Chota Bheem Buttercream Cake

You tumble and run
You’re so much fun
You’re already turning three
Happy Birthday, Daniel (our Chota Bheem)

With love to you from the three Aunties at “Bring On The Chef In You” ,
We bring to you your favorite Chota Bheem,
May You always be adventurous and fun-loving
And eat as many ladoos to become strong like him.

P.S: A lot of  credit for this cake should go to Uncle Alex,  as he was fully involved in making this cake for his favourite nephew Daniel,  right from baking two of them, to the icing, colouring and putting the finishing touches. For once both of us (Syl and me) enjoyed being directed, guided and corrected ;).    His enthusiasm and excitement was so sweet and childlike.  I overheard some plans to open a bakery in Al Ghusais-Sharjah too ….now Ceasers will have some competition…….ha ha .

Ben 10 Fondant Cake

This  Ben 10 Cake was made specially for a 5 year old who is celebrating his birthday today.  

What’s warm, loving and has “U” in the middle ?

It’s a     “H U G” !!!!!!!!

And we are sending you one to say……..

HAPPY BIRTHDAY !!!!!

HAPPY BIRTHDAY  NEIL

Have a wonderful day  with lots of cake and lots of presents !!!!!!

Love from Aunties Joyce, Sylvia and Judy

Sausage Bread

Sausage Bread is made from Bread Dough, which is rolled into a rectangle and sausages minced and cooked with a few spices are enlosed and baked in a moderately hot oven.  You can use any other filling of your choice – I had Sausages on hand, so Sausage Bread it was.

Lamb & Ash Pumpkin in Roasted Masala

This dish finds its way to our dining table quite often.    Try it once in your kitchen;  and if you are not hooked,  then something is wrong with your taste buds .

A friend of mine,  Dianna,  is celebrating her birthday today.  We have known each other for a long-long time and have seen a lot of highs in our lives.   Happy Birthday Dianna…you are so special !!!!

Ingredients : ½ Kg Lamb, ½ Kg. Ash Pumpkin (Kuvalo),  8 red chillies, 4 flakes of garlic sliced, 2 tablespoons coriander seeds, 1 teaspoon cumin seeds, ½ teaspoon mustard seeds,  ¼ teaspoon turmeric powder, ½ coconut scrapped, one medium onion finely cut. 

Boil lamb and when nearly done add the Ash Pumpkin, which has been cut into big chunks.  When done, keep aside.  Dry roast all the ingredients separately (except the turmeric powder) including the garlic, coconut and onion on a skillet.  Grind to a very fine paste –add the turmeric at this stage.

In 2-3 tablespoons of ghee,  add the ground masala and fry well.  Then add the cooked Lamb and Ash Pumpkin and simmer for 5-10 minutes till it comes to a boil.

Mango Kulfi

Hurray !!!!  Its Mango Season for us and all the Supermarkets are loaded with ripe and juicy Mangoes.   There is nothing better than plump Mangoes to relish after a hearty meal.   If you are left with too many and you are afraid they may go waste;  try this simple recipe to prepare  MANGO KULFI,  which is a popular frozen milk based Dessert.

 This Mango Kulfi – is truly sinfully decadent.

Ingredients :  2 Slices of bread (white only), 1 Tin Condensed milk (chilled), 1 Tin (Evaporated milk – chilled),  1 cup Khoya, 1 cup cream, 2 cups of Mango Puree (Cut fresh mango into cubes and pulse in blender), 5-6 cardamoms powdered, 2 teaspoons of rosewater, 1 drop of yellow colour, few pistachios for garnish.

You can get ready-made khoya – or if you want to make at home – try this method. {Take a cup of milk powder – add 1-1/2 tablespoon of ghee and ¾ tablespoon of water and make a paste.  Cover and microwave for 30 seconds about 4 times.  Stir after each 30 seconds.   The end result is a dry residue with no moisture…your Khoya is now ready}.

Put all together (except the Pista) in a blender and pulse till well mixed.  Fill in Kulfi Moulds and refrigerate till set.   NJOY!!!!!!

And as I wind-up..…..I’d like to share with you the lyrics of SENORITA,   which I cant stop singing and humming…………….:)J:.  ¡Tenga un día encantador!   {Have a lovely day my friends !!!!!.}

Quien eres tu?
donde has astado?
he removido cielo y tierra y no te encontre.
Y llegas hoy,.
tan de repente,
y das sentido a toda mi vida con tu querer.
Na main samjha, na main jaana.
Jo bhi tumne mujhse kaha hai senorita.
Magar phir bhi, na jaane kyun.
Mujhe sunke accha laga hai senorita.
No desvies la mirada
quedate cerca de mi
Mujhko baahon mein tum ghero.
Samjhi na senorita.

Chaahat ke do pal bhi, mil paaye.
Duniya mein yeh bhi kum hai kya.
Do pal ko toh aao kho jaaye.
Bhoole hum hota gumm hai kya senorita.
Suno suno senorita kehte hain hum kya.
Jamas podre
interpretar

me hace sentir comola mas bella senorita.

Nighaahon ne nighaahon se.
Kahi armaano ki dastaan hai senorita.
Yeh chaahat ki, mohabbat ki.
Saari duniya mein ek hi zubaan hai senorita.

Mujhse ab nazar na phero, aao paas tum mere.
Mujhko baahon mein tum ghero.
Samjhi na senorita…………………………….

