Zaiqa

Inshallah Ramadan 2009 is not very far from now. It is only a matter of around 50 days from today, that the barakat ka maheena~Ramadhan will inshallah commence.

Food is an important part of Ramadan. The daytime in Ramadan is spent fasting, and after dawn, the fast is broken and traditional treats and memorable feasts are cooked up and served.

I announce the event ‘The Hyderabadi Ramadan Food Festival’ and invite all Hyderabadis from all around the world to join and participate in the celebrations of Ramadan, by preparing and sending me as many traditional family Hyderabadi Ramadan delicacies that you prepare in Ramadan for your family.

Above is the logo that I have created for the event. Hyderabadi bloggers who are participating can use the logo.

The rules of the event are as follows:
1. This event is open only for Hyderabadis from all around the world.
2. Both bloggers as well as non-bloggers are allowed to send me as many traditional family Hyderabadi Ramadan delicacies that you prepare in Ramadan for your family. There is no limit to entries per person.
3. You can send me delicacies that you prepare for both Iftaar and Suhur.
4. Send the recipes to me along with the following details:

-Your name
-Name and recipe of the dish you have prepared
-A picture of the dish (size: 400 pixels width, height does not matter) that you have prepared

5. Send me the recipe along with all the details to at zaiqa(dot)mona(at)gmail(dot)com
6. Send me the recipes before the month of Ramadan commences. I will not accept entries once Ramadan starts. Inshallah I will post the round-up of all the recipes I have received in the first week of Ramadan.

So, spread the word and send me as many recipes as you wish, as soon as possible. I look forward to a blessed Ramadan inshallah with all your wonderful entries for the event.

Luv,
Mona

Cilantro, also called as Kothmir or Hara Dhaniya in Urdu language, sometimes referred as Coriander leaves, is my favorite, most quintessential culinary herb, which I love to add in most of my vegetable and meat preperations while I cook.

Cilantro or Kothmir

Growing this fragrant herb is easy. Every Indian kitchen is stocked up with coriander seeds. Just sow a few of them into soil, water a little daily to keep the soil moist. They sprout in about 10 days time. I sowed a handful seeds in railing planters, as well as in a few used yogurt boxes (which I washed throughly, and made two holes in the bottom, before adding soil and sowing) and they grew beautifully.

Cilantro growing in planter

Cilantro blooms are the most fragrant. If you pluck a few, the strong fragrance lasts in your fingers for a long time for everybody to notice.

Cilantro Blooms

Cilantro Blooms developing into Coriander seeds

I sow a few coriander seeds, once every two months and fertilize them with manure, so that I have cilantro at hand whenever I need it. Place the pots outdoors in summers, and sow them indoors in pots in front of bright windows in winters.

Storing Cilantro

To store cilantro, discard the tough stem ends and store the tender stems with leaves in a plastic box. Place two raw eggs in the box and cover with a tight fitting lid. The egg absorbs the excess moisture and keeps the cilantro fresh for almost 2 or 3 weeks. Discard the egg after 3 weeks of use.

Before using cilantro, wash them thoroughly in water, pat dry and use as required.

Luv,
Mona

I am very happy to share with my readers that today my blog- Zaiqa, has completed two years of sharing with you all, the love for food that I, a Hyderabadi homesick have, with all that has been cooking in my house, my kitchen. It has been a wonderful experience.

Inshallah hopefully I will continue to blog and romance food in the future, showcase as many recipes and my family style of home cooking here on my web log. Thank you all for being a part of my journey.

Changes: I have updated a new theme for my blog and also installed the post views count today.

Cheers,
Mona