SUJI KA HALWA RESTAURANT STYLE

SUJI KA HALWA RESTAURANT STYLE

SEMOLINA PUDDING

INTRODUCTION:

Suji Ka Halwa is one of the very popular desserts in Pakistan, India, and Bangladesh, it is specially prepared on Shab e Barat and distributed among neighbors, family, and friends. It is also an essential item of Restaurants who serve breakfast dishes. A Breakfast of Halwa Puri along with Chanay and Aaloo ki Tarkari is very popular and easily available. Also not expensive.

Suji Ka Halwa is produced and served in Pakistan, India, Afghanistan, Nepal, Bangladesh, and surrounding countries (different versions of it are also found in Albania, Azerbaijan, Bulgaria, Cyprus, Greece, and Turkey). It is usually made with wheat Semolina, Sugar, and Ghee. Raisins, Dates, other Dried Fruits, such as Almonds and Walnuts, are often added to Semolina Halwa. The Halva is very sweet, with a gelatinous texture. The standard proportions of semolina halva are one part Ghee, two parts Semolina, two parts Sugar and four parts water. The semolina is sautéed in the Ghee, while a syrup is made from Sugar and water. Then the two are mixed carefully while hot, and any extra ingredients are added eg, Rose Essence or Screwpine Essence. At this point, the halva is off-white to light golden and rather soft. Depending on recipe and taste, it can be cooked a bit further, which makes it darker and firmer or left to set as is. It has different versions and textures, there is a type of harder Halwa and very soft Halwa which is a bit runny.

In Pakistan, different types of Halwa is prepared in different areas. Most common are the ones made from semolina, ghee, and sugar, garnished with dried fruits and nuts. Other types of halva are made with Carrots, Pumpkin, and Bottle Gourds being the most popular. Halwa is also made from different Dals, particularly Chaney Ki Dal, Moong Ki Dal & Besan (Gram Flour & Bengal Gram) or nuts (almonds, walnuts). Different regions of Pakistan are associated with distinctive variations of the traditional halva: e.g. Sohan Halwa from Southern Punjab, and Karachi halva from Karachi. In Urdu, the word Halwa denotes a certain family of sweets of Persian origin and South Asian flair. 

Here I have prepared this Halwa which is a bit runny and not thick or hard in texture and very popular among masses of Karachi. The recipe is a mix of different Chefs and experts of this Halwa. 

Let us start it again with the name of ALLAH. 

EQUATION:

Preparation of Syrup:                                5 Minutes

Cooking Time:                                          15-20 Minutes

Yield:                                                       6 Servings

Expenses:                                                 125 Rupees (About One US Dollar)

REQUIRED INGREDIENTS:

1. 1 Cup Suji (Semolina) sifted
2. 3/4 Cup Ghee
3. 1 Cup Sugar 
4. 2-1/2 Cups Water
5. 1/2 Cup Badam (Grated Almonds)
6. 1 Teaspoon Gulab or Kewra Essence (Rose or Screwpine Essence) 
7. A Pinch of Yellow Food Color (Optional)

HOW TO PREPARE SUJI KA HALWA:

• We shall start with preparing Sugar Syrup first
• Add Sugar in Water and a Pinch of Yellow Food color according to your choice
• let it boil till sugar is dissolved, douse the flame and set it aside. The syrup should not be thick
• Now in another cooking pot put Suji (Semolina) and roast it on low heat till it turns golden, it will take about 2-3 minutes, don;t stop stirring
• Add Ghee little by little and continue stirring till it starts emitting the aroma and its color changes to golden
• Add Ilaichi Powder and stir to mix
• At this moment the Suji will look like grains of Sand
• Start adding Sugar Syrup and don't stop stirring and mixing it vigorously
• Lower the heat and cover the pot and let it cook for about 12-13 minutes
• keep the heat no very low.
• The quantity of Sugar syrup depends on what consistency of Halwa you desire and you can increase or decrease the water while preparing the syrup.
• Adding more water will not harm the Halwa
• Our Halwa is ready now, turn off the heat and cover it till it cools.
• Transfer it into a dish and garnish with Badam (Almonds) or other nuts you like, including desiccated Khopra (Coconut).

Enjoy this great Halwa whenever you feel for it, especially at breakfast. prepare it without having any FEAR OF FAILURE, because failure makes you try and try again till perfection.

