Topic started by grish (@ 212.77.203.6) on Sat Oct 26 05:16:49 .
All times in EST +10:30 for IST.

Can anyone help me with preparing special recipes for ramadan

Responses:

• From: Shalini (@ d221-216-99.systems.cogeco.net) on: Wed Oct 30 16:05:32
  
  Kozhi pidi
  This is a favourite of Kerala!
  Chicken (tender)- 1
  Garlic - 1/2 tsp
  Onion pieces - 1 level cup
  Green chillies - 8
  Ginger - 1 piece
  Coconut (big) - 1
  Dalda or Ghee - 3 oz
  Button onion sliced - 1 dsp
  Cumin seed - 1/4 tsp
  Turmeric - 1 piece
  Coriander broiled - 2 tsp
  Rice powder - 1 cup
  Butter - 1 dsp
  Cinnamon - 1 piece
  Cloves - 6
  Pepper corns - 10
  Aniseed - 1 pinch
  Preparation Method
  Clean the chicken and cut into pieces of desired size. Grind together cumin seed, turmeric, garlic and coriander. Heat dalda in a pan and fry the sliced small onions. Add cinnamon, cloves and the ground masala and saute onions, green chillies, ginger and saute again adding the chicken pieces last. Grate coconut and make three extractions of coconut milk. The first extraction with one cup water, the second with three cups and the third with 2 cups of water. Add the third extraction of coconut milk with a little salt, to the chicken and allow it to simmer. Mix the flour with salt and one cup boiling water, add butter mix well and form into rounds. When meat is cooked, add the second extraction of milk and bring to boil. Put in the dumplings, cover the dish and continue to simmer. When meat is tender add first extraction of coconut milk and serve hot.
  
  Courtesy: www.pachakam.com
  
  
• From: kaie tableau (@ cpe-66-189-1-227.ma.charter.com) on: Tue Oct 21 10:33:30
  
  That was great
  
  
• From: Shaz (@ 212.85.1.1) on: Mon Oct 27 07:27:49 EST 2003
  
  Chana
  Something in almost every Bengali house.
  
  2 tins of Chickpeas
  1 large onion
  Small piece of ginger
  6 green chillies
  1 heaped teaspoon of salt
  1 large potato
  1 green pepper
  1 tomato
  Pinch of tumeric
  tablescpoon of salt.
  
  1. Drain the chickpeas and leave in a colander.
  2. Chop the onion finely.
  3. Heat the oil in a wok.
  4. Add the onions and fry under a slow heat.
  5. Grate the ginger and add to the onion.
  6. Add the salt, tumeric and chillies.
  7. Peel the potato and chop into cubes.
  8. Add the potato into the onion mix, add the pepper in the same way.
  9. Once the onion is brown and the potato is soft, add the chickpeas and stir well.
  10. Chop the tomato and add cover and let cook for 10 minutes.
  
  Serve hot with wedges of fresh lemon.
  
  
• From: Hermoine (@ l98uppx1.hewitt.com) on: Mon Oct 27 14:56:24 EST 2003
  
  Sheer khorma
  
  This is our family recipe for the ever famous dessert.
  
  2 pkg - Ahmed brand vermicelli
  oil - to fry
  
  16 oz - riccotta cheese
  1 quart - half and half
  1 cup whole milk
  3 1/2 cups - sugar
  a pinch of cardomon powder
  a pinch of saffron / kesar
  
  1/2 gallon of milk
  Almonds, sliced and fried - for garnishing
  Pitted dates - optional
  
  Method:
  Crush the vermicelli. It's better to do it while in package (doesn't get all over the place!)
  
  Heat about 2-3 cups of oil in a big pot and fry the vermicelli. Fry it until lightly roasted. Do not brown it. Drain all the excess oil.
  
  Add the half and half, and the 1 cup of milk and cook until vermicelli softens. You may need to add more milk, if needed. Now make a paste of ricotta cheese and a little bit milk, and add to the pot. Make sure there aren't any lumps in the cheese. Add the sugar, saffron and cardomon powder as well. Let simmer and turn off the flame when it thickens. Do not cook until too thick, as the sugar will make it thick once cool.
  
  This dessert can be served as is, or add warm milk to liquify it. When you add milk, garnish with the fried, sliced almonds, and add dates.
  Either way, it makes a great Ramadan dessert.
  
  

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