Ramadan, the holy month is here — A month of blessings and forgiveness. Ramadan is that time of the year when family togetherness, fasting, patience, and duas make it beautiful.
It takes me back to childhood when Ramadan was made all the more special by Mummy. Mum would make the most delicious sweet treats, exquisitely and carefully prepared dishes. Thanks to Didi for remaking some of Mum’s recipes and bringing back those fond memories 🙂
Here are a few Kheema recipes that you can prepare for your family.
Fried food/Snacks, Non-Vegetarian, Ramadan Recipes, Vegetarian Tagged
chicken recipes, fried snack, healthy recipes, kheema, kheema seviyaan, mutton dish, mutton kheema, Ramadan, Ramzan, Ramzan special, recipes, Samosa
Here’s a lip smacking and simply delicious snack that is a great alternative for potato.
Mum would make the easy yet tasty arbi fries that we would relish. Do try it out 🙂
Arbi /colocasia – 10-12
Red chili powder as required
Oil for deep fry
Salt as required
Wash the arbi thoroughly and boil them in a pressure cooker for 2 whistles
Peel them and cut them into thick strips. If the arbis are small and round, just cut them into half
Deep fry. Sprinkle some salt and red chili powder and toss the arbi
Enjoy when hot
First prepare the
Chana dal – 1 cup
Dill leaves – 1 cup
Green chillies – 5
Ginger – 1 inch piece
Onion- 1 medium sized
Curry leaves – 7-8
Salt as required
Soak Chana for about 3 hours
Grind 1 tbsp Chana dal, green chilli ,ginger and salt into smooth paste
Coarsely grind rest of the Chana dal. Finely chop the onion, dill leaves, coriander leaves and curry leaves and add it to the ground Chana dal.
Heat oil in a kadai. Make small balls out of the mixture and flatten them. Deep fry on medium heat on both sides till golden and crispy.
Drain and Keep aside.
Then prepare the
Sour yogurt – 2 cups
Gram flour / besan – 2 tbsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1/2 tsp
Coriander powder- 1/2 tsp
Garam masala – 1/4 tsp
Ginger garlic paste – 1/2 tsp
Mustard seeds- 3/4 tsp
Methi seeds – 5-6
Curry Leaves – 6-8
Oil- 1-2 tbsp
Mix yogurt, besan and all the powders and whisk well.
Heat 1-2 tbsp of oil in a kadai, add mustard seeds , methi seeds, curry leaves and ginger garlic paste
Sauté for a minute. Add the yogurt mixture.
Cook for sometime until it thickens, stirring continuously on low flame. You can add a little water if you don’t want it too thick.
Once the kadhi is done , add the Masala vada and serve immediately with hot rice.