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
To know more about Sherien visit her @ blog, facebook
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