Ramadan | Aapplemint

Orange Date Madeleines

Jul 312012

Just as Ramadan and fasting are synonymous, so are Fasting and Dates. You will not find any household that is observing the holy month of Ramadan without dates. Dates have a great significance, and the tradition of eating them go back to the 7th century. I won’t give you a lesson in history about them, but I will tell you why they are the best thing to have after fasting . During the period of Ramadan, when fasting lasts from sunrise to sunset, the body can develop mild health problems such as headaches, low blood sugar, and lethargy. To avoid such problems, one should carefully monitor their eating habits once fasting for the day has ended. Dates are an excellent source of fiber, sugar, magnesium, potassium, and have carbohydrates which will aid the body in maintaining health. The carbohydrates found in dates also make the fruit a slower digesting food, much better than fried or fatty foods which digest fast and leave one hungry for more!

Having told you that, here’s how the inspiration for these madeleines came about … Every evening at Iftar ( fast breaking time) our table has these staples – Dates, Oranges, 1 other fruit and a soup or a snack. A week into fasting and I’m already bored of the regular and was thinking tomorrow I want to break my fast with cake. Well as you might already know I simply adore cake, and I believe life is too short and one must have cake everyday. In any form or shape. A layered cake would’ve been too much, so I thought madeleines would be prefect bite sized cuties. Flavours … why not do the Ramadan theme … Dates n Star Anise and to add that zing the oranges ! I have to tell you this recipe is a keeper. Its probably the magic of Ramadan that makes everything taste so good and perfect, but these Madeleines turned out really unexpected. They are soft , just perfectly sweet with that light hint of the star anise and the orangey flavour kicks right in. My perfect Ramadan Madeleines

Ingredients

makes 24 madeleines

150 gms pitted and chopped dates
3 tablespoons of your favourite orange marmalade (make sire they have those delicious orangey bits in them )
200 ml hot water
1tsp Soda Bi Carb
2-3 Star Anise
pinch of salt
170 gms flour
60 gms cane sugar
60 gms butter
2 large eggs
1tsp baking powder

Preheat the oven to 200 C. Grease the Madeleine tins with butter and set aside.

Place the chopped dates & star anise a bowl and pour boiling water straight out of a kettle onto it. Mix in the marmalade and soda bi carb and let it sit for about 10 mins. Meanwhile cream the butter and sugar with light and fluffy. One by one mix in the eggs well. Now add the date mixture ( first remove the star anise) and give it another good mix. Gently fold in the sifted flour and baking powder, not knocking out too much air. Now fill the molds 3/4 full. Place in the centre of the oven and bake for about 15 mins. Repeat if using a 12 mold tin. This batter makes exactly 24. Sift lightly with caster sugar when ready to serve.

Patvelia – A Traditional Bohri Dish

All, Featured, Non-Vegetarian 1 Response »

Sep 102011

This was an article I wrote for Firstpost.com ( A flagship of Network 18). For all of you who don’t know, I’ve been writing 3 food colums for a while now. “Endangered Eats” and “My Life On A Plate” (Celebrity Interviews) for Forstpost and as “The Home Gourmet ‘for The New Indian Express.

“ A celebration is always in order for us Bohri’s, be it a birthday, an anniversary, graduation, reaching puberty, anything that is good news and can be celebrated by hosting dinners to share the joy, not to forget a dinner hosted to commemorate a dead person just leaving aside a divorce, there is nothing we do not celebrate. We Bohri’s dine a lot together and Patvelia was a patent starter served. I remember every time our family would meet, which is pretty often, all us cousins would comfortable on our nice sofas and my nani and mum who always made this dish would serve it to us. Patvelia is one of my most favourite Bohri dishes,” says Abizar Kagalwala.

