Cheesecake ice creams

Cheesecake ice creams is the new trend in branded ice cream outlets and are high on demand. This recipe would give the luxury of having a scoop of such an ice cream at your home. Believe me when I say its tastier and healthier than the store brought ones. Try it out for yourself!!!!

Ingredients

• Whipping cream: 2 cups
• Condensed milk: 1 tin (397 gm)
• Cream cheese: 1/2 cup (125 gm softened to room temperature)
• Fresh or frozen blueberry: 1 cup
• Sugar: 1/3 cup
• Lemon juice: 1 tsp
• Corn flour: 1 tsp
• Any cookies: 5-6 nos

Method

1. In a pan add the blueberries, sugar,cornflour and lemon juice and bring to boil. Cook until a thick and coats the back of the spoon. Keep aside to cool
2. While it is cooling, beat the whipping cream until soft peaks are formed. To this add the condensed milk and beat further until smooth.
3. Add the cream cheese and beat further until well mixed.
4. Crush the cookies and fold it in the mixture. If bigger chunks are preferred then break cookies accordingly.
5. In freezer safe container pour half of the beaten mixture and on top of it pour half of the berry mix and create a swirl pattern by simply running a fork along through it. Repeat layer by pouring all of the cream mixture and then top it with the left over berry mixture. Create swirl and arrange few chunks of the cookies on top. 
6. Allow it to freeze overnight and scoop out this lovely ice cream.

Note: if you prefer cheese bits in between the scoop then u can cut the cheese to small cubes and then beat it with cream else put as one block after it is very soft.

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Happy ice cream time!!

Shabana

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Tuna cutlets

Ever wondered what more you could make with the canned tunas? I always used to make tuna in one particular way and found it boring until I found this recipe. This is a very tasty and quick snack using tuna in tins. It can be served as an appetizer or snack. A good supplement for those who don't take meat.

Makes 10-12 cutlets

Ingredients

• Onion: 1 small finely chopped
• Green chilly: 1 finely chopped
• Potato cooked and smashed: 1 big
• Ginger garlic paste: 1 tsp
• Pepper powder: according to taste
• Garam masala powder: 1/2 tsp
• Tuna in water or oil: 250 gms tin 
• Coriander leaves: few
• Oil for sautéing
• Oil for shallow frying the cutlets
• Salt
• Egg: 1 beaten
• Bread crumbs

Method

1. To a pan add the oil and saute the onions until soft. To this add the green chilli and cook. Then add the ginger garlic paste and mix well. 
2. Once its all cooked well add the pepper powder, salt and Garam masala and cook until raw flavour goes. 
3. Add smashed potatoes and mix well until all spices coat the potatoes. Add the chopped coriander leaves
4. To this add the drained tuna chunks and give a good mix. Do not over mix and break all the chunks. 
5. Once cooled to handle make patties of preferred size.
6. Beat an egg in a bowl 
7. Powder 2-3 slices of bread and make fine bread crumbs 
8. Dip the patties in the egg and the roll it over the bread crumbs until well coated
9. Shallow fry the patties on a flat tawa by occasionally flipping over until its golden brown all over.
10. Enjoy this with ketchup or as it is.

Happy munching!

Shabana

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Winter has come and its time to get some fresh strawberries and blend them to great ice creams or smoothies. Here is a recipe for a really creamy and yummy fresh strawberry ice cream.

Ingredients

• Strawberries: 8-9 numbers
• Sweetened condensed milk: 14 Oz tin
• Whipping cream: 1.5 cups
• Vanilla extract: 1 tsp
• Salt: 1/8 tsp
• Red food colour: 1 pinch (optional)

Method

1. Chop 3-4 strawberries to tiny bits and keep aside
2. In a blender add the remaining strawberries and make it into a puree ( this should measure almost 3/4 cup to 1 cup)
3. To this puree add the condensed milk, vanilla extract, food colour and salt and blend well until all gets mixed well. Transfer this mixture to a bowl and add the chopped strawberries and mix with a spatula.

4.Whip the cream until stiff peaks are formed preferably with an electric mixer

5.Fold this cream gently into the strawberry mix until all the cream disappears.

6.Transfer to a freezer safe container and chill overnight

7.Scoop and enjoy this heavenly dessert!

