Sunday, July 27, 2014

Zebra cake (SURPRISE! CAKES challenge for daring baker July 2014)

Assalmo -alaikum,

Sometimes you feel so helpless as you cannot do anything ,it's just so sad not only Muslims the whole humanity who have hearts are feeling the pain of people specialty children being killed in Palestine .For me living so far I feel that I have power of prayer atleast so I can pray Allah to end the suffering of people of Palestine and everybody going through hardship around the globe in sha Allah!! And I also pray that people who have so called power in the would take step soon regarding this issue in sha Allah!!!

For the July Daring Baker’s Challenge, Ruth from The Crafts of Mommyhood challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds! When I saw this challenge my mind was going crazy maybe I should do heart in the cake or may be some other wonderful and creative kind ,but mashAllah with This month being Ramadan my hands were already full so I decided as I haven't made Zebra cake before why not give this on a try.

I had seen lots of zebra cake pictures online but literally haven't looked into how to make it ,so I went you tubing and found a good recipe from here ,just changed some stuff to suit my preference and found it quiet fun making my readers if you haven't tried it yet surely give it a go as it very easy Alhamduliah !!

Zebra cake


2 1/2 cups all purpose flour

2 cups sugar

3/4 cup vegetable oil

1 teaspoon vanilla essence

2 1/4 tsp baking powder

1/2 tsp salt

4 eggs

1 + 1/4 cup milk

Cocoa powder 1/4 cup (or as needed)


Procedure :

Heat oven to 350F

Grease a 2 nine inch pans ( I made a mistake making the whole batter in one pan I caused a dark cake and more cooking time so it's better to use two pans)

In a bowl combine flour,sugar,baking powder,vegetable oil and vanilla on low/ medium until all ingredients mixed together

Add eggs one at a time mixing

Slowly add 1 cup milk and beat until completely cominbed

Divide batter in two ,

Add cocoa powder to one portion ,add some of the 1/4 milk as needed to batter if too dry

You can alter the amount to achieve desired color

Now place 3 tbsp of plain batter in the middle of the pan

Then add 2 tbsp of cocoa batter right in the middle of plain batter

As batter spreads you will see pattern forming

Keep on putting batter in the middle of each other alternating colors

When pan is 2/3 fill ,fill another pan

Now bake these for 30-35 minutes until tooth pick inserted in the middle comes out clean

I used only one pan so it took much more time and darker cake:( but taste was still good:)

Next will do two pans!!!

Let it cool a bit ,serve warm

Enjoy with a cup of hot tea or coffee !!!




Friday, July 25, 2014

Shahi Tukray (Pakistani bread pudding ) &Eid Eats 2014

Assalamo alaikum,

Dear reader today I'm sad and happy both ,sad as it's almost time to say alwida (goodbye)to our dearest guest "Ramadan" ,it seems like it just came and now leaving we tried our best making Duas and prayers may Allah accept it in sha Allah!!

And I'm happy as one of the most joyous occasion is almost here that is "Eid ul Fitr", in Urdu it is called"meethi Eid" which means sweet Eid , so you can understand this occasion is filled with sweetness ,we wear new clothes, give each other gifts ,hugs and eats lots of good food specially desserts ."sheer korma" is a must (which by the way I have to share the recipe with you guys soon ).

Today I'm going virtually to an Eid party that is EidEats a virtual event organized by Sarah Mir of Flour and Spice and Asiya of Chocolate & Chillies ,this is my first virtual party so I want to bring a dessert and one of my favorite desserts and best for parties as you can make it ahead of time so guys Eid Mubarak and enjoy !!!


Shahi Tukray

Ingradients :

White Bread 6 slices

Sugar 1 cup

Water 1/2 cup

Cardamom 2-3

Saffron 2-3 strands (optional)

Oil for frying

Milk 4 cups

Evaporated milk 1/2 cup

Chopped pistachio for decoration


Cook milk until it's 1/4 of its quantity ,then add evaporated milk cook until thickened ,keep stirring constantly as you don't want the milk to burn,when thickened set it aside to cool down

Cut the bread slices into four triangles ,I prefer to keep the crust but it's your choice,

To make sugar syrup boil sugar ,water , cardamom an saffron strand in a heavy bottom sauce pan, cook until sugar is completely melted and it becomes light syrup ,take it off the stove and set aside

Now deep fry bread sliced until golden brown,keep the heat on medium high heat and keep a close eye as bread get brown fairly quickly

Take the bread out on a plate

Now dip the dip bread pieces in sugar syrup let it soak ,then take out and place on your serving dish ,

When your finish soaking all the breads ,spread cooled and thickened milk on top of the bread evenly

Sprinkle with chopped pistachio ,let it cool in the fridge or serve as is and enjoy!!!




