THE THREE INGREDIENT ROMANTIC DESSERT..Bring these to your loved ones instead of red roses next time :)

This dessert invention had to be a success. I mean how can u go wrong with Won Ton wrappers, condensed milk and sweet shredded coconut flakes all wrapped in a rose shape!

I wanted something sweet to add to my Chinese recipe collection that was new, inventive, easy and delicious. I saw these won ton wrapper roses online and immediately decided to make them myself. But the recipe had a savory filling while I wanted a dessert. So I just experimented with coconut and condensed milk and Viola! an amazing dessert emerged. I tested this recipe on my kids, cooking class students and neighbors who all gave its a two thumbs up!
Now it's all yours! Follow the steps one by one. I made it very easy to follow for you. Your artistic presentation will get rewarded with a lot of Oohs and Aah, I promise !  :)

From any grocery store buy the circle and square shaped packets of won ton wrappers like I got below.

Cut the square into four equal square.

Now cut the four squares into 4 circles with a scissor.

Take half a packet of shredded sweetened coconut and add just enough condensed milk, about 3 tbsps to help bind it. take half teasp full and place in the middle of the large circle wonton.

using egg wash (one egg in one tesp water lightly beaten) to hold things together, shape the filled wonton like shown.

Now shape the first small circle around the filled one like shown using egg wash.

 Now take the second circle and shape it around the first petal like shown below.

 Next use the next circle to continue your petal work!

 And with the last one u have a beautiful wonton rose.

 

Make as many as you like.

Deep fry for a few seconds until just starts to turn golden. remove on kitchen paper towel. Serve warm or cold.

TIP:

Experiment with any kind of deep fryable savoury or sweet filling of your choce. these hold well, don't get soggy and make a killer presentation! Don't ya think ! :)

THE PERFECT CHICKEN HAANDI KARHAI

Nine out of ten desi dinner parties, weddings, or any kind of events in Pakistan will definitely include the delicious chicken karhai as part of their main entree.

I have had many a karhai's in my life but it is true that when you cook it in the clay karhai (pot) it turns out the best. This recipe is a classic that all desi cooks must know. This version is my favorite because I learned it directly from my awesome teacher Chef Sara Riaz who just recently passed away. R.I.P. Anything I learned in her classes has always been the best version out there for me. She was my cheerleader always telling me I had the chops to get into food business! May her soul rest in peace. I miss her and her awesome TV cooking shows :(

You will find this recipe quick, easy and a life saver when you have last minute cooking to do for your guests.
You can easily make it in any kind of pot but today I made mine in the clay pot I bought back in Karachi 3 years ago while visiting a Sunday Bazaar. Three of these cost me only $5 total!!! What a bargain!  I didn't think I would actually cook in them. I had just gotten them because they were so pretty and I wanted to use them as a decoration piece :) But these are very functional and can easily be used over your gas stove.

INGREDIENTS:

One chicken whole cut into 16 pieces.
1 tbsp garlic paste
Tomatoes 6 to 8 chopped up
3 green chillies chopped
salt 1 and 1/2 teasp
red chilli powder 2/3rd teasp
ginger paste 1 tbsp
oil 1/2 cup
cilantro chopped one cup
roasted crushed cumin 2 tbsps
ginger thinly sliced in strips 2 tbsp
Dried crushed methi leaves (Fenugreek) 2 tbsps

METHOD:

Put the clay pot over the gas stove on medium heat.Add chicken, 1/2 cup water, garlic. Let cook covered for 10 minutes.
Add tomatoes and green chillies cook a couple minutes more.
Now add red chilli powder, salt and ginger paste. cover and cook some more till tomatoes are softened.
Now add oil and cook till chicken is totally cooked and oil starts to separate.
In the end sprinkle with cumin, sliced ginger, methi leaves and cilantro.
Serve hot in karhai on the table. remeber that the clay will be hot for several more minutes.Don't burn yourself!
serve with chapati, Roghni naan or matar pulao! ( peas pilav!)
Enjoy!

TIPS : If you'd like your gravy to be really red and extra delish, add 4 tbsp tomato paste with tomatoes like I did! also if you want more gravy then add one small onion sliced finely in the beginning when u boil that chicken.

I bid goodnight with a thoughtful question! When u eat out are you sure you are eating what you ordered ? :) lol

Black Garbanzo Beans (Kaley Chaney ki Chaat)

Black chickpeas, aka Bengal grams, Garbanzo beans or ‘kala chana’ have a much higher fiber content and lower glycemic index than many other varieties. It's an extremely versatile legume, and is widely used in a variety of Middle Eastern and Indian dishes like falafels, hummus and curries as well as salads, soups and stews or even as a quick snack. In addition to their delicious nut like taste and buttery texture, black chickpeas can be an awesome part of any healthy diet!.

This is what they look like when you buy them dry and browner and smaller than the regular Garbanzo beans.

And after boiling in lightly salted water till desired softness they look like this

My mom makes the best black chanas. I didn't have her recipe at hand so tried to replicate the flavors. This is my own recipe. It turned out great. Came out pretty close to mom's :)

RECIPE

So just suate one onion with one teasp ginger and garlic.
Add 1 teasp crushed red pepper , 1tsp cumin powder,  1tsp sugar, tamarind juice 1/3 cup, 2 small green chillies chopped finely. 
Fry a min and add boiled black galbanzo beans to it. 4 cups boiled.
Toss and add one chopped tomato, 1/2 cup coriander and mint chopped. 
Sprinkle with a little bit chaat masala if desired.
Eat with a fork warm or cold. 

TIP: If unfamiliar with tamarind, you can use one large lemon's juice instead.