Dish Name:
Chocolate Cake
Serve for:
5
Preparation Time: (Must be under 30 minutes)
Ingredients:
All-purpose flour 1 cup
Sugar (I use brown sugar) 1 cup
Baking soda 1 tsp
Baking powder ½ tsp
Salt ½ tsp
Unsweetened cocoa powder ¼ cup
Buttermilk ½ cup
Oil ¼ cup
One large egg
Vanilla extract ½ tsp
Freshly brewed coffee ( can also use hot water only) ½ cup
How to make it:
- Preheat the oven to 350°F (180°C). Butter and line your cake pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
- In another bowl, combine the buttermilk, oil, eggs, vanilla, and coffee
- Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over-mix or beat as this cake can toughen up.
- Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.
Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
This recipe is inspired by Chocolate cake recipe from Bigger Bolder Baking
Contributor’s Name: Sadia Siddiqui
City: Melbourne
Source: Getty images
DISH NAME:
HYDERABADI MARG
Serve: 4 – 5 People
Preparation time: 1 hour
INGREDIENTS:
· 600 gms mutton attached to bones.
· 2 ]Table spoon
· 1 cinnamon stick dalchini
· 2-3 cloves loung
· 2 cardamoms elaichi
· 5-6 black pepper corns
· 3 medium sized sliced onions
· salt to taste
· 1 tablespoon ginger garlic paste
· 8 green chillies paste blend by adding pinch of salt
Paste For The Soup:
· 1 tablespoon desiccated coconut dry roasted
· 5-6 cashewnuts kaju dry roasted
· 3-4 pistachios pista
· 3-4 chironji charoli seeds dry roasted
· 2 tablespoon fresh coriander leaves
Other ingredients:
· 2 tablespoon yogurt
· 3 tablespoon milk
· 1 tablespoon mint leaves
· 1 tablespoon coriander leaves
· 1 teaspoon garam masala powder
· 1 teaspoon roasted coriander seeds powder
· 1 teaspoon cumin seeds powder
· 1 teaspoon black pepper powder
· 1 tablespoon cream
INSTRUCTIONS:
1. In a pressure cooker, add oil and heat it.
2. Add whole spices such as cinnamon stick, cloves, cardamoms, black pepper corns and saute well.
3. Add sliced onions and cook till translucent or saute for few minutes.
4. Add ginger garlic paste and saute for few minutes.
5. Add mutton pieces and roast well until color of mutton changes.
6. Add salt as per taste, add green chiili paste into it, mix and cook well.
7. Cook for few minutes, add three cups of water and mix well.
8. Pressure cook the mutton until it gets tenderized well.
9. Add beaten yogurt, mix and cook for about 2-3 minutes.
10. Blend roasted dry coconut, cashews, pistachios, dry roasted chironji seeds into a fine powder, into the blender, add coriander leaves into the blender and make a fine paste by adding little water.
11. Add this blended paste into the cooked mutton.
12. Mix the mixture and cook well for a few minutes until oil leaves the sides.
13. Add little water for a thin consistency about 1-2 cups or more if required.
14. Add little milk into it, add coriander leaves, add mint leaves, add garam masala powder, add coriander seeds powder, add cumin seeds powder, black pepper powder.
15. Check for the taste of salt and add if required.
16. Bring the whole mixture to a boil.
17. Switch off the flame.
18. Add cream/malai if it is available or this ingredient can be skipped.
19. Serve hot with naan.
Contributor Name: Waheeba Sarfaraz
City: Melbourne
DISH Name: Non-Traditional lasagne
Source: Getty images
Serve: 4 person
Preparation time: 1:00 – 1:30 hour
Meat sauce
2 cans of herbs mixed with crushed tomatoes
2 cloves of crushed garlic
2 tbsp olive oil
Generous pinch of thyme, oregano and basil
1 tbsp of brown sugar
1 kg of boiled boneless shredded chicken/lamb/beef
1/2 cup of diced bell pepper
First things first. Let's make a meaty sauce from scratch.
I use a can of crushed tomatoes with herbs, garlic and basil.
Heat 2tbsp of olive oil in a pan
Add 2 cloves of freshly crushed garlic and saute.
Once the garlic has its aroma, pour in the cans of tomato puree and cook on medium until the rawness of tomatoes is gone.
Add the dried oregano, dried basil, and dried thyme and give a good mix.
After it's all mixed with herbs, go ahead and add your favorite meat (pre-boiled) either shredded or minced. My family likes it shredded.
Give a good mix and cook it for about 5 to 7 minutes depending upon how much your meat needs cooking.
Add in 1tbsp full of brown sugar and let it simmer for another 2 -3 min.
Lastl,y it's totally optional and I guarantee the twist it brings to our dish, add in 1/2 cup of the diced green bell.
I like to keep it a bit crunchy so I'll just let it cook just enough. And here's our meat sauce ready.
Let's turn off the stove and keep it aside.
Béchamel sauce.
1tbsp butter (salted tastes heavenly)
1/4 cup plain flour
2 1/2 cups milk
Salt crusher black pepper to taste
Garlic powder to taste
Method
Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 4 to 5 minutes or until the mixture thickens. Season with salt and pepper and garlic powder. Set aside.
Assembly
1pack of lasagne sheets
1kg of shredded mozzarella cheese
500g of shredded Parmesan cheese
Few leaves of fresh basil
In your baking tray add a tbsp full of white sauce and lay out 3 sheets of lasagne
Top it with a generous amount of your meat sauce and here's the twist a handful of mozzarella shreds. Add in béchamel sauce. Let's repeat this process another two times which will give us our 3layers of lasagne and be generous with mozzarella shreds on the top layer and around 1/2 cup of parmesan.
Bake at 180 fans forced for good 45-50minutes.
Once the cheese is all light brown and bubbling, take it out and rest for 5 minutes. Add on fresh basil before serving.
Contributor Name: Farwa Syed
City: Melbourne
Dish Name: Raan Roast
Source: Supplied
Prep time: 8 hours
Cook time: 2 hours
Total time: 10 hours
Serves: 6’
[8:01 pm, 07/07/2022] Nida Sbs: Ingredients
• Mutton leg 1 ½ kg
• Yogurt 1 cup
• Papaya paste 4 tsp (heaped)
• Ginger garlic paste 2 tbsp
• Salt 1 1/2 tsp or to taste
• Coriander seeds 1 tbsp (ground)
• Cumin seeds 1 tbsp
• Black paper whole 1 tsp
• Chili powder 1 tbsp
• Garam masala powder 1 tsp
• Oil ½ cup
[8:02 pm, 07/07/2022] Nida Sbs: Method: Prick mutton leg and keep aside.
Dry roast coriander seeds, cumin seeds, and whole black pepper. When aroma arises, take off from flame and make powder in a grinder.
Take a mixing bowl, add yogurt, papaya paste, ginger garlic paste, salt, ground spices, chili powder, and garam masala. Mix everything. (At this point you can check the seasoning and adjust according to your taste).
Coat mutton raan with marination and leave for overnight in the fridge.
Nest day heat oil in a large pan, add mutton leg in it, and fry from both sides about 5 minutes.
Now add 2-3 glasses of water, cover, and cook on high flame for 5 minutes until start cooking.
Now reduce the flame and cook until tender.
Flip the side in intervals so it does not stick with the pan.
When ready serve hot with your favorite dip.
Contributor Name: Tayyaba Tehseen
City: Sydney
Source: Supplied by Tayyaba tehseen
SBS Urdu is broadcast every Wednesday and Sunday at 6 PM (AEST).
