Iftar Recipes for Ramadan
Iftaar is a special and integral type of a meal that is usually served at the time of sunset to break the fast during the holy month of Ramadan. The holy month of Ramadan falls as the ninth month of the Islamic calendar and considered as the most sacred month for the Muslims. Muslims around the world observe their fast for almost 29 to 30 days for commemorating the first revelation and disclosure of the holy Quran.
As the importance of fasting during this holy month of Ramadan is spiritual, it also provides an aid to entirely reform our bodies and mind. During this holy month of Ramadan, people get involved in spiritual readings, charities and get together for the Iftaar meals to strengthen the family bonding.Aalo Samosa Recipe
This Pakistani dish is being served at every home during the time of Iftaar.
This Pakistani dish is being served at every home during the time of Iftaar.
Ingredients
- Samosa Patti
- Take 3 Boiled and Mashed Potatoes.
- 2 Tbsp Cooking Oil.
- 1 Regular Size Onion
- Salt as per your taste
- 1 Tbsp Crushed Cumin
- ½ Tsp Turmeric
- 1 Tsp Red Crushed Chilies
- 2 Tbsp Fresh Coriander
- 2 Green Chilies
- ½ Chaat Masala
- Samosa Patti
- Take 3 Boiled and Mashed Potatoes.
- 2 Tbsp Cooking Oil.
- 1 Regular Size Onion
- Salt as per your taste
- 1 Tbsp Crushed Cumin
- ½ Tsp Turmeric
- 1 Tsp Red Crushed Chilies
- 2 Tbsp Fresh Coriander
- 2 Green Chilies
- ½ Chaat Masala
How to Make?
- Take the Patti (Samosa Patti) and fold it by applying water over the corners.
- Fill it with the fillings that you have made and close the edges in a triangular shape.
- Deep fry it in the hot cooking oil
- Your delectable and tasty Aalo Samosa is ready to serve.
Get the complete recipe of Aalo Samosa here.
- Take the Patti (Samosa Patti) and fold it by applying water over the corners.
- Fill it with the fillings that you have made and close the edges in a triangular shape.
- Deep fry it in the hot cooking oil
- Your delectable and tasty Aalo Samosa is ready to serve.
Matar Pulao
Ingredients
- One regular cup peas
- Half Kg Rice
- 3 Tbsp Cooking Oil
- 2 Tbsp Ghee
- 4 Clove
- 2 Cinnamon Stick
- 6 to 8 Black Pepper
- One regular size sliced onion
- Two green chilies
- One tbsp Garlic & Ginger Paste
- Salt as per your taste
- Two regular cups of water
- ¼ cup of mint leaves
- ¼ cup of fresh coriander
- One regular cup peas
- Half Kg Rice
- 3 Tbsp Cooking Oil
- 2 Tbsp Ghee
- 4 Clove
- 2 Cinnamon Stick
- 6 to 8 Black Pepper
- One regular size sliced onion
- Two green chilies
- One tbsp Garlic & Ginger Paste
- Salt as per your taste
- Two regular cups of water
- ¼ cup of mint leaves
- ¼ cup of fresh coriander
How to Make
- Add cooking oil or ghee in a cooking pot and let it heat for a while.
- Add up the complete spices and stir it for some time.
- Add up the chopped onions and cook it until it gets transparent.
- Now, add the paste of ginger and garlic and stir it up.
- Add green chilies and peas and cook it for at least two to three minutes.
- It is time to add salt, water, mint leaves, coriander and mix it.
- Cover it up and cook it for two to three minutes.
- Add up the rice that are soaked in the water unless it starts bubbling. Stir it thoroughly.
- Cover the lid and cook it well for at least ten to twelve minutes on a low flame.
- Your tasty Matar Pulao is ready to serve.
Get the complete recipe of Matar Pulao here.
- Add cooking oil or ghee in a cooking pot and let it heat for a while.
- Add up the complete spices and stir it for some time.
- Add up the chopped onions and cook it until it gets transparent.
