Philly Steak Sandwich

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Ingredients: This amount can make 3 or 4 sandwiches

For steak:

300 gram tenderloin or Sirloin cut beef ( undercut)
1 tea spoon black pepper
Salt to taste ( not too much , the sauces has salt too)
1 tea spoon garlic paste or finely grated garlic
1 tea spoon Workchestershire sauce
1/2 tea spoon steak sauce ( optional)
3/4 th tea spoon bar b q sauce
Oil

Other Ingredients:

Long bun/ hot dog bun
Mayonnaise
Mustard or horseradish sauce ( optional)
Caramalised onion
Grilled bell pepper and mushroom
Provlone Cheese ( or any cheese hat melts)

Procedure :

You can prepare the steak first then cut them in thin stripes or you can cut the meat into thin stripes and then marinate and prepare . I followed the last method . I Cut the meat into thin stripes , then marinate with seasoning and salt then fried .

1. Cut the meat pieces into thin long stripes . Marinate with all the ingredients mentioned above except oil for at least 1 hour .

2. Then spread some mayonnaise on it . In a grill pan or skillent add some oil and put some thinly sliced onion and fry until soften and gets little colored . Fry some thinly sliced bell peppers the same way . Sautee some mushroom if you want .

3. Now heat the grill or frying pan and add 2 tbl spoon of oil into it . Add the meat and cook on high flame . Meat will release water so you should cook it on high flame . Remember , don’t cook for longer time as if you do so the meat will become rubbery . And always cook steak on high flame . Cook for around 4/5 minutes until the water dries out and the meat is tender .

4. While the meat is being cooked , grill the buns for few minutes . Spread mayonnaise on it .

5. when the meat is done, turn off the stove add some provlone cheese over the meat and mix until melts . Immediately transfer it to the buns. Add the caramalised onions , mushroom and bell peeper .
Enjoy !!!

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Tutti Frutti Cupcakes / Muffins

2014-10-28

For the cake recipe , please click the link below;

http://khadizaskitchen.com/2014/10/26/tuttie-fruttie-pound-cake/

Now some important points . Cupcakes or muffins are baked faster than the cake . So Bake for 20-25 minutes or until if a toothpick inserted comes out clean . Each oven is different , time may vary ,so keep an eye on the cupcakes while it is in the oven.

If you want dome shaped cupcake then pour 3/4 th of the pan , for flat even top pour half of the pan . :)

Tutti frutti Pound cake

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Usually pound cakes doesn’t require separating eggs while making the batter , but if you want a dense but lighter , cotton soft version go for this technique . Trust me , you will love the cake !! :D

Ingredients:

2 eggs , separed ( egg yolks and whites are separated)
1 and 1/4 th cup all purpose flour / maida
1 tea spoon baking powder
1/4 th tea spoon baking soda
2 tbl spoon powder milk
2/3 rd + 1 tbl spoon powdered sugar
1/3 rd cup oil + 4 tbl spoon ( 1/4 th cup)butter
2 tbl spoon cream cheese ( optional , but works great )
Little less than 1/3 rd cup evoparated milk or regular full fat milk
2 tbl spoon orange juice
1 tea spoon vanilla essence
3/4 th cup tuttie fruttie or candied fruits
Half tbl spoon orange zest/ lemon zest

Procedure:

1. Pre heat the oven to 350 FH.Line and grease the cake pan .

2. Separate the egg yolks from whites . Careful , there must not be a drop of yolk in the white . Take a clean bowl , without any trace of fat or water . keep the whites there . Now beat the whites with an electric beater or mixer until stiff but not dry . keep it aside .

3. Sieve the flour , baking powder , baking soda together . Add the orange/ lemon zest in it . Add the tuttie fruttie and mix well .

4. Now in another separate bowl cream the butter, oil , sugar and cream cheese until light and fluffy . Add in the yolks , one at a time . Add the milk , add the orange juice . Mix well . Now fold in the flour in three batches . Fold in the beaten egg whites in three batches too until well incorporated . The batter may look heavy but in order to get the tuttie fruttie evenly spread out , we need heavy batter .

