Ramadanyat

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Sister_Zee said:
Salaam,




Funny thing you would be hungry during the day imagining what you are going to eat but when iftar comes you eat a little bit and not as you thought you would. :><:
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so true!! SubhanAllah
Be careful sis it is addictive :giggling: by the way if you have decaf coffee use it so it won’t keep you up.

.
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i could do with something that keeps me up :p :omg:

all this malaysian/indonesian food makes me wanna go that side just to taste it all :hiding:
 
bil 3afiyah, Zee :D

Funny thing you would be hungry during the day imagining what you are going to eat but when iftar comes you eat a little bit and not as you thought you would.
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Yeah, always wondered why that happened :><:

I'm starving :hmm:

I feel like doulma :D
 
Yummy! Those above pics look great!

amani said:
I could do with something that keeps me up
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Lol, I always have a hard time with my brothers when I put regular coffee in desserts, they stay up all night. :nervous: :hiding:

Allah 3afeek Rebel :D

Maybe the stomach shirks due to fasting? Allahu alam. :ermm:

Another thing never go to the supermarket when you are fasting, you buy so many useless things that seem nice only then. ;D

We had Chinese corn soup, salad, and chicken in the oven, alhamdulilah.

935208930_cf9d755d9a_o-1.jpg


323862633_7205e69dbf-1.jpg
 
Sister_Zee said:
Another thing never go to the supermarket when you are fasting, you buy so many useless things that seem nice only then. ;D
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Oh my God how true is that.. I always stop myself from doing that, then I ended up buying groceries from Amazon.com if you can believe that.. which is nuts mmmm nuts .. then since I couldn't wait for the crunchy munchy to get here I went to the super and purchased alot of regret for I have gained two of the three pounds I'd lost since the start of Ramadan yesterday alone.. (not to mention they weren't great tasting) bah :hmm:

:w:
 
Gulab jamun... hmmm..yuumm

it reminds me of the days working part time as a waiter in a north indian restaurant in australia during my college years.

chiken tikka, butter chicken, chicken tandoori yuumm yuuumm


muhaba said:
Here's a recipe for Pakistan dessert:

Delicious Gulab Jamun



Ingredients:

¾ cup sugar (6 oz / 175 g) (or which 2/3 cup is for syrup, remaining 1/12 cup for gulab jamun)

2 ½ cups water (1 pint / 600 ml)

8 green cardamom pods

2 tbsp self-raising flour (1 oz / 30 g)

½ cup powdered skimmed milk (4 oz / 125 gm)

2 tbsp ghee or butter (1 oz / 30 g)

2 tbsp cream cheese (1 oz / 30 g)

1 – 2 tbsp rosewater (15 – 30 ml)

Milk or plain low-fat yogurt

Oil for deep frying



Ø Put 2/3 cup (5 oz / 155 g) of sugar with the measured water in a wide saucepan or deep frying pan.

Stir over gentle heat until sugar has dissolved, then add cardamom pods, increase heat, and boil for 15 minutes to make a light syrup.

Reduce heat to lowest setting to keep syrup warm.



Ø Combine flour and powdered milk in a bowl.

Rub in ghee or butter, then add remaining sugar (1/12 cup), cream cheese, rose water, and enough milk or yogurt (about 2 tbsp / 20 ml) to form asoft dough.

Knead lightly and roll into 18 small balls.



Ø Heat oil for deep frying. Cook jamuns in small batches, keeping them moving in the oil until they are golden-brown all over.



Ø Remove jamuns with a slotted spoon and drain on paper towels for 5 minutes.

Remove syrup from heat. Set aside about a cup of syrup to pour over jamuns later. Carefully add jamuns to remaining syrup. Allow to cool to room temperature in syrup.

To serve, transfer jamuns to individual plates with a slotted spoon. Then add 2 – 3 tbsp (30 – 45 ml) syrup from the syrup that was set aside.



Ø Tip: these small dumplings in a syrup are a traditional dessert. They are usually made with full fat powdered milk. However, since this is not always easy to obtain, this recipe uses skimmed milk powder and adds cream cheese. Therefore, you can alternate the skimmed milk powder and cream cheese for whole milk powder.
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AsSalamOAlaikum WaRehmatuAllah WaBarkatuhu

Today for iftar, my sister brought strawberries, my dad brought strawberry milkshake and i brought strawberry tart!!!! Such a coincidence!!!!

O Allah, thank you for the provisions you have provided for us. Ameen

FiAmaaniAllah
 
syilla said:
MashaAllah delicious... Can you ask for the recipe and post it here :D
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lol.. sure but it might give my mother the impression that I want to help her or that I am interested in cooking eeeeeekk :embarrass
 
phew I found it on the web..

Ingredients

Bechamel sauce:


  • 1 stick unsalted butter (4 ounces)
  • 1/2 cup and 2 tablespoons all-purpose flour
  • 1 quart whole milk, at room temperature
  • Pinch fresh nutmeg
  • Sea salt and white pepper
  • 1 cup grated fontina
  • 1/2 pound thinly sliced prosciutto, julienned
  • 1 pound dry rigatoni
  • 3 tablespoons unsalted butter, diced
Directions

Preheat oven to 425 degrees F.
Bechamel sauce:

In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.


http://www.foodnetwork.com/recipes/...gatoni-with-bechamel-sauce-recipe2/index.html
 
Jazakallah khayr... :D

i don't really know what is these.... guess i've to google. :D
fontina
prosciutto, julienned
rigatoni
 
syilla said:
Jazakallah khayr... :D

i don't really know what is these.... guess i've to google. :D
fontina
prosciutto, julienned
rigatoni
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DON'T use prosciutto.. try ground meat instead prosciutto comes from pigges :raging::raging::raging::raging:
 
^^^ lol yeah... just saw it. and i just realise that fontina is just type of cheese...

InshaAllah all the ingredients are available in the supermarket...but not my home hehe

it looks the same as carbonara sauce... but carbonara use yolk and no cheese i think...hehehe
 
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you can substitute alot of the ingredients except for the rigatoni it just has the right consistency to withstand the sauces and the meat, any bigger or any smaller just won't cut it..it is very hearty very satisfying meal..

enjoy insha'Allah and let me know how it turns out..
I certainly think Malaysian food has alot more character .. I'd be interested to know what you think of this.. :D

:w:
 
salams...

Have you ever tried karipap? :D

i'm very bad with making puffs so i usually buy the frozen ones.

It looks like these

karipap.jpg


These are another type that uses lots planta/butter

karipap-pusing.jpg
 
^^^ usually made from minced meet and potatoes with curry ( hence the name of karipap which is for curry puff)

but there are lot kinds of fillings... like sardines, chicken, mutton or just potatoes...but it must have spices of curry or anything like it for example 'kurma'. sometimes made from sweet potatoes...yummy :)
 

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