLGCGCybc-K4Ao1572YPIeXwB7A6zJBUpWqEm79RxaWjo0b-qA-b4AhgD8Z_ahTgRbtzbA9blc3Vvqent2iO2XkYsJJ1NoXyWsiBzBN6Bm4tMw/s1600-h/nuggets_picnik.jpg"><img id="BLOGGER_PHOTO_ID_5309273387247200610" style="margin: 0px 10px 10px 0px; float: left; width: 278px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MmZKKOj_DGz7M1Wtsfy0FN051FEvPWLGCGCybc-K4Ao1572YPIeXwB7A6zJBUpWqEm79RxaWjo0b-qA-b4AhgD8Z_ahTgRbtzbA9blc3Vvqent2iO2XkYsJJ1NoXyWsiBzBN6Bm4tMw/s320/nuggets_picnik.jpg" border="0" /></a> Chicken nuggets an absolute favourite for kids. Kids love it and even grown ups love to have it with a cup of tea,coffee or even a can of coke just simply the best. I think its sort of a comfort food. If put in simple words its a snack for all ages no matter what some sentiments are attached to having nuggets in out homes, with parents or picnics we've had as children. For me I remember having them as a treat either on a dinner party or at the coffee morning that mumma had. The recipe mumma used was way too simple and than this one but yes its still derived from hers. I always use my children's skill to make nuggets one beats the egg the other applies the crumbs wonder what the third one will get to do when gets to the stage of showing off his kitchen skill ;). Jokes apart a great recipe for kids three years and above to help in the kitchen. As i always say lets be a bit messy in the kitchen with kids its so much fun just enjoy and let the kids take the lead, it builds a lot of confidence in them and gives them a new skill that when given the liberty they can use it some where else to maybe. Hope you have fun making nuggets in the kitchen with kids....enjoy :)<br /><br />INGREDIENTS:-<br /><ul><li>2 Chicken breast fillets (cut in stripes or any shapes you like).</li><li>1/2 tsp Mustard sauce.</li><li>1/2 tsp Salt can have a little more.</li><li>1/2 tsp Black pepper.</li><li>1/4- 1/2 tsp Dried chives (optional)</li><li>1/4 tsp Garlic paste</li><li>1/2 tsp Onion paste</li><li>2-3 Cups any oil for frying</li><li>2 Eggs</li><li>Bread crumbs</li></ul><p>METHOD:-</p><ol><li>Wash chicken pieces thoroughly.</li><li>Cut into desired shapes and leave aside.</li><li>Mix mustard sauce, onion paste,garlic paste, salt, pepper, dried chives (and if you like it hot add red chillies optional)in a bigger bowl.</li><li>Now add chicken to this mixture and let it marinate for at least an hour in the fridge.</li><li>Now beat an egg with salt and pepper to taste. ( you could add coriander to the egg if you like).</li><li>Put the crumbs in a sandwich bag.<img id="BLOGGER_PHOTO_ID_5309273521610819746" style="margin: 0px auto 10px; display: block; width: 174px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VLuYB3odCLl3fU4Oc65GYPUIK6IpL9YFZp-TciArFk3TraRFmGtMrCPdX_NYKK7vZiUrB9IUk557SDvrway6OVM2UYBsNWRnOAyjodBFB7merdByw-5tNX77VcB5GInUmD97F3Mg7zI/s320/shaking+and+dipping.jpg" border="0" /></li><li>Heat the oil and add a carrot stick to it,this will prevent the oil from burning.</li><li>Take a stripe of chicken dip it in beaten egg and than drop it in the sandwich bag, shake well until the strip is well coated.</li><li>When the oil starts to crackle start adding the your coated nugget/strips, fry till golden brown.<br /></li></ol>Nuggets can be eaten any day, anywhere and anytime that's the charm of it. When making nuggets I just love the fact that less labour and lots of fun can also give you so much satisfaction in life sometimes. Its the fact that we need to find our point of fun and relaxation in it. I also love it because you can freeze these for as long as you like, just don't fry them and fry them when you want to have them that way it means you can have them any time which is fabulous. Its quite sad that the food preservative industry has sort of taken over the home cooked food.We Have no time to enjoy our kitchens so to say any more. I hope with this easy recipe you'll try to say no to packed frozen and/or cooked ready meals. There is always a new beginning with every old thing ending. With that note I leave you in peace to enjoy your nuggets...;)mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com0tag:blogger.com,1999:blog-7573432373313444903.post-51583980850155596912009-02-28T22:17:00.009+01:002009-03-08T22:43:13.475+01:00MAYAZ'S ZAATAR CHICKEN<img