TARBOOZ SLUSHY (WATER MELON SLUSHY)

TARBOOZ SLUSHY (WATERMELON SLUSHY)

Slushy or Slushie drink is a semi-frozen drink which can be made easily at home., though commercially it is made with Machines and there are many elaborate ways to make it but at home, it has also different ways to achieve the required result.

A good Slushy is that which is crunchy with ice particles, it is neither a gulping drink nor a spoon-feed one, simply in between both. If you can crush the ice very fine, then it will be ready in about 2-3 minutes but there are other ways of creating the Slush, such as using 2 plastic bags, one small and the other large one. The smaller one contains your favorite drink or juice and sealed completely. This bag then is put in the larger bag which contains crushed ice with a lot of salt in it for the chemical reaction, resulting in super chilling. Now seal it and then shake it for about 5 minutes or when you see your drink is changing itself into the slushy state.  You'll see that the inner bag has formed ice particles of the drink you've stored in it. This can be done with any drink, including hard drinks. This is Slush.

But the simpler way is to crush ice and mix it with your drink in a pitcher along with other things you like for the enhancement of the taste and enjoy having a Homemade Slushy drink without any fuss.

Now it is up to you, which step you are going to take for making your Slushies, in plastic bags or crushing the ice very fine and mixing it with the fruit or drink.

EQUATION:

Cutting time:                            10 Minutes

Assembling & Blending:          15 Minutes

Yield:                                        6 Serving Glasses

Expenses:                               100 Rupees (Less than a US Dollar)

TARBOOZ (WATERMELON):

Cultivation of Watermelon is found in Ancient Egypt. Its juicy, sweet flesh is usually deep red or pink with a lot of black seeds. It is now an established fact that this fruit originated in Southern Africa where it was grown in the wild. It was cultivated in India in the 7th Century and in the 10th Century it came to China which has now become the largest producer of Watermelon in the world.

In the 16th and 17th Century this fruit reached Europe. In 1939 Japanese Scientists developed seedless Watermelon.  It is 91 percent Water and 6 percent sugar, it contains low fat.

Watermelon is the very popular fruit of summer, eaten in slices or used to make juice. Very good for its water contain.

Let us start making our Tarbooz Slushy (Watermelon Slushy) with the name of ALLAH for After time during this Ramazan or anytime when you feel like having it. This is very simple and easy, all we need is a Watermelon, few simple things, and a Blender.

INGREDIENTS:

1. 2 Cups Tarbooz Cubes (Watermelon Cubes)
2. Sugar to taste
3. 1 Teaspoon Lemon Juice
4. 1/2 Teaspoon Kala Namak Powder (Black Salt)
5. 1-1/2 cup crushed Ice

METHOD:

• Simply put all ingredients in the blender and blend well.
• Pour into the glasses and garnish with slices of Tarbooz.

So this is our Tarbooz Slushy, nourishing and very healthy, a must for Ramazan to cover the water deficiency in the body. But remember, there should be absolutely NO FEAR OF FAILURE.

InshaALLAH our next recipe will be "CRISPY N SPICY CHICKEN PAKORAY"

Thanks,

NOVICE

AALOO KE SAMOSEY

Aaloo Samosa is the Leader of the Samosa family and a very very popular snack of the sub-continent. This street food can be seen at every nook and corner of India and Pakistan. A well-established snack all over the world now, with varieties of fillings along with the Aaloo (Potato) ie. different vegetables, prominent among them is Green Pea wich is more common in India.

It is flakey and crispy and filled with the potato mix, mostly spicy, also used as a Mix Chat with broken Samosa, Chickpeas, Yogurt, and different variations of spices, chutneys, and sauces on a plate to enjoy at the corner street food stall.

I have elaborated about the origin and history of Samosa in my SPICY QEEMA SAMOSA recipe, so I am not going to repeat it now.

In Pakistan, it is a must snack at Aftar time during Ramazan and it is sold in thousands across Karachi city only.

Aaloo Samosa is seldom a homemade snack because of its wrap or Samosa Patti, which is a bit specialized job to assemble. Though once you make it, it will become a normal affair to do before doing or making it, you feel it much difficult in comparison to making Chicken or Qeema Samosa at home. The Wrap or Patti may be the cause of this lethargy because it is not available at the counter, as the Samosa Patti of Qeema is commonly available everywhere. 