Bohri’s a very small, tight-knit community are a sub-sect of the Shia Muslims. Tracing back, it is known that they came from Yemen. The first representatives of the sect landed in Khambat, Gujarat and they were so impressed by what they saw, they decided to stay and began preaching. By the second half of the 11th century, their community was established in Gujarat. As legend has it, upon arriving in Khambat, Abdullah a Moulai (preacher), came across a married couple named ‘Kaka Akela’ and ‘Kaki Akela’. They were farmers and on their farm a well had dried up. Abdullah performed a miracle and the well filled up with water. Amazed by this, the couple converted and became the 1^st to accept Fatimid Islam in India, and thus the earliest Bohra. Slowly the community grew and today Bohri’s are an astounding 1,061,000 in population.

Bohris, like Khojas and Memons, are the business community of Muslims. They began from Gujarat and are now settled in all parts of the country, and the world. More than any other Indian Muslims, the Bohris have made inroads into trade and commerce and taken themselves to the West, to the Middle and Far East, and even deep in South-East Asia. A peaceful community of good-looking men and women, the Bohris have proved to be hearty trenchermen.

They have a cuisine that is distinct among all the other. Their rich, aromatic and well spiced gravies are an inheritance of the Mughlai Cuisine and their cooking methods are dominant in their food, but you can also see influences of the Guajarati cuisine in there. Bohri’s love their food spicy and I’m clued-up about its daunting colour – Red, from mild to tongue blazin

Eid Mubarak & A Sweet Treat – Firni

All, Dessert, Featured 7 Responses »

Aug 302011

The holy & spiritual month of Ramadan has finally come to an end, and as this wonderful day of celebration sets in, I would like to wish you all Eid Mubarakh ! Eid-ul-Fitr is a joyous occasion and marks not only the end of a month full of fasting, sacrifice, commitment and steadfast prayers but its also a day of gratitude for the everyday blessings in life. It brings together friends and families, and encourages Muslims to continue the teachings from the month of Ramadan throughout rest of the year, particularly the lessons of giving, kindness, tolerance and generosity to the less fortunate. The month of Ramadan has helped us all to generate thoughts that are pure such that we are able to spread sentiments of love. We need to spread the message of peace, first peace within one self, then of course peace that should be shared amongst all around us.

“May the Blessings of Allah keep your heart and home happy and wishing you all once again a joyous Eid Mubarak !”

And speaking of which, no celebration would be complete without something sweet.Usually its Sheer Korma or Kheer for Eid, but for me, Firni hits the spot ! Served chilled, this rich rice and milk dessert is difficult not to like. It is traditionally served up in an earthenware bowls – and not just because that’s the way it’s always been done. The clay absorbs the excess moisture, keeping the rice pudding firm and creamy. Firni seems to have made it way in our hearts, and has been around for long. One of the lovely things the Mughals did was, introduce this delectable dish to us. The origins of it are said to be somewhere in Persia or the Middle East, but these days it’s gaining too much popularity in our nation. And it’s no longer the good old plain Firni. Its taken on may flavours, infused with seasonal fruits and preferred toppings. Firni’s are whole new rage now.The other variations of Firni include Kesar, Badam, Mango, Coconut, Rose, Strawberry and these days I even hear there is a Blueberry! From posh restaurants and to roadside joints, Firni’s are everywhere.

Though there’s nothing quite like the homemade taste and it’s enormously satisfying to make these sweets from scratch. This recipe unlike the traditional rich and heavy ones is a cheat’s version (and I’ve got to thank my best friend’s mum in law for this recipe). I’ve omitted the cream and khoya and opted for toned milk rather than full fat. So it’s easy on the calories and yet it delivers. Flavourful, creamy and every bit festive. I do insist however to try and get some earthen pots. The taste of the clay bowls is irreplaceable and the Firni would be incomplete without them. Inshallah you will love this dessert

Ingredients

1 lt Toned Milk

3 Heaped tablespoons Basmati rice

3 tablespoons Sugar ( adjust to your liking)

