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    Ramadan Recipes: Make These 10 Authentic Dishes For Your Eid Feast

    Every year, Muslims around the world anticipate the sighting of the new crescent moon that signifies the official first day of Ramadan. The beginning of Ramadan fluctuates each year because the lunar Islamic calendar follows the phases of the moon. The date for the beginning of Ramadan in 2021 is 12th April. Lasting for 30 days, Ramadan will end on Tuesday 11th May 2021, with the celebratory days of Eid al-Fitr starting on 12th May 2021 or 13th May 2021.

    The sighting marks the start of Ramadan, a time for piety, self-reflection, and self-control. During the month of Ramadan, Muslims show their devotion to God by abstaining from food to appreciate what they have and learn thankfulness. But, they do end the day with a feast that is enjoyed communally by the whole family. From mouth-melting shish kebabs to fragrant biryani and seviyan kheer, cook up these delicious Ramadan recipes and Iftar recipes to make your Eid feast more authentically festive.

    Origin Of Ramadan

    The name Ramadan stems from the Arabic root “ar-ramad,” which means scorching heat. Muslims believe that in 610 AD, the angel Gabriel appeared to Prophet Muhammad and revealed to him the Quran, the Islamic holy book. That revelation, Laylat Al-Qadar—or the “Night of Power”—is believed to have occurred during Ramadan. Muslims fast during that month as a way to commemorate the revelation of the Quran.

    How Is Ramadan Celebrated?

    During the celebration, people dress in their finest clothes, decorate their homes with lights, give treats to the children and make Ramadan special recipes to make the festival more memorable.

    During Ramadan, Muslims practise sawm or fasting. The practise of fasting during Ramadan means that Muslims may not eat or drink anything including water while the sun is shining. Fasting is one of the five pillars or duties of Islam.

    “Whoever fasts Ramadan out of faith and hope for reward, his past sins will be forgiven.”

    (Sahih Bukhari: 38)

    One of the most important aspects of the Ramadan fast is called niyyah. Niyyah means “intention.” A Muslim must “intend in the heart that the fast is for Allah.” So, if someone fasts for political or dietary reasons, he would not achieve niyyah. In fact, according to scripture, “Whoever does not make niyyah before dawn, would not have fasted.” The determination to fast is equal in importance to the fast itself.

    The nightly prayer is an important element of the rituals of Ramadan. According to scripture, “Whoever observes night prayer in Ramadan as an expression of his faith and to seek reward from Allah, his previous sins will be blotted out.” Thus, the Ramadan nightly prayer, after a day of fasting, serves the purpose of eradicating the sins that have been previously committed.

    Before dawn, people eat a meal called the suhoor/ sehri which usually occurs at 4:00 a.m. before the first prayer of the day, fajr. The dusk meal is called the iftar and there are numerous iftar recipes to choose from and it begins once the sunset prayer, maghreb, is finished—normally around 7:30. The fast/ roza is opened with water and dates (khajoor). 

    At the end of Ramadan and before the breaking of the fast, Muslims say takbeer. The takbeer is a statement indicating there is nothing in the world that is greater than Allah.

    The takbeer exclaims, “Allah is the Greatest, Allah is the Greatest. There is no deity worthy of worship but Allah, and Allah is the greatest. Allah is the Greatest and all praise is due to Allah.” Takbeer is a sign that the festivities of Eid Al-Fitr have begun. It is a joyful statement of faith and accomplishment

    You can express well-wishes for Ramadan by saying “Ramadan Kareem” (“Have a generous Ramadan”) or “Ramadan Mubarak” (which can translate as “Happy Ramadan).”

    10 Delicious Iftar Recipes For You To Try This Eid

    Enjoy this collection of 10 Ramadan recipes and Ramadan snacks with your loved ones! 

    1. Shish Kebabs

    Shish kebab comes under popular iftar snacks of skewered and grilled cubes of meat served with rice and shirazi salad. Start the marinade 30 minutes to an hour before cooking; if you marinate too early, the acid from the lemon juice will cook the kebabs beforehand.

