Make juicy seekh kebabs, no tandoor chicken, and everything delicious this Ramzan, and try these Iftaar recipes by chefs that will make your Iftaar a flavourful affair.
What we love the most about the month of Ramzan is its foodilicious vibe. If you are also fasting and confused about what to cook for Iftaar, then here’s a list of 4 Iftaar recipes by Chefs you should definitely check.
1. Chicken Ghilafi Seekh Kebab
If Ramzan for you is all about Kebab shebab, then here’s this delicious recipe of Chicken Ghilafi Seekh kebab by Chef Biswajit Das of Farmaaish Rooftop Lounge and Bar. Try this recipe and enjoy a plate of juicy succulent kebab and enjoy them with mint leaves, onion, and green chutney.
|Chicken mince||300 gm|
|Onion chopped||50 gm|
|Tomato chopped||50 gm|
|Capsicum chopped||50 gm|
|Coriander leaves chopped||30 gm|
|Green chilli chopped||20 gm|
|Red chilli powder||5 gm|
|Ginger garlic paste||5 gm|
|Cumin powder||3 gm|
|Lemon juice||10 ml|
|Fresh cream||10 ml|
|Kewra water||5 ml|
Add in a grinder, chicken mince, Onion, salt, red chili powder, ginger-garlic paste, cumin powder, lemon juice, coriander leaves, mint leaves, green chilies, fresh cream, kewra water, cashew, and almonds. Grind all these ingredients well. Put the mince onto skewers. Take chopped onion, Capsicum and coriander leaves on a flat plate and wrap these chopped vegetables around the kebabs. Bake them in an oven at 180 degrees for 8 to 10 minutes. When it’s ready, garnish with microgreens and serve with mint chutney.
2. Bhutte Ki chaat
If you’ve decided to keep your Iftaars healthy, then we’ll suggest you check this recipe by Chef Ranveer Brar. Made with roasted corns and tandoori masala, this recipe is perfect for days when you want to have chaat items on your menu. Try this and thank the chef later.
|Chopped Ginger||1 inch|
|Coriander leaves, chopped||2 tbsp|
|Onion, chopped||2 medium|
|Roasted Corn kernel||One bowl|
|Roasted Green Chillies, chopped||2|
|Roasted Tomato, chopped||1|
|Mustard Oil||1 tbsp|
|Prepared Tandoori Masala||1/2 tbsp|
|Lemon juice||1/2 tbsp|
|fresh Mint leaves||For garnishing|
| For Roasting|
|For Tandoori Masala|
|Coriander seeds||2 tbsp|
|Cumin seeds||3 tbsp|
|Fennel seeds||1 tbsp|
|Degi Red chilli powder||1/2 tbsp|
|Dried Mango powder||1 tbsp|
|Tandoori Masala||A Pinch|
For Tandoori Masala:
In a pan, add black peppercorns, coriander seeds, cumin seeds, fennel seeds, black cardamom, cloves, green cardamom, and dry roast until they are fragrant. Remove and let it cool down and grind it into a fine powder. Now add degi red chilli powder, and dried mango powder and mix everything properly. Set aside.
Roast corn, green chillies, and tomato on hot coal or on open flames or in the oven until charred properly.
Remove and set aside to cool down.
For Tandoori Bhutta Chaat:
In a bowl add chopped ginger, green chillies, coriander leaves, onion, roasted corn kernels, roasted green chillies, roasted tomato, mustard oil, tandoori masala, salt, lemon juice, mint leaves, and mix everything together. Serve in a bowl and garnish with hung curd, mint sprig, and a pinch of tandoori masala.
