at-Taiyebaat - Recipes
 
 
 
 
  Importance of the Thaal (Maa'edah Aal-e-Mohammad (sa)) of Hijri New Year
 
  Lachko: Lachko is a traditional sweet dish of Alavi Bohra community which is made by all, only once in a year. People of community make it on New Year’s Eve and have it with all family members after offering Namaaz of Magrib-Ishaa, and also in the Breakfast on New Year Day.
 
 
  Ingredients: (For 7 persons)
 

Wheat bulgur (Middle sized semolina) (Lachka no ravo): 250 gm
Whole wheat (Charela Ghav): 50 gm
Pure Ghee: 150 gm
Jaggery: 250 gm
Saunf (variyali): 10 gm
Cashew  Nuts (kaju) (Sliced): 10 gm
Almond  (Badam)(Sliced): 10 gm
Raisins (Darakh): 10 gm
Chironji (Charoli): 10 gm           
Poppy seeds (Khaskhas): 10 gm
Dry shredded coconut (Chinelu Kopru): 50 gm
Water: 300 ml

[VARIATIONS: One can use small sized, medium sized or large sized Wheat bulgur (Semolina) as per availability. The amount of water will vary as per the size of the Wheat bulgur (Semolina). Small sized Wheat bulgur (Semolina) require slightly less amount of water and large sized Wheat bulgur (Semolina) requires slightly more amount of water. ]

 

 

 

Pre Preparation:

 
at-Taiyebaat - Recipe - Lachko and Other Items
  Method for preparing Jaggery Syrup : Take water in a vessel and add jaggery to it and bring it to boil at low flame with constant stirring. Turn off the burner when jaggery melts completely. Then add saunf to it.
   
 
at-Taiyebaat - Recipe - Lachko and Other Items
  Method for preparing Whole wheat : Soak the whole wheat (Charela Ghav) whole night in a warm water. Cook the same in the pressure cooker on high flame up to 4 whistles and simmer for 10 minutes on low flame.  Make sure that the cooked wheat should be soft and tender. Remove the excess water and make the wheat dry.
 
   
  Method for preparing Lachko:
   
 
at-Taiyebaat - Recipe - Lachko and Other Items
  In a deep, heavy based sauce pan, melt the ghee by putting it on medium flame.
   
 
at-Taiyebaat - Recipe - Lachko and Other Items
  When ghee melts add Wheat bulgur (Lachka no ravo) to it. Stir continuously on medium flame.
   
 
Before   After
at-Taiyebaat - Recipe - Lachko and Other Items at-Taiyebaat - Recipe - Lachko and Other Items
  You can notice that the color of the Wheat bulgur (Lachka no ravo) has been changed and become light brown, and ghee is getting separated. This takes approximately 10-12 minutes on medium flame.  [Note: This step is very important because if Wheat bulgur (Lachka no ravo) is not roasted properly (means less cooked or over cooked) then you will not get the perfect texture of Lachko.]
   
 
at-Taiyebaat - Recipe - Lachko and Other Items
  Add cooked whole wheat to it. Stir it well.
   
 
at-Taiyebaat - Recipe - Lachko and Other Items
  Now add Jaggery syrup to it and immediately close with a lid. Pour it carefully as the mixture sizzles and splutters. The Wheat bulgur (Lachka no ravo) will begin to absorb the water and swell. Cook on low flame. Cover it with cloth with a lid on it for 15 to 20 mins. (Note:  You can also put the vessel on Tava so Lachko should not get overcooked at bottom.)
   
 
at-Taiyebaat - Recipe - Lachko and Other Items
  Once the water is absorbed, you will notice the change in texture. Lachko is ready, garnish it with all the above dry fruits mentioned in the ingredients and shredded dry coconut.
 
   
  Nutritive Value of Lachko:
   
 

Wheat bulgur (Lachka no ravo) (Middle sized semolina) and Whole wheat (CharelaGhav): The main ingredient of Lachka is Wheat which is basically a Cereal. Cereals have a good Nutritive value in terms of Energy which is highest, followed by Proteins and Minerals like Iron and Calcium in a fairer amount. Whole wheat and Wheat Bulgur have a good amount of Total Dietary Fiber (TDF). The importance of fiber is related to digestion and proper absorption of the Nutrients.

Jaggery: Sugar and Jaggery are sweetening agents used to increase palatability. Its main function is to supply energy and Jaggery also contains some amount of Iron.

Pure Ghee: It is a type of visible fat, which are a concentrated source of energy providing 9kcal/g. it is required in the diet because it provides essential fatty acids , improves palatability of diet and also gives a dense amount of energy which are essential for children for adequate amount of energy according to their requirements. High intake of fat is harmful as it can lead to health problems and cardiovascular complications.

Dry Fruits, Nuts & Oilseeds (Saunf, Cashew nut, Almond, Raisins, Chironji, Poppy seeds and Dry coconut):  They are rich in Minerals like Iron, Calcium, B-complex Vitamins, EFA (Essential Fatty Acids) and Proteins.

