Ultra yummy Garlic Naan

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200gram plain flour (around 2 full cups)
½ tsp baking soda
½ tsp baking powder
½ tsp sugar
½ tsp cumin (crushed)
3-4 tbs yoghurt
½ tsp salt (more to taste)
3tbs oil
½ - ¾ cup luke warm milk
3 pods of garlic (grated fresh)

For the top:
3-4 tbs butter
3 grated fresh garlic
I used no ghee , I made it with melted butter with garlic in it
Heat the butter on a low heat and add in the grated garlic and let it rest for at least 20 minutes

-sieve the flour in a bowl
-add both baking soda and powder and mix well
-add the crush cumin, sugar, salt, oil and yoghurt
-mix all with hands so that the yoghurt is well absorbed in the flour
-now grate the garlic fresh on this mixture as this will give it THE garlic aroma
-now pour the milk and knead the dough, be careful you may need a bit less or a bit more milk, as there is no 100% quantity of any liquid….
-the dough should be silky yet firm and not lose or gooey!!
-now with oily hands just make a round bun and keep it in a warm place

I switched on my oven on 50°C before I started all the preparations and switched it off after 10 minutes, and then put the bowl on a wooden cutting board and placed it in the oven

It will take around 1 and a ½ hour and the dough will rise, you won’t see it fluffed up like the pizza dough but it will be very soft airy!!!

I made 5 naans with these measurements!

-heat a heavy non stick fry pan or if you have a tawa
-roll out the prepared bun around 26cm
-prick with a fork and brush the garlic butter on the top
-fry it on a low heat Electrical no: 3
-while it is frying spry some water directly on the naan just once
This keeps the naan soft; the water evaporates while frying but gives the naan a moist effect!!

(you will see in the pic the naan gets some fluffed up bubbles, that’s due to water and its normal and good)
-turn over and brush garlic butter on this side too and fry till nice gold brown or even a bit dark brown
-keep checking the other side to prevent from burning

**Serve warm, they have such a hearty garlic aroma, it’s inexpressible!!!
They are soft and really very tasty, my husband had his share in the night and it was still soft, I just warmed it up in the mini toaster and it was perfect!!!

                                                           Have fun making them : )

Strawberry Crème de la Crème

I had bought lots of strawberries, made smoothies, mixed in yogurts, and simply ate them too..
The hot weather today made me make this : ) All were wanting something cool and creamy so this was the best I could make
I did not let it chill 3 hours as one should usually do in all cream cakes, but still it came out really A1!!

                                                              

                                            

             

                                                                

*400 gram Fresh Strawberries

Wash only before use, or they will absorb water and become soft and soggy
Cut some in halves, and some in small cubes
 
*Make the base:
8 Digestives
5 Ginger nuts
125 gram soft butter
75 gram brown sugar
(Nearly a bit more than ½ cup as brown sugar is coarse)

I used Ginger Nuts as they give a very gingerly taste, digestive are more neutral and the mixture of these both is simply awesome

-crush the biscuits, the easiest way, put them in a nylon bag and roll over with a rolling pin!
-add the sugar and mix well, add the butter and knead with both palms into a smooth mixture
-cover your baking casserole with it, by pressing it evenly on the bottom
-keep in fridge so the base turns hard

*Make the Cream:
200 ml double cream (whipped cream)
100 ml condensed milk
200 gram Cheese curd (Quark)
50 gram sugar (if you want it sweeter)

 -I keep all my utensils for 15 minutes in the freezer before I beat the cream

  That is: the beater, the bowl, and the cream
-beat your cream on one speed number II, add in some fine sugar to give it a taste
-I add the stabilizer so the cream is really firm and peaky
-beat the cheese curd and condensed milk separately and then just fold these two in   the whipped cream gently DON’T beat just fold!

**By this time you have a nice firm base, so now first put in a layer of cream, lay the cubed strawberries all over and cover with another layer of cream

Decorate with the halves of the rest strawberries, cover with a cling and keep in the fridge for at least 2-3 hours so it’s chilled!

