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Treats for iftar

  • Published at 09:15 pm June 16th, 2016
  • Last updated at 02:03 am August 1st, 2016

Stir fried chicken kabab

Making kabab is hard work, specially over charcoal. This recipe doesn't require charcoal, yet you will get almost all the smoky flavours of kabab with very little effort.


2 chicken breasts

1/2 tbsp ginger paste

1 tsp garlic paste

1/4 tsp nutmeg powder

1/4 tsp mace powder

1/4 tsp roasted cumin powder

1/4 tsp coriander powder

2 cardamom pods, ground to a powder

1/4 tsp cinnamon powder

1/2 tsp red chili powder

1/2 cup yoghurt or buttermilk

1/4 cup mustard oil or vegetable oil

1 cup onion thickly sliced.

Salt to taste


Slice the chicken breasts thinly. Marinate the chicken with all the spices except onion, salt and the oil. Allow to marinate in the fridge for two to three hours or more if you have time.

When you are ready to cook, add the salt to the chicken and mix well. In a wide heavy bottom frying pan, heat the oil on high. Put the chicken in the pan and stir fry it over high heat until it is cooked through and starts to get a little charred.

Once the chicken is cooked through, add the sliced onions. Cook for another one to two minutes.

Serve hot with paratha and raita.

Grilled Corn Salad


2 fresh corn cobs

1 cucumber

1 large tomato

1/3 cup crumbled cheese (any cheese you like)

For the dressing:

2 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp honey

1 tsp yellow mustard

Salt and pepper


First you have to grill the corn. Take the fresh corn cobs and remove the husks. Sprinkle olive oil, salt and little chilli powder.

You can grill the corn in two ways. You can char it over direct fire or you can grill it on a griddle pan. Once the corn is nice and evenly charred let it cool a little. Take a sharp knife and cut the corn kernels off.

To make the salad, cut the cucumber and tomato into cubes. Mix them with the corn. Mix half of the cheese and save rest to sprinkle over the top.

In a separate bowl mix the dressing ingredients. Pour over the salad and mix well, then serve immediately.

Tip: You can use canned corn kernels in this recipe too. Just drain well, mix salt, oil and chilli powder and fry in a very hot pan until some of the kernels are charred and take on a smoky flavour.

Parmesan crusted chicken with honey mustard sauce


2 chicken breasts

1 tsp worcestershire sauce

1/2 tsp black pepper

1/2 cup bread crumb

1/4 cup grated parmesan cheese

1 egg

Flour as needed

Salt to taste

For the honey mustard sauce:

2 tbsp honey

1 tbsp Dijon or any yellow mustard

1 tsp lemon juice

1/2 tsp black pepper

1/4 tsp salt


Mix all the ingredients for the sauce and set aside.

Slice each chicken breast into two thin slices. Add the black pepper, worcestershire sauce and salt. Set aside to marinate for 15 minutes.

Mix the cheese and breadcrumbs together. You can also add some dried herbs, like oregano, basil, thyme to this mixture.

Now lightly pat the chicken in dry flour then dip it in the beaten egg, and finally transfer it to the bread crumbs. Coat the chicken in the bread crumb mix and press it onto the chicken. After all four pieces are crumb-coated, keep in the fridge for 30 minutes. This helps the crumb stick to the chicken well.

Heat 1/4 cup oil in a medium frying pan. Fry the chicken breasts over medium heat, until cooked through and golden brown on both sides.

Serve hot with your favourite sides like mashed potato, boiled vegetables and salad.