Mumbai: Ramzan Mubarak to all our readers, as the holy month of Ramzan begins, we bring you a wide range of recipes to treat your taste buds at the end of the day to end your fast. Plan your Iftar and Suhoor with our delightful collection of mouth-watering recipes.
In order to make this feast a memorable experience, today we bring you Ramzan’s most exquisite dishes.
Make this auspicious day extra special with our tasty recipes.
- Recipe: Bhuna Gosht
"When it comes to cooking mutton, one needs a lot of patience. Bhuna ghost is a delicious treat and a great appretizer to start your meal with," says Shadab Ahmed Qureshi, Chef De Cuisine of Jyran, Sofitel Mumbai BKC.
Ingredients:
- 1 kg Mutton
- 100 gms Onion (sliced)
- 06 pieces Green Chilies
- 10 gms Garam Masala Powder
- 15 gms Red Chili Powder
- 10 gms Cumin
- 10 gms Coriander powder
- 25 gms Ginger Garlic paste
- 50 gms Tomatoes
- 50 gms Plain Yogurt
- 100 ml Cooking Oil
- Salt to taste
- Fresh Coriander for garnish
Method:
- Clean and wash the mutton and drain excess water from it.
- Heat the oil in a large frying pan and add the whole masala (cinnamon cardamom, bay leaves) in it.
- Try the spices till it becomes aromatic.
- Add the onions and fry it until they turn golden.
- Then add the garlic, ginger and mutton.
- Add red chilli powder, coriander powder, cumin powder and salt to the mutton.
- Add tomatoes and cook it till the oil separates from the gravy, cook it for about 5 minutes on high heat.
- Sauté the meat on medium-low flame, stirring frequently till the mutton is half-cooked and the masala has formed a nice glaze on the meat for about 20 minutes.
- Add a few tablespoons of water and cook while covered (dum) on simmer for another 15 – 20 minutes till mutton becomes tender.
- Recipe: Murgh Bibi Ka Pulao
(Photo: Sofitel, Mumbai BKC)
"Unlike other biryanis, there is something unique about it one. The name tries to give a traditional touch and when we talk about taste, you can taste the aroma and flavours of the spices in each and every bite," says Chef Shadab Ahmed Qureshi.
Ingredients:
- 1 kg Chicken
- 500 gms Basmati Rice
- 100 gms Onion
- 25 gms Green Chilies
- 15 gms Whole Garam Masala
- 10 gms Ginger Garlic paste
- 75 ml Cooking Oil
- Salt to taste
Method:
- Soak rice for half an hour.
- Heat oil in a large frying pan and add the slice onion in the oil till it becomes dark brown.
- Add the chicken and ginger garlic paste to it.
- Add salt, green chili and garam masala and sauté it for a while.
- Add the water when chicken is 50% cooked and let it rest on tawa for a while.
- Then add the rice to the chicken and also add 300ml of water and cook it.
- When water dries keep it on slow fire for about 4-5 minutes.
- Serve with cucumber raita (cucumber yoghurt) and achar (pickle).
- Recipe: Tabkh Jamun
" This sweet meal is filled with rich dryfruit, which makes it rich and more palatable. Also the nuts add crunchiness to it that you usually don't find in the normal gulab jamun," says Chef Shadab Ahmed Qureshi.
Ingredient:
- 15 gms Mawa
- 20 gms Flour
- 20 gms Corn Flour
- 10 gms Pista
- 05 gms Cardamom
- 10 gms Almond
- 100 gms Cashew nuts
- 300 gms Ghee
- 300 gms Sugar
Method:
- To make sugar syrup, add sugar to water and bring it to boil, should be one string consistency.
- To make Gulab jamun grate mawa, corn flour and cardamom powder and form balls out of it and let it rest.
- Stuff the mawa balls with chopped dry fruits. Fry them in ghee and then dip it in sugar syrup.
- Serve it with chopped pista.
- Chef tip: Trying serving it with some malai kulfi.
(The recipes above are contributed by Chef Shadab Ahmed Qureshi, Jyran, Sofitel Mumbai BKC).
