Here we have a 30-days special menu for Ramadan recipes with instructions for each day. These recipes are quick and easy to prepare, making them perfect for busy families during Ramadan.

Ramadan is a holy month observed by Muslims all over the world. During this month, fasting from sunrise to sunset is practiced as a way to purify the soul and gain closeness to God. Iftar is time to gather with family and friends and enjoy delicious food after a long day of fasting.

Day 1: Chicken Shawarma Wraps

Marinated chicken wrapped in a pita with vegetables and garlic sauce.

Ingredients:

• 1 lb. boneless chicken breast, cut into thin strips
• 2 tbsp. olive oil
• 1 tsp. paprika
• 1 tsp. cumin
• 1 tsp. garlic powder
• Salt and pepper, to taste
• Pita bread
• Lettuce, chopped
• Tomato, sliced
• Onion, sliced
• Garlic sauce

Instructions:

• In a large bowl, mix together the chicken strips, olive oil, paprika, cumin, garlic powder, salt, and pepper.
• Heat a large skillet over medium-high heat.
• Add the chicken strips to the skillet and cook until browned and cooked through about 5-7 minutes.
• Warm the pita bread in the oven or microwave.
• Assemble the wrap with lettuce, tomato, onion, chicken, and garlic sauce.
• Serve it with sauces and drinks.

Day 2: Fruit Chaat one of the fresh Ramadan recipes

A refreshing fruit salad with a spicy and tangy dressing is the best and most healthy recipe for Ramazan.

Ingredients:

• 2 cups mixed fruits (such as mangoes, apples, grapes, and oranges)
• 1/2 cup tamarind pulp
• 1/4 cup sugar
• 1 tsp. chaat masala
• 1/2 tsp. red chili powder
• Salt, to taste
• Fresh mint leaves, for garnish

Instructions:

• Cut the fruits into bite-sized pieces and place them in a large bowl.
• In a separate bowl, mix together the tamarind pulp, sugar, chaat masala, red chili powder, and salt.
• Pour the dressing over the fruits and toss to combine.
• Garnish with fresh mint leaves.

Day 3: Chicken Seekh Kabobs

Minced chicken mixed with spices and grilled on skewers.

Ingredients:

• 1 lb. ground chicken
• 1 onion, finely chopped
• 2 tbsp. fresh cilantro, finely chopped
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1/2 tsp. red chili powder
• Salt, to taste
• Skewers

Instructions:

• Preheat the oven to 375°F.

• In a mixing bowl, combine the olive oil, garlic, paprika, cumin, coriander, turmeric, salt, and pepper.

• Cut the chicken breasts into thin strips and add them to the bowl. Toss until the chicken is coated evenly in the marinade.

• Cover the bowl and marinate the chicken in the fridge for at least 30 minutes, or overnight.

• While the chicken is marinating, prepare the garlic sauce by combining the yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper in a mixing bowl. Whisk until the sauce is smooth and creamy.

• Spread the chicken strips in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and golden brown.

• Heat the tortilla wraps in a skillet over medium heat until they are warm and pliable.

• To assemble the wraps, spread a generous amount of garlic sauce over each tortilla wrap. Layer with sliced red onion, tomato, shredded lettuce, and cooked chicken strips.

• Sprinkle with fresh parsley, if desired.

• Roll the wraps tightly and serve immediately. Enjoy your delicious and flavorful chicken shawarma wraps!

Day 4: Dahi Bhalla one of the healthy Ramadan recipes

Fried lentil dumplings soaked in yogurt and topped with tamarind chutney.

Ingredients:

For the bhallas:

• 1 cup urad dal
• Salt, to taste
• Oil, for frying
• For the yogurt:

• 2 cups plain yogurt
• 1 tsp. cumin

For the toppings:

• Tamarind chutney
• Chaat masala
• Red chili powder
• Chopped cilantro

Instructions:

• Soak the urad dal in water for at least 4 hours.
• Drain the water and blend the dal in a food processor until smooth.
• Add salt to the dal mixture and mix well.
• Heat oil in a deep-frying pan over medium heat.
• Wet your hands with water and form small balls with the dal mixture.
• Fry the balls in the hot oil until golden brown.
• Remove the bhallas from the oil and place them on a paper towel to remove excess oil.
• In a separate bowl, whisk together the plain yogurt and cumin until smooth.
• Soak the bhallas in the yogurt for 10-15 minutes.
• Remove the bhallas from the yogurt and place them on a serving plate.
• Drizzle tamarind chutney on top of the bhallas.
• Sprinkle chaat masala, red chili powder, and chopped cilantro on top.