id="BLOGGER_PHOTO_ID_5308250103118859554" style="margin: 0px 10px 10px 0px; float: left; width: 275px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3-xh-1E1SBXrEIEZp2CGlfPelcFnhhy-MEcNgy7ZASRiUQd_HNILqDpXhSVXhpEH1QEcTP9JtLdeE1Uppr3CXYuHShDZYChQsOen8WqDYOhkHFbcY_29FsXA7T9tDZuU25R2tNUQffQ/s320/zaatar+chicken.jpg" border="0" />Recipes like these are my favourite, Just throw in all ingredients and let them cook type. I'm sure these days life has become so fast for us all no one really has the time to roast and grind the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">masalas</span> rather we all want something <span class="blsp-spelling-error" id="SPELLING_ERROR_1">thats</span> less time consuming and great to serve for friends at the weekend dinner or just have a cozy dinner with your partner. I've lived in <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Abu</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Dhabi</span> for 15 years and have never liked <span class="blsp-spelling-error" id="SPELLING_ERROR_4">zaatar</span> as much as I like it now, i must say its become one of my favourite ingredients. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Zaatar</span> is a mixture of thyme,lemon salt,<span class="blsp-spelling-error" id="SPELLING_ERROR_6">seasam</span> seeds very Mediterranean spice it is. When we were living in the U.A.E every alternate weekend a must thing was to visit Dubai, in Dubai at the time <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Ghurair</span> center was quite a posh mall to visit <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">I've</span> heard its no more that way, on the back of <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Ghurair</span> center there was a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Lebanese</span> restaurant that we visited <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">occasionally</span> and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">that's</span> where we had our <span class="blsp-spelling-error" id="SPELLING_ERROR_13">zaatar</span> chicken it was just too juicy and most tasty ever. Ever since I've been wanting to try making it in my home but <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">didn't</span> have the proper recipe. Last year I was watching some food channel and came <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">across</span> this particular one but as Always this one has a bit of my twist.Hoping <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">you'll</span> enjoy making it in you homes too...HAVE FUN...;)<br /><br />INGREDIENTS:-<br /><ul><li>1 Whole chicken cut in 4-5 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">pieces</span>(with skin)</li><li>2 Tbsp Sea salt</li><li>4 Tbsp <span class="blsp-spelling-error" id="SPELLING_ERROR_18">zaatar</span> more if you like more( you'll find it in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">Arab</span>,<span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">Indian</span> or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">Pakistani</span> shops abroad)</li><li>4Tbsp olive oil</li><li>3-4 Medium sized potatoes</li><li>Some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">coriander</span> or mint leaves for garnish</li><li>1 Lemon cut in wedges for garnish<br /></li></ul><p>METHOD:-<br /></p><ol><li>preheat oven 180 deg</li><li>Wash you chicken <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">thoroughly</span>.</li><li>In grilling pan or a frying pan add olive oil and warm it till it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_24">crackles</span>.<img id="BLOGGER_PHOTO_ID_5308252161306903730" style="margin: 0px auto 10px; display: block; width: 275px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-uetUjpUUOgz6Js27UjEO2dUr_y7l98uyLJ2UPKUJYZh4llVywvBtwRg51E7r405KcNsV7rqD-TKzjhqh120WHlUQ65_Bo5fVb63j4faueSu691A-5NsfvcjfsfQBmwtQyPhDPNkJ2Y/s320/Image1545.jpg" border="0" /></li><li>Add chicken piece by piece and fry till its golden brown on the skin side.</li><li>Cut potatoes in big chunky pieces.