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Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. Biryani is a popular Mughali dish that has been adapted by Indians. Vegetable Biryani makes a great dish for a formal dinner or can be served as main meal.

Vegetable Biryani Ingredients:

For Rice:

1 cup long-grain rice, preferably Basmati

2 cups water

1/4 teaspoon salt

1 tablespoon oil

2 pinch saffron

Ingredient

2 Raw plantain 2tsp-ginger garlic paste- salt-1tsp turmeric powder-1tsp cumin powder-1tsp red chili powder-2tsp coriander powder-1tsp pepper powder-1tsp gram flour-1tsp oil-1tsp mustard seed-1/4tsp Curry leaves

This is one of my most requested recipes. It’s yummy for breakfast or for a dessert when you don’t want the cake with frosting. Since this recipe makes a big coffee cake you’ll have plenty to share.

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Sometimes I use a rectangular pan to make this coffee cake and other times I use a 10 cup Bundt pan. See the Bundt cake variation.

who is waiting for #Rice #crispy Treats. With the addition of #salte

dpeanuts and #peanutbutter chips it’s the perfect combo of sweet to salty 

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This is one of my most requested recipes. It’s yummy for breakfast or for a dessert when you don’t want the cake with frosting. Since this recipe makes a big coffee cake you’ll have plenty to share.

for more recipes visit- www.onceuponacafe.com

Sometimes I use a rectangular pan to make this coffee cake and other times I use a 10 cup Bundt pan. See the Bundt cake variation.

Preheat oven to 325

Place rack in the center of the oven

Lightly grease a 13 x 9 x 2 pan

Set aside 3 large eggs, they need to be at room temperature

In a small bowl measure out and set aside:

1 & 1/2 cups sour cream — this needs to reach room temperature

( about 30 min)

Slice 1 & 1/2 sticks of butter (12 tablespoons) this needs to reach room temperature

Note: You don’t want this to melt or get too soft. Depending on how warm your kitchen is this takes about 30 minutes

Make the cinnamon topping: This is a cinch to make with a stand mixer using the paddle attachment Place in the bowl of a stand mixer

1/2 cup + 1 tablespoon all-purpose unbleached flour

3/4 cup + 3 Tablespoons light brown sugar 1/4 cup sugar

2 teaspoons ground cinnamon 1/4 teaspoon salt

1 stick (8 Tablespoons) unsalted COLD butter cut into tiny pieces Turn mixer on low speed and mix until it transforms into coarse crumbs.

This should look like wet sand with a few itsy bitsy clumps of butter.

Once you have completed the topping keep it in the refrigerator until needed. Note: You can also make the streusel without a mixer. Use a pastry cutter or your fingertips to make a crumbly topping.

Coffee Cake Batter Put into a bowl, whisk to combine and set aside:

2 & 2/3 cups all-purpose unbleached flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Put in a bowl, mix together and set aside:

1 cup granulated sugar

1/2 cup light brown sugar

Cream 1 & 1/2 sticks of unsalted butter (12 tablespoons)

Note: I use a Kitchen Aid mixer with the paddle attachment

Add: the sugar and beat for 5 minutes (yes, five minutes!!)

(set a timer)

Add eggs, 1 & 1/2 teaspoons vanilla and sour cream and mix until well combined (1 minute)

With the mixer on low add, the flour mixture and as soon as it is combined with the wet ingredients turn the mixer off and finish stirring by hand. Be sure the batter is completely mixed. There will be some tiny lumps. You don’t want to over mix this.

Scrape batter into the pan and level off.

Sprinkle the cinnamon sugar mixture over the top

Bake at 325 for 45- 55 minutes. Ovens vary. Start checking early so you don’t over bake. When you insert a toothpick and it comes out clean it’s done.

Note: You can bake for 35 minutes then sprinkle with 1/2 cup of finely chopped nuts and continue to bake for 10-15 minutes.

As soon as the coffee cake is completely cool I like to slice and wrap up all the pieces.

It freezes well.

BUNDT CAKE VARIATION:

Generously spray the inside of the Bundt pan completely withBaker’s Joy (no-stick baking spray with flour) Make sure to spray the center tube so your cake won’t stick.

I have never been able to use anything else to grease a Bundt pan without having part of the cake stick to the pan and ruin everything.

