Category Archives: Ramadan Special

08May/20

Mango Cheesecake

Mango CheeseCake

Mango Cheesecake I tried for the first time, and ill definitely prepare this again and again. The creamy texture of cream cheese perfectly complimented with sweet tangy texture of the mangoes, the vermicelli base is unusually and give a good crunch to the base.

Lets get started, with recipe.

Course Dessert
Cuisine international
Servings 6

Ingredients

  • 4 Medium mangoes (prepare the pulp in mixer)
  • 1 & 1/2 cup heavy whipping cream
  • 1 & 1/2 cup Cream Cheese
  • 1/2 cup Castor Sugar
  • 2 & 1/2 cups Vermicilli
  • 5 Tbsp Butter
  • 2 Tbspn Condensed Milk
  • 4 Tbspn White sugar
  • 1 Pack Mango Jelly (optional)
  • 1 Pack Gelatin (optional)

Instructions

  1. Prepare the base - 

    Sauté the vermicelli with 2 tablespoon of butter until Brown.

    Next add 2 tablespoon of condensed milk.

    Arrange this in a cake tin while still hot, prepare the base and make sure your evenly spreading the base.

    Bake the base for 1o minutes at 200 degrees, after baking, keep in refrigerator for chilling.


  2. Prepare the cream base.

    Take the whipping cream in chilled container and whip it with 1/2 cup of castor sugar until soft peaks.

    Mix the cream cheese and 1/2 of mango puree. incorporate well.

    Pour in this mango cream layer over the chilled vermicelli base, and place in refrigerator again

  3. Prepare the mango jelly layer( homemade)

    Use the remaining mango puree (1/2 cup approx), 3 tablespoon of butter and white sugar, and cook until dissolve.

    Keep in refrigerator for chilling before pouring over the cheesecake(important, do not add the hot mango jelly over the cheese cake). 

    Allow it to set for 2 hours

    That's it, mango cheese cake is ready to serve. Always serve it cool.

Recipe Notes

1- You can also use kunafa vermicelli for the base.

2- You can also use digestive biscuit for the base layer.

3- If you wish your cheesecake to be very firm, make sure your using gelatin in the mango cream layer (step -2), follow the box instruction for using the gelatin.

4- If you want to use ready mango jelly, follow the box instruction. prepare the jelly and por it after cooling it slightly.

5- If you like the cheeseckae to be more sweeter, you add more sugar in the mango jelly layer (around 6 tablespoon)

 

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28Sep/19

Chicken sweet corn soup

Chicken sweet corn soup

Who doesn’t love soups, and when it comes to chicken sweet corn soup it’s almost everyone’s favorite😋😋

The recipe I’m sharing is obviously very simple!  Chicken and veggies are sautéd with lil oil and garlic and then left to simmer for sometime. Once the chicken and veggies are tender, cornflour slurry and egg along with seasonings are added and topped of it with finely chopped spring onions. Slurp!!!


Course Appetizer
Cuisine Chinese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Mehraj farheen

Ingredients

  • 1 Medium Chicken breast
  • 1 Medium Carrot
  • 1 Medium Onion
  • 1 Small bunch Spring onion
  • 5 Tbspn Cornflour
  • 1 Medium Egg
  • Salt As per taste
  • 1 Tsp Pepper(1/2 crushed and 1/2 powder)
  • 5-6 Pods Garlic
  • Vineger As needed just before service
  • 1 Tbspn Soy sauce Just before serving

Instructions

  1. Take around 1 tspn oil and 1 tsp butter in large pot and add finely crushed garlic followed by finely chopped onion and sauté for 2-3 minutes 

  2. Cut the chicken breast into small pieces and add to the pot, and sauté for 2-3 minutes 

  3. Now add the rightly chopped veggies -carrot and onions and sauté for 2-3 minutes.

  4. Add around 4 glasses of boiling water and the stock simmer for sometime atelast 15 minutes. The prepared stock will be as shown below.

  5. Once the stock is ready, remove the veggies and chicken. Shred the chicken and finely chop the vegetables as shown below. 

  6. Add the veggies and chicken to the same chicken stock. Bring to boil.

  7. Now add 5 tablespoon of cornflour slurry and keep stirring. 

  8. Once the soup thickens, add salt, crushed pepper, pepper powder. Followed by one small beaten egg.

  9. Before adding the corn slurry add around 1/2 cup of corn kernels, gentle crushed them and add to the prepared stock.

  10. After adding the beaten egg, keep stirrring so the egg is mixed in the soup evenly.

  11. Finally  add finely chopped spring onions.

Recipe Notes

Few important points - 

If you wish to use chicken with bone, then during  shredding chicken step, discard the bones. I do not prefer soup of chicken bones.

if you really want that white color in your soup, then note the below points.

