As Ramadan 2017 draws to a close, the delectable stalls offering the amazing festive cuisine shall disappear too..
This one time however, you won’t miss the mouth watering fare, as the Home chefs of HausKhaas are here revealing recipes from their Ramadan repertoire exclusively for our readers.
Khichada or Haleem is a delicious porridge perfect for meat-lovers who crave comfort food.
Mutton 800 gms, Wheat 1 ½ cup, Masoor daal 1 ½ cup, Chana daal 1 cup, Onions 2 medium, coriander powder 1 tsp, ginger/garlic powder 1 tsp, chilli powder 1 tsp, ghee 1 tsp, turmeric powder ½ tsp, salt as per taste.
- Soak the wheat overnight, drain and pound.
- Heat 6-8 cups of water in a heavy bottomed vessel.
- Add dal, wheat and mutton along with ginger-garlic paste, turmeric, coriander powder, red chilli powder and salt when water begins to boil.
- Cook on low flame till the mutton turns tender.
- Mash the mutton. Add sliced and fried onions.
- Heat the ghee and pour it over the haleem.
- Sprinkle with lemon juice, garnish and serve!
A delectable traditional dalcha, this lentil dish is graced with meaty goodness. Swap chicken with pumpkin if you want to go vegetarian.
Chicken boneless 250 gms, red lentil ½ cup, red chilli powder 1 tsp, turmeric powder ½ tsp, ginger garlic paste 1 tsp, tomatoes 3, cinnamon powder ½ tsp, curry leaves 12-15, Tamarind powder 1 tsp, onion 1, oil 2 tsp.
- First soak red lentil for half an hour and then boil till tender and blend it.
- Take a pan and heat oil, add chicken, onion, turmeric, red chili, ginger garlic paste, salt and cook with a cup of water.
- When the water is absorbed, add tomato and green chili and simmer.
- Then put lentil, tamarind paste and curry leaves and cook for 10 minutes.
- Sprinkle cinnamon and tuck in!
Hyderabadi Mutton Haleem:
A scrumptious stew full of tender and succulent meat, Haleem is a dish to die for.
Mutton 1 kg, broken wheat 200 gms, Urad daal 1 cup, Chana daal 1 cup, red chilli powder 1 tsp, turmeric powder ½ tsp, curd 1 ½ cup, onions 2 cups finely sliced, coriander powder ½ tsp, cardamoms 2-3 pieces, cinnamon sticks 2-3 pieces, cloves 4-6 pieces, Ghee 2 tsp, Salt as per taste.
- Wash and soak broken wheat, urad and chana daal in water for 4-6 hrs. Make sure water should be double the quantity of dal and wheat mixture.
- Take a pressure cooker, pour 4 tsp oil, add one cup of chopped sliced onions and fry till they turn golden brown.
- Add cardamom, cinnamon and clove pieces to the fried onions and fry them for two minutes.
- Now boil the cracked wheat along with dals. Add the green chillies, the coriander leaves, cloves, cinnamon, cardamom, kebab chini, cumin seeds and shahi jeera in 8-10 cups of water until it’s cooked completely and the water is almost absorbed by the wheat.
- Once the pressure goes off open the lid and neatly separate the meat from bones using a table knife and fork.
- Meanwhile take another aluminium container and add soaked broken wheat, urad and chana dal mixture in it. Pour 2 glasses of water.
- Add the separated bones to the dal and wheat mixture. Add ¼ tsp turmeric powder, ½ tsp salt and cook for 20 min and keep stirring every minute to get good texture of Haleem.
- Once cooked for 20 min, put off the flame and mash the mixture for five minutes with wooden churner
- Now add cooked mutton to the dal mixture container. Turn on the stove and cook the mixture in the container on low flame for one hour while stirring for every 3min.
- If the mixture became a thick paste and is turned to a golden color, put off the flame. Do not overcook!
- Add a table spoon of ghee in a small container and fry the black pepper corns and mix it with the haleem which is now golden.
- Garnish with fried onions, cashew nuts and coriander leaves before serving!
Nalli Nahari lets you sample Lamb meat cooked in aromatic spices that is just falling off the bone. A slow cooked dish, this one has a rich gravy for you to feast on.
Nalli- goat leg pieces 750 gms, Onions 2 medium, ginger garlic paste 1 tsp, oil 2 tsp, cinnamon sticks 2-3, tomato 2, cumin seeds ½ tsp, Cardamom green ½ tsp, Cardamom brown ½ tsp, Cloves 4-5, Nutmeg, Mace, Black pepper 1 tsp, Red chilli powder 1 tsp, coriander powder ½ tsp, Salt to taste.
- Clean, rinse the lamb. Pressure cook the lamb leg pieces, diced onion, turmeric powder, 1/2 teaspoon salt, 1/4 cup mustard oil, 1 teaspoon ginger-garlic paste and 1 –1/2 glass of water.
- Pressure cook on high heat for one whistle then low the flame and cook for another 45 minutes. Switch off the flame and let the pressure settles down.
- Open cooker and mash the onion with spatula. You will feel whether the gravy is thick enough. Keep it aside.
- Grind cumin seeds, black pepper, cloves, cardamom green, cardamom brown, Mace, nutmeg, 1 teaspoon ginger-garlic paste, 1 diced onion, cinnamon stick along with 2 tablespoon water to make fine paste.
- Heat a non-stick pan with remaining 1/2 cup oil and temper with bay leaf.
- Add chopped onions in the pan and fry it till light golden in color. Add ground paste in the wok.
- Add chopped tomato, red chilli powder, turmeric powder, coriander powder and salt. Cook the spices on low flame till oil shows separately.
- Add cooked spices into the pressure cooker along with a glass of water. Mix it well. Check salt and add if needed. Pressure cook it for one whistle on high flame, then cook for another 10 minutes on low flame.
- Switch off the flame, let the pressure settle down. Garnish with coriander leaves. Serve hot with kulcha or naan!
The eternal Eid and Iftar dessert, this one is fit for a king!
Vermicelli 1 cup, whole milk 500 ml, Sugar 2 tablespoons, 7-8 dates, cardamom ½ tablespoon, 8-9 pieces of pistachios, 8-9 almonds (diced).
- Dry roast the nuts in ghee until golden and saute raisins to set aside.
- In the same pan, fry vermicelli till golden. Set this aside as well.
- Bring milk to a boil and simmer for about 5 minutes stirring often to prevent burning.
- Add dates to a bowl and add milk to soak them. Set aside.
- Add vermicelli to the boiling milk and cook until done.
- Add sugar and stir.
- Add cardamom powder; stir well. Turn off the heat and add dates along with milk.
- Add nuts, raisins with the ghee and dig in!
Try these out and savor the flavour of Iftar all year long!
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