SHAHI TUKDA

INGREDIENTS:

Bread -1 packet
Milk - 1.5 liters
Sugar - 1cup + 6 tbsp
Oil - for deep frying
Ghee - 2 tbsp
Chopped Almonds(blanched and deskinned) and Cashews - For garnishing
Cardamom Powder
Saffron - a pinch
Water - 1 cup

PREPARATION:

1.Preparing the Bread:

             Take the bread pieces out of the packet and air dry it at least for a day. If there is moisture in the bread  it will absorb lots of oil while frying. So its better if the bread is dry.

            Cut the corners of the bread and cut it into squares.

            Take Oil in a pan for deep frying the bread. Add two tbsp of ghee in the oil. Deep fry the bread pieces until golden brown and keep it aside and allow the oil to drain properly. After frying all the bread pieces fry the almonds and cashews in the same oil. 

2. Preparing the Rabdi:

        Take the milk in a sauce pan and boil it mixing in between until the milk reduces to one third of its volume. Soak the saffron in a tbsp of hot milk. Add the saffron milk, cardamom powder and 6 tbsp of sugar in the reduced milk and boil until the sugar melts. Switch off the flame and allow the milk to cool. 

3. Preparing the Sugar Syrup:

      Take a cup of sugar and a cup of water in a pan and boil it until the sugar melts properly and comes to a rolling boil. There is no need to cook for long to any syrup consistency. Switch off the flame. Start assembling while the sugar syrup is hot so that the bread will absorb the syrup properly.

4. Assembling :

   Take a deep rectangular pan. Take a slice of fried bread and dip it in the sugar syrup and arrange it in the pan. After making a layer of bread pour the rabdi on top it with a spoon. Make another layer of bread and then rabdi. Finish it off by garnishing with fried almonds and cashews. 

    Chill overnight and serve. 

TIPS:

• Drying the bread is very important. Otherwise the bread will become oily.
• The bread can be fried in ghee but it will make the dish very heavy.
• The rabdi should be sweetened mildly as we are soaking the bread pieces in sugar syrup also. 
• The sugar syrup should be hot while assembling and the rabdi should be warm. So that the bread will soak all the milk. 

YELLOW RICE

Yellow Rice is a very common and regularly made dish in our household next to white rice. This rice pairs really well with lots of non veg gravies like fish curry, pepper chicken, egg curry and also pairs nicely with lots of veg gravies. This rice tastes divine as it is with just a simple coconut chutney. I will try to post the gravies that pairs very well with the rice in the future.

Ingredients:
Rice - 2 cups (parboiled rice or basmati rice)
Moong Dal - 1/2 cup
Onion - 1 (sliced)
Garlic - 8 cloves (sliced)
Green Chilly - 2
Coriander Leaves - chopped
Mint Leaves - chopped
Cinnamon - 2 one inch pieces
Cardamom - 4
Cloves - 4
Fenugreek Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Castor Oil - 1 tbsp
Peanut Oil - 60 ml
Water - 4 cups
Salt to taste

Preparation:

• Soak the rice for at least half an hour and if using Basmati rice soak in hot water. 
• Heat the peanut oil in a pressure cooker. Once the oil is hot add the cinnamon, cloves and cardamom.
• Reduce the flame and add the fenugreek seeds and moong dal and fry just for a minute. Do not brown the dal.
• Add the garlic and onion and saute until the onion becomes translucent. Add the turmeric powder and salt. 
• Add the coriander leaves, mint leaves and green chillies.
• Now add the measured water and let it boil.
• Add castor oil and once the water comes to a boil add the drained rice and allow it to boil until the rice absorbs most of the water.
• Now close the cooker and put the whistle. Cook in high flame for one whistle and then simmer it for ten mins. After ten mins switch off the flame and allow it to rest for another ten mins.
• Open the lid and mix the rice gently.

Tips and Tricks:

1. Be careful not to brown the dal. Then the rice will not be tasty. Fry the dal just for a minute in very low flame and add the garlic quickly.
2. Instead of water coconut milk can be added for extra rich taste.

MASALA VADAI

Ingredients:

Chana Dal - 1 cup
Onion - 2 (medium size, finely chopped)
Coriander Leaves - a bunch (finely chopped)
Mint Leaves - 2 sprigs (finely chopped)
Curry Leaves - 2 sprigs (finely chopped)
Fennel Seeds - 2 tsp
Red Chilly Powder - 1 Tsp
Ginger Garlic Paste - 2 Tsp
Garam Masala Powder - 1/2 tsp
Salt to taste
Oil for deep frying

Preparation:

• Soak the chana dal overnight or preferably 5-6 hrs
• Drain the water from the dal and grind it along with fennel seeds into a coarse paste by adding very little water.
  
  
• Mix all the other ingredients and mix well using hands.
  
  
  
  
  
  
• Deep fry the vadas in hot oil.
  
  .This Vadai is the perfect combination for Nombu Kanji.

Tips:

1. Grind the dal in two batches. Grind the first batches very roughly without adding water. Grind the next batch smoothly by adding little water. Mix well. This way you will get perfectly crisp yet soft vadas.
2. Mix the onion and leaves only before frying. Otherwise, the batter will become watery.
3. For crispy vadai do not shape the vadai. Just take some batter and drop it in oil without shaping.
4. For variations, spinach or drumstick leaves can be added instead of coriander and mint leaves.

NOMBU KANJI

Nombu kanji is a traditional food prepared in Tamilnadu during Ramadhan. This is a very nutritious and wholesome meal by itself. 

