Ranijee,s all in one miracle ubtan

ingrediants;

1. almonds
2. husn e yousaf (a clay)
3. gond kateera (TRAGACANTH GUM)
4. dried neem leaves
5. jo ka atta (finely grinded oats)

• take all five things in equal quantity and grind well. apply on wet face and use like scrub mask. It means , make a paste of this powder with rose water or milk, and apply on face for 10/15 minutes. then rinse like a scrub. This is the best home made remedy for all skin problems like acne, dark complexion,wrinkles, uneven skin tone ,roughness,etc,etc.

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Easy homemade chat masala

Ingredients for Chat masala

• Coriander seeds, 4 Tbsp
• Cumin seeds, 2 Tbsp
• Carom seeds (ajwain), 1 tsp
• Red chili powder, 1 tsp
• Black salt crystals (or ordinary salt), 1 Tbsp
• Mango powder (amchoor), 1 Tbsp
• whole round chillies 15 /16
• black pepper 1/2 tsp
• long 1/4 tsp
• tatri or noshadar 1 tsp

method;

• Spray oil in a non-stick frying pan and roast coriander seeds, cumin,whole chillies and carom seeds separately till they turn aromatic.
• Mix all the ingredients and grind into a fine powder using a grinder.
• Store chat masala in a air-tight bottle and useit when required.

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Thadal..........a very refreshing summer drink

This is a very refreshing sindhi drink which cools down in summer heat and is energetic also. Especially in Ramadan it gives fast relief from thrust at aftari. You can mix it alternatively with water or milk.

Almonds – 150 g (peeled and soaked overnight)

Water- 1 litre

Sugar- 1 kg

Fennel seeds – 1 tbsp

Char maghaz – 1 tbsp

Poppy seeds – 1 tbsp

Green cardamom – 1 tbsp

Cumin seeds – 1 tbsp

In 1 cup of water, mix and soak fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds overnight.
Method:
In 1 litre of water, cook sugar and clean it as it cooks. In a blender, add almonds, fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds along with some water, and blend well. Now strain the water from this mixture and pour over the sugar syrup. Discard of the seeds, green cardamom, char maghaz and almonds. Now cook  until thick. Refrigerate and enjoy. Almost 1tb is sufficient to make 1 glass of sharbat in water or milk.

1. Sugar – 1 kg
2. Water – 1 litre
3. Almonds – 150 g (peeled and soaked overnight)
4. Fennel seeds – 1 tbsp
5. Char maghaz – 1 tbsp
6. Poppy seeds – 1 tbsp
7. Green cardamom – 1 tbsp
8. Cumin seeds – 1 tbsp

In 1 cup of water, mix and soak fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds overnight.
Method:
In 1 litre of water, cook sugar and clean it as it cooks. In a blender, add almonds, fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds along with some water, and blend well. Now strain the water from this mixture and pour over the sugar syrup. Discard of the seeds, green cardamom, char maghaz and almonds. Now cook the sugar syrup for 5 to 10 minutes, and then take it off the heat. Cool it down and store it in fridge. Enjoy your Ramadan and summer with homemade Thada

1. Sugar – 1 kg
2. Water – 1 litre
3. Almonds – 150 g (peeled and soaked overnight)
4. Fennel seeds – 1 tbsp
5. Char maghaz – 1 tbsp
6. Poppy seeds – 1 tbsp
7. Green cardamom – 1 tbsp
8. Cumin seeds – 1 tbsp

In 1 cup of water, mix and soak fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds overnight.
Method:
In 1 litre of water, cook sugar and clean it as it cooks. In a blender, add almonds, fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds along with some water, and blend well. Now strain the water from this mixture and pour over the sugar syrup. Discard of the seeds, green cardamom, char maghaz and almonds. Now cook the sugar syrup for 5 to 10 minutes, and then take it off the heat. Cool it down and store it in fridge. Enjoy your Ramadan and summer with homemade Thadal.

