VEG LOAF

VEG  LOAF

EQUATION:

Preparation time:                                15-20 Minutes

Baking Time:                                        25 Minutes

Baking Temperature:                            180C, 350F or Gas Mark 3

Yield:                                                   One 9 by 5-inch Loaf Tin)

Expenses:                                             Rupees75 Only (Less than a US Dollar)

INGREDIENTS:

1. 3 Cups Mashed Potatoes
2. 1 Cup Boiled Green Peas
3. 1 Tablespoon Butter
4. 2 Eggs
5. 1 Teaspoon Black Pepper
6. Salt to taste
7. 1 Tablespoon Soy Sauce
8. ! Tablespoon Green Chili Paste
9. 2 Cheese Slices

METHOD:

• Boil separately Potatoes and Green Peas with a pinch of Salt and set aside.
• Mash the boiled Potatoes with One teaspoon of coarsely Grounded Black Pepper 
• Stir-fry Green Peas with butter for a minute
• Mix Soy Sauce and half of the Green Chilli paste, stir and douse the flame
• Preheat Oven to 180 C, 350 F or Gas Mark 4 for 20 minutes
• Grease the Loaf Tin and adjust butter paper at the bottom as well as sides
• The Butter Paper on sides in a manner that the paper is one or two inches above the walls, this will help take out the baked dish by picking it up with the flaps of butter paper.
• Place a layer of Mashed Potatoes at the bottom of the dish, the thickness depends on your choice.
• Put on the Green Peas layer above the Potatoes
• Sprinkle Grounded Black Pepper and Green Chilli Paste over the Peas
• Repeat this process once again
• Make two dents of about 2 inches diameter on the Peas for Eggs
• Break Eggs and place them in the dents
• Break Cheese Slices and set them along with the eggs
• Bake for 25-30 minutes or till the pieces of Cheese turn golden
• Cool on the Wire Rack for 15 Minutes and take it out with the help of extra butter paper, place it on a platter and enjoy semi-hot or warm, or if you like fully hot, then use forks and spoons directly in the baking pan.
• Serve with Chilli Garlic Sauce or my ALL PURPOSE SPECIAL CHUTNEY. (Find the recipe in the previous pages)

Hope you like this Veg Loaf for supper or include it in your dinner Menu and will prepare it yourself without any FEAR OF FAILURE.








INSHA ALLAH the recipe of COCOANUT FUNFETTI CUPCAKES  
will be posted for you.

Thanks,

NOVICE

COCOANUT FUNFETTI CAKE

COCOANUT FUNFETTI CAKE

EQUATION:

Preparation of Batter:         15 Minutes

Baking Time:                       45 Minutes

Baking Temperature:           180 C, 350 F or Gas Mark 3

Expenses:                            Rupees 400 (3 US Dollars)

Yield:                                  One Nine Inch Bundt Pan Cake, sufficient for 8-10 persons.

WHAT WE REQUIRE: 

1. 3-1/4 Cups All-purpose Flour
2. 1/2 Cup Corn Flour
3. 1 Cup Butter or Coconut Oil (any other vegetable oil can also be used)
4. 2 Cups Sugar
5. 1 Packet Egg Pudding Mix
6. 6 large Eggs
7. 1-1/2 Cups Coconut Milk
8. 2 Cups Desiccated/grated Coconut
9. 1/4 Cup Rainbow Sprinkles (Jimmy's)
10. 2 Teaspoons Baking Powder
11. 1 Teaspoon Salt
12. 1 Teaspoon Coconut Extract

FOR GLAZE:

1. 1/4 Cup Coconut Milk
2. 1 Cup Powdered Sugar
3. 1/2 Cup Toasted Coconut Flakes (Optional)

PREPARATION:

• Pre-heat Oven to 180 C, 350 F or Gas mark 4 for 20 minutes.
• Grease and Flour the Pan (First smear the butter or oil on the bottom and sides of the pan and then sprinkle Flour over it and tap it to avoid extra flour)
• In a wide bowl, sieve together the Flour, Corn Flour, Baking Powder and Salt and set it aside.
• Beat Butter or Oil and Sugar till becoming creamy.
• Now Add Eggs one by one in the Sugar mixture and continue beating on low speed
• Add Coconut Extract and Coconut Milk.
• Add dry ingredient mixture to the liquid mixture and fold it gently, also add the desiccated coconut at the same time
• Pour the batter in the Cake Pan and bake it for 45-50 minutes.
• Check by inserting a knife or a toothpick in the center of the cake and if it comes out a little wet then it means the cake is perfectly baked.
• Don't wait for the knife or toothpick to come out dry and clean, it will make our cake a bit hard and not moist.
• Please also note that the cake will ease the sides of the pan when fully baked.
• Take it out and cool it on the Rack for about 20 minutes, feel its temperature and then turn it upside down on any Platter.

FOR GLAZE:

• Beat the Coconut Milk and Powdered Sugar together and pour this mixture on top of the cake.
• Cut the desired pieces and enjoy the Tropical taste of Coconut.

