**Cinnabon Rolls**

**Click on the pictures for a larger image** 

 

 

These irresistible rolls are a famous Swedish breakfast item.

The aroma of Cinnamon being baked is to die for :)  It is simply so very extra ordinarily heavenly that one can’t move from the point and that is, from in front of the oven :D

Here in Germany they are known as the “Zimt Schnecken” (translated: Cinnamon snails), they are in different variations with raisins, Walnuts and hazel nuts. I did not add any to these as I wanted them simple, they smell a lot like the famous “Hamburger Franzbrötchen” which I love above all, only that these are in a bun form

 

 

 I wanted to make them since quite a while but then a Friend asked for them and I thought this is the time to get my hands on it. Sana Hasan dearie  I hope you will try and enjoy them soon :D

They are made in a big tray or a baking sheet but I wanted to make them differently so I had the idea of placing them in the Muffin form, so they come out neat and tidy and easy to pick and eat.

I must say it was a very good idea :) You will see them baking so perfectly, they were so beautiful in size and shape and taste!

 

 

I made the dough and let it rest for 40 minutes and then started to work with it

The dough is ultra soft and easy to handle and form. Just one thing that these are REAL Calories Bomb as I really used nearly 250 gram butter in the whole process, but so what, eat drink  and be happy :D 

I used Honey to make it real sticky and I must say Super Duper and extreme tasty!!

I have adopted the recipe from a Ladies magazine named “Tina” but as always I made some changes according to what I thought would go good, like adding honey* in it or using a muffin tray instead a baking sheet tray, adding brown sugar* in the dough , and i used dry yeast* instead of fresh because I didn’t have that at home .

 

 

 

The good thing is that the dry yeast I buy is organic and they always write on the back of the pack how much of it is equal to how much fresh yeast and I find this so super and easy. If anyone making this resides in Germany then you can buy the “Alnatura Backhefe” it makes the dough so light and fine!

This is what I did:

So for the dough:

320 gram plain flour (add more if you feel the dough is sticky, I added like 2-3 tbs extra while it was being kneaded)

2 ½ tsp dry yeast or 21 gram fresh yeast cake

 40 gram white sugar

3-4 tbs brown sugar

100 ml luke warm milk

1 egg

1tsp vanilla essence

120 gram soft butter

 

*Just put all together and knead till you have a soft round ball of it, cover it with a cloth or a bag and let it rest in a warm corner, usually we do not give a rest time to the dry yeast products but I still do that to get a really soft airy dough : ) It mustn’t be for hours I left it like 40 minutes and did the other work in between.

Keep the filling ready aside so you can sprinkle that immediately as you have rolled the dough out, don’t make any paste of them, just sprinkle all one by one that is much better and then just merge all with your hands later.

 100 gram sugar

50 gram brown sugar

2 tbs cinnamon powder

130 gram soft butter

3-4 tbs honey

 

 

So now you can follow these pictures step by step,

*knead the dough slightly on a good floured base, roll out around a ½ cm thick

*First of all spread the soft butter till all corners evenly.

*Sprinkle the white sugar first, then brown sugar, cinnamon

*Top with zigzag honey

*Sprinkle nuts if you like to

Now start rolling with gentle hands

 Cut around 1 ½ inch thick rounds and press the edges softly and place in the muffin tray

Let it stay another 10 minutes and then bake in a preheated oven on 170°C for 25 minutes.

Keep checking do not over bake, I inserted a shashlik stick to check it off and on

My Cinnabons are a bit browner as usually because I used the brown sugar in the dough , you can omit if you want light but brown sugar has its own taste : )

Once ready, take them out and place on a plate, as when the honey melts and gets cold they may stick to the bottom but wow indescribable the taste of melted honey and sugar Ummmmmm : )

 

Make a cream and drizzle it as they are still warm, I made my frosting with cream like I make for my Carrot cake as that tastes toooooooo good .

 

150 gram Philadelphia or any brand

2-3 tbs soft butter

½ cup castor sugar

½ tsp Vanila essence

Mix well and drop ….drop…

 

Viola the ultra delish  Cinni Minnies are ready to gobble : )

 

 

 

**THE FAMILY COOK BOOK**

 " Today I am presenting what I had always  dreamed of. Finally, my wishes have found their pathway to reality. And my very own 'Cook Book' is in process.  

