Re: Ramadan Special - Iftar Recipe of the Day
no problem toyger :)
but do freeze them for atleast 7 to 8 hours for perfect result
Re: Ramadan Special - Iftar Recipe of the Day
no problem toyger :) but do freeze them for atleast 7 to 8 hours for perfect result
Thanks for the tip :)
Do you kept the skins on the potatoes?
Re: Ramadan Special - Iftar Recipe of the Day
Recipe of the day:
Chinese Pakoray
Finely shred cabbage and stir fry it in a bit of oil. Keep aside finely chop Capsicum and stir fry in a bit of oil, keep aside Stir fry some peas and sweet corn , and keep aside Stir fry some spring onion and keep aside ( this ingredient is optional )
Now add all the stir fried vegies back in the pan and add one and a half teaspoon soya sauce, one and a half tsp vinegar, one tsp red chilli sauce, one tsp fish sauce (optional) , half tsp ajinomoto , salt to taste , black pepper to taste . Stir fry for a minute and keep aside .
Peel a potato and shred it finely. Add to the vegetable mixture. If you like your pakoray spicey , chop a few green chillies and add to the mixture. Add 4 tablespoons of maida and one egg .. and start mixing the mixture .. keep adding maida until you get the pakora consistency ..
Fry like the usual pakora's ... they taste different and yummy.
just wondering will the pakoras get soggy as were gona fry the vegetables in advance?
Re: Ramadan Special - Iftar Recipe of the Day
someone please post SPICY KALEY CHANNEY recipe?
*Kala Chana Chat by Farah Jahanzeb
*
Kala chana ½ kg boiled
Tomatoes chopped ½ kg
Spring onions 5- 6 nos. (only teh gren part chopped)
Red cabbage for garnishing
Hara dhaniya 1 cup
Hari mirch 5 – 6 cut in long strips
Garlic 6 no. cut into flakes
Lemon’s juice 2 -3 no.
Salt 1 ¼ tsp
Red chili powder or crushed red chili acc to the taste
In a pan add oil heat it and add garlic. Sauté it
Add tomatoes salt red chillies.
Halka sa bhoon lo add channas
Mix well
Add a little water, hara dhaniya hari mirch. Mix it and bhoon lo achi tarha
add lemon's juice and mix
Add spring onions and mix
Dish out
***Kala* channa chaat** by Farah Jahanzeb
Kalay Channey 1/2 kg
Garlic cloves 4 or 5
Hari mirch 4 or 5
Green onion 4 or 5 ( only green part)
Tomato 2
Red chilli flakes 2 tsp
Lemon jucie of 2 lemon
Oil 2 tsp
Salt to taste
-Channon ko 1/2 tsp soda aur salt k sath soak karlien then acchi tarhan wash kar salt k sath boil karlein
-Pan main oil garm kar k ussmain garlic n hari mirchon ko saute karen then add boiled channas aur thora fry karna hai .
-then add salt, red chilli flakes n lemon juice aur acchi tarhan fry karna hai k dry se hojain.
-end main tomatoes n green onion daal kar achi tarhan mix karen n rakhdien aur iftar ka intezar karen
Re: Ramadan Special - Iftar Recipe of the Day
Chaats by Shireen Anwer
** Corn chat**
Ingredients
Sweet corn 2 cups
Sev 1 cup + 1 cup
Potatoes peeled, cubed boiled 2 cups... See More
Tomatoes chopped into tiny cubes 2
Spring onions ½ cup chopped with leaves
Coriander leaves 2 tbsp
Green chilies chopped 2 tbsp
Salt 1 tbsp
Chili powder 1 tsp
All spice powder ½ tsp
Lemon juice 2 to 3 tbsp
Oil ¼ cup
Crushed and roasted cumin 1 ½ tsp
Method
Heat ¼ cup oil, add 2 cups boiled potatoes, stir fry for 2 minutes, add 2 cups sweet corn with 1 tbsp salt, 1 tsp chili powder, ½ tsp all spice powder, 1 ½ tsp roasted and crushed cumin, remove from flame cool slightly mix in tomatoes, spring onion, lemon juice.
