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ABSOLUTELY

DELICIOUS

Suji Ka Halwa

1/31/2022

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Suji Ka Halwa

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Things You Need
4 sticks of unsalted butter. 2 cups of  unsalted butter or desi ghee
3 cups of Suji, Cream of wheat or Farina
6 cups of water
6 cups of sugar
10 cardamon seeds
20 Sliced Almonds

How to Make it

  1. ​Take a shallow pan. place on the stove and turn stove on medium heat.
  2.  Add butter and let it melt.
  3. Add Cardamon seeds
  4. When butter is completely melted, add Suji and let it cook on medium heat.
  5. Constantly mix with spatula so it wont get burn. constant stirring helps to cook evenly.
  6. Keep mixing until you get a very very light golden color, At that time you will also starts to smell the fragrance produced by butter and Suji.
  7. Turn the stove low and slowly add sugar cup by cup. Stir until Suji and Sugar are completely mixed.
  8. Now slowly add the water. Be careful mixture might splatter. Once it settles turn the stove back on medium heat. Cover the pot with the lid
  9. Cook for 5-7 minutes. Mixing occasionally so the mixture don’t stick to the bottom of the  pan.
  10. Cook to the desired constancy. I like mines creamy and not too dry because it gets little harder when cools. Recommend to keep it on softer side.
  11. Let  it simmer on very low heat for 2 minutes.
  12. Transfer Halwa to your serving dish immediately.
  13. Sprinkle Almond slices on it.
​Serve with Naan or Puris (Fried Pita Bread)
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Turkey Rollups

1/26/2022

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Turkey Rollups/Wraps

Picture
Things You Need
Whole Wheat Wrap
Mayonnaise 2 TBS
Hot Sauce any kind 1 TBS
Salt and Pepper
Shredded iceberg Lettuce
Mozzarella cheese 1/4 of a cup
4 Slices of Tomato
4-6 Jalapeno peppers optional
2-3 Turkey Slices

How to make it
 Preheat oven at 400
Assemble wraps
  1. Place wrap on ungreased baking tray.
  2. Mix mayonnaise with hot sauce and Spread evenly over a wrap
  3. Spread tomatoes or/ jalapeno peppers 
  4. Cover entire wrap with thin layer of mozzarella cheese
  5. Bake for 5 minutes or less, Check if cheese has started to melt, take it out
  6. Place 2-3 slices of Turkey on the melted cheese
  7. Add shredded lettuce
  8. Roll your wrap the way you like
Serve with onion rings
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Tamarind Chutney/Imbali Chutney

1/15/2022

 

Tamarind Chutney/Imbali Chutney

Things you Need
  • 1 cup Tamarind (Imbali) Its available at Pakistani-indian grocery stores
  • 3 cups water
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1 tsp honey or brown sugar
  • 2 tsp chaat Masala( Spice available at Pakistani-indian grocery stores)
How to make 
  1. Soak Tamarind in three cups of water. Mix it well as it comes in hard form.
  2. Pour the mixture in a sauce pan and let it boil
  3. . Add all the dried ingredients to the boiling mixture. Cook for 10 minutes.
  4. Now strain the mixture by pressing the Tamarind down. Keep pressing until maximum pulp is strained. Discard the seeds and rest of the stuff. This should fill two 8oz mason jars.
*Depending how you like it to be, you can add more water to get the desired consistency