Bundt Cake Streusel Topping

(this is a little different than the topping for the rectangular cake)

Place in a bowl and make a crumbly topping :

1/4 cup light brown sugar

1/2 cup all-purpose flour

1 & 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

3 tablespoons cold unsalted butter cut into tiny pieces

Set aside in the refrigerator until needed

Make the cake batter as for the rectangular pan.Spoon half the batter into the pan and level out using an offset spatula or knife.

Sprinkle with 3/4 cup topping.

Spoon remaining batter into pan and level out.

Sprinkle the rest of the topping over the batter.

Note: try not to get the topping on the extreme edge of the pan as this could slightly cause the cake to stick to the pan.

INGREDIENTS:

Cake

Icing

1 cup (2 sticks) unsalted butter, softened, plus more for the pans

2 1/2 cups sifted all-purpose flour, plus more for the pans

2 teaspoons baking powder

2 teaspoons salt

1/4 teaspoon baking soda

2 cups sugar

3 large eggs

2 large egg yolks

2 teaspoons pure vanilla extract

3/4 cup whole milk

1 1/2 cups whole milk

4 cups sugar

10 tablespoons (1 1/4 sticks) butter

2 teaspoons kosher salt, plus more to taste

1/4 teaspoon baking soda

1 tablespoon pure vanilla extract

Hot water

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Instructions:

Make the cake: Preheat the oven to 350°F. Grease and flour two round 9 by 2-inch cake pans. Pour about a tablespoon of flour into each of the pans and roll it around, tapping as you go, until the sides and bottom are covered completely with a thin layer of flour. Tip the pans, and tap out excess flour.

In a large mixing bowl, mix thoroughly with a whisk the flour, baking powder, salt, and baking soda.

In a separate large bowl, beat the butter with an electric mixer until creamy, about 30 seconds. Add the sugar in 1/2-cup measures, beating about 15 seconds after each addition and scraping down the sides of the bowl if necessary, until the mixture has lightened in color and become fluffy, about 2 minutes. Add the eggs and egg yolks, one at a time, and the vanilla, beating for 15 seconds after each addition.

Add the flour mixture to the butter mixture in thirds, alternating with additions of the milk. To avoid over mixing the batter, mix gently with a wooden spoon or rubber spatula after each addition, until the ingredient is just incorporated. Beat until all the ingredients have been incorporated, and then just a few strokes beyond. Divide the batter between the cake pans and spread the tops evenly.

Bake until a cake tester or toothpick emerges clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes, then slide a thin paring knife around the edge of the pans, and invert the cakes. Turn each cake again so its rounded top is facing up, and cool the cakes completely on the rack.

Make the icing: Pour the milk and 3 cups of the sugar into a large, deep, heavy-bottomed pot over medium-high heat, mixing with a whisk. Add the butter and the salt, whisking occasionally until the butter melts. When mixture just simmers, cut the heat, but keep over the warm burner.

Pour the remaining 1 cup sugar into a saucepan. Cook the sugar over medium-high heat until it becomes a syrup, stirring every so often with a wooden spoon as it begins to brown until the sugar syrup is evenly amber colored, 5 to 8 minutes. Pour the syrup into the warm milk mixture, being very careful, as the caramel will bubble and sputter when it hits the hot milk. Turn the heat beneath the pot to high and, whisking gently until all the syrup has completely dissolved into the roiling milk mixture, continue to cook to the soft-ball stage, about 238°F; this may take 8 to 12 minutes.

Cut the heat beneath the caramel and gently whisk in the vanilla and the baking soda. Dip a spoon into the caramel, and let it cool to taste it. Season the caramel to taste with salt, and pour it into the bowl of a standing mixer (or use an electric hand-mixer and a large bowl). Beat on low speed as it cools, 15 to 20 minutes depending on the temperature of your kitchen, until the icing is creamy and thick (between 100°F and 105°F). Remove the bowl from the mixer stand and let cool 5 to 10 minutes more, until the icing is between 95°F and 98°F—it should fall off your spatula in a ribbon that remains discernible on the surface of the icing for 10 seconds.