 

Whatever I am today...and whatever I have achieved- I have just one person to be thankful to --- MY Mother. Of course, I can never thank my Allah enough, who sent this precious person in the world, on this date... that is, today... the 10th June. And so, very deservedly, I have decided to create my book and dedicate it to her memory... on this day. And very rightfully, I attribute all my learning and my accomplishments , to my mother - Syyeda Saeed-un-Nisaa Begum. ( Rabbe-arhumhuma-kama Rabbeyani sagheera)

 

I am pleased to ask you all, my dear' net family', for your advice and input on my venture. Below is a glimpse of the cover page of my book. Do tell me what you think. All suggestions will be very welcome.

 

I would like to thank my family for always encouraging me, my siblings for appreciating whatever I did and my dear daughter who will bring this collection of my culinary experiments and knowledge into the world.

So here's for you all... " The Family Cook Book"

 

 

                                         **Click on the picture for a larger image**

The Coconut Cream Cake.....Heaven on Earth!!

Sometimes it’s the best to bake when you have no special recipe in mind but have the mood to eat a cake :)

 

Same happened as I was checking my pictures to just see if I had missed any queries and suddenly the wish arose to eat a cake and that too immediately.

 

** Click on each picture for a larger image**

 

This cake is a mix of many of my recipes, but I am amazed at the outcome, it is so soft, moist, creamy and extreme tasty.

I buy the yummy organic coconut, where they peal it and slice it in fine crispy chips, so I used that in the batter and on the top too. The white Boomerang you see on the top is actually coconut lol.. :D

I  added all ingredients according to what I thought is okay as after baking so many times one does get an idea what to add and how much  :)

 

 

So this is what I did, as I kept writing down on a piece of paper what I am doing so I could share it with you all.

 So here we go, I have used the measuring cup as it is best:

 

 

*2 large eggs

*2 cups flour

*2 level tsp baking powder

*1 cup sugar

* ½ cup oil

* ½ cup soft butter

*3-4 tbs desiccated coconut

(I broke the coconut chips and added some desiccated too)

*1 orange zest (just grate the peal directly)

*½ cup cream

*½ cup yoghurt

*Choco spread + Chocolate bar (50grams)

*whipped cream/ Double cream

 

 

 

 

*first of all beat the eggs on high speed till fluffy and foamy

*add the sugar and beat well, add the oil/butter and beat again till all creamy

*add the cream/yoghurt and mix with a spatula, grate the zest, add the coconut

*sieve the flour 2x and add slowly and first mix with a spoon then with the beater

*don’t over beat, or else it will get sticky

*in the end add the baking powder and just beat 1-2 times so it gets mixed not more!

*this batter will seem very light in color due to cream and yoghurt

*now lay a parchment paper in the baking tray and pour all on it

*bake on 160°C around 20-25 minutes

*best is to insert a stick to check

 

 

*Take the cake out and just wait 3-4 minutes then spread the choco spread and grate the choco bar on it, it will melt automatically and give a thick paste form

*Let it cool down so it is a bit firm, then beat the whipping cream and spread on the top

*Decorate with rest coconut or if you like it without then just leave it with the cream top

*The taste of orange zest and choco cream taste really divine, I love the coconut pieces in the cake too, it’s simply very yummy :)

Try and play around with recipes and you have a total new recipe, BUT if you are new at baking then please follow the recipe, I don’t want you to be disappointed in any way : )

 

As I said when one bakes often then you get an idea, here I must add that sometimes many friends say the batter is thick and the cake got hard, or didn’t rise; the thing is, if you feel the batter is not gooey just add few drops of milk to make it creamy and smooth, just take care NEVER add much at a time, always drop in and mix and check and you will have the perfect consistency of the batter.

 

Good Luck!

 

 

 

 

 

 

 

 

 

Khatti Daal ( Lentil cooked in Tamarind)

                                          ** Click on each picture to see a large image**

Actually if I translate the name it does not give you THAT khatti feeling which gives reading “Khatti Daal “ :)

A small introduction for those who never heard of it or its new to them

Khatti Daal is a very famous Hyderabai daal cooked in tamarind (imli) water. I think no week is complete without this main dish as it’s a must every week : )

 

 

Unfortunately I don’t cook it every week as like 10 million (my brother is an exceptional case, he takes after my Mom and us all : ) ) other men my hubby darling is no fan of too khatti things :( But this does not stop me from not enjoying what i like so I make the first stage together and then I split my share and cook further, so this way we both are happy :)

I remember my Mom also used to make it the same way, all her typical Hydearabdi dishes were  finger licking and sadly I have forgotten so much with the passing time ……but my childhood memories take me back to Karachi where my Nani used to cook this nearly every other day and that too for dinner.

The large pot of Daal on one stove and a pot of Khushka on the other, and then we used to stand with our plate right in front of her and she used to take it out hot and fresh in each plate and then we used to sit in a circle and enjoy with all the family.

Some things always remain so fresh in the memory.

