TOMOTO SOUP

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            
Simple Tomato soup
Ingredients
tomatoes --- 6 (thinly sliced)
onion---- 1 big (thinly sliced)
garlic--- 6-7 pods (finely chopped)
milk --- 100ml
Salt--- to taste
pepper-- 1-2 tablespoon
sugar--- 1 tablespoon
butter or oil --- 2 tablespoon

preparations
In a thick pan..... heat butter/oil and then add sliced onions and fry till translucent
now add salt, garlic and tomatoes. Cook well till tomatoes become very soft.
now cool the mixture and then grind it well in a mixer to a thick paste.
now take the same pan n add butter or oil if you want.
take a sieve and pour the tomato paste in it and nicely stir with a thick spoon so you get a creamy liquid below leaving the tomato skin in the sieve.
now add this liquid to the pan and add enough water and milk
heat the pan and later add sugar and pepper.( check salt)
your creamy tomato soup is ready

SWEET NO.3 WATERMELON HALWA

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            
Watermelon Halwa

And the Ingredients needed
Watermelon: 500gms (de seeded, and cut into small chunks)
Sugar: 100-200gms (or according to taste)
Milk: 100-150ml (full fat milk)
Ghee: 2 tablespoon
Cardamoms: 2 pcs (or cardamom powder: ½ teaspoon)
Dry fruits: raisins, cashew nuts and almonds
Preparations
Take a non-stick pan or kadai. Heat ghee and ass water melon chunks and cook well in medium heat with lid covered for 10 -15 minutes.
Keep stirring in between
Now the watermelon would have released all its water and the chunks would have turned pale pink.
Now cook again in open (ie without covering lid)
Slightly mash the pieces. Reduce the water to maximum. May be 2-3 tablespoon of water left will be ok.
Now add sugar and milk. And cook for another 10-15 minutes. (add sugar according to your taste)
Now u can see the halwa has turned little thick and gives a good reddish brown colour.
Now add the cardamoms, dry fruits and stir well.
Yummy soft watermelon halwa is ready
One of the best halwa I have ever tasted……
Do try and let me know
(Tips: I think if u need thick halwa like the way u get in bakery …..Then add a spoon of roasted wheat flour mixed with little water and then pour this thick mixture when u add the dry fruits and stir well …. I dint try but I’m sure it will thicken the halwa….)

Unlike ·

SWEET NO.2 PUMPKIN HALWA

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            
Now let us multiply calories with
PUMPKIN HALWA
Ingredients required
Pumpkin: 500gms (grated)
Milk: 100-150ml (full fat milk)
Sugar: 400gms (or according to taste)
Ghee: 5 tablespoon
Dry fruits: raisins, cashew nuts, almonds
Cardamoms: 2pcs (or powder form: 1 teaspoon)
Preparations
Take a non stick pan and heat ghee. Now fry the grated pumpkin well in ghee in medium heat with lid covered. Stir in the pumpkin in between.
After 10 minutes, soft lumps would have formed and also the color of the pumpkin would have changed.
See that pumpkin has absorbed the ghee and dried well leaving no water.
Now add full fat milk to this and again cook well till it is dry and soft. Do all the cooking in low or medium heat. Keep stirring occasionally to avoid burning.
Now add the sugar and cardamoms. And keep stirring every 2 minutes.
Last add the dry fruits and mix well with halwa.
Pumpkin halwa is now ready for your loved ones!!!
Do try and give me the comments.
— eating Pumpkin Halwa.

 ·

MUTTON BIRYANI

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            

Mutton Biriyani (Made with natural spices & lots of green chillies)
Ingredients:
Mutton: 1Kg
Basmati rice: 1 Kg (measured in small cup- 4times)
Onions: 2 medium size ( thinly sliced)
Green chillies: 15-20 (according to your taste)
Cinnamon: 2 pcs (2 inches length)
Cloves: 8-10 pcs
Cardamoms: 4-5 pcs
Ginger: 1pcs (2 inches length)
Garlic: 12-15 pods
Mint leaves: 2 bunches
Coriander: 1 big bunch
Salt to taste:
Ghee: 2 tablespoon
Oil: 5-7 tablespoon
Yoghurt: 150 ml
Water: 6-7 small cups