Gol Gupay

1/1/2022

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Gol Gupay

Things you Need
  • 24 Gol Gupay (pre made are available at most of Pakistani - Indian grocery stores.
For Tamarind Chutney you need
  • 1 cup Tamarind (called Imbali and available at Pakistani-indian grocery stores)
  • 3 cups water
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1 tsp honey or brown sugar
  • 2 tsp chaat Masala( Spice available at Pakistani-indian grocery stores)
How to make Tamarind chutney
  1. Soak Tamarind in three cups of water. Mix it well as it comes in hard form.
  2. Pour the mixture in a sauce pan and let it boil
  3. . Add all the dried ingredients to the boiling mixture. Cook for 10 minutes.
  4. Now strain the mixture by pressing the Tamarind down. Keep pressing until maximum pulp is strained. Discard the seeds and rest of the stuff. This should fill two 8oz mason jars. Depending on how thick you like, you can add more water to get the desired consistency.
Things you need to assemble your Gool Gupay
  • 24 Gool Gupay
  • Tamarind Chutney
  • 2 cups of boiled or canned chickpeas
  • 2 cups of boiled and diced potatoes
  • !/2 cup of diced onions
  • 1/2 cup of diced tomatoes
  • 2 diced green chilies (optional)
  • 1/4 cup of diced cilantro
  • 1 cup of plain yogurt mixed with mint/cilantro/green chutney
How to assemble
  1. Poke a little hole at each of your gool gupay, you have to be gentle, as these little balls are very fragile. Don't worry if holes are bigger than desired.
  2. Lay them flat on a serving dish
  3. Fill the holes with chickpeas, and potatoes,
  4. Pour  1TBS of yogurt and 1 TBS of Tamarind chutney over each ball.
  5. Sprinkle onions, tomatoes and cilantro on the top
Enjoy
*Gool Gupay are very light in weight and made with flour and Semolina
*Gool Gupay can also be served as make your own plate
*G
arnish right before serving because they can get soggy fast.
Things you Need
  • 24 Gol Gupay (pre made are available at most of Pakistani - Indian grocery stores.
For Tamarind Chutney you need
  • 1 cup Tamarind (called Imbali and available at Pakistani-indian grocery stores)
  • 3 cups water
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1 tsp honey or brown sugar
  • 2 tsp chaat Masala( Spice available at Pakistani-indian grocery stores)
How to make Tamarind chutney
  1. Soak Tamarind in three cups of water. Mix it well as it comes in hard form.
  2. Pour the mixture in a sauce pan and let it boil
  3. . Add all the dried ingredients to the boiling mixture. Cook for 10 minutes.
  4. Now strain the mixture by pressing the Tamarind down. Keep pressing until maximum pulp is strained. Discard the seeds and rest of the stuff. This should fill two 8oz mason jars. Depending on how thick you like, you can add more water to get the desired consistency.
Things you need to assemble your Gool Gupay
  • 24 Gool Gupay
  • Tamarind Chutney
  • 2 cups of boiled or canned chickpeas
  • 2 cups of boiled and diced potatoes
  • !/2 cup of diced onions
  • 1/2 cup of diced tomatoes
  • 2 diced green chilies (optional)
  • 1/4 cup of diced cilantro
  • 1 cup of plain yogurt mixed with mint/cilantro/green chutney
How to assemble
  1. Poke a little hole at each of your gool gupay, you have to be gentle, as these little balls are very fragile. Don't worry if holes are bigger than desired.
  2. Lay them flat on a serving dish
  3. Fill the holes with chickpeas, and potatoes,
  4. Pour  1TBS of yogurt and 1 TBS of Tamarind chutney over each ball.
  5. Sprinkle onions, tomatoes and cilantro on the top
Enjoy
*Gool Gupay are very light in weight and made with flour and Semolina
*Gool Gupay can also be served as make your own plate
*G
arnish right before serving because they can get soggy fast.
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Baked Pakoras/Spicy Dumplings

11/29/2021

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Baked Pakoras, Spicy Dumplings

Picture
 Ingredients
2 cups Graham flour
1 medium size sliced red onion
3 chopped spring onion shoots
3 chopped green chillies
1/2cup chopped cilantro
​1/4 teaspoon baking soda
5-10 Mint leaves optional
1/2 to3/4 cup water
1tsp salt
11/2 tsp red chilli pepper
1/2 tsp cumin
1/2tsp crushed red pepper
1/4 tsp turmeric powder
1 tsp chaat Masala
​Canola oil spray can
How to make
  • ​Wash and chop all the vegetables and set aside
  • Sift Graham flour
  • Add all the seasonings and baking soda. Mix well
  • Pour graham flour over and mix
  • Slowly add water and keep stirring until it makes a thick paste.. Do not make the mixture too runny or too thick. 
  • Set aside for 10-15 minute
  • Meanwhile preheat oven at 375
  • Grease muffin pan with canola oil spray
  • Use ice cream scoop to pour mixture into the greased muffin pan. One scoop per tin
  • Bake 15 minutes. Check by inserting tooth pick.
  • Let dumplings get cool or 3 minute.
  • Take them out with the help of fork
  • Serve hot with mint green chutney

