Fruit Punch

Very refreshing drink to have during ramadan or at any time when you want to kickstart your day with fruits.

INGREDIENTS:
1/2 cup mixed fruit juice(apple/grapes/mango)
1/2 cup pineapple juice
2 kiwis peeled and chopped
1 tbsp lime juice
1 cup water

Method:
In a blender add In all ingredients and blend it for few seconds. Pour into tall glasses and serve with a lemon vedge. Enjoy

Note:
I used topricana juice

Mutton Kheema Samosa

Kheema samosas are made at regular basis at my home during ramadan. My mom loves it the most. You can easily store them in freezer in batches and take them out just before frying.

Ingredients:
Samosa leaves( I used switz brand)
500 grams mutton mince /kheema
2 onions chopped finely
1 tomato chopped finely
1 tbsp ginger and garlic paste
1 tsp green chilly paste
1 tbsp chopped coriander
1 tsp red chilly powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
Salt to taste
Oil

METHOD :
Filling
Take a kadai/pan. Heat 3 tbsp oil. Once it's hot add in chopped onions. Sauté for few seconds. Then add in ginger and garlic paste and green chilly paste and sauté until the raw smell goes. Next add the washed and drained kheema. Turn flame on high and sauté the mince for few minutes. Add in salt to taste. You will see mince has left out lot of water. It's time to add in all spices(red chilly powder/cumin powder/turmeric powder). Give a good stir and cook the kheema in medium flame until all water is soaked up and it's getting dry. Then add in chopped tomato. Give a good stir and close the lid and keep it for simmer for few minutes. Then open the lid and check for seasoning. Add in chopped coriander and give good stir. Kheema is ready. Let it cool down completely.

Filling the samosa:
Take one samosa leave/Patti in one corner end add in 1 tbsp mince filling and fold over as triangle until you reach the end. Then seal the ends with flour and water paste. Same way do with all samosa leaves. Heat oil in kadai enough to deep fry the samosas. Once oil is hot add in samosas few at a time. Fry in medium flame until brown and crisp and drain it on paper towel. Serve with chutney or ketchup. Enjoy

Tip:
You can freeze the samosa in zip lock packs. They stay good upto a week.

You can make your own dough at home and make the samosa sheets. Though they come out thicker than ready made samosa leaves.
For the dough 
2 cup all purpose flour/maida
1/2 tsp salt 
1 tsp oil 
Water 

Method:add salt to flour and then sieve it. Add in oil and mix well. Slowly keep adding water and knead the dough. Until u get smouth stiff dough. Let it rest for 30 minutes. 
Now divide the dough into equal balls. (Big lemon size ) roll the ball it into a small disc or chapati. Cut into half. Now with the semi circle portion fold into a triangle shape. Hold up onto your hand like a cone and fill the filling into the cone. Press the edges with your wet finger to conceal. Do same with rest of the dough. Then fry the samosas in hot oil.

Kashmiri Sharbat||Kashmiri Drink ||Kand Sharbat

This sharbat which I am sharing is made during whole month of ramadan in kashmiri homes. It's one of the first drink consumed while breaking fast. It's main cooling ingredient are the sabza seeds/ babri beol (kashmiri). They completely absorb the days heat and leave you filled hydrated and refreshed.

Ingredients :
500 ml boiled and cooled full cream milk
1 litre water
One big handful of sabza seeds / basil seeds
4 green cardamom pods crushed
1/2 cup chopped coconut
5 tbsp sugar

Method:
Soak sabza seeds in 2 glasses of water in a big vessel at least for an hour or more so they are all puffed up. After an hour in same vessel add in cold milk. Give a good stir. Then add in sugar. Stir well. Next add in crushed cardamom pods and remaining water mix All this well with an chai choncha/tea spatula. See to that the sugar is completely dissolved. At end add in the chopped coconut and serve chilled in individual glasses.
You can add few Strands of saffron for touch of color.

Tip:
Dry coconut flakes can also be used instead of fresh ones.

Kashmiri Dessert||PHIRIN /PHIRNI - Semolina Milk pudding

Phirin or Phirni is a dessert commonly made in kashmir and it is one of the dessert which you would find in every indian cuisine with little variations. Its so simple to make and very filling. No festive at my home goes without this dessert. There are different types of Firin today I will post the simpler version made out of semolina/sooji and dry fruits.

INGREDIENTS:

1 litre full fat milk

1  big cup sooji/semolina

1 1/2cups sugar

2 cardamoms crushed fine to powder

100 grams almonds(peeled and chopped)

100 grams cashew(chopped)

50 grams raisins/kishmish

1 tbsp white poppy seeds/khash khash

METHOD :

Bring the milk to boil in a thick bottomed vessel. Once it has got its first boil let it simmer for 10 minutes so the milk is little thickened. Once the milk is little bit reduced add in the sugar and stir well with a spatula until the sugar is completely dissolved. Next add in the crushed cardamom seeds powder and all the dry fruits,stir and let it boil for few minutes. Then add in the sooji slowly in one hand and on the other hand keep stirring the milk with spatula avoiding lumps. Once the sooji is completely added check for its smoothness and dissolve any lump formed with spatula and keep stirring for few more minutes. Check for sweetness if you feel like adding more sugar then you can add and stir until it's completely dissolved. Switch off the flame and let it cool a bit. Once it's warm transfer it into serving bowl and sprinkle poppy seeds on top and let it cool down completely and then place it in refrigerator and serve it chilled.

Yummy creamy Phirin is ready !!!  

Note:

You can also add few strands of saffron to give some color. 

TIP:

you can serve the phirin in mud bowls for creamy Earthy flavour.