Muslims are into the month of Shawwal, the tenth month of the Islamic calendar, whose first day marks the beginning of the Eid Al Fitr celebrations. While largely associated with the Eid celebrations, the Shawwal too has a tradition of fasting, for six days, though the sequence and importance vary depending on traditions.
So, this final piece of our Ramadan-oriented ‘expat traditions’ series, which covers two recipes from Pakistan, would help those fasting in Shawwal. And like all other iftar or suhoor dishes, you can try these recipes anytime, fasting or no fasting.
In iftari, (Urdu for iftar) Pakistan shares a lot many things with that of India or with minor variations: Rooh Afza, pakodas (fried gram flour batter with an assortment of vegetables), chaat (a mix of chick peas, potatoes, tomatoes, onions served with tamarind chutney and yogurt optional), dahi phulki / dahi bhara, kababs (chapli kabab, shami kabab, seekh kabab, pyazi kabab etc.), fruit chaat (fruit salad spiced with chaat masala) and jalebis (fried sugary syrup dessert), samosas, spring rolls. (Yes, water and dates, too.)
Below, we give you the recipe for pakoda(s)
For Sehri (Urdu for suhoor), khajla and pheni are the defining dishes. These fibre-rich dishes help body to soften the extreme hunger during the day.
Source: Youtube
Here, we give you the recipe for Pheni.
Ingredients
100 grams Pheni, or one roll
300 ml milk
1/4 cup sugar
1 tablespoon ghee
2 tablespoons cashew nuts
2 tablespoons raisins
2 tablespoons almond meal (badam powder)
Steps
In a heavy bottom pan or kadai, add the milk and bring to a brisk boil.
Lower the heat and simmer for 5 to 10 minutes till it thickens a little.
Then, add sugar and almond powder and simmer for another couple of minutes.
Add the pheni and mix well and turn off the heat.
Allow the milk and pheni mixture to rest in the pan for about 10 minutes. This will help soften the pheni in the warm milk.
Transfer the Pheni to a serving bowl.
In a small pan, heat the ghee on medium to low heat and roast cashew and raisins until golden brown and crisp.
Turn off the heat and pour it over the pheni (kheer).
Pakodas
Ingredients
To make pakoda paste:
5 tablespoon gramflour
1 ½ tablespoon rice flour
1 tablespoon cornflour
Salt – to taste
Turmeric powder – to taste
Red chilli powder – to taste
Water – as needed for consistency which is neither too thick nor thin
Corriander- as needed for garnishing.
You can choose any vegetables you like, be it onion, potato, eggplant (brinjal), chilli, spinach leaves or anything that’s fancy and fitting.
Steps
Prepare the batter, mix all the dry ingredients and add water.
Be mindful of no-thick-no-thin consistency.
Once the batter is done, keep the mixture aside for 30 minutes.
Use the interval to cut vegetables.
Cut them into thin fine slices.
Dip them into the batter, and put in hot oil in the kadai and fry until golden brown on each side.
Serve in a dish garnished with coriander.