Happy Ice cream time !!!

Shabana

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A very fun to bake cake which gives an ultimate feeling of accomplishment once baked and sliced! Yes, I am talking about the fantastic combination of vanilla and chocolate in a zebra stripe pattern. This Zebra cake would capture anyone’s attention because of the wonderful pattern it depicts and will keep people wondering how we got those stripes perfect! Let’s look into how we can get that vanilla- Chocó patterned cake which is a fantastic tea time snack or a dessert.



Ingredients

· All Purpose Flour : 1 1/2 Cup (300 gms)

· Eggs : 2

· Baking Powder : 1 1/2 Tsp

· Club Soda (Carbonated Water) : 1/2 Cup

· Vanilla Extract : 1/8 Tsp

· Sugar : 1 Cup

· Cocoa Powder : 2 Tbsp

· Vegetable Oil : 1/2 Cup

Method

1. In a large mixing bowl beat the eggs until foamy, add the sugar and beat further. To this add the oil and vanilla and beat well using an electric blender

2. Sift together the flour and baking powder

3. Add one third of the flour mixture to the egg mixture and beat well until just combined. Add half of the soda and mix again. Keep alternating the flour and soda into the egg mix until all is well incorporated.

4. Transfer half of this mixture to another bowl and sift in the cocoa powder and mix well to form the chocolate batter.

5. Grease and dust an 8 inch (preferable) round cake tin and keep both the batter ready to be assembled.

6. Pour a tablespoon of the chocolate batter and on top of it pour a tablespoon of vanilla batter and keep alternating this way until both the batter is all used up and you see concentric circles of vanilla and chocolate.

7. Pop this into a 180 degree C pre heated oven for about 30-35 minutes or until a skewer inserted comes out clean.

8. Allow the cake to cool before demoulding. Cut along the pattern to get perfect stripes on your cake.


Note: The soda can be substituted with milk and the quantity of milk or soda can be altered in order to get a flowing batter. If the batter is too thick they would not form pattern while assembling. You can also use a tooth pick to create patterns on the top layer of the cake. I just drew few lines from the centre of the cake towards the end and then some from the end to the centre to form a floral pattern. This pattern will not affect the stripes inside.


Happy baking!

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Egg Puffs

 

Puffs are a very common bakery snack in India which is rarely made at home. Everyone thinks its complicated. But with the readymade puff pastry sheets and an oven its going be one of the easiest snack you would make.

Makes: 4 to 6 puffs

Ingredients

·  Puff pastry sheets/squares: 4 to 6 nos

·  Hard boiled eggs: 2 to 3 nos ( cut vertically into two)

·  Onion (sliced): 1large

·  Ginger and garlic paste: 1 tsp

·  Curry leaves (chopped): 1 tsp

·  Kashmiri chili powder: 1 tsp

·  Black pepper powder: 1/2 tsp ( or to taste)

·  Turmeric powder: 1/4 tsp

·  Garam masala: 1/2 tsp

·  Tomato ketchup: 1 to 2 tsp

·  Salt to taste

·  Oil: 2-3 Tbsp

·  Egg: 1 (beaten) for egg wash

Method 

1. Line a baking tray with parchment paper (baking paper ) and keep aside. Preheat oven to 190 deg C.
2. Heat oil in a pan, add onion, ginger and garlic paste and curry leaves. Saute until onion turns golden brown.( add salt to speed up the process).
3. Reduce heat to low, add kashmiri chili powder, black pepper powder, turmeric powder and garam masala. Cook for a minute or two by stirring continuously. Add more salt if required.
4. Add tomato sauce and mix well. Allow this to cool slightly. Divide this equally into 4 or 6 portions (depending upon how mush masala you will need inside the puffs.)
5. Spoon the prepared masala to the center of the pastry square, and place one half of a hard boiled egg on the top.
6. Fold all the corners to the center, gently press with your finger to seal.
7. Brush the top with egg wash (optional). Repeat the steps for all the puffs pastry squares.
8. Place the puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.
9. Serve warm with tomato ketchup

Note: If you are using frozen puff pastry sheets, let it thaw completely either overnight in the refrigerator or for 1 hour at room temperature, before using it.

