Showing newest posts with label Ramadhaan Special. Show older posts
Showing newest posts with label Ramadhaan Special. Show older posts

14.2.11

Vermicelli Fudge / Semiya Fudge - Valentine's Day Special






Vermicelli Fudge:

Ramzaan Halwa. Semiya Halwa.

Ingredients:

Extra fine vermicelli 1 cup
Condensed milk 1/4 cup
Milk 2 cups
Cardamom powder 1/4spoon
Saffron powder 1 pinch
Salt 1 pinch
Sugar syrup 1/2 cup
Ghee/melted butter - 1/4 cup.

Method:

In a wide wok, heat few spoons of ghee. Add the sugar syrup, cardamom and saffron. Now add the vermicelli and 2 cups of milk...cover and cook.

Once all the milk is sucked up and vermicelli is done to tender. Add the condensed milk and ghee. Let this throw up into ball...leaving the pan.

Spread them on a greased plate. Cut into desired shapes.

Serve chilled. Enjoy:)

23.12.10

Arcot Nawab Kabab / Mutton Bonda - Regional Special







Mutton Kabab:

Ingredients:

Mutton
Ginger-garlic paste
Salt
Turmeric 1/4 spoon
Chili powder
Garam masala powder 1/4 spoon
Cumin seeds 1/2 spoon
Oil few spoons.

For Batter:

Besan/kadalai maavu 1-2 cups
Mutton cooked water
Ginger-garlic paste 1/4 spoon
Green chilies 6 chopped
Shallots chopped
Curry leaves finely chopped
Cilantro leaves - chopped
Mint leaves chopped
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Garam masala powder
Oil for deep frying.

Method:

Cook mutton in a pressure cooker with little salt in it. Once it is tender, remove the pieces and set aside. Do not throw the water...we can use it for mixing the batter.

Now, fry this mutton with above mentioned spices, set aside.

Meanwhile mix the batter with above mentioned ingredients, except oil. Maybe till dropping consistency.

Heat oil in a wok, dip pieces of meat in the batter and fry the same. Allow this to turn golden to reddish brown and crisp.

Serve warm as a tea time snack.

3.8.10

Semolina Pudding / Sooji Kheer / Rawa Payasam







Semolina Kheer:

Ramzan Payasam. Ramzan Kanji. Sweet Porridge-Ramzan special. Thari Kanji.

Sometimes, its very easy for me to be a terrible cook...no, its not a joke. I make blunders, okay some huge blunders, simply irrevocable mistakes while fixing even good old simple recipes. The each time, I tried to whip this sooji kheer, I was managing to bring some kind of gooey halwa. But nothing seemed to bother me, despite the result...was trying n trying in vain with various proportions. Whom am I kidding, stirred and stirred until the plain rawa begged me to let it go!!! Oh boy, finally on the other day, AK said...I need to give it one more shot, by frying the semolina in ghee before heading out to prepare anything. Hmmm, makes a perfect sense, why haven't I thought about it! Anyhow,..I also drastically reduced the semolina content this time. Ooops, I can't believe myself...I finally arrived at perfect kheer. Oh my, this is the one' I was aiming for, the whole time:) It was so delicious and am happy to share the recipe with you all, trust me...its easy:)

Ingredients:

Semolina 4 teas spoons
Whole milk 4 mugs
Cardamom 3 crushed
Saffron few strands
Sugar to taste
Almonds, thinly sliced
Ghee 2 teaspoons.

Method:

Fry the semolina in ghee and set aside.

Heat milk along with sugar and reduce them into half of its original volume. Add cardamom and saffron too.

Fry the almonds and set aside as well.

Now cook semolina, with 1/4 cup of warm water for few minutes and add the same to the thickened milk, top them with nuts...bring this to boil and remove from heat.

Serve either warm or chilled.

13.5.10

Hyderabad Lukhme / Meat Pockets - Exciting Snack








Lukhme:(Hyderabad Special)

Ramadhaan Meat Samosa. Ramzaan Snacks.

Another exciting recipe from the city of Char Minar. Though there is no much difference between Meat Samosa and Lukhmi(technically), but lukhmi is often made with whole wheat atta (which makes it a healthy choice) and definitely its of this square shape. Well, just like Hyderabad Haleem, it is usually prepared only during the fasting month of Ramzaan. That's the speciality about this dish.