Set the first cake layer on a rack set over a sheet plan lined with waxed paper. Have an electric hand-mixer and the hot water nearby to blend a teaspoon or two into the icing if it becomes too thick to spread. Pour enough of the icing over the cake to cover the top in a layer about 1/4 inch thick (if it drips over the edge in places, that’s fine; this is an early test of whether it’s going to set in place or not). Top the first cake with the second cake layer and pour the rest of the icing in stages over the top of the cake, letting it run down the sides and using an icing spatula to guide the icing around the cake as it drips, until the entire cake is covered, for a traditional, classic look. (If you prefer the dramatic look of cake layers peeking out from behind a curtain of icing drips, by all means choose that route!) If you need to reuse any icing that overflows into the pan, simply move the cake on its rack temporarily, scrape up the icing from the waxed paper with a spatula and return it to the bowl, replace the rack over the pan, and continue to ice the cake.

Ingredients:

2 cups Fisher Pecans, cut in half

8 cups popped popcorn, about 1 cup of kernels

2 cups brown sugar, packed

½ cup (1 stick) butter

½ cup light corn syrup

2 teaspoons vanilla extract

½ teaspoon almond extract

½ teaspoon salt

½ teaspoon baking soda

2 cups candy corn, optional

Instructions:

Preheat oven to 350 degrees

Place pecans on cookie sheet and bake for about 8-10 minutes or until toasted and fragrant

Reduce oven temperature to 250 degrees

Combine popcorn and pecans in a large bowl and set aside

In a medium heavy saucepan, combine brown sugar, butter and corn syrup

Bring to a boil over medium-high heat, stirring until the butter is melted

Cook mixture until it reaches 250-270 degrees, using a candy thermometer – about 4 minutes, do not stir

Remove from heat and add vanilla, almond extract, salt and baking soda, stir to combine

Carefully pour over popcorn mixture, toss well to combine

Place on greased cookie sheet and bake for about 1 hour stirring occasionally. Mixture should be dry but a little soft to the touch

Remove from oven, pour back into large bowl and add candy corn if desired

Store in airtight container up to 2 weeks

This is an #easy, moist, and tender carrot #cake with delicate tropical flavors and macadamia nuts.  for more info visit- http://onceuponacafe.com

INGREDIENTS

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

3/4 cups white sugar

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple, drained

1 (8 ounce) package cream cheese

1/4 cup butter, softened

3 eggs

Directions

Heat the oven to 180C, 350F or gas no. 4. Grease a 23 x 32cm shallow baking pan.

Put the oil, brown sugar, vanilla essence and eggs into a large mixing bowl. Break up the eggs with a fork or whisk.

Sift in the flour, bicarbonate of soda and cinnamon. Stir with a wooden spoon. Mix in the grated carrots, crushed pineapple and sultanas.

Pour into the baking tin and level out. Bake for 45 minutes to 1 hour. Cool in the pan.

Combine the icing sugar with sufficient pineapple juice to make a smooth coating. Spoon over the surface of the cake in streaky lines. Sprinkle with the flaked almonds.

Bacon and egg quiche is great served as a #starter #snack or part of #dinner . it is  not too heavy.

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Ingredients:

2 teaspoons olive oil

150g trimmed bacon rashers, chopped

1 small onion, finely chopped

2 sheets frozen puff pastry, thawed

5 eggs

300ml thickened cream

1/2 cup grated tasty cheese

SAXA Pink Himalayan Salt Flakes, to season

Direction:

Step 1: Preheat oven to 200C.

Step 2: Heat the oil in a large frypan. Add bacon and onion and cook over medium heat for 5 minutes or until bacon is crispy. Set aside to cool.

Step 3: Line the base and sides of a 24cm round, loose-bottomed tart pan with puff pastry, overlapping pastry where needed, pressing gently to form a good seal and ensuring pastry goes to edge of pan. Trim excess pastry from edges. Prick the base all over with a fork.

Step 4: Line the pastry with baking paper and fill with pastry weights or uncooked rice. Place the tart pan on a baking tray and blind bake in the oven for 20 minutes. Remove from oven and allow to stand 10 minutes. Reduce oven temperature to 180C.

Step 5:Meanwhile, place the eggs and cream in a large jug or bowl. Whisk together until well combined. Season to taste.

Homemade #Crispy, #crunchy #biscuits. You can try adding your own variations, such as currants or #vanilla.

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Carrot cake. Yummy. My Uncle Norm used to serve carrot cake at his sandwich shop near the courthouse. I have adapted his recipe. I baked a lot of carrot cakes when I had the cafe.

