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About

Uniqueness of
Bohra Cuisine

Dawoodi
Bohra
Resources

Indian
Cuisine

Rice
Delicacy

bismilah



Cuisine for the Month | Moharram | Rabi-Ul-Awwal | Jamadil-Ula |
| Shawal | Zilhaz |


Bohra's Table Manners

  • Eating is Ibadat
  • Before eating and after eating wash hand.
  • Before start eating say Bismillah,
  • After finish eating say Alhamadlillah.
  • Never eat with left hand.
  • Eat with all five fingers.
  • Start and finsih eating with salt.


meal

Moharram

Sodunnu

Ingredients

  1. 2 tsp. boiled rice
  2. 2 tsp. sugar

Method:

  • Spread one-tsp. sugar in the plate.
  • Spread rice on sugar.
  • Cover rice with another spoon of sugar.

Rawa

Ingredients

  1. 1 cup rawa (samolina)
  2. 1 cup sugar
  3. ¾ cup oil
  4. 15 to 20 kismis
  5. 10 cardamom (crushed)
  6. 1 cup milk

Method:

  • Add one cup water in milk and boil and keep aside.
  • Heat oil and fry rawa till light brown, add kismis.
  • Add hot milk, sugar and cardamom. Mix well and simmer on low fire,

Fish

Ingredients

  1. ½ Kg fish
  2. 5 tsp. oil, vinegar


  3. Grind together:
  4. 6 kashmiri chillies
  5. 2-tsp. coriander seeds
  6. 2-tsp. cummin seeds
  7. 10 pods garlic
  8. 1 pod ginger
  9. salt to taste

Method:

  • Clean fish and cut into pieces
  • Wash with vinegar.
  • Marinate with ground spices and salt.
  • Heat oil and fry on slow fire.

Dal chawal-palidu

Dalchawal

Ingredients

  1. ½ Kg. Rice
  2. ¼ Kg. Turdal
  3. 100 grams oil
  4. 4 cloves
  5. 1 cinnamon
  6. 1-tsp. cummin seeds
  7. 10 cloves and garlic (crushed)
  8. ½ tsp. turmeric powder
  9. salt to taste

Method:

  • Boil dal in turmeric and salt water.
  • Strain and keep aside water for palida.
  • Boil salted water, add rice and continue boiling.
  • Strain water from rice.
  • Heat oil, temper with garlic, clove, cinnamon, cummin seeds, add dal and rice, mix well and allow to simmer on low fire for 15 minutes.

Palidu

Ingredients

  1. 3 cups dal water
  2. 4 drum sticks
  3. 2 tsp. besan (gram flour)
  4. 2 tsp. oil
  5. 1 tsp. methi (fenugreek seeds)
  6. 1 tsp. cummin seeds(jeera)
  7. 6 cloves garlic crushed
  8. 2 tsp. coriander-cummin powder
  9. 1 tsp. chili powder
  10. 4 cocum

Method:

  • Clean drumsticks and cut into 4-inch pieces.
  • Heat oil and add garlic, jeera, methi, add besan and saute.
  • Add chili powder, dhania-jeera powder and saute for a minute.
  • Then add dal water and allow to boil.
  • Add drumsticks and allow to cook.
  • When drumsticks soften, add cocum, boil for 2 minutes and serve.

Bhaji

Ingredients

  1. 2 bunch cholai bhaji
  2. 2 big onion chopped
  3. 6 pods garlic (crushed)
  4. 2-3 green chillies
  5. 3 tsp. oil
  6. ¼ tsp. turmeric powder
  7. salt to taste

Method:

  • Separate the bhaji leaves from stalk, use tender stalks with leaves, wash thoroughly.
  • Mix all the ingredients and put on a slow fire.
  • Cover lid and keep water on it.
  • Allow to cook for about 15 to 20 minutes, mix well and remove from the fire before water gets evaporated (Do not make it dry).

