Ramzan special: Haleem recipe with video tutorial

Ingredients for making Haleem

• 1 kg lamb with bones,
• 4 onions,
• 6 red chilies,
• 4 black cardamoms (elaichi),
• 6 cloves,
• 1 tbsp. mashed papaya,
• ½ kg wheat,
• 1 cup curd,
• Piece of ginger,
• 8 garlic cloves,
• ¼ coconut,
• ½  tsp. garam masala powder
• 3 bunches coriander leaves,
• 1 bunch mint leaves,
• 1 stick cinnamon,
• ¼ kg ghee
• Salt to taste

Method of making Haleem

• Clean and wash the wheat.
• Soak it in water and keep in a covered pan for 20 minutes.
• Grind it to a coarse paste with water and cook it well with 3 cups of water.
• Remove the ground, cooked wheat and mash well.
• Chop meat into small pieces and rub with papaya and salt.
• Grind the ginger, garlic and chilies and powder cardamom and cinnamon.
• Roast the coconut and almonds.
• Chop coriander and mint leaves.
• Grind ginger, garlic, chilies, chopped coriander and mint and mix with beaten curd.
• Marinate meat pieces in this mixture for ½ hour.
• Heat ghee and fry onions until golden brown in color.
• Remove and keep some aside.
• To the remaining onions, add garam masala and meat mixture and fry well until the ghee floats on top.
• Add the cooked wheat and beat the mixture until the meat breaks up.
• Add lime juice and allow to simmer on a low fire for about 10-15 minutes.
• Serve garnished with fried onions and slices of lime.

Ramzan special: Sheer Korma recipe (Vermicelli pudding) with video tutorial

Ingredients for making Sheer Korma

• 100 gm vermicelli,
• 6 cups milk,
• 300 gm sugar,
• 50 gm cashew nuts,
• 2 tbsp. ghee,
• 1 tbsp. cardamom coarsely ground,
• 2 tbsp. raisins soaked in water

Method of making Sheer Korma

• Heat ghee and fry vermicelli to golden brown color.
• Add milk, cook over medium fire until vermicelli turns soft and mixture thick.
• Now add sugar, stir well and cook till sugar is dissolved.
• Add cashew nuts and raisins.
• Garnish with cardamoms.
• Serve hot.

Khubani ka Meetha recipe- with video tutorial

Ingredients for making Khubani ka meetha

• Dry fruit of khubani (apricots) — depending on your requirement;
• Sugar — in the same ratio as the apricots

Method of making Khubani ka meetha

• The dry fruit of khubani should be washed properly and boiled in water.
• After it becomes soft, the seed should be removed from the fruit.
• The soft fruit is then ground to make a smooth paste.
• The hard shell of the seed is broken to remove the almond.
• The almond can be ground or cut into pieces and put back into the paste.
• An equal quantity of sugar is then added to the paste and boiled.

Khubani ka meetha toppings: The khubani ka meetha is topped with custard or ice cream before it is served in glass cups.

Ramzan special: Hyderabadi Biryani recipe with video tutorial

Ingredients for making Hyderabadi Biryani

• 250 gm mutton
• 1 tbsp ginger paste
• 1½ tbsp garlic paste
• ½ tsp garam masala powder
• Salt to taste
• ½  cup oil
• ¾ tbsp cashew nut paste 2 onions, chopped
• 2 tomatoes, chopped

Method of making Hyderabadi Biryani

• Mix ginger paste, garlic paste and salt. Rub this mixture on to mutton.
• Keep it in the freezer for one hour.
• Fry the onions in oil till they turn golden brown.
• Add cashew nut paste and chopped tomatoes.
• Sauté for a minute.
• Add mutton and salt and cook till meat is tender. Add the garam masala power.
• Serve hot.

Ramzan special: Mirchi Ka Salan recipe with video tutorial

Mirchi ka salan is a popular side dish served along with Hyderabadi biryani. The one ingredient, a secret one, which is put in the mirchi ka salan is a sweetening agent. We can either use jaggery or sugar to sweeten the gravy. The sweet and tangy mirchi ka salan goes well with biryani.

Ingredients for making Mirchi ka salan

• 250 gms large green chillies
• For the dry paste (Masala)
• 200gms desiccated coconut
• 200 gms sesame seeds
• 200 gms peanuts
• 100 gms cumin seeds

For the gravy of Mirchi ka salan

• 200 gms tamarind
• 200 gm sugar/jaggery
• 2-3 onions
• 2 tbsps red chili powder
• 2 tbsps ginger-garlic
• 1 tbsp turmeric powder
• 1½ cup oil
• Salt to taste

For tempering Mirchi ka salan

• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 tsp fenugreek seeds

Method of making Mirchi ka salan

• Deep fry the green chilies in hot oil. Remove and keep aside.
• Roast and grind all the dry ingredients together for the paste.
• Also soak the tamarind in a cup of water and extract pulp.
• Roast the onions to make a paste.
• Mix the tamarind pulp, the onion paste with the rest of the masalas.
• Heat oil, add mustard seeds, fenugreek seeds and curry leaves.
• Add the masala and cook for about 15-20 minutes.
• Add sugar/jaggery, stir constantly.
• In the end add the fried green chilies.
• Simmer for about 5-10 minutes and remove from heat.

Ramzan special: Ramadan soup recipe with video tutorial

The Ramadan soup is delicious and wholesome—in fact, it should be eaten through the year.

Ingredients for making Ramadan soup

• 1 cup wheat
• ½kg meat
• 2 onions
• 2 slicks cinnamon
• Salt
• 5-6 whole peppercorns
• 3 cardamoms
• 3tblsps oil

Method of making Ramadan soup

• Boil the meat and wheat with one onion and cinnamon sticks until the meat is tender and the wheat well done.
• Then, add the salt, cardamoms and peppercorns.  
• If thick, add more water.
• Separately fry the other onion until it starts to brown.
• Then pour this into the soup and serve.

Ramzan special: Ataif recipe with video tutorial

For this dish there is a choice of three fillings: ashta, cheese or nuts. The pancakes can be bought ready from the bakery and are often served in Ramzan after the daily fast has been broken. They must be fresh so that they are pliable.

In a recipe that calls for ashta and needs further cooking, do not substitute any other cream, as it would melt. For better results use unsalted cottage cheese.

Method of making Ataif

Fillings for Ataif

Ashta filling for Ataif: Mix 450 gm ricotta cheese or unsalted feta cheese with 1 cup sugar.

Walnut filling for Ataif: 1 cup walnuts ground or finely chopped ½ cup sugar, 1 tsp rose water or ltsp ground cinnamon. Combine all ingredients. Cook pancake on both sides. Place 1 tblsp cream on each ataif or pancake. Fold in half and press the sides so cream is squeezed out from the middle.

For Fry and Bake

To Fry: Heat oil. Fry stuffed pancakes 3-4 at a time, turning to brown evenly. Drain on paper towels. Dip while hot into syrup and pile on a plate.

To bake: Heat oven to 400°F. Arrange in a well-greased pan. Brush tops with melted butter. Bake for about 15 minutes. Spoon syrup 2 or 3 times over each pancake. Serve hot or cold.