Ramadan Recipes  

Though the tradition is to break the fast after the sunset with the dates and water or the apricot drink, followed by a soup like lentil and a salad like fattoush, the meal may be good dish. Given here are recipes to make your Ramadan dishes more delicious, yet without being too gorgeous. Even these dishes including the desserts fit well with the Eid-Day mood. Some of the recipes are from Iran, Morocco, Pakistan, Iran and other Muslim countries. 

Suhoor: Early Morning Meal/Iftar night meal
Since eating is forbidden during the day, Ramadan meals are eaten early in the morning (suhoor) and again at night (iftar), the breaking of the fast. The first meal of the day is Suhoor, which should be eaten as close to dawn as possible. Traditionally, the Suhoor might include porridge, bread or fruit. It is said that the Prophet Mohammad himself recommended including dates as part of the Suhoor meal. Once the sun begins to set, the daily fast is slowly broken with a simple snack-like bread, cheese or fruit. Now that everyone is not quite so hungry, evening prayers are said, followed by the big evening meal, called Iftar, which often includes a hearty stew or spiced vegetable dish. Once Iftar is over, people will usually meet at the mosque or at each other's houses for visiting and discussion.

At the end of Ramadan When the Ramadan month is over the celebrations occur for three days Eid –ul-fitr. This day all the Muslims greet each other saying Eid Mubarak, Spreading love and feeling of happiness all around. On this day all the relatives and friends gather to celebrate Eid-ul fitr. Muslims get new clothes before hand to wear on Eid.Gifts and cash money called Eidi is given to children as a token of love by their parents and relatives. All the relatives have food together which is very delicious. Some of the common food items made on Eid are:
-Mrouziya
-Tabuli
-Biryani
-Mutton korma
-Saiwiyan

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Sweet Potato / Pecan Pancakes

Prep: 15 min, Cook: 5 min.

1 cup cooked sweet potatoes, peeled, and roughly mashed
½ cup of pecans gently broken
2 eggs
1/3 cup of whole wheat flour
1/3 cup all purpose flour
1 tsp. baking powder
2 Tbs. unsalted butter, melted
1/2 cup milk, plus extra
1 cup sour cream (or if overseas mix lebnah with equal part of yogurt)

Combine sweet potatoes and eggs in a bowl. Mix thoroughly and set aside. Sift flour and baking powder together in another bowl. Stir into sweet potato mixture. Stir in melted butter and milk, adding more milk if necessary to create a thick, lumpy sauce which will coat the back of a wooden spoon. Heat a heavy nonstick skillet or griddle over medium high heat to 375°F. When hot, lightly brush surface with oil. Add about 1/4 cup batter per pancake to skillet and cook 2-3 minutes or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned. Repeat process until all pancakes are cooked. Serve immediately or keep warm in 200°F oven until ready to serve. Serve with sour cream.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

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Hummus

2 cans chick peas, reserve juice
2-3 cloves garlic
2 tbsp. Tahini (sesame seed paste)
1 tsp.salt
1/4 cup cold water

1/3 cup fresh lemon juice
1/4 cup olive oil

Heat the chick peas in a saucepan. In a food processor, add beans, tahini, water, salt and garlic. Mix until smooth, about 4 minutes. It should be the consistency of dip; if not, add 1/4 cup of juice from the beans (I almost always add the juice; it's more smooth this way). Then add the olive oil and lemon juice; mix again for 2 minutes.

Put in a shallow bowl, sprinkle olive oil and paprika on top, and garnish with fresh parsley and mint leaves.

This can be eaten with pita bread, crackers, salad, whatever you'd like; if you want it thicker, omit the ban juice.

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Spicy Tea

Prep: 2 min, Cook: 5 min.

cloves
cinnamon sticks
cardamom cloves
ginger
Optional: whole black pepper
Optional: tea bag or hibiscus (we call it in Mid EAST - Carcaday)
Optional: milk, soy milk or oat milk

Combine your spices (but not tea bag) and boil. Once it boils for 2 min, you can add milk and a tea bag or delete any of them…….. as you like, let stand for 3 min and serve

For sweetener, again it is up to you……. try to use honey though stay away from the sugar this month.

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Spicy Pakistani Zucchini

This dish is traditionally served with chapati, but you can serve it with boiled rice too 

Original recipe yield: 5 servings.

