Ramadan Iftar Recipes
Minced Chicken-Spring onions samosa
Homemade chicken samosa – Ramadan special samosa is one of the favorite dish made in Muslim homes for Iftar.
This crisy and cruncy samosa’s can be prepared even with any veggie stuffing like potatoes ,carrots and peas.
Since its a month of ramadan , I prefer using minced chicken(you can even use minced meat instead).It also makes
the best party dishes as its universally loved by everyone 🙂 The un-fried prepared samosas can be refrigerated for a couple of days, this makes it quite easier during Ramadan. An hour before breaking the fast it can be deep fried and can be served warm.And remember one thing at start your samosa might get distorted , but “Practice makes perfect samosa” so never give up 🙂  am sharing the recipe for making chicken samosas with you all, a perfect treat for everyone during Ramadan and on any day.
Have a blessed Ramadan everyone!
Preparation time : 30-45 mins
Cooking time : 10 mins
Serves : 4
Ingredients:
For preparing chicken stuffing
250 gm minced chicken(keema)
1 medium size onion, chopped
1 green chilly finely chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp cumin powder
1 tsp garam masala powder
1/2 cup finely chopped spring onions
1/2 cup chopped fresh coriander leaves
Salt to taste
For preparing samosa
12- 16 rectangular shape pastry sheet/samosa pattis
wheat or maida  1 tbsp mixed with 1½ tbsp water
Oil to deep fry samosas
Directions || How to make crisy chicken Samosa
For stuffing
1. Heat a nonÂstick pan, add oil, let it turn hot.
2. Add, onions chopped small, a few pinches of salt, saute till translucent.
3. Add minced chicken to the onions,stir fry for a few minutes.
4. Add gingerÂgarlic paste and green chili,red chilli powder,garam masala powder,cumin powder and saute them well.
5. Stir and cook till water has almost dried.
6. Now add chopped spring onions and coriander leaves.
7. Add lemon juice cook for a minute, remove the pan from the heat, keep aside.
For filling samosa
1.I use the ready made samosa patti sheets, Peel off one by one carefully. Keep covered with clean wet kitchen cloth to keep it damp and avoid drying.
2.Fold as shown in the picture into triangle samosas. Refer video to learn in detail how to fold it. Once the triangle shape pocket is ready , fil in 1 to 2 tbsp of
prepared chicken stuffing into it.
3.Towards the end spread little wheat paste and end sticking the samosa.
4.Keep the prepared samosas covered as well, preferable with wet kitchen cloth for this too.
5.Once all the samosa’s, heat oil and deep fry both sides in medium flame.
6. Fry till the samosas turn golden brown in color.
7. Transfer to a kitchen paper towel.
8. Seve warm along with tomato ketchup or chili sauce or any green chutney.
Notes
Instead of adding all the spices, you could even cook the chicken using store bought meat masala.
The stuffed unfried dough can be refrigerated for a few days, thaw well before frying.
Chicken Lollipop
Chicken Lollipop
Ramadan kareem to all the readers celebrating the holy month. Wishing you all tons and tons of happiness & a good health.You all must be wondering what to prepare today for Iftari (Evening snacks ) , well to start on why not try home made Chicken Lollipop !!!!
Chicken Lollypop is a very good luscious appetizer and its one of the kids favorites, and it tastes spicy & delicious with a combo of any sauce or dips.
Coated with a luscious batter with garlic and ginger paste, and bread crumbs, makes it a perfect juicy luscious appetizer.
Preparation Time : 10 mins
Marinating Time : 30 mins
Cooking Time : 15 to 20 mins
Serves : 3 to 4
Ingredients:
Chicken Lollipop – 12 pieces
For Marination
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tsp red Chilli powder
1 tsp Pepper powder
1 tsp garam masala powder
1 egg
3 tbsp cornflour/cornstarch
1 tbsp bread crumbs for coating
Salt to taste
Oil for Deep Frying
Directions || How to prepare Chicken Lollipop
Mix chicken lollipop pieces with all the marinating ingredients (ginger garlic paste,red chilli powder, pepper powder,garam masala powder,egg)except cornflour. Keep aside for 30 mins.
After 30 minutes ,add in cornflour and mix well.
Keep the bread crumbs ready.
Heat oil for deep frying. Once the oil is hot,
Then roll them in bread crumbs.Keep all the Chicken lollipops well coated.
Now drop gently in hot oil , three or four at a time.
Keep the flame in low medium flame and fry them to deep brown & crisp.
Stir them once in a while , make sure care to cook in low flame, so that the inside of lollypop is also cooked good, with crisp outside texture.
Serve hot with any sauce or dips of your choice.
Chicken Wontons
A wonton is a type of dumpling commonly found in a number of Chinese cuisines.
Wontons are commonly boiled and served in soup or sometimes deep-fried.
You can try your hand at making various unique fillings, and also steam or deep-fry the wontons as per your taste.
