<p>Ramzan is synonymous with delicious delights. Be it biryani, sheer kurma, kebabs, sherbet or paya curry, Ramzan is a festival of lip-smacking flavours, too. The iftar feast is a celebration of mouthwatering delicacies. This Ramzan, Vijayalakshmi Reddy offers a few recipes for you to try:</p>.<p><strong>SHEER KHURMA</strong></p>.<p><strong>INGREDIENTS:</strong> Milk 1 lt, semiya 1 cup crushed, ghee 2 tbsp, assorted nuts chopped 100 gm (cashew, almonds, raisins, pista & dates), a pinch of cardamom powder, sugar ½ cup, rose water 1 tsp & saffron ½ tsp soaked in ¼ cup hot milk.</p>.<p><strong>METHOD: </strong>Heat ghee in a pan. Add all nuts. Fry lightly and keep aside. Do the same for semiya. Boil milk for 5 minutes. Then add semiya and cook well. Switch off. Add the nuts, rose water, cardamom powder and saffron. Serve hot or cold. Garnish with silver/gold foil.</p>.<p><strong>CHICKEN KABAB</strong></p>.<p><strong>INGREDIENTS:</strong> Chicken 1 kg medium pieces, egg 1, coriander powder 2 tbsp, chilli powder 2 tbsp, tandoori colour ½ tsp, fresh coriander chopped 1 /4 cup, corn flour 3 tbsp, salt to taste, oil for deep frying.</p>.<p><strong>METHOD: </strong>In a bowl, take all the ingredients and mix well. If it’s too thick, sprinkle water. Rest for at least an hour. Keep the marinated chicken in the fridge for four hours. In a pan, heat oil. Fry the chicken till well done.</p>.<p><strong>SHAHI CHICKEN KORMA</strong></p>.<p><strong>INGREDIENTS:</strong> Chicken ½ kg medium pieces (without skin), black pepper ¼ tsp, salt a pinch, oil 1 tbsp. Mix well and keep aside for 1 hour. Oil 2 tbsp, jeera seeds ½ tsp, onions 2 chopped, ginger garlic paste 1 tbsp, cloves 4, curry powder ¾ tsp, garam masala powder ½ tsp, cinnamon 1 piece, pepper ¼ tsp, chilli powder ¼ tsp, cardamom 1, nutmeg 1-inch piece, sugar 1 tsp optional, almonds 10, thick coconut milk 1 cup, curds ½ cup & salt.</p>.<p><strong>METHOD: </strong>Heat 2 tbsp oil. Add the above ingredients and fry well. Cool it down and then make a fine paste. In a cooker, heat 2 tbsp oil. Add the chicken paste and fry well. Add chicken, 1 cup water, salt and cook well. Add the curd and cook. Lastly, add coconut milk, sugar and boil. Now add sliced almonds. Garnish with chopped fresh coriander. </p>.<p><strong>KACCHI DUM MUTTON BIRIYANI</strong></p>.<p><strong>INGREDIENTS:</strong> Mutton ½ kg, basmati rice ½ kg soaked for 10 minutes, cinnamon 4, cloves 8, cardamom 4, bay leaves 2, salt 3 tsp, coriander powder 2 tbsp, tomatoes 2 chopped, ghee ½ cup, lemon juice 1 tbsp, milk ½ cup, oil 150 ml.</p>.<p><strong>For the paste:</strong> Mint leaves 1 cup chopped, coriander chopped 1 cup, onions 3 shredded, ginger garlic paste 4 tbsp, big chillies 6 slit, curds ¾ cup, coconut ½ cup, khus-khus 2 tbsp.</p>.<p><strong>METHOD:</strong> Heat oil in a cooker. Add bay leaves, whole masalas, onions. Fry till golden in colour. Add ginger-garlic paste, green chillies paste and fry. Add tomatoes, dry powders, salt, mint, coriander paste and mutton. Fry well. Add coconut paste and 1 cup water. After one whistle, simmer for 10 minutes, and thengive one more whistle. Cool down. In a big vessel, pour lots of water. When it comes to a boil, add the soaked rice and cook for four minutes. It should be parboiled. Drain, add 1½ tsp salt and mix well. Cook the biryani dum style and serve hot.</p>
