Ramadan Iftar Recipes

Chicken Dum Biryani

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Chicken Dum Biryani is the most divine dish of all the non-veg dishes. Biryani is the most popular festive dish on the occasion of Eid-Ul-fitr.

Celebrations are incomplete without this authentic dish in any Muslim family.Though its derived from the Persian word ‘biriyan’, this delicious layered rice dish is slow cooked with spices, a choice of meats and flavoring agents is
not only popular across India but world wide.Loved by all food lovers across the world,
it is one of the royal dishes of India that reminds of the culinary heritage of the regal era of emperors Akbar and Shah Jahan and went on to occupy pride of place in the kitchens of the nawabs and nizams of India.

One of the most authentic and aromatic aromatic dish, biryani is sprinkled with rose water or saffron.If you cook this biryani with such precision that you are bound to make this dish again and again.

 

 

Prep Time: 30 mins
Marination Time : 3-4 hours(overnite)
Cook Time: 1 Hour 15 Minutes
Yields : 1 kg biryani rice
Serves : 8-10

 

Ingredients

For Marination

1 kilograms chicken
2 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala powder
5-6 pepper balls
3 tsp biryani masala
1 cup curd
1 tsp salt

 

For chicken masala

1 cinnamon stick
2 bay leaves
1 star anise
2 medium size onions finely chopped
1 tomato finely chopped
1 tablespoon garlic paste
1/2 cup fresh cream

 

For rice

1 kg basmati rice
2 green cardamom
1/2 cup ghee
1 bay leaf

 

For Garnishing

1 cup thinly sliced onion
2 pinches saffron
1 teaspoon chopped mint leaves
1 teaspoon chopped coriander leaves

 

How to make Chicken Biryani

Direction || How to marinade chicken

Step 1

Add all the marination ingredients in it. Rub well with your fingers so that the marination spreads evenly.
Ideally you should leave marinated chicken in the refrigerator overnight.
If you have sudden guests coming then, use a fork to bore holes in the chicken, marinate and keep aside for 1-2 hours.

 

Direction || How to cook rice for biryani

Meanwhile wash the rice thoroughly and soak it for 1 hour
boil the rice till its 3/4 th(75%) cooked and keep aside, spread on a plate. If you overcook your rice, it will turn pasty when mixed with the chicken.

 

 

Directions || How to fry potatoes.

Heat 2 tbsp of ghee in a pot.
Add potatoes cubes.
Fry till golden brown and keep it aside.

 

Directions || how to make chicken gravy masala

Thinly slice the onions and fry them in the same ghee. Reserve half of the onions and keep aside.
Remove the chicken from the refrigerator and allow it to come down to room temperature.

 

1. Heat ghee in a deep bottomed vessel. It should have a tight fitting lid.
2. Add bay leaves, cinnamon stick ,shahi jeera,mace,black pepper balls.
3. Saute it till nice aroma.
4. Add the thinly sliced onions. saute them on a low to medium flame, till they get golden.
5. Then add finely chopped tomatoes and let it cook well.
6. Once it gets mushy, add the chicken and curd and cook covered ,fried potatoes and stir for some 3­4 mins on a low flame.
7. Now add the biryani masala & red chilli powder. stir.
8. Now add water and salt. stir very well
9. Increase the flame and let the chicken cook well.
10.After 10-15 mins , when chicken is tender , add 1 cup fried onions and mint leaves.
11. Turn off the flame and keep the gravy aside.

assembling and layering:

1. In a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.
2. If cooking on stove than use the same pan in which you cooked the rice or a different one.
you can make as many layers you want.
3. Arrange half of the rice layer in the pot or pyrex bowl.
4. Now spread half of the cooked chicken gravy masala on top of the rice layer.
5. Sprinkle fried onions,mint leaves
6. Then again the rice layer,chicken gravy masala layer.
9. sprinkle mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.
10. Cover the pyrex bowl with an aluminium foil.
11. If using a pot, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.
12. You can bake the chicken biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.
13. If cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. this way the
bottom of the biryani won’t get burnt. lower the flame and let the chicken biryani dum cook for 25­30 minutes or till
done.
14. Serve chicken biryani hot with some raita or papad.

Baita Roti (Egg roti)

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Baida Roti or Egg Roll is an awesome and delicious combination of eggs and chicken(meat) which is shallow fried in ghee. This yummy flavorful Indian bread stuffed with minced mutton or chicken should be a must go dish in the month of holy Ramadan. You can even prepare this dish for parties or get together s. Do watch this step by step video for
cripsy Baida Roti.

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

 

Ingredients:

For the dough:

250 gm maida
1 tsp oil
Water
Salt to taste

 

For the filling:

250 gm minced chicken or meat(keema)
1/2 small onion, chopped
Half cup chopped fresh coriander leaves
2 eggs, beaten

Salt to taste

Directions || How to make Baida Roti

Mix the maida, oil, salt and water and knead it into a soft dough.

Make five to six equal portions from the dough.

Now, roll out each portion of dough into a thin, square-shaped chapatti.

Heat a teaspoon of oil in a pan or a tawa. Place the chappati on the pan.

Place some mince chicken or meat (keema) (you can watch my video how to prepare keema), in the centre of the chapatti.

Pour a spoonful of beaten egg,onions and coriander over and around the mince chicken.

Fold the sides of the chapatti to cover the meat and egg, like in a square packet.

Flip and pour some ghee around the folded chappati again. Fry till it turns golden brown in colour.

Your baida roti is done!!

Serve with green chutney.

