Honeycomb Buns – Khaliat Nahal

This is a secret recipe given to me by my Lebanese friend,  Lina;  well,  now its no longer a secret !!!!!.    Lina,  if you are reading this…smile please.   It turned out so perfect and so delicious that I could’nt resist sharing it with our dear readers.  I’ve re-named it “Honeycomb Buns’ because when completed that’s what they resemble.  Called “Khaliat Nahal” in Arabic,  this is one recipe that all of you have to try as its very simple to do and success is guaranteed if you follow it to the ‘T’.  This recipe makes 2 honeycombs using an 8” pan.  Dedicating this post to the  gals and guy whose birthday falls today ….Renuka (29 July),  Janice,  Rebecca, Gail, Gwayne and Lancy :-

For the glaze : 2 cups sugar, 1-1/2 cups water, 2 tablespoons honey and a pinch of saffron. Boil sugar, water and saffron together for a few minutes till it is thick and syrupy. Remove from heat and add honey, mix and set aside to cool.

For the buns : 3-1/2 cups flour(maida), 1 cup warmed milk, 2 tablespoons milk powder, 1 egg, 3 tablespoons sugar, 4 tablespoons oil, 4 tablespoons melted butter, 1-1/2 teaspoon yeast, ½ teaspoon salt, 1 packet cream cheese (I used Al Marai cheese triangles) + 1 egg for egg-wash. Soak yeast in slightly warm milk and wait till it bubbles and doubles in size. (this is important – if no bubbles appear then your yeast is not good or the milk was too warm). Sieve the flour, then add milk powder, sugar and salt. Add oil and butter and egg and mix together. Then add warm milk and knead. The more you knead it the more fluffier will be your buns. The dough should be soft and not sticky..make it into a big ball and apply a thin film of oil over it and keep the dough for rising for 1-1/2 hour till it doubles in size. After it has risen, punch it and knead it again.

Then form about 40 small balls out of it. Flatten each ball slightly and add a small piece of cheese and roll it into a small ball again. Complete all 40 balls in similar manner. Grease two 8” pans with butter and arrange the balls in a honeycomb pattern..make sure that they are closely arranged together. Cover the pans and keep aside for about an hour till the balls double in size once again. Beat up the egg and brush the egg-wash all over the arranged balls. Preheat over to 180 deg C and bake for 25-30 minutes till the buns are golden on top. Remove from oven and pour cooled syrup/glaze over the buns; or if you don’t want it too sweet, use a pastry bush and moisten the hot buns till they are glazed all over. You can pull apart each bun separately when serving. Dish out in a serving dish with a little syrup on the side.

Mexican Delight – Beef Burritos

A  Burrito is a flour Tortilla, folded and rolled to completely enclose any of several savory fillings, including shredded or chopped meat, refried beans, grated cheese, sour cream, lettuce etc. Burritos are one of the easiest Mexican recipes to make at home.

My hubs got me a packet of Tortillas the other day;  and I had some Tenderloin Beef with me, so Beef Burrito it was.   You wont believe me if I tell you how they did the vanishing trick in a jiffy….try them out and you will know what I mean……….

Cauliflower Roasted

A member of the cabbage family which is composed of bunches of tiny florets on clusters of stalks,  Cauliflower may be white, green or purple. The entire floret portion (the “curd”) is edible. The green leaves at the base are also edible,  but take longer to cook and have a stronger flavor.

Cauliflower is an excellent source of vitamin C, vitamin K, folate and fiber. It is a very good source of vitamin B5, vitamin B6, omega-3 fatty acids, and manganese. Additionally, it is a good source of potassium, protein, phosphorus, vitamin B1, vitamin B2, vitamin B3, and magnesium.

Phew,   is that  enough…go buy some  Cauliflower  NOW;   and attempt this   easy -peasy recipe ….

1  Cauliflower cut into florets,  4 tablespoons  olive oil, 1 teaspoon salt,  1  teaspoon red chillie flakes, a pot of hot water.

