Day 8: My First Fast

Guest blogger: my dear cousin in Calcutta, Lubna SalimOne of my fondest memories of Ramadan still remains of my Roza Kushai or the very first fast. Ramadan fell during October that year when I was 10 years old and the winter nip was just beginning to set into the air. The weather was beautiful to say the least. The day itself passed in a blink thanks to my grandmother preparing and feeding me a hearty sehri comprising laccha and milk, parathas, omelette and a steaming cuppa.But what I will always remember from that year is a snack traditionally prepared by my grandmother -- bread rolls with a yummy keema stuffing. To keep me occupied she engaged me in making these and I learnt the art of perfecting their shape and frying them crisp golden brown from her that year. She is bed ridden today, but has taught me a lot of her delicious Ramadan recipes that will continue to please many a palate. My prayer this Ramadan is for Allah to ease her pain and bless her with good health.Day 8, Tradition 8: Amma's bread rollsAmma's bread rolls- 14 slices of country bread (one inch thick)- 250 gm keema- 2 medium sized onions (finely chopped)- 2 green chilis- 1 tsp ginger-garlic paste- 1/2 teaspoon turmeric- salt to taste- Oil for frying- 1 bowl water- juice of half a lemonCook keema with ginger-garlic paste, salt and turmeric with a tablespoon of oil till tender. Keep aside to cool. In a pan take onions, green chilis and lemon and mix with keema till dry on high flame. The stuffing is ready.Remove the crust from bread slices. Lightly soak each slice of bread in water and squeeze excess water pressing between palms firmly. Place the stuffing in the centre of the slice and carefully roll it into a cylindrical shape. It'll be easy since the bread being soaked in water will be easy to handle.Fry until crisp golden brown on medium flame.