Ramadan Recipe -Special Traditional Iftar Delight-Famous Thari Kanji

As Ramadan begins, many turn to traditional recipes for Iftar. Thari Kanji, a sweet and energy-boosting drink, is a staple in many households.

Made with semolina, this delightful beverage is flavored with:

• Sweetness: A touch of sugar for a delightful taste.
• Savory hint: A pinch of salt adds depth to the flavor profile.
• Jewel-like additions: Cashews, raisins, and caramelized onions add a textural and visual treat.

Here's how to prepare this heartwarming drink:

1. Gently heat the thin coconut milk: In a medium pan, bring it to a simmer.
2. Semolina time: Slowly add the semolina while constantly stirring to prevent lumps and sticking.
3. Sweetness and a hint of savory: Add sugar and a pinch of salt to the simmering mixture. Continue stirring until the semolina cooks well.
4. Richness boosts: Pour in the thick coconut milk and heat it gently, avoiding a full boil.
5. Desired consistency: Aim for a slightly thick, drinkable texture.
6. Cardamom magic: A sprinkle of cardamom powder adds a touch of warmth and aroma.
7. Caramelized delight: In a separate pan, heat ghee and saute the sliced onions until lightly browned.
8. Nutty and sweet additions: Fry the cashews until golden brown, then add the raisins and let them puff up.
9. Bringing it together: Pour the caramelized onions, cashews, and raisins over the prepared Thari Kanji and stir well.

Enjoy this warm and inviting Thari Kanji as you break your fast and celebrate Ramadan!

Additional notes:

• Feel free to adjust the sweetness according to your preference.
• For a richer flavor, consider using full-fat coconut milk.
• Experiment with other dried fruits like chopped dates or figs for a delightful variation. 

Chicken Pepper Fry -Ramadan Special

Ingredients:

• For the Chicken:

  • 1 kg chicken, cut into pieces
  • 1/2 lemon, juiced
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper powder
  • 3/4 tsp salt

• For the Masala:

  • 3 tbsp coconut oil
  • 2 medium onions, sliced
  • 2 green chilies, slit
  • 1.5 inch ginger, crushed
  • 1 pod garlic, crushed
  • 1 tsp whole black peppercorns (coarsely ground)
  • 1/2 tsp fennel seeds (coarsely ground)
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp garam masala (optional)
  • 1 tbsp coconut vinegar
  • Salt to taste

Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken pieces with lemon juice, turmeric powder, black pepper powder, and salt. Mix well and set aside for 10-15 minutes.

2. Prepare the Masala: Heat coconut oil in a pan or kadai. Add the onions and green chilies. Saute on medium heat until the onions are light golden brown.

3. Add the ginger, garlic, and curry leaves. Saute for another minute until fragrant.

4. Add the ground black peppercorns, fennel seeds, turmeric powder, coriander powder, and garam masala (if using). Stir well and cook for 2-3 minutes.

5. Pour in the coconut vinegar and season with salt to taste.

6. Cook the Chicken: Add the marinated chicken pieces to the pan and coat them well with the masala.

7. Cover the pan and cook on medium-low heat for 20-25 minutes, or until the chicken is cooked through and tender.

8. Uncover the pan and increase the heat slightly. Stir occasionally until the gravy thickens and oil starts to separate.

Tips:

• You can adjust the amount of black pepper according to your spice preference.
• For a richer flavor, use coconut milk instead of water. Add it after the chicken is cooked and simmer for a few minutes.
• This dish is traditionally served with steamed rice, parotta, or appam.
• During Ramadan, this dish can be enjoyed for Suhoor (pre-dawn meal) or Iftar (evening meal).

Ramadan Special Touch:

Since this is a recipe for Ramadan, you can add a few special touches:

• Dates: Finely chop a few dates and add them to the masala along with the spices. This will give the dish a hint of sweetness that complements the peppery flavor.
• Fried Shallots: Fry a handful of thinly sliced shallots until golden brown and crispy. Sprinkle them over the cooked chicken pepper fry for a bit of extra crunch and texture.

