MANGO SOUFFLE

Here I am with my favourite summer fruit  MANGO! Just loves mangoes! I think it is one the fruit which taste amazing on its own, you don't have to cook it or add it in chaat with other fruits to enhance it flavours ,its is good on its own. Isn't it! Apart from whip cream and Ice-cream, which sure are flavour enhancer in this case but still There is no match for Mangoes, it sure are 'King of all fruits'. There are different varieties of mangoes available in market these day like chaonsa, anwar rathore.... 
Now taking advantage of this fresh summer fruit i made this 'MANGO SOUFFLÉ'. Original recipe is by Shireen Anwar, but the inspiration is my dear friend Asifa Rafiq. Here is the recipe

RECIPE

• 1 tin evaporated milk (chilled)
• 1 packet mango jelly
• 1 cup mango juice
• 1 tbsp gelatine powder (OR 1 tsp Agar Agar powder)
• 1/4 cup water
• 1 cup mango puree
• 4 Tbsp caster sugar
• 1/2 cup cream

FOR DECORATION

• 1/2 cup cream + 1 tbsp icing sugar, whipped for decoration
• 1 packet mango jelly, make it as per packet's instruction and set, for decoration (OPTIONAL)

METHOD

1. Soak 1 tbsp gelatine with 1/4 cup of water.
2. In another saucepan cook mango juice, mango jelly and soaked gelatine on medium-low flame until dissolved. Keep aside.
3. Blend together evaporated milk, sugar and mango puree, while blending pour in mango jelly gelatine mixture and blend till well combined. Add cream and blend for a final time.
4. Pour in glasses/bowl.
5. Decorate with mango jelly cubes, fresh mango slices or whipped cream.

* You can also make it without fresh mangoes using mango pulp/puree instead.

* You can also make it with other fruits like pineapple, pomegranate etc, just use the same flavoured jelly and juice accordingly.

Enjoy!

Fareeha Furhan.

STICKY TOFFEE PUDDING

This is one of my family favourite dessert. I usually serve it with vanilla ice-cream and amazing toffee sauce! We all love it! So here is my recipe,

Recipe by:Simon Hopkinson

Ingredients

For the sponge

• 175g/6oz dates, chopped
• 1 rounded tsp bicarbonate of soda
• 50g/2oz salted butter
• pinch salt
• 75g/2½oz demerara sugar
• 75g/2½oz molasses sugar
• 2 free-range eggs
• 175g/6oz self-raising flour
• 1 tsp vanilla extract
• butter, for greasing

For the sticky toffee topping

• 250ml/9fl oz double cream
• 80g/3oz butter
• 80g/3oz molasses sugar

For the extra sauce

• 300ml/10fl oz whipping cream
• 50g/2oz molasses sugar
• 50g/2oz salted butter
• double cream, to serve
  
  
  
  

  Method

  
  
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined.
  3. Blend the date mixture in a food processor until nearly smooth, but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch.
  4. Preheat the grill to medium.
  5. Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding.
  6. Place the sticky toffee pudding under a moderate grill until bubbling.
  7. To serve, spoon the pudding into individual bowls and pour around the extra sauce.
     
     
     
     
     
     Enjoy!
     
     
     Fareeha Furhan.

CHERRY CAKE

I love to consume fresh seasonal vegetables and fruits in cooking up family meals and baking desserts/cakes. It gives me diversity and a new look and new flavours to the same old things.

If you ever had BLUEBERRY CUPCAKES/MUFFINS, and are really fond of them, then you have to have this cake. I love blueberry cupcakes myself, and find out that this recipe is really close to them. This cake is SUPER MOIST, and the addition of almond meals gives it an amazing hint. We are all familiar with the magic of BALCK FOREST CAKE( which also requires cherries as a major ingredients), every bakery is filled up with lots and lots of these. But this particular cake is different from black forest cake in the sense that it doesn't require any icing to make it moist. It is moist in itself because of the addition of fresh chopped cherries. Here is the recipe

Recipe courtesy: Joy of baking

RECIPE

• 1/2 cup unsalted butter (113 grams) 
• 3/4 pound (350 grams) fresh sweet cherries, divided
• 1 cup (130 grams) all purpose flour
• 1/2 cup (55 grams) ground almonds (or almond meal)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
•  3/4 cup granulated white sugar (150 grams) (I used fine granulated)
• 1tsp pure vanilla extract
• 1/4tsp pure almond extract(optional)(I added it)
• 1/3 cup (80 ml) milk

