Ramzan cuisine: India

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In Delhi

Sheer Khurma

Sheer Khurma

By Naved Yar Khan

This is prepared in walled city of Delhi Muslim families only on Eid ul Fitr.

Ingredients

Vermicilli Noodles (Seviyan) 1 & 1/4 cup

Milk 1 litre

Dates (dry) 7-8

Almond 10

Pistachio 12

Black raisin 1/2 cup

Ghee 2 1/2 to 3 tbsp

Green cardamom 6

Clove 4

Sugar 10-11 tbsp

Cooking Directions

Soak the dates in water overnight and then slice cut them.

Take milk and add sugar. Cook it well.

Put a pot on stove and add ghee. Then add green cardamom & clove.

Cook them for a while. Then add almonds, pistachio and fry them.

Take them out of the pan and put aside for later use.

With hands, crush the siwaiyan and add in pan to cook till golden brown.

Cook the siwaiyan on low heat and be very attentive while this.

Add black raisins and cook on slow-medium heat.

Add milk, almonds, pistachio and black raisins in the above mixture.

Cook it for a while and add roh kewra for fragrance.

Cook for 15-20 minutes. Cool down the dish and serve.

Tip you can use condensed milk instead of normal milk.

In Kolhapur

Ramzan fever in Kolhapur

Rahul Gayakwad, TNN Jul 19, 2013

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 - ¼ cup

Water - ¼ 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.