Ramazan Recipes

French Cuisine

Ingredients:-

Method:

1. Sauté onions in oil until light golden and translucent.
2. Combine all ingredients except bread crumbs and eggs.
3. Chill the mixture ,beat eggs and roll croquettes in egg and then breadcrumbs.
4. Fry and turning so all sliced are brown.

These roasted potatoes are full of flavours of onion, garlic, oregano, parmesan, and cheddar, They are incredibly easy to make. Recipie is easily multipled. The hurb and spice amounts are not set in stone, so it is really not necessary to measure. just sprinkle on using your own judgement. Feel free to  substitude other herbs, such as rose mary are thime, for the oregano.  This recepie works best with waxy  potatoes such as red or gold varities.

Ingredients:-

• 6 ———- medium red potatoes (about 3-inches in daimater) , scrubbed clean, skins on
• 2 tbsp ———- olive oil
• salt
• 1/2 tbsp ———- onion powder
• 1/2 tbsp ———- garlic powder
• 1/2 tbsp ———- dried oregano, crushed to release flavour
• freshly grounded black pepper
• 2 tbsp ———- grated parmesan cheese (not the canned stuff)
• 2 tbsp ———- spoons filely-shredded sharp cheddar cheese

Method:

1. Arrange the whole red potatoes on a paper towel around the outer edge of the glass turntable in the microwave.
2. Cook on high for 8-9 minutes. They should still be a  bit firm, not soft when you squeeze them. Let cool 10 minutes.
3. preheat oven to 425-F line a shallow baking sheet with non stick foil. slice the potatoes length wise in half and place cut-side up on prepared baking sheet sprinkle wih olive oil.
4. Use your finger to spread the olive oil over the top of each potato half so  it is completely coated.
5. sprinkle with saly , onion powder, garlic powder, crushed dried oregano, pepper, Parmesan  Cheddar.
6. Bake for 30 minutes until browned and crispy. Let rest 5-10 minutes before serving.

Ingredients:-

• Filo pastry ——- 4 sheets
• Butter ——- 1/4 cup,melted
• Asparagaus spears ——- 16 trimmed

For the sauce:

• shallots ——- finely chopped
• Bay leaf ——- 1 
• White vinegar ——- 2/3 cup
• Butter ——- 6 oz, softened
• Herbs ——- 1 tbsp, chopped
• Salt ——- To taste
• Black pepper ——- freshly grounded
• Chives ——- Chopped to garnish

Method:-

1. Preheat the oven to 400-f.Cut the filo sheets in half. Brush a half sheet wih melted butter.
   Fold one corner of the sheet down to the bottom edge to give a wedge sharp.
2. Lay 4 asparagus spears on the top at the longest edge and roll up toward the shortest edge.
   Using the remaining fillo and asparagus spears, make thrre more rolls in the same way.
3. Lay the rolls on the greased baking sheet.Brush with the remaining melted butter.
   Bake in the oven for 8 minutes until golden.
4. Meanwhile,put the shallots,bay leaf and white vinegar into pan.
   cover and cook over high heat until vinegaris reduced to 3-4 tbsps.
5. Strain with vinegar mixture into bowl. whisk in the butter a little at a time, untill the sauce is smooth and glossy.
6. Stir in the herbs and add salt and pepper to taste. Return to yhe pan and keep the sauce warm.
   Serve the rolls on individual plates with salad garnish, if desired.SErve the sauce seprately, sprinkled with a fewchopped chives.

Serving 01

Ingredients:-

200 gms ——- maida 60 gms ——- ghee 1tbsp ——- ajwain 1tsp ——- cumin (zeera) seeds 1tbsp ——- crushed coriander seeds 2 ——- green chilies, chopped 5 gms ——- ginger, chopped 20 gms ——- green peas, chopped 1 tbsp ——- chili powder 2 tbsp ——- turmeric powder 100 gms ——- potato, boiled, peeled and mustard Chopped coriander for garnishing OIL for deep frying Salt ——- to taste.

Potli samosa recipe

Method:-

1. Mix maida, half the ghee, salt, ajwain and enough water to make soft
   dough.
2. Heat remaining ghee and splutter cumin. Add coriander seeds, green chilies,
   ginger and green peas.
3. Sauté for two minutes and add chilies, chat masala and turmeric powder.
4. Mix & add potato. Add coriander. Mix well. Divide dough into lemon
   sized balls.
5. Roll out each ball into small discs. Place a portion of the stuffing in
   center of the disc.
6. Bring together the edges and tie it up with strips of dough to make a
   pouch.
7. Deep fry till golden.
8. Drain and serve with chutney.