METHOD

1. Preheat oven to 400 degrees F/200 degrees C.
2. Grease a 9' baking pan and line the bottom with a parchment paper. 
3. In a small sauce, melt the butter. Remove from flame and let it comes to room temperature.
4. Rinse, dry, and pit all the cherries.
5. Then take about 14 cherries (about 1/3), cut them in half, and set them aside (place on a sheet of paper towel, cut side down) to be placed on the top of the cake during baking. 
6. To the rest of the cherries, cut into quarters (to be folded into the cake batter).
7. In a separate bowl whisk together the flour, ground almonds, baking powder, and salt. 
8. Beat the eggs and sugar until thick and light coloured (about 3-5 minutes).
9. Beat in the vanilla extract and almond extract.
10. Then fold in, with a rubber spatula or wire whisk, the melted and cooled butter and milk just until incorporated. 
11. Next, fold in the flour mixture just until moistened.
12. Gently fold in the quartered cherries.
13. Pour the batter into the prepared pan, smooth out the surface.
14. Bake for 15 minutes then remove from oven.
15. Quickly arrange the remaining cherries, cut side down, on the top of the cake. 
16. Bake for another 15-20 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean.
17. Cool for 10-15mins
18. Enjoy warm with a cup of tea/coffee or serve cold with dollop of cream/Ice cream and seasonal fruits for a pleasing dessert.

*If you find the cake over browning, cover it with a piece of aluminium foil.

Fareeha Furhan.

ENGLISH STYLE ROASTED CHICKEN LEGS

My family adores English cuisine, majorly because they have spend an enormous part of their lives living up there. Whether it is classic pies, fullfilling english breakfasts or all time hit fish and chips, they just love it. I find out that this cuisine is really simple, with just appropriate seasonings, less use of oil and healthy addition of lots of colourful and vibrant vegetables, makes it healthy choice and a good alternate to routinely desi varieties.
Now, coming over to recipe, I find it really simple, quick and perfectly seasoned. I have been making it for years, particularly on special occasion like Eid and huge family gatherings. Everyone who has tasted it has appreciated the flavours. So here you go

RECIPE

• Chicken Legs(whole & with skin) 1kg 
• Salt
• Red Chilli Flakes 1Tbsp
• Olive Oil 4Tbsp
• Freshly Squeezed Lemon Juice 1/2cup
• Potatoes 6(washed and cut into 4 pieces)

METHOD

1. Prick chicken legs with fork all over.
2. Mix together the seasonings.
3. Add chicken legs and rest overnight.
4. Now arrange it in a baking dish with potatoes.
5. Bake in a pre-heated oven at 200C for 40mins, turning once after 20mins.

*You can also make mash potatoes instead of roast potatoes.

*You can also serve whatever vegetables are available to you like broccoli, cauliflower, carrots, courgette, green beans, brussels sprouts. Just steam these and serve.

FOR GRAVY

1. I used BISTO gravy granules, just prepare it according to packet instruction.

*If you don't find the gravy granules, skip it, but it taste better with gravy.

MOTI PULAO

Moti pulao is one of my family favourite. It is that sort of pulao which has small yet tasty meat ball similar to the size of pearl. It can be consumed on it own, but in my family we love to have it with Palak ghost( spinach gravy with meat) or occasionally with dahi bondi raita( yogurt with tender gram flour fritters). Although I have posted it before, but I am reposting it here with slight changes( you can see my previous post here: https://www.facebook.com/photo.php?fbid=161129723980760&set=a.293785874048477.66664.140018502758549&type=3&theater)

RECIPE

FOR MEAT PEARLS

INGREDIENTS:

• Mince meat(lamb) 500g 
• Onion 1 
• Ginger garlic paste 1Tbsp
• Salt 
• Red chilli powder 1tsp (or less as per taste)
• Turmeric powder 1/2tsp
• Cumin seeds 1/2tsp
• Coriander powder 1tsp
• Chickpeas flour 2Tbsp
• Fresh coriander leaves 1Tbsp
• Green chillies 2 small chop
• All spice powder 1/2tsp

METHOD

1. Blend the meat twice in a chopper to make it fine.
2. Chop onion.
3. Mix it in the meat, add all the rest and mix well.
4. Shape it into small pearl size balls. Put aside.
5. You can freeze it at this stage or proceed further.