Day 5: Haleem one of the tasty Ramadan recipes

A savory porridge made with wheat, lentils, and meat.

Ingredients:

• 1 cup wheat grains
• 1 cup lentils
• 1 lb. beef or lamb, cubed
• 1 onion, chopped
• 2 tbsp. ginger paste
• 2 tbsp. garlic paste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• Salt, to taste
• Oil, for frying
• Fried onions, for garnish

Instructions:

• Soak the wheat grains and lentils in water for at least 2 hours.
• Drain the water and blend the wheat and lentils in a food processor until smooth.
• In a large pot, heat oil over medium-high heat.
• Add the cubed beef or lamb to the pot and cook until browned on all sides.
• Add the chopped onion, ginger paste, and garlic paste to the pot and cook until the onion is soft.
• Add the cumin powder, coriander powder, turmeric powder, and salt to the pot and mix well.
• Add the wheat and lentil mixture to the pot and mix well.
• Add enough water to the pot to cover the mixture.
• Cook the mixture on low heat for 3-4 hours, stirring occasionally, until the meat is tender and the mixture is thick and porridge-like.
• Serve the haleem hot, garnished with fried onions.

Day 6: Samosas one of the popular Ramadan recipes

Crispy, fried pastries filled with spiced potatoes and peas.

Ingredients:

• For the filling:

• 4 potatoes, peeled and cubed
• 1 cup frozen peas
• 1 onion, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• Salt, to taste

For the dough:

• 2 cups all-purpose flour
• 1/2 tsp. salt
• 1/4 cup oil
• Water, as needed
• Oil, for frying

Instructions:

• To make the filling, boil the potatoes in a pot of water until tender. Drain and mash the potatoes.
• In a separate pan, heat oil over medium-high heat.
• Add the cumin seeds to the pan and cook until they start to sizzle.
• Add the chopped onion to the pan
• Cook the onion until it is soft and translucent.

• Add the peas to the pan and cook for 2-3 minutes.

• Add the mashed potatoes to the pan and mix well.

• Add the coriander powder, turmeric powder, red chili powder, and salt to the pan and mix well.

• Remove the pan from heat and let the filling cool.

• To make the dough, mix together the all-purpose flour, salt, and oil in a mixing bowl.

• Add water gradually and knead until you have a smooth and elastic dough.

• Cover the dough with a damp cloth and let it rest for 10-15 minutes.

• Take a small piece of dough and roll it into a thin circle.

• Cut the circle in half.

• Fold one half of the circle into a cone shape and seal the edges with water.

• Fill the cone with the potato and pea mixture and seal the top with water.

• Repeat with the remaining dough and filling.

• Heat oil in a deep-frying pan over medium-high heat.

• Fry the samosas in the hot oil until they are golden brown on all sides.

• Remove the samosas from the oil and place them on a paper towel to remove excess oil.

• Serve the samosas hot with chutney or ketchup.

Day 7: Chana Masala one of the tasty Ramadan recipes

Spicy and tangy chickpea curry is one of the favorite Ramazan recipes.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 onion, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. garam masala
• 2 tomatoes, chopped
• 2 tbsp. tamarind paste
• Salt, to taste
• Chopped cilantro, for garnish

Instructions:

• In a pan, heat oil over medium-high heat.
• Add the cumin seeds to the pan and cook until they start to sizzle.
• Add the chopped onion to the pan and cook until it is soft and translucent.
• Add the coriander powder, turmeric powder, red chili powder, and garam masala to the pan and mix well.
• Add the chopped tomatoes to the pan and cook until they are soft and mushy.
• Add the tamarind paste to the pan and mix well.
• Add the chickpeas to the pan and mix well.
• Add enough water to the pan to cover the chickpeas.
• Cook the mixture on low heat for 10-15 minutes, stirring occasionally, until the curry thickens.
• Add salt to taste.
• Serve the chana masala hot, garnished with chopped cilantro.

