Easy Ramadan Special Recipes – Quick Iftar Recipes for Ramzan with Zarnak Sidhwa! 0 880

Ramadan is here and we’re all looking forward to the blessings this month brings for all of us. After the daily prayers and worship, the next most important question that arises in our mind is finding different Iftar recipes that everyone would love! This is why, Daraz with Zarnak Sidhwa brings you easy Iftar recipes for Ramzan with an Daraz in-app Ramadan exclusive show Ramzan Recipes Daraz Say!

If you’re looking to make something this Iftar and not follow the same old style of pakoras, samosas, and fruit chaat, we have listed some super easy to make Iftar snack recipes and ideas that are not only easy to make but fun as well.

[Ramadan Iftar & Sehri Calendar 2021]

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Easy Iftar Recipes for Ramadan 2021 by Zarnak Sidhwa

Find all the Ramadan special recipes that is perfect for a delicious Iftar at home! find the list Iftar recipes for Ramzan below. Top Pakistani chef Zarnak Sidhwa brings you some exciting Iftar food ideas and recipes for Ramzan that you can watch every Monday throughout Ramadan on the Daraz App. Catch all the recipes and videos below!

KUNGPAO CHICKEN

Ingredients:

  • ½ kg chicken breast fillets cubed
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tablespoons cornflour
  • 2 tablespoons ketchup
  • 2 tablespoons soya sauce
  • 2 tablespoons balsamic vinegar
  • 2 tsp chili sauce
  • 2 tablespoons sesame oil
  • 5 whole dried chillies
  • 1 tsp crushed black peppercorns
  • 1/2 cup dry roasted peanuts
  • 1/4 cup chopped coriander leaves
  • 2 spring onions, cut into 2-inch pieces

Method:

Mix the chicken cubes with salt, pepper and cornflour and mix well. In another bowl, stir together the ketchup, soya sauce, vinegar and chili sauce. Heat oil. Add half crushed peppercorns, dried chillies and stir-fry. Add the chicken and stir-fry until colour has changed. Add the reserved sauce and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency. Add the coriander and spring onions and toss to coat. Transfer to a serving plate and garnish with ground peppercorns.

EGG FRIED RICE

Ingredients:

  • Eggs whisked 2
  • Rice boiled and cooled 2 cups
  • Spring onions chopped2
  • Sesame Oil 1 tablespoon
  • Oil 1 tbsp
  • Garlic 1 teaspoon
  • Carrot chopped 1
  • capsicum chopped 1
  • Soya sauce 2 teaspoons
  • Salt to taste
  • White pepper powder 1/4 teaspoon
  • Vinegar 1 tablespoon

Method:

Heat oil in a wok, add egg and let scramble, quickly mix and then add the garlic and sauté for 1 minute. Add carrot and capsicum and continue to sauté for another minute. Add rice and cook on high heat for a minute or until the rice is heated through, tossing continuously.  Add soya sauce, salt and white pepper powder and mix gently. Mix in vinegar and serve hot, garnished with the reserved spring onion greens.

STIR FRIED NOODLES

Ingredients

  • 150gm egg noodles
  • 1 tbsp oil
  • 1” ginger chopped
  • 2 garlic cloves,  chopped
  • 1 carrot, cut into matchsticks
  • 1 capsicum deseeded and thinly sliced
  • 2 spring onions, finely chopped
  • 85g beansprouts
  • 2 tbsp soya sauce
  • 1 tsp white vinegar

Method

Heat oil in a wok stir-fry the ginger, garlic, carrot, capsicum over a high heat for 2-3 minutes. Drain the boiled noodles thoroughly, add to the pan with the onions and beansprouts, stir-fry for 2 minutes. Mix together the soya sauce and vinegar, stir into the pan, then cook for a minute. Serve immediately

SHIKANJBEEN

Ingredients:

  • Few mint leaves
  • 1 cup Water
  • Pinch of Black salt
  • Few Ice cubes
  • Juice of 2 Lemons

Method:

Blend the mint leaves with water ice cubes lemon juice black salt and serve immediately.


Easy Iftar Desserts Recipes for Ramzan

Have a sweet tooth? Then you MUST try these super easy Iftar snack ideas for those who love to have desserts.

