Ramadan Iftar Recipes

Short Description – This quick and flavorful vegetarian dish is made with chickpeas tossed in a tangy and spicy sauce. It is perfect for a light meal, snack, or Iftar treat.

Ingredients

• One can (15 oz) chickpeas, drained and rinsed
• One medium tomato, finely chopped
• ½ medium red onion, finely chopped
• One green chili, finely chopped (adjust to spice preference)
• ½ cup chopped fresh cilantro
• ¼ cup chopped fresh mint (optional)
• One tablespoon of lemon juice
• One tablespoon tamarind chutney (or to taste)
• One teaspoon of chaat masala (or to taste)
• ½ teaspoon ground cumin
• ¼ teaspoon red chili powder (adjust to spice preference)
• Salt to taste
• Two tablespoons chopped fresh coriander (for garnish)
• Sev (fried gram noodles) (optional, for garnish)

Cooking Steps

• In a large bowl, combine the chickpeas, chopped tomato, red onion, green chili, cilantro, and mint (if using).
• Whisk together lemon juice, tamarind chutney, chaat masala, ground cumin, red chili powder, and salt in a separate small bowl.
• Pour the sauce over the chickpea mixture and toss gently to coat all ingredients evenly.
• Taste and adjust seasonings as needed. Add more lemon juice, tamarind chutney, or chaat masala for a desired level of tanginess and spice.
• Garnish with chopped fresh coriander and sev (optional) before serving.

Tips

• You can use canned chickpeas or cook dried chickpeas from scratch. Soaking dried chickpeas overnight and then boiling them until tender takes about 1-2 hours.
• Mash some chickpeas before adding them to the bowl for a creamier chaat.
• If you don’t have tamarind chutney, substitute it with another sweet, tangy sauce like mango chutney or ketchup mixed with a little brown sugar and lime juice.
• Leftover chaat can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will develop further, but the texture of the sev (if used) might so.

Super Soft Daal Dahi Baray- Melt-in-Your-Mouth Iftar Delight (Under 1 Hour)

Duration – 50 minutes (including soaking time)

Short Description – Indulge in these unbelievably soft lentil fritters bathed in creamy yogurt, a true crowd-pleaser for Iftar or anytime!

Ingredients

For the Daal Baray

• 1 ½ cups whole white urad dal (whole black gram lentils)
• ½ cup moong daal
• ½ teaspoon baking soda
• ½ teaspoon salt (or to taste)
• Oil for frying

For the Dahi (Yogurt)

• 500g yogurt (full-fat, preferably)
• Garlic Paste(1 teaspoon)
• ½ cup water (or as needed)
• ½ cup sugar (or to taste if you like sweet dahi baray)

For Garnishing (Optional)

• Chopped green chilies
• Chopped fresh coriander leaves
• Chaat masala
• Papri (fried crisp wafers)
• Imli chutney (tamarind chutney)

Cooking Steps

Prepare the Daal

• Rinse the urad dal thoroughly in water until the water runs clear. Soak the dal in enough water for at least 2 hours, preferably overnight.
• Drain the soaked daal and rinse again. Grind the daal with a little water (just enough to form a smooth paste) and baking soda in a blender.
• The batter should be thick and creamy, not runny.
• Add salt to taste and mix well. Set the batter aside for 15 minutes.

Fry the Daal Baray

• Heat oil in a deep pan or wok over medium heat. Aim for a temperature of around 325°F (165°C).
• Drop a small amount of batter into the oil to test the oil temperature. The oil is hot enough if it sizzles and rises slowly to the surface.
• Using a spoon or your wet hands, scoop small portions of batter and gently drop them into the hot oil. Don’t overcrowd the pan.
• Fry the daal baray for 2-3 minutes per side until golden brown is cooked through.
• Remove the fried baray from the oil using a slotted spoon and drain on paper towels to absorb excess oil.

Prepare the Dahi (Yogurt)

• Whisk together yogurt, water, and sugar in a large bowl until smooth. Adjust the sweetness and consistency of the dahi according to your preference. You can add more water for a thinner consistency.

