Welcome to my channel! I'm Jazla Ismath, originally from Sri Lanka but now living in the United Kingdom. I am dedicated wife to my husband, Shakeer Hamza, I'm blessed to be the mother of three amazing children: my son Yakoob and twin girls Dheena and Dhaaniya. On this channel, I'm excited to bring my love for cooking to you and your family From traditional Sri Lankan dishes to innovative creations.
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Thank you for joining me on this journey! Your support and encouragement are greatly appreciated. ❤️
Ingredients: Around 10 small cucumbers (or 3 to 5 large, firm, and fresh cucumbers, if preferred) 1 cup water ¾ cup vinegar 1½ tablespoons sugar 2 tablespoons salt 1-2 cloves (whole) A few sprigs of fresh dill 1-2 green chilies (optional, adjust to taste) 1-2 garlic clove 1 bay leaf Instructions: Prepare the Cucumbers: Wash the cucumbers thoroughly and pat them dry. If using small cucumbers, you can leave them whole. For larger cucumbers, cut them into spears or slices. Using a fork, poke a few holes in each cucumber to help absorb the brine. Make the Brine: Boil 1 cup of water and let it cool completely. Once cooled, mix the water with vinegar, sugar, and salt. Stir well until the sugar and salt are fully dissolved. Assemble the Pickles: In an airtight container or sterilized jar, arrange the cucumbers. Add the cloves, fresh dill, green chilies, garlic clove, and bay leaf to the jar. Add the Brine: Pour the prepared brine over the cucumbers, ensuring they are fully submerged. Seal and Store: Close the container tightly and refrigerate. Let the cucumbers pickle for at least 2 weeks to develop the flavor.
Sri Lankan Pancake Recipe (Pani Pol Pancakes) Ingredients: For the Pancake Batter: 2 1/2 cups all-purpose flour 1 egg Salt (to taste) Pinch of turmeric 1 tsp vanilla essence (optional) Coconut milk (enough for a smooth, pourable batter) For the Coconut Filling: 2 cups grated coconut 1/2 cup jaggery 2 tbsp brown sugar 1/2 tsp cardamom powder Pinch of salt Method: Step 1: Add all the filling ingredients to a pan and cook on low heat until combined. Set aside. Step 2: In a bowl, mix the flour, salt, and turmeric. Add the egg, then gradually add coconut milk and whisk until smooth. Step 3: Strain the batter and let it rest for 30 minutes. Step 4: Heat a non-stick pan over medium heat. Pour a thin layer of batter and swirl it around the pan. Step 5: Cook for 1-2 minutes until the top is set and soft-no need to flip. The pancake should be cooked on one side only. Step 6: Place a spoonful of coconut filling on one end of the pancake, fold the sides, and roll it up. Enjoy!
Crispy French Fries Recipe 🍟 Ingredients: 2 large potatoes 1 ½ tbsp corn flour Oil for deep frying Salt, to taste Chili flakes, to taste Pepper, to taste Instructions: Step: Wash and peel (If you prefer, you can peel the potatoes, but I left the skin on. )2 large potatoes. Cut them into thin strips. Step2: Bring a pot of water to a rolling boil, then add the potato strips and parboil for 3-4 minutes. Don’t overcook! Step 3: Drain the potatoes and pat them dry with a clean towel or paper towel to remove all the moisture. Step 4: Toss the dry potato strips in 1 ½ tablespoons of corn flour for extra crispiness. Step 5: Heat oil in a deep pan and fry the potatoes in small batches until they’re golden and crispy. Step 6: Remove and drain excess oil. Step 7: Season the fries with salt, chili flakes, and pepper while they’re still hot. Step 8: Serve hot immediately and enjoy your delicious crispy French fries! SubscribeForMore❤️
Ingredients Semolina/Rava: 3 ½ tablespoons Milk (for soaking semolina): 2-3 tablespoons Milk Powder: 200g All-Purpose Flour: 1 ½ tablespoons Baking Soda: ½ teaspoon Ghee: 2 tablespoons (or you can use Melted Butter or a combination of both) Curd (Yogurt): ½ tablespoon Milk (for kneading dough): 2-3 tablespoons Oil or Ghee (for frying): As required For Sugar Syrup: Sugar: 2 cups Water: 1 ½ cups Rose Water: ½ tablespoon (or 2 drops of Rose Essence) Lemon Juice: 2-3 drops Cardamom Pods: 4-5, crushed Saffron Strands: A pinch Instructions Step 1: Mix the semolina with 2-3 tablespoons of milk. Cover and set aside for 15-20 minutes to allow the semolina to absorb the milk. Step 2: In a large bowl, combine the milk powder, all-purpose flour, and baking soda. Step 3: Add the melted butter (or ghee), curd, and the soaked semolina mixture to the dry ingredients. Step 4: Mix until the mixture resembles a crumbly texture. Step 5: Gradually add 1 tablespoon of milk at a time to bring the mixture together. Do not knead hard; simply gather the dough until it holds together. The dough should be soft but not too sticky. Step 6: Divide the dough into small, smooth balls. Remember, the balls will expand in size when fried and soaked in syrup, so keep them small. Step 7: Heat oil or ghee in a deep pan over medium heat. Once hot, reduce the heat slightly and gently slide in the jamun balls. Stir gently while frying to ensure even colour. Step 8: Fry until they are golden brown. Do not overcrowd the pan. Step 9: Remove the fried jamuns and drain them on paper towels. Sugar Syrup Instructions: Step 1: Combine sugar, water, rose water (or essence), lemon juice, cardamom pods, and saffron strands in a pan. Step 2: Heat over medium heat until sugar dissolves. Boil, then simmer for 5-7 minutes until slightly thick. Step 3: Add fried jamun balls to warm syrup and soak the Gulab Jamun in the sugar syrup overnight. Important Notes: 1. Add milk gradually: Too much makes the dough too sticky and it may melt while frying. 2. Shape balls crack-free: Cracks can cause the jamun to break during frying or soaking. 3. Fry on medium heat: Ensures even cooking and prevents burning or raw centers. 4. Syrup should be thick: A thicker syrup prevents the jamun from becoming too soft or falling apart. Enjoy your delicious Gulab Jamun! 😋