Ingredients:

Basmati Rice - 1 cup

Moong Dal - 1/3 cup

Onion - 1 medium size sliced

Garlic - 6 sliced

Carrot Cabbage Green Beans - 1 cup (finely chopped)

Coriander Leaves - a bunch (finely chopped)

Mint Leaves - finely chopped

Green Chillies -2

Coconut - 1/2 cup (shredded)

Cinnamon - 2 small piece

Cardamom - 4

Cloves - 4

Oil - 3 tsp (preferably coconut)

Salt to taste

Preparations:

• Soak the rice for at least two or three hours.
• Take the oil in a pressure cooker and heat it
  
• Once the oil is smoking hot add the cinnamon cardamom and cloves.
  
  Add the moong dal and fry in a very low flame. Do not brown the dal. 
  
• Add the sliced garlic and onion and saute it.
  
• Add all the vegetables, coriander leaves, mint leaves, and green chili and saute it well.
  
• Add four cups of water and let it boil.
  
•  once the water boils add the soaked rice and cook for 3 whistles in high flame and three whistles in low flame.
  
• Open the cooker and remove all the whole garam masala and green chillis
• Add salt and coconut and mash well until it becomes mushy.
  
  
  
•  Add required water to adjust the consistency to make it like a thick soup. Boil it once after adding water and switch off.
• Serve the kanji along with masala vadai or pakoda or bajji
  

Tips:

• Adding coconut oil will give a distinct flavor.
• Do not add salt before cooking. Add salt only after cooking before mashing.
• Add the coconut and mash well so that the coconut flavor will be infused well.
• Remove all the whole garam masala before mashing otherwise the smell will be overpowering.
• Be careful while frying the dal otherwise, it will brown really fast and the taste won't be perfect.

UMM-E-ALI

Its an egyptian dessert that contains phyllo dough or puff pastry, milk and nuts. Any type of nuts can be used. Even croissants can be used instead of puff pastry.

UMM-E-ALI is an arabic word which means Ali's mother. There are many stories behind this recipe. But who needs the story as far as the recipe is delicious and comforting

Ingredients:

Puff pastry

Milk(evaporated)

Pistachios

Almonds

Elaichi powder

sugar

Butter

Preparation:

1. preheat the oven to 400 degrees farenheit and place the puff pastry in a buttered baking sheet and bake it until it becomes golden brown on top

2. Remove the baked puff pastry and let it cool

3. Pour the evaporated milk in a container and add sugar and elaichi powder and bring it to a boil

4. Cut the puff pastries into small squares and arrange in a oven safe bowl which is buttered

5. Sprinkle the chopped nuts on top (Raisins are also used. But i dont like it)

6. Pour the milk on top and leave it until the milk is absorbed by the puff pastry. If it became too dry pour some more milk and let it absorb

7. Sprinkle the remaining nuts on top and bake it in the oven at 350 degree farenheit for 30-35 min or until the top becomes golden brown

8. Keep the remaining milk for pouring on top while serving

I made this recipe for the first time so i didnt give any measurements. I just made this with what i had. It came out delicious

I sending this recipe for the joy from fasting to feasting event hosted by kitchenflavours.blogspot.com

http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html

MEAT PUFFS

Ingredients:

Puff pastry sheet (store bought)

Minced chicken - 1/2 kg

Onion - 3(medium size)

potatoes - 2 (medium)

Carrot - 1/2 cup (finely chopped)

Ginger garlic paste - 2 tsp

Green chillies - finely chopped

Garam masala - 1/4 tsp

Turmeric powder

Salt

Coriander leaves

Preparation:

1. Boil the potatoes and mash it

2. Heat oil in a pan and add chopped green chillies and fry it

3. Add the ginger garlic paste and saute it in a low flame until the raw smell goes away

4. Add the minced chicken and saute it. Add turmeric powder and salt and add the chopped carrots

5. Add the finely chopped onions to the chicken and add garam masala and saute it

(Do not saute the onions too long. Just until the raw smell goes away)

6. Switch off the flame and add the mashed potatoes and mix well and let the mixture cool and add the coriander leaves

7. Fill the patry sheet with the filling and close it and seal it

8. After filling the pastry sheet keep it in refrigerator for a while to make it hard. so that after baking the puffs will be flaky

9. Bake the puffs in a 400 degree oven for 10-15 min or until it becomes golden brown

I am sending this recipe for "JOY FROM FASTING TO FEASTING" event from www.kitchenflavours.blogspot.com

http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html

HALEEM USING WHEAT RAVA

Ingredients:

Wheat rava - 1 1/2 cup

Moong dal, channa dal. toor dal, masoor dal - 1 cup(all dals mixed together)

Urad dal - 2 tbsp

Chicken - 1/2 kg(mostly flesh)

onion - 1

Ginger garlic paste - 2 tbsp

Tomato - 1

Yoghurt - 4 tbsp

red chilli powder - to taste

Garam masala - 1/2 tsp

Salt

For garnishin:

Cut 2 or 3 onions very finely and fry it in the oil until it becomes crispy and golden brown. dry it in a plate

Cut some coeiander leaves finely

Cut some lemons

Preparation:

1. soak all the daals in water for atleast 2 hrs

2. Wash the rava and cook it along with all the dals with 4 to 5 cups of water until all the dals are cooked and there is no whole dals and the rava is cooked

3. In a pan add some oil and add onion, ginger garlic paste and tomato and saute well

4. Add red chilli powder, garam masala and salt and cook well

5. Add yoghurt and turmeric powder and add the chicken

6. Add some water and cook the chicken until the chicken is very well cooked and it becomes flaky

6. Mash the chicken with a spoon until there is no whole pieces left

7. Add the chicken mixture to the cooked dal and rava and add enough salt

8. Pour some ghee around 4 tbsp on top and mix it well

While serving add some fried onions and coriander leaves on top and sprinkle some lemon juice

I am sending the post for "joy from fasting to feasting "event by kitchenflavour.blogspot.com

http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html