Ramadan

Ramadan

Ramadan is the holiest of months in the Islamic calendar.Ramadan is the month during which the Quran was revealed, providing guidance for the people, clear teachings, and the statute book. Those of you who witness this month shall fast therein. Those who are ill or traveling may substitute the same number of other days. Allah wishes for you convenience, not hardship, that you may fulfill your obligations, and to glorify Allah for guiding you, and to express your appreciationThus was born the sacred occassion called Ramadan, a month-long period of austerity that sees devout Muslims across the world keep themselves away during the entire daytime, offering prayers and abstaining from almost every kind of enjoyment including drinking and abstaining from sex. For Muslims all over, it is a very special time - of introspection, meditation, self control, charitable activities, spirituality and of course, devotion to God.

Most Muslims who fast in Ramadan focus on the benefits and rewards of it. But in doing so, we often make mistakes that instead of adding to our experience actually detract from it. Mistakes that can make us commercialize Ramadan as so many other religions have commercialized their sacred days. Insha'Allah the following will serve as a reminder to, first, myself and then to all Muslims. May Allah help us in spending our time wisely this Ramadan and help us in avoiding these mistakes. Ameen!The last 10 days of Ramadan are special because during this time, the Muslims indulge in intense prayers with the belief that they’ll get closer to god because of their good deeds, sacrifices, and devotion.According to Quran, the 27th night of the month of Ramadan, known as the Lailat ul-Qadr or the Night of Power, is actually considered to be auspicious than any other night. So, the Muslims spend almost this entire night in prayers.

RAMADAN RECIPE

kala chana recipe

INGREDIENTS-                                      
Kala Chana-3 cup

Tomato chopped-4
Green chillies-3
Ginger-1 inch
Kasoori methi -2 t.s
Chana masala-2 t.s *                                                                          
Garam masala-2 t.s
Coriander powder-1 t.s
Turmeric2 t.s
Red chilli powder-3t.s
Fresh coriander-4 tbls
Lemon juice-2 tbls
Black salt-2 t.s
Salt -2 t.s
Method of kala chana
Soak 3 cup  chana in enough water for atleast 6 hours, it become triple in volume after soaking
If u want to sprout them then soak for minimum 9hours and then drain and keep covered for3 days
Take soaked chana and pressure cook for 7 whistles on medium heat.
Take 3 tbls oil in a pan ,add2 t.s jeera, asafoetida, grated or chopped 2t.s ginger, 2 chopped
green chillies,curry leaves .Stir fry for a while ,now add 2 chopped tomatoes(if you want little  gravy
then add 3,4 tomatoes ) and salt,and cover with a lid
Cook till tomatoes become  soft then add 2 t.s turmeric ,2 t.s black salt, 2 t.s red chilli powder,
1 t.s coriander powder,1 t.s garam masala and 1 t.s chana masala.
Fry for a minute,add boiled chana ,2 tbls of water and  cook for 1 minute or till moisture
evaporate,add 1 t.s lemon juice and green coriander,check the seasoning,add more lemon juice if
required,serve garnished with grated  ginger,green coriender and lemon slice.

Aloo Chop  Recipe

Ingredient:
4 medium potatoes boiled, peeled and mashed
2 medium onion chopped
2" ginger piece
2 green chili chopped
2 tbs mustard seeds

 2 tbs coriander powder                                                                 
2/4 tbs turmeric pwdr
2 tbs chopped coriander leaves
salt to taste
2 cup gram flour ( besan)
2 tbs carrom/ajwain seeds (optional)                                                                
2 tbs turmeric powder
a pinch of soda (optional)
salt to taste
2cup water
Oil for deep frying
Ingredients for Raita
3 Cups Yogurt
1/2 Bunch Spinach
3 Tsp Oil
2 Tsp Black Mustard Seeds
2 Tsp Cumin Seeds
2 Tsp Ground Cumin
2 Tsp Fenugreek Seeds
2Tsp Chili Powder
Salt to taste
Black Pepper to Taste

Method Of Aloochop

1. Grind onion, ginger, green chilli and coriander powder with few spoons of water to smooth paste.

2. Heat4tbs oil in a non stick pan and mustard seeds, let it finish cracking, add above paste and fry
till it gets fry properly and it start smelling nice.3. Add the mashed potato, salt and mix it properly in a medium flame and let it cook for another minute and add chopped coriander leaves and mix it and keep it aside.4. Make balls of the mashed potatoes about the size of lemon and flattened it little bit and keep it aside.5. Prepare the batter by adding all the ingredients under batter and mix well so that no lumps remain and make sure the better is little thick so that it coats the potatoes ball properly.6. Heat the oil for deep frying, take a flat potato ball, deep it in the better and deep fry till golden brown and your delicious Aloo Chop (Bonda) is ready to serve hot with raita