To serve
In a serving dish, spread 1 cup sev then potatoes and corn mixture, again top with 1 cup sev, garnish with chopped coriander.
Fruit chat
Ingredients
Apples 2
Banana 4
Grapes 1 cup... See More
Guava 3
Pomegranate 1
Potato 1 peeled, cubed and boiled
Boiled chick piece 1 cup
Lemon juice 3 tbsp
Chat masla 1 tsp
Caster sugar 3 tbsp
Roasted cumin crushed ½ tsp
Salt ½ tsp
Orange juice 1 cup
Method
Cut all the fruits in small cubes, add and mix with 3 tbsp lemon juice, 1 cup orange juice, 3 tbsp caster sugar, ½ tsp salt, black pepper, 1 tsp chat masala, ½ tsp roasted cumin crushed and 1 cup boiled chick mix all well, remove in a bowl, chill for few hours and serve.
Khatti methi chana chat
Ingredients
Chick piece 250 gm soaked overnight
Soda by carb ½ tsp
Potatoes peeled, cubed and boiled 1 cup... See More
Coriander leaves chopped 4 tbsp
Onion chopped ½ cup
Crushed papri ½ cup
Chat masala 1 tsp
Caster sugar 2 tbsp
Yogurt whipped 1 cup
Salt ½ tsp
Ingredients for chatni
Tamarind pulp 1 cup
Dates 8
Jaggery 2 tbsp
Sugar 1 tbsp
Chili powder 1 tbsp heaped
Chat masala 1 tsp
Salt ½ tsp
Whole red chili 6
Black salt ½ tsp
Method for chutney
In a sauce pan cook together 1 cup tamarind pulp, 8 dates, 2 tbsp jaggery, 1 tbsp sugar, 1 tbsp chili powder, ½ tsp salt, 1 tsp chat masala, 6 whole red chilies and ½ tsp black salt for 15 minutes, cool and blend.
Method for chat
In a dish place the boiled chick peas, add ¾ cup chutney then spread 1 cup whipped yogurt, pour remaining chutney on top, top with crushed papri, ½ cup onion chopped, 4 tbsp coriander leaves chopped, serve warm.
**Caramel Fruit Chaat by Rida AFtab
**Ingredients
Fresh Cream 2 packets
Castor sugar ½ cup
Vanilla essence ½ tsp
Banana 4
Pineapple 1 cup
Grapes 1 cup
Mango 1
Red jelly 1 packet
Ingredients for caramel
Sugar ½ cup
Almond 25 gm
Method
Beat 2 packets cream with ½ cup castor sugar and ½ tsp vanilla essence. Now cut all the fruits and add into the cream mixture. Separately cook 1 packet jelly in 2 cups water, leave it to firm and then cut into pieces. To make caramel cook ½ cup sugar with 25 gm almonds till it turns into golden color and all the sugar melts. Pour this mixture in a greased oven proof tray, when it is cool and firm, crush it and spread on top of fruit chaat.
Re: Ramadan Special - Iftar Recipe of the Day
Rolls By Shireen Anwer
**
Cottage cheese rolls**
Ingredients
Cottage cheese 16 ounces crumbled
Coriander leaves 4 tbsp
Salt ½ tsp
Black pepper ½ tsp
Green chilies chopped 1 tbsp
Egg yolks 4
Roll pattis 1 dozen
Method
In a bowl mix together cottage cheese, coriander leaves, green chilies, salt, black pepper and egg yolks, fill in square roll patti, seal with flour paste and deep fry till light golden.
