Yearly Archives: 2018

17Dec/18

Carrot Cake!!

Breakfast Yummies, Desserts, My Bakery, Ramadan Special, Snacks And More
Print

Carrot Cake

Home style carrot cake made with 50% whole wheat and 50% white flour. Ever since I started baking, preparing this cake at home for kids has become a kind of tradition. Whenever I make this cake the next day breakfast boxes for kids and tea time snacks both are sorted and that's why I'm always happy to bake this

I'm still trying to make this with complete whole wheat, but couldn't get the perfect kids approved texture, so I sticking to both type of flours.

Before starting the prep, pre-heat the oven at 180 degrees.

Course Dessert, kids, Snack
Cuisine international
Prep Time 20 minutes
Pre-heat oven 10 minutes
Total Time 55 minutes
Servings 6
Author Mehraj Farheen(Admin)

Ingredients

  • 3 cup Grated Carrot
  • 3 Egg(Room temp)
  • 1 Cup whole wheat flour
  • 1 Cup All purpose Flour
  • 1 Cup Refined Sugar
  • 1/4 Cup Brown Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 Cup oil
  • 1/2 tsp Cinnamon Powder
  • 1/2 Cup chopped walnuts
  • 1 tsp Pure Vanilla Extract
  • 2 pinch Salt

Instructions

  1. Sieve atleast 4-5 times all the dry ingredients - flours, baking powder, baking soda, salt, cinnamom powder. 

  2. Beat eggs, add in sugar, oil and vanilla extract, beat atleast for 5 mins until foamy.

  3. Now mix  dry sifted ingredeints in to the wet ingredients and fold.

  4. Next add the grated carrots, chopped walnuts and gently fold.

  5. Divide the batter into two 8 inch cake tins(lined with parchment paper and dusted with flour)

  6. Bake at 180 degrees for 35 - 40 minutes, test the doness using the tooth pick test.

  7. Enjoy the delicoius and healthy treat with family!!

Recipe Notes

If you really have a sweet tooth, increase the sugar quantity to 1 + 3/4 cups.

Please follow and like us:
0
Print Recipe
 Carrot Cake!!
Servings
Servings
18Nov/18

Chicken Fritters or Chicken pakodey

Chicken Recipes And More, Ramadan Special, Snacks And More

Print

Chicken Fritters or Chicken Pakodey

Chicken breast strips marinated with spices and deep fried, a cryspy tea time snack which can be easily prepared within few minutes.

Course Appetizer, Side Dish, Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Mehraj Farheen

Ingredients

  • 2 Chicken Breast cut into thin strips
  • 2 tbsp rice flour
  • 2 tbsp All purpose flour
  • 1 tsp Garlic powder or Ginger Garlic Paste
  • 1/2 tsp chat masala
  • 1 tsp red chilly powder
  • 1/2 tsp Crushed fennel seeds(saunf)
  • 2 tbspn finely chopped curry leaves
  • 2 pinch Garam Masala
  • 1 Small Lemon Juice
  • Salt to taste

Instructions

  1. Marinate chicken with the ingredients and keep aside for 20 minutes

  2. Deep fry on medium heat with lots of curry leaves

  3. Fry 4-5 slit green chillies and curry leaves and serve along with tomato sauce or mayonnaise

Please follow and like us:
0
Print Recipe
 Chicken Fritters or Chicken pakodey
Servings
Servings
10Oct/18

Whole Wheat banana Bread with Coconut

Breads And More, Ramadan Special, Snacks And More

Print

Banana Bread with Whole Wheat and coconut

Banana bread is loved by one and all, and at my home tea time snack is most vital as we all come back from work/school and sit together after long day out. To make this little time more special, I need to find a quick healthy snack.

There is always a constant struggle for me to find a perfect healthy and guilt free snack for this time of the day. And this recipe is just an answer for that. The recipe i'm writing down is almost kind a treat to banana bread lovers and with the hint of coconut, its definitely going to be everyone's favorite.

