[jogi]

Ramadan Special Recipes By Jogi.........

'Ramadan' - a month when Muslims fast throughout the day and eat only at night Prayers, feasts and family get- together are the major highlights of the celebrations. It was during this month that the holy Quran was revealed.







Banana Egg Fry

Ingredients :
Big Bananas (not fully ripe) - 1/2 kg
Egg - 3 no's
Sugar - 3 tbs
Powdered Cardamom - 3 no's
Sliced Cashew nuts - 6 no's
Ghee - 1 tsp
Oil - for frying


Method of Preparation :

Steam the bananas well. Peel the skin and grind it in a mixer. If the bananas are not sweet enough, you can add some sugar while grinding.

Mix the eggs with cardamom powder, cashew nuts and half the quantity of sugar. Heat ghee in a pan and fry the egg mixture. Add the remaining sugar to it.

Make small balls of the banana mixture. Apply some oil in the hands and spread the banana balls with the fingers. Place one spoon of the fried egg mixture in it. Seal the edges and make oval shapes. Deep fry in oil.

[jogi]

Chicken Hussainy

Ingredients :
1. Chicken (Medium pieces) - 1/2 kg
2. Big Onion (Sliced lengthwise) - 4 no's
3. Green Chilles - 8 no's
4. Crushed Ginger - 1inch piece
5. Sliced Tomatoes - 2 no's
6. Crushed Garlic - 1 1/2pod
7. Turmeric powder - 1 tsp
8. Chilli powder - 1 tsp
9. Cardamom - 4 no's
10. Nutmeg - 1/4piece
11. Mace - 1/4tsp
12. Cumin - 1/4tsp
13. Coriander leaves, mint leaves and
curry leaf (chopped) - 1 tbs
14. Dalda - 1 tbs
15. Salt - to taste


Method of Preparation :

Make a paste of turmeric powder and salt. Marinate chicken pieces with the masala and keep it for some time.

Powder cardamom, nutmeg, mace and cumin together.

Saute the onions and chillies in dalda or ghee. Add crushed ginger, garlic, powdered masalas, chilli powder and all the chopped leaves and saute well. After some time, add chicken and tomato. Close the lid and cook till done.

Note : Try not to add water while cooking.

[jogi]

Pattiri

Pattiri's are soft breads usually made with rice flour, wheat flour etc. They are made as itself and served with any non vegetarian Curry or stuffed with fish, meat etc. Its a specialty of Muslims. Here's a variety of delicious pattiri's you can try out.

Plain Pattiri

Ingredients :
Water - 1cup
Salt - to taste
Rice flour - 1cup (250ml)
Coconut - 1/2


Method of Preparation :

Heat water and salt in a vessel. When it boils, put the rice flour and make a hole in the centre. Close the vessel tightly with a lid, simmer the flame and keep it for 1 minute. Open the lid and with the tip of a spoon mix the flour. Remove the vessel from fire and allow the content to cool. Knead it to a fine dough without adding water. Take small balls from the dough and roll each of it into thin, round shapes by spreading rice flour over the balls.

Heat a thick bottom flat pan. Cook the pattiri by turning both side till done. Don't use any oil while cooking.

Grate the coconut. Add some water and take thick milk from it. Soak the pattiri in this milk just before serving.

[jogi]

Kava (Malabar Special Drink)

Ingredients :
1. Dried ginger - a small piece
2. Pepper - 3 no's
3. Clove - 4 no's
4. Cinnamon - 3 pieces
5. Cardamom - 5 no's
6. Sugar -125 gm
7. Water - 12 cups
8. Onion - 2 no's
9. Ghee - 2 tsp


Method of preparation

Powder the ingredients 1 to 5. Mix this along with sugar and water and boil till the 12 cups of water reduces to 10 cups. The more it thickens the tastier it becomes. Sauté onion in ghee and add along with this drink.

[jogi]

Egg Circa

Ingredients :
1. Raw Rice - 2 cups
2. Boiled Rice - 1cup
3. Egg - 1 no
4. Oil - as needed
5. Salt - to taste


Method of Preparation :

Soak raw rice in water for about 2 hours. After that, wash the rice and grind with boiled rice, egg and salt without adding much water. Heat oil in a pan and pour a spoon full of circa and fry. Serve hot with chicken curry.

