JALAPENO CHEESE POPPERS

If you own a spicy and cheesy taste buds like me, then this recipe of jalapeño cheese popper is sure to please your spicy taste buds.

RECIPE

• Jalapeño Pepper 12 
• Cream Cheese 2 Tbsp
• Cheddar Cheese 4 Tbsp
• Boiled shredded Chicken 1/4 cup (fine chopped)
• Chilli Flakes a pinch (optional)
• Origano Powder 1/4tsp
• Oregano/Parsley/Coriander leaves 1 tsp (fine chopped)
• Pickled Onion 1 small / 1 Tbsp (fine chopped)
• Pickled Carrot 1 Tbsp (fine chopped)
• Pickled Halapeno Pepper 1 tsp (fine chopped) (optional)
• Garlic Powder 1tsp

FOR COATING

• Flour 1 cup
• Water 1 cup
• Egg 2
• Breadcrumbs as required

METHOD

1. Wash and dry jalapeño peppers.
2. Make a slit of one inch on one side of each pepper and discard all the seeds in it.
3. Mix all ingredients for filling and fill in the peppers.
4. Dip each pepper in water first, then coat with flour, toss in egg wash, cover it with bread crumbs,  apply egg wash again, and finally coat it with breadcrumbs. 
5. Now put this in the freezer for 2 hrs. This will help the coating and filling to stabilise.
6. Deep fry in hot oil until golden brown.
7. Serve hot with a dipping sauce of your choice.

Enjoy!

Fareeha Furhan.

CHEESY SCRAMBLED EGGS

It is always great to play with your ingredients. I mean trying something different, putting up a little effort and be creative with even your simplest recipe. I found it so satisfying, and it pleases me to see my family and love ones appreciating it. Sometime special people in your life need special attention. Do this to make them realise that they are special to you.This recipe is just a simple twist to the old fashioned Scrambled Eggs version. Just whip up everything you would normally do to your mixture, add some cheese and cook it on your stove until half-cooked but still creamy. Turn off the flame. Take a baking tray and put a steel cookies round cutter on it. Add the half-cooked scrambled eggs mixture in it. Top with a slice of cheese and grill it under hot grill until cheese is melted and eggs has cooked and set.

RECIPE

• Eggs 3
• Cream 3 Tbsp
• Milk 1 Tbsp
• Salt & Pepper to taste
• Cheddar Cheese Slices
• Butter 1Tbsp
• Oil 1 Tbsp

METHOD

1. Pre-heat the grill to maximum.
2. Place a steel wide round cutter on a baking tray and put aside.
3. Whisk together eggs, salt ,pepper,cream and milk.
4. Take a sauce pan and heat butter and oil on medium-low flame.
5. Pour the eggs mixture and keep stirring until half-done.
6. Remove from heat and put this mixture in a round steel cutter, press it gently and top it with a slice of cheese.
7. Put this under the hot grill until the cheese has melted and eggs has cooked completely. 
8. Serve hot.

Enjoy!

Fareeha Furhan.

COCONUT CAKE.

My hubby loves coconut, so I made this cake for him. And if you love coconut too then you will love it too. This recipe is given to me by a sweet friend Amna Khan.Thanks a lot dear Amna. You are great. The sponge is perfect and the lemon curd gives it the perfect sweetness which is neither overpowering nor less.Just accurate! The 7mins frosting is delicious and the fresh coconut gives it the amazing coconuty taste.

RECIPE

Ingredients:

• 6 large eggs (separated when they are cold then bring to room temperature)
• 2+1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter (room temperature)
• 1+3/4 cups caster sugar 
• 1+3/4 cups (420 ml) butter milk (room temp,I used homemade one)
• 1 tsp vanilla essence or extract
• 1/2 tsp cream of tartar

METHOD

1. Preheat your oven to 177 Ć.
2. Grease and line with baking paper two 9" round cake pans.
3. Sift together flour,baking powder,baking soda and salt.
4. Beat butter until smooth, gradually add in 1+1/2 cup sugar ( use 1+1/4 cups sugar if you don't want it too much sweet) beat until light and fluffy about 4-5 minutes.
5. Add the egg yolks one at a time,beating well after each addition.Scrape down the sides of the bowl.
6. Add vanilla and beat until combined.
7. With the electric beater on low speed,alternately add the flour mixture and butter milk,in 3 additions,beginning and ending with the flour.
8. In a clean bowl with clean and dry whisk (electirc beater) beat egg whites with cream of tartar and 1/4 sugar until stiff peaks.
9. Gently fold in yolk mixture (DO NOT OVER FOLD).
10. Divide the batter into 2 pans,bake for 35-40 minutes or until a tooth pick inserted in the center comes out clean.
11. Cool completely.

