250g pack salted butter, softened, plus extra for greasing
175g mixed nuts, we used Brazil nuts, hazelnuts, pecans and almonds, roughly chopped
250g soft light brown sugar
3 tbsp golden syrup
4 large eggs
140g self-raising flour
75g ground almonds
½ tsp baking powder
1 tsp almond extract
3 tbsp milk
Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown – don’t let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.
Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.
Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.
Posted by Apna Showbiz Posted on 02:07 with No comments
1 1/2 cups chicken-cooked and shredded thinly
1/2 cup capsicums-shredded fine
1/2 cup onions-sliced thin
2 tsp garlic-chopped fine
2 Tbsp oil
200 gm noodles-boiled and drained well
2 Tbsp vinegar
1/2 tsp soya sauce
1 tsp sugar
Salt to taste
2 Tbsp corn flour
Oil to deep-fry
Mix together the vinegar, soya sauce, sugar, salt and corn flour and add enough water to make up to a cup.
Heat the 2 tbsp oil and add the onions and garlic.
Saute till a little soft.
Add chicken and capsicum and stir-fry over high heat for a minute.
Add the sauce ingredients and bring to a boil again.
Deep fry the noodles over high heat till brown.
Transfer noodles to a serving dish, pour the chicken mixture over and serve.
For Ginger Onion Paste
1/2 red onion, roughly sliced
1 spring onion, roughly chopped
15 gm or 1 small knob of ginger, roughly chopped
1/2 tsp salt
1 tsp olive oil
For Brown Sugar Marinated Paneer & Mushrooms:
200 gm paneer
125-150 gm of mushrooms
1 1/2 Tbsp of soya sauce
1 1/2 Tbsp brown sugar
2-3 medium cloves of garlic, mashed and finely sliced
1/2 tsp salt
1 1/2 Tbsp olive oil
Few coriander/cilantro stems, finely chopped
For spring roll assembly
1 small bunch crisp, crunchy lettuce (iceberg)
1 small bunch fresh cilantro or coriander, well washed / dried
6 rice paper wrappers
For the ginger onion paste
Place the red onions, spring onion and ginger in a blender.
Sprinkle with salt, olive oil and blitz into a rough paste.
For the paneer & mushrooms:
Slice the paneer into six equal slabs before arranging in a single layer on plate.
Slice the mushrooms into thick slices.
For the marinade:
In a bowl, add the soy sauce, brown sugar, salt, garlic and olive oil and whisk it all together.
Marinate the paneer and mushrooms with this mix.
Pan sear the paneer in a large skillet over medium-high heat in a dash of olive oil, until deeply golden on each side.
Remove from the pan, allow the paneer to cool and slice into pencil-thick pieces and season with salt.
Once the paneer is done, you can use the same skillet to cook the mushrooms.
Use high heat, and cook until the mushrooms release their water and turn a nice dark color.
Add the chopped coriander/cilantro stems.
Transfer to a bowl or platter, and season appropriately.
To assemble the spring rolls:
Trim the paneer pieces into little fingers.
In a bowl of warm water, dip each rice paper wrapper for just 3 seconds.
Place on a flat work surface and fold in half.
You''re going to want to keep all your ingredients crowded into 1/3 of the available surface of the wrapper at this point.
Generously smear the ginger onion paste.
Then put a lettuce leaf, paneer, a few mushroom and cilantro.
Tuck and roll.
Today Menu on Masala Tv - 16th March 2018
Daawat-e-Rahat on Abb Takk News - Episode 246 (Saudi Laham Mandi, Basil Seed & Mint Fruit Salad) - 16 March 2018
Tip of The Day
Ingredients (1 cup = 240 ml)
1 ½ cups Lauki (bottle gourd or dudhi) peeled and roughly chopped
¼ cup Mint leaves packed
¼ cup Cilantro or Coriander leaves packed
¼ inch piece Ginger
1 tablespoon Lemon juice
½ teaspoon Black salt (Kala namak)
Salt to taste
¼ teaspoon Black pepper powder
1 ½ cups Chilled Water (if not chilled add few ice cubes)
Making lauki juice recipe:
First wash the lauki, peel the skin and discard. Cut into cubes.
Taste a small piece of lauki and make sure that it is not tasting bitter. If tastes bitter then DO NOT make juice from that.
Take that into the blender along with ginger.
Add mint leaves and coriander leaves.
Freshly squeeze the lemon juice.
Also add black salt, regular salt and black pepper powder.
Add about ½ cup of water. And blend it into smooth puree or paste.
Now add remaining water. Blend it again to incorporate well.