- Now, add the paste of ginger and garlic and stir it up.
- Add green chilies and peas and cook it for at least two to three minutes.
- It is time to add salt, water, mint leaves, coriander and mix it.
- Cover it up and cook it for two to three minutes.
- Add up the rice that are soaked in the water unless it starts bubbling. Stir it thoroughly.
- Cover the lid and cook it well for at least ten to twelve minutes on a low flame.
- Your tasty Matar Pulao is ready to serve.
Afghani Pulao
Ingredients
- 700 grams of K&N’s Chicken Meat Cut
- Five Green Cardamom
- 1 Tsp Black Pepper powder
- Salt as per your taste
- 1 Tsp Cumin Powder
- 1 Tbsp Chopped Garlic
- 2 K&N’s Chicken Stok Cubes
- 1 Cup Sliced Carrots
- 3 Cup Basmati rice
- Two Chopped onions
- ½ Tsp Cardamom powder
- ½ tsp Cumin seeds
- 2 Black Cardamom
- ½ Tsp Clove
- 100 grams Almond
- ¼ Cup Sugar
- ½ Cup Cooking Oil
- 1 Cup Yogurt
- 700 grams of K&N’s Chicken Meat Cut
- Five Green Cardamom
- 1 Tsp Black Pepper powder
- Salt as per your taste
- 1 Tsp Cumin Powder
- 1 Tbsp Chopped Garlic
- 2 K&N’s Chicken Stok Cubes
- 1 Cup Sliced Carrots
- 3 Cup Basmati rice
- Two Chopped onions
- ½ Tsp Cardamom powder
- ½ tsp Cumin seeds
- 2 Black Cardamom
- ½ Tsp Clove
- 100 grams Almond
- ¼ Cup Sugar
- ½ Cup Cooking Oil
- 1 Cup Yogurt
How to Make?
- You need to properly heat three tbsp of cooking oil and add chopped carrots to it, add 3 tbsp sugar, almonds, raisins, and fry it for three to four minutes. Take that out in a bowl and let it cool for some time.
- Now, add three tbsp of cooking oil in a pan and add chopped onions to it with ginger & garlic paste, all the basic spices, green chilies and fry it un till it gets a complete brown shade.
- Add up the K&N’s Meat Cut and let it fry for five to ten minutes.
- Add the salt as per your taste, coriander powder, cumin, sugar, yogurt, and mix it properly.
- Take out the chicken and keep it aside and add three cups of plain water with K&N’s Chicken Stok Cubes and cook it for a while. Add the wet rice and cook it for two to three minutes, and then add the cooked chicken into the rice and let it steam for ten to fifteen minutes.
- Now add almonds, carrots, raisins and make it to steam for more than two minutes and its time to remove the rice from the cooking pan and transfer the rice to a dish with the garnishing of carrots and raisins. Your delicious recipe is ready to serve.
Get the complete recipe here.
- You need to properly heat three tbsp of cooking oil and add chopped carrots to it, add 3 tbsp sugar, almonds, raisins, and fry it for three to four minutes. Take that out in a bowl and let it cool for some time.
- Now, add three tbsp of cooking oil in a pan and add chopped onions to it with ginger & garlic paste, all the basic spices, green chilies and fry it un till it gets a complete brown shade.
- Add up the K&N’s Meat Cut and let it fry for five to ten minutes.
- Add the salt as per your taste, coriander powder, cumin, sugar, yogurt, and mix it properly.
- Take out the chicken and keep it aside and add three cups of plain water with K&N’s Chicken Stok Cubes and cook it for a while. Add the wet rice and cook it for two to three minutes, and then add the cooked chicken into the rice and let it steam for ten to fifteen minutes.
- Now add almonds, carrots, raisins and make it to steam for more than two minutes and its time to remove the rice from the cooking pan and transfer the rice to a dish with the garnishing of carrots and raisins. Your delicious recipe is ready to serve.
