The holy month of Ramadan 2022 is here. It is the best time to test your resilience and observe self-discipline. A typical day during Ramadan starts at the crack of dawn with the meal called ‘Sehri’ or ‘Suhoor’. It is packed with mouth-watering dishes that must be eaten before sunrise to fill you up for the rest of the day.
The pre-dawn meal in Ramadan mubarak is very important. It is imperative that you keep yourself hydrated, consume a well-balanced diet, and make the right choice of food and drinks throughout the month for a healthier mind and body.
The first struggle which every Muslim goes through in Ramadan is Sehri. Ramadan in summers is never easy, especially when the metrologists have issued a warning for heat alert.
Here are a few quick desi recipes for Sehri which will fill you up for the entire day and also won’t consume much of your time in the kitchen.
1. Sehri Qeema
Source: Shanila’s Kitchen
Qeema and paratha/roti is the go-to meal for any desi household. This recipe will sizzle your palate.
- Coarsely grind mince ½ kg
- Onion 1 large (sliced)
- Ginger garlic 1 tbsp (heaped)
- Chilli powder 1 tbsp
- White cumin roasted and crushed 1 tbsp
- Coriander powder 1 tbsp
- Salt 1 tsp (heaped)
- Tomatoes chopped 4
- Green chilies chopped 4
- Ginger julienne 1 tbsp
- Coriander leaves chopped 2 tbsp
- Mint leaves chopped 10
- Spring onion chopped with leaf ½ cups
- Oil ½ cup
Heat oil fry onion to light golden, add ginger garlic paste, with mince, salt, chili powder, and tomatoes. Cover and cook till mince it’s half done. Now add white cumin, coriander powder, and half cup water, cover, and cook until mince tender.
Lastly add ginger julienne, green chilies, mint leaves, coriander leaves, spring onion, and cook it for another five minutes.
2. Special Chole ka Salan
source: Holycow vegan recipes
- 1/4 cup Oil
- 2 Onion medium (chopped)
- 3-4 Green chilies (chopped)
- 1 tbsp Ginger garlic paste
- 2 Medium Tomatoes puree
- 1 tsp Anaar dana
- Salt to taste
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Chaat masala
- 1 tsp Garam masala
- 1 tsp Red chili powder
- 1 tsp Chili flakes
- 1 & 1/2 cup Chickpeas (soaked & boiled)
- 1-2 cup Chickpea Water
- 2-3 tbsp Ghee
- 1-2 tbsp Ginger (thinly sliced)
- 2-3 Green chilies
- 1 tbsp Cumin seeds
- 1 tbsp Garlic (sliced)
- 1/2 tsp Mustard seeds
Heat oil in a pan, add onion, and sauté for 2-3 minutes. Add green chilies, ginger-garlic paste, and cook for 2 minutes. Add tomato puree and cook for 2 minutes. Add salt, chili flakes, cumin, coriander, chaat masala, garam masala, red chili powder, anaar dana, and cook for 2 to three minutes.
Add chickpeas, mix well with masala and cook for 2 to 3 minutes. Add chickpea water, cover the lid, and cook for 6 to 8 minutes on medium flame. Heat oil in a pan add ginger, garlic, cumin, mustard seeds, and green chilies, and mix well. Pour tarka over the chickpeas. Serve hot with paratha or puri.
3. Beef Masala
source: Shab’s cuisine
- Beef slices 1 kg
- Crushed black pepper 1 tbsp
- Crushed cumin 1 tsp
- Crushed red chilies 2 tbsp
- Finely chopped green chilies 5-6
- Chopped ginger garlic 2 tbsp
- Clarified butter or oil ½ cup
- Lemon for garnish
- Cinnamon sticks 2-3
- Cloves 4-5
- Green cardamom (seeds) 3-4
- Black cardamom (seeds) 4-5
Take cinnamon sticks, cloves, green cardamom (seeds), black cardamom (seeds) roast on tawa pan and crush it, and set aside.
Now take beef slices and flatten them with the help of a kitchen hammer. Take a cooking pan to add beef flatten slices, crushed black pepper, crushed cumin, crushed red chilies, chopped green chilies, chopped ginger-garlic then add 1-1/2 cup of water to tender the beef.
When it’s almost tender add oil and stir fry on high flame and break the beef slice. Add masala. At last, take it out in a serving bowl and garnish with lemon slices and serve it.
4. Chicken White Karahi
source: Hamariweb
- Chicken 500 grams
- Yogurt 250 grams
- Ginger garlic paste 2 tbsp
- Green chilies 4-5
- Crushed coriander seeds 1 tbsp
- Crushed cumin seeds 1 tbsp
- Crushed black pepper 1 tsp
- Cream ½ cup
- Oil 1 cup
- Salt to taste
- Ginger 1 medium piece
- Fresh coriander ½ bunch
Heat oil in a pan and fry the chicken till slightly brown. Then add ginger garlic paste, cook for a minute. Add crushed cumin seeds, crushed coriander seeds, crushed black pepper, yogurt, and 1-1/2 cup of water; cook on high flame until chicken tender.
Add green chilies and cream cook mix it well and remove it from heat. Garnish with ginger and chopped coriander and serve it.
5. Shakshuka (Egg Recipe)
source: SBS
- Eggs 3-4
- Capsicum 1 (finely chopped)
- Onion 1 (finely chopped)
- Garlic 3-4 cloves (finely chopped)
- Tomatoes 2 (finely chopped)
- Tomato Puree 3 tbsp
- Cumin powder ¼ tsp
- Salt to taste
- Sugar 1 pinch
- Chili powder 1/2 tsp
- Black pepper 1/3 tsp (ground)
- Coriander leaves 3 tbsp
- Oil 2 tbsp
Heat oil in a pan. Add chopped onions, garlic and capsicum and cook them until soft, add chopped tomatoes and the tomato puree. Mix well. Add the cumin powder, salt, pepper, chili powder, and sugar. Cook until the tomatoes become mushy and very soft. Add 1-2 tbsp of water if it’s too dry but don’t make it watery, it has to be a very thick sauce.
Also Read: 13 Beliefs About Ramadan That Are Just NOT True
Once done, sprinkle chopped coriander. Now crack the eggs one by one on top, ensure that the yolks don’t break. Cover the pan and let it cook for 10 minutes on low heat. Cook according to how you like your eggs to be. If you want them runny, 7-8 minutes is fine, if you want fully cooked eggs, 10-12 minutes is fine.
Sprinkle some more coriander and a bit of pepper on top and it’s ready to serve with bread slices or paratha in Sehri.
Try these quick and delicious desi recipes. In Sehri time eat whatever you want, but make sure that it’s good enough to go all day. Also follow the accurate Ramadan timings here.
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