Ramadan, the month of blessings, spirituality and self-discipline has arrived! And with Ramadan comes the joy of iftar, the meal that breaks the day’s fast. As a foodie, I always look forward to trying new and exciting iftar recipes during this holy month. And if you’re in the same boat as me, then worry not, because I’ve got you covered! Here are some mouth-watering Ramadan recipes that you must try this season.
First up, we have the classic Chicken Shawarma. This Middle-Eastern dish is a staple during Ramadan, and for good reason. Marinated chicken wrapped in pita bread, with a generous serving of garlic sauce, this dish is sure to leave you satisfied after a long day of fasting. To make this delicious recipe, you’ll need:
– 500g chicken breast, cut into thin strips
– 1/2 cup plain yoghurt
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 1 tsp paprika
– 1 tsp garlic powder
– Salt and pepper to taste
– Pita bread
– Lettuce, chopped tomatoes, and onions to serve
– Garlic sauce
Combine the yoghurt, lemon juice, olive oil, paprika, garlic powder, salt and pepper in a bowl. Add the chicken strips, making sure they’re coated in the marinade. Cover and refrigerate for at least an hour, or overnight. Heat a non-stick pan and cook the chicken strips until they’re golden brown and fully cooked. Warm the pita bread in the oven or on a pan, and serve the chicken shawarma with lettuce, chopped tomatoes, onions, and garlic sauce.
Next on our list is a Ramadan favourite, the Samosa. These crispy, golden triangles are perfect for iftar, and can be filled with a variety of ingredients. Here’s what you’ll need for the traditional potato and pea filling:
– 2 large potatoes, peeled and chopped
– 1/2 cup frozen peas
– 1 onion, chopped
– 1 tsp cumin seeds
– 1 tsp coriander seeds
– 1 tsp garam masala
– Salt and pepper to taste
– Samosa wrappers (available at Asian grocery stores)
– Oil for frying
Boil the chopped potatoes and peas in salted water until the potatoes are fully cooked. Drain and mash the potatoes, and mix in the peas. Heat some oil in a pan, and add the cumin seeds, coriander seeds, and chopped onion. Cook until the onion is softened and lightly browned. Add the mashed potato mixture, garam masala, salt, and pepper, and sauté for a few minutes until fully combined. Let the filling cool before wrapping in the samosa wrappers. Deep fry the samosas until they’re golden brown on both sides.
Lastly, we have a dessert that’s perfect for those with a sweet tooth, the Gulab Jamun. These delicious, syrupy balls of dough are a hit during iftar, and are surprisingly easy to make at home. Here’s the recipe:
– 1 cup milk powder
– 1/4 cup all-purpose flour
– 1/4 tsp baking powder
– 2 tbsp ghee, melted
– 3-4 tbsp milk
– Oil for frying
– 2 cups sugar
– 2 cups water
– Cardamom pods (optional)
In a bowl, combine the milk powder, flour, and baking powder. Add the melted ghee and mix well. Gradually add the milk, a tablespoon at a time, until the dough comes together. Knead the dough for a few minutes until it’s smooth and pliable. Roll the dough into small balls and set aside. Heat the oil in a pan, and fry the dough balls until they’re golden brown on all sides. Meanwhile, in another pan, combine the sugar, water, and cardamom pods. Cook until the sugar has fully dissolved and the syrup has thickened. Remove the cardamom pods and add the fried dough balls to the syrup. Let them soak for a few minutes before serving.
There you have it, three delicious Ramadan recipes to try this season. I’m sure they’ll be a hit with you and your loved ones. Happy cooking, and Ramadan Kareem!
Chicken Shawarma
Ingredients:
- 500g chicken breast, cut into thin strips
- 1/2 cup plain yoghurt
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Pita bread
- Lettuce, chopped tomatoes, and onions to serve
- Garlic sauce
Instructions:
- Combine the yoghurt, lemon juice, olive oil, paprika, garlic powder, salt and pepper in a bowl.
