Ba-hamdillaah, With the Blessings of our 45th Da'i e Mutlaq Saiyedna Haatim Zakiyuddin saheb (tus), we are pleased to inform you all, that from this ba-Barakat month of Rajab ul-Asabb 1438 AH, at-Taiyebaat committee is Broadcasting our Alavi Bohra Traditional Recipes on our own YOUTUBE channel.

When a particular Recipe would be uploaded Mumineen will be informed via Ahl uz Zikr application or on this website. The main purpose and goal of this initiative is to share the Traditional Methods and Recipe of various items made on various occasions amongst the women of our community as they are not found in any of the cookbooks or internet.  This would also help our young girls to go through the video and learn at home. They could make any variations of the traditional dish and make it innovative accordingly and share with others. 

Our ancestors made many traditional dishes which have been forgotten by people in this time of Fast food and Packed food culture, so this is our endeavor to revive and refresh them in their minds. Any healthy advice or suggestions for the betterment of this initiative is always welcomed.

Lachko is a traditional sweet dish of Alavi Bohra community which is made by all, only once in a year. People of the 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.

Everyone makes it in a different but special way and the method that is shown here is a general pattern of cooking it. Some people consider the rasm of distributing it among relatives and neighbours as a auspicious and graceful way. This way people exchange sweets on the first day of the New Hijri year.

Lachko when prepared in pure ghee, garnished with all the dry fruits and sprinkled with shredded dry coconut gets you a complete unique recipe. Its lazzat and zaayeqah always makes us remember the Barakati Thaal-Maa'edah Aal e Mohammad (saws) of the New Year.

Mawa Samosa popularly known as "Lanka Dhan" is a deep fried sweet dish with a sweet milk – based filling. Or we can say it’s a sweet samosa stuffed with mawa and dry fruits, which can also be stored for a longer time.

In older times, Alavi ladies used to prepare it for long trips or outings in Winter and ziyaafat without this mithas was supposed to be incomplete. Special frills at the boundary of the semi-circular samosa after stuffing it with mawa is quite unique. It surely requires swiftness and expertise. This makes it different in appearance and dietary appeal.

Mutton is an inseparable pillar of food for the Ummat of the Last Nabi of Islam Mohammad Rasoolullaah (saws) as is the case of Milk in drinks. "Lahem" - Gosht is must for the followers or mumineen of Ummat e Mohammadiyah. That is the reason we are called "Lahmiyoon"- those who eats halaal mutton.

Each and every part of Mutton, be it legs, chest, upper limb, neck or chap. Chap (chops) when made by applying fresh green chutney gives an extraordinary and flavourful taste. Its aroma excites taste-buds and its induces mouth-watering feeling.

When taken with lemon and mint and also with little chutney, it is sure that one cannot stop taking all of them. Practically one or two is enough and one should always keep some yearning to eat it once more at some other time. Bakra 'Eid is the best time to eat this item with family members.

Patra or Pattarveliya is basically used mainly in two recipes. People like it either as a Bhajiya or this bhajiya is used in mutton curry. It is one of the "Kharash" in Alavi cuisine.

During monsoon Pattarveliya Bhajiya is the most sought after dish and cooked passionately in every Alavi kitchen. It is slightly sweet, spicy as well as salty. It is the mixture of all tastes as it has the magic to please every taste-buds.

Mutton with Pattarveliya makes a superb assortment and perfect blend of variety of spices. It is the preferred Kharash in the Thaal during social gatherings, family functions and feasts.

Qeemah Kebaab as the name suggests is made up of finely minced boneless soft mutton with the superb taste of Mint and Coriander. It could be best combined with Malido.

During the Festivities of 'Eid ul-Azhaa (Bakra 'Eid, Ritual Sacrifice) this tasty preparation of Kebaabs from the Qurbaani Gosht is loved by all and served to the guests.

Apart from 'Eid, Kebaab lovers make it during monsoon and it is served garma-garam in the Thaal among family members while it is raining pleasantly outside.

Malido is the all time favourite sweet dish revered by every Alavi. It got its special place in the jannati thaal which was revealed in the holy house of Maulaatona Faatemah az-Zahraa (as). It is devotionally prepared during the death anniversary (‘Urs mubaarak) of various Saheb e Darajaat. It is served after the completion of Majlis e ‘Urs and mumineen-faithfuls recite Faatehah on it and then take it in small quantity after saying Bismillaah and Salawaat. During various ziyaarat occasion in Qabarastaan, it is served in thaal.

During the initial months of newborn, mothers are given this dish cooked with special care, because of its nutritional value that proves beneficial for both-mother and her child. Apart from this it is lovingly cooked during the monsoon with Pure Ghee and dry fruits coupled with “Qeema na Kabaab”. When it rains incessantly and the climate becomes cool, then each one longs to eat this dish which in turn translates into a great ziyaafat.