The egg wash process is completely optional and you can bake it without that step too.

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Beef Bourguignon

I happened to watch the movie 'Julie and Julia' suggested by an old friend. I guess she knew my passion for cooking. Maybe if I never had seen the movie I would never had known about such a wonderful dish. Thank you my friend.  I read a lot about the dish and I found wine to be an integral part of the dish. But as we don’t consume wine as part of our culture I had dropped out the thought of making the dish and tasting it though I badly wanted to try it. On further searches I found that wine can be substituted with grape vinegar and grape juice without compromising on the taste. That is when I decided that Beouf bourguignon is going to be on my ‘to do’ list. This french dish originated from the Burgundy region (in French, Bourgogne) and so came the name. The dish requires less preparation time but hours of cooking time and so is definitely not one of those dishes which you would prepare quite often. But trust me its worth a try. The feeling of accomplishment after the long process is just awesome.

The dish is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni (bunch of herbs including thyme and bay leaves) , with pearl onions and mushrooms added towards the end of cooking. My recipe would substitute the wine with grape vinegar and pure grape juice in the right proportion to give you that authentic taste without the touch of wine.

Ingredients


·         Beef cut into 2 inches (5 cm) cubes : 1 Kg

·         Salt : 1/2 teaspoon

·         Pepper : 1 1/2 teaspoon

·         All purpose Flour : 3 tablespoons

·         Red grape juice (100% juice no sugar added) : 3 cups

·         Red grape vinegar : 1 cup

·         Carrot : 2 nos ( cut into chunks)

·         Onion : 3 (sliced length wise)

·         Beef stock : 5 cups 

·         Tomato paste or tomato puree : 2-3 tablespoon

·         Garlic : 1 bulb ( with the peel and cut into halves)

·         Thyme leaves : 1 teaspoon

·         Bay leaves : 2

·         Shallots / pearl onions : 20-24 nos

·         Mushrooms : 250 grams 

Serves 6

Carrot chunks

Directions:

1.Dry the meat cubes carefully with paper towels or muslin cloth

2.In a casserole/pan, sauté the beef until it’s golden brown in a couple of tablespoons of olive oil. Remove it to a side dish and set aside.

3.In the same casserole/pan, add some olive oil and sauté the carrots and the onions.

4.Return the beef to the casserole. Sprinkle it with salt and pepper, then add the flour and toss.



5. Stir in the juice,vinegar, stock, tomato paste, halved garlic cloves, thyme and  bay leaves.

6.Bring it to simmering point on the stove.

7.Cover the pot and place it on very low heat and simmer for 3 -4 hours until gravy thickens.

8.While the stew is cooking, prepare shallots and mushrooms. For the shallots : Melt 1 tablespoon butter in a frying pan and sauté the peeled shallots until golden brown. Add some beef stock until they’re almost covered and simmer for 20-25 minutes, or until almost all the liquid disappears and they’re tender but keep their shape. Set aside.

9.Prepare the mushrooms as well: If you are using button mushrooms you need not slice them. Sauté them in 2 tablespoons butter. Keep on stirring until they’re nicely brown. Set aside.

10.When meat is tender,  Put onions and mushrooms over the meat.

11.Skim the fat off. Simmer for 2-3 minutes. Skim additional fat if it rises. The sauce should be thick enough to coat a spoon. If not, boil it until it thickens. If it’s too thick, stir in some stock to make it lighter.

12.Serve  and enjoy! Some goods sides are potatoes, noodles or rice.

Freezing/Storage Instructions/Tips: You can keep leftovers in the fridge for 2-3 days. If you want to freeze it, it lasts up to 3 months.

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Sausage fried rice

A recipe where lot of variations are possible and each one gets to be unique in its own way - yes, I'm talking about Chinese fried rice . You name it and they have a fried rice with that ingredient. So in that guts I too tried out a fried rice with a new ingredient ; Sausages. Now this recipe is one amongst those which fall on our dining table frequently and its mostly because of the easiness to make and the taste it gives and above all the ingredients are mostly in the fridge! This makes this dish a life saver when you have unexpected guests. So let's move on!