Enjoy this delicious and flavorful Kerala-style Chicken Pepper Fry during Ramadan!

Kerala Beef Fry recipe -Ramadan Special

Ingredients

1.Beef -1kg

2.onions -2medium(sliced)

3.green chillies -6-8

4.ginger -1 chopped

5.coriander pwdr -2tsp

6.Garlic -8 pods

7.Tomatoes -2chopped

8.Cinnamon -1

9.Cloves -5

10.cardomom-5

11.Perunjeerakam 4 tsp

12.Blackpeppercorns 20

13.turmeric pwdr 1/2 tsp

14.pepper pwdr 1/2 tsp

Preparation Method

•Mix meat with all ingredients except cardomom, cloves, pepper corns & perunjeerakam.

•Grind the above 4 spices to a masala.

•Now cook the beef with the ground masala & salt in a pressure cooker till cooked(appr. 15 min.) around 80% cooked.

•Heat the oil & splutter mustard seeds &add the chopped onions & saute & then the coconut peices & curry leaves till light brown.

•Now add the meat &cook till gravy is dry & dark brown  

Ramadan special -Beef Ularthiyathu

Ingredients

1.Beef (trimmed) ½ kg

2.Red chilli powder ¾ spoon

3.Coriander powder 1 tsp

4.Turmeric powder ½ tsp

5.Pepper powder ¼ tsp

6.Cummins (Jeera) 1 pinch

7.Cinnamon 2 pinch

8.Cloves 3-4

9.Cardamom 2

10.Shallots (sliced) 100 g

11.Garlic (flakes) 1 big clove

12.Ginger 1 piece

13.Curry leaves 2 sprigs

14.Coconut (cut into small pieces) 100 g

15.Vinegar ½ tsp

16.Salt to taste

17.Coconut oil 50 ml

18.Mustard seeds 1 tsp

Preparation Method

•Grind all spices together into a fine paste.

•Marinate beef with the spice paste and keep aside.

•Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly.

•Cook meat on a slow fire till tender.

•Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic.

•Serve hot.

Nombu Kanji - Ramadan special Recipe

Ingredients for Nombu Kanji 

•   Lamb or beef(minced) – ½ cup
•  Broken rice – 2 small cups  (soaked in water and later drained)
•  Green gram(Cheruparipppu) – ½ cup  (soaked in water and later drained)
•  Vegetables(chopped) – 1 cup
•  Onion(medium) – 2 nos  (thinly sliced)
•  Tomato(medium) – 1 no  (finely chopped)
•  Green chillies – 2 - 3 nos
•  Ginger-garlic paste – 1 tsp
•  Turmeric powder – ½ tsp
•  Chilly powder – 1 tsp
•  Cumin seeds(Jeerakam) – ½ tsp
•  Coconut – ½ no
•  Cinnamon(Karugapatta) sticks – 1 – 2 nos
•  Cloves(Grambu) – 3 - 4 nos
•  Salt – As reqd
•  Coriander leaves(chopped) – A little
•  Mint leaves – A few
•  Ghee/oil – 1 – 2 tbsp

Preparation Method of Nombu Kanji - Ramzan special Recipe

1)Heat oil or ghee in a pressure cooker.

2)Splutter cumin seeds followed by cinnamon sticks and cloves.

3)Add onion and green chillies and sauté till the onions turn light brown.

4)Add the meat and sauté again till it too turns light brown.

5)Add ginger-garlic paste and sauté till you get rid of the raw smell.

6)Add tomato and sauté well till it gets blended well.

7)Add turmeric powder and chilly powder and stir well.

8)Add the vegetables, mix well and sauté for a while.

9)Add green gram and broken rice and mix well.

10)Fry the rice and dhal for a while. 

11)Add about 4 cups of water and mix well again.

12)Add salt and mix well.

13)Pressure cook for 5 –10 mins or till done.

14)Add thick coconut milk and mix well, if more water is reqd.:- Serve hot or warm.