Some Q's regarding cooking..

Lifestyle Parenting, Household Affairs and Cuisine corner
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I am having friends round on Sunday for brunch and have more or less decided on the menu…but just wanted some help from you experts regarding preparations and what not…

Ok…sooji ka halwa.Can I bhoon the sooji and keep it to one side until I’m ready to cook in syrup…or does the sooji have to be hot?..ie.cook it there and then.
If I cook the halwa beforehand…can I reheat in the microwave,and will it be nice and soft again?

Dum ka qeema…can it be cooked in a pateeli…I have ever only popped it in the oven and garnished it.

Would appreciate your comments and advice :slight_smile:

TIA.x

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Re: Some Q's regarding cooking..

dont know about daam the qeema.

but for sooji ka halwa you can warm it in microwave it will taste as good as freshly made. plus it will save you time too !

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If u want the suji ka halwa to taste as fresh n remain as soft n chewy when its freshly cooked…dont expect that it will be the same soft halwa after micro…although it wil taste good but i doubt that the consistency would be the same…
I guess u can use pateeli for dumm ka keema…but confirm it from more experienced cooks…
btw…wats the menu :halo:

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We've always made dum ka keema in a heavy-bottom pan, and kept it warm in the oven for dawat's.

You can roast the suji and even make the complete halwah, but heat it in the micro like you'd heat rice. Splash it with some water, cover and heat! The steam makes it lovely and soft.

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Re: Some Q's regarding cooking..

Charmed , about sooji ... if you roast it and keep it aside .. and later reheat it , there are chances it might form lumps ..... I have tried it a few times in the past and hasnt worked out everytime ... so dont take the risk , just do the halwa and keep aside .... dont refrigerate it. Later when you are ready for presentation , just warm it up in the micro, cover it and the steam will do its magic .....

Dum ka keema is fine in a pot as well ... but make sure you lower the heat otherwise you will have to stir it up every few minutes .. or what you can do is , if you have a spare tawa or and old frying pan. Just place your tawa on the flame and then put the pateeli on that tawa ... it will give you the perfect steamed keema :@:

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Re: Some Q's regarding cooking..

Thank you all for your comments and advice....:)

I think I will cook the halwa before and just keep it to one side,and I'll try the tawa method for the qeema....or if I can empty my oven I may just end up whacking the dish in there.
Just trying to do as much as possible beforehand,so I'm not like a headless chicken as guests are arriving.
So I'm making...

Dum ka qeema
shami kebabs...only 'cos Mr CO likes them
karahi chook
achari qeema
aaloos
chikar cholay
baingan bhurta
parathe
puriyan
kheer
gajar and sooji halwa
lassi

plus I'll get some meeta yoghurt from Ambala to go with the gajar halwa.Phew...that should do it.
Hope that looks ok...:)

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Re: Some Q's regarding cooking..

^^ dum ka keema and achari keema.. whaaa! why the two different type of keemas? Why not make a chicken dish instead of one keema?

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Re: Some Q's regarding cooking..

No idea why I'm cooking two types of qeema to be honest.....dum one is nice with parathe and achari is the one I always cook every year...got karahi chook tho'.Hmmm.could leave the dum one out I spose.

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Re: Some Q's regarding cooking..

yes please.. I wouldn't cook two different type of keemas for the same dawat.. Save one type for next dawat.

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Re: Some Q’s regarding cooking..

Yeah I agree with Spiral , save one type of keema for your next dawat ..two of the same dishes can be overwhelming … :hmmm:

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Re: Some Q's regarding cooking..

Ok...agree with you re two different types of qeema....I'll go with achari then as I am confident I can make it.
So...on the meat side,I have....

Qeema
shami kebabs
karahi chicken....is that enough?....three non veg and three veg.Would that work?..

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^ Yes, more than enough! You'll have rice, roti, raita too!

And if it's 3 desserts, i'd like an invitation too!

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Jaani...you don't need an invite....you're always more than welcome.

No...no rice,roti or raita...only parathe and puris.

desserts....gajar/sooji halwa,kheer and this sweet type of yoghurty thing,and prolly strawberries/cream for the kids.

I am at a blank for the puris though...can't remember if I made them with just atta or half atta/maida or just maida.Please help....

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Re: Some Q’s regarding cooking..

I wanna come to your dawat too , can we gatecrash it please? :@:

Puris are done with maida mostly …self raising flour to be more accurate … any puri experts out there ? :konfused:

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you mean just maida on its own…

Just get on the motorway and zip down to London…then just before the M1 finishes,just follow your nose.You’ll find me hun :phati:

Yes,please any puri experts…need your help :slight_smile:

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Charmed, if u're on Facebook follow Shireen Anwar's recipe. I tried her's and they are really really really really good! (puri's)

I think it's 2 cups flour, 1/4th cup atta..

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Re: Some Q’s regarding cooking..

Once you have tried , dont forget to post the recipe on GS … :lifey:

PS : I am on my way … I hope my nose doesnt take me to the wrong house :omg:

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Re: Some Q's regarding cooking..

Thank you so much for that link Gina...you're a star!!

CB...will defo post and let you know how the recipe turns out...see you Sunday then..around 11-ish...:)

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Am being a total divy now....can't find Shireen on FB.Did you mean Masala Mornings or Khanapaka...that's all I came across :(

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Ambala= YAY