August 2017
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Incredible Iftar
[Food-September 2008]

Ramzan Mubarak! Ramzan is finally here and with it so are those delicious foods like pakoras and samosas which many people try to stay away from the rest of the year because of their fat and oil content but are enjoyed ferociously during this holy month. Whether you are having a simple iftar for your family or a lavish meal for many, be sure to try some of these delicious and mouth watering recipes this month or any time of the year! Start with soft and chewy pakoras, enjoy some traditional classics like Chicken Korma and Haleem, and finish off with two very tasty desserts, sure to please your palate!

PERFECT PAKORAS

1 cup besan

1 tsp. coriander powder

1 tsp. ajwain seeds

1/2 tsp. mirchi

pinch of citric acid/limbu ka phool

1/2 tsp. kalonji/onion seeds

1/2 tsp. cumin powder (optional)

chopped coriander leaves

sliced potatoes, onions, or eggplants

oil, to deep fry

a pinch of baking soda

Mix together all the dry ingredients with the besan, excluding the vegetables. Add enough water to make a batter, not too runny or thick. Dip the vegetable pieces in the batter and deep fry until golden brown.

CHICKEN KORMA

1 cup dahi, whisked

8 pieces of chicken

2 tsp. garam masala powder

salt, to taste

mirchi, to taste

1 tsp. paprika

Add all the spices to the dahi and mix together. Marinate the chicken in this mixture for 2 hours or more. Place in a pot and cook on low for 30-40 minutes or until done. Serve warm with rice and naan.

HALEEM

8 oz. whole wheat

4 oz. barley

2 oz. chana dal

1 oz. urad dal

2 oz. moong dal

2 1/2 lbs. boneless beef + 1 lb. beef bones OR 3 lbs. beef with bones

5 tbsp. oil

1 tsp. red mirchi

2 tsp. haldi/turmeric

1 tsp. cinnamon

1 tsp. ground cardamon

1 tsp. black pepper

2 tsp. salt

3 tsp. ginger powder

2 tsp. garlic paste

Soak the dals and wheat in plenty of water for 3-4 hours. Heat oil. Add the meat and saute till lightly browned. Add water to cover and cook for 2 hours. Cook the dals and wheat together in a separate pot. After 1-2 hours combine the dals and meat along with all of the spices and cook on low heat until done.

PHIRNI

4 tsp. custard powder

4 cups whole milk

4 tbsp. sugar

Mix the custard powder with 1 cup of milk. Boil the rest of the milk along with the sugar. When the mixture boils add the cold milk. Mix everything together. Take off heat and stir to combine. Cool the mixture in individual bowls. When cool, cover and refrigerate until it sets.

FALOODA

4 tbsp. of falooda/china grass

4 cups of water

8 tbsp. sugar

few drops of red food color

1 tsp. ice cream essence

4 cups milk

Boil the falooda and water together.  Add the sugar, food color, and ice cream flavor. When combined add the milk and bring to a boil. Remove from heat and cool into individual bowls. Refrigerate until it sets.

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