How to prepare:
Wash the basmati rice 4-5 times, strain well & keep it aside.
Make a paste of ginger, garlic and green chillies in a mixie.
Now marinate mutton pieces with yoghurt, salt and 2 spoons of green chillies paste and keep it for an hour. Pressure cook the mutton pieces in medium flame for 20 minutes.
Now separate the mutton pieces and the water (which can be later used to make the biriyani)
Now take large bottom pan or biriyani handi. Heat oil in the handi and add the spices( cinnamon, cardamoms & cloves) & fry well.
Now add sliced onions and fry well till brown. Now put salt and the remaining paste (green chillies, ginger & garlic paste) and mint leaves. Cook well till the raw smell goes off.
Now add the strained rice and fry well. Close the lid for few minutes till rice absorbs all the oil. Now add the mutton pieces and mix well in low flame.
Now measure the mutton soup (water from the cooked mutton) with the small cup (or the cup which u have measured your basmati rice) [for 1 cup of rice: 2 cups of water]. Mix enough water to the mutton soup for the rice. Now boil this water mix in another pot and then add this hot water to the rice
Add ghee and coriander leaves. check salt. Cook the rice& mutton pieces in low flame for 10-15 minutes or till the rice is done.
Mutton biriyani is ready. You can also add ghee fried cashew nuts and raisins for extra flavor.
Serve hot with cucumber- onion raitha, baingan bhartha or any chicken or mutton gravy of your choice.
[ if you are making veg-biriyani in this method, then take less green chillies ]

BREAKFAST NO.18. PALAK PARANTHA

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            


Palak Parantha
Ingredients:
Palak (spinach) puree: 1 cup
Wheat flour: 2-3 cups
Salt: to taste
Water: ½ cup (if needed)
Oil: 1 cup (for both frying and applying it on dough)
Onions: 1 (finely chopped to very small pieces)
Green chilies: 1-2 (finely chopped)
Preparations:
Take large bowl; add palak puree, salt and wheat flour.
Mix well and make dough out of it. You can add water if u need.
Apply 2-3 spoons of oil on the dough. And keep it for 15 minutes before cooking or refrigerate to use it for next day.

To make the paranathas
Mix finely chopped onions and green chillies with little salt.
Make small balls out of the dough.
Now roll the palak wheat balls with help of a rolling pin to form very small round shaped rotis.
Now place a spoon of onion green chillies mixture to the roti and cover it with another round roti. Close the roti ends well to avoid mixture to come out while making paranthas.
Roll it again to form a bigger shaped parantha.
Do this same method with rest of the dough.
Now heat the tawa or flat pan. Cook the paranthas using little oil and fry both the sides well (you can also use ghee or butter).
Palak paranthas are ready.
Side dishes can be simple raitha, any veg or non-veg gravy.

CURRY NO.2 SPINACH AND FISH GRAVY

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            


Spinach and Fish Gravy
Ingredients
Spinach: 2bunches (steamed and pureed)
Onions: 2 medium sizes (finely chopped into small pieces)
Jeera: 1 teaspoon
Fennel seeds: ½ teaspoon
Tomato: 1 big (pureed)
Ginger paste: 1 tablespoon
Garlic paste: 2 tablespoon
Fish masala: 2 tablespoon
Chicken masala/ mutton masala/ beef masala (any one): 2-3 tablespoon
Garam masala: 1 teaspoon
Fish fillets: 10 pieces (marinated with salt and shallow fried)
Oil: for cooking
Salt to taste
Sugar: 1 teaspoon
Water: 1 cup
Coriander leaves: 1 bunch (finely chopped)

Preparations
Take a kadai and heat oil. Add jeera and fennel seeds and fry for few seconds. Now add onions and fry well till they turn brown (don’t burn it)
Now add the dry masalas and fry well till they leave raw smell.
Now add tomato puree, salt, ginger and garlic paste and cook well adding little water. Now masala gravy is done.
Add sugar and palak (spinach) puree and cook for few minutes. No need to overcook as spinach is already cooked.
Now add the shallow fried fish fillets and cook in 2-3 minutes in medium flame. Add the coriander leaves.
Spinach & fish gravy is now done.
You can serve with steamed rice, rotis, chappathis and naans