Ingredients

Serves: 4

• Sausages : 7 nos cut into medium thick rounds
• Ginger and Garlic : Finely chopped 1 tbsp each
• Onion : 1 nos finely diced cubes
• Capsicum : 1 nos cubed
• Tomato : 1 nos cubed
• Spring onions : 2-3 ( with the onions and greens)
• Tomato ketchup : 2tbsp
• Chilli sauce : 1 tbsp
• Soya sauce : 1 tsp
• Pepper powder : 1.5 heaped teaspoons
• Rice : 2 cups  ( Cook this until soft and keep aside to cool)
• Salt
• Butter and oil : 2 tbsp each

Method

1. Take a wide pan or wok and add the butter and oil . Before it heats up add the ginger and garlic chops and saute well for a minute. It need not change colour. It just needs to lose the raw flavour
2. Add the cut sausages and 1 tsp black pepper powder and cook well for 5 minutes by stirring occasionally
3. Add the onions and wait for it to get translucent. Then add the tomato and give a quick stir for about 3-4 minutes and then add the capsicum and further saute for 3-4 minutes
4. Add all the sauces , salt and half teaspoon pepper powder and mix well
5. To this add the pre cooked rice and keep mixing well till the entire rice is tossed in the sauce well and the rice gets nice and hot.
6. Add finely chopped spring onions and give it a nice mix.

Note : If time permits cook the rice prior day or at least few hours back and leave it in the fridge in air tight container and use it once the sauce is ready  . This will ensure the right consistency of rice !

Enjoy easy cooking!
Shabana

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Chicken Ularthiyathu

Chicken Ularthiyathu is a chicken roast in Kerala style. A spicy side dish that goes very well with rice and rotis of your choice. The dish requires very less sautéing and preparation time and a change from the regular chicken curry even though the ingredients are the same. Marinating the chicken in few spices and then cooking it with all the other ingredients together makes this dish a time saver.

Ingredients

Serves : 6

For the marinade

Chicken: 1 kg cut into 14- 16 pieces
Ginger and garlic paste: 2 tbsp
Pepper powder: 1 tsp
Turmeric powder: 1/2 tsp
Salt

For the gravy

Onion: 2 nos cut into thin slices
Tomatoes: 2 nos cut into quarters
Kashmiri red chilli powder: 2 tsp
Garam Masala: 1/2 tsp
Boiling water: 1 cup
Coconut oil: 1/4 cup
Curry leaves: 2-3 sprigs
Salt

Method

1. Marinade the chicken with above marinade and let to rest for half an hour
2. After half an hour add the onions, tomatoes,  chilli powder, Garam Masala and boiling water to the marinated chicken and cook for 10-12 minutes
3. After 6-7 minutes open the lid and cook so that the excess water evaporates fast
4. In a kadai heat oil and add the curry leaves and add the cooked chicken along with the gravy and cook on low to medium heat until the gravy thickens well and coats the chicken pieces. Check and add salt if needed

Serve hot with rice  or rotis.

Note: You can use the same pot to marinate and cook the chicken. After half an hour of marinating just add all the ingredients to the same pot and cook. This saves effort and time. 

Happy cooking!! 

Shabana

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 Beef dry fry

As the name suggests its a very traditional dish wherein the beef is marinated with lot of spices and then cooked until tender and then shallow fried. It s a very spicy dish , just like any other dish from Kerala and that is what makes it unique.

Ingredients

• Beef : 1 kg sliced into bite sized cubes
• Ginger paste : 1tbsp
• Garlic paste : 1 tbsp
• Red chilli flakes : 2 tbsp
• Coriander powder : 2 tsp
• Garam masala : 2 tsp
• Turmeric : 1/2 tsp
• Black pepper powder :1/2 tsp (coarsely ground)
• White vinegar : 3 tsp
• Salt
• Curry leaves : 2 sprigs
• Oil to shallow fry (7-8 tbsp.)
• Onion : 1 medium ( Thin sliced)

Method

1. Marinate the beef with all the above mentioned ingredients excluding curry leaves, onion and oil and set aside for half an hour
2. Cook the beef in pressure cooker until tender
3. In a wide kadai add oil and splutter the curry leaves ( at this stage u can also add chopped coconut pieces and fry them to golden brown colour if preferred)
4. Once the complete water from beef has dried up add it to hot oil in another pan and fry until dry and crisp or until desired consistency of meat. In between add the onions and fry along with the beef

Note: Add the cooked meat to oil only after all excess water has evaporated. This makes the frying more quick. The frying process would take some time but doesn't need constant attention. You can leave it in medium flame with intermediate stirring and flipping of the meat.
Variation: You can fry the beef slightly rather than making it very dry. This will give you a very tasty beef roast.

