Ramadhan Recipes ~ Da Xclusives

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A Ramadhan To Remember

Do you have a favourite recipe that you think will make this Ramadan one to remember?

If so would love to hear from you. Add your recipes to this thread for others to try.

We should try to make simple things to eat that won't weigh us down but have some nutritional value.

Please keep them coming as many as we can and thanks to those who are posting them it is so great to have tried and true new recipes.

You can choose to have them for Sehri or Iftar its up to you

May Allah reward the contributors. Ameen.

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Prep: 15 min, Cook: 1 hour and 15 min.

Ingredients
shred potatoes with a bit of spices to taste, such as finely chopped onions, one egg, ground up garlic paste, shredded carrots, 2 tsps of shredded carrots of butternut squash, spike – ms dash – or lowry’s seasoning salt- arab spice mix your choice (*if you don’t have time see below for a decent substitute)

4 cups Mild or Medium Cheddar Shredded Cheese

1 pound of ground lamb or beef (or mixture)

7 eggs

1 cup milk

1/2 teaspoon ground mustard

(*substitute) 8 frozen hash brown patties

Directions
Place potato mixture or hash browns in a single layer in a greased 9-inch x 13-inch x 2-inch glass baking dish. Sprinkle with cheese and meat. In a bowl, beat eggs, milk, salt and mustard. Pour over cheese and meat. Cover and bake at 350°F for one hour. Uncover and bake 15 minutes longer until edges are golden brown. Check if done by inserting knife. If it comes out clean, breakfast is ready to eat. Makes 8 servings

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Prep: 2 min, Cook: 5 min.

Ingredients
cloves
cinnamon sticks
cardamom cloves
ginger
Optional: whole black pepper
Optional: tea bag or hibiscus (we call it in Mid EAST - Carcaday)
Optional: milk, soy milk or oat milk

Directions
Combine your spices (but not tea bag) and boil. Once it boils for 2 min, you can add milk and a tea bag or delete any of them…….. as you like, let stand for 3 min and serve

For sweetener, again it is up to you……. try to use honey though stay away from the sugar this month.

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This recipe so great during Ramadan. You prepare it the night before and then bake it in the morning. The original version of the recipe came from Joan Rivers' Bed & Breakfast.

Ingerdients
8 Slices whole wheat bread, crusts removed
2- 8 oz pkgs cream cheese
8 eggs
1/3 C maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1 TB honey

Directions
Cut the bread and cream cheese into cubes. Place half the bread cubes in a lightly greased 9x13 pan. Add cream cheese cubes and top with remaining bread cubes. Beat together remaining ingredients and pour evenly over bread. Give a light sprinkling of additional cinnamon. Cover with plastic wrap and place in refrigerator overnight. In the morning bake at 375 degree F for 45 minutes. Serve with warm maple syrup mixed with a little cinnamon.

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This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. Now if you don't like to eat much meat you can do a lot of substituting when it came to biryani such as French cut green beans and carrots etc. Give it a try!! For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yeild a more authentic taste. Servings: 7

Ingredients:
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
2 tablespoons ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 ½ tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
½ teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 ½ teaspoons salt


Directions:
1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

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This is a popular Pakistani dish. This is a quick and tasty way to use leftover roast chicken. The sauce can also be used for any cooked poultry, lamb, or beef.

Original recipe yield:
4 servings
PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min

INGREDIENTS
4 teaspoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
2 tomatoes, chopped
1 teaspoon white vinegar
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 small red bell pepper, chopped
1 pound chopped cooked chicken
salt to taste
4 sprigs fresh cilantro, for garnish

DIRECTIONS
1. Heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes, and vinegar. Season with turmeric, cumin, coriander, chili powder, and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.
2. Mix the red bell pepper and chicken into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with cilantro sprigs to serve.

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I am from Pakistan, and this recipe is from the Pakistani kitchen. This dish is traditionally served with chapati, but you can serve it with boiled rice too.

Original recipe yield:
5 servings
PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min

INGREDIENTS
1/4 cup cooking oil
1 onion, thinly sliced
6 zucchini - peeled, seeded and cut into semicircles
1/2 teaspoon salt
2 cups water
2 teaspoons chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder
1 teaspoon ground coriander seed
3 whole cloves
7 whole peppercorns
4 tomatoes, chopped
2 tablespoons plain yogurt

DIRECTIONS
1. Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
2. Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

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Rice pudding sweetened by dates rather than much sugar, can be eaten warm or cold.

Original recipe yield:
6 servings
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min

INGREDIENTS
2 cups cooked white rice
2 cups 2% milk
3 tablespoons white sugar
15 dates, pitted and chopped

DIRECTIONS
1. Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

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Aloo Paratha or 'parantha' is very popular amongst Asian Muslims during Ramadhan and is commonly eaten by Pakistanis and Indians at Sehri time before dawn. It originates from the sub-continent and is generally eaten by Asians of all backgrounds and faiths.
Ingredients:

For the dough:
275g brown chapatti flour
1tbsp of oil
¼ tsp of salt
¼ pt of warm water

For the filling:
500g of boiled potatoes, peeled and mashed
2 tbsp chopped green coriander
1tbsp lemon juice
1tsp garam masala
½ tsp ground red chilli
½ tsp tymol seeds (ajwain)
½ in finely chopped fresh ginger
1 finely chopped medium onion
1 finely chopped small green chilli
Salt to taste

Making the filling:
Place all the above ingredients into a bowl and mix thoroughly.
Making the dough:

1. Place 250g flour into a bowl, keep the rest of the flour for rolling out. Rub the oil in it and add the salt.

2. Pour in the water to make the dough soft.

3. Knead it for 5 minutes or until the dough is soft and springy.

4. Cover and leave for 10 minutes.

Making the Paratha:
1. Heat a flat pan (skillet) on medium heat.

2. While the frying pan is heating divide the dough into 11 equal portions.

3. Take a portion of dough and roll it into a ball on the palms of your hands.

4. Dust it with your flour, flatten it and roll it into a small round shape.

5. Place 1 portion of filling on it and cover, bringing the edges together.

6. Again flatten, dust with flour and roll it into a round shape about 8 inches thick.

7. Place the Aloo Paratha on the hot flat pan and cook both sides 'dry' like a chapatti.

8. Then pour 1 tbsp oil over it and fry the first side until light golden brown. Make 6 or 7 slits in the Paratha.

9. Pour in another 2 tbsp oil and fry the other side until that is lightly golden brown as well.

A Paratha can be made with a number of different fillings or just with butter. The fillings are usually vegetable-based. The finished Paratha, stuffed or otherwise can be served with pickle, curry or yoghurt. The word 'Aloo' just means potato.

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Ingredients :
Big Bananas (not fully ripe) - 1/2 kg
Egg - 3 no's
Sugar - 3 tbs
Powdered Cardamom - 3 no's
Sliced Cashew nuts - 6 no's
Ghee - 1 tsp
Oil - for frying

Method of Preparation :
Steam the bananas well. Peel the skin and grind it in a mixer. If the bananas are not sweet enough, you can add some sugar while grinding.

Mix the eggs with cardamom powder, cashew nuts and half the quantity of sugar. Heat ghee in a pan and fry the egg mixture. Add the remaining sugar to it.

Make small balls of the banana mixture. Apply some oil in the hands and spread the banana balls with the fingers. Place one spoon of the fried egg mixture in it. Seal the edges and make oval shapes. Deep fry in oil.