Easy Iftaar Recipes For The Home Chef

by Kiana Patel Food & Spices

Ramadan is a time for indulgence as much as time for abstinence. Here are some tasty Ramadan recipes for iftar that super quick and also super tasty.

Kheema Samosa Recipe: Marinate kheema with ginger-garlic paste, red chilli powder, salt, turmeric, coriander powder, curd. Mix well and keep aside for 20 minutes. Heat the oil and add whole garam masala and sliced onions and saute until they turn a golden brown. Add the marinated kheema to the oil and cook well. Add chopped ginger to the kheema. Add the dry fruits (optional). Add salt to refined flour along with oil to make a stiff dough. Portion into small balls. Roll into pancakes. Add the kheema to pancake and shape (crescent shaped). Fry till cooked. For accompaniment, mix hung curd, castor sugar, salt, cardamom powder, rose water and mix well.
Sheer Korma Recipe: In a pan boil 2 and half cups of full fat milk until its reduced to half. Chop up dry fruits and nuts of your choice. Soak a few dates (khajur) in some warm milk and set aside. Roast the chopped dry fruits and nuts along with a few raisins in some ghee or butter. When they turn brown add vermicelli to the mix and fry until browned and crisp. Add half of the reduced milk to this mixture and let the vermicelli cook in it. When vermicelli is soft add a quarter cup of sugar and a pinch of cardamom to it. Add the remaining half of the milk and let it cook on a low flame. When the mixture turns thick garnish it with remaining nuts, dates and a little rose water(optional).
Chicken Biryani Recipe: In a pot or handi heat some refined oil along with 1 teaspoon of ghee or butter. Add some cloves, green cardamom and mace for taste. Saute the dry spices for a few minutes. Add crispy fried onions that have been strained of excess oil. Add the chicken that has been marinated in chicken masala powder, ginger garlic paste, coriander, turmeric, chilli powder, garam masala, yogurt and salt, for at least 3-4 hours. Let the chicken cook. Add curd, mint leaves, green chillies, chilli powder, salt to taste and biryani powder. Mix well. Layer the cooked chicken at the bottom of a cooker or handi. Spread a layer of half cooked rice over it. Pour salted water along the sides of the handi or cooker. Then add some more water on top of the rice. Sprinkle some fried onions and mint leaves over it. Let the biryani cook in the cooker for at least one whistle. Once ready, serve with raita.