Ramadan is not just about fasting but also about indulging in delicious and healthy meals that nourish the body and mind. As the holy month of Ramadan approaches in 2023, it’s time to start planning a menu that is both satisfying and nutritious. In this article, we have compiled five lip-smacking recipes that you must try this Ramadan. From traditional favorites to modern classics, these dishes will not only offer a burst of flavor but also provide the necessary nutrients required during the day-long fast. So get ready to tantalize your taste buds and enjoy a healthy and fulfilling Ramadan with these amazing recipes.
Ramadan: A Time for Healthy Eating Habits and Wholesome Foods
Ramadan is a holy month observed by millions of Muslims around the globe. This month signifies the arrival of the revelation of the Quran to the Prophet Muhammad, peace be upon him, and is an opportunity for spiritual reflection and personal growth. Moreover, one of the pillars of Islam during Ramadan is fasting – abstaining from food, drink, and other physical and worldly desires from dawn to dusk. Muslims fast to seek the blessings and mercy of Allah, strengthen their faith, develop self-control, and empathize with those who are less fortunate.
Fasting can be quite challenging, especially during summer months when the days are long and the temperatures are high. It is crucial to maintain energy levels and stay hydrated during the pre-dawn meal (suhoor) and breaking the fast meal (iftar) as it is an opportunity to nourish the body with wholesome foods. Eating healthy food during Ramadan is not only a religious obligation, but it is also a chance to develop healthy eating habits and improve overall physical and mental health.
Here are some lip-smacking, healthy, and easy-to-prepare Ramadan recipes that you can try at home:
1. Sheer Khurma
Ingredients:
½ cup water
1 can of condensed milk
1 litre full-fat milk
7-8 seedless dates, chopped
3-4 crushed green cardamoms
½ cup sugar
¼ cup ghee
2 tablespoons chironji
¼ cup golden raisins
7-8 sliced pistachios
8-10 sliced almonds
8-10 chopped cashews
1 cup of whole wheat vermicelli (seviyan)
¼ cup dessicated coconut
Dry fruits for garnishing
Saffron for garnishing
Method:
1. Boil water in a pressure cooker and immerse the can of condensed milk in it.
2. Cook for 2 whistles on medium flame.
3. Heat the full-fat milk in a deep-bottomed heavy kadhai. Add dates and cook until they begin to change their colour and reduce.
4. Add the crushed cardamom pods, allow it to cook on simmer for 3-4 minutes, and then add in sugar. Stir until the sugar begins to melt in.
5. Add in the cooked condensed milk, mix well, and cook until the milk begins to thicken.
6. Heat 2 tablespoons of ghee in another pan, add in chironji, and roast until fragrant.
7. Add in raisins, pistachios, almonds, and cashews. Roast until they begin to turn slightly brown.
8. Add in the seviyan and continue roasting until they turn brown.
9. Add in desiccated coconut and roast until fragrant.
10. After that, add the seviyan and dry fruit mixture to the milk, mix well and cook until it boils slowly and thickens.
11. Finally, garnish with dry fruits and saffron and serve hot.
2. Chicken Biryani
Ingredients:
1½ cups of soaked and drained basmati rice
750g of cut chicken pieces
2 bay leaves
5-6 cloves
8-10 black peppercorns
2 black cardamoms
6-7 green cardamoms
Salt to taste
2 tablespoons ghee
1 inch cinnamon
1 teaspoon caraway seeds (shahi jeera)
2-3 green chillies, slit
2 medium onions, sliced
1 tablespoon ginger-garlic paste
1 tablespoon biryani masala
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon red chilli powder
½ cup fried onions
½ cup yogurt
3 tablespoons chopped fresh coriander leaves
3 tablespoons chopped fresh mint leaves
2 teaspoons screwpine (kewra) water
3-4 tablespoons fresh cream-butter mixture
Saffron water for drizzling
Whole wheat flour dough as required
Fresh mint sprigs for garnishing
Method:
1. Heat 5 cups of water in a deep non-stick pan. Add bay leaves, cloves, peppercorns, black cardamom, and green cardamoms and bring the water to boil.