SIDE DISH GRAVY NO.2 ALOO MUTTER

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            

Aaloo Mutter
Ingredients
Boiled potatoes: 3 medium size (cut into small pieces)
Boiled peas: 1 small cup
Onions: 2 medium (thinly sliced)
Ginger garlic paste: 2 tablespoon
Fresh tomato puree: (from 2 medium size tomatoes)
Red chilli powder: 2 tablespoon
Coriander powder: 2 tablespoon
Garam masala: 1 tablespoon
Cashew nut paste: 2 tablespoon
Jeera: 1 teaspoon
Salt: to taste
Oil: 2-3 tablespoon
Ghee/ butter: 1 tablespoon
Coriander leaves: 1 bunch
Water: 1 cup

Preparations
Take a kadai, heat oil and add jeera to it, then put thinly sliced onions and fry them well till light brown.
Now add ginger garlic paste& cook well. Then add tomato puree and salt. Cook for 5 minutes.
Now add red chilli powder, coriander powder (To get the red colour for the curry, make a thick paste of red chilli powder, coriander powder and little water)
Fry the masalas well till it loses the raw smell. Add water if needed. Now add cashew nut paste. This will thicken the gravy. Check whether salt is needed for gravy.
Now add boiled potatoes and peas and let it cook well with masala in low heat. Last add the coriander leaves and ghee (butter) and cook for 2 minutes.
Tasty Aaloo Mutter Ready!!!
Serve with rotis, chappathis, puris and even with rice

CURRY NO .1 FISH CURRY

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            

Fish Gravy (my style)
Ingredients
Fish fillets: 10 pieces
Onions: 2 (cut into 1inch sizes)
Green chillies: 4
Ginger garlic paste: 3 tablespoons
Fish masala: 3 tablespoons
Tomatoes: 2
Coriander leaves: 1 bunch
Soya sauce: 2 spoons
Milk cream: 2 tablespoons
Pepper: 1 teaspoon
Salt: for fish marinating and for gravy
Sugar: 1 spoon
Turmeric powder: for marinating
Oil: for frying the fish and for gravy

Preparations
First marinate the fish with turmeric powder and salt and keep it aside for 20 minutes
Take pan, heat oil and shallow fry the fish till its half cooked.
Now in the same pan (add oil if necessary) put onions and fry till it turns pink.
Now add the cut green chillies and salt and fry little more.
Now add thinly sliced tomatoes and cook till tomatoes turns mushy.
Put ginger garlic paste and cook well
Now add fish masala, pepper and cook the masala. Add soya sauce and sugar cook well.
Add water to make the gravy and cook till it becomes slightly thick.
Add the cut coriander leaves and the fried fish fillets. The fish will cook in few minutes.
Add salt if necessary.
Last add the cream and the gravy will turn into nice creamy sauce.
Serve hot with plain rice, naan or roti or even toasted bread.......
(We are shallow frying the fish so that it becomes little hard and it will not break in the process of making the gravy)

— with Zabeena Taj.

SWEET NO.1 WHEAT HALWA

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            

Wheat Halwa
Ingredients
Wheat flour: 1 cup
Sugar: 1 cup (or 1½ cup if you like it more sweeter)
Cardamom or cardamom powder: for the flavor
Milk powder or milk: 4 table spoon or ½ cup milk
Water: 2 cups
Dry fruits: raisins, badam, cashew nuts (2:1:1 tablespoon ratio)
Ghee: 3 tablespoon

How to prepare:
Take a dry pan, heat 2 tablespoon of ghee.
Now add wheat flour and nicely fry it in medium flame. The ghee will completely get coated on the wheat flour. Fry till the wheat changes its colour and it loses it raw smell.
See that the wheat doesn’t get burned.
Now add water to the wheat flour little by little and stir fast to avoid lumps.
Keep stirring and then add cardamoms and milk (or milk powder) and keep stirring.
Now the wheat flour won’t be sticking on the pan coz of ghee.
Then add the sugar and again keep stirring. It will get mixed well with it
Add the last 1 tablespoon of ghee along with dry fruits and keep stirring.
Wheat Halwa is ready !!!

