The Iftar feast is literally a celebration of good food – a day-long restrain culminated into an unbridled indulgence of mouthwatering delicacies. Social Diary presents Iftari recipes selected for the Ramadan menu that are easy to make, quick and convenient.
Bread Rolls
Ingredients:
- Bread slices
- Mashed potatoes
- Green chillies
- Red chili powder
- Salt
- Oil
- Dhania
Directions
- Add green chilies, salt and red chili powder to the mashed potatoes.
- Soak bread slices in water.
- Press them in between your hands and fill the centre with mashed potatoes
- Seal from all sides and deep fry bread rolls
- Serve hot with chutney
Tandoori Cutlets
Ingredients
- Flour
- Eggs
- Vinegar
- Red chili powder
- Green chilli
- Garam masala
- Boiled potatoes
- Spiced and grilled Tandoori chicken
Directions:
- Mix tandoori chicken, vinegar, garam masala, salt and chopped green chilies in a bowl.
- Mash boiled potatoes and mix with the chicken mixture to form a thick paste.
- Mold the paste in the form of cutlets.
- Beat eggs in water.
- Coat cutlets with flour. Dip in eggs. Deep fry in oil.
Ghilafi Kebabs
Ingredients:
- Chicken Mince
- Capsicum
- Onions
- Tomatoes
- Green chillies
- Ginger garlic paste
- Lemon juice
- Garam masala
- Cashews
- Cream
- Bread
- Coriander leaves
Directions
- Mix all the chopped vegetables with coriander leaves, ginger garlic paste, salt, lemon juice, cashews, cream, bread and mince.
- Mold the paste in the form of kebabs and refrigerate them.
- Deep fry the chilled kebabs in oil and serve hot.
Keema Karela
Ingredients:
- Chicken Mince
- Karelay/Bitter Gourd
- 1 tsp Turmeric
- 3 tbsp Chopped onions
- Zeera to taste
- 1 1/2 Tomato- pureed
- Garam masala
- Ginger garlic paste
- Mint leaves
- Lemon juice
- Chaat masala
- Chopped green chillies
- Red chili powder
Ingredients
- Add salt and turmeric powder to sliced Karela.
- Mix Keema and water to make gravy.
- Fry onions, jeera and ginger garlic paste in oil.
- Add tomato puree, red chilli powder, turmeric, Keema and garam masala.
- Use the paste made in step 4 as a filling of the Karela. Tie Karela with thread and deep fry.
- When cooked, remove the thread. Serve in a plate garnished with mint leaves.
