Cake Rusk Recipe

 

Cake Rusk || Dry Cake Rusk || How to Make Cake Rusk Recipe with step-by-step photos.

Cake Rusks are the favorite tea-time snack across Pakistan; dipping the crispy rusk in tea is something many of us would have done when we were kids and still continue to do so

Making the batter is super easy because it only involves a few basic ingredients.

However, it’s the baking time that might test your patience. Make this rusk at home, for they taste so wonderful that you will never ever buy them from the store again.

                  

What is Cake Rusk Made of?

Ever wondered what cake rusk is made of? It’s made from a simple yellow cake that is baked twice. I love to eat cake rusk with my hot tea, and when I get leisure time, I keep it by making it in an airtight jar-easily it stays fresh for around 2-3 weeks. Eid is also forthcoming, so you can also add it to your Eid menu with sheer khurma or Shami kababs.

For more Similar Recipes:

Vanilla tea cake

Chocolate brownie with vanilla

Fruit cake

If you have tried this Cake Rusk Recipe, 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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Tips:

When baking rusks for the second time, keep a close watch on them. They typically take between 10 and 15 minutes to bake. Be cautious after the 10-minute mark, as they can burn easily. If you notice they are becoming very dark brown or black, remove them from the oven immediately and flip them over to bake the other side.

To store the rusks, keep them in an airtight container. They should remain fresh for up to three weeks.

                                     

To make this recipe, first melt the butter with the milk on the stove or double boiler_Let it cool down completely. 

                             

Meanwhile, sift the flour with baking powder, salt, and yellow food color, and mix well. Preheat the oven to 180 C 

                         

Grease the cake pan and line the paper. 

                          

                     

Crack the eggs into the bowl and beat them for a minute with an electric beater, then add sugar; start beating together.

                       

                    

Beat them on high speed until creamy. Then pour the milk mixture into the egg batter.

                       

Further, beat them together for 2-3 minutes on low speed. Lastly, add vanilla essence and stir till it is incorporated fully into the batter.

                

Add sifted flour gradually to the egg batter and slowly mix them with the hand whisker. Don’t use an electrical beater for mixing.

             

The cake batter is ready. 

                      

Pour the mixture into an 8*8 square cake pan.

                                                     

     

Bake the cake at 180 C for 40-45 minutes.

                          

Separate the edges of the cake from the cake pan. 

                          

Allow it to cool for 10 minutes on a wire rack.

                              

Once the cake cools down,  cut the cake vertically. 

                           

And shape into medium-sized strips.

                     

Arrange the cake strips on the baking tray, leaving some space between them. Now leave them in an open place for 12 hours. 

                      

We will now bake the cake rusk again after 12 hours

Preheat the oven to 160 C. Put the tray into the oven and bake for 15 minutes or until golden brown

                     

Each side should appear golden brown after the 2^nd bake. Allow the cake rusks to cool completely.

                         

Once cooled, the rusks will be crunchy and crispy. Store them in an airtight container.

                          

Enjoy the cake rusks with a hot cup of tea.    

                        

Khatta Meetha Pani Pakora Recipe (Pani Wala Pakora)

                                                                  

Khatta Meetha Pani Pakora Recipe | Pani Pakodi | Pani Wala Pakoda with step-by-step photos and video

Pani Pakora: An Innovative Street Food Delight. Pani Pakora is a creative fusion dish that combines the beloved North Indian street food elements of pani puri and dahi vada, particularly popular during the Iftar feast in Ramadan. This dish features flavorful deep-fried besan-based onion fritters (pakora) served with a tangy mint-infused water, instead of the yoghurt traditionally found in dahi vada.

Popularity during Ramadan:

Pani Pakora is especially enjoyed as a snack during the Iftar meals of Ramadan. The spiced liquid not only complements the pakoda but also enhances the dish's overall experience.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Video Khatta Meetha Pani Pakora:

Variations in Ingredients: While besan (gram flour) is commonly used to create the fritters, alternatives such as urad dal or different lentil-based vadas can also be used. The classic version features plain chickpea flour fritters, but the dish can be customised to personal preferences. Combination of Recipes: This dish merges elements from multiple recipes, resulting in a unique creation known as pani pakora, where deep-fried fritters are soaked and served in a spicy, flavorful water.

You might like this:

Potato chops 

veggie samosa

Chana Chaat

Dahi baray 

Moong Dal Pakoda

Have you tried Khatta Meetha Pani Pakora? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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Recipe Instructions:

Preparation of the Batter: Start by preparing the pakora batter in a mixing bowl. Add the desired amount of gram flour, along with spices such as turmeric, carom seeds, cumin seeds, and garlic powder.

Mix thoroughly, then incorporate a pinch of orange food colouring to enhance the dish’s visual appeal.

Gradually add water to the mixture, beating until it achieves a light and fluffy texture. The consistency should be thick enough to form dumplings without being overly runny.

Once fluffy, mix in a pinch of baking soda and salt. These should be added later to maintain the batter’s consistency. If a drop of the batter floats to the surface of the water, it is ready for frying.

Allow the batter to rest, covered, for a brief period.

