Friday, May 29, 2015

Oreo n Brownie Ice Cream

Assalamualaikum Dear Friends... :)
 
Its kids and summer special post today with the famous tag "I scream you scream for an ice cream" :P
Well who doesn't love ice cream, and what an blessing it would be to enjoy homemade ice cream in this scorching heat. I never knew making ice cream can be this easy. This Oreo n Brownie Ice Cream is so easy to make and incredibly delicious, too! It is perfect for a summer parties or get-together or have them any time of the day!!
 
 
Homemade Oreo n Brownie Ice Cream is creamy and sweet with nice texture of crushed Oreos and fudgy brownies. Kids just love it! Its  a super simple recipe with no ice cream machine needed. No churn ice cream which can be easily made with few ingredients.


                    My kids are huge fans of Blizzards (a famous ice cream joint here)and since the time they enjoyed my recipe they complimented me saying "this is much better than their favorite blizzards" ^_^ Alhumdulillaahh!! :))


Before you guys get bore of my boasting, lets get started with the recipe and later on you guys can share your words of praises to me!! :P :P


INGREDIENTS:
  • Heavy Whipping Cream 500ltr (2 cups)
  • Sweet Condensed Milk 1 can (can adjust according to taste)
  • Oreo 20 cookies (can be use less or more)
  • Brownies small cubes 1 cup
  • Vanilla essence 1tsp
  •  Wafer Cones as needed (optional)
 
METHOD:
  • Place an empty big bowl and beaters of hand blender in freezer for 1 hour.
  • Chill the whipping cream well before beating.
  • In a zip-lock  packet place oreos , crush and crumble to get variety of size pieces.
  • In the big chilled bowl whip heavy cream and vanilla essence on high speed until soft peaks form.
  • Fold in condensed milk until blended.
  • Fold in crushed oreos and brownies chunks.
  • Spread this mixture into loaf pan or air tight container.
  • If using loaf pan cover the mixture with thin plastic wrap touching the top of mixture.
  • Freeze for 6 hours or over night for best results until firm.
  • Scoop out and serve on a wafer cone.
 
TIPS:
The frozen ice cream is slightly hard, so let it sit on the counter for few mins before serving.
For Chocolaty flavor add 2tbsp of cocoa powder and whip with cream.
 
Fully Loaded!! :P

MELTINGGGG MOMENTS!! :D
 

Tuesday, May 26, 2015

Aab Shola-Aam Panna-Kairi ka Sharbat

Assalamualaikum Warahmatullah....
 
 Today it's most famous summer drink call it Aabshola or Aampanna or Kairi ka Sharbat

Summer makes you long for cool satisfying drink. Instead of drinking artificially flavoured and sugar filled drink try this raw mango drink which will not only quench your thirst and also very refreshing in this severe summer. It is very tangy, tantalizing, tasty for the tongue and healthy low-cal thirst quencher. Aab shola is an Indian drink renowned for its heat-resistant properties. It is made from green mangoes and is light green in color, and is consumed as a tasty and healthy beverage to fight against the intense Indian summer heat.
 

Aam panna, which is prepared using raw mangoes, sugar and an assortment of spices, quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating. And is considered beneficial in the treatment of gastrointestinal disorders.
 
 

INGREDIENTS:
  • Raw mangoes 500 gms
  • Water 1-1/2 liter
  • Sugar to taste
  • Black salt 1/4 tsp
  • Cumin powder 1/2 tsp
  • Black pepper powder 1/4 tsp (optional)
  • Ice cubes few
 METHOD:
  • Wash, peel and boil the mangoes in pressure cooker with 1/2 liter water, for about 2-3 whistles on medium heat.
  • Let it cool to room temperature and remove the pulp with clean hands.
  • Transfer the pulp to food processor and puree it to fine smooth consistency.
  • Add all the spices and salt and give it a good mix.
  • At this stage you can store this puree in freezer pouring it in ice cubes tray and later transfer the cubes in zip lock packet. Use whenever needed by just adding water.
  • Take a serving jar and add ice cubes, raw mango puree and required water.
  • Stir well combined and adjust the taste accordingly.
  • Garnish with Mint leaves and serve chilled.
 
