A few traditional recipes that families prepare when they break their fast during the holy month of Ramadan.
Methi ke kofte
Ingredients:
1 kg finely minced potla mutton
1 tbsp finely chopped fresh ginger-garlic
1 tbsp finely chopped onions
1 tsp crushed black pepper
Juice of 1 lemon
Salt as per your taste
1 tsp rose water
2 tbsp freshly chopped fenugreek leaves (methi)
1 tsp cumin powder
½ tsp turmeric
1 tsp finely chopped green chillies
1 beaten egg
Method: Mix all the ingredients in a bowl and roll into even-sized dumpling shapes. Shallow fry. Serve with hot paratha or bhagara chawal with mint chutney.
Haleem
Ingredients:
250 gm haleem dalia or broken wheat (make it coarser in a mixer)
100 gm urad lentils
50 gm moong dal
50 gm chana dal
(Soak lentils overnight and make a paste)
2 kg mutton preferably (neck and shoulder cuts)
2 tbsp whole garam masala
2 tbsp ginger-garlic paste
1 kabab chini
1 tbsp coriander powder w 1 cup freshly chopped mint and coriander leaves
2 tbsp chopped green chillies
1 cup onions
1 tbsp dry rose petals
2 tsp coarsely grounded black pepper
2 litres of water
Ghee
Method: Cook mutton along with all the spices in two litres of water, preferably in a pressure cooker. Once the meat is very tender, separate the meat and the liquid. In a heavy-bottomed pot, add ghee and sauté some sliced onions with the ginger-garlic paste and fresh herbs. To that, add the meat liquid and start adding the haleem dalia slowly while stirring constantly over a slow fire.
Mash the meat in a separate bowl till it’s very soft. Add the meat to the liquid and stir constantly till all the ingredients are mixed well. Cook for another 45 minutes, while stirring constantly. Once the haleem texture looks smooth and silky take it off the heat. Garnish with golden fried onions, fried cashews, rose petals, and fresh mint with a slice of lemon.
Dahi vada
Ingredients:
For vada:
1 cup urad dal (split and skinless)
½ cup of water for grinding
2 green chillies
Salt to taste
Baking soda
Oil – for frying the vadas
For the yoghurt:
2 ½ to 3 cups of yoghurt
1 tsp of roasted cumin powder
1 tsp red chilli powder
