Nawabi Mithaas

~ Huma ~ 9 Comments
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 Nawabi Mithaas is  heirloom recipe made from milk solids. The special spice added to it gives a unique flavor to it.
Nawabi Mithaas
 Due to my father suffering from diabetes , we had almost stopped preparing and eating sweets in our family. But at my in laws place, it was customary to have sweets after each meal. If there was no sweet at the dastarkhwan , my father in law including my bros in laws used to ask for sugar.
Nawabi Mithaas

Preparation of different varieties of Halawa, mithai were our daily routine. I have learnt many  muslim traditional recipes from my ma in law via telephony. Nawaabi Mithaas  is one of them. I have also share one more recipe from her Ande ka Burrada. And who judges if it is correct in taste and texture.Mr.K, the biggest critic in our family we say.

  For now lets check the recipe of Nawabi Mithaas.Nawabi Mithaas

Ingredients
500 gm Khoya/Mawa grated or crumbled
1/2 cup sugar ( keep 3 tbsp aside from it)
1/4 cup of almond powder
5 pod of green cardamom crushed
1/2 tsp of sweet spice powder ( mix of Indian gum & nutmeg, saffron)  (optional)
1 tbsp coconut shred
1/2 tsp ghee for greasing the tray
Nawaabi Mithaas

Method

  1. Grease the tray with ghee for setting the mithai.
  2. In a heavy bottom pan on a low flame , heat khoya till soft & mushy.
  3. Add in almond  powder, sugar , cardamom & sweet spice powder.
  4. Keep stirring continuously until it is brown in color.
  5. Last add the 3 tbsp sugar  and stir.
  6. Pour on the greased tray & spread evenly.
  7. Sprinkle coconut shred on it.
  8. Cool and cut in to desired shapes & njoy.

Serves 6 to 7

Nawabi Mithaas

 Nawabi Mithaas is  heirloom recipe made from ( mawa )milk solids. The special spice added to it gives a unique flavor to it.

25 minCook Time

25 minTotal Time

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Ingredients

  • 500 gm Khoya/Mawa grated or crumbled
  • 1/2 cup sugar ( keep 3 tbsp aside from it)
  • 1/4 cup of almond powder
  • 5 pod of green cardamom crushed
  • 1/2 tsp of sweet spice powder ( mix of Indian gum & nutmeg, saffron) (optional)
  • 1 tbsp coconut shred
  • 1/2 tsp ghee for greasing the tray

Instructions

  1. Grease the tray with ghee for setting the mithai.
  2. In a heavy bottom pan on a low flame , heat khoya till soft & mushy.
  3. Add in almond  powder, sugar , cardamom & sweet spice powder.
  4. Keep stirring continuously until it is brown in color.
  5. Last add the 3 tbsp sugar  and stir.
  6. Pour on the greased tray & spread evenly.
  7. Sprinkle coconut shred on it.
  8. Cool and cut in to desired shapes & njoy.

Notes

Note: Can be stored for 3 days at room temperature.

7.8.1.2
66
https://www.ghezaeshiriin.com/2013/11/nawabi-mithaas/

Nutrition

Calories

235 cal

Fat

7 g

Carbs

44 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Nawabi Mithaas

Chicken Curry Tarts

~ Huma ~ 3 Comments
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Chicken curry tarts are very easy to assemble. And can be made in a few minutes if you have all the puff pastry in stock. I have use the filling of chicken in this recipe . But you can make loads of variation according to your choice . Check the notes.
 
.Below is the pictorial steps to assemble the tarts.

image

Ingredients:
Puff pastry sheets – 4
Onion – 8 slices
Tomato – 8 thick slices
Green chillies – 2 thick, made into slices or chopped
Mozzarella cheese – 1 stick, cut into 8 parts
Sea salt – 8 pinches
II
Deboned and shredded chicken curry (check below) – 1/4 cup
Olive oil – 2-3 tbsp
Coriander leaves – few sprigs

Method:
*Bhuno the chicken curry till all the water has dried out. Debone, shred and keep aside to cool
Roll the puff pastry sheets and cut into circles using cookie cutters

Assembling:

  1. Assemble all the puff pastry circle on a baking sheet
  2. Put the slice of tomato, 1/2 spoon of shredded chicken, followed by onion,green chilly slices & cheese
  3. Lastly sprinkle a pinch of sea salt, dash of olive oil
  4. Garnish with coriander leaves
  5. Bake for 7 -8 minutes in preheated oven at 200 C till pastry has puffed up & cheese has melted
  6. Serve warm
  7. Notes – *Vegetarians can use paneer instead of chicken

Caramel Sheet Cake

~ Huma ~ 10 Comments
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Some recipes invoke memories. This is one of them.

