Party Iftar Menu 1
1. Almond Milk Shake by Creative Sanyukta
2. Samosa by Mina Joshi
3.Carrot Pakora by Jay's Tasty Appetite
1.Cucumber Salad by Reshmi Ahmed of Lecker and Yummy recipes
2.Chicken Kebab by Reshmi Pillai.
3. Yakhni Briyani by Reshmi Ahmed of Lecker and Yummy recipes
1.Badam Kheer by Subashini
2. Dates roll by Neetz Kitchen
Party Iftar Menu 2
1. Almond Sujee by Suhaina of My Singapore Kitchen
2. Chicken Cutlets by Suhaina of My Singapore Kitchen
3. Dahi Sago and Soya Keema cutlet by Priya of Priya's Easy N Tasty Recipes
1. Idiyappam and Coconutmilk Stew by Nithu Bala of Nithu's Kitchen
2. Parota by Fajeeda
3.Chicken Chukka by Shabitha
4. Aatukal Paya by Jay's Tasty Appetite
1. Gajarka halwa by Priya Mitharwal
2. Caramel Pudding by Torview.
Menu for second 10 days:
You can mix and match the recipes according to your taste.
|Starter - Kiwi Apple |
|Starter - Paneer |
|Main - Gozleme |
by Reshmi Ahmed
by Nithu Bala
For starter we have Paneer Tikka, a Indian Cottage Cheese known as paneer marinated in spicy tandoori masala and grilled in the oven which burst with flavours.
For Main we have Gozleme, a traditional Turkish food. Thin rolled dough filled with mildly spiced meat filling.
To finish of the meal we have Carrot Kheer made with carrot, milk and flavoured with saffron which would be a perfect cooling dessert.
|Starter - Soya Keema |
|Starter - Batata Vada |
|Main - Masala Sprouted |
|Main - Lemon Coriander |
|Dessert - Rich Nuts and |
Strawberry Fruit Salad
To accompany the kanji we have a nice spicy Batata Vada made with cooked and mashed potatoes dipped in besan batter and deep fried.
For main we have Sprouted Moong Parathas, the addition of sprouts makes the normal parathas much more healthier which is accompanied with a aromatic Lemony Coriander Chicken
For dessert we have Rich Nuts and Strawberry dessert made with milk, condensed milk and a mix of exotic fruits will keep you satisfied.
|Starter - Veg Sweet |
|Starter - Sweet and |
Spicy Egg Toast
|Main -Saffron Pineapple Rice |
|Dessert - Jelly with Ice |
The second starter here is Spicy egg toast made with different filling.
For Main we have Saffron Pineapple rice flavoured with Thai curry paste.
For dessert we have all time kid's and grown ups favourite Jelly with Ice cream
|Starter - Fenugreek |
|Starter - Babycorn |
|Main - Garlic and |
by Sushma Mallya
|Dessert-Fruit and Nut |
by Nithu Bala
Our second starter is a crispy and spicy Baby corn Fry
For main we have Garlic and Paneer rolls, tortillas or chapathi's filled with veggies, paneer and hot garlic sauce.
For dessert Fruit and Nut dessert made with a selection of fresh fruits and nut.
|Starter - Keerai Kanji |
|Starter - Sprouted|
Green Gram Pakoda
by Usha Nandini
by Nithu Bala
|Main - Madras |
|Dessert - Pineapple |
To accompany the kanji we have a Sprouted green gram pakoda made with green gram and besan flour which is deepfried in oil.
Suzhiyan is another South Indian delicacy made with chanadhal, coconut and jaggery which is then deep fried
by dipping in a batter.
For main Madras Mutton Briyani, which doesn't need any introduction, since all over the world briyani has become very popular .
For dessert Pinaepple granita, a very fruity and cooling dessert.
|Starter - Corn and |
|Starter -Cherry |
by Umm Mymoonah
|Main - Ragi Idiyappam |
with Coconut Milk
|Main- Salna |
|Main-Fish Fry |
|Dessert-Carrot&Malai Kulfi |
We also have cherry milkshake made with cherries and milk
Main is Ragi Idiyappam, a type of string hoppers made with ragi flour.
To accompany the Idiyappam we have salna a gravy made with a blend of Indian spices, which is normally served in restaurants.
We also have Fish Fry to accompany the main, which is been fried with hot and spicy masalas.
For dessert Carrot and Malai kulfi with rich nuts on top.
|Starter - Kaara |
by Asiya Omar
|Starter -Kozhukattai |
|Main - Chicken Briyani |
|Dessert- Moong Dhal |
by Nithu Bala
Kozhukattai is a sweet rice dumplings filled with sweet coconut filling and then steamed to cook.
Chicken Briyani I guess it doesn't need any introduction.
Moong dhal payasam is made with whole moong beans and milk.
|Starter - Grape |
|Starter - Egg Puff |
|Main - Kothu Parota |
|Main - Mutton Fry |
|Dessert - Tender |
Then we have a starter of Egg puff made with puff pastry with a egg filling.
Kothu parota is made with parathas teared into pieces and stir fried with eggs and sometimes vegetables.
To accompany it we have a spicy mutton fry.
For dessert we have Tender Coconut Pudding, pudding made with tender coconut which is also a very cooling dessert indeed.
|Starter - Masala |
|Starter - Vegetable |
|Main - Garlic Rolls |
|Main - Mamak |
|Dessert - Mango |
by Nithu Bala
Vegetable cutlets are a mixture of cooked and mashed vegetables rolled in breadcrumbs and fried or baked until crispy.
Garlic rolls are nothing but swirls of bread applied with garlic butter and baked , which oozes out with garlic butter and fills your home with the aroma of roasted garlic.
Mamak Chicken curry is a Malaysian or Singapore style chicken curry flavoured with lemon grass and Malaysian curry powder.
For dessert we have this delicious mango dessert, made with flavourful mango puree.
|Starter - Banana |
|Main - Appam |
|Main- Naadan |
by Siva Priya
Appam is again an Indian Kerala dish made with raw rice and coconut grounded to make a batter which is allowed to fermented, then made as appams in a special pan.
Naadan chicken curry is made in a traditional clay pot with a blend of aromatic Indian spices.
For dessert Strawberry Trifle pudding made with layers of cream, sponge cake and fresh fruits.
Hope you all enjoyed the Iftar Moments Hijri 1431- Roundup 2, this is not finished we have more exciting recipes on the way, which has more than 60 different varieties of sweets and the last 10 day menu with many delicacies.
So if you haven't seen your recipe in this roundup please don't worry, it's on the way. Stay connected....