SPECIAL ALL PURPOSE CHUTNEY (RAMAZAN SPECIAL)

SPECIAL CHUTNEY

(Sweet, Sour n Spicy all purpose Chutney)

We all use various Chutneys, Dips, and Sauces with various dishes to enhance the taste of the dish. In my country Chutneys are also eaten directly without having to enhance the taste of other dishes.  Like my Kerry Ki Khatti Mithi Chutney on my blog.  

Here I am preparing this chutney which can be taken with any dish and especially for the spice lovers.  It has Imli (Tamarind pulp), Brown Sugar and many hot spices along with Vinegar. It is Spicy, sour & sweet at the same time. Best with Samosas, Pakoras, Cutlets and many much other fried snacks.

Ok, we are now going to make our ALL PURPOSE SPECIAL CHUTNEY with the name of ALLAH.

THINGS WE NEED:

1. 1 Cup Imli Ka Gooda (Tamarind Pulp)
2. 1 Cup Tomato Ketchup
3. 1 Cup Brown Sugar
4. 4 Tablespoons Kutti Lal Mirch (Red Chili Flakes)
5. 2 Tablespoon Adrak Lahsan Paste (Ginger Garlic Paste)
6. 1 Tablespoon Salt
7. 1 Tablespoon Garam Masala (All Spice Powder)
8. 4 tablespoons Chat Masala (Recipe can be obtained from this Blog)
9. 2 Tablespoons Bhuna Kutta Zeera (Roasted and Grounded Cummin Seeds)
10. 3/4 Cup Vinegar 

HOW TO MAKE OUR SPECIAL CHUTNEY:

• Soak the Imli (Tamarind in water overnight)
• Take out the seeds and skin and keep aside the thick pulp
• In a wide bowl put the Tamarind pulp and mix all other ingredients one by one except Vinegar at that time.
• When the thick paste of chutney is ready mix the Vinegar and pour into a sterilized Jar or bottle and keep in the Refregirator for up to one year.
• Enjoy this All Purpose Special Chutney with any type of snack you like. It will cater to all your needs.

This Special All purpose Chutney has everything in it. It is sweet, sour and spicy at the same timeHope you'll enjoy this Chutney during Ramazan with Iftar Snacks, like Pakoras, Samosas, Rolls etc.

It is very simple to prepare, no cooking involved, just assemble the required ingredients and mix them well without any FEAR OF FAILURE.

InshaALLAH our next recipe will be another Ramazan Special "DOUBLE DAL KABAB"

Thanks,

NOVICE

KERRY KA SHARBAT RAMAZAN SPECIAL (RAW MANGO SYRUP)

KERRY KA SHARBAT 

(RAW MANGO SYRUP)

Kerry (Raw Mango) is also a great gift of ALLAH, its Vitamin C and B are very good for health. I have written an introduction of Kerry in my recipe of Kerry ki Khatti Mithi Chutney.

Kerry Ka Sharbat is the Best Defence against the scorching hot summer Ramazan days in Pakistan and other hot weather countries.

Sharbat or drink of Kerry (Raw Mango) is best during hot summer days and especially during fasting in Ramazan. A glass of this drink will cover many deficiencies occurred during the hot summer fasting day.

After preparing this drink, you can preserve it in sterilized bottles or jars for more than a year in Refrigerator. I am still using mine prepared in summer of 2016.

It is very simple and easy to prepare, so let us start our Kerry Ka Sharbat (Raw Mango Squash) with the name of ALLAH.

INGREDIENTS:

1. 1 Kg Kerry (Raw Mango)
2. 1 Kg Sugar
3. 1 Litre Water
4. 1 Teaspoon Kala Namak (Black Slat) powder
5. 1 Teaspoon Kutti Kali Mirch (Grounded Black Pepper)
6. 1/2 Teaspoon Salt
7. 1 Cup Vinegar

SPICE MIX FOR SPRINKLING ON SHARBAT:

1. 1 Tablespoon Bhuna Kutta Zeera (Roasted & Grounded Cummin seeds)
2. 1-1/2 Tablespoon kali Mirch Powder (Black Pepper)
3. 1-1/2 Tablespoon Kala Namak (Black Salt)
4. 1 Teaspoon Ajwain (Carom Seeds.)