5. Pour in the prepared pan , tap for few times and bake immediately for 45-50 minutes or until if toothpick inserted comes out clean . Each oven acts differently , so keep an eye on the time , it may be done earlier or may take some more time . But don’t open the door of the oven too frequently not before the cake rises .
In some oven the top of the cakes get colored too easily . To prevent over browning and cracks , for smooth , even cake top , I often use tent method . Just before putting in the oven make an aluminium tent over the pan and remove it after 30 minutes of baking or when the cake has risen completely . You can check the link for this method ;

http://khadizaskitchen.com/2014/02/10/ovaltine-fruit-cake/

Don’t cut the cake immediately . Cool down completely , then cut . This cakes get best flavor with time . So try to consume at least 4 or 5 hours after baking . I always enjoy these cakes the next day . But store it in a close lid box . :)

2014-10-25

Kashmiri Dum Aloo

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This dum aloo is a recipe from Kashmiri Pandits . No onion , no garlic is used , still so flavorfully spicy !! :)

Ingredients :

1 lb (half kg) medium sized potato or baby potato
1/4 th cup yogurt
2 tea spoon ginger paste ( or 1/2 tbl spoon dried ginger powder)
1 tbl spoon kashmiri chili powder or paprika
1 tea spoon chili powder
1/2 tbl spoon fennel( mouri / saunf) powder
1 black cardamom+ 5 green cardamoms , powdered
1/2 tea spoon cinnamon powder
1/4 th tea spoonnutmeg powder
1 tea spoon dryroasted cumin powder
1 tea spoon black pepper and clove powder ( crush them together , and take 1 tea spoon)
A pinch of Hing
1 tea spoon sugar ( or according to taste)
1/4 th cup cream or thick milk
Salt to taste
Ghee+ mustard oil
Few red / green chilies

Procedure:

1. Boil the potatoes . But don’t boil too much . The potatoes should be firm . peel the potatoes and prick with fork . Now rub some salt and kashmiri chili powder/ paprika and leave aside for half n hour .

2. In a small bowl take yogurt . Whisk or beat it with a fork until smooth . Now add all the spices into it and mix .

3. Heat ghee+oil and add the potatoes . Fry until the outer skin is crispy . Now Add the whisked yogurt and water . Cover the lid and cook on medium low flame until the gravy thickens and the potatoes absorbed the gravy well . Add the cream or milk . Add the red/ green chilies . Cook it on low flame for few more minutes until oil separates .

Enjoy with roti , paratha or even rice .

Devil’s Food Cake Pastry

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Who doesn’t love a rich , moist , flavorful slice of a chocolate cake ? If you are a chocolate lover , give this recipe a try . :)

Ingredients:

2 eggs ( room temperature), separated + 1 additional egg yolk ( optional)eg
1/2 cup vegetable oil
3 tbl spoon Mayonnaise
1 and 1/2 cup + 1 tbl spoon sugar ( powdered)
1 and 1/2 cup all purpose flour ( I took 3/4 th cup cake flour+ 3/4 th cup all purpose flour)
1/3 rd cup of good quality cocoa powder
1/2 cup buttermilk
1/2 cup brewed coffee ( or you can take 1/2 cup of boiling hot water and add 1 teaspoon instant coffee in it )
1 tea spoon baking soda
1 tea spoon baking powder
2 tea spoon vanilla essence

Procedure:

1. Preheat the oven to 325 FH and grease a line two 8″ baking pans with parchment papers.

2. Beat the egg whiye until stiff . But don’t overbeat . The meringue should not be dry .

3. Beat the oil , mayonnaise and sugar until fluffy. Add in the egg yolks one at a time . Beat . Now add the buttermilk and vanilla essence and beat to incorporate .

4. Sieve flour , cocoa powder , baking powder and baking soda together . Fold in the egg mixture with coffee starting and ending with flour . Like add 1/3 rd of flour , mix well , add coffee , then again flour , then coffee , ending with flour . The batter may seem runny , but the batter should be like this . Now Fold in the egg whites with the batter taking one-third of it at a time .