 
   
 

Gosht Ni Tarkari [Mutton Curry]:

   
  Ingredients: (For 7 persons)
 

Medium size mutton pieces : 750 gm Onion: 500 gm
Tomato (Medium size-4 Nos) : 400 gm Brinjal (medium size): 1 No
Bottle Gourd (Dudhi) : 250 gm Curd: 100 gm
Oil : 200 gm Cumin seeds: 1 Tbsp
Ginger Garlic paste : 2 Tbsp Cinnamon: 7 Nos
Cumin seeds : 1 Tbsp Cloves: 8 Nos
Black pepper corns : 12 Nos Bay leaves (optional): 5 Nos
Turmeric powder : 2 Tsp Red Chili powder: 4 Tsp
Cumin & Coriander powder: 3 Tsp Garam masala powder : 2 Tsp
Chopped Coriander leaves: 50 gm (For garnishing) Salt : To taste

   
 

Method:

 
  • Clean and wash mutton pieces properly. Drain the water and keep it aside.
  • Heat the oil in pressure cooker on medium flame. As the oil gets heated add Cumin seeds, Cinnamon, Cloves, Black pepper corns and Bay leaves.
  • Sauté for a minute and add finely chopped onion to it. Add salt so onion cooks fast.
  • Sauté the onion on medium flame till the onion turns light brown.
  • Add ginger garlic paste and cook till the raw smell disappears.
  • Add all the dry masala like Turmeric powder, Red Chili powder, and Cumin & Coriander powder.
  • Stir all masala well and add mashed tomatoes, finely chopped brinjal, and mashed bottle gourd.
  • Sauté till the tomatoes turn pulpy and oil separates out from masala on medium flame.
  • Now add 2 cups of water to it and cook for 2 whistles on fast flame and simmer it for 10 to 15 minutes on low flame.
  • Release the pressure and open the cooker and mashed the mixture with hand beater/curd beater. Note: If you don’t have beater then beat well with spatula.
  • Add mutton pieces to it and add 2 cups water.
  • Cook on fast flame to 4 whistles and simmer for 15 minutes. Note: Mutton should be cooked till it become tender and juicy
  • Release the pressure and open the cooker.
  • Add beaten curd to it and cook on medium flame for 5 minutes with stirring once.
  • Add garam masala and cook for 5 minutes.
  • Pour it in to severing dish and garnish with chopped coriander leaves.
  • Serve hot with Chappatis or Jeera Rice.
 
   
 

Jeera Rice:

   
  Ingredients: (For 7 persons)
 

Basmati rice – 3 cups
Pure Ghee – 3 Teaspoons
Lemon juice – 1 Teaspoon
Water – 8 cups
Salt – To Taste
Cumin seeds (Jeera)– 2 Tbsp for waghar (Tempering/Seasoning)
[NOTE : One can take any type of rice as per their convenience.]

   
 

Method:

 
  • Wash basmati rice under running cold water until water runs clear. Soak rice in enough water for at least 10-15 minutes.
  • After 15 minutes drain the rice and let it dry in strainer for 10 minutes. This step helps to firm up the rice.
  • After 10 minutes heat the ghee in a thick bottom saucepan on medium heat. Always use deep pan not shallow.
  • Once hot add jeera and let it crackle.
  • After that add rice and sauté them for a minute.
  • Add 2 cups of water, salt and lemon juice. Mix well.
  • Let the water come up to a boil. Then cover it. And reduce the heat to the lowest possible heat. Cook it covered for 17-18 minutes. And then turn off the heat.
  • Let it stand for 10 minutes covered. This step is must. So rice get time to firm up and so rice won’t break while you stir. Then open the lid.
  • Fluff up rice with use of fork.
  • Perfect Jeera rice is ready to serve.
 
   
 

Fish fry recipe:

   
  “Eat any Fish that have scales and do not eat which does not have scales”
 

Fish is among the healthiest food when eaten fresh and slaughtered by the name of Allaah Ta’aala. But as mentioned in Qur’an-e-kareem, a believer should eat a dead thing as its soul has departed without the name of being recited on it. This is the reason that, why dead fish are available in the market cannot be eaten. The fish should be slaughtered by dashing it down on the ground along with the recitation Bismillaah-Allaah-O-Akbar. This kind of slaughtering makes fish permissible to eat. It is important to see that the fish has scales on its body because fish without scales is forbidden to eat. Things that are permissible in Islaam and this divine order has been practiced strictly by Fatemi Imaams and Duaat since centuries and if consumed must be having dangerous and harmful effects on human psyche and character.

 
at-Taiyebaat - Recipe - Lachko and Other Items
   
  Ingredients:
 

Fish                                                                                 
Dry chilly powder
Dry coriander powder
Ginger garlic paste
Salt (according to the taste)

   
 

Method for Marination:-
Take a bowl and add Ginger garlic paste, dry masala like chilly powder, Coriander powder and salt and mix well. Then add fish to this mixture and mix well and make sure that masala is equally distributed on every fish pieces. Marinate and set aside for 1 hour.

   
 

Method:

 
  • Heat a heavy bottom pan with 1 tbsp oil. You can shallow fry, Deep fry or pan fry use oil accordingly.
  • When the oil becomes hot enough then place the fish in the oil and fry on a medium flame. After 3 or 4 mins. Flip it and then repeat frying.
  • When it is almost done drain it on an absorbent paper. Switch off the stove. Fish fry is ready.
 
   
  Final Thaal (Maa'edah)
   
 
at-Taiyebaat - Recipe - Lachko and Other Items
   
 
  • According to the availability and affordability of food items one can include or exclude things or food items or dishes in the Thaal.
  • One can also add fresh fruits, dry fruits, chapattis, sabzi, chicken dishes, sweet dishes, desserts or any other dishes of your choice.
   
   
 
 
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