Vanilla Tea Cake Recipe ( Tea Cake )

Vanilla Tea Cake | Vanilla Sponge Cake || How to make Vanilla tea cake with step-by-step photos 

Vanilla Tea Cake is a simple butter cake with tea or coffee. Easy to make, pretty, and very delicious. Fluffy, moist plain is known as vanilla sponge cake as well...
This cake can be used in two ways: either with tea or as a base for any cream cake. 

I usually bake this simple cake for my breakfast or as an evening snack. Nothing like this super soft and moist cake; my favorite is this vanilla sponge cake. People use it like a sponge for cream cakes. You can skip cocktail fruits when you are making a sponge for the cream cake.
             

However, everyone has their own taste and desires. This plain, simple cake is prepared with a few ingredients: a quick and easy vanilla sponge cake, so let's begin.

Note:

Baking time depends on your oven temperature and quality. If you are using a gas oven, it will take around 50 minutes.

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Preheat the Oven to 180 C degrees for 30 minutes, gas mark 4, and 350F. Take 1 cake mold, 4/4 or  4/2 size, and grease it with the oil spray. Place butter paper (keep aside)

Melt the butter in milk in the microwave/stove and let it completely cool down.

Take one bowl to add all-purpose flour, baking powder, and salt. orange food color, sieve them well, and keep them aside
On the other hand, 1 tbsp of cocktail fruits was wrapped with some all-purpose flour and kept aside.

Take another medium bowl to add eggs and beat them with the help of an egg beater on high speed for 2 minutes. Add sugar and beat them. Meanwhile, add vanilla extract and keep beating until a creamy and fluffy texture.

Add the milk and butter mixture at this stage; beat lightly with a hand whisk.

Now, in this batter, add all the dry ingredients little by little, which have already been sieved. (Don't use a beater at the time of folding; use a spatula instead. Move your hand in a clockwise direction, and now add cocktail fruits.

Pour the mixture into the mold and spread the batter evenly into the prepared pan. Tap it down very well so that bubbles cannot come between the batter of the cake. 

Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Cool in a pan on a wire rack

                            

Then turn out onto a serving plate. Serve it with coffee and tea. Enjoy!

              

Mutton Siri Paye Recipe ( Siri Paye Curry )

                                                                            

Mutton Siri Paye || Mutton Trotters  || How to make mutton Siri paye with step-by-step photos and video

Mutton Siri Paye is a traditional and nutritious meal, with its delicious, aromatic spicy taste, a thick gravy curry which is prepared with goat feet and skull along with some traditional seasoning

Siri paye originated from the amalgamation of South and Central Asian cuisine. In Central Asian cuisine, the dish was adapted to the local cuisines by the Muslim cooks of the South Asian subcontinent 
               
                                                                             

Additionally, Siri paye is the most popular dish in Pakistan, especially in Punjab. People love to eat Siri paye for breakfast, and overnight cooking gives it a tremendous taste, Because I am using goat feet with its skull, this is the reason I don’t need to cook overnight. If you are using beef paye (foot) with Siri (skull) then it's better to cook overnight. Additionally, 

I have directly roasted all goat feet and Siri on fire before cutting and washing; they become more delicious than raw, but you may use them without roasting as desired. Try out this recipe for a scrumptious

                          
                                             

You Might Like this:

Beef magaz nihari
Mutton hunda

Beef Paya nihari

Bones broth

Bhuni kaleji

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To prepare this recipe, first we rinse the goat feet along with a skull. Put all feet and skull pieces in a colander, sprinkle wheat flour over Siri paye 

Then rub each piece with flour until they are coated very well. Then rinse each piece under running water, rinse all Siri paye, place on another tray/plate, and set aside

                   

Heat the oil in the heavy-bottom pot, add onion slices, then sauté them on a medium flame for 5 minutes; add all whole spices 

Fry them with onion for 2 minutes on medium-low flame

Put all rinsed goat feet and skull in the pot, and keep frying them by adding ginger garlic paste 

Then add Papaya cube/paste to the Siri paye and keep stirring 5-7 minutes on medium flame; meanwhile, mix Paya spices with beaten yogurt and stir to combine well

Put all mixed yogurt spices into the fried Siri Paya and stir to mix well

Pour hot and boiled water and further stir well until everything is incorporated

Bring it to a boil and cover the lid. Slow-cook Siri paye for around 2-3 hours on medium-low or until good tenderness. The slow cooking method makes your Siri paye juicier, softer, and tastier

Note: If you are using a pressure cooker, then the should be cooking time about 40 minutes 

Remove the lid and check the consistency of Siri paye curry; set the consistency of the gravy according to your desire

Sprinkle basic garam masala at the end, then simmer it for around 10 minutes on a very low flame

Transfer to the serving dish/plate. Serve hot with onions, green chilies, ginger, fresh coriander, and lemon along with chapati and naan 

         

                                                             

Gulab Jamun Recipe ( Easy Sweet )

Gulab Jamun || Homemade Gulab Jamun || How to Make Gulab Jamun at Home with step-by-step photos...

Listening to Gulab Jamun, the first word that comes to my mind is Yummm, and I think it’s the same for most people. The soft balls and the sugar essence in each bite will certainly leave the tongue craving for more. I’ve tested this recipe several times and finally have the one for perfectly juicy, soft gulab jamuns to share with you all. I've explained in detail how to make gulab jamuns with khoya. 

What is Gulab Jamun?