Frying the Dumplings:

Heat the oil to medium-hot and fry small portions of the batter.

The dumplings will start to float due to their airy texture. Fry until they turn golden brown.

Soaking the Dumplings:

After frying, soak the dumplings in room-temperature water for approximately five minutes.

Preparation of Khatta Meetha Water:

To create the khatta meetha water, blend fresh mint leaves, coriander leaves, green chillies, ginger, cumin seeds, salt, tamarind water, and water in a grinder.

Transfer the mixture to a bowl, adjusting the consistency with additional water as needed. Add spices such as crushed coriander and red chilli powder, tasting to adjust the spice levels to your preference.

For enhanced flavour, pour in chilled water and squeeze in lemon juice to achieve a distinct tang. Optionally, jaggery powder or chicken powder can be added. Ensure that the water has a bold taste so that the addition of dumplings and white chickpeas does not dilute the flavour.

Assembly:

Squeeze each dumpling gently and place them into the khatta meetha water.

Mix in boiled chickpeas, chopped onions, and chopped coriander. Allow the mixture to rest for an hour so the dumplings can absorb some of the khatta meetha pani.

Final Serving:

Khatta Meetha Pani Pakora is now ready to be served, offering a delightful balance of flavours and textures.

Beef Haleem Recipe

Beef Haleem Recipe || Haleem Recipe || How to Make Beef Haleem Recipe with step-by-step photos

Haleem Daleem is a stew composed of meat, lentils, and pounded wheat made into a thick paste. It originated as an Arabic dish and was introduced to the Hyderabad state (India) by the Arab Diaspora during the Nizam of Hyderabad's rule.

The preparation of haleem has become an art form, though haleem is a traditional dish that is usually cooked and consumed during Islamic months, Muharram ul Haram and Ramadan, and on other special occasions too.
                         
                                                                             

This dish gives instant energy and is high in calories. Haleem is mainly a combination of lentils, barley, wheat, and meat with certain spices that are slow-cooked for 4-5 hours, which results in a paste-like consistency, blending the flavors of spices, meat, lentils, barley, and wheat. Some people also add a small amount of rice to it, but I didn’t. Haleem is a sold snack food in bazaars, restaurants, and stalls throughout the year.

I am giving below the list of Haleem dal measurements that I have used to make it, but you can bring readymade mixed Haleem daal from any grocery store; otherwise, you can make it yourself. The total weight of dal is 500 grams, which should be a large quantity of barley, wheat, and chickpeas; the rest are lentils in half quantities. 

Note: In my previous post, I have already shared homemade Daleem masala. You can find the Daleem masala link in the ingredients list below, so let's begin with step-by-step photos...

Recipe tips:

Avoid blending the dal into a smooth paste, as this will compromise the traditional taste of Daleem. Blend it for only 2-3 minutes. 

Do not blend the meat with the dal (lentils). Instead, first mash or shred the meat, and then mix it using a hand masher.

When preparing the korma, do not fry the onions. There is no need for a thick gravy in this recipe. Instead, simply temper the dish with fried onions at the end, as you do when adding them to the dal.

                                                                   

If you have tried this Beef Haleem 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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First, thoroughly wash and soak all the dals in hot water for 4 hours.

Peel and cut onions into thin slices, and ground the fresh ginger-garlic paste. Set aside

Boil the water in the saucepan, take all ingredients, and prepare all veggies.

Whisk the yogurt and keep it aside.

Take a large-capacity pot, put all lentils along with cracked wheat and barley with their own water, bring it to a boil, and remove all scum on top of the surface; cook it over low-medium heat, covered.

Cook them until the lentils are soft.   

In the pressure cooker, heat the ghee and put the beef with bones in the cooker.

Fry them until they change color, and then add ginger-garlic paste, papaya cubes, and homemade haleem masala to the meat.

Stir to combine well with the meat and adjust the spices at this stage to taste. I added more spice powder according to my taste; you can even do it to taste. Now add beaten yogurt and mix well

.

Keep stirring until the oil is separated, then add 100 ml water, bring it to a boil, and cover the lid until the meat is tender.

Daleem korma is ready now. Separate all meat from gravy and discard all bones, then keep aside.

Blend all lentils with the help of a hand blender for 2 minutes, then transfer to the separate pot, add korma gravy, and stir to mix well. Further cook it for a while over medium heat; keep stirring occasionally to prevent the sticking to the base. 

Meanwhile, mash the meat with a hand masher, add to the blended dal, then stir to combine well. Keep mixing by adding mashed meat.

Heat the ghee in the frying pan, then put onion slices; fry the onion till turns golden brown in color.

Put all the fried onions with ghee into the dal, mix them well, and cover with a lid. Let it simmer for around an hour over low heat; keep stirring occasionally.  

Daleem is done; now you can see its consistency in the picture below. Now turn off the flame.

Transfer to the serving dish and garnish with coriander leaves, lemon wedges, and grated ginger, and serve hot with naan and chapatis.

Serving Tips:
Serve hot with naan, tandoori rotis, and bread slices
The more you want to serve at one time, the more microwave or heat it up. Avoid heating up all haleem together before each serving; otherwise, it gets dry and tasteless.