Ramzan recipes

[minisoji]

Shahi Tukre

Ingredients
Slices of bread - 4 no's
Condensed milk - 6 tbs
Milk - 1/2 litre
Ground cardamom seeds - 1/2 tsp
Nutmeg - 1/4 tsp
Almonds, pistachios, Charoli,
walnuts, cashew-nuts, raisins - 15 gms each

Method of Preparation

Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil.

[minisoji]

Fish Biriyani

Ingredients

1. Fish - 1kg
2. Basmati rice - 1 kg
3. Big onion - 1 kg
4. Ghee - 400gm
5. Tomato - 1/2 kg
6. Crushed Ginger, green chilli, garlic - 1 cup
7. Coriander leaves, Mint leaves - 1/2 cup
8. Cashewnuts, Kismis (raisins) - 100gm each
9. Turmeric Powder - 1 tsp
10. Chilly powder - 1 tbs
11. Salt - as required
12. Lemon juice - Of 2 lemon
13. Curry masala - 2 tsp
14. Oil - as required

Method of Preparation

Slice fish into medium pieces breadth wise. Marinate the fish with salt, chilli and turmeric powder. Shallow fry and keep aside.

Clean rice and drain well. Cook the rice in thrice the quantity of water after adding sufficient salt and turmeric powder, until 3/4th cooked. Sprinkle curry masala over it.

Sauté half the quantity of onion in a little ghee until golden brown. Like wise, fry cashew nuts and kismis (raisins) in ghee and keep aside.

Sauté the remaining onions in ghee, add the crushed ingredients and tomato. Add sufficient salt and lemon juice to it.

Take a large vessel put a layer of rice at the bottom, then spread a layer of sautéed masala, fried fish, coriander leaves and mint leaves, then put some more rice over it as next layer and repeat till all the ingredients are over. Garnish with onion, cashew nuts and kismis (raisins). Close the vessel with a tight lid and place some burning coal on top and bottom and cook for half an hour. OR Place the biriyani in an oven and bake until the top gets brown. Serve hot with salad.

[minisoji]

Seviyan

Ingredients
Seviyan or fine vermecilli - 250 gms
Ghee - 100 gms
Honey - 2 tbs
Sugar - 125 gms
Ground cardamom seeds - 1 tsp
Finely sliced almonds, pistachios
and fried raisins - 25 gms
Charoli - 1 tbs
Khoya - 100 gms

Method of Preparation

Put sugar, 6 ounces water and honey in a pan and dissolve on a slow fire. Remove from fire and keep aside. Heat ghee and put in vermecilli and fry gently to a golden colour. Put in the prepared syrup, cardamoms and nutmeg. Mix well and cook on a very slow fire until the water or moisture is all absorbed. When ready it should be separated and not mushy or sticking together. Serve hot garnished with nuts, khoya and raisins.

[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.