5 Ways Ramadan Recipes
Dhaba Style Mutton
Servings - 3 - 4
INGREDIENTS
Mutton - 1 kilogram
Onions - 800 grams
Oil - 125 milliliters
Red chili - 2 tablespoons
Turmeric - 2 tablespoons
Cumin powder - 2 tablespoons
Mutton masala - 2 tablespoons
Coriander powder - 1 tablespoon
Salt - 2 teaspoons
Oil - 2 tablespoons
Cumin - 1 tablespoon
Black peppercorns - 1/2 teaspoon
Bay leaf - 2
Garlic - 2 cloves
Dry red chili - 3
Green chili - 1 teaspoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Tomato - 150 grams
Water - 500 milliliters
Garam masala - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 1 kilogram mutton, 800 grams onions, 125 milliliters oil, 2 tablespoons red chili, 2 tablespoons turmeric, 2 tablespoons cumin powder, 2 tablespoons mutton masala, 1
tablespoon coriander powder, 2 teaspoons salt and mix it well.
2. Marinate for 30 minutes.
3. Heat 2 tablespoons oil in a heavy skillet, add 1 tablespoon cumin and stir well.
4. Add 1/2 teaspoon black peppercorns, 2 bay leaf, 2 cloves garlic, 3 dry red chili, 1 teaspoon green chili and saute for 2 - 3 minutes.
5. Now, add 1 teaspoon ginger paste, 1 teaspoon garlic paste and saute for another 2 minutes.
6. Then, add 150 grams tomato and mix well. Cover it with lid and cook for 5 - 7 minutes.
7. Then mash the tomato with spatula and stir well.
8. Now, add the marinated mutton mixture in it and mix it well.
9. Add 500 milliliters water and mix it well again.
10. Cover it with lid and cook for about 90 minutes on low heat or till the mutton is done.
11. Add 1 teaspoon garam masala and mix it well.
12. Cook for another 5 minutes.
13. Garnish with coriander.
14. Serve hot.
Chicken Biryani
Servings 3 - 4
INGREDIENTS
Chicken - 600 grams
Yogurt -300 grams
Ginger garlic paste - 2 teaspoons
Salt -1 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1 teaspoon
Chicken masala - 1 teaspoon
Red chili - 1 teaspoon
Cumin - 1 teaspoon
Cloves - 3
Lemon juice - 1 teaspoon
Oil - 4 tablespoons (divided)
Cumin - 1 teaspoon
Bay leaf - 2
Cloves - 5
Black peppercorn - 1 teaspoon
Black cardamom - 2
Green cardamom - 5-6
Cinnamon - 1-2 inch
Soaked rice - 500 grams
Salt - 1 teaspoon
Water - 1.5 litre
Onions - 200 grams
Ginger garlic paste - 2 teaspoons
Tomato - 250 grams
Chicken masala - 1 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Salt - 1 teaspoon
Water - 50 millilitres
Black pepper - 1 teaspoon
Coriander - 2 tablespoon (divided)
Milk - 2 tablespoons
Saffron - 1/8 teaspoon
Fried onions - 50 grams
Kewra essence - 1 teaspoon
PREPARATION
1. In a mixing bowl add 600 grams chicken, 300 grams yogurt, 2 teaspoons ginger garlic paste, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon turmeric, 1 teaspoon chicken masala,
1 teaspoon red chili, 1 teaspoon cumin, 3 cloves, 1 teaspoon lemon juice and mix well to combine. Marinate 2 hours.
2. Heat 1 tablespoon oil in a heavy skillet, add 1 teaspoon cumin, 2 bay leaf, 5 cloves, 1 teaspoon black peppercorn, 2 black cardamom, 5-6 green cardamom, 1-2 inch cinnamon and stir.
3. Add 500 grams soaked rice, 1 teaspoon salt, 1.5 litre water and stir well.
4. Cook for 10 - 15 minutes.
5. Heat 3 tablespoons oil in a heavy skillet, add 200 grams onions and stir until they brown.
6. Add 2 teaspoons ginger garlic paste, 250 grams tomato and again stir well.
7. Add 1 teaspoon chicken masala, 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon salt and mix well.
8. Add 50 millilitres water and saute.
9. Add marinate chicken, 1 teaspoon black pepper and mix well to combine.
10. Cook for 15 - 20 minutes till the chicken is tender..
11. Add 1 tablespoon coriander and cooked rice.
12. Take a bowl, add 2 tablespoons milk, 1/8 teaspoon saffron and mix well.
13. Pour thé mixture on it.
14. Again add 1 tablespoon coriander, 50 grams fried onions, 1 teaspoon Kewra essence and cook on low flame 10 - 15 minutes.
