I’ve got a new hummingbird feeder for the front yard. I’ve watched them swooping in and out before I decided to put a feeder out. Surprisingly, after installing the feeder, I don’t see any hummingbirds making their way to the nectar. Am I doing something wrong? Any suggestions? I thought that I’ll make some hummingbirds of my own to console my heart. In the meantime, anyone out there is more than welcome to join me on my quest to be friends with these beautiful creatures.
- All-purpose flour* + extra for dusting pan- 3 cups
- Baking soda – 1 teaspoon
- Salt- 1 teaspoon
- Cinnamon- 1 teaspoon
- Unsalted butter, room temperature + extra for buttering pan- 2 sticks
- Extra Fine Granulated Sugar- 1 cup
- Light Brown Sugar-1 cup
- Vanilla extract- 1 tablespoon
- Eggs- 4
- Mashed ripe banana- 2 cups
- Crushed pineapple, with juices- 8 ounces
- Milk- 1/3 cup
- Pecans, chopped- 2 cups
To make the Frosting:
- Cream cheese, softened- 8 ounces
- Vanilla extract- 2 teaspoons
- Confectioners Powdered Sugar- 1 cup
- Whole milk- 1/2 cup
- Water- 3 tablespoon
- Chopped pecans- 1/2 cup
- Preheat oven to 350°F.
- Butter and flour 12 mini bundt pans.
- Sift flour, baking soda, salt, and cinnamon together. Set aside.
- Mix butter and both sugars until well combined; mix in vanilla.
- Mix in eggs, mashed bananas, and pineapples. Add milk.
- Slowly mix in flour mixture.
- Fold in 2 cups chopped pecans.
- Divide cake batter evenly into 12 mini bundt cake pans
- Bake 30 minutes.
- Let cakes cool 5-10 minutes before turning over and removing from pan. Let cake cool completely before frosting.
- For frosting, whisk together cream cheese and vanilla extract. Slowly add in powdered sugar.
- Whisk in milk and water.
- Drizzle icing over cooled cakes and top with chopped pecans.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Usually, I make a lot of these during the winter time. I’ve been away for more than a year now due to various changes in life. I’ve made this for the first time last winter. Now we are almost approaching fall and I am getting ready to make a dozen batches of these pies again.
For the Stew:
- Whole chicken breasts tenderized – 3
- Coriander – 1 teaspoon
- Chili pepper – 1 teaspoon
- Olive oil –120ml, 1/2 cup
- Black pepper freshly ground – 1 teaspoon
- Chicken stock –1200ml, 5 cups
- Butter unsalted – 75g, 5 tablespoon
- Yellow onion chopped- 300g, 2 cups
- Garlic minced- 3 cloves
- All-purpose flour- 96g, 3/4 cup
- Heavy cream- 60ml, 1/4 cup
- Carrots medium-diced, blanched for two minutes – 100g, 2 cups or more
- Frozen peas- 300g, 2 cups
- Pearl onions frozen small- 200g, 1 1/2 cups
- Fresh parsley minced 25g, 1/2 cup
For the Pastry Top:
- All-purpose flour plus more for rolling- 150g, 1 1/4 cups
- Granulated sugar- 2 tbsp, plus 1 teaspoon
- Kosher salt- 1/4 teaspoon
- Butter, unsalted, frozen- 8 tablespoon, 113g
- Ice water- 3- 4 tablespoon
- Coat the chicken breast with olive oil, add on a pinch of salt, coriander, black pepper and a dash of chili pepper. Flip them over and repeat. Bake them in the oven for 375° F, until the center is 170°. Let the chicken rest for about 20 minutes after removing it from the oven.
- To make the pastry crust use a food processor. Put in flour, salt, butter diced. Pulse it and start adding in some iced water. The butter will start to become pea sized granules. Add in a squeeze of lemon juice then, pulse it a little and add in 2-3 Tbs of ice water. The dough should have little pieces of butter that is unmixed.
- flour your pastry mat or plastic wrap. Knead the dough briefly. Put it in the fridge for about 15-20 minutes before giving it a final roll.
- In a large pot, add in half a cup of olive oil and butter (5 Tbs). Let the butter melt, after which add the onions with 1/4 tsp of salt. Cook it down until it becomes translucent. Add in minced garlic.
- Make sure to peel, dice and blanch ( boil for 2 minutes) the carrots before adding it to the pot.
- Add in 3/4 of a cup of all purpose flour to the onion and garlic mixture. Cook it on medium low for about two minutes. Once it bubbles up and becomes foamy add in 4-5 cups of stock.
- Cube the chicken, and put it back in to the baking sheet to observe all the oil and flavor.
- Add the cream, frozen peas, carrots and the pearl onions to the now thickened sauce. Give it a good mix and add in the cubed chicken and minced parsley. Make sure everything is well incorporated.
- Make a lattice out of the pastry dough. Roll them in between the plastics. You can cook the ahead of time and keep them in an airtight container and assemble it right before serving. You can cool them in the fridge if they start to get too warm. Measure out the size of the bowl and ramekin to cut around the pastry. Carefully transfer your lattice on the baking sheet. Mix one egg and cream to make an egg wash, brush them over. Bake them for 400° F for about 15 minutes until they are golden brown.
