Sunday, 12 May 2019



Robert Browning
πŸ’“"Motherhood: All love begins and ends there."πŸ’“

Rudyard Kipling
God could not be everywhere, and therefore he made mothers.

A Wonderful day to all the Moms who are the cornerstones of the Family πŸ’“

Thursday, 21 March 2019

Shaami Kababs (Mincedmeat and Chickenmince Patties)

Hello my dearest friends, 
I know i have been absent since a long time and not been able to upload my new recipes :(
Life has become quite busy with one or the other thing,eating habbits have changed too :)
Things i make are either already here or i have no appropriate pictures to upload 

I am sharing this post extra on the request of my dear sweet girls Sayra, Luisa and Naomi :)
It is an old recipe at least 7 years old.... and so are the pictures, not at all fancy ones,but tasty ones :)

There are two recipes, one from the Mincedmeat of Lamb/Beef, the other is with Chicken mince.

Hope you enjoy trying it :)
Here you go:

Mincedmeat  Shaami Kabab

I have always heard it’s such a fuss when it comes to making shaamis. Either they are too dry or they are too watery and soft. It all depends how you cook the mixture from the start and what spices you take. How you dry it and what is the correct ratio for it..

I love eating them but honestly I too had problems making them : ) My Mom the wonderful Chef she was, made it so often, we used to have them on Fridays with the Parathas, the special weekend brunch : )

I used to dry up till the end and in result had broken patties :I so the tip Mom gave me always worked, yes we learn by doing and making blunders, believe me no one is perfect from day one : )

Mom used to make small pieces of meat and boil that, that’s the best, but now a days where we are already on a rocket working like robots I think best is to have the meat minced and then cook : )(laziness’  :D )

So let’s start; I use half beef half lamb because only lamb meat is too dry, and only beef is too greasy, so half makes a good combo. 

Ok so the description is long but my best to explain well,hope it works : )

Don't pay attention to the pic, its not that good as the taste, but then the best i could manage while guests sitting around to start and my foto shooting on:)

1 kg Minced meat (half/half) Beef and lamb
250gr Daal Channa (Yellow Lentil: Bengal Gram soaked overnight)
1 big Onion
1 inch Piece of fresh ginger
2 pods of Garlic
1 tblsp ground black pepper
6-7 whole red chilies
1 tblsp Salt
1tsp Red chili flakes (more or less to taste)
1 tblsp crushed coriander
1 tsp white cumin seeds
1tsp Garam masala (level) ( A mix of all spices)
1 ½ bunch Fresh coriander
½ bunch Fresh peppermint
2 inch shredded fresh ginger
4/5 Green chilies
2 medium Eggs
4-5tbsp Lemon juice
(1-2 tbs yoghurt in case of emergency)

Tip: Never put cloves and cinnamon, as that affects the exquisite smell of the shaami kababs!!! Cinnamon has a very ruling aroma!

*Soak the daal Channa over night
*next day, wash and drain and add all the spices to it
*along with the minced meat and let it cook with ¾ glass of water
*I don’t take much water as the mince leaves its own too and there is where you have difficulty in stirring it dry!
* When the daal is done, cook on a high flame to dry the rest water.

*Don’t dry each drop, there has to be some moisture to bind it.
*If in case it gets too dried up, the patties will break.

(So then my Mom’s tip, add yoghurt to it to make it softer and then make patties and keep to rest before frying them. Insha’Allah they are perfect.)

As the mixture is ready turn it over on a flat tray so it can cool a bit and then grind it but take care NOT to grind it too much into a paste form it should be a bit coarse!!!

Now chop the chilies, onion, green masala(coriander/mint) and ginger, a bit coarse and mix it in, add the beaten eggs, lemon juice and now sprinkle the garam masala and knead all together,(by adding garam masala while cooking gives a dark color) remember the more the green masala, the more tastier it will be!! I use lots of fresh ginger and mint gives an Ahhhh so yummy taste : )

I sometimes also fill in the shammi with all the green masala and ginger like the shikum pur instead of mixing it in, and that tastes very good too, depends the way you like it.

