iftaar recipes

Mango Panna Cotta

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The elegant looking delicious Mango Panna Cotta is very easy make !!! Its creamy rich and smooth texture topped with fresh mango will impress The elegant looking delicious Mango Panna Cotta is very easy make !!! Its creamy rich and smooth texture topped with fresh mango will impress your guest. So try this refreshing dessert at your next party. All you need is some simple ingredients fresh mangoes, gelatin or agar agar, milk, heavy cream and vanilla extract. Watch the full video recipe of this  no bake, easy smooth and creamy panna cotta recipe with fresh mango.


Prep Time 30 minutes

Cook Time 10 minutes

Chilling time 4 hours

Serving         6


For Mango Panna Cotta

Mango Puree

4 medium mangos peeled and pitted

1 tsp unflavored gelatin or agar agar
For milk Panna Cotta

1/2 litre (2 cups) whole milk

1/2 cup sugar2 tbsp powdered gelatin or half agar agar packet

1/2 cups heavy cream

1 tsp vanilla extract


1/4 cup diced mango optional

Directions || How to make Mango Panna Cotta

In a sauce pan make a boil water and add one packet of agar agar or add 1 packet of gelatin.

Add mango flesh to a blender and puree until smooth. Set aside.

In a small bowl, add mango puree and add gelatin(half of agar agar) on top and then mix.

Set glasses on an angle in a muffin tin. If the glasses slide, place a small towel underneath to help stabilize.

Pour the mango puree into the glasses to a half inch below the rim. Chill in the same position in the refrigerator of least 2 hours to set.

Panna Cotta

In a medium sized saucepan, add milk and (half of agar agar)or powdered gelatin and wait 10 minutes.

Raise heat to medium, add sugar and stir several minutes to dissolve.

Add and stir in the cream and vanilla.

Once the milk mixture is at room temperature, pour into the glasses enough to cover mango.

Chill for 1-2 hours in a refrigerator until set.Top with optional diced mango. Serve and enjoy!


Shami Kebabs(Minced chicken Kebabs)

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Shami kebabs or Shaami Kebabs are a popular Afghan and Indian variety of kebab, also famous kebabs found in Pakistani cuisine. Shami Kebab recipe is great snack made with mutton and chana dal. The basic ingredient for kebabs is usually mutton but it can very well be substituted by chicken or fish or even veggie.Kebabs are cooked well with spices and then grounded to a smooth mixture.Whole spices as they do not grind well in the grinder, people tend to buy shami kebab masala from market , but i normally like preparing masala at home.
For best results, keep the ground dough in the refrigerator or 1 hour for better binding of the shami kebabs. It gets easy to make the discs when you refrigerate the dough.I am sure once you make them, you will be compelled to try them out again and again.

Let’s get started with our shami kebab recipe.

Preparation time : 1.5 hours

Cooking time : 10 mins

Serves : 5-6



500 gm chicken/mutton mince
2 cups water
1 cup bengal gram / chana dal
4 green cardamom
1 inch cinnamon stick
8-10 black pepper balls
3 red chillies
2 bay leaves
1 tsp dhaniya(coriander seeds)
1 tsp jeera(cumin seeds)
1 chopped onions
4-5 garlic cloves
1 inch ginger chopped
Salt to taste

For binding Shami kebabs

1 egg
1 tsp garam masala powder
1 green chilly finely chopped
1 medium size finely chopped onions
handful of coriander leaves / cilantro
oil for frying


Directions || How to make Shami kebabs

For shami kebab masala

Grind cardamoms, cinnamon, black pepper balls ,red chillies ,cumin seeds, coriander seeds and bay leaves to a fine powder.

For shami kebab patties

In a cooking pot,add the meat mince, water, chana dal, chopped onions,shami kebab masala ,ginger chopped,garlic cloves and salt.
Add 2 cups of water and Bring the mixture to a boil and then lower the heat.(You can even pressure cook it to 7-8 whistle)
Cook everything till all the water has evaporated from it and the meat is tender.
If the water is present in the mixture, the binding of the kabab will be difficult and they will just fall apart.
Remove the pan from the heat and set aside to cool.
Grind the meat in a food processor to form a smooth mixture.
In a mixing bowl , add cooked minced meat/chicken ,onions ,garam masala powder, salt and coriander.
Mix them all together.
Divide the mixture equally into small lemon sized portions and shape each of them into a circle.
Heat the oil in a pan and fry the shamis until they golden brown in color
Remove and drain the excess oil on kitchen towels. Serve hot with mint chutney.
You can even store them in the refrigerator for up to 2 days.


Roohafza mango Custard

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Cold Custard is a favorite in everyone’s house during ramadan , this is a must go dessert during this month.
There is a little twist in this recipe as it’s a combination of custard and roohafza which gives a nice texture and taste
and addition of mango cubes adds a delightful taste to it.I love to prepare this in Ramadan,
It is so quick and easy to prepare yet tastes so good and different, especially after iftari prayer when you want something sweet.The best part about this dessert is that you can use any fruit, and as much fruit as you may prefer.
you can also prepare this dessert during parties or get together s to impress your guests with this flavorful and colorful custard.

Preparation time : None
Cooking time ; 10 mins + 2-3 hours refrigerate
Serves : 4


2 tbsp Custard Powder
½ litre Milk 1 cup
½ cup Mango(cubes)
3 tbsp sugar
½ cup Rooh Afza

Direction || How to prepare Roohafza Mango Custard

Heat a cup of milk in sauce pan

Dissolve custard powder in 1 tbsp milk and add this mixture in the warm milk.

Add 1/4 cup Rooh Afza in it.

Pour the content in a serving bowl and refrigerate it.

Once the custard is cold and set,

garnish it with mango cubes ans sprinkle few roohafza drops over it.

Minced Chicken-Spring onions samosa

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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


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 non­stick 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 ginger­garlic 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.

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 Noodle kebabs

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IMG_8136Noodle Chicken kebabs one of my favorite appetizer as this kebab brings a new variety and a yummy twist in kebab category which is nothing but noodles.These chicken  kebabs made with noodles, chicken and potato go as an excellent dish for Iftari party or a starters. I am sure your guest will be quite impressed by this dish. Especially our junior guest kids love to eat such different and wonderful tasted food. This recipe was first introduce to me after my marriage by my in laws during Ramadan month and I was quite amazed as it tasted yummm !!!
Try this for sure , as its very simple easy and quick recipe as well as it tastes delicious !!!

Preparation time :20 mins
Cooking time :10 mins
Serves : 4


1 Hakka noodles medium size packet
3 medium size potato boiled
250 gm boiled chicken shredded
1 tsp red chilli powder
1 tsp garam masala powder.

1 tsp ginger garlic paste
1 tsp soya sauce
1 tsp vinegar
1 egg for coating
Salt- as needed
Oil for cooking

Directions || How to prepare Noodle chicken kebabs

Boil the noodles in required water.Meantime keep the boil potatoes ready.


Take the boiled noodles,in a wide mouthed bowl and mix boil mash potato as well as boiled shredded chicken
and add all the other ingredients red chilli powder , garam masala powder ,ginger garlic paste , soya sauce , vinegar and salt.

Mix them well to prepare a soft dough. Do not add a single drop of water to it.

Make small even sized balls and pat it to make a small circle shape kebab.

Dip a few balls at a time in the whisked egg till they are evenly coated from all the sides.

Heat the oil in a kadhai and deep-fry the kebabs a few at time on a medium flame till they are golden brown in colour from all the sides.

Drain on absorbent paper.

















Serve it hot with tomato sauce , its different !!!