Tag Archives: ramadan recipes

Ramadhan Special / Ramzan Recipes / EID Recipes

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Confused what to cook for Ramzan or Ramadhan or Iftar, here are few delicious and heavenly dishes – Ramzan recipes, collected from most of Muslim friends who lives here in India, Saudi Arabia, UAE … Give a try, wish you all a Happy Ramzan.

Bunch of yum, delicious, easy and simple Ramzan/Ramadan/Iftar recipes –

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Ramadan Recipes

Ramadan Recipes

Dessert

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Beverages

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Hot Drinks / Snacks

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Rice / Pulav

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Biryani

 

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Biryani (Gravies)

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Soup / Dip

 

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Curries:

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Rasam –

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Gravies:

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Fry

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Basbousa / Basboosa / Eggless Semolina cake – Ramzan recipes

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Basbousa or Basboosa is an Egyptian and traditional Middle East sweet cake prepared with Semolina, desiccated coconut, sugar, yogurt/curd and later soaked in sugar syrup which is flavored with rose water. It is also known as “Hareesa”. As of collecting few Middle East dishes for Ramzan, resulted in Basbousa through one of my neighbor.

Basbousa is a very easy, simple and a delicious dessert which flavors not only the kitchen but also the whole house with its wonderful aroma. Usually this Basbousa is baked until the top turns brown in color, but I have done it until it reaches golden brown. Let me share the recipe…

For more Ramzan/ Ramadan / Iftar recipes – Click here.

Basbousa

Basbousa

Ingredients:

  • Semolina – 2 cups
  • Desiccated coconut – 1 cup
  • Sugar – ½ cup
  • Yogurt/Curd – ¾ cup
  • Baking powder – 1 tsp
  • Salt – ¼ tsp
  • Rose essence – 2 tsp
  • Butter (melted) – ½ cup
  • Lemon juice – 1 tbsp
  • Almonds/Badam or Cashew or Pistachios – 15 nos

Making of Basbousa –

Preparation:

  • Boil a cup of water in a heavy bottomed vessel, add in the nuts and allow to boil in high flame for 15 mins. Drain the water, peel the skin of the nuts, slice them to two equal halves and keep it aside.
  • Preheat oven to 18o degree C.
  • In a wide mouth bowl, add in the semolina/rava, desiccated coconut, sugar, baking powder and mix them well.
  • Add in the yogurt/curd + 1 tbsp of water and mix them well with your hands (be sure no lumps should be formed and they would little tight in consistency).
  • Grease a baking a tray and pour the semolina mixture to the tray and level the batter with your hands.
  • Make cuts (desired shape) with the knife, pierce a nut in the center of each and every pieces.
  • Bake for 8 mins or until the top starts turning to dark brown in color (I baked only till they turn golden brown in color).
  • Meanwhile boil 1 ½ cups of water along with a cup of sugar, drizzle the rose essence and cook in medium flame, until it comes to the syrup consistency.
  • Remove the tray once baked and pour the syrup over the cake, let it sit for 15 mins.
  • Gently remove the pieces.

Serve it.

For my other desserts recipes, click here.

Mujaddara – Arabian rice & lentils

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My other Arabian cuisine dish – Mujaddara (steamed rice and lentils), which is one of the most comfort, filling and healthy food. Mostly it plays a good role on times of fasting. A very easy, simple and healthy dish which can be prepared perfectly by a beginner in cooking. Let me share the recipe…

For my other vegetarian rice recipes, click here.

As it’s Friday, taking it to Fiesta Friday #125 hosted by Angie@thenovicegarderner.

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4 nos

1 cup – 160 ml

Ingredients:

  • Bamathi / Long grain rice – 2 cups
  • Green lentil / Moong Bean / Paasipayaru – 1 cup
  • Onions – 3 nos
  • Olive oil – 1 tbsp
  • Cumin – ½ tsp
  • Cumin powder – 1 tsp
  • Black pepper powder – 1 ¼ tsp
  • Salt to taste

Preparation:

  • Peel and thinly slice the onions (lengthwise), keep it aside.
  • Wash the lentils in water, drain the water and keep it aside.
  • Wash the rice, drain the water and keep it aside.
  • Heat oil in the pressure cooker, add in the thinly sliced onions and cook them until they turn dark brown in color, remove the onions from the fire and keep it aside.
  • Add in the cumin seeds and wait until they give wonder aroma.
  • Add in the green lentil (1 cup) along with the water (2 cups) and pressure-cook for 2 whistles.
  • Wait until the pressure subsides and remove the lid.
  • Add in the rice (2 cups) along with cumin powder, black pepper powder and salt. Cook for few seconds until the raw smell goes off.
  • Pour in the water (3 ½ cups) of water and pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides and transfer it to a plate.
  • Top it with fried onions.

Serve hot. You can also top it with thick yogurt/curd and then fried onions before serving, this combination tastes good. Accompany it with any raita. I have accompanied it with watermelon raita and Qorma Lawand.

Note: You can increase or decrease the quantity of onions as per your taste buds.