the IFTARI thread

[Irem]

1) kalay chanay
this is really tasty, a regular item on our family's iftari table, but havent seen too many ppl make this so thought i'd post the recipe:

first laal the pyaaz and then add pisi hoi thom/garlic, turmeric/haldi, salt and ground red chili powder and bhonofy. add to this masala kalay chanay [pressure cooker mein galay hoay jus a lil bit hard so they dont become too soft by the end]. add to this some small cut up tomatoes. stir for some time. in the end the tomatoes should almost mix with the chanay but not complete.

turn off chulla and on the top garnish w/:

shredded ginger/adrak (optional: i dont like this waise)
shredded poodina [mint leaves]
shredded dhania [coriander]
shredded hari mirch
and shredded pyaaz: onion [patla kata hoa]

cut small lemon slices and put on the sides, nichorofy lemon b4 eating...




2) fruit chaat ideas

we make different types of fruit chaats:

-------------> milk cream fruit chaat:
we cut up fruits, and on the top we put milk cream and rooh afza and sugar


-------------> chatpati fruit chaat
cut up fruits, and in this put imli ka paani, chaat masala, bhunay huay zeeray ka powder, and anar danay and aam choor kee khatai :love: add some sugar and roohafza to this too, makes it taste even nicer

-------------> chanay wali mixed fruit chaat

just add pressure cooker mein galay hoay chanay into ur fruit chaat, either of the above two recipes, tastes good


3) dayeen bhallay

we usually put these maslay in em: what abt u guys?

bhunay huay zeeray ka powder + chaat masala + namak + imli ka paani + cheeni

usually whip the yoghurt, phut the bhallay in, and then put the masala on the side in a separate plate so ppl can add how much they want

3) pakoray


this time apart from aaloo try these pakoray as well:

- paalak
- paalak and pyaz mix
- paalak and pyaz and mooli k pattay mix
- bayngun [put haldi and namak paste on the bayngun slices before dipping in baisan]
- mirch : the big ones: but first slit from the middle and put a masala paste of bhunay huay zeeray ka powder + chaat masala + namak in it
- phool gobi
- machi and prawns k pakoray
- murghay kee raan k pakoray

4) chutnis

either tomato ketchup

or

huri chutni: podeena, dhaniya, thom/garlic, hari mirchein, namak and imli ka pani

if its too strong, add yoghurt


5) drinx

- rooh afzza + milk
- rooh afza water and lemon
- banana milkshake
- doodh 7up




now post ur iftari related posts too

*moonh mein pani aaying* :love:

cant wait for ramzaan to start

[*SuNSet LvR*]

nice recipes irem....have to try ...i can't wait for ramadhan to start either

oh yeah..i liked how you used tomato ketchup as a chutney...

[MyStiCaL_MisS]

it will be summer here, so we'll hav summer fruits.. yumm...
and roohafza :yumm:

[mehroo]

Irem Thanks for the ideas/recpies :-)
tell me about that kalay chanay's item ! can we eat them with nan/roti ?

what about samosa chat recpie ?

[Irem]

mehroo aapi... :-) if u put lots of pyaz then theres lots of masala in it..and u can eat it with naan too...tho we eat it alone...its quite tasty alone..if u want to eat with naan, i think add some yoghurt or chutni so there some shorba for the roti..
mehroo aapii what is samosa chat?



MM kewl!

Sunset Lvr

[belle]

Yum! Irem, i'm coming over to your house.

The dayeen bhallay recipe, can you post the recipe in more detail please. Thank you.

[Irem]

belle most welcome yaar

the dayeen bhallay

so i gave the recipe abt the masala [put in proportions as u deem fit]

and the dayeen is just the yoghurt u whip

as for the actual ballay u can either get the ready made ones which u need to boil n put in the yoghurt

or make em at home, Afia baji posted the recipe here:

http://www.gupistan.com/forums/showt...88#post2755848

[Rukhsarbibi]

Mun mein paani aay-ing I love kala cholas! thank you Irem!

To add to your pakora receipe:

Mungchiyan funny name!

Use green daal (I think it is the chilkay wali yellow daal)

Put it in water for a couple of hours, then blend it to a thick consistency. Add onions (very tiny pieces), crushed peppers, and salt to taste

Fry the pakoras.

You can also add tiny pieces of potatoes to the daal mix too along w/ the onions.

---------
Tomato chutney receipe:

2 whole canned tomatoes (you can use fresh ones if u like)
Dried red peppers (5-6 depending on how hot you want it to be)
salt
ground cumin (zeera)
Cilantro (atleast half of a bunch)

Blend!

