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Author: AFSHAN KHAN
Food is powerful. It has the ability to shape your trip and mark your memories. Food is also a vital element of life and the community. Eating utilizes all five senses. Not only do we taste our food, but we also touch it, smell it, devour it with our eyes and listen to it sizzle in the pan.
Whenever we interact with food, it is to reason that intentionally experiencing food while traveling will boost the excitement of the memories built.
Food makes us who we are as people, because of the food itself although if it’s good, those are the moments when the best memories are made. Without it, there is no actual travel adventure. It’s the times we gather around a table with friends, get invited to dinner with a family, or take time for a picnic that we remember the most.
A recipe is a collection of written instructions used to prepare a known amount and kind of food. A recipe will invent an outcome that is equal in taste every time it is made. From simple snacks to unique sides to extraordinary meals, there are so many ways to serve and savor vegetables, meat, spices and so much more every day.
Recipes are meant to solely put each of the ingredients in a bowl and serve them. Recipes can be processed in the following ways:
- Steamed
- Grilled
- Sauted
- Boiled
- Blended
- Mashed
- Baked
- Broiled…….
All recipes are not created equal by everyone. Some recipes have missing ingredients, incorrect seasonings, lacking instructions which can also cause more work.
1.PARTS OF A RECIPE:
There are four main parts of a recipe:
- Ingredient List
- Preparation Method
- Number of servings
-
Serving size
Basic requirements a recipe:
- List all ingredients in order of use.
- Specify the required measurements, such as tablespoons, ounces, lbs…….
- If the recipe has several steps then divide up the ingredient list with titles.
- Use universal names of ingredients.
2.TYPES OF MEASUREMENTS IN A RECIPE:
There are three types of measurements used in a recipe.
- Volume
- Weight
- Count
Recipes need to be customized in different situations. The most common reason to adjust recipes is to change the number of individual portions that the recipe produces.
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GULAB JAMUN CAKE…..Cardamom Pound Cake.
Gulab Jamun cake is inspired by a very popular milk-based sweet called ‘Gulab Jamun’. This recipe is transformed into a simpler almond infused cake, moistened in scented saffron, rosewater, and pistachio syrup.
Gulab Jamuns are certainly sweet, but the addition of cardamom and rose flavors generate an extra flavor. The dough is also prepared with the dried milk powder, which gives it an extraordinary texture.
This recipe is worth a try. It’s a different way to represent the flavor of a traditional sweet into a new form.
GULAB JAMUN CAKE RECIPE
INGREDIENTS:
Unsalted butter 1 cup
All-purpose flour 1 1/2 cup
Dried milk powder 1/2 cup
Sugar 1 cup
Ground cardamom 3/4 tsp
Salt 1/2 tsp
Vanilla extract 1 tsp
Eggs 4
Gulab Jamun Syrup:
Water 1 cup
Sugar 1 cup
Saffron thread 1/4 tsp
Cardamom 8
Cinnamon stick 1
Rosewater 1/2 tsp
Fresh lime juice 2 tsp
INSTRUCTIONS:
Preheat the oven to 325°F.
Grease a pan with butter.
In a bowl, whisk the flour and milk powder together until well combined.
Add the butter, sugar, and ground cardamom in a separate bowl and mix.
Add salt and vanilla, stir to combine.
Add 1 egg at a time, beating well between each addition.
Nextly, add the flour mixture and mix until the dry ingredients are incorporated.
Spoon the batter into the pan and tap the pan to remove the air bubbles.
Bake the cake for 35–40 minutes.
For the syrup:
Add water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan.
Bring to boil over medium-high heat and simmer it.
Remove the pot from the heat and whisk in the rose water and lime juice.
Remove the cinnamon stick and cardamom pods from the syrup.
Poke holes in the bottom of the cake with a fork.
Pour the syrup over the cake while it is still warm in the baking pan. It will look like a lot of syrup, but the cake will soak it all up.
Let the cake rest for 10 minutes, then overturn it onto a serving platter.
Slice and serve.
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SPINACH ARTICHOKE BACON DIP.
A creamy cheesy base loaded with spinach, a bit of garlic, marinated artichokes, and of course loaded bacon.
Artichoke flesh is nutty, leafy, and a little sweet of flavor. Both artichoke leaves and hearts are a tasty plate for all sorts of creamy dips.
The aroma will make your mood swing.
SPINACH ARTICHOKE BACON DIP RECIPE.
INGREDIENTS:
Cream cheese 8oz
Sour cream. 3 cups
Mayonnaise. 1 cup
Garlic. 3 cloves
Parmesan cheese 1 cup
Mozzarella cheese. 1 cup
Canned artichokes. 1 can
Fresh spinach. 2 cups chopped
Bacon ½ cup
INSTRUCTIONS:
Preheat oven to 350 degrees.
Spray a baking dish with non-stick cooking spray.
In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, and pepper.
Stir in artichokes and spinach.
Spread mixture evenly into the baking dish.
Spread the bacon on top.
Bake in the preheated oven until heated through and melty, about 20 minutes.
Serve warm with crackers.
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KARACHI STREET BUN KABABS
Bun Kababs are the traditional and addictive specialty of Pakistan, and especially, Karachi. You find a lot of Bun Kabab vendors scattered all across Karachi.
Bun Kababs are one of Karachi’s major roadside attractions, providing its people a delicious snack to relish on
The sight of a Bun Kabab makes one’s mouth water and stomach growl. None of the multinational fast food chains can provide a substitute for the local Bun Kababs. Nothing can beat them, they have a unique spicy taste and are a favourite snack of locals belonging to any class.
The lentil kabab dipped in whisked egg
Soft from outside and crunchy and juicy from the inside.
Having Bun Kababs is an entire experience in itself. It involves not just eating, but also watching the vendor make it front of you…… frying the patty, toasting the buns, adding the delicious mint chutney, the sliced onions and then closing it your mouth waters, and you want to bite into it as soon as it comes in your hands.
KARACHI STREET BUN KABAB RECIPE
INGREDIENTS:
Gram lentil. 1 cup
Potatoes 2 medium sized
Red whole chilies 8 – 10
Cumin seeds 1 tsp
Garlic cloves 3 -4
Ginger 1 tbsp
Onion 1 medium sized
Salt 1 tsp
Dried mango powder 1 1/2 tsp
Chat masala 1 1/2 tsp
Garam masala 1 tsp
Eggs 2
Burger buns 4 sliced
For yogurt sauce:
Mint leaves 1 cup
Cilantro1 cup
Tamarind pulp 1/4 cup
Salt to taste 1 tsp
Green chilies 2 -3
Sugar 2 tsp
Chat masala 2 tsp
Yogurt 1 cup
INSTRUCTIONS:
Wash and soak gram lentil… i did overnight.
Boil potatoes and mash them finely.
Then boil soaked lentil with onion, whole red chilies, cumin seeds, ginger and garlic till it get tender.
Strain and chop it till fine paste in chopper.
Add in mashed potatoes, salt, dried mango powder, chat masala and garam masala… mix well.
And shape them like a patty
For yogurt sauce:
Add all ingredients in blender.
Blend till all ingredients are combined well.
Whip yogurt and add the blended sauce according along with salt.
Now, dip prepared patty in beaten eggs and fry on griddle with very little oil.
Cook till color comes on both sides… and in between pour the bubbles of beaten eggs.
Toast the buns and spread the yogurt sauce on both sides… add some onions, tomatoes and cucumbers on the base of the bun.
Add the patty and cover, serve with the yogurt sauce… Enjoy !