A different kind of Iftar during the lockdown

“It is carrot pola for Iftar in the present day,” proclaims residence baker Haseena Yaseen. The delicacy from Malabar can also be referred to as carrot egg cake and is ready with mashed carrots, crushed eggs, sugar, and a splash of cardamom powder. “I steam this combine in a stress cooker, and carrot pola is prepared,” says Haseena, including, “Though there’s a scarcity of fruits, dates and nuts, we’re managing to make some Malabar specialities. We additionally make make pineapple pola.”

For Haseena, Iftar this 12 months has been different as a result of of the COVID-19 lockdown. “Every year, we invite friends and relatives over. This time, it is a smaller and quieter affair.”

But the constructive factor is the relations are in a position to pray and break their quick collectively. “Usually, people are out at work, even during the fasting. This time, we are spending a lot more time together,” says Haseena.

Haseena Yaseen’s recipe for Killikoodu

  • Ingredients : 2 finely chopped onion, three inexperienced chillies, A few curry leaves, 1 tsp ginger-garlic paste, 1/four tsp turmeric powder, half of tsp chilli powder, half of tsp garam masala powder, 2 tsp coriander leaves, 2 boiled potatoes, 150 gm cooked hen ( cooked with salt, turmeric and pepper powder), 1 crushed egg, 1 boiled egg and 1 cup vermicelli
  • Method : For the filling: Heat kadai and add 2 tspn of oil. Add finely chopped onion and inexperienced chilli, saute until gentle brown. Add curry leaves, ginger garlic paste, turmeric powder and chilli powder, saute effectively. Add the shredded hen and boiled potatoes, and garam masala and coriander leaves. The filling is prepared.
  • Shape the filling as small ball and flatten in the palm of the hand, and place a small piece of boiled egg in the centre. Wrap the filling round the egg. Dip this ball in a bowl of crushed egg and roll in a bowl of vermicelli and deep fry. Repeat until the filling and until the boiled eggs are over.

R Mohammed Ali, who runs a garment enterprise, is of the similar opinion. “It’s been a contented and content material month of Ramzan fasting this time. As my mom prepares kanji (rice porridge) for Iftar, I assist her in the kitchen to make crisp vadas as accompaniment. I’ve by no means accomplished this earlier than. As meals provides are hit, we maintain it easy — for instance a fruit chaat with no matter we’ve got.”

Time is shifting quite a bit slower, says Mohammed Saleem, who has by no means missed fasting in 10 years, however he feels every little thing is extra significant and intimate. “I miss my nonbu kanji although,” sighs Saleem. In South India, during Ramzan, most mosques provide this mildly-spiced rice porridge made with lentils. This 12 months, as a result of of the lockdown, making ready nonbu kanji at the mosques is banned. Instead, Saleem retains his power ranges going with steamed greens and salads. “Our meals are more vegetarian, as getting meat is difficult.”

Shaima Saleem rings in Ramzan the Malabari means with kaiveeshal appam, a snack made with crushed eggs, sugar and refined flour. “You have to combine all of them collectively. Then, pour the batter over oil via the gap of a coconut shell. You could make shapes like jalebi. Children adore it.”

Shaima Saleem’s recipe for Kaiveeshal Appam

  • Ingredients : 125gms maida flour, three eggs, half of cup sugar, a pinch of cardamom powder, salt, 1 cup oil (to fry)
  • Method : In a bowl, beat the eggs with a fork or hand mixer. Then, add sugar, cardamom powder, and a pinch of salt and blend effectively. Then, add maida little by little and blend effectively, until you get the flowing consistency, not too suppose or too thick.
  • Heat oil in a pan. Take a coconut shell with a gap. Close the gap with one finger and pour the batter to the shell. Bring it over the pan after which take away the finger and pour the batter in circles like jalebi. Fry each side until accomplished.

Haseena says, “Our pals love the Iftar unfold, particularly kilikoodu. It is made with mashed potatoes and minced meat coated with a layer of egg, and damaged vermicelli on high for the crunch. And chatti pathiri, a layered pancake made with shredded hen. The dish resembles a lasagna. For the candy model, the filling is normally a mixture of grated coconut, sugar and dry fruits.”

Some of Shaima’s different specialities embody nendran pazham rolls filled with grated and fried coconut, ghee and dry fruits, referred to as unnakai; erachi pathiri made with minced meat (now changed with minced soya) and thari kanji made with sooji, vermicelli, and milk. “What we miss the most is not being able to distribute the goodies to our neighbours,” she says.

Here are Haseena Yaseen’s recipes of Malabar snacks:

Carrot Pola

Ingredients: 2 carrots, half of cup water, 5 eggs, four tbsp sugar, 5 tbsp milk powder, 1 tbsp ghee

Method : Cut carrot into items and boil in water. Add the boiled carrot, eggs, sugar, milk powder, ghee and mix in a blender.

Pour in the combination in a flat-bottomed kadai greased with ghee.

Place the kadai on high of a tawa and maintain it on fireplace to get an evenly-steamed carrot pola. Keep on low warmth for about 15 minutes until a stick inserted comes out clear.

Chicken cake

Ingredients (for the hen filling)

1 cup boneless hen, 1/four tsp turmeric powder, half of tsp pepper powder, half of tsp chilli powder, 1/four tsp lower ginger, 1/four tsp lower garlic, salt, three tsp oil, 1 tsp ginger-garlic paste,1 crushed inexperienced chilli, 2 finely-chopped massive onions, 1/four tsp garam masala powder, a handful of coriander leaves.

Ingredients (for cake)

three eggs, half of cup coconut oil, 1 cup milk,1 cup maida


Cook boneless hen with turmeric powder, pepper powder, chilli powder and salt and maintain apart. Shred the cooked hen in a blender. Heat oil in a kadai. Add ginger-garlic paste and await the uncooked odor to vanish. Add crushed inexperienced chilli and finely-chopped onion. Add garam masala, chilli powder, turmeric powder, and coriander leaves. Add shredded hen and blend effectively. Turn off the flame and maintain apart. In a blender, add eggs, milk, coconut oil and maida and mix effectively. Add the ready hen filling and blend effectively. Pour this combination right into a flat-bottomed kadai greased with oil and place the kadai on high of a pan. Keep on low warmth for 20 minutes, then flip the kadai the wrong way up on the pan to warmth the higher portion of the hen cake for 5 minutes in low warmth. Remove from flame when evenly cooked and a stick inserted comes out clear, Wait for it to chill down.

Leave a Reply

%d bloggers like this: