RAG Demo

Tag: Ramzan

  • Seekh Kebab

    Seekh means skewer, and seekh kebabs reached North India with Central Asian and Persian cooks who roasted minced meat over open fires. In the bazaars of Lucknow, Delhi and Rampur they are cooked on long iron skewers over charcoal, the smoke drifting across the lanes in the evening, especially during Ramzan.

    The mince is kneaded with grated onion, ginger, garlic, green chilli, mint, coriander and a warm spice blend, then pressed onto skewers into long, even cylinders. Over charcoal the outside chars and crackles while the inside stays juicy. A little fat in the mince and a brush of butter while grilling keep them moist.

    They are served as a starter or a meal, with rumali roti or ulte tawe ka paratha, sliced onions, lemon and green chutney. Leftover seekh kebabs make an excellent kathi roll the next day. At home, a charcoal grill gives the best result, but a hot oven or even a heavy tawa works well. The mixture can be made in advance and kept chilled for up to a day before shaping.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseSnack
    Prep time30 minutes
    Cook time20 minutes
    Total time50 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton mince / onion / green chilli / mint

    Ingredients

    • 500 g mutton mince (with some fat), minced twice
    • 1 medium onion, grated and squeezed dry
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 3 green chillies, very finely chopped
    • 2 tbsp finely chopped mint
    • 3 tbsp finely chopped coriander
    • 1 tsp Kashmiri chilli powder
    • 1 tsp roasted cumin powder
    • 1 tsp coriander powder
    • 1 tsp garam masala
    • 1/2 tsp black pepper powder
    • 2 tbsp roasted besan
    • 1 tbsp ghee
    • 1 tsp salt
    • Melted butter for basting
    • Chaat masala and lemon to finish

    Method

    1. Squeeze every bit of water from the grated onion in a cloth; wet onion makes the kebabs slide off the skewer.
    2. Combine the mince with all the ingredients except the butter and chaat masala. Knead vigorously for 5 minutes until the mixture is sticky and holds together.
    3. Cover and refrigerate for at least 1 hour; cold mince binds better on skewers.
    4. Divide into 10 portions. With wet hands, wrap each portion around a flat metal skewer and press it into an even sausage about 12 cm long. Seal the ends well.
    5. Grill over medium-hot charcoal, or in an oven preheated to 240 C on a rack, for 10 to 12 minutes, turning every 3 minutes and basting with butter, until browned with charred spots.
    6. Without skewers, shape into logs and cook on a lightly greased tawa on medium heat for 8 to 10 minutes, rolling them so all sides brown.
    7. Slide the kebabs off, sprinkle with chaat masala and squeeze lemon over.

    Tips

    • Mincing twice gives the fine texture that clings to the skewer.
    • Do not over-grill; the kebabs are done when firm but still springy to the touch.
    • Chicken mince works too – add a beaten egg white to help it bind.

    Serve with

    Rumali roti or paratha, onion rings, lemon and mint chutney.

  • Hyderabadi Haleem

    Haleem came to Hyderabad from Arab soldiers in the Nizam's army and is now the defining food of Ramzan in the city, so famous that it carries a Geographical Indication tag. Through the fasting month, eateries cook it overnight in huge brick bhattis, the meat and grain stirred and pounded for hours with long wooden ghotnis.

    It is thick, sticky and smooth, with the meat fully broken into strands that bind with the wheat and lentils. The flavour is meaty and gently spiced, lifted at the table with ghee, fried onions, mint, ginger juliennes and lemon. It is eaten at iftar to break the fast, as a rich, filling meal.

    At a glance

    RegionTelangana
    CuisineHyderabadi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time180 minutes
    Total time210 minutes
    Serves6
    Spice levelMedium
    DifficultyHard
    Gluten-freeNo
    Key ingredientsmutton / broken wheat / lentils / ghee / fried onions

    Ingredients

    For the grains

    • 1 cup broken wheat (dalia) or whole wheat, soaked 4 hours
    • 2 tbsp chana dal
    • 2 tbsp toor dal
    • 1 tbsp urad dal
    • 1 tbsp moong dal
    • 2 tbsp barley (optional)
    • 1/2 tsp turmeric powder
    • 1 tsp salt

    For the meat

    • 750 g boneless mutton, plus a few bones for flavour
    • 1 cup curd
    • 2 tbsp ginger-garlic paste
    • 2 tsp red chilli powder
    • 1/2 tsp turmeric powder
    • 2 tsp garam masala
    • 6 green chillies, crushed
    • 1/2 cup chopped mint
    • 1/2 cup chopped coriander
    • 1 cup fried onions
    • 1/4 cup ghee
    • 1.5 tsp salt
    • 4 cups water

    For topping

    • 1/4 cup ghee
    • 1 cup fried onions
    • 1 inch ginger, julienned
    • mint and coriander leaves
    • lemon wedges
    • cashews fried in ghee (optional)

    Method

    1. Pressure cook the soaked wheat, dals and barley with turmeric, salt and 5 cups water for 8-10 whistles until completely soft. Blend or mash to a smooth paste.
    2. In a large heavy pot, heat the ghee and add the mutton, ginger-garlic paste, chilli powder, turmeric and green chillies. Fry on high heat for 5 minutes.
    3. Add curd, garam masala, salt, half the mint and coriander, the fried onions and 4 cups water. Pressure cook for 6-8 whistles, or simmer covered for 1.5 hours, until the mutton falls apart.
    4. Remove the bones. Shred the meat with two forks, or pulse briefly in a blender with its stock, until it is in fine strands.
    5. Combine the meat and its stock with the wheat-lentil paste in the heavy pot. Cook on low heat for 40-60 minutes, stirring and beating vigorously with a wooden masher every few minutes, until the mixture is thick, stretchy and smooth and the meat is completely amalgamated. Add hot water if it gets too stiff.
    6. Stir in the remaining mint and coriander. The haleem should be thick but spoonable, with ghee glistening on top.
    7. To serve, ladle into bowls, pour hot ghee over each and top with fried onions, ginger, mint, coriander and cashews, with lemon on the side.

    Tips

    • The long, patient beating is what gives haleem its silky, elastic texture; do not skip it.
    • Use a mix of bone-in and boneless mutton for better flavour.
    • Haleem thickens as it cools; loosen leftovers with hot water while reheating.

    Serve with

    Lemon wedges and extra fried onions; Hyderabadis often add a spoon of shorba.