Chicken Shami Kebab
Ingredients
- 500 grams of boneless Chicken
- Salt as per your taste
- Green Chilies chopped 1 tbsp
- Gram Pulse 150 g
- Coriander Powder 1 tsp
- Cumin Powder 1 tsp
- Whole Red Chili four pieces
- 5 grams of Whole Hot Spices
- Chopped Ginger 1 tbsp
- 3 Cloves of Garlic
- 1 tsp of Turmeric powder
- Half Chopped Onion
- 2 Pieces of Eggs
- Green Coriander Chopped 2 tbsp
- Water as per the need
- Cooking Oil as per the need
- Green Coriander (chopped) 2 tbsp
- 500 grams of boneless Chicken
- Salt as per your taste
- Green Chilies chopped 1 tbsp
- Gram Pulse 150 g
- Coriander Powder 1 tsp
- Cumin Powder 1 tsp
- Whole Red Chili four pieces
- 5 grams of Whole Hot Spices
- Chopped Ginger 1 tbsp
- 3 Cloves of Garlic
- 1 tsp of Turmeric powder
- Half Chopped Onion
- 2 Pieces of Eggs
- Green Coriander Chopped 2 tbsp
- Water as per the need
- Cooking Oil as per the need
- Green Coriander (chopped) 2 tbsp
How to Prepare?
- Add water, chicken, salt, green chilies, coriander powder, cumin powder, whole red chili, ginger & garlic paste, turmeric powder, red crushed chilies, and let it boil unless it is tender and soft.
- Cook it unless it is completely dried and then mash it thoroughly.
- Add the chopped onions, green chili, eggs, green coriander and make kebabs out of it.
- It is time to dip and cover the kebabs into the egg and fry it in the cooking oil.
- Chicken Shami Kababs are ready to be served.
Get the complete recipe here.
- Add water, chicken, salt, green chilies, coriander powder, cumin powder, whole red chili, ginger & garlic paste, turmeric powder, red crushed chilies, and let it boil unless it is tender and soft.
- Cook it unless it is completely dried and then mash it thoroughly.
- Add the chopped onions, green chili, eggs, green coriander and make kebabs out of it.
- It is time to dip and cover the kebabs into the egg and fry it in the cooking oil.
- Chicken Shami Kababs are ready to be served.
Sharbat-e-Badam
Ingredients
- 200 grams Almonds
- 5-600 grams of Sugar
- Three Cups of Water
- Six pieces of Cardamom Seeds
- 200 grams Almonds
- 5-600 grams of Sugar
- Three Cups of Water
- Six pieces of Cardamom Seeds
How to Prepare?
- Simply soak down the almonds for almost two hours in hot water and peel its skin covering.
- Add the almonds, cardamom seeds and water in a grinder and grind it thoroughly and then simply strain it by the use of a cloth piece.
- Now make the sugar syrup by adding two cups of water and sugar into a cooking pot. Heat it until it becomes thick.
- Now, add the grinded mixture and cook it properly for ten minutes unless the mix becomes thick enough.
- Allow it to cool down and save it in the bottle.
- Now, add four to six tbsp of Sharbat-e-Badam in a jug.
- Your Sharbat-e-Badam is ready to be served. It will taste best when served chilled.
Get the complete recipe here.
- Simply soak down the almonds for almost two hours in hot water and peel its skin covering.
- Add the almonds, cardamom seeds and water in a grinder and grind it thoroughly and then simply strain it by the use of a cloth piece.
- Now make the sugar syrup by adding two cups of water and sugar into a cooking pot. Heat it until it becomes thick.
- Now, add the grinded mixture and cook it properly for ten minutes unless the mix becomes thick enough.
- Allow it to cool down and save it in the bottle.
- Now, add four to six tbsp of Sharbat-e-Badam in a jug.
- Your Sharbat-e-Badam is ready to be served. It will taste best when served chilled.
