During Ramadan, iftar food plays a significant role in bringing people together. Muslims around the world break their fast together with family, friends, and even strangers. The act of sharing food during iftar builds a sense of community. It is a holy period when people come together to share their blessings and show compassion towards less fortunate people. Iftar food is often prepared with great care and attention to detail. VH Suresh, Corporate Executive Chef, Platform 65, says that usually, this food varies from region to region. "Despite the differences, the food is always shared with love and kindness. In this way, iftar food unites people, regardless of their background, culture or religion."
He also adds that kebabs occupy a special place in the iftar spread. They work as a solid source of protein needed for the body after extended fasting. "I am sharing recipes for one kebab and another vegetarian tikka. They are easy to make and delicious in taste."
Malai Murgh Seekh Kebab
Malai murgh seekh chicken kebabs are tasty and simple to make. Curd adds a distinctive taste to chicken seekh kebab, making for a delectable melt-in-your-mouth dish. The perfect accompaniment to Malai Murgh Seekh Kebab is rumali rotis.
Ingredients
- Boneless chicken – 200g
- Curry leaves – 06 No's
- Green chilli - 10g
- Ginger – 10g
- Garlic – 10g
- Salt to taste
- Chat masala – 1/ tsp
- Gram masala – 1 Pinch
- Choti elaichi – 1 Pinch
- Jeera powder - 1/4tsp
- Black salt to taste
- Ginger garlic paste – 30g
- Curd – 60g
- Mustard oil – 20ml
Method:
- Transfer finely chopped green chillies, ginger, garlic, curry leaves and salt in a bowl and mix them well.
- Add curd, jeera powder, elaichi, chat masala, garam masala powder, and diced boneless chicken in the same bowl. Blend in the ginger garlic paste and mustard oil, and let it rest for an hour.
- Take a kabab stick and carefully thread the chicken pieces without crowding them. Put into tandoor bhatti and heat, and apply oil.
- Cook until both sides turn golden by flipping them as required.
Garnish with onion, mint chutney, and lemon and serve them hot.
Chana Dal Sesmi Tikki
Nothing can beat the taste of a vegetarian tikki made with chana dal or Bengal gram. The addition of the spices lends it a great flavour. The cashew powder adds to its richness. These are perfect finger foods for any party.
Ingredients
- Chana dal – 200grms
- Semiya – 20 grams
- Greens chilli chopped – 3 No's
- Salt – to taste
- Chat masala – 1 pinch
- Onion – 50grms
- Gram masala – 1/4 tsp
- Oil – 50ml
- Coriander leaves – for garnish
- Mint leaves- for garnish
- Cashew half-roasted power – 20grms
Method:
- Take chana dal, soak it for an hour, and grind it into a paste. It shouldn't be runny
- Pour the chana dal paste into a bowl, add chopped green chilli, garam masala, chopped onion, salt, and coriander.
- Blend in the half-roasted cashew powder and mix well, and knead all the ingredients to make a dough
- Oil your palm, take the dough and divide it into small balls.
- Prepare the ball into the medium size tikka and roll them into 8 pieces.
- Spread the semiya on a plate, roll the tikka pieces on it and keep them aside
- Heat a pan/tawa and add some oil.
- Add tikka one by one and cook them until both sides turn brown in colour.
Serve them hot with mint chutney and tomato ketchup.