5. Pour the batter in the prepared molds , tap few times then bake for 40 minutes or until if a skewer inserted comes out clean . Don’t overbake .

6. Cool the cakes in a wire rack . Then frost with frosting and cover with chocolate ganache .

Chocolate Ganache :

4 oz ( 2/3 rd cup) of semi sweet dark chocolate chips
1/4 th cup heavy milk

Melt te chocolate with heavy milk using double method boiler or in the microwave . If using microwave , careful don’t burn the chocolate. Don’t expect the chocolate fully melted in the oven . If you do so , the chocolate may get burnt . After 30 seconds take it out from oven and stir with a spoon . If warm enough the chocolate will melt while stirring . If not microwave for another few seconds .
Cool down a bit before applying on the cake .

Chocolate frosting

1/2 cup softened butter
1/4 th cup cream cheese ( optional)
1 cup icing sugar
1/4 th cup semi sweet chocolate chips melted in 2 tbl spoon butter .

Beat butter, cream cheese and sugar until creamy . Add the melted chocolate ( must not be hot) into it and beat until incorporated .

For melting the chocolate warm 2 tbl spoon butter first and then pour it over the chocolate chips . Stir until melted and cooled down a little .

Notes:

If you don’t have buttermilk , take 1/2 cup of like warm whole milk , then add 1 tbl spoon vinegar into it . Stir and keep it aside for 15 minutes . Buttermilk is ready .

Buss Up Shot !! Trinidadian Roti Paratha!!!

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The large Indo-Caribean community of the Caribbean Islands has a great influence on the food and culture of these islands. Today’s recipe is one of the Indo Caribbean speciality the famous Paratha roti – Buss up shot . So Soft and doesn’t become soggy long after it is made . The perfect combination of roti and paratha in one single thing !!

Ingredients : ( makes 2 or 3 roti paratha)

For dough:

1 cup all purpose flour
2 tea spoon baking powder
1 tea spoon oil
1 tea spoon sugar
1/4 th tea spoon salt or according to taste
Luke warm water, as needed

For spreding:
Clarified butter/ ghee/ margarine
Oil for frying

Procedure:

1. Take a wide bowl and mix 1 cup of all purpose flour with 2 tea spoon baking powder , 1 tea spoon sugar and salt to taste . Now add luke warm water gradually to make a soft dough . Knead . Now add 1 tea spoon oil and knead again . You don’t need to knead vigorously . Just enough to incorporate well.Make a round ball of the dough . Now cover the dough with a damp cloth for at least half n hour .

2. Dust the surface of the place for rolling . Now make 2 or 3 balls from the round ball and roll out thin . apply clarified butter/ ghee or margarine . Now take a knife and give a cut mark , then roll out the roti like a cone . Tuck the edge inside and flatten it like a patty .

3. Put these patties in a close lid box for atleast 2 hours . The more , the better , that would help to give that layered effect .

4. After 4 hours roll them out thin on a flour dusted surface . Fry them on a hot tawa . The roti will puff up . Brush little oil on each side of the roti . Not too much .

5. Smash the rotis with your hands or using two spatula to bring out the layers while they are hot .

Enjoy!!!!

Kabab Roll – Viqarunninsa Noon School Canteen Style

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I’m a proud Viqi !! Yes , my school is the most renowned school in Bangladesh, Viqarunnisa Noon School !! Among the all proud possession of the Viqis , the legend , the brand , the name Fakruddin Baburchi is one of them . Late Fakruddin Baburchi is a legend in the culinary field of Bangladesh , probably the most respected and renowned one . But behind all his success , there is an institution – our school Viqi Noon . Well , that’s a long story , may be some other day !!

