Roti Jala Served with Chicken Rendang

“Authentic Malaysian Roti Jala Recipe – Easy, Lacy Net Pancakes Perfect for Every Celebration”

Roti Jala – The Lacy Net of Tradition and Taste

    There are dishes that you simply eat, and then there are dishes that you experience. Roti Jala - It was Love at first Bite!   A golden lace pancake, a doodle of deliciousness, and an absolute staple at any proper Malaysian celebration. And for me? A symbol of fond memories, community, and the unrelenting charm of local food scenes.  A dish from a new world (when we started living in Malaysia), which reminded me of our humble Gothambu/Maida Dosa – the kind we whip up on rushed mornings or when the dosa batter runs out. But Roti Jala? It had an intricacy of its own – in design, taste, and unmistakable flair.

 

Iranian Zereshk Polo Morgh

Iranian Zereshk Polo Morgh - The Perfect Festive Dish for Eid al-Adha

A Delightful Culinary Journey

    Last year, while dining at an Iranian restaurant in Georgia, I discovered the delightful dish of Zereshk Polo Morgh. This experience inspired me to recreate this Persian classic at home. Despite the challenge of sourcing barberries, the effort was worth it. With Eid al-Adha/Hari Raya Haji around the corner, there's no better time to share this exquisite recipe with you.

 

Iftar & Eid Menu: Breaking Fast with Dates and Tea

"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"

Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours

    Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.

SHEER KHURMA

    Sheer Khurma, though I had heard of this Dessert, the chance of eating it came across during my recent trip to Dubai.  Though it looked more or less like Seviyan Kheer or our own Semiya Payasam, what made it look different was the consistency on the first hand.  It was thick & creamy and loaded with dry Fruits & Nuts and laced with a wonderful note of Rose Water & Kewra.  

    It was a delectable delicacy and I loved the consistency, texture & flavour.  Though, Firni/Phirni pops into my mind whenever I think of Eid, but this all-time classic Persian delicacy - Sheer Khurma, takes a special place when it comes to Ramadan or Eid al-Fitr. It is served as a breakfast dish after the Eid Morning Prayer and throughout the day to all the visiting guests. 

    In its original form, it consists of dates mixed with milk. As the name suggests, Sheer means Milk and Khurma means Dates in Persian, and how Vermicelli ended up in this dessert is a history. A history made with an Indian twist. It is modified in India by the addition of fried Vermicelli, alias Semiya.

    The Arabian Peninsula is rich and abound of Dates and people would break their fast with Dates during Ramadan fasting.  Dates play a significant role in the culture and hence a Dessert laden with Date cooked in milk is of no wonder as a matter of fact.  It's an Eid-ul-fitr delight in all Muslim households.  

SHEER KHURMA

    This Sheer Khurma can be made in a traditional method where Milk is slow-cooked until it thickens. Another easy version is by cooking the Sheer Khurma with Condensed Milk, which makes the Kheer thicker & creamier and also sweetens the Kheer.  This Sheer Khurma recipe is prepared in an authentic method, which calls for reducing and thickening the milk on a low flame. I have thickened the milk before adding Vermicelli and have slow-cooked it with Milk until it gets a creamy texture.

    Dates being one of the main ingredients, it naturally enhances this dessert with its flavour & taste.  Traditionally, in those days, Sheer Khurma was sweetened with just the dates and not sugar.  Dates naturally enhance this delicacy, and it is highly nutritious and a complete meal.

    Sheer Khurma is flavoured with Cardamom, Rose Water/Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Sheer Khurma with an additional note of aroma from the flavourings added and from the reduced milk. Sheer Khurma is usually served warm/chilled.

    

For more PAYASAMS, PRADHAMANS & KHEERS, Click here...



Cuisine - Persian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 30 -45 Minutes


For more Recipes 'FOR THE SWEET TOOTH', Click here...

HOW TO MAKE SHEER KHURMA

SHEER KHURMA

INGREDIENTS:

For Sheer Khurma:

Ghee - 2 Tablespoons
Vermicelli - 1/3 Cup
Dates - 1/8 Cup
Milk - 4 Cups
Sugar - 4 - 6 Tablespoons
Cardamoms - 5 Pods.
Saffron - a Pinch (Optional)
Rose Water/Kewra Essence  - a few Drops (Optional)

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Chironji - Few
Rose Petals - Few
Saffron Strands - Few

 

SHEER KHURMA

METHOD:

For Sheer Khurma:

• Powder the Cardamoms into a fine powder and keep it aside.
• Chop the Almonds, Pistachios, Cashew nuts & keep it aside.
• Chop the Dates and keep it aside.
• Soak Saffron strands in warm milk and keep it aside.
  