**
Chicken rolls**
Ingredients for filling
Chicken mince 250 gm boiled in 1 cup water
Oil 2 tbsp
Onion 1 chopped
Black pepper 1 tsp
Salt 1 tsp
Mustard powder 1 tsp
Wooster sauce 1 tbsp
Vinegar 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Mint leaves chopped 2 tbsp
All spice ½ tsp
Ingredients for rolls
Flour 1 ½ cup
Salt ½ tsp
Eggs 2
Water 1 cup
Bread crumbs as required
Method for rolls
In bowl mix together flour, salt, eggs, and make into a batter with water, mix well, sieve batter in a non-stick greased fry pan, make small pan cakes, cook on both sides, remove cool. Put prepared chicken mince on 1 side rolled tightly, dip in eggs, roll in crumbs and shallow fry in frying pan.
Method for filling
Boil chicken mince in 1 cup of water till tender and water dries. Heat 2 tbsp oil dried chopped onion till light golden, add in boiled mince with salt, black pepper powder, mustard powder, Wooster sauce, vinegar and fry well, lastly add in chopped coriander leaves, green chilies and all spice powder, remove and cool.
Burmese rolls
Ingredients
Mince 250 gm
Salt 1 tsp
Black pepper 1 tsp
Oil 2 tbsp
All spice powder ½ tsp
Ginger garlic paste 1 tsp
Water 1 cup
Onion chopped 2 tbsp
Beans sprouts 1 cup
Roll patti 1 dozen
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Vinegar 1 tbsp
Method
Heat oil in a pan add chopped onion, fry for 2 minutes add ginger garlic paste, fry add mince with salt, pepper, all spice and 1 cup water, cover and cook till water dries and mince is tender, remove, cool add beans sprouts, chopped coriander leaves, green chilies and vinegar. Fill in roll patti, seal with flour paste and deep fry.
**Bar B.Q. Rolls by Rida Aftab
**Ingredients
Chicken boneless 300 gm
Roll strips 12
Egg 1
Carrot chopped 1
Capsicum chopped 1
Spring onion chopped 2
Cabbage chopped 1 cup
Black pepper 1 tsp
Raw papaya 1 tsp
Oil 1 tbsp
Ginger garlic paste 2 tsp
Crushed red chili 2 tsp
Cumin seeds 2 tsp
Yogurt 2 tbsp
Coal 1
Oil for frying
Method
Marinate chicken with 2 tbsp yogurt, 1 tsp raw papaya, 2 tsp crushed red chili, 2 tsp cumin seeds, 2 tsp ginger garlic paste and salt to taste. Now fry the marinated chicken in 1 tbsp oil till it is tender. Add in chicken 1 chopped carrot, 1 chopped capsicum, 1 cup chopped cabbage and fry on high flame for 1 minute. Now turn the flame off and add 1 tsp black pepper powder. Put a burning coal in a bowl and drop some oil on it. Put this in pan and cover. Fill this filling in roll strips and seal with beaten egg. Lastly deep fry in hot oil; and serve hot with chutney.
Re: Ramadan Special - Iftar Recipe of the Day
CUTLETS
POTATO & CHICKEN CUTLETS. BY SAMINA JALEEL
ING:
Aloo/1 cup,chunky mashed.
Chicken/1 cup.boiled or any leftover.
Hari mirch/1 no,chopped.
Hara dhania/3 tbsp,chopped.
Pudina/1 tbsp,chopped.
Salt/1 tsp
Kutti lal mirch/1 tsp
Sabut dhania/zeera/1 1/2 tbsp,crushed
Hari chutney/1 tbsp
Maida/as required
Egg/as required
Bread crumbs/as required.
METHOD:
-Potatoes main chicken,aur sub ingredients mix karein.
-Aachi tarhan mix kar ke cutlets ki shape dr lein.
-Maida main roll karein,egg main dip karein aur bread crumbs main coat kar ke thori dair fridge main rakhein.
-Shallow fry ker lein,its ready
**
MIXED VEGETABLE *CUTLETS.BY SAMINA JALEEL*
ING:
Aloo / 2 boiled n mashed.
Peas / 1 cup,boiled with little salt,lightly mashed.
