Banana Cake

Banana cake is the moistest cake I have ever eaten. This recipe is the most perfect way to use up old bananas. Banana cake is very buttery and cakey from creaming the butter and sugar. It can be prepared in various manners, such as cupcakes, muffins or layer cake. I make this one in loaf tin then you can cut slices and butter them for breakfast. Banana cake is dense but not heavy. This cake is so moist that it stick to the back of your fork.

INGREDIENTS:

1: Banana: 3-4 (mashed)
2: Flour: 3 cups
3: Baking Powder: 1 tsp
4: Baking Soda: 1 tsp
5: Salt: 1/2 tsp
6: Butter (unsalted) : 3/4 cup or 170 gram ( room temperature)
7: Sugar (granulated): 1 cup
8: Eggs: 3
9: Vanilla Essence: 1 tsp
10:Milk: 1/2 cup
11: Walnut & Pistachio: handful ( coarsely chopped )

METHOD:

1: Preheat the oven to 170 C or 325 F.
2: In a large mixing bowl sift together flour, baking soda, baking powder and salt. Set aside.
3: In an other large bowl, add butter and sugar and mix them together with electric mixer until it becomes creamy and fluffy.
4: Now add the eggs one at a time and mix well again.
5: Now add milk, mashed bananas and vanilla give it a good whisk for about 30-40 seconds.
6: Add the banana mixture in dry ingredients and mix it with electric mixer for about a minute.
7: Add the walnut and pistachio and mix with spatula.
8: Grease the pan with butter.
9: Spread the batter into the prepared pan. Bake for 45-50 minutes.
10: Remove the cake from the oven and set on a wire rack, allow it to cool completely or place it in the refrigerator to speed things up.
11: Serve with nutella, cream cheese frosting or keep it simple and classy.

NOTE: Baking times vary, so keep an eye on yours. Insert toothpick/ knife in the middle of the cake, if it comes out clean the cake is done completely.

TIP: Banana cake usually turns brown too quick from the top, if you find the top of the cake is browning too quickly in the oven, cover it loosely with aluminum foil.

KULFI

Kulfi is the most popular dessert from the indian subcontinent. The preparation does not involve any whipping or equipment. It has similarities to ice cream in taste and appearance; however it is denser and creamier. Kulfi can be made by different method. The more traditional ones are cream, saffron and cardamom. Kulfi is derived from a persian word which means "covered cup". 

This is the easiest and simplest method of making kulfi. So, let's get started ;)

INGREDIENTS:

1: Milk : 1 litre

2: Condensed milk: 2 cups

3: Sugar: 6 tbsp

4: Khoya / Mawa / Dried whole milk : 1 and a half cup

5: Pistachios: 6-7 tbsp ( coarsely chopped and save some for garnishing)

6: Saffron/ Zafran : 2-3 strands

7: Corn Flour: 3 tbsp

8: Cardamom: 1 tsp

METHOD:

1: In a deep pot, pour the milk and bring it to boil.

2: When it starts to boil add the sugar and stir until sugar dissolves.

3: At this stage of boiling, add khoya / mawa / dried whole milk and keep stirring until it dissolve completely and add saffron.

4: Now add condensed milk, give it a good mix.

5: Turn the flame low and cook for 5 minutes. ( keep stirring or else the mixture will stick to the pot).

6: Mix 3 tbsp of corn flour with 2 tbsp cold milk in a separate cup or bowl.

7: Now add the corn flour mixture into the milk mixture gradually and keep stirring.

8: When it starts to thicken up turn off the flame, add the cardamom at this point and mix well.

9: Let the mixture cool down at room temperature. ( keep stirring after every 5 minutes)

10: When the mixture cools completely, pour the mixture in ice pop molds or cupcake tray. You can use any molds you have. 

11: Freeze for atleast 9-10 hours.

12: When serve, garnish with pistachios.

HAPPY WEEKEND FOODIES (;

Lemon Pepper Chicken

Lemon pepper chicken, a starter with a different and tangy taste. This recipe is made with few ingredients and its super easy to make. You can also add your favorite spice but I like it simple and tangy.

INGREDIENTS:

1: Chicken: 1 kg (boneless)
2: Yogurt: 1 cup
3: Lemon juice: 1/3 cup
4: Oil: 1/2 cup (for frying)
5: Black pepper powder: 3 tbsp
6: Salt: 2 tsp

METHOD:

1: In a large bowl, add yogurt, black pepper, salt, fresh lemon juice and mix it until well combined and set a side.
2: In a pot, heat the oil and add the chicken mixture.
3: Cook it on a high flame for about 15 minutes.
4: After 15 minutes turn the flame on a low heat and let it cook for another 15-20 minutes or until the water from the chicken gets dry.
5: Garnish with garlic, some lemon and serve it with a plain rice or naan.

