Celebrating #RamadanAwayFromHome with a feast that brings the comforting flavors of tradition right to my table in Canada. 🌙🍽️ Here’s a glimpse into the labor of love and the dishes that made this special meal:
A. Besan Batter Magic:
1. 2 cups Bason, sifted for smoothness
2. 1/2 tsp baking soda
3. A pinch of salt according to your taste. I used 1 tsp.
4. 1/2 tsp turmeric powder
5. 3/4 tsp chilli powder
6. 1 1/2 tsp hot oil, mixed by hand to integrate beautifully
7. Water, added gradually for the perfect consistency
8. 1/2 tsp garlic ginger paste for that aromatic kick
B. Peyaju (Lentil Fritters) Delight:
1. 1 1/2 cup split lentils, soaked minimum 4 hours and blended carefully so that the texture is maintained
2. 3 green chilies for a fresh burst of heat
3. 2 medium-sized onions, chopped for sweetness
4. 1/2 tsp garlic ginger paste
5. 1/2 tsp coriander powder for depth
6. 3/4 tsp chilli powder
7. 1/2 turmeric powder
8. 1/2 tsp cumin powder
9. 1/4 tsp garam masala
10. 3/4 tap salt
11. Parsley (or coriander), chopped for a final flourish
C. Alur Chop (Potato Cutlets):
1. 5 medium-sized potatoes, boiled and mashed
2. 1/2 cup fried onions for a caramelized crunch
3. 2 green chilies
4. 1/4 tsp turmeric powder
5. 1/2 tsp chilli powder
6. 1/4 tsp cumin powder
7. 1/2 tsp coriander powder
8. 1/2 tsp salt
9. 2 eggs
10. A splash of leftover meat/veg broth (if any) for extra flavor
D. Halim:
1. Chicken marinated with salt, pepper, tandoori masala, yogurt, chilli powder, and coriander powder, then air-fried to perfection. I used Radhuni Halim masala
2. Lentils, cooked according to package instructions
Each dish, from the savory crunch of the Peyaju to the rich, comforting Halim, is a piece of home, lovingly prepared to break the fast with flavors that resonate with warmth and tradition. 🏡❤️
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