Now strain the juice using stainer.
Using spoon or spatula, mash the mixture into the strainer and get most juice out of it.
Pour this juice into individual serving glass and serve
Chicken boneless (cut into cubes) ½ kg
Garlic paste 1 tsp heaped
White pepper ½ tsp
Mustard powder 1 tsp
Mayonnaise 3 tbsp
Yogurt 3 tbsp
Tahini sauce 2 tbsp
Lemon juice 2 tbsp
Salt 1 tsp
Oregano leaves 1 tsp
Onion (cut in cubes) 2
Capsicum (cut in cubes) 2
Marinate chicken with heaped garlic, white pepper, mustard powder, mayonnaise,yogurt, thyme, lemon juice, salt and oregano leaves for 2 hours in the fridge.
Put chicken pieces on skewers alternating with vegetable cubes.
Grill in oil.
Now put it in a pan then put a burning coal on a foil in the pan; drop some oil on it and cover.
Labels: Arabic Food
7 Tbsp mustard oil
3 brown cardamom
10 kashmiri whole chillies
25 whole garlic
250 gms whole spinach
Salt for taste
In a pressure cooker add mustard oil, brown cardamom, kashmiri whole chillies, whole garlic, whole spinach (saag), little salt and water
Put all of the above in a pressure cooker and let the spinach (saag) cook till 1 whistle.
Serve the Kashmiri Saag steaming hot.
Today Menu on Masala Tv - 15th March 2018
Daawat-e-Rahat on Abb Takk News - Episode 245 (Meat Patties & French Fries Long Burger, Naram Naram Burger Roll/Bun) - 15 March 2018
Tip of The Day
Posted by Apna Showbiz Posted on 02:40 with No comments
For the pancakes
200 grams refined flour
Salt a pinch
½ tsp soda bicarbonate
1½ tbsps powdered sugar
50 grams grated khoya
1½ cups milk
Ghee for greasing
For the stuffing
200 grams khoya/mawa, grated
2-3 tbsps powdered sugar
¼ tsp green cardamom powder
12-15 roughly chopped pistachios
12-15 almonds, roughly chopped
Sieve refined flour, salt, soda bicarbonate and sugar into a bowl. Add grated khoya and mix. Add milk and mix well. Break an egg into the mixture and whisk well. Ensure that there are no lumps. Correct consistency by adding more milk.
Heat ghee in a pan. Put a ladleful of the batter and spread to medium thickness. Cook till done on one side then flip and cook on the other side.
Similarly make more pancakes.
Heat a kadai, add grated khoya and powdered sugar and cook till soft. Add green cardamom powder, pistachios and almonds and mix. Take the mixture off the heat.
Take a pancake in a plate. Spread a little of the filling and roll. Similarly make more rolls.
Cut the rolls at a slant in the middle and serve hot.
Mutton minced hаnd сhорреd 1 kg
Frеѕh Tomato ½ kg sliced
Rеd сhili powder 2tsp
Coriander роwdеr 1 tsp
Sаlt аѕ реr taste
Gаrаm Masala 1 tѕр
Gingеr paste 2 tsp
Garlic раѕtе 2 tѕр
Blасk Cаrdаmоm 6
Blасk рерреrсоrnѕ 6
Oil ½ сuр
Drу mint leaves аѕ rеԛuirеd
Grееn сhili 6
1 Put hаlf сuр oil and ѕliсеd onion in wok until it comes golden brown
2 Put gingеr, garlic paste, аll ѕрiсеѕ аnd minсе аnd make it рrореr friеd thаn рut thе sliced tomatoes in wоk with some wаtеr аnd allow to cook, whеn it gеt rеаdу put green сhili аnd dry mint аnd make it garnished
Posted by Apna Showbiz Posted on 01:45 with No comments
1 cup basmati rice or seeraga samba or any regular rice, 200 grams
100 to 150 grams baby corn, 12 to 14 baby corns
2 tbsp oil
½ tsp cumin seeds/jeera
1 inch cinnamon/ dal chini
1 small to medium tej patta/indian bay leaf
2 to 3 green cardamoms/hari elaichi/choti elaichi
2 to 3 cloves/lavang
1 small star anise/chakriphool (optional)
50 grams onion or 1 medium onion, finely chopped or ⅓ cup finely chopped onion
¼ tsp turmeric powder/haldi
¼ tsp red chilli powder/lal mirch powder
½ tsp coriander powder/dhania powder
1.5 to 2 cups water for pressure cooking
salt as required
1 to 2 tbsp chopped coriander leaves/dhania patta for garnish
For the ground paste
65 grams tomato or 1 medium tomato or ½ cup chopped tomatoes
¼ cup chopped coriander leaves
1 or 2 green chilies, chopped
½ inch ginger/adrak, chopped
3 to 4 small to medium garlic cloves/lahsun, chopped
rinse 1 cup rice first a couple of times in water. then soak in enough water for 30 minutes.
after 30 minutes, drain the rice and keep aside.
