Feroza Banu's cooking discussion thread.

[unknownprince]

you forgot to mention 20 pounds of fat!!!

[N.E rocker]

He he u could write a cookery book and with the kind of detail and pics u have gone into u should name it 'cooking for dummies':P
btw I am loving it,keep em coming!!!!!!!

[afghan]

Feroza khor is Martha stewart of pashtun forum. thanx for posting your recipes.

[Mr.Niazi]

thanks for posting recipes..

[Sheenka]

Salam alaikum… Let’s make halwa.

Halwa is made differently by everyone. You can cook it different ways. Today I would like to share this recipe I use to make halwa and it turns out very delicious. I use dried fruits because I really like dried fruits in halwa.

This is what you need:

Use a Glass for measurement and keep using the same glass when measuring the flour (sooji), sugar, and oil.

• 1 Glass Sooji Flour
• 1 ½ Glass Sugar (Full glasses, or you can add more later on if you desire)
• ¾ Glass Oil. Make sure u use enough oil.
• 2 cups of mixed dried fruits. (Green raisons, pistachio, almonds).
• Rose water (1 table spoon).
• Cardamom.
• 4 glasses of water (u can use 4 glasses of milk too instead of water, it comes out so good with milk)

How to make:

Take one glass of Sooji Flour in a bowl and add in 4 glasses of water or milk.

Take a pan and add oil.

This is the glass I used.

Let the oil temperature rise and then add ½ glass of sugar. Don’t stir don’t mix, don’t touch. Just let it cook in oil to change its color. Like this.

Now in hot oil pour the sooji that you soaked in 4 glasses of water.

Mix it.

Keep stiring it every two minutes and let it cook

Add the dried fruits when u see that it is almost cooked.

Add cardamom and rose water.

When you see all the water has evaporated, and halwa is sticky put it on dam on very low heat

Result:

I served with Parata:

Tips to remember:

• Be very careful when pouring the sooji soaked in water in hot oil. Don’t burn urself.
• Keep stirring it very often to make sure the bottom of the pan doesn’t burn.
• Keep it for dam only about 15 minutes on low heat.
• Add in shredded coconut for extra flavor

how comes the final product dont look like halwa?

[Ghilzai]

ghilzai Feroza is going to kill you for starting a discussion in this thread.

I didn't start a discussion, I asked her about the heat settings of the recipe...

[Ashiq]

This thread will make someone really happy.

[Master Khan]

ummm.. thats looks lovely, My mum love watching these cooking shows etc lol.

[Ashiq]

I think I am going to try to make the roat.

[IamDZJ]

peroza khor ( hahaha, khor...) i mean, peroza khorey, teach me how to cook mainchey...i have always wanted to cook them but i don't know how to.

[Feroza_Banu]

^lol... zoya, walaka me zda wei!... der awsila ghwarri da...

[Sheenka]

^lol... zoya, walaka me zda wei!... der awsila ghwarri da...

what kind of of manchy?

[Rehnaa]

informative cooking update

[faye]

feroza_banu, what is sooji flour? the last halwa recipe is similar to how i make it, though less oil and is an indian style. i use semolina.
unfortunately, we don't get okra here and i love them. the recipe with the lamb sounds delish.

[IamDZJ]

you are supposed to discuss it here http://www.pashtunforums.com/food-31...7/index28.html
and suji is semolina