 
NOTE:
As Ramadan is approaching soon In'sha'Allaah, this can be perfect drink for Iftars. Just Make the pulp in large quantity and freeze it. You can enjoy this healthy drink during whole Ramadan In'sha'Allaah!! :)
 
 
 
 

Monday, May 25, 2015

Guest Post By The Big Sweet Tooth

Assalamualaikum  Warahmatullaahi Wabarakatuhu!! :)

 
Welcome to ZaiqedaarPakwaan... where its all about sharing Zaiqa from a Hyderabadi Kitchen. :)

 As you guys know I am not a blog person. I am still not much aware of . what it takes to be a blogger. There are loads of things to be learned. I’m still in the process of learning. I’m not a consistent blogger, but again… this makes me happy, Alhumdulillah!!
Today's post is very special and dear to me as its the first guest post on my blog by Rafeeda AR of The Big Sweet Tooth
And yes its 100th post on my blog too... Yayy, Alhumdulillah completed a century.

 I don't think Rafeeda needs any introduction...at all, her work speaks for her passion for cooking. She is soo down to earth and friendly person. I am always mesmerized seeing her as prodigious and consistent food blogger. Masha'Allaah she maintains a commendable balance between her job, her personal life and her blog.... well she is an "All-Rounder Super Woman" for sure. Masha'Allah, her write-ups are worth reading. I wish I had at-least half of her writing power. Her dishes are simple yet mouth-watering. There are a few recipes from her blog that are on my to-do list and Insha'Allah have to try them soon.
Met her in a virtual world of facebook, who is always the first person to comment on my blog posts. She never misses any of my posts, and I always look forward for her comments first. 

I would like to Thank her for letting me share her world of recipes treasure.
Jazakillaahu Khairan Kateeran Rafeeda for making my space soo special with your presence.
    
Without wasting any more time lets checkout more about Rafeeda and her blog and ofcourse what she has been cooking for us!! :D

Over to you Rafeeda...
 
         Assalamu alaikum to all the lovely readers of Zaiqedaar Pakwaan… :)
I am so glad to be on Farheen’s space today. I have been a big fan of her recipes even since the time she used to post of her Facebook page. I feel amazed at her wide repertoire of authentic Hyderabadi meat recipes that I have lost count of how much I have bookmarked from her page and have actually given up on them! Hehe… When she requested me to be the first guest on her blog, I was mighty excited and Alhamdulillah, finally I am here! It has taken me too long to give her my post, but I must say that she was really patient with me.
 
Before moving on, let me introduce myself briefly. My name is Rafeeda, and I blog at “The Big Sweet Tooth”, which is a collection of my tried and tested recipes in my little kitchen. I am a working mother of two lovely daughters, an Indian – to be more specific, a Keralite – by heart but settled in the UAE since childhood and absolutely loving it! I take to cooking as a stress buster from my otherwise packed life. Baking is my passion and given a chance, I would jump to bake whenever I get a chance. Just like my blog name, my preference is always sweet, but as of now, I am trying hard to control as much as I can because sweetness in character is acceptable but sweetness in food is always frowned upon when health and weight comes in picture! Hehe…
After thinking a lot and consulting with Farheen, I decided to give her a baked goody as my guest post. This recipe was taken from a cut-out I had pasted into my big scrap book, which are loaded with recipes. I had bought a pineapple only for baking this cake because it had been tempting me ever since I had seen it, but it took me four days after buying the pineapple to finally make it. And I was not disappointed. The cake was mildly sweet, but the caramel topping and pineapples made up for the sweetness and it was a lovely cake to relish over a cup of hot tea and a lovely conversation! Without much ado, off to the recipe…

 


                                                     Pineapple Coconut Upside Down Cake
 
                                                              Makes a 9 inch cakes (Serves 10-12)
   

Ingredients for the caramel top:
  1. small pineapple, peeled, cored and cut into 2 cm pcs (around 500 gm)
  2. 125 gm brown sugar
  3. 75 gm butter, cold
  4. A pinch of salt
 
For the Cake:
 
  1. 50 gm grated coconut
  2. 200 gm all-purpose flour
  3. 1 tsp baking powder
  4. ½ cup (113 gm) butter, softened
  5. 100 gm sugar3 large eggs, room temperature
  6. 90 ml coconut milk


