Ramadan Recipe With Chef Shireen Anwar

Bread Cheese Stick Recipe – Chef Shireen Anwar

Ingredients
10 bread, slices
10Mozzarella cheese, cut into finger slices
4 Green chillies, chopped

4beaten Eggs                                                                                  
4 tbsp Onion, chopped                                             
4 tbsp Coriander leaves, chopped
Fresh breadcrumbs as required
Bread Cheese Stick Method
Remove bread slices crust and soak slices in  water.
Then squeeze out water and fill with chopped vegetables, cheese stick and fold in a form of roll.
Beat an egg and dip the roll in breadcrumb for coating.
Chill for half an hour then deep fry the rolls.
Bread Cheese Stick is ready to serve

Batata Vada  By Shireen Anwar

Recipe Ingredients

1/2 kg Potatoes Peeled Boiled And Mashed                
3 Green chilies
1 inch piece Ginger
1tsp Salt
1/2 tsp All Spice
1/2 tsp Sugar
 2 tbsp Coriander leaves chopped                                                                   
2 tbsp Lemon juice
Ingredients for baghar
1/4 tsp Turmeric
1/2 tsp Mustard seeds
1/2 tsp Chili powder
2 tbsp Oil
Ingredients for Batter
1cup Gram flour
1/4 tsp Turmeric.
1/2 tsp Chili powder.
1/2 tsp Salt.
as required Water to make batter
 Method
Grind together 3 green chilies, 1 inch ginger piece, 1 tsp garlic, 1/2 tsp all spice, 2 tbsp lemon juice, 1 tsp salt and 1/2 tsp sugar into a fine paste with 1 tbsp water, mix this paste into 1/2 kg mashed potatoes with 2 tbsp chopped coriander leaves, now give baghar to this mixture, mix well and make into small balls and then flattened make a thick batter with 1 cup gram flour, 1/4 tsp turmeric, 1/2 tsp chili powder, 1/2 tsp salt and water, dip wada into batter and deep fry them in 2 tbsp hot oil till golden brown, serve with chatni.


Aalo Chana Chaat Recipe by Chef Shireen Anwar
Ingredients

Potatoes boiled and cubed 300 gm
Green chilies finely chopped 8
Chickpeas (chanay) boiled 2 kg                
Coriander leaves choppe2 cup
Sweet and sour dip   2 cup

Crushed red pepper (kuti lal mirch) 1/2 tsp
Salt    1/2tsp
Chat Masala  1/2tbsp
Sugar   1/2tbsp
Ginger finely chopped   3 tbsp
Lemon juice        3 tbsp
Tomato ketchup     3 tbsp
Method:
In a bowl mix together boiled and cubed potatoes, boiled chickpeas, finely chopped ginger, finely chopped green chilies, chopped coriander leaves,  Chat Masala, tomato ketchup, lemon juice, salt, crushed red pepper, sweet and sour dip and sugar. Garnish with coriander leaves and thinly sliced onion.


Kabab Roll  by Chef Shireen Anwar
Ingredients
For beef:
Undercut beef (thinly sliced) 1/2 kg
National tikka boti masala (heaped) 1 tbsp
Green chillies (grinded) 1 tsp
Ginger garlic paste 1 tspSalt 1/2 tsp
Turmeric 1/4 tsp

All spice 1/2 tsp
Raw papaya (heaped grinded) 1 tsp
Yogurt 2 tbsp
For paratha:
Flour 2 cups                                                                                                             
Wheat flour 1 cup
Salt 1/4 tsp
For chatni:
Tamarind juice 1 cup
Salt 1/4 tsp
Chilli powder 1 tsp
Roasted cumin powder 1 tsp          
Sugar 1 tsp
Garlic paste 1/2 tsp
Onion (finely sliced) 1
Method
For paratha:
Sieve together both the flour with salt, knead with water into a medium dough apply little ghee on top.
Leave it aside cover for 1 hour then make into parathas and shallow fry on tawa.
Keep warm until required.
For chatni:
Mix together tamarind pulp, salt, chilli powder, garlic paste, crushed cumin, sugar and use accordingly.
For beef:
Marinate undercut beef with heaped National tikka boti masala, green chillies grinded, ginger garlic paste, salt, turmeric, all spice, raw papaya grinded heaped, yogurt for 2 hours.
Heat oil and add marinated beef.
Cover and cook till tender about 15 minutes.
Mint leaves as required