**I must say, as I took it out after only 1 ½ hour it was really okay, the cream was firm that i cud make good pieces, keep in mind it’s NOT a cake so you have to take it out like any dessert with a big spoon or any flat one as I used
 
It was really heavenly, so cool and so creamy and so yummy. The base is till now so crunchy; the ginger nuts are firmer so they make it too crunchy and then mixed with cream ummmm its divine!!!
 
Do try and make it , you’ll love it don’t think of the Cals as there ARE thousands of it in it  lol…. Well sooooo…what ….

Mustard Eggs with Boiled Potatoes

                                                         A very Famous German Dish

                                                          Senfeier mit Salzkartoffeln

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Living here since long i am fond of the German food too, the only thing what I miss is the spicy touch : )

This dish is quite a favorite one, it’s easy and it’s delicious!!!

A must try as it tastes totally different and really yummz : )

This is what you need you do:

 

3-5 hard boiled eggs
1tblsp flour
1tblsp butter
1 pinch sugar
3tblsp mild mustard paste
100ml water

-Boil 4-5 Potatoes with salt

-drain, peel, and cut in quarters
-Boil the eggs, cool, peal and cut into halves.
-Heat the butter, add flour and fry slowly so that it does not burn.
-Once turned into a light cream color add the water,
-Add sugar and mustard paste and whisk to avoid lumps.
-Place the egg halves and let it simmer on a slow flame for 3-4 mints.
-Serve with potatoes sprinkled with chives and fresh black pepper
Tastes very good if served with whole meal roll buns or an onion baguette.

Enjoy the different taste!!!

Tagliatelle with Chicken Mince & Paprika

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Pasta is always loved in any shape or taste, and the good thing is, it’s cooked very fast. I usually make it with lamb mince, but here I tired the chicken mince, it’s quicker to prepare as chicken cooks on a fast track : )

You can use any additional spices you like, but oregano is a must to give it that pasta taste : )

A quick dish to make if short of time, it’s yummy and equally very filling!!!

Here we go:

250gram chicken mince

1 onion cubed
2 bulbs garlic (grated)
½ tsp red chili flakes
¼ tsp oregano
¼ tsp thyme
½ tsp paprika powder
½ tsp salt (or to taste)
2tsp tomato paste
½ tsp cumin powder
1 large paprika (bell pepper cubed)
3-5 tbs oil
50gram grated Gouda cheese
(or any available)

**Tagliatelle (Ribbon Noodles)

**Prepare according to given instructions, drain and set aside

 

-heat oil in a wok and fry the cube onion light pinkish

-add in the mince and sauté
-Sprinkle the grated garlic and sauté
- mix all the spices in the tomato paste and add in the mince
-keep stirring will all mixes up well
-the chicken mince actually gets cooked in the steam so we need no extra water in it
-add in the cubes of paprika and just cover the lid and leave it for around 5 minutes, till these get a bit cooked
-I never cook it too much and leave the paprika crunchy, as that tastes very good.
-ready to serve, place the ribbon noodles in a deep plate, and spread the spicy mince on the top, sprinkle  with cheese and there you go…

Your yummy meal is ready : )

A simple Lemon cake….

…can also be very tempting and rich : )

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It’s my lemon cake (for recipe please check “Super moist Lemony Cake”) I made for a dear friend and decorated it with some fresh cream icing. I must say I enjoyed making it, as I usually make my typical Desi/Asian sweet meats and savories.

Back in my home town (Kuwait) I remember baking lots with my sister, for every occasion, for friends and neighbors, Just sharing the outcome here : ) Makes me feel happy  looking at it each time, call it childish ; I am loving it :D….the icing started to melt a bit but that’s normal I think : )

Strawberry Lassi

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Sunny summer is entering in with its cool and shinny appearance, the windows reflect the soft bright rays all over, and the house is full of lively spirit!

