............unexpectedly MOYO..................

............... we had the most fantastic iftaar .. fast break .... last week
..................................the setting was surreal.................
.......................................................glass , blue sea , bright sunshine ..........fading ............
                                  pink , then mink .................. twilight ..................
..........................................dusk!..................

                                      unusual circumstances , unusual events , made for the family being in Durban for a few days during the Auspicious month of Ramadaan...............keedos , though fasting , had reserves of energy , and as now thorough bred Vaalies , that they are ,  do , when they get down to the seaside , do! .......... got into the unusually icy waters of the Indian Ocean................
......................................and , it is the midst of winter ........... and no , they didn't feel cold!..............i sat huddled on the beach ............. shivering!..................

as we walked back to our apartment on the Durban Point Waterfront ... a spectacular sight loomed ahead........
...............being a native Durbanite ............... much to my chagrin , i couldn't for the life of me fathom out what in the world this imposing , yet absolutely magnificent architectural wonder was , perched right at the end of the pier................

......................oh right ! MOYO!.............................................."moyo" is the Swahili word for soul.........and a dining experience at any MOYO restaurant is an African soulful experience.......... ours that night truly was!..........

..............this brand new baby of the famous South African MOYO clan ........... is because of its venue .....unparalleled to its bigger siblings ............... it is situated right at the very end of the UShaka pier..........it is a double or i would say , maybe , a triple volume glass house............that offers 360 degree panoramic ocean views as well as views of the Moses Mabhida Stadium in the distance .......... the ever beautiful Golden Mile of the Durban coastline ........... i could go on forever and ever............. this was my hometown after all!!..............

.....................keedos were famished , and it was about that time of day that we found ourselves deciding to break the days fast ............. at this fascinating funky African experience of a venue

the menu , like the decor ,  at MOYO is eclectic...........inspired by the diversity of Africa............it is sophisticated in an unpretentious African style..........

..............................we decided to go simplistic ............ and savour the tastes of the sea................tagines of Moroccan prawns ............... succulent , fleshy , tender ............... morsels  ..........with the unmistakable taste of cumin , paprika , saffron , ginger ,coriander.................warm earthy Mediterranean flavours............pan fried in what seemed to be chermoula  sauce............... a sauce made of cilantro , parsley , chili , olive oil , tomato , lemon .............

....................the tagines of prawns arrived with a Moroccan style flat bread ..........with fennel , sesame and the famous nigella seeds grained in .............

......................................keedos , A and myself tucked into this heavenly feast ................ the flat breads mopping up the chermoula ................... heavenly food in a heavenly setting .......................
 

...................... it was an iftaar ................. that will forever be a precious memory......................

........................... a reminder as we sat outside ................. satiating hunger and thirst of the day................looking out at the deep blue ocean ............... the beauty of the surrounding ................ some of it man made .................. all of it ,  not............., a creation of our Creator ...............


                   .a stirring of the soul again !..................................................................

.............decadent KHEER..............

on a bitterly cold ,  venomous Joburg afternoon in the midst of Ramadaan , ............ looking out of my kitchen window , dark and blustery .......................

                                  only a heartwarming pot of kheer would do ! ................

                      India boasts a variety of sweet deserts to pamper the sweet toothed...............
                   One of the most common deserts is a very simple preparation of rice and milk. This pudding is called Kheer............and is made with either vermicelli or rice and has become one of my favourite Indian deserts.........This creamy and sweet stove top pudding is fairly quick and easy to prepare , and can be  enjoyed served either piping hot or cold........................

