Ramzan Special

Dahi baray

Ingredients

• 2 cups besan
• 2 pinches of baking soda
• ½ tsp salt
• pinch of asafetida (Heeng)
• Oil for deep frying
• 300 gms. Yogurt
• 1 tsp. salt
• 1 tsp. sugar
• Chaat masala
• Cumin seeds (Zeera) powder
• chili (Lal Mirch) powder
• Imli chutney

Method

Add spices to besan and make a paste using 1¼ cup of water. Mix well and leave for 30 minutes.Then in a frying pan add oil and with the help of a spoon, drop the spoon full of paste into the pan and deep fry till light brown.When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.

YOGURT: Beat the yogurt adding a little water to a paste.Add salt, red chili powder and ½ tsp. zeera powder. Add 1 tsp sugar and mix well.Garnish with sweet Imli Chutney and Chaat Masala.

Rice Pudding With Dates

Ingredients:

• 2 cups cooked white rice
• 3 tablespoons white sugar
• 2 cups milk
• 15 dates pitted and chopped

Method

Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk,sugar and dates. Cook over low heat,stirring occasionally until the dates are tender, for about 20 minutes. Serve warm or cold.

Algerian Kefta (Meatballs)

Ingredients

• 1 pound lean ground beaf
• 3 plum tomatoes diced
• 4 cloves garlic ground
• 1 teaspoon dried parsley
• ¼ cup finely chopped onion
• ½ teaspoon ras el hanout
• Salt and pepper to taste
• ½ cup of water

Method

1. Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated.Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
2. Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.
3. Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper.Cook the onions in the drippings,stirring constantly, until the onion has softened and turned translucent,about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds.
4. Stir in the roma tomatoes,dried parsley, ras el hanout, and water.Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve.

Sheer Khurma

If you have a sweet tooth then you must try this seasonal dessert- Sheer Khurma,prepared on Eid-ul-fitr.

Ingredients

• Full Fat Milk - 3 cups
• Fine semiya variety - 1/4 cup
• Sugar - 1/8 cup
• Butter - 1 tbsp
• Rose Water - 1 tsp
• Cardamom powder - a small pinch
• Nuts & Dry Fruits:
• Dates - 2.5 tbsp finely chopped
• Raisins - 1 tbsp
• Cashews + Badams + Pistachios +
• Charoli nuts - 1/4 cup chopped finely

Method:

1. Boil milk in a pan until it shrinks to almost half in volume. Meanwhile you can chop the dry fruits and nuts.Soak dates in warm milk and set aside. Heat butter in a pan and add the nuts and raisins fry till slightly browned and is crispy. Set aside.
2. In the same pan add vermicelli and roast till golden brown.Then add half of milk and let the vermicelli get cooked. Once the vermicelli turns soft add sugar, cardamom powder, give a quick stir.
3. Add remaining milk and let it boil in low flame. Once it is thick add the roasted nuts, dates, rose water give a stir and cook for two minutes then switch off.Serve hot or chilled as you like it