Yummy Ramadan recipes

Yummy Ramadan recipes
Yummy Ramadan recipes

After the sunset the fast is broken with dates and water and the meal which can include good dishes. Traditionally, foods eaten for the sehr and iftar are light, nutritious meals containing fresh fruits, vegetables, and meats.

After the sunset the fast is broken with dates and water and the meal which can include good dishes. Traditionally, foods eaten for the sehr and iftar are light, nutritious meals containing fresh fruits, vegetables, and meats.

Pakistani Recipes in Cuisine of Pakistan are great in taste and are fun to cook.  Pakistani cuisine is often spicy and is known for its richness. Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic, cultural and culinary diversity.

Recipe 1:

Aloo Paratha

For the filling:

  • 500g of boiled potatoes, peeled and mashed
  • 2 tbsp chopped green coriander
  • 1tbsp lemon juice
  • 1tsp garam masala
  • ½ tsp ground red chilli
  • ½ tsp tymol seeds (ajwain)
  • ½ in finely chopped fresh ginger
  • 1 finely chopped medium onion
  • 1 finely chopped small green chilli
  • Salt to taste

Directions

Heat a flat pan (skillet) on medium heat.While the frying pan is heating divide the dough into 11 equal portions. Take a portion of dough and roll it into a ball on the palms of your hands. Dust it with your flour, flatten it and roll it into a small round shape. Place 1 portion of filling on it and cover, bringing the edges together. Again flatten, dust with flour and roll it into a round shape about 8 inches thick. Place the Aloo Paratha on the hot flat pan and cook both sides 'dry' like a chapatti. Then pour 1 tbsp oil over it and fry the first side until light golden brown. Make 6 or 7 slits in the Paratha. Pour in another 2 tbsp oil and fry the other side until that is lightly golden brown as well.

 

Recipe 2:

Fig and Date Bread

Ingredients:

  • 1 cup chopped pitted dates
  • 1 cup chopped dried figs
  • 1/4 cup unsalted butter, softened
  • 1 1/2 teaspoons baking soda
  • 1 cup boiling water
  • 1/2 cup white sugar
  • 1/2 cup chopped walnuts
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan. In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes. Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan. Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

 

Recipe 3:

Karahi gosht

Ingredients:

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

Directions:
Heat Soya Supreme Cooking Oil in a karhai and add mutton, tomatoes, red chili powder, ginger/garlic paste and onion, stir well and cook over medium flame till the meat is quite tender. Add salt, coriander powder, turmeric powder, black pepper powder and Garammasala powder, and stir well and cook for some time till the oil separates. Then add the yogurt and green chilies and let it cook for a few minutes on a medium fire. When it's ready, remove from karhai into a serving dish and sprinkle with fresh coriander leaves and some ginger julienne. Serve hot with parathas and salads, and if you want sprinkle little lemon juice and eat.