Holy month of Ramadan is here, I am listing few recipes which can be useful to plan the menu ahead for Sehri (Suhoor) or Iftar so you don’t spend more time on planning menu but rather focus on Ibadaat or Prayers and Reciting of Holy Quran.
During Ramadan fasting having a balanced meal is important, plan your menu with a light starters/soup and less oily food few days if not possible in all days.
Oats Tikki | Oats Cutlet Recipe:
- Dry roast oats until they turn slight brown and reserve 1/2 cup of oats aside and use the remaining 1 cup of oats in the cutlet mixture.
- Boil the potatoes in pressure cooker for 3-4 whistles or microwave it for 5-6 mins.Peel the skin and when they are still warm mash the potatoes nicely.
- Add chaat masala, cumin powder, Garam masala, amchur powder, salt, lemon juice, grated paneer, carrot and chopped green chillies, coriander to the mashed potato mixture and mix nicely.
- Now add roasted 1 cup oats to the potato mixture and mix nicely. Oats give enough binding for the tikkis, if you feel you need more binding add 1-2 tbsp roasted oats to it and slightly knead it again.
- Divide the mixture into 12-14 equal portions and shape them into rounds of 2″ diameter and 1/2″ thickness. Prepare all the cutlets and keep them ready.
- In a plate spread 1/2 cup roasted oats and mix it with 2 tbsp bread crumbs(if you are using).
- Dip each cutlet in a bowl of milk or water quickly on both sides and drop them into the oats mixture and coat the oats and bread crumb mixture on all sides by moving the tikkis all around and keep them on a plate.
- Repeat the same process for all the cutlets.You can refrigerate them for half an hour or prepare them immediately.
- In a wide non stick pan heat 2-3 tbsp oil and place the cutlets and fry them on low- medium flame until they are roasted to light golden brown in color. Turn them and add a tbsp of oil from the sides if needed and roast until crisp on both sides.Drain them on a kitchen napkin.
Serve hot with Green Chutney, Imli Chutney or Tomato Sauce. Sprinkle Chaat masala over the cutlets for extra taste.
Arbi (Colocassia) Cutlets Recipe:
Arbi or colocassia cutlet is easy, delicious spiced up cutlets.
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- 300 gms or 16-18 Pieces – Arbi
- 1 1/2 tsp – Red Chili Powder
- 1/2 tsp – Turmeric Powder
- 1 tsp – Coriander Powder
- 1 tsp – Cumin Powder
- 1 tsp – Kitchen King or Garam Masala
- 1 tsp – Amchur Powder (optional)
- 2+1 tbsp – Rice Flour
- To Taste – Salt
- For Frying+1 tsp – Oil
- Wash arbi well and pressure cook for 3 whistles, once pressure released peel arbi and cut into pieces.
- In a plate or bowl take arbi, red chili powder, turmeric powder, coriander powder, cumin powder, kitchen king or garam masala, amchur powder, salt, 1 tsp oil, 2 tbsp rice flour and mix everything well mashing arbi pieces.
- Take 1 tbsp (or more if required) rice flour in a small plate, take small amount of arbi mixture and roll in rice flour to coat all sides, now roll between both hands to form a smooth ball and flatten them to tikki to cutlet shape. Do same for rest. (rolling arbi mixture in rice flour helps to form shape as the mixture is sticky and it also give crunchiness to cutlets)
- Heat oil in a wok or deep for shallow frying and place 2 to 3 cutlet pieces fry in medium heat until both sides golden brown, drain and keep in kitchen tissue. Repeat same for rest
Serve hot or warm with any chutney or sauce or serve with any variety rice.
- You can add finely chopped onion, green chilies.
- If making this during vrat/fasting then replace rice flour with singara or rajgira atta and remove other ingredients not permitted.
- You can also shallow fry or pan fry these cutlets.
Pizza Pockets with Chicken Filling:
- Wheat flour or Atta used for making chapati- 2 cups ( I used golden temple brand)
- Dry active yeast- 1⅛ tsp
- Sugar- ¼ tsp
- Warm water- ¾ cup
- Salt- ½ tsp
- Oil- 1 tbsp
- For cooking chicken
- Chicken breast, cut into small cubes- 1
- Garam masala- ½ tsp
- Chili powder- ½ to 1 tsp
- Coriander powder- 1 tsp
- Ground cumin- ½ tsp
- Salt- a few pinches
- Coconut oil- 1½ tbsp (or veg oil)
- Ginger, chopped- 1 inch slice
- Garlic, chopped- 1 large clove
- Curry leaves- 1 sprig (optional)
- Onion, chopped thin and long- 2
- Red pepper, cubed small- 1 small
- Tomato sauce- ½ cup
- Coriander powder- ½ tsp
- Chili powder- ¼ tsp (or according to your needs)
- Cilantro, chopped- 1 handful
- Salt- to taste
- Egg, beaten- 1
- Cheddar cheese
- In a bowl, combine yeast, warm water and sugar, let stand for 10 minutes.