<img id="BLOGGER_PHOTO_ID_5308250278337977554" style="margin: 0px auto 10px; display: block; width: 275px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPI7CSXsh90CguFjeJvnTRXp1vYaC8x8nzmwvjWgMbJp2b6DGJ67e4gPXMYFwQTcHiUSixcntL7wo7luAlN2BILAMkOkiuwh9zv02g4ZtMKrwOf9REUG6Y8IZPqvMGX6akmOeMVEKDAE/s320/baking+dish.jpg" border="0" /></li><li>Add the potatoes to the baking dish in the bottom of the tray .</li><li>Place your chicken over the potatoes in the tray and add the olive oil that you used for frying the chicken keeping aside about 1Tbsp olive for later.</li><li>Place the baking dish in the oven and let it cook for about 30 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_25">Min's</span> or until you feel the potatoes are cooked.</li><li>Take it out of the oven and sprinkle <span class="blsp-spelling-error" id="SPELLING_ERROR_26">zaatar</span> and sea salt.<img id="BLOGGER_PHOTO_ID_5308250474626402930" style="margin: 0px auto 10px; display: block; width: 275px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdARWj3fSS9BvD_Zw-qaVNISaBalTsHDuUb2jJYiiKN848ZMPiMc6AftFbHm6CF-0QFyxcu8Hv46flQHxw36GWlWjmzO0uFtyMPcCZ-3pp5-ZSLZ1TAIgLq1vnh7EZ0W_FVso_n9oUUgM/s320/baking+zaatar.jpg" border="0" /></li><li>Then sprinkle the 1Tbsp olive oil over the chicken. </li><li>Place it back in the oven for 10 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_27">Min's</span> switching the top grill on.</li></ol><p> This recipe has been a favourite in my family and friends and I hope it becomes a household recipe for you too. People who like chicken roasts and grilled chicken would fall in love with this recipe its best served with fresh salad and <span class="blsp-spelling-error" id="SPELLING_ERROR_28">humous</span>. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_29">until</span> next time..enjoy..:)</p>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com0tag:blogger.com,1999:blog-7573432373313444903.post-10639237475503538182009-02-26T12:11:00.023+01:002009-03-08T22:43:57.678+01:00MAYAZ'S PALAK PANEER<div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_bnnUcK7W4_PThcs1ffYl3DtPCpUt3VSnlE-wgdMip9bpObLLq3PjyVC52AIu_e2njSEMxzIrxZu7GBoMPo3_ZOvkAFgsQi6JNNXFHWoDJ3RxzL1vVsxnnvI9uZXhYqic15-RcYuiCQ/s1600-h/palak+paneer.jpg"><img id="BLOGGER_PHOTO_ID_5307839204219099858" style="margin: 0px 10px 10px 0px; float: left; width: 275px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_bnnUcK7W4_PThcs1ffYl3DtPCpUt3VSnlE-wgdMip9bpObLLq3PjyVC52AIu_e2njSEMxzIrxZu7GBoMPo3_ZOvkAFgsQi6JNNXFHWoDJ3RxzL1vVsxnnvI9uZXhYqic15-RcYuiCQ/s320/palak+paneer.jpg" border="0" /></a> Spinach best known as palak in Urdu always reminds me of Popoye the sailor man,of gaining strength and that's what i tell my kids its the most powerful saag in the world. My kids love it like I have always loved spinach. It depends how you make it usually I make it like mumma's (my mom) she always made it in milk, it was much more creamier in taste than the one made with tomatoes in them. The only thing I did not like about palak was that it changed it's colour and was almost black at the time of serving, So I found a tip from a restaurant's chef in Dubai long time back. He told me if we added a pinch of soda bicarbonate in any saag it will be green always. This is my own recipe so to suit our taste buds at home you can do a bit of variation as well by adding methi or soya(dill) which ever you like more. hope you will have a nice time having it...</div><div><br /><br /></div><p>INGREDIENTS:-</p><div><img id="BLOGGER_PHOTO_ID_5307410805028930434" style="margin: 0px auto 10px; display: block; width: 320px; height: 106px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHKXg_buAGtrnuRkHAFYrHMVPLHfInlK2xqm5BdMy5Ghd4Sry0nHV_G1xbAOtRV-wyP3a5tG5pCHK1aignZfUKVcWLQBSSm6mv7cwqTPU47gPY6kZ0NqFf2y9eKtjCSvCBkrsm2Wp3A0/s320/spices.jpg" border="0" /></div><ul><li>2 Gaddis palak/1 pack spinach</li><li>1/2 tsp Salt</li><li>Pinch Bicarbonate soda</li><li>Pinch Turmeric</li><li>1/2 tsp Red chili powder more if you like it hot</li><li>1/2 tsp Sabet zeera(whole)</li><li>2-3 Green chillies</li><li>Some coriander leaves for garnish</li><li>2 Cups milk</li><li>2-3 Tbsp any vegetable oil</li><li>1 Packet Paneer { you'll find it in the Indian,Pakistani or even Arab shops}</li><li>1/2 Cup water</li></ul><div>METHOD:-</div><ol><li>Wash spinach with cold water.