Ramadan, the ninth month of the Islamic lunar calendar, holds profound significance in the Muslim faith. Lasting either 29 or 30 days, it marks a period of intense spiritual reflection and growth. Derived from “Ramad,” meaning intense heat, it symbolises a time of sincere devotion. Observing Ramadan, one of Islam’s five pillars, entails fasting from dawn to sunset and abstaining from food and drink. This discipline fosters empathy for the less fortunate and strengthens self-discipline. The evenings bring joyous gatherings for Iftar, breaking the fast with delicious dishes like kesar milk, vermicelli kheer, chicken biryani, and sheer khurma, uniting families and communities in celebration.

Appetisers and Starters

Appetisers and starters set the tone for a meal, tantalising taste buds and sparking anticipation. Explore delightful recipes given below made with Suhana Masala:

1. Chicken Pakora

Ingredients:

• 500g boneless chicken, cut into bite-sized pieces
• 1 cup chickpea flour (besan)
• 2 tablespoons rice flour (optional for extra crispiness)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust to taste)
• 1 teaspoon garam masala
• 1 tablespoon ginger-garlic paste
• Salt to taste
• Water, as needed
• Oil for frying
• Chopped coriander leaves for garnish (optional)

Cooking Process:

1. In a mixing bowl, combine chickpea flour, rice flour (if using), cumin seeds, crushed coriander seeds, turmeric powder, red chilli powder, garam masala, ginger-garlic paste, and salt.
2. Gradually add water to the dry ingredients to form a thick batter. The consistency should be such that it coats the chicken pieces well.
3. Add the chicken pieces to the batter, ensuring they are evenly coated.
4. Heat oil in a deep-frying pan or kadhai over medium heat.
5. Once the oil is hot, carefully drop the coated chicken pieces into the oil individually. Do not overcrowd the pan.
6. Fry the chicken pakoras until they are golden brown and crispy, turning them occasionally for even cooking. This takes about 5-7 minutes.
7. Once done, remove the chicken pakoras and drain them on paper towels to remove excess oil.
8. Garnish with chopped coriander leaves if desired.

Serving Tips:

• Serve hot with green chutney, mint yoghurt dip, or your favourite dipping sauce.
• You can also serve them as a side dish with roti, naan, or rice for a complete meal.
• Customise the spices according to your taste preferences for a personalised flavour profile.

2. Vegetable Cutlet:

Boil and mash potatoes. Mix with finely chopped or grated mixed vegetables like carrot, capsicum, cabbage, beetroot or, as per your choice, onions, green chillies, ginger-garlic paste, spices, and breadcrumbs. Shape into patties and shallow fry until golden brown and crispy. Serve hot with chutney or sauce. Enjoy these nutritious vegetable cutlets as a snack or appetiser this Ramadan!

3. Mixed Fruit Chaat:

Dice assorted fruits like apples, bananas, oranges, grapes, and pomegranate seeds. Mix with finely chopped cucumber and sprinkle with Suhana Chat Masala, black salt, lemon juice, and a pinch of red chilli powder for a tangy kick. Toss gently to combine. Garnish with fresh mint leaves and serve immediately!

4. Seekh Kebab:

Combine minced mutton with finely chopped onions, ginger-garlic paste, green chillies, coriander leaves, garam masala, and salt. Knead well to form a smooth mixture. Thread onto skewers and grill until cooked through and charred. Serve hot with mint chutney and sliced onions and enjoy mutton seekh kebab this Ramadan with your family!

Main Course Delights

Main course dishes offer hearty satisfaction, showcasing rich flavours and aromas. Dive into the recipes of rogan josh, chicken biryani and paneer makhani mentioned below:

1. Rogan Josh:

Rogan Josh is a classic Kashmiri dish known for its rich, aromatic flavours. Ratan Jot, also known as alkanet root is a natural colouring agent that gives Rogan Josh its signature red hue. Here’s how to prepare this delectable dish:

Ingredients:

• 500g mutton or lamb, cut into pieces
• 4 tablespoons oil or ghee
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 tablespoons yogurt
• 1 tablespoon ginger-garlic paste
• 2-3 green chillies, slit
• 1 teaspoon cumin seeds
• 1-inch cinnamon stick
• 4-5 green cardamom pods
• 4-5 cloves
• 1 black cardamom pod
• 1 teaspoon turmeric powder
• 2 teaspoons Kashmiri red chilli powder
• 1 teaspoon ground fennel seeds
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• Salt to taste
• A pinch of saffron strands (optional)
• 1 tablespoon Ratan Jot soaked in 2 tablespoons of warm water
• 1 tablespoon Suhana Shahi Garam Masala

Instructions:

1. Heat oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat. Add cumin seeds, cinnamon sticks, green cardamom pods, cloves, and black cardamom pods. Sauté for a minute until fragrant.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and slit green chillies. Sauté for another couple of minutes until the raw smell disappears.
4. Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
5. Add yoghurt to the pan and stir continuously to prevent it from curdling.
6. Add turmeric powder, Kashmiri red chilli powder, ground fennel seeds, ginger, coriander, and salt. Mix well and cook for a minute.
7. Add the mutton pieces to the pan and mix until they are well coated with the masala.
8. Pour enough water to cover the mutton pieces. Using a pressure cooker, cover with the lid and cook until the mutton is tender. If using a pan, cover and simmer until the mutton is cooked through, stirring occasionally.
9. Meanwhile, soak Ratan Jot in warm water for about 15-20 minutes until the water turns deep red.
10. Add the soaked Ratan Jot and water to the pan once the mutton is cooked. This will give Rogan Josh its characteristic red colour. If using saffron strands, add them at this stage.
11. Simmer for another 5-10 minutes until the flavours meld together and the gravy thickens to your desired consistency.
12. Sprinkle garam masala powder and serve hot with steamed rice, naan, or roti.

