celebrations

Sevaiyo Ka Muzaffar

~ Huma ~ 2 Comments
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Sevaiyo ka muzaffar is a  second special sweet prepared from vermicelli on the occasion of Eid.
Sevaiyo Ka MuzaffarWell then what is the first ? Well it is Sheer Khurma. I will be sharing the recipe of Sheer Khurma insha allah on last day of Ramadan. Many of the muslim homes prepare this Sevaiyo ka Muzaffar along with Sheer Khurma on the occasion of eid. I have no knowledge how this dish got it’s name Muzaffar but I can guarantee that it is delicious. Full of sweetness and calories too. Now who thinks of calories on festivals. Continue reading →

Bûche de Noël – Baking Partner Challenge

~ Huma ~ 16 Comments
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December  is always too challenging for me.  Schedules are tight , deadlines are to be met. And every one  wants their work to be completed first. I just see around me a pile of uncompleted work.   And yes I am one of them who is running too much behind schedules.
I have made this log in a real hurry. To be frank , I didn’t want to miss the BP challenge this time. In short, I like this group and if you are one of them who loves to experiment baking stuff than this is one group to join. This time we had 3 recipe  suggested by Tanushree of Ma Niche.
 
 I opted for the simplest one. Remember tight schedules. I have chosen William Sonoma but while discussing on  our FB page , many had faced the difficulty in texture of the cake. So I have gone with my never fail swis roll recipe. Rest of it, I have followed omitting the  Rum but with half measurements.
 

Ingredients

For the Roll:
I
3 eggs separated
90 gm Flour
90 gm Powdered sugar
1 tsp BP
1  tsp vanilla
1 tsp warm water

II
Kitchen towel
4 tbsp of icing sugar or powder sugar

For the Syrup

 1/4 cup water
1/4 cup granulated sugar

For the Frosting

 

5 oz. bittersweet chocolate, finely chopped
1  cup heavy cream
1 tsp. vanilla extract
Pinch of salt

Method:

Bake the roll:

  1. Line the tray with butter paper
  2.  Sift  baking powder & flour
  3. Beat egg white to form stiff peaks. 
  4. Add yolk & beat. Now add sugar.
  5.  Fold in sifted  baking powder ,flour & essence. 
  6. Now add warm water.
  7.  Pour the batter on the lined try.
  8. Bake at 180 degrees for 15 20 min or till done.
  9. Lay the kitchen towel. Sprinkle sugar on it.
  10. Invert the roll from the oven when done and remove the parchment paper. 
  11. Roll to form a log.
  12. Keep aside to cool.

Make the syrup

  1. Combine sugar & water.
  2. Heat to make a syrup.
Make the Frosting
  1. Prepare the double boiler. 
  2. Combine the chocolate and cream 
  3. Set the pan over it. Remember it should not touch simmering water in the bottom pan 
  4. Whisk until well blended. 
  5. Keep aside to cool
Assembling 
  1. Unroll the cake & brush liberally with the sugar syrup.
  2. Spread the thin layer of frosting and roll again.
  3. Frost the top and sides of the roll with the remaining frosting, using long, rough strokes.
  4. Garnish with strawberry & njoy. 
 

Vegetable Biryani

~ Huma ~ 19 Comments
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There are some dishes which do not require any explanation. Biryani is one of them.

 

Dig in with your hands and just njoy

Ain’t I right………..
 

Recipe Serves 3 -4 people
Ingredients

For the Rice
1 glass rice
2 tbsp salt
Whole garam masala (2 cloves, 4 pepper corns,1/4 inch cinnamon, 1 black cardamon, 1/2 tsp shahzeera)
1 tbsp ghee
1/2 tsp vinegar or 1/2 lemon
 4 glasses Water to boil the rice

For the masala
1/4 cup oil
2 medium sized onion sliced
4 floweret of cauliflower
1/4 cup peas (fresh or frozen)
1 carrot cut into cubes
1 big size potato cut into cubes
2 tsp ginger garlic paste
1tsp red chilly powder
1/4 tsp turmeric powder
1/2tsp coriander powder
3 tbsp yogurt
3 tbsp coriander leaves
2 green chillies
3 leaves of mint finely chopped
1 1/2 tsp salt
1/2 tsp garam masala powder
Whole garam masala (2 cloves, 4 pepper corns,1/4 inch cinnamon, 1 black cardamom,1/2tsp shahzeera)

Few strands of saffron powderd and soaked in 4 tbsp milk
1 small beetroot grated
1/4 cup milk
1tbsp ghee

Method:

STEP 1 : Prepare the rice:


Boil 4 glasses of water.Add whole garam masala & salt. When water come to a boil add in rice. Then add  in vinegar & ghee. Cook till rice is partially cooked. Drain & keep aside
Tip:Rice will not break if vinegar is added during boiling

STEP 2: Fry the onions
This is the most important part in biryani. If you brown the onion too much, it will give a bitter taste to the entire dish. Heat oil in a pan. When hot add in sliced onion.Cook till light brown.Drain & remove on kitchen paper.
Tip:- Sprinkle 2 to 3 pinches of salt while frying for the crispier onions

STEP 3: Making the masala

Heat oil in a pan. Add in whole garam masala. When it crackles add in ginger garlic paste.Fry for few secs. Now add in all the veggies & turmeric, red chilly powder,coriander powder,garam masala powder & salt. Stir well. Cover & cook till vegetables are slightly cooked but crisp. Remove from the flame & add in curd & crushed onions.Mix well. Now add in chopped coriander , mint & green chillies. Keep aside.

STEP 4: Assembling

Take a heavy bottom deep pan. I used my futura Handi. Assemble by layering rice, masala then rice.
Now on side spread the saffron milk mixture and on the other side spread the grated beetroot.In the center put some fried onions. Lastly pour over the ghee on the rice evenly. Cover the lid with aluminium foil. Put the vessel on Dum on a low flame for 25 minutes. Served hot with raita,burhani.