The most important step in baking this bread is the waiting time before putting the batter into the oven.  The dry and wet ingredients have to be separately mixed and once after mixing together let it rest for around 20 minutes.

So lets get started with the recipe.


Course Breakfast, Dessert
Cuisine international
Cook Time 50 minutes
Resting Time 20 minutes
Servings 4
Author Mehraj Farheen

Ingredients

  • 1 cup Whole Wheat Flour
  • 1 cup Shredded fresh coconut
  • 1/2 Brown Sugar
  • 4 tbsp Honey
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 cup Chopped walnuts
  • 2 Generous pinch Cinnamom Podwer or Cardamom powder
  • 1 Egg
  • 50 grams Butter
  • 2 tbsp Oil
  • 1 pinch salt
  • 1/2 Cup Semolina
  • 2 Ripped bananas

Instructions

  1. Preheat the oven at 150 degrees and line a bread loaf pan with baking sheet, keep aside

  2. Sieve all the dry ingredients at least 5-6 times- wheat flour, semolina, baking powder, salt cinnamon powder.

    The more you sieve the more air gets in, its important to incorporate lots of air as we are using only wheat flour.

    Also, using a whisk keep mixing the dry ingredients for 5-6 miniutes.

  3.  Take another bowl, break in the egg along with brown sugar, mashed banana, honey and add the grated coconut, keep stirring all these ingredients for 10 munites and allow it rest for 5 minutes.

  4. Next step is to mix both the dry and wet ingredients and adjust the consitancy with 1 or 2 tsp of water if the batter seems to be too thick. It shouldn't be as thick as a dough or as runny as a cake batter.

    Leave it at room temperature for around 20 minutes and then bake it at 160 degrees for 50 minutes in middle rack. Test with tooth pick for readyness. Allow it cool completely before slicing and serving!

Recipe Notes

Whenever I try to make this bread with double these quantities, the banana bread remained soggy in the middle, that's why I halved the actual measurements and tried. The bread was perfectly baked. If you wish to double the quantities make sure your dividing the batter in two separate loafs or cake tins.

You can also make muffins out of this batter.

Please follow and like us:
0
Print Recipe
 Whole Wheat banana Bread with Coconut
Servings
Servings
30Jun/18

Pyaaz ki pakodi

Snacks And More

Print

Pyaaz ki pakodi

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Mehraj Farheen

Ingredients

  • 1 Cup Gram flour/Besan
  • 1/2 Cup Rice flour
  • 1/2 Tsp Red chilly powder
  • 1/4 Tsp Roasted cumin powder
  • 1 Tbsp Finely chopped ginger
  • 2 Tbspn Finely chopped curry leaves
  • 1/2 Tsp Fennel seeds/saunf
  • 1/4 Tsp Chat masala
  • Salt as per intake
  • 2 pinch Hing
  • 1 and 1/2 Thinly sliced onions
  • Oil for deep frying
  • 3-4 Finely chopped green chilly

Instructions

  1. Add salt to the sliced onions and set aside so the onion release the water 

  2. Mix th dry ingredients - besan, rice flour, ginger, curry leaves, red chilly, hing, zeera powder, chopped green chilly, fennel seeds

  3. Gently mix the dry ingredient with the onions, make sure your mix with you hands for 5-6 mins and incorporate the onions fully with the flours.

  4. Now add around 4 tbspn of hot oil(important) and start mixing again, you can add warm water to bind properly if needed. Make sure your not using more than 2 tbspn of water. 

  5. The batter has to be crumbly.

  6. Start frying in batches on medium heat, make sure you keep shredding the batter with finger while putting in oil. This ensures you’r not making huge lumps of pakodi like the normal fritters or bhajji. Use a kitchen towel to drain off excess oil.

  7. Are the end, sprinkle few fried curry leaves and chat masala on the top just before serving! Enjoy with tea/coffee.

    You can also enjoy this with rice as a replacement for paapad!

