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Delicious Iftar Recipes For Your Ramadan 2018

by TEAM SALEBHAI - 21-May-2018 - Recipes
Ramadan Food

The holy month of Ramadan is here and so is the time for millions to keep roza, the holy fast. Those keeping roza start their day with Suhoor (meal eaten before dawn) and end their day with Iftar (lavish spread eaten after sunset), while abstaining from food and water throughout the day. Traditionally, the fast is broken with dates and water, after which prayers are offered and then Iftar delicacies are savoured. From refreshing sharbat to mouth-watering meat curries, delicious desserts to yummy kebabs – you can indulge in an array of delicacies after the day-long fasting.

 

Here are some of the exquisite Iftar recipes to relish with your loved ones.

 

Dry fruits

 

1- Mango Almond Smoothie

 

Mango almond smoothie

Image Credit

 

Energising and flavourful, this is the perfect drink to go with all the gastronomic delights. Loaded with vitamin C and A, mango-almond smoothie is a great choice for this summer season, thanks to the amazing health benefits it provides. Salebhai brings to you the best of mangoes from orchards all over India to your doorsteps. So, what are you waiting for, order the king of fruits and prepare delicacies.

 

Ingredients

  • Chopped mango pieces - 2 cups
  • Almonds (soaked for at least 4 hours) - 24
  • Water or milk - 100 ml
  • Cardamom powder (optional)
  • Sugar/honey (as required)

 

Mango Almond Smoothie easy recipe

  • Blanch the soaked almonds.
  • Put milk/water, almonds, cardamom powder, and sugar in a mixer and blend till smooth.
  • Add chopped mangoes and blend again till smooth.

 

2- Chicken Shammi Kebab

 

Chicken Shami Kebab

 Image credits

 

A perfect starter after a day-long fast, chicken shammi kebab is delectable yet full of nutrition. This appetising delicacy is made of chicken, chana dal and whole spices. Here is a perfect recipe for this yummy delight by Chef Akhtar Rehman.

 

Ingredients

  • Chicken thigh cubes (boneless) - 500 g
  • Chana dal - 1 cup
  • Salt (to taste)
  • Red chilli (crushed) - 1 tbsp
  • Dry red chilli (whole) - 7 pieces
  • Cumin seeds - 2 tsp
  • Coriander (whole) - 2 tsp
  • Black pepper (whole) -10
  • Cloves - 7
  • Cinnamon stick - 1
  • Carom seeds - 1 tsp
  • Eggs - 6
  • Chopped ginger - 1 tbsp
  • Garlic cloves - 10
  • Oil (for pan-frying)

   

Chicken Shami Kebab easy recipe

  • Boil the chana dal along with the chicken thigh cubes and spices. Let the chicken cook.
  • Strain and keep aside to cool.
  • Then add 3 eggs, chopped coriander, mint, green chillies, ginger and garlic.
  • Mix well and mince.
  • Make round shape kebabs of the mixture.
  • Coat the kebabs in the remaining eggs slightly, and pan fry them in oil.
  • Serve with mint chutney and tamarind chutney.

 

Spices

 

3- Murgh Malai Kebab

 

Murg Malai Kebab

 Image credits

 

Fuse chicken with cheese, cream, and spices and what you get is a heavenly appetiser for Iftar. Murgh malai kebab or creamy chicken tikka kebab can be easily prepared at home with this recipe.

 

Ingredients

  • Chicken - 300 g

First marinade

  • Ginger-garlic paste - 2 tbsp
  • Black pepper powder - 1 tsp
  • Raw papaya paste or meat tenderizer powder  - ¼ th cup
  • Salt (to taste)

Second marinade

  • Grated cheddar cheese/ khoya/processed cheese - 4 tbsp
  • Green chillies - 3
  • Mace powder -  ½ tsp
  • Nutmeg powder -  ½ tsp
  • Cornflour  - 2 tsp
  • Fresh cream  -  ½ cup
  • Curd - ¼ th cup
  • Salt (to taste)

 

Murgh Malai Kebab easy recipe

  • First marinade – Wash the chicken pieces and pat dry. Then, mix all the ingredients (mentioned for first marinade) in a bowl and keep it in refrigerator for half an hour.
  • Second marinade – Remove chicken from refrigerator and keep aside. Grind chillies and coriander leaves without adding water. Mix this and all other ingredients for second marinade and keep it refrigerated for 3 to 4 hours.
  • For kebabs – Remove the bowl from refrigerator and keep aside for approximately 20 minutes. Fry the marinated pieces on tawa or pan till golden brown.
  • Serve hot with mint chutney.