Method:

Follow the links for the filling above.

Dough - whole wheat 1 cup: semolina 1/4 cup.

Fashioned just like samosa, except for the shape. Hope you got it.:)

Well, I shallow fried them, today...but I suggest you all to try deep-fry version for extra crunch and crisp:)

7.1.10

Haleem - Hyderabad Special




Haleem:(Ramzaan Special)

Haleem is a minced meat plus wheat based delicasy, that is prepared during the fasting month of Ramzaan(Ramadhaan). I happended to taste this heavenly dish at Hyderabad. I was told that, it is a speciality food and its prepared only at two places (Lucknow and Hyderabad). The exciting fact of the recipe is, its long cooking hours. Oh, yes...it takes a whole day...soaking, grinding and cooking it. This really heightens the joy feasting, after a fast. As I mentioned before, I really enjoy slow cooking...its lot of fun.

Variation:

I tried the same recipe with minced chicken, they turned out fairly decent 'palatable'. Guess, vegetarians could craftly use shredded soy chucks or meal maker in place of meat.:)

Ingredients:

Lamb/goats meat - minced 100 grams
Whole wheat 250 grams
Yogurt 1/4 cup
Ginger-garlic paste 1/2 spoon
Green chilli paste 2 spoons
Cilantro leaves - minced
Lemon juice 2-4 spoons
Black cardamoms crushed and powdred
Garam masala powder 1 spoon
Ghee 1/4 cup (Yes more, I know...it requires)
Salt as per taste
Onion 1 large sliced and fried to garnish.

Method:

Mix together the Ginger garlic paste, chili paste, yogurt, lemon juice, cilantro paste, cardamom, salt and garam masala powders. Marinate the meat in this mixture for about 2-4 hours.

Soak the whole wheat overnight. Mkae sure that it doesnt fermet or anything...its good to soak in the fridge. Next day, cook the wheat till tender. Bring this down to room temperature and puree them. Wet grind using little or no water.

Heat ghee in a wide wok. Add the marinated meat. Turn around over high heat, once the meat tuns opaque. Add water to cover and cook. Set over low to medium heat.

Once meat is done, add the wheat paste and continue to cook for another 20 to 30 minutes.

Garnish with fried onions, fried chilies and run a spoonful of ghee on the top.

Serve steaming hot.

2.11.08

Ramzaan Pachadi



Thakkali Inippu Pachadi:

Toamto Jam. Kaasi Pachadi. Tomato Halwa

This is also called 'Kaasi Pachadi'....don't know how it got it! Mommy's friend Mrs. Babulal used to make this as a side dish! She used to slice the toamtoes and simply immerse them in strong sugar syrup! She treats it as dessert sometimes! Anyways....if you preparing huge Dhaawat(Party Dinner)it could help you as an another dish(can be counted as dip, sweet pachadi, dessert??...you name it!)

Ingredients:

Tangy county tomatoes 4-6(or roma toamtoes)
Saffron few strands
Sugar 1/2 cup
Cardamom pods 3 crushed
Cashewnuts few slitted
Ghee few spoons.

Method:

Slice or chop toamtoes and set aside.

Prepare a strong sugar syrup. Add cardamom and saffron to it.

Then add tomatoes and cook for a while and remove from heat.

In a seperate pan, heat ghee, fry cashewnuts and add to the above setup.

Treat as jam, dip, sweet pachadi....

6.10.08

Kaima Kanjji



Kaima Spicy Kanji:(Version 2)

Ramadhaan Soup. Meat-Basmati Soup recipe. Kaima/Kyma/Keema Kanji. Kaima/Kyma/Keema Soup.

When it comes to Solo Cooking! I am King(okay queen)! I don't know I like the fact of solo cooking...unlike my friends! I could toss anything in minutes. I also do some elaborte cooking during weakends! But sometimes.....if I am bored to cook, no friends coming over to visit me and its pouring(raining)outside....this is my comfort and favorite food!