 

 

 

This daal is not cooked like the normal masoor daal which is a bit thicker, this actually has a very thin consistency and that is the taste of it. It is very easy may be a bit of more time demanding but cooks fast.

My Mom darling always used to add 3-4 thick green chilies in the Daal pot and used to say, when the chiles turn in faded green color the daal is ready and I used to wonder haai :I how does this work. :/ and now I make all my daals the same way and I know what she meant : ) The daal boil and boil so long till it turn so soft that we see no hard grain in it and exactly the time where the green chilies also become light and soft in color and form.

 

 

 

This is how my Mom used to make so I have followed her steps , I just made a puree of tomatoes as I find it easier to mix all, she used to peal and then cut small tiny cubes and add, the outcome is same just that she used to stir it well so the tomatoes become a paste and I already add the paste form.

1 cup Daal Masoor ( red/orange one)

½ cup Daal Mong ( yellow one)

4-5 garlic pods (crushed)

2 large tomatoes( make a puree)

1 ¼ tsp salt (or to taste)

¾ tsp red chili powder (or to taste)

4 green chilies (whole,NO slits)

½ tsp turmeric powder (haldi)

½ tsp cumin powder (bhunna zeera powder)

1 ½ tsp tamarind paste (imli paste)

3-4 glasses of water (more if needed)

 

*Wash and soak the daals in a bit hot water for around 20 minutes

*Add in the pot along with all the spices, puree, and crushed garlic and the 3 glasses of water, leave 1 for later!

* let it cook on a medium heat so the daal is well mixed while being cooked

*you will see no more hard grains of the lentil so now we sieve it

*make sure to take out the green chilies out of the pot before you start the second stage!

*take another pot, place a large fine sieve on it and pout this ready daal onto it

*You will get a nearly water like daal in the other pot, just press out the rest daal in the sieve by mixing and pasting it through the sieve so you get nearly all the daal’s taste and spices form it

*now mix in the tamarind paste ( I bought the readymade one) and whisk well so all seems smooth

* now add the 1 glass water and now cook again on a medium heat

 

**It is important that we cook the daal again after adding tamarind because if it is not cooked well, firstly it will taste like nothing, secondly you can get a sore throat very soon!**

*Let it cook at least 15 -20 minutes till you see the color of the daal turning a bit brownish and the tamarind shows up a little on the sides too

*many add lemon in it to make it more sour but personal taste, it shouldn’t only be sour it should also taste good : )

 

 

 

*Now make the Baghaar(tempering) the way we make for all other daals

I used:

1 onion fine sliced

3 garlic pods sliced

5-7 red whole chilies

6-8 cloves

6-8 black pepper corns

7-9 karhi pattay (karri leaves)

1 tbs white cumin seeds

½ tsp brown mustard seeds

½ cup desi ghee (clarified butter)

 

*heat the oil, add the red chilies and fry till nice brown

*add the onions and fry till light brown

*add the cloves and black pepper… fry

*add the garlic…..fry add karhi leaves…. Fry sprinkle the mustard seeds… fry

*in the end sprinkle the cumin seeds fry till they sizzle and pour this all over the daal and cover the lid immediately so the aroma stays in the pot and not all over in the home :D

 

Serve it with Khushka, I always fry my Daal pappadum with it and have kachumbar and acchar , what a perfect Lunch.  Alhamdolillah!!!

 

 

 

**Spreading Fragrance : )**

I thought to sprinkle some irresistibly beautiful fragrance in your homes, as you open this site you’ll get the lovely fragrance, if not then at least this sight will give you a freshness for sure  : )

 

 

 

 

 

My friend Katharina brought me a bunch of early spring Peonies and Grape hyacinth. Just very pretty and charming flowers. Thank you my sweet Heart :)

 Peonies are very elegant and rare flowers which bloom very shortly in the spring and just till early summer, that’s the start of June

 
 

I just took photos as they were very fresh and the buds were totally closed, and it is so much fun watching them bloom a little each day.

 

 

 

 

 

 

 

 

 

They are an eye catcher because of the  vibrant colors and the huge form. There are many different varieties of it and these here are probably the most beautiful : )

It is called the “Pfingstrose” here and you see them everywhere in the months of April till June.

 

 

 

Subhaan’Allah that nature is extreme lovely!

Who could think that once a closed small bud can open up into a great exploring lovely flower : )

 

I was reading through different articles about Peonies and came through this interesting one that a Chinese saying claims that if you plant a Peony you plant it for you, your children and your children’s children. I think I’ll plant them next time in my balcony pot and see how long they survive.

 

 

Today the first flower showered it’s petals on the table, but still looks gorgeous!