Thursday, 9 October 2014
This Snow-White Gateau is a dream for all coconut lovers like I am ; if you are one of them then it is the ultimate Gateau for you :)
This time I did not make the typical Zarda for Eid as I wanted something different something creamy something exactly like this : )
You can make it for your loved ones on their special day and believe me they will ask for it again and again.
The cake batter I used here is the one I make for the Victoria Sponge Cake, it is important that the sponge is soft and thin and airy, you can follow this link on my site here:
Use the round form for it so you get a lovely grand outcome.
This is how it should Look
Now we need to know the things for the layering and the topping.
I use a lot of things for layers and fillings, I just think what would taste good and then I act accordingly.
I do not fill the layers with cream as it gets too heavy, but well this doesn’t mean that it won’t be heavy with the things I have used in it, you will realize after reading the ingredients :D
Okay here it goes;
25-30 Raffaello balls
(It’s important that you keep 7-8 Raffaellos in the fridge!!)
1 tin of condensed milk
1 tub of cream Fraiche or heavy sour cream
200 grams of Apricot cream/paste/jam
100-150 desiccated coconut
250 ml whipping cream
1 tbs soft butter
1 sachet of cream stabilizer
It is better if all things are prepared ahead, I always start after I have set and laid all out, so I can use them one after the other when I have my hands in the making of the cake.
First of all bake the cake and let it cool down completely, I made It a day before
Then cut the cake either in two or three parts as you wish, I used the easy cake wire, for the even cutting
Separate all layers and place on flat plates
Beat the cream Fraiche slightly with a whisk, mix in the condense milk and let aside
Now open the wrappers of at least 20-22 Raffaellos and put in a nylon bag, now roll over with the rolling pin or crush them gently with the wooden hammer we use to flatten the steak
The cream will spread in the bag, never mind, I left some almonds half crushed as i like the crunchy bites ; )
Now mix these crushed Raffaellos in the cream/condense milk together into a smooth cream
Empty the Apricot paste/ jelly in a bowl and whisk smooth
Now spread the condense milk mixture on the first piece of cake, let it sink in the cake, wait 1-2 minutes and then spread the apricot paste/jam on it
Carefully lay the second cake piece on it and repeat the same procedure : condense milk, apricot cream, 1-2 rest time
Now cover the last part, and now just spread the apricot cream on it.
Now whisk the whipping cream, add the stabilizer, whisk till it is firm, gently mix in the soft butter and whisk on a low speed so all forms a smooth creamy mixture
Now you can cover the whole cake with this cream starting from the top, to the sides round around
Sprinkle the coconut on the top, then cover all sides.
Now take the rest Raffaellos from the fridge and cut them in halves using a good sharp knife so they don’t break.
Now place them on the top, as many as you like : )
Keep the cake over night COVERED in the fridge, so that it does not absorb the smells of all the other foodstuffs kept in there.
The ultra delicious Snow-White dream is ready to serve
Enjoy baking and eating it and I’ll wait for your feedbacks : )
We can make the Ferrero Rocher and the Ferrero Küssen cake the very same way.
Sunday, 5 October 2014
I am so not amused at the outcome of the pictures but well, the outcome of the dish was so extreme tasty that i just ignored and uploaded this here specially for you all who requested for the quick recipe :D
I think i will just write down in the fast mode simple yet understandable so you can set your Hands on it may be today or tomorrow :)
It is just a work of some hours.... lolz kidding:P........ of some 100 minutes
You have to marinate it overnight that is important to gain the real spicy taste with is to be felt in each fiber :)
Okay will just jot down under each Picture so you can follow quickly, i did not take any while i was marinating but i am sure you'll do it with left !
I buy the Beef Fillet for this and have it cut in thin slices and then cut them into fine stripes myself, just flatten them very slightly with the wooden meat hammer
So you need to roast these spices slightly, you can taste and add more or reduce accordingly
I just add and check, i don’t measure any more, but i am doing it since Long so i feel it, but anyone trying to cook for the first time please do add spoon wise and Keep checking to avoid any blunder.
