Tag Archives: Indian ramzan recipe

Jun19

Royal Falooda / Falooda recipe / How to make falooda from scratch at home

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Falooda is one among the most popular street food all over India. Falooda has many flavors, I have already shared two falooda recipes – Sapotta / Chickoo Chocolate Falooda and Basic Falooda.

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Royal Falooda / Falooda recipe / How to make falooda from scratch at home

As of Ramzan, I have prepared this Royal Falooda right from the scratch which describes the making of rose jelly, rose milk, cooking falooda vermicelli and layering. Just like that I forgot to click pictures, so do check out my video for the texture and consistency. Let me share the recipe…

CLICK HERE for Ramzan recipes and CLICK HERE for Desserts.

Ingredients:

  • Vermicelli (Thin vermicelli) – 25 strands
  • Sabja seeds / Sharbhat seeds – 3 tbsp
  • Sugar – 5 tbsp
  • Agar-Agar / China grass – 5 gm
  • Rose essence – 3 tbsp
  • Milk – ½ litre
  • Pistachios – 10 nos
  • Vanilla Ice cream – 4 scoops

Making of Royal Falooda / Falooda –

Preparation:

  • Soak sabja seeds in a cup of water for 20 mins or until it turns light grey in color.
  • Soak pistachios in water for 30 mins, drain the water, peel of the skin, chop it to fine pieces and keep it aside.
  • Boil the milk, pour a tbsp of rose essence followed by 3 tbsp of sugar. Cook until the sugar dissolves and the milk reduces to ¾ th of the quantity.
  • Boil 2 cups of water in a heavy bottomed vessel, add the agar-agar/china grass, mix it well until it dissolves in water, pour a tbsp of rose essence, cook for 3 mins.
  • Remove from fire, pour it to a bowl, let it rest for 30 mins so that it gets sets and reaches room temperature. Later refrigerate it for 20 to 30 mins.
  • Remove it from the bowl and finely chop them into pieces, keep it aside.
  • Boil 3 cups of water in a heavy bottom vessel, add the vermicelli and cook until it turns transparent and soft.
  • Drain the water and rinse it in tap or cold water, keep it aside.
  • Take a tall glass, add a tbsp of boiled vermicelli, followed by a tbsp soaked sabja seeds, followed by a tbsp of finely chopped rose jelly.
  • Pour in the rose milk, until it ¾ th of the glass, add few pieces of finely chopped pistachios and top it with a scoop of icecream.
  • Sprinkle few pieces of pistachios, rose jelly and dried rose petals.

Serve immediately.

 

Mar13

Zarda Pulao / How to Make Zarda Pulao at home

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Zarda Pulav or Sweet Rice is prepared as a dessert most commonly during Ramzan and at times of Holi. This is most commonly prepared as a dessert in north Muslim weddings, also called as a Meeti Chawal, as it is sweet.

Zarda Pulao is very simple and easy to prepare, and a richest dessert whereas is flavored with cardamom, saffron, flavored spices and consists of dry fruits like cashew nuts, kalonji, badam/almonds and raisins.

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Zarda Pulao / Zarda Rice / How to make Zarda Rice

Due to the beautiful color and wonderful aroma thought of preparing it for Holi. Let me share the recipe…

Ingredients:

  • Basmathi rice – 1 cup
  • Sugar – 1 cup
  • Saffron strands – 10 to 15 strands
  • Desiccated coconut or slices of dry coconut – ½ cup
  • Ghee/Clarified butter – ½ cup
  • Salt to taste
  • Bay leaf – 1 no
  • Cinnamon (1”inch stick) – 1 pieces
  • Cloves – 4 nos
  • Cardamom – 3 nos
  • Cashew nuts – 20 nos
  • Raisins – 15 nos
  • Chironji – 1 tbsp

Making of Zarda Pulao / Zarda rice –

Preparation:

  • Soak saffron strands in ¼ cup of warm water and keep it aside.
  • Blanch the almonds/badam and slice them to pieces.
  • Heat 3 cups of water in a heavy bottomed vessel, add cloves, cinnamon, bay leaf and cardamom to it, wait until it boils.
  • Add the rice to the boiling water and cook for almost 90%.
  • Drain the water from the rice and keep it aside.
  • Heat ghee/clarified butter in a kadai, add the cashew nuts, chironji, almonds and cook until they start turning golden brown in color.
  • Add the raisins, desiccated coconut and cook until they double in size, make sure they don’t get burnt.
  • Add the sugar and cook until the sugar melts.
  • Pour in the saffron water and mix it well (make sure no lumps are formed).
  • Add the rice once the sugar gets melted, stir it well so that the sugar syrup will coat the rice.
  • Cover the vessel with a lid, keep in low flame and cook for 10 to 15 mins.
  • After 15 mins, remove the lid from the vessel, stir it gently with a ladle.
Saffron water
Nuts getting roasted in Ghee/Clarified butter
Rice steamed with flavored spices
With desiccated coconut
With sugar
Sugar getting melted
With saffron water
Syrup ready
With rice
Rice after 10 mins of low flame cooking
Zarda Pulao / Zarda Rice / How to make Zarda Rice

Serve hot. Garnish with roasted nuts.