FOR RICE

INGREDIENTS:

• Rice 750g
• Oil 1/2cup
• Ginger garlic paste 1tsp
• Salt
• Red chilli powder 1/2tsp
• Coriander powder 1tsp
• Tomatoes 2 
• Green chillies 2
• Onion 1 large or 2 medium sliced
• All spice powder 1tsp
• Stock/Water

METHOD

1. Soak rice for 1hour.
2. Take a deep and wide pan. Add in oil and brown the sliced onions.
3. Add in ginger garlic paste and the prepared meat ball. Don't spoon in too much at this stage, just shake and rotate the pan. Add in tomatoes and green chillis, cook for some time, add some water and let it cook until the meat balls are cooked thoroughly. 
4. Add all the rest of the spices and stock. When it comes to boil add in the rice. Now be sure the level of water should be 1 inch higher than the level of rice.
5. When the water has evaporated, put a lid on and put it on Dum for 10-15mins.

Enjoy!

Fareeha Furhan.

FRUIT CHAT

Fruit chat is prepared in every household during the month of Ramadan almost on daily basis. It is so nourishing and filled with health benefits that it is must have item on Iftaar table. There are many ways to prepare it, the one I am writing down here is easiest and most consumed one in my family.

RECIPE

• 1 apple
• 1 peach
• 3/4 cups of grapes
• 1 mango
• 3-4 bananas
• 1 guava
• 3 apricots
• 1 pomegranate
• 1/4 cup almonds
• 4 dates
• 1/4 cup sultanas/raisins
• 1 orange

1. Wash, peel and slice the fruits in a mixing bowl.
2. Add almond in a bowl and add as much water to cover it completely, micro it for few mins. Remove it, peel it and slice it.
3. Soak raisin/sultanas in water for some time, drain and put aside.
4. Wash and slice dates.
5. Now mix sliced almond, raisins and dates in the sliced fruits.
6. Pour the prepared solution(recipe below) over it.

* You can use all or less fruits depending on the availability. I sometime added papaya and boiled chickpeas too and it taste great. I mean with chat all you have to enjoy is the taste of different fruits in it.

• 1 cup water
• 1Tbsp tang
• 1Tbsp sugar/ sugar syrup
• 1/2tsp black salt
• 1tsp Chat masala
• 1-2 lemon juice

1. Mix everything together and pour it over the sliced fruits.
2. Serve chill.

Enjoy!

Fareeha Furhan.

MANGO TANGO

A chilled refreshing and energising drink to enjoy during hot and humid summer days. I love to open my fast with this yummy and zesty treat. Made out of fresh mango cubes and mango nectar. You can also add few mint leaves as per your choice, it will give a beautiful kick to the finished drink.

RECIPE

• Mangos 3 medium or 2 large (peeled and diced)
• Mango nectar 250ml
• Ice cubes 2cups
• Honey 1Tbsp(optional)

Blend everything together and serve chill.

CHICKEN ON FIRE

First of all pardon me for the messier picture :( , actually the fast was due to open and I took it in rush. Flavour was exceptional :) , so thought to share it here. 

Tender, succulent and moist chicken strips sewed onto wooden skewer. Easy to prepare and healthy too (requires less oil or no oil), just mix everything together and let it stand for good couple of hour (resting it overnight is preferable as it helps the chicken absorb better flavours), grill these and serve it with your favourite dipping sauce.

RECIPE

• Chicken Breast Fillet 2 (cut into thin strips)
• Fish sauce 2Tbsp
• Salt/Pepper to taste
• Ginger Garlic Paste 1&1/2tsp
• Oil 2Tbsp
• Egg 1
• Flour 2Tbsp
• Chilli sauce 2Tbsp
• Soya sauce 2Tbsp
• Brown sugar 1Tbsp
• Crush chillies 1Tbsp
• Juice of half a lemon
• Wooden sticks/skewers

1. Marinate chicken strips with all above mentioned ingredients for at least two hours.
2. Soak the wooden sticks in water for half an hour, this will prevent them from burning while grilling.
3. Put the marinated chicken into skewers.
4. Heat the skillet with a little oil and grill these chicken skewers.
5. Serve hot with sauce.

Recipe courtesy: Zarnak

Enjoy!

Fareeha Furhan.

