Pancakes with Nutella Sauce - Hadi's fav.

It was so much fun this holiday with lots of guests, family outings & busy schedule. When ma home was already stuffed in with my sis-in-law & her family,  uncle arrived here with rest of his family. Hadi , his cute little boy was here for his pancakes & nutella sauce , his fav. recipe made by his aunt; that's ma mom. He love this special sauce and fluffy little pancakes-simple ones; yet delicious breakfast for kids.

Ingredients:

White flour(maida) 2 cups

Milk 1 1/2 cups

Baking soda 1 tsp

Baking powder 2 tsp

Sugar 3 tbsp

Butter 2 tbsp & more 

Vanilla essence 1 tsp

Eggs 2

Method:

1.Sift the flour,baking powder and baking soda into a bowl. 

2.Make a well in the middle and  crack the eggs into the well. 

3.Add some of the milk and whisk with the eggs, gradually incorporating some of the flour from around the edge. Continue adding the milk and whisking until all the flour is incorporated and you have a smooth batter. 

4.Whisk in the melted butter,  essence and sugar- this will help develop the flavour.  If you have time, cover and let it rest in the fridge for atleast 30 minutes before use; otherwise it's fine if you don't want to let it rest.

5.Whisk the batter ,then grease a non-stick pancake pan with a smear of butter. Set it over medium heat. Pour a ladleful of batter into the pan, pushing it into a circle.

6.Flip the pancake over and leave for a minute or two. Serve warm with nutella or any other sauce or caramelised bananas or apples.

 my nephews (Saher & Mishal) with their cousin Hadi..

Nutella Sauce

Ingredients:

Butter 1 tbsp
Nutella 2 1/2 tbsp
Fresh Cream 3 tbsp

Method

Put all the 3 ingredients in a small saucepan over very low heat. Work the mix with a spoon until shiny and smooth. Don't let it boil otherwise it will crumble and split (it should feel just warm to your finger). Reserve in a warm place while you make the pancakes.




Linking this to Kids Delight-Colour Palatte

Garlic Pepper Chicken

Merry X'Mas to all out there !!

This is one again from my Mom's diary. All my aunts  want  my mom to make this dish whenever there's a party at home. The problem is she always had a rough estimate to all her dishes that we find it difficuilt to blog with exact measurements written. Now here goes my estimate and if you feel like making adjustments here & there, you are free to do.(as if you need my permission ;) )haha

This tastes like a chinese dish and goes well with noodles or rotis. Keep the chicken fried before and saute in sauces only just before you serve; otw the chicken would turn soggy.

 Marinade:

600 grams  chicken
1/2 egg
Salt
1 1/2 tbsp  dark soy sauce
2 tablespoons  green chili sauce
1 1/2 tablespoons cornstarch

Other Ingredients:

1 medium size Onion chopped
1 capsicum sliced
1/4 cup garlic,  chopped
5-6 green chilies, chopped
1 tsp black pepper powder
Oil for deep frying
2 tbsp Soy sauce
2 tbsp cornstarch**
Spring Onion to garnish

Method:

Marinate chicken in  the marinade ingredients for atleast 1/2 an hour.

Deepfry this chicken in oil till it turns golden brown. Don't make it too dry.

Heat 2 tbsp of oil taken from those used for deep frying in a wok & throw in garlic to saute it for a minute or two in high flame without browning it.

Saute chopped onions in it. When it is still pink, add bell peppers into it.

Now add the sauces and when these starts to bubble, add cornstarch dissolved in 1/2 cup of water.

Add fried chicken pieces to it and mix it in sauces in high flame. Add green chillies and pepper powder to it. Garnish with spring onions .

 

You can make dry pepper chicken or with gravy. I prefer the one with gravy. This recipe is the gravy one. If you want it dry, you can reduce the amount of sauces used later and also the cornstarch.

BBQ Chicken/Chicken Tikka Biriyani

Merry X'Mas.!! Let us celebrate this X'Mas with a wonderful recipe. Not cake; but a delicious biriyani.. BBQ biriyani. Sounds great, Isn't it?

This is me , Hanan , Hasna's elder sis. Actually we 3 sisters, once planned to start and share recipes together a year before and so named this blog after our mom's name; but things got changed upside down that Hasna alone brought it so long.  Now let me start with my much awaited recipe... Many of my friends and cousins asked me about this recipe and here am I dedicating this recipe to them. You can trust blindly on this spicy and delicious recipe of Shereen Aapa.

