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.

Ramzan special: Fatoush (bread salad) recipe

Ingredients for making Fatoush

½ flat Arabic bread (or 4 thin slices white bread) toasted to a golden brown

½ cup lemon juice

3 medium cucumbers, chopped

1 large tomato chopped

1 large white onion, chopped, or 8 green onions

2 tblsps chopped fresh mint or l tblsp dried mint

2 tblsp chopped parsley

½ cup cress leaves

2 tblsps ground sumac

½ cup olive oil

Salt to taste

The ingredients and proportions of this salad vary with the size of the family. Lettuce can be used instead of cucumbers. Sumac can be omitted entirely or the quantity lessened according to taste.

Method of making Fatoush

• Break bread into small pieces and put in a bowl.
• Moisten and soften with lemon juice.
• Mix with remaining ingredients.
• Add olive oil slowly.
• Taste and adjust seasoning.
• Serves hot

Ramzan special: Atar (Sugar Syrup) Recipe

Ingredients for making Atar

• 2 cups sugar
• 1 cup water
• 1 tblsp lemon juice
• 1 tsp orange blossom or almond or vanilla extract

Method of making Atar

• Mix sugar and water and bring to a boil.
• Add lemon juice and boil for seven more minutes.
• When cool add orange blossom water.
• Makes 2 cups of attar

Ramzan special: Mixture recipe

During fasting period one requires a totally different kind of food as compared to the normal fare that is taken everyday. A lesser quantity of food should contain more nourishing properties. Nothing can compare with the minerals and protein content in green sprouts.

Ingredients for making Ramzan special mixture

• Green Peas,
• Chana and moong dal (moth),
• Green chillies,
• Coriander leaves,
• Curry leaves,
• Mustard seeds,
• Jeera,
• Oil

Method of making Ramzan special mixture

• Take a handful of each of these cereals and soak them for two hours.
• Tie them in a wet cloth piece and keep overnight to allow them to sprout.
• Make a smooth paste of green masala, containing green chilies, sliced onions, coriander leaves, curry leaves and salt to taste.
• Boil the chana, green peas and moong.
• Pour a spoonful of oil in a pan and add mustard and jeera to it.
• Mix the green masala, boiled chana, green peas and moong.
• Fry it for a minute and bring it down and allow it to cool.
• Now take a medium size piece of jaggery and break it into small pieces.
• Put these pieces into the mixture.
• Sprinkle lime juice over the mixture and serve it in small cups.

Do pyaza narangi recipe (Chicken and Mutton) with video tutorial

Ingredients for making Do Pyaza Narangi

• 500 gm mutton shanks
• 120 gm clarified butter
• 120 gm yoghurt
• 15 gm salt
• 12gm red chili powder
• 3 gm cumin seed
• 3gm turmeric
• 12 gm ginger, ground to a paste
• 6 gm coriander powder
• 360 ml fresh orange juice

Method of making Do Pyaza Narangi

• Pre-heat the oven to 250 ^oC.
• In a deep, heavy bottomed ovenproof vessel, heat the butter.
• Add the meat, yoghurt, salt, red chili, cumin, turmeric, ginger and coriander.
• Cook, stirring occasionally, until all the liquid is absorbed.
• Cook 4 to 5 times or until meat is well browned.
• Test the tenderness of the meat at this point.
• Add enough water to half tenderize the meat, by the time the water is completely absorbed.
• Add orange juice.
• Reduce heat to the lowest possible level until all the liquid is absorbed, and only he clarified butter remains.

Ramzan special: Sambousick (Meat-filled Pastry) recipe

‘Sambousick’ uses yeast dough which has a distinctive flavor.

Ingredients for making Sambousick fillings

• 2tblsps oil
• ½ kg minced meat
• 1 large onion, finely chopped
• 2 cloves garlic
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp coriander
• Salt to taste
• Green chilies (optional)

Method of making Sambousick

• Heat oil in a frying pan.
• Add onions and garlic and fry till yellow.
• Add the meat, stirring to break it up.
• Stir in the spices and salt.
• Fry till well browned.
• Remove from heat.
• Serve hot

Ramzan special: Korma Achari recipe with video tutorial

Ingredients for making Korma Achari

• ½ kg mutton
• 15 gm salt
• 3 gm turmeric
• 25 gm mustard oil
• 100 gm ghee
• 60 gm onions, finely sliced
• 9 gm red chillies, whole
• 6 cloves, whole
• 3 black cardamoms, whole
• ½ g mustard, whole
• 6 gm molasses diluted in water
• 12 gm ginger, scraped shredded
• 36 gm garlic, whole
• 30 ml fresh lime juice

Method of making Korma Achari

• Boil the meat with salt and turmeric in only as much water as can dry up once the meat is tender.
• If some liquid remains, drain and use it in bhunao.
• In a separate pan, heat the mustard oil.
• When it smokes, add the ghee.
• Fry the sliced onions to a golden brown, remove and keep aside.
• In the same oil, add red chillies whole, and fry till black.
• Take out and keep aside.
• Add the cloves and cardamom.
• After a while, add the asafetida.
• Add the meat along with red chili powder, cumin seeds, nigella, molasses, ginger and garlic.
• Fry 3-4 times, using some water or gravy.
• Add lime juice 4 tablespoons water, and simmer on low heat till the liquid dries up and only the ghee remains.
• While serving garnish the meat with the fried onions.

Ramzan special- Seek Kabab recipe with video tutorial

Ingredients for making Seek Kabab

• ½ kg minced mutton/chicken
• 1 tsp. garlic paste
• 1 tbsp. ginger paste
• Salt to taste
• 1 tsp. red chilli powder
• 4 dry red chilies
• 1 tsp. chironji powder
• 1 tsp. almond powder
• 1 tbsp. coriander powder
• ½  tsp. kabab chini
• ½  tsp. garam masala powder
• 1 tbsp. phole chana ki dal
• Curd (hard) 1 tbsp.
• 1 deep fried onion
• 1 tsp. saffron,
• 2-4 tabsp. oil

Method of making Seek Kabab

• Grind minced meat.
• Lightly mix all the ingredients well and keep for 2-3hours.
• Make equal parts.
• Roll each part with a thread. Roast on charcoal by turning on all the sides till brown.
• Apply oil with ½ tsp of saffron mixed in it.
• Serve with romali roti and potato wafers.

Ramzan special: Dahi Vada recipe with video tutorial

Dahi Bade is another popular delicacy cooked during Ramzan time. Curd is especially effective in retaining body fluids.

Ingredients for making Dahi Bade

For a family of five people, you require 250 grams of Arhar dal. Onions, green chilies, coriander, curry leaves, ginger, garlic, red chilies, mustard and salt.

Method of making Dahi Bade:

• Soak the dal in water for about two hours and then grind it to a smooth paste.
• Mix sufficient quantity of green masala paste in this dal paste.
• Grind onions, green chilies coriander leaves, curry leaves and salt to a fine paste.
• Mix the masala in the arhar paste.
• Heat oil in a frying pan.
• Make round shape “Bades” and fry them till the color turns slight brown.
• Let the fried pieces cool in a plate.
• Take a bowl with lukewarm water and add salt to it.
• Immerse Bade pieces in the water for a few minutes.
• Take them out and squeeze till the water comes out.
• Put them in the curd bowl and wait till they soak the curd and serve.
• Add the green masala paste to this curd.
• Also add ginger garlic paste and salt to it. Heat oil in a kadai and put some red chilies, mustard and curry leaves in it till they turn black.
• Add this to the curds.