Day 8: Chicken Karahi

A spicy and flavorful chicken curry made in a karahi (one of the tasty Ramadan recipes). This is an easy-to-cook and budget Friendly Chicken Recipe. To know more recipes of chicken recipes you can explore…

BEST Easy Chicken Recipes |5 Star rated

Ingredients:

• 1 lb. chicken, cut into small pieces
• 1 onion, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. garam masala
• 2 tomatoes, chopped
• Salt, to taste
• Chopped cilantro, for garnish

Instructions:

• In a karahi or wok, heat oil over medium-high heat.
• Add the cumin seeds to the karahi and cook until they start to sizzle.
• 3. Add the chopped onion to the karahi and cook until it is soft and translucent.
• Add the coriander powder, turmeric powder, red chili powder, and garam masala to the karahi and mix well.
• Add the chopped tomatoes to the karahi and cook until they are soft and mushy.
• Add the chicken to the karahi and mix well.
• Cover the karahi and cook the chicken on medium heat for 10-15 minutes, stirring occasionally, until it is cooked through.
• Add salt to taste.
• Garnish with chopped cilantro and serve hot with naan or rice.

Day 9: Beef Biryani

A fragrant and flavorful rice dish made with beef and aromatic spices.

  Ingredients:

• 1 lb. beef, cut into small pieces
• 2 cups basmati rice
• 4 cups water
• 1 onion, sliced
• 2 tbsp. oil
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 1 bay leaf
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. garam masala
• Salt, to taste
• Chopped cilantro, for garnish

Instructions:

• Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
• In a pan, heat oil over medium-high heat.
• Add the cumin seeds to the pan and cook until they start to sizzle.
• Add the sliced onion to the pan and cook until it is soft and translucent.
• Add the cinnamon stick, cardamom pods, cloves, and bay leaf to the pan and cook for a minute until fragrant.
• Add the coriander powder, turmeric powder, red chili powder, and garam masala to the pan and mix well.
• Add the beef to the pan and mix well. Cook for 10-15 minutes on medium heat until the beef is cooked through.
• In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice to the pot and cook for 5-7 minutes until the rice is partially cooked.
• Drain the rice and add it to the pan with the cooked beef. Mix well.
• Cover the pan with a lid and cook on low heat for 15-20 minutes until the rice is fully cooked.
• Garnish with chopped cilantro and serve hot.

Day 10: Aloo Keema

A hearty and flavorful ground beef and potato curry is a very healthy dish among Ramadan recipes.

Ingredients:

• 1 lb. ground beef
• 2 potatoes, peeled and diced
• 1 onion, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• Salt, to taste
• Chopped cilantro, for garnish

Instructions:

• In a pan, heat oil over medium-high heat.
• Add the cumin seeds to the pan and cook until they start to sizzle.
• Add the chopped onion to the pan and cook until it is soft and translucent.
• Add the coriander powder, turmeric powder, and red chili powder to the pan and mix well.
• Add the ground beef to the pan and mix well. Cook for 10-15 minutes on medium heat until the beef is browned and cooked through.
• 6. Add the diced potatoes to the pan and mix well. Cover the pan and cook on medium heat for 10-15 minutes until the potatoes are soft and tender.

• Add salt to taste.
• Garnish with chopped cilantro and serve hot with naan or rice.

Day 11: Chana Chaat

A tangy and spicy chickpea salad, perfect for a light iftar snack.

   Ingredients:

• 2 cups cooked chickpeas
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped
• 1 tbsp. tamarind paste
• 1 tbsp. chaat masala
• 1 tsp. cumin powder
• Salt, to taste
• Chopped cilantro, for garnish
• Sev (crispy noodles), for topping (optional)

Instructions:

• In a bowl, mix together the cooked chickpeas, chopped onion, chopped tomato, and chopped green chili.
• In a small bowl, mix together the tamarind paste, chaat masala, cumin powder, and salt.
• Pour the tamarind mixture over the chickpea mixture and mix well.
• Garnish with chopped cilantro (coriander leaves) and top with sev (small pieces of crunchy noodles made from chickpea flour) (optional).
• Serve cold.

Day 12: Chicken Kebabs

Juicy and tender chicken skewers, perfect for grilling or broiling.

