MAQLUBA (Palastenian upside down Rice)

INGREDIENTS:

1 kg Chicken with bones

1 kg Basmati sella rice(Kabsa rice)

2 medium sized Potatoes

2 medium sized Carrots

1 Capsicum

2 medium sized Tomatoes

1 medium sized Eggplant or Brinjal

2 big sized Onion thinly sliced

2 medium sized Onion cbopped

1 tablespoon Ginger garlic paste

1 teaspoon Coriander seeds

1/2 teaspoon Cumin seeds

1 & 1/2 teaspoon bla1ck Peppercorns

1 or 2 Cinnamon sticks

2 black Cardamoms

3-4 cloves

1 teaspoon fennel seeds

1 dried Lemon

2 tablespoon Veg oil + more to fry chicken & veggies

2 tablespoon Ghee

2 table spoon Arabic Spices (kabsa masala)

1 teaspoon Kashmiri red chilli powder

Salt to taste

METHOD:

1. Cut and clean chicken in big pieces.

2. Clean and soak rice for an hour.

3. Clean and slice all vegetables in thin round slices.

4. Heat 1&1/2 tablespoon of oil in a big saucepan.

5. Splatter fennel seeds, cinnamon sticks, cloves,coriander seeds, cumin seeds, black cardamom, black pepper corns and dried Lemon.

6. Add 2 chopped onions and fry until light golden brown.

7. Add ginger garlic paste and saute for a minute.

8. Add the chicken pieces and fry for 5-6 minutes.

9. Add salt and arabic spice powder prepared before.

10. Saute for few seconds and then add 1 litre of hot water.

11. When stock starts boiling, cover and cook in medium heat until chicken cooks completely.

12. Heat a non stick pan and add veg oil and fry the sliced vegetables in batches.

13. Keep the fried veggies in a big dish.

14. When chicken cooks completely remove from stock carefully with a tong and place in a dish.

15. Now add the soaked and drained rice to the stock. Add hot water if necessary to cook the rice.

16. Cook the rice till done in medium low heat.

17. Rub the cooked chicken pieces with arabic spice and kashmiri red chilli powder.

18. Pan fry the chicken pieces with little oil. Keep.aside.

19. When rice cooks completely, take out the rice in a bowl.

20. Arrange the vegetables in the base of a deep pan. Scatter a handful of rice over the tomatoes, layer half the chicken on top and then top with rice. Repeat this layering again, finishing with a layer of rice.

21. Place a small steel bowl inside the rice pot tucked well so that it doesn't topple. Add a tablespoon of any cooking oil into the cup.  

22. Pick the fully burnt charcoal using tongs and carefully place it into bowl- it will start smoking up immediately so cover the pot with a tight lid or foil and you may also use a clean kitchen towel to trap the smoke inside. Let it sit for at least 10 to 15 minutes to infuse the smoky flavour to the rice. 

23. Leave to cool slightly, then place a plate bigger than the pan on top and carefully turn it over to turn out the maqluba.

24. Serve hot with a bowl of yoghurt or raita.

BLONDIE

INGREDIENTS:

2 1/2 cups all-purpose flour 

1 tsp baking soda

1 tbsp corn starch

1 tsp salt

3/4 cup unsalted butter

1 cup light brown sugar

2/3 cup granulated sugar

2 eggs 

1 tbsp vanilla extract 

1 cup white chocolate chips

METHOD:

1.Preheat oven for 180 degree C. Line an 9x9 inch baking sheet with parchment paper and melt the butter you'll need for the recipe in a large bowl.

2. Add the flour, salt, baking soda, and corn starch to a medium bowl then whisk together and set aside.

3. Pour the melted butter into a large bowl. Add the white and brown sugars and whisk together.

4. Add the eggs and vanilla to the butter mixture and mix together well.

5. Dump the dry mixture into the wet and mix until almost combined then stir in all but a handful of the white chocolate chips, mixing so they're distributed.

6. Transfer the dough to an 9x9 inch baking dish lined with parchment paper and spread toward the edges giving it a rough smooth. Top with the reserved white chocolate chips.

7. Bake for about 45 minutes at 180 degree C. The blondies are done when the edges are set and golden brown and a toothpick or skewer inserted into the center comes out mostly clean. Let the blondie cool in the pan for about an hour before removing and cutting.

