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OSN Brings Ramadan Home

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What to Watch

Series showing this Ramadan

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Delicious recipes
for the iftar table

Put your culinary skills to the test this Ramadan, with this selection of tasty Arabic dishes.

  •   Moussaka with goat cheese
    Moussaka with goat cheese
      Hareesa with grilled chicken and vegetables
    Hareesa with grilled chicken and vegetables
  •   Baby potatoes stuffed with pesto sauce with mint and coriander
    Baby potatoes stuffed with pesto sauce with mint and coriander
      Sweet beehive stuffed with cottage cheese & concentrated syrup
    Sweet beehive stuffed with cottage cheese & concentrated syrup
  •   Rice with Pigeons
    Rice with Pigeons
      Sea bass fillet with hot sauce
    Sea bass fillet with hot sauce
  •   Umm Ali with coconut milk and nuts
    Umm Ali with coconut milk and nuts
      Lamb Kofta with Tahini Sauce
    Lamb Kofta with Tahini Sauce
  •   Chicken breasts with Creamy saffron and Lemon sauce
    Chicken breasts with Creamy saffron and Lemon sauce
      Hummus Salad
    Hummus Salad
  •   Pastrami Casserole
    Pastrami Casserole
      Sweet Potato Casserole
    Sweet Potato Casserole
  •   Sausage quiche
    Sausage quiche
      Zucchini boats with Akkawi cheese
    Zucchini boats with Akkawi cheese
  •   Chicken Liver with Caramelized Onions
    Chicken Liver with Caramelized Onions
      Shrimps with Cumin Sauce
    Shrimps with Cumin Sauce
  •   Kunafa Nablusiyah
    Kunafa Nablusiyah
      Qatayef with Chocolate Cream Filling
    Qatayef with Chocolate Cream Filling
  •   Whole seabass roasted in oven
    Whole seabass roasted in oven
      Tunisian Makroudh
    Tunisian Makroudh
  •   Bulgur Salad with Steak slices
    Bulgur Salad with Steak slices
      Black Lentil Soup
    Black Lentil Soup
  •   Chicken shawarma bites
    Chicken shawarma bites
      Freekeh Mushroom Risotto
    Freekeh Mushroom Risotto
  •   Tunisian orange cake
    Tunisian orange cake
      Pumpkin with rose water
    Pumpkin with rose water
  •   Spinach Pie
    Spinach Pie
      White soup with chicken meatballs, cinnamon, hummus and cardamom
    White soup with chicken meatballs, cinnamon, hummus and cardamom
  •   Lamb chops with dried fruit sauce
    Lamb chops with dried fruit sauce
      Okra with Pomegranate Molasses
    Okra with Pomegranate Molasses

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    Banarasi Kachori-sabzi

    Ingredients

    • Potatoes – 2 cups – pre-boiled firm and diced into cubes
    • Pumpkin – 2 cups – diced
    • Tomato – 1 small, finely chopped
    • Mustard Oil (or any other oil) – 2 Tbsp
    • Bay Leaf – 1
    • Cloves – 2-3
    • Cumin Seeds – 1 tsp (Jeera)
    • Mustard Seeds – 1 tsp (Rye)
    • Nigella Seeds – 1/2 tsp (Kalonji)
    • Fennel Seeds – 1/2 tsp (Saunf)
    • Whole Coriander Seeds – 1 tsp (Dry roasted on medium for a minute to release a stronger aroma then roughly pounded into broken seeds (not powdered)
    • Hing – 1-2 tsp (Asafoetida)
    • Turmeric – 1 tsp
    • Coriander Powder – 2-3 Tbsp (Dhana-Jeera will also do)
    • Amchur Powder (Dried Mango Powder) – 1/4 tsp
    • Garam Masala – 1 tsp / to taste
    • Red Chilli Powder – 2 tsp / to taste
    • Salt – to taste
    • Coriander Stems – 1/2 cup chopped
    • Green Chilli – 1 finely chopped (optional)
    • Dried Whole Red Chilli – 1, optional
    • Jaggery/Sugar – 1/2 tsp
    • Coriander leaves – garnish
    • Water – 1-2 cups

    Steps

    Heat oil in a nonstick kadai/wok. (If using mustard oil, make sure to first heat the oil till smoking point at which point you may also see a few bubbles depending upon the quality and the degree to which it has been refined, then remove from flame and allow it to cool a little before proceeding with adding the seeds etc. Doing this ensures the rawness of the mustard oil, which many palates find a little offensive, goes away.

    Now add the mustard seeds, cumin seeds, nigella seeds and fennel seeds. When they splutter, add the bay leaf, cloves, dried red chilli and coriander seeds and saute for a few seconds, followed by the coriander stems and green chilli and sauteed for another 30 seconds. Now saute in the chopped tomatoes until well wilted.
    Add the hing and turmeric then stir in the pumpkin and saute well then add a pinch of salt. Now add 2 Tbsp or so of water and you may either cover and cook on medium for a few minutes, checking regularly and adding more water spoon by spoon when required, till the pumpkin is al dente (we don’t want a mash). Or you may cook it uncovered which would take longer. You would need to sprinkle water from time to time depending upon how ripe the pumpkin is – the riper it is, the drier and harder it is and the more water it needs and the longer it takes to cook. But ensure you do not “boil” the pumpkin. Only keep adding enough to create the steam and moisture needed to cook the pumpkin. Boiled pumpkin is quite flavourless!

    Now add the potatoes and the coriander powder, red chilli powder, salt, jaggery and amchur powder. Mix gently but well, till all the spices have evenly coated the pumpkin and potato. Then add more water (about 1 cup or so) and cook for a few more minutes till everything is evenly mixed and cooked. The gravy must not be runny. It should be more like a thick mariande. If it gets too watery, you may mash a few potato pieces into the gravy to thicken it. Finish with garam masala and bring to another simmer.

    Garnish with chopped coriander leaves and serve with kachoris, puris, phuklas or rotis.