  1- Do not add the black pepper in the beginning while preparing stock.

  2 - Do not over brown the garlic.

  3. Avoid carrot

Always add the vineger and soya sauce (If needed) just before serving.

The key  ingredient is most of Chinese soups is Ajinomoto, I haven’t used it in this recipe’. I don’t prefer to add this ingredient. If you have it, then use one generous pinch of it.

 

 

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22May/19

Pita bread pockets with chicken

Avacado Hummus

5 from 1 vote
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Pita bread sandwich

When it comes to sandwiches arab cuisine have so  many delicious varieties of it. The sandwich recipe i'm sharing below is basically inspired by two very famous sandwiches arayes(grilled Pita with minced meat) and mushakal(with falafel and mix vegetables).

My twist in this sandwich is that I'm using two dips inside the sandwich with grill chicken strips.

The first dip happens to be my favorite and probably the greatest gift to world given by arab cuisine - HUMMUS

The second dip is mix of thick yoghurt with cucumber and lemon juice.

Imagine a scrumptious bite of a sandwich with goodness of hummus, yoghurt and grill chicken, just irresistible and I'm sure it will be a big hit on your iftar table. It would ideal for breakfast or lunch box as well.

Hummus Recipe Below.

http://homemadebyfarheen.com/avacado-hummus/


Course Breakfast, Snack
Cuisine arabic
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Mehraj Farheen

Ingredients

  • 1 Boneless Chicken Breast
  • Spices for chicken marination Salt, black pepper, lemon juice,generous pinch of cinnamom powder
  • 2 tbsp Olive oil
  • Handful Fresh corainder and mint leaves
  • 1 Cup Thick Yoghurt
  • 2 Cucumber Finely chopped
  • 4 tbsp Hummus

Instructions

  1. Cut the pita breads into quater and set aside

  2. Cut the Chicken pieces in stripes and marinate with Salt, black pepper, lemon juice,generous pinch of cinnamom powder for ten minutes

  3. Add oil, Use a grill pan to saute the chicken pieces, you can also use any normal pan for cooking. The chicken filling is ready!

  4. Take one cup one yoghurt, add finely chooped cucumber, lemon juice, salt and fresh herbs. The yoghurt dip is ready!

  5. Now, the final assembly,  take pita bread and spread 1 teaspoon hummus as first layer, followed by chicken filing and last  fill bread with yoghurt dip.

  6. Sprinkle some olive oil on the top before service.

  7. Make sure your preparing this sandwich just before service.

  8. In case,  you want to avoid the yoghurt dip, you can then grill the pita bread for 1 minute on each side with little olive oil.

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13May/19

Rice & moong dal Chicken soup

 Ramadan Kareem.

Every year, with start of this pious month, I try my best to reduce guilty indulgences, but for some reason, I can not completely avoid the fried or unhealthy food for the futoor time.

However I always make sure there is at least one healthy soup on my iftar table, the soup recipe I'm sharing with this post is very nostalgic for both me and my husband. After our wedding we stayed in Chennai for almost 8 months. During the month of Ramadan, in every mosque a very fulfilling Aash/ganji/kanji is served  for iftar, its a very mildly spiced rice and lentils soup with vegetables, sometimes with chicken. 

The recipe i'm sharing is primarily an adaptation of same ganji but with slight difference in texture and spice level.

Course Appetizer, Soup
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 tbsp Yellow moong dal
  • 4 tbsp Rice
  • 250 grams Chicken with bones cut into small pieces
  • 3 Green Chillies
  • 1 Medium finely chopped onion
  • Masala powders - 1/4 tsp turmeric, 1/2 tsp zeera powder, 1/2 tsp coriander powder, 2 generous pinch of garam masala powder
  • whole spices 1/2 inch cinnamon, 4 cloves, 3 cardamoms, 5-6 kebab cheeni, 2 bay leaves
  • 3 Tbsp Olive oil or any oil
  • 1/2 Tsp Ginger garlic paste
  • Fresh coriander and mint leaves

Instructions

  1. Grind rice and moong dal coarsely, wash and set aside
  2. In pressure cooker add 3 tbsp oil, crackle the whole spices

