EASY IFTAR DRINKS / RAMADAN DRINKS RECIPES

 DRINKS TO SERVE FOR RAMADAN

This time Ramadan falls in hot summer. So we must stay hydrated and for that, we have to drink plenty of water in nonfasting hours. Yes, fresh water is good for us. But it gets a little boring. So we must try some tasty alternatives to hydrate ourselves. Especially during Ramadan, we must stick to healthy alternatives like sugarfree drinks, healthy milkshakes, smoothies etc. Breaking fasting during Ramadan with some tasty healthy drinks are really refreshingly enjoyable. So here are some easy and tasty drinks to serve for Iftar. So let's have a ride through Ayesha's kitchen drinks recipes. It includes hot and cool drinks as well. Like smoothies, milkshakes, sarbath, juices, summer coolers, punch recipes, mojito, cocktails, kheer or payasam, Malabar special drinks, etc. That means it includes traditional Malabar recipes to modern recipes. Some drinks like aval milkshake and crunchy milkshakes can satisfy both your hunger and thirst are very popular recipes during Ramadan these days. Like so we can prepare some syrups like badam syrup, Nannari syrup ahead of Ramadan and keep refrigerated or at room temperature for making instant drinks. In Malabar, nannari sarbath or lemon juice or simply fresh lime is a common and popular iftar drink which is prepared in most of the households for iftar drink. So let's move on to the recipes. 

 

 

 

 

 

 

DRINKS TO SERVE FOR IFTAR (Ramadan recipes)

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Mango coconut milk delight / mambazham paal

Pink lime

Pistachio drink / pista milk

Mango banana crunchy smoothie

Kulukki sarbath / shaken lemonade

Rose milk

Crunchy apple milkshake (sugarfree)

Mango mastani

Malabar paal pizhinjath

Hot semolina drink / Thari kanji

Milk sarbath

Avocado mastani

Healthy smoothie

Burj al arab

Paal vazhakka

Watermelon cooler

Hot carrot rice balls kheer

Salted cucumber lime cooler

Chia seed coconut milk

Pomegranate milkshake

Green grapes juice

Malabar aval milk shake

Instant badam milk

Pomegranate lemonade

Mango chocolate milkshake

Spiced buttermilk

Nannari sarbath

Virgin mojito

Iced coffee

Ice apple milkshake

Watermelon mojito

Dates and strawberry milkshake

Nutella milkshake

Chikoo milkshake

Lychee lemonade

Avacado chocolate surprise

MALABAR STYLE VARUTHARACHA CHICKEN CURRY

CHICKEN IN ROASTED COCONUT GRAVY 

Varutharacha chicken curry or chicken in roasted coconut gravy is my family favorite chicken curry which is usually paired with Malabar nice pathiri (ari pathiri). This chicken dish is going to be a great treat for your taste buds, I bet. Malabar recipes are very popular around the globe. This chicken curry recipe is one among the popular Malabar recipes. During Ramadan, varutharacha kozhi curry and pathiri will be the center of attraction in most of the households in Kerala. As Ramadan is almost close, I recommend my viewers to try this recipe for iftar meal and enjoy with your loved ones. 

INGREDIENTS

FOR CHICKEN MARINATION

Chicken - 500 g, make small pieces

Ginger garlic and fennel seed paste - 2 tsp

Shallots - 100 g, chopped

Tomato - 1, big, finely chopped (or can use 2 small tomatoes)

