Cheesy Soft Naan

These Naans are my Fam’s favorite, I don’t make them too often due to so much cheese in it (figure and health conscious : )
They are so soft and can be kept in the fridge 2-3 days wrapped in a cling. Just warm them up in a toaster NOT MICRO!!! It is as fresh as the first day!!
I don’t use ghee while frying as I add it in the dough..

You need:
Soft Yeast Dough
250 gram grated cheese (I used Gouda)
Oil to spray

Dough:
150 gram plain flour
5 gram dry yeast (around ¾ tsp)
¾ tsp salt or to taste
½ tsp sugar
3-4 tbs ghee (clarified butter)
 1 cup luke warm milk ( can be less or a bit more so pour slowly not all at a time!)

Prepare the dough before hand and let it rest at least 1 ¼ hour!

*mix the ghee, sugar and yeast in the luke warm milk and let froth for 15 minutes
*add the flour and make soft dough, not too sticky, add more flour if you feel it’s sticky
*make balls (peeray), keep covered another 15 minutes then roll out

A step by step demo to make it easy for you all:)

1) Roll out the dough
2) Fill with 3-4 tsp grated cheese
3) Close and make a ball (peera) again
4) You will see the whole is spread over all, just roll gently
5) Fr yin a non stick frying pan. This is important so the cheese doesn’t stick as it melts!
6) As the naan starts to cook spray some oil and sprinkle more cheese on the top
7) You will see it fluffs up, means one side is being cooked so tune over
8) Just let it fry for few seconds then pat with a flat spoon very gently so the cheese sticks well on the top and gets the lovely gold color
9) There you have your extreme delicious and soft Cheesy Naans ready!! : )

Serve with Achaarr (lemon or chili pickle) I had Raita, and green chutney with it.
Tastes very good simply without anything too as it is very soft and cheezzzy : )

The Love of my Life..... :)

I thought before my beloved Organic chilli pepper plant bids farewell, i'll save it here for ever and ever :) My dearest Friend Susanne bought two of them, one for each... and we planned to take care of them and see who's plant grows the most.. Fortunately we both had such rich fruits on it :) The main attraction in my room and a daily delight for my eyes I love love love Chillies since i have learnt to eat  lol... In fact i think i inherited it from my Mom sweet Mom :)

Now as they have given me more than enough chillies, i have dried the last of them and use them for my Daal (lentil) tempering, and Susanne the Gem she is gathered her's too and i have a tin full of them for the rest of the months till we buy one again ...

Is'nt it Gorgeous :)

Scrumptious Spicy Chicken Karahi :)

Karahi is made in many different ways, but one thing is common its the „Karahi“ : ) Some things taste good only if made in the karahi or Wok : )

I have found this easiest yet the yummiest way to make mines, its cooked very fast with the best results ever!!!

This is how i make this karahi :

 1 kg chicken
4-5 large tomatoes (cubed)
½ tsp kalonji (Nigella Sativa)
½ tsp mustard seeds (Raaii danay)
5-6 tbs fresh lemon juice
- ½ cup oil
3-4 pods of garlic (fresh grated)
1” fresh ginger (julienne cut)
Fresh coriander chopped

                                                                                                                             

 Heat oil in a heavy non stick karahi/Wok
•Sprinkle the mustard seeds and immediately the kalonji
•Don’t let it burn just for seconds and add the chicken
•Sprinkle the lemon juice and stir chicken
•Lemon juice protects the meat to stick and break!
•Fry the chicken till light brown and add the grated garlic
•This kills any rest smell in the meat and gives a nice aroma
•Now add the tomatoes and mix all well
•The tomatoes leave water so stir all without the lid
•Now pour the spices mixed oil and mix all thoroughly
•Don’t add any water, the spice and tomato will make the gravy
•This whole process takes around 20 minutes
•The chicken is done very quickly in fact in the steam : )
•As you see nice thick gravy, remove from the stove