Cut and wash the florets into  medium  pieces and soak (not boil) them in a big pot of  boiling salted water for 6-7 minutes. Drain the cauliflower in a colander.  In  a baking tray, lay the cauliflower in a single layer and drizzle with olive oil.  Bake till slightly golden  (say 25 minutes in a 180 deg C oven)  Sprinkle with chillie flakes mid-way during baking   and serve steaming hot.

Red Velvet Cupcakes

Red Velvet Cupcakes are very popular  because of their rich and deep flavor.   They are not too sweet and you can have more than one in one sitting . 
There are many Red Velvet Cupcake recipes floating around the web,  but this one is special because it is a tried and tested one and specially because it has come to me from my dear friend Dianna Correa,  who shared with me one of her favourite recipes.  Thank you Dianna,  please do share with us more of your recipes so that we can in turn share them with our readers.
You could top the Cup Cakes with cream cheese icing or dot them with sprinkles.

Do try them and let us know how they turned out please.

Ingredients :  1-1/2 cups sugar (take granulated sugar and powder and use),  ½ cup butter at room temperature,  2 eggs at room temperature, 2-1/4 cup flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup buttermilk,  2 tablespoons red food colour (preferably paste colours), 1 teaspoon vanilla essence, 1 teaspoon white vinegar.

(If buttermilk is not available – can add 1 tablespoon white vinegar to milk, keep for 10 minutes, strain and use).

In a bowl sift flour, baking powder, baking soda, salt and cocoa powder.  In another bowl whisk together buttermilk, vinegar, vanilla essence and red food colour.

In a large bowl beat butter and sugar till light and fluffy.  Add eggs, one at a time until fully incorporated.  To this mixture add a little of the dry ingredients and mix,  then add wet ingredients and mix.  Continue in this dry, wet, dry pattern, ending with dry ingredients.

Scoop batter into cupcake liners ¾ way full.  Bake for 18-22 minutes in a preheated over (175 deg c) or until a toothpick inserted comes out clean.

Makes about 2-1/2 doz small cupcakes.

A request to our readers – please share with us your favourite recipes.  We will try them out and if they turn out well,  will post them with due credit to you on the blog.   Now is this asking for too much ? ….. .

Shrimp and Cabbage Starter

This simple Starter or Salad is a keeper. Try it.

Ingredients :

½ cup mayonnaise
1 cup small shrimps
2 cups finely chopped cabbage
½ cup lettuce –chopped
½ teaspoon –sugar
2 tablespoons – lemon juice
1 teaspoon – white pepper (or black)
2 or 3 green chillies – slit
Coriander leaves – few springs – chopped fine
Dill leaves
1 onion –chopped fine

Wash, clean the shrimp and boil in 2 cups water till done. {Do not overcook or the shrimp will be tough). Drain the shrimp and discard excess water, if any.

In a bowl, combine mayonnaise, lemon juice, sugar and pepper.

In another bowl, add cabbage, lettuce leaves, dill, coriander leaves, onion, green chilly and shrimp. Add the mayonnaise mixture and stir until well combined.

Refrigerate till serving time. Can also be served as an appetizer in small bowls, garnished with coriander leaves and dill.

Sweet and Savoury Beaten Rice

Apologies for the stand-still in our blog.   Am back in town now after the ‘Monsoon Wedding’ festivities.   Promise to have regular updates from now on.   There are many ways to serve beaten rice and this in one of them.   This is the version that I prefer.  Enjoy.

Ingredients :

1 cup beaten rice

1 cup freshly grated coconut

2 green chillies

Curry leaves (few)

Salt – a pinch

Sugar + jaggery to taste

2 small onions- chopped very fine

In a bowl add fresh coconut to which add all ingredients (except beaten rice)  and mix thoroughly till the sugar is nearly dissolved.  To this mushy mass, add the beaten rice and mix well.    Serve with a steaming cup of coffee.