Green chilies - 3 nos, slit

Kashmiri chili powder - 1 tbsp

Turmeric powder - quarter tsp

Coriander powder -1 tbsp

Salt as required

FOR ROASTED COCONUT MIXTURE

Scraped coconut - 1 cup

Shallots - 2 nos, chopped

Garlic - 3 nos, chopped

Fennel seeds - 1 tsp

Curry leaves -few 

Kashmiri red chili powder - half tsp

Coriander powder - 1 tsp

Coconut oil - 2 tbsp

FOR SEASONING

Coconut oil  - 1 tbsp

Shallots - 2 nos, chopped

Garlic - 1 clove, very finely chopped

Curry leaves - few

PREPARATION

Please watch the video below 

• Marinate the cleaned chicken pieces with all those ingredients giver under for chicken marination and add it into a deep bottomed pan. 
• Cook it over a low flame without adding water. The chicken itself will release water once t is hot. Cook until the chicken gravy turns thick. Meanwhile, we can roast the coconut.
• Heat a pan for roasting the coconut. Add coconut oil,  once the pan is hot. To this, add the scraped coconut and roast it over a low flame.
• Then add chopped shallots, garlic, fennel seeds and curry leaves.
• Saute it over a low flame until the color of the coconut changes to yellow.
• Now add the spice powders one by one. Chili powder and coriander powder. While roasting chili powder,  adding a pinch of salt helps to get rid of the roasting smell of chilies.
• Saute continuously until the coconut mixture turns crisp. When done, let it cool slightly and then powder it for easy grinding.  Add the powdered coconut mixture to the blender along with water(do not add more water)  and grind it very well until a smooth and fine paste (very important).
• When the chicken gravy is cooked well over a low flame, add this roasted coconut mixture to it and cook well again over a low flame. Check for salt and add required water (do not add more) let it cook well until the oil floats on the top.        
• When done, season it with all the ingredients given under for seasoning. Remove from flame and set aside the curry covered for few minutes and serve hot.   
• Yummy varutharacha kozhi curry is ready. You can serve this along with Malabar nice pathiri or ghee rice or paratha, chapati etc.
• Please watch the video here - Varutharacha chicken curry                            

RAMADAN RECIPES / IFTAR RECIPES /EASY SNACKS RECIPES

RAMADAN SNACKS / IFTAR SNACKS/ EASY RECIPES FOR IFTAR

Ramadan, the holy month - the month of fasting is around the corner. We all know that fasting is one of the five pillars of islam. All Muslims will be engaged in prayers and good deeds in this holy month. Back in my childhood, Ramadan also reminds me of aromatic dishes which is the center of attention throughout this month for we kids. Each day we kids can taste a variety of snacks and dishes prepared by my mom, grandmom, aunties and we encourage sharing food in this month of fasting. So each day when am from school our kitchen will be filled with special aromatic flavors. Especially in Malabar region, during Ramadan iftar snacks and dishes plays an important role. Pathiri and varutharacha kozhi curry, samosa, kai pola, Thari kanji, jeera kanji, chattipathiri, pakkuvada, nannari sarbath or naranga vellam (lime juice), ghee rice and chicken korma, egg bajji, mulaku baji etc are some of the common iftar recipes in Malabar region. But nowadays each one of us needs some unique snacks and side dishes to serve for the iftar party. Right? For that many of us will start googling for unique recipes for Ramadan or iftar even before Ramadan starts. But we should keep in mind that Ramadan, the holy month is the month of prayers and not the month for serving the various dishes. So spent less time in the kitchen and concentrate more on prayers. Ayeshas kitchen, the taste of Malabar shares with you some quick snacks recipes to serve your family during Ramadan. All these recipes are less mess and with handy ingredients. Besides that, these snacks recipes are unique as always. So let's strengthen our faith or iman, do good deeds and along with that let's prepare something special for our family without spending much time in the kitchen. 

                          

                          

                           

SNACKS FOR RAMADAN (AYESHAS KITCHEN)

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Bread chicken pakoda

Crispy potato fingers

Chicken smiley

Macaroni cups

Chicken donuts / vada

Potato pakoda

Fish cakes / fish cutlets

Chizza recipe

Carrot pola

Spicy chicken cake

Spicy prawns bread pancake

Chicken fingers

Chicken stuffed egg bajji

Healthy sweet box

Banana bread roll

Spicy meat box

Vermicelli burfi

Banana balls

Layered chicken cake

Kilikood / potato semiya balls

Chicken sheesh kabab

Malabar irachipathiri

Chicken pakora

Tapioca chicken balls

Eggless chicken cutlet

Spicy chicken cake roll

Beef cutlet

Chicken pasta cups

Pazham pori / banana fritters

Chicken balls

Creative sandwich with bread

Sweet lasagne on stovetop

Bread vada

Chicken spring roll

Egg bonda

Simple pakoda in 15 minutes

Chicken roll with bread

Chicken hot pockets / kozhiada

Bread banana sandwich cake

Malabar mutta adukk

Sweet athishayapathil

Pizza bread cups

Crispy bread bonda

Bread coconut cake

Banana pola

Bread balls

Bread pizza

Malabar chattipathiri

Pazham nirachath/ stuffed banana

Sweet banana cutlet

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EASY RAMADAN SNACK - BANANA VERMICELLI SWISS ROLL / NO BAKE SWISS ROLL RECIPE