InshaALLAH our next recipe will be spicy Moong Dal Chapli Kabab

Thanks,

NOVICE

BBQ BIHARI QEEMA

BBQ BIHARI QEEMA

Bihari Qeema if one of the favorite spicy dishes of Karachi, there are some specialized outlets who serve it at evening and people throng there to enjoy this delicious mince dish.
Originally it was made of Beef Mince but it is also available in Chicken mince. Bihari Masala is famous for its unique taste in Pakistan and India, attributed to the Chefs of Bihar State. 

The most famous among all the Bihari Masala dishes is Bihari Kabab which is made up of thin layers of meat, put on skewers and then cooked on coals after marinating the meat for hours in unique Bihari Masala. 

Let us prepare our Bihari Qeema with the name of ALLAH.


EQUATION:

Marination time:                           6-8 Hours
Cooking time:                               30 minutes
Yield:                                           8 Servings
Expenses:                                     650 Rupees (5 US Dollars)


WHAT WE NEED:

1. 1 Kg Finely Grounded Qeema (Beef Mince)
2. 2 Cups Dahi (Yogurt)
3. 3 Pyaz (Medium Onion) finely cut
4. 4 Tablespoons Nibu ka Ras (Lemon Juice)
5. 8 Hari Mirch (Green Chillies)
6. 2 Tablespoons Adrak Lahsan  Paste (Ginger Garlic)
7. 2 Tablespoons Katcha Papita Paste (Raw Papaya)
8. 4 Bari Ilaichi (Black Cardamoms)
9. 10 Hari Ilaichi (Green Cardamoms)
10. 6 Gol Lal Mirch (Red Button Chillies)
11. 1 Tablespoon Sabut Dhaniya (Coriander Seeds)
12. 1/2 Teaspoon Kabab Chini Powder (Looks like Black Pepper Corns) also called All Spice
13. 1/2 Teaspoon Pipli Powder (Long Pepper or Pepper Longum)
14. 1 Tablespoon Sufaid Zeera (Cummin Seeds)
15. 2 Tablespoons Bhune Kabuli Chaney (Roasted Chickpeas)
16. 2 Tablespoons Bihari Masala (See my recipe of Homemade Bihari Masala)
17. 4 Tablespoons Oil
18. Salt to taste
19. Piece of Coal

HOW WE MAKE OUR BIHARI QEEMA:

• Grind together Gol Mirch, Sabut Dhaniya, Sabut Zeera, Hari and Bari Ilaichi, Pipli, and Kabab Chini and make a fine powder.
• Grind Bhune Kabuli Chaney and make a fine powder
• Finely cut the Hari Mirch
• Fry Onions and then grind them
• In a large bowl mix the above ingredients with Qeema along with all remaining ingredients except piece of Coal and mix them 
• Make a dent in the bottom of the mixture and place a small steel bowl or Silver Foil and put a burning piece of Coal on it, sprinkle some drops of oil over the Coal and put a lid over the bowl immediately.
• The Coal will emit smoke which will give our Qeema the BBQ flavor.
• Put the bowl in Fridge for 6-8 hours
• After marination time heat oil in a Wok and put the Qeema mixture in it after removing the Coal.
• Turn the flame on low and cover the Wok
• let it simmer and cook till all the liquid evaporates and the oil comes over the Qeema.
• All the time while the Qeema is being cooked, don't ever stir it, let it cook by itself.
• When the Qeema has dried and oil looks shimmering, stir it thoroughly and douse the flame.
• Our Bihari Qeema is ready to be served now.
• Garnish with Onion Rings, Julienne cut Ginger and Lemon.
• Serve with Paratha and Dahi Podina Chutney or Raita of your choice.
• Recipe of Dahi Podina Chutney can be seen in this blog.

Note:

         When giving BBQ flavor to any dish always place the burning Coal in the raw mixture before cooking, it will give flavor to the entire mixture while being put in the fridge for marination.

Hope you like this BBQ Bihari Qeema and will try it at home without any FEAR OF FAILURE.





InshaALLAH recipe of "PIZZA PASTA CAKE" will be posted soon.

Thanks,

NOVICE

MEERATH KABAB

MEERUTH KABAB

INTRODUCTION:

Kabab is one of the most popular food all over the world with different shapes, sizes, tastes, and names. In Sub-continent most varieties of Kababs are very spicy. Kababs are prepared in various styles and methods, these are fried of a Tawa (griddle) or frying pan, deep fried in a wok, grilled, barbequed on coals etc.

The recipe I am giving here can be termed as a mix between Gola Kabab and Seekh Kabab, unlike Seekh Kabab it is tender like Gola Kabab but the spices used in it mostly belong to the Seekh Kabab.