BON APPETIT (;

Banana & Apple Booster

This drink can be enjoyed as either a wake-up tonic or an afternoon refresher. Live nutrients and enzymes in juices and smoothies feed every cell in your body, while liquids from the fruits you are using keep you hydrated.

Prep Time: 15 minutes

Serves: 2


INGREDIENTS

1: 250 ml apple juice
2: 1/2 tsp grated ginger
3: 1/2 tsp cinnamon powder
4: 3 bananas (sliced & frozen)

METHOD:

1: Pour the apple juice into a food processor.

2: Add the cinnamon and ginger and process gently until combined.

3: Add the bananas and process until smooth.

4: Pour the mixture into a glass and decorate with slices of fresh bananas and apple on cocktail stick.

Enjoy (;

Turkish Butter Cookies

Bülbülyuvasi in Turkish and Nightingale's Nest Dessert in English. This homemade Turkish butter cookie is very moist and delicious, it can originally be made with phyllo dough. This butter cookie is specially made on Nowruz which is Persian New Year on March 20th. Nowruz is the first day of spring in persian calendar. It is a secular holiday for most celebrants that is enjoyed by people of several different faiths, but remains a holy day for Zoroastrians.

INGREDIENTS: 

For the pastry dough:

1: 250g (2 sticks) unsalted butter

2: ½ cup vegetable oil

3: 2 tbs yogurt

4: 3 tbs powdered sugar

5: 1 tbs baking powder

6: 1 egg

7: 5 cup flour

For the syrup:

1: 4 cups granulated sugar

2: 3 ½ cups water

3:3 tbs lemon juice

For toppings:

1: 1 egg

2: Walnuts, pistachio and hazelnuts

METHOD:

1: Transfer melted unsalted butter into a large bowl, add vegetable oil, yogurt and an egg.

2: Add powdered sugar, sifted flour and baking powder to the butter mixture.

3: Mix the mixture with hand until the dough become soft and unsticky.

4: Divide in equal pieces and start rolling.

5: Cut out circles of about 2.5 inches in diameter.

6: Place half on the baking tray for the rest, use a smaller circle to cut out the middle.

7: Place a circle on each piece,brush egg white on top.

8: Decorate with desired nuts.

9: Bake for around 25 minutes or until golden brown on 180 C (360 F).

For the syrup:

1: Transfer water into a large pot over medium heat .
2: Add sugar when starts boiling, add lemon juice and turn the heat off.
3: When both the pastry and syrup is warmed down, pour the syrup on the pastry before you serve, wait at least an hour for pastry to soak up the syrup! 



HAPPY NOWRUZ ;)

Freakshake

Freakshakes or monster shake but I call it "INDULGENCE". Simple shakes that have gone crazy, it was first introduced in an australian cafe called cafe Patissez in Cranberra. Each glass have 1300-1500 calories. Let's get straight to the recipe.

INGREDIENTS:

Milk: 350 ml (1 glass)

Ice Cream: 3 scoops

Coffee: 1/2 tsp

Whipped Cream : 3 tbsp

Chocolate Sauce/ Ganache: 2 tbsp

METHOD:

1: Spread  chocolate sauce on the inside of the glass and spread some whipped cream around the top outside edges.

2: Now roll the glass in chocolate chips , sprinkles or chopped nuts ( or any sprinkles which are on hand).

3: Put the glass in a refrigerator

4: In a blender add 2 scoops of ice cream, milk, coffee and blend well.

5: Take the glass out of refrigerator, add 1 scoop of ice cream in a glass and pour the shake.

6: Pipe high with whipped cream and add your favorite topping. 

7: Now drizzle some chocolate sauce and serve.

Note: This recipe makes 1 serving. Double the recipe if you want 2 or more glasses.For toppings, I used cornetto (dark forest), Snickers and chocolate chip cookies.

SHAKE EAT UP ;)

Custard Lava French Toast

This recipe is inspired by a food blogger. I saw her post on social media and it looked very delicious yet very quick and easy. A perfect recipe for a perfect weekend. So, let's get started!

