Chocolate Coffee Pavlova - Halloween Special

Self cooking photograph

Especially made for my beautiful Persian friend Azita who came all the way from a different country to meet & spend time with me. Celebrating our old friendship. Uzmi, we really missed you!
Meringue:
egg whites	2
sugar	1/2 cup
vanilla essence	few drops
coco powder	1tsp
coffee powder	1tsp
Topping:
whipping cream	150g
strawberries	250g, sliced
sugar	1tbsp
shredded chocolate	1tbsp
Method:
Heat oven to 150 C.
Line a large cookie sheet with parchment paper.
Draw 5 inch circle.
In a large bowl, beat egg whites at full speed until foamy.
Sieve coco powder and coffee into sugar and mix.
Gradually add sugar mixture (1tbsp at a time) in the eggs.
Beat at high speed until stiff and glossy peaks form and sugar is almost dissolved.
(around 6 minutes)
Stir in vanilla drops; fold in lightly.
Spoon meringue onto circle on paper building upsides with the back of the spoon.
Reduce the heat to 130 C.
Place it in the oven on the top rack.
Bake for 2 hours to 3 hours or until form and dry in and out.
(If you don’t want crispy from inside then cook it for only 2 hours) Self cooking photograph
Remove from oven; cool completely.
Carefully remove paper and place it on a serving dish.
Separately whip the cream with 1tbsp of sugar until fluffy; set aside.
Fill top with whipped cream in the center and arrange sliced strawberries on top.
Sprinkle shredded chocolate on top.
Keep it in the fridge.
Serve cold.
Serves 4 to 6.

Namkeen Gosht/ Salted Meat - My In Laws Style

Self cooking photograph

Self cooking photograph

Learned this simple & easy recipe from my mother in law - their family speciality and a MUST course on Eid ul Adha. It should be made with fresh meat. beef or mutton 1kg - with fat & bone ginger 1 tbsp - thinly sliced salt to taste black pepper pwdr 1/2 tsp oil 1tsp water 1/2 cup lemon  1tbsp Method: Heat oil in a pot on a medium heat.  Add all the ingredients along with meat and add water; stir well on high heat. Reduce the heat to low; cover and cook for 30 minutes or until meat is tender. Stir with wooden spoon occasionally. Add 1 tbsp water more if needed.  Note: Meat cooks in its own fat and it should be dry once cooked. Add lemon and serve hot without any bread. (we enjoy this way, alternately you can choose to serve bread on the side) Serves 4 to 6.

Stained Glass Jelly Desert - Eid Special

Self cooking photograph

Self cooking photograph

Eid Ul Adha Special!

Jelly(different colors)	3 or 4 packets, 80g each
(I used 3 packets; Red, Yellow & Orange)
condensed milk	10 oz 0r 280g - 1 can (sweetened)
gelatin	2 packets
Method:
Mix each jelly box flavor in one cup of boiling water and stir until dissolve.
(Ignore the instruction written on the jelly box)
Pour the jelly liquid in different containers and cool in the fridge for 3 hours or overnight.
Once cool and firm; cut them into 1/2 inch or 1 inch cubes.
Spread carefully these jelly cubes evenly in 9x9 dish (if 3 jelly boxes) or 9x13 (if 4 jelly boxes), preferably glass dish.
In a separate bowl, add 2 packets gelatin into 1/2 cup cold water and stir.
After the gelatin rises, add 1 1/2 cup boiling water and stir to dissolve.
Add the sweetened condensed milk into gelatin mixture; mix well and set aside to cool.
Pour this mixture over jelly cubes and keep in the fridge overnight. Cut into blocks or triangle and serve. Serves 6 to 8. Eid Saeed/ Eid Mubarak :)

Traditional Soda Bread

Self cooking photograph

Self cooking photograph

all purpose flour	3 cups
baking soda	1 tsp
salt	1 tsp
buttermilk	1-1/2 cups
rolled oats	a handful (optional)
(1 or 2 tbsp sugar can also be added but traditional soda bread is always plain and salty)
Method:
Combine flour, salt, baking soda and oats in a bowl.
Make a well in the center of the flour mixture and add buttermilk.
Mix well to make a soft moist and damp dough.
Scrap the batter directly into a greased tray or you may knead it softly on a floured surface and form 1 inch thick round.
Brush the top with some buttermilk. (optional)
Use a knife to cut in an X into the top of the bread.
Bake for 45 to 50 minutes on 190 C in a preheated oven or until a thin skewer inserted in the center comes out dry.
When cooked, the bottom of the bread will sound hollow when tapped and be golden in colour.
Allow to cool on a rack atleast for 10 minutes before slicing.
Makes 1 round loaf bread.

White Chicken

Self cooking photograph

chicken	1kg
yogurt	1/2 cup
garlic/ginger paste	2tbsp
green chillies	10, finely chopped
white pepper	1tsp
cumin powder	1/2tsp
salt	to taste
oil	1/2cup
lemon juice	5tbsp
fresh coriander	1 tbsp, chopped
Method:
Whisk yogurt with salt, cumin powder and white pepper.
(black pepper powder can also be used instead of white but only 1/2tsp)
Add in chicken, chopped green chillies and garlic/ginger paste.
Combine well and set aside for atleast half an hour.
Heat oil and add marinated chicken along with the mixture.
Stir for 2 minutes then cover and cook on low flame for 20 minutes or until chicken is tender.
Uncover, increase flame and stir occasionally till the oil separates from gravy.
Now add lemon juice, reduce heat to low, cover and cook for another 1 minute.
Remove from heat and garnish with fresh coriander.
Serve hot with chapati or bread.
Serves 4 to 6.