Method:
  1. Preheat oven to 180 degrees. Keep a 9 inch cake pan ready. Grease the sides well.
  2. Put the pineapple and brown sugar in a wide pan on low heat. Allow the sugar to melt, and then leave it on simmer till the pineapple gets quoted, turning it occasionally so that all the sides get covered. This process will take around 8-10 minutes. Remove the pineapple using a slotted spoon into a sieve placed over a saucepan.
  3. Allow the sugar and syrup to simmer for another 5 minutes, till it turns syrupy. Chop the butter and add into the syrup. Whisk till melted and the caramel starts getting an amber shade. Add in the salt and switch off the flame. Pour the syrup onto the bottom of the prepared pan. Arrange the pineapple slices all over the syrup.
  4. For the cake, combine the coconut, flour and the baking powder in a bowl and keep aside. Beat the butter and sugar till creamy. Add in one egg at a time, beating after each addition. Now add in the coconut milk and the juices collected while sieving the pineapple, and beat till combined. Fold in the flour mixture to make a smooth batter – it will be thick.
  5. Arrange the batter on top of the pineapple slices. Flatten the top. Bake around 40 to 45 minutes till the center comes out clean. Run a knife at the edges of the cake and allow to cool in a pan for 15 minutes.
  6. Flip onto a plate carefully. The pineapple pieces may fall off, but just arrange it back. Serve warm as is or with a scoop of icecream or cream!
Now That's one Tempting Piece... Yumm!!

Hope you have liked my guest post, Farheen. I pray that you keep going ahead with your wonderful journey of sharing amazing recipes, BarakAllah Feek!!

 
Alhumdulillaah it was an amazing first guest post experience for me and I am just in love with this droolicious cake.
BarakAllaah feeki Rafeeda for giving me your precious time and sharing such a delight from your kitchen <3 XO 


 

Friday, May 22, 2015

Jaipuri Spicy Chicken

Assalamualaikum Warahmatullahi Wabarakatuhu!!
 
Alhumdulillah another Jumu'ah!!
 
 Here I am again with another spicy, mind blowing, delicious recipe Jaipuri Chicken Curry. Jaipuri chicken is very famous Rajasthani dish, which is very hot and spicy. Best served with white steamed rice and dal of your choice.
 
Jodhpur is known as the land of Raja’s and Maharaja’s And these Raja’s were Rajputs, and Rajputs Raja’s were known for their strengthen, strongest .  They were hardcore non-vegetarian so the non-veg of jodhpur is full of Royalty. Jodhpuri  food is spicy in taste so same for non – veg but non-veg of jodhpur is very different from others places because Jodhpuri people used many types of khade masala’s like Tej-Patta, Badi ellichi , Sabut Kali Mirch, Long, Soof, Dal Chinni and so many else…by using these things the taste of non-veg become doubled.
  
Ingredients
  • Chicken 1 kg
  • Dry whole Red Chili 12
  • Cloves 1 tsp
  • Yogurt 1 cup full
  • Cumin Seeds(Roasted) 2tsp
  • Coriander powder 1tbsp
  • Red Chilly Powder 1/2 tsp
  • Bay leaves 3
  • Green Cardamom pods 4-5
  • Black Cardamom pods 4
  • Garlic cloves (Finely Chopped) 14-16
  • Red Onions (Finely Chopped) 1cup
  • Chicken Stock or water 2 cups
  • Cilantro / Coriander leaves for garnish
  • Salt to taste
  • Oil 3 tbsp

For Tadka/ Seasoning
  • Red chilly 3-4
  • Cloves 3
  • Curry leaves 10



Directions
  • Take 12 red chillies and soak it in 1/2 C water.
  • Dry roast the cumin seeds until it starts giving out an aroma
  • Mix yogurt with the roasted cumin seeds, coriander powder,chilly powder and salt in a  bowl. Set aside.
  • Heat oil in a pan. Add cloves, bay leaves, green cardamom and black cardamom. When they start to change color, add garlic. When the garlic is golden brown, add onions and cook until they are golden brown, stirring constantly.
  • Add meat and cook until the sides turn slightly brown
  • Drain the red chillies and add it to the pan.
  • Continue to cook until the water has evaporated and the meat turns brown.
  • Add the spiced yogurt and cook for another 10 mins or until the liquid from the yogurt has evaporated.
  • Add the stock or water and cook until the gravy is thick. Remove from heat.
  • To prepare the tadka (seasoning), heat up some oil and add the cloves, curry leaves and red chillies. Cook for 1-2 mins. Add the tadka to the dish.
  • Garnish with cilantro. Serve with warm Rice or Chappati.

