CHOCOLATE CHIP COOKIES 5 🌟

Gourmet Chocolate Chip Cookies

Ingredients:

½ Cup White Sugar
¾ Cup Brown Sugar, lightly packed
½ Teaspoon Table Salt
½ Cup Unsalted butter, melted
1 Egg
1 Teaspoon Vanilla Extract
1 ¼ Cups All-Purpose Flour
½ Teaspoon Baking Soda
2 oz Semi-Sweet Chocolate Chunk
2 oz Milk Chocolate
4 oz Dark Chocolate Chunk

General Instructions:

1.) Using a spatula combine together the White Sugar, Brown Sugar, Salt and melted Butter until a paste has formed.

2.) Using a fork whisk together the Egg and Vanilla Extract.

3.) Sift in the Flour and Baking Soda, using a spatula fold the mixture.

4.) Course chop the Dark & Milk Chocolate Chunks and using a spatula fold in the chocolate chunks.

5.) Chill the dough overnight (important !) In fridge. Better it chilled 24 hours. 

6.) Preheat oven to 350°F (180°C)

7.) Using a Ice-Cream Scoop, Scoop dough out and place scoop onto a parchment paper-lined baking sheet.

8.) Bake for 12-15 minutes, until the edges have started to lightly brown.

9.) Let cool completely.

Enjoy!

Shami kebob Reshay daar

Leg Meat (Beef or Mutton) 100% lean: 1.5 lbs
Bong Meat(Beef or Mutton): 1.25 Lbs
Dal Chana: 1 Cup(Measuring)
Garlic cloves: 6 skin off
Ginger: 30 gm small pieces
Green Chili Small: 8 thin sliced
Hara Dhania(Cilantro): 3/4 bunch fine chopped
Eggs: 2
Water: 2 Glass
Salt: 1.5 Tsp for leg meat
Salt: 1 Tsp for bong meat
Red Chili round whole: 18
Cloves: 10
Black Pepper: 1 Tsp
White Cumin: 2 Tsp
Whole Coriander: 2 Tsp
Green cardamom: 8
Black cardamom: 5
Cinnamon Stick 1 of 2"
Jyfal: 1/2 ball
Javetri Flakes: 1 Tsp
Bay Leaves: 3

All whole spices will cook with leg meat and Dal chana. And before to chop just remove bay leaves and discard them.
Bong meat will be cooked with 1 Tsp salt in a pressure cooker for 45 minutes to 1 hour until all meat will be very soft that with the help of fingers you can make RESHA easily

Note

To keep it crispy Do Not add onion while cooking.

Fruit Medley Bread 5 🌟

Freshly baked Fruit Medley Bread. So good!

Ingredients:

7 to 8 cups bread flour
2 packet (14 gms) yeast - instant or active dry yeast

1/3 cup sugar or honey
2 teaspoon salt

1 1/2 cup warm water

1/2 cup vegetable oil

Water heated to 120-130° F for instant yeast (or 110-120°F for active dry)

6 eggs beaten
1 cup mix fruit  (like Raisins, glazed pinapple, papaya etc). 

For brushing

1 egg yolk + 1 tbsp water.

Instructions:

Stir in 2 cups of flour, yeast, sugar & salt in a mixing bowl. Gradually beat in water and oil.  Add beaten eggs and 2 more cups of flour. Stir in more flour to form a soft dough.  Turn onto the lightly floured surface, knead until smooth and elastic. About 5 minutes.   

Decide into 2 pieces and let it rise until double in size. Cover with plastic wrap or kitchen dry towel.

Punch it down and decide each pieces into 3 pieces now.

Roll each pieces into 12inches rope.

Braid 3 ropes for each loaf. Place on greased

Cookie sheet, cover with dry kitchen towel and let it rise until double.

Brush with egg yolk and water mixture.

Bake in preheated oven 350F for 30 minutes

Until Loaves are golden brown and sound hollow when taped.  

Cool completely on wire rack before slices.

