LUV BITES BISCUITS

OOOOH....I just want to reach through my screen and pick up one these, deliciously chocolatey biscuits😍.  How Amazing do these look??? Thank You Ruhana Ebrahim Mohamed💕, for sharing on these yummy treats.  So what are you waiting for lovelies, get out those aprons and whip up a batch of these biscuits to enjoy with your loved ones this weekend.

Remember to send us your feedbacks in comments, We love hearing from you!

Luv Bites Biscuits

Recipe credit: Hajera Ebrahim (mum)
Pic credit: Ruhana Ebrahim
@mama_taught_me_well 

Ingredients:
250g butter
1 cup icing sugar
2 extra large eggs
1/2 cup oil
1 Tablespoon vanilla essence
1 cup maizena
2 teaspoon baking powder
+/- 2 cups Flour (as needed)
Baking Chocolate

Method:
1. Cream butter & sugar.
2. Beat in eggs, then oil and vanilla.
3. Beat in baking powder & maizena.
4. Add flour as needed to make a very soft dough.
5. Using a star tip biscuit nozzle, push the dough onto a greased biscuit tray.
6. Nozzle 3 stars/flowers next to each other forming one biscuit.
7. Bake in preheated oven at 160degC for 15min.
8. Allow to cool and harden.
9. Dip the bottom of biscuit into melted chocolate.
10. Store in airtight container.

EASY HALEEM

With Ramadaan just around the corner, many of our lovelies on the Watalotwegot group have been busy preparing an array of dishes that their family enjoy.  Shireen Is one such lady, And she has shared her picture of the EASY HALEEM that she loves whipping up for her family.  Haleem is a thick soup/broth that usually has added protein in the form of lamb/chicken, and made with a variety of lentils or a soup mix of lentils/barley.

This recipe however, does not contain the lentils/soup mix, and Shireen reckons it EASY to prepare, and most importantly, it doesn't cause indigestion, tummy burns or reflux...YAYYYY, now that's win. SHUKRAN for sharing this recipe with our readers Shireen.💕

EASY HALEEM RECIPE 
(Kindly Shared on by Shireen Sathar Suleman - WATALOTWEGOT)

1 ½ cup jungle oats (OATS)

6 Weetbix (Breakfast Cereal Biscuit)

2 ½ litres water

2 teaspoon salt

Boil together for 20-30 minutes. Remove from stove and allow to cool. Liquidize.

1 cup chicken fillet cubed

3 Tablespoon ghee

1 medium onion grated

1 ½ teaspoon ginger garlic paste

1 ½ teaspoon ground green chillies

½ teaspoon arad (Turmeric Powder)

1 teaspoon salt

1 cup water

Braise onions in ghee. Add chicken and rest of spices, add 1 cup water and cook till chicken is tender. Then add liquidized Weetbix/Oats mixture.

If required, add a cup or more of water.

Make a vagaar (tempering) :- 1 Tablespoon ghee, ½ onion sliced, 3 whole green chillies, 1 teaspoon Cumin Seeds. Lastly add chopped up Dhania(Coriander leaves).

Enjoy!

EASY HALEEM - Perfect for anytime of the Year

BUTTER CHICKEN HALF MOON - SAVOURY

Saliema Khan, shares with us a Ramadaan Savoury idea.  She reckons that this has been her first time making this savoury, and I have to say...This looks PERFECT FOR A FIRST ATTEMPT, WELL DONE SALIEMA.  THANK YOU for sharing the recipe used and your pictures. 

Have you began your Ramadaan Preparations???, If we have got you before your preps, then this recipe is a great starting point.  Now the recipe calls for a certain brand of butter chicken spice, as my own side note, I would say, that absolutely any other brands you have available will work fine.

Drop us your feedback if you give this a try...

BUTTER CHICKEN HALF MOON - SAVOURY

(Kindly shared on by Saliema Khan - Watalotwegot)

Dough:
2 cups water
2 tablespoons butter
Pinch of salt
Bring above ingredients to boil and remove
Add 2 cups flour, mix through until it forms a dough. Allow to cool off, roll out as thin but manageable, cut in rounds, with a large pie cutter.

Filling:
I used half kg chicken mince
1 sachet tomato paste
Ginger and garlic
1 sachet suhana butter chicken masala
Salt to taste
2 cups fresh cream
Maizena to thicken

Braise mince with garlic, ginger and suhana spice till dried out, add tomato paste, mix through, adding salt as needed. Add fresh cream, allow to heat up before adding Maizena and water paste to thicken. Remove from heat, allow to cool off thoroughly, then add a generous amount of dhania and chopped chilli.

Egg wash moons dough on the one side before adding the filling, add 1 teaspoon of filling, fold dough, sealing off all round, dip in egg and bread crumbs.

NOTE: this recipe makes about 80-100 moons, you will have to make 3 times the amount of dough. One batch of dough makes 35 moons. Please bare this in mind when making your fillings.

*Kindly Share as Posted*

BUTTER CHICKEN FILLING

HALF MOON SAVOURIES, READY FOR FREEZER

Milky Bar Top Deck Chocolate Slab

Who can say NO to a delicious looking chocolate cake like this😍.  I always joke with my lovely members on the WATALOTWEGOT Facebook group, saying I wished I were their neighbours, and this is one such lovely I would live being neighbours with, as long as you share a slice with me Monowara😆, SHUKRAN for sharing your recipe and pic with us.  

Go On lovelies, give this one a try, and do drop us your comments and feedbacks in our comment sections, we love hearing from you.

*Milky Bar Top Deck Chocolate Slab* 

RECIPE AND PIC CREDIT : *Monowara Mohamed Bhamjee* (WATALOTWEGOT)

*_Ingredients:_*

6 eggs (seperated)
1 &1/2 cups castor sugar
3 TABLESPOON cocoa
3/4 cup boiling water
3/4 cup oil
2 teaspoon vanilla essence
1&1/2 cups cake flour
4 teaspoon baking powder

*_Method_*

* Dissolve the cocoa in the boiling water, add the oil and vanilla essence and set aside.
* sift the dry ingredients and set aside
* Beat egg whites stiff
* Add the castor and beat well
* Mix the yolks to the liquid then add everything simultaneously to the egg whites and mix it through. Do not overheat it

Pour it into a oblong baking pan and bake the cake on 180°C for 25-30 minutes

Let it cool down completely before decorating..

*_Milky bar topping_*

Melt 2 X 80g slabs of Milky bar chocolates (cool down)

Beat 500ml fresh cream until it start to thicken add the cooled chocolate then fold it in till it is just the right consistency (plz note this is a very delicate stage.. I tried and flopped a few times until I've mastered this technique), don't overbeat it then it becomes a watery mess..and it congeals..

Cut the cake in half and spread half the cream place the other half back and decorate with the balance of the cream.

Drizzle milk chocolate over and sprinkle cut up nuts..

*Kindly share as posted*

❤💛💚