LEMON CURD

Ingredients:

• Eggs: 3
• Sugar: 3/4 cup (150 g)
• Lemon Juice: 1/3 cup (80 ml)
• Butter: 4 tbsp (56 g)
• Lemon Zest: 1 tbsp

Method:

1. In a heat proof bowl place eggs and whisk using hand whisk.
2. Add sugar and lemon juice, whisk again.
3. Place this bowl over a double boiler and whisk constantly for about 10 minutes or until thick.
4. Now remove it from double boiler and add butter and lemon zest, mix with rubber spatula, cover with plastic wrap and leave on room temp to cool.
5. Use.
6.  You can store it for 7-10 days in refrigerator.

7 Minute Frosting

Ingredients:

• 2 large egg whites (60 g)
• 1+1/2 cups granulated (normal) sugar (use 1 cup if you don't like too much sweet)
• 1/4 cup cold water
• 1 tbsp light corn syrup (or use honey)
• 1 tsp vanilla essence or extract

Method:

1. In a heat proof bowl over a double boiler place egg whites,water,light corn syrup and sugar.
2. Beat with electric beater for 3-4 minutes on low speed.
3. Increase the speed to high and continue beating for another 3-4 minutes or until the icing is shiny and satiny with soft peak.
4. Remove from heat add the vanilla and beat on high speed for another 1-2 minutes or until the frosting is thick. 
5. Use.

FOR TOPPING

• 2 medium sized fresh grated coconuts OR you can use dry shredded coconut/desiccated coconut.

Assembling

1. Using a serrated knife, cut each cake layer in half, horizontally.
2. Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd.
3. Sprinkle with about 2 tablespoons of coconut. 
4. Continue with the next layers, stacking and filling with the lemon curd and coconut.
5. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with about 1 cup of coconut.
6. Cover and refrigerate the cake.
7. Serve.

Enjoy!

Fareeha Furhan.

HOT TANDOORI WINGS

Hot and spicy wings, marinated with yogurt, orange juice and spices. Baked to perfection is sure to please your spicy buds. 

RECIPE

• Chicken wings 500g
• Juice of 2 small limes/lemon
• Sugar 1 tsp
• Oil 1 Tbsp
• Ginger Garlic Paste 1tsp
• Coriander Powder 1 tsp
• Garam Masala ( All Spice Powder) 1/2 tsp
• Salt to taste
• Red Chilli Powder 1 tsp
• Pinch of Red Food Colour 
• Yogurt 3/4 Cup
• Gram flour (basen) 1 tsp
• Flour 1 tsp
• Khatti ( an unripe green sour orange) 1 or use one regular orangeMETHOD

1. Mix all above and coat it all over the chicken wings.
2. Let it marinate overnight or at least 3hr.
3. Bake it in a Pre-heated oven at 180Č until well cooked.

Enjoy!

Fareeha Furhan.

DAHI PAKORIAN

Dahi Pakorian is a yogurt based chat containing boiled chopped potatoes with cotton soft silky pakorian.Pakorian is basically tiny drop size fritters made with gram flour or plain flour, available easily in all asian grocery stores.You can also add chopped tomatoes, chopped cucumber and boiled chickpeas to the mixture.This is one of the recipe which is frequently prepared in my house. We love it with Chana (chick-peas) Pulao, yakhni pulao & all sorts of biryani & rice item.During the month of Ramazan it is made almost everyday.My recipe for this is pretty simple and straight forward.So here you go

RECIPE

• Pakorian 1 Cup
• Boiled potatoes 2(cut into cubes)
• Onion 1(fine sliced/chopped)
• Fresh mint leaves
• Fresh coriander leaves
• Green chillies 1  
• Yogurt 1 & 1/2 cup or more if required
• Milk 1/2 cup
• Special Dahi baray masala/Chat masala  as required
• Salt as required
• Sugar 1tsp

METHOD

1. Soak pakorian in warm salty water until tender.
2. Drain and put aside.
3. Using mortar and pestle, crush a handful of mint, coriander & green chilli to a paste.
4. Soak onion in salty water for sometime, drain and put aside.
5. Whip yogurt in a bowl, add in half a tsp of crush green paste & mix well.
6. Add chat masala,sugar & salt.
7. Now mix in pakorian and potatoes.
8. Now add milk if you find your yogurt mixture is too thick. Add as much as required to loosen up the mixture or if your mixture is already runny you don't need to add any milk.
9. Serve chill.

