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You don't need a silver fork to eat good food... :D
Just to share recipes...Very easy recipes,so th
SaaShaas CuZZZine updated their website address.
Spicy mini meatloaves
PREP: 15 MINS
COOK: 30 MINS
EASY SERVES 8
These freezer-friendly meatloaves are packed full of iron and are low-fat to boot
1kg lean minced beef ( or if you like chicken )
100g white breadcrumbs
3 spring onions, trimmed and finely chopped
2 garlic cloves, crushed
2 tsp ground cumin
½ tsp Tabasco sauce, optional
handful coriander leaves, finely chopped
12 cherry tomatoes, halved
6-8 tbsp chilli sauce (we used Linghams), optional
vegetable oil, for greasing
Mix together beef/chicken, breadcrumbs, spring onions, garlic, eggs, cumin, Tabasco, coriander and some seasoning until combined. Be careful not to over-mix or the meatloaves will be tough.
Divide the mixture into 8. Use your hands to shape each one into a small oval, like a mini meatloaf. Arrange 3 cherry tomatoes on top of each, then drizzle over the chilli sauce, if using. Cook or freeze in airtight plastic containers.
To cook, heat oven to 200C/180C fan/gas 6. Place the meatloaves on a lightly greased, shallow baking tray and bake for 25-30 mins until the meat is cooked through.
To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the meatloaves on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.
Spiced carrot and lentil soup
A delicious, spicy blend, packed full of iron and low fat to boot.
PREP: 10 MINS
COOK: 15 MINS
2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
and naan bread, to serve
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
May this Ramazan be bright and bring a joy of happiness and health in ur life
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Mutton or chicken 1 kg, washed / cleaned, cut into pieces
Rice basmati 1 kg, soaked for 15 minutes
Potatoes 4, steam lightly, peel and cut into large pieces
Tomatoes 6, quartered
Onions 4 medium, finely sliced
Mint 1 bunch, finely chopped
Green chillies 6 whole
Ginger-garlic paste 1, 1/2 tbsp
Dried plums 1 cup, soaked in hot water.
Red chillies 1 tbsp, powdered
Coriander 2 tbsp, powdered
Black cumin seeds 1 tsp
Yellow food color 1/4 tsp
Salt to taste
Yogurt 1 cup
Hot milk 1 cup
Ghee/oil 1 cup
Lemon juice of 2
Combine mutton or chicken with yogurt, ginger-garlic, red chili powder and green chillies, coriander, mint, lemon juice, plums and salt.
Mix well and set aside for half an hour.
Heat oil in a pan and fry onions till golden brown.
Move half of it to absorbent paper.
To the remaining half in the pan add the marinated meat.
Cook on low heat, do not add water, when the liquid dries fry a little and remove from heat.
Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to prepared curry.
Boil the rice with cardamoms, black pepper, cloves and salt.
When the rice is half done drain in a strainer.
Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared curry and cover with a second layer of rice, pour in warm milk and sprinkle food color on top of it.
Cover tightly and steam on very low heat for 15 minutes.
Serve hot with raita.
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(US Measuring Cups Are Used For All Recipes)
1 1/2 Teaspoons 1/2 Tablespoon 7.5 ml
3 Teaspoons 1 Tablespoon 15 ml
2 Tablespoons 1/8 Cup 29 ml
4 Tablespoons 1/4 Cup 59 ml
5 1/3 Tablespoons 1/3 Cup 78 ml
8 Tablespoons 1/2 Cup 118 ml
12 Tablespoons 3/4 Cup 177 ml
16 Tablespoons 1 Cup 237 ml
Whole milk (Full fat milk) - 5 cups (about 1 liter)
1) Take heavy bottom non stick pan. Heat the milk in a pan on medium heat.
2) once it comes to a boil, let it simmer and reduce on medium-low flame. Keep stirring after every 3-4 minutes. If possible, use wider spatula like I am using. So it will cover the more area of bottom pan while stirring and it will make your job easier. If you are using very tiny spoon or spatula then you might miss some of the bottom surface and milk will stick and burn there.