[jogi]

Egg Vermicelli

Ingredients :
Egg - 30 no's
Sugar - 3 cups
Water - 6 glass


Method of Preparation :

Break the eggs and separate the yolk. Strain the yolk using a spoon in a sieve and keep it aside.

Dissolve sugar in 6 glass of water and boil it in a flat plate. Make a small hole in a plastic glass and pour the egg yolk into it. Spread the yolk mixture over the sugar solution through this hole. After 10-15 rounds, sprinkle a little cold water into the solution. Lower the flame, remove the egg from the sugar syrup. Strain and keep aside. Cook the remaining egg yolk in the same manner.

Beat the egg white with the remaining sugar syrup. Steam the mixture. Cut into pieces of required shapes. Spread the yolk mixture on a plate and arrange the steamed egg white pieces in the middle.

[jogi]

Stuffed Fried Chicken

Ingredients :
1. Chicken - 1 (1/2 kg)
2. Egg - 3 no's
3. Big Onion - 4 no's
4. Green chillies - 2 no's
5. Curry leaves - 2 stalks
6. Chilli powder - 1 tsp
7. Turmeric powder - 1 tsp
8. Garlic Juice - of 4 flakes
9. Ginger Juice - of 1 piece
10. Lemon juice - of 1/2 lemon
11. Salt - to taste
12. Rice flour - 1tbs
13. Cashew nut - 1tbs
14. Kismis ( Raisins) - 1 tbs
15. Oil - as required

Method of Preparation:

1.
Clean the chicken well and cut open the down part or the stomach side of the chicken.
2.
Boil 2 eggs, remove the cover and place them in the stomach of the chicken
3.

Heat oil in a pan and sauté one onion, green chillies and curry leaves in it.
4.
Fill the stomach of the chicken with the sautéed ingredients. Fold in, both the legs of the chicken inside the stomach.
5.
Make a paste of ingredients 6 to 11.
6.
Mix rice flour and one egg (raw) into the above paste. Marinate the chicken with the paste for one hour.
7.
Heat the pan with oil (coconut oil or any other vegetable oil) & fry the chicken turning it over until golden brown.
8.
Sauté the finely sliced onions (lengthwise) in ghee till golden brown. Then fry cashew nuts & kismis (raisins). Decorate the chicken with fried onions, cashew nut and raisins.

[jogi]

Nawabi Pulao

Ingredients :
Chicken - 1/2 kg
Mutton - 1/4 kg
Curd - 1 cup
Milk - 1 cup
Rice - 1/2 kg
Eggs - 2 no's
Onions - 3 no's
Shelled green peas - 1/2 cup
Garlic - 1 pod
Big piece of ginger - 1
Rose water
Oil for frying
Salt - to taste

Method of Preparation :

Wash rice and soak in water for 15 minutes. Cook it with salt and water.

Clean and cut the mutton into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well. Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well. Add 3 cups of water and salt to taste and cook on a slow fire until the meat is tender and only 1/3 of the gravy is left.

Add some more ghee and add well beaten curds. Cook on a slow fire until the curd gets absorbed by the meat. Add 1 teaspoon of rose water after this has cooled. Take a heavy bottomed vessel and arranged alternate layers of rice cooked meat, making sure that the first and last layer consist of rice. Place in an oven and cook until the rice grains are separate. Serve garnished with fried onions, quartered hard, boiled eggs and boiled green peas.

[jogi]

Ghee Rice

Ingredients :
1. Raw rice - 1/2 kg
2. Clove - 4 no's
3. Cinnamon - 4 no's
4. Star Anise - 1no
5. Pepper - 10 no's
6. Butter or Ghee - 1 tbs
7. Salt - to taste


Method of Preparation :

Boil rice with all the ingredients except butter in sufficient water. When it is done, strain the water. Spread butter on top and close with a lid. Serve hot with Chicken Hussainy or Mutton Kuruma. If needed you can decorate with fried onions.

