View Full Version : Ramadan Menu Within 30 Mins

08-12-2010, 12:11 AM
In this topic we will share sweets,beverages,snacks and many more that can be made within 30 min. If you have any do share it with your tips and advice on the other dishes posted ....

Chicken Pakora Recipe


500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice


Put everything but chicken and batter in blender and blend till fine
Marinate the chicken pieces with the resulting mixture
Keep in the fridge for 40 minutes.
Put chicken in batter
Deep fry it until its colour changes to golden brown Condiments
Serve the chicken pakora with coriander or mint chutney or tomato ketchup

08-12-2010, 12:25 AM

1 cup (250ml) chicken stock
1 cup (250ml) water
2 large (500g) chicken breast fillets
2 small sticks celery, chopped finely
1/3 cup (25g) flaked almonds, toasted
¼ cup (60g) sour cream
1/3 cup (100g) real or whole egg mayonnaise
2 teaspoons lemon juice
1 tablespoon finely chopped fresh parsley leaves
salt and pepper
16 thick slices white bread


Bring stock and water to the boil in a small, shallow frying pan; add chicken, simmer gently, uncovered, for about 15 minutes or until chicken is just cooked through, turning halfway.
Remove from heat; cool.
Chop chicken coarsely and transfer to a medium bowl.
Add remaining ingredients, except bread, to chicken; stir until combined. Divide mixture evenly among 8 slices of bread.
Top with remaining slices.
Slice the crusts from the sandwiches and cut each sandwich into 3 ribbons.

Check out some Quick Ramadan Recipes (http://www.allhealthyrecipes.net/ramadan-recipes/)

08-19-2010, 04:55 AM
Chicken Tempura



2 Egg Yolks
210ml / 7fl.oz. Cold Water
100g / 4oz Plain Flour
4 Large Chicken Breasts, cut into 2.5cm/1 inch long strips
3 tsp Cornflour
Oil for deep frying


Preheat the deep fat fryer to 190ºC, 375ºF.
In a mixing bowl, whisk together the egg yolks and the cold water.
Gently fold the flour into the liquid using a figure of eight action. Do not over fold: there should be some visible flour particles.
Coat the chicken strips in cornflour, removing any excess.
Dip the flour-coated chicken pieces in the batter and deep fry for 2 – 3 minutes until very pale golden, a few at a time. Drain on kitchen paper and serve immediately with a sweet and sour sauce.

08-20-2010, 03:32 PM

12-23-2010, 02:50 PM
yes nice, very good i like that vey much