Iftar Moments Hijri 1431: Roundup 2

  After the initial tiring days with Ramadhan, finally I managed to get the roundup 2 online. Again if I haven't mentioned earlier, since its's a Iftar menu I have included sweets and juices in the starter so please don't get confused with that. In this roundup 2 we have two Party Iftar Menu and the menu for the second 10 days.


Party Iftar Menu 1

Starter:
1. Almond Milk Shake by Creative Sanyukta
2. Samosa by Mina Joshi
3.Carrot Pakora by Jay's Tasty Appetite
Main:
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
Dessert:
1.Badam Kheer by Subashini
2. Dates roll by Neetz Kitchen

Party Iftar Menu 2

Starter:
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
Main:
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
Dessert:
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.


Day 11

Starter - Kiwi Apple &Orange Juice by Kiran	Starter - Paneer Tikka by Aipi	Main - Gozleme by Reshmi Ahmed
Dessert-Carrot  Kheer by Nithu Bala

To start with we have a very healthy juice with a combination of Kiwi, Apple & Orange Juice.
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.


Day 12

Starter - Soya Keema Kanji by Menaga	Starter - Batata Vada by Az	Main - Masala Sprouted Moong Parathas by Priya
Main - Lemon Coriander Chicken by Sanyukta	Dessert - Rich Nuts and Strawberry Fruit Salad by Faiza

Starting the meal with a light Soya Keema Kanji which is a vegetarian option for minced meat, again it's a type of porridge made with lentils, rice and soya.
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.
Day 13

Starter - Veg Sweet Corn Soup by Sanyukta	Starter - Sweet and Spicy Egg Toast by Sanyukta	Main -Saffron Pineapple Rice by Sanyukta
Dessert - Jelly with Ice cream  by Deepa

For starter we have very light and hearty soup, Veg Sweet Corn Soup.
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


Day 14

Starter - Fenugreek Leaves Soup by Krishnaveni	Starter - Babycorn Fry  by Jay	Main - Garlic and Paneer rolls by Sushma Mallya
Dessert-Fruit and Nut Dessert by Nithu Bala

For starter we have Fenugreek soup which cools down your system.
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.

Day 15

Starter - Keerai Kanji by Asiya	Starter - Sprouted Green Gram Pakoda by Usha Nandini	Starter-Suzhiyan by Nithu Bala
Main - Madras Mutton Briyani by Priya	Dessert - Pineapple Granita by Priya

For starter Keerai Kanji, a special South Indian Porridge made with rice, lentils and vegetables.
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.


Day 16

Starter - Corn and Vegetable Salad by Akheela	Starter -Cherry Milk Shake by Umm Mymoonah	Main - Ragi Idiyappam with Coconut Milk
Main- Salna by Menaga	Main-Fish Fry by Shama	Dessert-Carrot&Malai Kulfi by Sathya

Starter is a crunchy and hearty Corn and Vegetable salad.
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.


Day 17

Starter - Kaara Boondi Raita by Asiya Omar	Starter -Kozhukattai by Suhaina	Main - Chicken Briyani by Nidhya
Dessert- Moong Dhal Payasam by Nithu Bala

Kaara Boondi raita, is a tiny fritters which is soaked in yogurt with a addition of vegetables.
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.


Day 18

Starter - Grape Juice by Suhaina	Starter - Egg Puff by Suhaina	Main - Kothu Parota by Suhaina
Main - Mutton Fry by Suhaina	Dessert - Tender  Coconut Pudding by Suhaina

To start the meal we have grape juice which reduces the fat level in your body.
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.

Day 19

Starter - Masala Kanji by Suhaina	Starter - Vegetable Cutlets by Suhaina	Main - Garlic Rolls by Suhaina
Main - Mamak Chicken Curry by Suhaina	Dessert - Mango Dessert by Nithu Bala

Masala Kanji is a porridge made with rice and lentils, mildly spiced which is served during Iftar.
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.


Day 20

Starter - Banana Stew by Suhaina	Main - Appam by Suhaina	Main- Naadan Chicken Curry by Suhaina
Dessert- Strawberry Trifle Pudding by Siva Priya

Banana stew is a traditional Indian Kerala dish made with ripe banana, rice flour, coconut and flavoured with cardamom.
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....