Lemon Loaf Cake with Lemon Glaze

INGREDIENTS:

1/2 cup butter, room temperature

1 cup white sugar

3 large eggs

2 tablespoons lemon zest, finely minced

1 tablespoon fresh lemon juice

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/3 cup buttermilk

For Glaze:

1/2 cup powdered sugar

1 tablespoon fresh lemon juice

1. Preheat oven to 180°c. Grease an 8x4 inch loaf pan with butter. 

2. In a large bowl, combine the butter and sugar. Beat with an electric mixer until light and fluffy, about 3 minutes. Add the eggs and beat well, scraping the sides of the bowl as needed. Add lemon zest, lemon juice, and vanilla extract. Beat again to combine.

3. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add half the flour mixture to the butter mixture and beat to combine. Add the buttermilk and beat again. Add the remaining flour mixture and beat once more.

4. Scoop the batter into the prepared loaf pan. Bake for 30-35 minutes, or until a toothpick comes out clean. 

5. Allow the cake to cool in the pan for 15 mintues, then gently run a knife along the sides of the pan to help loosen the loaf from the pan. Turn the loaf out onto a cooling rack and cool completely. 

6. Prepare the glaze by mixing together the powdered sugar and lemon juice. If a thinner glaze is desired, additional lemon juice can be added 1 teaspoon at a time. 

7. Place the cooking rack with the loaf on it over a sheet pan or large cutting board. Gently pour glaze over the loaf. Allow to cool and set completely before slicing and serving.

Tres Leches Cake (Mexican Milk Cake)

INGREDIENTS:

1 cup all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

3 eggs ((large))

1 cup sugar

1 tsp vanilla extract

1/3 cup whole milk

1/4 cup evaporated milk

1 tin sweetened condensed milk 

1/3 cup heavy whipping cream

2 cups heavy whipping cream

2 Tbsp granulated sugar

Crushed pistachios (to garnish, optional)

Tres Leches Cake Base:

Preheat the oven to 350 °F and butter a square cake tin. Set up three mixing bowls.

In a large bowl, sift together flour,baking powder, and salt. Separate egg whites and yolks into the other two bowls.

Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.

Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute)

Pour egg yolk mixture over the flour mixture and combine gently with a spatula.

Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.

For the Milk Syrup:

In a large a bowl, combine 1/3 cup heavy whipping cream, evaporated milk and condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.

Whipped Cream Frosting:

Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with any design then decorate with pistachios if desired.

Slutty brownie

For Cookie Dough:

1 cup unsalted butter (softened)

¾ cup brown sugar 

1/2 cup granulated sugar 

1 egg

2 tsp. vanilla extract 

2 cups all-purpose flour 

1 ¼ tsp. kosher salt

½ tsp. baking powder

¼ tsp. baking soda

1 cup semi-sweet chocolate chips

½ cup quick oats

For middle layer:

3pts vanilla oreo cookies 

For Brownie:

3/4 cup unsalted butter (melted)

½ cup brown sugar (100g)

½ cup granulated sugar (100g)

2 tsp. vanilla extract 

2/3 cup cocoa powder (65g)

½ cup all-purpose flour (60g)

2 tsp coffee

½ tsp salt

½ tsp. baking powder

2 eggs

½ cup semi-sweet chocolate chips

Make the Cookie Dough:

1.Using a hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Beat in egg and vanilla until combined.

2. In a separate bowl, stir together flour, salt, baking powder, and baking soda. Gradually add flour mixture to butter mixture, beating on low speed until just combined.

3. Fold in both chocolates and oats until just combined (do not overbeat).

4. Divide dough in half; spread half of dough in an even layer in the bottom of a foil-lined, greased baking pan. Set pan aside while making brownie layer.

Make the Cookie Layer:

Place the Oreos on top of the cookie dough layer; breaking cookies to fit, as needed.

Make the Brownie Layer:

1. Preheat oven to 350°F. Mix the cocoa powder, flour and baking powder in a bowl then set aside.

2. In a medium bowl, beat together melted butter, sugars, eggs, and vanilla. Mix very well as this step gives you that nice brownie top.

