We all know that Ramadan is all about prayers, fasting as well as feasts. This Ramadan, let us help you with your iftar meal planning with these scrumptious recipes that will leave you remembering the festival of prayer for a long time to come.
Here are some quick and easy Ramadan recipes that are delicious and certainly worth trying:
1. Dry Fruit Milk Shake:
There is no better way than to break a day long fast with a chilled mug of milk shake.
Ingredients
- ¼ cup almonds
- ¼ cup pistachios, unsalted variety
- ¼ cup cashews, unshelled
- ¼ cup of dried raisins
- 8 pieces, unseeded dates
- 3 figs, dried
- ½ cup milk
How To Make:
- First blend all the nuts chopped in ½ cup milk, together in a blender.
- Then add sugar as required and 2-cups milk.
- Blend till it becomes frothy.
- Stir and pour in glasses.
- Garnish with a few dry fruit slices and serve dry fruits milkshake immediately.
2. Harira, The Moroccan Soup For Ramadan:
This is one of the easiest Ramadan soup recipes that is going to offer you the energy that will cover up your whole day’s tiredness due to fasting:
Ingredients
- 4 tbsp of olive oil
- ½ cup of finely minced onions
- Two stalks of celery, diced
- 4 large tomatoes, diced
- 3 cloves of garlic
- 2 tbsp of tomato paste
- 1 cup brown lentils, cooked
- 2 cups chickpeas, cooked
How To Make:
- In a large Dutch oven, heat 4 tablespoon olive oil in mild flame.
- Add the minced onions and cook until translucent.
- Add the diced celery stalks and continue to saute.
- Next, add 4-diced tomatoes to the oven and cook down for 1-2 minutes before adding the minced garlic and 2-table spoons of tomato paste.
- Stir to combine, and then add the cups of cooked brown lentils and chickpeas.
- For flavor, you may also add ground spices like cumin, coriander, smoked paprika, cinnamon, black pepper, salt and red pepper flakes.
- We suggest adding a little chopped fresh cilantro, mint, and parsley, too. This intensifies the aroma and flavor.
- Pour in a whole carton of lamb broth and bring the entire mixture to a nice boil.
- Reduce the heat to medium-low and cover. Allow for the dish to cook for about 20 minutes.
- Finally add chopped fresh spinach, kale, and small and gently stir to combine.
- Raise the heat slightly and let to cook for 10-12 minutes.
- When finished, remove from heat and serve with a lemon or lime wedge.
3. Algerian Kefta:
Beef at its best, the Algerian Kefta is a mouth watering starter that is best eaten with mint chutney.
Ingredients
- 1 lb lean ground beef
- 2 cloves of garlic, minced
- 1 tbsp of onion, finely chopped
- Oil 4 cups
- Salt to taste
- 1 tsp of pepper
How To Make:
- Combine the ground beef with finely minced garlic and the chopped onions.
- Gently knead the mixture with your hands until fully incorporated.
- Shape the meat mixture into 1 1/2-inch oblong patties such that you should have 12 to 14 meatballs.
- Heat a skillet over medium-high heat.
- Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes.
- Set the meatballs aside in a rimmed serving dish.
- Reduce the heat to medium and stir in ¼ cup chopped onion.
- Add salt and pepper.
- Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent.
- Stir in two cloves of garlic and cook for an additional 30 seconds.
- Stir in three diced Roma tomatoes, 1teaspoon dried parsley, ½-teaspoon ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes.
- Pour the tomato sauce over the meatballs and serve.
4. Afghan Tomato, Cucumber And Onion Salad (Salata):
A healthy salad, this recipe is not just easy to make but also filling. This recipe will be done in a jiffy and is a powerhouse of nutrients.
Ingredients
- 3 tomatoes, finely diced
- Baby cucumber
- 1 diced sweet onion
- ¾ cup of freshly chopped cilantro
- 3 tbsp of freshly extracted lemon juice
- Salt to taste
How To Make:
- Before combining all the veggies, peel and dice the cucumbers.
