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

ROSE SYRUP

If there is one drink that is most often enjoyed during the Month of Ramadaan, in many Muslim South African homes, it would most definitely be 'Milkshake' . Now I don't mean the 'over-the-top' varieties that have emerged these days, I mean just a regular milkshake that is prepared using 'Rose Syrup'. 

These syrups are usually bought in bottled forms, and can last a while.  These pics and Recipe I share today, were actually archived in our facebook page last year, so without further delay, let me blog this post, so you too can now Make This Syrup at HOME...YOU WILL NEVER HAVE TO BUY ANOTHER BOTTLE AGAIN!!! 

#RoseSyrup for #Milkshake #Ramadaan #DIY #Watalotwegot

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Rose Syrup (for Milkshake)

 5 cups sugar. 

1L water. 

Bottel red colour 30 ml. 

30ml rose essence.

~ Soak sugar overnight

~ In the morning boil on high and simmer rapidly for half an hour. 

~ Add colour and rose essence. 

~ Cool well and Bottle 

(RECIPE adapted from Halaal Foods)- Kindly Shared on by Saira Sultan💕

- Add the syrup, as little or much as you prefer, to fresh milk, stir well. 

Thank you for sharing on your pics Aunty Asiah and Faadila󾬏💕💕

# NOTES BY WATALOTWEGOT#

- Add 1 teaspoon of Cardamom Powder (elachie powder) for a slight variation in taste.

- For the elachie flavour syrup, try tinting the syrup green, instead of red.