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Thread: Pakistani Iftar Recipes From all Desi Chef

  1. #21
    Here's a great recipe for 'Mushroom and corn' soup. I hope you enjoy it.
    by chef nadia

    A boiled shredded chicken
    1 green pepper, cubed
    1 small can of mushroom
    1 can of sweetcorn
    1 chopped onion
    1 clove minced garlic
    3 large spoons flour
    3 large spoons powdered milk
    3 large spoons Oat
    1 cube chicken stock
    1 large spoon of chopped coriander
    Salt, pepper and cumin to taste

    1. Fry one chopped onion with a little oil then add the crushed garlic, mushrooms, green pepper, sweetcorn, stock cube and chicken to the pan. Cook on low heat.
    2. In a separate bowl, mix three large spoons of flour, powdered milk and oats. Stir well and add to the pan, then add enough water to cover ingredients.
    3. Cook for 45 minutes, garnish with coriander and serve.

    onion soup (fat burner).
    by chef nadia
    this is a lovely simple recipe for onion soup and it's very low in calories.

    3 tablespoons butter
    4/5 mild medium onions, thinly sliced
    1 tablespoon flour
    40oz of water (just over a litre)

    Method: Melt butter in a pan, over a medium heat. Add the onions and saute until golden in color, for about 8 minutes.
    Sprinkle the flour in and slowly add the water.
    Add salt and pepper (optional), if the onion is quite sharp use some brown sugar to offset the taste.
    Bring to a boil, reduce heat and simmer for 25 to 30 minutes.

    Serve with French bread or eat alone.

  2. #22
    This is my favourite...i love it in ramadan

    Luqaimat (dumplings)

    Try this mouthwatering sweet dish this Ramadan

    Luqaimat (dumplings)


    Yeast 1tbs
    Sugar 1/2 tbs
    Flour 1 cup
    Plain yogurt 180gm
    Cardamom 1tbs
    Saffron 1tbs
    Potato 1small
    Oil For frying

    For syrup

    Sugar 1 cup Water 1 ltr Lemon juice 1lime Preparation

    1. In ¾ cup of lukewarm water, add sugar and yeast and stir well. Put aside for about half an hour until a thick layer of froth forms over the yeast mixture.
    2. Take a large bowl, add the flour and salt and mix well. Then add yogurt, cardamon, saffron and yeast mixture and stir well until you get a sticky batter. (Use a food processor if difficult to mix by hand.) Cover and keep somewhere warm for about 4-6 hours.
    3. Boil the potatoes. Once cooked, peel and mash then add the mashed potato mixture to the raised dough.
    4. Heat oil (to deep fry) in a pan or wok until it really gets hot.
    5. Using a tablespoon, take a small amount of mixture and carefully drop it in the oil. (On hitting the oil, the balls will puff up and become round-ish in shape.)
    6. Deep fry them until they turn golden on all sides then remove from the oil with a slotted spoon and place on kitchen towel to drain.
    7. Repeat the process until all the batter is fried into dumplings.
    8. Transfer into serving dish and cover with syrup as desired (recipe below).

    Preparation (syrup)

    1. Put the water in a pan with the sugar and place over a medium heat
    2. Bring to boil and allow to boil for ten minutes, removing the froth as it appears.
    3. Add the lemon juice and leave to simmer for ten minutes.
    4. Pour it over the fried dumplings and serve warm or cold.

    Recipe courtesy
    Chef: Hani Al Farran

  3. #23

  4. #24
    ohh..couldnot add much in this threa.d.

  5. #25 many tasty recipies here

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