Crunchy Sesame Cookies

Delicious Sesame Cookies baked to perfection.

Crunchy Sesame Cookies

* Prep. Time : 20 minutes
* Cook Time : 15 minutes
* Makes : 40 cookies

• 3/4 cup cooking oil
• 1 cup powdered sugar
• 1 egg
• 2 cups plain flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 tbsp sesame seeds + extra for sprinkling on top

• Preheat oven at 180 C / 350 F / mark 4.
• In a large bowl, whisk oil and sugar.
• Add egg and mix well.
• Add flour,salt,sesame seeds and baking powder.Mix well to combine.
• Shape the biscuits with a round or heart shaped cookies cutter.Sprinkle extra sesame seeds on top and lightly press with finger.
• Put on the lined baking sheet and bake for 15 minutes or until golden brown.
• Transfer to a wire rack to cool.Store in an airtight container.
• Serve with coffee or tea.

Thank you for stopping by! Enjoy!!! 

Sparkling Sugar Cutout Cookies

Basic Sugar Cookies ... a great recipe for holiday gift giving!!!They turned out really well. Make sure to keep the dough really cold and well floured.

Sparkling Sugar Cutout Cookies

Recipe from Real Simple

* Prep. Time : 20 minutes
* Cook Time : 10 - 12 minutes
* Makes : 40 cookies

• 2 1/2 cups all-purpose flour, spooned and leveled, plus more for shaping the cookies
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• Decorating sugar

• In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
• Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
• With the mixer on low, gradually add the flour mixture, mixing until just incorporated. Shape into a disk and refrigerate, wrapped, for at least 1 hour.
• Heat oven to 350° F.Divide the dough in half.
• On a floured surface, roll each piece out 1/4 inch thick.
• Cut into shapes with cookie cutters.Refrigerate on lined baking sheets until firm.
• Sprinkle with decorating sugar and bake at 350° F until just beginning to brown, 10 to 12 minutes.
• Cool slightly on baking sheets, then transfer to wire racks to cool completely.
• Store cookies in an airtight container at room temperature for up to 1 week.

 

Linking to Holiday Cookie Exchange

Thank you for stopping by! Enjoy!!!

Bhuna Qeema OR Karahi Mince

Bhuna Qeema ( Karahi Mince )
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Serves : 3 - 4

Ingredients :

• 1/4 cup cooking oil
• 1 medium onion, thinly sliced
• 1 tsp.  cumin seeds
• 1/4 tsp.  nigella seeds ( kalonji )
• 4 - 6 black peppercorns
• 3 - 4 cloves
• 1 large black cardamom
• 2 inch piece cinnamon stick
• 3 whole / button red chillies
• 500 gm.  minced meat ( beef or mutton )
• 1 tsp.  ginger garlic paste
• 1 tbsp.  crushed red chillies
• 1 tbsp.  crushed coriander seeds
• 1/4 tsp.  turmeric powder
• 1 to 1 1/2 tsp.  salt
• 2 large tomatoes, chopped
• 2 green chillies, chopped
• 2 tbsp.  fresh coriander leaves

Method :

• Heat oil in a heavy based pan or wok ( karahi ). Add onion and fry till golden brown.
• Add cumin seeds, nigella seeds, black peppercorns, cloves, cardamom, cinnamon stick and whole red chillies ; fry for a minute.
• Add minced meat and ginger garlic paste; stir-fry on medium heat until the mince changes color.
• Now add crushed red chillies, crushed coriander seeds, turmeric, salt and tomatoes. 
• Stir well and cook, covered over medium heat for 20 - 25 minutes ( the mince will leave water and will cook in its own water ).
• Increase heat to high, cook, stirring frequently until all the moisture has evaporated and the oil separates.
• Add green chilies and chopped coriander leaves. Mix well and cook covered on very low heat for 2 minutes.
• Serve hot with Nan / Chapati.

Thank you for stopping by. Hope you enjoy the recipe!!!

Rainbow Cake

This cake is rich and tasty,but not very sweet.So frost the cake or simply dust with Icing sugar.Very colorful!Just follow the recipe and use whatever color you like.

Rainbow Cake

* Prep. Time : 20 minutes
* Cook Time : 45 minutes
* Serves : 10 - 12

• 170 gm plain flour
• 4 tsp baking powder
• 170 gm butter,softened
• 170 gm caster sugar
• 3 eggs
• 1 tsp vanilla essence
• 3 tbsp milk
• Food colors(Pink,Yellow,Green or whatever you like)

• Preheat oven at 180 C.Grease a 9" inch round cake tin,line base with greaseproof paper.Grease paper.
• Sift flour and baking powder together.
• Beat butter and sugar in a large bowl until creamy.
• Add eggs one at a time and continue beating until thick and creamy.
• Add vanilla and beat again to mix.
• Gradually add flour to the butter mixture.
• Add milk and beat until smooth.
• Divide mixture into 4 portions and color three portions with the food colors.
• Spoon a tablespoon of plain mixture into the center of  the cake tin.Then spoon a tablespoon of pink mixture on it,then yellow,then green.
• Repeat until you are done with batter(The last layer should be plain).Try to be consistent with every color.
• Bake on 180 C for 45-50 minutes or till cake is done when tested with a skewer.
• Turn cake on wire rack and leave to cool completely.  

