Ramadan and the Practice of Fasting

Ramadan and the Practice of Fasting:

Another religious tradition that affects diet is fasting during the holy month of Ramadan every year, occurring at the ninth month of the lunar-based Islamic calendar. Because Ramadan shifts approximately eleven days earlier each year on the solar-based Gregorian calendar, Muslims experience Ramadan in different seasons with  different Ramadan recipes throughout the course of their lives.

Breaking the Fast:

It all started with a short tweet about a trip I was planning to Dubai, which attracted the attention of a woman named Bodour. She lived in Sharjah, one of the seven United Arab Emirates, only a 30-minute drive north from Dubai. “So few people know about Emirati food,” she tweeted back. “I’d be happy to give you a culinary tour.” I had been to Dubai in the 1970s, when it was still a modest fishing village and neighboring Abu Dhabi was more developed, but the visit was brief, and apart from going to the fish market, I saw very little of Emirati life and never got to taste any of the local fare. Of course, a lot has changed since then; Dubai is now much glitzier than Abu Dhabi, the UAE’s capital city. But the emirate of Abu Dhabi—meaning the territory ruled by its emir—still accounts for more than 80 percent of all the emirates.

I was going back to work as a host on a cooking and travel show for Abu Dhabi TV, so you can imagine my excitement at this unexpected offer of hospitality. I accepted, not knowing that my generous guide was Sheika Bodour bint Sultan Al Qasimi, the daughter of Sharjah’s ruler. (Each emirate has its own royal family that rules as a separate monarchy.) I couldn’t have asked for a better introduction: Not only did we bond over a shared love of Middle Eastern cooking (Al Qasimi owns a restaurant in Sharjah city, in fact) but within two days she had arranged for me to sample a range of the emirate’s signature dishes.

The city of Sharjah:

When I arrived in the city of Sharjah, a modern metropolis of about 800,000, I met my new friend, a lovely woman in her early 30s, at a heritage center where local cooks give classes. Half a dozen women—all of them, like Al Qasimi, wearing black thobs, long robes that covered their clothes, their hair hidden by scarves—were in a large, traditional open-air kitchen preparing a goat stew, some spiced rice, and other dishes. Al Qasimi explained that while the country’s large expat population from Iran, Palestine, India, and other countries had certainly influenced the local fare over the decades, true Emirati cuisine has its own distinct character. Fish from the Arabian Sea plays a major part in the diet, and meat and rice dishes are complexly spiced: Saffron and cardamom are the predominant flavors, and a spice mix called Bazar, made with spices like cumin and coriander, is added to practically everything. Rice and flat breads are staples, and some of the dishes Al Qasimi served straddled the line between savory and sweet, thanks to a touch of sugar or date syrup. Al Qasimi also told me that camel meat is a specialty, particularly among Bedouin families, but that nowadays it is mostly reserved for special occasions.

Islamic Nuances for Dietetics Practice:

Understanding certain non-dietary beliefs of Islam also can help registered dietitians effectively counsel Muslim American clients. For example, gender relations in Islam are centered on mahram, which includes family relatives by blood or marriage. Although there are exceptions, most physical contact between non-mahram females and males is not permissible. Do not initiate a handshake with a Muslim patient of the opposite gender unless they first extend a hand. This also applies to hugging, even without direct skin contact, but other acknowledgements such as nodding or waving are fine. During verbal consultations with Muslim clients of the opposite gender, it is best to leave the door ajar (although not wide open as patient privacy is still important). Ideally, any assessments involving physical contact should be performed in private by a practitioner of the same gender.

Ramadan recipes:

Common Samosa Recipe in Ramadan :

1 cup all-purpose flour |  2 tablespoons vegetable oil


2 large potatoes (boiled) | 1 onion, chopped | 2 green chilies, very finely chopped
3 tablespoons oil | 1/2 teaspoon ginger, grated | 1/2 teaspoon garlic, crushed |
coriander seed |
1 tablespoon cilantro, finely chopped | 1/2 lemon, juice of | 1/2 teaspoon turmeric | 1/2 teaspoon garam masala
1/2 teaspoon red chili powder |

Read more:  http://www.zaiqa.com/tags/samosa/

The spice mix garam masala gives samosas their essential flavor — Garam means warm or hot; masala means spice mix. The traditional, or Mughal, garam masala (pronounced gah-RAHM mah-SAH-lah) is a blend of four aromatic spices: cardamom, cinnamon, cloves, and black pepper. Like curries, garam masalas can take on different flavors. Flavorings like fennel, nutmeg, and bay leaves are often added. A spicier mix that includes cumin and coriander seeds is the preferred version for aloo samosas. You can buy garam masala at Indian and specialty grocers, but if you make it yourself, you’ll get a more fragrant, fresh flavor (see recipe: Garam Masala).