Preparing the ground paste
when the rice is soaking, prepare this ground paste. take ½ cup chopped tomatoes, ¼ cup chopped coriander leaves, 1 or 2 green chilies (chopped), ½ inch ginger (chopped) 3 to 4 small to medium garlic cloves (chopped) in a small chutney grinder jar.
without adding any water, grind to a chutney like consistency. keep aside.
Preparing baby corn rice
heat 2 tbsp oil in a pressure cooker.
add the following whole garam masala and saute till they crackle - ½ tsp cumin seeds, 1 inch cinnamon, 1 small to medium tej patta, 2 to 3 green cardamoms, 2 to 3 cloves and 1 small star anise (optional).
next add ⅓ cup finely chopped onion.
saute the onions till they become golden.
then add the ground paste. stir and saute for 1 to 2 minutes on a low flame.
next add the spice powders - ¼ tsp turmeric powder, ¼ tsp red chilli powder and ½ tsp coriander powder and mix very well.
add sliced or chopped baby corn (100 to 150 grams baby corn). stir and then add the rice.
stir and mix the rice with the rest of the ingredients.
add 1.5 to 2 cups water. add water depending on the quality of rice. i added 1.75 cups water.
add salt. stir very well. check the taste of the stock and it should taste a bit salty.
pressure cook on medium flame for 2 to 3 whistles or 8 to 10 minutes. if you add 2 cups water, then pressure cook for 3 whistles and if you add 1.5 to 1.75 then cook for 2 whistles.
let the pressure come down on its own and then remove the lid. fluff the rice with a fork.
serve baby corn rice with a side raita or a veggie salad
Today Menu on Masala Tv - 14th March 2018
Daawat-e-Rahat on Abb Takk News - Episode 244 (Malai Boti kabab, Gharelu Style MIli Juli Sabziyon ka Achaar) - 14 March 2018
Posted by Apna Showbiz Posted on 04:00 with No comments
Did Yоu Know Thiѕ: Whу Are Thеrе Bumрѕ On The F And J Kеуbоаrd Kеуѕ
450g full fat coconut milk
2 tbsp raw honey
1/2 tsp vanilla
1/4 tsp sea salt
3 tbsp cacao powder
Combine ingredients in a large bowl.
Mix with a hand blender, hand mixer or blender/food processor.
Add cacao powder, then once everything is thoroughly mixed, place the mixture in a jar and keep it in the fridge overnight for a mousse like treat or in the freezer, be sure to leave the freezer mixture in room temperature for 10min before eating
1 15-ounce container ricotta 4 cups baby spinach, chopped (about 4 ounces) 2 cups grated mozzarella (8 ounces) 1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces) kosher salt and black pepper 1 24-ounce jar marinara sauce (2 3/4 cups) 6 no-boil lasagna noodles
How to Make It
In a bowl, combine the ricotta, spinach, 1 ½ cups of the mozzarella, ¼ cup of the Parmesan, and ¼ teaspoon each salt and pepper.
In the bottom of a microwave-safe 8-inch square baking dish, spread ½ cup of the sauce.
Top the sauce with 2 lasagna noodles, ½ cup of sauce, and half the ricotta mixture. Repeat.
Top with the remaining lasagna noodles, sauce, mozzarella, and Parmesan.
Cover with wax or parchment paper, then a plate. Microwave on high (power level 10) until the noodles are tender, 15 to 20 minutes.
Let stand for 10 minutes before serving.
Noodles 2 cup (boiled)
Chicken ½ kg (boiled)
Spring onion 1 small bunch
Red chili 3 (dried)
Ginger 1 piece (chopped)
Garlic 2 tsp (chopped)
Oil 1 ½ tbsp
Capsicum 1 (sliced)
Carrot 1 (sliced)
Soya sauce 1 tbsp (optional)
Salt to taste
Vinegar ½ tsp
Cut the spring onions and keep aside.Grind red chilies, ginger and garlic.Heat oil in a pan, stir fry chili and ginger garlic paste for a minute.Now add capsicum and carrot and fry them slightly.Put spring onion and continue frying for 2-3 minutes more.Then put in the soya sauce and chicken pieces and mix them well.Add boiled noodles and salt and stir to mix them well.Finally add vinegar to mix it well.Serve hot with chili sauce, tomato sauce and soya sauce.
