Bidding farewell to Ramadan with special post from lands of God's own country - Kerala, today we have Sherien from
Sherienscookbook with a special Malabari recipe. Lets check over what she has to say.
This is my first
guest post for Huma Kalim and extremely honoured to share my Ramadan
experiences with her. As everyone know Huma Kalim is extremely talented and
many of her recipes are out of the world. Here I am sharing my Ramadan
experience and a simple recipe that everyone can try during Ramadan. Let me introduce myself. I am Sherien Mohamed
Ramzan, owner of the blog www.sherienscookbook.co. I live in Kerala
(a small state in India) popularly known as ‘God’s own country’
In Kerala, the
month of Ramadan is welcomed with so much fervor and faith. During this
auspicious month, Muslim community offers sincere prayers with long hours of
fasting dedicated to the Almighty as common in any other place. Also gatherings
of women for prayers at convenient place and Ifthar gatherings are common. Now
we have come to the last ten days of Ramdan.
The last ten days of Ramadan is considered to be
auspicious and very important in the life of Muslims. These are the most
blessed days in the blessed month of Ramadan, For Muslims, the last ten days is
the time for giving charity, settling disputes and forgiving each other.It is
also the time for evaluation of one's life, and asking forgiveness to the
Almighty and time for drawing more closer to the Almighty. Let Allah forgive
all our sins...
A little bit about
the Ramadan cuisine of Kerala.....the cuisine is completely different during
this month predominated by the dishes from North Kerala that includes semolina,
plantains, poultry and eggs. With these ingredients umpteen varieties of
recipes are available. As a food blogger, I would like to introduce to some of
the dishes made in my house during Ramadan. The simplest and most preferred in
the place where I live is rice porridge (Nombu kanji) that is prepared
different spices and herbs. Tapioca and
fish curry ,Sweet semolina porridge , biriyanis, ghee rice with non-vegetarian
side dishes, mutton samosas are also common.
Here I am sharing
the recipe of Super quick low fat mutton pulao that is a real good treat during
Ramadan…..
Recipe for Super Quick Mutton Pulao
Ingredients required
Mutton – ¾ kg(cut
into big pieces with bones)
Basmathi rice/Kaima
rice/Jeerakasala rice / Bangladeshi biriyani rice – ½ kg
Onion – 5 medium sized(sliced)+ 1 (sliced for
frying)
Vegetable oil – 3
tbsp
Tomato – 2 no.s
(chopped)
Garlic paste – 3
tbsp
Ginger paste – 3
tbsp
Green chillies –
5-6 no.s
Garam masala – 1
tbsp
Salt - As per requirement
Turmeric powder – 1
tsp
Kashmiri chilli
powder – ½ tsp
Poppy seeds – 2
tbsp (soaked)
Coriander leaves –
¼ cup(chopped)
Mint leaves – ¼ cup
(chopped)
Raisins and
cashewnuts - Handful
Method of Preparation
Grind poppy seeds
to a paste.
In a pressure
cooker add mutton,onion ,green chillies, tomatoes,garlic paste,ginger paste
,Garam masala, Salt, turmeric powder and kashmiri chilli powder, poppy seed
paste and coriander leaves and mint leaves. Add ¼ cup water.Cook for 4-5
whistles or till meat is tender.
Cook rice
separately by adding 1 tbsp oil and double the quantity of water in a pot by
closing with a lid.
Add cooked mutton
mix to the rice and mix well and let it cook in low flame for 10 minutes. Make
sure it doesn’t get burned. Saute onion in remaining oil till brown and saute
raisins and cashewnuts . Add it to pulao.The super-quick low fat mutton pulao is
ready to be served.
To know more about Sherien visit her @ blog, facebook