The holy month of the Islamic calendar, Muslims observe Ramzan all over the world. During this time, meals are served before sunrise and after sunset. The pre-dawn meal is called “Suhoor” while the one served after sunset to breakfast is called “Iftar”. Having said that, both meals have a variety of dishes. Let’s look at the most popular Ramzan dishes that you should try this time.
Haleem is one of the most loved Ramzan delicacies in India. A scrumptious mutton preparation that’s slow-cooked with lentils, spices, and broker wheat, it’s prepared for Iftar. It has a high nutritional value.
To prepare this dish:
Wash and soak all the lentils and broken wheat for about a couple of hours.
Take a handi, add ghee, and temper it with whole spices, including cardamom, cloves, and bay leaf. When you see and hear the spices crackling, add garlic paste and grated ginger until the colour turns brown.
Add mutton/chicken along with all the powdered spices, turmeric powder, chilli paste, and cook it until half done. Next, add fried onions.
Drain water from lentils and add it to the mutton/chicken. Also, add the required amount of salt.
Let it cook until the meat turns tender. Mix it with lentils until you get the required thickness. Once you do it, serve with bread.
This is another popular middle-east dish that’s eaten during Ramzan. In this dish, thinly sliced chicken is wrapped in pita bread along with veggies and sauce. An all-time favourite, the dish is delicious and lip-smacking. To prepare it:
Mix malt vinegar with one-fourth cup of yogurt, mixed spice, vegetable oil, salt, pepper, and cardamom.
Place the chicken in the mixture to coat them. Marinate it and keep it in the refrigerator overnight.
Preheat the oven, and in a small bowl, mix tahni and add one-fourth cup of yogurt, olive oil, lemon juice, and parsley.
Sprinkle salt and peppers to get the desired flavour. Next, cover the chicken and bake in the marinade for at least half an hour. Then cook it in the oven.
Continue cooking until the chicken is cooked through and browned. Once it happens, cut it into slices and top it up with veggies and sauces.
It is one of the must-have delicacies during Ramzan, and Iftar celebration is often thought to be incomplete without it. A keema samosa is moist from within but is crispy from outside. It’s easy to prepare it. To prepare keema:
Use ginger-garlic paste, salt, coriander powder, and curd to marinate the keema. Keep it aside for about 20 minutes.
Next, heat oil and add whole garam masala along with sliced onions. Keep saluting it until it turns golden brown. Next, add the marinated keema to the oil and proceed to cook it well. You can add dry fruits or chopped ginger.
To make samosa:
Add salt to the flour along with oil to make a tough dough.
Next, portion it into small balls and roll them into pancakes. Add keema to the pancake and shape them. Fry the samosa, until it’s cooked.
Kebabs are made almost in all Muslim households during Ramzan. Making kebabs is pretty easy. All you need to do is:
Grind meat along with lemon juice, ginger and garlic paste, coriander, garam masala, cumin powder, and salt in a mixer grinder to make a smooth paste.
Now add onion paste, egg yolk, and white of the egg, bread crumbs, oil, and grind the mix again. Set it in your refrigerator for at least an hour.
After this, grease the skewers, divide the mixture into two equal proportions and create a flattened shape.
Now grill the kebab on an outdoor or indoor barbeque grill. Once done, you can serve it with some lip-smacking mint chutney.
Chicken dum biryani is another popular Ramzan dish that’s prepared in almost all Muslim households, and you can surely win a million hearts with this dish. To prepare it:
Mix saffron in half a cup of milk and keep it aside.
Next, take a bowl, add all marination items and coat the chicken pieces. Let the item get marinated for 4 hours.
Now comes the turn for preparing rice. To do so, put all the ingredients barring saffron and milk in warm water along with washed rice.
Let it cook for 10-15 minutes.
Now heat ghee in a PAN and add the marinated chicken and the cooked rice. Top it up with saffron milk, fried onions, saffron milk, and mix it well. You can also add chopped almonds.
Allow it to cook on low heat (dum) and cover with foil for about half an hour until the water evaporates, and the rice and chicken get completely cooked.
Next open the dum when cooked and mix the rice. Put some rose water and serve it hot.
A sweet dessert prepared during Ramzan, to make Rabdi, you need milk, cardamom, and a few nuts. That’s all. Just like the ingredients are simple, preparing it is also straightforward. To do so:
Boil the milk in a heavy pan and add sugar along with cardamom. Now simmer it on low heat.
Note that you shouldn’t stir it often and allow a layer of cream to form over it.
Once you find out about the formation of the layer, push it from sideways towards the centre and stir the below it.
Continue repeating the process until one-third of the milk is left.
Note the deepening of the milk will depend on the width of the vessel and the richness of the milk. The wider the vessel and the richer is the milk, the quicker it will thicken.