Try it, no matter if the result is not as good as the Samosa available with the Street Vendor, try, again and again, you'll achieve perfection in 2-3 tries.

Let us start our simple Chatpatay Aaloo Ke Samosay with the name of ALLAH.

EQUATION:

Making Dough for Samosa Patti (Wraps):              5-6 Minutes

Preparing Filling:                                                    10 Minutes

Assembling & Filling in Wraps                                10 Minutes

Frying:                                                                     15 Minutes

Yield:                                                                       15 Samosas

Expenses:                                                               100 Rupees (Less than a Dollar)

INGREDIENTS WE NEED FOR SAMOSA PATTI:

1. 2 Cups Maida (All Purpose Flour)
2. 4-5 Tablespoons Ghee (Luke Warm)
3. 100 ml Water
4. 1 Teaspoon Ajwain (Carom Seeds)
5. Salt to taste.

FOR FILLING:

1. 500 gms Aaloo, mashed coarsely with little chunks
2. 6-8 Hari Mirch (Green Chilies) finely cut.
3. 1/2 Bunch of Hara Dhaniya (Coriander leaves) also finely cut
4. 2 Tablespoon Chat Masala
5. 1 Tablespoon Khatai Powder (Raw Mango Powder)
6. 1 Teaspoon Lal Mirch Powder (Red Chili Powder)
7. 1 Tablespoon Zeera (Cumin Seeds)
8. Salt to taste

METHOD OF MAKING SAMOSA PATTI:

• Sift the Maida in a wide bowl and add salt and Ajwain in it.
• Add Ghee and mix it with fingers for at least 5 minutes so that it will become crumbly and when you take some of it in your palm and squeeze it, it looks like prepared dough but when you break it, it disintegrates like bread crumbs.
• This practice will make our Samosa more flakey and crispy.
• Start adding water, little at a time, and knead a hard dough and when you try to pry it open, it looks like breaking up.
• Wrap the dough in a wet cloth and set aside for about 30 minutes.
• After 30 minutes knead the dough again with wet hands and make balls.
• Take one ball on a flat surface and roll it about 5-6 inches long in an oval shape.
• Cut the prepared Roti or wrap from the center into two parts and put aside.
• Do the same with all the balls.

METHOD OF PREPARING THE FILLING:

• Boil the Potatoes and mash them coarsely so that little chunks of Potato are visible.
• Add all other ingredients except oil and Zeera (Cumin Seeds)
• Mix it with your hands.
• Heat 2-3 Tablespoons of oil in a pan and stir fry Zeera and then add the mixture to it.
• Stir-fry the mixture for 1-2 minutes.
• Our filling is also ready now.

ASSEMBLING THE SAMOSA WITH FILLING:

• Spread the Roti and apply water on its flat side from where it has been cut.
• Turn one side from the center and overlap it on the other side and press the corners to bind, it will be conical from the bottom.
• The round side may not be touched at this moment.
• Now take it in your hand with the conical side down and put the spoonful of filling in its cavity, put more filling to fill it nearly full.
• Apply water on the sides from round to flat side fully.
• Press the round side on the flat side and bind it.
• let it stand on its backside in a dish to preserve its shape. Don't let it lie down, it will lose its shape and be flattened.
• Do the same with all the balls and let them rest for 20-25 minutes.

FRYING:

• Samosa is always deep fried.
• Heat oil on low till it is hot.
• Put the Samosas to the capacity of your wok and fry them golden.
• It will take about 12-14 minutes on low heat.
• Heat must be on low.
• Our Aaloo Samosas are ready now.
• Enjoy with Green Yogurt Chutney, Tomato Ketchup or any other sauce you like.

Hope you'll like our Chatpatay Aaloo Ke Samosay as a must snack during Ramazan because when we prepared them, there was no FEAR OF FAILURE.

