OREO TUFFLES

Prepared and photography by  Fari Rahman

Oreo Truffles :) ♥
Yummy, gooey and chocolaty! :D
''ONLY OREO!'' :D
What you need:
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1pkg. (15.5 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make it:
MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.
TOP it off with soem nuts or toffee bits :)

AFGHANI BIRYANI

 I am quite fond of Afghani Biryani. I had tried some from Lulu at Khalidiya Mall and was almost instantly addicted .Its one of the main reason I visit Lulu every week...he he ....Sshhhh...Then I started thinking " Why not prepare it myself ? ". A Google search yielded a lot of recipes but I had no way of finding out which one was genuine .Eventually I decided to try my luck .The recipe I have used here is nearly perfect .Looks like I wont be visiting Lulu in a while.

Ingredients

500 grams basmati rice
1kg chicken (cut into small pieces)
2 tsp garam masala
6 red chilies
7 to 12 cashew nuts
onions  5 sliced and fried and make it paste
5 cloves
2 cinnamon sticks
2 pieces of cardamom
3 green chilies (add more according to your taste)
 fresh coriander
-1 small bunch chopped 
ginger-
garlic paste 2 tbsp
1 tsp saffron (dissolved in 1/4 cup milk)
beaten curd one cup
juice of 2 limes
4 boiled eggs for decoration
5 tbsp ghee or oil
salt

First grind the  red chilies and cashew nuts. Then mix the chicken  pieces with the ginger-garlic paste and beaten curd and put aside. Heat four tablespoons ghee or oil and fry the chili paste, add the chicken , fried onion paste , 1 tsp garam masala, and salt to taste. As the ghee separates from the mixture, and cook . Take a wide vessel, fry the whole spices in 1 tbsp. ghee/oil, add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and add the spices mixed together. Afterwards, take another wide vessel (thick bottom) and line it with ghee, spread a layer of rice in it and cover it with half the chicken, spread half of the spice mixture and lime juice, put a layer of rice followed by a chicken layer and finish with a final layer of rice. Cover the rice with saffron milk and some ghee, cover it tightly, and cook for twenty minutes over a slow fire.                                                      

http://awwproject.org/2010/11/for-cooks-a-recipe-for-biryani/

APPLE & SABUDANA [SAGO SEED] KHEER

 Ingredients:


Milk 1 1/2 ltr
Condensed Milk/Milkmaid 1 tin
Sugar 6-10 tbsp
Sago Seed 1/2 cup
Apple  1 CHOPPED
Almonds 


Method:


1. Boil and reduce milk till it reaches the 3/4th of the total quantity in a deep bottomed vessel.


2. Cook Sago seed in a separate pan alongwith water. Don't add more water to it. When the sago seed is done, dry up the extra liquid in the pan.or  drain excess water


3. Add condensed milk and sugar to the reduced milk. Mix well.


4. Add the Sagoseeds to it and boil till it reaches the preferred consistency.


5. Switch off the flame and let it cool.


6. Serve cold with grated or chopped apples, sliced almonds  ..




http://shamisdelicacies.blogspot.com/2012/03/trifle-pudding.html


http://shamisdelicacies.blogspot.com/2012/02/for-those-coffee-lovers-mocha-pudding.html


http://shamisdelicacies.blogspot.com/2012/02/date-cheesecake.html


http://shamisdelicacies.blogspot.com/2012/01/ice-cream.html
http://shamisdelicacies.blogspot.com/2011/12/cocunut-pudding.html
http://shamisdelicacies.blogspot.com/2011/12/ras-malai.html
http://shamisdelicacies.blogspot.com/2011/12/tiramisu-charlotte.html


http://shamisdelicacies.blogspot.com/2012/06/apple-sabudana-sago-seed-kheer.html

CHOCOLATE BUNDT CAKE

Chocolate Bundt Cake with Ganache Glaze

Cake:
2 ounces bittersweet chocolate, chopped (56 grams)
3/4 cup vegetable oil
1 cup granulated sugar (192 grams)
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour (270 grams)
1/2 cup Dutch-process cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup strong-brewed coffee
1 cup room temperature buttermilk

