Ramzaan
is the ninth month according to Islamic Lunar calendar. Ramzan (written as
Ramadan) is derived from the Arabic root word 'ramida' or 'arramad' that means
intense scorching heat and dryness, especially of the ground. Ramadan
is so called to indicate the heating sensation in the stomach as a result of
thirst. Others said it is so called because Ramadan scorches out the sins as it
burns the ground. Some said it is so called because the hearts and souls are
more readily receptive to the admonition and remembrance of Allah during
Ramadan, as the sand and stones are receptive to the sun's
heat.Ramzan,
the ninth month of the Islamic lunar calendar, is observed as a fasting period by Muslims, whoabstain from food and water from
sunrise to sunset. Muslims wake up early morning for the pre-dawn 'sehri' meal renouncing food
and water during the day before breaking their fasts in the evening. The
sumptuous evening meals are known as 'iftars' which they do together!!
I am Shaikh Huma Zeenat from the blog easyrecipeguideforworkingwomen.blogspot.com . I love cooking and try out making different different dishes & cuisines!! I first try out by myself the recipes and then share it with u all!! I enjoy cooking.
Today, I am sharing with
Schezwan Chicken Masala.
Ingredients
For marination:-
Chicken
(boneless) - 500 gms
Ginger-garlic
paste - 3 tsp
Vinegar
- 1 tbsp
Salt
- 1 tsp
Schezwan
sauce - 2 tbsp
For Masala :-
Oil
( left over after shallow frying chicken)
Cumin
seeds - 2 tsp
Onions,
medium - 6, finely chopped + additional 2 cut into small cubes
Ginger-
garlic paste - 3 tsp
Coriander
powder - 3 tsp
Red
chilli powder - 1 1/2 tsp
Salt
- 1 1/2 tsp
Tomatoes,
medium - 4, finely chopped
Garam
masala powder - 1/2 tsp
Capsicum,
medium - 2, cut into small cubes
Schezwan
sauce 3 tbsp
Cream
- 1/2 cup
Coriander
leaves, chopped - 1/2 cup
Method:-
- Marinate
chicken pieces with all the above ingredients for 45 mins - 1 hr. Then mix 1
tbsp corn flour & shallow fry it in a pan using 1/2 cup oil. When turns
golden red, remove it & keep aside.
- In
the same pan, using the left over oil, heat oil, add cumin seeds & chopped
onions.
- When onions turns golden, add ginger-garlic paste.
- Saute & add
coriander powder, red chilli powder, salt, garam masala powder & chopped
tomatoes. Cover & cook till tomatoes turns soft and oil leaves the masala.
- Then add onion & capsicum cut into cubes.
- Stir fry for 3-4 mins and add schezwan
sauce & 1/2 cup whisked cream.
- Cover & cook for 5-6 mins.
- When done,
check the seasoning, can add little salt & crushed chilli flakes if
required. Then add 1/2 cup coriander leaves and mix well
- Serve
hot with roti, tandoori roti, zeera rice!!