- Once done, toss all the vegetables together.
- Pour in some lemon juice and sprinkle salt before tossing again.
- Refrigerate for an hour.
- Garnish with cilantro before serving.
5. Chakchouka (Shakshouka):
Eggs can make scrumptious dishes and so will this one. Easy to put together, this is a finger licking good dish that adults and children will love.
Ingredients
- Olive oil
- Chopped onions, 1 1/3 cups, finely minced
- One cup of thinly sliced bell peppers
- Two cloves of garlic, finely minced
How To Make:
- Heat the olive oil in a skillet.
- Stir in the finely chopped onion and thinly sliced bell peppers.
- Add to it 2 cloves of minced garlic; cook and stir until all the vegetables have softened and the onion has turned translucent, for about 5 minutes.
- Combine the tomatoes, a whole teaspoon ground cumin, 1 tsp paprika, salt, and one finely chopped chilli pepper into a bowl and mix it briefly.
- Pour the tomato mixture into the skillet, and stir to combine.
- Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes.
- Make four indentations in the tomato mixture for the eggs.
- Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they are firm but not dry, about 5 minutes.
6. Saag Qeema:
Vastly superior in aroma and flavor, the Saag qeema is an authentic dish that goes well with rotis and rice. Served in many Indian hotels, this dish is a favorite for many who fast during the holy month of Ramadaan, for it is not just healthy and nutritious but also filling.
Ingredients
- Chopped bunches of spinach
- Dill 1 teaspoon
- Fenugreek seeds 1 teaspoon
- ½ teaspoon
- ½ kg lamb
- 1 tbsp turmeric
- 1 tbsp red chili powder
- 1 tbsp ginger garlic paste
- Six finely chopped chillies
How To Make:
- Wash finely chopped bunches of spinach, dill and fenugreek thoroughly and then soak them in water with ½ tsp of turmeric for 20 minutes.
- Now heat oil in a skillet and sauté finely chopped onions in it. Add to this one tablespoon of turmeric powder, 1 tablespoon of red chilli powder and 1 tablespoon of ginger garlic paste and cook it for a while.
- Add in the lamb or chicken mince and salt and let it cook with other ingredients.
- When the water dries out, add in all the soaked green veggies and finely chopped green chillies.
- Mix them well. Now, when the oil comes out, add in 1 tablespoon butter and cover it to be cooked properly.
- Allow excess water to dry out, and then serve.
7. Crispy Mutton Strips:
Mutton fried with spices and onion is a great accompaniment to an iftar feast. The spices make these rings flavorsome and aromatic and the onions too lend to it a rich flavor that you will love!
Ingredients
- Mutton
- Green chillies
- Coriander leaves
- Spring onion
- Garlic paste
- Flour
- Salt
- Black pepper
- Lemon juice
- Corn flour
- Oil
How To Make:
- Add together 300 gms mutton mince, one onion, 3 green chillies, ¼ bunch coriander leaves, 1 spring onion and 1tablespoon garlic paste in the chopper to make a mixture.
- Shift the mixture to a bowl, add 1 egg, 2 tablespoon corn flour, 1tablespoon flour, salt, black pepper and lemon juice.
- Mix well.
- Discard crust of bread slices. Press well with a rolling pin.
- Now spread mince mixture on bread slices and roll in them like Swiss rolls.
- Heat oil in wok and deep fry, remove on absorbent paper and serve with sauce.
8. Bedouin Fresh Date Sweet (Rangina):
Desserts make an integral part of any feast, and so does this one. The natural sweetness of dates when combined with the rich flavor of cardamom makes way for a finger licking good dessert at home!
Ingredients
- Butter
- Rice flour
- Dates
- Cardamom
How To Make:
- Remove pits from few dates and arrange on a small plate.
- Melt 4/12 tablespoons of butter in a saucepan and stir in 3 1/2 tablespoons finely ground rice flour or all-purpose flour.