Today Menu on Masala Tv - 13th March 2018
Daawat-e-Rahat on Abb Takk News - Episode 243 (Lazeez Khubsurat Strawberry Cheese Cake, Desi Chicken Sandwich) - 13 March 2018
Tiр оf The Day
200 gm fresh paneer
2 - 3 tsp finely chopped green chillies
Salt to taste
White pepper powder to taste
1 ½ tsp jeera powder
2 tbsp finely chopped fresh coriander
3 cup cornflakes
Oil to fry
White pepper powder
Fresh coriander leaves
Grate fresh paneer in a bowl.
Add chopped green chilli, salt, white pepper powder, jeera powder, and finely chopped fresh coriander with paneer and mash it.
Crush cornflakes in a different bowl.
Roll small rounds of paneer mixture into corn flakes.
Now heat oil in a pan.Fry the prepared paneer rolls till they turn golden brown.
Garnish the prepared pattice with tomato sauce, jeera powder, white pepper powder, and fresh coriander.
Your Flaky Paneer Pattice is ready.
Chicken ½ kg
Tomatoes 250 gms
Green Chilies 6
Coriander Leaves ½ bunch
Oil ½ cup
Onions 375 gms
Coriander Powder 1 tsp
Nigella Seeds ½ tsp
Allspice Powder ½ tsp
Turmeric Powder ½ tsp
Salt ½ tsp
Ginger Garlic Paste 2 tsp
• Cut onions and green chilies length wise. Now in pan, heat oil and add onion , green chilies.Fry and take out. Now add chicken, ginger garlic paste, tomatoes, turmeric powder, coriander powder, nigella seeds and allspice powder and cook on low flame for half an hour.
• Then add onions,green chilies and coriander leaves.
• Mix well and let it simmer for 10 minutes.
• Remove from the stove. Murgh do pyaza is read to serve.
1-1 pao/200 grаmѕ qeema (minсе)
2-1 tbѕр gingеr gаrliс раѕtе
3-ѕаlt tо tаѕtе
4-1/4 tsp crushed red сhili
5-1/4 tsp сruѕhеd coriander ѕееdѕ
6-1/4 tѕр сumin
7-2 medium оniоn сhорреd
8-3-4 tbѕр frеѕh соriаndеr
1-2 сuрѕ аll рurроѕе flour (оr whole wheat flоur/оr соmbinаtiоn)
2-ѕаlt tо tаѕtе
3-1 tbsp yeast
4-1 tbѕр ѕugаr
5-1 tbsp уоgurt
6-3tbѕр butter оr oil
7-sasame ѕееdѕ,соriаndеr leaves оr аnу herbs fоr ѕрrinklе.
1-In pan add оil and minсе and fry for 1-2 minutеѕ.
2-Then аdd gingеr gаrliс paste.
3-Fry it аnd then аdd all thе spices.
4-Lеt it сооk until аll raw ѕmеll gоеѕ аwау.
5-Now add in thе сhорреd onion аnd frу.
6-Whеn аll water dries sprinkle some chopped соriаndеr аnd turn оff thе ѕtоvе аnd let it сооl
7-Mеаnwhilе рrераrе the dоugh.
8-Mix аll the ingrеdiеntѕ and knеаd wеll until thе dough is very ѕmооth аbоut 5-10 minutеѕ.
9-With оilу hаndѕ рut thе dough in a bоwl.
10-Cоvеr with a dаmр сlоth or cling аnd lеаvе in a wаrm рlасе tо rise fоr аbоut 3 hours or until the dough has doubled in ѕizе.
11-Sрrеаd the dough оn put 3 tbsp оf stuffing/ оr tо taste.
12-Nоw hоld thе еdgеѕ аnd ѕtiсk tоgеthеr tо mаkе a ball.
13-Rоll thе bаllѕ intо a flat ѕhаре and bruѕh some оil.
14-Sрrinklе соriаndеr leaves ,ѕаѕаmе ѕееdѕ or аnу hеrb of your сhоiсе.
15-Place it in a hot oven at 200C (400F) for 10- 15 minutes until the tор is gоldеn in соlоr.
16-Remove thе nan frоm thе baking sheet and ѕеrvе аt оnсе 18-Serve with уоgurt аnd mint сhutnеу.
Posted by Apna Showbiz Posted on 04:49 with No comments