Jul4

Haleem / Hyderabadi Haleem Recipe / How to make Haleem at home – Ramzan recipe

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Haleem is one of them most important dishes of Middle East, Pakistani and India. Also one of the must to prepared dish for Ramadhan, it also most sold over the streets around the month of Ramadhan.

Haleem is slow cooking dishes which takes almost 4 to 5 hrs to prepare. It is prepared with wheat, barley, meat (chicken, mutton/lamb or beef), lentils and few spices.

It’s been very easy and simple to cook but only the times consumption in cooking process in very large. But I took just 2 to 3 hrs in the preparation of this Haleem. Let me the share the recipe…

Haleem
Haleem with Ghee Rice and Naan

Preparation Time: 20 mins

Soaking Time: 4 to 5 hrs

Cooking Time: 2 to 3 hrs

1 cup – 160 ml

Serves – 6 nos

Ingredients:

  • Meat (mutton/lamb) – 1 kg
  • Onions – 3 nos
  • Channa Dal / Split Black gram – ½ cup
  • Urad Dal (white) / White Lentil – ½ cup
  • Moong Dal / Green Lentil – ½ cup
  • Barley – ½ cup
  • Wheat Berries / Wheat / Kothumai – ½ cup
  • Garlic – 6 cloves
  • Ginger – 2” inch piece
  • Chilli powder – 1 ¼ tsp
  • Coriander powder – 4 tsp
  • Cumin powder – 3 tsp
  • Methi / Fenugreek powder – ½ tsp
  • Garam Masala – 4 tsp
  • Turmeric powder – ½ tsp
  • Ghee/Clarified butter – 2 tbsp
  • Oil – 1 cup
  • Coriander leaves – 3 stalks
  • Lemon – 1 no
  • Salt to taste
Dals and lentils about to soak
crushed Wheat berries / Whole wheat / Kothumai
Crushed ginger and garlic getting cooked in ghee/clarified butter
With mutton/lamb pieces
With soaked Dal/Lentils
Getting stirred
Crushed wheat berries/whole wheat/kothumai getting boiled
Meat getting separated from the bones
Boiled wheat berries/whole wheat getting mixed
With spice powders and salt
Getting cooked
With brown onions
Almost done
Haleem
Haleem with Ghee Rice
Fried onions with lemon slices, coriander leaves and green chillies
Haleem with Ghee Rice and Naan

Preparation:

  • Soak all the lentils/dal and barley together for almost 4 hrs. Soak the wheat berries individually in a bowl for almost 4 hrs.
  • Roughly chop the mutton into pieces, wash the mutton pieces, drain the water and keep it aside.
  • Peel and thinly slice the onions, keep it aside. Peel and chop the garlic and ginger, crush them and keep it aside.
  • Boil the wheat berries with large amount of water, it takes almost 1 hr for boiling. Stir once in a while when it starts comes to the mashing consistency.
  • Meanwhile heat ghee/clarified butter in a pressure-cooker, add in the crushed ginger-garlic and saute them until the raw smell goes off.
  • Add in the mutton/lamb pieces and cook both sides for almost 10 mins or until they turn white in color.
  • Add in the soaked dal/lentils with 5 cups of water, bring it to boil and pressure-cook for 7 to 8 whistles.
  • Heat oil in a kadai, add in the sliced onions little by little and fry them until they turn brown in color. Drain the oil and transfer the onions to a plate. Keep it aside.
  • Remove the lid of the pressure-cooker, when the pressure subsides.
  • Remove the bones from the mutton pieces (it should be pressure-cooked as the meat should fall from the bones, else pour in water little more water and pressure-cook again for 2 to 3 whistles).
  • Pour in the boiled wheat berries (it should be mashed well), give a stir.
  • Add in the spice powders (chilli powder, turmeric powder, coriander powder, cumin powder, fenugreek powder, garam masala), half the quantity of the browned onions and salt, pour in 2 cups of water and mix them well.
  • Cook in low flame for 30 to 40mins.
  • Mash the meat with a wooden spoon while stirring the gravy once in a while.
  • Cook until the gravy thickens and the ghee/clarified butter starts floating on the top.

Garnish with the brown onions, finely chopped coriander leaves and sliced green chillies. Serve hot. Goes out well with any Indian Flat breads. I have served it with Naan and Ghee Rice.

For more Ramzan/Ramadhan/Iftar/Eid recipes, Click here.