Ingredients:-

• Chicken breasts ——– 1/2 kg ( boneless and skinless, cut into 1″ chunks )
• Onion ——– 1 medium, peeled and coarsely chopped
• Garlic ——– 4 cloves,peeled and coarsely chopped
• Ginger ——– 1 inch piece peeled and coarsely chopped
• Red chilly powder ——– 1/2 tbsp
• Red chilly whole ——– 1tsp
• Tomatoes ——– 2-3 medium, thinly chopped
• Garam masala powder ——– 1/2 tsp
• cumin powder ——– 1/2 tsp
• Coriander powder ——– 1/2 tsp
• Salt ——– To Taste
• Black pepper powder ——– 1/2 tsp
• Youghurt ——– 2 tsp
• Lemon juice for sprinkling

METHOD:-

1. Mince the onion, garlic,gringer and red chilli and tomatoes in a food processor or blendar.
2. Add all the spices and youghurt and mince again. Transfer to a bowl and  add the chicken. Toss to mix, cover and refrigrate for 4 hours or longer.
3. When ready to grill, lift the chicken out of the marinade and thread on to swekers.
4. Cook covered on a medium hot grill, turning ocassionaly until tender and lightly browned, about
    8 minutes per side .
5. Pour some of leftover marinade over the skewers as they cook. When the chicken is done, uncover, turnup the heat and cook the skewers, heat on to a platter.
6. Sprinkle with lemon juice and serve garnished.

Ingredients:-

• Rice ——– 2 cups
• Boiled white Urad Daal ——– 1 cup
• Salt ——– to taste
• Baking soda
• A pinch Oil For greasing.

METHOD:-

1. Pick, wash and soak the daal over night or for 8 hours.Pick , wash and drain the rice. Grind it coarsely in a blendar. Grind it
2. coarsely in a blender.Grind the daal into a smooth and frothy paste.
3. Now mix the ground rice and daal together in to a batter. Mix daal and baking soda and set aside in warm place for 8-9 hours or overnight for fermenting.
4. Idlis are ready to be cooked when the batter is well fermented. Grease the idliholder or pan welland fill each of them with 3/4 of batter.
5. Steam cook idlis on medium flame for about 10 minutes or until done. use a butter knife to remove the idlis.
6. Serve them with sambhar and chutney.

Ingredients:-

• Basmati rice ——- 500gms (2.5-3 cuos)
• Mutton ——- 1/2kg cut into pieces
• Onion ——- 3,sliced and fried
• Ginger garlic paste ——- 1/2tbsp
• Garam masala whole ——- 1tbsp
• Red chillies ——- 3
• Cinnamon ——- 1″ piece
• Yoghurt ——- 1/2 cup,beaten
• Green cardamom ——- 3
• Pepper corns ——- 5
• Cloves ——- 5
• Black cumin seeds ——- 1/2tbsp
• Turmeric powder ——- 1/2tbsp
• Saffron ——- one pinch dissolved in 1/4 cup milk
• Dried apricots ——- 5
• Dry fruit ——- As required.
• Ghee ——- As required
• Food colour ——- few pinches
• Salt ——- To taste

Method:-

1. Fry the dry fruits and apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the fried onions
   and red chilies to a fine paste.
2. Marinate the mutton pieces with yoghurt, ginger-garlic paste, onion paste, turmeric powder and salt
   In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
3. Heat ghee again in an other vessel, add the whole spices, fry for a while and then add the washed rice.
4. Add salt, warm water and make paste of food colour in water, cook till the rice is done.
5. Remove, spread out to cool and remove the whole spices. Now to assamble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
6. Cover with a layer of rice, followed by melted ghee and then the saffron milk.
7. Finally add the fried nuts, cover tightly and keep for dum for 15 to 20 minutes.
8. Mix and serve hot garnished with chopped coriander and mint leaves.

INGREDIENTS:-

• Beef mutton ——– 1/2 kg piece, cut length wise
• Ghee  ——– 250gms(2-3 cups)
• Black pepper powder ——– 1tsp
• Eggs ——– 3
• Salt ——– To taste
• Potato ——– 125gms
• Breadcrumbs for coating
• Red chilli powder ——– 1/2 tsp

Method:-

1. Cut meat into small pieces and sore with fork. Rub salt, red pepper on the meat pieces,
2. Boil and mash potatoes. Take butter paper and rub spices and ghee on them. Now place the meat pieces.
3. Add red chilli powder, black pepper and salt in potatoes. Put this mixture on top of meat pieces.
4. Now make roll from these pieces and place in refrigrator for them to harden.
5. Cut them into big chunks afterwards .
6. Dip in eggs and roll in bread combs. fry in ghee till golden brown in colour.
7. Serve Hot with Chutney or Raita