It is not necessary to purchase new books for reading. I remember my neighbor always used to tell. He used to buy second hand books for the roadside vendor. Be it National Geography, Readers Digest, Lifestyle magazines. Both he & and his wife were into reading all kind of books. And me I used to borrow from them.Why I am telling you all this. Well, I was surfing my recipe book. And I came across this recipe which I had copied years ago from one magazine. It invoked too many memories. And , I thought about sharing with you.

His sudden death few years back was a shock for our entire family. He was a good son, husband & father to three wonderful kids. Sometimes it makes me wonder about the ways of Allah. Can only pray for his maghfirat.

This cake is flavored with pure vanilla extract. And topped with caramel icing.  Easy to prepare as no special ingredients are required.

A sure treat for those who love anything caramel .

Method:

I
1cup flour
1 cup sugar
pinch of salt

II
115 gm butter
1 tsp vanilla extract
1/2  cup water

III
1/ 4 cup butter milk
1 egg
1/2 tsp heap Soda bi carb

IV
For the frosting
3 tbsp sugar
1/2 cup butter
2  cup powder sugar ( use more if  necessary, we want spreading consistency)
3 tbsp milk
1 tsp vanilla extract

For the cake.

  1. Mix flour , sugar & salt (I). Keep aside
  2. In a separate bowl heat butter over a medium heat. Add water & stir well. Remove, add in vanilla & keep aside.
  3. Add this mixture to the prepare dry mixture (I) till smooth
  4. Now in a separate bowl mix together butter milk, whisked egg & soda (III)
  5. Add it to the butter & flour batter & mix till smooth.
  6. Pour it over an ungreased tray & bake for 25 – 30 minutes at 250 degrees.
For the frosting.
  1.  Prepare the caramel: Heat  3 tbsp sugar in a heavy bottom pan & cook till it turns light brown in color.Once you get the brown color,add in the butter. Stir together on a low flame for few sec till bubbly. 
  2. Add in sugar. Mix & then add in milk & vanilla extract.
  3. Note* add in more sugar if the consistency of icing is thin.
Pour the icing of the hot cake. Cool & cut into squares and njoy.

Indian Styled Corn Soup – Guest Post by Sweets & Spices

~ Huma ~ 9 Comments
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Its guest post time again. Yes this post has been pending since looong. My sudden trip to India & then Aara was on a trip with her family. And until we both remembered two months gone. Wapp. Time runs so fast. So now lets welcome our dear guest, Aara from Sweets & Spices.   The blog name itself represent the personality of our guest today. She is a very friendly down to earth person with loads of sweetness with an ability to stand for herself  with dignity. Thatz what I think of her in this short span of time we have become friends. Welcome Aara to my space.
Thank you dear Huma for giving me this opportunity to do a guest post for you! For some reason I really adore her presence as blogger I love all her posts , her clicks and simplicity are just wow for me 🙂  From the time I started blogging She had been there observing my activities silently and always encouraged me saying I have natural talent of writing and explaining articles in my blog, This really kept me moving the way I am. Here is my little precious Thank You for being there for me 🙂
Since sweet corns are available abundantly now I decided to make soup. I really dint knew when I was starting until I actually proceeded seeing some recipe but finally landed making my own twist n turns, I was not sure of the taste, until it was done! I had made chicken sweetcorn soup but this was purely cream of sweetcorn so I was not sure about the end result. I served my bro 1st he is a fussy eater and I was almost thinking how he would have liked it. When I asked him he nodded his head alone. I was still carrying a question mark in my head???

Until I tasted my self and after 1 sip I was almost talking to myself saying ummmmmmm it tastes so gud, thats y my bro was sipping it peacefully lolzz. Decided to name it Sweetcorn Cream Soup Indian Style. Please go ahead to see the simple recipe which is quiet different!!

Serves 4 
Sweetcorn 1
Onion – 1 small
Carrot – 1 small
Cinnamon stick -2
Oil -1tsp
Coriander leaves – 2-3 springs
Green chilles – 2 slit
Few Sweetcorn kernels

– Pressure cook Sweetcorn, Strip it and blend it into smooth cream paste. This is our cream of sweetcorn!!!
– Heat oil in a pan, add cinnamon stick, onion, carrot, green chilli, sweetcorn kernels and coriander leaves,    saute for 2-3 mins till onion turn soft and nice aroma is emiting
– Add 5-6 cups of water, add salt to taste boil it well till all the flavors infuse
– Remove the cinamon stick, coriander and green chillies.
– Now add cream of sweet corn, Boil it all well, add cornflour paste for thickness if u want. 
– Serve it hot!

Notes:
– You can adjust the spice according to ur taste by adding more green chilli
– Pepper Powder can also be added while serving depending upon your choice.
– After pressure cooking use a sharp knife to scrape out the kernels and then grind it.
– After adding water to the soup preparation while cooking cinnamon, chillies and coriander leaves will start floating on top, so its very easy to remove without disturbing veggies.

Impression!
Taste was really awesome and different to taste!! 
If Sweetcorn are available to u, do not fail trying out this simple recipe For Winters