• Boil the Milk mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Meanwhile, heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir. 
• Add the Chopped Nuts & Dates and Fry this on a very low flame for a few seconds.
• Once the nuts are slightly roasted, remove half the amount of Nuts & Dates and keep
  
• Immediately add the Vermicelli and fry this on a very low flame for a few minutes.
• Stir it continuously and fry the Vermicelli until it turns to light golden colour.
• Pour in the reduced Milk to the above and mix well
• Boil the Milk & Vermicelli mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Care should be taken that the mix does not scorch at the bottom. 
• The amount of Milk should have reduced, and the Vermicelli should be cooked well. 
• Add in the Sugar and mix well.
• Drizzle the Kewra Essence/Rose Water, and give a quick stir.
• Pour in the Saffron milk and mix well.
  
• Cook the Sheer Khurma on a low flame until it reaches the desired consistency.
• Switch off the flame and garnish with the remaining roasted nuts & dates.
  
• Can Garnish Sheer Khurma with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.
• Serve it Hot or Chilled.
  

SHEER KHURMA

NOTES:

• Frying the powdered Cardamoms in Ghee makes the Sheer Khurma aromatic.
• Adding Saffron is purely optional.
• Adding Kewra Essence is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of Sheer Khurma to your preference.
• The dessert tends to get thicker even after switching off.
• Can serve Sheer Khurma hot or chilled, to suit your preference/climatic condition.
• Garnish Sheer Khurma with preferred choice of Nuts, Rose Petals & Saffron strands.

 

RAMADAN NOMBU KANJI

    At the onset of Ramadan, the Holy Month, I always get reminded of two things, one is Biryani and the other one is Nombu Kanji.  Nombu Kanji is simply the spirit of Ramadan served in a bowl.  Every year, our neighbour used to share us their special Iftar dishes and this Nombu Kanji was one default dish along with their famous Mutton Biriyani, Brinjal curry, Chicken Curry, Egg Gravy, Raitha and Firni. The routine comes up quite often during Ramadan month until the day of Eid.  I am a big fan of all these recipes.  I learnt this Nombu Kanji recipe from our neighbour's grandmother. This is a foolproof and an easy recipe which can be incorporated within minutes.

    My love for Biriyani is incomparable, and this Nombu Kanji simply fits into the genre.  The only difference is that it is a bit of gruel like with all good properties & flavour of Biriyani.  Those days I never thought much about the dish rather than just gobbling it up.  But years of thought process has made me read about the dishes, its origin, history and significance. 

    Well, when we all think about Ramadan, we all know the most obvious feature is the abstinence from food and drink from Sunrise to Sunset. The idea being to create an intimate experience of thirst and hunger for 30 days in a row. But this Muslim holy month is also a time to emphasize the spirit of giving and sharing, to practice as much charity as possible.  We can see quite a number of Zakat counters during this Holy Month.  So we can see most of the mosques in Tamil Nadu and Kerala catering Nombu Kanji during the holy month with the sole intention of offering help to the needy – ensuring nourishment for those who might not have enough to fill their stomach after a long day's fast.  

RAMADAN NOMBU KANJI

    Nombu Kanji is synonymous with the Iftar meal, marking the completion of the day’s fast during Ramadan. Iftar is the meal, families eat together at sunset to break the fast.  When Muslims break their day-long fast, the first thing they do is have water and dates. The Prophet Mohammed is believed to have opened his fast with dates, and Muslims try to follow the same practice when possible.  Even at some households in Tamil Nadu and some parts of Kerala, they follow it up with a few bowls of Nombu Kanji before praying.  This rice porridge keeps the stomach light, and it is also easily digestible for bodies that have been fasting.  

 

For more PORRIDGE/KANJI RECIPES, Click here...

