Ramzan cuisine: India - Revision history

Jyoti: /* Ramzan cuisine: India */

2022-05-18T06:37:05Z

‎Ramzan cuisine: India

Pdewan: /* Rooh Afza (with fruit salad and pakora) */

2013-08-12T06:45:31Z

‎Rooh Afza (with fruit salad and pakora)

Pdewan: /* Rooh Afza (with fruit salad and pakora) */

2013-08-12T06:42:16Z

‎Rooh Afza (with fruit salad and pakora)

Pdewan: /* Rooh Afza (with fruit salad and pakora) */

2013-08-12T06:40:18Z

‎Rooh Afza (with fruit salad and pakora)

Pdewan: /* Ramzan cuisine: India */

2013-08-12T06:38:02Z

‎Ramzan cuisine: India

Pdewan: /* In Kolhapur */

2013-08-12T06:35:43Z

‎In Kolhapur

Pdewan: /* Sheer Khurma */

2013-08-11T20:47:58Z

‎Sheer Khurma

Pdewan: /* Sheer Khurma */

2013-08-11T20:46:25Z

‎Sheer Khurma

Pdewan: /* In Kolhapur */

2013-08-11T20:40:14Z

‎In Kolhapur

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=Ramzan cuisine: India=
=In Kolhapur=
Ramzan fever in Kolhapur

Rahul Gayakwad, TNN Jul 19, 2013

[http://articles.timesofindia.indiatimes.com/2013-07-19/recipes/40658055_1_pcs-bread-delicacies The Times of India]

The holy month of Ramzaan is a time when people offer prayers and gorge on some tasty delicacies to break their day-long fast.

From yummy keema rolls to spicy mutton curries and creamy shahi tukdas, Ramzaan is all about praying and feasting together.

Here's a look at the city's best places where you can relish some of the mouth watering delicacies like the Ramzaan special khichda, healthy dates, biryanis and more. However, one has to be careful about the diet post breaking the fast. Dr SH Mukadam elaborates, '' "There is no special diet that is necessary during Ramzaan'' but it is very important to maintain normal and healthy food habits and avoid over eating at the end of the fast."

'''Popular food items'''

1. Chicken Tandoori

2. Biryani

3. Keema Roll

4. Packed Khajoor

5. Egg Dry

'''Places offering Ramzaan delicacies'''

Ghudanpeer Masjid, Kasab Masjid in Bindu Chowk, Marcas Masjid in Bagal Chowk and Shahupuri Masjid in Shahupuri.
==Recipes==
===Shahi Tukda===
Shahi tukda is a dessert which is made from fried bread soaked in creamy milk. It is garnished with nuts.

Chef Mohammed Momin of Quality Foods Bakery, Bindu Chowk, Kasab Masjid shares the recipe.

'''Ingredients: '''

Sliced bread - 6 slices (Oil to deep fry)

Ghee - 2 tbsp

Full cream milk - 1 cup

Pista (blanched and chopped) - 2 tbsp

Sugar - Â¼ cup

Water - Â¼ cup

Powdered cardamom (Elaichi) - 1 pcs

Almonds (roasted and sliced) - 4-5 pcs

Few strands of Kesar (saffron)

'''Method: '''

1. Cut the edges of the bread and then cut it diagonally into two triangles. Fry in hot oil until brown and crisp. Make sugar syrup by mixing sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes and add powdered elaichi in it.

2. Set the milk to boil. Keep stirring occasionally so that it does not stick to the pan. Add pista and few strands of saffron to the thickened milk. Apply ghee on the sides of the bread and lightly fry them until they turn golden brown on both sides. Dip the bread pieces into sugar syrup, drain well.

3. Arrange the fried bread on a plate and spread the milk mixture onto the bread and sprinkle some almonds, pista and saffron strands over it and serve when chilled.

===Khichda===
Khichda has plenty of grains and various types of spices used in it to give it a unique taste.

