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Eid prayers in Delhi's historic Jama Masjid
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By
Danish A Khan, IOL South Asia Correspondent
NEW
DELHI, December 4 (IslamOnline) - The beginning of the Islamic month
of Shawwal brings with it a sense of camaraderie and
unrestrained zeal and gaiety for Muslims in the Subcontinent. However,
the sorrow that the month of Ramadan is coming to an end is equally
great. On the last Friday in the month of Ramadan, Juma'atul Wida',
tears may be seen in the eyes of the faithful.
This
time round Eid-al-Fitr is going to be celebrated by Indian Muslims in
the backdrop of the tenth anniversary of the demolition of the Babri
Masjid in the temple town of Ayodhya. Hindu fanatics had demolished
the Babri Masjid on December 6, 1992. They claimed that the Babri
Masjid stood at the same place where the mythological god-king Rama
was born thousands of years ago.
Thus
Indian Muslims are celebrating Eid on "December 6" which
otherwise is now a day of remembrance and prayers. This has, however,
failed to dampen the spirit of the Eid festivities all over the
country.
The
celebrations for Eid start from Chand Raat, and at the evening
the moon of Shawwal is sighted. It brings joys particularly for
the female folk and children. The faithful regard Eid-ul-Fitr as Yaum-e-Shukrana
(thanksgiving day) after Ramadan’s month-long fast.
The
Eid day starts with special prayers at Eidgah, special open mosques in
the outskirts. These mosques are meant only for the prayers of the two
Eids, though Eid prayers are offered in almost all mosques in addition
to Eidgahs.
People
take care to donate the fitra before they enter mosques for the
Eid prayers. celebrations. Eid-ul-Fitr in the Subcontinent is also
known as Meethi (sweet) Eid, because during the celebrations
guests feast on a special sweet dish called Sewaiyaan which is
found only in the Subcontinent.
Delhi’s
walled city, the capital Mughal emperors built on the banks of river
Yamuna, comes alive with massive crowds of Eid shoppers jostling to
reach their favorite shops during the last days of Ramadan. The crowd
thins a little — just a little bit — with the muezzin’s calls
from the historic Jama Masjid’s minarets for Zuhr (noon) or Asr
(afternoon) prayers.
Late
night, shopping is order of the day during this period like many other
Muslim localities all over the country. The same scene would be seen
in Lucknow, Bhopal, Hyderabad and Srinagar for instance.
A
part of the crowd melts and flows away from shops into the grand
mosque. Others move into smaller mosques in the lanes or adjoining
areas, to return to the bargaining and haggling after the prayers. The
shopping list is quite long for even ordinary, working class Muslims.
Embroidered
white kurtas with matching pyjamas (normally worn by
Muslim male adults and children alike), shalwar-kamiz
(preferably brocaded, worn by females), caps, perfumes, footwear,
accessories — to be sported on Eid. Smaller components of the
paraphernalia like kohl and eyeliners too are not forgotten.
Not
to be missed is the unique sight of pavement shops selling different
accessories sprouting all over the place a fortnight before Eid. These
shops, well illuminated and providing a dazzling spectacle, spring up
at intersections and near big mosques in the densely-populated Muslim
localities. Different varieties of sweetmeats, edibles, garments,
footwear etc. are put up for sale in these shops.
Edibles
are next on the list. Dates are a global Ramadan staple by now, for
the simple reason that the Prophet (PBUH) used to begin his iftar
(breaking fast) with this storehouse of carbohydrates and minerals
that boost dipping blood sugar levels after 12 hours of fast.
Only
next to dates come the Subcontinent’s trademark Eid dish — sewaiyaan.
It is like thin noodles or sphagetti, made of wheat flour, to be
prepared in myriad ways as a sweet dish, yet another booster to
flagging sugar levels in the blood.
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Muslims praying in Jama Masjid, Delhi
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Sewaiyaan
to Eid celebrations in the Subcontinent is what cake is to Christmas
or pasta to Italians as a staple that has become a synonym for food in
Italy. Nobody, poor or rich, pious or secular, can imagine an Eid
without the ubiquitous sewaiyaan which is prepared in dozens of
ways.
Islam
takes care that those who are hopelessly poor too get to feast on the
goodies courtesy like the better off neighbors. The spirit of Ramadan
moves even the normally indifferent city folk.
The
din and bustle of shopping makes time take wings. Only when the mosque
siren begins to wail, the shoppers come to know that it is iftar
time. This time there is a considerable lull. Shopkeepers and shoppers
break their fast before attending to anything.
During
Ramadan more people flock back into the mosques, some preferring to
stay put where they are, breaking their fast on the “emergency iftar”
they carry in their pocket — a couple of dates rolled carefully in a
piece of paper just in case they are not able to get a regular iftar
because of some inconvenience.