Samosas are traditionally accompanied by dipping sauces, which help balance the richness of the pastry crust. The most popular is a sweet-and-sour chutney. In India it’s made with tamarind because that fruit is abundant there. But you can match the flavor exactly with grocery staples such as prune and apple butters (see my recipe for Sweet & Sour Fruit Dipping Sauce). Another favorite sauce is made from fresh cilantro laced with green chiles (see recipe: Cilantro Dip). I like to have both because they complement each other and they’re simple to make.


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Pakistani Drama industry now days attract to investor.

Humnasheen: is the journey of lifeUrdu pakmedia online Drama Serial Humnasheen is a story about the ups and downs that a family faces Asmat Aara, the main character has no children, so after 15 years of marriage she gets her husband married to a 16-year old girl Shamsa Bano. This way she gets the approbation of the family as well as can dominate her young rival. Asmat Aaara brings up Shamsa’s twins and does not tolerate any kind of interference of her husband Munir in their upbringing and education. All important decisions revolving around the children are made by Asmat Aaara.
Will Asmat Aaara’s decisions prove to be current?Will Shamsa ever have a standing in the family?
To find out watch “Humnasheen” only on HUM Cast:Adnan Siddiqui,Faiza hasan,Areej Fatima,Rija,Aamir Qureshi,Hamoyoun Asharaf,sara khan,Raheel butt,Sundas,Mustafa changazi,Qaseer kaqvi Directed By Siraj Ul Haq Written By Shela Shakoor


Kahi Un Kahi:

Kahi Un Kahi by Hum tv serial directed by Asim Ali and written by Nadia Akhter with cast that include Usman Pirzada, Rashid Mehmood,Aiza Khan, Irsa Ghazal, Zhalay, Urwa, Imran Aslam, Sherry, Hassan Ahmed, Tipu Sharif, Khalid Anum, Seema Pasha and others

”’Jiya na jaye”’ drama 2013 on air by hum tv The good story revolves around Saba and his family whose father marries her off to his brother’s notorious son Sadiq.This way she gets the approbation of the family as well as can dominate her young rival. After the marriage her life becomes a living hell facing lots of problem in life, on the one hand she becomes pregnant and on the other hand her husband pressurizes her to find a job and his husband behave not good with her and she is very tense what she need to do now she thinking about his life what she want to do survive in society.After the birth of her daughter, Saba goes to her mother’s house not knowing that her husband has other plans for her.

Director: Asim Ali Writer: Adeel Razak
Producer: MNM Productions
Cast: Imran Aslam, Fatima Affendi, Adeel Hussain, Fazila Qazi, Shabir jan, Maira Khan, Sheharyar Zaidi, Azra Moiudin etc

Dinner recipes ideas

For your assistance, we have tried to compile some practical and easy dinner recipe ideas for different situations and occasions.Many articles have been written on Dinner recipe ideas and a list of thoughts is presented in a very intellectual manner. The reader normally enjoys the piece of writing till the end, but is again left with the confusion of what to make for dinner that fits best in their situation.

Find and Get healthy dinner recipes and ideas featuring all of your favorite chicken, pork, beef dishes from the experts at Food Network by highly professional chefs..


Zubeda Tariq cooking.

The movie Julie & Julia inspired me to share this classic from Zubeda Tariq‘s “Mastering the Art of French Cooking” book. Who doesn’t remember either trying to make this or having a friend make this.

Directions :

Preheat oven to 450 degrees.

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.

Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

English recipes basic understanding of how to make a perfect dish

recipes in English picture

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Homemade English Bangers Ingredients:

  • 2 1/2-lb ground veal
  • 2 1/2-lb ground pork
  • 15 slices white bread, broken up into small pieces
  • 5-tsp salt
  • 1 1/2-tsp black pepper
  • 1 1/2-tsp cayenne pepper
  • 1/2-tsp mace
  • 1/2-tsp nutmeg
  • 1/2-tsp thyme
  • 1/2-tsp marjoram
  • 5-tsp sage
  • 5-eggs

Homemade English Bangers Instructions

  • Hand-trim fat from the outside of meat to your desired fat preference.
  • Grind the meat with a fine grinding plate.
  • After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
  • Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.

when scarcity of meat led many sausage makers to add water to the mixture, making it more likely to explode on heating).