</li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMOWaPdQxRP-MQfkkjVqjjqNQTQ1Sa54a7uGq_6mPYVrWzX7eIbqOGfOWuzmK7dNuNZmcYlWvhuwDanIdHcdNUBUfuScOLBc9Ocg05Drat1codD7VwclMcuGApqPvXJT3Vmw9qKWm9CIo/s1600-h/Image1272.jpg"><img id="BLOGGER_PHOTO_ID_5307900332845853250" style="margin: 0px 0px 10px 10px; float: right; width: 275px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMOWaPdQxRP-MQfkkjVqjjqNQTQ1Sa54a7uGq_6mPYVrWzX7eIbqOGfOWuzmK7dNuNZmcYlWvhuwDanIdHcdNUBUfuScOLBc9Ocg05Drat1codD7VwclMcuGApqPvXJT3Vmw9qKWm9CIo/s320/Image1272.jpg" border="0" /></a><br /><br /><br /><li>In a pan add oil,spinach,bicarbonate soda,salt,red chili powder,turmeric,zeera and milk and if adding methi or soya (dill)add now as well.</li><br /><br /><br /><li>Let it cook for 5 Min's on high or til the milk is just hot enough to start rising.</li><li>L<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3Szw8shC0y7SIdV46g1cfqdt3J6HWjVNisWFFivNZuwy-gWW-l8LtEdtzGLnz4ZR2RdDAkFF4-GwrEdZPG_rC_w_pB_HZrXhazUfs3seCKrI_pqdVz9zdZ-Oev2iaBgrBDt9jXzlLcI/s1600-h/Image1273.jpg"><img id="BLOGGER_PHOTO_ID_5307839491181484818" style="margin: 0px 0px 10px 10px; float: right; width: 275px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3Szw8shC0y7SIdV46g1cfqdt3J6HWjVNisWFFivNZuwy-gWW-l8LtEdtzGLnz4ZR2RdDAkFF4-GwrEdZPG_rC_w_pB_HZrXhazUfs3seCKrI_pqdVz9zdZ-Oev2iaBgrBDt9jXzlLcI/s320/Image1273.jpg" border="0" /></a>ower the heat and let it cook <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwcNUghlmAxKeIxuzbEdDvEZQsworDkUZgN5JKpFJkTVZC-FaxK1FWiskE67_CoBNjxfwbfgzk92EHizpprad7R7zam_finnKoYT7tBRVgQnfzW-1H1Chx1XVh0J0nam22_w0wLOgt5gI/s1600-h/frying+paneer.jpg"><img id="BLOGGER_PHOTO_ID_5307901142930533410" style="margin: 0px 0px 10px 10px; float: right; width: 276px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwcNUghlmAxKeIxuzbEdDvEZQsworDkUZgN5JKpFJkTVZC-FaxK1FWiskE67_CoBNjxfwbfgzk92EHizpprad7R7zam_finnKoYT7tBRVgQnfzW-1H1Chx1XVh0J0nam22_w0wLOgt5gI/s320/frying+paneer.jpg" border="0" /></a>uncovered otherwise the milk will spill.</li><li>While the spinach is cooking cut the paneer in big cubes,and fry till golden brown on all sides.</li><li>Drain the oil and place them on a kitchen towel. <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0eBPEz9_aukh0rwrRLSU77VYLmHnzOA5aQRaQLJChif4akQcQsKYvLTxWB-fov8EK0s4GhBKClgdLWSFwAZlfydYsdCJ3tXcDDj51Sr9hKG1rwoWbvCWO41v8rnv2PLrgePegLoGnCw/s1600-h/fried+paneer.jpg"><img id="BLOGGER_PHOTO_ID_5307901384202938434" style="margin: 0px 0px 10px 10px; float: right; width: 275px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0eBPEz9_aukh0rwrRLSU77VYLmHnzOA5aQRaQLJChif4akQcQsKYvLTxWB-fov8EK0s4GhBKClgdLWSFwAZlfydYsdCJ3tXcDDj51Sr9hKG1rwoWbvCWO41v8rnv2PLrgePegLoGnCw/s320/fried+paneer.jpg" border="0" /></a></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0eBPEz9_aukh0rwrRLSU77VYLmHnzOA5aQRaQLJChif4akQcQsKYvLTxWB-fov8EK0s4GhBKClgdLWSFwAZlfydYsdCJ3tXcDDj51Sr9hKG1rwoWbvCWO41v8rnv2PLrgePegLoGnCw/s1600-h/fried+paneer.jpg"></a></li><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0eBPEz9_aukh0rwrRLSU77VYLmHnzOA5aQRaQLJChif4akQcQsKYvLTxWB-fov8EK0s4GhBKClgdLWSFwAZlfydYsdCJ3tXcDDj51Sr9hKG1rwoWbvCWO41v8rnv2PLrgePegLoGnCw/s1600-h/fried+paneer.jpg"></a> </p><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0eBPEz9_aukh0rwrRLSU77VYLmHnzOA5aQRaQLJChif4akQcQsKYvLTxWB-fov8EK0s4GhBKClgdLWSFwAZlfydYsdCJ3tXcDDj51Sr9hKG1rwoWbvCWO41v8rnv2PLrgePegLoGnCw/s1600-h/fried+paneer.jpg"></a> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0eBPEz9_aukh0rwrRLSU77VYLmHnzOA5aQRaQLJChif4akQcQsKYvLTxWB-fov8EK0s4GhBKClgdLWSFwAZlfydYsdCJ3tXcDDj51Sr9hKG1rwoWbvCWO41v8rnv2PLrgePegLoGnCw/s1600-h/fried+paneer.jpg"></a> </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ixZvCKfS8TGz10fNVUs1He_5bj7Kw0Y3uHOsMGfk3dr7mC4fnuz-LhkJxDx6ASyDY9tYRyUw1i5TwVaOPZVPyiFS9C3-rzSsf2QNgDlTdYdt5k7KIV5znPp3wgc_c28LOtXo1uXUjvM/s1600-h/cooking.jpg"><img id="BLOGGER_PHOTO_ID_5307838557665068946" style="margin: 0px 0px 10px 10px; float: right; width: 275px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ixZvCKfS8TGz10fNVUs1He_5bj7Kw0Y3uHOsMGfk3dr7mC4fnuz-LhkJxDx6ASyDY9tYRyUw1i5TwVaOPZVPyiFS9C3-rzSsf2QNgDlTdYdt5k7KIV5znPp3wgc_c28LOtXo1uXUjvM/s320/cooking.jpg" border="0" /></a><br /><li>When the leaves are well drowned in the milk increase the heat with constant stirring.</li><li>Add green chillies now if you like it,this is optional, depending on how hot you like it.