Make flat patties; dip in a beaten egg white and shallow fry. We exclude the egg yolk because that gives it an Omelet’s taste : ) You will see the difference when you only use the egg white. I drizzle 2 drops of milk so it gives them a nice gold color. 

Chicken Shaami Kabaabs

(Courtesy Aisha Nadir, thank you sweet heart for this yummy recipe)

I make the chicken shaami, but never added potatoes to the mixture, so as my dear friend Aisha Nadir Shah, made them, I wanted to try and see how they taste.
I must say they taste really nice, soft yet firm, don’t break, because the potatoes starch holds it firm. I used chicken meat instead of beef..Worth trying them!!!

1 kg meat beef
(I took chicken breast fillet instead of beef)
boneless...cut them in small cubes
2 tbl spoon ginger garlic paste
8-10green chilies 
8-10 red chilies whole (round) 
1 tsp garam masala powder 
salt to taste
½ cup channa  daal 
1 big onion in big cubes
2 medium potatoes with skin
just wash the potatoes and cut them in big cubes

-put everything in a pot, cook till the meat is done
-dry the water, while doing that check the salt and add 
more if needed
-let it cool

for garnishing:
½ bunch coriander finely chopped
½ bunch mint finely chopped
3-4 green chilies finely chopped (or to taste)
1 medium onion finely chopped
1 eggs 

-grind the prepared meat in a food processor
-add all the chopped green masala, onion & egg.
-mix well.
-make small patties & shallow fry them on medium heat.

Tuesday, 1 January 2019

*A Very Happy and Blessed 2019 to All*

Wishing all my dear Viewers and my dear Members a very Happy and Prosperous
 Year 2019!
I know i have been away a whole year but never forgot you all...!

Hope this year gives me more time to be with you all more often :)
All the best for you and your loved ones, stay blessed,happy and healthy!

                                                           (image courtesy Google)

Monday, 1 January 2018

**A VERY HAPPY 2018**

Wishing all my loving Family and Friends a beautiful joyful New Year 2018!

Prayers for a peaceful and prosperous Year ahead!

All the best to come in this new year!

