MOTHERHOOD – RAISING FUTURE GENERATIONS

Date: Saturday 27th October & Sunday 28th October 2007
Time: 10.00 am – 6.00 pm
Venue: Central Mosque and Islamic Cultural Centre, 146 Park Road,
Regents Park, London, NW8 7RG

A two day conference helping you to prepare for being a mother and
support other mothers. Talks include: My Mother, Finding a Father,
Kids – To Have or Not To Have, Pregnancy and Beyond, Schooling
Options, and Teenagers – Misunderstood Youth.

Speakers include Shaykh Haitham Al-Haddad, Abu Talha, Ruzi Khatun,
Rahmah Abdul-Latif, Rifat Batool, Zahrah Ali, and Jalal ibn Saeed.

There will be presentations by HHugs, Sisters Magazine and Full
Time Mums. Stalls and creche facilities available. All sisters
are welcome.

For more information please contact:
Tel: 07946 305 977 / 07791 359 620
E-mail: info@shajarahtayyibah.org

Joha’s wife said to her husband :  I had a dream last night that you bought me a diamond necklace on my birthday… What do you think that dream means ?
Joha: Well…. You will know on your birthday !
And on her birthday, Joha’s wife so happy that her dream will come true fixed herself and prepared a candle dinner for Joha who came home bringing her a gift : “ A book to explain dreams…!”            

Yesterday we visited the Darus-Salam bookshop in Nasr City/Madeenat an-Nasr, Cairo.

Though Darus-Salam is a well-known bookshop, taxi drivers do not generally know its location. It is situated at the end of mustafa nuhas in one of the side streets.

I bought a few books; enough to overweight our luggage and empty my pocket, wa lillaahil Hamd .

1 cup Guji dhal

1. Boil dhal on medium heat, with half teaspoon salt and bay leaves if you have. Boil for 30/45 mins or until soft so you can whisk it till it is smooth.

2 Meanwhile in another pot, heat oil and mustard seeds. Let it splutter.

3. Add 1 onion sliced , whole jeeru, 2 or 3 taj, 2 or 3 cloves, 2 or 3 whole black pepper. 1 or 2 whole chillies Let onions brown.

4. Add 1 tsp ginger masala (ginger/garlic), and chicken. Now add 1/2 tsp salt (can add and taste more later) , 2 or 3 tsp dhara powder, chilli powder (depends how hot you want it), 1 tsp jeeru powder, 1/4 tsp tumeric powder, dash of lemon juice, green masala (do you know what that is?). Let chicken cook.

5. Add 1 or 2 fresh tomatoes – if not available then process the tin version and use half. Also add a squirt of tomato puree. Add a little water and let it cook more. Taste and add anything needed.

6. After you have whisked the daar so that is smooth add the above mixture in, add water and let it boil for 10/15 mins on medium and then another 10/15 mins let it slowly simmer. Chop corriander in and sprinle garam masala and again taste for salt and marcha. Add in if needed.

Measurments off just the top of my head – as when I make it I average it myself.

http://www.ummah.com/forum/showthread.php?t=103058&page=2

I find the atmosphere here very lively and interesting. Yes, there is alot of pollution, congestion and dirt in Cairo but the city is alive

Yummy

1 Cup Tastic rice – boiled with salt and a pinch of Arad .
Make vagaar with 1 onion till pink and add 2/3 tblsp garlic and braise for a while.
In a separate dish, cube 1 green pepper, 1 carrot, mushrooms, corn, peas etc.
Add veggies to vagaar with 3 tsps ‘spice for rice’ (from South Africa), and cook till water is burned out.
Mix with rice and steam.

Ingredients

30ml Sunflower oil
30ml Butter
1 Large onion thinly sliced
1 green pepper seeded and chopped
1 tomato chopped
5ml chilli powder or crushed dried red chillies
10ml methi masala
5ml salt
500ml frozen mixed vegetables 500ml long grain rice
60ml butter

Method

1. Heat oil and 30ml butter in a large saucepan and braise onions until golden.
2. Reserve a third of the onions for garnishing
3. Add green peppers and tomato to the saucepan with chilli powder methi masala and salt and simmer for 15 mins
4. Add frozen veggies and simmer for 10 mins
5. Meanwhile parboil rice for 15 mins in lightly salted water
6. Rinse drain and add to saucepan with veggies.
7. Dot with 60ml butter and add reserved braised onion
8. Steam covered over medium heat for 15 mins

Ingredients
20ml cooking oil
2 large onions, finely chopped
1kg lamb/mutton pieces (or thick rib)
1 green chilli finely chopped
15ml salt or to taste
15ml fine ginger & garlic masala
5ml jeeru powder
15ml ground coriander powder
5ml ground fennel/somph
15ml turmeric
15ml chilli powder
1 whole clove
3 cardamom pods
3 pieces stick cinnamon
4 medium potatoes peeled and quarted
100ml hot water as needed
4 x 250ml uncooked rice
60ml chopped dhunya

Method
1. Heat oil in a large pot and add the onions and braise until golden brown and soft.
2. Add the meat, spices and cook covered over medium heat until meat is tender
3. Add potatoes and water and cook for another 10 mins.
4. Pour over rice, add enough water to cook the rice, Fast boil rice without stirring.
5. When settled stir well and steam covered for 20/30 minutes or until the rice is done.
6. Garnish with dhunya and serve with atchar and salads.

2 cups cooked rice
250 g cubed white meat
1 onion chopped
2 Tbsp ghee
1 tsp crushed dhunia
½ tsp ground chillies
Salt to taste
½ tsp ginger/garlic
1 green pepper cut into strips
½ tsp whole jeera
2 Tbsp dhunia chutney
1 Tbsp Yoghurt / maas

Fry onions with jeera seeds in ghee, when they begin to turn light brown add ginger/garlic, green chillies, salt and chicken to braise.
Add green pepper and stir for a min then add ¼ cup water and slowly simmer till chicken begins to dry. Add tomato and rest of spices and a little more water & continue simmering.
Mix dhunia chutney with yoghurt mix into rice and chicken and steam gently for 15 min.
Serve the rice in a large platter and garnish with peas and fresh dhunia leaves.