- Cook over medium heat stirring constantly, until the flour turns to light- medium golden brown.
- Remove from the heat and stir in a little freshly ground cardamom.
- Allow to cool slightly, stirring occasionally. While still warm, pour over the dates and allow cooling to room temperature before serving.
9. Shahi Egg Rolls:
This recipe, full of nutrients is surely going to satiate your hunger pangs in a tasty way.
Ingredients
- Onion
- Ginger
- Garlic
- Chillies
- Kheema
- Raisins
- Almonds
- Coriander leaves
- Mint leaves
- Garam masala
- Saffron essence
- Eggs
- Pistachio
How To Make:
- Fry one chopped onion, 1 piece chopped ginger, 4 cloves garlic and 4 chopped chillies in 3 tbsp of ghee till soft.
- Add 250 gm cooked kheema and brown well on all sides.
- Mix chopped mint and coriander leaves, 3 tsp fried raisins, 2 tbsp fried and sliced almonds and pistachios, 1 tsp garam masala, 1tsp essence of saffron, mix well and remove from fire.
- Beat 5 egg whites and yolks separately.
- Season the yolk with salt and fold into the white, along with 11 tbsp flour.
- Now heat a flat pan or griddle and grease it well.
- Spread 2 tbsps of egg mixture to a thin, round shape.
- Fry until firm (but not browned) on both sides and remove onto a plate.
- When all the mixture has been used up this way, place a portion of the Kheema filling on one end of each omelette and roll into a tight roll.
- Secure with toothpicks and deep fry till golden. Drain and place in a serving dish, covering with tomato sauce.
- Garnish with shredded cucumber and beet-root and serve surrounded with crisp wafers or potato chips.
10. Eggplant Topped With Garlic Yogurt:
This Afgan recipe is one of the best recipes for Ramadan that oozes flavor. The slight pungent taste of the garlic infused with eggplant makes this dish all the more sumptuous and delicious.
Ingredients
- Eggplant
- Milk
- Onion
- Cloves
- Garlic
- Salt
- Pepper
- Yoghurt
How To Make:
- Cut 4 medium eggplants length-wise into wedges.
- Pat dry, then deep fry in oil until golden brown.
- Drain any excess oil.
- Arrange eggplant in an oven tray, season with salt and pepper.
- Pour dissolved Maggi Chicken Bouillon over them.
- Bake in a preheated oven at 180°C for 15-20 minutes and remove from oven.
- Combine ½-cup yogurt, 3 tablespoon milk and two cloves minced garlic, then sprinkle all over the eggplant.
- Garnish with fried onions and serve warm.
11. Shish Barak With Yoghurt:
A traditional Lebanese dish, the shish barak is made of yoghurt and spices like garlic, mint and cilantro that lend to it a royal flavor.
Ingredients
- Yoghurt
- Chicken stock
- Crushed clove
- Corn flour
- Chopped coriander
How To Make:
- Pour in 6 cups of yoghurt in a large saucepan and add 1 cup chicken stock mixed with the corn flour. Stir the ingredients well until thoroughly mixed.
- Place the pot on low heat until the yoghurt begins to boil.
- Keep on stirring continuously in the same direction.
- Add 2 cloves crushed garlic and ½ cup chopped coriander, leave the sauce to simmer while the saucepan is uncovered for 10 minutes.
- Meanwhile, bake the shish barak in hot oven until they have become golden in color.
- Gently add the shish barak to the yoghurt sauce and serve.
12. Tawa Fish:
No south Indian non-vegetarian meal is complete without the authentic fish fry, isn’t it? A staple in most households, this tawa fry can also be munched with fries and coleslaw for a culinary experience.