- After 10 minutes, add the salt and oil to the yeast solution.
- In a large bowl, pour the yeast solution and slowly add the flour and knead.
- It will be sticky in the beginning, after you add the entire flour you’ll find it easy to knead.
- Knead the dough well, it should be soft and smooth, don’t add too much flour and make it into a hard dough.
- Place the dough in a bowl greased with oil and cover the dough with a damp towel , keep aside in a warm place for 1 hour.
- Or you could- preheat the oven at the lowest temperature for 5 minutes, turn off the heat and place the dough in the oven, this will speed up the leavening.
- Do not cover the dough with wet kitchen paper towels, after an hour it will be stuck to the dough and will be very hard to peel it off.
- In the meantime you could start making the chicken filling and have everything ready.
- After an hour, the dough must have doubled in size.
- Combine the dough once again and let it sit for a few minutes.
- In a bowl, combine the chicken with all the ingredients mentioned “for cooking chicken”.
- In a pan, cook the chicken covered till it has cooked well and the water has dried off. Keep aside.
- Place a non-stick pan over medium heat, add oil.
- Add chopped ginger and garlic, saute till golden in color.
- Add curry leaves, saute for a couple of seconds.
- Add onion, season with salt and cook till onions turn golden brown in color.
- Add red pepper, cook for a couple of minutes.
- Add the cooked chicken, combine well.
- Add tomato sauce, chili powder and coriander powder, combine well. Cook till the sauce has thickened.
- Add cilantro, combine well.
- Have a taste and add more salt if needed.
- The mixture should be thick, if it’s watery cook till the gravy has thickened.
- Preheat oven to 425 F or 220 C.
- Make 4 large sized balls out of the prepared dough.
- Grease a cutting board or a flat plate with non-stick cooking spray.
- Place the dough ball over it, spray non-stick cooking spray over the dough.
- Spread it to a round shape using your hand. It should be a thick round.
- Place 1 spoonful of prepared chicken filling on the middle of the round dough.
- Top with cheese.
- Fold the dough over the filling and make a half moon shape.
- Dip a pastry brush in beaten egg and brush it generously over the pizza pocket.
- Repeat with other dough balls.
- Place the Pizza pockets on a baking sheet greased with cooking spray.
- Place on the lower rack in the preheated oven and bake for 15 minutes.
- Remove from the oven, let cool down for a few minutes.
- Enjoy these yummy pizza pockets.
You could use any kind of fillings.
Bhaji Pakora Recipe:
This easy and interesting bhaji pakora recipe was introduced to me by Sonal, she made this for me when I visited her. She was making dahi bhalla and reserved little batter to make this special bhaji pakora for me, it’s call bhaji pakora cause along with bada/vada batter bhaji (spinach) and besan (chickpeas flour) is added. I found it very interesting and ofcourse not to mention it was delicious plus different, so I quickly clicked few pictures below we dig in. If you are making regular vada/vadai, or dahi bhalla, reserve little batter and try this you will like it crunchy outside and soft inside pakoras.
Paneer (sliced)- 1/4 cup
Cauliflower-Gobi (peeled, sliced)- 1/4 cup
Spinach-palak (chopped)- 1/4 cup
Egg Plant-baigan (chopped)- 1/4 cup
Carrot (chopped)- 1/4 cup
Potatoes (chopped) – 1/4 cup
Onion (chopped)- 1/4 cup
Chickpea flour (besan)- 1 cup
Semolina- ½ cup
Turmeric powder- 1 tsp
Red chilli powder- 1 tsp
Mango powder- 1tsp
Carom seeds (Ajwain)- 1 tsp
Sesame seeds (till) – 1 tsp
Cumin seeds (zeera)- 1 tsp
Salt- to taste
Baking Soda- a pinch
Coriander (chopped)- 4 tbsp
Green Chilli (chopped)- 3
Water- as required
Oil- as per needed
Combine and mix all the ingredients for the batter well, and dip bhajiya in.
Tip: the batter should not be very thick or thin
Heat oil in a deep frying pan and fry on medium heat until each side is golden-ish brown and crunchy. Use a slotted metal spoon to transfer fried bhajiya to paper towels.
Garnish bhajiya pakora with some black salt and cumin powder on top when they are still hot.
…..And….Enjoyyyyy as an afternoon snack or a starter…::D