1 kg Beef Fillet
1 ½ tsp salt
1 ½ tsp red chili flakes
1 tsp garam masala
1 ½ tsp cumin powder
¼ tsp turmeric
1 tsp almond powder (grinded)
½ tsp seasam powder (grinded)
Roast all these and keep to aside to cool down
1 ½ tsp fresh grated garlic
1 tsp fresh grated ginger
2-3 tsp fresh squeezed lemon juice
300 gram yoghurt
2 tbs chili garlic sauce
¼ cup oil
I also sprinkled some drops of hot sauce :)
Now mix all these in the yoghurt + oil into a paste form and then marinate the meat well and thoroughly
Next day, heat ¼ cup oil and add this marinated meat to it and first cook on a high heat till all opens up and the yoghurt seems watery, then lower the flame and cook around 20 minutes
DON’T overcook as fillet is done fast.
Dry the excess water till it seems like nice thick gravy as you see in the Picture
Now you need to prepare the Vegetable
4-5 green chilies
1 green paprika
1 red paprika
2 red onions
10 cherry tomatoes
Wash all and dry them well
Now cut all in fine slices length wise not circles!
Take a baking try, spry some oil on it and place all the vegetables on it
Now sprinkle salt black pepper from the mill, some red chili flakes, few drops of garlic oil, I sprinkled some Italian herbs, like rosemary and thyme and some rock salt
Now mix al well with both hands and spread all well
First cook all these in a preheated oven for 15 minutes, the Veg will get half done
Now switch on the grill on 200° C and place the tray directly under it and let all grill, turn all vegetable once so all gets roasted.
In the mean while cook the Basmati rice and drain and let aside
Now take another baking tray, place the rice,first, spread the Stir-Fried beef and top with the Veg and once again let it heat up in the oven for 10 minutes
So now you will see all drooling around you as you take the tray out of the oven: D
It is indescribable how yummy it is I tell you, I have made it the third time now, I serve it with just the tomato chutney and salad, you don’t need anything else, just enjoy the divine taste and remember me while eating it and share your pictures, I’d be so glad to see them :)
Saturday, 4 October 2014
(All Pictures are courtesy Google)
A very very blessed Eid-ul-Azha to all my Family and Friends and all my Muslim Readers around the Globe. May you all be showered with love and happiness and HIS Blessings Ameen
No matter far or near, you are in my heart and thoughts, wish you a day full of peace and joy Ameen:)
Greeting in Urdu for all my loved ones :)
Wednesday, 24 September 2014
Many may ask „what’s Naan Chapatti” :-)
(click on the pic for a larger Image)
Well.... it is a two in one yummy Naan. I actually wanted to make naan as my friend brought me tasty cooked Payee on weekend. We (my hubby and i) love Payee and specially the sticky Shorba (curry) and that too with a soft naan that absorbs much of it …shlurp shlurp :D
I had to prepare ataa, so thought why not mix with yeast and make naans, then I had no mood to stand and bake in the oven, so I made the dough with which I can make them directly in the pan.
I make these often with Karahi Chicken and Seekhi Kababs, as they give an ultra yummy taste with such dishes
All who have no oven, this here will make your life easy and believe me you will love making these again and again : )
I call them Naan Chapatti because they are soft and fluffy yet they look like chapatti and are not heavy like Naans that one can easily eat more than 2 :)
Normally many make naans with only plain all purpose flour, which is of course different in taste and prettier in color, I use mixed flour and the taste is equally delicious and the naan chapatti looks very lovely in color too .
