Ramzan Special Recipies

[Bint-e-Aisha]

Ramadan (Ramzan) Special Recipes

Salam and Happy Ramzan to All muslims

Ramadan is the ninth month of the Islamic lunar calendar. The month's sunrise-to-sunset fasting officially begins on the first night that the new crescent moon is visible. In 2008, Ramadan begins at sundown on August 31.

With an entire month's worth of Ramadan meals to prepare, try mixing up your menus with these recipes from around the world.


well.. here u can post all new and special recipes of ramazan !

I m going to post few and then u pplz post few good recipes for the sehr-o-aftaar !

 

[Bint-e-Aisha]

Chicken Husseiny
Ingredients :

1 . Chicken (Medium pieces) - 1/2 kg

2. Big Onion (Sliced lengthwise) - 4 no's

3. Green Chilles - 8 no's

4. Crushed Ginger - 1inch piece

5. Sliced Tomatoes - 2 no's

6. Crushed Garlic - 1 1/2pod

7. Turmeric powder - 1 tsp

8. Chilli powder - 1 tsp

9. Cardamom - 4 no's

10. Nutmeg - 1/4piece

11. Mace - 1/4tsp

12. Cumin - 1/4tsp

13. Coriander leaves, mint leaves and curry leaf (chopped) - 1 tbs

14. Dalda - 1 tbs

15. Salt - to taste



Method of Preparation :

Make a paste of turmeric powder and salt. Marinate chicken pieces with the masala and keep it for some time.

Powder cardamom, nutmeg, mace and cumin together.

Saute the onions and chillies in dalda or ghee. Add crushed ginger, garlic, powdered masalas, chilli powder and all the chopped leaves and saute well. After some time, add chicken and tomato. Close the lid and cook till done.

 

[Bint-e-Aisha]

Egg Circa


Ingredients :

1. Raw Rice - 2 cups

2. Boiled Rice - 1cup

3. Egg - 1 no

4. Oil - as needed

5. Salt - to taste



Method of Preparation :

Soak raw rice in water for about 2 hours. After that, wash the rice and grind with boiled rice, egg and salt without adding much water. Heat oil in a pan and pour a spoon full of circa and fry. Serve hot with chicken curry.

 

[Bint-e-Aisha]

Fried Qeema with Stuffed Green Chilies

Ingredients

• 2 tsp Dhaniya (powder)
• 1 cup Curd
• ½ cup Tamarind Juice
• 2 (Average size) Onion
• 2 tsp. Zeera (grinded)
• 8-10 (Large Size) Green Chilies
• 1 tsp Haldi (powder)
• 1 tbsp Qeema (Mince)
• 5 Red Chili (whole)
• ½ cup OIL
• 2 tsp Red Chili (powder)
• 1 tsp Ginger-Garlic (paste)
• 1 tsp Sounff
• To taste Salt

Directions

Take chilies and make slits in center and remove seeds. Take separate bowl and add tamarind juice, zeera powder, salt (to taste), sonuff & dhaniya powder. Make paste of them and stuff it in green chilies and wrap them with thread.

In ½ cup Oil add chop onion and fry till light brown. Add Qeema with garlic-ginger paste and look till aroma arises and Qeema’s water gets evaporated. Than add salt, red chili (whole) & zeera. When Qeema gets cooked add ½ cup curd and cover a lid for 10 minutes. Then add stuffed chilies and cook for 5 minutes till becomes tender.

Serve hot with coriander leaves (green dhaniya) and ginger. Best to serve with Nan or Fried Rice (Baghar-e-Chawal)

 

[Bint-e-Aisha]

Crunchy Vegetable Pickle

Ingredients

• 2½ cups finely chopped mixed vegetables (carrots, cauliflower, tendli)
• 2 tablespoons split mustard seeds (rai ke beech)
• 1½ teaspoons chili powder
• ¼ teaspoon asafoetida (hing)
• ½ teaspoon turmeric (haldi) powder
• 2 tablespoons salt

Directions



1. Combine the mixed vegetables with the salt and ½ cup of water and mix well. Bottle in a sterilized glass jar and leave aside for 1 day.

