MAYAZ'S DO NUTS

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...!

INGREDIENTS:-

• 250 ml/8.8 fluid oz Yogurt
• 170g/6 oz Sugar
• 2 Eggs
• 1 Tbsp vanilla extract
• 45g Butter melted
• 500g Plain flour
• 2 Tbsp Baking powder
• 60g more flour for dusting
• 1/4 tsp salt
• 1 litre oil for frying
• icing sugar for dusting if not using any other topping.

METHOD:-

1. 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.
2. Then add yogurt,vanilla extract,salt,and melted butter and mix lightly.
3. In a Bowl add all the dry ingredients and sieve before adding to the egg and sugar mixture.
4. combine well just enough to bring the dough together not too much or the dough nuts will turn out too hard.
5. Dust some flour on the work top and on your hands.
6. Now roll the 1/4 of your dough to 1/2cm thickness roughly.
7. 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.
8. Cut all the doughnuts till there in no more dough is left.
9. 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.-
10. Fry your do nuts a minute on each side or until golden brown than place them on a paper towel.
11. Once all done dust with icing sugar or dip in the topping of your choice.

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!

PS NOTE:-

Next up is Mumma's fish Curry..stay tuned..:)

ANIYA'S TOMATO AND MACRONI SOUP..:)

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.

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.

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:)

INGREDIENTS:-

• 5-6 Tomatoes ( i like to use more but you can use less tomatoes also like 3-4 also if
  using the beef tomatoes)
• 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)
• 1/4 Cup yogurt
• 1/4 Cup single/double cream (some for extra for garnish)
• 2-3 Tbsp cornflour
• 1/4 Cup milk
• 1 Cup macaroni ( I like lots of macaroni therefore I use more about 2 cups.)
• 1-2 Garlic cloves
• 1/4 tsp black pepper
• 1-2 tsp salt ( or to taste)

METHOD:-

1. Wash you chicken well.
2. Add chicken,garlic cloves,salt and pepper to the pan.
3. Pour water over it this will help everything to mix well without stirring.
4. Let it boil once and then lower the heat and let it cook covered for 20 Min's.
5. 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.
6. Once the chicken is cool enough to touch and not burn your

   

   fingers, shred it and leave it aside covered till needed.
7. Bring the stock to boil
8. Now add macaroni to the stock and let lower the heat to medium and let it cook.
9. Now place some water is a pan and bring to boil
10. 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.
11. 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.
12. Peel all the tomatoes and place them in a blender and blend till it becomes juice like consistency.
13. Place sieve over the chicken stock and pour the tomato juice. make sure before you add the juice the macaroni is completely cooked.
14. When the it starts to boil ,With a fork beat the yogurt and cream separatelyin different bowls.
15. Add the cream first mix well then add yogurt and in the end add the chicken that was shredded earlier.
16. mix well and bring to boil once.
17. In a 1/4 cup milk add the corn flour and mix well.
18. Stirring with a wooden spoon continuously add the corn flour and milk mixture stop stirring once its added.
19. Take the soup off the heat once you see the soup thickening.
20. Garnish with mint leaves and drizzle cream over it.
    
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:)

CHICKEN CREPES

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??:)

INGREDIENTS FOR CREPES:-

• 1/2 Cups plain flour
• Pinch salt
• 1 Egg
• 125 ml (1/4 pint) Milk
• Vegetable oil for frying

INGREDIENTS FOR FILLING:-

• 1Medium chicken fillet thinly sliced
• 1 Medium onion sliced
• 15 g (1/2 oz) Butter
• 1 Bell pepper ( you can use any colored bell pepper )
• 4Tbsp Yogurt
• Salt
• Pepper
• Lemon
• 2Tbsp Plain flour

METHOD FOR MAKING CREPES:-

1. Place flour and salt in a bowl add eggs and half the milk.
2. Beat well until smooth then stir in the remaining milk.
3. To make each crepe heat little oil in a 17.5 cm /7 inch heavy based frying pan.
4. Add enough batter to thinly coat the base of the frying pan.
5. Fry gently till golden on one side and then toss over occasionally,than add the filling to it.

METHOD FOR MAKING FILLING:-

1. Wash the chicken well
2. Fry chicken and onions in a little oil until cooked.
3. Melt butter in a pan and mix plain flour add milk and cook till it thicken a bit.
4. Then add yogurt cooked chicken and bell pepper any colour and season to taste.
5. Stir well and prepare this before making pancakes so you can add to it while their cooking in the pan.
6. I use any non stick pan each batter mix makes 4-6 pancakes depending on the size of the pan.
7. For one pancake(crepe) use a ladle full each.
8. When you think the pancake is done on both sides add the filling.
9. Now cross both sides 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.

