Arabic Bites

Ingredients Mango 6-8 nos Sugar 1/3 cup Khova 1/2 cup Pista handful chopped Milk (full cream) 1 liter Method Heat milk and reduce it till become 1/3 rd. Add sugar , khova stir and cool completely. Now we need tk remove seed of the mango while keeping the entire shape of the mango intact. Gently squeeze the mango by slicing the head cap of the mango. Retain this cap. Now using a kitchen knife loosened the pulp around the mango seed. Frimly hold the seed and rotate it to loosen it further. Now pull it out. Place the mango with skin on in a small cup so it stands upright. Remove any pulp from the seed and add it back to the empty mango shell. Fill mango shell with the kulfi mixture. Put the mango capback and freeze it. Once frozen, remove and peel the mango and then slice and serve. Garnish with pista and saffron threads for more yummy taste ❣️

                Pic credits :- Pinterest Shaykh Muhammed bin Saalih al- Uthaymeen rahimahullah said : From the wisdom of fasting is that it breaks down the soul and puts restrictions to its pride untilit submits to the truth and is humble to the creation. For verily, satisfaction from food, drink and intimacy with women all lead to self-deceit, pride and arrogance, which ultimately the truth. That is because when the soul needs these things it becomes busy in trying to obtain them, but once a person obtains them, he feels like he has succeeded in his mission. This prosuce within him the blameworthy pride which leads to his destruction. Surely the safe one is he who is saved by Allah. "Sahoor" with an "a" is the actual food eaten. "Suhoor" with a "u" is the act of eating the food. A person should not leave the sahoor meal even if he does not feel like eating; he can have something very light, a small snack in order to implement the

Find peace only in sujood                                                                     "When a thing Disturbs the Peace of your Heart give it up"

Ingredients Mince Mutton (keema) 250 grams Onion chopped 2 Coriander leaves handful Salt Ginger garlic paste 1tsp Coriander powder 1tsp Cumin powder 1tsp Chat Masala 1tsp Garam Masala Powder half tsp Lemon Juice 1 nos Cheddar Cheese  1/4 cup Grated Water & White Flout paste  Samosa Patti Method 1. In a deep pan add 2 to 4 cups of water and add Keema (mutton mince) with salt boil it for 5 minutes. 2. Now drain the water from keema. 3.Now in same pan add keema with all spices mentioned, like salt ginger garlic paste, red chillie powder, Coriander powder, cumin powder, chat masala, garam masala.Saute for 5 minutes. 4. Add chopped onions and coriander leaves. mix well untill it cook. 5. When the mixture cool down add lemon juice and cheddar cheese. 6.Now lets make samosa by filling our keema filling in it.. 7.Secure the edges with maida and water thick paste which wil act as glue to seal the samosas well. 8. Now deep fry this samosa and serve hot with