This is the most popular food for Iftar.

Chef Mohammad Shakeel, owner of Jay Hind Snack Center in Bagal Chowk, shares his recipe.

'''Ingredients: '''

Broken wheat soaked for 3-4 hrs - 1/2 kg

Tur, masoor, moong and channa dal - 100 gms each

Rice - 1 cup

Mutton - 1 kg

Ginger and garlic - 1 tbsp

Green chillies - 3 pcs

Red chilly powder - 2 tsp

Garam masala - 1/2 tsp

Haldi powder - 1/2 tsp

2 inch piece of cinnamon

Elachi - 3-4 pcs

Cloves - 4 pcs

Curd - 1/2 cup

Sliced onions - 3 pcs

Tomato pureed - 2 pcs

'''Method: '''

1. Fry onions till golden brown, then add whole spices, ginger and garlic.

2. Stir it and then add the tomato puree and green chillies.

3. Once oil floats on top (1/2 cup oil) add mutton and cook it further. Add 1/2 cup curd and pressure cook the same for 15 mins.

@@ Line 17: / Line 17: @@
 =Ramzan cuisine: India=
 Most of the food traditions mentioned below are not restricted to the city or region mentioned but are found in other regions, too. It is just that we obtained information about them from that particular region.
 =In Delhi=

@@ Line 74: / Line 74: @@
 ==Rooh Afza (with fruit salad and pakora)==
-[[File: rooh afza.jpg|Rooh Afza with milk|frame|500px]]
+[[File: rooh afza1.jpg|Rooh Afza with milk and grated nuts|frame|500px]]
 Naved Yar Khan writes: In Delhi fruit salad is essential during Iftar (fast opening)during Holy month of Ramzan.First date is taken then Rooh Afza then fruit salad and then Pakora or pakoris are taken later.
 Ramzan series
@@ Line 88: / Line 88: @@
 Rooh Afza was launched by Hamdard in 1907, and its popularity has only grown over the years. My memories of Ramzan involve sharbat Rooh Afza made in water and served sometimes with tiny pieces of cucumbers. Rooh Afza is also made in milk and in America I have seen people mixing few tablespoons of Rooh Afza in a gallon of milk.
-''na rooh afza sa koi sharbat,
+''na rooh afza sa koi sharbat,''
-kabhi banega na ban chuka hai''
+''kabhi banega na ban chuka hai''
 -sa’il dhlavi

@@ Line 78: / Line 78: @@
 Ramzan series
-''''A Window Into The Indian Muslim Life''
+'''A Window Into The Indian Muslim Life'''
 [http://indianmuslims.in/ramadan-series-rooh-afza/ IndianMuslims]
@@ Line 90: / Line 90: @@
 ''na rooh afza sa koi sharbat,
-kabhi banega na ban chuka hai;''
+kabhi banega na ban chuka hai''
 -sa’il dhlavi

@@ Line 74: / Line 74: @@
 ==Rooh Afza (with fruit salad and pakora)==
 Naved Yar Khan writes: In Delhi fruit salad is essential during Iftar (fast opening)during Holy month of Ramzan.First date is taken then Rooh Afza then fruit salad and then Pakora or pakoris are taken later.
 Ramzan series
-A Window Into The Indian Muslim Life
+''''A Window Into The Indian Muslim Life''
 [http://indianmuslims.in/ramadan-series-rooh-afza/ IndianMuslims]
@@ Line 87: / Line 88: @@
 Rooh Afza was launched by Hamdard in 1907, and its popularity has only grown over the years. My memories of Ramzan involve sharbat Rooh Afza made in water and served sometimes with tiny pieces of cucumbers. Rooh Afza is also made in milk and in America I have seen people mixing few tablespoons of Rooh Afza in a gallon of milk.
-na rooh afza sa koi sharbat,
+''na rooh afza sa koi sharbat,
 kabhi banega na ban chuka hai;
 -sa’il dhlavi
 Partition of India has also split the Hamdard Laboratories into three. Rooh Afza continue to be the flagship product of both Pakistani and Bangladeshi Hamdard. I have tasted Pakistani version of Rooh Afza but I found a bit synthetic and sweeter than its Indian counterpart.
 Hamdard India’s official admits that 15% of their sale happens in Ramzan
-−
 =In Kolhapur=