Vanilla Panna Cotta with Roasted Strawberries Ingredients for Panna Cotta: 1 (7g) envelope unflavored powdered gelatin ¼ (60mL) cup cold water 1 cup warm whole milk 100g cup sugar 2 teaspoons vanilla essence 270mL heavy cream Ingredients for Roasted Strawberries: 250g strawberries, hulled and cut in halves or quarters 50g sugar 1 teaspoon vanilla extract Prepare the Toasted Roasted Strawberry: Step1: Preheat your oven to 375°F (190°C). Step 2: In a mixing bowl, toss the cut strawberries with sugar and vanilla extract. Step 3: Spread the strawberries in a single layer on a baking sheet or in an oven-safe dish. Step 4: Roast in the preheated oven for 20-25 minutes, or until the strawberries are soft and caramelized. Set aside to cool, then refrigerate to chill. Make the Panna Cotta: Step 1: Bloom the gelatin by sprinkling it over cold water in a small bowl. Let it sit for 5-10 minutes to soften. Step 2: Microwave the gelatin until it becomes liquid. Stir gently to ensure it's fully dissolved. Step 3: In a mixing bowl, combine warm milk with sugar, stirring until the sugar dissolves. The warm milk helps the sugar melt quickly. Step 4: Slowly stir in the melted gelatin until fully incorporated. Step 5: Add heavy cream and vanilla essence. Stir gently to combine, avoiding vigorous stirring to minimize bubbles. Step 6: If you notice that the sugar or gelatin hasn't fully dissolved, gently heat the mixture in a saucepan or microwave for a short time, stirring until everything is fully incorporated. Be careful not to overheat. Step 7: Optionally, strain the mixture through a fine sieve. Pour into individual serving dishes, ramekins, or molds. Step 8: Cover the dishes with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is set. Step 9: To unmold, dip the bottom of each ramekin in hot water for 3 seconds, then invert onto a plate. Step 10: Top with chilled roasted strawberries.
I made this today Baked till golden brown on top But inside it is not cake texture Can i know why What can can i do I feel like it is not baked well inside
Ive seen people bake it with foil on top. Because this batter browns quickly at the top and the bottom stays gooey. Try it, by covering your pan with aluminium foil for 25 mins. Then cover it and cook for 10 (or however many mins it takes to brown). Hopefully that should help. Also, try baking it in a shallow pan. Like the one shown in this video.
@@bluesunnyday of course i baked in a shallow pan but i think the batter is too much for the tray. Maybe i should have used a large tray. It was so full on tray
@@humanityfy1kv yeh perhaps the size of your baking pan needs adjusting!! Ive made thr mistake of bakong it in a deep dish, just last week. And i was left with a delicious gooey cake type thing mess :P So i thought i'd share my experience with
Magic Bars Recipe Ingredients: 100g unsalted butter (1 stick) 200g digestive biscuits, 100g sweetened or unsweetened shredded coconut 125g chocolate chips (any flavor of your choice) 100g chopped nuts (such as walnuts, pecans, or almonds) 1 can (14 ounces) sweetened condensed milk Step 1: Preheat your oven to 350°F (175°C). Step 2: Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Grease the paper lightly with butter or non-stick spray. Step 3: Melt the butter in a microwave-safe bowl or on the stovetop. Step 4: In a food processor, blend the melted butter and digestive biscuits until the biscuits are fully coated and the mixture is moist. Step 5: Press the biscuit mixture evenly into the bottom of the prepared baking pan to form a crust. Step 6: Sprinkle a layer of chocolate chips over the biscuit crust, reserving some for later use. Step 7: Evenly sprinkle the shredded coconut over the chocolate chips. Step 8: Sprinkle the chopped nuts evenly over the coconut layer. Step 9: Add the remaining chocolate chips on top. Step 10: Pour the sweetened condensed milk evenly over the top of the layered ingredients, ensuring that it covers everything as evenly as possible. Step 11: Bake in the preheated oven for 25-30 minutes, or until the edges are lightly browned and the center is set. Step 12: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the overhanging parchment paper to lift the bars out of the pan. Cut into squares or bars. Step 13: Enjoy your Magic Bars! Store any leftovers in an airtight container at room temperature or in the refrigerator.
