Aleesa (Kerala -Malabar Ramadan Dish)

There were many Malabari people shops and hotels in Karachi during my childhood.  Malabari were good and soft spoken people. They were religious and their names were like Abu Bakara, Omar, Muhammad Bhai. I am happy to cook their Ramadan dish Aleesa, it is an infusion dish of Arabian and Malabar cuisine. 

Aleesa

Ingredients:

• Wheat 1/2 kg
• Boneless Chicken 1/2 kg
• Onion  chopped 1-2 medium-size
• Oil 1 tablespoon
• Garlic crushed 2 teaspoon
• Salt to taste
• Cinnamon sticks 2-4
• Cloves whole 5-6
• Cardamom Green 2
• Coconut milk 1 can (regular size)

For Garnish:

• Cashew nut (Kajoo) slightly fry in oil  10-15 pieces
• Fried onion 2 tablespoon
• Raisin 1slightly fry in oil tablespoon

Procedure:

• In a pan take 3-4 glass water. 
• Add wheat, chicken, onion, oil, garlic, salt, cinnamon, cloves and cardamom.
• Cook on low flame till wheat and chicken are tender. (3-4 hours).
• Check and stir occasionally.
• When wheat is tender coarsely mash the contents.
• Add coconut milk and cook for 5-10 more minutes on low flame.
• Garnish with Kajoo, raisin and fried onion.
• Delicious Aleesa s ready.
• Serve on Sehar or Iftar during Ramadan.

Kararay Cholay کرارے چھولے

Kararay Cholay are very tasty and tangy snack dish at Iftar during Ramadan almost daily at my home.

Kararay Cholay

Ingredients:

• Kabuli Cholay (Garbanzo beans)  200g
• Onion chopped 1
• Tomato chopped 1
• Ginger garlic paste 1 teaspoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Red Chillies flakes (cutter) 1 teaspoon
• Fresh mint leaves for garnish
• Fresh Coriander leaves for garnish
• Green chillies chopped 3 for garnish
• Lemon juice 1 teaspoon

Procedure:

• Soak Kabuli Cholay in enough water with 1 teaspoon added baking soda for 5-6 hours.
• Wash and drain. Keep aside.
• Now take 2 glass water in a pot.
• Add soaked Kabuli Cholay , onion, tomatoes, ginger garlic paste salt and spices.
• Cook on low flame till Kabuli Cholay are well done.
• Evaporate most of the water and fry for few minutes on high flame.
• Garnish with fresh mint leaves, coriander leaves and green chillies.
• Sprinkle lemon juice and mix well.
• Delicious Kararay Cholay are ready.

Date Balls / Khajoor Ke Ladoo کھجور کے لڈ و

Dates Balls are sweet and healty snack. It is simple to make and can be used in any weather. Try this at Iatar or Sehar of this Ramadan for extra energy for fasting and Salat ul Taraveeh.

Date Balls

Ingredients:

• Dates (pitted/seeds removed)  2 cup
• Diced almonds   2 tablespoon
• Diced pistachio  2 table spoon 
• Desiccated coconut  1/2 cup
• Sprinkles 2-3 tablespoon

Procedure:

• Mash dates well.
• Add nuts and mix well.
• Make table tennis ball size balls
• Then roll into desiccated coconut or sprinkle.
• Serve as desired.

Ramadan Kareem Moon 2015

Ramadan Moon Karachi 2015

Khajoor Ka Halwa (Dates Halwa) کھجور کا حلوہ

Khajoor Ka Halwa is a very nutritious dessert to be served at Iftar or Sehar in Ramadan. 

 کھجور کا حلوہ

Ingredients:

• Dates (Stones removed)   1/2 kg
• Sugar 3 tablespoon
• Butter 2 tablespoon
• Khoya  2 tablespoon 
• Almonds skinless and soaked in water 20 nos.
• Pistachio, soaked in water 1 tablespoon
• Dry coconut slices 1 tablespoon
• Saffron few threads

Procedure:

• Melt butter in a non stick frying pan.
• Add nuts fry for 1 minute, then add dates fry for another  2-3 minutes on medium flame.
• Add sugar and stir, add a little water and quickly stir to dissolve sugar.
• Garnish with khoya and saffron and turn of flame.
• Mix well.
• Delicious and Nutritious Khajoor Ka Halwa is ready.

