Pakistani Iftar Recipes From all Desi Chef

Discussion in 'Desi Recipes' started by RAHEN, Aug 21, 2009.

  1. RAHEN

    RAHEN Team leader

    Assalam aleikum,
    In this holy month of Ramadan...DesiTwist has not only brought the religious information but also the best Recipes from around the world Chef in seafood, poultry, meat, appetizers etc.
    Keep Coming as more and more delicious recipes will be coming your way...

    The list of Recipes will be according to the post.
  2. RAHEN

    RAHEN Team leader

    Fish Fry Recipe

    Fish Fry Recipe

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    * Vegetable oil, for frying
    * 1 1/2 to 2 pounds fresh cod
    * Salt and pepper
    * 1 /2 cup all-purpose unbleached flour
    * 2 large eggs
    * 2 tablespoons cold water, a splash
    * 2 cups plain bread crumbs
    * 1/2 teaspoon dried mustard powder
    * 1/4 teaspoon cayenne pepper, a few pinches
    * Suggested: 3 disposable pie tins
    * Wedged lemons and malt vinegar for topping
    Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
    Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
    When the fish is evenly golden all over, remove and drain on brown paper sacks.
  3. coolshoaib

    coolshoaib New Member

    hmmm seems delicious. I will tell the recipe to my mom, hopefully she will make it for us :)
  4. Tulip

    Tulip Exorbitant Staff Member

    wow thanks for another amazing topic rahen :D I am very glad to find yummy recipes so easily here :)
  5. RAHEN

    RAHEN Team leader

    Thanks...InshaALLAH we will be rewarded for this...:D
  6. RAHEN

    RAHEN Team leader

    Chicken Cutlets

    Chicken Cutlets

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    4 boneless, skinless chicken breasts (about 6 ounces each)
    2/3 cup fine dry bread crumbs
    1/3 cup freshly grated Parmesan
    2 teaspoons dried basil
    1 teaspoon dried oregano
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1 egg, beaten
    2 tablespoons milk
    1/2 cup flour
    2 to 4 tablespoons olive oil for frying
    1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.)

    2. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.

    3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.

    4. Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

    5. Dip both sides of the floured cutlet in the egg mixture.

    6. Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.

    7. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn’t large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn’t be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings.

    8. Make the tangy-sweet honey mustard dipping sauce: Stir together 1/4 cup deli-style mustard, 3 tablespoons sour cream, and 1 to 1 1/3 tablespoons honey, to taste.
  7. RAHEN

    RAHEN Team leader

    Calcutta Chicken Roll

    Calcutta Chicken Roll

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    *500 gms boneless chicken, skinned & cut into 2″ cubes
    *250 gms (2 cups) yogurt / curd
    *3 tbsp tandoori chicken masala
    *½ tsp nutmeg powder
    *salt to taste
    *2 tsp mustard oil
    *1 tbsp butter
    *1 tsp coriander leaves, finely chopped (optional)

    *1 ½ cup plain flour (maida)
    *1 tsp oil
    *1 tsp salt (to taste)
    *½ cup water (as required, for kneading dough)
    *3 eggs
    *white oil, to fry the parathas


    *2 large onions, finely sliced (lengthwise)
    *2 green chillies, finely chopped
    *tomato sauce
    *chat masala
    *1 lemon, halved


    Chicken stuffing:
    1. Wash the chicken cubes and beat a little with a kitchen knife.

    2. Sprinkle salt, lime juice and mustard oil over the chicken pieces and rub altogether.

    3. Add tandoori chicken masala and the nutmeg powder.

    4. Whip the yogurt & pour over the chicken cubes, add the chopped coriander leaves and mix well. Marinate for at least 30 minutes.

    5. Take a non-stick pan and melt butter. Take out the chicken cubes from the marinade and fry them till tender and cooked thoroughly.

    Making parathas (for roll):
    1. Beat the eggs well with a little salt and keep aside.

    2. Sift the flour, add salt and oil and knead to form a soft dough. Divide the dough into roundels (the roundels will be slightly bigger than those for making roti / chapatti).

    3. Take a rolling board, and roll out a circular paratha (a little thicker than ordinary roti / chapati).

    4. Heat tawa / griddle and place the paratha on the heated tawa / gridldle. Cook one side then flip to cook the other side.

    5. Pour 1 tsp oil on the tawa / griddle and coat the parantha with the oil. Keep aside.

    6. Add 1 tsp of oil again on the tawa / griddle and pour a little portion of beaten egg on the tawa / griddle. Quickly put a paratha on the egg and allow the egg to set.

    7. Flip the paratha over to the other side (egg side up) and cook till both sides are evenly fried.

    8. Remove the fried paratha from tawa / griddle. Keep aside.

    Assembling the roll:
    1. Place the paratha (egg side up) on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the paratha.

    2. Place sliced onions, chopped green chillies on the chicken cubes, add tomato sauce and sprinkle chat masala. Finally squeeze the lemon on the chicken cubes.