Enjoy!!!🤗

Note : you can try this setting too

Brush loaf with egg wash. Bake in preheated oven at 375° F or 190C for 30-35 minutes. If needed, cover with a foil tent the last 10 minutes to prevent over-browning.
Let rest 10 minutes and top with glaze.

Dates Carrot Caramelized Cake 5 🌟

Ingredients

all purpose flour 1 cup
baking soda 3/4 teaspoon
salt 1 pinch
vegetable oil / canola oil 3/4 cup
Granulated Sugar 3/4 cup
eggs 2 nos
Pure Vanilla extract 1/2 teaspoon
grated carrot 1 cup
chopped dates 1 cup
chopped walnut 1/2 cup

For Caramel
Granulated Sugar1/2 cup
hot water1/4 cup

Dusting
Confectioner's Sugar

Method

Prepare caramel -

Heat sugar in a dry pan over medium heat until sugar dissolves. Swirl the pan often to avoid sugar clumps and get the sugar caramelized equally on all portions. Make the Caramel dark and on the bitter side. The bitterness of the Caramel complements this cake really well.

Add hot water to the caramel. It will bubble up and be careful. Switch off the heat as soon as the caramel dissolves. Keep aside till it is cooled thoroughly.

Preheat the oven to 350F or 180C. Grease a 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan. Line the bottom with parchment paper. You can also use a 8 inch round pan.

Toast nuts -
Spread walnut on a cookie tray/sheet pan in a single layer and toast them in a 350F oven for about 10 minutes. Shake the pan occasionally during this time to make sure the nuts toast evenly. Don't miss this step. Otherwise, you feel a bit raw taste of nuts in the cake.

Prepare Cake batter - Sift together the dry ingredients - flour, baking soda and salt into one bowl.

In another bowl, whisk together the eggs and sugar.

Add the oil and beat well, making sure it's all incorporated.

Make sure the prepared caramel is cooled. Then, add the caramel and Vanilla Essence. Mix well.
Add the dry ingredients (flour mixture) and mix slowly and gently until just combined. Do not overbeat.

Grate carrots. Pit and chop dates into tiny pieces. Split up the toasted walnut .

If they are too big. Add a tablespoon of Flour into the Carrots, Dates, and Nuts and mix slightly. It will prevent them from sinking to the bottom of the pan (especially dates and nuts) and will aid to separate the Date pieces.

Fold this into the batter. Mix well using a spatula.

Pour the batter into the prepared pan. Bake for around 40 - 45 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Allow the cake to cool down completely. Dust the cake with confectioners sugar. Enjoy:)

Haleem Homemade

How to Cook Haleem 5 🌟  Recipe in English)
Ingredients:

Beef:1 kg Raang meat

Onions fried 1 cup
Oil 1 cup
Tomatoes:2 to 3
Salt: 3 tbsp
Mace pd 1/2 tsp
Nut Meg pd 1/2 tsp
Red Chili Powder: 2 tbsp round dry one
Tilhar chilli roast and pd 2 tbsp
3 of 2" Cinnamon stick roast
1/2 tbsp black zeera roast
1 tbsp white zeera roast
6 black elaichi roast
10-12 clove roast
4 stick peepli
Yogurt: 1 cup
Ajinomoto 1 tbsp
Turmeric Powder: 1 tbsp
Coriander Powder roast 2 tbsp
All Spice Powder/ kebab China 1 tbsp
Bay Leaves: 3 to 4
Oil:1/2 cup
Wheat:100 grams 1 cup
Barley: 50 grams 1\2 cup
1 cup mix lentil
Chaana daal : 50 gram 2 muthi
Masoor daal 50 gram  2 muthi
Moong daal  50 gram 2 muthi 

Maash daal  50 gram 2 muthi

Rice 1/2 cup

Ginger Garlic: 2 tbsp

For Garnishing:

Fried onions
lemon cubes
green coriander chopped
green chili chopped
Chaat masala powder
White vinegar

Method

Heat oil in a pan.
When oil starts crackling, add all spice powder and then onions and fry them until they turn golden brown.
Add salt, ginger garlic, red chili powder, turmeric powder, coriander powder, tomatoes, yogurt and meat and cook. Add 5 to 6 glass water to tenderize it well.
When meat is tender, roast it again.
Grind cooked meat slightly to separate its filaments

Soak lentils over night.  Wheat and barley separately.
In morning boiled them .Grind all pulses including wheat and barley.
Add ground meat to ground pulses and place the pot on stove and keep moving the ladle (ghota lagana).
When it gets thicker, haleem is ready.
Enjoy with ginger, lemon, fried onions, mint, coriander and green chilies.

