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Thread: Ramadan menu within 30 min

  1. #11
    Quote Originally Posted by Fairy, post: 188652
    Chalo theek hai sis..phir jesi bhi banni khani paregi aapko :bg:

    sis woh aliwajdan ne kaha khana ab bhejo - to me ne ussi baat ka kaha tha.
    waise agar aap pyar se khilayen gi to kha longi aap ki khatir

    welcome all :givefl;

  2. #12
    Fish Kebabs...
    (Yield: 2 servings)

    1 lb Thick fillet of Monk fish or other firm fish
    4 sm Garlic cloves, minced
    1 tsp Ground cumin seeds
    1/2 tsp Paprika
    1/8 tsp Cayenne
    1 generous pinch powder saffron
    1/4 cup Chopped fresh cilantro
    1/4 cup Fresh lemon juice
    3/4 cup Olive oil
    Salt, Black pepper

    1. Cut the fillet of fish into 1" cubes

    2. Combine the rest of the ingredients in a bowl, mix well.

    3. Add fish to the bowl of herbs and spices, stir well, set aside to marinate for 2 hours, stirring occasionally.

    4. Thread the cubes of fish onto metal skewers and place under a hot broiler for about 8 minutes, or until cooked through, turning once. Serve warm.


    2 cups Pink lentils
    1 1/2 qtWater
    1 tTamarind paste
    1/4 c Oil
    1 t Cumin seeds
    1 lg Onion, chopped
    6 ea Garlic cloves, crushed
    1 ea 1" piece ginger, chopped
    1/2 ts Dried red chilies

    Wash lentils & boil in water with salt, turmeric &tamarind over medium heat for 20 minutes. Heat oil in a small pot. Add cumin seeds & fry for a minute.
    Stir in onion, garlic & ginger & fry till onion is browned & soft. Add chili & stir fro 30 seconds.
    Remove & pour over lentils, mix thoroughly & return to a boil. Serve with rice.

    Lubnani Kabab


    - beef mince 1kg
    - mashed boiled potatoes 1/2 cup
    - mashed boiled peas 1/2 cup
    - mashed boiled macaronis 1/2 cup
    - salt & red chili powder to taste
    - garlic paste 1/4 tsp.
    - salt 1/2 tsp. for mince
    - coriander leaves few sprigs
    - 1 egg
    - bread crumbs for coating

    Boil mince with salt and garlic paste.
    Cook and dry
    Add rest of the ingredients except egg and crumbs.
    Blend in a processor to make a fine mince.
    Shape into cylindrical kababs coat with eggs & crumbs. Deep fry & serve hot


    2 c. dried fava beans or chick peas
    1 medium onion - chopped finely
    2 cloves garlic - crushed
    1 tsp. baking soda
    1 tsp. coriander
    1/2 tsp cumin
    1 egg - beaten
    1/2 c. parsley - finely chopped
    1/4 tsp cayenne pepper

    Soak the bean or chickpeas in water overnight. Drain. ( If you use fava eans that are not skinless, remove the skins now.)
    2. Place the beans or chickpeas in blender and blend to a fine paste.
    3. Add the onion, parsley, egg, garlic, coriander, cumin, cayenne, baking oda, salt and pepper. Mix well in the blender.
    4. Transfer the mixture to a bowl and keep aside for 1\2 an hour.
    5. Heat oil in a deep fryer to medium high. Drop carefully a tablespoon full of aste into the hot oil. Fry to a golden color, turning once or twice.
    6. Remove from oil with a slotted spoon and place on absorbent kitchen paper.
    7. Serve hot with Tahini or wrapped inside pita bread with garlic chutney and lettuce. makes 30- 35 balls.

    Homous / Homus
    Arabian chick pea dip


    - 4 cups cooked chick peas
    - 1\3 cup hot water
    - 1\2 cup tahini
    - 1\3 cup extra virgin olive oil
    - 4-5 cloves of garlic
    - 2 tsp. ground cumin
    - juice of 2 lemons
    - salt and pepper, to taste

    1. Put the chickpeas, tahini, hot water, olive oil and juice of one lemon in a blender or food processor and blend to a smooth paste.
    2. Scrap the sides of the blender. Add garlic, cumin, salt and pepper and blend again. Scrape the sides again, adjust the amount of lemon juice according to your taste. Add little more salt and pepper if necessary. If homous is too thick add small amount of water or olive oil. Blend two or three times until a very smooth paste is formed.
    3. Decorate with a sprinkle of paprika and mint leaves.
    4. Serve with warm pitta bread or serve as a dip for chicken or shish kabab.

