Lebanese Baklava

Crispy Sweet to die for


Sweet Dumplings

Rainbow Swirl Classic Roll

Colourful Swiss roll.

Mutton Biryani

King of all recipes-Biryani.

Curd Rice

A South Indian Rice to cool .

Thursday, 17 July 2014

Fig agar-agar pudding with gulkand sauce and almond praline

That's a long title!! I think that's the effect watching MKR and Masterchef Australia. Feeling proud of being a blogger I created a new dish from scratch and with my own imagination, it's the courage given from blogging for the past four years. This month my partner for Shhhhh Cooking Secretly Challenge was Prathima Shivraj of Prathus Food, She gave me Dry Fruits and Spice. After a long thought process I finally decided on doing Agar Agar Pudding with Figs. Then wanted to add something along with, checked my pantry and found a bottle of Gulkand / Rose Petal jam, Voila Second component done, now to have texture in our dessert thought why not add crunchiness to it and added Almond Praline.
    What a decadent dessert it was, silky smooth pudding, chewy gulkand and crunchy praline. simply loved it, to me all the three flavors jelled together, If your kids are fussy about eating gulkand then you can substitute with Strawberry syrup, kids will like them.
Moving towards the recipe

You Need:

Agar Agar                       5 gms/  1/3 cup
Dried Figs                       50 gms
Milk                                560 ml
Sugar                              1/4 cup

For Gulkand Sauce:

Gulkand                          1/4 cup
Water                              1 tbsp

Almond Praline:

Sugar                             1/4 cup
Slivered Almonds           1/2 cup
Water                              1 tsp


Gulkand Sauce:

Combine gulkand and water together in a small sauce pan and cook for about 2-3 minutes in low flame.
Remove from fire and keep aside.

Almond Praline:

Combine Sugar and water in a sauce pan and cook in medium flame till the sugar dissolves and forms a golden caramel.
Add the Almonds and pour the mixture on a  greased butter paper and allow it to cool.
Later crush them to a coarse powder in coffee grinder / food processor/ mixer grinder.

Fig Agar- Agar Pudding:

Soak the Agar- Agar for 1/2 n hour. Then drain
Meanwhile boil the figs in a cup of water till it becomes tender, drain the water and grind the figs to a paste.
In a medium sauce pan add the milk, sugar and Agar- Agar and boil in medium heat till the agar-agar almost dissolves, it takes about 20 minutes.
Pass the milk through the strainer, to this add the ground fig paste and whisk them well, for 5 minutes, this will ensure a smooth silky pudding.
Pour them in individual cups and Allow it to set in refrigerate for minimum 3 hours.
When you are about to serve top them with Gulkand sauce and almond praline.


You can also pour them in a shallow glass bowl and set. Loosen up the sides by running a  small thin knife then around the sides, Invert them on a plate,  top it with sauce and praline. Cut them into squares, and Serve


Fig Agar-Agar Pudding with Strawberry Syrup and Almond praline:

Substitute the Gulkand with Strawberry Syrup,

Saturday, 5 July 2014

Khao Niaow Ma Muang/ Thai Sticky Mango Rice

After a long time participating in IFC that too with my fav Thai dessert, it reminds me of mambazha paal choru (( mango milk rice)) that we used to devour during mango season.
Mango, Coconut milk, sweet condensed milk, all heavenly items brought into one dish. Really enjoyed making them and eating them too

You Need:

Thai Jasmine Rice                             2 cups
Coconut milk                                    14 oz can
Sweetened Condensed Milk              1 cup
Desiccated Coconut                          1 cup
Ripe Mangoes                                   3 nos


Cook the rice according to the package instructions. This will yield 4 cups of cooked rice.
In a small pan add the coconut milk, sweetened condensed milk and half of the coconut  and bring them to a boil, Reduce heat  and simmer for 5 minutes, stirring them once.
Pour the mixture onto the prepared rice, mix them well, cover and set aside.
Meanwhile peel the skin from mangoes and slice them.
Toast the remaining desiccated coconut.
To serve scoop the rice into individual bowls, sprinkle desiccated coconut ( actually I did not in the actual photo). and place 1 or two slices mango  and  Serve.

Recipe Source: 

Tuesday, 1 July 2014

Coconut basboosa

Welcoming this year Ramadan with a famous Arabic sweet ---- Coconut Basboosa.   Basboosa is a traditional Arabic sweet n what could be better than it to start the holy month, this recipe shared by my best friend  is very easy to make and perfectly fits your Iftar menu to satisfy your sweet tooth.

    This basboosa is more cake like and the sweetness can be adjusted according to our taste buds, now going forward with the recipe. If you want the sweet the be mild don't add sugar syrup to it, but the basboosa will turn out to be little dry, alternatively add little sugar syrup to retain the moisture and also reduce the sweetness.

You need:

Butter.         100gms
Sugar.           1/2 cup
Egg.             2nos
All purpose flour.    2tbsp
Baking powder.     1 tsp
Semolina          1 cup
Dessicated coconut.    1/2 cup
Yoghurt.          2 tbsp
Milk.               1/2 cup
Slivered almonds

For sugar syrup:
Sugar.       1cup 
Water.        1/3 cup
Lemon juice.  Few drops
Orange blossom water.      1/2 tsp((opt))

Preparation :

Pre heat oven to 180*C and grease a 8"*2" pan

Prepare sugar syrup by dissolving sugar in the water in low heat, allow to boil for 3-5 minutes. 
Remove from heat and add the lemon juice and orange blossom water 

In a big bowl beat the sugar and butter together till becomes pale and creamy.
Add the eggs one by one and beat well.
Sieve in the all purpose flour and baking powder together and mix well.
Now add the rest of the ingredients one by one and mix together to form a batter