For many years , the tiffins for the school girls are being made by the Fakruddin Baburchi and his heirs . The best snacks of our time . Still feel nostalgic thinking of them . The kabab porota ( kabab roll) is undoubtedly the best and most popular among all those yummy snacks . Just wanted to give a try . So here you go with Fakruddin Baburchi style kabab roll aka kabab porota . :)

Ingredients:

For the kabab:

1 lb / 500 gram ground beef mince
1 tea spoon ginger paste
1/2 tea spoon garlic paste
3 tbl spoon bereshta/ fried onion
1 tea spoon red chili powder
1 tea spoon paprika ( for color)
1/2 tea spoon dry roasted cumin ( jeera) powder
1/2 tea spoon cinnamon ( darchini) powder
1/2 tea spoon nutmeg powder
1/2 tea spoon garam masala/ kabab masala powder
2 tbl spoon chopped mint/pudina
1 beaten egg
1/2 tbl spoon yogurt
1 tbl spoon ghee
3 tbl spoon dry roasted chickpea powder or dry roasted besan or 1/3 rd cup breadcrumb
Salt to taste ( around 3/4th tea spoon)

Procedure:

1. Blend the mince again in a food processor with egg .

2. Now mix all the ingredients together and marinate for at least 1 hour. Shape them in a size and shape of sausages. Now bake in apreheated oven for 15/20 minutes at 400 FH or shallow fry in a frying pan .

Paratha:

Ingredients :

1 cup all purpose flour/ maida
1 tea spoon oil
1 tea spoon sugar
1/4 th tea spoon salt
Luke warm water as needed for kneading

Procedure:

1. Make a medium soft dough with the ingredients . Cover it with a damp cloth or cling film and let it rest for at least 1 hour .

2. Now oil the surface on which you will roll out the paratha and oil the rolling pin too . Don’t use any flour for rolling it out . Roll the porota out into a round disk . Now apply some ghee over the disk and dry out with cornstarch. Roll the disk into a log ( like a swiss roll) and shape it like a round patty .
You can also cut the disk and form a cone . Press the edges of the cone and form a round patty . Now roll again with the help of oil . Don’t use any extra flour while rolling out .

3. Dry fry it ( without any oil ) first . Then add 1 tea spoon ghee or oil on each side of the paratha and fry again .

Let it cool a little bit and assmeble the kabab into it .

Chaana’r payesh

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This is my Aunt’s ( my choto khala, we call her Munnila ) recipe . I just improvised a little .

Ingredients:

Chaana/ chenna / cheese from 1 and 1/2 ltr milk ( around 3/4 th cup chaana)
1 and 1/4 th cup Evoparated Milk
1 cup regular milk + 1tbl spoon powder milk
2 or 3 green cardamom
Sugar to taste ( around 1/2 cup)
Rose water ( optional)
Nuts and raisins for garnishing

Procedure :

1. Make chaana from 1 and 1/2 ltr full cream milk . For that boil the milk . When the milk is boiling hot add 2 tbl spoon vinegar mixed in 2 tbl spoon water and stir until the water separates from the milk . For chaanar payesh , we need little hard chaana unlike chaana for deshi sweets . So I’m using vinegar as it is very strong and curdles the milk more .

2. Drain the chana and wash with cold water . Now squeeze out the water and put the chaan in the fridger for an hour . It would help to set the chaana .

3. Boil evaporated and regular milk with cardamoms . Add the sugar . Now cool down the milk a little . Add the chaana to the milk , when it is not too hot . Sprinkle some rose water .

4. Garnish with nuts and raisins .

Notes:

1. If you don’t find evaporated milk just add powder milk with the regular milk to thicken it .

2. You can use condensed milk in the milk mixture too . In that case just reduce the sugar as condensed milk has sugar in it too .

Shahi Zarda with orange

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Ingredients:

1. Aromatic Rice like kalojeera/ chini gura/ Basmati 1 cup

2. Water 2 cup + 1/4 th cup

3. Sugar 3/4 th cup + 2 tbl spoon or more

4. Fresh orange juice 1/4 th ( one-fourth) cup

5. Whole cardamom pods, bay leaf and cinnamon

6. Ghee 3 tbl spoon

7. Food color (egg-yellow color)

Cooking Method:

1. Soak the rice in water for at least 1 hour before you make jorda. Wash the rice and drain the water very well.

2. Put the rice in a wide vessel with 2 cups of water, cardamom pods, cinnamon stick, bay leaf , 1 tbl spoon ghee and food color. Turn on the stove on medium heat. Cook the rice with lid on.