15. Serve.
Chicken Shami Kebab
Servings - 2 - 3
Soaked split bengal gram - 250 grams
Cloves - 5 pods
Black cardamom - 1 pod
Cinnamon stick - 1 inch
Black peppercorns - 1/2 teaspoon
Green cardamom - 3 pods
Boneless chicken - 500 grams
Water - 750 milliliters
Turmeric - 1/4 teaspoon
Eggs - 2
Ginger paste - 1 tablespoon
Green chili - 1 tablespoon
Onions - 60 grams
Mint - 7 grams
Coriander - 7 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1 teaspoon
Roasted cumin seeds - 2 teaspoons
Roasted coriander seeds - 2 teaspoons
Lemon juice - 1 teaspoon
Oil - for shallow frying
PREPARATION
1. Take a pot, add 250 grams soaked split bengal gram, 5 pods cloves, 1 pod black cardamom, 1 inch cinnamon stick, 1/2 teaspoon black peppercorns, 3 pods green cardamom, 500 grams boneless chicken and stir well.
2. Add 750 milliliters water and mxi it well.
3. Then, add 1/4 teaspoon turmeric and mix it again.
4. Cover it with lid and cook for 10 minutes.
5. Open the lid and stir well.
6. Bring it to a boil and cook till the water is fully absorbed.
7. Remove the cinnamon stick and transfer it to a blender.
8. Blend it well. Transfer it into a bowl.
9. Add 2 eggs, 1 tablespoon ginger paste, 1 tablespoon green chili, 60 grams onions, 7 grams mint, 7 grams coriander, 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon garam masala, 2 teaspoons roasted cumin seeds, 2 teaspoons roasted coriander seeds, 1 teaspoon lemon juice and mix it well.
10. Take some mixture in your hand and shape it into a circle.
11. Heat some oil in a pan and shallow fry these till golden brown and crispy from all sides.
12. Serve hot with ketchup.
Mango Phirni
Servings - 2 - 3
INGREDIENTS
Milk - 1 litre
Soaked & grinded rice - 45 grams
Sugar - 60 grams
Milk - 1 tablespoon
Saffron - 1/4 teaspoon
Pistachios - 1 tablespoon
Almonds - 1 tablespoon
Cardamom powder - 1/2 teaspoon
Mango puree - 300 grams
Almonds - for garnishing
Pistachios - for garnishing
PREPARATION
1. Heat 1 litre milk in a pot and stir well.
2. Once the milk is warm, add 45 grams soaked and grinded rice in it and mix it well.
3. Add 60 grams sugar and stir till it fully dissolved.
4. In a bowl, add 1 tablespoon milk, 1.4 teaspoon saffron and mix it well.
5. Add this mixture into the milk and mix it well.
6. Bring it to a boil and cook until the rice is fully cooked.
7. Now, add 1 tablespoon pistachios, 1 tablespoon almonds and mix it well.
8. Then, add 1/2 teaspoon cardamom powder and mix it again.
9. Cool down the mixture for 30 - 35 minutes.
10. Transfer this mixture into a bowl.
11. Now, add 300 grams mango puree and mix it well.
12. Refrigerate for 1 - 2 hours.
13. Garnish with almonds and pistachios.
14. Serve chilled and enjoy!
Apple & Dates Milkshake
Serving - 1
INGREDIENTS
Apple - 150 grams
Date Palm - 40 grams
Milk - 220 milliliters
Cinnamon powder - 2 teaspoons
Ice - 1 cup
PREPARATION
1. In a blender add, 150 grams apple, 40 grams date palm, 220 millilitres milk, 2 teaspoons cinnamon powder, 1 cup ice and blend it until smooth.
2. Pour the mixture into the glass.
3. Sprinkle with cinnamon powder.
4. Garnish with apple slice.
5. Serve.