    3. Roll the paratha with the chicken stuffing firmly so that the chicken cubes do not fall.

    4. Wrap the roll in a tissue paper and serve hot with tomato sauce / chilli sauce.
  8. RAHEN

    RAHEN Team leader

    Finger Fish

    Finger Fish

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    * 400 g fillets of white fish, partially thawed
    * 120 g breadcrumbs
    * 2 tbsp grated parmesan cheese
    * 1 tbsp chopped fresh parsley
    * 1 tsp grated lemon peel
    * ½ tsp paprika
    * ½ tsp dried thyme
    * ¼ tsp garlic salt
    * 150 ml double cream
    * 1 egg
    * 100 ml plain flour
    * 100 ml vegetable oil
    * freshly ground pepper
    * salt
    Step 1:
    Prepare the fillets Cut the cod fillets into strips and set aside.

    Step 2:
    Make the coating Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.

    Step 3:
    Beat the egg In a separate bowl, pour in the egg and the cream. Beat them together with a fork.

    Step 4:
    Prepare the flour Put the flour in a bowl ready to coat the fish.

    Step 5:
    Coat the fish Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.

    Step 6:
    Fry the fingers Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.

    Step 7:
    Drain the fingers Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

    Step 8:
    Serve up Place on plates and serve with lemon wedges and chips.
  9. Tulip

    Tulip Exorbitant Staff Member

    wow rahen, thanx a ton buddy :hug;
  10. RAHEN

    RAHEN Team leader

    most welcome dear...
  11. Tulip

    Tulip Exorbitant Staff Member

    Waiting for more...:)
  12. RAHEN

    RAHEN Team leader

    Keema Biryani

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    Ingredients Of Keema Biryani

    • 1/2 kg rice,( half Boiled with 1tsp cumin seeds, salt and bay leaves)
    • 1 kg mince
    • 2 tbsp red chili powder
    • Salt to taste
    • 1/2 cup oil
    • 2 onions, sliced
    • 1/2 bunch mint leaves, chopped
    • 6 green chillies, whole
    • 2 tbsp garlic ginger paste
    • 2 tbsp whole all spices (black pepper, cloves, cardamoms and cinnamon stick)
    • 5-6 tomatoes, chopped
    • 1/2 cup dry plums
    • 1/2 bunch coriander leaves, chopped
    • 1 tsp coriander powder
    • 1 tsp cumin powder
    • 1 tbsp all spices powder (garam masala)
    • Few Bay leaves
    Method Of Keema Biryani

    • Heat the oil in a pan and fry the onions, when they are light brown in color then add whole spices and bay leaves and allow to splutter.
    • Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
    • Once the mince is nicely fried, mix in the tomatoes, plums, salt, cumin powder, red chili powder, all spices powder, coriander powder and cook it covered on low flame till all water dries up and mince is cooked.
    • In other pan put some oil in bottom and then place cooked mince, green chilies, mint and coriander leaves and cover it with half cooked rice.
    • Seal the pan with its cover and put the biryani on dum for 5- 15 minutes. Serve hot with khuchoomer salad and raita.
    Tip: If you are cooking 1 kg rice then you must take 2kg mince. Mince should always be double in quantity.
  13. RAHEN

    RAHEN Team leader

    Anarkali Biryani

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    Ingredients of Anarkali Biryani

    • 1/2 kg rice
    • 375 gm boneless chickenYour post count must be 1 in order to see this link. You currently have 0 post(s)
    • 250 gm yogurt
    • 5 green chilies, chopped
    • 2 tomatoes, chopped
    • 2 onion, thinly sliced
    • 2 tbsp garlic ginger paste
    • 1/2 tsp jailfel and jalwatrey powder
    • 1/4 bunch fresh coriander, chopped
    • 1/4 bunch mint leaves, chopped
    • 8 whole black pepper
    • 6 cloves
    • 1 tbsp cumin seeds
    • 4 green cardamoms
    • 4 sticks cinnamon
    • 20 cashew nuts
    • 20 pistachios
    • 20 chilghozas
    • 1 tsp red food color
    • Few bay leaves
    • 2 tbsp crushed pomegranate seeds (anardana)
    • 50 gm dry plums
    • 1 tsp cumin powder
    • 2 tbsp red chili powder
    • 1 tsp turmeric powder
    • 2 tbsp kewra
    • Salt to taste
    • 1 cup ghee
    Method Of Anarkali Biryani

    • Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.
    • Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown.
    • Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt.
    • In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.
    • In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.
    • In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.
    • In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.
    • In a gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice are half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice.
    • Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.
    • Serve hot with raita and salad
  14. RAHEN

    RAHEN Team leader

    Some Recipes From UAE chef

    Chicken Fateh

    100 gms boneless chicken, boiled and shredded
    1/4 piece of large Arabic bread, cut into small pieces and roasted till brown
    1 clove garlic, chopped
    Salt and white pepper, to taste
    Cumin and red chilli powders, a pinch each
    20 gms boiled chickpeas
    10 gms pine nuts
    1 tbsp each, chicken stock and hot ghee

    For yoghurt sauce, mix together:
    60 gms yoghurt
    20 gms tahina
    2 cloves garlic, minced
    Salt and white pepper, to taste
    Juice of 1 lemon

    Put bread in a large salad bowl and drizzle chicken stock over. Add chicken, half the chickpeas and garlic and toss well. Season with salt and pepper and add yoghurt sauce, and remaining chickpeas, pine nuts, cumin and chilli powders. Drizzle ghee and serve hot.

