July 8, 2013 By Shauqeen Mizaj

Delectus Malabaricus: Malabar Awaits Ramadan


Ramadan is already in the air and people are grooming themselves for the much awaited holy month. Eating out, hanging out with friends, watching blockbuster movies, music, and rocking weekends; every known obsession comes to a standstill during Ramadan. Some renovate their homes, some buy brand new furniture, others simply replace their ringtones with something in Arabic duping others into believing their keen anticipation towards the blessed month and there are yet others who work hard to cleanse their mind and thoughts refining their self so as to embrace the soul of Ramadan in its complete essence.  Muslims all over the world take advantage of the sacred month, the month in which the holy Quran was revealed to the Prophet, by indulging in prayers and reciting the Quran along with the obligatory fasting from dawn until sunset, seeking the Almighty’s forgiveness and blessings. With the atmosphere itself so spiritual, the fasting souls break their fast with supreme sanctity.

In northern Malabar in the Indian state of Kerala, people break fast with dry fruits , fresh fruits and fruit juices. After prayers, they relax and resume the Ifthar with a variety of unique dishes which will be laid across the table making spectators feel privileged. The sight itself is a treat for the eyes. These special Ramadan dishes are those recipes that were originally devised by great grandmothers long back by blending tradition with love and passion. Even today people recreate the same recipes with the same love and passion and will continue to do so in future. Three of those unique recipes are shared below including one drink.


Banana- 3 medium-sized

Coconut –scraped-2 cups
Sugar- 4 + 2tbsp
Cashew nuts- a handful
Cardamom powder- ½ tsp
Flour- as needed

1)      Pour ghee in to a saucepan when hot and add the scraped coconut, sugar and nuts and powdered cardamom. Combine the mixture well till it achieves a sticky consistency. Add a little more ghee and take it off the flame. Allow it to cool down for a while. This makes the filling for stuffing inside the banana.

2)      Peel the bananas. Make a cut in the middle of each so as to make space for the filling.

3)      Stuff each piece with the filling. Mix flour, a pinch of salt, sugar (as required) and water to form a batter. Slightly cover the stuffed portion of the banana with flour batter.

4)      Deep fry each of them till golden brown.

5)      Cut into small portions and serve.


Flour- ½ kg
Salt as needed
For the filling:
Onion- 4 nos.
Green chillies- 4 no’s
Ginger-garlic paste- 11/2 tsp
Curry leaves- a handful
Turmeric powder- ½ tsp
Red chilli powder- 1 tsp
Crushed pepper1/2 tsp
Garam masala (spices mixture)- ½ tsp
Chicken- ¼ kg
Eggs- 4
Salt to taste
Oil for frying
1.       Make soft dough by mixing flour, a pinch of salt and water. Keep it aside for some time.

2.       Cook the chicken with powdered pepper, turmeric powder and salt. When cooled, shred the chicken in to small pieces and set aside.

3.       Boil the eggs and allow them to cool. Slice each of them into two.

4.       To prepare the filling, cook the onions until golden brown and add the sliced green chillies, ginger garlic paste and curry leaves. Add turmeric powder, red chilli powder, pepper and salt.

5.       Add the chicken and combine well.

6.       Make small balls out of the dough and roll them out to a shape of a small circle. Put a small amount of the filling on flattened dough, place the sliced half of an egg on the filling and cover it with another round piece of dough.

7.       Seal the sides well using a fork and deep fry until it is brown and done.



Semolina- ½ cup

Shallot- 2 no’s

Cashew nuts- 5 no’s

Raisins- 5 no’s

Coconut milk-2 cups

Cardamom powder- ½ tsp

Ghee (a type of clarified butter used generously in South Asian cuisines) – 11/2 tsp

Salt a pinch

1.       Add ghee to a pan. When hot add the sliced shallots, cashew nuts and raisins.

2.        When they turn golden brown, add the coconut milk and wait for a while.

3.       Add the semolina and cook till done. Add cardamom powder, a pinch of salt and mix well. Turn off the flame.

*if the drink is too thick, add more milk to loosen it. Tastes great when warm.

*coconut milk powder available could also be used instead of preparing the milk from the scraped coconut.

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