Duan Kebabs – (Smoky Kebabs)

 

This recipe is courtesy the Pakistani Food Channel ‘Masala T.V’.   ‘Duan’ means  ‘Smoky’ and these Kebabs were a real smoky delight.  A word of caution though…don’t try them anywhere near your smoke alarm; or you will have the fire alarm ringing (like I did).   Smoky, succulent  and spicy…yummmm is all I can say !!!!!

Ingredients :  1 Kg. lamb mince,  4 medium onions (2 for grinding + 2 for frying), 5 green chillies, 4 cloves of garlic, 1” piece of ginger, 4 slices of white bread (crust removed), 1tsp black pepper corns, 1 tsp aamchur (optional), 1 tsp chat masala, 1 tsp garam masala powder, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tablespoon dried or fresh mint,  4 tablespoons fresh cream, coriander leaves cut fine, lemon juice, salt to taste and oil for frying.

With Home-made Garlic Bread

First grind 2 onions, green chillies and ginger to a coarse paste.  Powder in a dry grinder the pepper corns, cumin seeds, coriander seeds.  Add to the ground onion paste.  Add the minced meat and bread and pulse in the blender till well mixed.     Remove to a bowl and mix well, then add aamchur, chat masala, chopped coriander, mint, salt and cream.  Keep in the refrigerator for 10-15 minutes – it will be easier for you to shape into kebabs. 

Shape into kebabs (longish ones as they tend to shrink when frying) and put them in a flat dish which can be covered.  Take 2-3 pieces of coal and when they are glowing and red… keep a small square foil on the kebabs and keep the coal there.  Add two/3 drops of oil on the hot coal and immediately cover the kebabs either with a cover or with a foil.  Keep them covered till frying time. 

Flattened and Fried and Served With Rice Noodles

Shallow fry the kebabs..before frying heat oil  and throw in 2 star anise and 2 pieces of cinnamon in the oil.  Remove once heated and keep aside.  And then fry the kebabs till golden brown on all sides.

In a separate pan, heat a little oil and fry 2 onions-  keep on a slow fire and toss in the discarded star anise and cinnamon pieces.  Fry the kebabs and put them in the onion pan and toss them.  This ensures that the kebabs are moist and succulent.  Just before serving drizzle with lemon juice and finely cut coriander leaves. 

Paneer Butter Masala

Paneer is an unaged cheese with a very mild flavor,  does not melt when cooked and is quite easy to make at home. This cheese is an acid set cheese, which means that the cheese is curdled and set with the assistance of an acid such as lemon or lime juice, rather than Rennet and Bacteria,   as is the case with most cheeses.  Paneer is also considered to be a fresh cheese,  and it is never aged.   Since it is made with whole milk,  it is also very high in protein,  making it a sound addition to a vegetarian diet.

Paneer is also used in preparation of popular desserts because of its delightful texture – and complete lack of salt – making it an ideal base for sweet recipes.

Nowadays Paneer is readily available in the frozen aisle of your supermarket;   but it is very easy to make at home.   Want the recipe for home-made Paneer   ?    Here goes.    Boil about 8-9 cups of milk in a heavy bottomed pan,  stirring occasionally.  When the milk comes to a boil, add ¼ cup lemon juice gradually and stir the milk gently.  The curd will start separating from the whey,  turn off the heat.  Keep aside for 10-15 minutes and drain the whey using a muslin cloth.  Rinse under cold water and squeeze well. Press the wrapped paneer under a weight for about 1-2 hours and refrigerate.  Cut into cubes or strips and use as required in the recipe.

I have quite a few Paneer recipes in my recipe book, but today its the turn of Paneer Butter Masala.  Here is my recipe…please try it and dont forget to put in a comment…..

Ingredients :

500 grams of Paneer

(Marinate cubes/rectangular strips of Paneer in 1 tablespoon red chilli powder, 3 tablespoons yogurt, 3 teaspoons Kasuri Methi (dried fenugreek leaves-crumbled),  little salt and 1 tablespoon of oil.   Keep aside for 10 minutes.  Take a little oil in a non-stick pan and shallow-fry the paneer cubes.  Remove and keep aside in a covered bowl).

For the Masala/Curry :

3 tablespoons garlic paste,  4/5 tablespoons ginger paste,  4 cardamoms, a stick of cinnamon, 1 teaspoon fenugreek/methi seeds,  2 tablespoons Kasuri methi (dried Fenugreek leaves –I used ‘Shaan’ brand), 7-8 big tomatoes blended to a puree in a mixer till smooth,  3 tablespoons tomato paste (not sauce),  1 tablespoon red chilli powder, ½ teaspoon cinnamon powder, green chillies (3), ¼ cup butter, 1 tin heavy cream (use Puck/Nestle), 1 onion (cut into cubes),  2 capsicums (1 green and 1 red – cut into cubes), 2 tablespoons almond paste,  1 tablespoon sugar.

Heat the butter ( add 1 tablespoon oil as well to avoid the butter getting burnt), and add cinnamon, cardamoms and Methi seeds and sauté for a minute, then add ginger garlic paste and fry for sometime.  Add chili powder and salt and fry till the masala is well fried.  Add tomato puree, tomato paste, slit green chilli, cinnamon powder and Kasuri methi (crumbled).  Simmer till the masala is well fried and you will see that the oil and the masala separate in the pan.  At this stage add the onion and capsicums, almond paste and sugar and fry for sometime.  Add the fried paneer cubes and stir gently.  Fry for a minute or two till the paneer is evenly coated with the masala.  Add water and adjust seasoning (like salt, chilli etc)   (have  a thickish curry) and allow to simmer for sometime.

Lastly add cream, stir gently and simmer for a minute.  Turn off heat.  Serve with hot chappaties or rice.