In Ramazan sometimes one doesn’t want to eat the same old pakoras and samosas every day and look for something different on the iftar table or later as snack before going to bed. Your taste buds also ask for something sweet more often than usaual. If you are looking for some new dishes try these recipes and enjoy.
Dum kay kebab
½ kg minced mutton1 cup fried onions, crushed1 tbsp ginger/garlic paste½ tsp turmeric powder¼ cup almond paste½ cup yoghurtSalt as neededGhee or oil as neededRaw onions, lemon slices, ginger and green chilies for garnishing
Method
Combine the mince with all the ingredients. Brush a baking dish with ghee, spread the meat mixture onto the greased dish and bake at 180C for 25-30 minutes in a preheated oven until it turns golden on top. Cut into slices, garnish and serve.
Rezala mutton
½ kg mutton boneless3 medium onions, finely chopped1 tsp ginger/garlic paste2-3 cardamom1 stick cinnamon1 cup yoghurtGhee or oil as neededSalt as neededGreen chillies for garnishPinch of saffron
Method
Marinate mutton with ginger/garlic and yoghurt and set aside. Heat the ghee/oil, fry onions until golden and then add cinnamon and cardamom. Add the meat to onions, fry and cook on low heat until the mutton is tender. Add saffron mixed with a tablespoon of milk. Add salt and green chillies. Serve with paratha.
Preeti kebab
½ kg minced mutton3-4 green chillies½ cup coriander leaves1 tsp garam masala2 egg whites½ cup fried onions, green chilli mixture for stuffingSalt to tasteOil as neededBread to serve with
Method
Mix minced mutton with green chillies, coriander leaves, garam masala and salt in a food processor. Make patties of the mince and stuff with onions and green chilli mixture. Beat egg whites; dip the kebabs in it and shallow fry until golden.Serve with red chilli and garlic chutney.
Pasanada tikka
½ kg pasanada slices10 cloves garlic2 tsp ginger paste1 tsp red chilli powder2 tsp garam masala½ cup yoghurt¼ cup lemon juice1 tbsp papaya paste2 medium onions cut in rings, sautéedSalt to tasteOil as neededCoriander and lemons for garnishLettuce leaves forgarnish
Method
Marinate pasanada overnight with papaya paste, garlic, ginger, garam masala, lemon juice, chilli powder and salt. Grill in the oven until done. Take out and shallow fry on the stove. When ready, garnish with coriander and lemon slices. Arrange over sautéed onions.
Plum trifle
½ kg plum (aaloocha), pitted1 cup sugar2 cups custard vanilla flavourPlain cake½ cup creamAlmonds, peeled and sliced for garnishing
Method
Cook plum (aaloocha) with sugar until it completely turns into sauce. Blend with a hand blender for a smoother consistency. Assemble everything like you do while making trifle in layers. Garnish with cream and almonds and serve.
Khoya banana cream
1 cup dry milk2 tbsp milk1 tbsp sugar6 bananas, mashed2 cups cream, whipped with vanilla and sugarAlmonds and banana slices for garnish
Method
Mix milk and dry milk and cook until it begin to look like khoya, and then add sugar. Mix the mashed bananas and pour into serving bowls. Layer with whipped cream and garnish.
Apricot double meetha
1 cup cooked apricot (khobaani) pulp3 fried bread slicesSugar syrup with yellow food colour to soak the bread1 cup fresh cream1 cup custardRoasted nuts for garnish
Method
Layer all ingredients as in trifle into serving bowls, starting the base with bread and top with cream. Garnish with nuts and chill.
Toffee banana cream
6 bananas, peeled and cut into thick slices1/2 cup sugar1 cup custard, vanilla flavour1 cup creamNuts for garnish
Method
Melt sugar in a non-stick pan over low flame until golden, add cream and make toffee. Quickly add bananas in it. Divide custard in serving bowls. Add banana mixture and garnish with cream and nuts. Keep in the refrigerator to chill before serving.