Potato Dumplings by Chef Shireen Anwar
Ingredients

Potatoes ½ kg ( peeled, boiled & mashed)
Green chillies 3
Ginger 1 piece
Garlic 1 tsp
Salt 1 tsp
All spice ½ tsp
Sugar ½ tsp

Coriander leaves 2 tbsp (chopped)                                       
Lemon juice 2 tbsp
Ingredients for baghar:
Turmeric ¼ tsp
Mustard seeds ½ tsp
Chilli powder ½ tsp
Oil 2 tbsp
Ingredients for batter:
Gram flour 1 cup
Turmeric ¼ tsp
Chilli powder ½ tsp
Salt ½ tsp
Water as required (to make batter)
Method
With 1 tbsp water make the fine paste by grinding together green chillies, ginger piece, garlic, all spice, lemon juice, salt and sugar into a fine paste.
Mix this paste into mashed potatoes with chopped coriander leaves.
Now give baghar to this mixture, mix well and make into small balls and then flattened.
Make a thick batter with gram flour,  turmeric, chilli powder,salt and water.
Dip wada into batter and deep fry them in hot oil till golden brown, serve with chatni.

Ramadan

Ramadan

Ramadan is the holiest of months in the Islamic calendar.Ramadan is the month during which the Quran was revealed, providing guidance for the people, clear teachings, and the statute book. Those of you who witness this month shall fast therein. Those who are ill or traveling may substitute the same number of other days. Allah wishes for you convenience, not hardship, that you may fulfill your obligations, and to glorify Allah for guiding you, and to express your appreciationThus was born the sacred occassion called Ramadan, a month-long period of austerity that sees devout Muslims across the world keep themselves away during the entire daytime, offering prayers and abstaining from almost every kind of enjoyment including drinking and abstaining from sex. For Muslims all over, it is a very special time - of introspection, meditation, self control, charitable activities, spirituality and of course, devotion to God.

Most Muslims who fast in Ramadan focus on the benefits and rewards of it. But in doing so, we often make mistakes that instead of adding to our experience actually detract from it. Mistakes that can make us commercialize Ramadan as so many other religions have commercialized their sacred days. Insha'Allah the following will serve as a reminder to, first, myself and then to all Muslims. May Allah help us in spending our time wisely this Ramadan and help us in avoiding these mistakes. Ameen!The last 10 days of Ramadan are special because during this time, the Muslims indulge in intense prayers with the belief that they’ll get closer to god because of their good deeds, sacrifices, and devotion.According to Quran, the 27th night of the month of Ramadan, known as the Lailat ul-Qadr or the Night of Power, is actually considered to be auspicious than any other night. So, the Muslims spend almost this entire night in prayers.

RAMADAN RECIPE

kala chana recipe

INGREDIENTS-                                      
Kala Chana-3 cup

Tomato chopped-4
Green chillies-3
Ginger-1 inch
Kasoori methi -2 t.s
Chana masala-2 t.s *                                                                          
Garam masala-2 t.s
Coriander powder-1 t.s
Turmeric2 t.s
Red chilli powder-3t.s
Fresh coriander-4 tbls
Lemon juice-2 tbls
Black salt-2 t.s
Salt -2 t.s
Method of kala chana
Soak 3 cup  chana in enough water for atleast 6 hours, it become triple in volume after soaking
If u want to sprout them then soak for minimum 9hours and then drain and keep covered for3 days
Take soaked chana and pressure cook for 7 whistles on medium heat.
Take 3 tbls oil in a pan ,add2 t.s jeera, asafoetida, grated or chopped 2t.s ginger, 2 chopped
green chillies,curry leaves .Stir fry for a while ,now add 2 chopped tomatoes(if you want little  gravy
then add 3,4 tomatoes ) and salt,and cover with a lid
Cook till tomatoes become  soft then add 2 t.s turmeric ,2 t.s black salt, 2 t.s red chilli powder,
1 t.s coriander powder,1 t.s garam masala and 1 t.s chana masala.
Fry for a minute,add boiled chana ,2 tbls of water and  cook for 1 minute or till moisture
evaporate,add 1 t.s lemon juice and green coriander,check the seasoning,add more lemon juice if
required,serve garnished with grated  ginger,green coriender and lemon slice.