The word "Gulab" is derived from the Persian words gul (flower) and āb (water), referring to the rose water-scented syrup. ... Jamun is also defined as a fried delicacy in sugar syrup. The Arab dessert Luqman al-qadi is similar to gulab jamun, although it uses a different batter.

It is made mainly from milk solids, traditionally from Khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoya. It is often garnished with dried nuts such as almonds to enhance flavor.

                                  

Gulab jamun gets its brownish-red color because of the sugar content in the milk powder (khoya). In other types of gulab jamun, sugar is added to the batter, and after frying, the sugar caramelization gives it its dark, almost black color, which is then called Kala jam or "black jam". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun.

How to make Gulab Jamun?

Homemade gulab jamun is usually made up of powdered milk, a pinch of all-purpose flour (optional), baking powder, and clarified butter (ghee); kneaded to form a dough, molded into balls, deep-fried, and dropped into the simmering sugar syrup.

I really love this sweet, especially when I make it at home and serve it to my family and friends. In return, I get a lot of admiration and appreciation from them; literally,y I feel so happy whenever I become successful with such a recipe. Before, I tried balushahi; gulab jamun would be the next target. Burfi and coconut burfi, inshallah, I am working on them. When it gets finished, I'll then share it with you all. So, for now, let's the go-ahead to know how to make gulab jamun 

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Firstly, take out khoya from the fridge and let it sit at room temperature. In a saucepan, add sugar and water; allow the sugar syrup to boil, then add lemon juice to prevent crystallization.

Add crushed cardamom, kewra, and saffron; stir. Reduce the heat to medium, and let it simmer for another 10 minutes
Don’t turn off the flame; keep it on a very low flame

Meanwhile, put the khoya in the grinding jar to make fine powder. Now transfer to a large bowl; after this, add purpose flour, and mix them together very well by hand.

Then start kneading by adding the egg mixture little by little, and mix all the ingredients together until you get a smooth dough. Now the dough is ready.

                      

Now let’s make equal medium-sized balls from the dough; the balls should be smooth to prevent cracks in the Jamun.

Also, keep in mind the jamuns double in size when soaked in sugar syrup. So make the size according to the pictures.

                      

Place a wok on the stove and add oil; the oil should be at moderate/medium temperature. If the oil is too hot, then the outer surface gets brown too soon.

And the interior doesn’t cook. After adding all the balls, stir the balls around slowly. So that it can cook evenly from all sides
Once it starts browning surface drain the oil from the surface, then place all the balls on a kitchen paper towel, remove the sugar syrup pan from the flame, keep aside, and add all the balls into the sugar syrup, and let the jamuns soak in the sugar syrup for at least 4 hours

Garnish gulab jamun with almonds and pistachio, and then we can enjoy soft, spongy, and delicious jamuns

Masala Mutton Chops Recipe ( Masala Ribs )

Masala Mutton Chops| Mutton Chops Masala || How to Make Mutton Chops Masala with step-by-step photos

Masala Mutton Chops are one of the most delicious, juicy, savory relish recipes prepared with mutton ribs. Using rib meat with various spices, mutton chops offer a marvelous taste. The mutton ribs are slow-cooked in this thick and luscious gravy, which helps the mutton pieces to become more tender and juicy. The flavor of the curry will also help to seep into the mutton chops and create a delicious side dish.

The main ingredients of the recipe are spiced yogurt, papaya paste, ginger garlic, and lemon; some others are added for taste. While enjoying this dish, you will realize the beauty in its taste. Mutton chops masala recipe is very easy and unique to make for your lunch or dinner time.

There are several methods to cook mutton chops; even if you fry them, mutton chops are also available at many restaurants, but this easy recipe will help you to make them at home.

                           

Arguably, the most influential cuisine for Pakistani culinary techniques and methods for cooking meat goes to the Mughals and is still winning the hearts of millions of foodies all over the world and definitely will not retire in the future. The recipe uses goat ribs, which are the tastiest part of the goat and ideal for any special masala preparation.

Marination and slow cooking of the meat are adopted especially for such recipes. Lamb chops will also work well with this recipe; though the mutton meat will take a bit longer to get fully cooked, the end result will be delicious.

I love to have mutton chops, whether they are fried or cooked always enjoy them with naan and tandoori, along with a strong cup of tea. Soon, I will share fried mutton chops, inshallah...You can use lamb chops as well, if desired, so let’s begin 

If you have tried this Masala Mutton Chops Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare masala mutton chops,s first rinse the mutton ribs under running water. Marinate them with lemon juice, salt, ginger-garlic paste, and papaya paste.

                       

Leave it for marination for around 2 hour.s

                 

 

Take all ingredients and prepare all veggies.s

                                   

Whisk the yogurt and combine all spices with the yogurt and stir to mix well. Set aside.

                               

Heat the oil and sauté the onion well until translucent, then add marinated chops to the onion. 

                         

Then fry them with the onion for 5 minutes on medium flame.

                             

Now put chopped tomatoes along with spiced yogurt on the chops.

         

             

Keep on stirring well on medium flame till the water is evaporated.

                          

                      

Then pour 1-2 cups of hot water into the curry.

                               

Bring it to a boil, and allow cooking on a slow flame for around an hour till the chops are tender.

                                      

Reduce the flame to low, then remove the lid, stir slightly for 1 minute, and let them simmer for 10 minutes or until the oil has come to the top

                                  

Delicious masala mutton chops are ready. Transfer to the serving dish and garnish with green chilies and coriander leaves.s

                           

Serve them with tandoori and naan along with lemon onion salad.