Ramzan ka iftar special dishes…. Haleem, Apollo fish, Chicken Biryani, Chicken Tikka/Boti Kabab, Fruit Salad…..Ingredients and how to prepare methods
The month of Ramzan has begun.Â Evening times are being spent with the fragrance ofÂ Haleem.Â There are some dished Muslims love to eat to break the fasting.Â After breaking the fast with the tradition of eating dates, their dinner continues with Chicken Tikka, Boti Kabab, Apollo Fish, Biryani and Fruit salad.
Preparing Haleem at home is a very difficult process.Â This is the procedure to prepare Haleem at home.
Ingredients: Cracked Wheat â€“ Â¼ kg, Ghee â€“ Â¼ k, Mutton â€“ 1 kg, Roasted chana dal â€“ 50gm , Garam Masala â€“ 1 table spoon, Sliced onions â€“ 1 cup, Coriander â€“ 2 bunches,Â Mint leaves â€“ 1 bunch, Lemon â€“ 2.
Method: Boil the mutton in water for five hours.Â Mix cracked wheat, roasted chana dal and garam masala and boil for another 4 hours.Â Pour some ghee in the end.Â Fry sliced onions.Â Take Haleem in a plate and garnish with coriander, mint leaves and fried onions.Â Add lemon juice before serving.
Ingredients: Apollo fish â€“ Â½ kg, eggs â€“ 2, Corn flour â€“ Â¼ kg, green chillies â€“ 5, garlic paste â€“ 1 table spoon, oil and salt as per requirement, Black pepper â€“ 1 tea spoon.
Method: Clean the fish and remove the thorns.Â Make small balls of the fish and dip them in egg yolk.Â Dust them with corn flour and deep fry the balls in oil.Â KeepÂ another pan and heat some oil.Â Fry green chillies, garlic paste.Â Add salt and black pepper.Â Now add fried fish balls to this mixture and fry for some more time.
Ingredients:Â Chicken â€“ 1 kg, Basmati rice â€“ 1 kg, garam masala â€“ 2 tea spoons, ginger paste â€“ 1 table spoon, ghee â€“ 2 table spoons, garlic paste â€“ 1 table spoon, curd â€“ 1 cup, sliced onion â€“ Â½ cup, green chillies â€“ 5, red chillies â€“ 6, turmeric â€“ a pinch, coriander â€“ 1 bunch, salt and oil as required.
Method: Clean the mutton.Â Marinate the mutton for two hours by adding turmeric, salt, ginger garlic paste and curd.Â Clean and strain the rice.Â Boil the rice with 1:2 ratio of water.Â Put another utensil and heat the oil.Â Fry green chillies and sliced onion.Â AddÂ half the mutton and put a layer of rice on it.Â Again put a layer of mutton and then again a layer remaining rice.Â Seal the border of the utensil with Maida flour.Â When Maida becomes dry and comes out off the stove.Â Now the biryani is ready.Â Garnish with coriander leaves and fried onion.
Chicken Tikka/Boti Kabab
Ingredients:Â Boneless chicken/mutton â€“ Â½ kg, garam masala- 1 table spoon, curd â€“ 1 cup, salt â€“ as per taste, oil â€“ as required, sliced onion, coriander â€“ 1 bunch, Lemon â€“ one.
Method:Â Clean the chicken and marinate it for one hour in a mixture of salt, garam masala and curd.Â Thread the chicken on to skewers. Light the coal oven.Â Burn them on direct fire.Â Garnish them with sliced onion and coriander leaves.Â Serve, after adding lemon juice if necessary.
Ingredients: Pieces of Papaya fruit â€“ Â½ cup, Apple â€“ Â½ cup, Black grapes â€“ Â½ cup, Pomegranate seeds â€“ Â½ cup, Banana â€“ 1, waterÂ melon piecesÂ â€“ Â½ cup,Â VanillaÂ ice-cream â€“ Â¼ kg.
Method:Â Cut all the fruits in to small pieces and keep them in the refrigerator for half an hour.Â Add vanilla ice cream to the fruit pieces.Â A tasty fruit salad is ready.