For Custard:

Milk: 1 cup

Water: 1/2 cup

Condensed milk: 2 cups

Cake flour: 3 tbsp

Butter: 2 tbsp

Method:

1: Mix condensed milk and flour to form paste and set aside

2: Boil milk and water together, and combine with condensed milk

3: Pour the mixture back into the sauce pan and add butter

4: Cook over low heat until it thicken up, stir constantly

5: Transfer to another bowl and cover up with plastic wrap touching the mixture.

6: Set aside to cool for 15 minutes and refrigerate for 30 minutes

For Toast:

Eggs: 3

Milk: Half cup

Bread Slices: 8

Butter/oil: For frying

Method:

1: Cut the sides of bread and spread generous amount of custard filling on to the bread. Place the other slice of bread on top and press them from sides, making sure they are sticking together

2: Crack the eggs in a dish and whisk together with milk.

3: Soak both sides of the bread in egg mixture.

4: Pour 2-3 tbsp of oil or butter in frying pan, when the oil is hot enough, put the bread in a sauce pan

5: Fry each sides for about 2 minutes

6: Serve hot with coffee or tea.

 HAPPY SUNDAY :)

Baking Basics

Today I'm gonna share some baking basics for beginners which I have been following to make a perfect cake.

SUGAR:

The type of sugar you can use depends on what the individual recipe calls for. Use caster sugar where a recipe doesn't specify a particular type, as this is the best for most cakes. Golden caster sugar is useful for adding color to paler mixture, and is usually less refined than white caster.

Granulated sugar has larger crystals, so it can leave speckles in some mixtures. If you ran out of caster, you can grind granulated sugar in a food processor for a few seconds as a substitute. Icing sugar is best kept for frosting and sprinkling, as it gives a heavy result in cake mixture. Finally, honey or golden syrup can replace part of the sugar in some recipes, but may give a heavier result.

As they have a sweeter taste, you can use about a quarter less than sugar. They're great for drizzling, too, either on warm brownies straight from the oven or for glazing when cooled, to give lovely glossy top and rich flavor.

FLOUR:

Plain white flour is the usual choice for brownies, but some recipes may state self-raising flour, which has an added raising agent. If you do not have self-raising flour, add 2 and half teaspoons of baking powder to 225 or 8 oz of plain flour and sift together to make self-raising.

FATS:

Soft margarines (tub) should only be used where the recipe calls for them, as these needs a slightly different method. Low-fat spreads cannot be used in most ordinary recipes, as they have a high water content. Light-Flavored oils, such as sunflower, can be used in some mixtures, particularly those with a melting method, but remember that they have the same fat content as butter.

EGGS:

Unless your recipe states otherwise, the eggs should be medium sized. For most mixtures, it is best to use eggs at room temperature, as they will hold more air than chilled ones.

FRUIT TART

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

Crust:

• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 100 grams unsalted butter, softened and sliced

Filling:

• 1 package cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Topping:

• Fresh strawberries, kiwi or any other seasonal fruit

Glaze:

• 1 tablespoon gelatin powder
• 1 tablespoon fresh lime juice
• 1/2 cup hot water

DIRECTION:

Preheat the oven to 177 degrees C.

For the crust: In a food processor, combine the powdered sugar, flour, butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the kiwis into slices and arrange around the edge of the crust. For the next circle, use strawberry slices. 

For the glaze: Combine the gelatin powder, lime juice, and hot water in a small bowl or cup.Stir well until the gelatin powder dissolves. Let cool. With a pastry brush, glaze the entire tart.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve.

Red Velvet Cupcakes (Valentine Special)

Red velvet is chocolate cake with either red, bright red or red brown color. Common ingredients include buttermilk, cocoa, red food coloring for the color and it is traditionally topped with cream cheese frosting and it is commonly served on Christmas or Valentine's Day.

INGREDIENTS:

1. Flour : 1 ½ cups 
2. Sugar:1 cups 
3. Cocoa Powder :1 tablespoons 
4. Salt: ¼ teaspoon 
5. Egg: 1 large 
6. Oil: 1/2 cup 
7. Buttermilk: 3/4 cup ( in a 3/4 cup of lightly warm milk add 1/2 tsp of vinegar and set aside)
8. Red food color: 1 tablespoon
9. Vanilla extract: 1 teaspoon 
10. Baking soda: ½ teaspoon 
11. Vinegar: ½ teaspoon