Enjoy!

Fareeha Furhan.

Aloo Samosa

Aloo Samosa is basically boiled and lightly pressed potatoes mixed with spices and filled in a crispy pastry sheets. There is lots of other variation too like Paneer(cottage cheese) Samosa, Queema(mince-meat) Samosa... I love all kind of these. This is affiliated with my childhood memories, my school /College days, sitting with friend and munching a Samosa with Coke.. Ahh! What a time it was !
We used to have it wrapped in Naan bread sometime ( I know it sound strange, but believe me it was good).Now coming to recipe, you will need

RECIPE

FOR DOUGH

• Flour 2 cups
• Ghee 2 Tbsp
• Water as required 

1. Sieve flour.
2. Rub in ghee.
3. Knead with water to a dough, which is neither hard nor too soft, just in between.
4. Rest for sometime, say 2hr at least in refrigerator, in a greased bowl, grease the top surface of the dough with a tea spoon of ghee & cover with damp tea towel.
5. Make small balls out of the dough.
6. Roll it into flat bread.
7. Cut it into half.
8. Now shape it like a cone, press the edges with water.
9. Fill in the filling.
10. Tightly press all the edges.
11. Repeat with all the rest.
12. Deep fry until golden brown.

FOR FILLING

• Boiled potatoes 3-4
• Sliced onion 1
• Sliced green chillies 2
• Salt to taste
• Red chilli powder 1/2 tsp or more as per your taste
• Turmeric powder 1/4 tsp
• Cumin seeds 1/2tsp
• Coriander seeds 1/2 tsp
• Pomegranate powder (Anardaana powder) 1tsp
• Juice of one lemon
• Fresh chopped green coriander 3 Tbsp
• Fresh mint leaves chopped 1Tbsp

1. Dry roast coriander & cumin seeds.
2. Lightly press boiled potatoes with potato masher making sure there is still some big chunks too.
3. Add all the rest of the ingredients & mix.

* FREEZABLE
You can freeze these by lightly frying it in hot oil( just to remove it rawness) & then store in a freezable container using wax paper in between.

ULTRA MOIST BANANA BREAD

 BANANA BREAD is one of the tastiest bread. Its super moist texture and amazingly delicious taste makes it an exceptional variety. Recently I come across this recipe by Chef Jason, and find it really delectable. I added cinnamon powder & raisin in the recipe and loved it. It filled my house with this gorgeous aroma. Here is the recipe

RECIPE

• 4 large ripe bananas (or 6 small)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup butter
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 4 tablespoons sour cream
• 1 & 1/2 Tbsp cinnamon powder (optional)
• 1/4 cup raisins (optional)

METHOD

1. Mix dry ingredients together. Sift. In a mixing bowl, cream softened butter with the sugar and salt. Mix in eggs, vanilla and sour cream. Mix until just blended.
2. Add flour mix to the batter. When making banana bread, use ripe soft bananas. Mash into bowl and add into mixture.
3. Spray a Bundt pan with cooking spray or grease with fresh butter. Pour batter into pan. Bake in preheated 350 F for 1 hour. If a toothpick comes out clean, it's done.

* FOR A BANANA NUT BREAD, Add 1 Cup walnuts to the mix.

* FOR CHOCOLATE CHIP BANANA BREAD, Add half cup chocolate chips to the mix.

* FOR CINNAMON RAISIN BREAD, Add all above including the optional ingredients.

* FOR SOUR CREAM, Use 4 Tbsp cream with 1 lemon juice.

ENJOY!

Fareeha Furhan.

LYCHEE LEMONADE

A delightful, reenergising and energy boosting drink. Perfect to consume in hot weather to protect oneself from the severe heat and remain cool and calm. It is made with fresh seasonal Lychee with a hint of mint and lemon.

RECIPE

• Fresh Lychee 15 (peeled and deseeded)
• White fizzy drink with lemon( I used Sufi lamon) 1/2 glass
• Mint leaves few fine chopped a pinch
• Lemon 1 (optional)
• Ice cubes
• Sugar 4 Tbsp

METHOD

1. In a blender add all above and blend.
2. Serve chilled.

SAUSAGE HERBS AND CHEESE BREAD

Nothing can be comparable to home made goodies. And there is nothing more admirable to the aroma of freshly baked bread. Soft and fresh out of oven HEAVEN! I love to try different folds, trick and techniques with my bread dough. Here I am sharing few which I had tried some time ago. I hope you like it.

