Welcoming Ramadan… Getting your kitchen Ramadan ready!

A detailed outlook on how to get your kitchen ready for Ramadan, so that you can spend your good time concentrating on your Ibaadah, Bi’iznillah…

 

 

 

Ramadan is almost at our doorstep. The excitement to welcome this blessed month starts when Rajab begins. Many of us start fasting, getting our salaah in order, increase on our charity or simply concentrate on bettering our character. There is a reason why I totally love the below hadith…

Prophet Mohammed ﷺ said, “The deeds most beloved in the eyes of Allah Ta’aala are those deeds carried out with continuity (regularity) although they may be small” (Sahih al-Muslim)

This simple hadith stresses on the fact that we do not need to do huge things to make our Lord happy. Even small, consistent efforts any time is loved by Him. It is also a reminder for me, as well as all of us, that whatever we incorporate into our lives getting ready for Ramadan, must also continue into the next Ramadan, InShaAllah…

 

I already have a few pots that I have done before, that I have aptly named as “Ramadan Series“. I realized while trying to do a post this year, that it has been four years since the last post. Seriously? :O I am shocked to say the least, especially considering the speed how Ramadan flies. I was trying to figure out what post to do this time, since I have already covered a few basics earlier, except that some more posts have been added to the blog after. That is when I thought, maybe a post on how to get your kitchen ready to welcome the month, so that you are concentrating on your Ibadah and not on ordering groceries… 🙂

 

While I get into the details as we go on, maybe you can read some posts to get yourself spiritually ready, like this one and this one. Living in a Muslim country makes it much easier to observe our fasts, thanks to the shortened working times. But that isn’t the case with many who are in Western countries. Many of them resort to doing some Ramadan décor and plan some interesting activities over the month to bring in the spirit of the month for their children. A lot of us do deep cleaning of our homes too. I am already planning to get the cleaners in to do some very deep cleaning that may go upto at least 8 hours, thanks to all the dust from the dredging outside. I am not going to talk about it. OK, so let us get to business…

 

My first step is always going through my pantry and taking account of each and everything I have. This will give me an idea of what I have available, what is almost finishing off, what are nearing its expiry, and what I need to buy which I usually don’t. Once that is done, I make a very elaborative grocery list, to make sure I have sufficient stock of everything I need of all the bulk items, so that I don’t have to do a run for them during the month. Let us go through by each section:

 

Carbs

 

Since this is a big part of our daily eating habits, I make sure I have stocked up on rice, flour and other carbs.

• Since I don’t cook too much rice meals, my matta rice stock stays on the lower side, just for those once-in-a-while rice meal cravings.
• Same goes for stock of jeerakashala rice, except for maybe that one time I make Kalthappam.  making neychor along with my lazy chicken curry, or even making fish biriyani if I get good kingfish.
• Similar is with basmati and raw rice, the usage depends upon what I am in a mood to cook. Apart from regular rice dishes, I am going to make Harissa at least once this time, since it is an amazingly filling meal, so is the Arseeyah. Jeerakanji is another indispensable part of our Ramadan meals. Even you could try the Baked Rice Casserole for a different dinner idea.
• I also keep sufficient stock of whole wheat, since I make harees, aleesa and masala aleesa whenever I can. I am also planning to repeat up the Gothambu Kaachiyath and Mussara since I haven’t had it in a long time.
• I rarely make chapathis or parathas but there is always aatta (whole wheat flour) in the pantry for when I am in a mood to make them. I even make aatta ka doodh for Iftar times when I want a change.
• I keep all-purpose flour for many snacks that usually get made, like samosas, chatti pathiri. chicken rolls and elanjis. I even make the paalooda once in a while.
• Of course, rice flour is always a must to make pathiris and orottis.

 

The other carbs I keep in stock is semolina for making thari kanji, oats for making oats kanji or adding into quick fix haleem and besan aka chickpea flour, for making besan doodh for Iftar time and for that once-in-a-while pakodas.  I am also planning to do a repeat run of the besan dahi bhalla for Iftar this time. Even though I don’t make much with pasta, I still keep a couple of packs handy, in case we need a break from eating our traditional food most of the days. The Creamy Pasta and the White Sauce pasta always wins. How can I forget corn starch? It is the best thing to have to make the Muhallabiehs and the Aish el Saraya…

 

Pulses and Lentils

 

I have a family who don’t enjoy dal dishes, and hence I cook them very rarely. The only lentils I keep stock in my pantry are usually chickpeas and black chana. Chaat is one dish I like to make as snack since they are quite easy and my girls enjoy the black chana chaat and the chickpea chaat. I keep chana dal too to make masala vada when Rasha asks for it or when I crave for it, and even for making the kozhi vadas. 😀 Even though we don’t make dosas much, urad dal is kept in case a dosa craving may arise. It is upto you to decide what lentils you need to stock as required by your family. We hardly make soups and usually if I do wish for one, then it is shorbat adas.

 

I think for today, this is quite more to handle. Let us look at the remaining sections in the next post, InShaAllah…