3. Sift the dry mixture into the butter mixture; stir until no streaks remain then fold in the chocolate chips.

4. Pour brownie batter over Oreo layer; gently smooth top with an offset spatula.

5. Bake at 350° until a wooden pick inserted comes out mostly clean, 35 to 40 minutes.

6. For best slicing results, let cool completely, about 2 hours.

Mini Cheese Cakes

For the crust:

2 pts of goodday buiscuits, powdered

6 Tbsp unsalted butter, melted

1/2 tsp cinnamon

For cheese cake:

16 oz cream cheese,softened

3 large eggs (room temperature)

1 tin sweetened condensed milk

Topping frosting:

1 cup heavy whipping cream (chilled)

1 Tbsp granulated sugar

1/2 tsp vanilla extract

1/4 tsp cinnamon to garnish (optional)

How to Make the Crust:

Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners. Combine buiscuit powder, melted butter and cinnamon. Stir to evenly moisten crumbs.

Divide crumbs between 24 cupcake liners (about 1 Tbsp in each). Push crumbs into the base and slightly up the sides using a small spoon or your fingers.

How to Make Mini Cheesecakes:

In a large mixing bowl, beat together cream cheese and 3 eggs with on high speed 5 minutes, until blended and smooth, scraping down bowl as needed. Add condensed milk and mix on low speed until blended (2 min).

Divide cheesecake mix evenly between cupcake liners - about 3/4 full (or a flat ice cream scoop in each one) and bake at 350˚F for 15 min. They should be set with a very slight jiggle in the center. Don't over-bake. If you notice them starting to crack in the oven, they are over-baking.

Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large star tip. Lightly dust with cinnamon if desired. Serve with or without liners.

How to Make Whipped Cream:

In a large mixing bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar and 1/2 tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.

Donuts

Ingredients for Donuts:

Unsalted Butter: 40 gms (chilled)

Sugar: 60 gms (1/3 cup)

Flour (Maida): 250 gms 

Eggs: 1 no.

Salt: ¼ tsp

Baking Powder: 2 small pinch

Vanilla Essence: ½ tsp

Milk: 100 ml

Yeast: 1tsp

 Ingredients for Chocolate Glazing:

Chocolate chips: ½ cup

Butter: 2 tsp

Fresh Cream: 2 tsp

Ingredients for Sugar Glazing:

Powdered Sugar: ½ cup

Butter: 1 tsp

Vanilla essence: few drops (optional)

Water: 2 tbsp

Method:

Measure all the ingredients. Sieve the flour, Baking Powder and salt together  combine well.

In a cup, add 1 tsp yeast and 1 tbsp sugar and pour half of the Luke warm milk, stir and keep aside for rising.

Take the chilled butter and mix with the flour to form bread crumb texture. Mix the rest of the sugar with the remaining milk. Slightly beat the egg and add vanilla Essence. 

Pour it to the Maida mix along with fermented yeast and milk and combine well to form a soft smooth dough. Cover well and let it rest till double in size (around one and half hour).

Tap the dough and roll into ¼ inch thickness. Cut out rings with a donut cutter and keep in a dusted plate for rising again (20 minutes).

Heat oil in a pan and fry the donuts on both sides till golden brown, drain and keep aside. Coat on one side with chocolate or sugar glazing and decorate with sprinkles or icing sugar.

For chocolate glazing:

Melt the chocoloate chips and butter together in a bowl (double boiler method). Add cream and mix well to get thick, smooth consistency.

For sugar glazing:

Mix the powdered sugar, warm water and butter together. Add two drops vanilla essence. Dip the donuts in the chocolate or sugar glazing and top with sprinkles or icing sugar.

Pancakes

INGREDIENTS:

3 cups/375g all-purpose flour

3 teaspoons baking powder

1 tablespoon caster sugar

1 1/2 cups/375ml milk

3 eggs

1/2 teaspoon salt

METHOD:

1. Sift the flour, baking powder, salt and caster sugar into a bowl. 

2. Break the eggs into a separate bowl and whisk together with the milk.

3. Gradually add the milk and egg mixture to the flour mixture and whisk to a smooth batter.

4. Heat a frying pan over a medium heat and melt a small knob of butter. Pour the batter into the pan, using approximately 1/4 cup for each pancake.