2. The next day, remove 2 tablespoons of water from the salted vegetables. Combine the split mustard seeds, chili powder, asafoetida and turmeric powder with this pickled water and grind to a smooth paste in a blender.

3. Add this paste to the prepared pickle and mix well.

4. Serve immediately or store refrigerated for up to 6 months.

 

[Bint-e-Aisha]

Golden Glow (Papaya Drink)

Ingredients

• 1 teacup papaya pieces
• 1 teaspoon sugar
• 4 ice cubes

Directions
1. To the papaya, add the sugar, ice cubes and 1/2 cup of water.

2. Blend in a mixer.

3. Serve immediately with ice cubes.


Health Information

Papaya is a rich source of Vitamin A.
It also helps to add bulk to the diet and aids digestion.

 

[Bint-e-Aisha]

Shahi Rabri

Ingredients

• 1 cup milk
• 1 cup paneer (cottage cheese), grated
• ½ cup condensed milk
• ¼ teaspoon cardamom (elaichi) powder
• a few strands saffron
• 1 teaspoon ghee
• a few drops rose essence

Directions

For the garnish:
1 tablespoon chopped pistachios

Method:

1. Mix all the ingredients together in a large microwave safe bowl and microwave on HIGH for 6 minutes.

2. Serve chilled garnished with the chopped pistachios.

Tips:
Fill the microwave safe bowl to only ¼ its height, leaving enough space for the milk to rise in the microwave, without spilling over.

 

[Bint-e-Aisha]

Almond Strawberry Shortcakes

Ingredients

For the pastry:
200 grams plain flour (maida)
100 grams butter
30 grams ground almonds
2/3 cup icing sugar
A pinch salt
2 to 3 tablespoons ice-cold water

For the strawberry sauce:
2 cups strawberries, hulled
2 tablespoons icing sugar
Juice of 1/2 lemon

For the filling:
1 & 1/2 cups strawberries, sliced
1 & 1/2 cups whipped cream

For the garnish:
Icing sugar to sprinkle
A few strawberries

Directions:

For the pastry:
1. Sieve the flour and salt together. Mix with the ground almonds.

2. Rub the butter into the flour with your fingertips. Add the sugar and mix well.

3. Add enough ice-cold water to make dough. Chill for 30 minutes.

4. Preheat the oven to 200 degree C (400 degree F).

5. Roll out the pastry on a lightly floured surface and using a 100 mm. (4") fluted cutter, cut sixteen rounds of 3mm. (1/8") thickness.

6. Bake for 15 to 20 minutes until pale golden. Cool and keep aside the shortcakes.

For the strawberry sauce:
1. Puree the strawberries in a blender. Add the icing sugar and lemon juice.

2. Strain and refrigerate.

How to proceed:
1. Place one shortcake on a plate, Pipe some whipped cream on top and place some sliced strawberries thereon. Sandwich with shortcake.

2. Make the other 7 shortcakes in the some manner.

For the garnish:
1. Dust icing sugar on top of each shortcake and garnish with strawberries.

2. Serve surrounded by the sauce.

Tips:
You can also make these bite sized, if you use a smaller cookie cutter to cut the shortcake dough.

The dough can be refrigerated for a few days, wrapped in a plastic film

 

[Bint-e-Aisha]

Prawns Rice Pulao

Ingredient:

Prawns 2 kg (mwashed in salt and garlic water)
Long grain rice 1 kg (soaked in water for 20 minutes)
Ginger and garlic paste 1 tbsp
Shallots (spring onion leaves) 1 cup chopped
Cinnamon 1 inch (roasted and powdered)
Onions 2 medium size, thinly sliced
Lemons 4
Cooking oil 1 ½ cups
Salt to taste
Ajinomoto 1 tsp

Directions
Heat oil in a heavy based pan. Fry the onions until golden brown. Add prawns and ginger and garlic paste to it. When water begins to evaporate, add powdered cinnamon and shallots to it and stir on medium heat for about 3-4 minutes.
Then add rice and Ajinomoto to the prawns. Again stir for 2 minutes. Pour in 5 cups of water and salt. Mix well, but carefully so that rice does not break. Tightly cover with a lid. Cook for 15 minutes, until all the moisture has been absorbed.
Lower the heat and cook for another 10 minutes. Removes from heat once the dish is cooked; leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork and serve hot.