3) This is how it looks after 40 minutes. Don’t forget to stir with scraping bottom of the pan and also sides of the pan.
4) At this time (after 40 minutes), it will be little grainy like below.
5) And this is how it looks after 50 minutes (from beginning).
6) This time it will be more grainy like below.
7) After this stage, you need to stir and scrape sides continuously.
8) keep stirring and keep cooking, till it becomes solid or dense like halwa. You will feel that it will take little effort for stirring. At this time, turn off the stove heat. This took me total 1 hour and 15 minutes.
9) Remove it to another bowl and let it cool completely. As it cools it will thicken and harden.
Take heavy bottom non stick pan. Heat the milk in a pan on medium heat.
once it comes to a boil, let it simmer and reduce on medium-low flame. Keep stirring after every 3-4 minutes. If possible, use wider spatula. So it will cover the more area of bottom pan while stirring and it will make your job easier. If you are using very tiny spoon or spatula then you might miss some of the bottom surface and milk will stick and burn there.
Keep stirring with scraping bottom of the pan and also sides of the pan. As you cook, milk reduces and becomes grainy.
After 40-50 minutes, it will be more grainy. After this stage, you need to stir and scrape sides continuously.
keep stirring and keep cooking, till it becomes solid or dense like halwa. You will feel that it will take little effort for stirring. At this time, turn off the stove heat. This took me total 1 hour and 15 minutes.
Remove it to another bowl and let it cool completely. As it cools it will thicken and harden.
Khoya or mawa - 1 cup **Notes
Granulated sugar - ¼ cup
Unsweetened Cocoa powder - 2 tablespoons
Pistachios - few, chopped for garnishing
1) Take khoya and sugar in a pan. Turn the heat on medium.
2) Mix them well.
3) Cook it with stirring continuously. Sugar will start to melt down and mixture will become like a runny paste.
4) Cook it till it starts to leave the sides of the pan and all the moisture gets evaporated. It took me about 10 minutes.
5) Then add cocoa powder.
6) Mix it well it everything gets incorporated.
7) Remove it another plate to cool slightly.
8) While it is cool to touch (not cooled completely, it should be warm), divide it into 8 equal portions and shape it into peda (similar to tiny burger patty) using your palm.
9) Shape all the peda.
10) Garnish it with chopped pistachios. Press it inside little bit it while it is still warm, so pistachio will stick to peda. Let it cool completely. and it is ready to serve or pack as a gift.
EGGLESS MANGO CHEESE CAKE
For bottom crust:
Graham cracker crumbs or crushed digestive biscuits- 1 cup
Granulated Sugar - 2 tablespoons
Melted butter - ¼ cup
Milk – 4 ¼ cups *Notes
Lemon juice – 1-2 tablespoons, freshly squeezed
Mangoes – 2 medium or 1 cup, pureed
Thick yogurt – ¼ cup
Granulated sugar – ¾ cup, reduce if using store bought sweetened mango puree
Heavy whipping cream or malai – ½ cup *Notes
1) Take graham cracker crumbs, sugar and melted butter in a bowl.
2) Mix well. You might need to adjust the butter quantity. If crumbs look dry them add more butter.
3) And press crumbs evenly in the bottom of pan.I used the bottom of the glass to press it tight and even. NOTE: here I have used two trifle cups and 5 cupcake liners. alternately use springform pan for 9 inch round cake. And keep in refrigerator to set for about 15-20 minutes till you make filling.
4) Meanwhile Heat the milk in a heavy bottom pan to make paneer on medium heat. Let it come to a boil.
5) Once it boils, gradually add lemon juice and stir.
6) It will start to curdle.
7) Once all the milk curdles strain it, separate the paneer and whey using muslin cloth or man’s handkerchief. Rinse it under the cold water.
8) Squeeze out all the water, Keep it aside in the strainer till needed.
9) Take heavy cream in a bowl. Make sure it is chilled.