</li><li>Cook till the oil separates from the pan and you can see that that the spinach is shrunk in size,add a little water if the spinach looks too dry.</li><li>Now add the paneer cubes , keeping some for garnish.</li><li>Mix slightly and serve hot. Garnishing with the cubes you've set aside and coriander and green chillies.</li></ol><div><br /><br /><br /></div><p></p><div><br />If you don't have milk just use water and follow the steps in the same way. Its best served with hot chapattis, but for me palak paneer and white boiled rice with greek yogurt does wonders. For me its comfort food as one may want to say it that way. You try and see what works best for your taste buds....enjoy...:)<br /></div><div></div></div><p> </p><p> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0eBPEz9_aukh0rwrRLSU77VYLmHnzOA5aQRaQLJChif4akQcQsKYvLTxWB-fov8EK0s4GhBKClgdLWSFwAZlfydYsdCJ3tXcDDj51Sr9hKG1rwoWbvCWO41v8rnv2PLrgePegLoGnCw/s1600-h/fried+paneer.jpg"></a> </p>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com5tag:blogger.com,1999:blog-7573432373313444903.post-9009850574013388122009-02-23T22:00:00.010+01:002009-03-08T22:44:53.213+01:00COCONUT MACAROONS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi581zr2g5JWmGaUxmHj_htO-jJ2ishXDrhKpw9Zec8w-6lqfrQ62oW0BQtvADfG8TBYhW4KQLeNP1QvC_psYivDlKcspS2ldx5JG2XtxC2LUCkRlUh_wTVF48cnycqcwX8mC9vdC3VMGs/s1600-h/macaroons.jpg"><img id="BLOGGER_PHOTO_ID_5306126392204506786" style="margin: 0px 0px 10px 10px; float: right; width: 275px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi581zr2g5JWmGaUxmHj_htO-jJ2ishXDrhKpw9Zec8w-6lqfrQ62oW0BQtvADfG8TBYhW4KQLeNP1QvC_psYivDlKcspS2ldx5JG2XtxC2LUCkRlUh_wTVF48cnycqcwX8mC9vdC3VMGs/s320/macaroons.jpg" border="0" /></a><br /><br />I'm sure you will agree that there is nothing better than home baked cookies. We all love cookies it reminds us of our childhood and the treats we bought from bakeries. For me it reminds me the aroma of the bakery back home at the end of our street. Our kids loved making them and its easy to get them involved in making these macaroons. Making cookies for me was the hardest job and for a long long time I never tried making them and kept going back to my favourite bakery to have them, recently i saw this recipe in a kids recipe book and thought I'll give it a try. the original recipe used golden granulated sugar but I used a different one. Its always great to make cookies at home and a great gift option also. wrap it up in cellophane. Anyone who is at the receiving end will love the thought of you going an extra mile in making something as special as these cookies. I hope this recipe turns out to<br />be special ...:)<br /><br />INGREDIENTS:-<br /><ul><li>250 ml/1 1/2 cups dessicated coconut</li><li>2 medium egg whites or 1 large egg</li><li>1/8 tsp cream of tartar</li><li>pinch of salt</li><li>5-6 Tbsp soft brown sugar</li></ul><p>METHOD:-</p><ol><li>Pre- heat oven at 300 *F/150*C</li><li>Line a baking sheet with parchment </li><li>Place the coconut in a large bowl,and leave it aside.</li><li>In a big bowl add egg whites,cream of tartar and salt.</li><li>Beat it together with a rotary egg beater until egg whites turn white and fluffy.</li><li>Add sugar now a spoonful at a time, beating after you add.<img id="BLOGGER_PHOTO_ID_5306126626999409746" style="margin: 0px auto 10px; display: block; width: 275px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUJtfsNuXtH7OwvpvuZahDMD8mWNjhuiuSpSb38BHkJJ5l5Sz0B0VrOROdkhw8pEcN0-qoLBcim0gKg8bC5wG9X0oDdcKosKiwH1-n_otlfAX1NSTK_a5m8g1ZtuwJzREAkaFLxJwqJU/s320/batter.jpg" border="0" /></li><li>With the help of a spatula mix the coconut in the egg whites.</li><li>Now with a tea spoon drop it on the baking tray about 3 cm apart, if you want it in bigger size use a Tbsp. These will make about 30 macaroons if you are using a tea spoon if making with a Tbsp it will make just about 10 macaroons.