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

Ingredients

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

Toppings

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!

Corn Kebabs

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Corn_kebabCorn Kebab is also known as Makkai Kebab is loved by most  kids because of its sweetness.It makes a healthy and delicious snack and its one of the favorite snacks of my daughter.

Check out how to make this simple and easy recipe Corn Kebab.

 

Preparation Time : 20 mins

Cooking Time : 10 mins

Serves : 2

Ingredients

½ Cup Corn Kernels
2 Big Potatoes (boiled) mashed
1/4 cup of shredded cheese
3 Green Chilies (chopped)
2 tbsp ginger garlic paste
Salt to taste
Oil for deep frying

Directions || How to prepare Corn kebabs

Crush the corn kernels in the grinder, to get a rough paste , please do not add any water.

Mix this coarse paste with potatoes,ginger,cheese,green chilies and salt.

Divide mixture into equal parts and shape them as kebabs.

Deep-fry the kebabs in hot oil until they are golden brown in colour and drain on absorbent paper.

Fry it for about 10 minutes and serve hot with any chutney of your choice.

You can even serve it as a side dish with french fries.

Tips
You can add any veggies of your choice like shredded cabbage or fine cut capsicum.

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

 

Ingredients

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.

 

Ragada Patties(Mumbai style)

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Ragda Patties or Mumbaiya Ragada Pattice is a favorite chaat all over the globe , be it India or USA or canada or any corner of the world ,mumbai chat is famous worldwide.This mumbai street food is prepared with potato patties topped with white peas gravy(ragda) and two chutneys (green corinder and tamarind date chutney),onions and sev. It has combination of sweet ,spicy and tangy flavors.

Preparation time : 45 mins +(8 hours of white peas soaking)
Cooking time : 45 mins
Serves : 5-6

 

Ingredients

For The Ragada

1 cup vatana (dried white peas)
2 medium size onions finely chopped
1 tomato finely chopped
1 tsp turmeric powder (haldi)
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp chat masala powder
1/2 tsp cumin powder
2 tsp ginger-garlic paste
salt to taste
2 tbsp oil

For The Patties

4 big size potatoes boiled
2 tbsp bread crumbs
salt to taste
1 tsp turmeric powder (haldi)
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp chat masala powder
1/2 tsp cumin powder

 

Other Ingredients

oil for deep-frying

To Serve

1/2 cup green chutney
1/2 khajur imli ki chutney
1 cup sev
1 cup chopped onions
1 cup finely chopped coriander
1 tbsp lemon juice

Directions || How to prepare ragada patties

For the ragada

Soak the dried peas overnight.
In a pressure cooker , add oil and then add finely chopped onions.
Once the onions turn golden brown, add chopped tomatoes.
Once the tomatoes turns mushy or soft , add red chilli powder,garam masala powder,cumin powder,chat powder and mix them well.
Add approximately 2 to 3 cups of fresh water and pressure cook for 7-8 whistles or until the peas are soft.
Keep the cooked ragada aside.

For the patties

Boil, peel and grate the potatoes.
Add the red chilli powder , garam masala ,chat masala and cumin powder , bread crumbs and salt and knead to a soft dough.
Divide into 12 equal portions and keep aside.
Roll out each portion into a 75 mm. (3″) diameter circle. Place a portion of the ground filling mixture on each circle.
Bring together the edges in the centre to seal the filling inside the potato.
Press lightly on top to make a patty.
Repeat to make the remaining patties.
Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to proceed for serving

For serving, place 2 patties on a plate and pour the ragda over.
Top with all the chutneys. Sprinkle the onions,green chutney,tamarind and dates chutney,chopped coriander,sev and sprinkle some lime juice on top.
Serve immediately.

Tips

You might need to add some more cornflour to the potatoes if they are not dry enough.

Chicken Bruschetta

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chicken_BrushettaBruschetta (Italian pronunciation: [bruˈsketta]) is a starter dish from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt.
I decided to use it on chicken instead of on toasted bread and give it a little Indian touch. This has become one of my family’s favorite iftari this Ramadan.
It is spicy ,tangy and salty all at once. Try this recipe as a starter when the guest arrives and i am sure they will love it.

Prep time : 20 mins
Cooking time : 15 mins
Serves : 4

Ingredients

To Marinade

4 large chicken breasts
1 tbsp ginger garlic paste
1 tbsp oregano
1 tsp black pepper powder
1 tsp red chilly powder
1 tsp garam masala powder
Olive oil for frying
salt as per taste

BRUSCHETTA TOPPING

2 medium size tomatoes
1 medium size onion
1 finely chopped green chilly
1 tsp oregano
1 cup shredded cheese
salt as per taste

Directions || How to prepare Chicken Bruschetta

Trim the excess fat from the chicken breasts and cut each piece into four small piece.

Combine chicken with all the ingredients in a bowl and add salt and pepper.

Mix everything around to make sure the chicken is coated in the marinade. Refrigerate until ready to cook.

Prepare the bruschetta topping.

Finely dice the onion and tomatoes and mix all the ingredients (chillies ,oregano and salt )together in a bowl

Heat a oil separately in a frying pan. Fry the marinated chicken well on both the sides. After frying, remove from heat
and place chicken pieces on absorbent paper or paper towel to drain out excess oil.

Top each piece of chicken with about ¼ cup of the tomato bruschetta topping and about ¼ cup of shredded cheese.

It’s okay if some falls off, you can scoop it onto your plate along with the chicken.

Serve hot and enjoy these yummy bruschetta’s!