10) Whip it till you get stiff peak. do not over whip it otherwise it will start to curdle. keep it aside.
11) make smooth puree of mangoes and sugar in the blender.
12) Add paneer and thick yogurt.
13) again blend it till smooth.
14) Remove it to a bowl.
15) Add whipped cream.
16) fold it in.
17) Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
18) Let it chill for 6-7 hours or overnight in the fridge.
19) Once chilled and set. remove it. peel the liner.
20) gently place it into serving plate using spatula.
Yield: 6 kulfi
Milk - 4 ¼ cups or 1 LTR
White granulated sugar - ⅓ cup
Khoya - 2 tablespoons or 4 tablespoons of full fat milk powder
Heavy whipping cream or malai - ½ cup
Cardamom powder - ¼ teaspoon
Almonds - 4-5, sliced
Pistachio - 4-5, sliced
Rose water - 1 tablespoon
1) Take milk in a sauce pan or wide pan.
2) Bring the milk to a boil on medium heat. Do stir frequently. Make sure it is not sticking to the bottom and sides of the pan. Stay nearby, milk may overflow. So be careful.
3) Once it come to a boil, make the heat to medium-low. Let it cook with stirring occasionally till it becomes ⅓ of original volume. It took me about 35-40 minutes.
4) Then add sugar.
5) add khoya or milk powder.
6) Mix well and simmer till sugar and khoya is melted. It took me 5 minutes. Then turn OFF the stove heat.
7) Add heavy whipping cream and stir well.
8) Add cardamom powder.
9) Also add sliced almonds and pistachio. Mix well.
10) Add rose water and mix.
11) Let it cool completely. It will get thicker as it cools. It is very important to cool completely before pouring and freezing into moulds.
12) I removed it to a large measuring cup. So it gets cool faster and it will be easier to pour into kulfi moulds.
13) Once it is cooled to room temperature, pour into kulfi moulds or Popsicle molds. Alternately you can use small plastic cups or shot glass or kullad.
14) Cover it with lid. Or cover with aluminum foil. It must be covered, so ice crystals will not form on top.
15) Prepare all the moulds and ready to go into freezer. Let it set overnight in freezer or until it is firm, frozen and set.
16) I lost or forgot where I put my mould stand, So I used ice cube tray. Luckily moulds fit perfectly in it.
Once it is set or frozen, it is time to serve. To remove the kulfi from the mould, dip it into warm water for 1-2 seconds only, it will come out very easily. Alternately, rub it between your palms. From the heat of the palm, side will get loose and will come out from the glass or mould.
Garnish with some chopped nuts like pistachios or almonds. Many like to slice it and serve just like restaurant or stall one.
1.5kg (3 ½ lbs) Potatoes
500ml (1 pint) Whipping Cream
100g (4oz) Cheddar Cheese, grated
50g (2oz) Parmesan Cheese, grated
*About 10 Wild Garlic leaves, shredded thinly
Freshly ground Black Pepper
1. Peel and slice thinly all the potatoes using a sharp knife, the blades on a grater or a mandolin. Place them in a large bowl.
2. Add all the grated parmesan cheese, most of the cheddar cheese, the cream, the garlic or the wild garlic. Add 8-10 twists of freshly ground pepper.
3. Mix everything together well with a large spoon and then scoop it into a 2" deep baking dish. Sprinkle the remaining Cheddar cheese over the top and flatten everything down gently.
4. Bake in a pre-heated oven at 175°C, 350°F, Gas 4 for 1 hour. After 30 minutes, take the dish out and gently press the potatoes down again to let the cream come up over the top of the mix. Pop it back in the oven to finish the cooking time.
The top of the potato dish will be lightly crispy and brown and it will be ready to eat straight away.
If you want to, you can make this the day before a special dinner, let it cool completely when cooked and cut it into squares. When you're ready eat, it heats up in a hot oven or in a microwave quite quickly to serve as a garnish or a side dish.
COCONUT LADOOS :D
1. heat 1 tsp ghee in a frying pan or kadai. you can also use coconut oil.
