The holy month of Ramadan is almost here and besides it being a sacred period of fasting and reflection for Muslims, and like every traditional festival this one too comes with its own set of delectable treats and delicacies. While a variety of traditional Ramadan recipes are usually passed down from one generation to another within a family and differ from region to region, EazyDiner has put together its own curation of some of the most popular Iftar recipes that you can make for you and your family this Ramadan. So whether you are having an intimate post-fasting celebration with family or planning to host an elaborate Iftar party for friends, Here are some of our favorite Ramadan recipes that you can easily whip up at home.
1. Dry Fruit Milk Shake
¼ cup almonds
¼ cup pistachios, unsalted variety
¼ cup cashews, unshelled
¼ cup of dried raisins
8 pieces, unseeded dates
3 figs, dried
½ cup milk
First blend all the nuts chopped in ½ cup milk, together in a blender.
Then add sugar as required and 2-cups milk.
Blend till it becomes frothy.
Stir and pour in glasses.
Garnish with a few dry fruit slices and serve dry fruits milkshake immediately.
2. Keema Samosa
250 gms Mutton Keema
1 tbsp Oil
2 nos. Bay leaves
1 medium Onion, finely chopped
1 ½ tsp Ginger Garlic Paste
1 tsp Green Chilies, chopped
1 tsp Garam Masala Powder
2 tsp Curd
1 tbsp Fresh Coriander, chopped
1 tbsp Mint Leaves, chopped
10-12 Samosa Patti (make at home or buy from any local bakery or BigBasket)
Oil, for deep frying
Wash the mutton keema and let all the water drain off. Keep aside.
Heat oil in a pan. Add bay leaves and stir for few seconds.
Add onion and saute for a minute. Stir in ginger garlic paste and green chilies. cook until aromatic.
Now add in the keema and saute for a minute.
Now add garam masala powder, curd, and season with salt.
Mix everything well, cover, and cook for 15 mins.
Remove the lid and mix in the chopped coriander and mint leaves. Turn off the flame. allow it to cool.
Now take samosa Patti, put some mixture and fold according to the instruction on the packet.
In hot oil deep fry the samosas till golden in color. make sure to keep the flame low throughout cooking. Remove on tissue paper to drain off excess oil.
Alternatively, you can brush some oil on the samosas and bake them in the oven at 160 degrees C for 10-15 mins.
Soak chickpeas overnight and boil them in the morning.
Take them out in a large bowl.
Now add the chopped onion, chilies, and tomatoes in a bowl.
Sprinkle the spices and toss.
Add the black pepper and mix well.
Pour the lime juice to give a tangy flavor, mix again.
Spread the crushed papdis. Garnish with finely chopped coriander leaves and serve fresh.
4. Maakouda - Moroccan Potato Cakes
2 cups (500g) mashed potato
1 egg beaten
2 cloves of garlic crushed
2 tbsp chopped fresh coriander leaves
½ tsp turmeric
½ tsp cumin powder
⅛ tsp each salt and pepper
⅔ cup (70g) plain flour
Vegetable oil for frying
In a bowl add mashed potatoes followed by egg, garlic, coriander leaves, turmeric, cumin, salt, and pepper, and mix well.
Place the flour into a separate small bowl. Shape heaped tablespoonfuls of the potato mixture into balls, then flatten slightly.
Dip each ball into the flour and toss to coat. Set aside and repeat with the remaining mixture.
Heat 2 inches of oil in a deep pan, then use a slotted spoon to add a few potato cakes at a time and fry until golden (approx 3-4 minutes). Remove from oil and transfer to a kitchen towel-lined plate to drain excess oil. Repeat until all the potato cakes are cooked.
Serve warm as an appetizer or side dish along with a spicy tomato sauce or any dip or chutney of your choice.
500 gms good quality boneless lamb meat cleaned and cut into small pieces, do not remove the excess fat
11/2 cup cracked wheat /gehun
1 tbsp Bengal gram/chana dal
1 tbsp moong dal
1 tbsp masoor dal
5 tbsp ghee/oil
1 tsp cumin seeds
1 tsp cubeb pepper or black peppercorns
1 cinnamon stick
3 medium onions
2 tbsp ginger garlic paste
4 green chilies
1 cup curd
2 tomatoes finely chopped
1 tsp turmeric powder
2 tsp red chili powder
1 bunch coriander leaves
salt to taste
Dry roast the wheat, Bengal gram, moong dal, and masoor dal till they lightly change the color. Allow it to cool and dry grind it to a slightly coarse powder.