In
addition, every mosque hosts its own iftar out of food, sweets
and fruits sent by neighbors, a custom practiced all over the
Subcontinent during Ramadan. Everyone is welcome to join in.
Soon
after the Maghrib prayers shopping areas are bathed in powerful
electric light. Shopping gets more hectic, eating more ferocious than
ever. Droves of women shoppers descend on the markets to give
finishing touches to their Eid shopping. You would not see more
contented, happier faces in the departmental stores of New York or
London.
In
different parts of India, Eid is celebrated in different ways. In the
southern state of Kerala, Muslims celebrate Eid in the same way as it
is done in most Arab countries. Apart from old historical ties with
Arab countries, the important reason being that there are more
expatriates from this state than from any other part of the country in
Gulf countries.
However,
in the northern and other parts of India Eid is celebrated depending
upon the announcement made by a mufti regarding the sighting of
the Shawwal crescent, and also as per the announcement made by
the Hilal Committee (moon sighting committee).
In
the northern states of Jammu and Kashmir, the extremely cold weather
in the state is not at all coming in the way of people to celebrate
the festival. There has been no effect on people’s enthusiasm.
Markets have come alive and the hustle and bustle has returned in a
big way.
Usually
during the days of Ramadan, shops in Srinagar — the winter capital
of J&K — used to close down before iftar. But, in the
final days of the month the shops remain open for long hours even
after iftar, and long queues of people could be seen in the
garments, bakery, sweet and poultry shops despite the current security
situation in which people prefer to be indoor after dusk.
Meanwhile,
Pakistan-based Lashkar-e-Toiba (LeT) has declared a unilateral
ceasefire for four days in Kashmir to mark the Eid festival. This is
for the first time that the militant organization has declared such a
ceasefire ever since it began its operations in the troubled state.
Lashkar
spokesman Abu Huzaifa said the unilateral ceasefire will start a day
before Eid and will continue until two days after the festival.
“Lashkar will not strike on security forces or any other agencies.
There will be no attack carried out at the individual level or
collectively. We will not also target even those people who’re on
our hit list. We will not touch any surrendered militant or activists
of pro-India political parties,” he said.
The
celebration of Eid-ul-Fitr is not complete without savoring an array
of mouthwatering delicacies specially prepared for the occasion.
Recipe of some of the delicacies are being given for the benefit of
our readers.
Biryani
Ingredients: Basmati rice-1 kg; Mutton-1 kg;
Ginger paste-4 tbsp; Garlic paste-2 tbsp; Cardamom-4 pieces; Cloves-4
pieces; Black pepper-8 seeds; Jaffrey-a small piece; Cinnamon—2
pieces; Bay leaves-2; Red Chilli powder-1/2 tbsp; Cummins powder-1/4
tbsp; Medium tomatoes-3; salt to taste; Food colour-a pinch; Large
onions-7 (2 to fry and garnish); Green chillies-5; Yoghurt-1/4 kg;
Butter oil (1/4 cup oil mixed)-1/4 cup
Method
of preparation: Fry onions after slicing them wafer thin and
long. Keep aside 2 onions for garnish in the end. Heat butter oil and
oil separately in two non-stick pans. Put all the pieces of spices in
butter oil.
Wash
meat in curd and put in the pan, stir for one minute and add rest of
the spices. Let the mixture catch onto the meat and sizzle for 3
minutes. Cut tomatoes and add, mix and cook over medium flame. When
the mixture is dry add browned onions (fried separately in oil). Mix
well and keep aside.
Boil
rice in water, which is 3 times more than the rice, and add 1 tbsp of
oil and 1 tbsp of lemon juice. When the rice boils simmer and strain
in a large saucepan so that it is not overcooked. Now add 1 tbsp
butter oil and layer rice and meat alternately. Bake in oven on
low heat for 20 minutes or microwave for 3 to 4 minutes. Garnish with
onion and serve.
Firni
Ingredients: Milk-1 litre; Rice flour (or 2
tbsp custard powder)-2 tbsp; Ground almond-1/4 cup; Powdered
cardamom-1 tbsp; Rose water-2 tbsp; Water-1/2 cup; Custard powder-1/44
tbsp; Fine vermicilli-2 tbsp; Cream-1 tin; Condensed milk to sweeten
Method
of preparation: Mix Custard powder in 1/4 cup of boiling water. Crush
vermicilli and boil in 1 cup milk till it is cooked. Blend rice flour
in 2 tbsp of water.
Put
milk on stove and add the blended rice flour and Custard powder. Stir.
Cook till it begins to thicken. Add ground almonds, cooked vermicilli
and flavour. Cook till it becomes thick. Cook slightly and beat in
cream and sweeten with condensed milk. Pour into individual bowls,
grate a little nutmeg over each and sprinkle grated almonds and serve.
