@aboallawi3: #dancewithpubg #CapCut #parsti

Abu Allawi💙

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Thursday 12 September 2024 20:04:30 GMT

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FRIED BREAD WITH CHICKEN CURRY #chicken #curry #bread #Recipe #food #Ramadan DOUGH 50 ml lukewarm water 200 ml lukewarm milk 20 gr honey 10 gr instant yeast 1 egg (medium) 500 gr flour (all-purpose) 8 gr salt (1⅓ teaspoon) CHICKEN MIXTURE 30 ml olive oil 675 gr chicken thighs 5 gr curry powder (1⅔ teaspoon) 2 gr cayenne pepper (⅔ teaspoon) 4 gr turmeric powder (1⅓ teaspoon) 2 gr dried parsley 1.5 gr black pepper powder (½ teaspoon) 2 gr ground cumin (⅔ teaspoon) 1 chicken stock cube 150 ml heavy cream In a deep bowl, combine lukewarm water and lukewarm milk. Add honey and yeast, mix well. Gradually add beaten egg and mix again. Let it rest for 5 minutes. Add flour and salt to the mixture. Mix well and knead for 10-12 minutes until smooth. Cover the dough. Let the dough rise for 1 hour in a warm place at home, or until it doubles in size. Deflate the dough and divide it into 15 pieces, each weighing 53 grams. Take a piece of dough and flatten it. Shape the dough into a ball. Roll out the dough into a flat circle with a diameter of 10 cm. Place the buns on a baking sheet lined with parchment paper and let them rise for 30 minutes, or until it doubles in size. Bake in a skillet with a layer of sunflower oil at 175 °C (347 °F). Bake on both sides until golden brown. Drain the bread on a sheet of kitchen paper. Heat the olive oil in a skillet over medium-high heat. Add the chicken thighs, along with curry powder, cayenne pepper, turmeric, dried parsley, black pepper, and ground cumin. Crumble the chicken stock cube over the skillet. Mix everything well and cook for 4-5 minutes. Then add the heavy cream and let it cook for another 5-7 minutes, or until the sauce thickens. Fill the bread with fresh vegetables, sauce of your choice, and chicken curry. Bismillah, enjoy!

FRIED BREAD WITH CHICKEN CURRY #chicken #curry #bread #Recipe #food #Ramadan DOUGH 50 ml lukewarm water 200 ml lukewarm milk 20 gr honey 10 gr instant yeast 1 egg (medium) 500 gr flour (all-purpose) 8 gr salt (1⅓ teaspoon) CHICKEN MIXTURE 30 ml olive oil 675 gr chicken thighs 5 gr curry powder (1⅔ teaspoon) 2 gr cayenne pepper (⅔ teaspoon) 4 gr turmeric powder (1⅓ teaspoon) 2 gr dried parsley 1.5 gr black pepper powder (½ teaspoon) 2 gr ground cumin (⅔ teaspoon) 1 chicken stock cube 150 ml heavy cream In a deep bowl, combine lukewarm water and lukewarm milk. Add honey and yeast, mix well. Gradually add beaten egg and mix again. Let it rest for 5 minutes. Add flour and salt to the mixture. Mix well and knead for 10-12 minutes until smooth. Cover the dough. Let the dough rise for 1 hour in a warm place at home, or until it doubles in size. Deflate the dough and divide it into 15 pieces, each weighing 53 grams. Take a piece of dough and flatten it. Shape the dough into a ball. Roll out the dough into a flat circle with a diameter of 10 cm. Place the buns on a baking sheet lined with parchment paper and let them rise for 30 minutes, or until it doubles in size. Bake in a skillet with a layer of sunflower oil at 175 °C (347 °F). Bake on both sides until golden brown. Drain the bread on a sheet of kitchen paper. Heat the olive oil in a skillet over medium-high heat. Add the chicken thighs, along with curry powder, cayenne pepper, turmeric, dried parsley, black pepper, and ground cumin. Crumble the chicken stock cube over the skillet. Mix everything well and cook for 4-5 minutes. Then add the heavy cream and let it cook for another 5-7 minutes, or until the sauce thickens. Fill the bread with fresh vegetables, sauce of your choice, and chicken curry. Bismillah, enjoy!

CHARLOTTE CAKE WITH STRAWBERRIES (NO BAKE) #charlotte #pie #nobake #strawberries #ied #Ramadan #food #Recipe CREAM 400 g mascarpone 16 g whipping cream stabilizer (2 sachets) 8 g vanilla sugar (1 sachet) 40 g powdered sugar 250 ml whipping cream (unwhipped) GANACHE 100 ml heavy cream 175 g white chocolate FILLING 150 g strawberries Ladyfingers 300 ml milk GARNISH unsalted pistachios strawberries Place the mascarpone, whipping cream stabilizer, vanilla sugar, and powdered sugar in a deep bowl. Mix for 1 minute. Gradually add the heavy cream (250ml) and mix until stiff. Wash the strawberries, cut them into pieces. Cut the ladyfingers to the desired length (height of your springform pan). Briefly dip each ladyfinger into the milk. Arrange the ladyfingers along the edges of the springform pan and then over the bottom. Heat the heavy cream(100 ml) almost to boiling. Then add the pieces of white chocolate (175 g) and let it sit for 1 minute. Then mix until smooth. Reserve 60 grams. Pipe a layer of cream and distribute it evenly. Then add some of the strawberry pieces and pour some of the white chocolate (60 grams) over them. Pipe another layer of cream on top and smooth it out. Briefly dip the remaining ladyfingers in the milk and distribute them over the cream. Add the remaining strawberry pieces and pipe another layer of cream on top. Smooth it out evenly. Heat the white chocolate ganache. Then pour the white chocolate evenly over the cream. Cover the cake and refrigerate to set, preferably overnight.

CHARLOTTE CAKE WITH STRAWBERRIES (NO BAKE) #charlotte #pie #nobake #strawberries #ied #Ramadan #food #Recipe CREAM 400 g mascarpone 16 g whipping cream stabilizer (2 sachets) 8 g vanilla sugar (1 sachet) 40 g powdered sugar 250 ml whipping cream (unwhipped) GANACHE 100 ml heavy cream 175 g white chocolate FILLING 150 g strawberries Ladyfingers 300 ml milk GARNISH unsalted pistachios strawberries Place the mascarpone, whipping cream stabilizer, vanilla sugar, and powdered sugar in a deep bowl. Mix for 1 minute. Gradually add the heavy cream (250ml) and mix until stiff. Wash the strawberries, cut them into pieces. Cut the ladyfingers to the desired length (height of your springform pan). Briefly dip each ladyfinger into the milk. Arrange the ladyfingers along the edges of the springform pan and then over the bottom. Heat the heavy cream(100 ml) almost to boiling. Then add the pieces of white chocolate (175 g) and let it sit for 1 minute. Then mix until smooth. Reserve 60 grams. Pipe a layer of cream and distribute it evenly. Then add some of the strawberry pieces and pour some of the white chocolate (60 grams) over them. Pipe another layer of cream on top and smooth it out. Briefly dip the remaining ladyfingers in the milk and distribute them over the cream. Add the remaining strawberry pieces and pipe another layer of cream on top. Smooth it out evenly. Heat the white chocolate ganache. Then pour the white chocolate evenly over the cream. Cover the cake and refrigerate to set, preferably overnight.

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