Choley (Chick Pea & Potato Dish)

A chick pea dish leaning more towards where my husband is from - Pakistan. Unlike Sana Bazi (a traditionally dry Bengali Ramadan dish) this dish has more of a sauce and is equally tasty!

This dish is great during Ramadan during Ifthar time (breaking of the fast) or served on Eid to guests.

Not fasting or celebrating Eid? No problem - this dish can be appreciated as a hearty winter warmer meal!

Sana Bazi

A traditional Bengali Ramadan dish - family Ifthar meals (when breaking our fast) wouldn't be the same without this! It's usually cooked with cubes of boiled potato but I was gunning for a low carb version.

If you have a tin of chick peas knocking around in the cupboard, why not try this?

Arabic Coffee & Date Cake

Since living in Riyadh my husband has fallen in love with Qahwah (Arabic coffee flavoured with a potent dose of cardamom - traditionally taken with dates). So we've been making the equivalent at home using Arabic coffee granules and my home-ground cardamom. Just before Ramadan began I was straining some Qahwah for hubby when I decided there must be something I could do with the aromatic leftovers...

The result was this cake - which is not only healthier than your average cake (little sugar, no butter, and oats in place of flour) - it tastes DELISH!

Ramadhan - in a home away from home

 

 

11^th July 2013

When you’ve lost loved ones or simply are too far away; reviving a tradition you shared with them, I find, brings them closer to you.  Magically enough – you can almost feel their presence.

 

It was the first day of fasting yesterday and I missed being at home with my family.  I missed cooking with my mum, watching the clock tick as we packed dad’s ifthaar to follow him to work.  I missed scoffing my face with my brother at the stroke of sunset – only to feel too heavy to perform the late night prayers (which involve standing and prostrating over 25 times!).  I missed fighting with my sister over the lemon garnish.  And I missed watching Nan (who has no back teeth) squash food with her fingers just so she can enjoy the traditional dishes like the rest of us.

 

......so I set about putting together a spread of food which is traditionally devoured by my family on the first day of Ramadhan.  Preparing kisoori, sana bazi, dalir bora, kebabs and samosas kept my hands busy with a practical task while my mind flitted around to memories of Ramadhans past.

 

By the end of the night, I still missed my family – just a little less.  Feel truly blessed to have such wonderful memories of my family - not everybody is as fortunate. 

 

Reflecting, giving thanks and praying for people worse off than us is what Ramadhan is all about.

Dahi Barey (Yoghurt Dumplings)

I like my food like I like my Bollywood movies – all singing, all dancing and bursting with rich colours!  The first time I saw this dish it looked like a black and white silent movie in comparison – bland.  However, in the same way I was surprised to find myself entertained during a Charlie Chaplin movie, the first bite of this dish threw me completely.  I hadn’t anticipated the subtle spicy kick that accompanied every mouthful....I loved it!

In regions of Pakistan (and other South Asian countries I assume), this is traditionally prepared during Ramadan, Eid or when entertaining guests in general.  Chana Chaat (Chick Pea Salad) goes well with this dish, as do other starter dishes like Samosas, Pakoras, Kebabs etc.  Here’s my take on the dish....

Chana Chaat (Spicy Chick Pea Salad)

A quick and simple yet delicious dish traditionally eaten during Ramadan or Eid.  In parts of Pakistan, it’s also a dish offered to guests all year round - accompanied by Dahi Barey (dumpling & yoghurt dish), finger foods such as Samosas and a sweet dish to finish. 

What’s also great about this dish is that it’s low in carbs which is often difficult to find in traditional south asian dishes.  So load up your plates and enjoy!

Dalir Bora (Crispy Lentil Dumplings)

Growing up, these have been traditionally cooked in our household and enjoyed during the month of Ramadan at Ifthar time (breaking of the fast).  Maybe it’s the specialness of the holy month or maybe because we’ve been starving all day that these taste so delicious – because whenever we’ve cooked them outside of Ramadan they’ve never tasted as good!

You may also notice that this recipe is almost the same as Fiyaizis I posted some months ago.  Fiyaizis are much crispier in texture (due to lentils being only half blended) and they’re served in Bangladesh.  Dalir Boras are much softer in comparison and I’ve only ever had them in our home and relative’s houses in Birmingham (UK) where I grew up!

Kebabs

One of my brother's favourites! During Ramadan and Eid, he likes to go a step further and crumble his kebabs on top of his plate of Sana Bazi (chick pea dish). These are enjoyed best when eaten fresh from the frying pan - they're mouth-wateringly juicy! (Leaving cooked kebabs overnight in the fridge turns them dry and chewy)

Ramadan is here once again!

I will be bringing you recipes for the traditional Sylheti food my family and I enjoy at Ifthar time (breaking of the fast) during the holy month of Ramadhan...Pictured above: Sana Bazi (chick pea dish), Kisoori (savoury rice pudding), Samosas, Dalir Bora (Lentil Dumplings) & Kebabs.





It's no secret that my husband is of Pakistani/Indian origin.  The great thing about our mixed union is that I've become exposed to a whole other delicious cuisine: Pakistani Food! So for Ifthar one day, I prepared Dahi Barey (yoghurt dumplings), Chana Chaat (Spicy Chick Pea Salad), Kabuli Chana Chawal (Split Chick Pea Pilau Rice) served with Raita (yoghurt dish) & Hara Chutney (Green Chutney).  Recipes are available now.


 

Fiyaizi (Crunchy Lentil Dumplings)

My Nan’s favourite!

Fiyaizis, along with Sana Bazi (black chick pea stir fry), are served fresh on the streets of Bangladesh.  They’re available all year round, but especially popular during the month of Ramadhan.  My family travelled to the city of Sylhet many times whilst I was growing up and so I got to eat a lot of them!

I still remember the delightful aroma escaping the bag which my Hufa (uncle) carried into the house on his way back from the mosque after sunset prayers.  He would start calling to everyone in the house from the porch but the spicy smell would have already summoned most of us!  Hufa would unwrap the softened newspaper parcels and invite us to tuck in.  Hands would dive in and out as fiyaizis were devoured by the houseful of extended family during our stay.  If she happened to be visiting, a parcel especially for my Nan would be passed along to her.

Fiyaizi Recipe