    Ingredients:

• 1 lb. boneless chicken breast, cut into cubes
• 1 onion, finely chopped
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• Salt, to taste
• 2 tbsp. oil
• Lemon wedges, for garnish

Instructions:

• In a bowl, mix together the chicken cubes, chopped onion, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
• Cover the bowl and marinate the chicken for at least 2 hours, or overnight in the refrigerator.
• Preheat the oven broiler or grill to medium-high heat.
• Thread the chicken cubes onto skewers.
• Brush the chicken skewers with oil.
• Broil or grill the chicken skewers for 8-10 minutes, turning occasionally, until they are cooked through and lightly charred.
• Garnish with lemon wedges and serve hot with chutney or raita.

Day 13: Spinach and Paneer Curry

A creamy and delicious curry made with spinach and paneer (Indian cottage cheese).

     Ingredients:

• 1 lb. paneer, cut into cubes
• 2 cups chopped spinach
• 1 onion, chopped
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 cup heavy cream
• Salt, to taste
• Chopped cilantro, for garnish

Instructions:

• In a pan, heat oil over medium-high heat.
• Add the cumin seeds to the pan and cook until they start to sizzle.
• Add the chopped onion to the pan and cook until it is soft and translucent.
• Add the ginger paste and garlic paste to the pan and cook for 1-2 minutes until fragrant.
• 5. Add the coriander powder, turmeric powder, and red chili powder to the pan and mix well.

• Add the chopped spinach to the pan and mix well. Cover the pan and cook on medium heat for 5-7 minutes until the spinach is wilted.
• Add the paneer cubes to the pan and mix well. Cover the pan and cook for 2-3 minutes until the paneer is heated through.
• Add the heavy cream to the pan and mix well. Cook for another 1-2 minutes until the curry is heated through and creamy.
• Add salt to taste.
• Garnish with chopped cilantro and serve hot with naan or rice.

Day 14: Biryani

A classic South Asian dish made with fragrant basmati rice, aromatic spices, and your choice of meat or vegetables.

     Ingredients:

• 2 cups basmati rice
• 2 lbs. chicken or lamb, cut into pieces (or 4 cups mixed vegetables)
• 1 onion, chopped
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 2 bay leaves
• 4 cloves
• 4 cardamom pods
• 1 cinnamon stick
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• Salt, to taste
• 2 tbsp. oil
• Chopped cilantro and fried onions, for garnish

Instructions:

• Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes.
• In a large pot, heat the oil over medium-high heat.
• Add the cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick to the pot and cook until fragrant.
• Add the chopped onion to the pot and cook until it is soft and translucent.
• Add the ginger paste and garlic paste to the pot and cook for 1-2 minutes until fragrant.
• Add the coriander powder, turmeric powder, and red chili powder to the pot and mix well.
• Add the chicken or lamb pieces (or mixed vegetables) to the pot and mix well. Cook for 5-7 minutes until the meat is browned or the vegetables are slightly cooked.
• Drain the soaked rice and add it to the pot. Mix well.
• Add enough water to the pot to cover the rice by about 1 inch. Add salt to taste.
• Cover the pot and bring the water to a boil.
• Reduce the heat to low and simmer for 20-25 minutes until the rice is cooked through and the liquid has been absorbed.
• Fluff the rice with a fork and remove the whole spices.
• Garnish with chopped cilantro and fried onions.
• Serve hot with raita and chutney.

Day 15: Chicken Korma

A creamy and aromatic chicken curry that is perfect among special Ramadan recipes.

     Ingredients:

• 2 lbs. bone-in chicken pieces
• 1 onion, chopped
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 2 bay leaves
• 4 cloves
• 4 cardamom pods
• 1 cinnamon stick
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 cup plain yogurt
• 1/2 cup heavy cream
• Salt, to taste
• 2 tbsp. oil
• Chopped cilantro, for garnish

Instructions:

• In a large pot or dutch oven, heat the oil over medium-high heat.
• Add the cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick to the pot and cook until fragrant.
• Add the chopped onion to the pot and cook until it is soft and translucent.
• Add the ginger paste and garlic paste to the pot and cook for 1-2 minutes until fragrant.
• Add the coriander powder, turmeric powder, and red chili powder to the pot and mix well.
• Add the chicken pieces to the pot and mix well. Cook for 5-7 minutes until the chicken is browned.
• Add the plain yogurt to the pot and mix well. Cook for 2-3 minutes until the yogurt is heated through.
• Add enough water to the pot to cover the chicken by about 1 inch. Add salt to taste.
• Cover the pot and simmer for 20-25 minutes until the chicken is cooked through and tender.
• Add the heavy cream to the pot and mix well. Cook for another 1-2 minutes until the curry is heated through and creamy.
• Garnish with chopped cilantro and serve hot with naan or rice.