Cuisine - South India
Recipe Type - Porridge
Difficulty - Low
Serves - 4-6
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE RAMADAN NOMBU KANJI

RAMADAN NOMBU KANJI

INGREDIENTS:

For Nombu Kanji:

Chinigura/Jeeraga Samba Rice/Basmati Rice - 1/2 Cups
Minced Meat - 1/4 Cup
Moong Dhal - 1/4 Cup
Onions - 1 No.
Green Chillies - 3-4 No's.
Ginger - Garlic Paste - 1 Teaspoon
Tomato - 1/2 a tomato
Coconut - 2 Tablespoons
Coriander Leaves - Few
Mint Leaves - Few
Coconut Milk - 1 Cup
Water - 21/2 - 3 Cups
Salt - To Taste 

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here…

AYAM MASAK MERAH

    Ayam Masak Merah is a fiery looking, bright red coloured, saucy, tangy Chicken Curry.  Though the curry looks fiery, the spiciness goes with the preference and it can surely range from mild to fiery in terms of spiciness.  The bright red colour comes from the ingredients like Tomatoes, Dry Red Chillies and Sauces added into the gravy. 

What's in the name - Ayam Masak Merah

• Ayam = chicken
• Masak = to cook/cooked
• Merah = red

So it can literally be translated to Red Chicken Curry.

    Ayam Masak Merah is one of the popular Malay style curry prevalent in Malaysian Cuisine and it has spread its popularity to Singapore and Indonesia. Ayam Masak Merah, traditionally, make its appearance on special occasions. Though not as popular as Rendang, it is still a prominent local Curry which finds it special place during Eid, Weddings & special occassions.

    Well, when we say Ayam Masak Merah at home, it is always Mr.Abu's recipe and it has become a benchmark for us when it comes to this particular dish. He makes the best Ayam Merah of my knowledge and his recipe is a bit spicy, and he always says that the secret of perfect Ayam Merah is slow cooking the ground chilli paste until aromatic for a long time.  Yet to learn the recipe from him.  Meanwhile, this recipe is what I have tried to replicate from the tips and suggestion given by Mr.Abu.

A few things to remember while cooking Ayam Masak Merah:

FRESH TURMERIC - I have used ground paste of fresh turmeric root while marinating the chicken, which gives a wonderful aroma to the fried Chicken.  Can substitute it with Turmeric Powder too.

DEEP FRYING - The marinated Chicken pieces are deep-fried until 3/4 done.  The rest of the cooking happens while it sits in the gravy.  That way, the flavours and essence gets well infused into the Chicken pieces and also gives a perfectly textured chicken pieces in Ayam Merah.

SLOW COOKING - slow cooking is the key for perfectly textured chicken with a wonderful silky texture & flavours well-infused into the meat from the spices and herbs.

 

Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

 

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

Food and Memories Intertwined

    Food and memories are deeply intertwined for me. I fondly recall the Biriyani for Id, Fruit Cakes for Christmas, Murukku & Sweets for Diwali, and Sundal for Navratri. Now, living in a culturally diverse community, I’ve embraced new culinary delights, like Dates, Nasi Briyani, Ketupat and Rendang for Hari Raya, Mandarins during the Lunar New Year, and eagerly await moon cakes during the Autumn festival. Each festival brings a wave of cultural indulgence and food-related memories.

Nostalgia Through Cinema

    Recently, my brother Siva Prasad from Realworks Studios shared a trailer for the latest Tamil movie, "Sabapathy," which beautifully depicted Golu and Navratri celebrations. The trailer sparked nostalgic memories of Pattu Pavadai, Golu hopping, singing bhajans, and enjoying sundal and pongal.

Celebrating Saraswati Pooja

    During Saraswati Pooja, we performed pujas at our tailoring shop, marking a joyful day when we could set aside our books and studies. The day would start with my parents and me cleaning, adorning our home with sandhanam and kunkumam on everything special — from doors and televisions to my dad's bicycle and even our pens and pencils, all in hopes of securing good marks in our exams. Those were innocent days, and I often chuckle at the antics we pulled.

Delicious Naivedyam Delights

    Every family has its own unique offerings when it comes to naivedyam, deeply rooted in tradition and regional practices. These cherished recipes are often passed down through generations, reflecting the cultural diversity and personal touch that each household brings to the sacred act of offering food to the divine.

    My mother always prepared Sarkkarai Pongal and Pachai Pattani Sundal as her default naivedyam for Saraswati Pooja, accompanied by puffed rice (pori), orange mittai 😋, and seasonal fruits. The delightful aroma of chrysanthemums, the flower synonymous with Navratri, still lingers in my mind.

Navratri: Celebrating the Goddess with Devotion and Delicacies

    Navratri, meaning "nine nights," is a sacred festival observed across India to honour Goddess Durga. Each day of the festival is dedicated to one of her nine cosmic forms, celebrated with fasting, prayers, and the offering of naivedyam or prasadhams.