FRUITY VERMICELLI DELIGHT

Ingredients :

  • Milk  1 liter
  • Colored vermicelli  1/2 cup
  • Condensed milk  1/2 tin
  • Cream  1 packet
  • Strawberry Custard powder  2 tbsp
  • Corn flour  1 tbsp
  • Milk  1/2 cup
  • Fruit cocktail  1 tin
  • Almonds and pistachioes  2 tbsp

Method:

boil the milk, add colored vermicelli, cook it for 10 minutes. Now take a bowl add custard powder, corn flour, milk mix it well. Then cook it till becomes thick. Now cool a little, add condensed milk and cream. Fold in fruit cocktail, garnish with almonds and pistachios chill and serve.

TRIFLE

Ingredients:

  • 1 sponge cake, cut in cubes
  • 1 tin fruit cocktail
  • Syrup of the fruit tin
  • Strawberry jam
  • 1 packet banana jelly, dissolved in 1 cup water
  • 1 packet strawberry jelly, dissolved in 1 cup water
  • 3 tbsp Vanilla custard powder
  • 1 tsp vanilla essence
  • 2 cups milk
  • 3-4 tbsp sugar
  • 2 packets cream, to decorate
  • 2 tbsp icing sugar

Method :

In a deep bowl, lay the cubed sponge cake pieces, sandwiched with strawberry jam, moisten with fruit syrup, add the fruit, cubed jelly pieces and top with vanilla custard, let chill and then top with cream mixed with icing sugar and jelly.

DATE HALWA

Ingredients

  • 200 gm dates pitted and chopped
  • 1 cup milk
  • 1 1/4 cup caster sugar
  • 1/4 cup ghee
  • 100 gm cashew nuts
  • 1/4 tsp cardamom powder

Method

Place milk and dates in a pan and bring to a boil.  Lower the heat and cook till thick. 
Fry the cashew nuts in half the ghee and keep aside.  When dates mixture is thick (looks blended), add the sugar, ghee, and cashews and cook further till mixture leaves sides of pan.
Add the elaichi, mix well and spread in a thin layer on to a greased surface and leave to set. 
When cool and set, slice into desired sized pieces and serve.

FRUITY COLADA

Ingredients:

  • 100 grams strawberries, frozen
  • 100 grams pineapple
  • 3 bananas
  • 1 cup coconut milk
  • 2 tbsp sugar

Method :

Purée frozen strawberries, frozen pineapple, bananas and coconut milk in a blender. Add sugar to taste. Serve.


Samosas Recipes for Iftar

Ramadan is incomplete without samosas, here Zarnak Sidhwa presents some super different and delicious Samosa recipes for iftar snack recipes!

CHICKEN SAMOSAS

Ingredients:

  • Chicken breasts, chopped 2
  • Kashmiri red chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • All spice powder- ½ tsp
  • Fennel powder- 1½ tsp
  • Coriander powder- 1 tsp
  • Ground pepper- ½ tsp
  • Salt- to taste
  • Oil- 2 tbsp
  • Onions, chopped 2
  • Ginger-garlic paste- ½ tbsp
  • Green chilies, chopped- 1 or 2
  • coriander, chopped- ¼ cup
  • samosa patti as required
  • flour
  • water
  • Oil

Method

Cook chicken with Kashmiri red chili powder, Turmeric powder, all spice powder, Fennel powder, Coriander powder, Ground pepper, Salt till done and set aside to cool.

Heat oil, add onions salt,  ginger-garlic paste and green chili, saute till onions turn golden.

Add the cooked chicken stir fry for a few minutes, add coriander and remove the pan from the heat, keep aside.

Make a paste using 1 tbsp flour and very little water.

Add the chicken filling into the samosa patti and seal with the flour paste.

Heat oil and deep fry the samosas till golden brown Transfer to a kitchen paper towel.

Serve warm with tomato ketchup or chili sauce.

SMOKY MOONG DAAL SAMOSAS

Ingredients:

  • Moong Daal 250 gram
  • Spring Onions 125 gram
  • Coriander Leaves 1 bunch
  • Mint Leaves 1/2 bunch
  • Green Chili 12- 15
  • Salt to taste
  • Samosa patti
  • Charcoal 1 small
  • Flour paste to seal
  • Oil for frying

Method

Wash and soak daal for 15 minutes, half boil and then strain and let it cool.  Chop spring onions, coriander leaves, mint leaves and green chilies.  Mix all these ingredients with daal.