...........  , a fellow blogger , Salma , passed on this recipe to me .......... i have tweaked it here and there , and i need to tell you , with a hint of a warning ! that this version is addictive , ultra rich and decadent and oh so moreish!!......................................


you will need

2 litres of milk ..............
1 cup of washed basmati rice
4 tablespoonfuls of sago


1 sachet or box of ready kheer mix .. this is entirely optional , for me personally this mix just  contains an amalgamation of all the ingredients that i use in the preparation of this dish in a much denser concentrated form............... adds depth and flavour ........... why not ?
  

     so.......
                    add milk , rice , sago and kheer mix to a large pot
                    bring to a slow boil , stirring intermittently
                    thereafter lower heat and gently simmer for approximately half an hour
                    the mixture will gradually thicken  , become very creamy and evaporate slightly

        you can now add :
                                       1 large tin of condensed milk
                                       1 large tin of desert cream
                                       1 large tin of coconut milk
                                       100 g of slivered almonds
                                       elachi  -  cardomom powder ......... to suit your taste

simmer on a low heat , until very soft and mushy , as it simmers , it will thicken

you may thin the mixture down abit at this stage if you like , by adding extra milk


add sugar to taste , a cup , for this quantity , would not be excessive !
            i used more .............. i like it sweet ! ................
..............................but ,, it  really is up to you!...............

...................garnish with a sprinkle of elachi powder , slivers of almonds and pistachio............




......... enjoy as either an after dinner desert , , or as in my home , , cold for breakfast the next day !

.

RAMADAAN IS ............FOOD........for the soul......................

           Isipingo Beach.....Durban........South Africa..........1977 - 1980 ........................my childhood...


     a flashback in time.............children carrying in their little hands platefuls of the most delicious morsels of food , lovingly made by their mums , aunts or grannys ... to neighbours and families homes ..................
......plates being exchanged in a spirit of harmony and love.........................


                                            ..................scurrying back home  , in anticipation , knowing that anytime .......................

                  Allahu Akbar   :   Allahu Akbar   :   Allahu Akbar   :   Allahu Akbar
    Allah is the greatest   :   Allah is the greatest   :   Allah is the greatest   :   Allah is the greatest

..................the melodious sound of the Muezzins voice , echoing  from the top of the minaret ,  calling the  Faithful to Prayer . to Maghrib Salaat , essentially........................signifying the end of A day of Fasting..............

..........................yes,Muslims the  world over are now two weeks into the incredible  holy month of RAMADAAN..................For Muslims , Ramadaan is a time for reflection - and introspection .... a time to develop compassion for those who live with thirst and hunger ... as a part of their everyday existence

                          it is a time to practice self control and willpower in the face of numerous temptations , and to purify ones self by taking time to focus on character  and purpose...

           during THIS Auspicious month......... Muslims fast between dawn and sunset. The fast is not for a full twenty four hours  - sehri , a meal eaten before the sun begins to rise and iftar , the meal that breaks the fast at sunset.

                 AUGUST ... 2011............Ramadaan .........Johannesburg.............South Africa


            Allahu Akbar   :   Allahu Akbar   :   Allahu Akbar   :   Allahu Akbar   : Allahu Akbar
  Allah is the greatest   :   Allah is the greatest   :   Allah is the greatest    :    Allah is the greatest

                thirty years later , the azaan , echoes beautifully around and within the confines of my home............ certain changes  ,  certain similarities...............

                     the way of the world ............. .. , from my perspective anyway ,, i don't live in Muslim suburbia anymore........... residensia is made up of different races , colours and creeds.........with none taking precedence over the other...........we live together with mutual understanding  and respect for the other

                     we teach our children' Islam through emulation and guidance , spirituality is in essence  , an emotion felt deep in ones heart .........so the fasting month of Ramadaan is welcomed like an old loved friend.. welcomed into the home with open arms by young and old alike .......... eager to bask in the glow of this radiant time ...........

...............the muezzins voice is wafting through the home , broadcast live on audio streaming............

 it is a haunting moment indeed , when the azaan begins..............it feels as if  the soul pricks all over........it is an innate remembrance of this beautiful religion that we are so privileged to have  been born into.....................it is who we are....................

               a special duaa,,,,, prayer is read to thank Allah for allowing us to fast for his pleasure...

 this is a time of happiness and refreshment after experiencing the pangs of hunger and thirst of the day.................

