Pakistani ramadan recipes

514 views

Published on

Ramadan and requested that I share a little more about the holy month, the fasting, decorations and street life in this month and of course the food usually served in Ramadan.

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
514
On SlideShare
0
From Embeds
0
Number of Embeds
2
Actions
Shares
0
Downloads
5
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Pakistani ramadan recipes

  1. 1. RamadaanHoly Quran revealed:Ramadan is the ninth month of the Islamic year. The importance of this month is due to the fasting monthfor all the Muslim. Allah ordered all Muslims by the last profit Hazrat Muhammad (peace be upon him) tofast in the month of Ramadaan from Fajr till Maghrib (dawn to sunset). The month ends with a biggestevent of EidUlFitar. The importance of Ramazan is also due to the month in which The Holy Quranrevealed and because of LailatUlQadr, which Quran says is the night better then the one thousand days.Iftar Menu:The Iftar is appealing and exciting for children as well as elders, for elders it is the best mealthey allowed after a long period of fasting and for children it is like buffet dinner because themeals of Iftar include all of the favorite foods of children. Hazrat Mohammad (peace be uponhim) starts Iftar with dates. Pakistani take their Iftar with traditional foods like Dates as starter,Samosa, Pakora, DahiBaray, NamakParay, Paratha and Shoolay as snacks, Jalabi and FruitChat as desert and RohAfza as a drink. Reciting the Quran and Tarawih is also important partsof Ramazan. Tarawih is the prayer performs after IshaSalat before WitirNamaz, during all thedays of the month it is regularly performed and the whole Quran will recite in the month.The Month ends with the EidUlFitar festival which is the gift of Ramadan from Allah to allMuslim.Chicken RiggiesIngredients1 (8 ounce) package uncooked rigatoni pasta4 skinless, boneless chicken breast halves, cubed2 cups red spaghetti sauce1 green bell pepper, chopped1 red bell pepper, chopped1 onion, chopped1 (8 ounce) package sliced fresh mushrooms1 (15 ounce) can sliced black olives, drained1 (8 ounce) jar hot cherry peppers, drained2 cups Alfredo sauceDirections1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until aldente; drain.2. In a large skillet over medium high heat, saute chicken for 5 to 7 minutes, until well browned. Addspaghetti sauce, reduce heat to low, and simmer for 20 minutes.3. Add green bell pepper, red bell pepper, onion, mushrooms, olives, and hot peppers. Stir all togetherand simmer for 40 minutes.
  2. 2. 4. Add Alfredo sauce, stir until blended, and simmer for another 10 minutes. Spoon over hot, cookedpasta and serve.Fruit Chat:This is a bright, colorful and refreshing fruit chat that can also be used as a fruit salad. My siblings and Ilooked forward to the fruit chat Pakistani recipe in Urdu, which was served regularly as part of ourlunch. It was a delicious way of eating a great variety of fresh, seasonal fruit. This will brighten up anymeal or taste great by itself, any time of the dayPakistani Ramadan recipes.Ingredients:2 oranges skin removed and ½ each segment1 apple peeled and cubed into ½ inch pieces1 firm banana sliced into approximately ¼ inch rounds1/2 cup sliced strawberries1 cup English or Asian cucumber cubed into ¼ inch pieces1 finely chopped green chili-optional1 tablespoon chopped cilantroDressing:Approximately 1 tablespoon lemon juiceApproximately 1 tablespoon ginger juice1/2 teaspoon roasted cumin seeds powder1 tablespoon sugar1 teaspoon salt½ teaspoon black salt-optional¼ teaspoon black pepperMethod:1. In a large bowl combine fruits and cucumber with the green chili and cilantro. Toss and setaside.2. In a small bowl, mix all the dressing ingredients together; making sure that the sugar iscompletely dissolved.3. Pour dressing over the fruits and serve.Tips
  3. 3. I have used many different varieties of fruits in this chat dish, however, I always keep theoranges and bananas, as they add a lot of color and texture to the dish.

×