at-Taiyebaat - Programs
 
 
 
 
  at-Taiyebaat in collaboration with Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda (MSU), organized Alavi Bohras Special Recipe Competition - "ALAVI MAA'EDAH".  ALAVI BOHRAS LADIES/GENTS OF ANY AGE  FROM ALL OVER THE WORLD participated in this online event.  The aim of such competition is to preserve, propagate and practice our age old traditions of cooking and Bohra diet.  Our new generation is vulnerable to Fast-food, snacks and unhealthy eating habits.  They should be aware of our nutritious food we take during different seasons and occasions.  In the time of social media rearing its head everywhere it proves an effective tool to reach to our youth. Mithaas-Kharaas are the two inseparable sides of a single coin of Maa’edat e Aal e Mohammad (sa).  Likewise the beautiful coin of the Zindagi e Mu’min has two sides of Ghami-Khushi.  The moment of celebration is coupled with the moment of sadness.  Both are important and good to face and bear with gratitude and solidarity.
 
 

Winners of the competition was decided on the following criteria/rules:

  • Use of Alavi culture - traditional cooking practice
  • Presentation style
  • 3 photos of Mithaas recipe (1 final photo of the recipe, 2 photos showing important steps/ process in recipe making, collage acceptable)
  • Usage of Healthy ingredients
  • A small write-up about history/fond story about recipe
  • Ingredients and method of cooking
  • Cost of recipe/serves
  • A small video clip of about 30 seconds (someone tasting your recipe) (OPTIONAL)
 
  The competition being completely ONLINE in nature, selection of the winners was to be justified, for which the following criteria - recipe and ingredients 25; plate design - presentation 25; eye appeal and cost 25; traditional and practicality 25, was used and every participant’s entry received a score out of 100 by a three member panel of judges. The three member panel of judges included an eminent person from Alavi Bohra Community, Nutrition Background and Culinary experienced person from outside community. For non-biased selection of winners, names and other identity related information like address, contact information, date of birth of participants were not disclosed to the judges. Only the name of the recipe, ingredients, method, and history or fond memory of the recipe and three clear pictures of the recipes were shared with the judges.
 
 
 
 
 
 
 
 

Kharaas is always coupled with Mithaas.  It is made from vegetables, mutton, chicken or fish.  Served in a single plate or pieces that suffice all of the invitees sitting in the thaal.  As it is salty/oily in nature, care is taken that its quantity does not exceed the need.  Chicken dishes are favourite and evergreen.  It could be prepared with variety of combinations and taste.  As it is easily available and the ease in its making puts it on the top charts.

 
 
 
 
 
 

ABOUT THE PARTICIPANTS

Overall an overwhelming response was received through 21 kharaas recipe entries. The age of the participants ranged from 11 years to 82 years. Of the 21 entries, 20 entries were of female while single entry was of male members of the community. Apart from Vadodara, recipe entries were received from Bangalore, Mumbai and Ahmedabad. The detailed list of recipe entries received is as follows:

  1. Red Sauce Chicken
  2. Qeema Pattice
  3. Khaaro Gosht
  4. Dabba Gosht
  5. Crispy Fried Chicken
  6. Dabba Gosht
  7. Nargis Kebaab
  8. Lagan Ni Seekh
  9. Fried Crispy Fish
  10. Lagan Ni Seekh
  11. Chicken Malai Tikka
  12. Chicken Cutlet
  13. Mutton Kebaab
  14. Chicken Pizza Pops With Sweet Potato Fries
  15. Pattarveli Ni Biryani
  16. Qeema Potato Pattice
  17. Mutton Samosa
  18. Chicken Tikka
  19. Qeema Pattice
  20. Minced Meat Triangular Samosa (Trikoniya Qeema Na Samosa)
  21. Chicken Pattice

Based on the consolidated scores - three recipes namely

  1. Red Sauce Chicken (Sakinah bu A Chashmawala, Fatehgunj),
  2. Chicken Cutlet (Hasana bu A Chashmawala, Ajwa road) and
  3. Chicken Pattice (Qudsiyah bu N Bhaisaheb, Ajwa road)

were selected and were given a gift hamper worth Rs 1000 by the hands of Nahna Maa Saahebah al--Mohtaramah Husbana Bu at Devdi Mubaarak, Badri Mohalla. The prize of the first winner (red sauce chicken) was sponsored by Shafeaa Bu (Head of at-Taiyebaat Committee). All the participants were given an e-certificate of participation.

