Iftar Inspiration

Thank you to our supporter Zareen Qaiser (@themodernpakistanicookhouse) for providing these delicious recipes to inspire you for breaking fast.

Fancy sharing your Ramadan recipes? Tag us on social media @RichardHouseCH and we'll give you a shout out and share your creations!

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Pistachio Vanilla 'Nankatai' Cookies

Ingredients
(makes 9-10 large cookies / 14-16 regular sized)

•150g salted butter (softened)

•120g golden caster sugar
•30g desi shakar
•240g self raising flour
•10g gram flour (besan)
•1 tspn vanilla extract
•60g pistachios (chopped)
•1-2 tspn milk

Method:
•Cream the softened butter, sugar, shakar and vanilla together.

•Sift in the flour and stir in. Add all the pistachios and combine. Add milk to form a dough and with your hands, form a cylindrical shape.

•Place dough on to cling film and roll till it looks like a salami!

•Refrigerate for at least 2 hours before use. 

To bake:
•Preheat oven to 180 (fan)

•Place baking paper on a sheet tray.

•Carefully cut thick 1.5cm (approx) discs of dough and place on the tray.

•Bake cookies for 16-18 mins / till lightly golden.

•Leave to cool COMPLETELY in the tray (they’ll harden up nicely) and transfer to a plate to serve.

If you prefer them soft/ chewy, bake for around 12 mins. The dough freezes perfectly. Baked biccies keep for upto 2 days in an airtight container.


Homestyle Chicken Salan

Ingredients:

*1kg Chicken breast pieces / on the bone
*5 cloves
*5 green cardamom
*1.5-2 inch piece of cinnamon
*30g garlic paste (I use frozen)
*40g ginger paste (I use frozen)
*1.5 tblspn finely chopped coriander stalks
*1 tspn whole cumin seeds
*2 black cardamom pods
*1.5 tspn Himalayan pink salt / to taste
*1/2 tspn chilli (I used my mums HOT home blend)! Add more if yours is mild.
*1/2 tspn Kashmiri chilli / paprika
*1 tspn haldi powder (turmeric)
*4 tomatoes, chopped and puréed.
*4 heaped tblspn fried onion

For the Garnish:

*Julienne ginger
*Chopped Coriander
*Green chillies (optional)

Method:

Wash and drain the chicken.

Add 2 tblspns ghee into a deep, wide pan. Toast the whole spices for approx 20 seconds / till the aroma releases.

Add the coriander stalks, ginger and garlic paste and sauté for 2 mins till the stalks have softened a little. Now add the ground spices and salt, mix and add the puréed tomato and fried onions. Splash in some water, mix and allow to simmer for approx 8 mins.

Transfer the chicken to the pan, sauté in the masala for 10-12 mins till the chicken is sealed. Next, pour in water - approx enough to cover the chicken (if you want the finished dish ‘soupy’, or half way up if you want a thicker ‘salan’).

Bring to a boil and cook on a medium heat for approx 45 mins till chicken is fully cooked. Garnish and serve with fluffy steamed basmati rice for an authentic #pakistani ‘soupy’ chicken salan pairing!


Crispy Tamarind Chilli Beef w/ Rice

Ingredients

For the rice
*2 cups basmati rice, washed, boiled in 3.75 cups salted water (till cooked).

For the Beef
*650g sirloin / ‘stir-frying beef’, cut into thin strips.
*Approx 1/2 cup corn flour (a little more if needed)
*1 tspn Himalayan pink salt
*1.5 tspn coarse black pepper
*1 tblspn sesame seeds

For the sauce
*Approx 3/4 cup tamarind sauce (I use Maggi)
*Approx 3 tblspn light soy sauce
*Lemon juice (to taste)
*1 tspn puréed garlic
*1 tspn puréed ginger
*Approx 1 tblspn Desi shakar or honey (I used shakkar)
*A dash of hot chilli sauce (I used Econa)

For the garnish
Thinly slice some ginger and 2-3 spring onion.

Method:


(beef)

In a bowl, coat the beef in all of the dry ingredients till fully covered.
Deep fry till cooked and a little crisp (approx 6-7mins)

Drain on kitchen towel and set aside.

(Sauce)
In oil, sauté the garlic and ginger till lightly golden. Add all other sauce ingredients.

Add a splash of water and simmer for approx 5 mins for all the ingredients to meld. Add lemon juice, taste and adjust any of the seasonings to your liking. The sauce should be well balanced; a bit tart, hot and a little sweet!

Transfer beef to the sauce and coat the meat. Leave on a low heat for a few mins while you deep fry the ginger and spring onion till golden and crisp. Drain on some kitchen paper.

To Assemble;
Fill your serving dish with the rice, then spoon over the beef and sauce. Scatter over the crisp fried ginger and spring onion. Serve with some chilli oil (if you like it extra hot) and a sprinkle of fresh coriander leaves (optional).