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25nOXWmDs6WbW_nAb6nmY355WUvIJZDM9S9zIrRXdPsBBV58L9sutB96KXRTL67LhfD_4GFw5MvJmA8166t9M9sJqr16ryXNLce_VfabthyXEQVXJFN1HXLZFHsDXwxC7G2WmAvns5XE/s1600-h/before+baking.jpg"><img id="BLOGGER_PHOTO_ID_5306126149690106818" style="margin: 0px 0px 10px 10px; float: right; width: 275px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25nOXWmDs6WbW_nAb6nmY355WUvIJZDM9S9zIrRXdPsBBV58L9sutB96KXRTL67LhfD_4GFw5MvJmA8166t9M9sJqr16ryXNLce_VfabthyXEQVXJFN1HXLZFHsDXwxC7G2WmAvns5XE/s320/before+baking.jpg" border="0" /></a><img id="BLOGGER_PHOTO_ID_5306127223896255042" style="margin: 0px auto 10px; display: block; width: 275px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Krosp_lo_BnQXWQUc-T_WkV7aEoW7UQrExAiyCOJHsZ_iXn8vkMZyqul9uB4ewsbb81Prp-zPDx7pk2k1_ehhxbqR24u4XFVONmvLWmNUMXrTMIokQ6KSoQN6i5Rv6rXqEuNHymZo3k/s320/dropping.jpg" border="0" /></li><li>Bake for 18-20 Min's if making a bigger size if making small macaroon about 10-15 Min's are enough.Bake till you notice a little browning on the edges.</li><li>Cool completely on the baking sheet before removing, can keep them in an air tight container for a week.</li></ol><p></p><p>I just love macaroons and its great having them with a cup of tea in the evening in from of the television.Try having them crushed on ice cream yummy is all i can say. It a great recipe to impress you partner and family and you'll be amazed how well you are at making cookies at home yourself...enjoy...:~)</p><p></p><p></p><p></p><p></p><p></p><p></p>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com5tag:blogger.com,1999:blog-7573432373313444903.post-57455305776177940292009-02-23T11:32:00.021+01:002009-03-08T23:08:45.189+01:00MAYAZ'S CHICKEN KARAHI<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvy4hlp6W4FymqUU_kCTaaAAqvRHLldFt43Nq0NyzatPOYFlTFEjpvqCCt9GeSQdqwgY-tHVRhDKV5j6QPCZ1KM8t_KngjK8tsJW8miwggsHJgRPw5FxD87jOXOimrjLar0q4IHxhOFEY/s1600-h/chicken+karahi.jpg"><img id="BLOGGER_PHOTO_ID_5305995199122834114" style="margin: 0px 10px 10px 0px; float: left; width: 275px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvy4hlp6W4FymqUU_kCTaaAAqvRHLldFt43Nq0NyzatPOYFlTFEjpvqCCt9GeSQdqwgY-tHVRhDKV5j6QPCZ1KM8t_KngjK8tsJW8miwggsHJgRPw5FxD87jOXOimrjLar0q4IHxhOFEY/s320/chicken+karahi.jpg" border="0" /></a> Cooking for me is a form of relaxation. I love food anyway, but the dishes that take minimal efforts are my favourite. This chicken karahi is easy to make and is ready in minutes. I first made this karachi at my sons birthday 4 years back ever since I've just simply stuck with this recipe. i like to keep my recipes simple for the reason being the more you complicate it the less taste of the individual spices you'll get. I normally keep my spices to the minimal and try to use as little ingredients as possible this provides me with an opportunity to experiment more in terms of making something new every time I'm in the kitchen. Love this recipe for a quick meal. hope you like it..;)<br /><br /><br />INGREDIENTS:-<br /><ul><li>1 Whole chicken cut in small pieces.</li><li>1 tsp salt</li><li>Pinch turmeric</li><li>1/2 tsp Red chili powder or more if you like it hot.</li><li>2 Onion roughly sliced</li><li>1tsp Ginger and garlic paste</li><li>1tsp Kalongi</li><li>600 g Tomatoes if using the canned if not the about 5-7 medium sized tomatoes cut into small pieces.</li><li>Some Coriander leaves for garnish</li><li>1 Chili for garnish</li><li>2-3 Tbsp any vegetable oil</li><li>1/2 Cups water.</li></ul>METHOD:-<br /><ol><li>Add oil to the pan when its warm then add the kalongi.</li><li>After half a min add the roughly sliced onions and fry until just starting to get golden now add ginger garlic paste and fry for further min or so.</li><li>Add the tomatoes to the onions but add no water.<img id="BLOGGER_PHOTO_ID_5306041396311500962" style="margin: 0px auto 10px; display: block; width: 275px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFegLpIw6oVNAfmncMJj7kT5tO1RatZLkZ8y4N68wnB3MHpZ_SYl53cWqyxXjn-qmkOYmZ5IAODijQcZ9xogUxxXinbQo0fHFP4tBI6sGOY4eB-P7H2cxk9FMd9PrPK1FabevqCEquIx8/s320/simmering.jpg" border="0" /></li><li>Cook till you see the tomato paste separating from the oil.<img id="BLOGGER_PHOTO_ID_5306090810121420194" style="margin: 0px auto 10px; display: block; width: 276px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxAyq8SIR1RAl27MfMVxtfNyIRRt8gVJsS2B9arWqhvy7zohFBLij7d6anogtKXiGOXpzrLLdGSIJ3c3epbeSf1jXgvGaTBgHry-bBKvlfY6JzG7I_WV6lyQ5Ptq4hWwc8qzEGNexDfo0/s320/oil.jpg" border="0" /></li><li>Now add the defrosted chicken and fry it for about 3-4 Min's.