Please follow and like us:
0
Print Recipe
 Pyaaz ki pakodi
Cuisine Indian
Servings
Cuisine Indian
Servings
24Jun/18

Shahi Egg Masala

Non Veg Curries

Print

Shahi Egg Masala

Being a working women, finding a balance between work life and personal life is always challenging!!! Back from work, another day starts for me, kids, house chores and biggest task being the dinner prep!

We always prefer a chapati/phulkas for dinner, and making a different curry each day to make the boring phulkas interesting is another mountain to be climbed. Well you can’t prepare meats daily, eggs are life saviours!

I found this prefect recipe of egg masala after trying hands on many recipes.

Follow the recipe exactly, I’m sure you will definitely include this in your regular menu. And this recipe is so versatile,you can replace egg with white beans, rajma or paneer.

The recipe is typically a North Indian style curry with a creamy thick gravy, served with salad on side will make your dinner most appetising!

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Mehraj Farheen

Ingredients

  • 3 Large Onions
  • 2 Large Tomatoes
  • 10-15 Cashew nuts
  • 5-6 Green chillies
  • 1/2 Cup Fresh coriander bunch
  • 1 Tsp Kasturi methi
  • 6 Hard boiled egg
  • 1/2 Cup Milk
  • 1 Tbsp Fresh cream

Spices - 1 tsp ginger garlic paste, 1 tbsp corainder powder, 1/2 tsp roasted cumin powder, 1 tspn kashmiri red chilly powder, 1/4 tsp turmeric powder, 1/4 teaspoon garam masala powder, 1/4 tsp chat masala, salt as per intake

  • 3 Tbspn Oil

Instructions

  1. Step - 1 :: 

    Takenone tbspn oil in a pan and add Roughly chopped 2 large onions, tomaotoes and cashew nuts cook until they soften.  Once they are soften, make a fine paste . Keep aside.


  2. Step 2 ::

    In another pan take 2 tbspn oil, add one large finely chopped onion, sauté until transculent, add gg paste, green chillies and sauté until raw smell goes off. Add all spices - turmeric, red chilly, coriander, cumin powder and cook on low flame. Add little water if needed to cook the spices. Add the paste prepared in step 1 along with half cup milk and cook for 5-6 minutes on high flame. Add water to adjust the consistancy.

  3. Step 3::

    At the end, add salt, garam masala, fresh coriander leaves, Kasturi methi, chat masala, fresh cream, boiled eggs and turn of the stove.

  4. Serve with phulka or paratha!

Please follow and like us:
0
Print Recipe
 Shahi Egg Masala
Cuisine Indian
Servings
Cuisine Indian
Servings
07Jun/18

Minced meat bread

Breads And More, My Bakery, Ramadan Special

Print

Minced meat bread

Course Main Course
Cuisine international
Prep Time 15 minutes
Cook Time 25 minutes
Resting dough 45 minutes
Total Time 40 minutes
Servings 4
Author Mehraj Farheen

Ingredients

Bread - 2 1/2 cups all purpose flour, 1 egg, 1/2 tsp instant yeast, 1/6 spoon salt, 1 tbspn sugar, 1 tbspn milk powder, 1/4 tsp baking powder, 1 cup warm milk, 1 tbsp melted butter and 2 tbspn oil

Stuffing - 250 grams minced meat, ginger garlic paste, spices, capsicum, fresh leaves

  • 1 Cup Mozeralla cheese
  • 1/2 Tsp Nigella seeds
  • 1/2 Tsp Sesame seeds

Instructions

  1. Sift the flour and add the dry ingredients - salt, yeast, baking powder, sugar, milk powder. Mix and keep aside

  2. Mix the egg, oil, melted butter  and warm milk and start kneading the dough

  3. Adjust warm milk if needed add more or less to make the dough. The dough has to be as firm as pizza dough

  4. Knead the dough for ten minutes and cover with a damp cloth and set aside for raising for 45 mins. The dough will be double in size

  5. Stuffing - take around 4 tablespoon oil and add one medium roughly sliced onion,  1 tsp ginger garlic paste, coriander powder, zeera powder, red chilly, capsicum,  turmeric and cook for 15 minutes. 