    - Recipe by Chef Samer Zin Aldeen, Carlton Tower Hotel, Dubai


    Lamb Liver with Lemon Sauce

    300 gms lamb liver, cubed
    60 gms sliced onion
    30 gms chopped garlic
    Salt, cumin powder and white pepper, to taste
    2 tsp ghee
    Juice of 1 lemon
    1 tbsp chopped coriander
    2 tsp pomegranate juice

    Heat ghee in a saucepan and saute onion and garlic until brown. Add lamb liver, salt and pepper and cook for another 10 minutes. Add lemon and pomegranate juices and cumin powder. Mix well and garnish with coriander. Serve hot with pickles.


    Chicken Tikka Turnovers

    150 gms chicken breast, cubed
    30 gms each, sliced tomato and onion
    1/2 tsp each, garam masala powder, orange colour, powdered black salt, chaat masala and Kashmiri chilli powder
    1 large cardamom, crushed
    100 ml yoghurt
    Juice of 1 lemon
    1 green chilli, chopped
    1 sprig coriander, chopped
    Salt, to taste
    200 gms readymade puff pastry sheet
    1 tbsp oil
    Cornflour paste, for sealing

    Marinate chicken in a mixture of yoghurt, chilli powder, cardamom, black salt, orange colour, garam masala, lemon juice, chaat masala and salt overnight. Chargrill it and shred it to pieces.

    Heat oil in a wok and saute onion. Add chicken, tomato, green chilli and coriander. Saute well. Cool and chill the chicken mixture.

    Roll out puff pastry and cut into circles with an 8-cm diametre cutter. Place a portion of chicken mixture on each circle and fold it into a half-moon shape. Seal edges with cornflour. Bake all the pies in a moderately heated oven for 15-20 minutes or until golden brown. Serve with mint chutney


    Chicken Kofta with Tahina Sauce
    Serves 4

    For the kofta:
    500 gms chicken mince
    100 gms finely-chopped onion
    25 gms finely-chopped parsley
    Cinnamon and sumac powders, a pinch each
    1/2 tsp black pepper
    1 egg, whisked
    Ghee, for basting
    100 ml tahina sauce

    Mix all the ingredients for the kofta and make a sausage-like roll between your palms. Baste it with ghee and grill it till cooked. Brush ghee while it cooks to ensure that it does not stick to the baking tray. When done, drizzle tahina sauce on top and sprinkle some sumac powder. Serve with rocca salad and qubz


    Kofta Maa Patata
    Five portions

    1 kg lamb mince
    100 gms each, grounded onion and chopped parsley
    50 gms chopped mint
    80 gms of readymade mixed Arabic spice*
    Salt and pepper, to taste
    500 gms sliced potatoes
    200 gms sliced tomato
    80 gms tomato paste
    100 ml chicken stock
    Salt and pepper, to taste

    Mix meat with onion, parsley, mint, Arabic spices, salt and pepper. Spread it out on a roasting tray and put it in a preheated oven for 20 minutes at 3500F. Remove the tray, place a layer of potatoes on top of the meat, followed by a layer of tomato on top of the potato slices.

    Pour chicken stock over the tomato and slather with tomato paste. Place the tray back in the oven for 15 minutes or till potato is cooked. Remove, slice the kofta into long chunks and serve along with the gravy in the tray.

    Arabic spice is a mixture of sweet pepper, cinnamon, cardamom and cumin powders. It is available at Lebanese grocery counters


    Pho Phea Tod
    Servesaa 6

    500 gms readymade egg roll sheets
    100 gms glass noodles, soaked until soft and cut into short lengths
    200 gms ground chicken
    1 egg
    1/2 cup each, shredded cabbage and carrot
    5-6 dried mushrooms, chopped
    1/2 tbsp black pepper
    2 tsp salt
    1 tbsp chopped garlic
    Oil, for frying

    Mix chicken, egg, cabbage, carrot, mushroom, garlic, pepper and salt together and then add noodles and mix well. Heat 3 tbsp oil and saute chicken mixture till dry. Keep aside and let it cool. Place a tablespoonful of the filling on an egg roll sheet and fold it half way. Fold in the edges and roll it again to ensure that all the edges are sealed tightly. Deep-fry in hot oil over low heat until golden brown and crispy. Serve.


  15. RAHEN

    RAHEN Team leader

    Omelette Vegetable Rolls

    * 1 tbsp sunflower oil
    * 1 carrot , thinly shredded
    * 120g pack shiitake mushrooms , stems removed and thinly sliced
    * 100g bag bean sprouts
    * 3 spring onions , thinly sliced
    * knob of ginger , peeled and finely grated
    * 1 garlic clove, chopped or grated
    * soy sauce
    * 3 eggs beaten with 1 tsp sunflower oil

    1. Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.

    2. Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.

    3. Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.
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