Ramadan Kareem to all of my readers

~ Huma ~ 6 Comments
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 Ramadan is the holiest month for muslims around the world.This month falls on the 9th month of Islamic Lunar calender based on the movements of moon & commences with the sighting of new moon. Fasting is the 4th pillar of Islam (Faith, Prayer, Zakat{charity}, Fast, Pilgrimage {Hajj}) & this month muslims all over the wold observe month long fast abstaining from food,drink from dawn to dusk.

The fasting starts approximately 25 to 30 minutes  before dawn. We rouse from our sleepy beds for the breakfast ( called Suhoor or sehri) which is mostly a light meal. 

Our Prophet (peace be upon him) said,
                                 “Have Suhoor , for in Suhoor there is blessing”
Meaning even for a sip of water, Allah send mercy & his angels seek forgiveness for those who take suhoor.

We end our fast when the sun goes down with dates/ khajur & a glass of water as our Prophet (peace be upon him) did. This meal is called iftar. There are many varieties of savouries, drinks & desserts also.

In between dawn to dusk,we carry out our routine work along with reciting of the holy Quran, pray to seek his mercy & forgiveness for the sins committed. 

The purpose of fasting  is greater God-consciousness. The Qur’anic word is taqwa,meaning in a state of being constantly aware of God and what is right and wrong. From this awareness a person gains discipline, self-restraint and the ability to do good and give freely.  It also opens our eyes to the suffering of the less fortunate, their struggle for single meal of the day & makes us thankful for the things ,he has bestowed upon us. 

Have a Blessed Ramadan…………

Qamar Al Din

~ Huma ~ 12 Comments
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Qamar Al Din is a popular drink in Middle East during Ramadan to break the fast. Though we break our fast with dates but this drink full with it nutrients is taken as a thirst quencher in this region.This drink is popular in Arab Countries specially in Egypt, Syria where apricots are found in abundance.
 
 

This is prepare using apricot fruit leather. Apricots are sun dried  and then cooked on a very low temperature to have a sticky fruit leathers. 

 
 

Apricot fruit leather is then soaked overnight or for few hours, strained & then add the sweetener  It is served cold. This drink is very simple to prepare.

 

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Bhuni Hui Mung Ki Daal / Daal Fry

~ Huma ~ 20 Comments
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I love full meals.

 And a meal is never complete without daal.

 But what happens when the dal takes center stage.

Side tracking the veggies & some times the non veg too..

Hmmm!!! It mostly happens in my house.

 And What about you?? Do share………..

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Recipe Serves 2 -3 people

Ingredients:
I
1 cup Mung Daal (without skin) soaked for an hour
2 cups water ( Depends on the type of daal you are using)

II
3 tbsp oil
1 medium sized onion chopped
1 tomato chopped
1 1/2 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp red chilly powder (Adjust acc to your taste)
1 tsp Thecha
1 1/2 tsp salt

III
1 green chilly
1 tbsp chopped coriander

Method:

  1. Heat oil in a pan. When hot add in chopped onions & cook till pale.
  2. Add in turmeric powder & stir well
  3. Now add ginger garlic paste & cook for a minute till smell (of ginger garlic paste) subsides
  4. Add in Thecha. Stir.
  5. Now goes in red chilly powder & salt.
  6. Mix in chopped tomatoes
  7. Cover & cook till tomatoes are mushy.
  8. Next goes in Dal. Stir
  9. Now add in chopped coriander
  10. Add water. Cover & cook till dal is cooked ( Press a piece of daal, if it gets crushed between fingers it is done). 
  11. Garnish with coriander & green chillies & serve hot with parathas,rotis or rice.
 

Chocolate Eclairs- Baking Partners Challenge 12

~ Huma ~ 15 Comments
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This month our Baking partners Challenge was to prepare Eclairs using Pate a Choux . This time Swati had given us the challenge to  choose between  Chocolate Eclairs or French laundry Gougeres.
To know more about Baking Partner Challenge please check this here

Now a little info on Pate a Choux: This dough is made using flour, eggs,butter & water. This is an airy puff dough &  can be used to make savory as well as sweet pastries.

I was bit worried initially how it will be hollow from inside. But this pastry is magical. & loved each bite of it.
I have halved recipe as always.
 
 
Now to the recipe.
 
 
 Makes 6 large Éclairs (Recipe from  Bouchon Bakery)
I
Pate a choux for Eclairs
 90 gm plain  flour
1tbsp + 2 tsp
1/2 cup Water               
 60 gm Unsalted butter at room temperature   
 1 gm salt

 2 large  eggs 

 II

Orange Custard (Filling
3/4 cups milk
1 Orange zest
2  Egg Yolks
20 gm  Sugar
1/2  tbsp  flour
1/5 tbsp  cornstarch

 III 
Chocolate Glaze 
1/3 cup semisweet choco chips
2 tbsp cream

 IV
Butter cream for decorating (OPT)
 
Method for making  Pate a choux for Eclairs
 
  1. Mix sugar & flour. 
  2. In a pan mix together water,butter & salt and heat on a low flame until butter melts.
  3. Now turn the heat up & bring to a simmer. Remove from the flame & add in the sugar & flour mixture.
  4. Stir well till all combined.
  5. Again put the pan on a medium flame continuously stirring till the mixture pulls away from the side & bottom of pan is clean.
  6. Immediately transfer the dough to the bowl & mix with your beater on low for a minute to release the steam & heat.
  7. Now add the eggs at a time beating till the mixture absorbs the each egg completely.
  8. After adding the egg, beat for about 2 -3 minutes.
  9. Test: Dough is ready  when its form a birds beak the the beater blade is lifted up. Meaning it should hold shape & turn down over itself.
  10. Now transfer the dough to a pastry  bag & chill until completely cold.
Baking the Eclair:
  1. Preheat the oven to 190°C
  2. Now with a star tip  pipe the eclairs to 6 inch line.(Distance between each eclairs should be 5 cm)
  3. Spray the eclair with little water.
  4. Place it immediately in the hot oven & turn down oven temp to 175°C
  5. Bake for 40 min, rotating the pan after 20 mins
  6. Again lower the temp to 160°C & bake for more 20 min
  7. These puffs are ready when they turn light brown , hollow & light.
  8. Remove & keep aside to cool completely before filling.
 
Method for making Orange Custard
  1. Warm milk with orange zest over a low heat  to infuse all the orange flavor in the milk
  2. Meanwhile mix together egg yolks,sugar,flour & cornstarch to a smooth paste.
  3. Temper the eggs  mixture with warm milk  stirring continuously.
  4. Now pour into the pan with the remaining hot milk
  5. Heat over a medium flame stirring continuously till the mixture reaches 75°C  and is very thick
  6. Remove from heat ( Cover with cling film so that skin does not form)
  7. Chill completely before piping into eclairs.
Method for making Chocolate Glaze

  1. Microwave for 10 secs Choco + cream.
  2. Remove & mix properly till both are blended.
How to fill the Éclairs
1. Use a 0.4-0.6 cm plane tip
2. Poke 2 holes at  each end of  éclair
3. Fill a pastry bag with orange custard 
4. Place the tip of the pastry bag into one of the holes and begin filling the éclair
5. Pipe cream as needed into the second hole or until the éclairs feels heavy.
6. Dip the eclair in Chocolate glaze &  pipe with butter icing in zig zag lines.

 
Baking Partners