The most sought after delicacy in Alavi households during monsoon. Freshly fried pattarvel bhajiya when served hot with the rhyme of the cool rainy drops or the skies overcrowded by the thick black water-laden clouds is the most desirable moments to be cherished.

A Special Sweet dish of Rainy season made from Rice. To add a special taste to this unique food item, pieces of dry coconut and groundnut are added. Eating this dish alone is not recommendable, but sitting in a thaal with family members and along with it Pattarwel na bhajiya give a special touch to it. And last but not the least, when it is being prepared and if it starts raining, then there are no words to explain its charming taste.

Sheer-khurma is a Persian word having composite meaning, where “Sheer” stands for Milk and “Khurma” stands for pieces of dry dates.  It is the sweet dish prepared from these two main ingredients.  It is prepared differently in different society and culture having huge variation in reason, taste and presentation.  Since centuries right from Yemen, our culture and food reflects the holy traditions of Ahl ul-Bayt (as).  Apart from main ingredients, Alavi Bohras make it more interesting, memorable and special by adding Kish-mish, Saffron, Dry fruits, very thin Sev.  It is prepared in every household having different taste during the festivities of ‘Eid.  Every guests that comes to offer greetings of ‘Eid is surely presented with hot/cold Sheer-khurma.  Nowadays it is not restricted to ‘Eid, but it is lovingly prepared during marriage feast.

Khaaro Gosht-White Mutton shares the same liking as that of Tomato Sauce Chicken.  It is the evergreen item prepared throughout the year.  Curd and Cashew nuts are the ingredients that give it a special taste.  Before the advent of poultry chicken, this item used to top the Kharas chart and it was favourite with all the age groups along entire social stratum.  If not with mutton, one can also cook with chicken following the same method.  But nothing could replace the taste of Mutton.  A full plate of it served in a Thaal is sufficient for 7 people and there remains no need for some other item in Kharas.  A superb kharas of Alavi Food.

Kharas-Mithas is the basic items of Alavi Bohra Cuisine.  People first eat mithas and then kharas with the main course made either with Rotis or Rice.  This type of Chicken is the specialty cooked in the Jamaa’at-khaana during the festivities of Marriage, Engagement, Inauguration or Birthday.  It is the monopoly of Alavi Jamaa’at-khaana as the taste and its aroma never comes when cooked at home.  Aqaa Maulaa at many occasions says that, “Our Jamaa’at-khaana is the only place where since 325 years, food for different events is cooked for mumineen and they come together here to sit on Maa’edah and eat the Ne’maat of Allaah Ta’aala with Shukr."  Tomato Sauce Chicken has its own history when chicken market flourished due to poultry farms and it became easily available.  It has gone through many changes as the main ingredient Tomato Sauce had many variants since its inception.  Alavi Bohras enjoy its flavourful taste and take it after Mithas

In the sweaty days of hot summer, our tongue craves for some cool and fresh foodstuff.  It is the time when Alavi kitchens are decked and adorned with some dinner surprises called "Kachumber" or “Kachumar”.  Its irresistible taste, great nutritive push up and unimaginable health benefits make it climb chart of dinner menu.

Hot steamy Khichdi sprinkled with pure Ghee and that too pampered with Kachumber is simply a great combination for dinner.  Tummy is always happy with it.  Sleep is the next to grab it.  It is the hero for Digestion. It is the best Alavi Recipe to beat the heat of Summer. Its fresh taste and tangy effect makes it special and Alavis love to drink it while doing justice to Khichdi.

It is a great legacy of our Elders who lovingly taught us how to make Kachumber and serve our loved ones to have a healthy complete nutritious food.  Mothers should always encourage their daughters to learn these traditional dishes which are never thought of in cooking classes or YouTube videos.  There is always a room for modification and innovation in the method of cooking.  Lets stick to the basics and bring forth the best.  Best Thoughts are often cooked in Kitchens.

Alavi Kitchens are incomplete without the preparation of Khichdi-Palidaa for dinner. It happens to be the most integral part of Alavi Dietary Habits. Be it anyone, khichdi is above all bounds of social status. Khichdi is served with number of Palidaa. With every change of season, the mood of palidaa too changes. Some are prepared with oil and served hot. But there are many palidaa where oil is not required but the daal-water forms its base. During summer it is served in normal conditions neither hot nor cold.

This centuries old tradition of taking Khichdi with Palidaa has its own proven benefits when consumed at night. It soothes and tunes the entire body and recharges all the human faculties, be it physical or mental. Mumineen should never skip their dinner. In the time of Fast-food culture, this type of recipe is considered out-dated or boring. But all should keep the very fact in their minds that, whenever people deviated and abandoned their ancestral customs of living, dressing and eating habits, it always resulted in disastrous results and shameful outcome. So we should always stick and follow the habits carved by our Elders.

It is the age-old traditional palidaa which is purely served with Khichdi. It is the special dish for Dinner and very good for digestion.