Recipe Adapted From HERE
 
 


Thursday, May 14, 2015

Gosht Awadhi Khorma

Assalamualaikum Warahmatullahi Wabarakatuhu!!
 
I should confess that blogging is not my cup of tea. I am very bad at blogging. And its amazing to see my fellow bloggers doing such an awesome work daily. Anyways Alhumdulillaah its completely blessing to able to share whatever I can. :)
 
An amazing delicious recipe by Chef  Harjeet Singh. Foodie Ekta Malhotra shared his recipe on facebook group which was originally made with chicken, but I gave a try with mutton with little variations,  Alhumdulillaah it was just super delicious. Served hot with lachcha paratha.
 

The Awadhi cuisine from the city of Lucknow, the origin of which dates back to the 1780's was popular at the time of Nawab Asaf-ud-Daulah, the erstwhile ruler of the State of Awadh. This cuisine actually came up by sheer luck when the State of Avadh was hit by a famine and unemployment was high. Nawab Asaf-ud-Daulah decreed the never ending construction of a giant edifice, the Bara Imambara, creating unceasing employment. By royal decree too, arrangements were made to provide food.  Enormous containers were filled with rice, meat, vegetables and spices, and sealed. Hot charcoal was placed on top and fires lit beneath, while slow cooking ensured food was available day or night.  The result was extraordinary, for when the containers were unsealed; the splendid aromas attracted even the royal attention. The "dummed" cuisine was now perfected for the royal table. Exotic dishes were evolved, in which flavours and fragrances intermingled, with exquisite results.


Ingredients:
  1. Mutton 500 gms
  2. Ghee 2 tbsp + 3 tbsp Oil
  3. Black cumin 1/2 tsp
  4. Bay leaf 2 nos
  5. Cinnamon 1" stick
  6. Stone flower (dagad phool) 50 gms (I didn't use)
  7. Green cardamoms 5
  8. Cloves 5
  9. Ginger-garlic paste 1tbsp+ 1tbsp
  10. Salt to taste
  11. Turmeric powder 1 tsp
  12. Chili powder 1 tsp
  13. Coriander powder 2 tsp
  14. Yogurt 200 ml
  15. Brown paste of onions 5 tbsp (fry 3 onions brown and make a paste)
  16. Cashew paste 3 tbsp (fry cashew and make a paste)
  17. Saffron soaked I little water few strands
  18. Kewra water 1 tbsp
  19. Potatoes 2 large (optional)
  20. Paste of coriander and mint leaves 3 tbsp
  21. Green chilies 3-4
  22. Papaya paste 2 tsp

Method:
  1. Marinate mutton with salt, papaya paste and 1tbsp ginger-garlic paste for 2hours. ( I did for overnight)
  2. Heat oil + ghee in a heavy bottomed saucepan, fry cashews, remove and make paste. In the same oil fry potatoes, remove and keep aside.
  3. Now add cumin, bay leaves, cinnamon, green cardamom and cloves. When they crackle add 1tbsp ginger-garlic paste.
  4. cook for 2 mins then add marinated mutton and cook for another 5-7 mins.
  5. Add turmeric powder, chili powder, coriander powder and bhuno till oil surfaces, add 1 cup water simmer down and let it cook till half done.
  6. Now add beaten yogurt and keep stirring as you add yogurt.
  7. Crush the stone flower between your hands and add it to the gravy. Next add onion paste, cashew paste, mint paste, 1cup boiling water, potatoes and let it cook on low flame until mutton and potatoes are well cooked.
  8. Lastly add kewra water and saffron water and green chilies.
  9. Taste and adjust the seasoning. Simmer for more 4-5 minutes, or until the gravy reaches your desired consistency and put off the flame. (If the gravy has dried too much, then add a little water).
  10. Serve hot with naan, paratha or matar pulao.

 

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