Quick and easy iftar for busy professionals — 30-minute recipes
Make Iftar preparation easier this Ramadan with these six quick and delicious 30-minute recipes
It's almost that long-awaited time of the year—the holy month of Ramadan. After fasting all day, preparing food for Iftar can be hectic. This year, to make your Ramadan easier, here are six easy yet delicious recipes that you can try within just 30 minutes.
Chocolate almond shake
A delicious and easy-to-make chocolate almond shake is just what you want on your iftar table. It takes just about 5-7 minutes to make, excluding the almond soaking time. If you soak the almonds overnight or use pre-soaked almonds, the blending and preparation will be super quick.
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Ingredients:
1 cup milk (dairy or almond milk for a nutty flavour)
½ cup almonds (soaked for 4-6 hours, then peeled)
2 tbsp cocoa powder (or melted dark chocolate)
2 tbsp honey or maple syrup (adjust for sweetness)
½ tsp vanilla extract (optional)
4-5 ice cubes
1 small banana (optional for creaminess)
A pinch of cinnamon (optional for extra flavour)
Instructions
Soak and prepare the almonds: Take ½ cup of raw almonds and soak them in water for at least 4-6 hours, or preferably overnight. Once soaked, drain the water and peel the almonds. (Soaking softens the almonds, making them easier to blend and digest.) If you're in a hurry, you can use blanched almonds or almond butter instead.
Blend the almonds: Add the peeled almonds to a blender. Pour in about ¼ cup of milk (from the total 1 cup). Blend for about 30–40 seconds until you get a smooth, thick almond paste. This ensures there are no chunky bits in the shake.
Add other ingredients: Now, add the remaining ¾ cup of milk to the blender. Add 2 tablespoons of cocoa powder (or melted dark chocolate for a richer taste). Add 2 tablespoons of honey or maple syrup (you can adjust the sweetness as needed). If using, add ½ teaspoon of vanilla extract for extra flavour. If you want a thicker shake, add ½ a banana. Then, add a pinch of cinnamon (optional) for a hint of warmth. Toss in 4-5 ice cubes to make the shake refreshing.
Blend until smooth: Blend everything on high speed for about 1-2 minutes until the shake is smooth, creamy, and frothy. Check the consistency. If it's too thick, add a little more milk and blend again.
Pour the shake into a tall glass. For extra flavour and texture, top it with chopped almonds, grated chocolate, or cocoa powder.
Serve immediately and enjoy your rich, nutty, and chocolatey shake!
Pro Tips:
✔ If you want a chilled shake without adding ice, use frozen banana slices.
✔ For a protein-packed version, add a scoop of chocolate protein powder.
✔ Want it extra creamy? Use full-fat milk or almond milk for a richer texture.
Quick haleem recipe
Haleem is a staple in our culture. Traditional Haleem typically requires several hours of cooking to achieve its rich, thick consistency. However, if you are up for the challenge, you can easily make this quicker version in about 30 minutes by using pre-cooked or canned lentils and spices.
Ingredients:
1 cup pre-cooked lentils (such as red lentils or a mixed lentil blend)
1 cup shredded cooked chicken (you can use leftover chicken or rotisserie chicken for convenience)
1 medium onion, finely chopped
2-3 green chillies, chopped (adjust to your spice preference)
1 tsp ginger-garlic paste (you can also use freshly minced ginger and garlic)
1 tsp cumin powder
1 tsp coriander powder
½ tsp garam masala
Salt (to taste)
2-3 cups chicken or vegetable broth (or water, depending on your preference)
2 tbsp oil or ghee (for cooking)
Chopped coriander leaves (for garnish)
Lemon wedges (for serving)
Instructions
Heat the oil: In a large pot or saucepan, add 2 tablespoons of oil or ghee and heat it over medium heat. This will provide flavour and help sauté the onions and spices.
Sauté the onions: Add the finely chopped onion to the pot. Sauté the onions for about 3-5 minutes or until they turn golden brown. Stir occasionally to ensure even cooking and prevent burning. The browning of onions adds depth to the flavour of the haleem.
Add spices: Once the onions are golden, add 2-3 chopped green chillies to the pot. Adjust the number based on how spicy you want your Haleem. Stir in 1 teaspoon of ginger-garlic paste and cook for another 1-2 minutes. This will allow the raw taste of the ginger and garlic to cook off and enhance the overall flavour. Next, add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and salt to taste. Stir well to combine the spices with the onions and cook for another 1-2 minutes until the spices are fragrant. This will create a flavourful base for your Haleem.
Add chicken and lentils: Now, add 1 cup of shredded cooked chicken to the pot. If you're using leftover chicken, make sure it's shredded into bite-sized pieces. Stir to coat the chicken with the onion and spice mixture. Next, add 1 cup of pre-cooked lentils. If using canned lentils, drain and rinse them before adding. Mix well to combine the lentils with the chicken and spices.
Add broth: Pour in 2-3 cups of chicken or vegetable broth (or water) to the pot. The amount will depend on how thick or soupy you want your Haleem. Stir everything together to ensure the lentils and chicken are well incorporated into the broth.
