SHEER KHURMA

SHEER KHURMA is traditional rich dessert made during the festival of ramadana. In Persian term this means "milk cooked with dates". So, basically, sheer refers to 'milk'. Khurma means 'dates' or 'khajur'. The other main ingredient is seviyan. sheer khurma is not just a dessert but its a ritual, an emotion. 

INGREDIENTS

• 1/2 cup Seviyan
• 2 cup milk
• 1/3 cup granulated sugar
• 1/2 tablespoon desiccated coconut
• 1-2 cardamom
• 60 grams chopped dates
• 30 grams cashew nuts
• 30 grams almonds
• 15 grams raisins
• 15 grams walnuts
• 20 grams pistachios
• good amount of ghee

METHOD:

1. Place a ghee in skillet over a medium heat. Add almonds, cashews, dates, walnuts, pistachios, cardamom. Roast until fragrant and turn golden brown in color.
2. In another pan roast seviyan for 1-2 minutes on a medium heat and take it out on to a plate & set a side.
3. Add milk to roasted nuts and put it on a simmer for 10-15 minutes or until reduced by 50%.
4. Add sugar& raisins after milk thickens slightly. Give it a continues stir. you may also add a teaspoon of rosewater if you want. 
5. Add the roasted seviyan in it and cook 3-4 minutes on a medium low heat. Turn off the heat.

Serve them warm or chilled

TIPS: Add raisins after the milk is boiled . Raisins may curdle the milk sometimes.

             Try to use full fat milk  for richness and  and creamy flavor.

            Always add little milk before serving as it become really thick.

           Add  lots of nut specially dates to make it rich.

           

SPINACH HUMMUS

Hummus is middle eastern dip made by blending by just few ingredients. Garbanzo (chickpea) is star ingredient with a good protein . Tahini gives a rich and nutty flavor. spinach adds color and ofcourse provides iron, vitamin A, C & K . lavash made with a twist by using stale chapati to add  more fiber in a meal. Overall it is healthy snacking can be eaten anytime with a complete pack of nutrients. 

INGREDIENTS                           

• 1/2 CUP BLANCHED SPINACH
• 1/2 BOILED CHICKPEAS
• 1 TABLESPOON TAHINI PASTE
• 1 TABLESPOON LEMON JUICE
• 1/2 CUP CHILLED WATER
• 1-2 GARLIC CLOVES
• OLIVE OIL

METHOD

1. Wash the spinach properly. Put it in a boiling water  for 4 to 5 minutes and then put it into ice water immediately .
2. In a mixer, blend the chickpeas, spinach & garlic cloves into a smooth paste by adding chilled water gradually.
3. Add tahini, lemon juice, salt & olive oil and give it an another blend and its ready.

FOR LAVASH 

• Cut the stale chapati in any shape you . it can be square, round.
• Preheat the oven at 180'C with the rack in middle postion.
• Roast the chapati for 5 to 6 minutes in oven (until crisp).

MEANWHILE PREPARE SEASONING FOR LAVASH

• 2 Spoons salt
• 1 spoon roasted cumin powder
• 1 spoon black pepper
• pinch of asafoetida
• shake them well in a jar
• sprinkle some on lavash

Enjoy homemade chip & dip .