 
 
 
 
 
 
 
 

Generally, the traditional thaal is first adorned with Mithaas.  Invitees for jaman-feast is given salt (pinch) by mayzbaan and then he takes a luqmah (morsel) of mithaas along with all those sitting on the thaal.  This way the meal begins and mithaas is followed by kharaas and then the main course of jaman is taken.  The dish made from rice with varied ingredients is preferred in the main course.  Mithaas is garnished with fresh and dry fruits.  Halwa is made of different seasonal fruits as mithaas.

 
 
 
   
 

ABOUT THE PARTICIPANTS

Overall an overwhelming response was received through 26 dessert recipe entries received till 15/10/2021. The age of the participants ranged from 10 years to 74 years. Of the 26 entries, 22 entries were of female while 4 entries were of male members of the community. Apart from Vadodara, recipe entries were received from Bangalore, Mumbai, Bharuch and Ahmedabad. The detailed list of recipe entries received is as follows:

  1. KHAJUR no HALWA
  2. MALIDO
  3. PAAV no HALWO/BREAD HALWA
  4. FUKALLU
  5. ZARDO/MEETHA CHAWAL
  6. FRUIT CUSTARD
  7. BEDA na MESOOB
  8. GOL PAPDI
  9. SO-DHAAN-NU (SODANNU)
  10. KESAR MAVA SAMOSA
  11. BATAKA ni JELLY ( POTATO JELLY)
  12. MILK CUSTARD
  13. MAVA SAMOSA
  14. MALIDO
  15. LOOKNI KELA/BOONDI KELA
  16. BEDA NA MESOOB
  17. BATAKA NI JELLY
  18. SHEER-KHURMA
  19. PAV no HALWO (BREAD HALWA)
  20. MEETHI GANJI
  21. RAWA no HALWO
  22. MAVA SAMOSA
  23. GOL PAPDI (SUKHDI)
  24. FRUIT MUTANJAN
  25. CUSTARD FRUIT BOWL
  26. MEETHI GANJI

Upon taking a close look at the list more than 1 entries were received of some of the desserts like meetha samosa (3), meethi ganji (2), malido (2), beda na mesoob (2), pav no halwa (2), golpapdi (2), bataka ni jelly (2) and custard (2) while single entries were received  of sodannu, sheerkhurmo, mutanjan, khajur halwa, chawal zardo, lookni kela, fukallu and milk custard.

The competition being completely ONLINE in nature, selection of the winners was to be justified, for which the following criteria - recipe and ingredients 25; plate design - presentation 25; eye appeal and cost 25; traditional and practicality 25, was used and every participant’s entry received a score out of 100 by a three member panel of judges. The three member panel of judges included an eminent person from Alavi Bohra Community, Nutrition Background and Culinary experienced person from outside community. For non-biased selection of winners, names and other identity related information like address, contact information, date of birth of participants were not disclosed to the judges. Only the name of the recipe, ingredients, method, and history or fond memory of the recipe and three clear pictures of the recipes were shared with the judges.

Based on the consolidated scores - three recipes namely

  • Malido (Zainab bu Shahiwala, Bangalore),
  • Kesar Mava Samosa (Shehnaz bu Tinwala, Ajwa road) and
  • Zardo (Nazimah bu Bhaisaheb, Ajwa road)

were selected and were given a cash prize of 1000, 700 and 500 respectively.  These winners were declared on World Food Day - 16 October 2021.  Also e-Certificate was given to all participants.

 
 
 
 
 
Copyright © 2021 Alavibohra.org  All rights reserved.