Are you “Low Maintenance”? ☕️ Cozy cooking & baking day | positive vibes only| Cooked by Sabeen

#LowMaintenance #CookedBySabeen #dawatvlogforfamily #StopNeedingNothing #CozyVlog #PositiveVibes #CinnamonRolls #GobhiManchurian Assalamualaikum everyone, Alhamdulilah for another beautiful day. 🍂 Grab a warm cup of chai and cozy up with me for today's slow, faceless vlog. . While we bake and cook, let’s talk about why we need to stop being so "low maintenance" and finally give the people who love us permission to show up for us. I hope this brings peace and comfort to your day. Remember to like, subscribe, and share with your favorite ladies!. 🤎 may Allah be with us always, Ameen. love, --Sabeen💕 Soft Cinnamon Rolls Dough ¾ cup (180 g) milk, warm 2¼ tsp (7 g) instant or active dry yeast ¼ cup (50 g) granulated sugar 4 tbsp (57 g) salted butter, melted and cooled 1 large egg + 1 egg yolk, room temperature 3 cups (360 g) all-purpose flour — start with 330–340 g ¾ tsp kosher salt Olive oil, for greasing Filling 4 tbsp (57 g) salted butter, softened ⅔ cup (142 g) packed dark brown sugar 1½ tbsp ground cinnamon Cream Cheese Frosting 4 oz (112 g) cream cheese, softened ¾ cup (85 g) powdered sugar 3 tbsp salted butter, softened ½ tsp vanilla Method 1. Activate yeast: Mix warm milk, yeast and sugar. Let sit 5–10 minutes if using active dry yeast. Instant yeast can be added directly to the flour. 2. Make dough: Add melted butter, egg and yolk. Mix in 330–340 g flour and salt. Add more flour only if needed. 3. Knead: Knead 8–10 minutes by hand (5–7 minutes in a mixer). Dough should be soft, smooth and slightly tacky — not stiff. 4. First rise: Place in a lightly oiled bowl, cover, and let rise until doubled, about 1–2 hours. 5. Refrigerate: Gently deflate the dough, cover tightly, and refrigerate for up to 18 hours. 6. Prepare filling: Mix brown sugar and cinnamon. 7. Roll out: Roll chilled dough into a 12 × 18-inch rectangle. 8. Fill: Spread softened butter over the dough and sprinkle evenly with cinnamon sugar. 9. Roll: Starting from the long side, roll into a snug log. Pinch the seam closed. 10. Cut: Cut into 9–12 rolls and place in a greased 9 × 13-inch baking dish. 11. Second rise: Cover and let rise at room temperature 12.Bake @350°F (175°C) Bake for approximately 22–28 minutes, until the tops are lightly golden and the centers are cooked . Don't overbake them — that's one of the easiest ways to end up with dry cinnamon rolls.The center should look set but still soft.n through. and frost. 🛑🌹Crispy Gobi Manchurian Ingredients For the gobi: 1 medium cauliflower, cut into small florets ½ cup all-purpose flour (maida) ¼ cup cornflour ½ tsp red chili powder ½ tsp black pepper ½ tsp salt ½ cup water, approximately Oil for frying For the Manchurian sauce: 1½ tbsp oil 1 tbsp finely chopped garlic 1 tsp finely chopped ginger 2 green chilies, chopped ½ cup onion, diced ½ cup capsicum, diced 2 tbsp tomato ketchup 1 tbsp soy sauce 1 tbsp red chili sauce 1–1½ tbsp vinegar 1 tsp sugar ½ tsp black pepper ¼ cup water 1 tsp cornflour + 2 tbsp water Method 1. Prepare the gobi:Boil water with a little salt. Add the cauliflower and blanch for 2–3 minutes. Drain and pat completely dry. 2. Make the batter:Mix maida, cornflour, chili powder, pepper and salt. Add water gradually to make a thick batter that coats the gobi well. 3. Fry:Heat oil over medium-high heat. Coat each gobi piece in batter and fry until golden and crispy. Drain on a rack or paper towel. 4. Make the sauce:Heat 1½ tbsp oil in a wok or large pan. Add garlic, ginger and green chilies. Stir-fry for about 30 seconds. 5. Add onion and capsicum. Cook on high heat for 1–2 minutes—keep them slightly crunchy. 6. Add ketchup, soy sauce, chili sauce, vinegar, sugar and black pepper. Stir well. 7. Add ¼ cup water. When it starts bubbling, add the cornflour slurry and stir until the sauce becomes glossy and slightly thick. 8. Final tangy touch: Turn off the heat and add another ½ tsp vinegar if you want it extra tangy. 9. Add the fried gobi and toss quickly until every piece is coated. 10. Garnish with spring onions and serve immediately. 😋 Restaurant-style secret: Keep the sauce fairly thick and toss the gobi in it only at the last minute. This gives you crispy outside + juicy, tangy coating. Follow me on Instagram   / cookedbysabeen_   Join me on Facebook   / cookedbysabeen