Meerath Kababs are not some type of specialized entity in themselves like Kakori, Galuti, Shami or Gola Kabab but the normal Gola cum Seekh Kababs prepared in the restaurants of Meerath became famous for their spices and tenderness during the post-Mughal era and the legacy of these Kababs has been followed in Pakistan by using the title of Meerath Kababs which are made available in certain Kabab retailers all over Pakistan.

The first and foremost requirement of most Kabab recipes is the tenderness of the Mince Meat to be used by different methods, ie the use of meat tenderizers and grinding of the meat more than once. The Mince must also contain some ratio of fat in it, which works as a binding agent.

I have tried this recipe more than once and found it great. It may be served with fried Parathas, Nans, or very thin Chapaties and also with Onion Rings, Julienne cut Ginger and finely cut Green Chillies, Raita and Chutney of your choice will add to its taste for sure.

So let us start our recipe of Meerath  Kabab with the name of ALLAH.

EQUATION:

Spice Mixing and marination time:              2 Hours or Overnight

Frying or baking:                                       20-30 Minutes

Yield:                                                        15 Kababs

Expenses:                                                 350 Rupees (About 3 US Dollars)

REQUIRED INGREDIENTS:

1. 1/2 Kg Chikna Qeema (Beef Mince with little fat mixed)
2. 1 Tablespoon Lahsan (Garlic) Paste
3. 1 Tablespoon Adrak (Ginger) Paste
4. 1-1/2 Tablespoon Katcha Papita (Raw Papaya) Paste
5. 1/2 Teaspoon Sonth (Ginger) Powder
6. A Pinch of Badiyan Ka Phool (Star Anise) 
7. 1/2 Teaspoon Pipli Powder (Long Pepper or Pepper Longum)
8. 1/2 Packet Seekh Kabab Masala Powder (See my recipe of Seekh Kabab Masala Powder)
9. 1/2 Teaspoon Lal Mirch (Red Chilli) Powder
10. 1 Chutki Orange Color (A Pinch)
11. 4 Tablespoons Tali Kuti hui Pyaz (Fried and Grounded Onion)
12. 2 Tablespoons Makhkhan (Butter)
13. 1 Tablespoon Sirka (Vinegar)
14. 2 Tablespoons Oil
15. Koila (Piece of Coal) for BBQ flavor

METHOD:

• Wash the Qeema and put it in a strainer to drain water
• In a large bowl put the strained Qeema along with all but Fried Onion, Butter, and Vinegar and mix it well with hands for at least 5 minutes
• Now Grind this mixture in a Food Processor or whatever means you have available in your Kitchen for grinding purpose.
• Mix Butter, Vinegar and Fried Onions in the Qeema mixture and grind thoroughly 3 times to make it smooth.
• Put it back in the same bowl, make room in its center for a small bowl or Silver Foil to place a lump of burning coal on it for giving the mixture BBQ flavor.
• Heat and burn the coal on the stove and put it on foil or small bowl and immediately sprinkle some oil or butter over the burning coal. The coal will emit smoke at once, close the lid and put on some weight over the lid, so that the smoke and flavor may not escape.
• After 10 minutes take off the lid and cover the bowl with Cling Film and put it in the refrigerator for a minimum for 2 hours.
• After 2 hours or when you want to make the Kababs, take the bowl out, wet your palms and roll the Kababs in Gola Kabab or Seekh Kabab shape, then insert a pencil in the middle like a skewer to make a real looking hole in it. 
• This method may be used if you are frying or baking the Kababs but if you want to BBQ on burning coals, then use the original skewers and place them on the coal fire.
• Shallow fry the Kababs on a Grill Pan or any frying pan you like but do not overcook.
• The Kababs are ready now.
• Enjoy them with Paratha, Chapati or Nan along with your favorite Chutney and Raita with Onion Rings, Julienne cut Ginger, finely cut Green Chillies etc.
• Serve hot.

Hope you'll love these Meerath Kababs with family and friends and also prepare them without any FEAR OF FAILURE.

