Ramzan Special Chicken Gravy

Chicken pieces – 1 kg

Dry Redchillies – 10 nrs

Jeera Seeds –1 tsp

Ginger – 1

Garlic – 10nrs

Cashewnuts – 50g

Onion – 2

Tomato Ketchup – 3 tbsp

Salt to taste

For Tempering

Oil

Star anise – 1g

Cinnamon – 1g

Method of Preparation

1.     Apply the ginger, garlic paste over the chicken pieces and rest the chicken pieces for one hour.

2.     Paste the dry redchillies and cumin seeds. Fine paste the cashewnuts.

3.     Heat the oil in a kadai, golden fry the onion. Add the dry red chilli paste mixture, fry it.

4.   Add the chicken pieces and mix it. Add the salt and water. Boil it and once the chicken is cooked add the Cashewnut paste & tomato ketchup. Stir it all around.

5.     Cook it in simmer now till it become gravy consistency.  

Mutton Kurma

Onion, Sliced – 250g

Tomato – 30g

Lime juice –

Mint leaves – 100g

Coriander leaves – 50g

Garam Masala powder – 1 tsp

Salt to taste

Mutton – 1 Kg

To grind

Coconut – 350g

Khus Khus – 20g

Ginger and garlic paste – 3tsp

Cashewnuts – 50g

Jeera seeds – 2g

Saunf – 2g

For Tempering

Refined oil – 50ml

Ghee – 20ml

Cardamom - 3nrs

Star anise – 1

Bay leaf – 2

Saunf – 1g

Curry leaves - a few

Green chillies, slitted – 7nrs

Method of Preparation

1.     Fry the ingredients slightly in kadai and grind it as fine paste (to grind).

2.     After the tempering is done, add onion. Fry till the onion soft and add tomato.

3.     Add mint leaves and coriander leaves. Mix it slightly and add the ground coconut masala. Stir all together.

4.     Add salt and mutton, stir and add water.

5.     Close the vessel and keep it in simmer. After Kurma get reach the consistency and the mutton is cooked, add the lime juice and garam masala powder. Stir it and put little ghee and coriander leaves in Mutton Kurma. Turn off the flame. Cover it for few minutes, Stir and serve.

Ramzan Episode – Nombhu Kanji

Title itself says the holy Ramalan month is adorned by "Nombhu Kanji" a King of Porridge. Ramadan month fast is not end without take Nombhu kanji in the evening that much heavenly significance given to Nombhu kanji by our Muslim friends.


Simply says Our Nombhu Kanji is a superstar of the Ramadan month. Unique style, flavour and taste all are cordially stands for the citation of "King of Porridge."

Taking energetic liquid stuff Nombhu Kanji after a day long fasting will help the internal organs to breathe out and helps for easy assimilation. Well cooked raw rice and moong dal provides adequate energy to the body; aromatic spices in Nombhu Kanji are the another reason for easy assimilation and also refresh the organs when take food after the day long godly fasting by our Muslims friends.

Fenugreek seeds in Nombhu Kanji retains white colour of porridge and soften the rice and dal while cooking.

NOMBHU KANJI – Recipe

Raw Rice – 1 ½ Kg

Moong Dal – 200g

Fenugreek – 2g

Ginger – 100gms

Garlic – 100gms

Cinnamon, Cardamom & Cloves – 5 Gms

Ghee – 50gms

Tomatoes – 250gms

Green chillies – 3g

Coriander leaves – 50gms

Small Onions – 250 gms

Coconut – 01nr

Cumin Seeds – 2g

Preparation Method

1. Make ginger and garlic paste out of ½ of the quantity of each

2. Chop small onions, tomatoes, coriander leaves and remaining 50gms of ginger. Slit greenchillies.

3. Take coconut milk and keep aside the residue of coconut.

4. Boil four litres of water in a vessel, once the water is boiled add the rinsed raw rice and moong dal in it.

5. Along with raw rice and moong dal, add chopped small onions, tomatoes, ginger, cinnamon, cardamom, cloves, whole garlic, ginger & garlic paste, cumin seeds, fenugreek seeds and slitted greenchillies. Stir it all around.

6. Allow the rice and moong dal to cook well. Once it reaches porridge consistency, add coconut milk and the coconut residue after taking coconut milk. Just stir and keep it in slow fire for a minute.

7. Add fine chopped coriander leaves at the end.

NOTE

At the time of serving Nombhu Kanji, you also add few pieces of chopped seedless chopped dates that too highlight the taste of Nombhu Kanji.

Nombhu Kanji gives its own original taste only in the Ramzan month, the same porridge what we prepare at any other month wouldn’t give the original taste as you taste now.

Prepare and feel the taste.

Insha Allaahhhhh!!!