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Thread: Ramadan menu within 30 min

  1. #51
    will update soon

  2. #52
    wow great thread Rahen, i'll wait for more new recipes

  3. #53
    Noodles Cheese Ball

    Noodles Cheese Ball

    Chinese Noodles - 1 pack
    Cottage Cheese (Paneer) - 250 grams
    Tomato ketchup - 1 bowl
    Salt and Red chllis to taste
    1/2 tsp hot spice (garam masala)
    pinch of nutmeg powder (jayfal)
    Oil for deep frying Method

    1. Boil Noodles till they are fully cooked, remove from fire and wash it with cool water.
    2. Drain water from Noodles and keep them aside to cool.
    3. Cut cottage cheese into cubes.
    4. Mix tomato ketchup, salt, chilli powder, hot spice, nutmeg powder and noodles together.
    5. Add cheese cubes to the mixture and mix gently.
    6. Make bolls of the mixture assuring that cheese cubes won’t break.
    7. Deep fry these bolls on a slow to medium fire till they turn golden brown.
    8. Serve hot with mint chutney or any other spicy chutney.

    Crispy Cheese Rolls

    2 tablespoon grated cheese
    ½ cup milk
    2 small onion finely chopped
    2 green chilli chopped fine
    1 teaspoon ginger finely chopped
    8 bread slices
    1 tablespoon finely chopped coriander leaves
    oil for deep frying
    salt to taste

    1. Mix the milk, grated cheese, chopped onions, green chilli,ginger, coriander leaves and salt in a bowl.
    2. Spoon the mixture on to each bread slice and roll it tight.
    3. Heat the oil for deep frying on high flame. Drop in the rolls slowly.
    4. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color.
    5. Drain on a paper towel.

  4. #54

    Mixed Fruit Chaat- Delhi ke kachalu

    You can add fruits of your choice

    1 cup papaya, diced
    3/4 cup pineapple, diced
    1 cup apple, diced
    1/2 cup banana, diced
    4 to 5 gooseberries, cut into2 halves each, (optional)
    1/4 cup black and green grapes
    1 cup cucumber, peeled and diced
    10 to 12 cherry tomatoes, cut into 2 halves
    1/2 cup boiled potato, diced
    1/2 cup kachalu, boiled and diced (optional)
    2 green chillies, finely chopped
    1 tablespoon chopped coriander
    For the seasoning
    1 tablespoon green chutney
    1 tablespoon khajur Imli ki chutney
    1/4 teaspoon black salt (sanchal)
    1/2 teaspoon roasted cumin seed (jeera) powder
    1 teaspoon chaat masala
    1/4 teaspoon chilli powder
    juice of 1/2 lemon
    a few sprigs mint leaves
    salt to taste
    1. Combine all the chaat ingredients in a bowl and toss well with the seasoning.
    2. Serve immediately.


    * 375ml (1 1/2 cups) chilled pineapple juice
    * 250ml (1 cup) coconut milk
    * 80ml (1/3 cup) Malibu coconut liqueur (optional)
    * 60ml (1/4 cup) Midori liqueur
    * 60ml (1/4 cup) fresh lime juice
    * 2 cups crushed ice
    1. Place pineapple juice, coconut milk, Malibu, Midori, lime juice and ice in jug of a blender and blend until combined.
    2. Pour among glasses to serve.

    Stuffed Bread Dahi Baray

    * 8 bread slices
    * 4 medium sized potatoes
    * 500 ml yogurt / curd
    * water (to dip bread slices)
    * salt to taste
    * 2 tsp roasted cumin seeds / jeera powder
    * ½ tsp red chilli powder
    * oil, for frying bread vadas
    * 1 bunch coriander leaves, chopped
    * sweet / tamarind chutney, curd / yogurt, rock salt, bhujiya (to serve)
    1. Strain and whip the yourt well (to remove lumps) with a little salt. Refrigerate.
    2. Wash the potatoes, make slits at both the ends and pressure cook with 2 whistles.
    3. Drain water, remove the outer skin and mash the potatoes. Add salt, chilli powder, roasted jeera powder and coriander leaves and mix well to form the stuffing.
    4. Take water in a deep bottomed bowl. Dip a bread slice in the water for 2-3 secs and take out the bread slice.
    5. Press the bread slice with both hands and squeeze out the excess water.
    6. Put 1 tbsp of stuffing on the bread slice and fold the moist bread on all sides, seal the top edge properly to form a round ball. Press slightly to form the shape of a vada. Repeat process with all the bread slices.
    7. Heat oil in a kadhai and fry the bread balls (one by one) until light golden brown (turn continuously to ensure even colouring on all sides).
    8. Place the bread vadas in a serving bowl. Add the chilled curd on top. Sprinkle rock salt and chutney on top. Serve with curd, chutney, rock salt and bhujiya for extra helpings.