2. Add salt and mix. Add rice, mix and cook until the rice is ¾ done. Strain in a colander.
3. Heat 2 tablespoons of ghee in another deep non-stick pan. Add remaining green cardamoms, peppercorns, cloves, caraway seeds, and cinnamon and sauté until fragrant.
4. Add green chillies and sauté. Add sliced onions and sauté until translucent. Add ginger-garlic paste and sauté for 1 minute.
5. Add chicken pieces, biryani masala, and salt, mix, cover, and cook for 4-5 minutes.
6. Add coriander powder, turmeric powder, and chilli powder, mix and cook for 1 minute.
7. Add ¾ of fried onions, yogurt, 2 tablespoons coriander leaves, and 2 tablespoons mint leaves, mix, cover, and cook until the chicken is ½ done.
8. Add screwpine water, mix and cook until the chicken is ¾ done. Adjust salt and mix.
9. Spread cooked rice on top of chicken mixture, drizzle cream-butter mixture, and saffron water.
10. Spread remaining coriander leaves, remaining mint leaves, and remaining fried onions on top, cover the lid sealed with wheat dough, and cook on low heat for 10-15 minutes.
11. Serve hot garnished with mint sprigs.
3. Lamb Curry
Ingredients:
1kg of lamb meat
3 onions chopped
5 tablespoons of oil
Cinnamon sticks, cloves, whole black pepper, bay leaf
1 teaspoon of whole cumin
1 heaped tablespoon of ginger/garlic paste
1 tablespoon of coriander and cumin powder
1 teaspoon of turmeric powder
2 teaspoons of Kashmiri chilli
2 teaspoons of chilli powder
2 tablespoons of karahi masala
Salt
2 teaspoons of black pepper
2 fresh tomatoes
½ tin of chopped tomatoes
2 tablespoons of tomato puree
Method:
1. In a pot, add oil and chopped onions, cinnamon sticks, cloves, whole black pepper, bay leaf, whole cumin, and fry onions until golden.
2. Add meat, ginger/garlic, salt, and black pepper, turmeric powder. Stir and cook on medium heat until the water released from the meat evaporates.
3. Then add coriander and cumin powder, chilli powder, Kashmiri chilli, karahi masala, fresh and tin tomatoes and tomato puree, and cook until the tomatoes dissolve.
4. Pour in water depending on how soupy, gravy-like you want the curry and add baby potatoes. Simmer until the meat is tender and potatoes are cooked.
5. Garnish with chopped coriander.
4. Chicken Keema Pakora
Ingredients:
1 kg chicken/lamb/beef mince
2 large chopped onions
Chopped small green chillies
6-7 tablespoons of fresh coriander
1/2 teaspoon of ginger paste/grated
1/2 teaspoon of garlic paste/grated
3/4 teaspoon of cumin seeds (optional)
Salt to taste
6-7 tablespoons of gram flour
Oil to deep fry
Spices:
1/3 teaspoon of turmeric powder
1 teaspoon of coriander powder
1 teaspoon of cumin powder
1/2 teaspoon of chilli powder
1 & 3/4 teaspoon of Bolst’s hot curry powder (use any brand you prefer)
Method:
1. In a bowl, add the onions, chillies, coriander, ginger, garlic, salt, and cumin seeds.
2. Mix it in with your hand and add the spices listed above, and then add the mince and mix it in thoroughly.
3. Add enough gram flour gradually to make the mixture bind properly.
4. In a deep pan, add enough oil to deep fry. The oil has to be very hot and on high heat while you put the mixture in batches.
5. Once the batches are in oil, make sure it’s on high heat, until all the bottoms start to get solid, and then you can slightly adjust the heat so the inside cooks properly.
6. Put the gas up again for few minutes before turning all of them around. These should be mainly fried on high heat to avoid them absorbing all the oil.
7. Take them out, once done. Place them on a tissue paper in a bowl to drain excess oil. Repeat the cooking process for the remaining batches.
8. Serve hot with mint chutney.
Final Thoughts
Ramadan is a
