There are some people, whom you don’t know personally but they give beautiful & positive vibes through their persona. For Ramadan An Event to share event , she has been on my mind since last year. And when I approached her she agreed to be a part of my event. Today we have with us Nusrat Suborna from Bangladesh. Her blog Eye of the Beholder , an apt name where her beautiful photographs and write up takes you in another world. Today Nusrat shares with us a Bangladeshi Ramadan with the recipe of Potato Cakes.
Assalamu Alaikum Warahamatullahi Wabarakatuh.
Jazakallah so much, Huma, for having me over to your Ramadan blog-event. I’m Nusrat, originally from Bangladesh but currently living in the USA. My life is beautifully blessed with a husband-friend, two toddlers, a bunch of true friends, a humble garden and an old camera.
Living this short life based on Sunnah by following the commandments of Allah SWT is my only concern. Teaching my children to do good deeds without seeking recognition/approval from the corrupt, selfish world is I consider my only duty. May Allah SWT grant all the prayers of the Muslim Ummah, Ameen.The days were long and hot. After midday, hours would stretch out. But the heavenly smell and spirit of holy Ramadan hung everywhere. A beautiful sense of gratitude, delight and purity would surround the Muslim neighborhoods in Bangladesh. Back then, breaking the fast with a room full of family and friends, was the most joyous part of the day.
Kindness, generosity were seen in each and every corner of the my motherland during Ramadan. How I adore watching the womenfolks of my extended family getting busy with cooking the best dishes to fulfill our cravings after a long day of fasting! How I wish to get back to those Ramadan days when our poor and needy relatives would visit us and stay over our humble farm-house till the sighting of the Eid moon!
Out of all the Ramadan specialty dishes, I can vividly remember those crispy, crunchy, irresistibly tasty potato cakes. So well-seasoned! Perfectly spiced! Memorably good taste & texture never weighs me down!
POTATO CAKES
Ingredients:
- 2 cups mashed potatoes
- 1/2 teaspoons salt. Use rock salt or sea salt for more intense flavor
- 4 finely chopped green chili
- 1 medium onion, chopped. You may use lightly fried onion instead.
- Handful of chopped fresh Mint
- 2 tablespoons mustard oil
- 1 egg – beaten
- some bread crumbs or plain flour for coating
- Vegetable oil for deep/shallow frying
Method:
- Mix first 6 ingredients.
- Use your hands to form 1/2-inch thick patties. (Apply a little oil for smooth finishing)
- Chill/refrigerate it overnight for the best results. Let the flavors mingle.
- Keep patties in room temperature for 30 minutes before frying. Dunk patties into egg and then roll them well into bread crumbs. shake excess crumbs.
- Heat oil in a large nonstick skillet/pan over medium-high heat until almost smoking.
Add the potato cakes to the pan and reduce the heat to medium-low. - Cook until they have formed a golden crust, 15 to 20 minutes. Turn and cook the other side until golden brown, another 15 minutes.
- Serve hot with rice/salad/coleslaw/tea.
Curried chickpeas was a regular item too. To gently fill up your starving senses and stomach.
So was Lentil Fritters. Lovely, glittery and gorgeous as your fondest gold jewelry.
But it was the Potato cake, a very simple dish, with its scent soothingly intense, soft and smooth as the Salvation granted by God on the Judgement Day, all through Ramadan, used to recover, refresh and lift up my spirits. It still does Subhanallah!
