By The month of Ramzan beautifully blends the spirit of fast, feast and faith. With prayers, celebrations and delicious food at its core, the holy period of joy and compassion will be more of an intimate affair this year, owing to the Covid-19 safety protocols.
Staying indoors and collectively praying for the world to heal and win over this pandemic, it is also the perfect time to bond with your friends and family over food. “One is supposed to spend the month in devotion, worship and charity. I also run a daily Dastarkhan E Ramzan, where I post food recipes related to the festival along with a post on some monument related to it. Since we can’t talk about devotion as it is supposed to be personal, food becomes a topic of discussion. That is why there has always been an emphasis on food, and that’s the connection between food and Ramzan,” says historian and author, Rana Safvi.
Seekh Kabab recipe
Mutton leg 500gm
ginger paste 70gm
garlic peeled 70gm
coriander green chopped 15gm
green chilly chopped 50gm
mutton fat (minced to consistency of Keema) 100gm
amul cheese grated 100gm
garam masala 10gm
Fried onion paste 30gm
deggi mirch 40gm
salt 50gm
butter for basting 10gm
Besan 3gm
Method
In a bowl mix together the mutton mince by your hands and add ginger-garlic paste to it along with onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, Butter, Mutton fat, Cheese grated and mashed salt, green chilly, fresh green coriander, Mix nicely.
Add a little bit of besan to control the extra moisture.
Mix well and keep it in the fridge for a minimum of 1 hour.
Wrap the mince on a skewer and cook on a coal sigdi. Baste the kebab with melted butter.
Once cooked, take out and add chaat masala, chopped dhaniya and serve with laccha onion and lemon wedge
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