InshaALLAH our next recipe will be "Tarbooz (Watermelon) Slushy"

Thanks,

NOVICE

CHATPATAY KALEY CHANEY

CHATPATAY KALEY CHANEY

INTRO OF CHICKPEA:

Chickpeas are found in late 3500 BC in France, Greece, and some other parts of the World, including Turkey. During First World War this species was used as a substitute for Coffee and it is still used for the same purpose in some parts of Germany. It is believed to be originated in Southeast Turkey as is found in Archeological sites.

There are many types of Chaney or Chickpeas but Desi and Kabuli Chaney are famous and popular in Sub-continent.  Desi Chaney is darker in color and smaller in size than the White Kabuli Chaney. Another variety is Green in color.  These are also eaten raw, while soft and sweeter in taste.

In Sub-continent, these Chanas are commonly used in daily kitchen recipes, curry is made from it, and the most popular among other dishes is Chana Chat or Cholay ki Chat. In Pakistan Murgh Chaney or Cholay are very famous and popular. Boiled Chaney is mixed in Chicken curry and is prepared with special spices. Lahori Murgh Cholay is among them.

In Karachi, one restaurant prepares Murgh Cholay and Paya Cholay with Kabuli Chaney and Desi Chicken. They never use Chicken from Poultry Farms. In Paya (Trotters) of Goat is used by this restaurant and in my experience, it is one of its kind which can not be found anywhere else.

Chana Chat or Cholay ki Chat is made in various styles and with different spices in different areas of the Sub-continent. White Chana Chat and Black Chana Chat have different tastes altogether. Kalay Chanay is a bit harder than the white Kabuli Chaney after boiling and while eating. 

Chana Chat is a must dish in Ramazan in Pakistan at Iftar time, at least 99 percent of homes make it for Iftar.  As it is a Street Food, so it is also available in every nook and corner of nearly every city.

Famous Arabia Sauce Hummus is made from Kabuli Chaney or White Chickpea and Falafel is totally made from this Kabuli Chaney

EQUATION:

Soaking and Boiling time:         12-14 Hours.

Cooking time:                            15 Minutes

The yield of this recipe:             6-8 Servings

Expenses:                                   125 Rupees (less than One US Dollar)

This recipe I am sharing with you belongs to my daughter, neither I, nor my wife prepare it like my daughter, so whenever we are in the mood we ask her to make it.  She also makes very Crispy and Crunchy Potato Fries, which have no match anywhere. Hopefully, I'll ask her for the recipe for Fries in the future and will share it with my viewers.

Let us start preparing my daughter's recipe for CHATPATAY KALAY CHANEY with the name of ALLAH.

INGREDIENTS:

1. 1/2 Kg Kalay Chaney (Black Chickpeas)
2. 1 Tablespoon Meetha Soda (Baking Soda)
3. 1/4 Kg Aaloo (Potato)
4. 1/2 Cup Imli Ka Gooda (Tamarind Pulp)
5. 1 Teaspoon Zeera (Cumin Seeds)
6. 10 Karhi Patta (Curry Leaves)
7. 1-2 Hari Mirch (Green Chilies) Finely Chopped
8. 1-1/2 Tablespoon Kutti Lal Mirch (Red Chili Flakes)
9. 1 Tablespoon Lal Mirch Powder (Red Chili Powder)
10. 1/2 Teaspoon Ajwain (Carom Seeds)
11. 1/2 Teaspoon Sugar
12. 2 Tablespoon Oil
13. Pinch of Zarde Ka Rang (Yellowish Orange Food Color)
14. Salt to taste
15. 1Tablespoon Hara Dhaniya (Coriander Leaves) finely chopped for garnishing
16. 1/2 Pyaz (Onion) Rings for garnishing.
17. 1 Tomato for Garnishing 
18. 1 Lemon for Garnishing and using few drops over the Chat.