Carrot / 1 med,finely grated.
Salt / 2 tsp.
Spring onion / 2 nos,finely chopped.
Capsicum / 1 no,finely chopped.
Hari mirch /1 no,finely chopped.
Hara dhania / 2 tbsp.chopped
Pudina /2 tbsp,chopped.
Ginger / 2 tsp,grated.
Kutti lal mirch / 1-1/2 tsp.
Pissa garam masala / 1/2 tsp.
Kutta dhania / zeera / 1 tbsp.
Egg / 1 no,whisked.
Bread crumbs golden / as required.
Oil / for deep frying.
METHOD:
-Bowl main aloo,peas,carrot,spring onion,capsicum add karein.
-Hari mirch,hara dhania,pudina,ginger,salt,kutti lal mirch,pissa garam masala,
kutta dhania/zeera dal ker mix karein.
-Oval cutlets ki shape de lein.
-Egg main dip ker ke breadcrumbs main coat karein aur deep fry ker lein.
-Salad leaves se platter ko garnish karein aur ketchup ke saath serve karein.
QEEMA AUR ANDE CUTLETS.BY SAMINA JALEEL
ING:
Aloo / 1-2 nos,boiled n mashed.
Qeema / 1 cup,bhuna hua (any leftover)
Salt / 1 tsp.
Kutta bhuna dhania/zeera / 1-1/2 tbsp.
Kutti lal mirch / 1 tsp.
Pissa garam masala / 1/2 tsp.
Onion / 1 med,chopped.
Pudina / 2-3 tbsp,chopped.
Hari mirchein / 2 nos,finely chopped.
Eggs boiled / 2-3 nos,sliced.
Egg / for dipping.
Bread crumbs / for coating.
Ketchup / for serving
METHOD:
-Aloo main bhuna qeema,salt,dhania/zeera,kutti lal mirch add
karein.
-Garam masala pissa,onion,pudina aur hari mirchein dal ker mix
karein aachi tarhan.
-Mixture haath pe spread karein aur boiled egg ka piece rakh ker
fold karein aur apni pasand ki shape de lein.
-Cutlets ko egg main dip karein,bread crumbs main coat ker ke
deep fry ker lein.
-Ready hai,ketchup ke saath serve karein.
*Chicken Mayo Cutlets By Chef Asad
*
Ingredients:
* Potatoes 250 gms
* Cheese 3-4 slices
* Chicken shredded 1/2 cup
* Mayonisse 3 tbsp
* Carrots 1/2 cup grated
* Noodles 1/2 cup boiled
* Black pepper 1 tsp
* Salt
- Egg 1
- Bread crumbs
- Oil for frying
Procedure:
Mix all the above ingredients together into a dough except eggs and bread crumbs.
Add bread crumbs if the dough is too runny.
Make cutlets of the dough and dip them in beaten egg.
Roll the egg wrapped cutlet in bread crumbs and deep fry them.
Serve hot with green chutney and tomato ketchup.
Re: Ramadan Special - Iftar Recipe of the Day
JHAT PAT SEHRI QEEMA **BY RIDA AFTAB**
Ingredients
Mince ½ kg
Onion 2
Tomatoes sliced 2
Green chilies 4
Fresh coriander ½ bunch
Oil ½ cup
Coriander powder 1 tsp
Red chili powder 1 tsp
All spice powder 1 tsp
Turmeric ½ tsp
Ginger garlic paste 2 tsp
Cumin seeds 2 tsp
Raw papaya 1 tbsp
Salt to taste
Method
Marinate mince with 2 tsp ginger garlic paste, 1 tbsp raw papaya, 1 tsp red chili powder, salt to taste, 1 tsp all spice powder, 1 tsp coriander powder and ½ tsp turmeric. Now heat ½ cup oil in a pan and fry the marinated mince on high flame for 5 minutes. Now add 2 chopped onion, 4 green chilies, 2 sliced tomatoes and ½ bunch fresh corianders. Simmer for 20 minutes on medium flame. Lastly mix well and serve.