Add salt to taste. Give smoky flavor to the above mixture by heating charcoal on the stove and adding some oil to it.  Take a samosa patti, make samosa shape and fill with moong daal filling then seal with flour paste.  Deep fry in hot oil and serve with green chutney.

SWEET COCONUT PUFFS

Ingredients

  • Coconut 250 gm (dessicated)
  • Sugar 1 cup
  • Khoya 100 gm
  • Almonds 1 tbsp (chopped)
  • Pistachioes 1 tbsp (chopped)
  • Raisins 1 tbsp
  • Clarified butter for frying
  • Green cardamom powder 1 tsp
  • Rose Water 2 – 3 tsp
  • Samosa patti for filling
  • Oil for frying
  • Rose petals
  • Icing sugar to sift

Method

Sauté desiccated coconut, sugar, khoya, almonds, pistachios and raisins in clarified butter.

Once golden brown add cardamom powder and rose water, keep aside.

Once cooled down fill in samosa patties seal with water and flour mixture and deep fry in hot oil till golden and serve sprinkled with icing sugar and rose petals.

WATERMELON COOLER

Ingredients:

  • 2 cups Watermelon (chopped)
  • 2 tbsp Roohafza
  • 1/2 tsp Chaat Masala
  • 1/2 tsp Black Salt
  • Juice Of 1 Lemon
  • few mint Leaves

Method 

Bottom of Form

Top of Form

Bottom of Form

Puree watermelon cubes in a blender, then add Roohafza.
Strain the puree. Add fresh mint leaves, chaat masala, black salt and lemon juice. Refrigerate and serve chilled watermelon cooler in tall glasses.


Iftar Fast Food Recipes

Looking to try something different than Pakistani Iftari recipes, then try these fast food recipes for Iftari that you and your kids are going to love!

PITA BREAD PIZZA

Ingredients:

  • 2-3 pita breads
  • 2-4 tablespoons  pizza sauce
  • 14 cup mozzarella cheese, shredded
  • Pinch of oregano, basil each
  • olive oil 
  • toppings if any (boiled shredded chicken or sliced sausages or sliced pepperoni etc)

Method

Brush on a little olive oil on the pita. Spread sauce on top. Sprinkle on the shredded cheese. Sprinkle on pinches of oregano, basil and garlic powder. Place on baking sheet, bake for 5-7 minutes at 180 degrees C or until cheese is melted.

CRUNCHY CHICKEN BURGER

Ingredients

  • 2 Chicken breast  
  •    ½ tsp Salt    
  •    ½ tsp Black pepper       
  •    ½ tsp Mustard powder
  • 1 tbsp Vinegar      
  • 1 Egg beaten              
  • 2 tbsp Milk    
  • 2 tbsp Bread crumbs             
  • 2 Hot dog buns            
  • 2 Lettuce leaves  
  • 4 Tomato slices                                                                          
  • Honey mustard sauce (as required)                                                                 
  • Thousand Island dressing (as required)                                                           

Method

Marinate 2 chicken breasts with ½ tsp salt, ½ tsp mustard, ½ tsp pepper and 1 tbsp vinegar. Coat in 1 beaten egg and 2 tbsp milk mixture, then in crumbs, and deep fry in frying pan. Cut the chicken breasts into two fingers and use in the burger, toast the buns with butter, spread with sauce, put 2 lettuce then fried chicken, 4 tomato slices, top with second sauce, cover with bun, serve with fries.

SPICY POTATO WEDGES

Ingredients:

  • ½ kg potatoes, unpeeled, cut into wedges
  • 1 tbsp oil
  • 2 tsp ground cumin
  • 2 tsp red chilli powder
  • 1 tsp ground white pepper
  • 2 tsp salt
  • 1 tsp mango powder

To serve:

  • 4-6 burger buns
  • ketchup

Method :

Heat the oil and cook the onions until slightly coloured. Add the ginger, garlic and green chilli and continue to fry until all the liquid has evaporated. Transfer the mixture to a plate, spread out and allow to cool.

Bring a large pan of salted water to the boil and add the potato wedges. Boil for 5-6 minutes, then drain. Place the parboiled potatoes on a baking tray, drizzle with the oil, then toss to coat. Put the tray in the oven and roast at 200 degrees C for 20-25 minutes, or until golden and crisp.

Mix the ingredients for the spice blend together in a small bowl and set aside until you serve.

Into the minced beef, add the onion mixture and all of the remaining ingredients, and mix well. Shape into four patties.