 

Saffron

 

4- Dum Biryani

 

Dum Biryani

 Image credits

 

This flavourful dish is a perfect choice to end the long fast and celebrate with friends and family. Prepared with marinated mutton and basmati rice, dum biryani is usually savoured with curd raita or gravy.

 

Ingredients

  • Mutton knuckles - 500 g
  • Basmati rice - 500 g
  • Milk - 50 ml
  • Saffron  - ½ g
  • Dough (for sealing)

Ingredients for marination

  • Ginger-garlic paste -100 g
  • Red chilli paste - 50 g
  • Yogurt  - 150 g
  • Lemon juice - 20 ml
  • Turmeric
  • Salt

Ingredients for masala

  • Ghee -100 g
  • Cardamom - 5 g
  • Cinnamon - 5 g
  • Cloves - 5 g
  • Bay leaf - 2 g
  • Sliced onion - 250 g
  • Tomato paste - 75 g
  • Mint leaves - 50 g
  • Coriander leaves - 25 g
  • Green chillies - 25 g
  • Garam masala - 20 g

 

Dum Biryani easy recipe

  • Mix the mutton with all the ingredients for marination and keep aside.
  • Soak saffron in hot milk. Fry half of the onions until golden brown and keep aside. 
  • Heat ghee in a pan and add cardamom, cinnamon, cloves, bay leaf and then, sliced onion. Sauté onion till golden brown.
  • Add mutton and stir and stir for few minutes. Mix with rest of the ingredients and simmer on slow flame for 30 minutes.
  • Boil the rice till ¾th cooked, arrange rice on top of mutton preparation, layering it with fried onions and mint leaves. 
  • Pour saffron milk over it and cover. Seal the pot with dough and cook for 5-10 minutes on a medium flame.
  • Serve hot with raita.

 

5- Haleem

 

Haleem

 Image credits

 

One of the most popular and traditional Ramadan delicacy, Haleem is often prepared for Iftar. Rich in proteins, this mouth-watering mutton stew is eaten with breads of your choice. Prepare this recipe by Chef Neeraj Tyagi and enjoy an exquisite dish in the comfort of your home.

 

Ingredients

  • Lamb (boneless) - 1.5 kg
  • Washed moong dal - 150 g
  • Chana dal - 50 g
  • Broken wheat - 100 g
  • Desi ghee - 500 ml
  • Cloves - 10
  • Bay leaves -  4
  • Saffron - 1 g
  • Green chilli paste - 30 g
  • Turmeric - 10 g
  • Mace - 5 g
  • Green cardamom - 10 g
  • Garlic paste - 50 g
  • Ginger - 50 g
  • Onion fried - 150 g
  • Lamb stock - 3-4 litre
  • Salt (to taste)

   

Haleem easy recipe

  • Wash and soak all the lentils and broken wheat together for 2 hours.
  • Take a heavy-bottom handi and add ghee to temper it with whole spices - cloves, bay leaf, and green cardamom. When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
  • Add the lamb along with all the powdered spices - saffron, green chilli paste, turmeric powder and cook until it is half-done and then add fried onions.
  • Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
  • Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
  • Check for the seasoning and serve with your choice of breads.

6- Mutton Rezala

 

 Mutton Rezala

 Image credit

 

An extremely popular dish from Kolkata, with a legacy of being a part of the Mughlai Cuisine, mutton rezala is flavourful with a unique aroma. The dish is prepared with mutton in cashew nut paste and poppy seeds in yogurt-based gravy.

 

Ingredients

  • Meat (pieces) - 1 kg
  • Chopped onions - 2
  • Dalda - 100 g
  • Cloves - 2
  • Cardamom - 3
  • Cinnamon -1 inch
  • Ginger-garlic paste -2 tbsp
  • Curd - 250 g
  • Coconut paste - 2 tbsp
  • Cashewnut paste - 2  tbsp
  • Poppy seeds - 1 tbsp
  • Flour -3 tsp
  • Milk - 3 cups
  • Red chillies - 2
  • Sweet attar - 4 drops
  • Biryani garam masala - ½ tsp
  • Kewra water  - 1 tbsp

 

 Mutton Rezala easy recipe

  • Heat ghee and add cloves, cardamom, cinnamon and ginger-garlic paste.
  • Add onions and fry till golden brown.
  • Add mutton and fry. Pour water and cook till done.
  • In another pan, take 2 tbsp dalda. Add 2 cups of milk, stir with a whisker so that no lumps are formed.
  • Now add pre-whipped curd along with coconut, cashew, and poppy paste. Add cooked meat and mix the mixture gently.
  • Add milk if required.
  • Season with sweet attar and biryani masala.
  • Cook on slow flame till dalda comes on surface.

Are you all set to try one or all of these Iftar recipes? Indulge in the festivities to the fullest and have a happy Ramadan.

 

Header image credits

 

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