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A Ramadan Platter

Mar/02/2024 / by Bindu Gopal Rao

Feasting after a long fast, Ramadan is all about good food that celebrates the importance of food and eating right.

Ramadan is the 30-day fasting period in which devout Muslims do not eat from dawn to dusk. This year, it is expected to start from March 11 and go through April 9. We hand-picked some recipes from women chefs and experts who share some quintessential Ramadan recipes.

Mutton Kheema Samosa, courtesy Aasiya Akthar, Entrepreneur & Recipe Developer, Cook Town, Chennai

Keema samosa is a popular savory Iftar snack in the month of Ramadan. It consists of a crispy, triangular pastry shell filled with a spicy mixture of minced meat. The filling is encased in the pastry dough and deep-fried until golden brown and crispy. Keema samosas are served hot and accompanied by various chutneys or sauces, making them a favorite Iftar snack.

Ingredients

  • Mutton Keema ½ kg
  • Onions ½ kg chopped finely.
  • Green chilies 4 chopped
  • Ginger garlic paste 1 tsp
  • Chili powder ¼ tsp
  • Turmeric Powder ¼ tsp
  • Garam masala Powder 1 tsp
  • Lime ½ 
  • Coriander leaves handful
  • Salt to taste
  • Oil as required 

For the dough

  • Maida 250 grams
  • Water 160 ml
  • Oil 1 tbsp 
  • Salt to taste

For flour paste

  • Maida 4 tbsp
  • Water as required 

Method 

  • For the filling, clean keema and cook it with salt, ginger garlic paste and turmeric powder till the water is absorbed. In a wok add 2 -3 tbsp of oil and add finely chopped onions and sauté until pinkish brown. Then add green chilies. chili powder, garam masala powder and sauté again. Now add the keema and mix well. Switch off the flame. Then, add juice of lime and chopped coriander leaves. Allow it to cool.
  • For the wrapper, mix flour, salt, water, and oil and knead to make a soft dough. Leave the dough aside for half an hour. Make small balls and roll them into small puri’s. Apply oil and sprinkle flour. Layer four puri’s together and roll it out into a big chapathi. Toast on tawa, cut into three strips and slowly separate the strips. Set aside. To make the flour paste, mix together flour and water until pasty in texture. 
  • To make the samosas, take each strip and fold it into a triangle shape and fill the masala. Seal the sides with flour paste. Set aside. Now, in a kadai, pour oil and deep fry the samosas until golden. Serve hot with a sauce of your choice.

Mohabbat Ka Sharbat courtesy Maseera Fatima, Hyderabad based Food Blogger

This is a cooling summer drink from the streets of Old Delhi and is now getting famous in Hyderabad as well, known for its refreshing taste. It is a super easy recipe to make with minimal ingredients and is a show stopper drink. This heavenly Indian sharbat recipe is a combination of fruity and floral flavours which is made by combining milk, watermelon, rose syrup and basil seeds. The drink is then garnished with rose petals and is served chilled.

Ingredients

  • 1 litre milk
  • ½ watermelon diced
  • ½ cup rose syrup / rooh afza
  • ½ cup sugar 
  • ¼ cup basil seeds (sabja seeds)
  • 2 glasses chilled water
  • Ice cubes
  • Rose petals for garnishing

Method

  • Soak the basil seeds in water for about 10 minutes.
  • In 2 glasses of chilled water, mix ½ cup sugar, stir well and keep it aside.
  • In a pitcher, add rose syrup, milk, sugar water, diced watermelon, soaked basil seeds.
  • Stir everything together until well combined.
  • Add ice cubes to the pitcher.
  • Pour the sharbat into glasses and garnish with rose petals.
  • Mohabbat ka sharbat is ready to be enjoyed.

Shahi Tukda courtesy Suman Agarwal, Founder of SelfcarebySuman and Nutritionist

This is a popular dessert from Mughlai cuisine. Traditionally it is prepared by frying the bread slices in ghee. In this healthier option of the dessert the bread slices are toasted and then drenched in sweetened milk reduction. To give a slight crunch they are topped with julienned almonds. This healthy version makes it a wholesome and delicious post meal option which is nutritionally balanced and satiating as well.

Ingredients

  • White bread (3.5” x 3.5”) 4 slices
  • Toned milk (3.5% fat) 750 ml
  • Fat-free milk (0–0.8% fat) 750 ml
  • Sugar 85 gm (for syrup)
  • Sugar 4 tsp (for milk)
  • Almonds 12, thinly sliced
  • Saffron 1 tsp
  • Green cardamom powder ¼ tsp
  • Rose water 1 tsp
  • Ghee 10 ml

Method

  • Combine both types of milk in a pan. Bring it to a boil and let it simmer, stirring occasionally, until it reduces to ¼ of its original quantity. Turn off the heat and immediately add cardamom powder. Cover and set aside.
  • For the syrup, boil 1 cup of water and add ½ cup sugar. Simmer until the sugar completely dissolves. Remove from heat and add saffron and rose water. Let it cool.
  • Preheat the oven to 160°C for 7 to 10 minutes.
  • Spread ½ tsp of ghee on each slice of bread. Cut each slice into quarters and toast all 16 pieces in the preheated oven for 5–7 minutes until evenly browned.
  • Add 4 tsp sugar to the reduced milk and cook for another minute. Allow it to cool.
  • Dip each toasted bread piece into the sugar syrup and arrange them on a serving dish.
  • Pour the reduced milk over the bread before serving.
  • Garnish with thinly sliced almonds. Serve immediately.
Seema

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