  3. #13
    That is just WOW I'm gonna forward these to my mom. Thanks a lot for sharing these recipes sis.
    Dream, I do.

  4. #14
    Thanks 4 liking

  5. #15


    2-3 medium size potatoes boiled
    1 tsp. salt or according to taste
    ½ tsp. ground black pepper (Kali Mirch)
    Breadcrumbs for coating
    1 egg beaten
    Oil for deep-frying
    Assortment of fillings


    Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown. Serve with ketchup or chutney.


    1. Grated Cheddar or Mozzarella Cheese
    2. Pre cooked keema (mincemeat)
    3. Grated carrots, cabbage, capsicum , peas mixture.
    4. Any other preferred filling that you like.




    A few slices of plain sponge cake
    1 liter of milk
    2 tbs. custard powder
    3-4 tbs. sugar (more if you like it really sweet)
    Assorted fruits chopped
    Whipped cream
    Jello (flavored gelatin)..prepare according to instructions on the packet


    In a dish, line the bottom with slices of the sponge cake. Sprinkle a little milk or any fruit juice to moisten it.
    In a cup combine the custard powder with 2 tablespoons of milk and mix to form a paste. In a saucepan, bring the liter of milk to boil and add the custard powder mix slowly while stirring simultaneously.
    Simmer for 5 minutes till slightly thick then remove from heat.
    When a bit cool spread evenly over the cake layer. Then add a layer of fruits. Mix the jello according to instructions on the packet. When the jello has cooled and has started to thicken, spread it as a layer over the fruit.
    Leave to cool and set for a while in the fridge. Top with whipped cream. Chill and serve,

    Serving: 4-6 persons


  6. #16
    I liked both of ur dishes sister. Potato cutlets and trifle. :applaud;
    I will try trifle inshaAllah

    well done :up; ma mulan.

  7. #17
    Besan kay Dahi Baray

    2 cups besan
    2 pinches of baking soda
    ½ tsp salt
    pinch of asafetida (Heeng)
    Oil for deep frying
    300 gms. Yogurt
    1 tsp. salt
    1 tsp. sugar
    Chaat masala
    cumin seeds (Zeera) powder
    chili (Lal Mirch) powder
    Imli chutney

    Method :
    Add spices to besan and make a paste using 1¼ cup of water. Mix well and leave for 30 minutes.

    Then in a frying pan add oil and with the help of a spoon, drop the spoon full of paste into the pan and deep fry till light brown.

    When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.

    YOGURT: Beat the yogurt adding a little water to a paste.
    Add salt, red chili powder and ½ tsp. zeera powder. Add 1 tsp sugar and mix well.
    Garnish with sweet Imli Chutney and Chaat Masala.

    ************************************************** ********

    Chicken Curry

    Ingredients½ kg chicken
    100 ml onion paste
    50 ml. yogurt
    1 tsp. coriander (Dhaniya) powder
    3 to 4 tsp salt (to taste)
    ¼ tsp. turmeric (Haldi) powder
    1 tsp chili (Lal Mirch) powder
    1 tsp. garlic (Lehsan) paste
    1 tsp. ginger (Adrak) paste
    100 ml. oil
    1 to 1½ tsp. salt (as per taste)
    100 ml. tomato - ground
    1-2 green chilies -chopped
    1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,
    2 green cardamom (Chhoti Ilaichi) seeds,
    1 small stick cinnamon (Dalchini)
    10 black pepper (Kali Mirch)
    6-8 cloves (Laung)
    ¼ tsp. cumin seeds (Zeera)


    2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)

    instruction :-
    Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.
    Mix and fry briefly and then add the chicken.
    Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)
    Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.
    Serve with naan or boiled rice.

  8. #18
    Thn 4 Recipe Appi jan

    But mein ney kaha tha k Mujh kO ban ker Taste Ker waieen

    MeiN Khud Kessay Banaooon ? :s
    You know What i Mean!

  9. #19
    mere bhai - Allah ne do hath diye hain - chalo banao

  10. #20
    Allah ney Sub Kuch diya Shuker Allhamdulilah But Time Nahin Hota naa

    Or Allah ney App Jesse Ek Ache Appi bhe to dee hein Woh Kyun Nahin Bana Dety ???
    You know What i Mean!

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