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Ami’s Punjeeree

3/15/2021

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Punjeeree(Punjabi Dessert)

Picture
Ingredients
3 cup Graham Flour/ Besin
2 cups Cream of Wheat/ Suji /Semolina
2.5 cups of clarified butter/ Desi Ghee
7 cardamons
2.5 to 3 cups of confectionery sugar
1 teaspoon of cardamon seeds
2/4 cup sliced almonds
1/4 crushed pistachios
1/4 cup golden raisins
​
How To Make it
  1.  Turn the stove on medium heat .
  2. Add graham flour start roasting. keep stirring so it won’t get burn and roast evenly. Once it starts developing a roasting smell, take it out of the pan and set aside
  3. Repeat the procedure with Semolina and set aside
  4. Turn the stove on again on medium heat. In a shallow pan, add clarified butter and cardamon seeds
  5. Once the ghee is warm add  semolina and graham flour. Mix continuously that it wont get burn or stick to the pan.
  6. Once everything is mixed completely. Turn the stove off
  7. Add sugar to the mixture and mix well
  8. Now pour all the dry fruits and combine everything together
  9. Prepare a round baking dish by melting 2 tablespoon of ghee and spread on it
  10. Spread the Punjeree evenly on the baking dish using a spatula. Press down to form 1 inch thick mixture.
  11. Once the mixture is cold cut into diamond shape
  12. Store in air tight container. Enjoy all winter long. Best served at tea time



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Butter Chicken

2/28/2021

 

Butter Chicken

Ingredients
Boneless Chicken Chunks 2 Pounds
Lemon Juice 1/4th cup
White Vinegar 1/4 cup
Salt 2 Tsp
Butter Chicken Masala 2 packets
Red Food coloring 7 drops
Canola Oil 1/4 cup
Tomatoes 4 large
Plain whole milk Yogurt 1 cup
Butter 1 Stick
Cumin seeds 1 TBS
Black Seeds 1 TBS
​Ginger Garlic Paste 2 TBS
Whipping Cream 1/4 th cup

How to make it:
Marinate
  1. Wash and keep the chicken cubes in strainer till all the water drained out
  2. Pour lemon juice and vinegar. Mix well.
  3. Add salt and mix
  4. Add Butter chicken Masala and mix
  5. Add food coloring and mix well
  6. Keep in refrigerator for couple of hours
Bake it
  1. ​ Spread chicken on a greased pan and bake for at 400 for 20 minutes.
  2. Take it out and set aside
Stove Cooking
  1. Turn the stove on. Fill the pan with water, add tomatoes make sure enough water that all the tomatoes are covered. When water starts to boil, turn the stove off.. Let it cool
  2. transfer boiled tomatoes, 1/4 cup water( from the boiling water) and yogurt to make purée in a blender.
  3. Set the puree aside
NOW
  1. 1. Heat and melt butter in the pan on the stove at medium heat
  2. 2. Add cumin, black seeds and ginger garlic paste one by one
  3. 3. keep stirring and don’t let it burn.
  4. 4. Add purée slowly. Careful because it may splat so add slowly and keep mixing..
  5. 5. Now add cream and let it cook until curry started to thick.
  6. 6. Add 1TBS Butter chicken masala mix and 1-2 drops of red food coloring.
  7. 7. Now Add chicken to the curry. Cook for 20 minute on medium heat
  8. 8. When curry reached to its required form. neither too runny nor too runny.
  9. Cover and let it cool on the stove. Don’t lift the cover because this step will give good color and texture to the dish.
Sprinkle some cilantro and serve with rice or Garlic Naan from Trader Joe’s.

