E-paper
PrevNext

Ramazan special: Handy Sehri recipes that will fill you up until dusk

If you are fasting during the month of Ramazan or are a serial breakfast skipper, these sehri recipes by homemaker Sidra Shahnawaz Ahmed will keep you going through the day

For Muslims around the world, the month of Ramazan means fasting and feasting at regular intervals.

Nagpada-resident Sidra Shahnawaz Ahmed makes Oats Harissa and Badam Hareera during the month of Ramazan. Pic/Suresh KK
Nagpada-resident Sidra Shahnawaz Ahmed makes Oats Harissa and Badam Hareera during the month of Ramazan. Pic/Suresh KK

Any given day during this month is marked by two important meals the iftar, the evening meal when Muslims break their fast at the time of sunset, and sehri, the pre-dawn meal consumed early in the morning before fasting.

While the former is prepared with a lot of pomp, complete with fruits, sweets, fried snacks and sherbets, the latter is a simple feast of recipes that fill you up until dusk. Whether you are fasting or are a serial breakfast skipper, these dishes will come handy.

Whole Wheat and Almond Hareera

Ingredients
>> 1 litre milk
>> 6 tbsp whole wheat grains, soaked in water
>> 1 tsp cardamom powder
>> 2 tbsp almond paste
>> 1 tsp saffron extract
>> Sugar as per taste

Method
>> In a mixer, grind whole wheat grains, along with the water in which they were soaked
>> Strain the molasses and transfer the milk in a pot
>> Add cardamom powder, sugar and stir until the milk comes to a boil
>> Add almond paste and saffron extract to this and stir
>> Cook until it achieves a custard-like consistency and chill for a few hours.
>> Serve in tall glasses

Oats Harissa

For the Harissa paste
>> 1 tbsp red chilli paste/powder
>> 1 tbsp korma powder
>> 2 small onions
>> 1 tbsp ginger-garlic paste for the oats
>> 1 cup cooking oats
>> 3 cups chicken stock
>> ½ cup chicken, minced
>> 1 onion, sliced
>> ½ cup coconut milk
>> 1 tbsp mixed whole spices — cloves, star anise, cardamom, cinnamon, mace
>> 1 tbsp fried onion slices
>> Coriander and chillies for garnish

Method
>> In a blender, blitz together all the ingredients to make the harissa paste
>> In a pan, gently roast the oats for three minutes. Add chicken stock to it and mix well. Add minced chicken and continue to cook until the chicken softens
>> Add harissa paste and coconut milk to this and cook further for five minutes
>> Throw in all the whole spices and let the broth simmer for about 20 minutes
>> Continue to stir until all the ingredients combine well
>> Add fried onion slices and salt and turn off the flame
>> Garnish with whole chillies and coriander and serve hot

You May Like

0 Comments

    Leave a Reply