Assalamo Alaikum,
I wanted to share this post that i make me quite excited with my fellow readers,
“As we enter the month of Rajab, we are reminded of the need to prepare for the blessed month of Ramadan.
“The month of Rajab is the month of planting, Sh’aban the month of watering and Ramadan the month of harvesting.”
“The month of Rajab is like the wind, Sh’aban is like the rain clouds and Ramadan is like the rain”
This is a beautiful reminder. We cannot expect to harvest in Ramadan if we fail to plant the seeds of goodness in Rajab and nurture the goodness in Sh’aban.
O Allah, bless us with the ability to work righteous deeds in this month and the next. Help us reach Ramadan in a state that we are ready to harvest.
(Abu Bakr Muhammad bin ‘Omar al-Warraq al-Balkhi al-Hakim (d.243 AH), quoted by Ibn Rajab al-Hanbali (d.795 AH) in his book regarding the virtues of the different months and the deeds one should strive to carry out in them; Lataif al-Ma’arif)”
Ramadan is coming oh!! i cannot wait for Ramadan,MashAllah this month somehow puts a magical spell on me for example the stuff i struggle to do during rest of the year Ramadan makes it easy on me my spiritual energy becomes amazing ,this Ramadan I’m praying that i have the same energy all year long in Sha Allah:).So i’m starting early as above quote states and in sha Allah with the help of Allah Subhana wa tallah!!
Food is an important part of Pakistani family and every occasion has its own special dishes like samosas if i make samosa other then Ramadan everybody would say it feels like Ramadan,
Ramadan is incomplete without Samosas. I’m sharing my tasty chicken samosas which i usually make ahead of Ramadan in large quantities (as i can be easily frozen ),so i have to spend less time cooking and more time praying in sha Allah.
Chicken Samosa
Recipe
Ingredients:
Dough:
All purpose flour 2 cups
salt 1 tsp or to taste
oil or ghee 4 tbsp
water enough to make a semi soft dough
Filling:
Chicken Qeema 1 pd
Onion sliced one medium
Oil 2 tbsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Chili powder 1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Cumin seeds 1/2 tsp
Frying:
Oil 2-3 cups
Direction:
Mix Flour and salt together
then add oil and mix thoroughly
now add water little by little to form a semi soft dough (not very hard and not very soft)
leave to rest for at least 15 mins.
In a saute pan heat oil for filling and add sliced onion
fry until golden brown
Now add chicken qeema and then ginger and garlic paste ,
Add chilli powder , tumeric,salt and cumin seeds, cook on high until brown
Lost the picture of ready qeema 😦
Make golf ball size balls from the dough and using rolling pin roll out the balls in 8 inch circle
Cut in the middle of the circle
Fold one side over like this
then apply water on the side and flip over the other side ,pinch it from top to bottom so it sticks
hold it in your hand like a cone
add about 2 tbsp of filling and apple water on top edges of the samosa
press together the mouth of samosa to close it so it wont open up while frying, at this point you can place the samosas on a flour tray and freeze until hard ,then place them in zip-lock bag and defrost and fry as many as you want ( you can freeze samosas in layers on a tray by using wax paper or plastic bag in between)
Heat oil in a deep wok or Karahi on medium high heat and then fry samosas on medium low until golden brown
strain them out in big strianer to remove excess oil
Serve hot with delicious green chutney and enjoy!!
cookbakeandenjoy 