Day 16: Fish masala

Ingredients:

• 500 grams of fish fillets (any firm, white fish such as cod, haddock, or tilapia)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 tomatoes, chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped
• Lemon wedges for serving

Instructions:

1. Wash the fish fillets and pat them dry with a paper towel. Cut them into bite-size pieces and set them aside.
2. Heat the oil in a pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until it turns translucent.
3. Add the ginger paste and garlic paste and cook for 1-2 minutes until the raw smell goes away.
4. Add the chopped tomatoes and cook until they are soft and mushy.
5. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well and cook for 2-3 minutes until the spices are fragrant.
6. Add the fish pieces to the pan and gently mix them with the masala. Cover the pan and cook for 5-6 minutes until the fish is cooked through and the masala has thickened.
7. Garnish with fresh coriander leaves and serve hot with lemon wedges.

Day 17: Aloo Tikki

Aloo Tikki is a popular North Indian snack that is perfect for Ramadan recipes. These crispy and flavorful potato patties are delicious on their own or served with chutney.

       Ingredients:

• 4 large potatoes, boiled and mashed
• 1 onion, chopped
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 1/4 cup chopped cilantro
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• Salt, to taste
• 2 tbsp. oil

Instructions:

• In a large mixing bowl, combine the
• boiled and mashed potatoes, chopped onion, ginger paste, garlic paste, chopped cilantro, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine.
• 2. Divide the potato mixture into 8-10 portions.
• Using wet hands, shape each portion into a flat, round patty.
• Heat the oil in a large pan over medium-high heat.
• Add the potato patties to the pan and cook for 3-4 minutes on each side until golden brown and crispy.
• Serve hot with the chutney of your choice.

Day 18: Haleem

Haleem is a popular dish in South Asia, especially during Ramadan. It is a thick stew made with meat, lentils, and spices, and is usually served with naan or roti.

Ingredients:

• 1 lb. boneless beef or mutton, cut into small pieces
• 1 cup lentils
• 1 cup wheat grains, soaked in water overnight
• 1 onion, chopped
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 2 tbsp. ghee or oil
• 2 tsp. coriander powder
• 2 tsp. cumin powder
• 1 tsp. turmeric powder
• 1 tsp. red chili powder
• Salt, to taste
• Chopped cilantro and green chilies, for garnish

Instructions:

• In a large pot or pressure cooker, heat the ghee or oil over medium-high heat.
• Add the chopped onion to the pot and cook until it is soft and translucent.
• Add the ginger paste and garlic paste to the pot and cook for 1-2 minutes until fragrant.
• Add the meat to the pot and cook for 5-7 minutes until it is browned.
• Add the coriander powder, cumin powder, turmeric powder, and red chili powder to the pot and mix well.
• Add enough water to the pot to cover the meat by about 1 inch. Add salt to taste.
• Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the meat is tender and falling apart.
• Add the lentils and wheat grains to the pot and mix well. Cook for another hour, stirring occasionally, until the lentils and grains are cooked through and the mixture is thick and creamy.
• Garnish with chopped cilantro and green chilies and serve hot with naan or roti.

Day 19: Vegetable Pakoras papular Ramadan recipe

Vegetable pakoras are a popular snack in South Asia and are perfect for iftar. They are crispy, flavorful, and easy to make.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour
• 1 onion, sliced
• 1 potato, peeled and sliced
• 1 eggplant, sliced
• 1 green chili, chopped
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• Salt, to taste
• Water, as needed
• Oil, for frying

Instructions:

• In a large mixing bowl, combine the chickpea flour, rice flour, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
• Add enough water to the mixture to make a thick batter.
• Add the sliced onion, potato, eggplant, and green chili to the batter Heat the oil in a deep-frying pan over medium-high heat.
• Using a tablespoon, drop spoonfuls of the vegetable batter into the hot oil.
• Fry the pakoras for 3-4 minutes on each side until they are golden brown and crispy.
• Remove the pakoras from the oil using a slotted spoon and place them on a paper towel-lined plate to remove excess oil.
• Serve hot with mint chutney or tamarind chutney.

