5 Easy Iftar Recipes

When it comes to preparing meals for Iftar, the best ideas about Ramadhan recipes have come from generations and through fusion of different cuisines. However, quick Ramadhan recipes have also become rather popular especially when it comes to convenience. So go ahead and try out some of these Ramadhan recipes for Iftar that won’t take too much of your time.

 

Ingredients:

1 package puff pastry roll, thawed

12 ounces diced mushrooms

1/2 medium onion, diced

1 clove garlic, minced

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup mozzarella

1/2 cup Parmesan cheese

1 egg beaten

 

Method:

 

- Preheat oven to 200°C.

- Heat the olive oil in a pan and add the garlic, parmesan, onions, mushrooms, salt and pepper. Sauté until the mushrooms are lightly browned and caramelised. Remove from heat and let the mixture cool.     

- Roll out the puff pastry onto a lightly floured surface. Roll it into a rectangular shape.

- Spread out the mushroom mixture onto the pastry. Then sprinkle the mozzarella all over the mixture.

- Starting from the longer side – roll the pastry. Brush the entire roll with the beaten egg. Cut the roll into 1 inch slices and place each one on a baking tray lined with parchment paper.

- Bake for 30 to 40 minutes – or until golden brown.

 

http://www.mushroominfo.com

http://simplyhomecooked.com

Ingredients:

 

16 mozzarella string cheese sticks

2 eggs

1/4 cup milk

2 1/2 cups Panko breadcrumbs

1 tablespoon dried oregano

1 tablespoon dried parsley

1 teaspoon garlic powder

1/2 teaspoon salt

Vegetable oil for frying

 

Method:

 

- Beat eggs and milk together in a bowl. Place the flour in a separate bowl. Fill another bowl with the Panko breadcrumbs, garlic powder, oregano and parsley.

- Cut the mozzarella sticks into half.

- Roll a mozzarella stick in the flour. Dip the stick into the egg mixture and then roll it in the breadcrumb mixture. All the sticks need to be completely and evenly coated.

- Place the mozzarella sticks on a baking sheet lined with wax paper and put it in the freezer for at least 30 minutes. This will prevent the hot oil from breaking the sticks apart. Once the sticks are frozen, you can transfer the pieces into a ziplock bag if you're storing them for later meals.

- Fill a saucepan halfway with oil and heat until it starts to smoke a little. Place a few sticks at a time in the pan and avoid overcrowding. Space the pieces out to give room to fry.

- Fry until the sticks are golden brown and drain on paper towels to cool.

- Serve preferably with marinara sauce or any other sauce of your choice.

 

http://www.chewoutloud.com

http://www.smalltownwoman.com

 

Ingredients:

 

2 pounds chicken breast

 

For the marinade:

2 tablespoons lemon juice

1 tablespoon vinegar

1 tablespoon olive oil

2 tablespoons garlic, minced

2 teaspoons dried oregano

1/2 teaspoon dried parsley

3/4 teaspoon salt

1/2 teaspoon black pepper

 

Method:

 

- Cut the chicken breasts into 2-inch cubes.

- Combine all the ingredients for the marinade in a bowl. Add the chicken cubes to the mixture and let it marinade overnight or for at least 45 minutes.

- Soak the wooden skewers in water overnight to prevent them from burning.

- Preheat the oven to 200°C.

- Thread the chicken cubes on the skewers. Coat baking tray with oil or non-stick cooking spray and place the skewers on the tray.

- Bake the chicken skewers for 5 to 7 minutes on each side – until the chicken is cooked.

 

http://reciperunner.com

http://www.thespicekitrecipes.com

 

Ingredients:

 

1 pound large raw shrimp, peeled and deveined with the tails

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

2 large eggs, beaten

3/4 cup Panko bread crumbs

1 cup shredded coconut

Vegetable oil

 

Method:

 

- Combine the breadcrumbs and coconut in a bowl. In a second bowl, beat the eggs. Taking a separate bowl, combine the flour and spices.

- Start by dipping small amounts of the shrimps in the flour mixture and then into the beaten eggs. Then evenly coat the shrimp in the coconut and breadcrumb mixture and place the shrimp on a separate plate.

- Heat about 1/2 an inch of oil in large skillet. Fry the shrimp in small batches, without overcrowding the pan. Each side should be fried until golden brown.

- Drain the shrimp on paper towels and serve with Thai Chili sauce.

 

http://sallysbakingaddiction.com

http://therecipecritic.com

 

Ingredients:

 

1 and 1/2 pounds ground beef

1/2 cup onions, diced

2 tablespoons ginger, minced

3 garlic cloves, crushed

1 green chili finely chopped

3 medium tomatoes, chopped

2 tablespoons tomato puree

1/2 teaspoon sugar

1 tsp red chili powder

1 and 1/2 teaspoons turmeric

1/2 teaspoon black pepper

1/2 teaspoon salt

2 cloves

1/2 cup water

1 and 1/2 tablespoons oil

 

Method:

 

- Heat oil in pan. Add garlic, ginger and cloves.

- Add the onions and sauté until golden brown. Then add the green chili.

- Now add chili powder, turmeric, black pepper and salt to the mixture and sauté for a few minutes.

- Add the minced meat to the mixture and cook for 1 to 2 minutes until lightly browned.

- Add the tomatoes, tomato puree and sugar. Add water as needed so that the mixture is not too dry.

- Bring to a boil and cook for 20 to 25 minutes on medium heat stirring occasionally until the water evaporates.

 

http://food.ndtv.com

http://myhalalkitchen.com

 

 

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