Assemble and Serve

• In a shallow serving dish, arrange the fried daal baray in a single layer.
• Gently pour the prepared dahi over the baray, ensuring they are well coated.
• Let the baray soak in the dahi for at least 15 minutes or until softened.
• Before serving, garnish with chopped green chilies, coriander leaves, chaat masala, papri (optional), and a drizzle of your favorite chutney (imli and date chutney).

Tips

• Double coat them in a light chickpea flour batter for extra crispy Baray before frying.
• Leftover daal Baray can be stored in an airtight container in the refrigerator for up to 7 days. However, the texture might become slightly softer as they absorb the dahi.
• You can adjust the amount of water in the dahi based on how thick or thin you prefer.

Spicy Satisfaction – The Ultimate Chicken Tikka Sandwich (30 Minutes)

Duration – 30 minutes (including marinating time)
Short Description – Indulge in a burst of Pakistani flavors with this juicy chicken tikka sandwich. Tender chicken marinated in aromatic spices, nestled between toasted bread with creamy yogurt sauce and fresh toppings, is a perfect lunch, dinner, or anytime treat.

Ingredients

For the Chicken Tikka

• Two boneless, skinless chicken breasts cut into bite-sized pieces
• 1 cup plain yogurt
• One tablespoon of lemon juice
• One tablespoon of ginger-garlic paste
• One teaspoon of garam masala powder
• ½ teaspoon ground cumin
• ½ teaspoon coriander powder
• 2 teaspoons tandoori masala(any preferred brand)
• ½ teaspoon turmeric powder
• ¼ teaspoon red chili powder (adjust to spice preference)
• Salt to taste
• Two tablespoons of vegetable oil

For the Sandwich

• Four slices of bread (naan, pita, or your preferred type)
• Cilantro chutney (or your favorite chutney)
• Raita (yogurt-based condiment) (optional)
• Red onion, thinly sliced
• Cucumber, thinly sliced
• Lettuce leaves (optional)
• Butter or mayonnaise (optional)

Cooking Steps

Marinate the Chicken

• Combine yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander powder, turmeric powder, red chili powder, and salt in a large bowl. Mix well to create a smooth marinade.
• Add the chicken pieces to the marinade and toss to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes or overnight for deeper flavor.

Cook the Chicken Tikka

• Heat vegetable oil in a large skillet or grill pan over medium heat.
• Remove the chicken pieces from the marinade, letting excess marinade drip off. Add the chicken to the hot pan and cook for 5-7 minutes until golden brown and cooked through, stirring occasionally.

Assemble the Sandwiches

• Toast the bread slices in a toaster, grill pan, or skillet with some butter or mayonnaise (optional).
• Spread a generous amount of cilantro chutney (or your preferred chutney) on the toasted bread slices.
• Layer lettuce leaves (optional) on the bottom bread slice (optional).
• Top with sliced red onion, cucumber, and cooked chicken tikka pieces.
• Drizzle with raita (optional) for added creaminess.
• Top with the other bread slice, chutney-side facing inwards.

Serve

• Cut the sandwiches in half diagonally (optional) and serve immediately while the chicken is hot and the bread is toasted.

Tips

• You can use boneless, skinless chicken thighs instead of breasts for a richer flavor.
• Grill the chicken tikka pieces instead of pan-frying for a smoky flavor.
• Adjust the red chili powder in the marinade to suit your spice preference.
• Experiment with different chutneys and toppings to create your flavor combinations.
• Leftover chicken tikka can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before using in sandwiches.

Imli ki Khatti Meethi Chatni (Sweet and Tangy Tamarind Chutney)

Short Description – This homemade Imli ki Khatti Meethi Chatni is a delicious and versatile condiment, perfect for adding sweet, tangy, and spicy flavor to your iftaar snacks and meals.