3. Chicken Pahadi kebab no Tandoor
Another must-try by Chef Ranveer Brar, this Chicken Pahadi Kebab recipe requires no Tandoor. Make this at home because what’s even your Iftar menu without some tandoori chicken?
|For Marinating Chicken |
Chicken (boneless), cubes
|Ginger-Garlic-Green chilli paste||1 tbsp|
|Lemon juice||1/2 tbsp|
|For Green paste|
1 small bunch
|Mint leaves, plucked||1/2 small bunch|
|Dried Fenugreek leaves||1 tbsp|
|Oil||1 heaped tbsp|
|For Second Marination|
Prepared green paste
|Hung Curd||1 cup|
|Mustard oil||1 tbsp|
|Ginger-Garlic-Green chilli paste||1/2 tbsp|
|Cardamom powder||1/2 tbsp|
|Carom seeds||1/2 tbsp|
|Roasted Gram flour||1 tbsp|
|Mustard oil||1 tbsp|
|Oil for frying||2 tbsp|
|Chaat masala||A pinch|
|Black pepper powder||A sprinkle|
For Marinating Chicken
In a bowl add chicken, salt, ginger-garlic-green chilli paste, lemon juice mix everything properly and keep aside at least 15-20 minutes. After 15-20 minutes, take the marinated chicken and squeeze out the excess water from the chicken and keep it aside for further use.
For Green paste
In a grinder jar, add coriander leaves, mint leaves, dried fenugreek leaves, green chillies, salt, and oil and grind it into a fine paste and keep aside for further use.
For Second Marination
In a bowl, add prepared green paste, hung curd, mustard oil, salt, ginger-garlic-green chilli paste, cardamom powder, and carom seeds, and mix it properly. Now add the squeezed chicken mix it properly ensuring that it coat’s everything and keep it aside for 10-15 minutes.
For Cooking Chicken Pahadi Kabab/Tikki
After 10-15 minutes, add roasted gram flour, and mustard oil, and mix it properly. Now put this marinated chicken on the skewers and cook on a hot grill pan with some oil and cook from both sides until golden brown & cooked. Remove and serve hot and sprinkle some chaat masala, black pepper powder, and garnish with coriander leaves and lemon wedges.
Your Iftaar dastarkhwan will always be incomplete without something sweet. And, even though Sevaiyans are usually made on the day of Eid, it’s still a good dessert option after having a lip-smacking meal even during Ramzan. Try this simple recipe of Seviyan by Chef Keshav Yadav who’s The Pumphouse Executive and relish some heartwarming meetha.
|Desi Ghee||250 ml|
|Milk pre-boiled||500 ml|
|Cardamom powder||1 tsp|
|Dry nuts for Garnishing screw pine (kewra) water mixed with saffron||1/2 tsp|
Step 1- Roast khoya to golden brown colour and remove from heat. Heat ghee in a pan and all the
green cardamoms without peeling. Add vermicelli and roast to a golden brown. Lower the heat and
mix in the roasted khoya. Add cardamom powder and mix gently. Make the sugar syrup and pour over
the roasted vermicelli and khoya mixture. Lower the heat, add milk, stir, cover, and cook until done.
Step 2- To serve, turn off the heat, sprinkle screw pine water, and keep covered for some time.
Step 3- Before serving, garnish with the silver almond and pistachio, cover with “chandi ka warq” and
5. Mushroom Kheema Pav
for the vegetarians out there, here’s this fun recipe of Mushroom Kheema Pav by Chef Prakash Joshi of Kynd cafe and Bar, Pune. Cook it for Iftaar as it’s as delicious as your regular pav bhaji!
|Porcini mashroom||20 gms|
|chopped garlic||10 gms|
|chopped ginger||5 gms|
|lemon slice||100 gms|
|green coriander||15 gms|
|Amul butter||5 gms|
|green chilli||2 gms|
|onion rings||50 gms|
Take a pan heat it adds oil and sauté chopped garlic and chopped ginger until it’s golden brown. Add mushroom and porcini mushroom in it and sauté and sauté it until all the water reduces and it’s soft in texture. Then add chopped masala, kitchen king, and green coriander to it. Add salt as per the seasoning. Take four pcs of pav (mini slider bun) cut it from the top and remove all sponges from inside. Then toast it in the oven for 10 seconds and remove it back. Then fill it with the mushroom mixer. Now garnish it with chilly lemon slices and some onion ring on the side.