<p>Ramzan is synonymous with delicious delights. Be it biryani, sheer kurma, kebabs, sherbet or paya curry, Ramzan is a festival of lip-smacking flavours, too. The iftar feast is a celebration of mouthwatering delicacies. This Ramzan, Vijayalakshmi Reddy offers a few recipes for you to try:</p>.<p><strong>SHEER KHURMA</strong></p>.<p><strong>INGREDIENTS:</strong> Milk 1 lt, semiya 1 cup crushed, ghee 2 tbsp, assorted nuts chopped 100 gm (cashew, almonds, raisins, pista & dates), a pinch of cardamom powder, sugar ½ cup, rose water 1 tsp & saffron ½ tsp soaked in ¼ cup hot milk.</p>.<p><strong>METHOD: </strong>Heat ghee in a pan. Add all nuts. Fry lightly and keep aside. Do the same for semiya. Boil milk for 5 minutes. Then add semiya and cook well. Switch off. Add the nuts, rose water, cardamom powder and saffron. Serve hot or cold. Garnish with silver/gold foil.</p>.<p><strong>CHICKEN KABAB</strong></p>.<p><strong>INGREDIENTS:</strong> Chicken 1 kg medium pieces, egg 1, coriander powder 2 tbsp, chilli powder 2 tbsp, tandoori colour ½ tsp, fresh coriander chopped 1 /4 cup, corn flour 3 tbsp, salt to taste, oil for deep frying.</p>.<p><strong>METHOD: </strong>In a bowl, take all the ingredients and mix well. If it’s too thick, sprinkle water. Rest for at least an hour. Keep the marinated chicken in the fridge for four hours. In a pan, heat oil. Fry the chicken till well done.</p>.<p><strong>SHAHI CHICKEN KORMA</strong></p>.<p><strong>INGREDIENTS:</strong> Chicken ½ kg medium pieces (without skin), black pepper ¼ tsp, salt a pinch, oil 1 tbsp. Mix well and keep aside for 1 hour. Oil 2 tbsp, jeera seeds ½ tsp, onions 2 chopped, ginger garlic paste 1 tbsp, cloves 4, curry powder ¾ tsp, garam masala powder ½ tsp, cinnamon 1 piece, pepper ¼ tsp, chilli powder ¼ tsp, cardamom 1, nutmeg 1-inch piece, sugar 1 tsp optional, almonds 10, thick coconut milk 1 cup, curds ½ cup & salt.</p>.<p><strong>METHOD: </strong>Heat 2 tbsp oil. Add the above ingredients and fry well. Cool it down and then make a fine paste. In a cooker, heat 2 tbsp oil. Add the chicken paste and fry well. Add chicken, 1 cup water, salt and cook well. Add the curd and cook. Lastly, add coconut milk, sugar and boil. Now add sliced almonds. Garnish with chopped fresh coriander. </p>.<p><strong>KACCHI DUM MUTTON BIRIYANI</strong></p>.<p><strong>INGREDIENTS:</strong> Mutton ½ kg, basmati rice ½ kg soaked for 10 minutes, cinnamon 4, cloves 8, cardamom 4, bay leaves 2, salt 3 tsp, coriander powder 2 tbsp, tomatoes 2 chopped, ghee ½ cup, lemon juice 1 tbsp, milk ½ cup, oil 150 ml.</p>.<p><strong>For the paste:</strong> Mint leaves 1 cup chopped, coriander chopped 1 cup, onions 3 shredded, ginger garlic paste 4 tbsp, big chillies 6 slit, curds ¾ cup, coconut ½ cup, khus-khus 2 tbsp.</p>.<p><strong>METHOD:</strong> Heat oil in a cooker. Add bay leaves, whole masalas, onions. Fry till golden in colour. Add ginger-garlic paste, green chillies paste and fry. Add tomatoes, dry powders, salt, mint, coriander paste and mutton. Fry well. Add coconut paste and 1 cup water. After one whistle, simmer for 10 minutes, and thengive one more whistle. Cool down. In a big vessel, pour lots of water. When it comes to a boil, add the soaked rice and cook for four minutes. It should be parboiled. Drain, add 1½ tsp salt and mix well. Cook the biryani dum style and serve hot.</p>