The season of good food is here. No one can escape the aroma of appetising food after the evening prayers. The smell of spices, sweet dishes and garam masala will keep us wondering what’s cooking. While we discuss haleem extensively, we overlook certain foods that are very much a part of the fasting season. Dishes like sukha-semiyan are less talked about, but it is as popular as its milky counterpart — the sheer korma. Everyone raves about haleem but a certain Gujarati community will any day prefer their khichda.
A favourite in Rayalaseema homes during the Ramzan month is ghode or the traditional meetha khana, besides the gongura mamsam and bagara khana. Up north, parathas, naans and pulaos are a must. Mumbai walahs love the shahi kebab, channa batta, and ragda. The golden-tinged yummy chicken korma cooked purely in butter and onions with a few pieces of ginger is another speciality. If you hate to be an onlooker and your appetite doesn’t seem to settle with just the aroma from your neighbour’s kitchen, the best solution is to put on your apron and get started with these recipes.
Damida paak
Ingredients
Khoa: 1/2kg
Sugar: 1/4kg
Rawa: 50-100 gm (depending on the consistency of the khoa and sugar)
Green cardamom: 10 gm
Cashewnuts : 50 gm
Almonds: 50 gm
Pistachios: 50 gm
Nutmeg and mace powder: (one pinch each)
Saffron: (optional)
Method
Roast the rawa slightly and keep aside. Powder the green cardamoms, pista, cashew and almonds separately and keep aside. In a saucepan mix the khoa and sugar over low flame, stirring continuously until bubbles form. Depending on the consistency of the mixture add the rawa and mix to get a moderately soft mix. Add the powdered dry fruits one by one and mix to get an even mixture avoiding lumps. Grease a tray with ghee and spread the mixture. Slice the mixture to about 15 pieces while still warm without removing it from the tray. Remove from tray once it cools down.
Zubeida Mehdi
Homemaker
Ragda
Ingredients
White kidney beans: 500 gm
Onions, medium: 2
Chaat masala: 1 tbsp
Green chillies: 4
Salt to taste
To garnish
Pudina and coriander leaves
Method
Soak the white kidney beans overnight in water. Pressure cook with 1tsp salt at least for four to five whistles so that the beans are soft.
Meanwhile, finely chop onions, green chillies, pudina and coriander and keep aside. Spread the soft kidney beans on a plate, sprinkle salt and chaat masala to taste. Add onions and green chillies and mix.
Garnish with coriander and pudina before serving.
Kaniza Garari
Event manager
Date squares
Ingredients
Refined flour: 50 gm
Cooking butter: 35 gm
White oats: 35 gm
Grain sugar: 45 gm
Dates (seedless): 120 gm
Water 80 ml
Method
Preheat oven to 190 degree centigrade. Lightly grease a 20 x 20 cm tray with butter and keep aside. Mix flour, white oats and dates and keep aside. Mix together butter, sugar and water in a thick bottommed sauce pan and cook until sugar dissolves completely. Add the flour mixture into this liquid and mix thoroughly to obtain a paste. Spread the mixture into the greased tray and press it with your fingers evenly. Bake it for 20 minutes or until set. De-mould once it becomes cool, cut into squares and serve.
Chef Rajan Kutan
Falafel
Ingredients
Chick peas: 200 gm
Red kidney beans or fava beans: 200 gm
Onion, chopped: 50 gm
Garlic, chopped: 1 tbsp
Cumin powder: 1 tsp
Black pepper, crushed: 1 tsp
Green chilli, chopped: 1 tsp
Salt to taste
Coriander leaves, finely chopped: 3 tbsp
Refined oil to fry
Method
Soak chick peas and dry beans overnight. Cook the chick peas and beans till 3/4 done and cool it completely.
Once cool, grind both together in a mixer. Remove the mixture from mixer and add onion, garlic, cumin powder, black pepper, salt, chopped chillies and coriander leaves.
Mix everything thoroughly and keep aside. Make 2 inch flat round shape falafil and deep fry in hot oil until crisp and brown in colour. Serve hot.
Chef Ravi Kumta
(With inputs from Sangeetha Devi Dundoo)
