Nov 27, 2013

Tex Mex Chilli Pasta



1 tablespoon vegetable oil or 15 ml
600 g minced beef
1 large onion or 150 g, cut into 1cm pieces
2 medium red bell pepper or 200 g, cut into 1cm pieces
1 stalk celery or 50 g, finely chopped
6 cloves garlic, finely chopped
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon cocoa powder, unsweetened
2 teaspoons ground cumin
1 teaspoon ground cinnamon
3 cups water or 750 g, hot
2 cubes MAGGI® Chicken Bouillon or 20 g
1 can tomatoes, canned with juice or 400 g, crushed
1 can red kidney bean, canned or 400 g, rinsed and drained
3 cups penne pasta dried pasta or 400 g
1 cup cheddar cheese or 100 g, grated
3 spring onion or 50 g, (optional to garnish with)


Preheat oven to 175 degrees C and place oven rack on low position.
In a sauce pan, heat Vegetable Oil and sauté Minced Beef until cooked, add Onions, Bell Peppers and Celery and continue cooking until Onions are soft.
Add Garlic, Tomato Paste, Chili Powder, Coco Powder, Cumin and Cinnamon and sauté for another 2-3 minutes.
Add Hot Water, MAGGI® Chicken Bouillon and Crushed Tomatoes and simmer on medium low heat for 20 minutes, while stirring occasionally.
Add Kidney Beans and remove from heat
Place un-cooked Penne pasta in a large casserole dish, add the Chili and gently stir until well mixed. Make sure the pasta is fully covered with the sauce.
Sprinkle Cheddar Cheese on top, cover with aluminum foil and bake in an oven for 40-45minutes or until pasta is cooked and the cheese is melted on top.
As an optional garnish, place chopped Spring Onion pieces on cooked pasta before serving.

Nov 24, 2013



Ingredient NameQuantityUnit
SaltTo Taste
Ginger Garlic Paste1Tablespoons
Cumin Powder1Teaspoons
Coriander Powder1Tablespoons
Red Chilly Powder2Tablespoons
Golden Fried Onions150Grams
Pepper Corn6Numbers
Lichen (kalpasi)1Teaspoons
Shahi Jeera1Teaspoons
Cinnamon Sticks2Numbers
Star Anise3Numbers
Bay Leaf3Numbers
Basmati Rice500Grams
Coriander Chopped1Bunch
Mint Chopped1Bunch
Green Chilly5Numbers
Lime Juice2Tablespoons


First make a powder of all the spices, Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night, Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum. First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.                                                                                                                                         Recipe video  & Recipe source

Nov 11, 2013

The Best Chocolate Cake


The Best Chocolate Cake


2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee 
1/2 cup vegetable oil
2 teaspoons vanilla extract


1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.


Chocolate Butter-cream Frosting
A simple recipe for classic chocolate butter-cream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.
  • 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)
  • 3½ cups confectioners (powdered) sugar
  • ½ cup cocoa powder
  • ½ teaspoon table salt
  • 2 teaspoons vanilla extract or 1 teaspoon almond extract
  • 4 tablespoons milk or heavy cream
  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

 recipe source

Mar 9, 2013



Sugary Birthday Frosting

1 cup unsalted butter, softened
5 1/2 cups icing sugar
120ml whipping cream
2 tbs pure vanilla extract
pinch of salt


Uisng the paddle attachment of your stand mixer, mix the butter and sugar on low speed until combined. Add the whipping cream, vanilla and salt and whip on high speed until fluffy and smooth- approx. 4 minutes. If you find the consistency too thick, you can add 1 tablespoon of milk . Divide the frosting and mix with gel color .



  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, shaken, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 2 tablespoons brewed coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup good cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt

  • Preheat the oven to 170 C. Line cupcake pans with paper liners.
    In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

     Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.

     In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

     In another bowl, sift together the flour, cocoa, baking soda, and salt.

     On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Feb 28, 2013


I made this cake for  my son Maher for his 8th birthday as his favorite character is Spider-man.May Allah give him all happiness and success in his life: Ameen .Needless to say it was a huge hit. Even though it was very time consuming but  in the end it was worth to see the smile and excitement on Maher's face.


Moist Chocolate Cake- One Bowl Cake

2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
pinch of salt
1 cup milk
1/2 cup vegetable oil
1 tsp pure vanilla extract
1 cup hot brewed coffee
2 eggs

Preheat oven to 175 degrees Centigrade and grease and flour a 9 inch cake pan. In a bowl, mix together all the dry ingredients. Create a well in the centre and add all the rest of the ingredients except coffee. Mix well until combined and then add coffee. Mix once again. Pour into greased pan and bake in the middle rack in the oven for approximately 45 minutes or until a skewer comes out just clean. Cool on a wire rack.

Sugary Birthday Frosting

1 cup unsalted butter, softened
5 1/2 cups icing sugar
120ml whipping cream
2 tbs pure vanilla extract
pinch of salt

Uisng the paddle attachment of your stand mixer, mix the butter and sugar on low speed until combined. Add the whipping cream, vanilla and salt and whip on high speed until fluffy and smooth- approx. 4 minutes. If you find the consistency too thick, you can add 1 tablespoon of milk. I tinted mine with a few drops of rose colored gel.

This will make enough frosting to ice  1 9 inch layer cake.

I made butter cream double in quantity,used Wilton food  color and decorated asFROZEN BUTTER CREAM TRANSFER .

Nov 12, 2012


2 white fleshed peaches, roughly diced
½ cup caster sugar
½ cup brown sugar
160 gm softened butter
2 eggs
220 gm plain flour
40 gm hazelnut meal
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp cinnamon
165 ml buttermilk
To serve: yoghurt
Hazelnut crumble:
80 gm brown sugar
40 gm plain flour
40 gm coarsely chopped hazelnuts
20 gm butter, melted

Preheat oven to 170°C.  For hazelnut topping, combine ingredients in a bowl, then freeze until required (this stops the topping melting into the cake when it’s baked).
Beat butter and remaining sugars in an electric mixer until light and fluffy (4-5 minutes), add eggs one at a time, beating well after each addition. Stir in dry ingredients then buttermilk.  Stir in peaches, spoon into a 24cm-diameter cake tin buttered and lined on the base with baking paper. Scatter over hazelnut topping, bake until a skewer inserted withdraws clean (1¼-1½ hours). Cool in tin for 30 minutes, then on a wire rack to room temperature.
Recipe Adapted