2. Chicken Biryani:

Marinate chicken with yoghurt, ginger-garlic paste, Suhana Chicken Biryani Masala, and lemon juice. Sauté onions until golden, then add marinated chicken and cook until tender. Parboil rice, layer it with chicken, fried onions, mint, and coriander leaves. Sprinkle with saffron-infused milk. Cover and cook until rice is fully cooked and aromatic. Serve hot for a flavourful and satisfying chicken biryani experience.

3. Paneer Makhani:

Sauté onions, ginger-garlic paste, and tomatoes until soft. Add Suhana Paneer Makhanwala Spice Mix and cook until aromatic. Stir in paneer cubes and simmer until the flavours meld together. Finish with cream and butter, allowing them to melt into the dish. Garnish with fresh coriander leaves and serve hot with naan or rice.

Refreshing Beverages

During Ramadan, hydrating and energizing beverages are necessary. Enjoy refreshing recipes like kesar milk, mango lassi, and traditional rose sharbats given below:

1. Kesar Milk

Ingredients:

• 1 litre whole milk
• 1/2 cup sugar (adjust to taste)
• 1/2 teaspoon Suhana Kesar Milk Masala
• Chopped nuts for garnish (optional)

Instructions:

1. Warm the milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent it from sticking to the bottom.
2. Once the milk is hot but not boiling, add the sugar and stir until it dissolves completely.
3. Add the Suhana Kesar Milk Masala to the milk and mix well.
4. Allow the milk to simmer over low heat for 10-15 minutes, stirring occasionally.
5. Pour the kesar milk into serving glasses or cups. Garnish with chopped nuts like almonds, pistachios, or cashews if desired for added texture and flavour.
6. Serve the kesar milk warm or chilled, depending on your preference. Enjoy this delightful beverage’s rich and aromatic flavours made with Suhana Kesar Milk Masala!

2. Mango Lassi:

Blend mango chunks with yoghurt, sugar, and a splash of milk until smooth. Adjust sweetness to taste. Chill and pour into glasses and garnish with chopped mango or saffron strands.

3. Rose Sharbat:

Mix rose syrup with water and sugar in a jug. Add a squeeze of lemon juice for balance. Stir until well combined. Add a few drops of rose water for extra fragrance. Chill and serve over ice cubes with a garnish of fresh mint leaves for a refreshing rose sharbat, perfect for hot Ramadan days.

Sweet Treats for Dessert

Indulge in delightful Ramadan desserts like Sheer Khurma, Shahi Tukda, and Vermicelli Kheer given below:

1. Sheer Khurma

Ingredients:

• 1 litre full-fat milk
• 1 packet Suhana Instant Sheer Khurma Mix
• 1/2 cup sugar (adjust to taste)
• 1/4 cup ghee
• 1/4 cup mixed dry fruits (almonds, cashews, pistachios, raisins)
• A pinch of saffron strands
• 1 tablespoon rose water
• Chopped pistachios and almonds for garnish

Instructions:

1. Heat ghee in a heavy-bottomed pan. Add the mixed dry fruits and sauté until they are lightly golden and fragrant. Remove from the pan and set aside.
2. In the same pan, pour the milk and bring it to a boil over medium heat. Stir occasionally to prevent sticking.
3. Once the milk comes to a boil, reduce the heat to low and add the Suhana Instant Sheer Khurma Mix to the milk. Stir well.
4. Add the sugar and saffron strands to the milk. Stir well to combine.
5. Continue to simmer the sheer khurma for about 10-15 minutes, stirring occasionally, until the milk thickens slightly.
6. Add the sautéed mixed dry fruits to the pan. Stir well to incorporate.
7. Remove the sheer khurma from the heat and let it cool slightly before serving.
8. Garnish with chopped pistachios and almonds.
9. Enjoy the delicious Sheer Khurma made with Suhana Instant Sheer Khurma Mix!

2. Shahi Tukda:

Fry bread slices until golden and crisp in ghee. Prepare a rich syrup by boiling water, sugar, saffron, and cardamom. Soak fried bread slices in the syrup until they absorb the flavours. Top with thickened sweetened milk (rabri), garnish with chopped nuts and edible silver leaf. Serve chilled for an indulgent Shahi Tukda.

3. Vermicelli Kheer:

To make Vermicelli Kheer, boil 1 litre of milk in a pan. Once the milk is boiling, add the Suhana Vermicelli Kheer mix and stir well to ensure it’s fully incorporated. Let the mixture simmer for 15-20 minutes or until the vermicelli softens and the kheer thickens to your desired consistency. Once ready, garnish the kheer with chopped nuts for added flavour. Serve it warm!
From biryanis to curries, meals prepared from Suhana Masala celebrates unity with diverse iftar food. Ramadan instils compassion and spiritual growth through fasting and feasting, strengthening bonds during shared meals.

FAQ’s

1. What are some traditional foods eaten during Iftar?

   Some traditional foods eaten during Iftar include dates, samosas, pakoras, fruit chaat, and refreshing drinks like lemonade or Rooh Afza.

2. Are there any specific dishes that are commonly prepared for Ramadan?

   Yes, common Ramadan dishes include biryani, kebabs, haleem, falafel, and desserts like baklava, kunafa, and sheer khurma.

3. What are some traditional desserts or sweets enjoyed during Ramadan?

   Traditional Ramadan desserts include baklava, kunafa, sheer khurma, qatayef, maamoul, and gulab jamun, providing sweetness to conclude the day’s fasting.

4. What are some healthy snack options for Iftar?

   Healthy Iftar snacks include fruits, nuts, yoghurt, vegetable sticks with hummus, boiled eggs, and whole grain crackers for sustained energy.