SIDE DISH GRAVY NO.1 CHILLY BEEF

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            

Chilly beef
Ingredients
Beef: 250gms (cut into small pieces)
Onion: 2 medium sizes (cut into small pieces)
Ginger paste: 2 teaspoons
Garlic: 7 pods (finely chopped)
Capsicum: 2 thinly sliced
Soya sauce: 2 -3 spoons
Tomato sauce: 2-3 spoons
Green chillies: 4-5 finely chopped
Red chilli flakes : 2 spoons
All purpose flour (maida) or wheat flour: 2 teaspoons (or more)
Oil: 6-7 spoons
Water: 1 cup
Salt: to taste
Sugar: 1 spoon

How to make it:
Put beef in pressure cooker with enough water and add 1 spoon of soya sauce and salt to it. Cook till tender.
Now separate the stock and beef.
In a pan, add oil and fry the cooked the beef till it changes to light brown colour.
Keep the fried beef aside.
Now add oil again to the pan, in that fry onion till light brown.
Now add green chillies, red chilli flakes and garlic and fry well. Then later put ginger paste and cook well.
Pour in the soya sauce and sauté for a while and then add tomato sauce and enough salt and 1spoon of sugar and sauté well.
Now add the beef and let it cook well with sauces. You can also add beef stock to it. Add capsicum to this gravy. Cook well
In between taste the gravy and see whether you need more salt or not.
Now mix all-purpose flour (maida) or wheat flour with little water to make a thick starch (you can also use corn flour starch).
Add this starch to the gravy so that it thickens and cook for few seconds.
Chilly beef is ready
You can serve this gravy with parotta, fried rice or noodles.
(in the photo I have served it with parotta with little potato fry )

BREAKFAST NO.12 BURNT GARLIC NOODLES

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            

BREAKFAST NO.12 BURNT GARLIC NOODLES
Ingredients
Noodles: maggi noodles or Hakka noodles (your choice) 2 packets
Garlic: 10 -12 pods (chopped)
Capsicum: 1 big (cut into pieces)
Soya sauce light: 3 spoons
Oil: 2 spoons
Salt: to taste
Pepper: 1 spoon

Preparations
Cook noodles in hot water, then strain and wash it cold or running water.
Take a pan, heat oil and add Garlic and sauté till they turn brown. Don’t burn it too much
Now add capsicum, salt and fry well.
Add soya sauce and cook for few seconds.
Then put pepper and noodles and little water so that the sauce coats well with noodles.
The burnt garlic noodles are ready. Serve hot with tomato sauce or any gravy like chilly chicken or Gobi Manchurian or any Chinese/Thai gravy)
(Suggestions: You can do the same thing using only ginger. Also you can add cooked veggies or eggs to add flavour to the noodles)

BEVERAGE NO.1 FRESH LEMONADE

                                 RECIPE SUBMITTED BY
    SHEERIN HABEEB,
    KHARTOUM,SUDAN.


Fresh Lemonade:
(serves-4)
Ingredients:
Lemon: 1 (de-seeded, cut into pieces)
Sugar: ½ cup (or add according to taste)
Water: 4-5 cups (or more)

How to prepare:
Take a lemon, wash & de seed it & cut into small pieces.
Now take mixer/blender. Add the lemon pieces, 2-3 tablespoon sugar and little water.
Blend it thoroughly. When you open the blender, you can smell the beautiful aroma of the lemon.
Now strain this concentrate well, in a big vessel.
Now add the rest of the water and sugar according to the tanginess preferred by you. If you want you can add more water.
You can store it in glass bottle in fridge to use later or add ice to the juice and serve fresh to your family and guests….
Try it and let me know your suggestions!!!!

CHUTNEY.NO.1 CARROT CHUTNEY

                                 RECIPE SUBMITTED BY
    SHEERIN HABEEB,
    KHARTOUM,SUDAN.


Carrot Chutney
Ingredients
Carrots: 4-5 numbs (thinly sliced)
Onion: 1-2 (sliced)
Tomato- 1(sliced)
Garlic: 3-5 (or according to taste)
Red chillies:-7-8 (or more according to your preference)
Bengal gram: 1 teaspoon
Salt: to taste
Curry leaves: few leaves
Oil : for frying

Preparations
Heat oil in kadai or pan.
After the oil heats, add Bengal gram fry for few seconds.
Now add onions, curry leaves, garlic, red chillies, carrots and cook well for few minutes.
Add tomato, salt and fry again.
Now cool this mixture and later blend it well in a mixer adding some water to get the chutney consistency.
The carrot chutney is ready for dosa or idli

BREAKFAST NO.10 MIXED VEGETABLE WHEAT DOSA

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.
                              Mixed Vegetable Wheat Dosa
Ingredients:
Wheat Flour : 2 cups
Spring Onions or Normal onions: 1 (finely chopped)
Capsicum: 1 (finely chopped) [u can use red/yellow capsicum for diff colour]
Coriander leaves: 4-5 sprigs
Mint leaves: few
Green chilies: 2-3 (according to taste)
Salt: to taste
Water: for mixing the batter
Gingelly oil or any cooking oil: for dosa fry

