Ramadan (Ramzan) Special Recipes

Salam and Happy Ramzan to All muslims and forum pakistan.com

Coming with the new moon, the festival marks the end of '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 Koran was revealed. Eid means recurring happiness or festivity. Eid is celebrated in India with much enthusiasm and fervor and Muslims from all strata of life can be seen adorned in beautiful new clothes, visiting the mosques to attend Salatul Eid (Eid prayers). Greetings of "Eid-Mubarak" or "a blessed Eid" are exchanged.

Ramadan is the ninth month of the Islamic lunar calendar. The month's sunrise-to-sunset fasting officially begins on the first night that the new crescent moon is visible. In 2008, Ramadan begins at sundown on August 31.

With an entire month's worth of Ramadan meals to prepare, try mixing up your menus with these recipes from around the world.

well.. here u can post all new and special recipes of ramazan !

welll... i m going to post few and then u pplz post few good recipes for the sehr-o-aftaar !

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Last edited by Riya on Wed Sep 03, 2008 9:33 am; edited 1 time in total

"This omelet is juicy with this cheese - everyone that tried it, loved it, and they never expected it to turn out this good. Make sure pan is well greased, or else sides will stick and you won't be able to roll it."

INGREDIENTS

4 eggs, beaten
1/2 teaspoon black pepper
3 tablespoons crumbled feta cheese
1 teaspoon milk
1 tablespoon vegetable oil

DIRECTIONS

1 . In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.

2 . Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

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"An easy and memorable dish."

INGREDIENTS

3 cloves garlic, peeled and minced
1 1/2 cups plain yogurt
1 pinch salt
1 quart water
1 tablespoon vinegar
1 teaspoon salt
6 eggs
2 tablespoons butter
1 teaspoon paprika

DIRECTIONS

1 . In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.

2 . In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.

3 . Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!

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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.

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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

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Ingredients
2 cups pineapple juice

1 tbsp lemon juice

1 cup granulated sugar

2 cups water

1/2 cup rose petals

1 tbsp or more icing sugar as required

Method
Soak rose petals in 1 cup water

Grind the petals and strain; keep the juice aside

Boil sugar and water, without stirring, till it starts boiling.

Reduce heat, simmer for 5 minutes

Remove from fire, allow to cool to room temperature

Mix in rose water, lemon juice, and pineapple juice

Check for sweetness, add icing sugar as required after tasting mixture.

Set mixture in lidded container in freezer, till softly set.

Remove from freezer, beat till smooth, but do not allow to melt.

Return to container, refreeze.

Beat again, and return to freezer, till well set.

Serve in scoops, garnishing with candied lemon and lime peels, or mint sprigs.

Making time: 30 minutes

Makes: 5-6 scoops

Shelflife: 3 days, in freezer

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Ingredients

3 potatoes, boiled, peeled and mashed

1/2 cup boiled peas

1/4 cup carrots, chopped finely and boiled

1/2 cup french beans, chopped finely and boiled

4-5 green chillies

1 tbsp. plain flour

1 tsp. cornflour

1/4 cup rawa (semolina) or fine breadcrumbs

1/2 tsp. pepper powder

salt to taste

1/4 tsp garam masala

1/4 tsp ginger paste

oil to deep fry

Method

Mash all the vegetables

Mix together all ingredients except rawa or breadcrumbs.

Shape into patties with a greased hand.

Roll in crumbs or rawa. Heat oil to deep fry.

Fry in hot oil on medium, till crisp and brown.

Turn, repeat for other side.

Drain on kitchen paper or rack.

Serve hot with green and tamarind chutneys or tomato sauce

Making time: 30 minutes

Makes: 15-17 kababs

Shelf life: Best served immediately. (can prepare few hours ahead, roll in crumbs and fry when required)

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nice riya

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Don't compare yourself with anyone in this world. If you do so, you are insulting yourself.

nice Riya thnx for sharing

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thnx king and anni !

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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.

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Ingredients

1/2 kg fine wheat flour

1/2 kg grated jaggery(gur)

3 cups water (more if required)

1 tsp cardamom powder

Ghee for frying

Method:

Add jaggery to 3 cups water

Bring to boil and let it boil till jaggery melts completely

Remove from fire and let it cool

When water is cooled, pour in the wheat flour

Mix it well

Blend the paste smootlhly in a mixie or by churner

Add cardomom powder

Add more water if required to make batter of consistency like that of dosa

Keep for 1/2 hour

Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in 1 tablespoon of the ready
balter into the heated ghee.

Fry to a golden brown colour on both sides.

Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.

Repeat the procedure for all the remaining batter

Shelflife: 3-4 days refrigerated

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"A delightful pudding that can be eaten hot or cold, during Ramadan, particularly on sohur or iftar. Adjust both the sugar and the rosewater to taste."

INGREDIENTS

2/3 cup cornstarch

2 cups milk

6 whole cardamom seeds

1/2 cup ground almonds

rosewater to taste

1/4 cup blanched slivered almonds

1/4 cup white sugar

DIRECTIONS

Dissolve corn starch in 1 cup of cold milk.

Bring remaining milk to boil with cardamom and ground almonds. Then add corn starch mixture and stir continuously with a whisk. Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat. Remove cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds and serve warm or cold. Enjoy!

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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.

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Ingredients

3 cups plain flour

1 cup milk

2 tbsp. milk extra

1 tsp. sugar

3/4 cup ghee

salt to taste

few saffron strands

Method

Soak saffron strands in 2 tbsp. milk warmed.

Keep aside.

Sift together flour and salt, sprinkle in sugar.

Take in a large bowl, add melted ghee.

Run in ghee with finger till evenly distributed.

