5 Quick & Delicious Iftar Recipes

1. Chickpea Pilau with Diced Chicken Curry

Ingredients:

• 200g Basmati Rice
• 100g Chick Peas (Ready to eat, drained)
• 1 Brown Onion (sliced)
• 200g Chicken Breast (diced)
• 1 teaspoon Salt
• Whole Spices (¼ teaspoon Cloves, ¼ teaspoon Whole Black Peppercorns)
• Powdered Spices (½ teaspoon Garam Masala, ¼ teaspoon Ground Turmeric, Ground Coriander & Red Chilli Powder)
• 1 teaspoon Garlic & Ginger Paste
• 2 tablespoons Coconut Oil
• ¼ cup Passata

Method:

1. Soak the rice in cold water for at least 30 minutes to remove the starch. Drain, rinse and set aside.
2. To make the chicken curry, melt 1 tablespoon coconut oil in a pan on medium/high heat, add half the onion and sauté. Stir in ½ teaspoon salt, the powdered spices and garlic & ginger paste.
3. Stir in the passata, and cook for a few minutes until the oil has separated from the other ingredients in the pan.
4. Mix in the chicken, coating fully and cook until the chicken has lost it’s pink colour and released most of it’s water.
5. Add ¼ cup water, bring pan to the boil then simmer on low heat for 10-15 minutes.
6. To make the rice, melt 1 tablespoon coconut oil in a pan on medium/high heat, add the other half of the onion and fry until golden brown. Stir in ½ teaspoon salt and the whole spices.
7. Add the chickpeas and rice and mix well. Add 400ml hot boiled water, bring pan to the boil, then turn down to the lowest heat, cover with pan lid and cook for 10 minutes.
8. To a serving plate or bowl, add the rice, place the chicken curry on the rice and garnish with coriander.

2. Mutton Curry with Naan

Ingredients:

• 300g Mutton pieces
• 1 Medium Brown Onion (sliced)
• 2 Medium Tomatoes (chopped)
• 1 tablespoon Garlic & Ginger Paste
• 1 teaspoon Salt
• Powdered Spices (1 teaspoon Garam Masala, Ground Coriander, Ground Cumin, ½ teaspoon Ground Turmeric and ¼ teaspoon Red Chilli Powder)
• ½ cup Greek Yoghurt
• 1 tablespoon Coconut Oil
• 2 Ready made Naans

Method:

1. Melt the coconut oil in a pan on medium/high heat, add the onion and sauté.
2. Stir in the salt and powdered spices. Add the tomatoes and cook until soft.
3. Add the mutton and mix well. Cook for 5 minutes, stirring regularly.
4. Pour in the yoghurt, stirring as you pour to prevent the yoghurt from curdling.
5. Add half a cup of water, mix well and bring pan to the boil. Turn the pan to the lowest heat, cover pan with lid and simmer for 30-45 minutes.
6. Garnish mutton curry with coriander and serve with naan/chappatis.

3. King Prawn Curry with Tagliatelle Pasta

Ingredients:

• 200g King Prawns (raw, peeled)
• 1 Medium Onion (sliced)
• 3 Mushrooms (sliced)
• 1 teaspoon Salt
• 1 teaspoon Garam Masala
• ½ tablespoon Coarse Black Pepper
• 1 teaspoon Garlic & Ginger Paste
• 1 tablespoon Cornflour
• ½ cup Passata
• 1 tablespoon Coconut Oil
• ¼ cup Chopped Coriander
• 200g Tagliatelle Pasta

Method:

1. Melt the coconut oil in a wok/large pan on medium heat. Add the onions and sauté.
2. Add the mushrooms, cook for a few minutes, stirring regularly until brown.
3. Stir in the passata, followed by salt, garam masala, coarse black pepper and garlic & ginger paste. Add ¼ cup of water and mix well.
4. Add the prawns to the wok, coating them in the sauce. Add ¼ cup water, mix well and simmer for a few minutes.
5. Add 3 tablespoons of cold water to the cornflour and mix into a smooth paste. Gradually add the cornflour mixture to the wok, stirring while adding to thicken the sauce and avoid a lumpy texture. Bring pan to the boil, cook for 1 minute and remove wok from the heat.
6. To cook the pasta, add hot boiled water to a pan on high heat, sprinkle ½ teaspoon salt on the water, then add the pasta. Stir the pan and cook for 8-10 minutes, ensuring the pasta is cooked through. Drain pasta and place pasta in a serving bowl. Add the king prawn curry and garnish with coriander.

4. Burgers with Kebabs & Mint Sauce

Ingredients:

• Burger Buns (sliced)
• 2 tablespoons Yoghurt
• 1 teaspoon Mint Sauce
• 2 Tomatoes (sliced)
• Lettuce

Ingredients for the kebabs (makes 7 kebabs):

• 300g Lamb/Mutton/Beef Mince
• 1 Medium Brown Onion
• 1 Medium Tomato
• 1 Medium Egg
• ½ cup Gram Flour
• ½ cup Chopped Coriander
• 1 teaspoon Salt
• 1 teaspoon Red Chilli Flakes
• 1 teaspoon Garam Masala
• 1 teaspoon Ground Coriander
• 1 teaspoon Garlic & Ginger Paste

Method:

Preheat oven to 220c/200c fan assisted

1. Finely chop the onion and tomato in a food processor or use a grater.
2. In a large mixing bowl, add all the ingredients for the kebabs including the processed onion and tomato.
3. Using a large spoon or your hand, mix the ingredients together until well combined.
4. To make the round kebab shapes, rub a little cold water in the palm of your hands, pinch a heaped tablespoon amount of mince from the mixture and roll into a ball. Press the centre of the ball to flatten into a round kebab shape. Place the kebabs on an oven tray lined with foil or baking paper. Bake for 10 minutes (or until golden brown), turning the kebabs halfway.
5. To make the mint sauce, mix the yoghurt with mint sauce.
6. Assemble the burgers. Spread a teaspoon of mint sauce on each slice of the burger bun. Place a kebab on the bottom slice of the burger bun, top with lettuce and tomato and add the top slice of the burger bun.

5. Cheesy Chicken & Mushroom Pita Pockets

Ingredients:

• 300g Chicken Mince
• 3 Mushrooms (sliced)
• 100g Grated Cheddar Cheese
• ½ teaspoon Salt
• 1 teaspoon Garam Masala
• 1 teaspoon Garlic & Ginger Paste
• ¼ teaspoon Red Chilli Powder
• ⅛ teaspoon Ground Cinnamon
• 1 teaspoon Coconut Oil
• Pita Bread (Plain/Wholemeal)

Method:

1. Melt the coconut oil in a frying pan on medium/high heat. Add the chicken mince, and cook until the chicken loses it’s pink colour and has released most of it’s water.
2. Mix in the salt, spices and garlic & ginger paste. Add the mushrooms, mix well and cook for 5 minutes or until mushrooms are soft.
3. Spread an even layer of cheese over the chicken and mushroom mixture in the pan. Turn to a low heat until the cheese has melted, then remove from the heat.
4. Slice the pita bread and fill with the cheesy chicken and mushroom mixture. Serve with lettuce or salad of your choice.