METHOD:

• Soak the Black Chickpeas in water overnight, Water must be one inch above the level of /chickpeas.
• Shed the water the next morning and wash the chickpeas in clearwater
• Boil them with a pinch of salt and 1 Tablespoon of baking Soda.
• Boil the potatoes in a separate pan and after they are boiled, put them in water mixed with Zarde Ka Rang and soak them for 1-2 hours so that the Potatoes can get yellowish-orange color. They will look beautiful when used in garnishing over the black-brown Chickpeas.
• While boiling, there will be foam in the boiling water, clear all the foam and when the chickpeas become soft, douse the flame.
• Heat oil on medium and put finely chopped Hari Mirch in it, stir for a minute and then add all other spices, one by one except the sugar, and continue stirring.
• The Karhi Patta (Curry leaves) will ooze the aroma all around, add Imli ka Gooda (Tamarind Pulp), stir for a little while, and add boiled chickpeas. Stir for a minute and add the sugar and then put the lid on the pan and cut the flame off.
• Cut the Coriander Leaves, Tomato, Green Chilies, and Onion Rings for Garnishing.
• Put the cooked Chickpeas in a serving dish and garnish them with tomato, Green Chilies, Coriander leaves, and Onion Rings and sprinkle some chat masala over them.
• Serve Hot.

Hope you will enjoy these Chatpatay Kalay Chaney at any time you deem fit.

Hope you are going to enjoy this recipe and will definitely prepare it without any FEAR OF FAILURE.

InshaALLAH our next recipe will be "AALOO KE SAMOSAY"









Thanks,


NOVICE

DAHI PODINA CHUTNEY (MINT YOGURT CHUTNEY)

DAHI PODINA CHUTNEY (MINT YOGURT CHUTNEY)

Dahi Podina Chutney is a common thing on the menu of evening snacks, especially fried snacks.

In Europe there are thousands and thousands of Sauces to be served with meal and snacks, similarly in our part of the world, there are Chutneys, Murabbas, Achars etc which have become a necessity at the table.

This Dahi Podina Chutney (Mint Yogurt Chutney) is great in taste, it can be taken raw with a spoon as well and so with fried snacks. The Mint in it is very good for digestion.

The preparation takes only a few minutes, you only need a blender to help you out blending the ingredients for a minute or so.

This Chutney is great with any type of Samosa, it can be made thick or watery, as per your taste.

Let us start making Dahi Podina Chutney with the name of ALLAH.

EQUATION:                   

Cutting the Mint, Green Chilies, and Coriander Leaves:  10 Minutes
Blending with Yogurt:                                                    02 Minutes
Yield:                                                                           6-8 Servings
Expenses:                                                                     40 Rupees (Less than half a Dollar)

WHAT WE NEED:

1. 1 Gathi Podina (Bunch of Mint Leaves)
2. 1/2 Gathi Hara Dhaniya (Coriander Leaves)
3. 3-4 Hari Mirch (Finely chopped Green Chilies)
4. 1 Cup Yogurt
5. Salt to taste.
6. Water as desired.

HOW TO MAKE:

• Cut the Mint, Coriander and Green Chilies
• In a Blender, put the above along with Yogurt, salt, and water as required and blend till it turns into a paste.
• You can add more water if you like it watery.
• Our Chutney is ready to be enjoyed with any snack.

Hope you'll enjoy this Chutney with any snack or simply take it with a spoon. So, make it without any FEAR OF FAILURE.


InshaALLAH our next recipe will be "CHATPATAY KALAY CHANEY"

Thanks,

NOVICE

WONTONS 

Wonton is a traditional dumpling, popular all over the world. Though it has seen many changes made by different people at different times, with changing the filling but the real taste is found in the traditional Chinese Wontons, very little spice in it but the aroma and flavor really make it wanting.

These deep fried Wontons are prepared in many shapes but shapes have nothing to do with its taste and flavor.

In China, Wontons are commonly boiled or fried and served with Wonton Soup, but here in Pakistan, we mostly use it as a deep fried snack.

Wontons origin in China dates back to 1000 years at least. Different regions have their own variety of Wonton or dumplings with different fillings. Its origin is said to be the basis of modern day Italian filled Pasta by Marco Polo who learned the technique from Chinese.
This style of Wonton was derived from the similar style of dumpling called "Jiao-Zhi", started in Northern China but became more popular in Southern parts of China around Shanghai.

Wontons are very easy to make but the main problem comes when you start to fold it.  Folding in particular Chinese style is a hard nut to crack, so avoid it if you are in a hurry and if you have time enough then try to copy. Otherwise, fold it in any shape you feel easy. 

Any way, shape doesn't matter for us, so we are going to make the Chinese Fried Wontons in different shapes at one go with the name of ALLAH.