  3. Add thincly sliced onion and sauté until Golden Brown

  4. Add ginger garlic paste and cook until raw smell is released out, then add the spices and cook for 3 -4 minutes.

  5. Once the spices are cooked, add chicken and saute 2 minutes, followed by the rice and moong dal powder

  6. Saute for 2-3 minutes, add half of fresh coriander and mint leaves at this point

  7. Add around 1 and 1/2 glass of boiling water and pressure cook for two whistles

  8. Release pressure, adjust salt, add fresh mint and coriander leaves, generous pinch of garam masala and black pepper and cook on low flame for 2 minutes

  9. Serve with lemon wedges and fried onion

Recipe Notes

You can also add vegetables like carrot/beans/broccoli.

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Rice & moong dal Chicken soup
Cuisine Indian
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Cuisine Indian
Servings
03Mar/19

Avacado Hummus

Avacado Hummus

Hummus - which needs no introduction, is like a gift from arab cuisine to the world, which I would say went on to become worlds favourite dip.

This dip is very versatile, you can have it with pita bread, chapati or just as a side dish with salads.

No Arabic meal is complete without this basic most essential dip. I usually make this along with grilled /tandoori chicken.

Made with chickpeas along with tahini, roasted garlic and with a hint of olive oil, this side dish is a must try.

Before heading on the main recipe, lets understand what is Tahini, its a fine paste of sesame seeds, which is easily available, in case you don't find it, you can dry roast some sesame seeds and make a find paste out if it and use in the hummus recipe.

Nowadays, there are so many varieties of hummus, like beetroot hummus, avocado hummus.

Lets get started to my version of avocado hummus.




Course Side Dish
Cuisine arabic
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Mehraj Farheen - Admin

Ingredients

  • 1 avacado Riped
  • 1 Cup soaked and then bolied Chickpeas
  • 1/2 Cup Olive Oil extra virgin
  • 2 Tbsp Tahini
  • Salt As per taste
  • 4-5 Garlic pods Fried in oil
  • 3-4 tbsp water while grinding
  • 2 pinch black pepper(you can avoid)

Instructions

  1. Boil the chickpeas

  2. Fry garlic pods in olive oil and set aside

  3. In a mixer, add avacado, fried garlic pods, chickpeas, tahini sauce, salt, olive oil and grind to fine paste, add water if needed.

  4. Dish out on a flat plate, make swirls and add 1 tsp olive, sprinkle liltte paprika or red chilly.

  5. Simple quick avacado hummus is ready to serve with pita bread/khuboos/roti.

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17Dec/18

Carrot Cake!!

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.

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18Nov/18

Chicken Fritters or Chicken pakodey

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

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10Oct/18

Whole Wheat banana Bread with Coconut

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.

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07Jun/18

Minced meat bread

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.

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Minced meat bread
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06Jun/18

Oats soup with chicken and broccoli

Oats soup with chicken and brocolli

Course Soup
Cuisine international
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Mehraj Farheen

Ingredients

  • 4 Tbspn Fine oats flour
  • 1 Tbsp White flour Optional
  • 1 Cup Broccoli Cut in small pieces
  • 1 Tbsp Fresh cream Optional
  • 1 Cube Maggi stock If you want to avoid you can use 1/2 tsp coriander and cumin powder or madras curry powder
  • 8-10 Black pepper corns
  • 2 Generous pinch Roasted cumin powder
  • 5-6 Garlic pods Finleychopped
  • 1 Tbsp Low fat Butter
  • 1 tbsp Olive oil Can use any oil
  • 1/6 Tsp Black pepper powder
  • Salt as needed
  • Dried oregano Or use any pizza seasoning
  • 1/2 Tspn Fresh or dried basil Or use any pizza seasoning
  • 1/2 Cup Boiled and shredded chicken Reserve the stock for soup
  • 1 Medium Thinly sliced onion

Instructions

  1. Add butter and oil to thick bottom  pan and sauté the garlic and onions

  2. Add maggi stock and sauté

  3. Add pepper corns, brocolli, chicken and cook for 2-3 minutes

  4. Add 1 tbsp flour, oats flour and cook for 2-3 minutes then add 4 cup boiling water(including chicken stock) and cook for 8-10 minutes

  5. Add cumin powder, fresh corainder powder, herbs, salt and pepper

  6. Lastly add 1 tbsp fresh cream and the soup is ready to be served!!!!

  7. Just before serving, add lemon juice

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