The Hyderabadi Ramadan Food Festival 2012~Season IV-Roundup

As promised, I present to you all the round-up of the Season IV of the ‘The Hyderabadi Ramadan Food Festival 2012’.

I thank all participants for their enthusiasm. Here is the list of entries:

Click on the recipe title to go through the recipe.

Amrita, author of Mittu Cooking Love, has shared with us her recipe for Easy Chicken Malai Kabab. Yumm, they look delicious!

She says:

“Its mild and very easy to make,it will be perfect for your Ramadan Menu

Amina, author of Amina Cereations has shared with us all some delicious Hyderabadi Mutton Biryani.

Amina says:

“Biryani is one of the most popular rice delicacies in India and abroad. No other dish has such an aura and demand throughout India. The rich texture and aroma of Biryani is enough to activate hunger pangs in the stomach.”.

Nakhat, author of Indian Culinary Delights has shared with us all her recipe for Falooda.

Nakhat says:

“Falooda is a traditional Persian cold dessert. It was brought to the Indian subcontinent during the Mughal period. Basil seeds (sabza/takmaria), tutti frutti, sugar, and ice cream can be add-ons for this dessert. “

Wajiha, author of My Kitchen and Beyond, has shared with us all very delicious looking Kathi Rolls.

Wajiha says:

“Kathi rolls probably originated in Calcutta, but are hugely popular here in Bangalore as well. The most common fillings are chicken, paneer and egg. It can be modified as per one’s personal taste, I like egg in mine and since my hubby hates raw onion, I stir fry the onions before adding them. “

Sadaf, author of My Culinary Aadventures has shared with us all Aloo Qeema Cutlets.

Sadaf says:

“I had sworn off fried foods during Ramadan but after ten days of fasting I couldn’t resist making this old favourite of mine for iftar. These cutlets can be frozen too. Alternately, you can make and freeze the minced meat filling (which can be used for samosas too) and simply boil the potatoes and stuff the cutlets when you have to serve them. “

Zareena, author of My Experiments with Food has shared with us all some delicious Pav Bhaji.

Zareena says:

“On the first day of fasting I prepared our favorite dish. I know this will be very heavy for an empty stomach to have, but since I cannot resist any chat dishes, I thought of making this on the first day for iftar. This is my first attempt in making pav bhaji and was successful and tasted just like what we get from stalls outside.”

And following are my entries to the event:

Murgh Samosa – Chicken Samosa

Dahi Baday – Chickpea Flour balls in Yogurt

I once again thank all participants. I hope you have all enjoyed the roundup. If in case I have missed anyone’s entries, please let me know. I will inshallah update it immediately.


Murgh Samosa – Chicken Samosa

This Ramadan I am addicted to my sisters handmade chicken samosas.

Murgh Samosa – Chicken Samosa

Seriously they are the best I have even eaten. And they are super simple to make. You can make ahead the chicken filling which gets ready quicky and just before iftaar, use the samosa wraps, fill them all up and deep fry.

Murgh Samosa – Chicken Samosa


Chicken Breast Meat – Minced – 2 lbs
Red Chilli Powder – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Ginger garlic paste – 2 tsp
Garam masala – 1 tsp
Juice of 2 lemons
Cilantro and Mint – finely chopped, 3 tbsp
Egg white from one large egg
Frozen Samosa wraps
Canola oil to deep fry

1. In a pan, add oil and as soon as it is warm, add the chicken mince, red hilli powder, salt, turmeric powder and giniger garlic paste. Mix it all together, cover, and keep stirring once in a while and let it cook until the chicken is done, about 20 minutes.  Add lemon juice, ciantro and mint and garam masala and mix. Keep aside, and let it cool. You can even freeze it for future use in small portions. Just thaw for a few hours before you plan to make the samosas.
2. Thaw the frozen samosa wraps according to instructions. Brush some water on both sides of the wraps to make it pliable. Form a cone by making triangular folds as you till you have only fold left. In the cone section, spoon the filling. Seal the final flap using water and flour paste to seal the edges. Watch out for open corners and seal using the flour paste. Repeat for all wraps.
3. In a large pan, heat oil on high. Reduce the flame to medium when the oil is hot.
4. In a bowl, add the egg white and just lightly whip it using a fork. Dip each samosa into the egg white and drop it into the hot oil. Repeat using all samosas. Using a slotted spoon remove the samosa from oil into a mesh strainer once they are golden brown on all sides. Enjoy the samosa along with your favorite chutney or as is.

Note: You can also bake the samosas instead of deep frying them. Just lightly coat them all with a little bit of oil, and bake them for 10-12 mins at 350°F until golden brown. You can also skip them step of dipping them in egg white if you prefer so.

This recipe is my contribution to my very own Hyderabadi Ramadan Food Festival 2012 (Season IV) that I hosting on my blog, and also to the Joy From Fasting ToFeasting – V that Lubna is hosting on her blog.