Haleem Shireen 5 🌟

Haleem recipe

2 cups- Mix Daal  ( mong, chaana and masoor)
1 cup- whole wheat
3 cups- barley
3kg- beef
2 pks- Shaan haĺeem Masala
3/4 cup Ginger garlic paste

Yeast Free Bread (5 Stars)

Note
Don't rest the dough
No need to knead
Sieve twice important
Mix all dry together. Add oil and crumble it. Add wet ingredient and mix with hand
Grease pan with oil or margarine.  Dust with flour.
Pour bread mixture in greased and dust bread pan or loaf pan to use as bun.

Cut from centre with greased knife are even baking.
Bake first at 180C for 20 minutes then reduce to 160C and bake another 30 minutes.  Do not open oven door.

Remove from oven  apply butter or margarine on top.  Let it rest on wire rack for 15 to 20 minutes.
Will taste better next day and easy to cut too.

Ingredients
3 cups all purpose flour
500 ml lukewarm warm milk 2 cups
2 tbsp White vinegar
1 1/2 tsp Baking powder
3/4 tsp Baking soda
1 tsp  salt
1 tsp  sugar
2 tbsp oil
3 tbsp full milk powder
2 tbsp pumpkin seeds
2 tbsp Sunflower seeds
Few extra seeds to sprinkle on top of bread.

OVEN TEMPERATURES F IN C

Oven Temperatures

Description

American Standard 

Metric

Gas mark

very cool

225 F

110 C

mark # 1/4

luke warm cool

250 F

130 C

mark # 1/2

cool

275 F

140 C

mark # 1

cool moderate

300 F

150 C

mark # 2

very moderate

325 F

170 C

mark # 3

moderate

350 F

180 C

mark # 4

moderately hot

375 F 

190 C

mark # 5

fairly hot

400 F

200 C

mark # 6

hot

425 F

220 C

mark # 7

really hot

450 F

230 C

mark # 8

very hot

475 F

240 C

mark # 9

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.

SPICY CHICKEN KABAB

Spicy Chicken Kabab

Ingredients

Chicken boneless cubes, ½ kg
Ginger garlic paste, 1 tbsp adhrak lehsan
Raw papaya paste, 1  tbsp paprika
Salt, 1 tsp or to taste namak
Roasted grams, 3  tbsp  bhuna chaana
Almonds, 6 nos. Badam
Black pepper corns, 8-10  Kali mirch
Cloves, 4 nos. Long
Green cardamom, 3-4 green elaichi
Nutmeg, ½ piece jaifal
Mace, 4-5 strands jawantri
Cinnamon stick, one daal chini
Cumin seeds, 1 tsp white zeera
Caraway seeds, ½ tsp shah zeera
Onion (fried), 2  large
Yogurt (strained), 2 tbsp
Red chili powder, 1 tsp laal mirch powder
Turmeric powder, ¼ tsp heldi
Butter, 1 tbsp makhan
Charcoal, sufficient koila
Oil, for frying

Procedure

First of all, take boneless chicken cubes in a bowl, add ginger garlic paste, raw papaya paste and salt, mix the spices well and refrigerate it for half an hour.

In a  frying pan, add roasted grams, almonds, black pepper corns, cloves, green cardamom, nutmeg powder, mace powder and cinnamon stick, mix and roast until fragrant obtain.

Then, add cumin seeds and caraway seeds powder and give a good mix, set aside to let it cool.

Later, take a spice mill, add roasted spices and grind to make a fine powder and set aside.

Now, take a blender, add fried onion, yogurt and blend the ingredients well.

After that, place a chopper, add marinated chicken, onion yogurt mixture, turmeric powder, ground spices, red chili powder, butter and chop until well combined, give it a coal smoke for two minutes.

In the next step, grease your hands with cooking oil, take the mixture and make a Kabab or patties of equal sizes.

Finally, take a frying pan, heat the oil and fry Kabab from both sides until they get golden brown.

Enjoy the Spicy Chicken Kabab with sauce and salad.

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:)

Dinner Roll Buns 24 rolls

Ingredients

Buns: 24 buns
1 tbsp instant dried yeast
55 g / 1/4 cup caster sugar
1/2 cup / 125 ml warm water
600 g / 20 oz bread flour (4 1/2  Cups to 5 cups ) extra for dusting (can use all purpose / plain flour if you like)
1/2 tsp salt
1 cup / 250 ml milk, lukewarm,
50 g / 3.5 tbsp unsalted butter, melted
2 eggs, at room temperature, beaten with fork

Brushing:

1 tbsp butter, melted

Instructions

Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
Place flour, remaining sugar and salt in a bowl. Mix to combine.

Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.

Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

Rise #1:

Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume.

Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.

Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 4 pieces (24  in total).
Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball.
This stretches the dough on one side and that's how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)

Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 4x 4.

Rise # 2:

Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
Partway through Rise #2.

Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped.

Remove rolls from oven. Brush with melted butter.
Use overhang to lift rolls onto a cooling rack.
Allow to cool to warm before serving.

Recipe Notes are in Blog