Ramadan is just around the corner and for Muslims around the world it is a month of fasting and spiritual reflection. While fasting during Ramadan can be challenging, it is also an opportunity to focus on healthy eating habits and nourish the body with healthy foods. However, the long hours of fasting can be a challenge, especially during the summer months when the days are longer and hotter. It is important to eat nutritious and large meals during pre-dawn and post-dark meals, known as suhur and iftar respectively, to maintain energy levels and stay hydrated. So, let’s dive in and find out some lip-smacking Ramadan recipes you must try! (Also read: Ramadan 2023: know everything about the date and the rules of fasting in the holy month )
1. Pure Khurma
(Recipe by Chef Ranveer Brar)
Ingredients:
½ cup of water
1 can of condensed milk
1 liter of whole milk
7-8 dates, seeded and chopped
3-4 green cardamoms, crushed
½ cup of sugar
¼ cup butter
2 tablespoons chironji
¼ cup golden raisins
7-8 pistachios, sliced
8-10 almonds, sliced
8-10 cashews, chopped
1 cup whole wheat noodles (seviyan), crushed
¼ cup desiccated coconut
Chopped walnuts, to decorate
Saffron, to decorate
Method:
1. Add water in a pressure cooker and dip a can of condensed milk into it.
2. Cover and cook for 2 whistles over medium heat.
3. Meanwhile, heat the milk in a deep bottomed heavy kadhai. Add the dates and cook until they start to change their color and reduce.
4. Add the crushed cardamom pods, let simmer for 3-4 minutes and add the sugar, stir until the sugar starts to melt.
5. Add the cooked condensed milk, mix well and cook until the milk begins to thicken.
6. Heat 2 tablespoons of ghee in another pan, add chironji and toast until fragrant.
7. Add raisins, pistachios, almonds, and cashews. Roast until they start to brown slightly.
8. Add the seviyan and start roasting until golden brown.
9. Add desiccated coconut and toast until fragrant.
10. Add the seviyan and dried fruit mixture to the milk, mix well and cook until it boils and thickens.
11. Decorate with nuts and saffron, serve hot.
2. chicken biryani
(Recipe by Chef Sanjeev Kapoor)
Ingredients:
1½ cups basmati rice, soaked for 30 minutes and drained
750 grams chicken, cut into 2-inch pieces with bone
2 bay leaves
5-6 teeth
8-10 black peppercorns
2 black cardamom
6-7 green cardamoms
Salt to taste
2 tablespoons butter
1 inch cinnamon
1 teaspoon caraway seeds (shahi jeera)
2-3 green chiles, chopped
2 medium onions, sliced
1 tablespoon ginger-garlic paste
1 tablespoon biryani masala
1 teaspoon coriander powder
½ teaspoon of turmeric powder
1 teaspoon red chili powder
½ cup fried onions
½ cup yogurt
3 tablespoons chopped fresh coriander leaves
3 tablespoons chopped fresh mint leaves
2 teaspoons screw pine (kewra) water
3-4 tablespoons fresh cream and butter mixture
Saffron water for sprinkling
Whole wheat flour dough as needed
Fresh mint sprigs for garnish
Method:
1. Heat 5 cups of water in a deep nonstick skillet. Add bay leaves, 5-6 cloves, 5-6 peppercorns, black cardamom and 3-4 green cardamoms and bring the water to a boil.
2. Add salt and mix. Add rice, mix and cook until rice is ¾ done. Strain in a colander.
3. Heat 2 tablespoons of ghee in another deep nonstick skillet. Add the remaining green cardamoms, peppercorns, cloves, caraway seeds, and cinnamon and sauté until fragrant.
4. Add green chiles and sauté. Add sliced onions and sauté until translucent. Add the ginger-garlic paste and sauté for 1 minute.
5. Add chicken pieces, biryani masala and salt, mix, cover and cook for 4-5 minutes.
6. Add coriander powder, turmeric powder and chili powder, mix and cook for 1 minute.
7. Add ¾ fried onion, yogurt, 2 tablespoons cilantro leaves, and 2 tablespoons mint leaves, mix, cover, and cook until chicken is half done.
8. Add pine water, mix and cook until chicken is ¾ cooked. Rectify salt and mix.
9. Spread cooked rice over chicken mixture, drizzle with cream-butter mixture and saffron water.
10. Spread the remaining coriander leaves, the remaining mint leaves and the remaining fried onions on top, cover the sealed lid with wheat batter and simmer for 10-15 minutes.