You can also make more in quantity and freeze them and just take out and thaw them for 5-10 minutes and fry them in the pan with a spray of oil, they will be fresh as ever and your family will think you’ve made them just now : )
So this is how I make them:
1 cup normal Chapatti flour (aataa)
2 cups all purpose flour ( I use organic flour)
1 tbs full dry yeast (makes 7 gram)
1 tbs salt
2-3 tbs of clarified butter (ghee)
Water as needed till the dough is soft and even
***With these measurement I made 12 naan chapattis***
*Dry yeast does not need time to froth so I add all together and knead the dough
*Make the dough soft, pat with greased hands and cover and keep an hour to rest
* The dough will rise but not like the Pizza dough, it will seems a bit more in volume
*Make normal balls as you make for chapatti and roll out each around 18-20 cm
* Heat your tawa or the frying pan (as I do) and spray few drops of oil before you put the chapatti on it
*Prick the naan chapatti criss-cross and spray few drops of oil again
(I use a spray bottle or a brush bottle for all parathaas and naan,so when I spray, it is like hardly 2-3 drops but no worries it is not at all like a paratha as you have to spray very slightly :)
*Use a spatula to twist the naan around, you will see it fluffing up and brown flowers will pop up as you see in this picture
*Turn the naan and do the same, prick, spray oil and move around with the spatula
* The naan will cook in no time as the yeast makes the dough really fluffy and it cooks fast
*Place the Naan chapatti in a hot-pot so it stays hot and really soft*we ate them the next day too, as I mentioned above, warm it the right way and you’ll enjoy the freshness the second day too : )
Good Luck, and do share your feed back with me, I’d love to know what results you get and how you liked them : )
Tuesday, 23 September 2014
Halwa is worldwide famous, in Asia in Middle East in Europe, we the Asians call it Halwa, the Arabs call it Halawa and the Turks call is Helva and surely many other accents and spellings : )
(click on the pic for a larger Image)
Bascially a tasty fudge type sweet, made very often in all seasons with different Vegetables, fruits and nuts. For all my friends who have seen Halwa in a wet form for example the Semolina Halwa or Carrot Halwa,and then in a firm form like Barfi or Chickpea flour Halwa, don’t be confused as it is found in many ways and structures : )
This here is a Walnut Halwa, I make it in two ways, I like this way much more as I enjoy the crumbled milk taste, the other variation is to let it settle and cut out diamond pieces like Barfi.
A very rich and caloric Halwa indeed so better make and forget it in the fridge and take out every week to taste it in bits lol…
It is simple, needs good stirring and that’s it
I must honestly say that I don’t check my exact measurements when I cook, but I did try to keep in mind what all I am putting in so I can share with you all : )
So this is what I did:
½ cup Ghee (clarified butter)
½ cup cooking oil
300 grams Nido dry milk powder (around 3 cups)
1 tbs crushed cardamom powder
125 gram brown sugar (1 ¼ cup)
½ cup condensed milk
250 gram walnuts (crushed coarsely, don’t crush till powder)
Save some for decorating the top
*heat the ghee and oil in a non stick broad wok/pan
*sprinkle the cardamom for few seconds till you smell the aroma
* add the dry milk powder and stir on a low flame as you need to fry it in a nice golden color not dark brown!
* keep the powder turning and twisting so the powder gets fried evenly
*as you see the brownish color, beat the egg and pour onto it and mix briskly
*you will see the powder
crumbling slowly, keep stirring
*this wil take around 20 minutes, be patient and keep stirring : )
*when the crumbles look nice light brownish, now add the sugar and mix all
*next add the condensed milk and mix well, the mixture will turn more crumbly
* I add sugar in the end so it stays crunchy and tastes really very different when you feel the crunch crunch eating it : )
*in the end add the walnuts and keep stirring so the walnuts also mix in well
* you have to keep moving it around till the ghee/oil starts showing up form sides and leaves the pan easily.
* turn out in any broad bowl or dish, decorate with walnuts and if you have the silver paper, as this gives the halwa that beautiful look too
Keep in fridge and avoid using wet spoons in it, it stays fresh and good till it is finished
Make for the coming Eid ul Azha and serve your guests and enjoy the praises : )
Sunday, 24 August 2014
I loved this name as soon as I read my lovely sisters comment on these pictures.
So very true, Nature has blessed us with such delicious, colorful, healthy and heartwarming fruits and vegetables that indeed we have a Garden of Eden to enjoy and feed on it.
(Click on pic for a larger Image)
We had arranged a competition here to encourage the skills of young ladies, and girls. We had 3 choices to make and our group accepted all three :)
The cake you see is a wonder wonderful Raffaello Cake divine and really heavenly divine!
The Chicken sandwiches, smooth and spicy, petit and juicy
The variety of Salad with whatever we wanted. So I decided the Rice Salad with an extravagant touch!
Salads used in this decoration are:
Lollo Rosso-Violet Chicoree-Iceberg-Rucola
paprika-turnip-baby tomatoes- red reddish-cucumber-zuchinni-baby corn-large
Rosemary-Basil-blend of dry herbs-dry paprika-salt-black pepper
Yolks of boiled eggs-yoghurt-mayo-butter-mustard paste, seasoning
The turnip flowers are pressed through the form, rest is all handwork :)
For the Salad please check my Rice Salad Recipe : )