Happy Cooking!!
Shabana

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Oreo Ice Cream

A scoop of Oreo Ice cream was always on my priority list on a visit to the ice cream outlet. Today I was bent on trying out an Ice cream recipe. This recipe gave me the perfect creamy ice cream without ice crystals biting in between.

Ingredients

• Oreo cookies : 10-12
• Whipping Cream : 1 Cup
• Milk : 1 Cup
• Milk Powder : 1/4 cup
• Powdered Sugar : 1/4 Cup
• Condensed milk : 1/4 Cup
• Vanilla essence (optional) : Few drops

Method

1. Use a food processor or blender to crush the cookies. You can crush it to powder or small chunks if you prefer a bite of Oreo in your ice cream
2. Whip the cream until soft peaks are formed
3. To this add all the other ingredients and fold well using a spatula until all ingredients are well incorporated.
4. Transfer to a freezer safe container and chill overnight.

Note: You can mix the ice cream after 3-4 hours of resting in the freezer for best results. But its completely optional. I have tried both ways and has worked out to be amazing either ways. I just mix it once as I don't like ice crystals in between the ice cream.

Happy Cooking!!\

Shabana

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Tres Leche Cake

Tres Leche cake or the Three Milk Cake is a very traditional recipe from the Latin America. It is basically a white sponge cake soaked in three types milk and then topped up with whipping cream. I happened to see this recipe and being a milk lover I could not resist trying it and believe me this cake will be any milk lovers' favourite. So lets get started to make this lovely milk soaked cake.

Ingredients

 For the cake

•  All purpose flour : 1.5 cups
•  Baking powder : 1 tsp
•  Butter : 1/2 cup (room temperature)
•  Sugar : 1 cup
•  Eggs : 5 nos
•  Vanila essence : 1/2 Tsp

For the soaking milk mix

• Whole milk : 2 cups
•  Evaporated milk : 340ml
•  Condensed milk : 1 can

For the topping

• Whipping cream : 1.5 cups
• Sugar : 4 - 5 tbsp

Method

Preparing the cake

1. Pre heat the oven to 200°C.
2. Prepare a 9" by 13" cake tin by speading butter and dusting flour all over and tapping off the excess.
3. Sift together the flour and the baking powder and keep aside
4. Beat the butter with an electric beater until soft. Add the sugar and beat further till creamy.
5. Add all the eggs and beat until smooth
6. Add the vanilla essence and give a good mix
7. Add the flour mix to the egg mix 2 Tbspn at a time and mixing after each addition
8. Once the batter is ready transfer it to the cake tin and bake for 20-25 minutes in 200°C
9. Once baked take the cake out of the and pierce with a fork all over the cake.Allow the cake to cool

Preparing the milk

Mix together all the three milks using a wire whisk and set aside until the cake reaches room temperature

Preparing the topping

Beat the whipping cream and sugar until soft peaks are formed

Setting the cake

1. Pour the milk mix all over the cake once the cake is cooled down.
2. Set aside the cake until all the milk is absorbed by the cake.
3. Once the milk is all absorbed spread the topping all over the cake and allow to set in the fridge. Once cold (about 2 hours) cut into squares and serve cold this divine treat.

Note: Use a slightly deep baking dish so that you can accommodate the milk mix along with the fluffed up cake.

However the traditional recipe goes for a plain topping you can sprinkle cinnamon sugar on top of the topping or use cocoa powder too for a variation.

Sweet baking!!
Shabana

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Ghee rice in pressure cooker

Sometimes the most unique dishes can be the ones made with the least effort and time. Today I am going to share with you one such recipe which is a life saver when you have unexpected guests. This dish is quite special to me as i learnt it from my mom during my initial days in kitchen. Pressure cooker is always a time saver and this recipe also gets to be easy coz its cooked in the pressure cooker! Let's look into this amazingly easy dish.