  6. Make sure the stuffing is completely dry. Add coriander leaves and garam masala powder.

  7. Cool the stuffing 

  8. Divide the dough into two halves and roll out in round shape. 

  9. On one half, add the stuffing and cover fully with one cup of mozeralla cheese and use the other half of rolled dough to fully cover the stuffing and seal the egdes. As shown in the image.

  10. Now place the bread one preheated over on 180 degree for 25 minutes. 

  11. In between give the egg wash for second time. Sprinkle nigella and sesame seeds.

  12. The end result 

Recipe Notes

Make sure your following the Measurements of ingredients for the bread exactly.

The filling can be made as per your choice mince meant or chicken.

Please follow and like us:
0
Print Recipe
 Minced meat bread
Servings
Servings
16May/18

Tuna cutlet

Snacks And More

 

Print


Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 Can Tuna tins
  • 5 Large Boiled Pototes
  • 1 Tsp Ginger garlic paste
  • 2 Large Onions thinly sliced
  • 1 Tbspn Tomato paste Optinal
  • Spices 1/4 tsp red chilly powder, 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 zeera powder, 1/4 garam masala powder, 1/4 amchur powder(optional)
  • 1 Bunch Fresh coriander leaves
  • 1 Lemon juice
  • 1/2 Black perpper powder
  • 1 Cup Breadcrumbs
  • Salt As needed
  • 3-4 Green chilly Add more or less as per your intake
  • 3 Tbsp Oil

Instructions

  1. In a pan, add oil and cook onions for 2-3 minutes.

    Add ginger garlic paste and sauté for 5 minutes or until raw smells goes.

    Add all the ingredients mentioned in ’spices’ except garam masala and cook on slow flame.

    Add little water so the spices and cooked.

    At this point, add green chillies and tuna fish. Drain off the excess water or oil from the tuna tins.

    Cook the mixture Until it’s completely dry, please make sure there is no moisture, otherwise the cutlets might not be firm and break out while frying.

    Add the boiled potatoes, coriander leaves, black pepper powder, garam masala and lemon juice.

    Use your hands to mix all the contents.

    The cutlet mix is now ready to shape out. 

  2. Prepare them in desired shapes using bread crumbs. 

    Freeze cutlets for 30 minutes before deep frying them

    You can also freeze and store these cutlets upto 1 month and fry as needed.

Recipe Notes

Tip 1: grate the boiled potatoes to avoid any lumps and reduce you efforts while shaping the cutlets.

Tip 2 : once the tuna cutlet mixture is ready, freeze it for 40 minutes in refrigerator.

Please follow and like us:
0
Print Recipe
 Tuna cutlet
Servings
Servings
12May/18

Dum ka chicken

Chicken Recipes And More, Non Veg Curries
4.5 from 6 votes
Print

Dum ka chicken

I have been trying to figure out this recipe for sometime, in this attempt I felt it has turned out the best. I always share recipes only after trying out and then customising it to enhance. This recipe also knows as “dawatowaala red chicken”. A very famous dish found in almost every hyderbadi wedding menu.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Marination 45 minutes
Total Time 30 minutes

Ingredients

  • 1 chicken Cut into medium pieces
  • 2 Medium size onion
  • 1 Largetsp Tomato coriander powder
  • 1 Tsp Tomato paste Optional
  • 4-5 Green chillies
  • 1 Bay leaf
  • 1 Tsp Ginger garlic paste
  • 1 Tsp Red chilly Adjust this as per your intake
  • 1 Tsp Coriander powder
  • 1/2 Tsp Zeera powder
  • 1/2 Tsp Garam masala
  • Handful of Curry leaves
  • 1/4 Tsp Kasturi methi

