Here are some recipes you can look forward to during Ramadan
The holy month of Ramzan has begun and so has the countdown for Eid.
Hyderabad: The holy month of Ramzan has begun and so has the countdown for Eid. While many have been fasting for years, there are others who will be fasting for the first time. The important thing is to keep up your energy levels once you break your fast. And for that we bring you recipes that are simple and delicious.
Date Rolls
Ingredients
1¼ cup chopped dates (opt for a softer and sweeter variety of dates)
1/8 cup chopped almonds
1/8 cup chopped pistachios
1/8 cup chopped walnuts
1/8 cup chopped cashews
4-5 wheat crackers (or Marie biscuits)
1 tbsp butter (or ghee)
Method
Dry roast the nuts on medium heat till they are warm. Set aside. Melt the butter/ghee in a pan over medium heat. Add the chopped dates. Continue cooking for about 3-5 minutes (keep stirring at regular intervals) until the sugar in the dates begin to melt to form a uniform mixture. Add the roasted nut mixture and mix well. Cook for a minute. Add the crackers or Marie biscuits (broken into bite sized pieces). Turn off the heat. Mix and set aside to cool. Once the mixture is cool enough to handle, transfer it onto a cling wrap or parchment paper. Later, mould the mixture into a ball. Squeeze out the air bubbles. Shape the mixture into a log. Make sure the log is tight and free of air bubbles. Refrigerate it for about 15-25 minutes. Keep a check on the log while it is refrigerated. Because if it sets for too long, you might have to cut it with some effort. Later, cut it up into rolls and store in an airtight container. They can be stored at room temperature for about a month.
Protein Fibre Haleem
Ingredients
1 kg chicken breast / lean mutton
250 gm broken wheat
100 gm urad dal
40 gm flax seed powder
50 gm ragi flour
50 gm oats
2 tbsp lemon juice
Garam masala: cinnamon, cardamom, cloves, coriander, bay leaf
4 tbsp of canola oil
2 tbsp ginger-garlic paste
250 gm low fat yogurt
Golden fried onions
1 tsp kasoori methi
2 sprigs of mint
2 sprigs of coriander
4-5 green chillies slit
1 tbsp almond and cashew paste
½ tsp turmeric
1 tsp chilli powder
Salt to taste, 1 tsp crushed black pepper
Method
Soak the whole broken wheat overnight. Make a paste of green chillies, mint and coriander leaves. Make a paste of cashew and almond. Pressure cook the meat with 1 tsp of ginger-garlic paste, 2 green chillies, ½ tsp of pepper and 1 tsp of salt. Cook till the meat can be easily mashed. In a heavy bottom pan add canola oil, garam masala and crushed pepper and sauté lightly. Now add ginger-garlic paste, the mint paste, turmeric and chilli powder, keep sautéing. Add the cashew-almond paste, yogurt, and a cup of water. Stir and add kasoori methi and the soaked wheat along with a litre of water. Once the colour changes, add oats, flax seed powder and ragi flour. Add some more water and stir it. Mash the cooked meat in a blender. Add the meat in the wheat mixture and cook over low flame stirring it constantly for 20 minutes. Add another tbsp of lemon juice and garam masala. Garnish with chop mint leaves and golden fried onions.
Chicken Koftas
(Can be served during Iftar or can be eaten at Sehri)
Ingredients
1 kg lean chicken breast/lean mutton
3 sprigs of fenugreek
100 gm onion sliced
1 tbsp fresh ginger and garlic paste
1 tsp chopped green chillies
1 small cinnamon stick
1 tsp chilli powder
½ tsp turmeric
Salt to taste
100 gm low fat yogurt
½ tsp garam masala powder
Method
Mash the meat in a blender with green chillies, ginger, garlic and coriander leaves. Make a fine paste. Shape them into koftas. In a pan add some canola oil and sauté onions. Add garam masala, yogurt, ginger-garlic paste, chilli powder and turmeric and sauté till the colour changes. Slowly drop the koftas and add water till it covers three-fourths of the koftas. Put a lid on and cook on a medium flame for 10-15 minutes. Add chopped fenugreek and cover the lid again. Cook over a low flame for another 20- 25 minutes.
Cream Cheese Filled Dates
Ingredients
12 pieces of dates
200 gm cream cheese
1 tsp olive oil
12 long strips of leeks
Fresh herbs for seasoning
Green chillies, chopped
Salt and pepper
Method
De-seed the dates. Mix the cream cheese and chillies, add seasoning. Stuff the dates with the cream cheese filling. Wrap with blanched leeks and tie them up. Drizzle a spoon of oil and roast in the oven for a few minutes. Serve hot.
( Source : deccan chronicle )
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