Prep Time:5 Minutes

Cook Time:15 Minutes

Ready In:20 MinutesServings:5 

INGREDIENTS:
1/4 cup cooking oil 
1 onion, thinly sliced 
6 zucchini - peeled, seeded and cut into semicircles 
1/2 teaspoon salt 
2 cups water 
2 teaspoons chili powder 
1/2 teaspoon ground turmeric 
1/2 teaspoon garlic powder 
1 teaspoon ground coriander seed 
3 whole cloves 
7 whole peppercorns 
4 tomatoes, chopped 
2 tablespoons plain yogurt 

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DIRECTIONS:
Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes). 
Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally. 

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Sambousa

INGREDIENTS:

1 pound lean ground beef 
1/2 carrot, minced 
1/2 onion, minced 
1 clove garlic, minced 
1 teaspoon tomato paste 
1 green onion, chopped 
1 pinch seasoning salt 
1 green chile peppers, diced (optional) 
1 (16 ounce) package egg roll wrappers, cut in half into rectangles 
1 tablespoon all-purpose flour 
1 tablespoon water 
2 cups vegetable oil 

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DIRECTIONS:

In a large skillet, brown meat. Remove the meat from the skillet. 
In the same skillet used for the meat, saute onion, garlic, carrot and green onion. When the vegetables are tender, add tomato paste and seasoning salt. Stir in browned meat. 
In a small bowl combine flour with water until a watery paste is formed. Place a teaspoon full of meat mixture in the front part of one of the strips. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal the wrappers closed with the flour and water mixture. Continue this process until all of the ingredients are used. 
Using oil to taste, fry the triangular packages until crisp. Delicious! 

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Syrian Bread

You can mix the dough in your bread machine and bake in the oven. 

Original recipe yield: 8 small loaves.

Prep Time:20 Minutes 

Cook Time:10 Minutes

Ready In:3 Hours Servings:8 

INGREDIENTS:
1 1/8 cups water 
2 tablespoons vegetable oil 
1/2 teaspoon white sugar 
1 1/2 teaspoons salt 
3 cups all-purpose flour 
1 1/2 teaspoons active dry yeast 

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DIRECTIONS:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. 

Preheat oven to 475 degrees F (245 degrees C). 

Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest. 
Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves. 

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Fig and Date Bread

INGREDIENTS:

1 cup chopped pitted dates 
1 cup chopped dried figs 
1/4 cup unsalted butter, softened 
1 1/2 teaspoons baking soda 
1 cup boiling water 
1/2 cup white sugar 
1/2 cup chopped walnuts 
2 eggs 
3/4 cup all-purpose flour 
3/4 cup whole wheat flour 
1/2 teaspoon baking powder 
1/2 teaspoon salt 

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan. 
In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes. 

Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan. 
Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. 

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 Fig and Lemon Chicken

Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Yet it's easy and delicious.

Ingredients

Directions
Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).
Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

Makes 4 servings

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Nutritional Lentil Soup

Ingredients

Directions
In large pot sauté; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, clove, bits of cinnamon, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
This is a highly balanced food with protein, minerals, and fiber.
Makes 6 plus servings

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Moroccan soup

Ingredients:

Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.

When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon. Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.

Now a little attention to the desserts which plays a very important role in the season, both during the Ramadan fast and also on the day of the great Eid feast.

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Beef Meatballs

Ingredients:

Direction:
Mix ingredients in given order one by one. After completely mixed by
hand, let stand for at least 20 minutes. Form into meatballs (golf
ball size) and fry slowly until golden brown. Do not turn until
completely done on one side and do not crowd pan. If not using teflon
pan, cook in 2 tablespoons oil.

To make it taste real mouthwatering dunk it in rich tomato sauce. Here is the tip for such a yummy sauce: 

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Tomato Sauce

Ingredients:

Directions:

Saute onion and garlic in butter for 5 minutes. Crush tomatoes into
medium pieces. Add all ingredients except baking soda, mushrooms, and
meat balls. Simmer in covered saucepan for one hour. Stir sauce often
and keep heat low. Add browned meatballs and simmer 30 minutes.
During last 15 minutes add mushrooms. During last 10 minutes add
baking soda. If sauce is too thick, add water. If sauce is too thin,
cook uncovered for 15 minutes.

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Fresh Fig Cake

Ingredients:

Directions
Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans
with vegetable oil spray.