@@ Line 16: / Line 16: @@
 =Ramzan cuisine: India=
 =In Delhi=
 == Sheer Khurma ==

← Older revision		Revision as of 06:35, 12 August 2013
Line 70:		Line 70:

	Tip you can use condensed milk instead of normal milk.		Tip you can use condensed milk instead of normal milk.
		+
		+	==Rooh Afza (with fruit salad and pakora)==
		+	Naved Yar Khan writes: In Delhi fruit salad is essential during Iftar (fast opening)during Holy month of Ramzan.First date is taken then Rooh Afza then fruit salad and then Pakora or pakoris are taken later.
		+	Ramzan series
		+
		+	A Window Into The Indian Muslim Life
		+
		+	[http://indianmuslims.in/ramadan-series-rooh-afza/ IndianMuslims]
		+
		+	Posted on August 20, 2011 by Kashif
		+
		+	For millions of Muslims of South Asia, Ramzan is not complete without Rooh Afza. A red-colored drink in its unique bottle design that hasn’t changed since I was little has been the choice of the first sip of millions of rozedars every day of Ramzan for the last 100 years.
		+
		+	Rooh Afza was launched by Hamdard in 1907, and its popularity has only grown over the years. My memories of Ramzan involve sharbat Rooh Afza made in water and served sometimes with tiny pieces of cucumbers. Rooh Afza is also made in milk and in America I have seen people mixing few tablespoons of Rooh Afza in a gallon of milk.
		+
		+	na rooh afza sa koi sharbat,
		+	kabhi banega na ban chuka hai;
		+	-sa’il dhlavi
		+
		+	Partition of India has also split the Hamdard Laboratories into three. Rooh Afza continue to be the flagship product of both Pakistani and Bangladeshi Hamdard. I have tasted Pakistani version of Rooh Afza but I found a bit synthetic and sweeter than its Indian counterpart.
		+	Hamdard India’s official admits that 15% of their sale happens in Ramzan
		+

	=In Kolhapur=		=In Kolhapur=

@@ Line 18: / Line 18: @@
 =In Delhi=
 == Sheer Khurma ==
-[[File: Sheer Khurma.jpg| Sheer Khurma |frame|500px]]
+[[File: Sheer Khurma.jpg| Sheer Khurma. Photo: Naved Yar Khan  |frame|500px]]
 By Naved Yar Khan

@@ Line 21: / Line 21: @@
 By Naved Yar Khan
-This is prepared in walled city of Delhi Muslim families only on Eid ul Fitr.
+This is prepared in the walled city of Delhi by Muslim families only on Eid ul Fitr.
 '''Ingredients '''

Ramzan cuisine: India - Revision history

Jyoti: /* Ramzan cuisine: India */

Pdewan: /* Rooh Afza (with fruit salad and pakora) */

Pdewan: /* Rooh Afza (with fruit salad and pakora) */

Pdewan: /* Rooh Afza (with fruit salad and pakora) */

Pdewan: /* Ramzan cuisine: India */

Pdewan: /* In Kolhapur */

Pdewan: /* Sheer Khurma */

Pdewan: /* Sheer Khurma */

Pdewan: /* In Kolhapur */

Pdewan: Created page with " {| class="wikitable" |- |colspan="0"| This is a collection of articles archived for the excellence of their content.You can help by converti..."

Pdewan: Created page with " {| class="wikitable" |- |colspan="0"|
This is a collection of articles archived for the excellence of their content.
You can help by converti..."