Ingredients:

Paneer – 200 gm (cut into small cubes)

Onion – 2 medium sized

Tomatoes – 2 large sized (puree)

Ginger garlic paste – 2 tsp

Peanuts – 15-20 pieces

Cashew nuts – 5-6 pieces

Red chili powder – 1 tsp

Coriander powder -1 tsp

Garam masala – 1/2 tsp

Kasauri methi – 1/2 tsp

Turmeric powder – 1/2 tsp

Oil – 1 tablespoon

Ghee – 1 tsp

Salt – according to taste

Coriander leaves – for garnish

Method:

Heat a kadai (Indian cooking pot) and roast peanuts and cashew nuts and use a dry grinder to grind that

Add oil into kadai & heat, now add onion and still well and add salt according to taste

When onion-color turns to brown then add ginger garlic paste and cashew nuts & peanuts paste

Now add coriander powder, red chili powder & turmeric powder and cook all spices

By that time you should prepare tomato puree and add it to the masala

Add paneer cubes into the masala or thick gravy, you can add water if needed

Cover the kadai and cook for 3 minutes more in low flame, now add ghee, kasuri methi & garam masala

Add water according to required gravy and cook for 3-5 minutes more

Add coriander leaves & finely sliced ginger pieces (optional) and switch off the oven

Serve hot

Additional tips:

Homemade recipe

Ingredients:

!For Brown Paste:

½ tbsp oil

2 onion julienne

1 bay leaf

1.5 tbsp melon seed (magaz)

3 green cardamom (choti elaichi)

1 black cardamon (badi elaichi)

2 tbsp broken cashewnuts (kaju tukda)

1 tbsp water For Red Paste:

4 medium sized tomatoes

1 inch ginger

5 to 6 garlic cloves

For Curry:

1 tbsp oil + 1 tbsp oil for shallow frying paneer

1 tbsp caraway seed

1 t/s cumin seed

250 gms cottage cheese (paneer)

½ t/s turmeric (haldi)

1 tbsp garam masala powder

1 tbsp kashmiri red chili powder

1 tbsp fennel seed powder (saunf powder)

100 gms curd mixed with 1 tbsp water

1 cup water

1 tbsp fresh cream

salt as per taste

1 t/s sugar ( I used organic sugar)

fresh mint leaves Or coriander leaves for garnishing.

dried fenugreek leaves (kasuri methi)

How to make

Take oil in a frying pan place on medium heat. Once oil is hot saute onion until light brown in color.

Once onion is light brown add rest of ingredients stated above for white paste. Saute until onion color changes

to dark brown but not black

Grind into a smooth paste add water if required.

Combine tomatoes, ginger and garlic. Grind separately until they all blend well.

Take paneer cut into squares Or cubes. Add oil to a pan and shallow fry the paneer until golden brown.

Now take another wok Or vessel place on medium heat. Once oil is hot add caraway seed , cumin seed and sugar.

Once they crackle add the onion paste. Keep stirring and cook until oil leaves from edges. If the mixture is getting dry add little water.

Add half of red chili powder, turmeric, garam masala powder and fennel seed powder.

It’ s time to add tomato paste. Cook for 5 to 7 mins more.

The gravy should be thick so add water only if required. However if you like thin consistency add water as per your preference.

Switch off the gas and add curd mixed with water + cream. Combine all nicely.

Switch on the gas on low heat. Cook on low heat for 2 mins add shallow fried paneer.

Garnish with mint Or coriander leaves. Sprinkle kasuri methi rest of chili powder over the gravy.

This style of Chicken #Biryani is called the ‘Pakki-Biryani’, where the chicken and the rice are cooked separately and then combined in the final step. There are a lot of different ways of making Biryani and here is one simple, easy and yet incredibly delicious recipe that is just ‘too good’ and we had to pass it on. Do not get intimidated by the number of ingredients or the steps…just follow along step-by-step and WOW your family and friends! Also, check out the prefect accompaniment for this Biryani — Cilantro & Mint Raita We think they were made for each other…

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This is a north Indian enjoyment in which #chicken  is prepared together with freshly ground #spices  as well as distinct flavors of capsicum that is the specialty if this dish .  for more info visit- http://www.onceuponacafe.com

This is my favorite version of #Ricecrispy #treats With the addition of #salted peanuts and #peanutbutter  chips it’s the perfect combo of #sweet to salty. Be warned! These are addicting. I like to cut Rice crispy Treats out with #cookies cutters. These are #easycooking and fast to make. You can leave them plain or spoon melted white #chocolate over them.

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