Garlic Bagels with Pickled Veggies

August 21, 2015January 9, 2019 ~ Huma ~ 4 Comments

Summer reminds me of long days and afternoon spent talking on skype back home. It reminds me of our each afternoon talking with ammi and papa. it reminds me of laughing and gossiping about our life and making plans about what to do on our next get together. This summer when everyone was planning and enjoying back home, I was finding excuses to only call ammi for few minutes and check how she’s doing. I was scared that I will blurt out where is papa if I had long chats with her. And again our emotional breakdown will begin. Each one of us is coping in his own way. Sometimes we cry, we laugh remembering him. Some days are too painful when a memory flashes through. Each day passes but the pain is as fresh as ever feeling of loss. An emptiness that has settled.

This time our BP challenge was given by Swathi our challenge was to make bagels.We are not so fond of breads (with an exception of all Indian breads). But when we bake one, we need our favorite dips, spreads or pickled veggies along it

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Aish Al Saraya – Lebnani Bread Pudding

August 3, 2015May 16, 2020 ~ Huma ~ 8 Comments

Aish Al Saraya is a delicious bread pudding from Lebanon with exotic middle eastern flavors. Easy to make for a large crowd.

Aish Al Saraya has been on the top most list of my favorite cooled desserts. Easy to prepare. And such a succulent taste of natural rose water elevates the entire dessert. Leaving a lingering feel on your senses.In literal term , Aish Al Saraya translates as bread of the palace. And indeed this combination of bread & flavored cream transform this pudding and is a huge favorite at parties.

I have divided the recipe into three parts: preparing the syrup, cream & pan base for an easy understanding of the entire procedure. In about half an hour the prep of this dish is done. And you just have to leave it for few hours on fridge for complete setting. And you are ready to go.

Serves 5 ( 6″ rectangular pan)

Ingredients

I : Prepare Sugar syrup

6 tsp sugar + 1tbsp water to soak sugar

150 ml water

1 tsp natural rose water

Method

In a pan, pour sugar with dash of water.
Cook on medium flame till u get the desired caramel color
Remove from flame & add water. Note: Sugar will turn hard at this point. But not to worry.Put again the pan on the flame & cook till it has dissolved.
Remove & add rose water. Keep aside

II: Preparing Ashta or Clotted cream
250 ml /1 cup Milk
3 tbsp cornflour
1/2 tin condense milk
1 tbsp sugar (optional- add it if you are more on sweeter side)
1 tsp natural rose water
1 tsp orange blossom water ( optional)

Method

Mix together milk and cornflour.
Add in condense milk & sugar. Mix properly so all the ingredients.
Put on the medium flame and cook till thick but flowing consistency as shown in picture.
Remove from flame & add natural rose water & orange blossom water.
Cover with cling film & keep aside.

III

6 -7 Bread slices ( stale or fresh)

Method

Cut the edges of the bread and crumble the bread by hand or food processor
Spread evenly on the dish as shown in the picture.

IV: Assembly

Pan with bread crumb

Caramelized Sugar syrup

Ashta

Crushed pistachio

Fresh rose petals (opt)

Method

Soak the crumbled bread with caramelized sugar syrup. Let it rest for about 10 minutes
Pour over the prepared ashta.
Cover with cling film and refrigerate for few hours.
Before serving garnish with crushed pistachio & rose petals. Cut into slices & serve.

Huma Kalim

Serves 5

Aish Al Saraya - Lebnani Bread Pudding

Bread pudding from Lebnon

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Ingredients

I : For Sugar syrup
6 tbsp sugar + 1 tbsp water to soak sugar
15 0ml water
1 tsp natural rose water
II: For Ashta or Clotted cream
250 ml/ 1 cup Milk
3 tbsp cornflour
1/2 tin condense milk
1 tbsp sugar (optional- add it if you are more on sweeter side)
1 tsp natural rose water
1 tsp orange blossom water ( optional)
III For the bread layer
6 -7 Bread slices ( stale or fresh)
IV: Assembly
Pan with bread crumb
Caramelized Sugar syrup
1.Ashta
2.Crushed pistachio
3.Fresh rose petals (opt)

Instructions

Prepare sugar syrup: In a pan, pour sugar with dash of water.Cook on medium flame till u get the desired caramel color. Remove from flame & add water. Note: Sugar will turn hard at this point. But not to worry.Put again the pan on the flame & cook till it has dissolved. Remove & add rose water. Keep aside
Prepare Ashta or Clotted cream : Mix together milk and cornflour. Add in condense milk & sugar. Mix properly so all the ingredients. Put on the medium flame and cook till thick but flowing consistency as shown in picture. Remove from flame & add natural rose water & orange blossom water. Cover with cling film & keep aside.
Prepare the bread layer: Cut the edges of the bread and crumble the bread by hand or food processor. Spread evenly on the dish.
Assembly: Soak the crumbled bread with caramelized sugar syrup. Let it rest for about 10 minutes. Pour over the prepared ashta. Cover with cling film and refrigerate for few hours. Before serving garnish with crushed pistachio & rose petals. Cut into slices & serve.

https://www.ghezaeshiriin.com/2015/08/aish-al-saraya/

Nutrition

Calories

263 cal

Fat

6 g

Carbs

44 g

Protein

7 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Chutney Rolls

April 14, 2015August 19, 2017 ~ Huma ~ 7 Comments

Chutney Rolls are flavored with indian spices. Serves as great accompaniment to soups.