Ingredients

• Basmati rice : 2.5 cups
• Water : 4.5 cups
• Cardomom pods : 5-6
• Cloves : 5-6
• Cinnamon stick : 1" piece broken
• Pepper corns : 8-10
• Bay leaf : 1
• Fennel seeds : 1/2 tsp (Optional)
• Ghee : 4-5 tbsp
• Salt : 1 tsp

Method

1. Heat the pressure cooker and add ghee and once ghee is hot add all the raw spices and saute for a minute.
2. Add the measured water
3. While the water is boiling wash the rice thoroughly and drain all excess water and add the rice to cooker. Add salt and mix well
4. Close the lid of the pressure cooker and wait for the first whistle and immediately put off the flame and wait for all the pressure to get released by itself
5. Once all pressure is released open and give a good mix and serve hot!

Easy Cooking!!
Shabana

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Pineapple upside down cake

Bake a classic dessert. The buttery rich and caramelized pineapples takes a normal sponge cake to greater heights. Serve this as a cake or a dessert and people are gonna love it. Here's what you will need for this lovely caramelized upside down cake.

Ingredients

• Pineapple fresh or canned : 6 rings
• Butter : 100 grams
• Maida or all purpose flour : 200 gms
• Sugar fpr caramelisation : 5 tbsp
• Condensed milk : 1 can
• Baking powder : 1 tsp
• Soda bicarbonate : 1 tsp
• Pineapple essence : 1/2 tsp
• Aereated soda : 125 ml

Method

1. Grease a baking tin with butter and dust maida and prepare the cake tin. Pre heat the oven at 180°C
2. Arrange the rings in a good pattern . I arranged it to form a circle and then one ring on the centre too.
3. Add the sugar to a flat pan and allow it to caramelise . Do not stir. Just swirl the pan once it starts to caramelize. Once it turns golden brown pour it generously over the pineapple rings in the cake tin.
4. Melt the butter and allow to cool. Just bring it to the boiling point and switch off the flame and stir to melt
5. Sieve all the three dry ingredients
6. By now the butter should be cooled down. Now add the condensed milk and stir well until combined
7. To this wet ingredients add 1/3 rd of the sieved dry ingredients and mix well. Then add 1/3 rd of the soda and mix well. Keep alternating until dry ingredients and soda is completely blended with the butter and condensed milk.
8. Pour the batter on top of the caramelized rings and bake in a hot oven for 35-40 minutes or until the cake is completely cooked.
   Once cooled its time to demould this beauty by inverting on a plate and slice and serve this amazing delicacy as a cake or dessert!

Note : If you are using a spring foam tin to bake this cake then place the cake tin on a baking tray and bake rather than the wire rack as the caramel might melt out and make a mess in the oven.
If you are using the canned pineapples you can add a couple of teaspoons of the liquid in the tin to the cake batter. This gives a natural flavour to the cake.

Happy Baking!!
Shabana

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Gulab Jamun

Gulab Jamuns, a very popular Asian sweet are traditionally made out of khoya. But since that is a time consuming and tedious procedure I would like to share an easy recipe using milk powder. Substituting the khoya helps you to make this sweet more often as it needs very less time and effort. Ingredients for this lovely sweet are very few and most often they can be picked up from your kitchen right away. So lets get started...

Ingredients

• Milkpowder : 1 cup (non Fat)
• Maida / All purpose flour : 1/4 cup
• Baking soda : 1/8 tsp
• Heavy cream : 1/2 cup (Approx)
• Refined Oil to deep fry

For the sugar syrup

• Sugar : 1.5 cups
• Water : 1.5 cups
• Cardomom seeds powdered : 1/4 tsp
• Few strands of saffron
• Lemon juice : 1/4 tsp
• Rose water : 1 tsp

Method

1. Mix all the dry ingredients for the dough and mix well with a fork . To this add the cream a table spoon at a time until you get a sticky dough. At this point the dough would be very sticky but would get firmer while it rests, Allow the mix to rest for 10-15 minutes.
2. Prepare the syrup by boiling all the ingredients on a medium flame and once all sugar is dissolved switch off the flame.
3. Once the dough is firm make small sized balls and smooth it out. This dough will make approximately 16 jamuns. While dividing and making balls keep in mind that the jamuns will double up in size while frying
4. Meanwhile heat oil to deep fry the balls in a deep kadai. Once the oil is moderately hot (140°C) drop in the balls one at a time and do not overcrowd the kadai. Keep swirling with the back of a spoon so that the jamuns get equally brown at all sides. Once they are done take it out on a kitchen towel. Fry all balls in batches.
5. Once the syrup is just warm and the fried balls are cooled to room temperature add them to the warm syrup and allow to soak for 30 minutes.