<img id="BLOGGER_PHOTO_ID_5306094237198305122" style="margin: 0px auto 10px; display: block; width: 275px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnb3IRZiQyn8kEnzu7d9hYvjyaOTqO8KuG3vq8lpqWEE8ewYKtwra-EgKEVswWCRmZn7NTOFaKFOU7wambaRx-ePUD_0M9yWJlTIz9uuEt4tiofUR-1cqiGSm-wunbEXE1PzDb-zV7yc/s320/frying+with+masala.jpg" border="0" /></li><li>Add water 1/4 first and stir well for a min or two then add the rest just lower the heat cover and cook till again the oil separates from the pan and sticks to the chicken.</li><li>If you like it dry than add no water and serve, but if you like a little bit of masala then add just enough to make masala about 1/4 cup is more than enough.</li></ol><p></p><p>Traditionally karahi dishes are had with nan bread out of the tandoor. Generally when I make it at home I make sweet daal with it to compliment the sour taste of tomatoes.and just boiled rice. Simple yet satisfying, hope you will like this simple recipe and enjoy....:~)</p>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com0tag:blogger.com,1999:blog-7573432373313444903.post-39133548301548811702009-02-17T17:46:00.013+01:002009-03-08T22:50:50.915+01:00BREAD TARTLETS...<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9-IrozSjojIdek5nsURwkhx7rMKnPk2_MzrxUcpaJpSW6UcAjSl_fzZuscIB2ufvV4-FB6hBz9lGQsJXQ_SuRtUkK8skhlOFmKcm_FSuk6RRsisWb4NTJhg8pnyDeMzRTovnSmzU-G0/s1600-h/bread+tartlets.jpg"><img id="BLOGGER_PHOTO_ID_5304088806719177058" style="margin: 0px 0px 10px 10px; float: right; width: 277px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9-IrozSjojIdek5nsURwkhx7rMKnPk2_MzrxUcpaJpSW6UcAjSl_fzZuscIB2ufvV4-FB6hBz9lGQsJXQ_SuRtUkK8skhlOFmKcm_FSuk6RRsisWb4NTJhg8pnyDeMzRTovnSmzU-G0/s320/bread+tartlets.jpg" border="0" /></a>I love tarts but find it really hard to find time to make short crust pastry and than bake it and so on. With kids around one needs to find easy options out for meals.Therefore a few years back on my husbands birthday I came up with the idea of making the base with bread (as we say it in Urdu double <span class="blsp-spelling-error" id="SPELLING_ERROR_0">roti</span>). Since then I've made these and people have loved having them. This one is yet again a simple and easy recipe to impress your guests or family. These serve individuals rather one large tart. If making for a dinner party of more than 10 people start making the bread bases earlier on. These take about 45 Min's to make including the making of tarts if making 12 servings. The filling of the tarts is very vegetarian but if you would like to try adding shredded chicken , mince meat ,anchovies or just tuna to it'll be great too, have tried them and they come out as well as these. Without saying anymore ..here's the recipe hope you enjoy it...:)<br /></p><br />INGREDIENTS:-<br /><br /><ul><li>1 Red bell pepper (capsicum)medium</li><li>1 Green bell pepper (capsicum)medium</li><li>1 Punnet mushrooms </li><li>Mozzarella cheese</li><li>Unsalted Butter </li><li>1 Medium sliced bread</li><li>2 Cups milk</li><li>Salt to taste</li><li>Black pepper to taste</li><li>1 Tbsp olive oil</li></ul><p>METHOD:-</p><ol><li><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Pre</span>-heat oven at 190 deg</li><li>Grease your muffin's tray with butter.</li><li>Prepare you vegetables first, cut mushrooms in thin slices,cut bell peppers in small cubes.</li><li>If you're adding any kind of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pre</span>-cooked meat add to the pan first then add your vegetables. </li><li>Now just saute both in olive oil don't cook it or it won't be crunchy when you take it out of the oven.</li><li>Now add salt and pepper,other wise your mushrooms will leave water.</li><li>Cut the corners of the bread slices.</li><li>Put butter on both sides of the bread.</li><li>In a big bowl pour milk in and dip you bread slices in it just enough to make them wet, don't soak them or leave them in they will become too soggy and break.</li><li>As soon as you dip them place them in the already greased muffin tray don't worry too much about the shape as long as its creating cavity for the filling.</li><li>Once that is done place them in the oven for just about 20 Min's, checking every 5 Min's.</li><li>When its light golden in colour take the tray out of the oven and add your filling and some shredded cheese on top you can avoid the cheese if you like for health reasons or just like it fat free.