Chana Chat Recipe
Ingredients
- Chickpeas boiled 300 grams
- One regular sliced onion
- One sliced tomato
- One green capsicum
- Three Green Chilies
- 50 grams Mint
- 100 grams Green Coriander
- 100 grams Imli Sauce
- Salt as per your taste
- ½ tbsp Chopped Red Chilies
- 1 tsp Zera Powder
- 2 tbsp Chaat Masala
- Three Squeezed Lemon Juice
- ¼ tbsp Ketchup
- Chickpeas boiled 300 grams
- One regular sliced onion
- One sliced tomato
- One green capsicum
- Three Green Chilies
- 50 grams Mint
- 100 grams Green Coriander
- 100 grams Imli Sauce
- Salt as per your taste
- ½ tbsp Chopped Red Chilies
- 1 tsp Zera Powder
- 2 tbsp Chaat Masala
- Three Squeezed Lemon Juice
- ¼ tbsp Ketchup
How to Prepare
- Add boiled Chickpeas in a bowl with boiled cut potatoes, tomatoes, onions, sliced green capsicum, green chilies, Mint, green coriander, Imli sauce, salt as per your taste, chopped red chilies, zeera powder, chat Masala, lime juice, ketchup and mix all of the ingredients properly.
- Spicy Chana Chat recipe is ready to serve.
Get the complete recipe here.
- Add boiled Chickpeas in a bowl with boiled cut potatoes, tomatoes, onions, sliced green capsicum, green chilies, Mint, green coriander, Imli sauce, salt as per your taste, chopped red chilies, zeera powder, chat Masala, lime juice, ketchup and mix all of the ingredients properly.
- Spicy Chana Chat recipe is ready to serve.
Lab-e-Shireen
Ingredients
- 150 grams Vermicelli
- One Liter Milk
- One Cup Mango Custard Powder
- 25 grams Almond
- 25 grams Raisins
- 25 grams Coconut
- 300 grams Cream
- Four Bananas
- One Cup Sugar
- 25 grams Pistachios
- 100 grams Red Pomegranate
- 100 grams Black Grapes
- 100 grams Green Grapes
- Four peaches
- Two Mangoes
- Half Pine Apple Sliced
- Mix fruits Sliced
- 100 grams small Rasgullas
- 25 grams Red & Green Jellies
- 150 grams Vermicelli
- One Liter Milk
- One Cup Mango Custard Powder
- 25 grams Almond
- 25 grams Raisins
- 25 grams Coconut
- 300 grams Cream
- Four Bananas
- One Cup Sugar
- 25 grams Pistachios
- 100 grams Red Pomegranate
- 100 grams Black Grapes
- 100 grams Green Grapes
- Four peaches
- Two Mangoes
- Half Pine Apple Sliced
- Mix fruits Sliced
- 100 grams small Rasgullas
- 25 grams Red & Green Jellies
How to Prepare?
- Pour milk into a pan and heat it well.
- Add mango custard powder to it and cook for two to three minutes.
- Add sugar, vermicelli, almonds, pistachios, coconut, raisins, vanilla essence and cook until it is in a thick form.
- Add cream to it and let it cool down for a while.
- Now, mix it with bananas sliced, black & green grapes, red pomegranates, peaches, cherries, sliced mango pieces, sliced pineapple and other mix fruits, rasgullas, and cream.
- The mouthwatering Lab e Shirin is ready to serve.
- source: https://www.sooperchef.pk/blog/cooking/pakistani-iftar-recipes-try-ramadan/
- Pour milk into a pan and heat it well.
- Add mango custard powder to it and cook for two to three minutes.
- Add sugar, vermicelli, almonds, pistachios, coconut, raisins, vanilla essence and cook until it is in a thick form.
- Add cream to it and let it cool down for a while.
- Now, mix it with bananas sliced, black & green grapes, red pomegranates, peaches, cherries, sliced mango pieces, sliced pineapple and other mix fruits, rasgullas, and cream.
- The mouthwatering Lab e Shirin is ready to serve.
- source: https://www.sooperchef.pk/blog/cooking/pakistani-iftar-recipes-try-ramadan/
Comments
Post a Comment