1 tsp Kewra Essence ( you can get creative here and substitute for Vanilla essence or any other of your choice)

Handful of Almonds soaked and slivered

Handful of Pistachios soaked and slivered

4-5 Cardamom pods peeled and powdered

Few strands of Saffron for garnish

Silver Warkh (optional)

Begin with soaking the basmati rice for a few hours. 3 to 4 should be enough. If you are using the earthen pots, soak them in a bucket of water overnight. If not, regular glass bowls would also do just fine. Coarsely grind the rice making sure you do not churn it into a paste. Remember the rice will further break on cooking and you do want a little bite to the Firni rather than having it taste like custard. Use some of the milk to grind it. When you have achieved the right consistency, mix it with the remaining milk and pour it in a heavy based saucepan. Start to cook it on medium fire stirring continuously. When it reaches a boil add the sugar and kewra essence and further cook it till it begins to thicken and reduces in quantity. Be patient this could take a while. It shouldn’t be too dry but rather a bit runny. It will further thicken on cooling. Now mix in most of the prepared dry fruit, leaving some for garnishing. Bring to room temperature and pour out in the individual bowls and wrap tightly with cling film and chill in the refrigerator till set. When serving top up with the remaining almonds, pistachios, cardamom powder and saffron. For that extra bit you could garnish with some silver warkh( Silver paper)

Harira (Moroccan Soup ) for Ramadan

All, Featured, Non-Vegetarian 6 Responses »

Aug 062011

It’s that time of year again. When the Masjids’ begin to fill and there is a Ramadan spirit in the air. Ladies are dawning their hijabs whilst the age old Qurans’ laying dormant on top of selves gathering dust, are lifted off the selves and people begin to recite the Quran for the next 30 days or so. It is the most holy time of the year for Muslims across the globe, and the atmosphere is literally buzzing with anticipation and the excitement of Ramadan. Muslims show their love to Allah, through personal sacrifice and self discipline. Its the ninth month of the Islamic year, and all Muslims fast for the entire month from dawn to dusk.

It was during Ramadan that the Quran was first revealed to the Prophet Muhammad (peace be upon him). According to legend, he was sitting alone in the wilderness when suddenly the angel Gabriel came to him with a golden tablet in his hands. The angel told Muhammad to read what was written on the tablet. What was on this golden tablet is said to be the essence of the Koran, just as the Tablets of the Law that Moses received on Mt. Sinai were the basis of the bible’s Old Testament.

Ramadan, a month-long period of austerity that sees devout Muslims keep themselves away during the entire daytime, offering prayers and abstaining from almost every kind of enjoyment including drinking and abstaining from sex. For Muslims all over, it is a very special time – of introspection, meditation, self control, compassion, charitable activities, spirituality and of course, devotion to God. The fast provides many benefits and is full of wisdom. It purifies and strengthens your heart. It rids you of your baser tendencies like exuberance, arrogance, and stinginess. It reinforces good traits like fortitude, clemency, and generosity. You are supposed to be a better human being, be kind, don’t lie, cheat, steal, be more generous, and be a better person overall. It supports in your inner struggle to please Allah and attain nearness to Him. It shows how much Allah has blessed us. We are reminded of our brethren those who are less fortunate and are inspired to treat them well.

Having said all this, Ramadan is also a great month to enjoy all the delectable treats prepared for Iftar (breaking of fast). Be it home cooked meals – prepared with great care and love or slip smacking and tantalizing treats on the streets outside the mosque. Platters of fruits – fresh and dry, juices, hearty and nutritious soups, fried savoury snacks, curries, biryanis’, salaans’, rotis, tikka’s, kebabs, and desserts … the spread is unbelievable and never ending. Family and friends get together to eat, and spend time with each other. Every culture has its own specialties and localized dishes, and its wonderful to try what each one has to offer. One of my most favourite dish is Harira. Its very nutritious and wholesome; not to mention absolutely tasty. A one pot dish, which comprises of meat, pulses, veggies and rice, serves as a meal in itself. It’s the perfect thing to have after fasting the whole day. I came across this recipe in 2005, when I was in Ethiopia. One afternoon they showed it on BBC Food network and I’ve been making it ever since.

