Ramadan Thali

Make this Ramadan little more special with our mouth-watering recipes!😋

 

Mughlai Mutton

 

Servings - 4

 

INGREDIENTS
Fried onions - 50 grams

Almonds - 2 tablespoons

Green chili - 2 tablespoons

Desiccated coconut - 2 tablespoons

Water - 60 milliliters

Desi ghee - 1 1/2 tablespoons

Bay leaf - 1

Black peppercorns - 10

Green cardamom - 4 pods

Black cardamom - 1 pod

Cumin - 1 teaspoon

Mutton - 450 grams

Ginger garlic paste - 1 tablespoon

Salt - 1 teaspoon

Red chili - 1 teaspoon

Turmeric - 1/2 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Lemon juice - 1 tablespoon

Curd - 180 grams

Water - 400 milliliters

Fresh cream - 30 grams

Dry fenugreek leaves - 2 teaspoons

 

PREPARATION

  1. In a blender, add 50 grams fried onions, 2 tablespoons almonds, 2 tablespoons green chili, 2 tablespoons desiccated coconut, 60 milliliters water and blend it into a paste.
  2. Keep aside.
  3. Heat 1 1/2 tablespoons desi ghee in a heavy skillet, add 1 bay leaf, 10 black peppercorns, 4 pods green cardamom, 1 pod black cardamom, 1 teaspoon cumin and stir for 1 - 2 minutes.
  4. Then, add 450 grams mutton and mix it well.
  5. Cook for 8 - 10 minutes on medium heat.
  6. Add 1 tablespoon ginger garlic paste and mix it well.
  7. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 tablespoon lemon juice and mix it well.
  8. Now, add the blended paste in it and mix it again.
  9. Cook for 5 - 7 minutes on medium heat.
  10. Add 180 grams curd and mix it well.
  11. Then, add 400 milliliters water and mix it again.
  12. Cover it with lid and cook for about 50 - 60 minutes on medium heat.
  13. Open the lid and give it a nice stir.
  14. Add 30 grams fresh cream, 2 teaspoons dry fenugreek leaves and mix it well.
  15. Cook for another 3 - 5 minutes on medium heat.
  16. Remove it from heat.
  17. Garnish with dry fenugreek leaves.
  18. Serve hot.

 

Roghni Naan

 

Servings - 3

 

INGREDIENTS

Dry yeast - 1 tablespoon

Sugar - 2 teaspoons

Warm milk - 120 milliliters

All purpose flour - 300 grams

Salt - 1/4 teaspoon

Baking soda - 1/4 teaspoon

Oil - 1 tablespoon

Warm milk - 70 milliliters

Oil - 2 teaspoons

Egg wash - for brushing

White sesame seeds - for garnishing

Black sesame seeds - for garnishing

 

PREPARATION

  1. In a bowl, add 1 tablespoon dry yeast, 2 teaspoons sugar, 120 milliliters warm milk and mix it well.
  2. Rest the mixture for 10 minutes.
  3. Add 300 grams all purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1 tablespoon oil and mix it well.
  4. Add 70 milliliters warm milk and knead it into a dough.
  5. Add 2 teaspoons oil and tuck the dough well.
  6. Rest the dough for 2 hours.
  7. Place the dough on a flat surface and knead for 2-3 minutes.
  8. Cut it into three equal parts.
  9. Take one part of dough and flatten it with the help of your fingers to make a naan.
  10. Give a pattern with fingertips and transfer into a baking tray.
  11. Apply egg wash over it.
  12. Sprinkle some white sesame seeds and black sesame seeds on top of it.
  13. Preheat the oven to 350°F/180°C. Bake for about 12-15 minutes.
  14. Remove it from oven.
  15. Serve with prepared mutton.