Glaze:
3 oz bittersweet chocolate
1/3 cup heavy cream
1/2 tablespoon corn syrup[optional]
1/2 tablespoon unsalted butter

Preheat the oven to 350 degrees F. Spray a 12-cup (10 inch) Bundt pan with flour-added baking spray. If you are using a black Bundt pan, use 325 degrees F.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water. Scrape it into a mixing bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg and vanilla. Another way of doing this is to just melt the chocolate in a microwave-safe mixing bowl, let it cool a bit, then whisk in the oil, sugar and egg. That’s how I did it.

Mix the flour, cocoa powder, baking soda and salt together in another bowl. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.

Pour the batter into the prepared pan and bake in the lower third (I baked mine on bottom rack) of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.

In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.
decorate with chopped almond.

Recipe courtesy

PRALINE MILKSHAKE

BASKIN ROBBINS PRALINE ICE CREAM -3CUP

CHILLED MILK                                      -1to2 CUP

WHIPPING CREAM FOR TOPPING 

CHOPPED ALMOND FOR DECORATION

COMBINE INGREDIENTS IN A BLENDER SET ON HIGH SPEED AND BLEND UNTIL SMOOTH.

POUR SHAKE INTO GLASS TOP WITH CREAM AND DECORATE WITH ALMOND..YOU MAY ADD CHOCOLATE SYRUP.

http://shamisdelicacies.blogspot.com/2012/04/praline-milkshake.html

milkshake

FISH MASALA ROAST

INGREDIENTS

1.Fish  [fillet]        -500 gms
2.Coconut oil        -1/4 cup -1/2 cup
3.Mustard seeds   -1tsp
4.Shallot  chopped-1 cup
    curry leaves
5.Ginger-Garlic paste-2 tsp
    Green chilli            -4chopped
6.Coriander Powder  -2tbsp
   Red chili powder    -1tbsp
7.Tomato pureed        -1 1/2 cup
   Salt

METHOD

Heat a vessel with oil then splutter mustard seeds add curry leaves ,then fry shallots ,add 5- th ingredients fry well  add powders  fry for 2 minutes then pour tomato puree saute till oil separates ,then add fish  cook on low heat  lastly add curry leaves & serve..
        

Recipe adapted from Vanitha

KADALAK-APPAM [KALLAKKAPPAM]

In Malabar, we have many traditional food like Unda ,Manda.kolappam,Ada.Kaaja....etc  .My Umma & Ummama [mom& grand mom]are very expert in cooking of those traditional food. Unfortunately I don't know how to make all these items. I never tried to learn.Usually I get these snacks all the way from my home village made by either Umma or Ummama.  Kadalakappam is a crispy snack . In our colloquial language we call it as kallakappam.When I got the above Kadalakappam I decided to post the same on my blog.But the funny thing is ...I really don't know the recipe..Kadala [chickpeas] is included in its name ,so I thought that kadala will be one of  main ingredients... :)) When I asked my mom " How much Kadala should we use?". She couldn't stop laughing..ha ha ha ha ha. Because kadala is not an ingredient .!!!!!

INGREDIENTS


Jeera Rice      -400 gms
Egg                  -4
Water              - 1/2 glass
Pathal powder -[rice powder] -1 cup or more
Salt  to taste
Black sesame seeds 


  METHOD


Soak rice for 1 hour and grind in a juicer with 1/2 glass water. Then add eggs ,salt grind well.Pour this into a bowl add sesame seeds ,pathal powder to make tighten the dough.


Deep-frying 

1. Heat oil. Meanwhile, 
2. When the oil is hot enough (not smoking), press the dough directly over the oil.using kadalakappam maker or by  murukku achu
3. Reduce to medium flame and fry till the appam is golden brown on all sides.
4. Remove and drain on a kitchen towel.
5. Store it in a air-tight container for longer shelf life.


note: If you want it sweet, sprinkle sugar syrup on it.