2. add 1.5 cups tightly packed grated coconut.
3. stir and saute the coconut on a low flame for 3 to 4 minutes. the sauteing is to just get rid of some moisture. don’t brown them. if using desiccated coconut, then no need to saute it in ghee. just mix the desiccated coconut with condensed milk and heat the mixture. if using frozen coconut, then let it come at room temperature before you begin to saute it.
4. now add ¾ cup sweetened condensed milk. here i used amul mithai mate.
5. add ½ tsp cardamom powder.
6. stir very well and cook this mixture on a low flame
7. when you see that the mixture has begun to thicken, then keep stirring regularly.
8. when the mixture begins to leave the sides of the pan and when you see some coconut fat at the sides, switch off the flame.
9. pour the ladoo mixture in another bowl or pan. allow it to cool.
10. when the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoos. apply some ghee on your palms when shaping the ladoos. in case the mixture is loose and you cannot make ladoos, then put it back on the pan and heat for a few more minutes.
11. roll the ladoos is desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
12. you can also make all the ladoos at once and then roll in the desiccated coconut.
13. place them in small muffin liners or just place them in a tray.
14. serve coconut ladoos straight away or refrigerate and serve them later. stays good for 4 to 5 days in the fridge.
some tips to make the cheese sauce for pasta:
1. cook the entire sauce right from the beginning on a low flame.
2. use a thick bottomed pan, so that the flour or milk does not scorch or burn.
3. use chilled milk or cold milk.
4. keep on stirring the sauce mixture often with a wired whisk or balloon whisk.
5. if the sauce becomes thick, then drizzle some hot milk to thin it down.
6. when adding shredded cheese, keep the pan on your workplace and not on the stove top or burner.
3 cups coarsely chopped seeded watermelon
3/4 cup sugar
1/2 cup lightly packed fresh mint leaves
2 cups white grape juice
1 teaspoon finely shredded lime peel
3/4 cup fresh lime juice, chilled
32 ounce (4 cups) club soda, chilled
Fresh mint sprigs (optional)
Watermelon wedges or balls (optional)
Place watermelon in a blender or food processor. Cover and blend until smooth. Strain watermelon puree through a fine mesh sieve; discard pulp.
In a large bowl combine sugar and mint. Using the back of a wooden spoon, lightly crush mint by pressing it against the side of the bowl. Add grape juice, lime peel, lime juice, and watermelon puree, stirring until sugar is dissolved. Stir in club soda. Serve in glasses over ice. If desired, garnish with mint sprigs and watermelon wedges or balls. Serve immediately. Makes 9 servings.
1/4 ruby or pink grapefruit, cut into small chunks and seeds removed
2 tbs. agave syrup or honey
12 fresh mint leaves, roughly torn
1/2 cup pink grapefruit soda or flavored mineral water, plus more as needed
mint sprigs, for garnish
Put the grapefruit pieces, agave and mint in a cocktail shaker. Using a muddler, smash the fruit until the juice is released. Add one cup small ice cubes to the shaker with the half cup soda; attach the lid and shake furiously until combined. Divide between two rocks glasses, add more ice if desired, and top off with additional soda. Stir, garnish with mint sprigs and serve.
THANKS A BUNCH FOR THE LIKES !!!!!
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Fresh Paneer - 200 gram or Milk(2 liter)
Half-half milk - 0.75 liter
Skim milk powder - 2 Tspn
Cardamom powder - 1 tspn
Fresh lime juice - 1 tspn
Non Fat Yogurt - 1 Tspn
Grated Almonds and Pistachios - 5 pieces each
Sugar - 2 cups
Water - 5 cups
Saffron - 4-7 Strands
Boil 2 liter milk, add yogurt and lemon juice to it. Boil for 5-10 minutes. Paneer will separate from water. Transfer it to a clean thin cloth, tie it to drain water and leave overnight
Make small balls and flatten them to small patties (1 to 1.5 inch).