Simmer: Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and let it simmer uncovered for about 10-15 minutes. Stir occasionally to prevent sticking and to help the flavours meld together. As it simmers, check the consistency. If it becomes too thick, you can add more broth or water to reach your desired texture. If you prefer a creamier texture, you can mash some of the lentils against the side of the pot with a spoon.
Finish with garam masala: Just before serving, stir in ½ teaspoon of garam masala. This adds a lovely aromatic flavour to your Haleem. Cook for another minute to let the spices meld in.
Garnish and serve: Remove the pot from heat. Ladle the Haleem into serving bowls. Garnish with chopped coriander leaves for a fresh touch. Serve hot with lemon wedges on the side for squeezing over the haleem to enhance the flavours.
Pro tips:
✔ You can also serve Haleem with naan, paratha, or rice, depending on your preference.
✔ For an extra touch, drizzle some fried onions or a dollop of yoghurt on top before serving.
✔ From preparing to cooking, this version of your Haleem will be ready in approximately just 30 minutes.
✔ Using pre-cooked or canned lentils significantly reduces cooking time.
✔ You can also use store-bought shredded chicken or leftover meat to speed up preparation.
✔ Adjust the consistency by adding more or less liquid as desired.
Potato-egg cheese balls
These crispy egg-potato cheese balls would make a perfectly delicious addition to your table. They have a crunchy exterior, a creamy potato-egg filling, and gooey melted cheese inside. Within 25 minutes, you would have a serving of 10-12 cheese balls.
Ingredients:
For the Filling:
- 2 medium potatoes (boiled & mashed)
- 2 boiled eggs (finely chopped)
- ½ cup grated cheese (mozzarella or cheddar)
- 1 tbsp chopped coriander (optional)
- ½ tsp black pepper
- ½ tsp red chilli powder (optional, for spice)
- ½ tsp garlic powder (or minced garlic)
- Salt (to taste)
For Coating:
- 1 egg (beaten)
- ½ cup breadcrumbs
- 2 tbsp all-purpose flour (maida)
- Oil for frying (or air-frying)
Instructions:
Prepare the filling:Boil 2 medium potatoes until soft, peel them, and mash them in a mixing bowl. Finely chop 2 boiled eggs and add them to the mashed potatoes.
Mix in ½ cup grated cheese, black pepper, red chilli powder, garlic powder, salt, and coriander. Stir everything together until well combined. Take small portions of the mixture and roll them into smooth balls (about the size of a golf ball).
Coat the balls: In a small bowl, beat 1 egg. In another bowl, place ½ cup breadcrumbs. Keep 2 tbsp of all-purpose flour in a separate bowl. Roll each ball lightly in flour to help the coating stick. Dip the flour-coated ball into the beaten egg.
Finally, coat the ball with breadcrumbs, pressing gently so they stick. Prepare all the balls and set them aside for frying.
Fry or air-fry: Heat oil over medium heat. Fry the balls until golden brown and crispy (about 3-4 minutes). Drain on paper towels.Preheat the air fryer to 180°C (350°F). Lightly spray the balls with oil and air-fry for 12-15 minutes, shaking the basket halfway through.Bake at 200°C (400°F) for 15-18 minutes, turning once halfway.
Serve hot with ketchup, mayo, or spicy garlic sauce. Enjoy the crispy outside with the cheesy, creamy inside!
Pro Tips.
✔ Use cold mashed potatoes for firmer balls.
✔ Double coat with breadcrumbs for extra crunch.
✔ Try adding chopped green chillies or paprika for more spice!
Spicy veg momo (Steamed)
You can easily opt for this combination of a healthy and tasty recipe within 30 minutes, getting servings of 15-18 soft & juicy momos with spicy vegetable fillings.
Ingredients:
For the Dough:
- 1 cup all-purpose flour (maida)
- ¼ tsp salt
- Water (as needed)
- ½ tsp oil (optional, for softer dough)
For the Spicy Veg Filling:
- ½ cup finely grated cabbage
- ¼ cup finely grated carrot
- ¼ cup finely chopped onion
- ¼ cup finely chopped capsicum (bell pepper)
- 1 tbsp finely chopped spring onions (optional)
- 1 tsp soy sauce
- ½ tsp black pepper
- ½ tsp red chilli flakes
- ½ tsp garlic paste (or finely minced garlic)
- ½ tsp ginger paste (or grated ginger)
- ½ tsp vinegar
- ½ tsp salt (adjust to taste)
- ½ tbsp oil
Instructions:
Prepare the Dough: In a bowl, mix 1 cup flour and ¼ tsp salt. Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and let it rest for 10 minutes.
Make the Filling: Heat ½ tbsp oil in a pan. Sauté garlic-ginger paste for 30 seconds. Add onions, capsicum, cabbage, and carrots; stir-fry for 2-3 minutes (keep them crunchy). Mix in soy sauce, vinegar, black pepper, red chili flakes, and salt. Stir for another 2 minutes, then let it cool.
Shape the Momos: Divide the dough into small balls and roll them into thin 3-inch circles. Place 1 tsp of filling in the center, pleat the edges, and seal into a half-moon or round shape.
Steam & Serve: Grease a steamer or use a banana leaf. Arrange momos without touching and steam for 10-12 minutes until they turn glossy and translucent. Serve hot with spicy momo chutney!
