ramadan recipes
Chicken Bruschetta
Bruschetta (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!
Mix dal Pakora/Bhajji
Pakora (Fritter)or Bhajji’s is a famous recipe for Iftar and Ramadan. Pakoras are made in 90% homes at the time of iftar.Pakoray is a very tasty, light weight, and light saltish snack which taste good with tomato ketchup, raita or chutney.
I try to make different pakoras every time , sometimes aloo (potato)pakora, sometimes pyaz(onions) pakora and sometimes palak pakora.This is the first time, i tried this mix dal pakoras. I’m sharing with all this delicious and yummy mix dal pakora.
This is one of the most favorite pakora or you can say bhajji and there are so many sweet childhood memories attached to it. My mom use to prepare these Bhajji’s every tuesday to break her fast 🙂 and I used to wait for tuesday desperately :)Mix dal pakora can also be served at tea time and snacks or even as starters.
Preparation time:15 mins + 4 hours soaking of dals
Cooking time:10 mins
Serves : 4 to 5 people
Ingredients
For The Dal Mixture
2 cup chana dal (split bengal gram)
1/2 cup yellow moong dal (split yellow gram)
1/2 cup urad dal (split black lentils)
1 tsp jeera (cumin seeds)
a pinch turmeric powder (haldi)
2-3 green chillies
1/2 tsp asafoetida (hing)
2 to 3 cloves garlic
1 medium size onion finely chopped
1 cup chopped coriander (dhania)
salt to taste
oil for deep frying
Direction || How to make mix dal pakora
Wash and soak all dals for 4 hours.
Strain water and keep it aside.
In a grinder add cumin seeds,garlic,green chillies,turmeric powder,asafoetida and dal.
Coarsely grind them together.
In a bowl, mix coarsley ground dals,chopped onions ,chopped coriander,salt and mix well.
Heat oil on medium flame and deep fry all pakodas till they turn golden brown and crisp from al the sides.
Serve hot with coconut chutney or any chutney of your choice.
Roohafza mango Custard
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
Ingredients
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.
Chicken Noodle kebabs
Noodle 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
Ingredients
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 !!!
Healthy dates(Khajur) nut balls rolled in Pistachio
Healthy dates(Khajur) nut balls rolled in Pistachio
Khajur (Date) is the main food consumed in the month of Ramadan. It has many health benefits like dates are easy to digest so they don’t exhaust the fasting person stomach.Dates decrease the great hunger feeling of the fasting person and it also prepares the stomach to receive the food after being inactive through out the day with activating the release of digestive secretions and juices.
Dates protect the fasting person from having constipation as a result of changing meals times or as a result of having low fiber amounts in meals.
Not only in Ramadan but dates can be consumed even daily , normally I like to prepare (Khajur)dates nut balls at home and preserve it for a week in a small quantities.
These ladoos can be packed as a snacks in your kids snack box too.These ladoos can be served as a great snacks as it decreases the hunger.
And its very simple and easy to be make and we don’t need any ghee or oil and no sweetener is needed either.
Preparation time : 15 mins
Cook time : None
Serves: 8
Ingredients
20 large dates
¼ cup mixed nuts (almonds, cashews, walnuts)
¼ cup pistachio finely chopped.
Directions || How to prepare mixed dates and nuts balls
Removed the seeds off the dates.
Add the dates to a food processor and blend it well.
Then add the almonds , cashews and walnuts to the food processor and grind the dates and nuts as such that the mixture should result in a sticky mass
Roll the mixture in your hands until it forms a ball.
Place the pistachio onto separate plates and then roll the ball in the pistachio until fully covered.
Continue to do so until all of the dates rolls have been coated.
Keep chilled until ready to serve.
Keeps for about one week fresh, in the refrigerator.
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