THINGS WE'LL BE NEEDING:

1. Wonton Wraps as per need
2. 250 grams boneless chicken, boiled and shredded.
3. 1/2 Cup Capsicum, thinly cut
4. 1/2 Cup Spring Onions, thinly cut
5. 3-4 Green Chilies, also thinly cut
6. 2 Tablespoons Soy Sauce
7. 2 Tablespoons Vinegar
8. 1-1/2 Teaspoons Black Pepper Powder
9. 1 Teaspoon Ajinomoto (Chinese Salt)
10. 1-1/2 Tablespoon Sesame Oil

OUR METHOD:

• Boil the chicken and shred it, set aside
• Finely cut the Capsicum, Spring Onion and Green Chilies
• Heat Sesame Oil in the wok and stir-fry Chicken with Capsicum, Spring Onions, and Green Chilies together for 2-3 minutes.
• Add other spices and stir them together.
• Let the mixture Cool
• Place the Wonton Wrap on the counter and place the mixture in the center and wrap with sides or any style you like, there is no particular method of wrapping these Wontons.
• Heat oil in a Wok and then lower the flame
• Fry the Wontons Golden.
• Never over fry or brown them.
• Enjoy with Sweet Chili Sauce, Ketchup or my own All Purpose Special Chutney.

Hope you like the real Chinese flavor in these Wontons and will enjoy it during this Ramazan at Iftar time. Remember, NO FEAR OF FAILURE while preparing.

InshaALLAH our next recipe will be one more Ramazan Special "DAHI PODINA CHUTNEY" 

Thanks,

NOVICE

CHOCO DONUT BITE SIZE BISCAKES

CHOCO DONUT BITE SIZE BISCAKES

Call these cakes, donuts or biscuits, even Biscake seems to be appropriate for these bite size cake biscuits. The batter I used is same which is used to bake chocolate cakes or cupcakes.

I prepared these Biscakes without any plan in hand, on a shopping spree I came across a baking dish or pan with Donut shaped indentations in them and they instantly aroused my interest to have a try to use them. 

I made Chocolate cake batter and poured it into them, after baking for 12-15 minutes the result came as surprisingly amazing little cakes, consumed in a bite.

Here I am sharing the same with my viewers and visitors, with the request not to think these can not be made without particular cake pans.  You can use any shape cake pan to make these bite-size Biscakes. It is not necessary to make them in donut shape or the other one I have used.

For Donut shape, you can use a Piping Bag, cut a large aperture at its bottom and simply squeeze out the batter on the greased Butter paper placed on a greased baking dish and make out the circles like Donuts by the Piping bag. No fuss at all.

I am sure children will love these bite-size Biscakes in different shapes.

With the name of ALLAH I am sharing the recipe as under:

INGREDIENTS WE NEED:

1. 1-1/2 Cups All-Purpose Flour
2. 3 Tablespoons Butter or Vegetable Oil
3. 1/2 Cups Cocoa Powder
4. 3/4 Cup Sugar
5. 3/4 Cup Butter Milk
6. 1/2 Teaspoons Baking Powder
7. 1 Large Egg
8. 1/4 Teaspoon Salt
9. 1/2 Teaspoon Vanilla Extract

HOW TO MAKE:

• Pre-heat Oven to 180 C, 350 F or Gas Mark 4 for 15-20 minutes.
• Grease the cake pans with oil or butter.
• Sieve together the Flour, Cocoa Poder, Baking Powder and Salt and set aside
• Now in another bowl beat Sugar with Egg until it becomes creamy and a bit foamy.
• Add Oil and beat for 1 minute.
• Add Buttermilk and Vanilla extract until well combined.
• Put in the dry mixture and fold it.
• Pour the batter into the pan or pans and bake for 8-10 minutes.
• Cool them on the rack or anything appropriate you find in your kitchen.
• Enjoy Warm or Cold with Tea or Coffee.

I hope these little chocolate delights will delight all, especially the children, so try making these Biscakes without any FEAR OF FAILURE.

InshaALLAH our next recipe will be "WONTONS"          










Thanks for visiting my blog and trying the recipes.  

NOVICE