Ramzan recipes

[minisoji]

Shammi Kabab

Ingredients

To be ground:
1. Minced meat
- 1kg
2. Channa (gram) dal - 1/4 kg
3. Cloves of garlic - 15-20
4. Cardamoms - 6 no's
5. Cinnamon pieces 1" - 2 no's
6. Cummin - 1tbs
7. Ginger 2" piece - 1 no
8. Large onions - 2 no's
9. Pepper corns - 8 no's
10. Red chillies - 10 no's
11. Cloves - 8 no's
12. Salt - as required

For frying
13. Eggs - 2 no's
14. Chopped onions and
green chillies (6no's) - 2 cups

Method of Preparation

Mix all the ingredients to be ground and add 2 glass of water and boil. Simmer till water is completely absorbed and meat is tender. Grind it well.

To make Kababs - Add 2 raw eggs to paste and mix. Shape into small flattened balls or kababs, fill with finely chopped onions and green chillies. Deep fry till golden brown.

[minisoji]

Haleem

Ingredients
1. Wheat - 1/2kg
2. Water - 3litre
3. Sliced Onion - 1
4. Salt - to taste
5. Clove, Cinnamon, Cardamom - 1 or 2 each
6. Cashew nuts, Raisins, Onion - to decorate
7. Chicken or Mutton - 150gm
8. Ghee - 30 gm

Method of Preparation

Cut the chicken or mutton into small pieces. Cook the meat with wheat, sliced onion, spices and salt in water. Cook on slow fire till the meat is tender. Remove from fire. Take out the mutton and chicken pieces and grind the rest (wheat, onions and spices). Mash the mutton or chicken pieces and add it to the ground mixture. Fry cashew nuts and raisins in ghee and pour it over the haleem. Decorate with fried onion and serve hot.

[minisoji]

Haleem

Ingredients
1. Wheat - 1/2kg
2. Water - 3litre
3. Sliced Onion - 1
4. Salt - to taste
5. Clove, Cinnamon, Cardamom - 1 or 2 each
6. Cashew nuts, Raisins, Onion - to decorate
7. Chicken or Mutton - 150gm
8. Ghee - 30 gm

Method of Preparation

Cut the chicken or mutton into small pieces. Cook the meat with wheat, sliced onion, spices and salt in water. Cook on slow fire till the meat is tender. Remove from fire. Take out the mutton and chicken pieces and grind the rest (wheat, onions and spices). Mash the mutton or chicken pieces and add it to the ground mixture. Fry cashew nuts and raisins in ghee and pour it over the haleem. Decorate with fried onion and serve hot.

[minisoji]

Kava (Malabar Special Drink)

Ingredients
1. Dried ginger - a small piece
2. Pepper - 3 no's
3. Clove - 4 no's
4. Cinnamon - 3 pieces
5. Cardamom - 5 no's
6. Sugar -125 gm
7. Water - 12 cups
8. Onion - 2 no's
9. Ghee - 2 tsp

Method of preparation

Powder the ingredients 1 to 5. Mix this along with sugar and water and boil till the 12 cups of water reduces to 10 cups. The more it thickens the tastier it becomes. Sauté onion in ghee and add along with this drink.

[minisoji]

Plain Pattiri

Ingredients

Water - 1cup
Salt - to taste
Rice flour - 1cup (250ml)
Coconut - 1/2

Method of Preparation

Heat water and salt in a vessel. When it boils, put the rice flour and make a hole in the centre. Close the vessel tightly with a lid, simmer the flame and keep it for 1 minute. Open the lid and with the tip of a spoon mix the flour. Remove the vessel from fire and allow the content to cool. Knead it to a fine dough without adding water. Take small balls from the dough and roll each of it into thin, round shapes by spreading rice flour over the balls.

Heat a thick bottom flat pan. Cook the pattiri by turning both side till done. Don't use any oil while cooking.

Grate the coconut. Add some water and take thick milk from it. Soak the pattiri in this milk just before serving.

[minisoji]

Mutton Biriyani

Ingredients

1. Chopped Mutton - 1kg
2. Ground coriander - 11/2tbs
3. Ground paprika - 1tsp
4. Grounded cumin seeds - 1/4tsp
5. Powdered aniseeds, turmeric, cinnamon, cardamom, clove - 1/4tsp each

For Preparing Rice

1. Washed and drained long grain rice - 4 cups
2. Ghee - 3tbs
6. Crushed garlic - 2 cloves 3. Finely sliced onions - 2
7. Grated fresh ginger - 2tsp 4. Crushed garlic - 1 clove
8. Fresh lime juice - 1tsp 5. Water - 6 cups
9. Oil - 3tbs 6. Grounded turmeric, cinnamon, cardamom, clove -1/4tsp each
10. Finely chopped big onions - 4 7. Bay leaf - 2 strangs
11. Ground Almonds - 3tbs 8. Evaporated milk - 4tbs
12. Plain Yoghurt - 6tbs 9. Salt - to taste

Method of Preparation

Preparing Mutton

Remove excess fat from the mutton and keep it in a bowl. In another bowl mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic and lime juice. Add it to mutton and mix well. Marinate and keep it for 15 minutes. Heat oil in a large sauce pan. Saute onions until golden brown. Add marinated meat and cover the sauce pan and simmer the flame and cook for 40 minutes. Add almonds and yoghurt, mix it well and cook until the liquid has dried and oil rises. Remove the sauce pan from the fire.

Preparing Rice

In a big pan melt ghee, saute onions until golden brown. Add ginger, garlic and saute for 2 minutes. Add the rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well and cook the rice until 3/4 cooked. Simmer the flame, add evaporated milk and continue to cook until the remaining liquid is absorbed. Stir the rice with the fork and transfer half of the rice into a serving dish. Spread the mutton dish over the rice and cover it with the remaining rice. Garnished with fried onion rings and cashew nuts.

[minisoji]

Mutton Kuruma

Ingredients
1. Mutton pieces - 500 gms
2. Grated coconut - 2 dsp
3. Onion - 1
4. Ghee or oil - 4 dsp
5. Sliced onion - 2 cups
6. Curds - 3/4 cup
To be ground
7. Garlic cloves - 4 no's
8. Cinnamon - 1 piece
9. Cloves - 4
10. Cardamom - 4
11. Ginger - 1" piece
12. Poppy seed - 1 tsp
13. Coriander leaves - a handful
14. Coriander powder - 1 tsp
15. Green chillies - 4
16. Turmeric powder - 1/2 tsp
17. Mint leaves - a handful

Method of Preparation

Grind the coconut separately and mix in curds and marinate the meat in it for some time. Fry the onions in the ghee to a golden brown colour and remove half of it. Put the ground ingredients and fry well along with the fried onions. Mix the meat and cook till soft. Serve the Kuruma in a dish and sprinkle the fried onions on top.