Khichda

Ingredients

  1. 400 grams pounded wheat
  2. 50 grams tuvar dal
  3. 50 grams gram dal (channa)
  4. 100 grams rice
  5. 600 grams meat with bones
  6. 3 tsp. ground ginger
  7. 3 tsp. ground chillies
  8. 4-tsp. caraway seeds
  9. 4-tsp. coriander and cummin seed powder
  10. 4 tsp. ground garlic
  11. 2-tsp. cummin seeds
  12. 100 grams ghee
  13. 2 tsp. salt

Method:

  • Wash the wheat and soak overnight in enough water to cover.
  • Next day, do not remove the water from the wheat.
  • Add meat, rice, dal, ginger, chillies, caraway seeds, salt, coriander and cummin seed powder to wheat and mix thoroughly.
  • Then put in pressure cooker and cook for 1½ hours.
  • After removing from cooker, mash everything.
  • Heat ghee and garlic and cummin seed and add to the wheat mixture.
  • When thick remove from fire.

Top
meal

Rabi-Ul-Awwal

cookbooks

Kalamro

Ingredients

  1. 1 ½ cups rice
  2. 1 ½ cups dahi (curd)
  3. 1 ½ cups malai (0r 100grams mawa)
  4. powdered sugar to taste

For decoration:

  1. Rose petals
  2. Blanched charoli
  3. Pomegranate seeds
  4. Khaskhas
  5. Kismis

Method:

  • Cook the rice soft without salt.
  • Mash it and mix with dahi, malai (or mawa) and sugar to taste.
  • Decoarte and serve cold.

Top meal

Jamadil-Ula


Mithi Shitabi

Ingredients

  1. 50 grams jaggery
  2. 2tsp. ghee

For Rotee:

  1. ¼ Kg atta wheat flour
  2. 100 grams rawa
  3. 4 tsp. melted ghee
  4. ½ cup milk
  5. Little water
  6. Salt to taste

Method:

  • Seive the flour and make dough with melted ghee,milk salt and water.
  • Knead well and keep aside for sometime.
  • Divide the dough into 9 parts.
  • Roll out each part to rotee.
  • Heat the tava cook the rotee lightly pour little ghee around the edges and cook till done.
  • Serve the rotee with jaggery and ghee.

Top meal

Shawal


Kharak for Idd-ul-Fitre

Ingredients

  1. 100 grams sakarya Kharak
  2. 25 grams badam-pista (powdered)
  3. 4-5 elaichies
  4. Sugar to taste and a little amber
  5. A few drops of rose water

Methods

  • Soak the kharak over night.
  • Make a slit with a sharp knife on one side and remove the seed.
  • Then soak it in sugar chasni for 1 to 2 hrs.
  • Remove from the chasni and drain.
  • Mix together the powdered suger , badam-pista, amber, elaichi and rose water.
  • Fill the kharaks with this mixture from the open slit without braking the kharak.
  • Cover each kharak with silver varakh for richness.


Seer Khurma

Ingredients

  1. 1 litre milk
  2. Sev
  3. Kharak (broken into pieces)
  4. Badam (broken into pieces)
  5. Pista (broken into pieces)
  6. Charoil
  7. Kismis
  8. Sugar

Method:

  • In 2-3 tsp of ghee, fry a handful of sev till golden brown.
  • Remove from the ghee before it burns.
  • In the same ghee, fry the kismis first, then put in the badam, pista charoli and sugar.
  • After frying for a while, pour in the milk and the fired sev.
  • Let it boil for a few minutes till the sev becomes soft.
  • Serve hot.

Top meal

Zilhaz


Malida

Ingredients

  1. 2 tipri flour (wheat)
  2. 2-3 cups oil as needed
  3. 1 tbs goondar
  4. 1 ½ cup jaggery
  5. Little badam, pista and charoli for garnishing.

Method:

  • Knead the flour with 1 tsp water and oil and make muthias (wheat ball crushed by hand).
  • Heat oil and deep fry the muthias till golden, crush the fried muthias while still hot.
  • In the same oil slightly fry the goondar and remove from oil and mix it with the crushed muthias.
  • In the same oil, pour the jaggery and melt it well.
  • Now pour the crushed muthias in the melted jaggery and mix well.
  • Garnish with charoli badam and pista.
  • Serve hot.

Mutton Tikka

Ingredients

  1. Kilo beef or mutton
  2. 2 tbs masala paste
  3. Ginger, garlic, chilli
  4. Salt to taste
  5. 2-3 slices papaya
  6. Little oil

Method:

  • Wash and bone the meat and cut into thin slices.
  • Marinate this for 6-8 hours with the masala salt and papaya

(if raw papaya is used remove it. Ripe will mix with the meat.)

  • Then skewer it and grill either on charcoal or griller.
  • Take it out in a pan and put little oil and slightly heat before serving.

Top meal