RECIPE

• Plain Flour 4 cups
• Active Dry yeast 1 Tbsp
• Sugar 4 tsp
• Salt 1 tsp
• Milk Powder 2 Tbsp
• Ghee 1/4 cup (one-forth cup)
• Water as required ( I used almost one & one forth cups)

METHOD

1) Add yeast + sugar in a cup with Luke warm water* to proof*.

2) Sieve the flour.Add in salt + milk powder.

3) Add in ghee & stir it to incorporate the flour with ghee.Rub it between your palms to make it look like bread crumbs

4) When the yeast has proofed,add this solution in the flour & knead it to a soft dough,using more water if required.

5) Grease a bowl with oil*,add in the dough. Wrap it with cling film or a lid or a wet towel & place it somewhere warm* until double in volume.

6) Take a ball of dough & spread it to roll it over a sausage.

 Slice it. 

Shape it & rest it again until double in volume.

7) Top with grated cheese( I added a hint of chilli flake to extra spiciness) and fresh dill.Bake it until the desired colour has achieved at 210C(425F or gas mark 4)in a pre-heated oven.Bake it for 5mins on 210C then reduce the oven to 190C & bake further for 10-15mins.

TIPS

*The temperature of the water should be luke warm,it shouldn't be hot because hot water affect the yeast.The weather has been very hot these days here so I used normal tap water for this.And during winter I simply micro some water to Luke warm or sometime heat it a bit on stove.But with either way the water should be bearable to touch.

*Proofing is basically testing the viability of yeast.If you see a layer of foam over the solution then the yeast is viable & if there is no form then the yeast has expired..& always remember for a successful recipe the bread need to rise & that can only be achieved by fermenting the dough using an active dry yeast & by proofing you can easily judge the yeast whether its active or dead.

*Greasing the bowl helps the dough to come our easily & prevent sticking to the walls of the bowl.

*I always place my dough to proof in either oven(obviously off) or microwave..some people suggest putting it on top of the fridge or kitchen cabinet also works.

*For best results DO NOT check before 10-12 mins or else wise the oven heat 'll be lost.

*You can brush the hot bread with butter or olive oil,this gives a perfect gleam yo the finished bread.

ENJOY!

Fareeha Furhan.

PLUM SHERBET

Summer is at its peak and there is a variety of fruits available in supermarkets, and I am loving each one of these. Specially MANGOES, which I was eagerly waiting, and FINALLY got my hands on it and is enjoying it to the fullest.And not to forget to mention here lychee, peaches, apricots, cherries, falsay (Grewia asiatica) and plums. All garden fresh and crisp. We are blessed here. Alhamdillilah!
The recipe which I am sharing today is a Sherbet made with fresh plums. I saw this recipe online and was much fascinated by the idea of making something with fresh ingredients, which is natural and does not contain any preservatives. This sherbet is really refreshing and have chilling effect on body and health. It also protects oneself from the severe heat and humidity.

RECIPE

• Fresh Plums 1 kg
• Sugar 750 g - 1 Kg ( I added 1 kg but find it extra sweet so I suggest use 750g)
• Water 1 litre
• Plum essence 1tsp
• Red food colour (optional)

METHOD

1. Wash the fresh plums in water.
2. Add this to a pot with water and give them 2-3 boil.
3. Turn off the flame and pass them through a sieve.
4. Now pour the drained liquid back in the pot and cook them further with sugar until slightly thickened.
5. Remove and add plum essence and food colour.
6. Let cool.
7. Store in a sterilise container.
8. When required pour sherbet in a glass, add ice cubes/crush ice, fill with water, with some black salt in it. For additional flavour squeeze half a lemon in it.

ENJOY your beat the heat beverage.

This little man didn't even wait to let me finish my photo shot and jumped right in to grab his glass(lol)

 Here is another click for you.

Fareeha Furhan.

Jalepeno & Cheese Sausage Stuff Bread

The recipe for bread is pretty simple.This is my tried & tested recipe, which I am following for years.The dough is pliable & playable(lol, as in, mould it whatever shape you prefer). I always shape it differently in all my new attempts.See it here( http://www.facebook.com/photo.php?fbid=311817148912016&set=a.232627333497665.52234.140018502758549&type=3&theater )
(http://www.facebook.com/photo.php?fbid=311504745609923&set=a.232627333497665.52234.140018502758549&type=1)
So all you need to do is knead the dough, rest & proof. Then make small balls, roll it & start breading it with a slice of sausage place in every twist.Keep on folding the bread until the end, pinch the ends and done.

