Let me start with a disclaimer – I am sorry that I am not able to come to your blogs and leave comments due to my schedule, but please be rest assured that one hit on your pages is definitely mine… Appreciate your understanding! 🙂
The beginning of Ramadan has been good, Alhamdulillah… The summer heat has been fully on and the humidity has been close to 60 percent.For office people like us, it has been much easier than was thought. However, I really wonder how people who work in the hot sun and in factories would be taking it. The heat is energy sapping and by the time it is time to break fast, they would be really tired. Ramadan is the time where Allah will determine the blessings that will be received. In a true Hadith (saying of the Prophet Muhammad), Allah the Exalted has said, “Every action of the son of Adam belongs to him, except fast. It is Mine, and I repay him for it” (Muslim) All other actions of a faithful, including praying, charity and Hajj can be seen by other people, however only Allah is able to determine the level of fasting in each person.
Ramadan is the ninth month in the Islamic lunar calendar, the month that reflects the spirit of Islam in the highest manner – a month of reflection and fasting for the faithful. The word is derived from the Arabic word “ramad”, meaning that is intensely heated by the sun. Ramadan was named such as it burns sins and cleanses the sins of the believer. It is a time for self restraint, training the body and the soul on to live on less, showing self-restraint to focus on the true meaning of the Holy Quran. It is also a time to reflect on those less fortunate, those for whom comforts are few and basic necessities like food and water are in short supply.
Whenever I am able to post, I will keep updated regarding some titbits of Ramadan, as a part of information sharing and knowledge. I am glad that most of you find it interesting. 🙂 Going off to today’s recipe, Battura is one bread that most of them make in their own way. Some people add baking powder instead of yeast, however I have used yeast in the below recipe. Sumptuous on its own, it is normally paired with Chickpeas/ Channa Masala or like I did to satisfy the carnivores in my family, Murg Chanay!!! 🙂
- 1-1/2 tsp yeast
- 3 tbsp warm water
- 1 cup wholewheat flour (atta)
- 1 cup all purpose flour (maida)
- ½ cup yogurt
- 2 tbsp semolina
- 1 tsp salt
- Oil for deep frying
- Mix the yeast into the water till dissolved.
- Take the flours and make a little hole in the center.
- Add the remaining ingredients and the yeast mixture and start pulling the mixture together with little water until it form a sticky dough.
- Knead finally with oiled hands till it gets well mixed.
- Close the bowl and keep it for 1 hour or so till it doubles in size.
- Punch down the air in the dough and knead again. Divide into 14-16 small balls.
- Roll into diskettes with some oil.
- Meanwhile, heat oil in a deep kadai till it becomes hot. Slide one diskette and fry till both the sides turn golden brown. Drain on a kitchen towel.
- Serve with channa masala or like I did to satisfy the carnivores in my family, Murg Chanay!