Spicy Chicken or Mutton Kaleji 5 🌟

Fry Spicy Mutton or Chicken Kaleji 

The following ingredients are necessary to make Spicy  Mutton or Chicken  Kaleji at home.

Ingredients

Kaleji (liver), ½ kg
Oil, ½ cup
Garlic paste, 2 tsp
Salt, ½ Tsp
Red chili powder, 1 tsp
Tikka masala, 1 tbsp
Dry roasted and crushed cumin, ½ Tsp
Whole spices, ½ Tsp
Turmeric, ¼ Tsp, and ½ Tsp
Onion (finely chopped), 1 (medium)
Tomato (chopped), 1 large
Yogurt, 2 tbsp
Ginger, 1  inch (Julianne)
Dry fenugreek leaves, 1 tsp
Fresh Coriander, 2  tbsp
Green chilies, 2 chopped

Procedure

First of all, take the (liver) kaleji in a pan and boil it, add one tsp of garlic paste and half tsp of turmeric and boil for eight minutes, after boiling drain all water.

If making with Chicken liver then no need to follow the top procedure.

In the next step, add oil in a pan and sauté onion in it, when it turns into translucent color, add garlic paste and all the given spices except whole spices powder, add two tbsp of water and cook it well.

When oil comes out, add chopped tomato, ginger, green chilies and cook them until tomatoes become paste.

After that, add kaleji into the prepared mixture, cook it by adding half a cup of water for five minutes on medium low flame.

It will be cooked in just five minutes of the roast because it is already boiled. Even chicken liver will be cooked in 10 mins.

Later, add yogurt, fenugreek leaves and whole spices powder and mix it well.

In the final step, sprinkle coriander leaves, simmer it for another two minutes and the liver is ready to serve.

Fried Spicy Mutton Kaleji is ready to serve with fresh chapati or Nan.

Enjoy

Chicken Malai Boti 5 🌟

Chicken Malai Boti (in English)

Ingredients:

Boneless Chicken: 1 kg
Oil: 3 tbsp
Coal: 1 piece
For Marination:

Fresh Cream: 5 tbsp
Lemon: 2 pcs
Ginger Garlic Paste: 1 tsp
White Pepper: 1-1/2 tsp
Black Pepper: 1-1/2 tsp
Papaya Powder: 4 tbsp
All Spice Powder: 1/2 tsp
Cumin Powder: 1/2 tsp
Yogurt: 1/4 kg
Green Chillies: 4 pcs
Green Coriander: 2 tbsp
Salt: as per taste
Note:
Grind coriander leaves and green chillies together.

Method

Put all marination ingredients into a bowl and mix well thoroughly.
Add chicken pieces and mix well. Place aside for 2 hours.
Cook marinated chicken in a pan at medium heat.
Once chicken is softened and tender, water is dried out and oil starts appearing, remove the pan from stove.
Burn a piece of coal, pour some drops of oil.
Cover the pan for around 5 minutes.
Malai chicken boti is ready. Serve and enjoy with raita and chutney.

Mix Vegetable Pakoras

Mix Vegetable Pakora Recipe in English
Ingredients:

Gram Flour: 1/8 kg (125 grams)
Salt: as per taste
Red Pepper Powder: 1 tsp
Coriander Powder: 1 tbsp
White Cumin: 1 tbsp
Baking Powder: 2 pinches
Water: as much needed
Green Chilies: as much required (finely chopped)
Potatoes: 1 large (Cut small thin pieces)
Onion: 1 large (finely chopped)
Spinach: 1/8 kg (125 grams)
Water: 1/2 bowl (as required)
Method

Pass gram flour through a fine sieve and mix with salt, red pepper, coriander powder, white cumin and baking
powder in a bowl.