RAMADAN SNACK WITH VERMICELLI 

Yet another innovative snack idea with vermicelli. Yes, I do love to experiment with snacks and desserts. I usually make snacks for evening tea as my hubby wants to grab a snack along with tea or coffee.  Each time I love bringing some uniqueness in taste and appearance. Bread snacks, banana snacks, potato snacks are some of my favorite snacks recipes that in no time makes me proud. This vertically and banana sweet treat is also one among the same for sure. This swiss roll is made with cooked vermicelli mixture which is kneaded to perfection and then stuffed with roasted ripe plantain and finally rolled tightly. So easy to make snack recipe with handy ingredients. Ramadan recipes or iftar recipes must be healthy and at the same time, it must be easy to make. So do try this swiss roll recipe with vermicelli and banana for iftar party. So here is the recipe along with a video. So please watch this video and do not forget to subscribe my YOUTUBE CHANNEL for more videos. 

Similar recipes

Vermicelli burfi

Vermicelli banana cake - no bake

INGREDIENTS

Thin Vermicelli - 3 cups, roasted

Banana (ripe plantain) - 2, medium sized, chopped

Milk - 2 tbsp

Sugar - 6 tbsp + 1 tbsp (while roasting plantain)

Ghee - 2 tbsp + 1 tsp (for greasing while kneading)

PREPARATION

Please watch the below video showing How to make vermicelli swiss roll

• Set aside silver foil ready. Grease it well with ghee (do not skip)
• Heat a deep bottomed pan and add 1 tbsp of ghee. First lets roast the chopped ripe plantain. 
• For that, add the chopped plantain and roast well until combined. Then add a tablespoon of sugar and saute well until done. When it is done, transfer it to a bowl.
• Now to the same pan, add the roasted thin vermicelli (crush it well with hands before adding).
• Dry roast again for a while and add 2 cups of water (for 3 cups of roasted vermicelli we required 2 cups of water). 
• Then cook it over a medium flame until the water is dried out completely.
• Then add sugar (6 tbsp) and combine well. Saute for few minutes and then add milk and mix well. This gives a perfect taste. 
• Saute continuously until well combined.  Now add ghee (2 tbsp) and again mix well.
• You can see the vermicelli starts to leave the sides of the pan. At this stage remove from flame.
• Then transfer this prepared vermicelli mixture over the greased silver foil. Knead it well with your greased hands. You can use a pair of gloves while kneading as this mixture is too hot.
• You have to grease your palm while kneading (important).
• When done, roll out using a rolling pin and shape it evenly. Then spread the prepared roasted plantain over it evenly. Again roll out using a rolling pin.
• When done, gently roll it tightly. Smoothen the sides immediately after rolling. If the vermicelli sticks to silver foil, don't be panic, just smoothen it with your hand. 
• Then roll the same in the greased silver foil very tightly. 
• Keep refrigerated for 4 hours.
• When done, slice it and serve.
• Watch video showing How to make vermicelli swiss roll

