Ramadan day 8
Whole Cardamons, cloves, pepper – 4 each
A small piece of Cinnamon stick
A bay leaf
1 tsp heaped ginger garlic paste
3 medium onions
3 heaped tsp coriander pwdr
1 heaped tsp chili pwdr
1/2 tsp turmeric
1 tsp fennel pwdr
1.3 kg chicken
2 large potatoes
4 tbsp oil
salt to taste
Heat oil in a pressure cooker and add the whole spices. When they begin to release the flavour add the ginger garlic paste. When they turn brown add the onions. When the onions are brown add the powdered spices. Mix for 2-3 mts and add the chicken and potatoes and leave the cooker open for 5 mts. Keep mixing the chicken till the masala coats the chicken pieces. Add coriander leaves, water and cover and cook till the chicken is done.
This curry will have a very strong flavour of the spices. Another post goes for the Ramadan Event
2 Kerala banana cut into thin slices
1 cup maida -plain flour
1 tbsp sugar
1 tsp kalongi – karinjeerakam
1/4 tsp salt
water for mixing
oil for frying
Cut the banana into thin slices. Mix the rest of the ingredients into a thick paste. Dip the banana slices into the maida mixture and deep fry.
Another post which goes for the Ramadan Event.
Ramadan Day 4
Have i ever mentioned that i cant pass a day in Ramadan without Tarikanhi?? It really gives me the strength to move on to the next day! It is nutritious as well as it has semolina and milk in it.
We usually have it after our Tarawih namas when we were in Calicut. I remember i used to drink 2-3 glasses of it right after the prayers!
This recipe is dedicated to my grandma. Because she tried her best to make me drink it when i was little. But i was a stubborn child and would never drink it. But she proved to be really my “Naani” LOL! One day during Ramadan she put lots of nuts and ghee in this and told me its Payasam! the greedy me grabbed the glass and finished it off in a gulp! From that day onwards i and Tarikanhi have been inseperable during Ramadan!
The moral of the story : You never know how it tastes until you try!
1 glass milk
1 tbsp semolina
2 elaichi or 1/4 tsp elaichi or cardamom pwdr
a pinch of salt
sugar to taste
cashews and raisins for garnishing
1/2 tsp ghee
Boil milk, semolina, elaichi together. Keep on stirring while its boiling or else it will get burned. Turn of the stove as soon as soon it boils. And add sugar and salt to it.
Heat ghee and add the cashews and raisins fry for some time and add to the milk.
** If you want a porridge drink let the milk boil for some more time.
Another joyous Ramadan is here. I’m still in the hangover from my India trip and im thanking Allah that Ramadan is here now i have no excuse to stay away from the kitchen!
My over joyed hubby was commenting yesterday now i will get to see all the ‘once a year foods’ a.k.a. the recipes i make only during ramadan! Ofcourse he always forget about those recipes when i make during the other months!
Kids and Ramadan
This Ramadan is very special for us because we are going to make our daughter fast for the first time Yes with lots of goodies promised! We decided to make her fast after her lunch, 1pm onwards till magrib. So that she can enjoy Iftaar with us.
Today we got up at 5:15 am for sehri. usually my sehri si simple gheerice or neychor with chicken or any non veg curry. this time i changes it with plain rice, sambar, fish fry, papadam, achar and bindi fry.
For Iftaar today is my daughters favorite chicken badam milk shake, samosa, unnakaya or vayakkada, chicken curry and triangle pathiri.
Check out my upcoming posts for the recipes.