Add milk a little at a time, and knead in dough.

When it forms a soft smooth lump, cover with moist cloth.

Keep aside for 2 hours, knead, keep aside again for 2 hours.

Knead again, divide into 7 parts.

Rub saffron strands in milk to dissolve.

Place an inverted heavy iron pan on lower shelf of oven.

Keep the grill on upper rack. Preheat to 250C.

Use dry flour for dusting while rolling.

Roll to thick round about 6" in diameter.

Prick with fork all over. Slap onto pan base.

Allow to bake till brown spots appear.

Move to grill with tongs.

Dip fingers in saffron milk and splash on sheermal.

Keep in oven few more seconds.

Or, bake in traditional tandoor or in inverted pressure cooker.

Remove, serve hot or wrap in slightly moist towel to collect.

Apply butter or ghee on top if desired.

Serve with gravies, veggies, curds, pickles or jams.

Making time: 30 minutes

Makes: 7 pieces

Shelflife: 2 days (cold can be eaten like bread)

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"Rice pudding sweetened by dates rather than much sugar, can be eaten warm or cold."

INGREDIENTS

2 cups cooked white rice

2 cups 2% milk

3 tablespoons white sugar

15 dates, pitted and chopped

DIRECTIONS

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, about 20 minutes. Serve warm or cold.

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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:

Clean the chicken well and cut open the down part or the stomach side of the chicken.

Boil 2 eggs, remove the cover and place them in the stomach of the chicken

Heat oil in a pan and sauté one onion, green chillies and curry leaves in it.

Fill the stomach of the chicken with the sautéed ingredients. Fold in, both the legs of the chicken inside the stomach.

Make a paste of ingredients 6 to 11.

Mix rice flour and one egg (raw) into the above paste. Marinate the chicken with the paste for one hour.

Heat the pan with oil (coconut oil or any other vegetable oil) & fry the chicken turning it over until golden brown.

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.

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Ingredients

3 cups peeled, grated white pumpkin

1/2 cup sago seeds (saboodana), washed, soaked for 30 minutes

1/2 cup (100 gms.) khoya, grated

1 cup sugar

1 litre milk

4 cardamoms, seeded and crushed finely

1/4cup almonds, crushed coarsely

10 pistachios, slivered thinly

4-5 drops rose or kewra essence

Method

Put half the milk to boil in a heavy or nonstick pan.

Press out excess water from grated pumpkin.

Add to boiling milk, stir and cook till pumpkin is tender and mushy.

Put remaining milk to boil in another pan.

Add drained sago, cook till sago is transparent.

Add khoya and sugar, stir and cook till sugar granules are dissolved.

Add pumpkin, cardamom powder and half the almonds.

Boil further two minutes, take off fire.

Cool and pour into individual bowls.

Chill completely before serving.

Garnish with remaining almonds and pistachio slivers.

Making time: 30 minutes (excluding cooling and chilling time)

Makes: 7 servings

Shelflife: 2 days refrigerated

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"This recipe usually suitable for tea break and breaking fast during Ramadan."

INGREDIENTS

1 2/3 cups water

1 pandan leaf

3/4 cup black glutinous rice

1/2 cup brown sugar

1/4 cup white sugar

2 cups coconut milk

DIRECTIONS

In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.

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Ingredients :

1. Mutton pieces - 500 gms

2. Grated coconut - 2 dsp

3. Onion - 1

4. Ghee or oil - 4 dsp

5. Sliced onion - 2 cups

6. Curds - 3/4 cup

To be ground:

7. Garlic cloves - 4 no's

8. Cinnamon - 1 piece

9. Cloves - 4

10. Cardamom - 4

11. Ginger - 1" piece

12. Poppy seed - 1 tsp

13. Coriander leaves - a handful

14. Coriander powder - 1 tsp

15. Green chillies - 4

16. Turmeric powder - 1/2 tsp

17. Mint leaves - a handful

Method of Preparation :

Grind the coconut separately and mix in curds and marinate the meat in it for some time. Fry the onions in the ghee to a golden brown colour and remove half of it. Put the ground ingredients and fry well along with the fried onions. Mix the meat and cook till soft. Serve the Kuruma in a dish and sprinkle the fried onions on top.

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nice jee nahin...
suno suno forum waly...Miss Riya bani coook

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	Anni Ali wrote:
	nice jee nahin... suno suno forum waly...Miss Riya bani coook

clasess laini hain to ajao Wink

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RAMAZAN IS BASICALLY A PROGRAMME OF NATURAL DIETING

UNFORTUNATELY, TODAYS MUSLIMS HAVE TOTALLY CHANGED THIS THEORY
IN RAMAZAN NOW WE TRY TO FIND OUT
HOW MUCH MORE CAN WE EAT

OFCOURSE ALL THESE RECIPES DO MAKE ONE EAT AND OVEREAT

IN RAMAZAN WE SHOULD EAT MORE AND MORE SIMPLE FOOD

JUST LOOK AT THE IFTAR IN A NORMAL PAKISTANI HOUSE
THEY USUALLY DONT EAT AS MUCH EVERY EVENING, THAT THEY EAT NOW IN IFTAR

RAMAZAN IS NO MORE A PROGRAMME OF NATURAL DIETING
RAMAZAN IS NOW A MONTH TO OVEREAT

THANKS TO THE MUSLIMS

Riya wrote:

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

iss sab ko mace,nutmeg,cumin,cardamom,cumin.urdu mein kia kahein gy?

Riya wrote:

	Anni Ali wrote:
	nice jee nahin... suno suno forum waly...Miss Riya bani coook

clasess laini hain to ajao Wink

nah me fine widout it

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