Samosa Recipe

Ingredients
2small onion finely chopped
3 clove garlic crushed
2 small capsicum finely diced
 2 cup green peas boiled                                                                                                     
2 carrot peeled and grated
2 boiled potato finely diced
 2ts curry powder
3 tsp garam masala
Salt according to taste
Black pepper according to taste
300 gm wonton wrappers or samosas wrappers
Oil for frying
For cover:
plain flour (maida) – 2cup
samosa
warm oil –3 tbsp
water to knead dough
method of Samosa cover
Add oil, salt and little water with flour, mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Method of Samosa
Beat dough on worksurface and knead again. Re-cover.
Heat oil in a pan, cook onion and garlic for few minutes, until the onion is soft. Add capsicum, peas,
carrot, potato, curry powder and garam masla.Remove from heat, stir until well mixed.Season with salt and black pepper.Place a heaped teaspoon of vegetables mixture in the center of each won ton wrapper, dampen the edges with water or egg and fold it in half, making a triangle to enclose the filling. Press the edges to seal firmly, forming a little parcel.Deep fry the samosas in hot oil for 5 minutes or until golden brown. Drain on paper towels,Samosa is ready.

Kabuli Chana
Ingredients
Chickpea 2 kg
Onions 5
Tomatoes 7
Pomegranate seeds (crushed finely) 3 tsp
Soda bi-carb a pinch

Salt to taste
Ghee as required

Grind Together:                                                                                            
Ginger 1" piece
Green chillies 3
Turmeric powder 2 tsp
Cloves of garlic4
Coriander seeds 1 tsp
Cumin seeds  1/2 tsp
Kabuli Chana method
Soak chickpeas with 2 tsp soda bi-carb.After 10-12 hours wash out the soda well.Then pressure cook for 2 hour.Cut onions into long, thin pieces.Heat 2/2 tbsp ghee and fry onions to a dark brown.Add the ground spice and finely chopped tomatoes.Cook well till rich in color.Add the crushed pomegranate seeds and stir.Add chickpeas and salt.Cover and cook for another 20-30 minutes.Serve withpuri


Kachori Recipe
Ingredients:
For kachori:
3cups refined flour
salt to taste

1/4 tsp baking soda
8 tbsp oil
oil for deep frying
For Filling
3 tbsp oil
2 medium onion, chopped

2-inch piece of ginger, chopped
2 tsp coriander seeds

2tsp fennel seeds                                          
2 tsp cumin powder
2 tsp red chili powder
1/4 tsp garam masala powder
black salt to taste
salt to taste
3 tbsp fresh coriander leaves, chopped
Method Of Kachori
To make the stuffing heat oil in a pan.
Add onion and ginger and saute for two minutes.
Crush coriander seeds and fennel seeds and add to the onions.
Add cumin powder, red chili powder, garam masala powder, black salt, salt and mix well.
Continue to saute till soft.Transfer the mixture into a dish and set aside to cool.
When cooled add coriander leaves and mix.
Add salt and soda bicarbonate to refined flour and mix.Add oil and mix.
Knead into a stiff dough using enough water.
Divide the dough into even sized pads.
Using your fingers to spread each pads into a small puri keeping the edges thinner than the center.Place a portion of the stuffing in the center and gather the edges and roll into a pads again.
Press lightly.Rest for five to seven minutes, then roll them out lightly.
Heat sufficient oil in a pan and deep-fry the kachoris on medium heat till light golden.Drain and place them on an absorbent paper.  Kachori is ready to serve.Serve hot.

ChatpatayMeethaydhai bara Recipe

Ingredients:
2 cup ...Besan (Gram flour)
1 tsp Red chili powder
1 tsp baking powder
salt & cumin powder a pinch each
Water as required

oil for frying

Shan Dahi Chat masala                                                                                       
1 cup yougurt
2 tbs milk (optional)
1tbs sugar (use powder sugar if your sugar doesn't dissolve in water
METHOD

Mix Besan (Gram flour) ¼ tsp Red chili powder,¼tsp baking powder
salt & cumin powder pinch each mix with water to make a batter/ paste form. Set a side while you heat up the oil.
In hot oil fry the pakories once fry than dip it in luke warm water for 1-2 min than remove & gently squeeze drain all water by pressing between your palms of hands. In seprate bowl take 1 cup yougurt, sugar 1-2tbs, milk 2tbs & water as required make it very creamy mix it well.Now put the pakories in yougurt & dip them well. Sprinkle Shan Dahi Bara Chat masala on top & serve a veryMeethay Chatpatay dhai bara :)