3. Within 10 minutes the water will be almost dried out, add orange juice and sugar at this point. Don’t stir but once .. .Stir it with light hand just once, don’t stir vigorously and too much otherwise your jorda will be very sticky.When the water is almost dried out add the remaining 2 tbl spoon ghee and mix it with a light hand. Turn off your stove. Let it cool and then mix chopped morobba/ candied/dried fruits and nuts with it.

4. Garnish it with small gulab jamuns and cream . Your Shahi Jorda ( Bangladeshi Biyebari style ) is ready within 15/ 20 minutes without hassle.

Few more tips:

# Have you noticed , Bangladeshi “Biye bari” (* wedding style) zarda is not very sweet . If you add too much sugar the zarda will get too tight and harden later . And just after cooking , it may seem not too sweet ,but after cooling down you will find it sweeter than the time you just cooked . So while cooking don’t add too much sugar just tasting it !!

# Zarda gets the perfect texture 3/4 hours after cooking.After cooking spread the zarda in a wide dish and toss with a fork to get nice non-sticky zarda .

# While cooking if you find the zarda needs sugar more .. just spred the sugar over it and don’t stir until it melts and dries out . It would help it to be non sticky . But always do it when the zarda has still little water in it . If there is no water , while spreding the sugar just add little water and cover . When the sugar is melted and drying out stir with a fork .

For other tips , plz go through this link

http://khadizaskitchen.com/2013/01/29/shahi-jordazarda/

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Shami Kabab

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I always wondered , why does this beautiful kabab is named “Shami Kabab” ??? In Bangla Shami means “husband”, :P so as a kid I always thought it must have been made by a very good husband for her wife or these kabas are only for the husbands ; :O “lucky me , at least Ammu never discriminates , we all along with Abbu can enjoy it’s charm” Hahahahaha How silly I was !!!

Shami came from the Urdu word “Sham” , which means evening . So this is the kabab made for evening snack with tea !! Though we enjoy it not only in the evening , not only as a tea time snack , but any time without anything , no matter you are hungry or not or as a side with any main dish like polau or biriyani or naan or paratha .

Some says Shami indicates “Sham”- ancient name for Siriya , indicating it’s origin there .Whatever the stories are , this kabab undoudtedly one of my very favorite kababs and most probably the most consumed one in Bangladesh . In every occassion , it’s a must dish made at almost every home of Bangladesh .

Ingredients:

Beef Keema (Minced Beef): 1 lb or half K.G
Chaana Daal (Chaana Lentil): 1/2 Cup – Soaked in water for 4 -5 hours or overnight.
Ginger, chopped : 1 tbl spoon
Garlic Paste: 1 and half TSP
Bay Leaf: 1 piece
Cardamom: 5 Pieces
Cinnamon: 2 pieces of 2 inches
Cloves: 1/2 tea spoon
Black pepper : 1 tea spoon
Black cardamom: 1
Onion (Beresta – Onions sliced and deep crispy fried in oil): 1/2 Cup
Mint: 1 Bunch chopped
Green Chili: 3 or 4 Chopped
Eggs: 1 or 2
Oil for frying
Cooking Method:

1. Boil beef keema with 1/2 cup of Chaana daal with the ginger-garlic paste, bayleaf, cardamom, cinnamon, cloves , black pepper , black cardamom and salt until the water completely dries out .

2. When water dries out, blend the keema or minced meat without adding any water with all the whole spices boiled with.

3. Then add the onion bereshta, chopped mint, chopped green chillies, egg and a little salt (if needed), mix well and shape them and shallow fry with good amount of oil at medium low flame.

4. Now serve with Pulao, pilaf, biriyani, khichuri or rice and Naan or Chapati.

Cooking Tips:

1. The Lentil (Chaana Daal) has to be soaked in water overnight or at least for 4-5 hours before the cooking process begins. Otherwise the lentil will not be properly cooked.

2. The kabab will fry better if you refrigerate for 30 minutes or so before you fry them.