Hope this Coconut Cake will become one of your favorite Cake if you throw away any FEAR OF FAILURE.

INSHAALLAH the recipe of Cocoanut Funfetti Cupcakes
will be posted very soon.

Thanks,

NOVICE

SPICY BBQ CHICKEN CHANAY KI DAL

BBQ CHICKEN CHANEY KI DAL

Hi friends, coming here to share a great dish of traditional and modern flavor in one after celebrating the Eid uz Zuha festival in the Muslim world. Red meat everywhere in abundance must have caused some stomach problems and indigestion as well as carving for some change.  I have made this BBQ Chicken CHANEY KI DAL with spicy tinge for all to savor. Hope you'll love this innovation.

This hot n spicy dish is a mix of BBQ Chicken and Lahori Murgh Cholay. It can be termed as pure Pakistani Lunch and Dinner dish. It's BBQ flavor comes from Coal smoke and chicken with Chaney ki dal cooked like famous Lahori Murgh Cholay.

Here we are going to start preparing our BBQ Chicken CHANE KI DAL with the name of Allah.

THINGS WE SHALL NEED:

1. 750 grams Chicken
2. 2 Cups Chane ki Dal (Split Bengal Gram)
3. 1-1/4 Cups Oil
4. 2 Medium Onion
5. 4 Tomatoes250-300 Grams Yogurt 
6. 1 Tablespoon Cumin seeds (Toasted)
7. 1 Tablespoon Coriander seeds (Toasted & Grounded)
8. 1 Tablespoon Red Chili Flakes
9. 1 Salan Masala (Curry Powder)
10. 1 Teaspoon Garam Masala Powder (All Spice)
11. 2 Tablespoon Ginger Garlic Paste (Fresh will be preferred)
12. 1 Teaspoon Haldi (Turmeric Powder)
13. 1 Tablespoon Black Pepper Powder
14. 2 Tablespoon Chat Masala
15. 1 Tablespoon Chicken Powder
16. 4 Tablespoon Tomato Ketchup
17. 4 Green Chilies (Finely Chopped)
18. Salt to taste
19. 5-6 Cloves

HOW WE ARE GOING TO MAKE IT:

• First, we'll marinate the Chicken pieces after washing it thoroughly.
• In a wide bowl put the Yogurt and beat it like a paste.
• Add the ingredients from serial number 7 to 19 and mix it.
• Put all the chicken pieces and cover them with the spiced yogurt paste and refrigerate for a minimum of 2 hours
• Boil Chane k Dal and hold it before becoming fully tender. Set it aside.
• After 2 hours heat oil in a wok or a large pan and put cloves and a pinch of salt, stir for a minute.
• Put sliced onion and cook them to translucent state then add chopped tomatoes till they become tender.
• Add marinated chicken along with all the remaining paste in the hot oil.
• Cook it till the chicken is tender and the water dried.
• Put a Cup of water in chicken, stir it and then add boiled Chane ki Dal.
• Cook on medium heat till Dal is fully tender and has soaked the spices in it.
• Douse the flame when the oil comes on the surface.
• Burn a piece of Coal and put it on a Foil or a small tin or steel utensil, immediately sprinkle some drops of oil over the burning coal and put the lid on the pan with some weight over the top to cover it completely, so that BBQ aroma could not escape.
• The Coal smoke will give our dish the great BBQ flavor.
• Garnish it with Green Chilies, Lemon and Julienne cut Ginger and serve hot and smoky.

There shall be NO FEAR OF FAILURE while preparing this or any dish. Remember, this fear will ruin your gastronomical urges.



InshaALLAH our next recipe will be

Thanks,

NOVICE

STRAWBERRY YOGURT

STRAWBERRY YOGURT

EQUATION:

Preparation time:                  30 minutes except for making Hung Curd
Expenses:                             400 Rupees (3 US Dollars)
Yield:                                     1-1/4 Kg of Delicious Yogurt

THINGS WE NEED:

1. 300 grams Fresh Strawberries (you can use tinned as well)
2. 2 Kg Plain Yogurt
3. 1 Cup Sugar (Caster sugar is preferred)
4. A pinch of Salt
5. 1/2 Teaspoon of Strawberry Extract (if you like the strong flavor)
6. 3 tablespoons Gelatin Powder 
7. 1/2 Cup Water

HOW WE MAKE OUR YOGURT:

• Put the Yogurt in Muslin cloth and hang for a minimum of 3 hours over a bowl (Overnight is recommended)
• All its liquid will be dropped in the bowl and the cloth will hold the thick yogurt which is what we need. It is called Hung Curd.
• The liquid can also be used as a delicious drink.
• Put Gelatin Powder into the water and leave it for a minute then Microwave it for 30 seconds.
• Put all things in a blender and blend well.
• Pour this creamy mixture in a glass bowl and put it into the refrigerator till firm.
• Before that decorate it with fresh Strawberry, serve when firm and cold.

Hope this fruit Yogurt will win your heart as well as appetite, this fruit yogurt can be made of any fruit you like with the same recipe. Prepare it for your loved ones without any FEAR OF FAILURE. Just try it.



