ramadan recipes

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

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.

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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

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.

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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.

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

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

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

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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.

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Drain on absorbent paper.

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

Healthy dates(Khajur) nut balls rolled in Pistachio

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Healthy dates(Khajur) nut balls rolled in Pistachio

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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.

Chicken Lollipop

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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 !!!!

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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.

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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.

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Now drop gently in hot oil , three or four at a time.

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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.

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Serve hot with any sauce or dips of your choice.

Chicken Wontons

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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.

Tipsy Pudding

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Tipsy Pudding , the name itself is catchy and tempting.It is a cake well soaked in fresh cream and served with fresh fruits.A must dessert to try this ramadan , its not only filling but also very beautiful,delicious mindblowing dessert.
This recipe is shared by my bro in law Lt Col K Zaheer Abbas, he is a very good cook and he had tried this recipe many times at home and for parties.


Do try this yummy delicious mindblowing recipe and share your experience with us.
Prep time : 30 -35 mins
Cooking time : 0 mins
Serves : 8

Author : Lt Col K Zaheer Abbas

Ingredients

1 600 gm plain sponge cake
1 litre Amul fresh cream
120 gm Hide and seek biscuits
Cholocate Syrup (Hershey)
Vanilla essence
finely chopped fresh fruits (oranges,cherries,muskmelon,pineapple)
50 gm finely chopped Almonds and Cashews
600 ml Miranda/Fanta
300 gm Casor sugar

Direction || Step by step method to prepare Tipsy Pudding

Finely chop 50 gm Almonds and Cashews.

Pour 1 litre of cream in a big bowl.

Add few drops of vanilla essence and 3 tb of Castor Sugar to the cream.

Beat the whipping cream until stiff pick forms ,keep it aside.

While beating the Whipping cream be careful about not to over beat it,because if you over beat the butter starts to separate which spoils the purpose of whipping cream in the dish.

Divide the whipping cream in two parts,Pour the cream into a flat container.

Cut the sponge cake evenly and soak the cake well in the cream..Now the base of the desert is ready.

Top the cake with biscuits,chopped almonds and cashews as well as fresh fruits.

Next top it with the Hershey cholocate syrup and again top cream evenly over the pudding.

Repeat the process again , add cake, biscuits,nuts,fanta and chocolate syrup for the second layer.

For top layer orange zest to the whipping cream and just fold in,then spread the whipping cream evenly and keep in refrigerator for at least 1 hour.

Once chilled to your preference you can directly serve or decorate with some chopped dry fruits or fresh seasonal fruits.

Enjoy this beautiful looking delicious tipsy Pudding

Chinese Spring Roll

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Spring_rollsSpring 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.