My Ramadhan Menu
Earlier this week, I had a sudden realisation: Ramadhan was just around the corner, and I was far from ready for it. The fasts this year are going to be nineteen hours long and getting myself mentally prepared for the cooking part, especially on those weeknights after work, has been really difficult. Going to various shops just to collect fresh meat, special spices, and various other goods seemed exhaustive, and I wished that it was all in one place.
I decided to make the journey to the nearest supermarket and, with a bunch of different recipe ideas, excitedly browsed the special Ramadhan aisles and halal butchers. I left with my arms full of shopping bags, headed straight over to Mum’s (because let’s face it, I’m a terrible cook!), and got going on a HGAT cook off!
I was able to come up with two menus; something for a weeknight when you’re in a pinch, and a more indulgent one for Eid. In this post, I’ll show you a short and sweet spread:
Corn in Coconut Cream
A typical Ramadhan staple in my house and one of the first things Mum taught me to make once I got married. Makai Paka (coconut corn) is super easy to make, takes no time at all, and is healthy for those watching your waistlines this month!
- 2 packets of corn on the cob
- 3 heaped tbsp coconut powder
- 1 tin coconut milk
- 1/2 tsp turmeric powder
- 1/2 tsp garlic paste
- pinch of salt
- 1 heaped tsp of green chutney (coriander and green chillies blended together)
- Juice of 1/2 lemon
- Make a coconut-based sauce using coconut milk, coconut powder, turmeric, garlic paste, coriander leaves, green chilli, and fresh lemon juice, and leave to boil on the stove until it thickens and become a bright yellow.
- In the meantime, chop the corn and leave to boil until tender, and then add into the coconut sauce.
- Let this simmer for 10 minutes so that the corn picks up the flavour, and then serve straight away with torn coriander on top.
I bet you’re wondering what on earth a chebab is: Chicken + Kebab = Chebab! It’s a no frill, straightforward dish that Mum would serve us during the winter Ramadhans if she was short for time, especially when looking after her four kids.
- 0.5kg Haji Baba chicken tikka, cut up
- 5 lamb seekh kebabs
- 1 green pepper
- 1 white onion
- 3 tbsp yoghurt
- 3 tbsp sunflower oil
- Pinch of garam masala
- Squeeze of lemon juice
- Mix the chicken tikka with yoghurt, and place under the grill alongside the seekh kebabs.
- In the meantime, slice up the onions and peppers, and cook in sunflower oil until soft.
- Once the chicken and kebab are done, cut them up into smaller pieces and put them in the pan with the onions, peppers, squeeze of lemon juice, and a pinch of garam masala, and toss together.
- Serve with yoghurt sauce (yoghurt, mint, coriander, and green chillies), ambli, and garlic and coriander naan.
Also known as vermicelli pudding, this creamy, indulgent dessert is a lovely and rich way to keep you full until sehri time, or perhaps even Iftar the next day.
- 20g vermicelli
- 2 cans of evaporated milk
- 1/2 can condensed milk
- pinch of saffron
- 1/2 tsp ground nutmeg
- dash of ground cardamom
- In a pan, pour in evaporated milk, condensed milk, saffron, a pinch of nutmeg, and ground cardamom, and a generous amount of vermicelli.
- Put on the stove to cook until it thickens.
- Serve immediately with crushed almonds on top.
All three dishes took a total of an hour to put together from start to finish, and cost just £30 for a family of 5, and it is great for when you’re tired after a long day of work or chasing after the kids. If you do happen to have more time on your hand or have guests coming over, then stay tuned for my Eid menu which I will be putting up soon.