Wednesday, July 9, 2014

Algerian Ka'ak (MENA cooking club July 2014)

Assalmo alaikum,

oday I'm really excited as I share my first recipe for MENA cooking club,this month our country is Algeria and our host is Asmaa from Halal home cooking she assigned us two dishes one savory and one sweet it's our choice to cook from one of them as you all know I'm a big fan of baking I went ahead with sweet one that is "Algerian Ka'ak".As I haven't cooked anything from Algeria it was really exciting for me to try something new and that is the reason I joined the club and would encourage other bloggers or non bloggers to join it so much fun!!

Now with the recipe I was inspired by the example recipe from La Petite Paniere given to us by Asmaa , I gave it some changes the cookies came out real good lighlty sweetened delicious and aromatic , these cookies will go great with a cup of hot coffee or tea!!


3 cups flour

1 cup granulated sugar

1 1/2 tsp Baking powder

3/4 cup warm milk

2 eggs

Fennel seed ground 1 1/2 tbsp

1/2 cup coconut powder

1 tbsp yeast

1/2 cup coconut oil

3/4 cup warm milk

Zest of one lime

Sesame seed

Shredded coconut

1 egg yolk



Mix yeast with warm milk and set aside

Combine flour, baking powder, sugar,fennel seed powder, coconut powder and lime zest

Now add eggs, milk and yeast mixture and coconut oil to dry mixture

Knead it to form a sticky dough set aside

Heat oven at 350F

Now divde the dough into twelve equal size portion

Form a ball and roll it into a 12 to 15cm long log and connect both sides together

Brush with egg yolk and sprinkle with sesame seed and shredded coconut

Let it rise for an hr

Bake in the oven for 30 mins or until golden brown on top

Enjoy with a cup of coffee at Suhoor or Iftar!!!


Linkin to




Monday, July 7, 2014

Kairi ka sharbat (green mango drink)


Assalamo alaikum,

Summer is here which brings us lots of fun, delicious fruits too specially mango .It is known to be king of fruits and why not it is super yummy umm... now my mouth is watering ,growing up in Pakistan we had the luxury to have such an amazing and delicious mangoes my favourite in Sindhri !!! Before I get carried away with my mango stories let me get back to my post ,we desi's know that there is another aspect of mangoes that we admire ,when it is still raw not ripened yet it is super sour and used it in various pickles and chutneys .

Allah has lots of medicinal benefits in raw mangoes ,it protects us from the scorching heat so it's very common in subcontinent to make kairi ka Sharbat or Aam Panna (as it's called in India ) .it was a must when kairi or raw mangoes were available to make kairi ka Sharbat to beat the heat ,my mom use to make a big batch and we use to enjoy it all summer long !!!because green mango or kairi is available for certain period of time.

The tradition still goes on in my home in Southern California ,so when I saw raw Mango at my local Indian store I was already planing for kairi ka Sharbat and chutney (recipe coming soon)!!

Kairi ka Sharbat:

Recipe :

2-3 Medium size kairi or raw mango

Sugar 2 cups or as needed


Lemon juice (optional)



Cook covered, unpeeled and washed raw mangoes on tawa or griddle until they soft to touch


Set the mangoes aside and let it cool

Now it's time to get messy ,peel the mangoes and squeeze out the pulp

Now cook this pulp with sugar until sugar is fully In cooperated

Now let this mixture cool and blend it in a blender at this point cooled mixture can frozen for upto three months or kept in refrigerator for 2-4 weeks

To make a glass of Sherbet ,pour 2-3 tbsp of this pulpy mixture in a glass, then add ice ,water and sugar if needed and mix well or blend it in blender for frothy Icy drink yumm!! At this point splash of lemon juice could be added for little sour twist :)

We are enjoying Refreshing Kairi ka Sharbat at Iftar time during Ramadan ,I hope you all will enjoy it too!!!