Chat pata Kala chana keema by Chef Gulzar
Minced meat 1/2kg
Boiled black chickpeas 250g
Mango powder 2tbsp
Red chili powder 1 1/2tbsp
Turmeric powder 1tsp
All spice powder 1tsp
Black pepper powder 1tsp
Ginger garlic powder 1tbsp
Fenugreek leaves 1tsp
Diced tomatoes 2-3
Chopped onions 2
Tamarind paste 1 cup
Chopped coriander 1bunch
Green chilies 5-6
Oil ½ cup
Salt as required
Method:-
Heat oil in a pan and fry the onions. Add the ginger garlic paste, minced meat, salt, red chili powder and turmeric powder. Fry the ingredients well.
Heat oil in a separate pan and add the chickpeas. Then add the fenugreek leaves, black pepper, mango powder, tamarind paste, chopped coriander and green chilies. Fry for 2—3 minutes then add the prepared minced meat mixture and cook for 3-5 minutes.
Dish out and before serving mix in the diced tomatoes.
Re: Ramadan Special - Iftar Recipe of the Day
** Batata Balls **By Rida Aftab
Ingredients
Chicken Boneless 200 gm
Potatoes boiled 2
Green chilies chopped 2
Fresh bread crumbs 4 slices
Gram flour ½ cup
Cumin 1 tsp
Mustard paste 2 tsp
Red chili powder 2 tsp
Vinegar 2 tbsp
Soya sauce 2 tbsp
Fresh coriander 2 tbsp
Oil for fry
Salt to taste
Method
Cut 200 gm chicken and cook with 2 tsp red chili powder, 2 tbsp vinegar, 2 tbsp soya sauce, 2 tsp mustard paste, salt to taste and ½ cup water. Cook till chicken is tender.
Now cool the mixture and add 2 chopped green chilies, 2 tbsp fresh coriander, 2 boiled potatoes and 1 tsp cumin seeds. Make small balls of the mixture.
Make a paste with ½ cup gram flour and water as required. Dip meat balls in paste and coat fresh bread crumbs. Deep fry in hot oil till its color turn to golden brown.
**
Potato seekh by Chef Gulzar**
Ingredients
Boiled potatoes 1/2kg
Rice flour 1/cup
Coriander powder 1tbsp
Cumin powder 1tbsp
Yogurt 4tbsp
Gram flour 1 CUP
TURMERIC POWDER 1TSP
RED CHILI POWDER 1TBSP
Cardamom powder 1tbsp
Salad leaves 3-4
Cucumber 1-2
Oil for frying
Salt as required
Method:-
In a mixing bowl cut the boiled potatoes in four halves. Add the rice flour, coriander, cumin powder, yogurt, gram flour, turmeric powder, red chili powder, cardamom powder and salt. Mix well. Now thread the potatoes onto skewers and deep fry.
The potato seekh is ready to serve.
Re: Ramadan Special - Iftar Recipe of the Day
CHICKEN FINGER TOAST by Chef Munawar
Ingredients.
Chicken mince meat 250 gm
Salt & pepper as taste
Garlic & ginger paste 1 tea spoon
Lemon juice 1/2 tea spoon
Bread slice 5
Eggs 3
Un- toasted bread crumbs 250 gm
Frying oil 1/2 liter
Cooking steps:
Take 250 gm chicken fine mince. Marinade it with 01 tea spoon garlic & ginger, ½ tea spoon lemon juice, 01 no egg. Mix the till the texture is combined.
Now we will cut the bread slices sides.
Spread the chicken mince paste on the bread slices, equally quantity. Cut the spread slices 03 equal finger shapes.
Beat 02 nos eggs in a bowl, put the chicken fingers into the beaten eggs, and coat them with un-toasted bread properly.