Pour the batter in the greased pan, place the almonds on top and bake for 30 minutes. Test with toothpick to check wether it's cooked well. 
Pour the prepared syrup (( in accordance to your taste, if you want super moist basboosa add all the syrup other wise just add half it's completely your choice))
Allow to rest for 2 hours. 
Invert them in a larger plate, cut them into diamonds 

Monday, 23 June 2014

Cake caramel pudding

Sponge cake tastes yumm, caramel pudding tastes heavenly what if both comes together ,, yes it's the heavenly yumm yumm -----  Cake caramel pudding------ the first time I saw in the tv wanted to give a try , googled up for the recipe and landed in Fauzia's fun kitchen
My first trial was a kind of ok then the next time adjusted the recipe in accordance with my taste buds and made the perfect ----- Cake caramel pudding----- two equal layers of cake n caramel,

There are actually few points to be noted ------  be patient
------  allow the dessert to set preferably overnight then flip them over to have the perfect dessert
------ you can play with the colors for sponge, make it into marble cake or rainbow cake
------- just divide the batters and add colors to it
------- these can be steamed too, gives almost the same taste n texture(( always cover them tight before steaming)

You need:
For Caramel:
Sugar.        60gms
Water.         2tbsp

For pudding:
Milk.            500ml
Sugar.          70gm
Eggs.           4 nos
Vanilla essence. 1tsp
Condensed milk.   1 1/2 tbsp
Milk powder.      1 1/2 tbsp

For sponge cake:
Eggs            3 nos
Sugar.          90gm
All purpose flour.    100 gms
Butter.          30gm ((melted))
Milk.           2 tbsp
Vanilla essence.    1 tsp

Preparation ::
Grease an 8" square or circle pan, preheat the oven to 170C 

Proceed with the following steps:

Add the sugar and 1 tbsp water in pan, melt in low heat until sugar starts to caramelises to golden brown colour, now add 1 tbsp of hot water (( never add cold water as it tends to crystalize))
Stir well and pour into the prepared pan and spread well, the caramel should turn solid immediately 

Pudding ::
Heat the milk and add the sugar, stir until the sugar dissolves completely, 
Meanwhile beat the eggs for 30 seconds now while whisking the milk slowly add the milk (( never add the milk wholely at a time the heat from the milk will cook the eggs,, add slowly to steady the temp ))
Now add vanilla, condensed milk n milk powder,, mix well

Slowly strain the mixture through the sieve to collect the air bubbles
Allow the mixture to sit for a while and spoon out the remaining buble if there is bubble then the pudding will be full of holes 
Now spoon out the pudding mixture carefully over the caramel , don't pour hastily it might disturb the caramel

Sponge cake::
Separate the eggs 
In a clean bowl whisk the egg whites half the sugar till it forms stiff peaks.
In another bowl beat the egg yolk and remaining till they turn creamy n pale to it add melted butter, vanilla essence, milk, mix them well add  the flour part by part and mix thoroughly.

Now add 1/3 rd egg whites and incorporate it to the batter well, then fold in the rest of the egg whites gently otherwise the cake will lose the sponginess, 
If you need to add color divide the batter and add colors to it
Now add dollops of cake batter to the prepared pudding mixture, and smoothen the cake batter 

Prepare a water bath----- take a little larger pan that would fit the cake pan . 
Place the prepared pan into the large pan and gently pour hot water in to the large pan till it reaches half way up
Bake them for 40 minutes and allow it to cool
Cover them with foil and refrigerate them for minimum 12 hours allowing them to set. 
Later flip onto a large tray carefully cut them into squares and enjoy!!
#### you can also steam them, cover them tightly with aluminum foil and steam for 40-50 minutes ####
This is the steamed version

Wednesday, 18 June 2014

Potato Stuffed Parantha with Roasted Garlic

This is our plain old Parantha with a new name and twist. Actually came up with this recipe when I had to submit a new recipe for a local newspaper here in Qatar. Adding roasted garlic to the aloo parantha gave a very beautiful aroma and very enjoyable to eat too. Those who dislike garlic flavor can omit and continue making them as regular ones.

You need:

For Parantha:

Wheat flour        2 cups + extra for rolling
Salt                    1/2 tsp
Oil                      1 tsp
Ghee                  3-4 tbsp for frying

For Stuffing:

Medium sized potato            2 nos (boiled)
Garlic cloves(big)                 4 nos
Coriander leaves                  1/4 cup
Green chilli                          2-3 nos
Onion( medium)                   1 nos
Salt                                      1/2 tsp
Lemon juice                         1 tbsp
Oil                                        1/2 tsp


For Stuffing:

Chop the garlic finely and fry them in 1/2 tsp oil till golden brown.
Peel the potato skin.
In the food processor first add onion, chilli and coriander leaves and pulse till they are finelt chopped for about a minute.
Then add the potatoes, roasted garlic, salt, lemon juice and pulse them for a minute or two till they are thoroughly mixed.
Take care not to make them mushy.
Divide them into 10 equal parts.

For Parantha:

In a big bowl add flour, salt and oil , mix together. Now add enough water and knead them to a soft dough.
Cover the dough with a wet tea towel allow to rest for an hour.
Knead the dough again and divide them into 10 equal parts.
Dip the dough in dry flour and roll them into 4" inches circle keping the edges thin and inside thick, place a portion of the stuffing in the center and close the dough leaving no gap.
Repeat the process for the rest of the dough.
Now heat a tawa or a skillet.
Gently roll out the dough in to a circle about 7-8" by dusting little flour.
Don't  give too much pressure or you will tear the dough.
Place the parantha on a hot tawa and drizzle little ghee and cook them on both sides.
Slightly crisp and golden on both sides.
Serve hot Parantha with yoghurt and pickle