Day 20: Chicken Jalfrezi

Chicken Jalfrezi is a spicy and tangy dish made with chicken, bell peppers, onions, and tomatoes. It’s a delicious main course for iftar.

Ingredients:

• 1 lb. boneless chicken, cut into small pieces
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 tomatoes, chopped
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 2 tsp. coriander powder
• 2 tsp. cumin powder
• 1 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala
• Salt, to taste
• Oil, for cooking

Instructions:

• Heat the oil in a large pan over medium-high heat.
• Add the sliced onion to the pan and cook until it is soft and translucent.
• Add the ginger paste and garlic paste to the pan and cook for 1-2 minutes until fragrant.
• Add the chicken to the pan and cook for 5-7 minutes until it is browned on all sides.
• Add the bell peppers and tomatoes to the pan and mix well.
• Add the coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt to the pan and mix well.
• Cook the mixture for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
• Serve hot with rice or naan.

Day 21: Mango Lassi

Mango lassi is a refreshing and delicious drink made with ripe mangoes and yogurt. It’s a great way to break your fast during iftar.

Ingredients:

• 1 ripe mango, peeled and chopped
• 1 cup plain yogurt
• 1/2 cup milk
• 2-3 tbsp. honey or sugar, to taste
• A pinch of cardamom powder
• Ice cubes

Instructions:

• In a blender, combine the chopped mango, plain yogurt, milk, honey or sugar, and cardamom powder. Blend until smooth.
• Add ice cubes to the blender and blend again until the mixture is frothy and creamy.
• Pour the mango lassi into glasses and serve cold.

DAY 22: Macaroni Salad Recipe

Here is the recipe for macaroni salad to add taste to your Ramadan recipes.

Ingredients:

• 1 cup macaroni
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 tablespoon white vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Cook the macaroni according to the package instructions until it is al dente. Drain and rinse under cold water.
2. In a mixing bowl, combine the mayonnaise, sour cream, white vinegar, dijon mustard, salt, and pepper. Mix well.
3. Add the cooked macaroni, celery, red bell pepper, and red onion to the bowl. Mix well until everything is evenly coated with the dressing.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
5. Before serving, sprinkle the chopped parsley over the salad.

Enjoy your delicious macaroni salad!

DAY 23: Vegetable Pulao Recipe

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons ghee or vegetable oil
• 1 onion, thinly sliced
• 1 carrot, diced
• 1 bell pepper, diced
• 1/2 cup green beans, chopped
• 1/2 cup peas
• 1 cinnamon stick
• 2 cardamom pods
• 4 cloves
• 1 bay leaf
• 1 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the rice in water until the water runs clear. Soak the rice in water for 20 minutes.
2. Heat the ghee or vegetable oil in a pan over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for 30 seconds until fragrant.
3. Add the sliced onion and sauté for 2-3 minutes until it turns translucent.
4. Add the diced carrot, bell pepper, green beans, and peas. Sauté for 2-3 minutes until the vegetables are slightly cooked.
5. Drain the soaked rice and add it to the pan. Sauté for 2-3 minutes until the rice is lightly toasted.
6. Add 2 cups of water and salt to taste. Mix well and bring to a boil.
7. Lower the heat, cover the pan with a lid, and simmer for 18-20 minutes until the rice is cooked and the water is absorbed.
8. Fluff the rice with a fork and garnish with fresh coriander leaves before serving.

Enjoy your delicious vegetable pulao!