Cut green chilies, potatoes, onions and spinach and mix with gram flour; add some water to make a paste (remember
to make thick paste to mix vegetables well).

Heat oil for frying pakoras. Once heated, lower the flame and pick small size fritter either with hands or spoons
and put into the pan. Deep fry all.

Once fried, take out on kitchen tissue paper to remove excessive oil.

Mix vegetable pakore are ready to serve. Enjoy with green chatni and tomato ketchup.

Find the complete ingredients list, method, each and every step involved with relevant picture and make the recipe very easily. Enjoy these pakora in Ramadan at iftar time with other snacks.

So keep this authentic pakora recipe in your purse and make it as you see a pleasant breezing or rainy evening. :)

Veg Pakoras make use of different vegetables including potato, spinach, green and red chili with other usual spices like salt, coriander, crushed red chili and gram flour. It gives a wonderful taste that's surely better than all other pakoray that you have been eating

CRANBERRY SAUCE

Whipped up a batch of some cranberry sauce this morning. Thought I'd share because you might like it!
Bag of cranberries
3/4c sugar
3/4c Orange juice
1/4c red wine
1/4-1/2tsp cinnamon

Throw everything but the berries in a pot over medium heat to dissolve sugar. Add cranberries. Cook til berries pop. Pour into serving container to cool.
It will gel as it cools. Done.

Thepla family Recipe

1 cup all purpose flour or atta
1/2 cup brown sugar or jaggery
1 tb.sp Oil
1 tb.sp beaten egg
1 tb.sp suji
1/2 tsp fennel seeds crushed
1/4 tsp Baking powder
Dash cardimom powder
Dash jyfal powder
1/2 cup evoporated milk
1/2 tsp white poppy seed
1/2 tsp flour
2 ml water
8 blanched almonds

Combine flour, sugar and oil rub well.

Add egg , suji , fennel seeds, baking powder, nutmeg and cardimom.
Make dough with evoporated milk.
Divide into 8 equal portions
Roll out each balls into 1/2" thick circle.
Sprinkle with poppy seeds.
Roll slightly so poppy seeds sticks on theplas.
Make a thick flour water paste.
Dip almonds in the paste and press one in the centre of each thepla.

Deep fry on medium heat until golden brown
Drain on kitchen towel

Dhokra Family recipe

Step 1

11/4 cup basin
11/2 cup suji
11/2 cup sour yogurt
2 cups water
11/2 tsp salt
1/2 tsp Baking soda

Soak everything together for atleast 8 hours or overnight is best.

Step 2

In morning  add

2 tb.sp ginger garlic paste
1 tbsp green chilli paste
2 tsp red chilli powder
2 tbsp roti atta
2 tb.sp Oil
1/4 tsp Tatric Acid

Mix everything.

Brush baking try with oil.

Pour Dhokra mixture.

Add ENO and mix with spoon.

Sprinkle red chilli powder on top and steam till done.

Will take about 20 to 30 minutes.

Sooo tasty

Chocolate chip banana Pan Cake

Make basic pancakes cake with
1+3 tb.sp flour
1/3 cup cocoa powder
2/3 cup sugar
1/2 cup Mini chocolate chip
2 ripe and mashed banana  1/2 cup

Add mashed banana and chocolate chip to the batter .
Banana spice cakes

Make butter milk pancakes with 3/4 cup sour cream
3/4 cup milk instead of butter milk
Add dash of cinamon to the batter.
Add sliced banana before flipping.

Top with sour cream and brown sugar.

Butter Milk Pan Cake

11/2 cups flour
3 tb.sp sugar
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp salt
1/4 cup butter milk
1/2 tsp stick 50 grams melted butter
2 eggs
1 tsp vanilla extract

Mix everything together.

Cook on jot buttered skillet and cook until golden bubbly.

Flip and cook until golden.