•Sprinkle with chopped coriander and ginger*
•Sprinkle garam masala/cumin powder as you dish out*

Prepare the spices:
2-3 tbs oil in a small bowl
Mix all spices in it!
1 tsp salt or to taste
¾ tsp red chili flakes
½ fennels (saunf)
¾ tsp level turmeric (haldi)
¼ tsp Garam masala and cumin powder to sprinkle in the end

*I don’t add these two spices(Garam masala/Cumin powder) in the preps as they make the gravy turn dark and the beautiful fresh color is faded : )

Enjoy the karahai with naan or home made Chapatti!

Ultra delicious Crumbly Apple Sheet Cake

Apple being healthy can be used in many ways, I love them only if they dint give me a hard time during the peak season of hay fever : / well I also don’t leave them so easily and cook them on high temp to make them be friendly with me lolzzzz

Sheet Cakes are very favorite here, easy to make and more easy to eat, as being small and thin in size you really don’t have a bad conscious, if eating much of it : )

This here was baked so quick and equally yummy, I made it in a small baking sheet tray, and you can double the amount to make it in the big baking tray its perfect!

So here’s what I did:
600gram Apple (around 5 L size)
50 gram butter (room Temp. soft)
100 gram sugar
2 small size eggs
170 gram plain flour
¾ tsp baking powder
50ml milk
50ml liquid cream
Castor sugar for the top and the apple pieces

*wash and peel the apples
*cut them in4 big slices and then cut those slices in small triangles
*sprinkle some castor sugar so they don’t turn brown quickly

*beat the butter and sugar till creamy
*all the egg and beat all until smooth creamy
*sieve the flour with the baking powder and fold in
*pour the milk and the cream and now beat on a hug speed for 2-3 minutes
*now add in the apple pieces and just mix with a spatula

*lay a baking paper on the sheet and pour the batter onto it, pat all even with the help of a spatula
*lay some fine unpeeled slices of apple for deco on the top

Bake in a preheated oven on 180°C for around 25 minutes
As the surface turns light brown, insert a tooth pick to test.
It may looks wet, this is because of the cream and its normal and ok
Take out and let it cool just 10 minutes then sprinkle the castor sugar on the top. Serve hot with a scope of fresh cream and if you like straw berries. It’s divine I tell you , my tray was all finished in no time and I plan to make it again in a day or two : )

  

Tuna-Vegetable Cheeeeezy Pizzzzza :)

 Made Pizza after a long pause, was just trying not to add more to the gaining kilos : ( but the weather was like so gloomy and the best way to keep one engaged is: of course cooking :D This here is a joint Family production, we all got together and the end result was really delicious : )

I have many different recipes of making pizza in my Album too, to be honest, I just do it by heart now, because at one stage you really just mix max all without counting and measuring… BUT as soon as I added one thing I wrote it down for my lovely friends , so I could share what I did : ) So here it is:

300 gram plain flour
2 tsp dry yeast
¼ tsp salt
½ tsp oregano
½ cup and just a little more luke warm milk
4-5 tbs oil
2tbs yoghurt

-put all in the food processor and knead till silky soft dough is ready
-spray palms with olive oil and just knead it softly and turnover in a bowl
-keep it in a warm place for like just 15-20 minutes

-mean while prepare the sauce and the topping:

Sauce:
3 fresh tomatoes peeled and chopped
3tbs tomato paste
Salt to taste
1 garlic bulb
3-4stripes of ginger
1tsp oregano
½ tsp Kräuter der provence
2 tsp olive oil
3-4 pinches of red chili
-put all in a mixer and blend till thick and smooth
-don’t add water, the tomatoes leave enough water so it gets blended easily
  

Now prepare the Vegetable:
1 green bell pepper(stripes)
1 red onion(sliced)
4-5 pieces of salami(rounds)
1 tin of tuna fish(drained)
6-8 olives
½ can of maize
4-5 pepperoni
½ cup of chopped broccoli
250gram of a mix of sheep cheese and Gouda cheese

-Now spread the ready dough quite thin on a baking sheet
-prick with a fork and spread the sauce well
-top with the above prepared Veg
-sprinkle the cheese and bake around 20-25 minutes
On a heat of 200°c
-the cheese should not turn too dark, that's not healthy eating!

