Eid-ul-Fitr commemorates the end of the Holy month of Ramadan, marking the end of the month-long fast. Eid-ul-Fitr is a joyous occasion with significant religious significance. Happiness surrounds the ambience with attainment of the spiritual blessings after a month of fasting. We dress in beautiful attire and attend special family gatherings. We greet and embrace each other in a spirit of peace, love and brotherhood and visit friends and relatives.

For Muslims, Eid ul Fitr is a joyful celebration of the achievement of enhanced piety. It is a day of forgiveness, moral victory and peace, of congregation, fellowship, brotherhood and unity.

Allah (SWT) has once again bestowed on us the blessings of Eid, an occasion to increase our good deeds. Each Eid marks the conclusion of an important period of worship, and the determination to continue in obedience and submission to Allah (SWT). In moments of extreme pleasure or sadness, a Muslim never forgets his Creator’s Greatness, Might, Glory, and Watchfulness.

On this occasion we also spare a thought for the less fortunate ones who, due to poverty and deprivation, are condemned to a life of misery and sufferings. A true joy can be felt only when it is widely and genuinely shared with many. On this day, therefore, let us pledge to strive to help the needy and the poor, alleviate their sufferings and enable them to participate in the festivities of Eid.

While we rejoice, we remind ourselves that there can be no occasion, no moment so joyous, that we forget our peoples' great sacrifices around the world. Especially, those of our orphans and victims of wars in Iraq, Lebanon, Palestine, Kashmir, Afghanistan and Chechnya. And the innocent prisoners suffering toture and humiliation in worldwide detention camps.

On this day of Eid, we wish you all “Eid Mubarak”, and that with love and respect, unity and brotherhood, May Allah bless all of us and may the lessons we have learnt in the month of Ramadhan permeate our hearts and limbs and spread to the wider community so that we may all succeed in putting Allah first in our lives. Ameen

Takbeerat-Ul-Eid
ALLAHU-AKBAR-U'LLAHU-AKBAR-U'LLAAHU-AKBAR... LAA-ILAHA ILL'ALLAH ALLAHU-AKBAR-U'LLAHU-AKBAR-U WA-LILLAH'IL-HAMD

Translation Of Takbeer-Ul-Eid
Allah is Great, Allah is Great, Allah is Great, There is no Deity but Allah. Allah is Great, Allah is Great, and praise is due to Him.

US Dollar (USD) United States 6.74 ZA Rands
Pound sterling (GBP) United Kingdom 13.69 ZA Rands
Euro (EUR) European Union 9.56
India Rupees (INR) India 0.17
Gold: $747.03
Silver: R3.70g
Saudi Riyaal: R1.84
Mahr Fatimi R5674.30
Minimum Mahr R113.48
Zakaah Nisaab R2269.72
Krugerrand R5227.63
24c gold: R160.83g
22c gold: R147.43g
18c gold: R120.62g
14c gold: R93.82g
9c gold: R60.31g
Sadaqatul-Fitr; Fidya (Hanafi) R11.00

The University of Johannesburg's management has dismissed that an agreement between management and students have been reached. Yesterday student leaders reported back to students that tests would be postponed and the issue of fee increases would be revisited.

Saudi Arabia and other Arab states are celebrating Eid al - Fitr today. The declaration came late yesterday by Saudi Arabia's higher judicial council after they sighted the moon, the UAE, Kuwait, Qatar and Bahrain, sharing the sentiment.

US air and ground forces have killed 19 fighters and 15 women and children. The attacks took place in raids north of the Iraqi capital Baghdad. US forces have cited self defense as the reason for the innocent civilian killings.

The Gauteng Transport will be piloting a High Occupancy Vehicle Lane between Southgate Mall and the Crown Interchange. The project will run from the 15th to the 19th of October 2007, on the M1 North, in the morning, between 6 a.m. and 9 a.m.

South African scientists have announced a breakthrough in their research into drug resistant tuberculosis. Scientists say they have managed to fully decode the genetic blueprint to drug resistant tuberculosis.

MOUTHWATERING CHICKEN BIRYANI
Ingredients
1 chicken cut into 8-10 pieces – washed and drained - 2 big onions - 2 cups masoor/black lentils - 3 cups rice - 1 cup yoghurt - 2 tomatoes – liquidized - 1 tbsp lemon juice - ¼ cup ghee - ¾ cup oil - 1 tbsp ginger/garlic masala - 1 ½ tsp fresh or dry red pounded chillies - ¼ tsp crushed elachi - 1 tsp whole jeeru/cumin - ½ tsp finely crushed jeera - 1 tsp dhana - 4 whole green chillies – slit - ¼ tsp of crushed saffron (steep in ¼ cup boiling water) - 1 tsp arad (turmeric) - 1 tsp salt - 6 small potatoes (or large ones cut) - 3 hard boiled eggs - 1 elachi, 1 clove, 1 stick cinnamon and a few sprigs of mint - 1 cup frozen green peas.

Marinate meat for several hours as follows:
- Pat meat dry, add all spices, salt, green chillies, lemon juice and tomato. Mix well and leave in bowl.
- Slice ¼ of onion and keep aside.
- Chop rest of onion fine in food processor. Fry chopped onion in oil and when a lovely golden colour, put through a sieve to drain the oil.
- Add onions to bowl of meat. Add yoghurt, mix well, and add saffron mix and turmeric. Add the oil that was used for frying the onions.

Method
- Boil rice in 6 cups of salted water. Add elachi and cloves. Note: Different types of rice need different periods of cooking, so test between thumb and forefinger and drain off in colander while there is still a hard resisting core in rice grains.
- Fry potatoes in oil and remove when gold in colour.
- In a large flat-bottomed pot, put some white rice, green peas and lentils.
- Then arrange the marinating meat and put the mint sprigs in between.
- Spread masoor over contents, then place potatoes and add some green peas.
- Spread rice over this. Fry the left over onion in ghee and when gold in colour sprinkle ghee and onions all over rice. Sprinkle ½ a cup of cold water over contents.
- Close lid tightly, put over high heat for 5 minutes. As soon as pot starts sizzling, steam fast. Switch to low heat and simmer for an hour.

Variation
For mutton biryani – use the same ingredients and procedure but add:
1 more tsp of ginger/garlic - ½ cup more yoghurt - steam contents for 40 minutes longer.

Serve biryani with:
Spiced Dahi - 1 carton yoghurt - 2 tsp chutney - salt to taste

Papadums
Dhunia Chutney - Liquidize dhunia; green chillies; garlic; salt.