Take a woke or deep frying pan, put ½ liter oil, let the oil get hot on medium heat. Fry the chicken finger toasts, drop one by one in the hot oil. Fry it till they turn to golden brown color. Remove them from the wok. Serve it hot & crispy.
Re: Ramadan Special - Iftar Recipe of the Day
Garlic chicken kababs By Sharmane
Required Ingredients:
3 chicken thigh fillets
1 medium red capsicum cut into sqs
`1 medium green capsicum cut into sqs
1 large onion cut into sqs
½ cup olive oil
2 cloves garlic crushed
1 tablespoon fresh chives
1 table spoon fresh mint
1 tablespoon fresh thyme
½ tsp garlic pepper
Method:
Soak the bamboo skewers in water for several hours.
Cut chicken into cubes
Thread the capsicum chicken and vegetables onto the skewers. Combine oil, garlic, herbs and pepper in a small bowl. Brush some onto the chicken skewers.
Heat a grill pan place the skewers and cook for about 8 mins brushing with the marinade constantly. After they are cooked squeeze some fresh lemon juice on top and serve.
**
Hara Bhara Kabab **by Sharmane
Required Ingredients:
Green peas boiled and mashed ¾ cup
Spinach 10 leaves
Potatoes boiled and grated 3-4 medium
Green chillies 3
Fresh coriander leaves 2 tbsps chopped
Oil for frying
Cornflour/cornstarch 2tbsp
Chaat masala 1 tsp
Ginger 1 ½ inch pc
Method:
Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding. Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. Heat sufficient oil in a kadai. Deep-fry the tikkis on medium heat for three to four minutes. Drain onto an absorbent paper. Serve hot with a sauce of your choice.
Re: Ramadan Special - Iftar Recipe of the Day
Thanks for the tip :)
Do you kept the skins on the potatoes?
no i didnt...but if u want u can keep it
Re: Ramadan Special - Iftar Recipe of the Day
diamond thankx for so many recipies.
Re: Ramadan Special - Iftar Recipe of the Day
yeah Diamond is on the roll 
.. thanks so much my dear for sharing such wonderful recipes wth us 
Re: Ramadan Special - Iftar Recipe of the Day
nice work diamond...........
Re: Ramadan Special - Iftar Recipe of the Day
we make qeema and cheese patties using the tenderflake frozen puff pastry sheets.
you put them out about an hour to two hours before you want to make them so they thaw out. then you simply flour the rolling surface and roll it out like roti. we roll it out in a long rectangle shape and then cut it in half lengthwise, and then again in 4 pieces widthwise to each half.
then you fill in pre cooked qeema and sprinkle some cheese on top, wrap up the pastry ends and seal with a little bit of beaten egg on the edges. brush more beaten egg on the top and sides of the pastry and bake for 25 minutes. they’re SO good and quick!
they look like this when done- http://www.turkishcookbook.com/images/PufBoregi.jpg
YUM!
Re: Ramadan Special - Iftar Recipe of the Day
hmmmmmm yum yum
Re: Ramadan Special - Iftar Recipe of the Day
where did get all dis yummy recipys (diamond)
Re: Ramadan Special - Iftar Recipe of the Day
last year sum1 made chicken pakora's in da recipy i think they added yogurt in to it. cant find dat recipy
Re: Ramadan Special - Iftar Recipe of the Day
I made these, (got the recipe from facebook, cause i wanted to replicate the peri bites they serve at nandos) they were quick to make and delish!
FRIED CHEESY JALAPENO.
ING:
12 jalapeno
4 ounces cream cheese ,room temperature
2 ounces cheddar cheese, grated
1/4 cup flour
1 egg , lightly beaten
1/2 cup bread crumbs
Oil for frying
Method :
Slice a slit down one side of the pepper and scoop out the seeds
.Mix the cream cheese and cheddar cheese in a bowl.
Stuff the pepper with the cheese.
Coat the pepper in the flour, dip them in the egg and coat them in the bread crumbs.
Fry in oil until golden brown.
Serve hot with tomato ketchup.