[Irem]

Rukhsar, nice recipe yaar, thanks

mods, thanks for making this thread a stickie, bery sweet of u

[Qrius]

we do also make kalay chanay in our family..we do call it ghogni at times..i wonder where this word came from..ours has minimal spices..salt, pisi lal mirch, lots of onion,bit of lemon juice..and sometimes zeera and lal mirch ka baghar..

The things we usually make apart from the list you mentioned irem: shami kabab, aloo ki tikya, qeemay kay samosay, dahi phulkiyaan, boiled eggs, boiled potatoes with chat masala, potatoes with yogurt and hara masala, qeema roll, namak paray, chicken/qeema/potato patties, sandwiches.

Another variation we make of fruit chat is mix fruits with cream cheese and bit of condensed milk.

Drink: methi lassi, dodh ka sharbat with pista.

[funguy]

Originally posted by irem:


mods, thanks for making this thread a stickie, bery sweet of u

You are welcome. Actually, I have been meaning to open such a thread laikin susti aur kaahili aaRRay aaee. Shukria aap kaa sister irem.

[Sahar02]

Great stuff!


Just taking a break from making samosas now, so I figured I'd pass on the recipe:

Cook 2 packets ground beef in lots of ginger and garlic and salt, pepper, mirch to taste. Add yogurt when the beef is pretty much cooked. Let the water cook out.

In the meantime, chop up LOTS of green onions, onions, cilantro, green peppers, etc. Once water is gone from the keema mixture, turn off stove and add veggies. Mix well.

I use the eggroll wrappers we get at the Asian foods store. They are square and I usually cut them in half. Each samosa is made out of one of the resulting rectangles.

The tricky part is folding the samosa. It gets easy after the first few tries.


My brother makes a mean lussi. I'll see if I can remember his recipe.

[Sahar02]

^ PS: "glue" with cornstarch and water. Lay them out on a plate and freeze them. Once frozen you can toss them into ziploc bags and keep 'em in the freezer till you need them.

[funguy]

Sahar, my samosa masala (the beef filling) was always dry. I think I got the answer in your recipe. It must be adding of yogurt that keeps it moist. Will give it a try this weekend. I can't believe they are so easy to make.

[Sahar02]

^ I've made it without yogurt as well, and it's still been fine.

I thought the mixture is supposed to be kind of dry?

[Sandleen]

I hate pakora samosa chutni chat etc etc .. I dont know why ..
but I love gol gapay and thats all !
okay to the point now I am alone today and i want to cook something nice with chicken ...plz help me ..

[Ira]

Sandleen, try to search this forum for previous chicken recipes. I am sure you will find some good recipes.

irem nice thread. We also make kalay chanay but I think they are a little different than yours. I will ask ammi for recipe.

For drinks this year, along with Rooh Afza, we willhave home made badam ka sharbat. Heres the recipe:

Badam ka Sharbat

1 cup almonds, soaked in water, peeled
3 cups sugar
2 cups water
cardamom seeds, from about 10 pods or so

Grind the almonds along with a little bit of water and cardamoms until really really fine. Strain through a piece of cloth or like me through a fine sieve. Add water, sugar and cook until there is a thick consistency syrup. This is supposed to be very very thick when done.

Cool, pour into sterilised jars/bottles and refriegerate. Enjoy a tbsp or two in your glass of milk or water at iftari.

This recipe will make approx. 8-10 ounces I imagine, so adjust quantities for as much sharbat you want. THe ratio should remain the same as above.

[Poodenay_Ki_Chutney]

I am just going to go and have my sehree…Probably a suchay ghee ka paratha with 2 eggs omelette, 2 glasses of roohafza and some fruit.

Till then you can look at my last year ki iftari.

There are some very unusual iftari dishes that I make, I will post pic soon.
Waisay tomorrow mere iftari kaheiN Bahar hai….


click above

[Mehnaz]

Originally posted by Sahar02:
Great stuff!


Just taking a break from making samosas now, so I figured I'd pass on the recipe:

Cook 2 packets ground beef in lots of ginger and garlic and salt, pepper, mirch to taste. Add yogurt when the beef is pretty much cooked. Let the water cook out.

In the meantime, chop up LOTS of green onions, onions, cilantro, green peppers, etc. Once water is gone from the keema mixture, turn off stove and add veggies. Mix well.

I use the eggroll wrappers we get at the Asian foods store. They are square and I usually cut them in half. Each samosa is made out of one of the resulting rectangles.

The tricky part is folding the samosa. It gets easy after the first few tries.


My brother makes a mean lussi. I'll see if I can remember his recipe.

This sounds delicious. I was looking for a good samosa recipe and I found it! I will test it out if my mama allows me in the kitchen.