Navratri in South India:

    In the southern parts of India, Lalitasahasranama is often recited during Navratri, and rice-based dishes, without onion or garlic, are offered as prasadam to Goddess Lakshmi. In Karnataka, the festival culminates in grand Dussehra celebrations, especially in Mysore, where the iconic Mysore Palace is lit up, and a royal procession known as the Jumbo Savari takes place. Elephants, decorated with rich finery, carry the idol of Goddess Chamundeshwari through the streets, accompanied by music, dance, and colourful tableaux, making it a spectacular event that draws visitors from all over the world.

 

 

Durga Puja in West Bengal:    

     In contrast, Bengali Durga Puja, celebrated primarily in West Bengal, is a vibrant and artistic festival honouring Goddess Durga’s victory over the buffalo demon, Mahishasura. For five days, elaborately crafted idols of the Goddess are worshipped, and the city streets come alive with stunning pandals (temporary structures), cultural performances, and traditional feasts. The festivities end with Sindoor Khela (vermillion play) and the immersion of the idols in rivers, symbolising Durga's return to her heavenly abode.

 

Navratri Recipes!

    In honour of Navratri, I’m excited to share a collection of delightful sundals, snacks, and sweets that can be offered as naivedyam and prasadhams throughout the nine days of Navratri celebrations, culminating in Vijay Dasami.

*Click on the individual pictures below for detailed recipes!

This year, Navratri will begin on Thursday, 3 October 2024, and ends on Saturday, 12 October 2024.

Additionally, I’ve included two essential items that hold a special place in the naivedyam list:

Panagam & Panchamirtham: Essential Naivedyam Delights    

    These two dishes are integral to the festive offerings during Navratri, embodying tradition and divine flavours. Panagam is a refreshing drink, while Panchamirtham is a sweet mix that symbolizes prosperity and health.

Sundal Varieties

Significance of Sundal Varieties

    Sundal, made from various legumes, holds a special place during festivals. Each variety not only satisfies hunger but also embodies the spirit of sharing and community. These wholesome dishes are often infused with spices and coconut, enhancing their flavour while symbolising the joy of coming together in celebration.

    Sundal is the star of the show during Navratri celebrations! This simple stir-fry made with beans, lentils, or legumes not only tantalises the taste buds but also fits beautifully into the festive spirit. Many families enhance their sundal with Sundal Podi, a convenient spice mix that elevates the flavour profile, especially on the busy days of Golu and Navratri.

Nine Varieties of Sundal for Nine Days

    Each day of Navratri can be celebrated with a different type of sundal, showcasing the diversity and richness of Indian culinary traditions. Here are nine delightful varieties to try:

 

Sundal Podi - An Essential Spice Mix for Navratri Sundals

Snacks for Naivedyam/Prasadham

Navratri celebrations are incomplete without a variety of traditional snacks offered as naivedyam or prasadham. Whether it’s a savoury treat or a sweet indulgence, these snacks bring a festive touch to the celebrations and are enjoyed by all.

Savoury Snacks

These crunchy and flavourful savoury snacks are perfect offerings during Navratri and are sure to please the palate of both devotees and guests alike:

Sweet Snacks

Navratri’s sweet prasadham is a symbol of love and devotion. These sweets are traditional favourites that enhance the festive spirit:

Sweet Offerings for Naivedyam

    When it comes to sweets, the options are plentiful. Any sweet can be served for naivedyam, whether it's pongal, kesari, kheer, payasam, or other Indian sweets. Each sweet has its own significance, often representing purity, devotion, and gratitude. Moreover, you can choose a suitable sweet for each day of Navratri as naivedyam, aligning with the themes of the respective goddess worshipped:

Significance of the Nine Days:

• Day 1: Goddess Shailputri – Offering ghee brings blessings of good health (Sarkkarai Pongal).
• Day 2: Goddess Brahmacharini – Naivedyam prepared with white sugar ensures longevity (Rava Kesari).
• Day 3: Goddess Chandraghanta – Milk-based naivedyam absolves sins and grants courage(Paal Payasam).
• Day 4: Goddess Kushmanda – Malpua is offered for health, wealth, and strength(Malpua).
• Day 5: Goddess Skandmata – Banana-based dishes bring prosperity (Banana Halwa).
• Day 6: Goddess Katyayani – Honey is offered for beauty and charm (Panchamirtham).
• Day 7: Goddess Kaalratri – Jaggery-based offerings ward off negative energies (Thengai Paal Payasam).
• Day 8: Goddess Mahagauri – Coconut offerings ensure health and prosperity (Coconut Barfi).
• Day 9: Goddess Siddhidatri – Dishes with sesame seeds grant divine powers (Sesame Ladoo).