• Spread your favorite frosting over cake.
• Sprinkle colored sugars on top to make rainbow design.

 

Thank you for stopping by! Enjoy!!! 

Chicken Biryani

 

This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions.It has a lengthy preparation, but the work is definitely worth it.

Chicken Biryani

* Prep. Time : 30 minutes
* Cook Time : 90 minutes
* Serves : 8

Chicken:

• 3/4 cup oil
• 3 large onions, sliced
• 250 gm tomatoes, roughly chopped
• 1 cup yogurt
• 2 tbsp ginger & garlic paste
• 1 kg chicken, cut into medium sized pieces
• 3 green cardamoms
• 1 large black cardamom
• 5 cloves
• 8 whole black pepper
• 2 inch piece of cinnamon stick
• 1 tbsp cumin seeds
• 2 tbsp red chillies powder
• 2 tbsp coriander powder
• 1 1/2 tbsp salt
• 10-12 dried plums

Rice :

• 1 kg rice
• 1 large cardamom
• 2 inch piece of cinnamon stick
• 3 cloves
• 5 whole black pepper
• salt, to taste
• water, as required

Layers:

• 2 tomatoes,cut in round slices
• 1/2 cup mint leaves
• 2-3 tbsp ginger, julienne cut
• 4-5 whole green chillies
• 1/4 cup milk
• Orange food color
• 1 tsp kewra water

Chicken:

• Heat 1/2 cup oil in a pan.Add onions and fry until brown.Remove from oil.
• Blend tomatoes,yogurt and browned onion to a fine paste in a blender .
• Add ginger garlic paste and chicken pieces to the oil.
• Cook on medium to high heat and fry the chicken until it changes its color.
• Add green cardamoms,large cardamom,cloves,black pepper,cinnamon stick and cumin seeds.
• Pour the blended mixture and mix well.
• Add red chillies powder,coriander powder and salt.Add dried plums.
• Cook on medium heat until chicken is done and only a thick gravy is left.Set aside.

Rice:

• Soak rice for 30 minutes in enough water to cover; then drain.
• Boil water, add cardamom, cinnamon stick, cloves, black pepper and salt and boil rice till 2/3 rd done.
• Drain the water off in a colander.Leave in the colander for a few minute, for all the water to drain out.

Layers:

• Add half of the remaining 1/4 cup oil in the pan to coat the base.
• Spread 1/3 of the rice in a layer at the base of the pan.Now layer with 1/2 of the chicken with gravy.
• Next, layer with half of remaining rice.Place tomato slices,mint leaves,ginger and green chillies on top.
• Now spread remaining chicken as a layer.
• Finish with the remaining rice layered on top.
• Pour remaining oil and orange color dissolved in milk and kewra water(This gives you a few dark orange colored rice grains interspersed in the rest of the rice. It looks very nice when served).

• Cook on a very low flame, with the lid tightly closed. This will take 20-30 minutes.
• Serve hot with fresh salad and Yogurt raita.

 

Thank you for stopping by! Enjoy!!! 

Chicken With Capsicum Curry

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Quick & Easy Chicken Capsicum Curry ... Pakistani style Chinese recipe!

Chicken With Capsicum Curry
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Serves : 4

Ingredients :

• 1/2 cup oil
• 1 large onion, finely chopped
• 1 tbsp.  ginger and garlic paste
• 500 gm.  chicken, medium sized pieces 
• 1/2 tsp.  turmeric powder
• 2 tsp.  red chillies powder

Cake Rusk

A delicious double baked cake bar for breakfast or teatime.

Cake Rusk 

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Recipe by Shireen Anwer ( Masala TV )

Makes : 24 slices

Ingredients :

• 1 cup all-purpose flour
• 1 tsp.  baking powder
• 1/2 cup butter, softened
• 1/2 cup castor sugar
• 3 eggs
• 1/2 tsp.  vanilla essence
• Few drops yellow food color, optional 

Method :

• Preheat oven to 180 C. Grease & line a 10" x 7" baking pan or 7" square pan.
• Sieve flour and baking powder, keep aside.
• Beat butter and sugar in a bowl till light and fluffy.
• Add in eggs, one at a time, beating well after each addition.
• Beat in vanilla essence and color.
• Fold in flour mix until well combined.
• Pour in the prepared pan. Bake at 180 C for 20 - 25 minutes until cooked when tested with a skewer.
• Remove from the oven and let it cool for 5 minutes. 
• Now cut the cake in the center and then cut each half of cake in ( 1" ) thick slices.
• Arrange slices on lined baking tray and bake at 150 C for 15 minutes.

• Turn the side of cake slices and bake again for 15 minutes until crispy and golden brown.
• Transfer to a wire rack to cool completely, then store them in an air-tight container.

Thank you for stopping by. Hope you enjoy the recipe!!!