CHICKEN AND SWEETCORN MAYO ROLLS WITH BAKED WINGS AND POTATO WEDGES

Recently my family has the pleasure to consume these mayo rolls(made by me off course), and the enchanting fact is that, they approves it to be one of the good food I offer them lately. 
I have been a busy bee these days mainly because of kids ( as they are off from school and need more attention than usual), then visiting mum and helping her out in her routinely chores, plus you know Ramadan has started that means more busy schedule then normally with more emphasis on Ibadaat instead of spending more time in kitchen. But I think there is some sort of germ in me which makes me jump into Kitchen and get started... :)
Now coming to recipe notes. I personally love this mayo rolls and mostly stick to this same filling again and again. The filling I used were chicken and sweetcorn, but you can use whatever you prefer. I love to serve these rolls with hot wings(not in the picture although) and potatoes wedges, complete meal in itself. The portion was really fulfilling and satisfying. WORTH THE EFFORT! 
Here is the recipe

RECIPE

FOR FILLING

• Boneless Chicken 500g
• Red Chilli powder 1tsp
• Salt to taste
• All spice powder 1/2tsp
• Vinegar 2tbsp
• Cooking Oil 2-3tbsp
• Black Pepper 1/2tsp

1. Marinate Chicken pieces with all above mentioned ingredients for at least 2hrs.
2. Take a wok and heat 1tbsp of oil in it, add the marinated chicken pieces and cook for 3mins on high flame.
3. Add some water and cook further on medium flame until well done.
4. Add this cooked chicken pieces in a mixing bowl.
5. Add all the three ingredients(written underneath) to the mixing bowl and toss it all together. Use this to fill in the pancakes.

• Mayonnaise 1cup
• Mustard paste 1tsp
• Sweet corn 1 large tin (around 1 glass)

For stuffing

Put one serving spoon full of mixture right in the middle of pancake and just roll it.Arrange all in a baking dish and cover it with 1 cup cheddar cheese and bake at 180Ć(pre-heated) for 7-10 mins or until cheese get melted.

FOR PANCAKES

• Plain flour 2cups
• Eggs 2
• Milk 1cup
• Salt a pinch

1. Sieve flour.
2. Crack in eggs.
3. Add salt.
4. Make a smooth batter using milk. Add more water if required.
5. Spray oil onto a non stick pan, and heat it onto a medium-low flame.
6. Pour batter into the middle of the pan and rotate it anticlockwise.  
7. Let it slightly cook on low flame from one side,and then turn over.
8. Remove and put aside, repeat with the rest and keep it covered with a damp tea towel until required.

POTATOES WEDGES

• Potatoes 4-5 
• Plain flour 1/2 cup
• Bread crumbs 1/2 cup
• Salt 
• Freshly ground black pepper 3/4tsp
• Mixed herbs 1/2tsp
• Olive Oil as required

1. Cut potatoes into wedges.
2. Par-boil these wedges. Drain and put aside.
3. In a mixing bowl, add flour, bread crumbs, salt, pepper and mix herbs. 
4. Toss in potatoes.
5. Grease a baking tray and arrange these wedges. Pour olive oil on top of the wedges.
6. Bake it in a pre-heated oven for 40-45 mins at 180Ć.

CHICKEN WINGS

• Chicken wings (with skin) 500g
• Red Chilli powder 1tsp
• Salt to taste
• All spice powder 1/2tsp
• Vinegar 2tbsp
• Cooking Oil 2-3tbsp
• Black Pepper 1/2tsp

1. Marinate Chicken wings with all above mentioned ingredients for at least 4hrs.
2. Add 2tbsp oil in a wok and heat it, throw in the marinated chicken wings and cook for 3 mins.
3. Arrange these in a baking dish and bake in a pre-heated oven at 180Ć for 20-25 mins

DIPPING SAUCE

• Mayonnaise 1cup
• Red chilli flakes 1/2tsp
• Garlic (minced) 1 small clove
• Vinegar 1 and 1/2tsp
• Sugar 2tsp

Mix all above and serve.

BREAD ROLLS

Bread rolls is one of the most desirable food item during the month of Ramadan. Everyone knows how to prepare it and everyone has its own special touch, which is majorly based on the filling, used within  the rolls. 
My mum used to make it for us when we were kids, and we all loved it. I still recall my mother image standing in the kitchen and folding the rolls with her hands.Ahh!! Time flew by so quickly.
Hubby loves bread rolls too, and were asking me to prepare it for ifftar. So here is my version of Bread Rolls.

RECIPE

• Bread slices 6
• Potatoes 6 medium (boiled)
• Eggs 4 (hard boiled)
• Fresh coriander 1tbsp chopped
• Fresh mint leaves 1tbsp chopped
• Green chillies 2-3 chopped (or more or less according to desire)
• Salt to taste
• Black pepper Freshly ground 1/2tsp

METHOD

1. Mash the boiled potatoes.
2. Chop boil eggs in small chunks.
3. In a mixing bowl add all above listed ingredients and mix well.
4. Take water in a bowl. Soak the bread edges in water first and squeeze it well between the palm of your hands.
5. Now dip your hands in water and press the bread slice to make it slightly moistened, or you can dip one side of bread in water and squeeze it between the palm of your hands to release the extra amount of water.
6. Take as much amount of filling, which can be hold by bread slice easily. Shape it in an oblong roll. Place it in the centre of slice at an 60^ angle. Fold the bread over it and press it with wet hand to seal it thoroughly. Repeat with the rest.
7. Heat oil in a wok at a moderate temperature.
8. Dip the bread rolls in beaten egg and deep fry. Or you can further coat it in bread crumbs and deep fry. I did it both ways, some with only an egg wash and some with bread crumbs, and must say the bread crumbs coated were more appetising than the plain egg wash.

