At the crack of dawn, all Muslims bow down to the holy azaan at the mosque as their hearts prepare for a holy month full of fasting, prayer and abstinence. Ramadan-a time full of holiness for Muslim’s all around the world. Every Muslim, big or small fasts rigorously during the most pious month of Ramadan from dawn until dusk.
’Ramdhaa’ means the intense heat of the sun and as we have quite a warm summer ahead, here are some amazing foods and drinks you can try during iftaar or suhoor. Kheer, biryani, daal Ghosh, shahi tukda, jellabi , couscous , kunafa , luquaimatt and atayaf are some ‘must have’ dishes alongside with refreshing drinks like erk soos, Amara al deen, falooda and date milk which will definitely revive one after a long fast. As we all know these recipes not only give a delicious output but also it is very simple to make.
A magic touch of an elderly aunt or grandma makes every recipe special. Here are few recipes which I collected from my mom’s childhood friend’s mother Mrs. Ahmadi Shaikh from Mumbai.
My all time favourite dish is Shahi Tukda. An astounding dish which is not only my favorite but it is also packed with the energy foods you need to revive yourself.
Shahi Tukuda
Ingredients:
1. Milk - 1 ltr.
2. Condensed Milk - Half tin (in India we use milk maid)
3. Khoya - 250 gms (khawianaan in Arabic)
4. Sugar - 250 gms
5. Elaichi powder. - Half tsp.
6. Big bread - 10 slices
7. Badam & Pista - thin slices for garnish
8. Kesar - 1 pinch
9. Pure ghee for frying
Preparation:
1. Grate khoya.
2. Boil milk and simmer.
3. Add sugar and stir well.
4. Add condensed milk, elaichi powder and grated khoya.
5. Bring to boil and simmer stirring continuously.
6. Let it be on low fire till it thickens (rabdi like consistency).
7. Add kesar, stir well and cool.
8. Trim sides of bread slices and cut diagonally in half.
9. Deep fry the halves in pure ghee.
10. Place two slices of deep fried bread on plate, spread the preparation on top of the bread, garnish with sliced almonds and pistachio.
Enjoy this Shahi Tukda and Believe me, its yummy and your tummy will ask for more.
Another mouth melting dish is Daal Ghosh, cooked Mrs. Ahmadi’s own way. Another delicacy which will enthrall your senses and provide you with a protein rich or a body building food.
Daal Ghosh
Recipe:
1. Fresh Mutton - 1 kg
2. Onions - 400 gms.
3. Tomato - 250 gms.
4. Chana Dal - 500 gms. (soaked for 1 hr.)
5. Bottle Gourd (Dudhi) - 500 gms.
6. Ginger-Garlic paste - 4 tsp.
7. Red Chili powder - 3 tsp.
8. Turmeric powder - 1 tsp.
9. Coriander powder - 3 tsp.
10. Garam Masala - 1 tsp.
11. Peppercorn - Half tsp.
12. Cardamom - 5 pods.
13. Cinnamon - 1 inch (3 pieces)
14. Cumin - Half tsp
15. Clove - 7 pods.
16. Salt - To taste
17. Oil - 100 ml (or as per your preference)
18. Green Coriander & Mint leaves - Chopped for garnish
19. One sliced onion - Deep fried for garnish
Preparation:
1. Cook chana dal with half of whole garam masala (peppercorn, clove, cinnamon, cardamom, jeera) until dal is fully cooked and mashed. Keep aside.
2. Peel and cut dudhi into 1 inch halves and boil till soft. Drain water and add dudhi to cooked dal.
3. Wash the mutton thoroughly.
4. Slice onions and fine chop peeled tomatoes.
5. Heat oil in a pressure cooker and add remaining whole spices till they crackle.
6. Add sliced onion and fry till golden brown.
7. Add ginger-garlic paste and saute for 2 mins.
8. Add mutton and cook on medium flame till mutton turns white (stir from time to time).
9. Add chopped tomatoes and cook further stirring for 3-4 minutes.
10. Add turmeric, red chili powder, coriander powder, garam masala powder & salt. And cook for another 3-4 minutes. stirring continuously.
11. Add little water, stir well and pressure cook (2 whistles on high flame and 1 whistle on low flame). After this is done, keep pressure cooker aside for 20 mts. with lid on.
12. In a big vessel (handi) add the dal and mutton and stir well. Add water so that the gravy looks like a thick consistency.
13. Boil and simmer for 2-3 mts.
14. Garnish with deep fried onions and chopped coriander and mint leaves.
Irresistible!
Here is another one of my favourites especially because it has ice-cream in it. The coldness and creaminess is what really delights me. Easy to make and delightful to taste. Again by Mrs. Ahmadi shaikh.
Falooda
Ingredients:
Falooda Vermicelli - 1 packet.
Strawberry Syrup – 100 ml
Sugar - 100 gms,
Sabza - Small packet
Strawberry Ice-cream - 1/2 kg tub
Milk - 1 ltr.
Method:
1. Boil milk, add sugar, stir well, cool and refrigerate.
2. Soak sabza in water for at least 1 hr.
3. Boil vermicelli, drain and keep aside.
4. In a container pour milk, add 100 ml strawberry syrup, mix well and refrigerate.
Serving procedure:
1. Take 5 high tall glasses.
2. Put 2 - 3 tbsp. Vermicelli and 2 tsp. Sabza in each glass.
3. Pour the flavoured milk in the glasses.
4. Add one scoop of strawberry ice cream in each glass.
5. Pour 1 tsp. Strawberry syrup on top of the ice-cream in a decorative fashion.
You can also garnish with chopped almonds and cashew nuts and whole raisins.
Yummilicious!
A season dedicated to pray and fast needs to be packed with energizing foods to rejuvenate the body and direct ones healthy being to God in complete surrender during prayer. So here I am signing off by wishing you a wonderful, blessed and happy Ramadan. May Allah guide your path and keep you holy.