When it thickens, you will see the colour changing to beige cream, and you will find the cream being pushed aside, collecting in layers.
Once it happens, remove it from the heat and transfer it to a dish. Once it cools down, serve it.
Fruit Custard is another popular Ramzan dish that you can consume and serve to guests. The ingredients required for this are milk, custard powder, water, chopped apples, bananas, and grapes. To make it:
Heat the milk in a deep pan; put custard powder and sugar in another small bowl. Pour some water and mix it well.
Next, add mixture to the boiled milk and whisk the milk so that no lumps are formed. Transfer the mix into a bowl.
Now take the chopped fruits and put it over the custard that’s ready to be served.
A mughlai dessert made during Ramzan, Sheer Korma makes it among the list of top delicacies during the occasion. Making it is pretty easy. The ingredients required are milk, fine vermicelli, sugar, cardamom, nuts and fruit. To prepare it:
Boil milk in the pan until its volume becomes half, and keep ready chopped dry fruits and nuts. Keep soaked dates in warm water aside.
Next, heat butter in a pan and add raisins and nuts. Fry it till it turns brown and crispy. Add vermicelli and keep on roasting till it turns golden brown.
Add half milk and cook the vermicelli. Once it becomes soft, add sugar and cardamom powder. Now stir it quickly and boil the remaining milk on low flame.
Once it gets thick, add nuts and dates, cook for a couple of minutes, and then switch off. Once the kheer thickens and cools, serve it.
Mirchi Ka Salan
At the heart of this spicy dish are green chillies, and it’s generally served with biryani. It’s a traditional Hyderabadi recipe and has the unusual combination of chillies being soaked in peanut gravy. For preparing this dish:
Dry roast coriander, cumin and sesame seeds along with peanuts. Next, salute onions in a teaspoon of oil until it becomes transparent; grind the seeds along with coconut and make a paste.
Next, salute green chillies in oil and salute ground masala with ginger-garlic paste, curd, water, and tamarind.
Now add a teaspoon of salt and water and add green chillies to the mixture allowing it to come to a boil. Sprinkle some fresh coriander and serve it.
A Bengali dish, mutton rezala is amazingly aromatic and is often consumed with paratha, naan, or rumali roti. It has a creamy white gravy, and you can prepare it in the following manner:
Clean and wash the mutton pieces and make a pan of boiling water.
Next, extract ginger and garlic juice and keep them aside. Now grind onions, coconut, and cashew nuts into a fine paste.
Place the mutton pieces in a heavy-bottomed pan and pour water. Add salt, green cardamoms and then boil and simmer.
When you see the mutton half cooked, add onion and the garlic-ginger juice.
Let it cook until dry. Then add ghee and curd. Fry the meat until it becomes dry.
Add nut paste and coconut and fry for 2 to 3 minutes. Make sure that the masala doesn’t turn brown.
Following this, add white pepper and one and half cups of water and cook enough till you get a thick gravy.
Now simmer for a while, and after removing from fire, add mitha ittr and mashed khoya.
Add some cream and serve hot.
Chana Chaat is a quick snack that you can easily prepare on Ramzan and is generally liked by all. You need chana, potatoes, tomatoes, peas, sesame, and some spices to make this dish. To prepare it:
Add chickpeas and dark brown peas in a large bowl.
Chop tomatoes, boiled potatoes and onions finely. Next, add some green chillies and add boiled peas in the mixture.
Add red chilli powder, chaat masala and salt for taste. To make it lip smacking add garlic cloves, lemon juice, tamarind extract and sesame seeds.
Now mix the mixture well and serve it to your guests.
After daylong fasting, almond milk can make you feel refreshed, and at the same time, it will nourish your body. It’s pretty healthy and delicious. Making it also doesn’t require much efforts. To prepare it:
Soak almonds for around 4 to 6 hours. You can boil them which will help you peel off their skin easily.
Next, crush saffron and take around one-fourth cup of milk for blending the almonds. Boil the milk in a pan and add saffron, elaichi powder, and sugar.
Now, take almonds, blend them with the milk, and shake well. Boil for a couple of minutes and put it in refrigerator to cool it down.
Serve it as Iftar drink.
A popular Middle Eastern snack, falafel consists of fried chickpea balls and it’s sliced between pita bread with sour cream and tahni sauce on top of it. To make it:
Mince the ingredients, chickpeas, parsley, coriander, green chilli, garlic paste, onions, water, flour, cumin powder and bicarbonate soda together.
Make tiny balls from the mixture and deep fry them over moderate flame until the colour is golden.
Split the pita bread from one side, put place a layer of falafel with some sour cream, lettuce, and chopped onions.
Along with these delicacies, Ramzan also sees serving of Rooh Afza, a sharbat prepared with fruits, herbs, flowers, and roods. It’s cooling effect makes it quite unique, and sometimes it’s mixed with ice cream too.