Enjoy!

Fareeha Furhan.

CHUTNEY BARAY BREAD PAKORAY

This is holy month of Ramadan, that mean more IBADAAT than cooking for me. My whole family is keeping fast and is seeking Allah REHMAT(blessing) and MAGFIRAT(forgiveness of our sins). In this month we all Muslims keep fast form dawn to dusk, we not only prevent ourselves from food but from all the evil thinking/talking and corrupt attitude. Allah teaches us patience in this way and guides us to the path of being a finer human being. May Allah forgive us and accept our IBADAAT and makes us a better human being.
Food like samosa, pakora are on the hit list during this month.Mostly we have more craving for fried and CHATPATTEY food in this month than any other month of the year. We all would love to open our fast with something spicy and fulfilling. I love fried food but tries to consume it less because of its health affects, what I normally do is balance my meal like for one fried item(unhealthy) I would add some friendly items(like fruit chat, chana chat..)and tries to balance it out. Take it in less amount and it won't affect you.
Now coming to the recipe, it is easy, quick and tasty. It took me 15mins to cook it from scratch. Texture wise the pakoras were light and airy, soft and scrumptious, and were gobbled in no time. 

Recipe

• 4 Bread slices
• Gram Flour ( Baisan) 1cup 
• Salt
• Red chilli powder 3/4tsp
• Turmeric powder 1/4tsp
• Coriander powder 1/2tsp
• Cumin sees 3/4tsp
• Fresh coriander leaves (1tsp chopped) 
• Fresh mint leaves 1tsp (chopped)
• Chilli flakes 1/2tsp
• Water as required

METHOD

1. Trim all the edges of bread slices.
2. Cut it crosswise, acquiring 4 triangles from each slice.Put aside.
3. Apply a Table spoon of GREEN CHUTNEY onto each triangle and top it with other slice. It will look like a small sandwich at this stage. Repeat with all the rest.
4. Sieve gram flour.
5. Add all the above listed ingredients to sieved gram flour & make a smooth batter using as much water.*(we are going to dip this filled sandwiches in the batter, so remember it should neither be thick nor too loose. Bread itself has the capacity to absorb liquid, so make it as much runny that when you dip the bread in the batter, it holds it.)
6. Deep fry in hot oil until golden brown.

Green Chutney

You can use ready made green chutney which is now easily available in market, or you can also prepare it yourself. I used ready made one. Here is the recipe!

• Bunch of coriander leaves
• Bunch of mint leaves
• 4-6 green chillies
• salt
• water

Blend all above.

Use as much required and store the rest in a clean bottle in fridge.

Enjoy!

Fareeha Furhan.

QUEEMA SAMOSA

Recently I have posted my recipe for Aloo samosa. Today I am sharing with you my recipe for Queema  Samosa. Try it out this Ramazan and enjoy it with your family.

RECIPE

FOR DOUGH

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

METHOD

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

• Queema ( Mince meat) 500g
• Ginger garlic paste 1tbsp
• 2 medium onions (sliced)
• Salt
• Red chilli powder 1tsp
• Turmeric powder 1/2tsp
• Coriander powder 1tsp
• Oil 4 Tbsp
• Boiled green peas 1 cup
• 2 medium potatoes boiled (cut into cubes)
• Fresh coriander leaves 1 handful (roughly chopped)
• Fresh mints leaves 1tbsp (chopped)
• Green chillies 1 (fine sliced)

METHOD

1. Cook queema with ginger garlic paste, red chilli powder, turmeric powder until tender.
2. Brown the sliced onions in a sauce pan with enough oil, drain and put this in the cooked queema.
3. Add about 4 Tbsp of oil,salt and coriander powder in the queema and cook further for 10mins.
4. Remove and put aside.
5. Add in boiled peas, boiled cubed potatoes, fresh coriander leaves and chopped mint leaves.
6. Mix everything and fill in the samosas.

Enjoy!

Fareeha Furhan.

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.