Aloo Chop  Recipe

Ingredient:
4 medium potatoes boiled, peeled and mashed
2 medium onion chopped
2" ginger piece
2 green chili chopped
2 tbs mustard seeds

 2 tbs coriander powder                                                                 
2/4 tbs turmeric pwdr
2 tbs chopped coriander leaves
salt to taste
2 cup gram flour ( besan)
2 tbs carrom/ajwain seeds (optional)                                                                
2 tbs turmeric powder
a pinch of soda (optional)
salt to taste
2cup water
Oil for deep frying
Ingredients for Raita
3 Cups Yogurt
1/2 Bunch Spinach
3 Tsp Oil
2 Tsp Black Mustard Seeds
2 Tsp Cumin Seeds
2 Tsp Ground Cumin
2 Tsp Fenugreek Seeds
2Tsp Chili Powder
Salt to taste
Black Pepper to Taste

Method Of Aloochop

1. Grind onion, ginger, green chilli and coriander powder with few spoons of water to smooth paste.

2. Heat4tbs oil in a non stick pan and mustard seeds, let it finish cracking, add above paste and fry
till it gets fry properly and it start smelling nice.3. Add the mashed potato, salt and mix it properly in a medium flame and let it cook for another minute and add chopped coriander leaves and mix it and keep it aside.4. Make balls of the mashed potatoes about the size of lemon and flattened it little bit and keep it aside.5. Prepare the batter by adding all the ingredients under batter and mix well so that no lumps remain and make sure the better is little thick so that it coats the potatoes ball properly.6. Heat the oil for deep frying, take a flat potato ball, deep it in the better and deep fry till golden brown and your delicious Aloo Chop (Bonda) is ready to serve hot with raita

Samosa Recipe

Ingredients
2small onion finely chopped
3 clove garlic crushed
2 small capsicum finely diced
 2 cup green peas boiled                                                                                                     
2 carrot peeled and grated
2 boiled potato finely diced
 2ts curry powder
3 tsp garam masala
Salt according to taste
Black pepper according to taste
300 gm wonton wrappers or samosas wrappers
Oil for frying
For cover:
plain flour (maida) – 2cup
samosa
warm oil –3 tbsp
water to knead dough
method of Samosa cover
Add oil, salt and little water with flour, mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Method of Samosa
Beat dough on worksurface and knead again. Re-cover.
Heat oil in a pan, cook onion and garlic for few minutes, until the onion is soft. Add capsicum, peas,
carrot, potato, curry powder and garam masla.Remove from heat, stir until well mixed.Season with salt and black pepper.Place a heaped teaspoon of vegetables mixture in the center of each won ton wrapper, dampen the edges with water or egg and fold it in half, making a triangle to enclose the filling. Press the edges to seal firmly, forming a little parcel.Deep fry the samosas in hot oil for 5 minutes or until golden brown. Drain on paper towels,Samosa is ready.

Kabuli Chana
Ingredients
Chickpea 2 kg
Onions 5
Tomatoes 7
Pomegranate seeds (crushed finely) 3 tsp
Soda bi-carb a pinch

Salt to taste
Ghee as required

Grind Together:                                                                                            
Ginger 1" piece
Green chillies 3
Turmeric powder 2 tsp
Cloves of garlic4
Coriander seeds 1 tsp
Cumin seeds  1/2 tsp
Kabuli Chana method
Soak chickpeas with 2 tsp soda bi-carb.After 10-12 hours wash out the soda well.Then pressure cook for 2 hour.Cut onions into long, thin pieces.Heat 2/2 tbsp ghee and fry onions to a dark brown.Add the ground spice and finely chopped tomatoes.Cook well till rich in color.Add the crushed pomegranate seeds and stir.Add chickpeas and salt.Cover and cook for another 20-30 minutes.Serve withpuri