Thanks,

NOVICE

HOMEMADE SEEKH KABAB MASALA POWDER

HOMEMADE SEEKH KABAB MASALA POWDER

EQUATION:

Grinding & Mixing Time:           15 Minutes

Expenses:                                50 Rupees only (Less than half a US Dollar)

Yield:                                      Enough for 5 Kg of Mince Meat

REQUIRED INGREDIENTS:

1. 1 Tablespoon Kuta Dhaniya (Grounded Coriander Seeds)
2. 2 Tablespoons Dhaniya Powder (Coriander)
3. 2 Tablespoons Zeera (Cumin Seeds) Powder 
4. 1 Tablespoon Kuti Lal Mirch (Red Chilli Flakes)
5. 1 Teaspoon Lal Mirch (Red Chilli) Powder
6. 1 Tablespoon Namak (Salt)
7. 1 Teaspoon Lahsan (Garlic) Powder
8. 1 Teaspoon Adrak (Ginger) Powder
9. 2 Large Piplies Powder (Long Pepper, Pepper Longum)
10. 1/2 Teaspoon Kabab Chini (Cassia Buds) Powder
11. 2 Tablespoons Besan or Kabuli Chanay (Gram Floor or Roasted Chickpeas Powder)
12. 1 Tablespoon Garam Masala (All Spice Powder)
13. 1 Teaspoon Kuti Kali Mirch (Grounded Black Peppercorns)
14. 1 Teaspoon Ajwain (Carom Seeds)

METHOD:

• Grind Pipli and Kabab Chini together and make powder
• Mix all ingredients thoroughly.
• Seekh Kabab Masala is ready to be used.
• Preserve it in an Airtight Jar
• Use 1-1/2 Tablespoon (Heaped) for 1/2 kg Mince.

Prepare this Masala Powder and preserve in an airtight jar and use it when required. It is pure, clean and healthy. I am sure you'll love the Kababs made with this Masala.



InshaALLAH our next recipe will be SPICY MERATH KABAB

Thanks, 


NOVICE

KATCHI KARHI (Un-cooked Yogurt Pakora Curry)

KATCHI KARHI

(Un-cooked Yogurt Pakora Curry)

Katchi Karhi or Spicy Dahi Phulki is a traditional summer dish, very popular in Pakistan and India. Made of Besan (Gram Flour) Pakoras dipped in watery Yogurt or thin Lassi with Tarka (Tempering) of Hari Mirch, Gol Lal Mirch, and Karhi Patta. It may be called as un-cooked Yogurt Pakora Curry in English. There is another version of this dish called only Karhi. In this Karhi dish, the sour beaten yogurt is cooked with spices and then fried Besan Pakoras are added. In Pakistan, many variations of this Karhi dish are prepared at home, like Kofta Karhi, Meat Karhi, and Vegetable Karhi etc. Karhi or Katchi Karhi are basically domestic dishes, cooked at homes, mostly in summer season due to its soothing effect during hot summer days, at the same time it is very easy to prepare.

I have noticed that some restaurants and small eateries are preparing and selling Besan Pakora Karhi all over Pakistan and has become quite popular lunch dish for average working man.


This pakori/phulki is simply made of besan (Gram Flour). The trick is to aerate the batter sufficiently, so that the Pakoras or Pakoris (Fritters) are light and fluffy inside, crunchy and crisp outside. These are then dunked in beaten yogurt and served with Tarka

EQUATION:

Mixing ingredients:                      8-10 minutes
Frying Pakoras:                           15 Minutes
Total time:                                  25-30 Minutes
Expenses:                                   100 Rupees (Less than a Dollar)
Yield:                                          6 Servings

INGREDIENTS:

1. 1-1/2 Cup Besan (Gram Flour)
2. 2-1/2 Cups Dahi (Yogurt) mixed and blended with water
3. 1/2 Pyaz medium (Onion) finely sliced
4. 2 Hari Mirch (Green Chillies) finely sliced
5. 2 Teaspoon Lal Mirch (Red Chilli) Powder (One Teaspoon for Yogurt Mix and One for Besan Mix)
6. Salt to taste
7. 1/2 Teaspoon Sabut Zeera (Cummin Seeds)
8. Oil for frying

TARKA (Tempering):

1. 4-5 Gol Lal Mirch (Red Button Chillies) For Tarka (Tempering
2. 5-6 Karhi Pattay (Curry Leaves)
3. 1/2 Teaspoon Sabut Zeera (Cummin Seeds)
4. 2 Tablespoons Oil

PREPARATION:

• Beat Yogurt with salt and half of Red Chilli Powder, add 1 Cup of Water, set aside 
• Put Besan in a bowl, add finely cut Onion, Green Chillies, Zeera, Salt and remaining half of the Red Chilli Powder
• Mix it well and add water, the consistency of this batter will not be thick.
• Heat Oil in a wok on high and then lower the temperature to slow-medium
• Put a tablespoon of Besan mixture into the oil one by one and fry the Phulkies are Pakoras till golden
• Take the fried Pakoras out of the oil and put them in the Yogurt Mix
• These Pakoras will soak the Yogurt into them and will become soft and fluffy

METHOD FOR TARKA (TEMPERING):

• Heat Oil in a pan and put Sabut Zeera, Gol Lal Mirch and Karhi Pattay till the aroma comes out.
• Pour this mixture directly from the pan onto the Yogurt Pakoras 

Our Simple and very easy Katchi Karhi is ready now, enjoy it with a spoon or you can have it with Chapati as well at lunch time. Personally, I like to eat it with Chapaties as a simple lunch. This dish is also very good for our digestive system, especially during hot summer days.