 

Pongal Varieties for Naivedyam/Prasadham

    Sweet Pongal is a classic dish offered as naivedyam during Navratri, symbolizing prosperity and gratitude. Each day of Navratri, a unique Pongal variety is made, filled with the richness of jaggery, ghee, and nuts, making it a divine offering to the gods and a delicious treat for all.

 

Kesari Varieties for Naivedyam/Prasadham

    Kesari, a rich and delightful semolina dessert, is one of the most cherished offerings during Navratri. With its golden hue and sweet aroma, it brings a divine touch to naivedyam, making each day of celebration sweeter and more special.

 

Payasam Varieties for Naivedyam/Prasadam

Enjoy these delightful Payasam varieties offered during festivals and celebrations!

Explore More Payasam Varieties.  Click here for more delightful Payasam varieties!

 

Kheer for Naivedyam/Prasadam

Offering to the Goddess:

    In North India, especially during Durga Puja, kheer is often prepared as a naivedyam (offering) to Goddess Durga. It symbolizes purity and devotion, serving as a way to express gratitude and seek blessings.  

Festive Spirit:

    In Gujarat, kheer is often made with rice or vermicelli and is flavored with cardamom. It is commonly offered during Navratri as a symbol of auspiciousness and devotion. The locals might also prepare variations like Basundi, a thicker version of kheer made with condensed milk, especially during festive occasions.

    Rajasthani households often prepare Ghevar (a disc-shaped sweet) alongside kheer during Durga Puja. Kheer serves as a staple offering in many households, showcasing the rich culinary traditions of the region.

Explore these delightful Kheer varieties perfect for your Naivedyam offerings. Check out more Kheer Recipes on my blog!

Sweets for Naivedyam/Prasadam

    Celebrate the divine occasion with these traditional Indian sweets, perfect for Naivedyam or Prasadam. Each sweet holds a unique place in our cultural celebrations and is sure to add sweetness to your festivities. 

Boondi Ladoo

Coconut Barfi

Palkova

Badam Halwa

Apple Halwa

Pear Halwa

Explore more traditional Indian Sweet Recipes here.

Bengali Sweets for Durga Puja Naivedyam

    During Durga Puja, sweets hold a special place in every Bengali household. These naivedyam offerings are not only a symbol of devotion but also a delicious way to celebrate the festive spirit.

Sweet Offerings for the Goddess

Explore More Bengali Sweets

For more delightful sweets perfect for the festival, check out these recipes:

• Rose Mishti Doi - A floral twist to the classic sweetened yogurt.
• Kala Jamun - A rich dark version of the traditional sweet.
• Gulab Jamun - Soft and spongy sweets soaked in sugar syrup.
• Cham Cham - A Bengali delicacy perfect for festive celebrations.
• Rabdi - Creamy and rich dessert made from thickened milk.

Explore these delicious sweets, all perfect for Durga Puja, and make your celebrations even sweeter

Festivals: A Feast for the Senses     In India, whether it is South or North or to the East or West, festivals are all about good food and fun. For the people of North India, nine days of Navratri means fasting. For people in Gujarat, it is all about playing Garba and Dandiya to Rajasthan. I relate Navratri to Bengal, Durga Puja, or the Pujo for the people in Bengal. Durga Ma's picture with huge eyes and red tilak and huge idols of goddess Durga captures the essence of devotion. If you want to dive deeper into the flavours of these festivals, explore our Traditional Recipes that celebrate this rich culture. When it comes to the South, in Tamil Nadu, I relate Navratri with Golu. In Kerala, it is celebrated as Saraswati Puja with a special Vidhyarambham ceremony. Join me as I uncover more fascinating traditions! The Rich Tapestry of Indian Traditions     Diversity is what thrives in India. With varied customs and rituals, each festival is given a distinctive regional flavor. Traditions and practices are closely etched to each festival, creating a vibrant tapestry of celebration. The style of celebration is unique in each state, but the moral of the story remains the same: "victory of good over evil." Navratri is a season to FAST & FEAST and to celebrate the power of femininity.   Don’t miss out on finely curated list of Indian Sweets and Festive Recipes! Be sure to check them out and bring the festive spirit to your kitchen!