- Fill up the serving dish all the way to the top. To warm them up again, pop them in the oven on 350° F for about 10 minutes. Sprinkle with chopped parsley and top it off with the pastry lid and serve.
I have made these a while ago. The lady that I have learned from is my favorite of all the deshi people on youtube. Here is a shout out to Fouzia aunty. I have tried a lot of her recipes. Her techniques are very easy to follow and understand. I hope that whoever reads this also tries out a few recipes from her vlog on youtube. The taste and the presentation is very authentic and I am sure they will satisfy your deshi cravings. I have linked this recipe down below. For those of you who do not speak Bangla, it may help to watch the video as I have tried my best to explain the process of making the shape of the flower, but it might have sounded a bit complicated when explained. Happy Cooking!
- Flour – 1 cup
- Milk- 1/2 cup
- Egg beat -1
- Olive oil- 1 Tbsp
- Sugar- 2 Tbsp
- Food color (optional) – Used to color the flowers
To make the Sugar Syrup:
- In a saute pan, pour the milk and wait for it to come to a boil. After which you can turn off the stove and pour in the oil and the sugar making sure to whisk it in. Beat the egg and add it to the mixture. Lastly, add the flour and mix vigorously and wait for it to cool down.
- After the mixture is cooled, form a dough and roll them out into big thin rounds. Take a cup or a round cookie cutter and cut out three circles (3 circles will make one flower).
- Stack the three circles on top of each other. Press down with your pinky finger in the middle of the stacked circles to attach them together. Make three cuts leaving the middle portion intact. Lift one piece by holding the ends of the piece and press down towards the middle indent bringing together the two ends of the piece to form a cone in the middle which will be the middle of the flower. Lift another piece holding it by the two ends pressing it down alongside the other piece. Keep lifting all the pieces by the two ends of them and pressing down the corners to make it look like flower petals.
- After you are done making the shape make sure to press all the corners together well enough so that it doesn’t come undone when frying. Trim out the excess from the corner to give it a much more realistic look.
- In a frying pan on low heat cook these flowers until they are golden brown. Do not rush this process, as you want the flowers to cook thoroughly.
- To make the sugar syrup – on a separate saucepan bring the sugar and the water to boil. After frying the flowers let it sit on a paper towel to soak up the oil. Place the flowers in the sugar syrup under medium heat for about five minutes. Take them out and serve them warm. The flowers should be slightly soft and crispy.
Growing up these kababs were one of the staple dishes made in our house. My mom would always ask me to help her with these as she made them in large batches. She would never let me go close to the stove but always involved me in shaping and handling food like this. There would always be a large batch of them leftover afterwards. These store in the fridge really well, I would suggest storing them in the freezer after you’ve fried them in oil.
- Canned Tuna in Water – 4 cans
- Russet or golden potatoes – 4 to 5 medium-sized
- Garlic paste – 1 Tbsp
- Turmeric powder – 1 tsp
- Cumin powder – 1 tsp
- Cayenne powder – 1 tsp
- Coriander powder – 1 tsp
- Ground black pepper – 2 tsp
- Salt – To taste
- Green chillies – 1 Tbsp
- Onions (thinly sliced) – 1 cup
- Cilantro – 1/4 cup
- Oil – as needed
- Firstly, peel and boil the potatoes cutting them in halves. On a separate bowl cool the potatoes and smash them.
- Drain the water out of the canned Tuna and saute it in about 4 tablespoons of oil. Add garlic paste and saute for another minute. Mix in turmeric, cumin, cayenne, coriander, ground black pepper, and cumin powder. Cook it in the oil for 10 minutes.
- On a separate bowl pour the mixture and let it cool. Add salt, egg, green chillies, onions, cilantro, and the mashed potatoes. Mix everything well so that it is homogenous.
- Make them into a round-shaped patty according to your preference ( i.e. big, small, thickness). In a deep set saucepan, deep fry the patties in medium heat oil, making sure that both sides are cooked equally.
- Serve with rice or by themselves as appetizers.
It’s been a while since I got any kind of a break. Now with this unique situation in the world. I have been able to catch up to things that I have been meaning to do but either did not feel like doing or was too busy to do it. I’ve stocked up the house with at least a month worth of food. I finally started looking for new recipes to make something with whatever I have. I came across this one. I ended up eating it with polau that was leftover and later on cooked some pasta and threw this in to mix it up and I was so surprised with the versatility that this offers. Here is the recipe, if you have the ingredients, give this a try.
- Avocado (large, pitted) – 1
- unsalted butter (room temperature) – 1/2 stick
- 1 bunch fresh cilantro (leaves and tender stems)
- Garlic (minced) – 2 cloves
- Fresh lime juice (1-2 large limes, to taste) – 3 tablespoons
- salt (to taste)
- hot sauce (to taste)
- Olive oil – 2 tablespoons
- freshly ground black pepper (to taste)
- Shrimp (jumbo, 12-20 ct, peeled and deveined) – 1 pound
- Combine avocado, butter, cilantro, garlic and lime juice in a food processor. Process until smooth. Season with salt to taste and add lime juice as needed. Set aside.
- Heat olive oil over medium-high heat in a cast iron skillet. Season shrimp with salt and black pepper.
- Place shrimp in the skillet and cook 1-2 minutes per side or until translucent and firm.
- Add butter to the skillet and melt over the shrimp. Serve immediately with lime wedges.