Yummy gulab jamuns are ready. Serve it with the syrup and for a variation you can have it with vanilla icecream.
Try this and let me know how it impressed you.

Note: If you find the dough to be very sticky even after resting you can add a little bit of milk powder and knead the dough to make it firm.

For the Quicker and Easier recipe (but with egg) click here Gulab Jamun: A quick and 100 success recipe ! 

Sweet Cooking!!
Shabana

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Chicken steak

Chicken steak is a very popular American dish usually served with a sauce, salad, potato fries or white rice. The typical recipe calls in for a very few seasonings and also breading of the meat but i tried out a recipe to suit the Indian taste buds and came out very good and worth to be shared. So here goes the recipe for a new variety of steak on your table.

Ingredients

For Steak

• Chicken breast : 2 nos (boneless)
• Salt : 1/2 tsp
• Black pepper : 1/4 tsp
• Ginger garlic paste : 1 tsp
• Oil : 2 tsp
• Paprika or red chilli powder : 1/2 tsp
• Maida / All purpose flour : 1 tsp
• Lime juice : 1-2 tsp

For the pepper sauce

• Butter : 1/2 tbspn
• Maida : 1 tsp
• Water : 1/2 cup
• Pepper powder : 1/4 tsp
• Paprika or chilli powder : 1/4 tsp
• Oregano : 1 tsp
• Tomato ketchup : 2 tsp
• Very little salt

Method

1. Marinate the chicken with all the ingredients and rub the spices all over very well with hand and allow to rest for minimum half an hour.
2. Heat the grill pan or normal frying pan on high heat and brush some oil on the pan. Once the pan is sizzling hot place the steaks on the pan
3. Reduce heat to medium - low and cook either sides for the chicken until fully done. Almost 10-12 minutes . Intermediately flip the steak and also brush oil so that the pieces don't dry up.

Hot steak is ready.

Preparation of the sauce

1. Heat the butter in a pan and once butter is melted add the maida and mix well for a minute on medium flame. Do not over cook the flour
2. Add the water and mix well and form a lump free solution
3. Add the pepper , paprika and oregano and mix well and add the ketchup and give a good stir.Check taste and add salt if needed

Sizzling sauce is ready. Plate the steaks and pour a portion of the sauce over the steaks and keep remaining for dipping. Serve with fries and salads of your choice.
Note : You can also cook the steaks in a 200°C oven or on a griller as per manual instructions for chicken grilling.You can also try the same recipe for beef steak if you are a beef lover.


Happy cooking!!
Shabana

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Sausage rolls

A very quick snack which can be made with many variations and each one would taste unique. You will need very few ingredients for this easy roll.

Ingredients

• Sausage : 1 per roll
• Bread : 1 slice per roll
• Egg : 1
• Milk : 3-4 tbsp
• Oil : 1-2 tsp

Method

1. Trim the sides of the bread and roll it flat using a rolling pin
2. Place the sausage inside the bread and roll it tight covering the sausage. Prepare all rolls in this way.
3. Beat the egg with a fork adding few tablespoons of milk and dip the rolls in the egg mix
4. Heat oil or butter in a flat pan and shallow fry these rolls by flipping over until all sides get desired colour.

Easy snack is ready to serve !

Variations: You can use different flavours of sausage for a change in taste. You can also spread some cheese or butter after flattening the bread and then roll up the sausages if its made for a lunch box . Instead of dipping the rolls just in the egg milk mix you can also give it a coating with all purpose flour above the egg mix. This will help the roll to get a crunchy outer covering. If you like to add a flavour to these rolls you can do by adding the desired flavour to the egg while beating it. Cinnamon , vanilla and cardamom flavours go very well with this snack. Do try and share the recipe if found useful.
Happy munching!

