New Ramazan Recipes

IDLI

Ingredients:-

  • Rice ——– 2 cups
  • Boiled white Urad Daal ——– 1 cup
  • Salt ——– to taste
  • Baking soda
  • A pinch Oil For greasing.

METHOD:-

  1. Pick, wash and soak the daal over night or for 8 hours.Pick , wash and drain the rice. Grind it coarsely in a blendar. Grind it
  2. coarsely in a blender.Grind the daal into a smooth and frothy paste.
  3. Now mix the ground rice and daal together in to a batter. Mix daal and baking soda and set aside in warm place for 8-9 hours or overnight for fermenting.
  4. Idlis are ready to be cooked when the batter is well fermented. Grease the idliholder or pan welland fill each of them with 3/4 of batter.
  5. Steam cook idlis on medium flame for about 10 minutes or until done. use a butter knife to remove the idlis.
  6. Serve them with sambhar and chutney.

NAWABI BRIYANI

Ingredients:-

  • Basmati rice ——- 500gms (2.5-3 cuos)
  • Mutton ——- 1/2kg cut into pieces
  • Onion ——- 3,sliced and fried
  • Ginger garlic paste ——- 1/2tbsp
  • Garam masala whole ——- 1tbsp
  • Red chillies ——- 3
  • Cinnamon ——- 1″ piece
  • Yoghurt ——- 1/2 cup,beaten
  • Green cardamom ——- 3
  • Pepper corns ——- 5
  • Cloves ——- 5
  • Black cumin seeds ——- 1/2tbsp
  • Turmeric powder ——- 1/2tbsp
  • Saffron ——- one pinch dissolved in 1/4 cup milk
  • Dried apricots ——- 5
  • Dry fruit ——- As required.
  • Ghee ——- As required
  • Food colour ——- few pinches
  • Salt ——- To taste

Method:-

  1. Fry the dry fruits and apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the fried onions
    and red chilies to a fine paste.
  2. Marinate the mutton pieces with yoghurt, ginger-garlic paste, onion paste, turmeric powder and salt
    In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
  3. Heat ghee again in an other vessel, add the whole spices, fry for a while and then add the washed rice.
  4. Add salt, warm water and make paste of food colour in water, cook till the rice is done.
  5. Remove, spread out to cool and remove the whole spices. Now to assamble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
  6. Cover with a layer of rice, followed by melted ghee and then the saffron milk.
  7. Finally add the fried nuts, cover tightly and keep for dum for 15 to 20 minutes.
  8. Mix and serve hot garnished with chopped coriander and mint leaves.

MEAT ROLLS

INGREDIENTS:-

  • Beef mutton ——– 1/2 kg piece, cut length wise
  • Ghee  ——– 250gms(2-3 cups)
  • Black pepper powder ——– 1tsp
  • Eggs ——– 3
  • Salt ——– To taste
  • Potato ——– 125gms
  • Breadcrumbs for coating
  • Red chilli powder ——– 1/2 tsp

Method:-

  1. Cut meat into small pieces and sore with fork. Rub salt, red pepper on the meat pieces,
  2. Boil and mash potatoes. Take butter paper and rub spices and ghee on them. Now place the meat pieces.
  3. Add red chilli powder, black pepper and salt in potatoes. Put this mixture on top of meat pieces.
  4. Now make roll from these pieces and place in refrigrator for them to harden.
  5. Cut them into big chunks afterwards .
  6. Dip in eggs and roll in bread combs. fry in ghee till golden brown in colour.
  7. Serve Hot with Chutney or Raita