**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"

 

 

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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!

 

 

 

T-Bone Steaks/ Roast Potatoes with Fried Mix Veg/Paprika cheese balls

One of my Family’s favorite dish, very rich and heavenly tasty: )

Over the years I have experienced that the lesser you marinate the steaks the more tastier they are, the main taste developers are the side dishes with it and in this case they are these light spicy Veg and roasted potatoes which give it a Royal taste : )

I bought the T-bone meat and marinated them over night to get the best tender steaks. If we prepare all things ahead it is easy to manage all at a time so all comes warm and fresh on the table.

Okay I just noticed the two different colours of my pictures, please don't get irritated the cause is 2 different cameras :D

 

 

The steaks are usually fried in butter/ Ghee/clarified butter but it is your choice, you can of course take oil, but we just shallow fry NO deep frying!!!

 It is important NOT to prick the steak while frying because this releases the juices and the steak can become dry and hard, some like their steak raw in the middle, so you have to fry it on a medium high flame, if the steak is thin it will take around 5-8 minutes on each side.

 

Keep in mind that you have to wrap the steak soon after you have baked or fried it, this makes the steak soft as it stays wrapped in its juices and steam.

We usually don’t add salt in the start as this also absorbs the moistness of the meat, but I have mixed all in the spice and actually my steaks were okay…

 

 

 

What I did was, just marinated the steaks with:

8 medium sized steaks

½ cup clarified butter

1 tsp salt

¾ tsp black pepper from the mill

5-6 crushed garlic pods

2 tbs of mixed dry herbs, (thyme, rosemary, oregano, province herb)

½ tsp paprika powder

Some red chili flakes to taste

 

*It is your choice if you want to add the hot red chili powder but we don’t make it hot, it is just to give a slight taste so the paprika powder is ideal. The main taste is of the black pepper and the herbs

*I mix all the spices and garlic in the oil and then prick the meat all over and rub the mixture of oil very well on the steaks.

Just make sure that all the meat is well covered with oil and spices then cover with a cling and I always keep meat in a glass container.

So the next day, prepare the side dish first so you can serve the steak warm direct from the pan  : )

 

For the side dish :

Roasted potatoes:

7-8 medium potatoes

 *Wash, peel, cut in thick rounds and boil in some salty water till cooked

*Drain the water and let them cool before you fry them

*heat some olive oil and fry the potatoes till nice gold and crispy

*sprinkle some salt and some pepper while frying

 

For the Vegetable:

1small can of maze (250gram)

1can of red kidney beans (340gram)

1small pack of frozen beans

1small can of baby corn

1large red paprika (bell pepper)

2-3 tbs butter

 

 

*Open the cans and drain the water completely

*cut the paprika in small but a bit thick slices

 **start to fry the Vegetable when you have started frying the steaks so all stays warm and crunchy**

*heat some butter in the pan, sprinkle some salt in it and add the Veg in it

*we don’t cook this Veg like a normal curry so take care that all stays firm and fresh and crunchy in taste

* I just kept frying twisting and turning till it had a nice fried aroma and removed as the Veg was still firm to bite.

 

 

For the Cheese Balls:

 

These are so yummy tiny balls you get addicted to them, and it’s so light to make and I did not make many of them, as they are heavy along with all the other stuff : ) You need:

250 gram cheese cream (such as Philadelphia)

½ green bell pepper

½ red bell pepper

1-2 tbs olive oil or any cooking oil

 *cut both the bell peppers very fine then crush them with a chopper into tiny grains. I used my meat chopper and just kept crushing like a seesaw : )

*now mix the half of these and the oil in the cheese cream, grease your fingers and palm and just make small tiny balls… Roll them in the rest crushed bell peppers….. That’s it!!!

Serving tip is: with fresh plain bread, French baguette, Onion baguette or garlic bread.

This is a heavy Lunch or Dinner item and I try to make it for lunch so our tummy can work it over till night : )

Enjoy making it!