Mixer- 4-5 kavaab cheeni, 3 cardamoms, 4-5 cloves, 1/4 shahzeera,

6-8 cashew nuts and 1 tbsp chironjee seeds roasted

2 tbsp soya sauce, 1 tbsp chilly sauce, 2 tbsp tomato sauce, 1 tbspn worchestor sauce

  • 6-7 Tbsp Oil
  • Salt as needed
  • 1/4 Tsp Red color Optional

Instructions

  1. Step 1: Add one tspn oil and sauté onions and tomatoes along with all the ingredients mentioned under mixer, once the onions and tomatoes are softened, grind them to fine paste adding curry leaves,green chillies, chironji and cashew

  2. Step 2: marinate the chicken with rest of the ingredients and the grounded masala and keep for 45 minutes

  3. Step 3 : take a wide pan and add remaining oil and the cook the marinated chickenfor 8-10 mins on high flame and 20 mins on low flame. Cover the pan with a foil or tight lid. At the end add kasturi methi, lemon juice and Corainder leaves.

  4. Serve with naan/roti/kaju rice.

Please follow and like us:
0
Print Recipe
 Dum ka chicken
Servings
Servings
05May/18

Punjabi chole with zero oil

Breakfast Yummies, One pot one shot recipes, Veg and more
  1. Print

    Course Breakfast
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes

    Instructions

    1. Chole with puri!

      Another one from my one pot one shot recipes, this one is without oil! This is just as simple as it can be, dump all the ingredients with chickpeas in pressure cooker and it’s ready.

      I made puri dough with whole wheat flour(just with normal water and salt) and kept in fridge by night and soaked the chickpeas (1 cup and 1/2 cup)

      Step 1: In pressure add washed/soaked chickpeas along with the below ingredients

      2 mediums thinly sliced onions

      1 large tomato thinly sliced

      1/4 Turmeric powder

      1 tsp coriander powder

      1 tsp red chilly powder

      1/2 tsp zeera powder (roasted)

      1 tsp ginger garlic paste

      2 teabags(you can avoid)

      3 tbspn oil (optional i haven’t added in my recipe)

      3/4 green chillies(adjust according to your intake)

      2 glass of water

      Cover the lid and cook for 5-6 whistles and then leave it for 5 mins in slow flame.

      Step 2: open the cooker let it cook for 2 more mins and stir gently, so the tomatoes and onions are nicely mashed forming a thick gravy. At this point add 1/4 tsp garam masala, salt, fresh coriander leaves and dry fenugreek leaves. Simmer for 2-3 minutes.

      Ready to serve, enjoy with puri or roti!

     

Please follow and like us:
0
Print Recipe
 Punjabi chole with zero oil
Servings
Servings
05May/18

Mix Vegetable curry / saag

Breakfast Yummies, One pot one shot recipes, Veg and more

 

Print

Mix vegetable curry / saag

Course Breakfast
Cuisine Indian
Cook Time 15 minutes

Ingredients

  • 1 Large Potato
  • 2 Carrots
  • 1/2 Cup Green peas
  • 1 Tsp Ginger garlic paste
  • 2/3 Green chilly
  • Salt to taste
  • Fresh coriander leaves

Spices - 1/4 tsp turmeric powder, 1 tsp red chilly, 1 tsp coriander powder, 1/4 tsp zeera powder, 1/4 garam masala

For tempering - 1 tablespoon oil, mustard seeds, curry leaves

  • 1 Medium Onion

Instructions

  1. In pressure cooker add all the cut vegetables and spices. And cook for 2-3 whistles adding little water.

After the whistles, mash the potatoes and prepare tempering with 1 tbsp oil, mustard seeds and curry leaves. Add the tempering to vegetable, give a nice mix. Lastly add salt and fresh Corinder leaves. You can also add one teaspoon of pickle to this vegetable curry to taste better.

Please follow and like us:
0
Print Recipe
 Mix Vegetable curry / saag
Servings
Servings