PREPARATION OF SHARBAT:

• Peel and cut into pieces the Kerry 
• Boil it in a liter of water till it is soft
• Add sugar and cook on normal medium heat till sugar is completely dissolved
• Now add other spices except Vinegar and stir to mix well.
• Take it off the heat and add Vinegar
• Store in sterilized Bottle and put in the refrigerator, will be safe to use for more than a year.

SPICE MIX:

• Put all in a grinder and grind well to make a powder
• Sprinkle half a teaspoon or up to your taste in the glass and stir well
• Enjoy with a few mint leaves.

Hope this Sharbat will make your Ramazan fasting an enjoyable time. Try it without any FEAR OF FAILURE.

InshaALLAH our next recipe will be another Ramazan Special "ALL PURPOSE SPECIAL CHUTNEY"

Thanks,

NOVICE

DONUT CHAT PAPRI (RAMAZAN SPECIAL)

DONUT CHAT PAPRI
(Doughnut Crakers)

Papri or Chat Papri is a popular side snack with evening Tea dishes in sub-continent.  It is crispy, saltish and sometimes spicy.

It is presumed to be a must with Chana Chat, Dahi Bara Chat and dishes like that. A very simple and easy cracker which is deep fried in oil and ready in minutes. Traditionally, it is always broken into small pieces and then sprinkled on the Chana Chat or Dahi Bara etc etc.

Papri is made from whole wheat, all purpose flour and by mashed lentils as well. It is famous for all type of street snacks and fast foods of Pakistan, India, and Bangladesh.

Papri is made in a small round shape bread or roti, from a bit harder dough, made up of normal Aata and one-fourth all purpose fine flour. I have never seen it in any other shape except for round one, though in the USA Crackers are made in different shapes, triangular, square and rectangular and there is use is similar to that of Papri in Pakistan. To make it a little different and more appealing, I tried to cut it in Doughnut shape with a Doughnut Cutter and I think the result is really appealing and eye catching.

It use increases during the month of Ramazan at the time of breaking the whole day fast at Iftar with regular and special chana chat, dahibara chat etc, nearly in every household

So let us start preparing our Doughnut Chat Papri with the name of ALLAH. 

INGREDIENTS WE NEED:

1. 2 Cups Aata (Ordinary Wheat Flour)
2. 1/2 Cup Maida (All Purpose Flour)
3. Salt to taste
4. 1 Teaspoon Carom Seeds
5. 1 Teaspoon Toasted and grounded Zeera (Cummin Seeds)
6. 1 Teaspoon Kali Mirch (Black Pepper) Powder

HOW WE WILL PREPARE OUR DOUGHNUT PAPRI:

• In a wide bowl mix together all the ingredients and mix it with a small amount of water at a time. 
• Knead this mixture to make a bit harder dough. Neither hard nor soft and must be in between both extremes.
• Roll it on a flat surface with Rolling Pin and make a thin flat Roti.
• Cut with aDoghnut Cutter or if you want to make them simply all round then do as you like.
• if you have no Doughnut Cutter, then use a Cup or Glass to cut a round shape and then with the help of a bottle cap cut a small hole in the center to make it Doughnut style.
• Deep Fry and put them on absorbent paper/tissue paper to get rid of excess oil and enjoy with your chat dishes.
• This Papri can be enjoyed simply without adding to any other dish.

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Hope you liked this new style Chat Papri, especially during Iftar in Ramazan and while preparing it there must be no FEAR OF FAILURE.

InshaALLAH our next recipe will be another Ramazan Special KERRY KA SHARBAT.

Thanks,

NOVICE

KERRY KI KHATTI MITHI CHUTNEY

KERRY KI KHATTI MITHI CHUTNEY

SWEET N SOUR RAW MANGO RELISH

Kachi Kerry or Raw Mango is of green color generally. It has a great nutritional value, as it has more of Vitamin C compared to the ripe Mango. Due to Vitamin C, Kachi Kerry or Raw Mango is great for the immune system of the body, it has all B vitamins in it.