HOMEMADE BADAM SYRUP - MAKE AHEAD RAMADAN RECIPES / INSTANT DRINKS FOR IFTHAR

MAKE AHEAD RAMADAN RECIPES

Ramadan recipes or iftar recipes that can be prepared in advance and refrigerated for few weeks is a great thing for most of us. So let's concentrate on prayers by trying such make ahead drinks and snacks for this Ramadan. Moreover, it is not at all an easy task for a Muslim woman to prepare delicious food for her and her family,  fasting the long hours. So here am with an easy healthy drink which is ideal for suhoor or iftar. Prepare badam syrup or almond syrup and store in the refrigerator for making instant tasty drinks. Homemade badam syrup is very easy to make ahead Ramadan recipe. You can prepare badam milk, badam sharbat, badam milkshake and lots of drinks with this syrup. Do prepare this badam syrup at home and make badam milkshake within a minute for your guests. Do you know that badam or almonds have a plenty of health benefits? Do you know that soaking almonds in water helps in easy digestion? Do you know that almonds reduce hunger and promote weight loss?  Yes, it is. So this drink is very perfect for suhoor or for iftar. You can prepare this syrup with half kg or 1 kg of almonds and store the prepared almond syrup in the refrigerator for making these tasty healthy instant drinks throughout the holy month. Here is the recipe showing how to make homemade badam syrup/badam milkshake/ badam sharbat /badam milk/ Instant drinks for Ramadan/ iftar drinks/ almond drinks/ quick drinks for iftar/ healthy milkshakes. 

INGREDIENTS (video here)

Almonds (badam) - half a cup and little more

Sugar   - 1 cup

Water - half a cup

Cardamom powder - 1 tsp 

PREPARATION

PLEASE CHECK THE BELOW VIDEO ALSO 

• For making badam syrup, soak the almonds at least for 8 hours. So that we can discard its skin easily and grind it to a fine paste.
• After soaking peel its skin and grind the almonds in a grinder along with cardamom powder or crushed cardamom and water (required for grinding it ). 
• Grind it until a smooth and fine paste (very important). Set aside.
• Now add sugar and water in a heavy deep bottomed pan. Mix well to combine.
• Cook until sugar is melted well and syrup turns thick over a very low flame (important).
• When done, add the almond paste to it (add quarter a cup of water in the grinder, swirl it and pour that water too). 
• Let it cook well over a low flame until the mixture starts boiling. 
• Once boiled, stir continuously for 2 minutes and remove from flame.
• The almond paste must be well combined with the sugar syrup.
• When done, pass it through a strainer and transfer it to a bowl.
• Let it set aside to cool. Once cooled, do not mix now, transfer this syrup to a bottle.
• Keep it in the refrigerator. You can make badam sharbat and badam milkshake instantly within a minute.
• The shelf life of this syrup when refrigerated is 2 weeks or more.

INSTANT ALMOND MILKSHAKE / BADAM MILKSHAKE

INGREDIENTS (serves 3 )

Badam syrup  - half  a cup (check above recipe)

Chilled milk  - 2 cups

Turmeric powder - quarter tsp or can use saffron strands

Sliced almond for decoration

PREPARATION (video here)

• Add all these ingredients into a blender except sliced almonds and blend well. 
• Serve cool.

INSTANT ALMOND SHARBAT / BADAM SHARBAT

INGREDIENTS (Serves 2)

Badam syrup - 6 tbsp (3 tbsp to each serving glasses)

Ice cubes  - 8, (4 in each glasses)

Water - as required

PREPARATION (video here)

• Mix all these ingredients in a bowl and serve cool. You can add more badam syrup if required. Moreover can add lemon juice and kuskus also. 
• Here is the video for BADAM SYRUP / BADAM MILKSHAKE / BADAM SHARBAT

PUDDING RECIPES - WATERMELON PUDDING / PUDDING RECIPES WITHOUT MILK

WATERMELON RECIPES

Pudding - The perfect way to finish a meal. Treating your family and guests with some eye-catching and mind-blowing pudding recipes are really great for each one of us. This smooth dessert is bursting with luscious watermelon flavor. Moreover, this is a no  -milk pudding recipe and so simple to make pudding recipe. The texture of this pudding is so soft and silky that one would really ask for a scoop of this dessert for sure. 

INGREDIENTS

Watermelon - 4 cups, discard the seed and chop it

Beetroot - half of a beetroot, chopped (do not add more)

Chinagrass - 8 gms (can add gelatin instead)