- Add the chicken strips, making sure they’re coated in the marinade. Cover and refrigerate for at least an hour, or overnight.
- Heat a non-stick pan and cook the chicken strips until they’re golden brown and fully cooked.
- Warm the pita bread in the oven or on a pan, and serve the chicken shawarma with lettuce, chopped tomatoes, onions, and garlic sauce.
Samosa
Ingredients:
- 2 large potatoes, peeled and chopped
- 1/2 cup frozen peas
- 1 onion, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp garam masala
- Salt and pepper to taste
- Samosa wrappers (available at Asian grocery stores)
- Oil for frying
Instructions:
- Boil the chopped potatoes and peas in salted water until the potatoes are fully cooked. Drain and mash the potatoes, and mix in the peas.
- Heat some oil in a pan, and add the cumin seeds, coriander seeds, and chopped onion. Cook until the onion is softened and lightly browned.
- Add the mashed potato mixture, garam masala, salt, and pepper, and sauté for a few minutes until fully combined.
- Let the filling cool before wrapping in the samosa wrappers.
- Deep fry the samosas until they’re golden brown on both sides.
Gulab Jamun
Ingredients:
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 2 tbsp ghee, melted
- 3-4 tbsp milk
- Oil for frying
- 2 cups sugar
- 2 cups water
- Cardamom pods (optional)
Instructions:
- In a bowl, combine the milk powder, flour, and baking powder.
- Add the melted ghee and mix well.
- Gradually add the milk, a tablespoon at a time, until the dough comes together.
- Knead the dough for a few minutes until it’s smooth and pliable.
- Roll the dough into small balls and set aside.
- Heat the oil in a pan, and fry the dough balls until they’re golden brown on all sides.
- In another pan, combine the sugar, water, and cardamom pods. Cook until the sugar has fully dissolved and the syrup has thickened.
- Remove the cardamom pods and add the fried dough balls to the syrup. Let them soak for a few minutes before serving.
Ramadan, the month of blessings, spirituality and self-discipline has arrived! And with Ramadan comes the joy of iftar, the meal that breaks the day’s fast. As a foodie, I always look forward to trying new and exciting iftar recipes during this holy month. And if you’re in the same boat as me, then worry not, because I’ve got you covered! Here are some mouth-watering Ramadan recipes that you must try this season.
First up, we have the classic Chicken Shawarma. This Middle-Eastern dish is a staple during Ramadan, and for good reason. Marinated chicken wrapped in pita bread, with a generous serving of garlic sauce, this dish is sure to leave you satisfied after a long day of fasting. To make this delicious recipe, you’ll need:
– 500g chicken breast, cut into thin strips
– 1/2 cup plain yoghurt
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 1 tsp paprika
– 1 tsp garlic powder
– Salt and pepper to taste
– Pita bread
– Lettuce, chopped tomatoes, and onions to serve
– Garlic sauce
Combine the yoghurt, lemon juice, olive oil, paprika, garlic powder, salt and pepper in a bowl. Add the chicken strips, making sure they’re coated in the marinade. Cover and refrigerate for at least an hour, or overnight. Heat a non-stick pan and cook the chicken strips until they’re golden brown and fully cooked. Warm the pita bread in the oven or on a pan, and serve the chicken shawarma with lettuce, chopped tomatoes, onions, and garlic sauce.
Next on our list is a Ramadan favourite, the Samosa. These crispy, golden triangles are perfect for iftar, and can be filled with a variety of ingredients. Here’s what you’ll need for the traditional potato and pea filling:
– 2 large potatoes, peeled and chopped
– 1/2 cup frozen peas
– 1 onion, chopped
– 1 tsp cumin seeds
– 1 tsp coriander seeds
– 1 tsp garam masala
– Salt and pepper to taste
– Samosa wrappers (available at Asian grocery stores)
– Oil for frying
Boil the chopped potatoes and peas in salted water until the potatoes are fully cooked. Drain and mash the potatoes, and mix in the peas. Heat some oil in a pan, and add the cumin seeds, coriander seeds, and chopped onion. Cook until the onion is softened and lightly browned. Add the mashed potato mixture, garam masala, salt, and pepper, and sauté for a few minutes until fully combined. Let the filling cool before wrapping in the samosa wrappers. Deep fry the samosas until they’re golden brown on both sides.
