In 2023 Ramadan, try these five recipes to make food for your Iftar gathering

Muslims celebrate Ramadan as a holy month during which they fast and feast. throughout Ramadan, planning the Iftar meal might be difficult if you are fasting throughout the day. Therefore, it is crucial to correctly and ahead of time plan one’s meals in order to avoid problems down the road.

It’s customary to cook a variety of delicacies for Iftar, thus, Saurabh Singh Chandel, executive chef at Crowne Plaza in Greater Noida, offers some delicious and mouthwatering recipes:

Deep-fried chicken

Components:
160 g of chicken, 50 g of flour, and 1 egg
salt to taste
1 gram of Kasoori methi
40 grams of rice flour
Deghi mirch 10gm
30g of ginger garlic paste
Lemon juice and half a spoonful of frying oil
1 piece of green chili paste

Method: 1. In a large basin, combine all the spices and buttermilk for the brine. Spoon into a plastic bag that can be sealed like a gallon. After adding the chicken, coat it, and chill it for the whole night.
2. In a large, heavy-bottomed, high-sided pan, heat 1 inch of oil over medium-high heat.
3. Add the chicken pieces to the gram flour mixture after whisking in the seasonings. After turning the chicken to coat, wait for the oil to heat up. After shaking off any remaining flour, load the pan with as many chicken pieces as you can.
4. Fry the chicken until browned, about 4 to 6 minutes. Fry for a further 4 to 6 minutes after flipping, or until the opposite side is well browned.
5. To drain, move the chicken pieces with tongs to a dish covered with paper towels. You may serve it warm or room temperature.

Rooh Afza Sharbat

Ingredients: 100 g of Roohafza, 200 g of milk, and Eleichi One piece of water, one cup

Method: 1. Combine milk, water, and rose syrup in a blender. Although cardamom may be used, just as in sweet lassi, it could dominate the flavors of rose from roohafza. Mix thoroughly.
2. Garnish with some dried fruits and serve cold.

Watch now: Healthy Ramadan fasting tips for 2023

Kheer Semiya

Ingredients: 50 g of fenisamiya, 200 ml of milk, and 40 g of sugar
Four almond pieces
Six pieces of raisins
Four pieces of Pistachios
Makhana six pieces
Ten grams of ghee
Elaichi two pieces

Method: 1. Fill the same pan with milk and heat it to a boil over medium heat, stirring often to prevent burning the pan’s bottom.
2. After it reaches a boil, turn down the heat to low and whisk continuously while cooking for four to five minutes. Return the solidified milk to the pan and continue simmering, scraping down the pan’s edges.
3. Add the raisins and roasted sevai now.
4. Cook, stirring regularly, for 10 to 12 minutes, or until the kheer thickens to the desired consistency. Remember that it will solidify much more as it cools. Mix thoroughly after adding the sugar and cardamom powder. Add another 3–4 minutes of cooking. Inspect for sugar content and adjust as necessary.
5. Add almond and pistachio slivers as garnish.
6. Present warm or cold.

Chana Chaat Kala

Ingredients: 80gm of black chana
30 grams of chopped onion
30-gram chopped tomato
Green chilies 3 grams
Juice from lemons 1 scoop, 3 grams of cilantro leaves
To taste, add salt.
5gm chat masala

Method: 1. Rinse the onions, tomatoes, green chilies, and coriander leaves, and then finely chop them. You may choose to peel the unripe mango if you’d like.
2. Combine all the ingredients, including the cooked black chickpeas, in a big bowl.
3. Fully combine. Taste and adjust with extra salt, lemon juice, and powdered spice powders as needed.
4. Add some chopped coriander leaves as a garnish. Warm up the kala chana chaat. Add some lemon wedges and coriander leaves as a garnish before serving.

Meetha Kharbuje Ka

Ingredients: musk melon from the area One unit of 100 grams of sugar
50 grams of Kaju
5 pieces Elaichi 1 milliliter Vanilla essence

Procedure: 1. Peel and cut a melon in half.
2. Cut tiny holes in the interior borders with a knife or spoon, then mix in the pulp and give it a good stir. As an alternative, cut the melon pieces and mix them well in a dish until they separate from the water and become liquid.
3. If it’s not naturally sweet, you may sweeten it with sugar. Juicing it up with sugar
4. Add the cardamom powder and the bits of dried fruit as a garnish. Peel the melon seeds and smash the badam.