New Ramazan Recipes

Serves 4

Mini meatballs

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Serves 3-4 person

Vegetable samosa

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Serves 4-6

Chicken samosa

Relevant Keyword:
chiken samosa recipe

Serves 4

Crispy Vegetable Pakora

Relevant Keyword:
Crispy Vegetable Pakoras
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French Cuisine

Ingredients:-

Meat (chicken / beef / mutton) ——– 2 cups, diced and cooked Oil ——– 1tbsp Onion ——– 1/4 cup, chopped Celery ——– 3 tbsp, minced Capsicum ——– 1tbsp, minced Parsley ——– 1tbsp, minced Paprika ——– 1tsps Salt ——– To taste Black pepper Powder ——– 1/4 tbsp Lemon juice ——– 2tbsps Bread crumbs ——– 2tbsps Fresh bread crumbs ——– 2 cups Eggs ——– 2 Oil ——– For frying

Meat Croquettes

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.

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.

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.

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.