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In the holy month of Ramadan, devotees fast from sunrise to sunset. It is only after the adhan that they break the fast and indulge in a feast. As any person fasting during this time, they will tell you that they look forward to this meal and the emotions attached to it are inexplicable. Since people abstain from eating and drinking throughout the day, the evening meal has to be nutritious and fulfilling.
From kebabs and samosas to fruity mocktails and kheer, the feast has to make up for the lost hydration throughout the day. Slurrp connected with Afshan Khan, a home chef and digital content creator, to bring you two snack recipes. You can prepare them in a jiffy and serve your family a delicious meal loaded with flavours.
Egg Puffs
Ingredients
- 1 onion
- 4 boiled eggs
- 1 medium tomato
- 5 garlic cloves
- 1 tsp chopped ginger
- 8-10 curry leaves
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 4 pastry sheets
Method
- In a pan, add a tablespoon of oil, and once it’s hot, toast some minced garlic and ginger.
- Once aromatic, throw in the chopped onion and stir it till the onions have softened.
- Add curry leaves and green chillies to the pan, and stir for another minute.
- Now, put in the tomatoes, red chilli powder, coriander powder, and garam masala.
- Cover the pan for 8-10 minutes on low flame.
- After the tomatoes have softened, increase the flame to the highest and stir
- everything together vigorously for 2 minutes.
- Two minutes later, shut the flame and let this mixture cool down.
- Now, take two readymade pastry sheets and roll them thin. After rolling, they should approximately measure 10 inches in length and 5 inches in width.
- Divide the sheet from the centre into two halves. On one half, place a spoonful of the onion at its centre and press it gently.
- On top of that goes one-half of a boiled egg. Now, place the other sheet on top,
- ensuring that the egg is in its centre.
- Seal the edges with egg wash using a fork.
- Brush some more egg wash on the crust and bake in a preheated oven.
- Bake for 20 minutes at 400°C.
- 20 minutes later, you’ll have the flakiest and most delicious egg puffs!
Also Read: Ramadan Special: Chefs Share Traditional Recipes For Iftar
Reshmi Kakori Kebab
Ingredients
- 250 grams of minced chicken
- 1 tbsp ginger-garlic paste
- 1/2 tsp clove powder
- 1/2 tsp cardamom powder
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/2 tsp mace powder
- 1/2 tsp black cardamom powder
- 1 tsp cumin powder
- 1 tsp red chilli powder
- 1 tsp black pepper powder
- 1 tsp salt
- 2 tbsp besan
- 100 grams of fried onion paste
- 1 tbsp ghee
Method
- In a bowl, add the minced meat, ginger garlic paste, and all the powdered spices.
- Separately, slice and sauté one large onion until it’s nice and golden brown. This should take about 12-15 minutes, so some patience is needed for an extraordinary result.
- Once the onion is nicely caramelized, put it into a grinder with a little water and
- blend it into a smooth paste.
- Add this onion paste to the keema.
- Besan helps bind the kebab, so a bit of that should be perfect.
- Once everything is well mixed together, let it sit to marinate for 30 minutes.
- Apply some ghee on your palms and shape the kebabs 30 minutes later.
- Grill them on a pan with some ghee (The pan stays on medium heat, while each side gets cooked for 3-4 minutes).
- Once all sides are crusty and golden, take them off the heat.
- Serve with masala pyaaz and chutney.
- And there you have it – your melt-in-mouth reshmi kebabs!
