For Muslims all over the world, the month of Ramadan can be the most rewarding time of the year. But fasting from sunrise to sunset can be challenging, and breaking your fast with the right foods is key to ensuring you have enough energy for your evening prayers and don’t crash the next morning.
Here are few special dishes to prepare to pamper your loved ones
Come Ramazan and there is a strange craving for Pakoras at Iftar time. An Iftar table without Pakoras looks empty. The best part of Pakoras is that they can be made with anything including left-over rice, spinach, potatoes, chili or even cabbage and brinjal. Apart from besan Pakoras, moong daal Pakoras are equally tempting.
Soak moong dal for 4 hours or overnight. Drain and grind coarsely with little water in a food processor. Mix chopped ginger, onion, coriander, green chili along with oregano herb. Heat oil in a deep skillet and fry the pakora. Fry until it becomes golden brown in color. Drain pakoras on paper towels after frying. Moong dal pakoras are ready. Serve it hot with coriander chutney or tomato sauce.
In a pan, add 2 litres of milk and cook for 20 to 25 mins at high flame till it begins to thicken. Add 1 can of evaporated milk after 10 mins of boiling. After 20 mins of cooking the milk, add the vermicelli and cook for further 20 mins on medium heat. Turn the flame off as vermicelli contains starch and will make the thicker as it cools down. Leave it to cool down entirely. Cut the green and red jelly in to cubes and add it to the milk mixture and large can of fruit cocktail (make sure to discard the fruit syrup), sweetened condenced milk and kewra water. Mix it well and garnish with remaining jelly and serve chilled.
Hummus is lusciously creamy, yet somehow light and fluffy. It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic. This is s perfect dip to try out in Ramazan.
To prepare it, take over cooked chickpeas, add half cup Tahini paste, lemon juice and two cloves of garlic and blend. Empty out in a platter and drizzle with olive oil and chunks of olives. For variety, herbs, dried tomatoes and paprika can be added.
For Potato lovers, this dish is heavenly. Coated with spices and ready in under 15 minutes, they double up as appetizer and main course.
To prepare this dish, heat oil in a pan and add crushed cumin seeds. Once they start spluttering, reduce the heat and add coriander, turmeric and chili powder. Sauté for a few seconds and add 2 tablespoons water along with boiled potatoes and salt. Mix well so that the spices coat the potatoes. Cover and cook on low flame for 5 minutes. Add garam masala and mango powder. Turn off the heat and top with chopped coriander. Serve hot.