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Yummy Ramadan recipes1 Comment

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Fast is broken after the sunset with the help of dates and water. After that meal is eaten, and the meal can include good dishes. Traditionally the food eaten for sehr and iftar are usually light and nutritious, which contains fresh fruits, vegetables and meats.

Noodle Kugel

Noodle Kugel

Actually Pakistani recipes have fun in cooking and are great in taste. With in Pakistan Cuisine recipes are often spicy and are known for its richness.

 

Recipe No 1:

Aloo Paratha:-

Ingredients:

  • Peeled and mashed boiled potatoes 500g
  • Chopped green coriander 2 table spoons
  • Lemon juice 1 table spoon
  • Garam masala 1 table spoon
  • Ground red chilli ½ table spoon
  • Tymol seeds (ajwain)½ table spoon
  • Finely chopped fresh ginger ½
  • Finely chopped medium onion 1
  • Finely chopped small green chilli 1
  • Salt of your taste
Aloo Paratha

Aloo Paratha

Method:

First heat a flat skillet pan on medium heat. When you see the fry pan is heating divide the dough into 11 equal portions. After that take a portion of dough and roll it on the palms of your hands to make into a ball. Now dust it with your flour, flatten it and roll it into a small round shaped ball. Place 1 portion of filling on it and cover it, so to bring the edges together. After doing this process again flat, dust with flour and then roll it into a round shape ball of about 8 inches thick. Now on the hot flat pan place the Aloo Paratha and cook the both sides of Aloo Paratha and dry it likes a chapatti. After that pour 1 table spoon oil over it and then fry the first side until light golden brown. After that make 6 or 7 slits in the Paratha and pour in 2 table spoons oil and fry the other side until other side will also be lightly golden brown.

 

Recipe No 2:

Fig and Date Bread:-

Ingredients:

  • Chopped pitted dates 1 cup
  • Chopped dried figs 1 cup
  • Unsalted butter, softened ¼ cup
  • Baking soda 1 ½ tea spoons
  • Boiling water 1 cup
  • White sugar ½ cup
  • Chopped walnuts ½ cup
  • 2 eggs
  • All-purpose flour ¾ cup
  • Whole wheat flour ¾ cup
  • Baking powder ½ teaspoon
  • Salt ½ teaspoon
Fig And Date Muffins

Fig And Date Muffins

Method:

First preheat oven to 350 degrees F (175 degrees C) then lightly grease an 8×4 inch baking pan. Take a medium bowl and combine the dates, figs, butter and baking soda in it. After that pour in the boiling water, stir well with pouring water in it and let stand for about 15 minutes. Now beat the sugar, walnuts and eggs into the date mixture and combine the all-purpose flour, whole wheat flour, baking powder and salt in it and stir into the date mixture. Pour butter into prepared pan and bake it in the preheated oven for 55 to 65 minutes approximately, or until a toothpick comes out clean which was inserted into center of the loaf. After that cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely and serve.

 

Recipe No 3:

Karahi Gosht:-

Ingredients:

  • Mutton (pieces with bones)500 grams
  • Tomatoes (finely chopped)250 grams
  • Red Chili Powder 2 tsp.
  • Salt 1 tsp (or as required).
  • Garlic /Ginger paste 2 tsp.
  • Onion  (finely chopped)1 large
  • Coriander Powder 1 tsp.
  • Turmeric  Powder 1/2 tsp.
  • Black Pepper  Powder 1/2 tsp.
  • Yogurt 2 tbsp.
  • Garam masala Powder 1 tsp.
  • Big Green Chilies 5-6
  • Few chopped Fresh Coriander Leaves.
  • Soya Supreme Cooking Oil ½ cup
Karahi Goshat

Karahi Goshat

Method:

Take a Karahi and heat Soya Supreme Cooking Oil in it. When oil is heated then adds mutton, tomatoes, red chili powder, ginger/garlic paste and onion in it and stirs well and cooks over medium flame. Remember cook the meat until it’s quite tender. Now add salt, coriander powder, turmeric powder, black pepper powder and garam masala powder in it, and stir well and cook for some time till the oil separates from it. After that add the yogurt and green chilies in it and let it cook for a few minutes more on a medium fire. When you see it’s ready, then remove from Karahi into a serving dish and sprinkle with fresh coriander leaves and some ginger julienne. After that serve hot with Paratha’s and salads, and if you want sprinkle little lemon juice and eat.

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