[jogi]

Low Fat Mediterranean Salad

Ingredients:

* 4 cups baby arugula
* 1 15-ounce can cannellini beans
* 1 14-ounce can water-packed artichoke hearts
* 1 7-ounce jar roasted peppers
* 1 cup grape tomatoes, halved
* .
* For the Dressing:
* 2 tablespoon extra-virgin olive oil
* 1/4 cup lemon juice
* 1 tbsp water
* 1/2 tsp dried oregano
* Freshly ground black pepper

Preparation:
Arrange arugula on 4 salad plates. Rinse and drain cannellini beans and divide between the 4 plates. Drain artichoke hearts and cut vertically into quarters. Arrange on the four plates. Cut roasted peppers into strips and add to salads. Finish with the tomatoes.

For the dressing, combine oil, lemon, water, oregano and pepper in a small screw-top jar. Shake vigorously until combined. Drizzle a little over each plate.

Serves 4.

[jogi]

Tabouleh - Wheat and Herb Salad

Ingredients:

* 2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
* 2 tablespoons of fresh mint, chopped
* I medium onion, finely chopped
* 6 medium tomatoes, diced
* 1 tablespoon salt
* 1/2 teaspoon black pepper
* 1/2 cup bulghur, medium grade
* 6 tablespoons lemon juice
* 6 tablespoons extra virgin olive oil
* Romaine lettuce or grape leaves to line servicng bowl (optional)


Preparation:
Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

[jogi]

Farfalle with Asparagus and Cherry Tomatoes

Ingredients:

* 1 tbsp olive oil
* 1/4 cup minced shallots
* 2 garlic cloves, crushed
* 1 pound of medium asparagus spears, chopped into 1 1/2-inch pieces
* 1 pint cherry tomatoes, halved
* 12 ounces farfalle (bow tie) pasta
* 1/4 cup fresh basil, finely chopped
* Freshly ground black pepper
* 1/4 cup freshly grated parmesan cheese

Preparation:
Heat oil in a large skillet over a medium-high heat. Add garlic and shallots and cook for two minutes. Reduce heat to medium and add tomatoes; sauté until very soft, about 5 minutes. Stir in asparagus pieces and cook until bright green, about 2 minutes. Stir in basil and sprinkle with pepper.

Meanwhile, cook pasta according to directions on package. Drain and empty into in a large pasta bowl. Add asparagus and tomato mixture, sprinkle cheese and toss well.

Serves 6.

[jogi]

Thai Heavenly Pineapple Fried Rice (Vegetarian)

Ingredients:

* SERVES 4
* 1 small can pineapple chunks, drained, OR 1 whole pineapple (see instructions below)
* 3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
* 2-3 Tbsp. peanut, coconut, canola, or other vegetable oil for stir-frying
* 1-3 Tbsp. vegetable stock (or chicken stock if non-vegetarian) for stir-frying
* 2 shallots, thinly sliced
* 3 cloves garlic, finely chopped or pressed
* 1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)
* 1 egg (vegans can omit)*
* ½ cup frozen peas
* optional: 1 small carrot, grated (about 1/4 cup)
* ¼ cup raisins or currants
* ½ cup raw unsalted whole cashews
* 3 spring onions finely sliced
* 1/3 cup fresh coriander
* STIR-FRY SAUCE:
* 2 Tbsp vegetarian fish sauce, or soy sauce (use regular fish sauce if non-vegetarian)
* 2 tsp. curry powder

Preparation:
For instructions on buying and cutting fresh pineapple (or to create a "pineapple boat" for your fried rice), see: How to Prepare Fresh Pineapple.

1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the fish sauce/soy sauce together with the curry powder.
3. Place 1-2 Tbsp. oil in a wok/large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time).
4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs). Again, add a little stock when the wok/pan becomes dry.
5. Add the carrot (if using), peas, cashews, plus the fish/soy sauce mixed with curry powder. Stir-fry 1 minute.
6. Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be fairly dry.
7. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!

*Note: Vegans may omit the egg without losing the flavour or nutrients of this great dish (cashews provide the main protein source).