Yesterday I had a dream. A small girl being cradled by a handsome man. With a flash the scenario changed and now the girl was sitting in a bicycle with the same man full of smiles and they were peddling to some beautiful place. And then I was suddenly awake realizing, that these flashes were of my past with my father. Two months back , I lost my father.

He was unwell since seven months but the pain of his passing was a shock.I was one holding his hand on his last breath. And whenever I closed my eyes, his last moments used to flash like a movie reel.But yesterday my dream was a realization of my happy times spent with him. And this is how I want to remember him.

It was time to make peace and move a step further and revisiting the happy times spent with him. In my heart I know his soul is at complete peace. A man of few words , but very good deeds who always promoted girls education. Always bored in our minds that life is unpredictive. You should be prepared for it and able to support yourself in hard times

When I published this post , I had kept my canvas free of words. Because writing about him was too emotional for me. But I had to let myself out. As he would want me to move forward. I love you pappaji. Thanks for being a good father.Feel myself blessed to be his daughter..

Ingredients (Makes 6 -7 medium sized)

1 & 1/2 cup flour

1/2 tsp instant yeast

1/2 tsp sugar

1/4 tsp salt

1/2 cup + 1 tbsp warm water

1/2 tsp oil + extra for greasing

Filling : Mix all the below

1 tbsp onion powder

1 tbsp garlic powder

1/2 tsp chilly powder

1/4 tsp coriander powder

2 pinches of amchur (dry Mango) powder

1/2 tsp salt

1/2 tbsp oil

Method:

In a food processor using a kneader blade put all the ingredients I except water. Pulse to mix.
Add water and pulse again to knead the dough for about 2 minutes.
When the finger pressed in the dough and the depression comes back to normal, your dough is ready for first proofing.
Now take a deep vessel and grease it. Put the dough in it , cover with wet cloth and keep aside at warm place for about 20 -25 minutes or double in size ( check notes below for more details)
Later when double in size, knock down the dough and roll into 7″ round
Sprinkle generously the filling & roll to form a rope giving more pressure at the end.
Cut into 1 & 1/2″ roll. Around 6 – 7 pcs
Take a flat mould or tray. Assemble the rolls keeping around half inch space between them.Cover with wet cloth & keep aside for 10 -12 minutes for second proofing.
After 10 minutes preheat your oven at 180° and bake the rolls for around 25 minutes or till light brown.
Brush the rolls with more oil and bake again for 5 minutes
Serve warm

Notes:

If you are living in cold temperature or don’t have a warm place in your kitchen then follow this method for proofing the dough. Heat your oven on maximum temperature for 5 minutes. Switch of the oven and put your dough covered with wet cloth for proofing.
Variation in fillings can be used according to your taste. For eg: (a)grated garlic + butter + salt (b) Sweet or savory chutneys.

Huma Kalim

Chutney Rolls

1 hr, 30 Prep Time

25 minCook Time

1 hr, 55 Total Time

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Ingredients

I
1 & 1/2 cup flour
1/2 tsp instant yeast
1/2 tsp sugar
1/4 tsp salt
1/2 cup + 1 tbsp warm water
1/2 tsp oil + extra for greasing
II
Filling : Mix all the below
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp chilly powder
1/4 tsp coriander powder
2 pinches of amchur (dry Mango) powder
1/2 tsp salt
1/2 tbsp oil

Instructions

In a food processor using a kneader blade put all the ingredients I except water. Pulse to mix.
Add water and pulse again to knead the dough for about 2 minutes.
When the finger pressed in the dough and the depression comes back to normal, your dough is ready for first proofing.
Now take a deep vessel and grease it. Put the dough in it , cover with wet cloth and keep aside at warm place for about 20 -25 minutes or double in size ( check notes below for more details)
Later when double in size, knock down the dough and roll into 7" round
Sprinkle generously the filling & roll to form a rope giving more pressure at the end.
Cut into 1 & 1/2" roll. Around 6 - 7 pcs
Take a flat mould or tray. Assemble the rolls keeping around half inch space between them.Cover with wet cloth & keep aside for 10 -12 minutes for second proofing.
After 10 minutes preheat your oven at 180° and bake the rolls for around 25 minutes or till light brown.
Brush the rolls with more oil and bake again for 5 minutes
Serve warm

Notes

If you are living in cold temperature or don't have a warm place in your kitchen then follow this method for proofing the dough. Heat your oven on maximum temperature for 5 minutes. Switch of the oven and put your dough covered with wet cloth for proofing. Variation in fillings can be used according to your taste. For eg: (a)grated garlic + butter + salt (b) Sweet or savory chutneys.

https://www.ghezaeshiriin.com/2015/04/chutney-rolls/

Turkish Simit – BP Challenge

September 15, 2014March 16, 2016 ~ Huma ~ 12 Comments

Simit , the word comes from the arabic word samīd (سميد), meaning flour. Traditionally sold around the streets , it is one of national food of of Turkey aside baklawa. Simit origins goes back to Ottomam empire, during which this bread was widespreadly eaten for breakfast, lunch.