</li><li>place the tray back in the oven for 5-8 Min's until or until you see the cheese melted and browned a little.</li></ol>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com3tag:blogger.com,1999:blog-7573432373313444903.post-67353343278136635832009-02-14T20:31:00.002+01:002009-03-08T22:51:48.898+01:00ORANGE CHICKEN<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopdvRwlDBeh1SioSSlQW4uXg32-96lWEJa9A0y1pnPKpVJ-BnnwK46lbUhvqdc-4ksgXu7RE90xmhIzB0cNXyoQjhCB3s4fL0vWxNOAMOT0xqPeqk62AN18eI8xFyDD001cnEsRGO8Jc/s1600-h/orange+chicken.jpg"><img id="BLOGGER_PHOTO_ID_5302760300937456370" style="margin: 0px 10px 10px 0px; float: left; width: 277px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopdvRwlDBeh1SioSSlQW4uXg32-96lWEJa9A0y1pnPKpVJ-BnnwK46lbUhvqdc-4ksgXu7RE90xmhIzB0cNXyoQjhCB3s4fL0vWxNOAMOT0xqPeqk62AN18eI8xFyDD001cnEsRGO8Jc/s320/orange+chicken.jpg" border="0" /></a><br />This dish is a mixture of western and Arabian chicken roasts. Chicken roast are very popular in both these places in my opinion. For a person like me who has spent so many years living in the U.A.E it was not very difficult to get inspired by the chicken roasts the Arabs make its so juice and succulent that one person who is passionate about food can maybe even eat two whole chickens at one time. I remember us having a lot of memories for these roasts. The English roasts are usually with less salt and more sweet in them where as the Arab roasts are very much salty. This roasts good quality is that it gives you both flavours and variety when you serve. Because you can serve it just with any boiled vegetables and it'll taste as good as it would with pitta bread and homous. <div><div><div><br /><br /><p></p><p>INGREDIENTS:</p><ul><li>Whole chicken with skin</li><li>1 Glass orange juice</li><li>Salt and pepper to taste</li><li>1/4 cup lemon juice</li><li>1 tsp brown sugar</li><li>1 or two whole garlics according to your liking of the garlic.</li><li>1/4 Cup Olive oil</li></ul><p>METHOD:</p><ol><li>Rub a little salt on the chicken and then fry it in the pan /pot or frying pan any kind of pot will do with enough space to move it about. </li><li>Fry the chicken till its light brown .<img id="BLOGGER_PHOTO_ID_5302759587782174738" style="margin: 0px auto 10px; display: block; width: 275px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmL8g2-legh2qsDIST_eVefMffKtSn1KqKP2kROy9Lh-ZTzb6o2OVl15xIOODQ_A6zGo_zuwCvevIUW7n0zQNnBHcfuqBTnbNS3gS0aLa_hJ7zgIVYvx6pl2Ei7Dy_Pr_t7haLwbCaDZ4/s320/chicken.jpg" border="0" /></li><li>Cut the whole garlic in half without removing the skin. <img id="BLOGGER_PHOTO_ID_5302759387610765266" style="margin: 0px auto 10px; display: block; width: 276px; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAoWEjD1F7bs3i13hyphenhyphenaSwW-uS1qBJqCuI7nVg-d8h3oR_5tx9QNYIjx50wcZq-ebHWOSr1tX1gMSahBd5CDx9ziQ6cxNrIj41uyFJCLD7hMUyN3MCSO762cDs9r4GVdwIr9x4XqnHls-E/s320/garlic.jpg" border="0" /></li><li>Place the garlic in the baking dish and once the chicken is fried place it in the baking dish over the garlics and add a little oil from the frying pan. </li><li>Now add the orange and lemon juices and pepper,brown sugar and mix well before adding to the chicken. </li><li>Bake it covered with foil for about 2-3 hours if the chicken was frozen ..if fresh about 1 -2 hours are fine .</li><li>Once you think the chicken is well cooked take it out and place it on the serving dish and put your baking dish on the stove and on high heat cook it till the liquid feels caramelized.</li><li>During this process with a wooden spoon or spatula press the garlic and it will separate from its skin very easily, take out the skin and throw, mix it well with the liquid juices to make a really thick caramelised sauce then pour it over the chicken. </li></ol><div>Its Great for serving kids and dinner time because they love anything that's sweet and love to squeeze some lemon on it. Serve with mashed potato and peas or anything green is one way of having this chicken and the other is serve it with fresh salad,with lots of fresh flat leaf parsley,humous,pitta bread, mutabal and you'll feel like you're sitting in Dubai or some Arabian city. hope you like it and enjoy making it...:)</div></div></div></div>mayazshttp://www.blogger.com/profile/09416245935001727843noreply@blogger.com5