 

[Bint-e-Aisha]

Honeyed Noodles With Vanilla Ice-Cream

Ingredients
4 roasted almonds, cut into pieces
4 teacups crispy noodles (fried noodles)

Directions
For the honey sauce:

1 tablespoon sugar
1 tablespoon honey

To serve:
vanilla ice-cream



Directions
1. In a small vessel, heat the sugar and add 1 teaspoon of water on a slow flame.

2. When the sugar melts, immediately add the honey, mix well and pour over the noodles. Sprinkle the almond pieces on the top.

3. Serve with vanilla ice-cream.

 

[Bint-e-Aisha]

Creamy patatos

Ingredient:

• PATATOS 4 YA 5 CREAM 3 tsp
  GREEN UNION 2 YA 3
  SALT 1 tsp
  OIL 3 tsp
  GARLIC 2 picawa
  maida 2 tsp

Directions

sub sey pehlay ek pen mai oil dalin 3 tsp piciway lessin ko oil k ander dal k lite brown karin patatos ko gol gol kat lain like chips phir uske ander green union dalin achi tarah mix kar k usmay 2 cups pani dal dain usay halki anch main paknay dain jab tak patatos na gul jain phir usmay 3 tsp cream dalin or achi tarah milain n last mai maidy ko pani mai achi tarah hal kar k usmay dain or achi tarah mix karin jab woh garha hojayee toh utar lain or naan k sath sarve karin...........

 

[Bint-e-Aisha]

Tawa Kabab

Ingredient:

• 1 kg Meat
  2 onions (chopped)
  1 tsp ginger/garlic paste
  2 tsp kashkhaash
  1 cup curd
  1 tsp salt
  1 tsp papaya
  8 almonds (grind)
  1 tsp Chinese salt
  1½ cup oil

Directions
1. Wash meat and make small pieces.
2. Mix all the ingredients except onions and Chinese salt in the meat.
3. Heat oil; put the mixture of meat in it.
4. Add chopped onions.
5. Add water and cover it.
6. Cook till the water dries up and meat becomes tender.
7. Add Chinese salt in the end.
8.Serve with salad and chutney.

 

[Bint-e-Aisha]

Mix Daal Chaat

Ingredients:​

1. 2 can of 'Mix daals'

2. 1 Onion

3. 1 tsp. red chilli

4. 1 tsp. salt

5. 2 tbl. lemon juice

6. 1 tsp. ginger, garlic

7. 1/2 tsp. turmeric powder

8. coriander leaves and green chillies as per taste

9. 2 table sp. tomato paste or tomato (1) chopped.

Method:
Fry onion in oil till yellow add ginger garlic paste,red chilli powder,haldi,salt, tomatos fry untill oil separate. Add beans drain water, cook untill water dries. Add lemon juice, gree chilli and corriander leaves.

 

[Bint-e-Aisha]

Pani Puri

Ingredients:​

1. 1 cup atta
2. 1 1/2 cups suji
3. 1/2 tsp salt
4. oil 2 tbsp

Filling
1. Shaan Paani puri masala
2. Boiled Kala chana or chick pea can
3. 1 tbsp tamarind pulp and a pinch of salt.
4. Oil for frying

If pani poori masala is not available

• mix 1/4 tsp chilli powder
• 1 tsp cumin powder
• 1 tsp kala namak

Method:

Cooking Instructions:
1: Mix all the dough ingredients and make a hard dough.
2.Leave it covered for about 5 to 6 hours becasue suji takes time to swell up.
3.Take a small ball of the dough, roll it out not as thin as paper and not as thick as a puri.
4.Cut into small rounds with the help of a cookie cutter.
5.Fry these rounds, four five at a time, on slow fire.
6.Don't remove as soon as it fluffs up.
7.Wait for it to become crisp.
8.Keep the heat low as we do not want a golden color.
9.For golgappa paani: Shaan masala pack has instructions on it.
10.Prepare it with cold water.
11.pierce the golgappa from the centre on the thin side of golgappa.
12.stuff 4 to 5 chana or chickpea in it, fill with water and relish.

 

[Bint-e-Aisha]

لیمن سکواءش

لیمن سکواءش

اجزاء:
لیمن: ١ کپ ( آدھا کلو)
چینی : ڈیرھ کپ
نمک : آدھا چمچ


ترکیب:
سب سے پہلے ا کپ لیمن جوس کو ہلکی آنچ پر گرم کریں پہر اس میں چینی اور نمک ڈال کر مکس کریں جوش دے کر ٹھنڈا کریں اور شیشے کے جار میں ڈال کر فریج میں رکہ دیں۔ لیمن سکواءش تیار ھے۔ ا گلاس میں چار سے پانچھ چمچ ڈال کر پئں
​

 

[Bint-e-Aisha]

کیک کسٹرڈ

کیک کسٹرڈ

اجزاء:
دودھ ایک لیٹر
کسٹرڈ پاؤڈر کھانے والے تین چمچے
کیک(پونڈ والا) ایک عدد
کریم 100گرام

ترکیب:
کیک کے لمبے لمبے ٹکڑے کاٹ لیجئے اور جس ڈش یا برتن میں کسٹرڈ ڈال کر جمانا ہو، اس میں کیک کے ٹکڑے چاروں طرف لگا دیجئے اور ایک ٹکڑا درمیان میں رکھ دیجئے۔دودھ کو ایک دیگچی میں ڈال کر چولہے پر چڑھا دیجئے۔ جب دودھ پک پک کر تین چوتھائی رہ جائے تو اس میں چینی ڈال دیجئے۔ کسٹرڈ پاؤڈر کو تھوڑے سے دودھ میں اچھی طرح گھول لیجئے اور پکتے ہوئے دودھ میں تھوڑا تھوڑا کر کے ڈالتے جائیے اور ساتھ چمچہ بھی ہلاتے رہیے آگ دھیمی ہونی چاہیے ورنہ کسٹرڈ نیچے لگ جائے گا۔کسٹرڈ جب گاڑھا ہو جائے تو اسے کیک والے برتن یا ڈش میں اُلٹا دیجئے اور ٹھنڈا ہونے کے لئے رکھ دیجئے۔ جب کسٹرڈ اچھی طرح ٹھنڈا ہو جائے تو کریم کو خوب پھینٹ کر کسٹرڈ کے اوپر اس طرح ڈالیے کہ سارے کسٹرڈ پر سفید سفید کریم کی پتلی سی تہہ بن جائے اور نیچے سے کسٹرڈ بالکل نظر نہ آئے۔ لذیذ کیک کسٹرڈ تیار ہے۔​

 

[Bint-e-Aisha]

میٹھے سمو سے

میٹھے سمو سے

اجزاء:
میدہ 250گرام
دودھ 250 گرام
گھی 250گرام
چینی 200گرام
گاجر کا مربہ 50گرام
پستہ 7عدد
سیب کا مربہ 50گرام
بادام کی گریاں 10گرام
پسا ہوا ناریل 10گرام
سبز الا ئچی 4عدد
کشمش 25گرام