Ingredients:
Basmati rice 1/2 kg

for marination:
Chicken 1/2 kg
ginger garlic paste 1 tbsp
salt 1 tsp
turmeric 1/2 tsp
chilli powder 1 tsp
garam masala 1 tsp
cumin crushed 1 tsp
lemon juice 2 tbsp
yogurt 2 tbsp
orange red color a pinch
oil 1/2 cup

For masala:
( i don't like too much masala & so used little more than half the quantity. This one is original recipe)

brown onion 1/2 cup
ginger garlic paste 1 tsp
tomato 2 crushed
salt 1/2 tsp
chilli powder 1/2 tsp
yogurt 1/2 cup
coriander leaves 2 tbsp
mint leaves 20
kewra water 1 tbsp
saffron color a pinch
green chilli 6

Method:

1. Marinate chicken for at least an hr. Place a piece of aluminium foil in the chicken bending it like a bowl, then keep a burning coal in that. Pour a tsp of ghee on that burning coal and immediately cover it so that the smoke that come out of the coal should not go in the air... it should merge with the chicken to give it a smoky aroma.. let it remain atleast fr 10 mts.


2. Grill this chicken on a hot tawa/pan. Use little oil.


3. Now heat 1/4cup oil in a pan and saute crushed brown onion in that. Pour a little hot water in that as the onion lost its moisture when fried before and so there is a chance of burning. 


4. Add ginger-garlic paste to it and saute for a minute more.


5. Cook tomatoes in it along with yogurt and all other ingredients except saffron color & kewra water. Add water if needed. I added 1/2 cup of water.


6. Add chicken to it and simmer it for about 5 mts.


7. Boil rice till it is half done. Strain half of the rice at this stage and allow remaining rice till it is perfectly done. 


Dum:


Layer half done rice at the bottom of a deep dish and then place the masala on top of that. Layer the remaining rice on top of that. Mix saffron color in warm milk and add it here & there while layering and also the kewra water. You can substitute rose water with kewra water.Keep it in Dum for half an hour.


Delicious BBQ Biriyani is ready to serve !!

Note: 


Deep fry onions for brown onions.
You can crush tomatoes in food processor so that it cooks easily.
Few pieces of grilled chicken can be skewed in a wooden skewer and place it on top of dum.


LINKING THIS TO Royal Feast Biriyani

And to Sweet Heat Chilli Challenge -Let's rock Indian

Couscous with Mutton Tagine

Eating fresh foods is still the best snack and meal option, but for those of us with little time and lots of imagination, it is difficuilt to bring variety of dishes onto our dining table and so  cooking is often reduced to hasty sandwiches, yesterday's leftovers or buying foods in bags or boxes. But there are lots of dishes that could be done in no hassle and less time , adapted from various cuisines like pastas from Italy, titillating tapas and mouthwatering paellas from Spain or Couscous and rice dishes from Morocco etc.

When talking about Morocco, Tagine, salads, couscous and rice dishes come to our minds with the spirit of Moroccan flavours from mint and caraway to chilli and cinnamon. Couscous can be transformed into a delicious dish in no time. You don't need to go to Casablanca for this taste adventure.

This is a simple dish which tastes heavenly when blended well.

Ingredients

(Recipe : Creating Memories )

Chick peas 75 gm (soaked overnight)

Mutton 600 gm

Onion 2 sliced

Saffron a pinch

Ginger crushed 1/4 tsp

Turmeric 1/2 tsp

Pepper 1 tsp

Carrots 300 gm (cut into square chunks)

Pumpkin, peeled and cut into square chunks 450 gms

Raisins 76 gm

Couscous 500 gm

Parsley to garnish

Method

1.Cook the chick peas till done. Remove the skins with your fingers. Discard skins and drain.

2.Place the lamb, onions, saffron, ginger, turmeric, pepper, salt and 1.2litres/5cups of water in a couscousier or large saucepan. Slowly bring to the boil, then cover and simmer for about an hour, until the meat is tender. Use a pressure cooker otherwise. You can reduce water if using cooker.

3.Stir the carrots, pumpkin and raisins into the meat mixture, cover and simmer for a further 30-35 minutes, until the vegetables and meat are completely tender.

4.Prepare the couscous according to the instructions on the packet. You can use hot chicken/ vegetable stock instead of salted water. Spoon on to a serving plate, making a well in the centre.

5.Spoon the stew and gravy into the centre of the couscous, arranging some carrotds down the sides, or alternatively stir the stew into the couscous. Pour extra gravy into a jug. You can do it as we do in Dum process for biriyanis. Garnish with parsley or coriander and serve. 


Linking this post to  Christmas Delicacy

Triple decker egg-coleslaw sandwich

 A healthy, easy yet delicious sandwich which could be packed fr picnics and schools.

Ingredients:

Bread

Egg , hard boiled

Cabbage, finely chopped 1 cup

Carrot, finely chopped 1/4 cup

Onion minced 1 tbsp

Mayyonnaise 2 tbsp or as u wish

Salt 

Pepper

Butter

 Method:

1. Mix cabbage and carrots together with mayyonnaise,salt, pepper and minced onion.

2.Take 3 breads and spread butter on all those sides of bread which faces inwards.

3. Slice Eggs.

4. Layer 1 or 2 tbsp of  coleslaw on a buttered bread and cover with another bread. Now place the sliced eggs on top of that and season with salt and pepper here. Close with another bread facing buttered side down.

5. Press slightly and cut it in triangle or any other shape.