Shabana

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Chicken Broast

What if you had the luxury of fast foods at home! And what if they were far easy to cook than your regular meals! Yes, here is the secret revealed of the great KFC chicken fry! And trust me this is the easiest dish you would have ever made and truly delicious one too. So here goes the magic ingredients :

• Chicken wings or thighs : 8 pieces ( With skin on)
• Water to soak the pieces
• Salt to be dissolved in water : 1 tbsp.
• Egg : 1
• Milk : 1/2 cup
• All purpose flour : 2 cups
• Pepper : 2 tsp
• Salt : 3 tsp
• Garlic powder : 4 tsp
• Paprika or kashmiri chilly powder : 1-2 tsp
• Oil for deep frying

Method

1. Soak the chicken pieces in salted water and let in fridge for an hour
2. Beat the egg with a fork and mix the milk and keep aside
3. Prepare the flour by adding pepper , salt, garlic powder, Chilly or paprika powders and mix thoroughly so that the entire flour is filled with spices
4. Take out the chicken and pat dry
5. Roll a chicken piece very well in the egg milk mix and roll it then with the flour mix and again with the milk mix and back with the flour mix.This double dipping gives that extra crispy outer covering
6. check if the oil is really hot by adding a drop of flour mix( and it should quickly pop up.)
7. After double coating all pieces fry the pieces in batches . Do not over crowd the pan and make sure you have enough oil to deep fry and the oil is hot enough.The chicken pieces should be cooked in medium heat by intermediate flipping for at least 10-12 minutes.
8. Serve hot with mayonnaise or sauces  and potato wedges

Happy Cooking!!
Shabana

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No bake biscuit cake

A very easy to make yet delicious Cake to impress your loved ones. It is very different textured cake with a unique taste.  Give it a try and get all the appreciation! Let's get started. You'll need...

Ingredients

• Digestive biscuits : 800 gms
• Unsweetened Cocoa powder: 60 gms
• Sugar : 200 gms
• Water : 200 ml
• Butter 150 gms
• Vanilla essence : 1 tsp

For the ganache:

• Any chocolate of your choice : 125 gm( I used hazel nut chocolate to get a crunch )
• Whipping cream : 125 ml

Method

1. Break all the biscuits into bite sized pieces into a big bowl using your hand.
2. In a different pan add the cocoa powder and sugar and get it well combined. Once combined add the water little by little and make a lumpfree mixture. To this add the butter and cook on a stove top for 10 minutes on medium flame. Allow it to cool for 15 minutes and add the vanilla extract
3. Pour this mixture onto the broken biscuits and mix really well until all the biscuits are coated with the cocoa mixture.
4. Transfer contents to a spring foam tin and press it evenly using the back of the spoon and make the surface even. Keep it in the fridge for 30-60 minutes
5.  Prepare the ganache by heating the cream slightly and add the chocolate pieces to the hot cream and set aside for a minute. Then whisk it slowly until all chocolate is melted and mixed well with the cream
6. After an hour take the cake out of the fridge and pour the ganache all over the cake and even it out using a spatula . Put it back in the fridge for 5-6 hours and slice out this chocolaty beauty!

Happy cooking!!

Shabana

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' Macaroni and Cheese ' is one of the favorite Cheese recipes of America. It is said to be born in Italy and now it is a best seller in its 'boxed' version. I am sharing with you a no bake version and this takes very less effort and time to cook.

Ingredients

• Macaroni : 2 cups
• All purpose flour : 2 tbsp
• Milk : 1.5 cup
• Cheddar cheese : 1.5 cups
• Salt and pepper to taste

Method

1. Cook the pasta according to packet instructions and keep aside
2. To about half cup of milk mix the flour without lumps.
3. Meanwhile add the remaining 1 cup milk to a pan and heat it ( need not boil). Once the milk is moderately hot add the flour mixture and stir and cook for 3-4 minutes.
4. To this add the grated cheese and mix well until all cheese is well melted. 
5. Add salt and pepper to taste
6. Add the cooked macaroni and mix well in the cheese sauce 

Serve it hot! The beauty of this dish is that you can add any seasonings of your choice.
However this is the simplest!

Happy cooking!!
Shabana.

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