..................and my home , I'm sure is no different from any other Muslim home , breaking the days fast

 EXCITED!..............yes keedos break their fasts with a " kajoor '' , a date and a glass of water .............
 if the truth be told , mum , breaks with a glass of ice cold coke...............

the family gather around the dinner table to partake in a meal that mum has especially put together to please keedos and A............the menu varies on a daily basis.............but , it is always a feast.........the senses of taste are definitely heightened during the fast and the food is somehow just so delicious!

the Maghrib salaat prayer is performed and the family return back to the dinner table to eat , and  to rejoice in the satiating peaceful feeling that has settled over them...........................


 my Ramadaan menu consists of predominantly very authentic ,  hand down through the generation recipes ..............with a few modern fusion creations ............thrown in...............both are devoured with equal gusto...




a savoury dish that is very popular on all Ramadaan tables , would be little cocktail pies , made with pure butter  puff pastry ......filled with just about anything .............i do a divine masala steak filling and this is served with a chutney ........... a dip .......... that is a recipe of my dear mom,, who inherited it from a friend ....................

............................cheeky chutney

 you will need :
    4 tins tomato puree
    white vinegar
    salt
    chili powder

  the 4 tins yields me an adequate amount to last the entire month

....empty the 4 tins of tomato puree into a large pot
....half fill each of the 4 tins with white vinegar
....throw the vinegar into the pot together with the tomato puree
....add 4 tsp each of salt and chili powder

simmer for an hour on a low heat
the mixture will thicken slightly , darken a slight bit in colour

    in a separate small pot or heavy based frying pan , one would make a vagaar , a tempering of spices
this process takes just a few short minutes
simply heat a few tbsp of oil
add mustard seeds , crushed garlic , ground green chillies ,  few sprigs of curry leaves
heat until they sizzle
remove from heat

tipple the vagaar over into your tomato puree and vinegar mixture
let cool

lastly add a few generous tablespoon's of achaar - pickle methi masala ... which you can buy at any  Indian spice shop
stir through
you can now bottle it and keep it in the refrigerator

          ....... this chutney is a real gem of a recipe , don't be put off by what would seem to be a very lengthy process  ... once you have the ingredients on hand .............. relatively simple  ,,
                                                  and delicious!......................................................


               .................Naadia's cocktail steak pies...........................


braise 2 finely chopped onions , for every kg of steak used , until golden brown
add washed cubed steak pieces
add salt , chili powder , dhana jeeroo , turmeric and ginger garlic

grind in green chillies
braise on a medium heat until spices and meat are well amalgamated
now lower heat and close pot lid
simmer on this lowered heat for an hour , stirring every now and again
add a sachet of tomato paste for every kg of steak used
simmer for a half an hour more
steak should be tender and well coated in a thick masala

taste for salt and strength of the spices
let it cool
add few tablespoons of mustard sauce
garnish liberally with cut up dhania - coriander
mix nicely

the filling for the cocktail pies is now ready

my kitchen cheat :

                          for ease of use , i buy pre - cut pure butter puff pastry
                          this saves me a copious amount of time
   if not readily available , roll out your puff pastry , which you could purchase from any good grocer
   and cut into circles , or squares

     place a piece of the cut pastry , in to the palm of your hand
     moisten the edge all round , with a smear of water ,  so that the edges can be sealed tight
     place a generous tsp of the steak filling into the centre of the cut pastry
     fold over carefully , taking care that the steak doesn't seep out
     pinch the edges of the pie with your finger or a fork , to seal

using a pastry brush , brush the tops of the pies with a mixture of beaten egg , sprinkle with either sesame seeds or dried chopped parsley

you could now freeze the pies successfully , in a plastic container and use as needed

            or if , your taste buds are salivating  .................................................

        preheat the oven , on bake  ............... place pies onto a non stick baking tray
    bake at 200 degrees Celsius for 10 minutes , and 180 degrees Celsius for the next 10 minutes

the pies should rise beautifully and turn a rich golden hue.....................

..................take out of the oven carefully and let cool slightly..................
                      



     Allahumma  laka sumtu wa bika aamantu wa - alaika tawakaltu wa 'ala rizq - ika aftartu fataqabal minni

O Allah! For You i have observed fasting and with your provisions do i break my fasting

..................dip the pie into the chutney...........and ENJOY!...................