Sharing my secret recipe for the ultimate fudgy double chocolate chip cookies! Fudgy Double Chocolate Chip Cookies Ingredients: 100g butter 75g brown sugar 25g caster sugar (finely ground white sugar) 175g all-purpose flour 1 tsp vanilla extract 1/8 tsp salt 1/4 tsp baking powder 1/2 tsp baking soda 1 egg 150g chocolate chips 15g cocoa powder 50g chopped walnuts or Almond Instructions: Step 1: Preheat your oven to 180°C. Spread the all-purpose flour on a baking sheet and bake for 10 minutes. After baking, sieve the flour and set aside. Step 2: In a mixing bowl, cream together the butter with a spatula for 1 minute. Step 3: Add the brown sugar and caster sugar, and mix for another minute. Step 4: Beat in the egg and vanilla extract until well combined. Step 5: Add the sieved flour, baking powder, baking soda, salt, and cocoa powder. Step 6: Mix until there are no visible traces of dry flour. Step 7: Fold in the chocolate chips and chopped nuts. Step 8: Cover the dough with cling wrap and refrigerate for 1-2 hours. Step 9: Preheat the oven to 170°C. Step 10: Using an ice cream scoop, portion the dough onto a baking tray, leaving space between each scoop to allow for spreading. Step 11: Bake for 12 minutes, or until the cookies have risen in the middle. Step 12: Remove from the oven and let cool completely before serving. Yield: This recipe makes 15 large cookies. Note: Baking the flour before using it is crucial for achieving the right texture and ensuring food safety, as it helps prevent undercooked dough.
Molten Lava Cake Most Requested Recipe from You All. A beloved French dessert that contains little flour but lots of chocolate, creating a gooey, chocolatey center that flows with every bite. Chocolate lovers, this one’s for you! Ingredients: 50g sugar 170g semi-sweet chocolate (chopped) 1/2 cup (115g) unsalted butter 2 tablespoons all-purpose flour 2 large eggs 2 large egg yolks 1 teaspoon vanilla extract Pinch of salt Instructions: Step 1: Grease 4 -5 ramekins with butter, then dust with cocoa powder, turning and tapping to coat the sides and bottom, and tap out any excess. Step 2: Preheat your oven to 425°F (220°C). Step 3: Place the butter and chopped chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each interval, until the mixture is smooth and fully melted. Set aside to cool slightly. Step 4: In a separate bowl, whisk together the sugar, eggs, egg yolks, and vanilla extract until well combined and frothy. Step 5: Slowly add the melted chocolate mixture to the egg mixture, stirring constantly until smooth. Step 6: Gently fold in the flour and a pinch of salt until just combined. Step 7: Evenly divide the batter among the prepared ramekins, filling each about 3/4 full. Alternatively, you can use muffin tins with muffin liners. Step 8: Arrange the ramekins on a baking tray for easy handling. Step 9: Bake in the preheated oven for 10-12 minutes. Avoid Overbaking: The edges should be firm, but the centers should remain soft and slightly jiggly. Overbaking will result in a less molten center. Step 10: Let the cakes cool in the ramekins for 1-2 minutes. Step 11: Run a knife around the edges of each ramekin to loosen the cakes, then invert them onto serving plates. Step 12: Serve immediately with a scoop of ice cream or a dollop of whipped cream, if desired. #foodpic #cake #cupcakes
Try this delicious blueberry muffin with a hint of lemon. The crumble topping makes it even better. These muffins are soft, moist, and just the right amount of sweet. Give it a try and let me know how it turns out! Blueberry Muffins Ingredients: 250g flour 50g brown sugar 125g white sugar 2 teaspoons baking powder 1 teaspoon salt 56g melted unsalted butter 56ml oil 2 large eggs 60ml lemon juice 60ml sour cream or curd 2 teaspoons vanilla extract 60ml milk 170-225g blueberries For the Streusel Topping: 30g flour 50g sugar 25g butter Method: Step 1: In a bowl, whisk together the flour, brown sugar, white sugar, baking powder, and salt. Step 2: In a small bowl, toss the blueberries with 1 tablespoon of the dry ingredient mixture to coat. Set aside (this helps prevent them from sinking in the batter). Step 3: In a large bowl, beat together the melted butter, oil, eggs, milk, lemon juice, sour cream (or curd), and vanilla extract until well combined and fluffy. Step 4: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries. Step 5: Divide the batter evenly among 12 muffin liners, filling each liner completely to the top. Step 6: Prepare the streusel by mixing together the flour, sugar, and butter until it resembles coarse crumbs. Sprinkle the streusel over the muffin batter. Optionally, scatter a few more blueberries on top. Step 7: Bake in a preheated oven at 180°C (350°F) for 20 minutes, or until a toothpick inserted into the center comes out clean. Notes: Use room temperature ingredients for best results. For a crunchier topping, increase the amount of streusel if desired. ❤️