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.

MAYAZ'S KEBABS

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.

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...:)

INGREDIENTS:-

• 1/4 kg Mince meat (lamb)
• 1/4 Bunch flat leaf parsley chopped
• Some coriander leaves
• 2 Green chillies chopped (optional)
• Salt to taste
• 2 Tbsp Butter (optional)
• Oil for frying
• 1/2 tsp Black pepper
• 1/2 Red bell pepper chopped really in small pieces as small as you can.
• 2 Eggs for coating
• 1 Eggs
• 1 1/2 cups Golden bread crumbs

METHOD:-

1. Wash your hands.
2. 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.
3. Now add red bell peppers,coriander leaves,flat parsley,salt,black pepper, 1 egg and green chillies if you like it hot.
4. Mix well.
5. Beat the 2 eggs add salt & pepper to taste and leave aside.
6. Place golden bread crumbs in a flat plate.




7. Now make the shapes you want oval, round or seekh kebab's
   
   shape what ever you like.
   
8. Roll the kebabs in beaten eggs and then roll in the bread crumbs.
   
9. Heat the oil to medium heat place a carrot stick to prevent the oil from burning.
   
   
10. Shallow fry the kebabs 2-3 Min's on each side.
    
    

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....:)

RAANA AUNTIE'S PANEER

Raana auntie my younger sister's mother in law most creative person I've met of her age after mumma. Her creativity most definitely reminds me of my mumma 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 paneer as a part of salad. she served us with the simplest of lunches ever that i was not used to. Mumma 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,oregano,even roughly grounded chillies or other spices basically anything really to suit your taste buds,but if using in recipes to cook like in palak paneer 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. Every time I've made it, we have enjoyed it thoroughly 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...!

INGREDIENTS:-

• 1 Litre Whole Milk
• 1/4 Lemon's Juice
• Salt To Taste
• 1/4 tsp Ground black pepper

Method:-

1. Add milk to a pan and on gentle heat bring to boil.
2. Now add the lemon juice to the milk.
3. Once the milk starts to curdle add salt and pepper.
4. Mix gently once.
5. Remove from heat and strain in a metallic sieve.
6. Leave for an hour of so before turning it out into the plate.
7. When straining you can shape it into desired shape but using the sieve is the easiest way of doing it.
   
   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 palak paneer make it a day before. This helps the cheese to keep its shape when frying, and makes it easier to serve without breaking. If you like you could use yogurt 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 paneer 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...:)

CHICKEN NUGGETS

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 :)

INGREDIENTS:-

• 2 Chicken breast fillets (cut in stripes or any shapes you like).
• 1/2 tsp Mustard sauce.
• 1/2 tsp Salt can have a little more.
• 1/2 tsp Black pepper.
• 1/4- 1/2 tsp Dried chives (optional)
• 1/4 tsp Garlic paste
• 1/2 tsp Onion paste
• 2-3 Cups any oil for frying
• 2 Eggs
• Bread crumbs

METHOD:-

1. Wash chicken pieces thoroughly.
2. Cut into desired shapes and leave aside.
3. 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.
4. Now add chicken to this mixture and let it marinate for at least an hour in the fridge.
5. Now beat an egg with salt and pepper to taste. ( you could add coriander to the egg if you like).
6. Put the crumbs in a sandwich bag.
7. Heat the oil and add a carrot stick to it,this will prevent the oil from burning.
8. 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.
9. When the oil starts to crackle start adding the your coated nugget/strips, fry till golden brown.
   

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...;)

BREAD TARTLETS...

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 roti). 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...:)

INGREDIENTS:-

• 1 Red bell pepper (capsicum)medium
• 1 Green bell pepper (capsicum)medium
• 1 Punnet mushrooms
• Mozzarella cheese
• Unsalted Butter
• 1 Medium sliced bread
• 2 Cups milk
• Salt to taste
• Black pepper to taste
• 1 Tbsp olive oil

METHOD:-

1. Pre-heat oven at 190 deg
2. Grease your muffin's tray with butter.
3. Prepare you vegetables first, cut mushrooms in thin slices,cut bell peppers in small cubes.
4. If you're adding any kind of pre-cooked meat add to the pan first then add your vegetables.
5. 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.
6. Now add salt and pepper,other wise your mushrooms will leave water.
7. Cut the corners of the bread slices.
8. Put butter on both sides of the bread.
9. 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.
10. 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.
11. Once that is done place them in the oven for just about 20 Min's, checking every 5 Min's.
12. 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.
13. place the tray back in the oven for 5-8 Min's until or until you see the cheese melted and browned a little.