DIY- FRESH TOMATO PUREE

Here is another DIY idea for you to try, whether you are just starting off in the kitchen or have many years of experience already.  The cost of many fresh produce, can at times sky rocket, today Bibi Ayesha shows us how to save some money, and buy tomatoes in bulk when it is much cheaper.  This DIY, Is how to make your own tomato puree at home, and you will always have enough of this 'must have' ingredient in your freezer, when the need arises.
SHUKRAN DEAREST BIBI AYESHA💕

DIY - HOW TO MAKE FRESH TOMATO PUREE

...for beginners

Sunnyside Classics by Bibi Ayesha Kadwa

Wash and drain red, ripe tomatoes 

Cut up and put into a big pot

Cook on high mixing at intervals 

Tomatoes release alot of water

When thick and mushy...it's ready

Leave to cool

Blend or liquidise properly

It you normally like to use a tin puree in your food

you can add some to this

Pour into containers..not too full 

Freeze and use as needed.

DIY- HOW TO MAKE YOUR OWN DHANA/JEERA POWDER

MAKING YOUR OWN BLENDS OF SPICES, THAT ARE USED ON A DAILY BASIS IN YOUR KITCHEN, GIVE YOU PEACE OF MIND OF EXACTLY WHAT GOES INTO IT.

FYI: "DHANA/JEERA" is actually CORIANDER AND CUMIN.

My Admin on our WATALOTWEGOT group on Facebook, Bibi Ayesha, has once again taken it upon herself, to help educate young beginners into a kitchen, how to go about doing just that.  Using whole dry spices, of Coriander seeds and Cumin Seeds, she blends this into a powder form and stores for use in her kitchen.  Find Below her description on How To Make this blend, Thank You Bibi Ayesha, WE LOVE THIS💕

A DIY PICTORIAL FOR DHANA/JEERA POWDER


HOW TO MAKE YOU OWN DHANA/JEERA POWDER..
for beginnersSunnyside Classics by Bibi Ayesha Kadwa
2 and half cups whole jeera(cumin seeds)
..cleaned and sun roasted or slight oven roasted
2 cups whole dhana(Whole Coriander Seeds) ..cleaned
Handful of black peppercorns
Grind in coffee grinder, to a fine powder form
READY TO BE FILLED AND STORED IN AIRTIGHT BOTTLES.

JALEBI

Jalebi is one of many Sweet delicacies that can be found in the Indian 'Sweetmeats' range.  This is usually a very time consuming product to make, but today Madina Mukadam shared with us an easy and fuss free way to make these sweet treats.

A perfect treat to munch on, or take along to a function, like Madina had done recently, when she had to attend a Mendhi/Henna ceremony. These Crunchy and Syrupy Jalebis, must have been a hit Madina, Thank you for sharing with us, and we LOVE it 💕

I think I am going to give this one a try...someday soon :-), HOW ABOUT YOU???

Jalebi Recipe 

kindly shared on by Madina Mukadam 💕- (Watalotwegot)

1 cup white flour
1/4 cup gram flour
A pinch of orange food colour
1 Tablespoon yoghurt
Mix all together with enough water to make batter as for pancakes
Before frying add 1 tsp of ENO (the original one) to batter and mix well
Oil for frying
Squeezy tomato sauce bottle for batter

Syrup
2 cups white sugar
1 cup water
2 Tablespoons lemon juice
A few saffron strands
Boil all together till you get one string consistency, Lower heat and keep on low flame to keep syrup warm

Heat oil for deep frying in pan, using bottle with batter, make rings starting from centre going out, when crisp on one side turn over and fry on other side.
Remove from oil and immediately put into sugar syrup, after a few seconds turn over so that both sides are coated...
Remove from syrup and serve
Enjoy 

MOIST CHOCOLATE CAKE

When Special people in our lives are celebrating another milestone, spoiling them by baking is just one way of showing how much we care for them.  That is exactly what our Lovely Raeesa Abdool Carrim had done recently, when she baked this chocolatey goodness for her father-in-law, who celebrated his birthday.

Well Done Raeesa, we love it💕, and a very Happy Birthday to your Father-in-law🎉

Find below Raeesa's Picture and recipe she used and shared on with us.