Heat oil/ghee in a pressure cooker and add the cumin seeds, cubeb pepper/black peppercorn, cinnamon stick, cloves, cardamom, and green chili. Fry for a minute and add the onions. Fry till translucent.
Now stir in the ginger garlic paste and boneless mutton (or alternatively you can even use the mutton keema) and fry till all the water has dried up from the mutton.
Throw in the red chili powder, turmeric powder, curd, tomatoes, and salt. Mix it in and add the ground wheat powder.
Add 5 - 6 cups of water and give it a stir and close the lid of the pressure cooker and cook for 2 whistles. (Adjust the water quantity to prevent the bottom from getting burnt.)
Allow the pressure cooker to cool down and cook on low heat till done stirring frequently. (It won't take long to cook as the wheat was already ground and pressure cooked. Check the water and adjust according to your preference.)
Garnish with fried onions, lemon wedges, coriander leaves, and ginger julienne. Serve hot with any bread of your choice.
6. Chicken Shaami Kebab
1 cup Chana dal
500-gram chicken thigh (cubed, boneless)
2 tbsp salt
1 tbsp red chili (crushed)
7 Dry red chilies (whole)
2 tsp cumin seeds
2 tsp coriander whole
10 Black peppercorns
2 small cinnamon sticks
1 tsp carom seeds
1/2 bunch coriander leaves, chopped
1/2 bunch mint leaves, chopped
6 green chilies
1 tbsp ginger
10 garlic cloves, chopped
Oil (for pan-frying)
Boil the chana dal along with chicken thigh cubes and spices. Let the chicken cook. Strain and keep aside to cool.
Then add 3 eggs, chopped coriander, mint, green chilies, ginger, and garlic. Mix well and mince.
Make round shape kebabs of the mixture.
Coat the kebabs in the remaining eggs slightly, and pan-fry them in oil.
One can serve this with mint chutney or tamarind chutney.
In a pan take mutton and add 3 cups of water, half of the onion, salt, garlic cloves, half of garam masala. Cook the mixture until the mutton becomes tender. Once done, separate the mutton from the stock and keep it aside.
Take a bowl and add basmati rice to it. Wash well in cold water and then soak in enough water for about 25-30 minutes.
In a separate pan add 1 cup of water followed by sugar, carrots, cardamom powder, almonds, cashews, pistachios in it. Cook while stirring continuously for about 3 mins.
Simultaneously, in a different pan add cooking oil, whole cumin, the other half of onion, 5 grams of garam masala, and green chili. Fry everything nicely until golden in color. In the same pan add cooked mutton, salt, garlic, cumin powder, curd, and coriander powder. Cook for about 5 mins.
Now add prepared mutton stock and soaked rice. Cook everything until the rice is nicely cooked. Garnish with the dry fruits fried earlier. Let it simmer for another 15 mins. Your Kabuli Pulao is ready to be served.
8. Shahi Tukda
6 slices White bread slices
Ghee for frying
¾ + ¼ cup Sugar
1 cup water
2-3 pods cardamom (crushed)
1-liter full cream milk
15-20 strands Saffron
½ tsp Rose Water-optional
Slivers of almonds and pistachios for garnishing
Cut the corners of bread slices and cut the slices diagonally.
Heat the ghee and when it is hot, deep fry the bread slices till golden brown. Remove on a tissue-lined plate.
Heat water in a pan and add ½ cup of sugar to it. Add cardamom to the water.
Let it boil for 6-8 minutes. Remove the pan from heat and keep it aside.
Heat milk in a heavy bottom pan. When it comes to a boil, add saffron and rose water (if using) and reduce the heat and let it simmer till it is reduced to half. Keep stirring in between. Add sugar and thicken it a little more.
Dip bread slices in sugar syrup for 5-10 seconds. (or more if you like your bread to be softer)
Keep them on the serving plate and top with the reduced milk.
Garnish with almond and pistachio slivers. Serve immediately.
Gargi Bisht is an event copywriter/conceptualizer turned writer currently working with EazyDiner Pvt. Ltd. Compulsive eater, book hoarder, dog lover and pop culture enthusiast with an innate love for storytelling. Usually the quietest person in the room, Gargi is an introvert who loves her own company. When not eating, can be found in front of her laptop watching movies. Knows a thing or two about art and literature.