    Preparation Time: 25 minutes

    Cooking Time: 1 hour

    Ingredients:

    • 12 cup fresh lemon juice
    • 2 tablespoons of olive oil
    • 1 tablespoon of kosher salt
    • 1 tablespoon of ground black pepper (kali mirch)
    • 2 tablespoons of crushed saffron (kesar)
    • 2  minced garlic cloves (lahsun)
    • 1 diced onion
    • 1 kg boneless, skinless chicken tenders, halved crosswise
    • 8 large button mushrooms
    • 4 plum tomatoes without seeds
    • 1 red pepper, cut into 1 1/2-inch piece (laal mirch)
    • 1 zucchini, cut into 1-inch rounds
    • Kosher salt
    • 4 tablespoons. unsalted butter, melted
    • Lavash or pita, for serving

    Method:

    1. Stir together juice, oil, salt, pepper, saffron, garlic, and onions in a bowl; add chicken, and toss to coat.
    2. Chill for 30 minutes. Build a medium-hot fire in a charcoal grill, heat a gas grill to medium-high, or heat broiler to high.
    3. Season chicken and vegetables with salt and pepper; skewer chicken and vegetables lengthwise on metal skewers.
    4. Grill chicken and vegetables, turning often and basting with butter, until vegetables are soft and charred, about 18-20 minutes for vegetables, and chicken is cooked through and slightly charred, about 10 minutes.
    5. Serve with lavash.

    2. Al Kabsa Traditional Saudi Rice And Chicken

    Serve Al Kabsa with fresh mixed cucumber, carrot, lettuce, and tomato salad—preferably with a little lime vinaigrette. Some fresh pita bread on the side would also be nice. Saudis like their Kabsa with a hot sauce called ‘Shattah’.

    Preparation time: 40 minutes

    Cooking Time: 1 hr 30 minutes

    Ingredients:

    Kabsa Spice Mix:

    • ½ teaspoon saffron (kesar)
    • ¼ teaspoon ground cardamom (elaichi)
    • ½ teaspoon ground cinnamon (dalchini)
    • ¼ teaspoon ground white pepper (safed kali mirch)
    • ½ teaspoon dried whole lime powder
    • ¼ cup butter
    • 1 onion, finely chopped
    • 6 cloves garlic, minced (lahsun)
    • 1 (1.5 kg approximately) whole chicken, cut into 8 pieces
    • ¼ cup tomato puree
    • 1 (500 grams) can diced tomatoes, not drained
    • 3 peeled and grated carrots
    • 2 whole cloves (laung)
    • 1 pinch ground nutmeg (jaiphal)
    • 1 pinch ground cumin (jeera)
    • 1 pinch ground coriander (dhaniya)
    • Salt and freshly ground black pepper to taste (kali mirch)
    • 3 ¼ cups hot water
    • 1 cube chicken bouillon
    • 2 ¼ cups unrinsed basmati rice
    • ¼ cup raisins (kishmish)
    • ¼ cup toasted slivered almonds

    Method:

    1. Mix the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
    2. Melt the butter in a large stockpot or Dutch oven over medium heat. Stir in the garlic and onion; Cooking and stir until the onion has softened and turned translucent for about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned for about 10 minutes. Mix in the tomato puree.
    3. Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
    4. Bring the sauce to a boil, and then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear for about 30 minutes.
    5. Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
    6. Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

    3. Ramadan Nombu Kanji Recipe

    Nombu kanji is a kind of porridge. It is one of the best iftar recipes, made mainly of rice, lentils, spices and other items. Usually, it is prepared during the holy month of Ramadan when Muslims fast for 30 days.