Moist Chocolate Cake by Raeesa Abdool Carrim - (Watalotwegot)

3 eggs
1 cup sugar
1/2 cup oil
1/4 cup cocoa dissolved in 1/2 cup water. ( leave to cool)
2 teaspoon baking powder
1 cup flour
1/4 teaspoon salt
1 teaspoon vanilla essence

Method:
Beat eggs and sugar until light and fluffy
Add oil and beat well
Sift dry ingredients. Fold into mixture
Add cocoa mixture
Add vanilla and mix lightly 
Grease pan. Bake at 180 degrees Celsius for 25- 30 mins.

Icing: 
250 g soft butter
4 cups icing sugar
Salt
4 tablespoons cocoa
A little milk
Vanilla essence

Method:

Cream butter. Sift all the dry ingrediants. Add vanilla essence and milk to get desired consistency. 

Ganache: 

1 × 100g lintd dark chocolate. (85%)
2 × dairy milk slabs.
1 × 250 ml fresh cream

Method: make fresh cream hot on stove. Add to chocolate bits. When melted spread onto cake.

I topped with mini oreos, lintd, ferreros, top deck, caramel popcorn and wafers.

Bake and ENJOY

Aloo And Cheese PASTRY Paratha

SO yesterday afternoon saw me attempting the newest craze to hit the Foodie Groups on social media... #PASTRY #ROTI

I had made use of Today's Ready Rolled Puff Pastry and used self rising flour for dusting and rolling out the rotis. 

So while everyone is trying out the pastry as a regular roti, Which isn't REALLY roti like, but good if enjoyed immediately, I decided to give my regular ALOO CHEESE PARATHAS filling a go, but using the Today's Puff Pastry....

WOW!!! I AM BOWLED OVER. I loved the PASTRY IDEA TO MAKE THESE ALOO PARATHAS. I would choose making the Paratha over a regular 'pastry roti', it stays moist and soft, with just the right amount of flakiness and also needs no extra butter/ghee. 

NOW YOU MAY WONDER WHO @foodeva_marsay is... THAT IS ACTUALLY MY OWN PERSONAL BLOG, AND YOU CAN FIND MY LIFESTYLE BLOG ON HERE Foodeva Marsay or find me on Instagram with the same name ;-) 

Aloo Cheese PASTRY Paratha

To make it a little easier for 1st time makers of this, I decided to do a step by step collage of pictures and together with it I have added below a description of the steps.  So if you've never before attempted making a paratha, now is your chance. The pastry makes it so much easier, and definitely a 'quick fix paratha' when you need it in a hurry.  So here goes below my collage of pictures, and do look out for the aloo(potato) filling recipe further down that I made. 

Step By Step for making a Plain PASTRY Roti

 Step by Step Pic for PASTRY ROTI
 (@foodeva_marsay) 
A step by step pic of how I went about making the 'Pastry Roti'...
1) unroll a ready rolled pastry, remove plastic packaging and sprinkle well with Self Rising Flour.
2) roll up again doing so a little more tightly .
3) pinch closed the last bit of edges when done rolling, and slice pastry into 6-7 rounds
4) sprinkle your surface with more self rising flour and slightly flatten the cut pastry rounds with you fingers.
5) roll out the pastry using a rolling pin
6) toast on a flat pan on medium heat until golden in colour ready to be enjoyed.
(@foodeva_marsay)
*Kindly share as posted*

NOW THIS WAY DEPICTED ABOVE IS JUST FINE IF YOU WANT TO ENJOY REGULAR PLAIN ROTIS , FIND BELOW ANOTHER COLLAGE GUIDING YOU TO MAKING A PARATHA WITH A FILLING, IN THIS CASE AN ALOO CHEESE FILLING. 

Step By Step Guide to make a PASTRY PARATHA


Aloo Cheese PASTRY Paratha
(@foodeva_marsay)
My step by step pic showing how I went about making this..
1) make and cool the potato filling for the paratha
2) roll out 2 of the cut rounds of pastry (see pic above) , into small discs
3) top one of the rounds with the cooled potato filling, spreading around but not too close to the edge .
4) sprinkle some shredded cheese on top of the potato filling. Dab some water on the edge of the pastry round and cover with the another round. Now carefully roll it the stuffed discs using a light pressure. (I make them a size about as big as a side plate)
5) Toast the paratha on a medium to hot stove setting on a flat pan. No need to smear ghee/Butter as this will come through from the the pastry and Potato filling.
6) ALOO CHEESE PARATHAS ARE READY TO BE ENJOYED WITH YOUR FAVOURITE SIDE DIP...YUMMMM
(@foodeva_marsay)
*kindly share my recipes as posted*

AND THAT MY FRIENDS IS HOW EASY THIS METHOD IS TO PUT TOGETHER. NOW SINCE THE ALOO AND CHEESE FILLING ARE MINE AND HUBBY'S FAVOURITE, I MADE THAT, BUT ABSOLUTELY ANY TYPES OF FILLINGS MAY BE TRIED.  I DO HOPE YOU GIVE THIS ONE A TRY, AND WE LOOK FORWARD TO YOUR FEEDBACKS, AND PICS, IN OUR COMMENTS. 

and NO>>> I have not forgotten to share the Aloo (Potato) filling I used here, find it here below, and HAPPY PASTRY PARATHA MAKING...

