Ramadan Special: Chefs Share Traditional Recipes For Iftar

Ramadan is known to be the holy month for Islamic devotees, where they fast throughout the day. With just two meals, one before Sunrise, called Sehri, and the next after Sunset, called Iftar, they break their roza and prepare for the day ahead.

Since Ramadan is a month-long celebration, you would require new options to include in your Sehri and Iftar spread. If you have already tried different varieties of biryani, here are some other traditional chef-special recipes that you can make for Iftar. So, what are you waiting for? With these easy-to-follow recipes, you can have the most authentic dishes from across the country.

Nalli Nihari By Executive Chef Anshul Dhyani, ITC Grand Central, Mumbai

Ingredients:

• 1 kg chop lamb shanks (nalli)
• 2 sliced onions 
• 2 tbsp garlic-ginger paste 
• 2 tbsp store-bought or homemade Nihari masala 
• 1 tbsp turmeric, garam masala, red chilli powder & coriander powder 
• 1 tbsp wheat flour for thickening
• 4 cups water or beef stock,
• Salt to taste
• 2 tbsp oil or ghee
• 1 bay leaf
• 2-3 cardamom pods
• 2-3 cloves
• 1 cinnamon stick

Instructions:

1. Heat the ghee in a pot, brown the lamb chunks, and then set aside. 
2. Cook the onions by sautéing them until they get golden brown. Add spices by mixing it in Nihari masala, ginger-garlic paste & more spices. 
3. Cook for 2-3 minutes.
4. Put the lamb back in the pot with the water and stock. 
5. Cook until the lamb is soft, either on low heat for 2-3 hours or in a pressure cooker for 30-40 minutes. 
6. To thicken the gravy, combine water & wheat flour and add to the pot. Cook for 10 more minutes.
7. Serve by garnishing with slices of ginger & fresh coriander. Serve over rice or naan.

Shami Kebab By Chef Amandeep Singh, Executive Sous Chef, Westin Mumbai Garden City

Ingredients:

• 250g mutton mince
• ¼ cup chana dal (Bengal gram), soaked
• 1 small onion, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• ½ tsp red chilli powder
• ½ tsp cumin powder
• Salt to taste
• 1 tbsp lemon juice
• 1 tbsp chopped coriander
• 1 green chilli, finely chopped
• 1 egg (for binding)
• 2 tbsp oil (for shallow frying)

Instructions:

1. In a pressure cooker, cook mutton mince, chana dal, onions, ginger-garlic paste, spices, and salt with a little water until soft and dry.
2. Cool the mixture and blend it into a fine paste.
3. Add lemon juice, coriander, and green chilli; mix well.
4. Shape into small patties, dip in beaten egg, and shallow-fry in oil until golden brown.
5. Serve hot with mint chutney and onion rings.

Paneer Zafrani Tikka By Chef Dukkhu Tharu, Deltin, Goa

Ingredients:

• 2 strands saffron
• 2 tsp milk
• 1 piece ginger
• 5 garlic cloves
• 5 tsp vegetable oil
• 2 tsp ground turmeric
• 3 tbsp gram flour
• 2 green chillies, finely chopped
• 3-4tbsp Greek yoghurt
• 50ml double cream
• 4 tsp ground green cardamom
• 400gm paneer, cubed
• 3 tsp ground white pepper
• 4 tsp ground turmeric
• 2 tsp salt
• 4 tsp dry mango powder
• 2 tsp black salt
• 2 tbsp lemon juice, to serve

Instructions:

1. Soak the saffron in the milk and set aside.
2. Peel the ginger and garlic and blend into a fine paste.
3. Heat the oil in a pan, add the turmeric and gram flour and cook for 5 minutes, stirring continuously.
4. Combine the ginger, garlic, and gram flour pastes with the yoghurt, double cream, cardamom, milk and saffron.
5. Season well and use the mixture to coat the paneer.
6. Place the paneer on a greased baking tray and refrigerate for 30 minutes.
7. Preheat the oven to 200°C, then bake the paneer for 10 minutes.
8. Serve hot, sprinkled with dry mango powder, black salt, lemon juice and salad.