Ramzan Special Recipes

Ingredient:

1 lt Whole Milk
1 cup Sugar or to taste
1 cup chopped Mango
 




Method:

Boil milk till it gets thick.Keep steering during boiling.Add sugar.Keep aside and let it cool.Add mangoes.
Serve chilled. 




Ramzan Special: Tandoori Chicken

 
The Ramadan fast is broken with a range of delicacies of which chicken is an integral part. Try out the traditional Chicken Tandoori this time.


Ingredients:

1 chicken cut into pieces

3 small black cloves

5 red dried chilies

1/2 pint of natural yogurt

2 cloves ground crushed garlic

11/2 teaspoons chili powder

1/8 cup of butter

2 teaspoons salt

1/2 teaspoon powdered red food coloring

1 teaspoon ground ginger

Procedure:

The cloves and dried chilies are to be roasted, ground and set aside. Mix the yogurt, salt, food coloring, ground ginger, garlic, and chili powder and the ground ingredients are to be thoroughly mixed. Place the chicken pieces in a dish and pour the yogurt over. Leave to marinate. Smear a large piece of foil with butter. Arrange the chicken on the foil with the marinated mixture and dot the butter on top. Fold the foil around the chicken and seal and bake for about 45 minutes or until done. Serve immediately with lemon wedges and green chilies.

                                                         Ramzan Special: Shikampuri Kebab

        
This is an aromatic kebab made of yellow gram, mutton and yogurt.

Ingredients:

Mutton pieces (from the leg) 1/2 kg

Chana dal (split gram)1/3 cup

Green chillies, whole 3-4 or to taste

Ginger-garlic paste 1 tablespoon

Chilli powder 2 teaspoons or to taste

Black cardamom 4

Bay leaves 4

Cinnamon sticks 4

Cloves 6

Salt to taste

Yoghurt 1/2 cup

Garam masala (mixed spices) powder 1-1/2 teaspoons

Green chillies, finely chopped 2-3

Fresh coriander leaves, finely chopped 1/3 cup

Fresh mint leaves, finely chopped 2 tablespoons

Fresh cream or hung yoghurt 1/2 kg

Lime juice 3 or 4 tablespoons

Eggs, lightly beaten 2

Oil or ghee(clarified milk) to fry

Procedure:

Place cream or hung yoghurt in the refrigerator overnight or until firm. Put the meat along with the spices, covered with water, into a pot. Boil until the meat is tender and make sure that all the water has evaporated. Remove from the pot and discard the chillies and whole spices. The meat needs to be ground into a fine paste without adding water. Add the yoghurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well. Divide the meat mixture into equal parts. Take a portion of the paste and roll it into a ball between your palms. Flatten slightly and make an indentation in the centre of the meat which is to be filled with a spoonful of the cream or yoghurt.Fold the ground paste over to seal. All the kebabs are to be made in this way and dipped in beaten egg. Shake off any excess .They are to be fried in hot clarified milk or oil until the color changes into a golden brown.

Chicken and Vegetable Spring Rolls

Ingredients:

• 300g chicken mince
• 1/4 Chinese cabbage (wombok), shredded (see note)
• 1 carrot, peeled, grated
• 1 zucchini, grated
• 2 green onions, thinly sliced
• 1/2 cup grated tasty cheese
• 1 egg, lightly beaten
• 20 (250g) frozen spring roll wrappers, thawed
• olive oil cooking spray

• sweet and sour dipping sauce, to serve

Method:

1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place mince, cabbage, carrot, zucchini, onion, cheese and egg in a large bowl. Using clean hands, mix well to combine.

2. Place 1 spring roll wrapper on a workbench, with 1 corner facing you. Place 2 tablespoons of filling along centre of wrapper. Fold corner over filling. Fold over sides and roll up tightly to enclose. Brush remaining corner with water to seal. Place, seam side down, on baking tray. Repeat with remaining wrappers, filling and water. Spray rolls with oil.

3. Bake for 25 to 30 minutes or until light golden and crisp. Serve with dipping sauce.

 

Festival Special – Ramzan Recipes

Ingredients:

Rice  -  1 kg  (5 cups)

Meat  ( Cut into big pieces)   -  1 kg

Onion  -  1 kg  (Sliced lengthwise)

Garlic  – 100 gm

Ginger  – 75 gm

Green chillies  -  75 gm (crushed)

Juice of lime  – 2

A large bunch of coriander leaves (chopped)

Cashewnuts and Raisins  – 3 tbsp

Ghee  – 5 tbsp

  Grind to Paste:

Coconut  – 2 tbsp

Poppy seeds  -  2 tsp

Cashewnuts  -  7 to 8 nos

Grind to Powder:

Cinnamon  -  1″ piece

Cloves  – 4 to 5

Cardamoms  -  – 6

Method:

Heat ghee in the pressure cooker;  add the garam masala.

Put in half  the slices onion and fry.

Add the crushed ingredients (saving a little for the rice) and fry.

Add meat, salt  to taste and fry.

Add water, close the pressure-cooker and put the weight on.

Cook for 10 minutes. If there is more water and the meat is not cooked enough, cook the meat without closing the pressure-cooker till the water is dried and the meat is tender.

Add the ground masalas dissolved in the lime juice. Add chopped coriander and half the remaining onion fried golden brown. Keep aside.

To make the rice fry half of  the sliced onions to a golden brown.

Fry cashewnuts and raisins. Keep aside.

In the same oil, put 1 tbsp ghee for flavour. Add a piece of cinnamon, 4 cloves and 4 cardamoms and the crushed ingredients and few spigs of coriander leaves.

Add washed rice and fry till it is crisp. Now add  8  1/2 cups of boiling water, close the dekchi and cook over a slow fire till the rice is done.

For ‘Dhum’ :

Garam masala powder

Rose water  -  1/4 cup

1  tsp Orange essence for coloring

Remaining half of the fried onions with cashewnuts and raisins.

Remove half the rice. Sprinkle with garam masal powder, rose-water, colour and a little fried onion.

Now put the prepared meat in a layer. Sprinkle all the three ingredients once again.

Top with rice and sprinkle flavouring again.

Seal the dekchi with atta and bake it for 20 to 25 minutes or put live coal on the top and very slow fire below and keep for 15  to 20 minutes.

Mix and serve. Garnish with remaining fried onion, cashewnuts and raisins.