The Recipes and Rituals of Ramazan – GetBengal story

3 mouth watering recipes from a mother’s bawarchi khana

The Hijri Calendar or the Islamic lunar calendar announces the beginning of Ramazan and Muslims all over the world observe the holy month by fasting from dawn (Suhoor) until sunset (Magrib). But Ramazan isn’t just about abstaining from food and drink, it is about spiritual reflection; a time when Muslims seek to strengthen their relationship with God and with each other, through worship, charity, and acts of kindness.

But Ramazan is also about boisterous community/family gatherings. It’s about sleepy sehris, lots and lots of dates (the fruit!) and iftar parties! It brings with it mouth watering dishes, bustling streets lined with delectable food, vibrant colours and mouth watering sights and aromas that are unique to this month. From savouries to sweets, Iftar is usually a chaotic affair but ultimately an unforgettable experience for the sight and senses. An olfactory marvel for food lovers. 

As a kid I remember sneaking into the kitchen every evening to watch my mother prepare the dishes that would be served to family and friends during Iftar. We usually weren't allowed in the kitchen because my mother didn’t trust us children to keep our hands to ourselves but I managed to sweet talk her into helping out sometimes. I would watch her fry pakoras and roll samosas with deft hands, sprinkling spices and condiments into the stuffing while she instructed me on how to peel the fruits or mix the easy-to-make sharbats. 

She was an unwavering force in the kitchen; a domain that belonged solely to her.
How she made such delightfully flavoursome dishes without tasting anything is still a mystery to me. 

Here are 2 recipes from her recipe books that I translated from Urdu and 1 recipe of my own that you must try this Ramazan - 

Sheer Khurma 

Ingredients:

● 1 litre Full Cream Milk
● 2 tbsp Desi Ghee (Clarified Butter)
● 8-10 Dry Dates, boiled & sliced
● 2 tbsp Cashew Nuts, sliced
● 2 tbsp Almonds, sliced
● 2 tbsp Pistachios, sliced
● 1 tbsp Raisins, washed
● ½ cup Sugar (or to taste)
● ½ tsp Cardamom Pods Powder
● 2 tbsp Desi Ghee (Clarified Butter)
● 40g Vermicelli, crushed
● Dried Rose Petals (for garnish)

Directions:

- Boil milk and cook for 2-3 minutes until it thickens.
- In a different pan, add clarified butter & let it melt.
- Add dry dates and mix well.
- Add cashew nuts, almonds, pistachios, raisins, mix well and fry for 2 minutes.
- Add sugar, cardamom pods, mix well and cook on medium flame for 4-5 minutes, keep stirring.
- In a frying pan, add clarified butter & let it melt.
- Add vermicelli and fry for 2 minutes.
- Add fried vermicelli, mix well and cook for 6-8 minutes.
- Garnish with nuts and dried rose petals. Serve warm.

Chicken Keema Samosa

This is one of my mother’s most coveted recipes, one that I had to wrangle out of her. Promises were made and deals were struck. So you better be grateful for this recipe and try it at home because it is that good! 

Ingredients:

● 500g Chicken Mince
● 20 Samosa Patti (Puff Pastry Sheets), 10” x 3” size
● 2 medium Onions, finely chopped
● 2 tsp Ginger, finely chopped
● 2 tsp Garlic, finely chopped
● 2-3 Green Chillies, finely chopped
● 5-6 tbsp Coriander Leaves, chopped
● ½ tsp Turmeric Powder
● 1 tsp Red Chilli Powder
● 1 tsp Black Pepper Powder
● ½ tsp Garam Masala Powder
● 2 tbsp Tomato Sauce
● 3 tbsp Refined Oil
● 1 tsp Salt
● Flour Paste (2 tbsp flour + 3 tbsp water)

Preparation:

- Wash & drain the Chicken Mince.
- Finely chop the onions, ginger, garlic, green chillies, and coriander leaves.
- Take out the Samosa Patti from the freezer and thaw it for 1 hr before wrapping the samosas.
- Make the flour paste used for sealing, just before making the samosas.

Process:

Chicken Filling:    

- Heat oil in a pan and add the chopped onions. Fry on medium heat for 5 mins till light brown.
- Add the chopped ginger and garlic. Fry for 1-2 mins on medium heat.
- Add the chicken mince and fry on high heat for 3-4 mins till the color changes and the water has dried up.
- Add all the spice powders and salt. Fry on medium heat for around 10 mins till the chicken is tender.
- Add tomato sauce, cook for 2 mins on low heat, then garnish with finely chopped green chillies and coriander leaves.
- Remove from heat and allow to cool completely before using as stuffing.

Filling the Samosas:

- Fold the Samosa Patti into a cone, fill it with 1.5 tbsp of chicken filling, and seal with flour paste.
- Repeat for all samosas and set aside on a plate.

Frying the Samosas:

-Heat oil in a pan/kadai. Fry samosas in batches on medium heat for 8-10 mins till golden brown.
-Remove from oil and drain excess oil on a paper towel. Serve hot.

Walnut Stuffed Chocolate Dates 

This recipe is mine and I’m very proud of it! It’s easy peasy and so decadent. 
Dates are usually consumed first to break one’s fast. Dates provide instant energy, essential nutrients, hydration, promote digestive health, and contain anti-inflammatory compounds.  

Ingredients  

● Pitted Dates - 10-12
● Walnuts - Half of the number of dates you have
● Chocolate - 100gms
● Butter - 1 tablespoon

Method 

- Remove the pits from the dates. Try to get Kimia dates or any other soft dates for this recipe. 
- Cut the walnuts in half and stuff one half of the walnut into the date. 
- Melt chocolate and butter in a microwave or a double boiler until smooth 
- Dip the walnut stuffed dates into the melted chocolate. 
- Put the chocolate dates into the refrigerator for 2 hours until they are completely hard.
- Enjoy  

I hope you and your loved ones indulge in these mouth-watering Ramadan treats, sharing joy and togetherness regardless of your religious beliefs. Whether you're breaking your fast or simply enjoying the festive atmosphere!