Day 24: Spring rolls and fries (daily spice for Ramadan recipes) Ingredients:

• 12 spring roll wrappers
• 1 cup cooked chicken, shredded
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• Salt and pepper to taste
• Oil for frying
• Sweet chili sauce for serving

Instructions:

1. In a mixing bowl, combine the shredded chicken, shredded cabbage, shredded carrots, and bean sprouts. Mix well.
2. Heat the vegetable oil in a pan over medium heat. Add the chicken and vegetable mixture to the pan. Sauté for 2-3 minutes until the vegetables are slightly cooked.
3. In a small bowl, whisk together the soy sauce, cornstarch, water, salt, and pepper to make the sauce.
4. Add the sauce to the pan and mix well. Cook for an additional 2-3 minutes until the sauce has thickened and the vegetables are fully cooked.
5. Remove the pan from the heat and let the mixture cool down to room temperature.
6. Take a spring roll wrapper and place 1-2 tablespoons of the chicken and vegetable mixture in the center of the wrapper.
7. Fold the sides of the wrapper over the filling, then roll it up tightly like a burrito. Seal the edges of the wrapper with a little bit of water.
8. Repeat this process until all the filling has been used up.
9. Heat the oil for frying in a deep pan over medium-high heat. Once the oil is hot, carefully add the spring rolls to the pan and fry them for 2-3 minutes until they are golden brown and crispy.
10. Remove the spring rolls from the pan and place them on a paper towel to drain off excess oil.
11. Serve hot with sweet chili sauce for dipping.

Enjoy your delicious spring rolls!

Fries Recipe:

Ingredients:

• 4 large potatoes, peeled and cut into fries
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, toss the potato fries with vegetable oil, salt, and pepper until they are evenly coated.
3. Place the fries on a baking sheet in a single layer, making sure they are not touching each other.
4. Bake the fries in the preheated oven for 20-25 minutes until they are golden brown and crispy.
5. Remove the fries from the oven and sprinkle fresh parsley over them.
6. Serve hot with your favorite dipping sauce.

Enjoy your delicious fries!

Day 25: Chicken Korma

Chicken Korma is a rich and creamy curry made with chicken and a blend of spices. It’s a perfect main course for iftar.

          Ingredients:

• 1 lb. boneless chicken, cut into small pieces
• 2 onions, chopped
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 1/2 cup yogurt
• 1/2 cup cream
• 2 tsp. coriander powder
• 2 tsp. cumin powder
• 1 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala
• Salt, to taste
• Oil, for cooking
• Chopped cilantro, for garnish

Instructions:

• Heat some oil in a pan over medium-high heat.
• Add the chopped onions to the pan and fry until they are golden brown.
• Add the ginger paste and garlic paste to the pan and fry for a minute.
• Add the chicken to the pan and fry until it is browned on all sides.
• Add the coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt to the pan and mix well.
• Add the yogurt to the pan and mix well.
• Lower the heat and simmer the chicken for 15-20 minutes until it is cooked through.
• Add the cream to the pan and mix well.
• Simmer for another 5-10 minutes until the gravy becomes thick and creamy.
• Garnish with chopped cilantro and serve hot with naan or rice.

Day 26: Fried Chicken Wings add spice to your Ramadan recipes

Fried chicken wings are a crispy and delicious appetizer that’s perfect for iftar. Serve them with your favorite dipping sauce for a tasty treat.

Ingredients:

• 1 lb. chicken wings
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. cayenne pepper
• Salt, to taste
• Oil, for frying

Instructions:

• In a mixing bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, and salt.
• Add the chicken wings to the bowl and toss them in the spice mixture until they are coated evenly.
• Heat some oil in a deep-frying pan over medium-high heat.
• Once the oil is hot, add the chicken wings to the pan and fry them for 8-10 minutes until they are golden brown and crispy.
• Remove the chicken wings from the pan and place them on a paper towel to remove any excess oil.
• Serve hot with your favorite dipping sauce.

Day 27: Shahi Tukda to add sweet dish in Ramadan recipes

Shahi Tukda is a rich and decadent dessert made with fried bread and sweetened milk.

Ingredients:

• 6 slices of bread
• 1/2 cup ghee or oil, for frying
• 2 cups whole milk
• 1/2 cup sweetened condensed milk
• 1/4 cup sugar
• 1/4 tsp. cardamom powder
• 1/4 cup chopped almonds, for garnish

Instructions:

• Cut off the crusts from the bread slices and cut them into triangles.
• Heat some ghee or oil in a pan over medium heat.
• Once the oil is hot, add the bread slices to the pan and fry them until they are golden brown on both sides.
• Remove the bread slices from the pan and place them on a paper towel to remove any excess oil.
• In a separate pan, combine the whole milk, sweetened condensed milk, sugar, and cardamom powder.
• Cook the milk mixture over low heat, stirring constantly, until it becomes thick and creamy.
• Remove the milk mixture from the heat and allow it to cool.
• Dip the fried bread slices in the milk mixture and place them on a serving dish.
• Pour any remaining milk mixture over the bread slices.
• Garnish with chopped almonds and serve. It will add more taste to your Ramadan recipes.

