Vivek Tamhane, Senior Executive Chef at BLVD Club who has over three decades of experience in the industry and has been the recipient of many prestigious awards believes in making a celebration out of every dish. For Ramzan the chef who has authored two books - Chef’s Recipes which was nominated for Maharashtra Rajya Puraskar and Jagtik Masale, shares two recipes to add to your Ramzan spread. Relish them till the holy month lasts.
Hyderabadi Haleem
Haleem masala (you can make and keep it in the airtight container)
Ingredients
Roast coriander seeds, fennel, cumin, cardamom, clove, red chili flex, on a very little oil, cool it and grind to a fine powder, then add all remining powder mix well. Keep it in airtight container. It can stay for 2-3 months.
Method
Date halwa and Vermicelli Kheer
Ingredients
To finish
Method