    Preparation time: 45 minutes

    Cooking Time: 45 minutes

    Ingredients:

    • 1 cup of raw rice
    • 1/4 cup split yellow moong dal
    • Chicken – 300 grams boneless, chopped finely
    • 1 medium-size chopped finely onion
    • 4 chopped green chillies 
    • 2 tablespoons ginger garlic paste 
    • ½ finely chopped capsicum 
    • 1 large finely chopped carrot 
    • 1 cup of peas  
    • 2 large finely chopped tomatoes 
    • 1/4 cup of finely chopped mint leaves (pudina
    • 1/4 cup of finely chopped coriander leaves (dhaniya)
    • 2 tablespoons of cumin powder (jeera)
    • 1 tablespoon (or according to taste) chilli Powder 
    • ½ tablespoon turmeric powder (haldi)
    • 2 tablespoons garam masala powder 
    • ½ cup of grated coconut 
    • 1 cup of thick coconut milk 
    • 5 cups of water 
    • Salt to taste

    Method:

    1. Wash and soak rice and dal for 30 mins. Drain and set aside.
    2. Heat ghee in a pressure cooker, add in seasoning ingredients and mix well for a min.
    3. Add in onions, chillies and salt. Saute for 2 to 3 mins.
    4. Now add in ginger garlic paste and cook till raw smell leaves from it.
    5. Add in the spice powders and mix well.
    6. Now add in the veggies and tomatoes. Mix well in the masala.
    7. Add in coriander and mint leaves (pudina).
    8. Add in chicken, coconut and mix well.
    9. Add in the rice and dal and toss well.
    10. Pour in water and mix well. Bring it to a boil and simmer the flame and cook for 4 whistles. Simmer the pot for 15 minutes. Turn off the heat and let the steam go all by itself.
    11. Now open the cooker, the rice must be completely mushed up. Now add in coconut milk and more water as needed. Mix well and simmer for a min.
    12. Serve hot Nombu kanji.

    4. Chicken Biryani

    In India, the eternal favourite for a special Sunday lunch or a party dish is a perfectly layered Chicken Biryani, dum cooked to perfection! And it’s a visual delight too – a beautiful array of long-grain rice, tender chicken pieces and whole spices garnished with fresh mint and coriander, topped with fried onions and boiled egg wedges. It has taken an important place in Ramadan recipes and is made in every household.

    Preparation Time: 25 minutes

    Cooking Time: 16-20 minutes

    Ingredients:

    • Boneless chicken 600 grams
    • 1 and 1/2 cups of basmati rice 
    • 3 tablespoons of oil 
    • 1-inch stick of cinnamon (dalchini)
    • 2 bay leaves (tejpatta)
    • 5-6 cloves (laung)
    • 1 teaspoon of cumin seeds (jeera)
    • 3-4 green cardamoms (elaichi)
    • 2 onions sliced 
    • 3 green chillies 
    • 1/4 teaspoon of turmeric powder (haldi
    • 2 chopped tomatoes 
    • Salt to taste
    • 3/4 teaspoon of ginger paste (adrak)
    • 3/4 teaspoon of garlic paste (lahsun)
    • 1/2 teaspoon of red chilli powder (laal mirch)
    • 1 cup thick yoghurt (dahi)
    • 3 onions sliced and fried 
    • 1/2 teaspoon of garam masala powder 
    • Ginger cut into thin strips 1-inch piece
    • Fresh mint leaves (pudina) 
    • Fresh coriander leaves (dhaniya)
    • 1/2 cup milk 
    •  A few drops of rosewater
    • 4 eggs boiled and sliced 

    Method:

    1. Cut chicken into one-inch pieces. Boil rice and set aside. Heat oil in a non-stick pan, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.
    2. Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yoghurt. Mix well.
    3. Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves (pudina) and coriander leaves. Sprinkle milk rose water and remaining browned onions.
    4. Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

    5. Shawarma

    This is a mouth-watering Ramadan snack recipe, prepared using simple ingredients, which wins the heart of all non-vegetarian lovers.