Mangoes,Green Chillies and Lime's Pickle AKA ACHAR

2/25/2021

 

Mangoes,Green Chillies and Lime's Pickle AKA ACHAR

Keep or discard seeds depending how spicy you want your pickle to be. More seed spicier it will be
IMovie for more details
Ingredients
12 Raw Green Mangoes
12 Green Chili Peppers
6 Lemon or limes
2-3 cups of Mustard Oil
 Seasoning Mixture
  1. 2 TBS Salt
  2. 2 TBS Red Mustard Seed
  3. 2 TBS Fenugreek seeds 
  4. 2 TBS Yellow Mustard seeds
  5. 2 TBS Ajwain
  6. 1 TBS Salt
  7. 2 TBS Black Seed
  8. 1 TBS Red Chili Powder
  9. ​2 TBS Fennel Seeds -
  10. 2 TBS Turmeric powder 
How to Make it
Day 1. Wash and completely dry all the vegetables
Day 2:
  • Cut all the vegetables, Un seed Mangoes and chilies (Optional)
  • Pour 2 TBS Salt and Mix well.
  • Place the vegetables in the sun for a day or 2
Day 3:
  • Keep vegetables in the sun for another Day. Note: vegetables should have started getting little dry
Day 4.
Prepare the Spice Mixture
  • Slightly roast  ingredients 1-4 in a shallow pan over the stove on medium heat. 
  • Let it cool and them grind them on a motar or use coffee grinder. Make sure they dont turn in powder form they should be corse in texture.
  • Add roasted seasonings and ingredients 5-10 to the veggies
  • Mix well everything well. If you want you can open chilie slits and fill them with the  seasoning mixture
  • Heat oil in a pan for 5 minutes on medium heat. DO not let oil burn.
  • set aside to cool
  • Now add oil to the pickle mixture and mix well
Day5:
  • Keep it in the sun
Day 6:
  • Keep in the sun
Day 7:
  • Keep in the sun.
  • Transfer pickle to the air tight container .As far all the veggies are dipped inside the oil, pickle is safe at room temp for a year long. If mustard oil is not enough to cover the vegetables them keep it refrigerated
***Enjoy with any meal but Punjabi Daal (Legumes) and Plain white rice makes the best combination.
Yes now you can tell I am addicted to Acahr making. I substitute limes to lemon and added carrots. I also sliced the green chillies instead of using whole. Little variations but ingredients and method stayed the same.

Punjabi Beef Steaks

2/7/2021

 

Pakistani Punjabi Beef Steaks

  Ingredients
  •   4 Pound beef cut in thin slices
  •   1 1/2 cup greek yogurt
  •   1 Lemon(Juice)
  •   !/2 cup Vinegar
  •   2 TBS Ginger Garlic Paste
  •   2 TBS Papaya paste
  •   Salt
  •   Red chilli pepper
  •   6 whole dried red pepper
  •   1tsp Corriander powder
  •   1 tsp Cumin Powder
  •   1 Tsp Katchari Powder or a meat tenderizer
  •   1 TBS National Bihari Kabab Masala(Optional)
  •   1/2 Cup Water to tenderize meat in pressure cooker
  •   1/4th cup Canola Oil 1/4
How to Make it:
  1. 1. Mix All the ingredients except the steaks in a shallow pan.
  2. 2. Add Beef steaks and marinate for 12 to 24 hours
 Three ways to make it

Pressure Cooker
  1. a. Transfer all the ingredients to a pressure cooker . Add 1/2 cup of water and pressure cook for 7 minutes. After opening the pressure cooker check the meat if its tender by pulling it apart with a fork. Does not need it to be very soft because it will break. Cook little more until all the water is evaporated. Now add canola oil. until all is mixed well.
  2. Garnish with cilantro and Serve with Mint Chutney and Tandoori Naan.
 Instant Pot
  1. Transfer everything to a Instant pot and follow directions for the beef slices.  When meat is tender and water evaporated add oil and cook for one minute until all the oil is mixed well
  2. Garnish with cilantro and Serve with Mint Chutney and Tandoori Naan.
Bake
  1. Preheat oven at 375
  2. Lay all the meat on a greased baking sheet and bake for 30-40 minutes depending on the thickness of the beef slices. Once beef is tender. Check by pulling apart with
  3. Garnish with cilantro and Serve with Mint Chutney and Tandoori Naan.

