TOMORROW we celebrate Mother’s Day and next week we celebrate Eid-ul-Fitr. Recent lockdowns have snuffed out many plans of dining out or ordering in for both celebrations.
The past year has forced many into their kitchens and although there may be cries of frustration for some, I am sure there are many who will emerge from this setback, triumphant! Words of advice for those out there that feel a bit intimidated by the culinary arts, follow recipes before you adapt and change them and practise makes perfect.
My memory of Eid morning was helping my mom cook dhalpuri roti before we went to mosque. The day before she had the sawine parched, and the halwah made, sitting covered on the kitchen counter until Eid day. Those two confections were and still are my favourites.
Mother’s Day is a day for remembering and celebrating our beautiful mothers and women in our lives that have guided us, supported us and taught us many lessons along the way. This Mother’s Day why not cook her a meal or bake her a cake to celebrate her, actions always speak louder than words! Eid Mubarak and Happy Mother’s Day.
Sawine
[caption id="attachment_888457" align="alignnone" width="640"] Sawine -[/caption]
Delicious sawine starts with deep golden-parched vermicelli.
2 tbs unsalted butter
4 ozs vermicelli sawine
2 cups water
1 cinnamon stick
1½ cups evaporated milk
½ cup condensed milk
1 cup regular milk
½ cup sugar
1 tsp cinnamon
½ tsp crushed cardamom pods
Raisins and toasted almonds to garnish
Melt butter in a large frying pan, break the vermicelli and add to pan, turn frequently until the vermicelli is quite brown, remove.
Bring water to a boil add sugar and cinnamon stick, add vermicelli and cook until tender about 5 to 7 minutes.
Meanwhile in a heavy saucepan place all the milk, add the spices and bring to a boil.
Combine sawine with milk and serve garnished with almonds and raisins.
Serves 6 to 8
Halwah
[caption id="attachment_888460" align="alignnone" width="768"] Halwah - Wendy Rahamut[/caption]
Key to great-tasting halwah is taking the time to brown the butter.
1 lb unsalted butter
1 lb all-purpose flour
2 cups water
2 cups sugar
½ cup raisins
⅓ cup each cherries and almonds, chopped
1 tbs cinnamon
½ tbs cardamom seeds
Melt butter in a large sauté pan, meanwhile, sift flour.
Boil sugar in water for about 10 minutes until melted, keep on simmer.
When butter is melted stir in flour and cook on medium heat until butter is a rich brown colour.
Now add the syrup and stir, turn off heat and stir mixture until it becomes fluffy and soft in texture.
Add spices and fruits and nuts, add a pinch of salt.
Remove to a dish to cool.
Serves 10
Dhalpuri roti
4 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 tsp brown sugar
½ tsp saffron/turmeric powder
½ lb yellow split peas
2 cloves garlic
3 tsp ground, roasted geera/cumin
½ cup melted butter or ghee
Approx 2 cups water for kneading dough
Place split peas into a pot covered with water, add