Smooth Frothy Mango Smoothie

This Smoothie is made in a jiffy.. Tastes really good and foamy and very kool and filling. Ideal to have it in Iftaar. A whole meal in one glass : )

You need

2-3 slices of peeled mango
½ cup of Shezan mango juice
3 tbs of plain yogurt
2tbs sugar

**Just blend with 2-3 cubes of ice and there you have it ready!!
-If you don’t have Shezan Mango juice at hand, never mind, mix in some orange juice that tastes good too. It’s just to give it a bit gooey texture!
-I did not add more sugar as the mangoes are quite sweet

-This made two glasses. So you can double, or triple the ingredients for more of course : )

Gulaab Jamun

A delicious, delectable, luscious, flavorous, flavoursome, flavourful, appetizing, mouth-watering, ambrosial, yummy, scrumptious Sweetmeat ever : ) Phewwwww this was a small introduction : )

  It’s the most made sweetmeat in nearly 80% Asian Households and yet many say it doesn’t turn out good, so its only a matter of practice and patience. There are only few points to keep in mind:

1. The sugar syrup should not be boiling
2. The balls should be friend on a low heat from the very START!
3. The balls should be allowed to soak themselves and not be turned and twisted up and down
If you follow this I bet you will have the best gulaab Jaamuns compared to the sweetmeat shop Insha’Allah: )
So this is what you need:

2 ½ cups Nido milk powder
2 ½ tsp. Baking powder (level)
2 ½ tbs soft margarine
( I use the organic plant margarine

¼ cup flour
¼ cup sooji
(together it should make a half cup!!)
2-3 eggs
(if L then 2, if M then 3)
1 kilo sugar(makes around 5 cups)
3 glass water
2 pinch zarda rang(yellow food color in powder form)

-Boil the water with sugar and zarda rang and cook till it’s a bit thick we say
” do taar ki chaasni” when its ready take it off and let it cool

-Now make the dough, measure milk, sprinkle baking powder through a sieve so that there are no lumps, add in the flour and sooji, mix all with hands add in the margarine and mix all well till the powder seems to have absorbed all of it.
-Now fold in the egg as they and mix well into a bit of sticky dough. If you feel that it’s a bit dry DON’T add any more egg, instead put in 2 tablespoons of normal carnation milk(evaporated milk) to make it smooth.
-Make small balls (as they will enlarge anyway) with greased palms
-Don’t keep the balls too long after oyu have formed them as they will get dry and have cracks which lead to scatter as put in oil!
-Heat the oil from the start on a low heat electric stove at no:2 and fry them on the same number as the flour has to cook too, otherwise they will get dents!
Fry and put in the sugar syrup and allow them to sink in the syrup slowly and don’t use any spook to turn them around, that is really important or else they get dents because whne we pour syrup on a dry ball it will automatically soften soon and make a small dent!!
It takes around 4-6 minutes till they absorb the syrup and are ready they to eat.

I use no Iilaichi( Cardamom) in it coz that over takes the aroma and the actual taste of it is divine without it !

Good Luck and Happy Gulaboos : )

I was wanting to mention but just slipped out of mind. Now as a Sister asked me i thought to give a note here for all those who have this same question :)

Last week i made Gulaab Jamuns with the same thougt that what if any one has no margarine??? So i used cooking oil in it and they were so very good exactly the same shape,look and taste! I used 4 table spoons of oil instead of 2 1/2 tbs margarine. Just mix in the oil well in the powder till all crumbly and then carry on with the next steps. Insha'Allah you will have perfect results:) I loved them even more :)