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3 Delicious Dishes That Will Be Perfect For An Iftar Party This Ramadan

  • IWB Post
  •  May 21, 2018

Observed by Muslims as a month of fasting, Ramadan is the ninth month of the Islamic calendar and the holy month holds great significance. It is said that it was in this month of Ramadan that the Holy Quran was first revealed.  And, the fasting is done to commemorate the same.

Iftar, after breaking the fast, calls for some amazingly delicious food. Mouthwatering dishes like biryani, kebabs, succulent chicken, crispy meat are not to be missed. For the same, we have listed down scrumptious recipes.

Balti Meat by Ravi Saxena, corporate chef, Dhaba Estd 1986 Pune

Ramadan

Ingredients: 1kg mutton (curry cut), 100gm ginger garlic paste, 250gm brown onion paste, salt, 2 black cardamom pods, 3-4 green cardamom pods, a pinch of mace powder, 5-6 cloves, 3-5 cups refined oil, 2 tbsp Kashmiri red chilli powder, 350gm tomato puree, 1 tbsp garam masala powder, fresh coriander, 100gm curd, 3 tbsp coriander powder, 2 tbsp cumin powder, 1 tsp black peppercorn, 1gm cinnamon stick, 3gm ginger, 3-4 green chillies

Instructions: Heat the oil and add the black cardamom, green cardamom, mace, cloves, cinnamon sticks, black peppercorn and ginger garlic paste. Chop the ginger and add it to the oil along with the green chillies, mutton, brown onion paste, chilli powder, salt and mutton stock, and let it simmer. When the mutton is 80% cooked, add the tomato puree and powdered spices. Cook until the oil separates.

Nalli Nihari By Asif Quereshi, chef, The Sahib room and Kipling Bar, The St.Regis

Ramadan

Ingredients: 1kg lamb shank, 4 tbsp ghee (clarified butter), 2 finely sliced medium onions, 1 tsp ginger paste, 1 tsp garlic paste, salt, 2 tsp coriander powder, ½ tsp turmeric powder, 3 tbsp wheat flour, 3 tbsp Nihari masala

Spices for the Nihari masala: 1 tbsp cumin seeds, 2 tsp fennel seeds, 1 tsp soonth (dry ginger), 5-6 green cardamoms, 2 black cardamoms, 4-5 cloves, 1 bay leaf, 1 inch cinnamon stick, 8-10 black peppercorns, 1/4 tsp grated nutmeg, 1-inch ginger clove cut into strips, fresh coriander leaves, 1 lemon

Instructions for Nihari masala: To make your own Nihari masala, dry roast all the whole spices for the masala and grind them to a fine powder.

Instructions: Heat the ghee in a deep bottomed stock pot. Once the ghee is hot, add the sliced onions and fry till they begin turning brown. Add the mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt, and mix well so the mutton is coated in ghee and spices. Sauté for five minutes and add the nihari masala as well as 8 cups of water. Mix well, cover and cook on very low heat for about four hours until the meat is tender. Check regularly. You can tell if the meat is cooked when it breaks easily with a wooden spoon. Now, dissolve the wheat flour in half-a-cup of water but make sure that it doesn’t form lumps. Slowly add it to the gravy, stir to mix it well and let it simmer for 10-15 mins until the gravy thickens. Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.

Hyderabadi Kofta Korma By Arpan Langal, Chef de Partie, Courtyard by Marriott Pune Chakan

Ramadan

Ingredients: Minced Meat, Egg, Coriander Powder, Garam Masala Powder, Ginger Garlic Paste, Black Pepper Powder, Turmeric Powder, Lime Juice, Kasoori Methi, Cilantro Sprigs, Salt, Chili Powder, Tomatoes, Onions, Mint Sprig, Cilantro Sprigs, Coriander Powder, Yogurt, Mustard Seeds, Cumin Seeds

Method: To make the Kofta/Meat Balls: Add coriander powder, garam masala powder, ginger garlic paste, egg, black pepper powder, juice of a lime, turmeric powder, chopped kasoori methi, cilantro, salt and chili powder to the minced meat and mix well. Mix the meat in all ingredients thoroughly and divide the mixture into small balls. Each Kofta should be of 75 to 80 gm. Deep fry the Kofta in oil until they turn brownish. Place on absorbing sheet/paper towel to remove excess oil. Arrange the Kofta’s in a dish.

For making the Korma/Gravy: Heat a skillet. Add little oil and fry onions. Add ginger-garlic paste and turmeric powder. Stir and remove once onions turn brownish. Grind tomatoes, yogurt, mint and cilantro along with fried onions in a blender to make a puree. Heat 3tbsp oil in a skillet. Add mustard seeds and allow them to splutter. Add cumin seeds. Add the pureed tomato mixture, coriander powder, garam masala powder, salt and chili powder, mix well. Cover and cook for three minutes. Remove lid and continue cooking until the gravy thickens or reaches desired consistency.

H/T:  Hindustan Times

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