5. When the top of the pancake begins to bubble, turn and cook the other side until golden brown.

6. Serve with butter and honey or choco syrup.

Sticky Fudgy brownie

INGREDIENTS:

200 grams dark chocolate

1/2 cup Butter

1 cup Granulated sugar

1/2 cup Brown sugar

3 medium size Eggs

1/4 tsp Salt

1 tsp Vanilla essence

1/2 cup All-purpose flour

1/4 cup Cocoa powder

METHOD:

1. First, grease a square cake tin with melted butter and line with parchment paper.

2. Then preheat your oven at 350℉ (180℃).

3. Now take a little water in a saucepan and bring it to a simmer.

4. In the meantime cut the chocolate into small pieces and place them in a heat resistant bowl.

5. Now place the bowl on top of the simmering water making sure that the bottom of the bowl isn’t touching the water.

6. Then add 1/2 cup of butter to the bowl.

7. Now whisk the chocolate and the butter together until melts.

8. After the chocolate completely melts and becomes smooth, take it off the heat and let it cool.

9. In the meantime, in a separate bowl, take both the sugar.

10. Now add 1 egg at a time and mix properly using a hand whisk.

11. When the mixture is a little creamy add the salt, the vanilla essence, and the cooled chocolate and butter mixture.

12. Mix everything well. The batter will have a thicker consistency.

13. Finally, sift the flour and the cocoa powder into the bowl and carefully fold them into the mixture using a spatula.

14. Now pour the batter into the prepared baking pan then gently shake and tap the tin couple of times to spread the batter evenly.

15. Bake it in preheated oven for about 30 minutes.

16. When your brownie is baked take it out of the oven and let it cool for at least 15 minutes.Enjoy your  sticky brownies with ice cream..😊

Red velvet Jar Cake

FOR THE CAKE:

1 cup all purpose flour

3/4 cup icing sugar

1/4 tsp. baking soda

1tsp Baking soda

1tbsp. cocoa powder

1/2 tsp. salt

4 large eggs (room temperature)

3/4 cup melted butter

1/2 cup buttermilk

2 tbsp liquid red food coloring

1 tsp vanilla extract

1 tsp white vinegar

FOR THE FROSTING:

150gm cream cheese

1/2 cup butter

2tsp vanilla extract

1cup icing sugar

DIRECTION:

1. Preheat the oven to 350° F. Line cupcake pans with cup cake liners.

2. In a medium bowl, combine the flour, sugar, baking soda,baking powder, cocoa powder and salt; whisk to blend.

3. Then whisk in the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar until well blended. 

4. Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

5. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the icing sugar until totally incorporated, increase the speed and then beat until smooth. 

6. Once cupcakes are cooled, cut them in half. Layer in the glass jars, with half a cupcake, frosting, then repeat thrice.

Mini Churros (Turkish Delight)

FOR THE DOUGH

• All purpose flour: 2 cup
• Egg yolks: 3
• Vanilla: 1 tspoon
• Water: 1 1/2 cup
• Unsalted Butter: 1/2 cup

FOR THE SYRUP

• Sugar: 2 cup
• Water: 1 cup 
• Saffron: 1 pinch
• Cardamom: 1 tspoon
• Lemon: 1 tspoon

 DIRECTIONS:

FOR THE SYRUP

1. Add the sugar and water to a sauce pan. Place on medium heat. Do not stir and wait until the sugar is dissolved. Once it is dissolved, add the lemon juice. Wait for about 10-15 minutes, then add the saffron and cardamom seeds that you have mashed before. Place one drop of the syrup between your fingers, if it is a little sticky to touch, then you're done, turn it off and immediately transfer to another container. Set aside to cool.

FOR THE DOUGH

2. Add the butter and water to a Sauce panand place on medium heat. When the butter melts and the water starts to simmer, add all of the flour and stir until a dough is formed keep stirring for about 8-10 minutes. Transform it to another bowl.

3. When the dough is cooled down. Add the eggs one by one and mix. Then add  vanilla.

4. Transform the mixture to a piping bag with a star tip. Squeeze the bag and cut them with scissor at desired length into a pan filed with frying oil. Then put the pan on medium heat.

5. Place them on a paper towels to drain the extra oil and then soak in the syrup. Use a sieve to drain some of the extra syrup and you're done.

Garnish with Pistachios..Enjoy!!