  5. #55
    Honey Lime and Mint Iced Tea

    * 5 cups water
    * 4 tea bags
    *1/2 cup fresh mint leaves
    * 6 tsp sugar (to taste)
    * 2 tsp honey (to taste)
    * juice of 1 lemon
    1. Boil water in a tea pot and add tea bags, mint and sugar.
    2. Cover the tea pot and let it brew for 3-5 minutes. Strain out the tea bags and mint leaves.
    3. Pour into tall glases half filled with ice. Add honey, stir and mix well.
    4. Chill and add freshly squeezed lime juice before serving.
    Sit back, relax and enjoy your drink.

    Gujrati Dahi Baray

    Urad daal - 1 cup
    Moong daal – 2 tablespoon
    Yogurt – 4 cups
    Zeera - 2 tablespoon
    Tamarind chutney.
    Dry red chillies - 3-4
    Coriander leaves- a small bunch
    Sugar – 1/4 teaspoon
    Salt to taste
    Oil for frying.
    -Soak both the daals overnight or 6-8 hours, grind it to smooth paste.
    -Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar.
    -Fry zeera and the red chillies without oil and grind it to powder, add this to the beaten curd with very little water.
    -Now fry the baras in oil, and as soon as you take it out put the baras in warm water for 5-10 second, after that take the baras out and squeeze any excess water with hand and put it in the curd.
    -Finally, you can garnish your dahi bara with coriander leaves. If you like you can add mustard, jeera, curry leaves and asafoetida seasoning to this.
    -To make this dahi vada more appealing you can garnish little tomato ketchup and date and tamarind chutney.

    Maash ki Daal k Dahi Baray

    * 2 cups of Lentils (Maash ki Daal ) (pre-soaked)
    * A pinch of Baking Soda
    * ½ tsp. Salt
    * A pinch of Asafoetida (Heeng)
    * 1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
    * ½ tsp. Cumin Powder (Pisa Zeera)
    * Plain Yogurt
    * Cooking Oil (for deep frying)
    * Chaat Masala (for garnish)
    * Imli Chutney (for garnish)
    1. Wash the lentils well in warm water. In a grinder, grind the lentils into a paste then add the rest of the spices. Mix well and set aside for 30 minutes.
    2. Put cooking oil in a deep frying pan or karahi on high heat. Once the oil gets hot, turn the heat to medium and drop a tablespoon of mixture at a time in the oil and fry until golden brown. Then remove from oil and put the baray on a paper towel to absorb any extra oil.
    3. In a separate dish, beat the plain yogurt by adding a little water to form a paste. Add salt, red chilli powder and cumin powder. And whip well.
    4. Then take cold water in a separate bowl and put the baray in the water for a minute or so or until they are soft. Then squeeze the baray with your palms to drain out the water and add them to the prepared yogurt mix. Repeat this process until all baray mix is gone.
    5. Garnish with chaat masala and Imli Chutney . (Refrigerate until cold for better taste.)

  6. #56
    hey thx for these yummy recipes, is it ok if i copy and paste them into my recipe book?

    and have u got a nice healthy recipe for lamb chops pls? thx for posting

  7. #57
    Yaar rehan bahi ... chha choo gaye ho ... Allah aap jaisa life partner dey... aamin summamin

  8. #58

  9. #59

    quick cold dessert for iftar

    Try this tasty and quick cold dessert that generally pleases everyone. Peaches n Cream (serves 4)
    225g Cream cheese
    100g Icing powder
    300ml Whipping cream
    4 peaches, stoned and diced (you can also use tinned peaches if you prefer)
    1. Put the cheese and icing powder in a mixing bowl and beat together until blended.
    2. In a seperate bowl, whisk the cream until it is stiff, then fold it into the cheese mixture.
    3. Now layer the peaches and cream mix in to a pretty glass dessert dish (have at least two layers of each) and serve chilled.

  10. #60
    As for a quick Iftar recipe how about making spicy onion and potato fritters.

    1 Onion, cut into rings
    1 Potato, cut into thin discs
    1 cup gram flour
    A pinch of salt and red chili powder

    Method: Place the gram flour in a bowl with the salt and chili and mix with some water - the consistency should be the same as for pancake mix, runny but not too runny.
    Dip the onion rings and potato sclices in to the mixture and then deep fry until they turn a nice golden colour.

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