Assalamo alykum. Time flies so fast. Almost half of the Ramadan has gone by. Welcome to Chapter 6 of Ramadan An event to share. Today we have with us an Indian blogger Sadia from Savory and Sweet Food. Her blog is full of worth trying recipes, say indian or middle eastern. I love the way she gives an easy twist to the recipes with readily available ingredients. One of the recipes is Bread Kunafa. Today Sadia is sharing with us an Indian Ramadan with the recipe of Egg Chutney Rolls.
Ramadan Kareem everyone. Hope you all are able to perform good deeds to the fullest. May Allah (SWT) accept it from us and may He forgive us all. Huma from Gheza e shirin had approached me to do a guest post for her annual Ramadan Event with a dish which represents Indian culture and cuisine particularly in the holy month of Ramadan. I am very happy to be a part of this event and this is my first time here. Thank you very much Huma for having me. 🙂I was very confused which recipe to present here as Indian cuisine is vast. There are thousands and thousands of unique dishes in different regions of India. It is rightly said that Indian food is as diverse as its culture. Finally after lots of thinking, I decided to share the recipe of my favorite “Egg Chutney Kebab”. This is a speciality dish of north Kerala, which is where I come from. This is a very easy kebab, where you just have to coat boiled eggs with coconut chutney, bread it and deep fry. Even though there are no much ingredients in this recipe, the flavors are just amazing.
Growing up in an Indian household with an exceptionally great cook for a mom and sister, there used to be a wide array of scrumptious dishes every day for ifthar. Now when I prepare ifthar for my family I try to emulate the spread which my mom used to make. Even though we were raised in the Middle East, my mom had tried to uphold the Indian traditions and now I would love to pass on that to my children, in shaa Allah. 🙂
Ramadan in Dubai and Kuwait is quite different from that in India. Although I have been in Dubai throughout my life, I had the opportunity to experience Ramadan in India last year and it was indeed a great experience. First thing that I really loved is that we don’t have to set an alarm for Suhoor when we are there back home. There is this man whom we call “otto baaba” who walks through the entire neighborhood with a “daff” (a mini drum like instrument) singing a song in a loud voice to wake people up for suhoor. I found it very interesting and that feel is simply great.
Unlike how it is in Dubai where we set off to bed after the night prayers, in Kerala, Kannur specifically, after ifthar and the taraweeh prayers, we all go to these street food stalls which are set up only for the month of Ramadan. And you will be mesmerized by the wide spread these stalls has to offer. They will have different types of bhajjis(fritters), kebabs and mainly dozens of Malabar snacks like pettiyappam (a mixture of chicken and egg encased in a crispy wrapper), kozhi ada (similar to pettiyapam but it has only chicken filling), unnakaayi(a dish made with Indian bananas and sweet coconut filling), this egg chutney kebab and many many more. They had these delicious drinks which were amazing thirst quenchers, named kulukki sarbath. It was one of a kind experience for me and I loved it.
So that is a little about our culture and food. But I must say that food is just a minor part during this time. The main things on which we have to focus is getting closer to our Lord, reciting abundant Quran, extra night prayers, lots of supplications and most importantly giving alms to the poor. May this be a blessed month for all of us, and may Allah accept our duas, our prayers, our fasts and keep us all steadfast.
Egg Chutney Kebab
- 3 hard boiled eggs
- Bread crumbs
- 1 egg beaten
- Oil to deep fry
For the chutney:
- 1 cup grated coconut
- 1-2 Green chillies
- 2 sprigs Curry leaves
- Half an inch ginger
- Salt to taste
- Few drops of water
- Make sure that the chutney is not too runny or else it would be difficult to coat it over the egg.
- Refrigerating the chutney will make it a little more firm.
- I used freshly made bread crumb. For that just powder few slices of bread in a food processor.
- Grind all the ingredients together for the chutney. Do not add too much water. Refrigerate it for half to one hour.
- Cut the boiled eggs into half.
- Cover the eggs with chutney all over.
- Carefully dip the eggs in beaten egg. (Make sure that the chutney doesn’t come out)
- Then roll it in breadcrumbs. Freeze for an hour, this step is optional but it makes frying easier.
- Deep fry till golden on medium high flame.