Thanks,


NOVICE.

STRAWBERRY CAKE

STRAWBERRY CAKE

STRAWBERRY:

The Strawberry is a member of the rose family, with the most common varieties being a hybrid of the wild Virginia strawberry (native to North America) and a Chilean variety. The plant produces succulent, red, conical fruit from tiny white flowers. 

The history of this fruit goes back to 2,200 years. The growth of wild strawberries in Italy can be traced back to 234 BC.

Strawberries are native to North America, and the Indians used them in many dishes. The first colonists in America shipped the native larger strawberry plants back to Europe as early as 1600.

Cultivation began in earnest in the early part of the 19th century, when strawberries with cream quickly became considered a luxurious dessert.

New York became a strawberry hub with the advent of the railroad, shipping the crop in refrigerated railroad cars. Production spread to Arkansas, Louisiana, Florida, and Tennessee. Now 75 percent of the North American crop is grown in California, and many areas have Strawberry Festivals, with the first one dating back to 1850.

The name Strawberry is derived from the practice of mulching the plant with straw for retaining the moisture, dissuading the growth of pests, and keeping the fruit fresh. Another theory is that Strawberries strewn among fallen leaves were a common sight in olden days. This might have led to the development of the word Strawberry from the two words, Strewn and Berries.

In ancient Europe, in Rome, this fruit was grown for the formulation of different medicines. Strawberries were used to treat digestive problems and skin diseases. This fruit is also used in cosmetics on a large scale. It is used in Shampoos, moisturizers, cleansers and, soaps, etc. It was also used for the treatment of Rheumatic Gout and Bowel disorders.

Strawberry is a rich source of Vitamins, minerals and, antioxidants (these assist in delaying aging) The Calorie content of this fruit is less than many fruits.

As you know that this fruit is commonly used in desserts and drinks, the popularity of Strawberry is growing day by day in Asian countries as well. It is now cultivated in Pakistan is available in abundance during the season. Different types of Cakes are made from this fruit, so are the healthy Smoothies. In Pakistan, it is still not a commonly used fruit because of the high cost.

Personally, I am not very fond of this fruit but my children love it, so I decided to have a try on this fruit by making a Cake and Smoothie. I am posting the recipe of 

Strawberry Cake here and will also post a smoothy recipe soon. The result of both the recipes was beyond my expectations as these turned out to be excellent.

EQUATION:

Preparation time:                      25 Minutes

Baking Time:                               45 Minutes

Applying Glaze:                          05 Minutes

Temperature:                             180 C
Expenses:                                   About 400 Rupees (3 US Dollars)
Yield:                                           9 inch Cake enough for 8-10

INGREDIENTS:

1.  2 Cups All Purpose Flour
2.  300 grams of Fresh Strawberries, tinned can also be used.
3. 6 Tablespoons Butter/Vegetable Oil.
4. 1-1/4 Cups Caster Sugar
5. 2 Large Eggs
6. 1/2 Cup Butter Milk.
7. 2-1/4 Teaspoons Baking Powder.
8. 1/2 Teaspoon Baking Soda
9. 1/2 Teaspoon Salt
10. 1/2 Teaspoon Strawberry Essence or Vanilla Essence.

FOR GLAZE:

1. 1 Tetrapack of 200 grams Fresh Cream.
2. 1/2 Cup Icing Sugar.
3. 1/2 Teaspoon Strawberry Essence.

HOW TO PREPARE OUR CAKE:

• Pre-heat Oven to 180 C, or 350 F and Gas Mark 3
• Grease and flour a 9-inch Springform pan or any pan you like.
• If using Springform Pan, make sure it does not leak, and if you are in doubt, please fix silver foil in the bottom. (See Pictures above)
• Crush Strawberries and set aside.
• Sift All Purpose Flour, Salt, and Baking Powder together and set aside.
• Beat Butter/Oil and Sugar until it changes color into pale and become fluffy, at least for 5 minutes
• Add Eggs one by one and continue beating.
• Add Butter Milk, little at a time.
• Add Essence and combine all things well until it gets a creamy texture.
• Now add dry mixture (Flour etc.) into the wet mixture, a half cup at a time and fold it and make sure there are no lumps.
• Add crushed Strawberries and fold again.
• Pour the mixture into the pan and tap it 2-3 times to settle.
• Put the pan into the Oven and bake for 45-50 minutes.
• Make sure not to open the Oven door before 20-25 minutes.
• Insert a sharp knife or skewer in the middle of the cake and see if it is very little moist and not completely dried.
• Take out from Oven and place the pan on a Wire Rack until cool.
• Take out the cake from pan and put it on a platter.
• Pour Glaze all over it and put it in the fridge.
• Cut the cake into pieces and serve cool or warm as you like.

GLAZE:

• Mix Cream, Icing Sugar, essence and a few drops of pink food color and beat it until creamy.

Hope you'll make this fresh fruit cake before it goes out of the market without having any FEAR OF FAILURE. This cake is very healthy as well as great taste.





InshaALLAH our next recipe will be Strawberry Yogurt 







Thanks,


NOVICE