Step 2:Take 5 cups water in a pan, add 1 cup sugar and boil. Put the paneer patties in this boiling water gently. Let it boil till they become soft and spungy (it takes about 15 minutes).
In another pan, put the milk and 1 cup sugar, add milk powder and boil until the quantity reduces to half. Take care that milk should not stick at the bottom of the pan. Add cardomom powder, pieces of almonds and pistatios, and saffron strands.
Gently remove each patty from the water, and drain all the water and transfer to the prepared milk. Boil at low heat for 5 minutes.
Remove from heat and allow it to cool to room temperature.
Put the Ras malai into refrigertor for 3-4 hours. Serve it Chilled.
chocolate coconut caramels
1 cup heavy cream
1/4 teaspoon pure vanilla extract
1-1/8 cups sugar
5/8 cup light corn syrup
1/4 cup water
3 tablespoons unsalted butter, cut into pieces
1/4 teaspoon salt
1/2 cup toasted shredded unsweetened coconut, divided
4 ounces chopped bittersweet chocolate
To toast the coconut, heat your oven to 300°F. Spread your coconut in a thin layer on a baking sheet and place in the oven. Stir every few minutes to ensure it browns evenly. Once it's a lovely golden colour (but not too dark), remove from the oven and set aside until you're ready to add it to the caramels. It shouldn't take more than 20 minutes to toast – mine was ready in about 10. Be sure to keep an eye on it as it can burn quickly.
Line an 8" square pan with parchment paper. If you don't have one, a 9" square will work, but the caramels will be a bit flatter. There's no need to oil the parchment as the caramels shouldn't stick. Spread half of the toasted coconut in the bottom of the pan. Set aside.
Combine the cream and vanilla extract in a medium-sized saucepan and heat until scalding. Remove from the heat, add the chopped chocolate and allow to sit for a minute. Stir the chocolate until it has completely melted and the mixture is smooth, and then set aside (you've essentially made a ganache here).
Choose a large (3 to 4 quart) heavy-weight saucepan to cook your caramel in – it needs to be large enough to accommodate the bubbling up that will happen (it will bubble up a lot), but deep is better than wide so your thermometer will be covered by enough volume to register an accurate temperature (most digital thermometers have a guideline indicating minimum depth).
Combine the sugar, corn syrup, and water in this large saucepan and heat over medium heat until the sugar has melted. Raise heat to high and bring to a boil. Using a pastry brush and some cold water, brush down the sides of the pot to ensure any sugar crystals that may be clinging to the edge are melted. Alternately, you could put the lid on the pot and let it boil for a couple minutes covered – the steam that builds up under the lid will also melt away the sugar crystals. Do not stir the sugar at this point. Stirring may cause recrystallization. Instead, just gently swirl the pan a few times.
Continue to cook the sugar until it's amber coloured and it begins to give off a bit of smoke – the bubbles should have reduced in size by this point too. Remove the pot from the burner and allow to sit and continue to caramelize off-heat until desired level of caramelization is reached. A lighter colour will give you a sweeter caramel, while a darker colour will give you a more bitter caramel. It's totally a matter of taste (I cooked mine to about the colour of a shiny penny).
Once you're happy with the colour, pour the cream mixture into the sugar and add your thermometer to the pot. Bring to a boil and add the butter.
Continue cooking over high heat, whisking constantly until it reaches 248°F. Normally I'll cook my caramels to a slightly higher temperature because the humidity is usually quite high in Vancouver, but 248°F worked perfectly for me.
Once it reaches temperature, you need to work quickly as the temperature will continue to rise.
Remove from the heat and stir in the salt. Pour the mixture into your pan – carefully, it's very hot. Don't scrape the bottom or sides of the pot in case there are some hard bits (I scraped this stuff off onto a separate piece of parchment for myself). Sprinkle the remaining coconut on top.
Allow to sit for at least a couple hours, preferably overnight. Once the caramel has set, you can cut it into squares or rectangles and wrap in pieces of parchment paper or wax paper.
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