Hope you'll try this without any FEAR OF FAILURE.

Thanks,


NOVICE

GUAVA CAKE

GUAVA CAKE 

AMROOD (GUAVA):

Guava or Amrood in Urdu is a Tropical fruit and known all over the world, it is basically Apple Guava, the name Amrood is most probably derived from Amroot (Pear) in Arabic and Turkish languages.

Originated in Mexico and Central America and then spread across the World. It is a sweet Pulpy fruit with hard seeds in the middle which never dissolve and remain present even after digestion.

Amrood (Guava) is good for Cure of Constipation and is used traditionally in the Sub-continent. It is mostly white or pale white in color from inside but it is also found in red and dark pink colors.

A single common Amrood contains four times more amount of Vitamin C than an Orange. Amrood Juice is great in taste and flavor, can be made at home by blending its pulp after taking out the seeds part.

It is Round or Oval in shape, yellow-green in color.  The Amrood cultivated in LARKANA of the province of Sindh, Pakistan is famous for its big size, sweetness and minimum of seeds all over the World. Its aroma is spread in the entire area where this fruit is cultivated. Though in Europe and especially in Mexico, its juice is very popular but in Pakistan, it is eaten raw.

AMROOD (GUAVA) CAKE:

ALHAMD O LILLAH this is my 50th Post on this Blog, hope you'll like this Amrood Cake.

Amrood Cake is not common or popular in Pakistan but once it is eaten, you'll ask for more, I tried it once and now it is often baked in my home. Let us start preparing Amrood (Guava) Cake with the name of ALLAH. I am sure that you'll never forget its taste and aroma.

THINGS WE NEED:

1. 2 Cups Maida (All Purpose Flour)
2. 1 Cup Vegetable Oil
3. 1-1/2 Cups Sugar
4. 3 Large Eggs
5. 3/4 Cup Butter Milk
6. 1 Cup Amrood Ka Gooda baghair beej (Guava Pulp, deseeded)
7. 1/2 Teaspoon Baking Powder
8. 1 Teaspoon Baking Soda
9. 1/2 Teaspoon Salt
10. 1/4 Teaspoon Jaifal (Nutmeg) Powder
11. 1/4 Teaspoon Laung (Cloves) Powder
12. 1/4 Teaspoon Dar Chini (Cinnamon) Powder
13. 1/2 Cup  Pissa Khopra (Desiccated Coconut) for Garnishing

HOW WE MAKE OUR CAKE:

• Prepare a 9-inch Springform Cake Pan by fixing Silver Foil at the bottom on its sides and then fit the bottom into the Pan to avoid spillage. (See Picture below)

• Now grease the pan with butter or oil and set aside.
• Preheat Oven to 180 C, 350 F or Gas Mark 4 for 20 minutes.
• Sieve and mix all dry ingredients with a whisk and set aside.
• In another bowl beat the sugar and oil till combined and light.
• Now add eggs one at a time and continue beating till all are combined with eggs.
• Start adding dry mixture in 3 batches and fold it.
• Mix Amrood (Guava) Pulp and again fold it to combine as one.
• Pour this mixture into the Cake Pan, tap it 2-3 times on a hard surface to level the batter and air bubbles to escape.
• Put the Cake Pan into the Oven for 35-40 minutes
• Check it with a clean knife or a toothpick by inserting them in the center of the cake, if it comes out slightly wet, the cake is ready to be taken out of the oven.
• Our Cake will be nicely moist because we shall not wait till the knife or a toothpick comes out clean and dry.
• If it comes out clean and dry, it will mean that our Cake has been dried and no more moist.
• Put the pan on a Cooling Rack till it cools completely and then open the clips and take out the Moist, Fluffy, and aromatic Amrood (Guava) Cake and cut it into desired pieces.
• This Cake tastes great both when warm or cold.

Hope this cake will make you desire for more and you'll make it without any FEAR OF FAILURE.

InshaALLAH our next recipe will be traditional Pakistani "KATCHI KARHI"

Thanks,

NOVICE