[jogi]

Bread Pakoras

Ingredients:

1. Bread………………………….1/2
2. Chilly Powder …………………1 tsp levelled
3. Curd ………………………….1 cup
4. Gram flour……………………………..1/2 cup
5. Zeera……………………………………1 tsp
6. Salt………………………………………. to taste
7. Baking Powder……………………….1/4 tsp
8. Oil for frying………………………….. As Req
9. Green chillies…………………………6 Finely Chopped
10. coriander leaves…………………….. Finely Chopped


Method:

1. Remove the crust from bread and crumble into small pieces
2. Then soak it in curd and 1/2 cup of water.
3. Now take gram flour and add all the ingredients and mix them well with bread crumbs.
4. Drop a spoonful of material in oil and deep fry.

[jogi]

Spiced Pears and Pomegranate

INGREDIENTS
3 pears - peeled, cored and cut into wedges
1 pomegranate, skin and light-colored membrane removed
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped almonds (optional)
4 sprigs fresh mint leaves for garnish (optional)

Method

Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

[jogi]

FRUIT CHAAT

Ingredients

1 cup melon
1 apple
3 bananas
½ cup grapes
½ cup pomegranate seeds
3 guavas
Orange and lemon juice to taste
½ packet fresh cream
Chat masala to taste
Sugar as required

Method

Peel the fruits and cut into pieces. Wash and drain grapes and pomegranate seeds. In a serving bowl place all the fruits.

Beat cream with sugar and spread it on the fruits, pour orange and lemon juice. Sprinkle chat masala, salt and pepper. Chill in the refrigerator before serving

[jogi]

Aloo Chaat

Aloo Chaat Ingredients

3 potatoes, peeled
1 tsp roasted cumin powder
1/2 tsp red chilli powder
1 tsp chaat masala
tamarind chutney
mint chutney
chopped coriander leaves for garnish
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds oil for frying .

Method for Aloo Chaat

Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.

Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.

In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.

Add mint chutney, tamarind chutney according to taste and toss to coat evenly.

Serve the chaat, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate seeds.

[jogi]

Aloo Chana Chaat

Aloo Chana Chaat Ingredients

3 potatoes, boiled, peeled, diced
1 can chick peas, drained
2 green chillis, deseeded, finely chopped
2 tbsp chopped coriander leaves
1 small onion, finely chopped
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
1 tomato, deseeded, medium chopped
juice of 1 to 1 1/2 lemons
salt to taste
Picture of Aloo Chana Chaat

Method for Aloo Chana Chaat

In a bowl, combine all the ingredients. Mix well. Taste and adjust the chilli powder, salt and lemon juice to get a tancy and spicy taste.

Serve the chaat, in individual bowls. This can be served as a starter to a main meal or even as a salad in a Mughlai meal.

[jogi]

Bhel Puri Chaat

Bhel Puri Chaat Ingredients

50g sev
50g coarsely crushed paapri
100g phuliyan, parwal or puffed rice
1 tsp chilli powder
1 tsp chaat masala
1 small onion, very finely chopped
2 tbsp finely chopped raw mango
2 green chillis, deseeded, finely chopped
2 garlic cloves, very finely chopped (adjust to liking)
1/2 c finely chopped coriander leaves
juice of 1 lemon
tamarind chutney
mint chutney
salt to taste


Method for Bhel Puri Chaat

In a bowl, mix all the ingredients together well. Adjust the chilli powder according to taste.

Serve the chaat immediately in individual plates.

[jogi]

Pani Puri/Golgappa

Pani Puri Ingredients

250g golgappa
125g black chickpeas
100g steamed bean sprouts (lentils should just begin to sprout) - optional
125g potatoes, boiled and coarsely mashed
1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
1/4 tsp chilli powder
6 tbsp pani puri masala
mint chutney
tamarind chutney

Method for Pani Puri

Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.

Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.

Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.

Make a hole on one side in each golgappa, and fill it with a teaspoon of the potato mixture.

Top with a little mint and tamarind chutney.

To eat, dip each golgappa into the prepared water and eat.

Best way to have pani puri is place the filled golgappas on a serving dish. Serve the prepared water in a large container. The guests would pour the water into individual serving bowls, dip the golgappas and eat.