Thursday, November 27, 2014

NOVEMBER 2014 DARING BAKERS' CHALLENGE -MINI PARIS-BREST


Assalamo alaikum,

Being part of the Daring Baker is so much fun every month there something new to bake and its get more exciting as you are baking specialties from other countries how fun !!!
The November Daring Baker's challenge took us on a ride!Luisa from Rise of the SourdoughPreacher challenged us to make Paris-Brest,a beautiful pastry celebrating the Paris-Brest bicycle race.

this recipe is basically a Choux Pastry which is not new to me as it is also base of Eclairs Alhamdulilah made a lot of them but sadly never posted here ,it was before my blogging journey began.lots of lesson learned while making this pastry you have to pipe it with a piping bag as i have none i used Ziploc bags which ripped on me so better get a piping bag lady!!
Surely head to the Daring Baker here as you can view the original recipe as with the filling i went simple using whipping cream but would love to use the original cream that is Praline cream, must be really delicious, in sha Allah (if Allah wills) next time !!

PARIS-BREST

ingredients:

flour 1 cup
sugar 2 tsp
salt 1/2 tsp
water 1 cup
butter 10 tbsp
eggs 4 lightly beaten
Pistachio sliced 1/3 cup




filling:
sweetened whipped cream

direction

heat oven at 400F and line a baking tray with foil

mix together dry ingredients that is flour, sugar and salt

bring to boil water and butter

remove from  heat and add flour mix  with a wooden until all comes together

after cooling slightly the eggs mix , it will look messy but keep on mixing until forms a sticky paste, if you leave it for a while after mixing it will be much easier to handle as it will become more until





place a ziplock bag in a cup and then fill it with the dough,snip a corner

using a small biscuit cutter to mark on foil lined baking tray and pipe dough forming circle

sprinkle sliced pistachioes


bake for 15 mins and please dont peep it will deflate the pastry

after 15 mins open your oven slightly,poke small hole in the pastry to let steam out and let it cool for 10 mins

take it out of oven cool completely and slice it half



fill it with cream and dust with powdered sugar and enjoy!!









 .

Thursday, November 20, 2014

Lauki channa daal (Bottle gourd and bengal gram lentil curry)



Assalamo alaikum,

As a Muslim our believe is" there is no God but Allah and Prophet Muhammad (peace be upon him)" and with this believe we love our prophet actually all the prophets including Jesus "Prophet Essa"
And follow their teachings.

Its been said that Prophet Muhammad(peace be upon him) loved "Bottle gourd"so we love it too and also being a vegetable this one has lots of nutritious value , no wonder our beloved Prophet loved it !!
Today im making one of my favorite dish which healthy and tasty as well!!

LAUKI CHANNA DAAL

ingredients:

1 medium sized lauki or bottle gourd
1 cup chana daal or yellow lentil soaked in water for 2-3 hrs
1 medium sized onion sliced thinly
1 tsp garlic paste
1 ginger paste
1 tsp red chili powder
1/2 tsp turmeric powder
salt to taste
3-4 whole red chilies
2 tsp cumin seeds
1/2 bunch fresh cilantro chopped
1 tsp garam masala powder
2 tbsp oil
water

direction:

peel and slice bottle gourd into cubes

on a medium high heat ,heat the oil

add whole red chillies and cumin seeds for a few seconds

add sliced onion and cook until softened

now add garlic and ginger paste and cook until fragrant

its time for spices add red chili powder, turmeric powder and salt don't add garam masala yet and cook a few seconds

now drain water out of chana daal and with cubed lauki add it too onion mixture

stir fry on high heat for 2-3 minutes

add water enough to cover the daal and lauki

cook until daal and lauki both are tender for 15-20 mins

sprinkle cilatnro and garam masala powder and simmer on low heat

serve with white rice or naan and enjoy!!








Friday, November 14, 2014

White Chocolate Lime Cupcake or Cake Recipe

Assalamo-alaikum,
I'm back with my weekly post this time I'm trying to be punctual .I'm hoping my readers are enjoying and trying out my recipes I don't claim I'm best just trying to share my cooking adventures with you guys feedback would be really appreciated.
It's been long time I posted some baking recipe so today I'm sharing a recipe the will surely please your tastes buds and also your nose as the smell of lime fills your kitchen.Today I'm making cupcakes as I will be giving these to my kids for their school lunch ,but I have also made it in loaf pan it came out really good as well but you have to bake it more around like 35-40 mins ,make sure you line your pan with wax paper so taking out would be easy.
These cupcake are crunchy on top and moist inside and taste so very good , I specially like that they are not very sweet so go ahead and make some !!

ingredients:


Cupcakes/Cake:
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 Tablespoons butter, softened
1 cup sugar
2 large eggs, lightly beaten
1 teaspoons grated lime zest
1 Tablespoon fresh lime juice
3/4 cup buttermilk
1oz white baking chocolate shredded -extra for topping the cupcake with

P.S: this recipe ask for buttermilk but you can always substitute it with the same amount of milk only one tbsp less and add tbsp vinegar to the milk let it stand for 5 mins and you will have buttermilk!!
Directions:
Heat oven at 350 degrees F (175 degrees C).line your cupcake tin with liners
Mix flour,salt and baking powder
Cream butter and sugar with electric beater

Add eggs ,lime zest and lime juice and mix well

Now alternatively add 1/3 flour and little buttermilk at a time until all the flour and buttermilk completely combined with butter and sugar mixture


Fold in grated baking white chocolate ( I grated it with my grater at the same time)


Now with the scoop fill 2/3 of the cupcake liners and bake for 18 - 20 mins or until wooden pick inserted comes out clean .

Sprinkle shredded white chocolate on top of the hot cupcakes and enjoy !!!

Monday, November 10, 2014

SHOLEH ZARD__Persian Saffron Pudding(MENA cooking club November 2014)



Asslamo Alaikum,

you know procrastination will take you no where as it did to me ever since i saw the challenge after i posted my last months challenge here , i like this time i'm going to give myself lots of time to do my challenge for Mena cooking club but look at me sitting here writing my post with just 4 hrs left .oh what can i say i wont go in details about me right some stuff are hidden best right !!lol

For this month our club member  Sanam from My Persian Kitchen took us on an adventure to Iran actually on a culinary adventure as always we were given three different options and you know my story from above that i had to go an easier route and Sholey Zard came to rescue Alhamdulilah ( all praise to Allah) i was able to do my challenge !!! with some very minor variation i went ahead with the recipe provided by our dear friend Sanam JazakAllah!!!this dessert is quite similar to my favorite Pakistani dessert Meethay Chawal or Zarda Pulao do try that one too!!
so dear reader do try this very simple and yet elegant breakfast that's what i used it as  and enjoy!!

SHOLEY ZARD


Ingredients:

Basmati rice  1/2 cup
water              4 cups
sugar              1 cup
saffron           1/2 tsp
yellow food color       pinch or two
cardamom pods     3-4
rose water            1/8 cup
pistachio sliced


Recipe:

mix saffron with 1 tbsp hot water and let it stand

wash rice until water goes clear



boil rice in an un covered pot with 4 cups of water until tender

add rose water ,cardamom pods, saffron mixture and sugar to rice

cook on medium low until the mixture thicken keep stirring so it wont stick to the bottom of your pot

add some silvered pistachio leaving some for garnishing

served cold or warm i loved it warm, and enjoy!!