Kerry is used in many ways in sub-continent ie. Chutney, Murabba, Achar, Lounji, Gur Amba to say a few. Its sour taste mixed with sugar results in an amazing mixture of taste. It is also used in various curry dishes in Pakistan and India apart from other parts of the world.

This Chutney I am preparing here can be used in Ramazan fasting at the time of Iftar (breaking fast), it will help digest the heavy intake of Samosas, Pakoras and other oily snacks taken normally at Iftar time in Pakistan, especially in Karachi.

So wth the name of ALLAH let us start preparing our Kerry ki Khatti Mithi Chutney.

THINGS WE NEED:

1. 1/2 kg Kerry (Raw Mango)
2. 1/2 kg Sugar
3. 2-inch stick Cinnamon
4. 6-7 Cloves
5. 1 Tablespoon Red Chili Flakes
6. 1/2 Cup Vinegar
7. 1 Teaspoon Salt
8. 2 Cups Water
9. A pinch of Yellow Color

HOW WE PREPARE IT:

• Peel and cut the Kerry into thin Julianne style
• Through away the seed
• In a bowl put sugar and thin slices of Kerry along with Cinnamon and cloves and keep in the open air for the night.
• Next day, you'll note that the sugar has been dissolved and Kerry slices are also a bit softer than the night before.
• Cinnamon and Cloves also has given their flavor in the mixture.
• Put all this in a cooking pan, add 2 cups of water and cook on medium heat.
• When Kerry is half cooked, add Chili Flakes and salt
• Stir very little till the Kerry is fully cooked but not very soft, it must possess a little hardness.
• Add a pinch of Yellow Color if it is powdered or few drops if liquid
• Take it off the heat and after 5 minutes add Vinegar, mix it and let it cool before putting it into a sterilized Jar or a bowl.
• This Chutney could be kept for up to One year in Refrigerator it soiled or wet spoon is not used.
• Always use a fresh and dry spoon while taking out to eat.

Hope you'll enjoy this Khatti Mithi (Sweet n Sour as well as bit spicy) Chutney after preparing it without any FEAR OF FAILURE.

InshaALLAH our next recipe will be DONUT CHAT PAPRI 

Thanks

NOVICE

BHINDI BLAST (Broasted OKRA) RAMAZAN SPECIAL

BHINDI BLAST (Broasted Okra)

(RAMAZAN SPECIAL)

Bhindi, Okra or Lady Finger is used as a vegetable in Pakistan in different styles. Fried Bhindi is more liked.  It is also very healthy. Its origin is disputed among South Asia, West Africa, and Ethiopia.

Bhindi helps control Blood Sugar and helpful in the treatment of  Diabetics. In sub-continent Bhindi is a favorite dish for elders as young people mostly go for fast food. 

I have tried to make it a favorite for the younger generation as well by making it in the line of crispy broast or deep fried crispy chicken.  Though it is not really a Broast but very near to it. Try it and send me your comments.

Let us start our Spicy and Crispy Bhindi with the name of ALLAH.

WHAT WE NEED FOR OUR BLAST:

1. 500 grams Bhindi, Okra or Lady Finger
2. 1-1/4 Cups Gram Flour
3. 2 Tablespoon Corn Flour
4. 3-4 Tablespoons Red Chili Flakes
5. 3-4 Tablespoons Chat Masala (Recipe of Homemade Chat Masala is given in this Blog)
6. 1 Tablespoon Cummin Seeds (Roasted and Grounded)
7. 2 Tablespoons Vinegar
8. Salt to taste
9. Oil for deep frying

HOW WE ARE GOING TO BLAST:

• Wash and dry Bhindi first.
• Cut it lengthwise into 4 pieces of each pod
• Now Mix all the spices in cut Bhindi except Gram Flour and set aside for 10 minutes
• Start mixing Gram flour in it with a little amount of water and set aside when everything is mixed together. The batter will be sticky, neither watery nor thick.
• Heat oil on medium and then lower the flame.
• The batter will be sticky, so use 2 forks to put little by little in the hot oil like frying Pakoras.
• When it turns Golden brown take out and place them on the bunch of Tissue papers to dry out the excess oil.
• When all of the bhindi is on the Tissue papers, cut each pakora in 2 and fry it again for a few minutes to make it extra crispy.
• Serve hot with Sweet n Sour Chutney and Chii Garlic Sauce or any dip you prefer.

