First week of Iftar: Simple yet comforting recipes to kick off Ramadan

Stuffed dates with cream and nuts 

Ingredients:

• 20 Medjool dates
• 100g cream cheese
• 50g mixed nuts (almonds, pistachios, walnuts, cashews), chopped
• 2 tbsp honey
• 1 tsp vanilla extract

Instructions: 

Start by carefully cutting a slit in each date to remove the pit. Once done, set them aside. In a mixing bowl, combine the cream cheese, honey, and vanilla extract. Stir until smooth and well blended. Gently stuff each date with the cream cheese mixture, making sure it fills the date evenly.

 Next, sprinkle the chopped nuts over the top of each stuffed date, pressing them in slightly to ensure they stick. Arrange the stuffed dates on a serving plate and refrigerate for about 30 minutes before serving. 

This simple, yet indulgent treat is perfect for a sweet bite during Ramadan.

Kaju lassi (cashew yoghurt drink)

Ingredients

• ½ cup cashews (soaked for 2-3 hours)
• 1 cup yoghurt (chilled)
• ½ cup cold milk
• 2 tbsp sugar or honey (adjust to taste)
• ½ tsp cardamom powder
• 1 tbsp rose water (optional)
• Ice cubes
• Chopped cashews and pistachios for garnish

Instructions

Blend the soaked cashews with a little milk until smooth. Add yoghurt, remaining milk, sugar, cardamom powder, and rose water. Blend again until frothy. Pour into a glass, add ice cubes and garnish with chopped cashews and pistachios.

Serve chilled and enjoy!

Keema paratha  

Ingredients

For the dough:

• 2 cups flour
• ½ tsp salt
• 2 tbsp oil
• Water (as needed)

For the filling:

• 250 grams minced beef or chicken
• 1 small onion, chopped
• 1 tsp ginger-garlic paste
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp garam masala
• ½ tsp chili powder
• Salt to taste
• 1 tbsp oil
• Fresh coriander, chopped

Instructions

Start by preparing the dough. In a bowl, mix the flour, salt and oil. Gradually add water and knead into a soft, smooth dough. Cover and let it rest for about 30 minutes.

For the filling, heat oil in a pan and sauté the chopped onions until soft. Add the ginger-garlic paste and cook for a few seconds.

Then, add the minced meat and stir well until it turns brown. Mix in cumin, coriander, garam masala, chili powder, and salt. Cook until the keema is dry and fragrant. Finally, stir in chopped coriander and let the mixture cool.

To assemble, roll out a small portion of the dough into a circle. Place a spoonful of keema in the centre, then fold and seal the edges. Gently roll it out again into a flatbread, being careful not to press too hard.

Heat a pan and cook the paratha on medium heat. Apply oil or ghee on both sides and cook until golden brown and crispy.

Serve hot with raita or pickles for a delicious Iftar meal!

Chicken and cheese croquettes 

Ingredients 

For the filling:

• 1 cup cooked and shredded chicken
• ½ cup grated cheese (cheddar or mozzarella)
• 1 small onion, chopped
• 1 tsp garlic paste
• ½ tsp black pepper
• ½ tsp chilli flakes
• Salt to taste
• 1 tbsp butter

For the coating:

• 1 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Oil for frying

Instructions

To prepare the filling, heat butter in a pan and sauté the chopped onion until soft. Add the garlic paste and cook for a few seconds. Stir in the shredded chicken, black pepper, chilli flakes, and salt. 

Mix well and cook for a couple of minutes before removing from heat. Once slightly cooled, mix in the grated cheese and set aside.

For shaping and coating, take small portions of the mixture and roll them into croquette shapes. Coat each piece first in flour, then dip into the beaten eggs, and finally roll in breadcrumbs to ensure a crispy outer layer.

To fry, heat oil in a deep pan over medium heat. Fry the croquettes in batches until they turn golden brown and crispy. 

Drain on paper towels and serve hot with ketchup or a spicy dip.

Chicken and mushroom pie

Ingredients

For the filling:

• 1 cup cooked and shredded chicken
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp flour
• ½ cup milk
• ½ cup chicken broth
• ½ tsp black pepper
• ½ tsp dried thyme (optional)
• Salt to taste
• ½ cup grated cheese (cheddar or mozzarella)

For the crust:

• 2 cups flour
• ½ tsp salt
• ½ cup cold butter, cubed
• 1 egg yolk
• ¼ cup cold water (as needed)

For brushing:

• 1 egg, beaten

Instructions 

To prepare the filling, heat butter in a pan and sauté the chopped onion and minced garlic until soft. Add the sliced mushrooms and cook until they release water. Stir in the shredded chicken, black pepper, thyme, and salt. 

Sprinkle in the flour and mix well. Gradually pour in the milk and chicken broth, stirring continuously until the sauce thickens. Remove from heat and mix in the grated cheese. Let the filling cool completely.

For the crust, mix flour and salt in a bowl. Add cold butter and rub it into the flour until it resembles breadcrumbs. Stir in the egg yolk and gradually add cold water, kneading gently until a dough forms. Wrap and refrigerate for 30 minutes.

To assemble, roll out half of the dough and place it in a greased pie dish. Add the cooled chicken and mushroom filling. Roll out the remaining dough and place it over the filling, sealing the edges. Brush the top with beaten egg and poke a few holes for steam to escape.

Bake in a preheated oven at 180°C (350°F) for 30-35 minutes or until golden brown. Let it cool slightly before serving.