Puff pastry is a basic ingredient of making PUFFS of all types. In most of the cities of Pakistan you will not get Puff Pastry, Puff pastry you can not make without Uni puff Butter. I am sharing a very easy method of making Uni puff from which you can make Puff pastry and this uni puff you can use to make Frozen parathas as well.
Dalda or any other brand ghee
Quantity of ghee depends upon your requirement. You can even use 1 cup ghee.
In a bowl add chilled water, add ice and set aside. Water also you can use without any measurement.
Melt ghee in microwave or on stove. You should melt ghee properly otherwise chunks will form.
Let it cool a bit.
Pour this melted ghee in chilled water. You can use electric beater or just stir with hand whisk or as mentioned in video.
You will see butter will change its color and become sold.
Now leave it for few hours. In video Chef mentioned 6 hours but I kept it for 2 hours.
Now wear gloves and take small portion in your hand and squeeze it. Water should be squeezed out properly.
Spread in a pan and press it down to make a block.
Freeze it for few minutes.
Remove from pan and cut in pieces.
Cover with cling wrap and store in freezer.
Take it out when needed 🙂
This is my source from where i have learned. Watch this video for clear understanding.
Last year i wrote a post about Marshmallow Fondant and all my readers liked it. I was looking for a good recipe of Basic fondant and i am grateful to one of my very sincere friend Rabia Faizan whose recipe i have tried and friends believe me if you have glucose available in your city then do not waste time , go buy it and make this fondant today.You can, not only make it easily but also its very cheap to make at home.
If you are interested in Marshmallow fondant then try this easy peasy recipe of “MARSHMALLOW FONDANT“
Do not forget to check FLOWER MAKINGfrom mallow fondant.
1/4 cup for gelatin
You can reduce the quantity first time as i did. I have used 2 cups of icing sugar. Here i will mention the actual quantities Rabia has given.
Take an extra large bowl and grease it with butter or ghee or shortening.
Add icing sugar in the bowl and make a well in the center of icing sugar.
Now soak gelatin in 1/4 cup water. Leave it for 5 minutes to swell. Its better to soak in a small pot so you can heat it directly.
Arrange all ingredients near stove.
Heat gelatin on very low flame till melt, start adding all other ingredients one by one and keep on stiring.
Take out glucose with spoon but transfer in pot with wet hands because it will stick with spoon and will be difficult to handle.
After adding all ingredients stir constantly till glucose dissolve. Remove from stove and let it cool a bit.
Pour this mixture in icing sugar well and do not forget to grease your hands.
Start kneading , you can add more icing sugar if required.
Fondant is ready ,wrap in cling sheet and store in air tight container.
Add color of your choice and enjoy making things.
I have used normal glycerin bought from a near by drug store.
I was not able to take pictures of every step because preparation method was really quick ..you can say need sonic speed to make this fondant 😀 just kidding.
This is from 2 cups of icing sugar.
MAKE CUPCAKE TEA CUP FROM FONDANT
This is very easy to make. I have tried this very first time, inshallah in future I will add more ideas with different techniques without using any mold or cutter.
Take a cupcake and roll your fondant according to the size of cupcake. Cut the edges from pizza cutter and wet one side.
Wrap it on cupcake, Now roll fondant and cut with a round cutter to make a saucer.
Make handle and wet both corners from brush and stick it.
Gram masala / all spice powder is one of the essential spice in Pakistani cooking.I recommend you to make it at home, its not at all difficult. I am sharing my 100 times tried recipe here which is basically Shireen aunty’s recipe.
White cumin seeds
Whole black pepper
Grind all in grinder .You can roast cumin seeds if you like to.
This traditional recipe of raw mango pickle/ Keri ka achar is a gift for me from my Maid Saima, Yes under her supervision i made this pickle and believe me this recipe is super easy and all those who are new in this cooking field must try this recipe without fear..:)
This Pickle is a popular condiment normally serves with Dal Chawal, Parathas etc.
Raw mangoes/ Keri
5-6 medium size
1 tbsp heaped
Red chilli flakes
Red chilli powder
Fenugreek seeds/ methi dana
Fennel seed/ Saunf
Nigella seeds/ kalonji
1- 1/2 tbsp
Mustard seeds/ rai dana (optional)
Wash raw mangoes and then dry them properly.
Cut them in small pieces and remove the seed.
Toss them with turmeric powder evenly and place these pieces in a clay pot ( it will give a different aroma to your pickle).
Now keep them in sunlight for a day or 2.
Now add all pickle spices in mangoes and toss them, again cover with muslin cloth and keep in sunlight for 2 days.
Pour mustard oil in it and store in sterilize jars.
She gave me a tip that after making pickle keep on shaking the bottle daily for a week. All spices will mix properly.
You can coarsely ground pickle spices , its up to you..:)
Dulce de leche is a Caramelized milk in which sugar has been slowly cooked and producing a thick, creamy texture. This you can very easily make at home. A simple, safe way to make it is by baking or cooking condense milk on stove top, in a water bath .
This creamy yummy caramel is extremely versatile and can be used as a topping on cakes, ice creams, cupcakes, cookies or can be a dip for fruits and interesting thing is, i am using this in custard and kheer making.
Condensed milk can
Open the half lid of condense milk can and cover with Aluminum foil.
Fill water in a deep pan till half way of the can.
Place this can in water and on low flame cook it.
It will take 3 hours approx you can peek in by removing foil from one side.If it is not yet Carmel brown in color then cover again and cook of few more minutes.
You will get a beautiful brown thick caramel in the end.
