Ginger Garlic Paste

~ Huma ~ Leave a comment
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Ginger Garlic Paste is the most essential basic ingredient in my cooking. Today I am sharing the tip to store this for about a month or more

Ginger Garlic Paste & Onion Paste

In a muslim household , ginger garlic paste is considered a heart of  any salan. The amount used in variety of salans, pulao, biryani varies according to dish. There always a batch for it in our refrigerator. Though I try to use fresh paste, but it’s always handy to have it ready. There are lots of questions around a good ginger garlic paste. Let take it one by one before proceeding to the recipe.

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Chocolate Cupcakes

~ Huma ~ 3 Comments
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These Chocolate  Cupcakes are perfection. Loaded with right amount of moistness, sweetness and taste. Easy to make & stock up too.
Chocolate Cupcakes
If you are looking for the perfectly chocolaty cupcakes, then this is your answer to it. Perfectly moist with melt in mouth. And the good thing is you can stock it up in airtight container without frosting for about a week or freeze and microwave for few secs when you are craving for chocolaty yumminess.

Strawberry Cheesecake – No Bake

~ Huma ~ 4 Comments
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One of the easiest recipes to follow.

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If you are located in the region where cream cheese is not available. No worries. 
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We can still prepare it. Yes we are going to make an option for cream cheese. It takes time but the method is so simple. 

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Just follow the recipe.
Serves: 4 -5 
Time: approximately 24 hrs along with freezing.
Ingredients:
I
For our optional cream cheese / Hung Curd
400 gm Yogurt /Curd
Cheese cloth
Strainer & vessel to keep strainer.
Method:
  1. Keep the cheese cloth on the strainer.
  2. Pour over the yogurt.
  3. Keep the strainer on the deep vessel so all the water drain out
  4. Keep overnight in fridge.
  5. Remove and now ready to use for our cheesecake.
  6. We will need 200 gm for our recipe. The amount of cheese you get after all the liquid has drained out depends on the water content of yogurt.
II
For the Base
 7 – 8 digestive biscuits / Marie biscuits
5 tbsp of melted butter
1/3 cup of sugar
Method:
  1. Crush the biscuits and pour over the melted butter and sugar.
  2. Mix proper. 
  3. Spread evenly on the cheesecake pan pressing downwards
  4. refrigerate for half an hour
III
For the top layer 
200 gms Hung yogurt / cream cheese
1 cup heavy cream
1/2 cup granulated sugar
Method:
  1. Beat the cream till double in volume adding little sugar at a time
  2. Mix in the yogurt 
IV
Assembly
 
  1. Take out the prepared biscuit base from the fridge (II)
  2. Spread the prepared cheese layer evenly (III)
  3. Refrigerated for 5 -6 hours.
V
Serving
# Strawberry Glaze
100 gm strawberry fresh or frozen
3 tbsp sugar
3 tbsp of water
Method for the glaze: Mix all the above in a pan & cook for 3 to 4 minutes or till the strawberry turns mushy. Puree in grinder or food processor.
Method:
  1. Pour the Strawberry glaze on the prepared cheese cake.Spread evenly
  2. Cut into pieces & serve.

Turkish Simit – BP Challenge

~ Huma ~ 12 Comments
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Simit , the word comes from the arabic word  samīd (سميد), meaning flour. Traditionally sold around the streets , it is one of national food of of Turkey aside baklawa. Simit origins goes back to Ottomam empire, during which this bread was widespreadly eaten for breakfast, lunch.
 
 
Coated with grape molasses followed by seasame seeds, this bread is usually eaten at  breakfast with cheese , fruit preserves & finished off with tea.
 

Well we loved it with stuffed olives too.

So this month our challenge for Baking Partner was this traditional bread Simit from Turkey. Thanks Swathi for giving us this challenge.

Recipe adapted from here
Makes 3
Ingredients

I
162 gm Flour
pinch of sugar
1 tsp instant yeast
3 gm salt
1/2 cup + 1 tbsp Water

II
1 tbsp jaggery
1/2 cup water
1/4 cup sesame seeds

Method

Make the Dough

  1. Mix flour, sugar, yeast & salt
  2. Add water & knead
  3. Knead for around 10 minutes till the dough becomes non sticky
  4. Cover with cling film & keep for rise about 2 hours or double in size
 
Roll the Simit
  1. Mix jaggery & water in separate bowl. Keep aside.
  2. After the first rise (i.e after 2 hours) measure the dough.
  3. Mine was 265gm. Divide into equal  6 parts.  approx 44gm
  4. Now take two pcs and shape them into 2  long rolls.
  5. Join the 2 rolls from the edge and twist them to form a rope.
  6. Join the twisted rope to the other end to form a Simit ring.
  7. Dip the prepared ring into jaggery water & coat with sesame seeds.

Bake the Simit.

  1. Cover & keep for second rise around 20 minutes
  2. Preheat the oven. & Bake the simit at 190 degrees for 25 minutes.
 
Serve with olives, akawi cheese & arabic tea.