Monday marked the beginning of Ramadan, the holy month of fasting for Muslims. The Islamic calender is lunar based, meaning it is based on the phases of the moon. Due to the nature of the calendar, Ramadan moves back 11 days each year. This year Ramadan falls during the long, hot days of summer. This means lengthy 14 hour fasts with no food or drink. These fasts serve as a reminder of how difficult it is for the poor, who must forgo food and drink every day out of sheer poverty.
Ramadan serves as a spiritual reset for me. The fasts, while difficult, allow me to focus on becoming a better Muslim and a better all around person. It is also a time for increased brotherhood and sisterhood.There is something unifying about fasting. I have great memories of getting together with friends and family to enjoy the breaking of the fast, iftaar, in the evening. We often had yummy snacks such as these pakoras. Ramadan Mubarak to all my fellow Muslims.
Pakoras
1 cup gram flour (chick pea flour)
1 tsp cumin
1 tsp red chili powder
1 1/2 tsps salt
1 cup warm water
1/2 onion, chopped finely
Mix all the ingredients thoroughly. Set aside and allow to rest for 15 minutes. Heat enough oil to fill 1/3 of a large pot to medium heat. Drop spoon-fulls of the batter into the hot oil. Fry until golden brown on both sides, about 1-2 minutes. Increase the heat if the pakoras are taking too long to fry. They will become very oily if fried at a low heat. Enjoy the pakoras while hot with ketchup or a cilantro chutney.
Ramadan serves as a spiritual reset for me. The fasts, while difficult, allow me to focus on becoming a better Muslim and a better all around person. It is also a time for increased brotherhood and sisterhood.There is something unifying about fasting. I have great memories of getting together with friends and family to enjoy the breaking of the fast, iftaar, in the evening. We often had yummy snacks such as these pakoras. Ramadan Mubarak to all my fellow Muslims.
Pakoras
1 cup gram flour (chick pea flour)
1 tsp cumin
1 tsp red chili powder
1 1/2 tsps salt
1 cup warm water
1/2 onion, chopped finely
Mix all the ingredients thoroughly. Set aside and allow to rest for 15 minutes. Heat enough oil to fill 1/3 of a large pot to medium heat. Drop spoon-fulls of the batter into the hot oil. Fry until golden brown on both sides, about 1-2 minutes. Increase the heat if the pakoras are taking too long to fry. They will become very oily if fried at a low heat. Enjoy the pakoras while hot with ketchup or a cilantro chutney.
Nice! I miss the days when we used to go to the mosque to break fast in WPB!It was so much fun,Alhumdulillah :) Ramadan Mubarek Jamila!!
ReplyDeleteThose were the days. Hard to believe that was like 15 years ago. We're so old. :P
ReplyDelete