Monday, 27 July 2015

Opera Cake - BP Challenge

I always wonder if I have patience to prepare elegant desserts.In person you will find me most calm who has the solution for everything.  But there are moments where  my anxiety level booms and the all the patience in me goes haywire. And new irritant me emerges.  But I was tiny bit proud of myself when I made this Opera Cake without loosing my patience. And a little bit of basic sugar craft to decorate this dessert also boosted my confidence. Looks pretty na. lol

Today, it was most hot and humid day in Dubai and worse day to photograph this cake. Every few minutes while capturing this slice of deliciousness , I had to freeze for ten minutes and restart again. I had to get this done today itself as tomorrow is Mr.K's birthday and I wanted to surprise him with this cake. That's a different thing my surprised didn't remain a surprise as he smelled the  sweet aroma of coffee around the house and asked why the house is smelling like coffee, did you baked something using coffee.

Saturday, 11 July 2015

Chocolate Banana Cake

Daily preparing sweets  during ramadan becomes very hectic and I feel short of ideas. During these times this chocolaty banana cake come to my rescue. 

Sunday, 28 June 2015

Chicken Puff

Though I am into more fresh foods, but during Ramadan  frozen food can come as handy. Time management is  most important during this period as most of the time is spent on ibadat.
Chicken Puff 1IMG_1

A week before Ramadan, I start stocking up the frozen items like shami kebabs, seek kebab, shashlik, spring rolls, chilly kebabs, puffs and so on. Just defrost it for 10 minutes & you are ready to go.

Chicken Puff 3

Lesser the time in kitchen the more time for praying. Well isn't it all this month is about. Giving more emphasis on deen rather than daily routine and worldly affairs, praying for forgiveness , taking his blessing to improve our life &  follow the life our prophet (PHUH).

Chicken Puff 2

Makes around 15 to 20 (Depends on how much you fill the pastry)

500 gm Chicken Breast
1/2 tsp black pepper powder
1/tsp salt
1/4 tsp ginger garlic paste
1/2 cup water

Mix of all the below
5 tbsp garlic mayonnaise (if using plain mayo then add few pods of grated garlic)
1 & 1/2 tbsp mustard paste
3 tbsp tomato ketchup
1 tbsp crushed red chilly.

15 to 20 Puff pastry sheets

  1. Pressure cook all the ingredients no I for  two to three whistles. When cool remove the chicken and shred it.
  2. Mix all the ingredient II
  3. Mix the shredded chicken with the above prepared paste. Adjust the salt levels accordingly.
  4. Take a pastry and fill it with the prepared chicken filling. Fold and twist with fingers to form a pattern or use the fork to seal it ( Press the fork to the edges of folded pastry to seal)
  5. Bake at 180 degrees for 25 to 30 minutes till light brown in color and puffed up.
# Freeze it separately on a tray. Store in a zip lock when frozen
# Defrost on counter for 5 minutes and bake till done.
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