For cream cheese frosting

1. Cream cheese : 225 gram at room temperature
2. Unsalted butter : ¼ cup at room temperature
3. Powdered sugar: 1 and half cups 
4. Milk: 1 tablespoon 
5. Vanilla extract: 2 teaspoons 

METHOD:

1. Preheat the oven to 175 degrees C. Line muffin pans with paper cupcake liners.
2. Whisk together flour, sugar, cocoa and salt. Set aside.
3. In a large mixing bowl, beat the egg, oil, buttermilk, red food coloring, and vanilla extract until well combined. Add the flour mixture and mix until smooth, about a minute.
4. In a small dish, mix together baking soda and vinegar. While the soda/vinegar mixture is bubbling, add it to the batter and mix well.
5. Fill the cups 2/3 part of liners. Bake for about 18-20 minutes, or until inserted toothpick comes out clean. Cool the cupcakes for 5 minutes in the pan. Then transfer onto a wire rack to cool completely.
6. To make the frosting, beat butter and cream cheese on medium high speed until fluffy, about a minute. Add powdered sugar, milk and vanilla extract. Beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.
7. Transfer the frosting into a pastry bag and frost the cupcakes when they’re completely cooled.

HAPPY VALENTINE DAY ;)

Achar Gosht

Achar Gosht is a very popular dish in Pakistan and India. It's pickled flavor make this dish different from other curry's. Different versions of achar gosht can be made but the main spices to make this dish is nigella seed (kalunji), fenugreek seeds (meethi dana) and cumin (zeera).The recipe is inspired by my mom and its super easy.

Ingredients:

1. Chicken: 1 kg.
2. Yogurt: 1/2 kg.
3. Tomato Paste: 2 cups.
4. Cooking oil:1 cup
5. Red chili powder: 2 tbsp
6. Salt: to taste
7. Nigella seed (Kalunji) : 2 tbsp
8. Fenugreek seed (meethi dana) :  1 tbsp
9. Turmeric (haldi ): 1 tsp.
10. Cumin (zeera):2 tbsp.
11. White vinegar: 3 tsbp
12. Green chili: 3-4

Method:

1. In a small sauce pan boil the tomato paste until no water is left in it.
2. Now take a bowl add yogurt, oil, vinegar, and all the spices ( red chili powder, salt, nigella seed, fenugreek seed, cumin and turmeric powder).
3. Mix well all the ingredients.
4. Now add the chicken into the mixture, mix well and marinate it for about 30 minutes.
5. After 30 minutes, put the marinated chicken in a cooking pan and let it cook on high flame for 15 minutes.
6. When it starts to boil turn the flame on medium-low.
7. Add the tomato paste in chicken and let it cook for another 25 minutes on low flame.
8. Now turn the flame off and add the green chillies.
9. Garnish with ginger and lemon.
10. Chicken achar gosht is ready to serve.

 

BON APPETIT ;)

Chocolate Chip Muffins

The first recipe on this blog is very quick and simple yet very delicious "chocolate chip muffins". It's a classic vanilla muffin with a combination of chocolate chips. Muffin is an individual sized and a small cake, it is also known as cupcakes in United States.

PREP TIME: 30 mins                    SERVE: 15

INGREDIENTS:

1. Plain Flour ( maida ) : 2 and half cups.
2. Baking Powder: 1 tbsp.
3. Baking Soda: 1 tbsp.
4. Salt: Half tsp
5. Chocolate Chips: 1 and half cup.
6. Eggs: 2
7. Butter / Oil: Half Cup ( melted & cool )
8. Milk : 1 cup.
9. Sugar: 3/4 cup  (Quarter cup)
10. Vanilla Extract: 1tbsp.

METHOD:

1. Pre-heat the oven at 205 ( degree C).
2. In a large bowl add all the dry ingredients ( flour, sugar, baking powder, baking soda, salt & chocolate chips ).
3. In a separate large bowl add the eggs, oil or butter, vanilla extract & milk.
4. Mix all the egg mixture with a wisk or fork until well combined.
5. Now add the flour mixture ( dry ingredients ) in egg mixture and give it good mix with spoon or spatula ( don't over mix ).
6. Now prepare the cupcake tins with cupcake liner.
7. Take a tablespoon & fill the cupcake liners about 3/4 part of it.
8. Put it into the oven for about 15 minutes on 180  degree C.
9. After 15 minutes insert the toothpick into the center of muffins, if the toothpick comes out clean, take the muffins out of oven and let it cool for 5 minutes.
10. And......Taaaa-Daaaaa!

 Enjoy ;)