Ingredients:

Basmati rice 200 gms
Split green gram 200 gms (moong dal without skin/pasi paruppu in Tamil/Split lentils)
Fenugreek seeds 3 spoons
Minced meat/Mutton keema 200 gms(its good to use goat's minced meat here or lamb if you dont find it)
Mint 3 twigs
Coriander leaves 1 handful
Onion 1 large
Tomato 1 large
Green chilies 5-6
Ginger-garlic paste 2 spoons
Salt to taste
Chili powder 1 spoon
Garam Masala powder 1/4 spoon
Oil /ghee/clarified butter- 1 cup
Cinamon 1-2
Cloves 3
Bay leaves 1-2
Cardamom pods 3
Marathi mokku 1-2

Preparation:

1. In a large bowl marinate minced meat with salt and 1 spoon ginger-garlic paste.

2. In a large pressure cooker, add ghee and wait till its smoky hot. Add spices to it one by one...cloves, cinnamon, cardamom, Marathi mokku, bay leaves and fenugreek seeds. Or tie all the spices ina small muslin cloth/baggie except fenugreek seeds. Drop this muslin bag while frying....instead of adding spices as such.(so that you can remove your spices after cooking)

3. When they are almost fried add slitted green chilies and allow it to crack.

4. Now add thinly sliced onions and fry them till golden brown.

5. Add remaining ginger-garlic paste and fry for a while....till its raw smell goes away.

6. Now add finely chopped mint, coriander leaves, tomato chunks. Fry them until they lose their water content and oil shows up on top.

7. Add marinated meat and toss it for a while till meat turns pale. Then add rice plus moong dal/split lentils.

8. Add salt, chili and garam masala powders. Then add excess of water and pressure cook it over medium heat.

9. Once the kanji/soup is ready garnish it with coriander leaves.

10. If you did had the spices in muslin cloth.....remove it, before serving.

9.9.08



Ramzaan Kanji:

Ramadhaan Soup. Meat-Basmati Soup recipe. Kaima/Kyma/Keema Kanji. Kaima/Kyma/Keema Soup.

Ingredients:

Basmati rice 200 gms
Split green gram 200 gms (moong dal without skin/pasi paruppu in Tamil/Split lentils)
Fenugreek seeds 3 spoons
Minced meat/Mutton keema 200 gms(its good to use goat's minced meat here or lamb if you dont find it)
Mint 3 twigs
Coriander leaves 1 handful
Onion 1 large
Tomato 1 large
Green chilies 5-6
Ginger-garlic paste 2 spoons
Salt to taste
Oil /ghee/clarified butter- 1 cup
Cinamon 1-2
Cloves 3
Bay leaves 1-2
Cardamom pods 3
Marathi mokku 1-2

Preparation:

1. In a large bowl marinate minced meat with salt and 1 spoon ginger-garlic paste.

2. In a large pressure cooker, add ghee and wait till its smoky hot. Add spices to it one by one...cloves, cinnamon, cardamom, Marathi mokku, bay leaves and fenugreek seeds. Or tie all the spices ina small muslin cloth/baggie except fenugreek seeds. Drop this muslin bag while frying....instead of adding spices as such.(so that you can remove your spices after cooking)

3. When they are almost fried add slitted green chilies and allow it to crack.

4. Now add thinly sliced onions and fry them till golden brown.

5. Add remaining ginger-garlic paste and fry for a while....till its raw smell goes away.

6. Now add finely chopped mint, coriander leaves, tomato chunks. Fry them until they lose their water content and oil shows up on top.

7. Add marinated meat and toss it for a while till meat turns pale. Then add rice plus moong dal/split lentils.

8. Add salt as required to rice and Dal/lentils. Then add excess of water and pressure cook it over medium heat.

9. Once the kanji/soup is ready garnish it with coriander leaves.

10. If you did had the spices in muslin cloth.....remove it, before serving.

9.4.08



Mutton Kheema Poriyal:

Minced Goat's Meat Poriyal. Kaima poriyal.

My Mommy's friend Shahidha aunty prepares nice kheema recipes. She makes this as a filling to go into her samosas. Kheema samosas are generally made during Ramadhaan month. I should probably post one soon!:) Well...this kheema recipe can be treated as side dish or as topping for your dosa or filling in your paratha...what not! Thanks to Shahidha aunty for this wonderful mouth watering recipe!

