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.
3) 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.
4) 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.