11. Serve hot garnished with mint sprigs.
3. Lamb curry
(Recipe from Instagram/@anisagrams)
Ingredients:
1 kg of lamb meat
3 chopped onions
5 tablespoons of oil
A few sticks of cinnamon, cloves, whole black pepper, bay leaf
1 teaspoon whole cumin
1 heaping tablespoon ginger/garlic paste
1 tablespoon coriander and cumin powder
1 teaspoon of turmeric powder
2 teaspoons cashmere chili
2 teaspoons chili powder
2 tablespoons karahi masala
Salt
2 teaspoons of black pepper
2 fresh tomatoes
1/2 can of chopped tomatoes
2 tablespoons tomato puree
Method:
1. In a pot add the oil and the chopped onions, cinnamon sticks, cloves, whole black pepper, bay leaf, whole cumin, fry the onions until golden.
2. Add meat, ginger/garlic, salt and black pepper, turmeric powder. Stir and cook over medium heat until the water released by the meat evaporates.
3. Then add coriander and cumin powder
4. Chili powder, kashmiri chili, karahi masala, fresh and canned tomatoes and tomato puree, cook until tomatoes dissolve.
5. Pour in the water depending on how thick the sauce wants the curry to be and add the small pototes. Cook over low heat until the meat is tender and the potatoes are cooked.
6. Garnish with chopped cilantro.
4. Chicken keema pakora
(Recipe from Instagram/@salmasrecipes)
Ingredients:
Minced chicken/lamb/beef 1 kg (rinse several times and drain in a colander)
2 large onion (small chopped)
Green chilies (chopped small, adjust as needed)
Fresh cilantro 6-7 tablespoons
Ginger paste/grated 1/2 teaspoon
Garlic paste/grated 1/2 teaspoon
3/4 teaspoon cumin seeds (optional)
Salt to taste
6-7 tablespoons gram flour (add more if needed, until properly combined)
oil for frying
Spices:
Turmeric powder 1/3 teaspoon
coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Chili powder 1/2 teaspoon
Bolst Hot Curry Powder 1 and 3/4 teaspoons (use any brand you prefer)
Method:
1. In a bowl add the onions, chilies, coriander, ginger, garlic, salt, and cumin seeds.
2. Mix it up, you can use a large food bag to wear on your hand so the chilies don’t burn your hand.
3. Add the spices listed above and mix and add the minced meat on top and mix. It is best to use your hand to mix them properly.
4. Now gradually add enough garbanzo bean flour for the mixture to come together properly.
5. In a deep skillet, add enough oil to fry.
6. The oil has to be very hot and over high heat while you add the mixture in batches. You can mold it into small balls if you prefer before adding it.
7. Once the batches are in the oil make sure it is on high heat, once all the bottoms start to solidify you can adjust the heat slightly so the insides cook just right.
8. Then turn the gas back up for a few minutes before flipping them all over. These should be fried mainly on high heat to prevent them from absorbing all the oil.
9. Take them out, once done. Place on tissue paper in a bowl to drain excess oil.
10. Repeat the cooking process for the remaining batches.
11. Serve hot with your favorite dip as a snack or entree.
5. Beef curry
(Recipe via Instagram/@anisagrams)
Ingredients:
1.5 kg boneless or bone-in beef or lamb
5-6 sliced onions
2 plum tomatoes
4 – 5 tablespoons garlic and ging
1 heaping tablespoon turmeric (meat for cooking)
1 teaspoon turmeric (*add to curry with other spices)
1 tablespoon black pepper
1 teaspoon salt, add to taste
1 teaspoon cumin seeds
2 tablespoons coriander powder
1 tablespoon cumin powder
1 tablespoon tandoori masala
2 tablespoons cashmere chili
1 tablespoon chili flakes
1 tablespoon Achar Gohst Masala
1 teaspoon dried fenugreek
A few bullet chillies
fresh coriander
2 cups of water
6 tablespoons of oil
bay leaf
few nails
a few grains of black pepper
some cinnamon sticks
little star anise
Method:
1. In a large saucepan, add the oil, sliced onions, bay leaf, whole cumin, cinnamon sticks, cloves, pepper, and star anise.
2. Cook the onions until golden brown, add the meat and also the ginger/garlic paste, black pepper, 1 tablespoon turmeric and salt. Mix and cook for about 15 minutes until the meat changes color and bubbles.
3. Soak the tomatoes in hot water over the heat for 5 minutes, remove the skin and cut them into small pieces and reserve them.
4. Now add coriander powder, cumin powder, tandoori masala, Kashmiri chilli, chilli flakes, dried fenugreek, achar masala and *1 tsp turmeric powder and chopped fresh tomatoes.
5. Add about 2 cups of water. Stir well, cover, and cook over low to medium heat for about 45 minutes or until the water has evaporated and you can see the oil on top. The meat must be tender. Be sure to stir occasionally so it doesn’t burn.
6. Garnish with sliced bala chiles and chopped cilantro. Enjoy it with Naan, roti or rice!
