Ahsan Javed

Charlotte Howe
English 1010
29 April 2015
Recipe
Ingredients
2 cup long grain rice (washed and drained)
1.5-2 gallons of milk
gallons of half and half
2 tablespoon cardamom seeds (crushed)
1 cups of almonds (blanched silvered)
1 cups of peanuts
1.5 cups of sugar or as desired
Method
1. Break the rice with hands until all rice is half in size.
2. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is
soft. Continue simmering for an hour and stir every 10 minutes.
3. Add almonds, peanuts, and raisins and simmer for 10-15 minutes.
4. Add the sugar and stir until completely dissolved or for 10-15 minutes
5. Remove the rice kheer from heat and serve either warm or chilled.

Recipe Memoir

The sight of the white moon is critical tonight. Every year, the religion of Islam requires
its Muslim people to fast daily for an entire month and the moon determines the end of fast. The
fast holds a strong connection between us and our lord Allah, allowing us to be more Godconscious. It serves as a reminder when we get caught up with our daily lives. Tonight is the
night to determine the end of this holy month known as Ramadan and as a family, we look
eagerly into the sky for a sign and wait for the astronomical data to verify there is a visible moon.
Sure enough, bright as a lantern amongst the black night, there lies a moon, glistening white
amongst the dark sky. An astronomical website also gives us proof of a sighting and the
preparation for the next day begins.
All of my siblings and I gather our most elegant outfits because we will have many
visitors and family members over tomorrow. My focus, however, goes straight to the food. Two
of my favorite dishes, butter chicken and kheer, or rice pudding, will be prepared and I look
forward to cooking them. I run to my kitchen where I find my mother and begin the lengthy
preparation. After five hours of pan filling, food slicing, food measuring, and ladle stirring, we
have completed our entrees. It is finally time to sleep and we slouch to our bedrooms, exhausted
yet thrilled the food preparation is done.
After four very short hours of sleep, dressing appropriately with hope of seeing family
from all around, attending a well needed, heartwarming church ceremony, it is time to
congregate and feast on the magnificent food. Family and friends are welcomed into our home
just as soon as they arrive, and fashioned towards the backyard. The food placement preparation
begins and you can hear the shouting from unorganized helpers doing what they can to speed up
the arrival of the food. Excitement lingers in the air. The helpers take charge, and the food is
brought forth to the three magnificently set tables outside. There are four wondrous pots of the

same butter chicken placed throughout the tables, four fresh bowls of green salad, and eight
plates of stacked crispy, garlic-buttered naan. Normally, gatherings such as these have multiple
dishes to choose from, but today, our famous homemade butter chicken is known to be the only
dish served. Everyone finds a comfortable seat, and the food serving begins.
The butter chicken arrives in front of me and I stare down at the red and green seasonings
outlining the side of the pot. The curry is bright orange and has a thick liquid texture that you can
practically slurp. The lumps of chicken stare back at me and as I grab the ladle to scoop some
out, I am overwhelmed with excitement. I remember the taste from last years gathering and my
mouth waters at the thought. A rich, delicate, sour taste mixed with a garlic naan that crisps with
the slightest bite. The naan soaks the curry in, and it becomes a little heavier. Just one bite leaves
you full for the remainder of the day. I gather some fresh cooked naan and let the warmth sting
the tips of my fingers. I then peel away a morsel and inch forward to dip into the flaming orange
curry. I have waited for this moment all day and it finally has arrived. The bite then enters my
mouth and the excitement begins; flavors dance away on my tongue and no curry compares to
the taste of that butter chicken.
Now that the chicken is served, a few helpers gather and begin clearing the tables off.
The clash and clatter of plates, knives, forks, and spoons rings our ears and within a few minutes,
the table is clear once more.
Overhead, the sun strikes our skin attempting to scorch us, but a tree right above our
heads gives us shade. Though my stomach is full from an excessive amount of food, I know what
is yet to come; kheer. My mothers kheer is the best I have had for as long as I can remember and
this year will be no different! Every family member knows the arrival of the next dish and there
is a hush of silence in everyones voices, including those who are so stuffed they can barely

move. After a few minutes of anticipation, two large, clear, icy bowls, sweating from the streak
of the sun, are brought to the table. Eyes eagerly look towards the kheer and smiles stretch across
faces. Everyone is given a bowl of ice cold Kheer and we patiently wait until every member has
one set before them. As the bowls are passed around, I look down and gaze at my portion.
Broken rice, cardamom, and cashews in a white milk paste stares back at me. My limbs cool at
the thought of my first bite and the burning sun means nothing to me anymore. The last member
receives their bowl, and we all wait for either my mother or father to initiate the first bite. This
year, it is my mother. She begins, and we follow instantly. The cling of spoons scrape against
bowls and I know another year of fantastic feasting is passing. I take a moment to look around at
my heart easing company. Laughter fills the air and is muffled by a light breeze. The wind
brushes my hair and I look up to the sky, thankful for another year and eager for the next to
come.