Harira is Morocco’s famous soup. It’s fragrantly seasoned with ginger, pepper, and cinnamon, and also boasts a robust quantity of fresh herbs: cilantro, parsley, celery and onion. Although made throughout the year, harira is best-loved by Moroccans during the month of Ramadan when it’s frequently served to break the fast at sunset. Some families also enjoy eating harira at suhoor, the meal taken in the early morning hours before a day’s fasting officially begins. Recipes vary greatly from one family to another. Some make the soup light in texture; others prefer a filling version with chick peas and rice or broken vermicelli. One Moroccan cook may favor more tomato; another more lentils; still another may add paprika. So there are no rules, feel free to change ingredients and proportions.

Wishing you all a blessed month of fasting.

“Ramadan Kareem”

Ingredients

100g dried chickpeas, soaked overnight and drained

100g Masoor dal (Puy Lentils)

450g Boneless lamb, cut into 1 cm cubes

1 large onion, finely chopped

1 tsp turmeric

½ tsp ground cinnamon

½ tsp each ground ginger, saffron strands and paprika

50g butter

100g long grain rice

2 tbsp chopped fresh coriander

4 tbsp chopped fresh flat leaf parsley

4 large ripe tomatoes , skinned, seeded and chopped

lemon quarters, to serve

Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21?2 pints water. Season. Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11?2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary. Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11?2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid. To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.

Wanna Date ??

All, Dessert 65 Responses »

Sep 112008

Hell no ! Not that date :p …where is your mind ?? And no those are not truffles … but something even better and healthier. I’m talking about the fruit – date !
Breaking the fast with dates is a Ramadan tradition. After fasting from dawn to dusk, which is roughly a bit more than 13 hours, a date is the most perfect fruit to start with. One of the many physical benefits of breaking the fast with dates is that our body benefits from the date’s high level of natural sugars. Sugars travel most quickly to the liver, where they are converted into energy more quickly than any other nutrient. A sudden bombardment with food could be a shock to the empty stomach after a day of fasting. Eating a date first helps the body start its digestive process and gives it the energy to deal with the secondary, more complex foods, eaten during Iftar.

Dates are also high in vitamins A and B6, folic acid, potassium, natural sodium, iron, and magnesium. Thus, eating dates daily during Ramadan is like taking a daily multivitamin. This daily multivitamin can create a stronger and healthier body, one more fit for fasting. Dates also contain large amounts of dietary fiber, which can prevent any constipation that might result from eating the traditionally rich foods served during Ramadan. Additionally, dates protect the stomach and intestinal tract from parasites and bacteria, and thus is a good preventative medicine. Dates also have a special place in Islam. In fact, they were one of the Prophet’s (SAW) most frequently consumed foods. For this reason, their benefit is most likely spiritual as well as physical.

You can have them just the way they are, or you can also get creative with them. By now i think i might have developed the reputation of a lazy cook, as most of my recipes are effortless. So be it … lets add one more to the collection

All you have to do is de-seed about 1/2 kg of dried dates. Cut them up in small pieces and then mash them up forming a paste. Knead it just like you would knead dough to get a uniform and smooth texture. Keep a bowl of water ready, as you may need to dip your hands every time they get sticky. Make small balls and roll into desired topping. I’ve used desiccated coconut, sesame seeds, colourful sprinkles … go for whatever is in your cupboard. Put them in little paper cups. Get your kids to help you out, they would love to make these. They make perfect gifts, for Eid, Christmas … any occasion at all !

Last Ramadan i made these lovely Date n Nut Rolls

Am linking this to Kitchen Flavours, for The Joy of Feasting and Fasting.