In a medium bowl, sift together flour, salt and baking powder. Set aside.
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.

Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center comes out dry.

To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.

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Rich Semolina Cookies:

Ingredients:

Directions
Preheat oven to 275 degrees F.

Sift together the cake flour, all-purpose flour, and semolina and set aside.
Beat the butter for at least 10 minutes until it is fluffy. Then beat 2 more minutes while sprinkling in the blossom water and confectioners' sugar.Fold in the flour mixture gradually. Then refrigerate the soft dough in covered bowl for about 10 minutes.

Optional or leave them round, with the help of a diamond shaped cookie cutter, shape the dough into 1 inch sided diamonds and place them 1/2 inch apart on an ungreased baking sheet. Then place an almond in the center of each cookie.

Bake for 35 to 40 minutes in an oven preheated to around 275 degrees F. Do not overbake. Let the cookies cool for at least an hour. They are best served when cooled for several hours.
Makes 2 dozen

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Joojeh Kabab

Ingredients: (4 servings) 
chicken, 1 kg 
extra-virgin olive oil, 1/2 cup 
2 large onions, grated 
4 medium tomatos 
salt 
black pepper 
saffron, 1/2 teaspoon (optional) 

Directions: Prepare marinade: mix olive oil, grated onions, saffron, salt and black pepper. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered. 

Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Joojeh Kabab can also be prepared in the oven. Prepare chicken as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern bread. 

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Dolmeh-yeh Baadenjaan

Ingredients: (4 servings)

• 8 small eggplants

• 400 grams ground lamb or beef

• 100 grams of long-grain or basmati rice

• 2 medium onions, finely chopped

• cooking oil

• 2-3 teaspoons of tomato paste

• fresh lime juice, 3-4 teaspoons

• sugar, 2-3 teaspoons

• salt

• black pepper

• 1/2 cup parsley, finely chopped

• 1/3 cup mint, finely chopped

• 1/2 cup spring onions, finely chopped

• 1/3 cup garlic chives, finely chopped

• 1/3 cup tarragon, finely chopped (optional)

Directions:

Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.

Fry prepared vegetables in cooking oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.

Peel eggplants and cut a circle at the tops, then remove insides without creating any holes at the sides or the end. Sprinkle some salt inside the eggplants. Mix prepared meat, vegetables and rice well. Fill the eggplants with the mix and close the tops.

Fry eggplants in cooking oil for 5-10 minutes over medium heat, then place in a pot side by side (avoid stacking them). Dissolve one teaspoon of tomato paste in a glass of hot water and add to eggplants. Add salt, black pepper, lime juice and sugar and simmer for 5-10 minutes until water boils off.

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Koofteh Berenji Iranian Meatballs with Rice

Ingredients: (6 servings)

• Basmati or Long Grain Rice, 100 grams

• Ground Beef or Lamb, 500 grams

• Chick-pea Flour, 100 grams

• Herbs (spring onion ends, parsley, common-dill, sweet-fennel, mint, tarragon), 500 grams

• 3 Eggs

• Split-peas, 100 grams

• 3-4 onions

• 0.5 cup of cooking oil

• 2-3 spoons of turmeric (or tomato paste)

• Salt

• Black pepper

• Barberries, 100 grams

• Walnuts, 100 grams

Directions:

Koofteh-Berenji is a delicious ball of meat, rice and herbs with extra goodies inside. Cook rice in some water with a bit of salt until it softens, then filter out the water. Do the same to split-peas.

Mix rice, split-peas, chick-pea flour, meat, eggs, salt and pepper very well. Cut the herbs very finely and mix in with the rest. Chop the onions and fry in oil until golden. Save some of the fried onions. Add 5-6 glasses of water to the rest of the onions with a bit of salt, pepper and turmeric (or tomato paste) and bring to boil.

Make balls about the size of an orange from the mix, leaving a bit of barberries, walnuts and fried onions at the center. Place the balls in the boiling water and cook for a few minutes. Then continue cooking at low temperature until the koofteh is completely cooked. Make sure the container is not covered during cooking.

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Khoresht Anaar-Aveej

Ingredients: (6 servings)

• chicken pieces, 1-1.5 kgs

• ground walnuts, 500 grams

• rice-flour, 2 spoonfuls

• herbs (parsley, mint, coriander, spring-onion ends), 500 grams

• 3-4 onions

• garlic, 2-3 cloves

• pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)

• sugar, 2-3 spoons

• 1/2 cup of cooking oil

• salt

Directions:

Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.

