Sugar and Spice | Sunday Observer

Sugar and Spice

 Hello Readers,

Sugar and Spice is back again after a while. As the Festival of Ramazan is around the corner we bring you two dishes suitable for the season.
Sugar and Spice wishes you A BLESSED RAMAZAN FESTIVAL!

Till we meet again,
Happy cooking,
Nira


Ramazan recipes Mutton Biryani



1kg basmati rice
2 cups water
250 g onions
250g tomatoes
50g green chillies
Ginger & garlic paste
Rampe and curry leaves
500 g mutton cut into small pieces
1 teaspoon garam masala
2,3 cloves
2 black cardamoms
1 cup curd
1 pinch of egg yellow colour
1 teaspoon lime juice
30g salt
150ml ghee or butter
50ml vegetable oil

Method
Soak rice for 25 minutes.In a pan, heat the ghee or butter and add the cardamoms, onions,tomatoes,ginger, garlic paste,curry leaves and all other ingredients and mutton Sauté for 5-10 minutes. Add the garam masala and water and sauté. Now, add the curd then the rice and water and colouring. Cover and simmer for 15 minutes until rice is tender. Garnish with fresh coriander leaves and serve.


Date Pudding



Ingredients
2 cups (seedless dates )
2 cups milk
1 cup grated coconut
100g crushed cadjunuts
1 cup sugar
1 teaspoon cardamom powder
1 cup cooking cream

Method
Grind the dates into a fine paste.Add milk and put the mixture into a thick bottomed pan.
Keep on a low fire. Add coconut,sugar,cadjunut pieces and cardamom powder to the mixture, stir continuously till it thickens,
Remove from the fire. Cool and pour into the Pudding mould and keep it in the fridge for about 1 hour. Spread the cream on top before serving.
 

Chef Mohamed Riyaz - Kandy...

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