Ramadan Recipes
By Farheen Naaz
By Farheen Naaz
Every Ramadan the biggest task women face is to balance time between praying and cooking! We want to spend the least amount of time in our kitchen and more on the prayer mat. Here are a few easy to make and less time consuming recipes.
A tip I’d like to share here is, it’d earn us rewards as well as make the food tastier if we recite various adhkaar while preparing food items for iftar! It sure makes a difference!
Chicken Kabab
Ingredients
Chicken mince 1/2 kg
Degi red chilli powder 1tbsp
Salt 1 tsp
Brown onion 4tbsp (grinded)
1 big onion finely chopped
Paste of : garlic (2 cloves) + 4-5 green chillies + 4-5 tbsp coriander seeds
Method
Chicken mince 1/2 kg
Degi red chilli powder 1tbsp
Salt 1 tsp
Brown onion 4tbsp (grinded)
1 big onion finely chopped
Paste of : garlic (2 cloves) + 4-5 green chillies + 4-5 tbsp coriander seeds
Method
Mix all the ingredients and marinate for 1 hour. Make any shape you like. Heat some butter and fry on medium flame till done.
Golden Baby Corn
Ingredients
Baby corns: 20 – 24 (1 small can is sufficient for a family of 5}
Ginger garlic paste: 1 tbsp
Red chili powder: 1.2 tsp
Salt
Oil: to deep fry
Batter:-
Refined flour 2 tbsp
Corn flour 2 tbsp
Coriander, chopped 1tsp
Red chilli powder 1/4 tsp
Salt
Baby corns: 20 – 24 (1 small can is sufficient for a family of 5}
Ginger garlic paste: 1 tbsp
Red chili powder: 1.2 tsp
Salt
Oil: to deep fry
Batter:-
Refined flour 2 tbsp
Corn flour 2 tbsp
Coriander, chopped 1tsp
Red chilli powder 1/4 tsp
Salt
Method
- Marinate the boiled baby corns in gg paste, red chilli powder, salt and chat masala for 15 minutes
- Make batter by mixing all ingredients with sufficient water
- Dip marinated corn in batter and deep fry till golden and crisp
PS: I used the tinned baby corns so didn't marinate them but just used a little extra gg paste and red chilli powder in the batter and dipped them directly.
Easy Samosa Filling
Ingredients
Oil 3 tbsp
Mashed potatoes ½ kg
Mint leaves grinded into a paste – 4 tbsp
Green chillies grinded – 2
Salt as per taste
Oil 3 tbsp
Mashed potatoes ½ kg
Mint leaves grinded into a paste – 4 tbsp
Green chillies grinded – 2
Salt as per taste
Method
Heat oil in a wok and sauté green chillies paste for one minute. Add the mint leaves paste and sauté on medium flame till aroma arises. Add mashed potatoes, salt and mix. Keep on low flame for two to three minutes or until the mint gets incorporated into the mashed potatoes.
You can use this filling in the ready to make samosa patties or use it as a filling for parathas.
1 commentaires:
Assalamu 3laykum wa ra7matullahi wa barakatuhu
JazakiAllahu Khair for sharing wonderful recipes with us.
I prepared for this Ramadaan by cooking a week before the month began and freezing the food. Al7amdulillah, I didn't have to cook a single day until now. All I do was, defrost the food few hours before iftaar, and we are good to go ;) I marinated chicken tandoori and froze it as well. After I thaw it, I just to toss it in the oven half an hour before iftaar. I cooked rice now and then. I just came up with this plan this Ramadaan. Al7amdulillah, it's working great :) I advice all the sisters to try this Inshaa'Allaah.
Vegetable Korma is defrosting for iftaar :) Yuuuuuummmmy LOL :D
Khadijah Nousheen
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