This Bhindi blast may be added to the list of other delicacies prepared during Ramazan. I am sure you'll be asking for more. Kids and teens will also love this crispy and spicy dish.

Throw away any FEAR OF FAILURE and have this delicious Crispy n Spicy Bhindi any time.

Our next recipe InshaALLAH will be "Kery Ki Khatti Mithi Chutney"

Thanks,

NOVICE

CLASSIC CARROT CAKE SIMPLE & EASY

CLASSIC CARROT CAKE

Very simple, easy and nourishing cake with the lovely taste of fresh Carrots. The basic ingredient Carrot is used in a variety of dishes all around the world, in desserts, curries, and salads etc. The bulk of Carrot is produced in China nowadays.

Carrot is mostly in bright Redish Orange color but this vegetable is also found in, black, purple and white colors in different parts of the world. Its origin is Asia. 

In Pakistan and India, Carrot is more famous for its dessert dish called GAJAR KA HALWA, mostly grated Carrots are mostly cooked in Milk with the addition of sugar and Khoy (Milk Solids), also garnished with Almonds on top. Gajar Ka Halwa is consumed during winter and it is a healthy and nourishing dessert. Dring winter season Gajar ka Halwa is cooked in most of the homes and at the same time, it is sold at the stalls emerge at every nook and corner in Pakistan.

Cake made with Carrot as the main ingredient also has many many variations, some with cream frosting, cheese frosting, the addition of dry fruit and coconut flakes in it etc.

I am sharing the recipe of very simple and basic style, without much addition except for a little amount of Coconut flakes. Pure carrot flavor and taste in a Cake which you like with your Tea or Coffee.

It is also very inexpensive. I made and 8-inch square cake and total expenses I bore were Pakistani Rupees 125 only and if I convert it into Dollars, it will be One dollar and 5-6 cents only.

So here with the name of ALLAH, I am going to start making our most easy, simple and basic Carrot Cake which is also very cheap or inexpensive to prepare.

WHAT WE NEED FOR OUR CAKE:

1. 2-1/2 Cups Flour (Take out 2-1/2 Tablespoons of flour and replace it with Corn flour)
2. 2-1/2 Tablespoons Corn Flour
3. 1-1/4 Cups Butter or Vegetable Oil
4. 2-1/2 Cups Sugar
5. 2-1/2 Cups grated Carrots
6. 3 Large Eggs
7. 1-1/2 Teaspoons Baking Soda
8. 1 Teaspoon Baking Powder
9. 1/2 Teaspoon Vanilla Extract or 1 Teaspoon Carrot Extract
10. 1 Teaspoon Salt
11. 2 Teaspoons Cinnamon Powder

OUR PREPARATION OF CAKE:

• Pre-heat Oven to 180 C, 350 F or Gas Mark 4 for 20 minutes.
• Grease the 8 or 9 inch Cake Pan, put butter paper in the bottom and grease it as well.
• Beat eggs one by one, add sugar and continue beating until creamy and foamy.Now add all ingredients grated Carrot and combine.
• Pour the batter into the prepared dish and bake it for about 40-45 minutes.
• you can check it just before the baking time ends, ie after 35 or 40 minutes by inserting a knife or a toothpick in the center, it would be smeared very little and that means our cake is going to be perfect.
• Don't think it is still under baked, if you wait for the toothpick or knife to come out clean and dry that will mean the cake is overbaked and its moistness has dried. A little bit of moistness is perfect for a soft and moist cake. 
• Take out the pan from Oven and cool it on a Colling Rack or as I have mentioned earlier in other recipes that you can use any wire mesh available in your kitchen for this purpose.
• Enjoy the Carrots now in the form of a moist and delicious Cake.

Hope you'll try this very inexpensive and cost effective Cake without any FEAR OF FAILURE.

Thanks for visiting my blog, any questions will be welcomed.

INSHAALLAH our next recipe will be another Ramazan Special BHINDI BLAST (Broasted Okra)

thanks, 


thine eternally


NOVICE