You can bake in the same way , place Can in a water bath and bake for 1 hour or so at 180c.
Check it when brown color appear take it out.
Let it cool down completely and whisk it for a smooth texture.
Chciken tikka is always a favorite BBQ food.This recipe is an inspiration from Shireen Appa’s recipe with a little bit of my own twist .Very easy and very tasty.This can be a lunch box, Hi tea, side dish or brunch item.
Chicken breast fillets
Red chilli powder
All spice powder
Ginger garlic paste
Capsicum, onion and tomatoes
Hang yogurt in a muslin cloth to remove excess water.
Cut chicken breasts in cubes and marinate with Vinegar,Salt, Ginger garlic paste, Lemon juice, All spice powder, Chilli powder, hung curd, egg, corn flour.
Leave this for 1 hour .
Now make capsicum ,onion and tomato cubes. Arrange chicken cubes ,all veggie cubes in alternate manner on wooden skewers.
Fry them in oil and serve with any sauce.
You can keep this marinated chicken in freezer for 1 months.When needed thaw and arrange on skewer then fry.
Its better to make healthier, tastier and cheapest version at home instead of buying it from market.At home you can make ketchup without any food color or preservatives which obviously are not good for health. One of my relative (Shazia ) gave me this recipe , from that day i am usin this recipe with a lot of variations..:)
Red Ripe Tomatoes
Red chilli powder
All spice powder/ garam masala powder
Add Red chilli powder , all spice powder and tomatoes in a deep pan and cook till tomatoes become soft and mashy.
Let it cool down and with a strainer,strain the mixture.You can use muslin cloth also for straining.
Discard tomatoes skin and seeds.
Transfer smooth pulp in a pan and add vinegar,sugar and salt.
Cook till required consistency obtained.Let it cool down and store in sterilize bottles.
I am very thankful to one of my Aunt, Habiba Sultana who gave shared this outstanding recipe with me last week. Her cook used to make this chicken and she learnt this recipe from him. You can make this very delicious and low fat chicken in no time. Even you can freeze this and when needed just thaw and cook.
Red chili powder
Marinate chicken with all ingredients for 2 hours, I kept my marinade over night in the fridge.
In a pan add 2 tbsp oil and pour whole marinade in it ,mix it with oil and cover with lid, do not add water in it.
Let chicken tender, now on high flame dry out yogurt’s water and fry till nice golden color appear.
Serve with naan /puri paratha and yogurt .
As I mentioned earlier that you can mix all ingredients in chicken and keep it in freezer in a zip lock bag, when need to cook just thaw on room temperature and cook. You can even bake it.
These parathas are my “Helper Parathas”, they will help you when you do not want to make Roti or help you when you are late from shopping or work, just grab few and make kebab paratha, khagina paratha etc. I got inspiration from my Family friend, Saista Humiyun she told me that she usually makes 40-50 at a time (super lady 🙂 ) and freeze them.
Milk powder (optional)
Mix flour, salt, sugar (I have not used sugar because my husband do not like sweet taste of paratha), powder milk, baking powder.
Make a small well in the flour and add water, start mixing from the center and after mixing knead well.
Set aside for 1/2 hour and then make a long cylindrical shape of dough and cut them in equal halves, you can make at least 4-5 parahs .
Now roll one parah/ball and spread margarine all over and cut from center, roll as shown in picture below.
Roll parah and make a flat circle/roti. Now place this on butter paper or plastic sheet, again make a paratha and place on first one separating by butter paper.
Make a stack of parathas in the same way and keep them in a zip lock bag. Keep in freezer in a plate.
Your parathas are ready… when needed just fry them in 2 tbsp oil/ghee.
One of my friends Laila Asim made these flowers, after getting the recipe from her I tried them myself. First time it didn’t work very well, apple slices were a bit thick and they were not looking that good. Then next day I tried again and this time my slices were very thin and the result is in front of you 🙂
Add sugar and 2 cups of water in a pan and boil till sugar dissolves and then set aside.
Wash apples and scoop out middle part of seeds with sharp knife .
Cut them in thin slices, they will look like a dough nut, then cut them in half.
You can add circles (dough nut shape) in to sugar syrup or first cut them in halves and place in syrup. Syrup should be warm.
Coat all slices with syrup and check them if they are soft enough to fold. Then take them out and make a bud first then stack slices to make rose shape.
Place them in muffin tray and kept in fridge. Give them 1-2 hour to set and then use where ever you want.
You can use these flowers in decorating apple pies, tarts, custards, trifles and much more…..
Laila told me that she has used jam to give a glaze on apples. Heat up jam with water and then brush on apples.
The Better the Butter the Better the Ghee, made from butter..:) My mother used to make clarified butter or ghee at home with heavy cream or malai. First she used to make butter from stored malai and churning it in blender and then make ghee out of it. I was very excited when I first came to know this very easy and handy method.
HOW TO MAKE GHEE
There is only one thing you need and that is Butter 🙂 use only unsalted butter made from 100% milk as much as you require.
Now cut them in small pieces and then place in a pan on very low flame and let it melt for few minutes.
When it start boiling you will see bubbling on the surface, after few minutes you will see foaming and separating the milk solids.
Reduce the flame to simmer for 5 minutes, remove the foam from spoon.
Sediments will become dark brown and start settling in the bottom. The liquid will be clear and of golden color.
Remove from flame and let it cool down for a second then sieve with cheese cloth and store in dry air tight jar.
You can use this homemade ghee in making halwas,saags or on spreading on rotis or even in making panjeris,try today and give your family a healthy choice.