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Molten lava chocolate cake

ingrediants;

• Dark Chocolate: 120 gms
• Butter: 5 tbs
• Sugar: 2/3 cup (powdered)
• Warm water: 1/4 cup
• Instant Espresso Powder: 2 tsps
• Eggs: 2
• Egg yolks: 2
• Salt: pinch
• Flour: 2 cup

method;

1. Pre-heat oven to 200 degrees centigrade. Grease 3 ramekins.
2. Melt chocolate and butter in a double boiler. Keep aside.
3. Mix together espresso and warm water. Keep aside.
4. Mix the powdered sugar, eggs, egg yolks and salt. Add espresso liquid and mix for about 2 mts.
5. Add the chocolate mixture to the egg mixture and whisk to combine.
6. Add the flour and mix. Do not over mix. Pour into prepared ramekins.
7. Place in the oven in the middle rack and bake for 12 mts.
8. The center will appear still gooey but the edges slightly firm.
9. Run a knife along the edge and invert onto a serving plate.
10. Sprinkle with powdered sugar . SERVE HOT

note- i have not tried this cake yet it looked very deliciouse

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Namak pare

Namak pare;

it is avery easy and very much popular pakistani snack. have not much spices in it ,so can be enjoyed by every one including children.
Ingredients for Namak Pare:

• Ingredients: All Purpose Flour – 1 Cup Carom Seeds (Ajwain) – 1/2 tsp Clarified Butter (Ghee)/Oil – 3 tbsp Soda-Bi-Carb – 1/4 tsp Salt - to taste [1/4 tsp] Warm Water – 1/4 cup
  Oil - for deep frying

Method:
1. In a wide bowl mix flour, salt, ghee/oil, ajwain and rub until ghee is mixed well with flour.
2. Add water in small quantity to form a stiff dough [stiffer than roti dough].
3. Meanwhile heat Oil for deep-frying at medium to high heat.
4. Divide dough in 2-3 portion and make smooth balls and grease with oil, also grease the rolling surface and the rolling pin with little oil so doesn't have to dust with flour.
5. Take one ball of dough and roll it into a circle, you can keep thickness of 1/4” or less than that.
6. Using a sharp knief cut rolled dough in diamond shape. Repeat same for remaining dough.
7. Drop handful carefully in oil and fry until golden brown in slow to medium heat so it can cook properly.

8. Once done take them out in kitchen towel, and allow to cool.

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Gathia (gujrati snack)

this snack is basically from gujrat, or kathiawari origin, but is liked a lot in all south-east asia.

recipe;

Ingredients;

115 g gram flour 30 g hot oil 60 ml water 1/2 teaspoon soda bicarbonate ( cooking soda ) 1/2 teaspoon salt ( or to taste ) 1/2 teaspoon ajwain A pinch asafoetida ( hing ) 1/2 teaspoon crushed peppercorns Oil for frying

method';

sift gram flour. Add crushed peppercorns, ajwain and asafoetida.

Add hot oil and rub in well.

Dissolve salt and soda in 60 ml of water. Bring to a boiling point and cool.

Make a well in the centre of the flour and prepared water enough to make stiff dough.

Mix a teaspoon of oil to remaining water and sprinkle over the dough.

Knead the dough till quite smooth.

Heat oil in a kadai and reduce heat to medium. Press through sev mould / chakali press / gathia maker ( disc with big hole ) directly into hot oil. Fry till crisp

.Recipe Credit - Ms Thangam Philip

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Spicy chicken tikka

ingrediants

1. Chicken boneless – ½ kg
2. Yogurt – ½ cup
3. Coriander leaves – ½ bunch
4. Lemon – 4
5. Garlic – 6 cloves
6. Green chilies – 8
7. Yellow color – a pinch
8. Crushed black pepper – 1 tsp
9. Ginger garlic paste – 1 tbsp
10. White vinegar – 2 tbsp
11. Shashlik sticks – 4
12. Oil – as required
13. Salt – to taste

method;
Cut ½ kg chicken into cubes and wash well. Then marinate with vinegar and a little yellow color. Then apply salt, yogurt, ginger garlic paste and leave for some time. Now blend together coriander leaves, green chilies and cloves of garlic. Now remove this mixture in a bowl. Add lemon juice and salt to taste. Add this paste to the chicken and mix well. Now thread a few chicken cubes in each Shashlik stick. Then fry in a greased grill pan, fry from all the sides till golden brown. Remove in a platter, serve with naan or paratha.

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