3 Interesting Ramadan Recipes That You Can Prepare At Home

People who celebrate this holy period fast during the day from daybreak, until sunset, when they break their fast with iftar, a meal shared with friends and relatives.

(Representational Image)

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New Delhi: Ramadan is one of the most revered seasons of the Islamic calendar. Muslims all throughout the world will pause during this holy month to pray, contemplate, and fast from dawn to dusk. People who celebrate this holy period fast during the day from daybreak (after eating suhoor or sehri, the first meal), until sunset, when they break their fast with iftar, a meal shared with friends and relatives. It is extremely important to stay hydrated throughout Ramadan because fasting can be extremely taxing, especially on longer, hotter days.

Here are a few recipes that you can try during Ramadan.

1. Crispy Fried Chichen:

Ingredients:

• Chicken- 160 gm
• Gram flour- 50gm
• Egg- 1 
• Salt to taste
• Kasoori methi- 1gm
• Rice flour- 40gm
• Lal mirch powder (for colour)- 10gm
• Ginger garlic paste- 30gm
• Lemon juice- 1/2 spoon
• Oil
• Green chilli paste

Preparation:

• In a big bowl, combine the buttermilk and all the spices for the brine. Transfer to a plastic bag. Keep this in the fridge overnight after adding the chicken and turning it to coat.
• In a sizable heavy-bottomed, high-sided skillet, heat oil to medium-high heat.
• Add the chicken pieces to the gram flour. While the oil heats up, coat the chicken properly.
• Cook in the oil for 4 to 6 minutes, until brown. Flip it and cook it for some more time.
• Transfer the chicken pieces to tissue paper to soak in the excess oil and then serve hot. 

2. Kofta Kebabs:

Ingredients:

• 9 (6-inch) wood skewers
• 1 medium yellow onion
• 2 cloves garlic, minced
• 4 tbsp finely chopped parsley
• 1 tsp ground sumac
• 2 tbsp ground cumin
• 1 tsp ground coriander
• 1 tbsp paprika
• 1/2 tsp ground cinnamon
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 2 tbsp extra virgin olive oil
• 2 pounds of ground beef

Preparation:

• Soak the skewers in warm water for at least 1 hour to prevent them from burning.
• If you're using a food processor, roughly chop the onion, and then process it to a rough paste. Transfer it to a strainer and press to remove excess liquid.
• Add the garlic, parsley, spices and oil to the processor and combine them properly.
• Transfer the paste to a large bowl and add the ground beef.
• With your hands, knead the beef with the seasonings until thoroughly combined. It may start out crumbly, but it should come together.
• Knead for 2-3 minutes until the mixture is uniform and holds its shape.
• Divide it into 9 portions and roll each into a round shape, and then flatten it a bit.
• Pierce with the skewer and place in a container. Cover and hold in the refrigerator for at least 2 hours, which allows the flavours to come out well.
• Preheat your grill to high, about 450 F, for 3-5 minutes. Reduce the heat to medium and apply oil to the grates.
• Grill the kebabs on one side for about 2 minutes, and then flip and cook for another 2 minutes.
• Remove from the skewers and serve the koftas with your choice of dip.

3. Suji Ka Halwa:

Ingredients:

• Semolina- 1 Cup
• Clarified Butter- 1 tbsp
• Green Cardamom Seeds- 20
• Sugar- 1/2 Cup
• Desiccated Coconut- 1/3 Cup
• Milk- 1.5 Cups
• Raisins & Almonds

Preparation:

• In a pan, add the ghee and heat it up a bit.
• Then, add the green cardamom seeds to pop up at low temperatures.
• Add Semolina and roast it in ghee until it gets aromatic.
• While this is going on, add sugar to caramelise it and keep stirring.
• In the next step, add desiccated coconut and stir for a few more seconds.
• Add Milk to the pan and quickly stir to blend all ingredients together to form a halwa.
• Stir the pan for 2 to 3 minutes on low-medium heat.
• As the halwa starts rolling up then place it on a platter to serve.
• Garnish with Almonds and other dry fruit that you like.