#Tamarind Drink

First off is my favorite ramadan drink, the pairing of sweet and sour is so refreshing, add some rosewater and the aroma alone is enough to make you feel revivied

Sweet tamarind drink

1 package Tamarind (200 grams)

1 liter water

Sugar to taste

Rosewater (optional) or add mint leaves.

Break apart the tamarind into small segments

Place it in a pot, add the water and 2/3 cup of sugar.

Bring the water to a boil over medium heat then lower the heat and allow to simmer for 5 minutes.

Turn off the heat and allow the mix to cool for 15 minutes.

Strain the tamarind mix through a fabric with fine weave or some coffee filters.

Taste the drink and adjust the sugar to your liking

Cool the drink in the fridge.

Add the rosewater right before serving

Enjoy in Ramadan with very refreshing drink!!

~Candy~

Apricot pistachio candy

BY:  blog: http://chefindisguise.com

6 ounces dried apricot
cold water
5 tablespoons reserved water from cooking the apricot
2 cups granulated sugar
3 envelops unflavored gelatine
1 cup cold water
1 cup coarsely chopped pistachio
1 tablespoon rosewater


Butter an 8-inch square pan.

In a large saucepan over medium heat, add dried apricots and enough cold water to cover apricots by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally, until apricots are soft. Remove from heat.
Drain off liquid, reserving 5 tablespoons apricot liquid; set aside. In a food processor, puree apricots with reserved apricot liquid until smooth. Return apricot mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.
In a small bowl, combine gelatin and cold water; add to apricot/sugar mixture, stirring constantly until dissolved. Add rose water and pistachio; stir until well blended.
Pour into prepared pan; cool at least 2 hours but preferably overnight. With an oiled knife, cut into 1-inch squares, then roll in powdered sugar.
Store, covered, in the refrigerator.



Makes 64 candy squares. (I made 1/3 the recipe)

Thank you so much Lisa and Mandy for the wonderful challenge..it was really a wonderful experience.

I have copied this recipe is from a very Sawsan who is a very talented chef and I admire her 

Sev Recipe

Sev is a noodle type crispy snack made from gram flour. It is particularly used in many Indian food and snack preparations as main ingredient or garnishing agent. It can be prepared at home very easily. This recipe uses Sevai Machine to prepare it at home. This machine comes with many pre-fabricated molds to prepare sev of varying thickness. We recommend to use mold which prepares thinnest strands.

 

 

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

2 cups Bengal Gram Flour (chick pea flour/besan)

1/3 teaspoon Black Pepper Powder (optional)

1 pinch Asafoetida (hing)

1/2 teaspoon Red Chilli Powder

1/3 teaspoon Turmeric Powder

1 teaspoon Hot Cooking Oil (for dough)

1/2 cup + 2 tablespoons Water

Salt

Oil (for deep frying)

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Directions:

1. Sieve the gram flour in a large bowl. Add black pepper powder, asafoetida, red chilli powder, turmeric powder, hot cooking oil and salt and mix well.
2. Add around (1/2 cup + 2 tablespoons) water in small quantities and make smooth and soft dough. Taste for salt and add more if required.
3. Take a sevai machine, fit mold with thinnest hole and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly.
4. Heat oil in a deep frying pan or kadai over medium heat for deep frying. Hold machine over pan, turn handle of machine and press out thin strands into hot oil. As strands are starting to fall into the oil, slowly move machine in a circular motion (like preparing jalebi).
5. Deep fry both sides for around 2 minutes on a medium flame until it becomes crisp and light brown. Drain and take it out using perforated spoon and transfer to plate.
6. 
7. Repeat same process for remaining dough. Let it cool down at room temperature for 10-15 minutes before breaking it into pieces. Store in an airtight container and use it for up to 2 weeks.

Tips and Variations:

• Adjust the quantity of red chilli powder according to your taste to make it more or less spicy.
• Add palak and pudina puree while making dough to make a palak pudina sev.
• Add boiled potato and crushed garlic while making dough for a nice flavor.
• Use same amount of rice flour or both rice flour and gram flour instead of gram flour for variation.

Taste: Salty and mild spicy snack.

Serving Ideas: Sprinkle it over chat, bhel, dahiwada, khaman dhokla, sev khamani, panipuri, poha etc. and make them yummy. You can also use it to prepare Indian chavanu mixture, poha chivda and sev tomato curry.