Heat oil and cook the patties until done on both sides.

Sprinkle the cooked potato wedges with the spice blend.

Serve the burgers in buns, with the wedges alongside and some ketchup for dipping.

DATE ALMOND SHAKE

Ingredients:

  • 3 cups chilled milk
  • 10 almonds, blanched and crushed
  • 10 dates, deseeded and chopped
  • 1 large scoop vanilla ice-cream

Method

In a blender, add the dates, crushed almonds and 1 cup of the chilled milk. Blend until the dates are well combined and smooth. Add the remaining milk and vanilla ice-cream. Blend until frothy. Serve cold.


Different Ramadan Chaats Recipes

CREAMY FRUIT CHAAT

Ingredients:

  • 2 packets cream chilled
  • 1 cup boiled chickpeas
  • 1 can mixed fruit cocktail
  • 4  bananas sliced
  • 4 guavas chopped
  • 2 apples chopped
  • 1 boiled potato chopped
  • 4 tbsp caster sugar
  • 1-1/2 tsp chaat masala
  • 1/4 tsp black pepper
  • 1/2 tsp salt

Method

Put all fruits in a large bowl. Add cream, caster sugar, black pepper, salt and chaat Masala. Mix well. chill and serve.

PALAK PATTA CHAAT

Ingredients:

  • 12-15 spinach leaves
  • 1 cup gramflour
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 tsp crushed cumin seeds
  • ¼ tsp soda bicarb
  • Chaat masala to sprinkle
  • ½  cup curd
  • 1 tbsp sugar
  • Tamarind chutney
  • Green chutney

Method

Make a thick batter using gramflour, water, soda bicarb, crushed cumin seeds, chilli powder and salt. Mix well and add in the spinach leaves and heat oil. Deep fry the leaves till crispy and golden. Drain and set aside. Just before serving, place fried spinach leaves in a platter spread curd mixed with sugar over it. Drizzle tamarind and green chutnies. Sprinkle chaat masala and serve.

CRUNCHY CHAAT

Ingredients:

  • Large crushed papri
  • 2 potatoes cubed and boiled
  • 1 cup chickpeas boiled
  • 1 tsp chaat masala
  • 1 tsp cumin powder
  • 1 tsp crushed red chillies
  • 2-3 cups curd
  • 3 tbsp caster sugar
  • 1tsp salt

Green chutney :

  • 1 bunch mint leaves
  • 1-2 bunches coriander leaves
  • 2-3 cloves garlic
  • 1 tsp salt
  • 1 tsp cumin seeds
  • Juice of 1 lemon
  • 1-2 tbsp onion
  • 3-4 green chillies
  • 1 tbsp sugar

Tamarind chutney :

  • ½ kg tamarind
  • 2 cups jaggery
  • 1 tbsp crushed red chilies
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 tsp dry ginger powder
  • 1 tsp cumin powder

To sprinkle :

  • Bareek sev
  • Small spicy papris

Method

Grind all ing for the green chutney in a blender till smooth. If need be add a little water to make a smooth paste. Chill.

For the tamarind chutney, soak the tamarind with its seeds in a large pan of boiling water. Take out the pulp by sieving it and discard the seeds. Cook pulp with jaggery, crushed red chillies, salt, dry ginger powder and cumin powder.  Once thick add in sugar and let dissolve. Cool.

For the chaat, mix together boiled cubed potatoes, boiled chickpeas, chaat masala, cumin powder, crushed red chilies, salt and crushed large papri. Blend the curd with sugar, salt and water and pour over the chaat just before serving.  Top with 2-3 tbsp of tamarind chutney and 2-3 tbsp of green chutney and sprinkle over bareek sev and small spicy papris.  Serve immediately.

JALJEERA

Ingredients:

  • Dry Mint Powder  4 tsp
  • Roasted Cumin Powder  4 tsp
  • Black pepper Powder ½ tsp
  • Ginger Powder  1 tsp
  • Black salt  2 tsp
  • Salt 2 tsp
  • Sugar 1 tsp
  • Dry mango Powder 2 tsp
  • Juice of 1 lemon
  • 3 tbsp small boondi

Method:

Mix all the ingredients well and store in a clean glass container. To make Jaljeera, mix 1 tsp powder in one glass of chilled water. Add some ice cubes and lemon juice and serve immediately. It can be topped with a tbsp of small boondi too.


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