Classic Waffles

2 cups flour
4 tsp Baking pd
2 tb.sp sugar
1 tsp salt
2 eggs
11/2  cups milk
5 tb.sp melted shortening
4 tb.dp melted butter

Whisk all of the above .

Cook in a waffle iron until crisp.

Rabri

3 litre fresh whole milk
1/2 tsp  Tatric Acid
Make khoya or buy ricotta cheese or khoya

1 litre milk
1/4 tsp elaichi powder
1/2 cup sugar
1 can condensed milk
Khoya or ricotta cheese
1-2 tb.sp corn flour + 2 tb.sp water.

In pan boil 1 litre milk till boiling point and half left.

Add elaichi pd, sugar, condensed milk, ricotta cheese/khoya and mix well.

Add corn flour paste stir continusly on low flame till thick.

Add chopped pistachio during cooking and half at the time of Garnishing.

Green Emli ki Cutney

1/2 tsp salt
1 tsp zeera whole
1 tsp crushed red chilli flakes
1/4 cup fresh Corriander leaves
10- 15 mint leaves
1tb.sp emli soak in 1/2 cup warm water.
3 nos green chillies

Grind everything. Make fine paste.

Serve with Samosas, Pakoras or bbq.

Shahi Tukray 2nd recipe 5 🌟

1 litre milk
1 cup sugar +1/2 cup Water (syrup )
1/2 cup khoya
1tb.sp rice powder
1 cup milk powder
6 sliced bread.  Remove corners.
1/2 cup condensed milk
1/2 tsp elaichi powder
1/2 cup oil
1 pinch yellow color
Few drops kewda
2 tb.sp sliced pistachi
1/2 cup sliced almonds
Silver paper for Garnishing.

Make syrup.  Add elaichi powder and saffron

Do not cook too long.

Make Rabri for Shahi Tukray

In milk add milk powder. Cook on low.
Mix rice flour with milk to make a paste then add this paste in rabri mixture.

Add 1/4 tsp elaichi powder.   Cook for 30 minutes until it turns into thick paste.

Now add condensed milk.  Cook for 2 mins.

Add 1/4 tsp elaichi powder and few drop kewdra and half of nuts.

Now close stove.  Add khoya mix well.  Let it cool for 15 minutes.

Fry bread slices in oil or ghee or butter until brown. 

In serving dish.  Pour1/2  Rabri  . Layer fried bread.

Dip in sugar syrup. Put on top of Rabri. Pour remaining half of the Rabri.

Decorate with nuts and silver paper.

Bihari Kebob Masala

1/2 cup Roasted Basin
1 tb.sp Cinamon powder
1tb.sp white zeera
1tb.sp salt
4 Black elaichi
10-12 green elaichi
15 cloves
1 tb.sp black pepper corn
1 tb.sp javetri powder do not add jyfal
1 tb.sp khush khush
2 tb.sp degh red chilli powder Paprika
2 tb.sp red chilli powder

Grind all of the above whole masala to fine powder and mix with rest of the powdered ingredients. 

Save in airtight container.

Note if using Kachri powder then add 1 tb.sp

Cashew nuts butter cookie by Shehnaz

Soo good. Soft and yummy.

200 grams unsalted butter
2 egg yolks
1 tbsp  vanilla sugar
5 pinch salt

Mix all of tge above until creamy
Now add

1 cup grams icing sugar
2 cups all purpose flour
2 tb.sp corn starch
1/2 cup roasted  cashew /almond chopped 

Make a nice dough

Let it rest in fridge or freezer for  20 minutes.

Then roll it out like warm.  Give shape like Cashew nut .  Sprinkle icing sugar on top before serving. 

Bake at 350F/180C for 10-12 minutes.

Store in freezer for upto 3 months.

Dough can be freeze too.

Corriander Ki Chutney

1/4  bunch green Corriander
8 medium tomatoes
4 green chillies
1/2 tb.sp salt
1/2 tb.sp red chilli powder  or less
1/2 cup Water if needed

Grind it. Make chutney

Serve with tikka , pulao etc