Wednesday, 24 May 2017

~~~~~Donauwelle Cake~~~~~

So... I was planning to bake this cake since ages, reason alone was because of its design on the top.
It is a typical German Sheet Cake made with three layers and is named after the River Donau (Danube River)  the second longest river in Europe which flows through 10 countries, starting from Germany till Ukraine.
A must cake in get-togethers or parties, it is loved by all age and groups of people
Now you may think why is it named after a river?  Many theories but No special background, many say it’s only similar to the river waves in zigzag form,or it was first baked in Donau or or or

When the cherries sink in the two layered batter it makes a design of waves
Well it may not be seen clearly here as I made this cake for an event and did not get the chance to take pictures while it was been cut L
Actually the top of this cake has a wavy design, as soon as we pour the chocolate we have to make the waves with a zigzag spatula fast, but sadly the chocolate starts to set very fast too and I could not manage the waves, so I sprinkled the flakes on it :D
But mainly the taste counts and that was really coooool :D
I am determined to make it again and this time with the waves: D

It is made with a sponge batter, divided in two, light and dark and layered with sour cherries, covered with pudding and lastly topped with the couverture chocolate.
It is a very heavy cake as we use nearly 700g butter in it, the custard the chocolate all make it a perfect rich in kals cake :D
But well, what is life….. if nothing to nibble ;P

Here’s how we make it:
For the batter;
5 eggs
380 g AP flour
250 g sugar
2 tsp vanilla extract
3 tsp level baking powder
500 g soft butter
200 ml fresh milk
40 g dark cocoa powder
400 g Sour Cherries
(In glass jars)

For the Pudding:
I made the normal Blue Bird Custard
500 ml milk
2 heaped tbs of custard powder
3 tbs of sugar
(200g soft butter later while making its cream)

 For the Chocolate topping
400 g semisweet chocolate
20 g soft butter
Pre-prepare the following:
-make the custard and keep it in the room temperature
-drain the cherries and keep aside
-  line the baking tray with a parchment paper (the universal sheet tray)

 The Sponge:
-sift the flour with the baking powder in a bowl
-beat the butter till it turns white and fluffy
-add the sugar and beat well
-add the eggs one after the other and beat till smooth
-pour in the milk/vanilla extract and beat on a low speed so the milk does not shoot out
-now add the flour/b.powder slowly and keep beating into a smooth batter

-take out ¼ of the batter in a separate bowl and spread the rest ¾ batters on the baking sheet
-level it with the help of a spatula
-mix the cocoa powder in the ¼ batter and spread that onto the first layer of the batter
-spread it very gently with a spatula so that it is even
-now lay the sour cherries on the top covering the whole tray

-Bake in a preheated oven on 175° C aroud 35-40 minutes

-take it out and let it cool at least 30 minutes before the custard layer come on it

-now  first beat the butter in a bowl and spoon the custard with it slowly mixing all in a smooth cream
-spread this evely on the cake
-keep it in the fridge to let it set and gets a bit firm too

In the mean while melt the semisweet chocolate in a double broiler, adding the butter to it.
 keep mixing  gently so it does not get hard,take off and let it cool down but it must  not get hard
Now take the tray out of the fridge and pour the chocolate very slowly on different corners so that you can spread that easily soon after
(Here’s where I could’nt manage it very fast and the chocolate started to get hard due to its consistency of choc and butter)

If you are fast enough then make wves with a zigzag spatula on the top like shown in this picture and let it stay, it will get firm in minutes
(This Picture is courtesy Google)

There you have your delicious “Donauwelle” (Danube River)
It is time consuming but is worth making it, as you’ll really love it  :D
Happy Baking!!

Sunday, 14 May 2017

**HAPPY MOTHER'S DAY*~~~~~ 14.05.2017

The Miracle of Life
nurtured by a woman
who gave us
love and sacrifice...
is a MOTHER!!!

A Very Very Happy Mother's Day to all my lovely Family, Friends,Readers, Viewers and all who just stop by to have a look in here :D

Though there is no time limit or hours enough to celebrate the being of a beautiful Mom, regarding this precious person for only 24 hours is just not the juctice one can ever do, but devoting a whole day in her name is really an honor for us Moms :D

Tuesday, 2 May 2017

*Hamburg* The Heart of the World :D

Good Morning, Good Evening and may be a Good Night at some Ends :)

Long time no see,  i have been away on a long vacation and then as it is , the after blues of being back from the family, just creep and crawl in a corner,doing nothing just wanting to be back in that jolly atmosphere,but the reality says, "come on" get back to work :)

I am some how not into cooking now a days, instead discovering the lovely sides of my beautiful City and enjoying it's changing moods several times in a day :)

April is to be said a very "Moody" month.
You can experience all 4 Seasons in a day without any exaggeration :)

It's sunny in the morning,then suddenly you see the dark clouds which give a good shower, and while you are still closing your Umbrella the hailstorm starts and ends up with a blowing wind where you can fly back home :D

Now the Sunny May has started yet April is there with it's  moods.

I was on tour with my friend and we captured some stunning very beautiful shots of the lovely weather this week. One just wants to spend the whole day at this spot,lovely nature, lovely surroundings, happy People and we among them :)

Sharing some of those lovely Moments,for me they were really breathtaking...

It's this mind blowing lovely Lake "Alster" which makes this City so very beautiful....
To just fall and sink in love with it :)

                                               This shot is Courtesy my friend Mrs Khan :D