To cut the long story short, I have with me Farheen, who blogs at Zaiqedaar Pakwan. She was really not confident about how she would fare on doing the guest post, but I must say that this must be a post that I didn't have to request for any changes or updates - perfect in its way!
Ramadan is a time when many households do a lot of preparations ahead, especially with snacks. Cutlets, samosas, spring rolls and traditional recipes like Unnakkaya are prepared well ahead, individually cling wrapped and frozen till use. In our household, we have never done that as we used to hardly fry anything for our Iftar table and even if fried stuff were requested, it would be something that could be easily put together like ullivada or pinjiyappam. I was thinking of doing it this time, as a change but then HD gets a little shocker when I tell him that it is a month old frozen stuff that I fried! Hehe... As the time calls for, Farheen has bought along an irresistible snack to adorn your Iftar tables soon!
Without much ado, off to her post and the recipe...
Assalamualaikum Warahmatullahi Wabarakatuhu!! :)
First
of all I thanks Allaah Subhanu'wa tala for giving me this opportunity
and blessing me to witness this Ramadan Alhumdulillaah!!
Secondly,
I would like to thanks Rafeeda for inviting me to do a guest post for her. As
this would be my first post as a guest at her space, I am quite excited doing
this. :D
To
begin with my introduction, I am Farheen who blogs at "Zaiqedaar Pakwaan" currently living in Bahrain. Hardcore
"pakka hyderabadi" who is obsessed with Hyderabadi Cuisine. For me
nothing beats like hyderabadi food. Alhumdulillah, homemaker and mother of two
kids love to explore new cuisines, recipes and culture. Baking is my passion
but cooking non-veg dishes makes my family their favorite. As I am a beginner
in blogging world everyday is a new learning experience for me. It just
happened 2 years back I started sharing my recipes on facebook page
and later, on demand and friends help stepped in blogging world. I must confess
that my lovely blogger friends helped me out soo much in this new venture that
I owe a lot to them.
Rafeeda
asked me for guest post for Ramadan and she gave me plenty of time to make a
post to her, but me who is very new to this field gave her tough time
submitting on time. :P (thanks Rafee for being such a patience soul)
Alhumdulillah
as we are witnessing most blessed month of Ramadan, its important for us Muslims to know how time plays very crucial role in this month. Knowing the
merits of the Ramadan we should not be heedless the way we have been spending
the other months. Striving hard in gaining the pleasure of our Lord, prolong
for forgiveness and purify our intentions for the sake of Allah. Don’t just let
this blessed hour of Ramadan pass by… every moment of this month is an
opportunity to earn the pleasure of Allah, have your Dua answered, and your
sins forgiven…
The
Prophet (sallallahu alaihi wasallam) said, “There are three people
whose Dua is NOT rejected; (one among them is) the fasting person until he
breaks the fast,….” [at-Tirmidhee]
Keeping this
in mind I usually try to make stuffs which can be stored before Ramadan so that
I can save my time spending in kitchen, and making majority
of my time in Ibaadah in the form of our Salaah, recitation of the
Qura’an, pondering over the verses etc...
Awadhi
Shikampuri Kababs stuffed with green mango filling is one of such recipe which can
be made ahead of time and frozen for later use.
INGREDIENTS:
Mince
meat 500g
Split
bengal gram 125g
Ginger
1"
Garlic
8 cloves
Whole
red chilies 4-5
Black
pepper corns 1tsp
Cinnamon
1"
Black
cardamom 4
Garam
masala powder 1tsp
Mace
powder 1tsp
Green
cardamom powder ½ tsp
Kewra
water 1tsp
Salt
to taste
Ghee
250g
For
the filling:
Mint
leaves 50g
Green
chilies 10
Ginger
1"
Onion
3 medium sized
Raw
mangoes 125g
Salt
¼ tsp
Method:
Clean
the mince meat. Scrape and chop the ginger. Wash the bengal gram dal well and
drain out the water. Put the mince meat, ginger, garlic, dal, red chilies,
pepper corns, black cardamom and cinnamon stick in a heavy bottom pan with ½
liter water and salt. Cover and cook till the dal is done. Uncover and cook
till the water evaporates. Remove from fire and grind to a fine paste leaving
no grains in the paste at all. Smoke the mixture using a charcoal for 10 minutes. Mix in the garam masala, mace powder, green
cardamom powder and kewra water. Divide into approximately 15 portions and keep
aside.
For
the filling, wash and finely chop the mint leaves, onions and green chilies.
Peel, deseed and finely chop the raw mangoes. Finely julienne the ginger. Add
salt and mix all the ingredients well. Divide the mixture into 15 parts. Take
each ball of the mince mixture and stuff with the filling. Gently shape into
patties. Grease a tava with ghee and place the kebabs on it. Cook on very slow
flame adding more ghee as required. When the sides of the kebab turn golden brown,
flip and brown on the other side as well. Serve hot with green chutney.
Once again, JazakAllah Khair, Rafeeda for this opportunity to be featured on your lovely space. I sincerely hope I have done justice to your request. Here’s wishing all the beautiful readers a blessed Ramadan and an auspicious Eid ul Fitr in advance. May Allah bless us with the best that He can give all of us, Aameen!
JazakAllah Khair for this lovely post, dear Farheen... let us pray that all of us having a Ramadan full of accepted deeds... Aameen...