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

Creamy Chicken Corn Soup

Oh My Word.... I Know, I Know...Seems like I froze up with the colder weather months in South Africa, Since I Last posted.  Well I'm back, Thawing myself, hehehe, And What better way to warm up, than a delicious bowl of warm and hearty soup.  

This Recipe and Picture was kindly shared By Ruhana Ebrahim on our WATALOTWEGOT Facebook group, SHUKRAN💕

CREAMY CHICKEN CORN SOUP

Recipe credit: Ruhana Ebrahim
Picture credit: @ruhanas_kitchen

Ingredients:
•60g butter
•¼ cup flour
•1 liter milk
•1 liter water
•1 packet Knorr thick veg soup
•250ml fresh cream
•1 tin creamstyle sweetcorn
•500g cooked salt+pepper chicken fillet (cubed)
•2 whole green chillies (slit longwards)
•Salt (to taste)
•White pepper (to taste)

Method:
1. Melt butter in pot, add flour and whisk to make roux for white sauce.
2. Add ½ amount of milk and water and whisk until becomes a thick mixture.
3. Add in fresh cream, corn, chicken and packet soup. Mix in.
4. Then add in remainder milk, water chillies and allow to come to a boil.
5. When thickened to consistency you desire, remove from heat and serve with crusty bread.

Malaysian Soup

Soup is the perfect starter or main meal option anytime of the year, but most frequently enjoyed during colder days.  Tasneem Ganie kindly shared this recipe of a chicken soup, that is most famously found on a major catering company's menu-list. Give it try, and we look forward to your feedback in comments.

Malaysian Soup
(kindly shared by Tasneem Ganie- Watalotwegot)

3 chicken fillets strıped
11/2 full tsp aromat
1 tsp ground green chillies 
1tsp ground garlıc paste
1/4 tsp arad
1/2 tsp fine dhana
1 tsp fine jeeroo
1/2 tsp white pepper

Cook above in ghee until chicken cooked .

Then add 1 /2 tin creamstyle sweetcorn
Bltz thıs tıll smooth then add to chıcken

Mıx
1pkt white onion soup
1pkt cream of chıcken
1pkt cream of mushroom
2 big spoons of nespray powder
Dılute ın 1 lıtre + 700 mls of water and mıx well.

One double thıck fresh cream
(Or normal cream)
Bring to the boil.
Then use blender stıck and blıtz lıghtly to shred chıcken.
Add fınely chopped Dhanıa

Serve wıth garlıc bread
Recipe credit : Tasneem Ganie
Pic credit:Tasneem Ganie
Nb: Aromat is the key ingredient plse do not leave out. Stick to the liquid quantity as this is not a thin soup .the consistency is thickish. Those who have eaten it will understand.

Glossary :
Arad = Turmeric powder
Fine Dhana = Coriander Powder
Jeero = cumin
Nespray powder = Milk Powder
Dhania = fresh coriander
Aromat = Salty Flavour Enhancing Seasoning

Kitchra

Pronounced as Kitchro OR Kitchra, this dish is an all-in-one kind of meal, a delightful blend of slowly cooked Lentils, Meat and Rice...

The Result...A thick Blend of Aromatic Goodness, just waiting to be enjoyed on Cold evenings, or on any other day of the year.

Today we Thank Naeema Jogiat for sharing her pic and recipe used💕💕.

Khichro/Kitchra 
(NAEEMA JOGIAT - WATALOTWEGOT )
Servings 8-10 people
-----

one cup barley
1/2  up arad  dhal
1/2 cup oil dhal
1/4 cup moong  dhal
1/4 cup  chana  dhal
1/2 cup rice

soak all the  dhal and rice  together - barley  should be soaked separately - for at least 3-4 hours but preferably  over night .

in a big pot add 10-12 cups of water -- or use pressure cooker with less amount of water  (5 cups),
add the dhal  and barley mixture
add salt , little oil, one Tablespoon white vinegar..
one  whole sliced  onion
and let mixture boil until done
in a separate  pot - slice one onion and braise until soft-
1 kg washed meat
1 Tablespoon ginger garlic
1 teaspoon crushed green chillies -add more if you want it spicy
salt to taste (preferably add less as the mixture already  has salt)
1/4 teaspoon arad
1 teaspoon jeera  powder
1 teaspoon dhaniya  powder
1 Tablespoon red/garlic masala

add 6-8 cups of water and
let it cook until meat gets properly done..

once barley mixture is cooked ( it shouldn't  be too liquidy  nor to thick) ..blend with hand blender
add the cooked  meat to the barley and mix well
add 1/2 tin coconut milk
make onion  wagar  with ghee and oil
 and add to the mixture with the oil  and ghee included..
cut in green  dhaniya and mint, mix well ..serve without onion khatchumar  and amli/tamarind  juice and ENJOY.