Chicken Soup

1/6/2021

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Chicken Hot and Sour Soup

Picture

Ingredients

  1. ​Chicken Broth 4 Cups
  2. Boiled Shredded Chicken 1cup : 1leg, 1 thigh, 2 oz of boneless breast
  3. Garlic/ginger paste 1 tsp
  4. Salt 1TBS
  5. White or black pepper 1TBS
  6. Sesame oil 2 TBS
  7. Vinegar 1TBS more for garnish
  8. Soya sauce 1TBS more for garnish
  9. Corn starch ITBS
  10. Egg 1
  11. Celery stalk: 2 finely diced
  12. Carrots 2 long carrots finely sliced
  13. Spring onions 4 finely
            Garnish
  • ​Chopped Cilantro
  • Serve with:
  • Crackers, hot sauce, Vinegar and soya sauce

How to:

  • Sauté in ITBS of oil two pieces of chicken with bone and 2 pieces of boneless with ginger garlic paste until chicken change its color but dont let it get brown.
  • Add salt, pepper, vinegar and Soya sauce
  • Add six cups of water. Boil until four cups remain . Check with fork if all pieces are cooked from inside and  no traces of blood remain.
  • Take chicken out and pull apart the bones and shred all pieces. Set aside
  • In another pan saute all the vegetables in another TBS of oil except the spring opinions and cilantro
  • Now add shredded chicken and mix well.
  • Pour chicken broth and let it boil.
  • When boiling add the beaten egg white slowly and keep stirring.
  • At last mix cornstarch in equal amount of l water to make a paste.  Slowly add the paste to the soup  and keep stirring.
  • Let the soup boil until it reached the desired thickness.
  • Add spring  onions almost to the end.
  • ​Garnish with cilantro. Serve hot with crackers,  hot sauce ,soya sauce and vinegar.
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Clarified Butter with Creamy Greens and Corn Bread

1/6/2021

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Ghee with Punjabi Saag and Makai kee Roti

Clarified Butter/Ghee

​Ingredients

  1. Unsalted Butter 4 sticks

How to make it?

  1. Melt butter in a shallow pan on medium heat
  2. Let it cook until white foam forms on the top
  3. Discard white foam with a spoon or spatula
  4. Let it cool little bit but not completely
  5.  Pour the warm  liquid into a air tight glass jar. If you still see some traces of white form, pass through strainer
  6. Keep it in the refrigerator or at room temperature as long you want
* Liquid will change into light yellow solid form
​*Air tight jar must have no traces of water

PunJabi Saag
Creamy Greens

Picture

Punjabi Saag/Creamy Spinach Dish

Ingredient
4 cups of chopped spinach
2 cups of chopped mustard
2 cups of chopped brocolli
2 Jelepeno peppers 1 1/2 for step1 and 1/2 for step 3
1/2 red Onion
4 cloves of garlic
Salt and crushed red pepper
1 cup of whole milk for step 1 and 1/4 for step3
1 cup of water
1 Butter Stick

How to make it
Step 1
1. Mix all the ingredients in a  stove pan and cook on medium high until all the water and milk dries up but not to the extend that it starts to stick to the pan.
Let it cool.
Step 2
Transfer everything to the blender jar. Add 1/4 cup of milk to make the paste creamier.
 Step 3
In the same pan Melt of butter and add chopped jelepeno pepper.s As butter melt add the the blended spinach. Cover immediately and turn the stove off.
​Creamy Greens aka Punjabi saag is readu to be served with corn bread

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