Wash and rinse the herbs, then finely chop them. Peel garlic cloves and thinly slice them. Fry herbs and garlic in oil for a few minutes.

Add herbs, salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht. Dissolve rice-flour in a cup of cold water and add to khoresht near the end of cooking

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Haveej Polow

Ingredients: (4 servings)

• basmati or long-grain rice, 500 grams

• chicken, 750 grams

• carrots, 750 grams

• medium onions, 4

• sugar, 100 grams

• saffron, 1/2 teaspoon

• cooking oil

• salt

Directions:

Wash and peel carrots, then grate them, and fry in oil for a few minutes. Dissolve sugar in a glass of hot water, add to carrots and cook over medium heat for a few minutes until little water is left.

Peel and slice onions and fry in oil until slightly golden. Wash and cut chicken into pieces, and fry in onions on both sides until color changes. Add salt and one glass of hot water, and cook over medium heat for about 20 minutes. Allow chicken to cool down, then remove bones and cut meat into small pieces.

Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with chicken (and juice) and carrots, and continue cooking. When ready, dissolve saffron in 2-3 spoons of hot water in a bowl, then add rice and mix well. Add saffron-rice on top of Haveej polow and serve.

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Baked Eggplant

1 medium eggplant Boiling water 
1 1/2 tablespoon salt 
1/4 cup salad oil or olive oil 
1 onion chopped 
1 medium green pepper cut in 
1/4-inch cubes 
1 tomato skinned and chopped 
1/2 teaspoon dried basil or I teaspoon fresh chopped 
1/2 teaspoon dried oregano or 
1 teaspoon fresh chopped 
1/8 teaspoon pepper
1/2 Cup bread or corn flakes crumbs
2 tablespoons butter 

1. Wash eggplant and cover with boiling water. Add I tablespoon of the salt and boil 20 minutes. Turn it several times to cook evenly, since it will ride on the top of the water. Drain and rinse in cold water.

2. Peel the eggplant and cut in 1/4-inch cubes.

3. Heat the oil in a skillet and lightly saute the onion. Stir in the eggplant, green pepper, tomato, basil, oregano, remaining V2 tablespoon salt, and pepper. 

4. Place in a greased medium casserole, cover with crumbs, and dot with butter. 

S. Bake in a 350 degree oven about 30 minutes, or until well-browned. 
Serves 4-5 

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Baklava

Ingredients

• 1 package phillo  pastry sheets

• 4 cups chopped walnuts or pistachios

• 1 tablespoons cinnamon

• 1 teaspoon allspice

• 1 teaspoon nutmeg

• 1/2 teaspoon ground cloves

• 1/2 cup sugar

• 1 pound unsalted butter

• Honey Syrup

• 4 cups sugar

• 2 cups water

• 2 tablespoons lemon juice

• 1/2 cup honey

Method
In a heavy saucepan combine all ingredients for honey syrup and bring to a boil over medium heat. Continue to boil for 5 minutes. Take from heat and let cool. Preheat oven to 350F.  Butter a 9" x 13" glass pan. Combine nuts, sugar and spices in a bowl, set aside. Melt butter.  Layer half of the phillo dough sheets one at time into glass pan, brushing each sheet with melted butter.  Pour nuts mixture over dough and continue layering remaining phillo sheets as before.  Cut into 2" diamonds.  Bake 30 minutes.  Reduce heat to 225F and bake an additional 30 minutes. Pour cooled syrup over warm pastry.  Let stand at least one hour before serving

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Gajar Ka Halva

• 1 kilo carrots grated 1cup sugar seeds of 4-5 iaalichi

• 1tbs oil khoya (Riccota cheese)

• 1tbs khevera essence

• dry fruits (pistachio,almond,raisins)

• 4-5 tbs powder milk

 Method
Grate the carrots and put them in a pot on low heat along with the illaichi seeds. When they become soft and water dries add sugar and again leave for the water to dry.

Then add oil,khoya,dryfruit and milk and dry the water on high heat. When done add khevera just before removing from heat. Can be served hot or cold.

