Sheer Khurma or Sheer Kurma means dates with milk. It is a traditional festive breakfast and a dessert for celebrations. This is dish is served on the breakfast of the Ramadhan and throughout the day to all the visiting guests. Let me share the recipe…
In partying mood, taking it to Fiesta Friday #126 hosted by Angie@thenovicegarderner.
- Vermicelli/Semiya – 1 ¼ cup
- Sugar – ½ cup
- Pistachios – 15 nos
- Cashew nuts – 10 nos
- Almonds/Badam – 15 nos
- Black Raisins – 5 nos
- Yellow Raisins – 5 nos
- Cardamom powder – ½ tsp
- Nutmeg powder – ½ tsp
- Dried Dates – 8 nos
- Ghee/Clarified butter – 2 tbsp
- Milk – ½ litre
Vermicelli getting roasted
Cashew nuts and Raisins getting roasted in ghee/clarified butter
Vermicelli, pistachios and almonds in milk
Finely chopped dates
Dates in milk
With saffron and about to thicken
With cardamom and nutmeg powder
With roasted cashew nuts and raisins
- Boil 2 cups of water in a vessel, add in 10 nos of almonds/badam and pistachios. Drain the water and peel the skin of the nuts, chop them into small pieces and keep it aside.
- Finely chop the dried dates and keep it aside.
- Heat 2 tsp of ghee/clarified butter in a kadai, add in the vermicelli and cook until it turns golden brown.
- Boil ½ litre of milk in a heavy bottomed sauce pan.
- Pour a cup of milk to a bowl and add in the finely chopped dates and keep it aside.
- Add in the finely chopped almonds and ¾ th portion of pistachios along with saffron strands to the milk and cook in medium flame.
- Add in the roasted vermicelli and cook in medium flame, until it’s cooked.
- Add in the sugar along with the saffron strands, cardamom powder and nutmeg powder, continue cooking in medium flame, until the milk thickens.
- Pour in the dates milk and continue cooking in low flame.
- Heat the leftover ghee/clarified butter in a kadai, add in the cashew nuts and cook until they start turning golden brown.
- Add in the raisins (black+yellow) and cook until they double in size. Remove from fire and pour it to the milk and cook for 5 mins in low flame.
- Chop the pistachios and the leftover almonds, dates along with the skin. Garnish over the Sheer Khurma.
For more Ramazan/Ramadhan and Iftar recipes, Click here.
Recently when I was thinking about the Afghan food, got to watch this dish in a cookery show and wanted to try it. We loved each and every bite of the gravy, the chicken was soft and tender with the juicy flavor in it.
Qorma Lawand is a rich creamy and melt in mouth gravy with mild spiciness, with wonderful aroma and flavor. Usually this gravy is prepared with Lamb meat but I got to prepare with Chicken and little potatoes. Goes out well with pulav or any Indian flat breads. Perfect recipe to try now for Ramadhan. Let me share the recipe…
For more non-veg recipes – Click here and for more poultry recipes – Click here.
- Chicken – 500 gms
- Potatoes – 3 nos
- Onions – 3 nos
- Green chillies – 3 nos
- Garlic – 10 cloves
- Ginger – 3 “inch pieces
- Cloves – 2 nos
- Cardamom – 2 nos
- Cinnamon – 1 stick
- Star Anise – 2 nos
- Turmeric powder – ¼ tsp
- Yogurt/Curd – ¼ cup
- Cashewnuts – 10 nos
- Salt to taste
- Oil – 1 tbsp.
Ginger, garlic and cashew nuts paste
Spices and turmeric powder getting sauted
With onions and potatoes
With chicken marinate
- Peel and finely chop the onions, slit the green chillies to equal halves (lengthwise).
- Peel the garlic and ginger, take them in a blender along with cashew nuts and blend them to a fine paste by adding little water.
- Marinate the chicken pieces in the ginger, garlic and cashew paste along with salt for 30 mins.
- Heat oil in a heavy bottomed kadai, add in the spices (cloves, cardamom, cinnamon and star anise) and cook until they turn dark in color.
- Add in the turmeric powder, cook for few seconds (be sure it should not be burnt).
