Ramadan to begin in India from August 12,2010!

The holy month of Ramadan will begin in India from tomorrow, August 12, 2010 as the confirmed reports of sighting of moon come from various parts of the country.

“Sighting of the moon is reported from various corners of the country including Andhra Pradesh, Maharashtra, Uttar Pradesh and Tamil Nadu”, Maulana Muqeem Faizee, General Secretary of Jamiat Ahle Hadees Hind said to ummid.com from his Delhi office on phone.

“Reports have also come from Delhi neighborhood”, he added.

“Relying on these reports it is decided to begin the Holy month of Ramadan in India from tomorrow”, he added.

Reports of moon sighting have also come from Pune, Aurangabad, Amravati, Malegaon, Kamptee, Chennai and few other parts of the country.

Mufti Mohd Ishaque confirmed the sighting of the moon in Kamptee.

Mumbai could not report the moon sighting due to heavy showers. But the metropolis has a precedent wherein it relies on the reports of moon sighting from the neighboring areas to start the Holy month of fasting.

The countries in Gulf including Saudi Arabia have already started Ramadan from August 11.

Meanwhile, announcements are on in different parts to inform people to get ready for the first special prayer of the night, Traweeh. Traweeh would be offered for the entire month during the Ramadan nights.

During the Holy month of Ramadan, Muslims throughout the world observe fast in day-times and offer special prayers in the nights.

Considered as one of the most blessed months of the Islamic Calendar, it starts with the sighting of moon and ends after the moon completes a circle pronouncing the day of Eid al Fitr.

Eid SMS, Greetings, Wishes and Quotes-Wish Eid Mubarak to your Loved Ones

Here comes the day of joy and celebrations for Muslims. 10th September is the Mubarak day of Eid this year. But why is it just a matter of a holiday for the people of other religions?? If we enjoy the leave from our works on this day then at least we must know the significance of this holy day. Eid ul-Fitr, Eid is a Muslim festival that marks the end of Ramadan, the Islamicholy month of fasting. Eid is an Arabic word that means “festivity”, while Fiṭr means “conclusion of the fast”; and so the holiday symbolizes the celebration of the conclusion of the month of fasting from dawn to sunset during the entire month of Ramadan (calendar month).

India greets Pakistan on the occasion of Eid-ul-Fitr by releasing 31 Pakistani prisoners. The Foreign Office on Thursday, Sep 9 announced that 7 fishermen and the 24 other Pakistani nationals will return to Pakistan on Sep 15.

Now what are you waiting for…….here is the list of Eid sms, messages,quotes, scraps for you. Go ahead and greet your loved ones with Eid wishes.

When the sun has set, and day is done-
I’ll break this chain, but only one.
By the end of Ramadan, this whole chain will be all gone!
It’s time for Eid and lots of fun!!!

Hope Love & Laughter,
warmth & wishes
joy and a Bouquet of Eid Wishes,
Especially for you!!!
jublications become a past of your eid and your life….!

Eid is just around the corner and we can’t stop ourselves from salivating over the food that is synonymous with this holy festival. We got iDiva readers to send us their best Eid recipes. Here’s how you can make Mrouziya (Honey Spiced Lamb), Haleem (meat stew), Sukha Meva (Dry Fruit Porridge), Malpua (sweet pancake) and Mutton biryani.
Haleem (meat stew)
250 gms mutton
1 cup wheat
1/4th cup channa dal (split gram)
1/4th cup moong dal (green gram)
1/4th cup masoor dal (red lentils)
Salt, coriander powder and chilli powder as per taste
Ginger garlic paste.
How to make Haleem:
Soak the wheat overnight and keep it pounded and husked. Soak the channa and moong dal for 40 minutes. Put eight cups of water in a vessel and bring it to boil. Add the wheat, ginger garlic paste, coriander powder and chilly powder and salt . Mash the mutton pieces and add it to the mixture. Cook over a medium flame till the mutton is tender.
You may also add roasted channa if you like.

Sukha Meva (Dry Fruit Porridge)
1/4 cup nuts like almonds, cashews, chiroli (sunflower seeds), dried grapes (kishmish) and pistachios each
Ghee and sugar as per taste
Flavoured essence of Rose
Ready-made Saivaiya
How to make Sukha Meva:
Soak the almond and pistachios overnight. Remove the skin and cut into small pieces. Depending on how much you want to serve, take milk and bring it to boil. In another vessel, cook the saivaiya on a low flame in ghee till it turns golden. Add all the nuts and the flavoured essence to it. Let it cook for a while. Add the milk to this mixture and let it boil. Now add the sugar. Once boiled, let the milk remain on a low flame till it becomes thick.
You may also add milkmaid to the meva, however ensure that you limit the sugar initially, or else it may become too sweet.
Suji Malpua
1 litre milk
1/4th cup maida and suji (rava) each
Ghee, sugar as per taste
How to make Suji Malpua:
Roast the suji on a pan till light brown. Boil milk to make it thick.Add the milk and maida to the suji. Stir constantly to remove all lumps and ensure consistency. Add sugar if desired as per taste. This mixture will become your batter.
Place a pan on the gas. Take an amount of the batter and pour it over the pan in circular movements. Do not make it too thin. Cook for around 30-40 seconds and turn over.
Dip this in sugar syrup and serve.

2 pounds lamb chunks
2 teaspoons Ras El Hanout (Blend of spices including cardamom, clove, cinnamon, ground chili peppers, coriander, peppercorn, and turmeric, all ground and mixed)
4 tablespoon honey
1/2 cup almonds and raisins each.
How to make Mrouziya :
Pre Heat oven to 350 degrees. Take the lamb chunks and glaze the Ras El Hanout on them well. Place this in a dish and add water and the honey to it. Bake in the oven for two hours, however ensure to cover the dish.
Now drain out the excessive oil and remove the lamb from the stew. Add the almonds and raisins to the stew. Boil this mixture until it thickens. Now place the lamb chunks again in the stew and leave it to boil for a few minutes. Serve with bread.
Mutton Biryani
2 cups Rice
1 kg Mutton
10 gms Cardamom, Cinnamon and Cumminseed
40 gms Ginger, garlic, salt and chillies as per taste
2 Lemons
Curd and Ghee.
How to make Mutton Biryani:
Wash the mutton well. Grind the ginger garlic, chillies, and other spices and add it to the mutton. Add curd to this mixture. Boil 6-8 cups of water in a vessel and then add rice to it. Place the mutton mixture in a pressure cooker. When the rice is ready, spread it over the mutton mixture.
Let it cook for 30 minutes on a low flame.
2 cups milk
1 packet falooda sev
3 tsp rose water
1/4 table spoon soaked tukmuri seeds/ sabja (basil seeds)
How to make falooda
Boil the sev in water for 15 minutes. Now boil it in milk for another
15 minutes. Cool the sev. Put the sev in glasses and add rose water and the tukmir seeds. Now add the milk to it. You can add vanilla ice cream to your falooda if you wish.

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