Gond Katira Sharbat گوند کتیرا شربت

Gond Katira Sharbat is a refreshing and cooling drink of summer. Katira gond is a vegetable gum transparent in colour. It absorbs 200 to 400 times water to its volume. When soaked in water for 6-8 hour it becomes transparent. It has many health benefits the most important is it impart coolant effect to the body. Try this syrup on Iftar this Ramadan.

Gond Katira Syrup

Ingredients:

• Gond Katira 1 tablespoon, soaked in water for 6-8 hours
• Tukh Malanga (Tuk e Malanga)  1 tablespoon  soaked in water for 6-8 hours
• Chilled Milk  2 glass
• Rooh Afza  8 teaspoon
• Condensed Milk 2 glass

Procedure:

• Sieve soaked katira gond and tukh malanga, place half quantity of each in 2 different glasses.
• Add Chilled  Milk to each glass.
• Add Rooh Afza and Mix well with the help of spoon.
• Pour condensed milk on top and serve.

Ramadan Moon 2014 Karachi

Baingan Ke Pakore بینگن کے پکوڑے

In Ramadan when your are looking for a different snack for Iftar, Baingan ke Pakore is a best choice. It is very soft and different taste Pakoras.

Baingan Ke Pakore/Pakode بینگن کے پکوڑے 

Ingredients:

• Baingan lambay walay (Aubergine)  4-5
• Oil for frying
• Basen 1 cup
• Salt to taste
• Red Chillies 1/2 teaspoon
• Haldi 1/4 teaspoon
• Cumin seed powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Coriander whole 1/2 teaspoon
• Cumin seed whole 1/2 teaspoon
• Qasuri Methi dried  1 teaspoon
• Baking soda  1/4 teaspoon
• Lemon juice (optional) 2 teaspoon 

Procedure:

• Cut Baingan in strips along length or round discs.
• Mix all spices to the besan, then add 1/3-2/3 cup water and mix well to make a hard  batter.
• Dip baigan pieces in batter, then fry in hot oil till tender.
• Delicious Baigan Ke Pakore are ready.
• Serve at Iftar with Tamarind/Mint Chutney.

Onion Bhajias /OnionBhajiya / Onion Bhaji प्याज भाजी

Onion Bhajias is a world popular Indian Snack. It is a tasty and delicious snack easy to prepare. This Ramadan you can make it at Iftar and enjoy.

Onion Bhajias

Onion Bhaji /Onion Bhajiya

Ingredients:

• Onion   finely sliced  3-4
• Oil for frying
• Besan (Chickpea flour)  1 cup
• Fresh coriander leaves chopped  1 tablespoon
• Fresh Mint leaves chopped 1 tablespoon
• Green Chillies chopped 3-4
• Kadi patta   6-8
• Salt to taste
• Red Chillies 1/2 teaspoon
• Haldi 1/4 teaspoon
• Black pepper powder 1/2 teaspoon
• Cumin whole 1 teaspoon
• Coriander whole 1 teaspoon
• Fennel whole 1/2 teaspoon
• Ajwain 1/4 teaspoon
• Mustard whole 1/2 teaspoon

Procedure:

• Mix all ingredients together except onion and oil.
• Add water gradually in portions to make a thick batter.
• Now add onion to this batter and coat well.
• Heat oil in a karahi, add  coated onion in small portions, and fry till golden brown on medium heat.
• Delicious Onion Bhajias are ready.
• Serve hot with Tamarind Chutney/Mint Chutney or raita or with Tomato Ketchup and a cup of hot Tea.

Pakora پکوڑے

Pakora

Pakora is all time favourite snack by all ages in all seasons and specialty of Ramadan Karaeem.

Pakoda / Pakora

Ingredients

• Besan  2 cup
• Spring onion  chopped 2 numbers
• Green Chillies chopped 2 numbers
• Fresh Mint leaves chopped  a few
• Fresh Coriander leaves  chopped a few
• Coriander whole 1/2 teaspoon
• Chilli cutter 1 teaspoon
• Haldi 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Salt to taste
• Baking soda 1/2 teaspoon (optional)

Procedure

• Combine all ingredients in a bowl.
• Add enough water to make a hard paste.
• Leave for 15 minute.
• Then fry in hot oil to a golden colour on medium flame.
• You can dip Onion rings, potato slices, Spinach leaves, Green Chillies mild  in this mixture and fry and enjoy