Tag Archives: Ramadan Recipes

Ramadan Samosa Recipes

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What’s Ramadan without samosa? Samosas are delicious, crunchy, and irresistible. You can add the filling of your choice to elevate the samosa – ness 🙂

Here’s our samosa recipes that you can make for Iftar – from kheema to paneer.

We’re sure you’ll love it!

Whole Wheat Chicken Kheema Samosa

Paneer Burji Samosa

Mutton Kheema Samosa

For more such delicious Ramadan recipes, visit our new page: Ramadan Recipes

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Fruit chaat recipe

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fruit chaat - noorsrecipes

Ingredients

  • Mango diced – 1 cup
  • Pineapple diced – 1 cup
  • Strawberries cut into halves- 1 cup
  • Watermelon diced – 1 cup
  • Pomegranate – 1 cup
  • Blue Berries – 1 cup
  • Coriander leaves/ Cilantro finely chopped – 2 tbsp
  • Pudina /Mint leaves – 9-10
  • Lime juice – 2-3 tbsp
  • Red chili powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Chaat masala – 1 tsp
  • Black salt – 1/4 tsp
  • Salt as required

Method

  • Combine all fruits in a bowl. You can cut any fruits of your choice
  • Add red chili powder, cumin powder, black pepper powder, chaat masala, black salt and salt as required.
  • Squeeze about 2-3 tbsp if lime to add the tangy flavor.
  • Combine all ingredients well and garnish with coriander and mint leaves
  • Serve immediately and enjoy this summer treat 😊

Chicken Pakora Recipe

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chicken pakora noorsrecipes

Iftar calls for some crispy, crunchy, delicious fried snacks. And what better than chicken pakora! Here’s how you can make these yummy chicken pakoras.

Ingredients:

  • Boneless chicken – 350 gms
  • Ginger-garlic paste – 3/4 tsp
  • Besan/Gram flour – 1 cup
  • Rice flour – 2 tbsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black Pepper powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Oil for deep frying
  • Salt – as required

Method:

  • Wash the chicken thoroughly and cut into long thin strips.
  • Marinate with ginger-garlic paste and some salt. Refrigerate for half an hour.
  • Take 1 cup besan and sift over a bowl to remove any lumps.
  • Add rice flour, all the powders, and salt (remember not to add too much salt, as you have already added some in the chicken) into the same bowl and mix.
  • Now add water little by little using a whisk to make a smooth batter. Make sure the batter is of medium consistency, not too thick or thin.
  • Heat oil in a kadai / wok.
  • Once the oil is hot, dip in the chicken strips into the batter and deep fry until golden brown on medium heat.
  • Remove with a slotted spoon onto a paper towel to absorb excess oil.
  • Serve hot with spicy green chutney, or children will just love these with ketchup.

 

Mutton Kheema Puffs

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mutton kheema puffs

Ramadan, the holy month is here — A month of blessings and forgiveness.

Here’s Mutton Kheema Puffs recipe to make your Iftar super special and a real treat 🙂 Stay blessed!

Ingredients:

  • Mutton Kheema / minced meat – 1 cup
  • Pastry sheets – 1 packet
  • Finely chopped onion – 1 medium-sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chilies – 2
  • Finely chopped coriander leaves / cilantro – 2tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as required
  • Melted butter for brushing – 3-4 tbsp
  • Flour – 3 tbsp
  • Water – 2-3 tbsp

Method:

  • Remove the pastry sheets from the freezer and allow to thaw as per the instructions on the packet.
  • Heat a little oil in a Kadai/ wok. Add the finely chopped onions and fry till golden brown.
  • Add the ginger garlic paste and fry till the raw smell goes.
  • Add the tomatoes and cook until soft.
  • Add the green chilies and all the powders, including salt.
  • Add the kheema and fry for some time.
  • Cook on medium flame, stirring occasionally until the kheema is done.
  • Add the finely chopped coriander leaves and fry for a few seconds.
  • Remove from fire and keep it aside.
  • Preheat the oven on 350 degrees Fahrenheit or 180 degrees Celsius.
  • Take 3 tbsp of flour, add a little water, and make a smooth paste.
  • Cut the pastry sheets into squares. (First cut the sheet into strips and then into squares)
  • Apply this paste on all the sides of the squares. Fill in the squares with kheema. Now fold it into half and seal it. The paste applied on all sides will help in sealing.
  • Take a baking tray and apply some melted butter. Place all the puffs on the tray and brush some melted butter on the top.
  • Allow it to bake for half an hour. After 15 minutes, brush some more butter on top.
  • Serve these hot golden-brown puffs with some pudina chutney or tomato ketchup.