 

Kashmiri Chicken Pulao

 

Servings - 4

 

INGREDIENTS
Rice - 200 grams

Water - 500 milliliters

Boneless chicken - 200 grams

Salt - 1/4 teaspoon

Black pepper powder - 1/4 teaspoon

Yogurt - 150 grams

Red chili - 1 teaspoon

Coriander powder - 1 teaspoon

Salt - 1 teaspoon

Black pepper powder - 1/4 teaspoon

Nutmeg powder - 1/4 teaspoon

Ghee - 35 milliliters

Cardamom - 3 pods

Cloves - 3 pods

Black peppercorns - 1/8 teaspoon

Cinnamon stick - 1

Mace - 1

Cumin - 1 teaspoon

Almonds - 1 tablespoon

Cashews - 1 tablespoon

Ginger - 1 tablespoon

Garlic - 2 teaspoons

Onions - 90 grams

Raisins - 1 tablespoon

Water - 500 milliliters

 

PREPARATION

  1. In a bowl, add 200 grams rice, 500 milliliters water and soak for 20 minutes.
  2. In a another bowl, add 200 grams boneless chicken, 1/4 teaspoon salt, 1/4 teaspoon black pepper powder and mix it well.
  3. Mariante for 20 minutes.
  4. In a mixing bowl, add 150 grams yogurt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt, 1/4 teaspoon black pepper powder, 1/4 teaspoon nutmeg powder and mix it well. Keep aside.
  5. Heat 35 milliliters ghee in a heavy skillet, add 3 pods cardamom, 3 pods cloves, 1/8 teaspoon black peppercorns, 1 cinnamon stick, 1 mace, 1 teaspoon cumin and stir for 1 - 2 minutes.
  6. Add 1 tablespoon almonds, 1 tablespoons cashews, 1 tablespoon ginger, 2 teaspoons garlic and stir again for 2 - 3 minutes.
  7. Then, add 90 grams onions and fry till translucent.
  8. Now, add the marinated chicken and mix it well.
  9. Cook for 8 - 10 minutes on medium heat.
  10. Add the yogurt mixture in it and mix it well.
  11. Cook for 5 - 7 minutes on medium heat.
  12. Add 1 tablespoon raisins and mix it well.
  13. Then, add the soaked rice, 500 milliliters water and mix it gain.
  14. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
  15. Open the lid and remove it from heat.
  16. Serve hot.

 

Dry Fruit Chivda

 

Servings - 3

 

INGREDIENTS

Ghee - 1 tablespoon

Almonds - 25 grams

Pistachios - 20 grams

Cashews - 35 grams

Raisins - 30 grams

Desi ghee - 2 teaspoons

Flattened rice - 80 grams

Salt - 1/2 teaspoon

 

PREPARATION

  1. Heat 1 tablespoon ghee in a pan, add 25 grams almonds, 20 grams pistachios, 35 grams cashews and roast for 2 - 3 minutes on medium heat.
  2. Add 30 grams raisins and roast for another 2 - 3 minutes on medium heat.
  3. Remove it from heat and keep aside.
  4. Heat 2 teaspoons ghee in a another pan, add 80 grams flattened rice and roast for 3 - 5 minutes on medium heat.
  5. Remove it from heat and transfer this into a bowl, add the roasted dry fruits, 1/2 teaspoon salt and mix it well.
  6. Serve.

 

Gulab & Nuts Chikki

 

Servings - 3

 

INGREDIENTS
Peanuts - 20 grams

Almonds - 30 grams

Cashews - 35 grams

Jaggery - 140 grams

Water - 40 milliliters

Baking soda - 1/8 teaspoon

Dried rose petals - 2 tablespoons

 

PREPARATION

  1. Take a pan, add 20 grams peanuts, 30 grams almonds, 35 grams cashews and dry roast for 3 - 5 minutes on medium heat.
  2. Remove it from heat and keep aside.
  3. Take a another pan, add 140 grams jaggery, 40 milliliters water and stir continuously until the jaggery is melted.
  4. Add 1/8 teaspoon baking soda and mix it well.
  5. Then, add the roasted dry fruits, 2 tablespoons dried rose petals and mix it well.
  6. Cook for 2 - 3 minutes on medium heat.
  7. Remove it from heat and transfer this into a dish covered with butter paper.
  8. Spread it evenly.
  9. Rest the mixture for 30 - 45 minutes.
  10. Remove it from dish and cut it into pieces.
  11. Serve.

 

Rose & Milk Sharbat

 

Servings - 3

 

INGREDIENTS

Chia seeds - 2 tablespoons

Water - 200 milliiters

Cold milk - 400 milliliters

Powdered sugar - 20 grams

Rose syrup - 70 milliliters

 

PREPARATION

  1. In a bowl, add 2 tablespoons chia seeds, 200 milliliters water and soak for 30 minutes.
  2. In a jug, add 400 milliliters cold milk, 20 grams powdered sugar, 70 milliliters rose syrup, soaked chia seeds and mix it well.
  3. Serve.