Ingredients

• 500 grams Imli (tamarind)
• 1-2 cups (hot water)
• One tablespoon Namak (salt)
• One teaspoon Kala Namak (black salt)
• 10 (seedless dates)
• One teaspoon Soonf (fennel seeds)
• One teaspoon Chaat Masala
• ½ teaspoon Sonth (ground ginger)
• One teaspoon (crushed red chili flakes) (adjust to spice preference)
• 450 grams Gurh (brown sugar) (or to taste)

Cooking Steps

• (Soak the Tamarind) – Add the Imli (tamarind) in a large bowl and cover it with Garam Pani (hot water). Let it soak for 1-2 hours or until softened.
• (Extract the Pulp) – Drain the soaked Imli (tamarind), and firmly mash the pulp to separate it from the seeds and shells using your hands. Strain the pulp through a Chhanni (fine-mesh sieve) to remove any remaining seeds or fibers.
• (Simmer the Chutney) – In a saucepan over medium heat, combine the Imli ka Gudda (tamarind pulp), Namak (salt), Kala Namak (black salt), dates, Soonf (fennel seeds), Chaat Masala, Sonth (ground ginger), and (crushed red chili flakes). Stir well and bring the mixture to a simmer.
• (Add Sweetness) – Reduce heat to low and add the Gurh (brown sugar). Stir continuously until the sugar dissolves and the chutney thickens slightly. The consistency should be slightly thicker.
• (Taste and Adjust) – Taste the chutney and adjust the sweetness and spice level to your preference. You can add more Gurh (brown sugar) for a sweeter taste or additional (crushed red chili flakes) for more heat.
• Blend – If you prefer a smoother texture, transfer the chutney to a Blender and blend until the desired consistency is reached. Or use a hand blender in a saucepan.
• (Cool and Store) – Let the chutney cool completely before storing it in an airtight container in the Fridge (refrigerator). It will stay fresh for up to two months.

Saucy Popcorn Chicken – Bite-Sized Fun for Iftar (Under 40 Minutes)

Duration – 35-40 minutes

Short Description – These crispy, bite-sized popcorn chicken pieces tossed in a sweet and tangy sauce are a fun and flavorful finger food, perfect for satisfying Iftar cravings.

Ingredients

For the Chicken

• One boneless, skinless chicken breast cut into bite-sized pieces (about 1-inch cubes)
• ½ cup buttermilk
• ¼ cup all-purpose flour
• One tablespoon cornstarch
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• Pinch of cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
•  oil for frying

For the Sauce

• ¼ cup ketchup
• Two tablespoons brown sugar
• One tablespoon of white vinegar
• One tablespoon of soy sauce
• One tablespoon honey
• One teaspoon sriracha sauce (or chili garlic sauce, adjust to spice preference)
• ½ teaspoon garlic powder
• Pinch of ginger powder
• Sesame seeds (for garnish, optional)

Cooking Steps

• Marinate the Chicken – Combine the chicken pieces with buttermilk in a bowl. For extra tender chicken, let them marinate for at least 15 minutes or 30 minutes.
• Prepare the Coating – In a separate shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
• Heat the Oil – Heat enough vegetable oil in a large pot or deep fryer to 350°F (175°C).
• Dredge and Fry the Chicken – Dip the marinated chicken pieces into the flour mixture, coating them evenly. Carefully shake off any excess flour. Fry the chicken in batches for 2-3 minutes per batch or until golden brown and cooked through. Drain on paper towels to remove excess oil.
• Make the Sauce – While the chicken fries in a small saucepan, combine ketchup, brown sugar, white vinegar, soy sauce, honey, sriracha sauce (or chili garlic sauce), garlic powder, and ginger powder. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 2-3 minutes.
• Toss and Serve – In a large bowl, toss the cooked chicken pieces with the prepared sauce until well coated. Garnish with sesame seeds (optional) and serve immediately while hot and crispy.

Tips

• To control the spice level, you can adjust the amount of sriracha sauce or chili garlic sauce in the recipe.
• For a thicker sauce, add a cornstarch slurry (mix one teaspoon of cornstarch with one tablespoon of water) to the simmering sauce and cook until the desired consistency is reached.
• Leftover popcorn chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer until warm and crisp.
• Serve this popcorn chicken with your favorite dipping sauces like ranch dressing, honey mustard, or sweet and sour sauce.

As we embark on this sacred journey of Ramadan, I hope these Iftar dishes inspire you to create memorable meals for yourself and your family. Ramadan Kareem!