Ingredients
- Fish
- Red chilli
- Turmeric powder
- Carom seeds
- Lemon juice
- Dry coriander
- Garam masala
- Chat masala
- Ginger garlic paste
- Gram flour
- Water
How To Make:
- Mix 2 tbsp lemon juice, 2 tsp of crushed red chilli, 2tsp ginger-garlic paste, 1/2 tsp of salt, 1/4 tsp turmeric powder, 1 pinch carom seeds, 1 tbsp dry coriander, 1 tsp garam masala, 2 tsp of chat masala, 4 tbsp of gram flour and 2 tbsp of water in a bowl.
- Now marinate 500 grams fish in the prepared mixture for half an hour.
- Then fry marinated fish in a skillet.
- Delicious tawa fish is ready to serve. Garnish with wedges of lime.
13. Thalassery Fish Curry:
For those of you who dig on rice and curry, the traditional Thalassery curry enriched with the goodness of coconut will make a feast you will never forget.
Ingredients
- Fish ½ kg
- Raw mangoes
- Turmeric powder
- Cumin seeds
- Chilli powder
- Ginger
- Curry leaves
- Salt
- Coconut oil
How To Make:
- Mix cut and cleaned fish pieces with salt and keep to one side.
- In a clay pot, cook one chopped tomatoes with water, adding 2 chopped raw mangoes, 1/2 tsp turmeric powder, ½ tsp chilli powder, 1 tbsp ginger pieces, curry leaves and salt.
- In the meantime, grind ¾-cup coconut with ½ tsp turmeric powder, ¼ tsp cumin seeds and ½ tsp chilli powder.
- Add this ground paste and Beevis Fish curry masala to the gravy.
- Take this gravy to a boil and then add fish pieces.
- Cook on low flame until the fish pieces are cooked properly. Pour 1 tsp coconut oil over the fish curry and garnish with curry leaves.
14. Chilled Cucumber And Orange Juice With Oregano:
A chilled glass of cucumber juice with hints of tang and hues of oregano make way for a lovely drink that is sure to replenish you after a day long fast. It will instantly rehydrate you and make you feel energized!
Ingredients
- Cucumbers
- Fresh orange juice
- Sugar
- Dried oregano
How To Make:
- Trim the ends of the two cucumbers and scrub the peels.
- Remove about half of the peels from each cucumber and remove the seeds if they are large.
- Cut the cucumber into chunks and put in a food processor or blender.
- Pour in 2/14 cup fresh orange juice and sprinkle in 1 1/2tsp sugar and ½ tsp dried oregano.
- Blend for at least 1 minute or until very finely puréed.
- The drink should be a bit thicker and slightly foamy.
- Taste for sweetness and seasoning and adjust as needed.
15. Kulfi:
A frozen Indian dessert made up of full cream laced with almonds, this is a delightful Ramadan recipe that is worth a try. A few minutes of stirring and you can scoop out ice cream made at home that youngsters will simply love. This is one of the easiest Ramadan sweet recipes to try out.
Ingredients
- Milk
- Cardamoms
- Sugar
- Blanched almonds
How To Make:
- Boil 2 liter milk in a heavy pot.
- As soon as the milk begins to rise, turn the heat down to allow the milk to simmer vigorously without over boiling.
- Add 10 cardamoms.
- The milk has to reduce to about a third of its original amount. Stir frequently.
- Whenever a film forms on top of the milk, just stir it in.
- Discard the cardamom pods and add 5 tbls sugar and 10 blanched and chopped almonds.
- Stir and simmer gently for 2 to 3 minutes.
- Pour the reduced milk into a bowl and cool completely.
- Stir in some chopped unsalted pistachios and stir in.
- Cover and place in the freezer.
- Stir the ice cream every 15 minutes or so to break up the crystals.
- When it becomes difficult to stir, divide the ice cream into 6 small cups or yoghurt pots. Cover and freeze.
- Unmould to serve.
These Ramadan iftar recipes are sure to add not just color, but also variety and nutrition to your iftar table this Ramadan. Try these dishes during the holy month of Ramadan and also suggest them to others who may also be observing the rituals of the festival.
So, these were some of the Ramadan recipes. Which is your favorite dish? Do share your Ramadan special recipes with us in the comments section below.