RECIPE:

- Plain flour 4cups

- Active dry yeast 1tbsp
- Sugar 4tsp
- Salt 1tsp
- Milk powder 2tbsp
- Ghee 1/4cup(one-forth cup)
- Water as required(i used almost one & one forth cups)

METHOD:

1) Add yeast + sugar in a cup with Luke warm water* to proof*.

2) Sieve the flour.Add in salt + milk powder.

3) Add in ghee & stir it to incorporate the flour with the ghee.Rub it between palms of your hand to make it look like bread crumbs.

4) When the yeast has proofed,add the solution in the flour & knead it to a soft dough,using more water if required.

5) Grease a bowl with oil*,add in the dough. Wrap it with cling film or a lid or a wet towel & place it somewhere warm* until double in volume.

6) Shape it & rest it again until double in volume.

7) Brush it with egg wash*.

 Bake it until the desired colour has achieved at 210C(425F or gas mark 4)in a pre-heated oven.Bake it for 5mins on 210C then reduce the oven to 190C & bake further for 10-15mins.

TIPS:

*The temperature of the water should be luke warm,it shouldn't be hot because hot water affect the yeast.The weather has been very hot these days here so I used normal tap water for this.And during winter I simply micro some water to Luke warm or sometime heat it a bit on stove.But with either way the water should be bearable to touch.

*Proofing is basically testing the viability of yeast.If you see a layer of foam over the solution then the yeast is vialble & if there is no form then the yeast has expired..& always remember for a successful recipe the bread need to rise & that can only be achieved by fermenting the dough using an active dry yeast & by proofing you can easily judge the yeast whether its active or dead.

*Greasing the bowl helps the dough to come our easily & prevent sticking to the walls of the bowl.

*I always place my dough to proof in either oven(obviously off) or microwave..some people suggest putting it on top of the fridge or kitchen cabinet also works.

*Egg wash is a solution of one beaten egg with one table spoon milk.

*For best results DO NOT check before 10-12 mins or elsewise the oven heat 'll be lost.

*You can brush the hot bread with butter or olive oil,this gives a perfect gleam to the finished bread.

Falsay ka Sharbaat

Its cool ,refreshing and delicious (Thandaa thandaa mazedaay ). Perfect to swig in summer & beat the heat.

Recipe:

- Falsay 1cup ( washed and drained)
- White fizzy drink 1cup
- Water 1cup
- Black salt 3/4 tsp
- Sugar 4tbsp
- Ice cubes 2cups

= Add all above in a blender and blend.
= Serve chill.

Gulab Jamun

GULAB JAMUN.

These make up a tasty addition to your dinner parties. What I like about these is that you can prepare it a day earlier , so you have enough time for other things to concentrate.
This recipe is pretty simple, in fact anyone can prepare it. I like to serve these warm with chill ice cream, & believe me it taste heavenly. You have to try this and trust me you taste buds will call for more.
My kids loves this & I hope your's will also love this, so grabs the recipe and enjoy.

RECIPE:

- Milk powder 2cup ( the one comes in yellow pack with a kid on it)
- Eggs 2
- All Purpose Flour 1tsp
- Baking Powder 2tsp
- Clarified butter(Banaspati/desi Ghee) 2tbsp
-Semolina 1tsp
-Banaspatti Ghee for frying

FOR SHEERA:

- Sugar 2cups
- Water 3cups
- Green cardamon 4
-Orange color 2drops

= Add all ingredients for sheera in a pan and cook on medium flame until well dissolve ,simmer for few minutes and remove flame.


1- In another bowl add baking powder + flour + powdered milk, mix well.

2- Add in melted butter/ghee, mix well.

3-Add eggs to form a dough ball.*

4- Heat ghee on a moderate flame.

5- Shape into small lemon size balls* & keep covered until you are done with all the dough.

6- Fry the the balls* on low heat, stirring constantly.

7- When turns to light/dark golden brown, extract these & throw these in prepared sheer.

8- When all the balls are in the sheer, give it a quick boil.

9- Done.Serve with sliced almond & silver sheet.

TIPS:

* Don't let the dough stand longer(even for 5-10mins) after kneading. Cover it with damp towel throughout the course of shaping it into balls.

*Make smaller balls as a size of lemon because it will expand during cooking.

*Don't over crowd the frying wok add few at a time otherwise you will end up with undercook centre.

* Keep moving the balls when they are in the frying wok.This will help to achieve a similar color all over.

*Heat Ghee on low flame, do not let its temperate shoot up instantly, this will also lead to uncooked centre.

*Grease your hands while shaping these & do not let any crack coming up the balls.