- Peel and roughly chop the potatoes into medium size, keep it aside.
- Add in the onions, green chillies and cook until the onions start turning golden brown.
- Add in the roughly chopped potatoes and cook for few mins or until it starts turning golden brown in color.
- Add in the marinated chicken along with marinate and cook for few mins.
- Pour in the yogurt/curd, along with 2 cups of water, cover and cook for few mins or until the chicken and potatoes are cooked.
- Remove the lid and cook in low flame until the oil floats on the top.
Serve hot. Goes out well with steamed rice topped with fried onions or pulav/pilaf or any Indian flat bread.
Arabian cuisine is my all-time favorite, which was introduced by my bestie to me. There are list of foods in Arabian cuisine which I like the most, one among those was Pitta Bread and chicken kabsa. Recently I got to have Chicken Kabsa in fattoush restaurant, my kids liked it to the core. As of Ramadhan, thought of trying out the dish and so called one of my neighbor (my hometown) who has worked in a Restaurant in UAE, got the recipe from him and prepared it at home.
Chicken Kabsa was delicious, aroma filled not only our house but also my neighbor’s: P. A easy, simple and delicious recipe which can be made at home. The key ingredient here is the kabsa masala – mixture of spices. Let us move on to the recipe…
o Cinnamon – 2 sticks
o Cloves – 6 nos
o Star Anise – 5 nos
o Cardamom – 5 nos
o Bay leaf – 2 nos
o Coriander seeds – 3 tbsp
o Black peppercorns/ Black Pepper – 1 ½ tbsp.
- Chicken – ½ kg
- Carrot – 2 nos
- Onions – 4 nos
- Tomato – 2 nos
- Green chillies – 2 nos
- Garlic – 6 cloves
- Chicken Stock – 6 cups
- Basmathi/Long grain rice – 2 cups
- Lemon – 1 no
- Salt to taste
- Cashew nuts – 10 nos
- Raisins – 10 nos
- Ghee/Clarified butter – 5 tbsp.
Spices getting dry roasted
About to grind
Grinded chicken kabsa masala powder
Chicken Kabsa Masala
Onions, garlic and green chillies getting fried
Turning brown in color
With tomato puree and kabsa masala
With chicken stock
Chicken is done
rice getting cooked
Rice perfectly cooked
Roasted onions, cashew nuts and raisins
Chicken getting fried
- For Kabsa Masala: Dry roast all the ingredients given under the Kabsa Masala, until they start crackling or turning dark in color. Remove from fire, bring it room temperature, grind to a fine powder in blender and store it in an air-tight container.
- Peel and thinly slice the onions, halve the green chillies (lengthwise) and finely chop the garlic.
- Peel and thinly slice the carrots and keep it aside.
- Roughly chop the tomatoes and blend them to a fine paste.
- Prick 3 to 4 holes in the lemon and keep it aside.
- Heat a tbsp of ghee/clarified butter, add in the cashew nuts and fry until they turn golden brown.
- Add in the raisins and fry until they turn doubles in size, remove both cashewnuts and raisins to a plate. Keep it aside.
- Add in ¼ th portion of sliced onions, fry until they turn brown in color and remove to the plate.
- Add in the leftover onions, green chillies and garlic, fry until they turn brown in color.
- Add in the carrots and chicken pieces, along with the tomato puree, lemon, 2 tsp of kabsa masala and salt. Cook until the chicken gets ¼ th portion cooked.
- Now pour in 4 cups of chicken stock and cook until the chicken is perfectly cooked. Remove the chicken and transfer it to a plate.
- Now add in the basmathi/long grain rice along with salt, 1 tsp of kabsa masala and 2 cups of chicken stock. Cover and cook until the rice is done.
- Meanwhile fry the chicken pieces with a tbsp of ghee or grill in microwave, for few mins or until you get the glassy appearance.
- Transfer the rice to a large bowl, sprinkle the fried onions, cashew nuts and raisins over the rice along with the chicken pieces to the side of the rice.
For more non-veg rice recipes- Click here, For more veg rice recipes Click here and For Biryani varieties click here.