Lastly, we have a dessert that’s perfect for those with a sweet tooth, the Gulab Jamun. These delicious, syrupy balls of dough are a hit during iftar, and are surprisingly easy to make at home. Here’s the recipe:
– 1 cup milk powder
– 1/4 cup all-purpose flour
– 1/4 tsp baking powder
– 2 tbsp ghee, melted
– 3-4 tbsp milk
– Oil for frying
– 2 cups sugar
– 2 cups water
– Cardamom pods (optional)
In a bowl, combine the milk powder, flour, and baking powder. Add the melted ghee and mix well. Gradually add the milk, a tablespoon at a time, until the dough comes together. Knead the dough for a few minutes until it’s smooth and pliable. Roll the dough into small balls and set aside. Heat the oil in a pan, and fry the dough balls until they’re golden brown on all sides. Meanwhile, in another pan, combine the sugar, water, and cardamom pods. Cook until the sugar has fully dissolved and the syrup has thickened. Remove the cardamom pods and add the fried dough balls to the syrup. Let them soak for a few minutes before serving.
There you have it, three delicious Ramadan recipes to try this season. I’m sure they’ll be a hit with you and your loved ones. Happy cooking, and Ramadan Kareem!
Chicken Shawarma
Ingredients:
- 500g chicken breast, cut into thin strips
- 1/2 cup plain yoghurt
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Pita bread
- Lettuce, chopped tomatoes, and onions to serve
- Garlic sauce
Instructions:
- Combine the yoghurt, lemon juice, olive oil, paprika, garlic powder, salt and pepper in a bowl.
- Add the chicken strips, making sure they’re coated in the marinade. Cover and refrigerate for at least an hour, or overnight.
- Heat a non-stick pan and cook the chicken strips until they’re golden brown and fully cooked.
- Warm the pita bread in the oven or on a pan, and serve the chicken shawarma with lettuce, chopped tomatoes, onions, and garlic sauce.
Samosa
Ingredients:
- 2 large potatoes, peeled and chopped
- 1/2 cup frozen peas
- 1 onion, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp garam masala
- Salt and pepper to taste
- Samosa wrappers (available at Asian grocery stores)
- Oil for frying
Instructions:
- Boil the chopped potatoes and peas in salted water until the potatoes are fully cooked. Drain and mash the potatoes, and mix in the peas.
- Heat some oil in a pan, and add the cumin seeds, coriander seeds, and chopped onion. Cook until the onion is softened and lightly browned.
- Add the mashed potato mixture, garam masala, salt, and pepper, and sauté for a few minutes until fully combined.
- Let the filling cool before wrapping in the samosa wrappers.
- Deep fry the samosas until they’re golden brown on both sides.
Gulab Jamun
Ingredients:
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 2 tbsp ghee, melted
- 3-4 tbsp milk
- Oil for frying
- 2 cups sugar
- 2 cups water
- Cardamom pods (optional)
Instructions:
- In a bowl, combine the milk powder, flour, and baking powder.
- Add the melted ghee and mix well.
- Gradually add the milk, a tablespoon at a time, until the dough comes together.
- Knead the dough for a few minutes until it’s smooth and pliable.
- Roll the dough into small balls and set aside.
- Heat the oil in a pan, and fry the dough balls until they’re golden brown on all sides.
- In another pan, combine the sugar, water, and cardamom pods. Cook until the sugar has fully dissolved and the syrup has thickened.
- Remove the cardamom pods and add the fried dough balls to the syrup. Let them soak for a few minutes before serving.
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