Ramadan recipes: The fasting feast!
Include these delicious recipes handpicked by chef Gurbir Singh, executive chef, Hotel Babylon International, Raipur, in your meals! Happy fasting
- 2 medium sized alphonso mangoes (yields approx 1.5 cups pulp)
- 3 tsp black tea or 2-3 black tea bags
- 4 cups water
- ½ or ¾ tbsp lemon juice or as required
- organic unrefined cane sugar as required
- a few mint leaves for garnishing
1. Peel and chop and puree the mangoes and refrigerate.
2. Heat water on a stove top or in the microwave.
3. Remove the pan of water from the stove top, add the black tea and stir.
4. Cover and let the tea steep into the hot water for 5-7 mins.
5. Strain and keep the tea in the fridge.
6. Once the tea is cooled, remove and pour into a blender.
7. Add the mango puree, lemon juice and sugar to the tea.
8. Blend everything till smooth.
9. Serve the mango iced tea in tall glasses with some ice cubes.
10.Garnish with mint leaves or mango or lemon slices.
Click to Continue reading for a delicious recipe of Cheese biscuits!
2 cups all purpose flour/maida
7 tbsp cold butter
½ tsp cayenne pepper or red chili powder
¼ tsp salt
½ tsp carom seeds (ajwain)
½ tsp cumin seeds(jeera)
1/2 tsp baking powder
2 spring onions, finely chopped
1.5 cups cheese, grated
½ cup buttermilk or milk
sea salt or black salt for sprinkling
- Preheat the oven to 190 degree celsius.
- Sift the flour with baking powder and salt. add the all the spices and the spice powders. Mix well.
- Chop the butter in pieces.
- Mix the butter pieces with your fingertips with the flour till the mixture resembles breadcrumbs. if the butter starts to melt, than keep the flour mixture in the refrigerator.
- Add in the chopped spring onion, grated cheese and mix again.
- Add buttermilk or milk and knead the whole mixture lightly. Add more milk if required. Do not over knead.
- Roll out dough on a floured surface into 8x8 inch square.
- Cut out 2x2 inch squares.
- Sprinkle the salt on the cheese squares.
- Bake in the oven for 20-25 minutes or until golden brown.
- Whilst still hot, remove the cheese biscuits and keep to cool on a wire rack. If you keep the biscuits in till they become cool in the tray, they will become moist from the base due to heat evaporation.
- Once cooled, store cheese biscuits in an air tight container.
- Warm the biscuits for 3-4 minutes in the oven just before having them
Graduate to some appetizer, click next!
- 6 slices white bread or brown bread
- 1 cheese cube, grated or chopped
- 1 medium size potato, boiled
- 1 small onion, chopped
- 1 medium size tomato, chopped
- 6 green or black pitted olives
- ½ tsp Mexican chili powder or red chili powder
- ½ tsp dry basil
- ½ dry oregano
- salt as required
- some olive oil or sunflower oil or melted butter
1. Trim the edges of the bread. flatten each piece with a rolling pin.
2. Place the bread in a muffin tin. Brush with some oil or melted butter.
3. Secure a piece of crumpled foil on each bread.
4. Bake in a preheated oven at 190 degrees C for 10-12 mins till the bread is crisp and browned.
5. Chop the potato, onion and tomatoes.
6. Remove the muffin tin from the oven and throw away the foil.
7. Arrange the potatoes, tomatoes and onions on the bread.
8. Sprinkle the dry herbs and the chilli powder along with some salt.
9. Top up with the grated cheese.
10. Bake again in the oven at 190 degrees C for 3-5 mins till the cheese gets browned.
11. Garnish with fresh sprigs of cilantro or parsley and serve oven fresh.
Want to know how to make the most yummy Bangladeshi mutton curry? Click to read!
- 3 tbsp olive oil
- 1 onion, chopped
- 6 gloves garlic, minced
- 5 green chilles, finely sliced
- 1 tsp ginger paste
- 3 whole cardamom seeds
- 2 whole cloves
- 1 inch cinnamon stick
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2 pounds mutton chuck, boneless
- 1 cup water
1. Heat olive oil in a skillet over medium heat. Add the onion, cook and stir until the onion has softened and turned translucent. This should take around about 5 minutes.
Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, for around 15 to 20 minutes more.
3. Stir in the garlic, green chilies, ginger paste, cardamom seeds, cloves, and the cinnamon stick. Cook and stir for 3-5 more minutes until the garlic begins to brown.
4. Mix cumin, coriander, turmeric and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
5. Stir in the mutton chuck pieces until coated with spice mixture; simmer over medium-low heat for an hour, stirring occasionally, until the mutton is cooked through and tender.
No meal is complete without a delectable Ramadan dessert. Go to Next page for our Chef's saffron suji hawla recipe
2 cups semolina/suji/rawa
4 cups water or milk
a thick pinch of saffron (approx 30-40 strands) dissolved in 2 tbsp water
9 to 10 tbsp ghee
1.5 cups sugar or as required
½ cup cashew nuts
7 to 8 cardamom pods, crushed or 1 tsp cardamom powder
1. Heat a pan and roast the semolina for 10-11 mins on a low flame. Keep on stirring in between so that the semolina does not burn and gets a uniform color. Keep aside.
2. Warm 2 tbsp water and add saffron to it.
3. In another pan take water and sugar and give it one rolling boil. Switch off flame. Strain the water to remove sugar impurities and keep aside.
4. In a kadai or pan, melt ghee. Fry cashewnuts in the ghee till golden brown.
5. Add the roasted semolina and mix it with the ghee.
6. Mix everything well and after 2-3 minutes add the crushed cardamom.
7. Roast the semolina, ghee, cardamom, cashew nuts mixture for 12-15 minutes on a low flame.
8. Add the hot sugar water to the semolina slowly and gradually.
9. Keep on stirring while adding the sugar solution. Take care to see that no lumps are formed.
10. Now, add the saffron dissolved water to this.
11. Stir the whole mixture very well and let the suji halwa cook for 5-6 minutes more.
12. Serve saffron suji halwa hot.
If you wish to add something to our list of Ramadan recipes, please share in the Comment box below.