I see lovely big juicy strawberries all over, in small wooden cases, with their attractive red faces smiling at me : )

My Family loves them and I mostly make for smoothies and juices with it.

                                                               

                                                      

This time as I went to my Weekly Bio market I saw different stalls selling “strawberry lassi” so i thought wow now our traditional drink is “in” as a special drink : ) It's become very famous here, all fruit lassis :)but its really not tasty :/ They add in so much flavours and name it Lassi :)                                                   

Here's how i make it with simple and few ingredients.

It’s heavy and very filling, similar to our mango Lassi but so refreshing and delishhh, you have to try this for sure!!! It’s simply irresistible!!!

500 grams strawberries
Washed and cut in halves
1 cup plain yoghurt
2 cups chilled milk
1table spoon sugar
1table spoon Honey
6-7 cubes of ice

*just put all in the bending jar and blend for 2-3 minute

 I did not add more sugar as the strawberries were sweet but you can add accordingly.

Shikumpur ( stuffed Cutlets)

Shikumpurs are typical Hyderabadi Kababs. Shikum means: Pait/tummy and pur is Full… So as you can trace out the tummy is full of these kababs and so this name : )

Hyderabad is known for its Nawabs and their spicy and scrumptious feasts.
It’s not necessarily too expensive but it’s rich in taste and the way they are prepared…and served….

Shikumpur are also made with beef like shaami Kabab and filled in the same way…
My Mom used to make them in very different ways and its such a complete meal if we just have it with chapatti too..

It’s so sad I can’t recall all now, as Mom used to tell us about her childhood, my Late Nana Nawab Abdul-Momin Rizvi was a Nawab of a small state in Hyderabad Dakkan. I do remember the pics where I had always seen my Nani dressed up really like a princess those rich colored saris she looked so different : )

My Mom was a wonderful cook, I do have some memories of the special food she cooked but with time I have also forgotten much :/ such a pity :/

Any way these here are really delicious, I always make them in XXl round form but this here I used my Sis’s technique : ) I loved the square form and they are really so filling and a beauty for the eye too : )

I could'nt cut open and show you all coz i made this for my guests and it seemed weird if i had done that at the table na :)

                                                                                                   

So here we go; this is what you need :


For the Filling:
300gr. Minced meat
½ cup water
2 large onions ( sliced and halved)
2 pods fresh garlic (crushed)
1 tsp bhunna zeera powder
½ tsp annar dana
½ tsp salt or to tatse
½ tso crushed corander seeds
fresh poodina,
green chillies


For the coating:
1 kg Potatoes
1 bunch spring onion(only the green part)
1 large onion ( sliced)
2 tbs corn flour(makes it fluffy)
1tbs level salt ( or to taste)
1 tsp crushed red chill ( or to taste)
1 tsp crushed whole dhania
3 tbs lemon juice
½ tsp methi in fine powder form
1 egg (for coating)
fresh poodina, green chilies
Oil shallow fry


*Boil potatoes, mash while still warm and mix in all the spices; corn flour, salt, red chilli, zeera, methi lemon juice, annar dana and crushed dhania keep aside and let it cool;

On the other hand, heat 3-4 tbs oil in a pot, add minced meat and stir till color changes, now add the onion slices, salt , add red chilli and zeera powder according to the quantity and taste, mix all and let it cook with ½ cup of water, so that the minced meat is done.(around 20 mins)

Dry the reaming water and let aside to cool. Chop in fresh poodina and dhania(together approx. ½ cup) and mix softly , do NOT mix and mash the minced meat!

Now grease your palms and make flat rounds and fill it with the minced meat and gently form in a ball shape, pat it a bit flat again and make sure all sides are smooth. I made them square coz I liked the idea of my dear friend Azra Shah as they are unusual : ) Thank you sweet heart!

I made them round and then with my finger just pushed the sides into a square or u can press them with a help of a butter knife too.

Beat the egg with 2 tbs of carnation milk (gives a very lovely color) dip and shallow fry on medium heat. Serve with hari chutney