Preparations:
In a bowl mix finely chopped spring onions, capsicum, coriander leaves, mint leaves, green chillies and salt.
Add wheat flour and mix well again.
Now add water for making the batter. It should not be very watery.
Now take a dosa pan or any non-stick pan.
After it gets heated , pour 2 big spoons of the batter and spread it on the pan to make round dosa.
Add gingelly oil on the all sides of the dosa.
Flip and cook the other side. Mixed vegetable dosa is ready
Serve hot with any chutney, sambar or dosa podi
(tips : you can add grated carrots, paneer or cheese into this dosa batter)

VEGETABLE PULAV

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.


Homemade Vegetable Pulav
Ingredients
Basmati Rice: 500gms
Onion: 1 cut into medium pieces
French beans (cut): 1 cup or 20-25 pcs
Carrots (cut): 1 cup (6-7 medium size) pcs
Peas: 150gms (or according to youur preference)
Ginger paste : 2 table spoon
Garlic paste : 10 pods (make the paste of it) I love garlic and so use it more
Green chillies: 10-12 pcs (or more if u want coz I’m not adding chili powder or any other powder)
Cardamoms: 3-4
Cloves: 6-7
Mint leaves: 1 bunch
Jeera: 1 teaspoon
Fennel seeds: 1 teaspoon
Salt: according to taste
Oil: 4-5 table spoon
Ghee: 1 table spoon

Preparations:
Wash rice 2-3 times and rinse well, you needn’t soak basmati rice as it cooks faster. The little water left is more than enough for soaking the rice. Keep it for 20 minutes.
Take a pressure cooker or big Saucepan on the stove.
Heat the oil, add jeera, fennel seeds, cardamoms, cloves.
Fry well, and then add onions, after onion changes to pink colour, add mint leaves and green chilies
After 1 minute add ginger and garlic paste and salt. Let it fry for another 2-3 minutes.
Now add all the vegetables and let it cook for 4-5 minutes
Now add water and let it come to boil. Check salt and add accordingly
After water comes to boil add the rice , ghee (salt if needed) and cook it medium heat for 15 minutes or till the rice is done.
Homemade vegetable pulav is ready to serve
You can eat this with raitha/ chicken gravy/ paneer gravy or any spicy side dish.

BREAKFAST NO.7 SPINACH &PASTA SALAD AND POTATO OMLETTE

Recipe Submitted by,
SHEERIN HABEEB,
KHARTOUM ,SUDAN.

SPINACH &PASTA SALAD
Ingredients
Steamed spinach – 1 small bunch
Feta cheese (white) – 1 medium size (or according to taste)

Image courtesy@www.food.com

Half Spring onions – cut into small pieces
1 small tomato – cut into small pieces
Cooked pasta: 1 cup (2 people)
Salt & pepper: according to taste
Olive oil: 2-3 spoons
Procedure:
In a bowl mix spring onions, feta cheese, salt and pepper.
The cheese should mix well with onions without lumps
Add tomatoes and steamed spinach. Then Add pasta.
Refrigerate overnight and take it out from fridge an hour before serving.
Add olive oil 5-10 minutes before serving
 http://www.food.com/recipe/spinach-pasta-salad-150478

Image Courtesy@lucianopignataro.com

POTATO OMLETTE
Ingredients
Steamed potato: 1 medium size (cut into very small pieces)
Eggs: 2
Coriander leaves: few sprigs (cut into pieces)
Green chilies: 2 numbers (cut into pieces)
Parmesan cheese or cheddar cheese: add very few pieces
Salt and pepper: according to taste
How to make it:
In a bowl mix eggs nicely
Add salt, peeper, coriander leaves, cheese, and green chilies to the beaten eggs
At last add the steamed potatoes into the egg mixture
In pan, heat oil and the add the egg/potato mixture
Put the stove into medium heat and close the pan with a lid for omelette to cook one side
Flip the omelette to cook on other side…. Its little tricky coz potatoes can come out
So you can first put it a plate and put it again on the pan to cook the other side
The yummy omelette is ready.
http://www.lucianopignataro.com/articolo.php?pl=4971