    Preparation Time: 26-30 minutes

    Cooking Time: 31-40 minutes

    Ingredients :

    • 4 chicken breasts 
    • 4 pieces of pita bread
    • 4 tablespoons olive oil 
    • Salt to taste

    For yoghurt sauce

    • 1 cup yoghurt 
    • Salt to taste
    • 1 teaspoon garlic paste 
    • 2 tablespoons lemon juice 
    • 1 sprig of fresh coriander (dhaniya
    • For salad
    • 1 sliced onion 
    • 1 sliced tomato 
    • 2 sliced jalapenos 
    • Salt to taste
    • 2 tablespoons of tahini 
    • 3 tablespoons of yoghurt (dahi)
    • 6-8 freshly torn mint leaves (pudina

    Method:

    1. Preheat the oven to 200°C. Slit chicken breasts lengthwise without cutting through. Dribble olive oil over them, sprinkle salt and fold the pieces.
    2. Thread these pieces onto a skewer. Keep the skewer on a rack on which the skewer will rotate. Place the rack in the preheated oven and cook at 200°C.
    3. For the yoghurt sauce add salt, garlic paste to yoghurt and whisk well. Add lemon juice and mix. Put this mixture over a muslin cloth kept over a bowl, gather the edges and squeeze tight to get smooth yoghurt sauce. Garnish with a sprig of coriander (dhaniya). 
    4. Once the chicken is cooked remove it from the oven and shred it finely keeping it on the skewer itself. Toast pita bread lightly. Slit them open to form a pocket. Set aside. Mix onion, tomato, jalapenos, salt, tahini, yoghurt and mint leaves (pudina) to form a salad.
    5. Stuff the pita pocket with some of the shredded chicken mixtures and then top it up with this onion tomato salad.
    6. Serve immediately with yoghurt sauce.

    6. Fried Egg Dumplings 

    Numerous experiments can be done with eggs and fried egg dumpling might turn out to be the best among the lot of easy iftar recipes. 

    Preparation Time: 15 minutes

    Cooking Time: 16-20 minutes

    Ingredients:

    • 6 eggs
    • 3 tablespoons of coconut 
    • 4 tablespoons of soaked split Bengal gram (chana dal
    • 3 dry red chillies 
    • 1/4 teaspoon fenugreek seeds (methi dana
    • 1 teaspoon of cumin seeds (jeera
    • 1/4 inch piece of ginger (adrak)
    • 3 cloves of garlic (lahsun)
    • 2 green chillies 
    • 1 large chopped onion 
    • 1/4 cup of grated cheese 
    • Salt to taste
    • 1 tablespoon of chopped coriander leaves (dhaniya)
    • Oil to deep fry

    Method:

    1. Drain and grind the dal with coconut, red chillies, fenugreek seeds, cumin seeds, ginger, garlic and green chillies coarsely.
    2. Transfer the ground mixture into a bowl and onion, cheese, salt and coriander leaves.
    3. Separate the egg whites and egg yolks. Beat the egg whites till light and fluffy.
    4. Add the yolks and beat again. Add the eggs to the dal mixture and mix well.
    5. Heat sufficient oil in a pan. With the help of the teaspoon drop the above mixture into the hot oil and deep-fry till golden in colour.
    6. Drain and place on an absorbent paper. Serve hot with tomato sauce or tamarind chutney.

    7. Crispy Chicken

    From kids and teenagers to elders of the family, fried and crispy chicken is a favourite across generations. Here’s a simle recipe for some crunchy, crispy yet juicy fried chicken.

    Preparation Time: 30-40 minutes

    Cooking Time: 20 minutes

    Ingredients:

    • 400 grams of boneless chicken 
    • 1 cup of corn flakes 
    • 1 tablespoon of refined flour (maida
    • 1 tablespoon of cornflour/ cornstarch (makke ka atta)
    • Salt to taste
    • 1 tablespoon of ginger paste (adrak)
    • 1 tablespoon of garlic paste (lahsun)
    • 1 tablespoon of red chilli paste (laal mirch)
    • 1 teaspoon of vinegar (sirka)
    • 1 egg 
    • 1 tablespoon of oil 

    Method:

    1. Crush cornflakes in a blender. To make the marinade, mix refined flour, cornstarch, salt, ginger paste, garlic paste, red chilli paste, vinegar and egg well.
    2. Cut chicken into 2-inch cubes and add and mix well. Add oil, mix and refrigerate for 1 hour.
    3. Spread crushed cornflakes on a plate. Coat marinated chicken pieces in it and place in an air fryer container.
    4. Fit the container in the stand and air fry at 180°C for 10 minutes. Serve hot.