Sugar - half a cup

Sweetened condensed milk - less than quarter a cup

White sesame seeds - few, to garnish

PREPARATION

Please watch the below video 

• Blend together watermelon  pieces (deseeded) along with sugar and beetroot pieces. Do not add water while blending. 
• Transfer the prepared juice to a saucepan after passing this juice through a strainer. 
• Now cook this juice over a medium flame (as we are adding beetroot in this recipe for a fine red color, it must be cooked well to get rid of that raw taste)
• Meanwhile, we can melt the china grass to a clear liquid along with half a cup of water in another pan.
• Stir both mixtures occasionally.
• Once the watermelon-beetroot mixture starts boiling, add the sweetened condensed milk and mix well to combine.
• When done, add the china grass mixture (once it is melted to a clear liquid) to this pudding mixture using a strainer and mix well immediately.
• Let it cook for another 2 minutes over a medium-low flame.
• When done, remove from flame and pour it into prepared pudding tray or molds.
• Allow it to set. For that, keep the pudding refrigerated (not in the freezer) for 4 to 6 hours or overnight.
• When done, flip it to a plate (optional). Garnish with sesame seeds or nuts. Slice and serve.
• This pudding tastes best when served along with a scoop of ice cream.
• Here is the video - Watermelon Pudding.

BREAD CHICKEN PAKODA - EASY BREAD SNACK / RAMADAN RECIPES

BREAD SNACKS 

Bread is the most versatile ingredient in our kitchen. We can make a wide variety of dishes with this humble ingredient. I always think of new ways to make everything and it must taste better too. I love culinary endeavor. Whether its a  breakfast, lunch, brunch, snack or dinner I need an unusual twist to any dish that I make and eat. Experiments in snacks are the one which I love the most. Bread, potato, banana are the three favorite ingredients which I love to experiment with. This bread chicken pakoda is one among the same. If you are looking for some recipes to use up your leftover fried chicken, fish or meat, then here is a simple recipe to save your food and money. The wise way to use up leftover meat and leftover bread sides (make breadcrumbs). This pakoda can be prepared with any leftover fried meat. I made this pakoda with leftover broasted chicken that adds lots of flavor to this simple snack. Such snacks will give your leftovers a new life. Isn't it? And the parsley leaves, which is popularly known as baqdunas leaf in Arab countries give this pakora or pakoda a special taste and look. Baqdunas leaf has got lots of medicinal value and is widely used in salads and soups in Arab countries. It is good for lowering blood cholesterol, rich in antioxidants, vitamins, minerals etc. As Ramadan is very close many are requesting for Ramadan recipes and iftar recipes. I know you all will be searching for delightful and healthy Ramadan recipes. But still, we do love cheat meal to satisfy our food cravings especially the craving for fried items during Ramadan. So let's move on to the recipe showing how to make bread chicken pakoda or pakora. Hope you all will surely love this snack recipe with chicken and bread. Here is the recipe showing how to make bread chicken pakora/ bread snacks/ chicken snacks/ Ramadan snacks/ iftar recipes/ easy recipes for iftar.

INGREDIENTS

Breadcrumbs   - 2 cups

Fried chicken - half a cup (discard the bones and chop it finely)

Onion - 1, finely chopped

Gram flour/ besan - 1 cup

Green chilies - 2 nos, finely chopped ( i skipped this for my kids)

Parsley leaves (baqdunas leaf in Arab countries) - 1 cup, finely chopped

Chili powder - quarter tsp (can add more as per your heat tolerance)

Baking powder - quarter tsp

Salt - as required (for best results, add salt for snacks)

Oil for deep frying

PREPARATION

Please check below video 

• Take a large bowl and make a thick smooth paste using gram flour, chili powder, salt, and water. You have to add the water little by little only. Be careful that you have to make a thick smooth paste only. Once done, add the baking powder and mix well to combine.
• To this paste,  add all other ingredients one by one except oil. Add the chopped onion, chopped parsley leaves, chopped fried chicken (i used leftover broasted chicken for making this pakoda), chopped green chilies (if any), and finally the breadcrumbs. Combine all these ingredients well using a spoon.
• Then knead it to form a smooth dough using your hand. You can sprinkle some water to wet the dough (do not add more water). 
• Now heat a wok or kadai with oil for deep frying.
• Make very small balls out of this dough and slide it into the hot oil. Deep fry it until golden and crisp. Make sure that the oil must be medium-low while frying.
• Fry until golden and crisp. Transfer it to a plate and drain the excess oil using a paper towel.
• Crispy, soft chicken pakoras are ready to eat.
• Serve hot.
• Watch the video here - Bread chicken pakoda

Also please watch below the video of making of Egg Kabab (Thalassery thenga muri)