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Coconut Burfi

• 1 cup Clarified Butter

• 2 cups Coconut (fresh shredded)

• 3 cups Sugar

• 4 cups Milk

Method

Add all the four above mentioned ingredients to a deep non stick vessel.
Allow the milk to boil on low flame stirring the contents occassionally.
Once the milk starts thickening, check if the mixture has attained the required consistency (A simple test is to wet your hand, put some mixture on the palm and see if you can roll it up into a ball.
If you cannot, then wait for some more time before you can try it out again).
Keep stirring the contents throughout the whole process Once the consistency is right, pour the mixture on to a greased tray (greased with ghee or butter) .
Cut the mixture into squares and allow it to cool .

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Biryani

Ingredients 

500 grams of Basmati Rice (washed & drained)
1 kilogram of Mutton (cut into 2" pieces)
1 (2" piece) of Raw Papaya (Kacha Papita) (made into a paste)
5 large Onions (peeled, finely sliced and fried until crisp) (or you may use ready fried onions)
4 sticks of Cinnamon (Dal Cheeni)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
6 small Cardamoms (Choti Ilaichi)
6 Cloves (Long)
2 Bay Leaves (Tezz Patta)
1 tsp. Whole Black Peppers (Kaali Mirch)
1 tsp. Cumin Seeds (Sufaid Zeera)
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
1 tsp. of Turmeric Powder (Pisi Haldi)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
1 ½ cups Plain Yogurt (beaten)
2 pinches of Saffron (Zaffron) (dissolved in warm water)

For Rice:
A handful of Mint Leaves (Podina) (chopped)
1 Big Black Cardamom (Kaali Baari Ilaichi)
2 Cinnamon Sticks (Dal Cheeni)
2 Small Cardamoms (Choti Ilaichi)
3 Cloves (Loung)
A handful of Kothmir
Salt (to taste)
5 tbsp. Clarified Butter (Ghee) or Refined Oil

Directions: 

To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.

Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.

Cook the rice till ¾ done and then drain in the colander.

Remove the whole masala. Melt the clarified butter and set aside.

Assemble
Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted clarified butter.

Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.

Lower heat and cook for another 45 minutes.

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Mutton korma

Ingredients: 

1 tb Cumin seeds 
4 tbsp. Coriander seeds
1-2 ts cayenne-pepper 
1 ts Saffron threads
3 tb Hot milk
6 tb Ghee or clarified butter
2 md Onions, chopped
5 Black cardamom pods-cinnamon sticks
4 Cloves 
3 Bay leaves
1 Fresh ginger, grated
4 lg Garlic cloves, minced
2 lb Boneless lamb, cut into-1/2-inch cubes
1 cup Fresh, sweet, unflavored-yogurt
1/4 cup Heavy cream
1 tb Rose water
1/4 c Blanched almonds 

Method:

Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove. 
Soak the saffron in hot milk. 

Heat the ghee or clarified butter in a large, shallow, heavy pan. Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown. Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance. 

Dry the meat with paper towels. 

Stir half of the meat into the spice mixture. Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices. 

Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water. 

Turn the heat to medium. Start adding the yogurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue adding in this way until all the yogurt has been used. Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, and salt to taste. 
Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly. 

Fry the almonds in a little oil until golden brown. Serve the lamb hot garnished with the almonds. 

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Sawaiyan 

Sweet vermicilli noodles 
Ingredients:
1 cup vermicelli (sayaiyan) 
1 tablespoon ghee(clarified butter) 
1 cup milk, condensed 
1 tablespoon custard powder, dissolved in som 
1/2 cup sugar 
3-4 cups milk, whole diluted with 1-2 cup 
1 tablespoon raisins (kish mish) 
1 tablespoon cashewnuts, halved dry roasted. 
1 tablespoon cardamom, crushed 

How to Cook:
Heat the ghee in a pan and add the vermicilli to it. 
Fry the vermicilli till it turns brown in color. 
The color should be between dark and light brown. 
Take a open pan and add the milk to it. 
Add the vermicilli to the milk and boil on a medium fire until the vermicilli is completely done. 
This should take about 20-30 minutes. 
Now add the custard powder and keep stirring. 
Add the condensed milk , sugar, raisins and the nuts and stir till the sugar is dissolved and the mixture thickens. 
Add the cardamom and serve hot. 
It can also be stored in the fridge and served chilled. 
It is delicious both ways! 


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.

Serving Options:
Serve Cold
Serve Hot