    8. Seviyan Kheer

    Seviyan is one of the most popular Ramadan sweets recipes of the North Indian cuisine, particularly a favourite during Eid.

    Preparation Time: 5 minutes

    Cooking Time: 20 minutes

    Ingredients:

    • 1 cup of roasted vermicelli (Seviyan)
    • 4-5 cups of milk 
    • 1/2 cup sugar 
    • 1 tablespoon ghee 
    • 1 teaspoon of green cardamom powder (elaichi)
    • A pinch of saffron (kesar
    • 1/4 cup of cashew nuts chopped 
    • ¼ cup of raisins (kishmish)

    Method:

    1. Heat ghee in a non-stick pan.
    2. Add 1 tablespoon of milk to the saffron and mix well. Set aside.
    3. Crush vermicelli lightly and add to the pan. Sauté for a minute.
    4. Add cashew nuts and raisins. Mix well and sauté for 2 minutes.
    5. Add remaining milk, little by little and keep stirring.
    6. Add sugar, stir to mix and Cooking on medium heat till the milk is reduced and the vermicelli is soft. Keep stirring.
    7. Add saffron milk and cardamom powder and mix well. Switch off the heat.
    8. Garnish with some raisins and serve hot or chilled.

    9. Fruit Raita

    If you are looking for easy iftar recipes, then look no further. Fruit Raita is simple, delicious and also healthy and cooling for the stomach.  

    Preparation Time: 15 minutes

    • 4 tablespoon chilled yoghurt (dahi or curd) – dairy or vegan
    • 1 pomegranate – sliced and the arils removed (anaar)
    • 1 peeled and chopped apple 
    • 1 peeled and chopped banana 
    • ½ to 1 tablespoon sugar
    • 1 pinch roasted cumin powder (jeera)
    • 1 pinch rock salt (sendha namak) or black salt.
    • 1 pinch red chilli powder 

    Method:

    1. In a bowl, whisk the yoghurt (curd) till smooth. Use the curd that is fresh and it should not be sour tasting.
    2. Add sugar or as required. Mix the sugar well, till it dissolves.
    3. Next add roasted cumin powder, 1 pinch of red chilli powder and 1 pinch of rock salt. Stir well.
    4. Lastly add the chopped banana, apple and pomegranate arils. Mix well.
    5. You can garnish the raita with pomegranate arils.
    6. Serve the fruit raita immediately.

    10. Kheer

    Another sweet recipe, kheer is a simple rice pudding style dessert enjoyed by many.

    Preparation Time: 12 minutes

    Cooking Time: 30 minutes

    Ingredients:

    • 1/2 cup basmati rice 
    • 6-8 almonds (badaam)
    • 6-8 pistachios (pista)
    • 8-10 raisins (kishmish)
    • 1-litre milk 
    • 3/4 cup of sugar 
    • 1/4 teaspoon of green cardamom powder (elaichi)
    • Saffron (kesar) 
    • Silver wark to garnish

    Method:

    1. Wash and soak the rice in one cup of water for fifteen minutes.
    2. Drain, remove on an absorbent paper and pat dry using a muslin cloth. Grind it to a coarse powder.
    3. Blanch almonds and pistachios in one cup of hot water for five minutes. Drain, peel and cut them into slivers.
    4. Soak raisins in a one-fourth cup of water for ten to fifteen minutes, drain.
    5. Heat the milk in a thick-bottomed pan and bring it to a boil.
    6. Add the rice powder and sugar and cook on low heat till the rice is half done.

    For many, Ramadan is a time to feel closer to God, pray, spend time with loved ones, support charities and remember those less fortunate while they’re fasting. This year, the coronavirus pandemic is disrupting Ramadan observances across the world, closing mosques and upending plans for traditional suhoor and iftar gatherings. But while celebrations might be subdued this year, the spirit of this centuries-old tradition will always remain the same! 

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