ترکیب:
ایک برتن میں چینی تھوڑا سا اور پانی ڈال کر چولہے پر رکھیں اور شیرہ تیار کریں
۔ایک پرات میں میدہ چھانیں اور ایک چٹکی نمک کے ساتھ دودھ اور ایک چمچ گھی ڈال کر میدہ خوب اچھی طرح گوند لیں ۔
اس کے بعد ایک الگ برتن میں سیب اور گاجر کا مربہ ،پسا ہوا ناریل ،پستے اور بادام کی گریاں کتر کر کشمش اور سبز الائچی کے دانے ڈال کر تمام اجزاء کو خو ب اچھی طر ح کچل کر مکس کر لیں ۔
ان میں نصف شیرہ ڈال کر ملا دیں ۔
پھر میدے کے چھوٹے چھوٹے پیڑے بنائیں اور بیل کر پوریاں سی بنائیں ہر پوری کو درمیان سے کاٹ کر دو حصوں میں کریں اور شیرہ لیپ دیں ۔
ایک ٹکڑے پر تھوڑا سا مربے والا آمیزہ رکھیں اور لپیٹ کرتکونی شکل میں سموسہ بنا ئیں ۔کناروں کو خوب اچھی طرح دبا کر بند کر یں ۔
اس کے بعد ایک کھلے منہ والے برتن میں گھی گرم کریں اور سموسوں کو تل کر باہر نکال لیں ۔
لذیذاور میٹھے سموسے تیار ہیں ۔ ​

 

[Bint-e-Aisha]

مکئی کی میٹھی ٹکیاں

مکئی کی میٹھی ٹکیاں

اجزاء:
مکئی کا آٹا آدھ کلو
گڑ کی چاشنی حسب ضرورت
سونف دو کھانے کے چمچے
گھی حسب ذائقہ


ترکیب:
گڑ میں پانی ملا کر چاشنی تیار کر لیں۔ گرم چاشنی سے مکئی کا آٹا گوندھ لیا جائے۔ اس میں سونف شامل کر دیں۔ ہلکا گھی لگا کر ٹکیاں بنا لیں۔ سرخی مائل ہو جائیں تو اتار لیں۔
نوٹ:آنچ بہت تیز نہ رکھی جائے بلکہ درمیانی آنچ پر بنائی جائیں۔ سردیوں میں بچوں کے لئے بہت مفید ہے۔

​

 

[Bint-e-Aisha]

Spicy Tea

Spicy Tea

​

Prep: 2 min, Cook: 5 min.


Ingredient:
​

cloves
cinnamon sticks
cardamom cloves
ginger
Optional: whole black pepper
Optional: tea bag or hibiscus (we call it in Mid EAST - Carcaday)
Optional: milk, soy milk or oat milk



Method:
​

Combine your spices (but not tea bag) and boil. Once it boils for 2 min, you can add milk and a tea bag or delete any of them…….. as you like, let stand for 3 min and serve ​

​

For sweetener, again it is up to you……. try to use honey though stay away from the sugar this month.​

 

[Bint-e-Aisha]

Cheesy Ramadhan Sahoor Bake

Cheesy Ramadhan Sahoor Bake
​

Prep: 15 min, Cook: 1 hour and 15 min.

​

Ingredients


​

v shred potatoes with a bit of spices to taste, such as finely chopped onions, one egg, ground up garlic paste, shredded carrots, 2 tsps of shredded carrots of butternut squash, spike – ms dash – or lowry’s seasoning salt- arab spice mix your choice (*if you don’t have time see below for a decent substitute)​

4 cups Mild or Medium Cheddar Shredded Cheese​

1 pound of ground lamb or beef (or mixture) ​

7 eggs ​

1 cup milk ​

1/2 teaspoon ground mustard​

(*substitute) 8 frozen hash brown patties

​

​

Directions
Place potato mixture or hash browns in a single layer in a greased 9-inch x 13-inch x 2-inch glass baking dish. Sprinkle with cheese and meat. In a bowl, beat eggs, milk, salt and mustard. Pour over cheese and meat. Cover and bake at 350°F for one hour. Uncover and bake 15 minutes longer until edges are golden brown. Check if done by inserting knife. If it comes out clean, breakfast is ready to eat. Makes 8 servings​