Ingredients:

Minced Goat's Meat 1/2 kilo
Green chilies 3 fienly chopped
Ginger 2" grated
Garlic 6 beads minced
Onion 1 large finely chopped
Tomato 1 chopped
Salt
Turmeric pwoder 1/4 + 1/4 spoon
Chili powder 1 spoon
Garam masala powder 1/4 spoon
Curry leaves few
Cloves 3
Cinnaman 1 stick
Cardamoms crushed 3-5
Ghee 1/4 cup
Cilantro leaves few to garnish.

Method:

Cook minced meat in a pressure cooker. Just cook with limited water, add salt and 1/4spoon of turmeric to this.

When the meat is done soft and tender...remove from presure and set aside.

Heat up a heavy bottoemd iron wok. Add oil to it.

26.11.06

Kheema Samosa




Keema Samosa:

Ramzaan Special Keema Samosa. Kyma Samosa. Mutton Kyma/keema Samosas. Minced Meat Samosas. Minced Meat dumplings.

Generally they use potatoes, peas or dry nuts for stuffing the samosas. Here is a variation for that. We use 'Goat's minced meat' for this Samosa. This is pretty much like an occassional one...its prepared during the fasting month of Ramadhaan. I love minced meat preparations...from vadai, korma, kola urundai or nombu kanji. So my mother had a hard time of finding these recipes for me. Guess, its no big a deal to adopt the recipes from our neighbours...who were more than willing to produce fusion cuisine.

If you don't find 'goat's minced meat' apealing, use shredded chicken for the same recipe. So, that is how I do it here. Anyway...don't take my pictures seriously, this is not the way it looks like. Oh, I used poori dough for making this samosa...he he one will always compromise when it comes ot 'Solo Cooking', right.

Ingredients:

For Samosa:

All purpose Flour 1 cup
Baking soda 1/4 spoon
Salt 1/2 spoon
Warm water 1/2 cup
Clarified butter 3-5 spoons
Working flour few spoons
Oil for frying.

For Filling:

Minced Goat's meat - 200 grams
Finely chopped onion 1
Ginger paste 1 spoon
Garlic paste 1 spoon
Green chilies finely chopped 2-4
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Coriander seeds powder 1 spoon
Coriander seeds 1 spoon
Cumin seeds powder 1/2 spoon
Cumin seeds 1/2 spoon
Finely chopped coriander leaves 2 spoons
Finely chopped mint leaves 2 spoons
Garam masala powder 1/2 spoon
Oil few spoons.

Method:

For Dough:

In a bowl, sift flour. Add salt and baking soda to it. Mix them thoroughly. Then by adding....warm water to it. Probably little by little. Make them into neat-tight dough.

Combine clarified butter and make a smooth finished dough. Leave them in a covered vessel.

For Filling:

In a pressure cooker, cook minced meat with 1/2 cup of water. One can add salt and turmeric along with this.

Once....when the meat is done. Drain the water. Press against with your palm, to remove excess water. Now retain this cooked minced meat in a bowl.

In a wok, heat oil. Add cumin and coriander seeds to it. When it is fragrant, add green chilies and allow it to pop and splutter.

Then add onions and fry them till reddish-brown in color.

And then followed by, add ginger + garlic paste. Fryt hem real good, maybe till its raw smell leaves.

To this set up, add cooked minced meat and stir fry them over medium-high heat.

Futher add salt, turmeric, chili, coriander, cumin and garam masala powders. Combine them well.

Add coriander + mint leaves too. Fry them real good for 1-2 minutes and remove from stove-top.

Allow this masala-meat to cool down to room temperature.

Making Samosas:

Make equal parts, out of the dough prepared.

Knead them into small thin roundels/as like in pooris/pulkas.

Now.....cut this roundels/pooris into half. Using a neat non-serrated knife.

Now place a spoonfull of meat fillings in the centre of this semi-circle pastry.

Wet your finger tips into cold water and touch the edges of the smi-circle pastry/poori/samosa. Then fold them like a cone.

Repeat the same for more samosas.

Heat oil in a wok/kadai. Deep fry this samosas till golden color.

Serve steamingly hot as an evenning snack. Serve along with tomato ketchup or hot sause.