ALOO (POTATO) FILLING FOR PARATHA

(@foodeva_marsay)

3 MEDIUM SIZED POTATOES, PEEL AND CUT INTO CUBES

1/4 TEASPOON TUMERIC POWDER

1/4 TEASPOON CHILLIE POWDER

1/4 TEASPOON CUMIN POWDER

SALT TO TASTE

1 TABLESPOON BUTTER

1-2 GREEN CHILLIES, CHOPPED

1-2 TABLESPOON CHOPPED FRESH CORIANDER (DHANIA) LEAVES

~ MIX ALL THE SPICES WITH THE CHOPPED POTATOES

~ ADD TO YOUR POT, WITH A LITTLE WATER, AND COOK/STEAM UNTIL SOFTENED 

~ JUST BEFORE THE WATER COMPLETELY DRIES OUTS, ADD THE BUTTER AND CHOPPED GREEN CHILLIES

~ LASTLY ADD THE CHOPPED FRESH CORIANDER, AND USING THE BACK OF YOUR SPOON OR A MASHER, MASH THE POTATOES, TO FORM AN ALMOST SMOOTH SPICED MASH.

~ CHECK YOUR SALT CONTENT AGAIN AND ADJUST ACCORDINGLY.

~ THIS FILLING CAN BE USED IN ANY SAVOURY CALLING FOR A POTATO/VEGETARIAN FILLING.

*KINDLY SHARE MY RECIPES AS POSTED*

Chocolate Whispers Biscuit

Tea Time treats is a must in any home, and most especially over the weekend.  That's exactly what Rehana Dhoda had thought when she whipped up a batch of these delicious looking biscuits for her family to enjoy.

Thank you for sharing your pic and recipe used Rehana💕

CHOCOLATE WHISPERS BISCUIT
RECIPE CREDIT : Fatima Motala
PICTURE CREDIT : REHANA DHODA (WATALOTWEGOT)

125g butter/margarine 
1/2 cup maizena
1/2 cup oil
+- 2-3 cups flour
1/2 cup ground almond / pecan nuts
1/2 cup icing sugar
Brown / white chocolate

Cream butter and sugar until creamy
Add in oil and beat well
Add maizena, nuts and enough flour to make soft dough.
Roll into small balls and bake on 180 degree for 15 - 20 mins
When cool coat with brown chocolate
Leave to cool on wax wrap then drizzle with white chocolate.
Dust with gold dust 

How To Make Wagaar - For beginners

So one of my Admins, Bibi Ayesha, and I have decided to start doing Posts that could benefit the younger generation, to being more adept in the kitchen.  Well She takes the time to do the actual tutorials while I'm trying to keep all these valuable knowledge sealed away for all to use via our blogs or on the group albums. Shukran my dearest Friend for taking time to get this together💕

Now some may wonder..."what is WAGAAR" ...well in the Indian cooking dictionary, this means crispy fried onions, and sometimes these have added whole spices added to it, to further enhance the aromatic fried onions.  Today we kept it very basic, and show how to prep and fry onions, that can be stored for later use, in dishes such as biryani.

Find attached 2 picture collages, there are numbers to follow with a written "How To" prepare Note after the Pictures. Do enjoy our new 'For Beginners' posts, and we look forward to your feedback.

How to prepare Wagaar - for beginners 

(i.e... Fried crisp onions..for Biryani)

Tutorial by Bibi Ayesha  Kadwa  (Watalotwegot)

~ Slice onions...(I used a mandoline slicer)

~ Sprinkle cake flour

~ MIX oil and ghee in pan

~ Heat up and add in at least 2 to 3 handfuls 

~ Fry on medium heat, Mixing regularly to get a even colour

~ As it turns pinkish guard it closely because  it gets dark very quick..

~ strain in colander 

~ Leave on a tray with thick layer of tissue to drain access oil.

~ freeze and use as needed.😉