Prep Time : 21-25 minutes
Cooking time : 26-30 minutes
Servings : 4
Ingredients
10 Wonton wrappers
1 cup boiled and shredded chicken
1 medium Spring onions thinly sliced
2 Carrots cut into thin strips
2 medium Green capsicum cut into thin strips
1 medium Cabbage finely shredded
Salt to taste
1 tsp Red chilli powder
1 tsp ginger garlic paste
1/4 teaspoon Soy sauce
1/4 teaspoon Vineger
1 tablespoon Cornflour/ corn starch
2 tbsps oil
Oil for cooking
For Serving
schezuan sauce
Direction || How to prepare Chicken Wontons
To make the stuffing, heat 2 tbsps oil in a non stick pan.
Add carrots, capsicum, cabbage and salt and toss.
Add ginger garlic paste,red chilli powder ,vineger and soy sauce and mix.
Add spring onion greens and mix. Cook till the vegetables soften.
Take the pan off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Place a wrapper in your hand, place a teaspoon or tablespoon of filling and fold it to make a rectangle.
Dab water on the left corner,push the middle inside and bring the right corner to the left corner,seel it tightly.
Repeat with the remaining ingredients to make 9 more wontons.
Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
Serve hot with schezuan sauce.
Chinese Spring Roll
Spring rolls, a classic Chinese dish that is enjoyed by everyone, children in particular.
I have kept the filling for the spring rolls really simple and quick, you can experiment with bean sprouts, noodles and other vegetables.
The crunchy and delicious taste of these rolls makes it perfect to serve for Ramadan Iftar or parties.
It tastes great served with schezwan sauce.
Prep Time : 21-25 minutes
Cooking time : 26-30 minutes
Servings : 4
Ingredients
Spring roll wrappers 10
1 cup boiled and shredded chicken
1 medium Spring onions thinly sliced
2 Carrots cut into thin strips
2 medium Green capsicum cut into thin strips
1 medium Cabbage finely shredded
Salt to taste
1 tsp Red chilli powder
1 tsp ginger garlic paste
1/4 teaspoon Soy sauce
1/4 teaspoon Vinegar
1 tablespoon Cornflour/ corn starch
2 tbsps oil
Oil for cooking
For Serving
schezuan sauce
Direction || How to prepare Spring rolls
To make the stuffing, heat 2 tbsps oil in a non stick pan.
Add carrots, capsicum, cabbage and salt and toss.
Add shredded chicken ,ginger garlic paste,red chilli powder ,vineger and soy sauce and mix.
Add spring onion greens and mix. Cook till the vegetables soften.
Take the pan off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Place a wrapper on a flat, dry surface and place a portion of the stuffing on one of its edge
Apply a little flour paste along the edges of the wrapper.
Fold the top edge over the mixture to seal it firmly.
Fold the left and the right side of the pancake in order to get a rectangle.
Roll the wrapper downwards tightly sealing the ends securely with the flour paste.
Repeat with the remaining ingredients to make 9 more rolls.
Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
Serve hot with schezuan sauce.
Tips :
To prepare veg spring rolls , skip chicken and ginger garlic paste in the recipe.
Seekh kabeb
Seekh Kebabs is a recipe inspired from middle eastern tradition and terrific appetizers made from chicken or goat meat,they can also be served as side dish with the main meal.
Since most of us don’t have ovens, most of us don’t try this easy recipe to make them at home , but you can prepare this dish by frying too. I tried out both the method
grilled it in oven and by frying and trust me both came out with good taste.
please read the complete recipe for the directions.
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4
Ingredients
500 Grams of chicken/goat meat mince
2 Large Cardamom (Black, ground large)
1-2 Cardamoms (small, green, ground)
2-3 Springs of Fresh coriander
½ tsp of Garam masala powder
½ tsp of Chilli powder
½ tsp of Cumin seeds (whole)
1 tsp of Dry coriander
2 Large Onions
5 Garlic cloves(large)
1.5 Ginger stick
½ Beaten egg
1 Cup Bread crumps (optional)
salt to taste
Method
Directions | How to make Seekh Kebab
1.Chop onions,garlic,garlic and coriander.
2.Put all the mince chicken in a large bowl and add chopped onions, garlic, ginger, coriander.
3. Add large cardamons,green cardamons,garam ,chilli powder,dry coriander and chilli powder to the prepared mixure
and grind it together,add beaten eggs and bread crumps to it and mix thoroughly with either your hand or a wooden spoon.
4. Take a large hand-full of mixture and flatten it on the barbeque skewer,if skewer is not available then wooden spoon can be used instead.
5. Preheat the oven at about 420 degree farenhiet.Once the oven is preheated,put foil on to your grill and put your kebabs over the hot grill.
6. Set the kebab’s in the oven and let it cook for 20-25 minutes or until coooked.Cook until all sides are bown
Alternative cooking if you don’t have oven at home.
5. Follow all the steps till 4
6. Cook the kebab’s directly over flame for a minute.
7. Heat a little oil seperately in a frying pan.
As soon as the kabab gets roasted remove it from the skewer and put into frying pan.
Fry well on all sides by rolling with wooden spoon. After frying, remove from heat and place kababs on absorbent paper or paper towel to drain out excess oil.
Serve on a bed of lettuce. garnish with tomatoes, onion rings or spicy green chutney.
Tips
Brush the foil papaer with oil before setting the kebab’s over it to avoid sticky of kebab’s.
While cooking the kebabs on the grill , turn the sides at 10 minutes interval so the kebab’s gets grilled evenly.
KomalFiesta 