Tag Archives: Iftar recipes

Chicken Chapli Kebab

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Easy peazy crowd pleasy! 😄

Lovely recipe for Iftar, hi tea parties, weight loss and daily snacks….

Ingredients:

750g chicken mince

2 tbspns besan

2 medium sized onions

2 – 4 green chillies

A bunch of fresh green coriander

2 tbspns crushed ginger

4 cloves of garlic

2 tbspns lemon juice

1 egg

Salt (mix of normal salt and kaala namak) to taste

1 tbspn red chilli flakes & powder

1 tbspn cracked coriander seeds

1 tbspn freshly coarsely ground cumin

A pinch of carom seeds, ajwain

0.5 tspn garam masala

A generous pinch of black pepper

Some cornflour to dust the kebabs before frying

Few slices of tomato

Oil (half cup mustard, half cup normal cooking oil) for frying

Instructions:

-In a food processor, add all the veggies and pulse to a coarse mixture. Add chicken and besan and pulse again to a paste.

-Take out the paste in a mixing bowl and add all the spices and egg. Mix well.

-Keep aside for 10 to 15 minutes.

-Divide the mixture into 12 portions. Shape each portion into a kebab or tikki and press a slice of tomato in the middle.

-Put in the chiller or freezer for 15 minutes so they are firm before dusting the corn flour.

-Heat oil in a frying pan. Dust each patty lightly with corn flour and fry 5 minutes per side on medium flame.

-Arrange them onto a serving platter, make a quick chutney (recipe in next post) and serve hot.

Gur Shikanjvi/ Gur Lemonade

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Give a twist to your traditional shikanjvi or give a traditional twist to your ordinary shikanjvi……

Gur Shikanjvi

Ingredients:

  • 1.5 litre chilled water
  • ½ cup fresh lemon juice
  • 1 cup gur (jaggery) (broken into pieces)
  • 1 tbspn heapful kala namak (optional)
  • Ice to serve

Method:

  1. Combine gur, kala namak, lemon juice & 1 cup of water in blender and blend until all the gur in dissolved.
  2. Pour this mixture in your serving jug and add rest of the chilled water. Stir. Adjust salt if needed.
  3. Add ice if needed and serve chilled.

Chicken Pakora

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This recipe for chicken pakora is desi flavored infused and it is my very own recipe. It is just like normal pakoras but made with chicken and with a different technique and some extra ingredients. When I made it last year in an Iftar party, my guests loved it; the chicken was flavorsome, tender and juicy.

ingredients:

  • 1.5 kilo chicken, cut into small pieces, tikka cut with bones
  • 1 tbspn ginger garlic & green chilli paste
  • 2 tbspns lemon juice
  • 1 tbspn vinegar
  • Salt to taste
  • ½ tspn black pepper
  • ½ tspn chicken powder
  • 1 tbspn cracked coriander seeds
  • A generous pinch of carom seeds
  • 1 tspn roasted crushed cumin seeds
  • A generous pinch of kasuri methi (crushed between palms)
  • ½ tspn garam masala powder
  • 1 tbspn crushed anar dana (pomegranate seeds)
  • 1 tbspn red chilli flakes & powder
  • A pinch of yellow food color
  • 4 tbspns besan, chickpea flour
  • A pinch of baking powder
  • 1 tspn levelled corn flour
  • 1 egg
  • 1 tspn yogurt
  • Oil for deep frying (2 cups vegetable + 2 cup mustard oil)

Method:

  1. In a mixing bowl, marinate chicken in salt, red chilli powder & flakes, lemon juice, ginger garlic & green chilli paste, vinegar, chicken powder, black pepper, carom seeds, cumin, food color & garam masala and keep aside for 40 to 50 minutes at room temperature or overnight in refrigerator.
  2. In a separate bowl mix the remaining ingredients (except oil) and add it to the marinated chicken. Mix and keep aside for 10 minutes.
  3. Mix and heat both the oils to 180 degrees Celsius and fry chicken pieces in batches for 7 – 8 minutes.
  4. Serve hot with mint sauce, imli sauce & ketchup.

