It's that time of the year when you begin a soul cleansing journey,when your duas are answered and your sins are wiped off. Yes its Ramadan, the blessed month of the year.
I am reviving my blog with tried and tasted recipes this Ramadan. Hope my readers enjoy it as much I enjoyed cooking them.
Ragda (white peas curry)
Ingredients
1 cup white peas
2 tsp red chilli powder
1 tsp turmeric powder
1 lemon size tamarind
1 tsp cumin seed powder
1 tbsp oil
2 cup water
salt as per taste
Method
Soak white peas overnight in plenty of water. Next morning wash the white pea water and cook it in pressure cooker for 20min on slow heat or 5 whistle.
Soak lemon size tamarind in water for 10min. Take the pulp of tamarind.
Now heat oil in pan. Add spices and bhuno for a min. Add the pulp of tamarind and bhuno again for 2 min. Add the boiled white peas and cook for 10 min on low heat.
Serve hot. Serves 4
Aloo Pakoda
Ingredients
2 medium size or
1 large potato ( sliced thinly)
1 cup chickpea flour (besan)
2 tbsp rice flour
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp carrom seed ( ajwain)
1/2 tsp sesame seeds (optional )
Salt to taste
Oil for deep frying
Method
Slice the potato and soak it in 1 tsp salted water until immersed.
Now prepare the batter with all the ingredients except oil. Prepare batter with little less than half cup water. The batter should not be too thick or thin.
I usually avoid adding cooking soda to the batter. I keep the mixed batter aside for 15min and the results are good crispy and fluffy pakodas.
After the batter is made, dip the potatoes one by one in hot oil. Keep pressing the pakoda gently to puff.
Serve hot with chutney..here I served it with ragda..this is how we generally eat during ramadan and the combination is heavenly..try it..Serves 4
Kesar Mango Milkshake
Ingredients
1 cup Mango pulp
3 cups milk
1/2 cup cream
few strands of saffron soaked in milk
Sugar(optional)
Method
Soak saffron in warm milk for 10 min. Put all the ingredients in a blender. Serve chill in tall glass.
Serves 4
Morrocan Harira
Ingredients
1/2 cup red lentils
1/4 cup chickpeas soaked overnight
1/4 kg mutton( bone in)
4 nos tomatoes ( blanched n cubed)
1 medium onion
1 tsp black pepper
1 tsp cinnamon powder ( more for garnish)
2 bay leaves
1 tbsp chopped coriander
1/4 cup noodles ( any variant)
Salt to taste
2 tbsp oil
3 cups water
Method
This recipe can be used for slow cooking method and taste excellent
Heat oil in pressure cooker. Add bay leaves. Sauté onions till translucent. Add blanched and chopped tomatoes. When it starts leaving oil add mutton and fry for 2 min. Add lentils chickpeas,black pepper, cinnamon powder, salt, water and pressure cook on low heat for half n hour.
After the pressure goes on its own add noodles and simmer for 5 min.
Add chopped coriander and cinnamon powder as garnish. Serve with lemon wedges. Serves 4
I am reviving my blog with tried and tasted recipes this Ramadan. Hope my readers enjoy it as much I enjoyed cooking them.
Ragda (white peas curry)
Ingredients
1 cup white peas
2 tsp red chilli powder
1 tsp turmeric powder
1 lemon size tamarind
1 tsp cumin seed powder
1 tbsp oil
2 cup water
salt as per taste
Method
Soak white peas overnight in plenty of water. Next morning wash the white pea water and cook it in pressure cooker for 20min on slow heat or 5 whistle.
Soak lemon size tamarind in water for 10min. Take the pulp of tamarind.
Now heat oil in pan. Add spices and bhuno for a min. Add the pulp of tamarind and bhuno again for 2 min. Add the boiled white peas and cook for 10 min on low heat.
Serve hot. Serves 4
Aloo Pakoda
Ingredients
2 medium size or
1 large potato ( sliced thinly)
1 cup chickpea flour (besan)
2 tbsp rice flour
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp carrom seed ( ajwain)
1/2 tsp sesame seeds (optional )
Salt to taste
Oil for deep frying
Method
Slice the potato and soak it in 1 tsp salted water until immersed.
Now prepare the batter with all the ingredients except oil. Prepare batter with little less than half cup water. The batter should not be too thick or thin.
I usually avoid adding cooking soda to the batter. I keep the mixed batter aside for 15min and the results are good crispy and fluffy pakodas.
After the batter is made, dip the potatoes one by one in hot oil. Keep pressing the pakoda gently to puff.
Serve hot with chutney..here I served it with ragda..this is how we generally eat during ramadan and the combination is heavenly..try it..Serves 4
Kesar Mango Milkshake
Ingredients
1 cup Mango pulp
3 cups milk
1/2 cup cream
few strands of saffron soaked in milk
Sugar(optional)
Method
Soak saffron in warm milk for 10 min. Put all the ingredients in a blender. Serve chill in tall glass.
Serves 4
Morrocan Harira
Ingredients
1/2 cup red lentils
1/4 cup chickpeas soaked overnight
1/4 kg mutton( bone in)
4 nos tomatoes ( blanched n cubed)
1 medium onion
1 tsp black pepper
1 tsp cinnamon powder ( more for garnish)
2 bay leaves
1 tbsp chopped coriander
1/4 cup noodles ( any variant)
Salt to taste
2 tbsp oil
3 cups water
Method
This recipe can be used for slow cooking method and taste excellent
Heat oil in pressure cooker. Add bay leaves. Sauté onions till translucent. Add blanched and chopped tomatoes. When it starts leaving oil add mutton and fry for 2 min. Add lentils chickpeas,black pepper, cinnamon powder, salt, water and pressure cook on low heat for half n hour.
After the pressure goes on its own add noodles and simmer for 5 min.
Add chopped coriander and cinnamon powder as garnish. Serve with lemon wedges. Serves 4
No comments:
Post a Comment