Day 28: Chicken Tikka Masala

Chicken Tikka Masala is a popular Indian dish made with marinated chicken cooked in a creamy tomato-based sauce. It’s a great main dish for Ramadan recipes.

   Ingredients:

• For the marinade:

• 1 lb. boneless chicken, cut into small pieces
• 1/2 cup yogurt
• 2 tsp. cumin powder
• 2 tsp. coriander powder
• 1 tsp. turmeric powder
• 1 tsp. paprika
• Salt, to taste
• Oil, for cooking

For the sauce:

• 2 onions, chopped
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 2 cups tomato puree
• 1 cup heavy cream
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tsp. turmeric powder
• 1 tsp. garam masala
• Salt, to taste
• Chopped cilantro, for garnish

Instructions:

• In a mixing bowl, combine the yogurt, cumin powder, coriander powder, turmeric powder, paprika, and salt.
• Add the chicken to the bowl and toss it in the marinade until it is coated evenly.
• Cover the bowl and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 400°F (200°C).
• Place the marinated chicken on a baking sheet and bake for 20-25 minutes until it is cooked through.
• In a separate pan, heat some oil over medium-high heat.
• Add the chopped onions to the pan and fry until they are golden brown.
• Add the ginger paste and garlic paste to the pan and fry for a minute.
• Add the tomato puree to the pan and mix well.
• Lower the heat and simmer the sauce for 10-15 minutes until it thickens.
• Add the cumin powder, coriander powder, turmeric powder, garam masala, and salt to the pan and mix well.
• Add the heavy cream to the pan and mix well.
• Simmer for another 5-10 minutes until the sauce becomes thick and creamy.
• Add the baked chicken to the pan and mix well.
• Garnish with chopped cilantro and serve hot with naan or rice.

Day 29: Mixed vegetable curry

Mixed vegetable curry is one of the most cooked foods that you can include in your Ramadan recipes.

Ingredients:

Instructions

1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onions and sauté until they turn translucent.
3. Add minced garlic and grated ginger, and sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add all the dry spices (coriander powder, turmeric powder, red chili powder) and salt. Mix well and cook for a minute.
6. Add the mixed vegetables and mix well with the masala. Cook for 5 minutes.
7. Add water and mix well. Cover the pan and let the vegetables cook for another 5-7 minutes or until they are tender.
8. Once the vegetables are cooked, turn off the heat and let the curry rest for a few minutes.
9. Garnish with chopped coriander leaves and serve hot with rice or roti.

Day 30: Dal Makhni

Here is a recipe for Dal Makhni that you can add to your list of Ramadan recipes:

Ingredients

• 1 cup black lentils (whole urad dal)
• 1/4 cup red kidney beans (rajma)
• 3 cups water
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1/4 cup cream
• 2 tablespoons ghee or oil
• Salt to taste
• Coriander leaves, chopped (for garnishing)

Instructions:

1. Rinse the black lentils and red kidney beans in water and soak them overnight. Drain the water and rinse them again before using.
2. In a pressure cooker, add soaked lentils and kidney beans along with 3 cups of water. Cook for 7-8 whistles on medium flame or until the lentils are cooked and soft.
3. Heat ghee or oil in a separate pan. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and green chilies. Sauté for a few seconds.
6. Add chopped tomatoes and cook until they are soft and mushy.
7. Add turmeric powder, coriander powder, and garam masala powder. Mix well and cook for a minute.
8. Add the cooked lentils and kidney beans to the tomato mixture. Mix well and add salt to taste.
9. Add cream and mix well. Simmer for 10-15 minutes or until the dal thickens.
10. Garnish with chopped coriander leaves.

Your delicious Dal Makhni is ready to serve. Enjoy it with some hot steamed rice or naan.

During Ramadan, it is important to eat healthy and nutritious foods that provide energy for the day and help to break the fast in the evening. These are some popular Ramadan recipes make them and enjoy them.