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Ramadan Recipe Special
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Ramadan is the holy ninth month according to the Islamic Lunar calendar and a very important time for all those who follow the teachings of Islam. This is an auspicious month in Islam as it was during this time Prophet Muhammad received one of the first verses of the holy text. Ramadan is a challenging month of fasting from dawn to dusk and individuals who observe this fast, consider this month as a time to practice patience, restraint from temptations, be pious, and find a deeper purpose and meaning in their lives. This time of fasting is rewarding to the mind, body, and soul and gives followers of Islam the time to reflect on their lives and make positive changes that last beyond the period of abstinence.
While this month is the ultimate test of self-discipline, it is also a month of mouthwatering Ramadan recipes for Iftar! Fasting or not, these Ramzan special recipes, are prepared and loved by thousands across the world.
I.Haleem – The Traditional Favorite
1 kg mutton
½ kg wheat grains (soaked for 1/2 hour)
1 cup of gram lentils (soaked and boiled)
3 medium sized onions (thinly sliced)
2 tbsp of garlic ginger paste
2 tsp garam masala powder
2 tbsp red chilli powder
1 ½ tbsp coriander powder
1 tsp turmeric powder
Salt to taste
Pinch of soda
1½ cup ghee
Bunch of fresh mint leaves
Green chillies (finely chopped)
4 lemons (cut in quarters)
1)Heat ghee in a pan. Place the meat, add ginger and garlic paste, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium flame
2)In a separate pan, boil wheat grains with a lot of water, and add salt. When the grains become tender and mushy, add soda and cook for about 15-20 minutes.
3)Mix the wheat grains with the meat and stir continuously till they are both mixed well. Grind the lentils in a food processor to make a thick paste by adding water.
4)Pour the lentil paste into the meat and wheat mixture and mix well. Place the pan on low heat and cook for 30 minutes.
5) Fry the sliced onions in ghee and drain on an absorbent paper towel. When the Haleem is cooked, sprinkle friend onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep some seasoning aside to serve with Haleem.
II. Dum Biryani – Rice for the royals
500 gm Basmati rice
500 gm mutton knuckles
50 ml milk
Pinch of saffron
1 cup tomato paste
1 cup coriander leaves
2 large onions (sliced)
2 bay leafs
3 medium pieces of cinnamon
10 mint leaves
100 gm oil
1 tbsp ghee
Plain flour dough for sealing
1 tablespoon of ginger garlic paste
150 gm curd
1 tsp red chilli powder
1/2 tsp turmeric
1 tsp lemon juice
1 tsp salt
1)Mix all the ingredients for the marinade and add mutton knuckles. Let it aside for half hour.
2)Fry half the onion until it turns golden. Soak the saffron in hot milk.
3)Boil the rice until it is ¾ cooked.
4)Heat a heavy-bottom pan and pour in the oil. Let the oil heat up and then add the cardamoms, cloves, cinnamon and bay leaves. Add green chillies and the remaining onion. Saute it till it is cooked.
5)Now, add the tomato puree, half the coriander leaves and the marinated mutton. Let it simmer for 30 minutes on a slow flame.
6)Add a thin layer of boiled rice on top. Sprinkle half a teaspoon of garam masala, mint leaves and a teaspoon of ghee.
7)Arrange the remaining rice, top it with fried onion, garam masala, ghee and mint leaves.
8)Finally, pour the saffron milk on top and garnish with fried cashew nuts and raisins. Seal the lid using the dough.
9)Allow this to cook on slow flame for 20 minutes. The rice will be ready when the seal breaks from the pressure of steam and fill your house with the rich aroma of this delicacy.
III.Sheer Khurma – Gift from the Mughals
5 cups milk
75 gms vermicelli
2 ½ tbsp sugar
½ chopped dates
½ cups nuts (cashews, pista, chironji, badam)
2 tbsp raisins
2-4 tbsp ghee
1/8 tbsp elaichi/ cardamom powder
1 tsp rose water
Strands of saffron
1)Dry roast nuts in ghee until golden. Saute raisins and set aside
2)Fry the vermicelli till golden.
3)Bring milk to a boil and simmer for 5 minutes stirring to prevent burning.
4)Add dates to a bowl, add milk, and soak them.
5)Add vermicelli to the boiling milk and cook till done.
6)Add sugar and stir and cardamom powder and stir.
7)Turn the heat off and add dates with milk.
8)Add the nuts, raisins, and ghee. Khurma is ready.
These were some of the most popular and widely loved Ramzan special recipes that add to the festivities and celebrations at this time of the year. We hope you try these and cook up a delicious Ramadan feast for yourself!
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