Paneer Pakora

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Paneer Pakora is a famous vegetarian Punjabi street food in India. Cubes of Indian Cheese (Paneer) coated in crispy, spicy gram flour batter makes everyone drooling. Its yum!!!!

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Ingredients:

  • Paneer 1 kilo (cut into cubes)
  • Oil for deep frying

FOR BATTER

  • 2 cups besan/ gram flour
  • 3 tbspns chopped fresh mint
  • 2 large green chillies chopped
  • 3 tbspns green coriander chopped
  • 2 tbspns coriander seeds
  • 1 tsp zeera/ cumin seeds
  • Water to make medium consistency batter
  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tbspn anardana/ pomegranate seeds roughly ground

Procedure:

  • In a mixing bowl combine all the ingredients for batter and add water to make a medium consistency batter.
  • Add paneer cubes and coat each cube with the batter. Keep aside for 10 minutes. Meanwhile heat the oil in the fryer.
  • Now drop each battered cube separately in hot oil and fry until it is golden brown and crispy.
  • Take our the pakoras and serve hot with mint chutney or tamarind sauce or both.

Aalu Papri Chaat

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Aalu Papri Chaat is a famous chaat in South Asia Sub Continent. It is a street snack often consumed during shopping or after school or college. The preparation time for this recipe is more than assembling time, but its really easy and each and every second is worth it.

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Ingredients:

  • 1 large potato (cut into small cubes and boiled to perfection, chilled)
  • 1 cup boiled chickpeas
  • 2 cups papri/ Namak Paare
  • 1 large red onion chopped
  • 1 tomato (deseeded and chopped)
  • 2 small green chillies chopped fine
  • 2 tbspns date and tamarid sauce or meethi imli chutney
  • 4 tbspns nimko/ sev (I used Haldiram Navratan)

FOR MINT SAUCE

  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 2 green chillies (small size)/ 1 green chilli (if you don’t want too hot)
  • 1 cup yogurt whipped with ¼ cup water

FOR YOGURT SAUCE

  • 1 cup yogurt
  • 1 tbspn sugar
  • ¼ cup cold water

FOR SPICY SAUCE

  •  1 cup yogurt
  • 2 tbspns chaat masala
  • ¼ cup water

Procedure:

  • Cut and boil the potatoes and chop all the veggies.
  • Let’s make all the three sauces:
  1. Mint sauce: in a mortar and pestle, crush mint, coriander and green chillies and add salt. Mix with whipped yogurt.
  2. Yogurt Sauce: Whip all the ingredients together.
  3. Spicy Sauce: Whip all the ingredients together.
  • Now it’s time to assemble the chaat. Due to Papri and yogurt we can’t assemble and keep this chaat for long as the papri will get soggy so please assemble it 5 minutes before serving to get the best taste.
  • In two plates divide papri, chickpeas, onion, tomato, potato ad green chillies for each serving. This recipe will make two servings.
  • Now in the serving plate, first lay a layer of papri, some onion, tomato, chick peas and potato. Drizzle some of each sauce. Add remaining onion, potato and tomato and then another drizzle of each sauce. Drizzle some tamarind sauce and sprinkle some sev or nimko and serve.*Please make sure the sauces and the potatoes are chilled.

Jalapeno Poppers

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One of my favo starter….. You can make it on your pizza and pasta party as an appetizer or as finger food on your weekend parties…….. it goes great with everythin and believe me your guests will love it ……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 250 gms cream cheese ( a little bit colder than room temperature)
  • 250 gms finely grated cheddar cheese
  • 2 – 4 fresh jalapenos (deseeded and chopped) (if using marinated or preserved jalapenos, keep them out in a strainer for about 1 hr before chopping and adding to your mix)
  • 1 cup flour seasoned with some dried chives
  • 2 beaten eggs
  • Canola oil for deep frying
  • 1 cup bread crumbs seasoned with some chicken salt

Procedure:

-With a spatula/ fork or masher cream the cream cheese.

-Mix cream cheese & cheddar cheese with diced jalapeno.

-Roll small spoonfuls of the mixture into balls and dredge in flour, then dip in either lightly beaten egg.  Roll in bread crumbs and fry in oil until golden brown.

-Take them out and serve.