ZAMAA

800 gm plain flour
200 gm Nido milk Powder
7 g / 1 sachet of yeast
50 gm butter
2 cups or as needed warm milk
1 egg
1 tsp or to taste salt
1/2 soda bicarbonate

– Dissolve yeast with warm watert
– Add all ingredients to flour, make a soft non sticky dough
– Touch hands to oil if needed
– Use milk carefully, just enough to make the dough. It should not be wet!
– Cover and let rise till double

Cream Cheese Filling
70 g plain cream cheese
1/2 bunch of finely chopped parsley
(or any other herb of choice)
Garlic – I took 4 cloves, u decide as per your tolerance for garlic . Mince.

– Mix all ingredients till smooth

Make small balls of the dough, and spread with filling individually. Or roll it out like you would for cinnamon rolls and spread it.

Arrange the rolls on an oiled tray, cover, and let rise for an hour.

Bake in a preheated oven at 200 for 25 to 30 mins. Depending on the strength of your oven. Remove, brush with butter and cover loosely until cooled.

This is what you need
2 cups plain flour
1 tblsp sugar
1 tsp salt or to taste
1 & ½ tsp baking powder
½ tsp baking soda
½ cup or 115 gm COLD butter
½ cup buttermilk
¼ cup cold milk

Do this:
Preheat oven at 180
Lay a baking sheet in the pan
Whisk together all dry ingredients
Cut the butter in small pieces and using cold dry hands crumble it all together
Keep in mind, you don’t want to knead a dough! It has to just hold together. If the dough feels too wet, flour the surface in between, but don’t use extra flour. Trust me on this – I’ve made enough hard scones to know
So on a floured surface gather the dough together and flatten thick enough – around 1 & ½ inch high
Using a cutter cut out scones, taking care to not twist the cutter otherwise you will seal the edges and the scones won’t be flaky
Place them in the tray – do not butter it, there’s enough butter here!
Bake them till golden on top – around 15 to 20 mins depending on your oven
Let them cool slightly before digging in – though that it something my family haven’t managed to do yet 

**Keep in mind: if you double the recipe, don’t double the baking soda, keep it at 3/4 of a tsp!** 

Im always trying out new combos for homemade granola. I think I have a couple uploaded on Facebook. This one is by far the best though.
Base:
8 cups rolled oats – not the soft ones!
1/3 cup olive oil
1 & 1/2 cup honey
2 cups chopped almonds
1/2 cup chopped walnuts
1 cup sunflower seeds
1 tblsp vanilla sugar
1 tsp cinnamon powder
1/2 cup muscovado sugar – optional
Mix the base together, stirring well. Kwhile measuring, first measure out the oil, then honey. It won’t stick in the cup Insha’Allah.
Line an oven tray with baking paper amd spread it out in the tray.
Bake at 180 for around 30 mins, giving intervals of 7 minutes. Take it out, toss ans turn, put back.
You need to keep a watch, it goes from golden to black very quickly 
Once cooled feel free to add whatever else you want.
I added porridge puff – similar to rice puffs, goji berries, and dried cranberries. Just add whatever u have on hand, or keep the base.
Great with cold milk, as a snack, or with yoghurt. Keep it airtight- but let it cool down fully first.

So – Ive been working on this recipe and Alhamdolillah it now works perfectly.

600 gms flour
1 sachet/ 7 gms yeast
1 tsp salt
1 tsp sugar
1 sachet/3 tsps baking powder
Warm milk – around a cup and half, I eyeball it to be honest.
2 tblsp butter

Mix the yeast and sugar in the warm milk. Use a cup first.

Sieve the flour with salt and baking powder
Using the frothy milk, make a soft, slightly sticky dough. Use as much of the milk as you need. If you need more, use only warm
No water!

Once the dough comes together, add the butter and knead it till the dough is smooth. Touch flour to ur hand if its too sticky. But just touch. The dough should be slightly sticky.

Cover and rest for a minimum of 30 minutes.

Turn it out on a well floured board, make small peras, rest 5 minutes and roll out. Not too thin or thick.

Use a non-stick pan, on medium high heat, and place the rolled out roti on it. It doesn’t need to be „cooked“ like a normal roti. Just flip it after a few seconds. Use a spatula to pat down slightly.

Remove and keep warm and covered.

Ive added a dab of ghee at times – makes a great roghni soft roti.

Its become a regular in my home. Easier to make and super soft. Give it a try. 

Tip: Feedback from Noor Malik – 2 cups plus some was used for the kneading. Thank you Noor 

Ive been working on budgeting and general kitchen organisation the past few weeks. I‘ll be sharing my planning with you. So do look in and check, it might be useful for you.

Part one

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Part two

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This is my FB page so the videos should direct you there

So Zara has been asking for goulash since ages and Id been pushing it ahead since I felt it would be too much of a hassle. It wasn’t. Here’s how:

• Chuck meat – or an uncut piece of lamb or beef shoulder- around 2 kg (I had it cut, you can also leave it whole)
• 1/4 neutral oil
• 3 finely sliced onions
• Fresh garlic, a tablespoon
• 1/2 stalk celery, chopped
• 3-4 tablespoons flour
• 2 cups broth or alternatively 1 cup water and one dark grape juice
• 2 cans of chopped tomatoes
• Salt & black pepper to taste
• Fresh thyme
• 3-4 carrots, cut in chunks

For the side, either roast or mashed potatoes

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• So in a large enough pan, heat the oil and add the meat, frying it from all sides slowly so the fat leaves off a bit
• Remove and put aside
• Add the onions and saute to a light colour, add the celery and cook a few mins
• Add the garlic, sauté , and add flour
• Let it slightly change colour
• Put meat back in a sauté it a bit
• Add the spices, the tomatoes, broth, juice
• Mix well and let it cook up a bit
• Let it simmer a few seconds, then cover well with foil and place it in the oven at 150c – & read a good book for 2 hours
• Check carefully, the meat must be very tender
• If not, cover and return for another half hour
• If it is, taste for spices and adjust a bit
• Add the carrots
• Remove foil and put it back in the oven for another 1 hour
• At the end the gravy will be thick and brown and the carrots will be cooked but not mushy
• Serve with potatoes and bread – bread is optional but is great to mop the sauce. I served it with roasted potatoes and home made soft sesame bread roll.