A quick, easy and #delicious #iftar , I guarantee!


Masaledar Kala Chana & Crispy Baked Aloo Chaat

Ingredients:

*2 tins kala chana, rinsed, drained.
*4 medium sized potatoes, cubed, tossed in olive oil, lightly salted and baked in the oven (200 fan, approx 30 mins) till golden and slightly crisp around the edges.


*1/2 tspn whole zeera (cumin seeds)
*1/2 tspn haldi (turmeric powder)
*1/2 tspn garlic granules
*1/3 tspn ajwain (carom seeds)
*1 tspn Himalayan pink salt
*2 tspn chaat masala
*1/2 tspn chilli powder (if you like it hot)
*4 heaped tblspn pre-fried onion
*1/2 diced white onion
*3 medium tomatoes (diced)
*2 tblspn chopped fresh coriander
*1/2 tblspn chopped fresh mint
*1 thick green chilli (sliced)
*Generous squeeze of lemon juice
*Olive oil for cooking

Method:


*Pour enough oil in a pot to cover the base - approx 4-5 tblspn.
*Once hot, add the cumin seeds to the oil and lightly toast with the carom seeds.
*Add half the tomatoes, salt, and spices (but not the garam masala), fried onion and stir for a couple mins.
*Add half the chillies. Saute. Add a splash of water and cook for 5 mins.
*Tumble in the channa and coat in the masala.
*Squeeze over plenty of lemon juice!

*Turn the heat off, fold in the potatoes, the rest of the tomatoes and the raw white onion. Turn the channa out into a serving bowl, sprinkle over garam masala (if you choose) and scatter over the coriander, fresh mint and the remaining green chilli slices. Serve at room temp! 

A very tasty and healthy #chanachaat which is fantastic served with kababs / samosas and chutneys!


Pineapple 'Carpaccio' w/ Fresh Minted Sugar and Black Pepper

Ingrededients:

*1 pineapple, de-cored, sliced.
*5-6 fresh mint leaves.
*3 tspns granulated sugar
*1/4 tspn coarse black pepper
*a tiny pinch of Himalayan pink salt.

Method:

Arrange the pineapple slices on a shallow serving platter.

Break the mint leaves up and put them into your mortar with the sugar. Begin to grind down. If you don’t have a pestle and mortar, finely chop your mint as far as you can go and add your sugar in little by little, continuing to chop till you are left with a green, slightly claggy sugar. If you want it dryer, use more sugar.

Sprinkle the mint sugar all over the pineapple slices, then sprinkle over the black pepper and tiny pinch of salt (if using).

This dressed #fruitplatter is really lovely to eat at time of breaking fast, and this dish also makes for an interesting dessert (omitting the pepper and salt and served with some vanilla ice cream!) or as a palate cleanser in between courses, when you’re feeling fancy!


Bone Marrow Lamb Nihari

Ingredietns: (serves 6)


•1 kilo lamb / mutton leg meat with bone + shank, or
•3 shank + 500g front chops. Mix it up as you wish!
•1 tblspn ghee
•2 bay leaf
•12 black peppercorns
•2 black cardamom pods
•3-4 green cardamom pods
•3 small shards of cassia bark
•5-6 cloves
•2 large onion, sliced, fried till brown / crisp.
•2 tblspn garlic paste
•1 tblspn ginger paste

Method:


Toast the whole spices in ghee for 1-2 minutes till the aroma is released.

Add onions, Fry till golden and slightly crisp. Use pre-fried if preferred!

Keeping the pot on a medium heat, add garlic and ginger paste, stir fry. Add some water to create more of a paste-like onion masala.

Add washed, drained meat. Sauté for a few mins till sealed.

Next, in a bowl mix together:
2 tspn Himalayan pink salt
2 tspn turmeric powder
2 tspn hot chilli powder
1/2-1 tspn garam masala
1 tspn ground dried rose petals (optional)
1 tspn Kashmiri chilli powder
1.5 tblspn thick Greek yoghurt.

Combine the yoghurt mixture with the meat and stir-fry for 5-6 mins till oil releases.
Add plenty of water to cover the meat by approximately 2 inches, bring to a boil, seal pressure cooker and cook for 55 mins on medium till meat is fully cooked and tender. If cooking in a regular pot, simmer for approx 1hr 45mins / till meat is tender and gravy has reduced by 1/3.

Make a thick, pourable paste using 1 tblspn flour and some gravy from the pot. Pour paste into pot and stir on a medium flame for 10 mins till combined and gravy has thickened a little and becomes silky. Check seasoning. Adjust at this stage

Serve your nihari with Afghani / tandoori naan.
A plate of julienne ginger, sliced green chillies, finely chopped mint/coriander, and lemon wedges must accompany!