Here you'll find tonnes of ideas and inspiration for making Ramadan special this year. Check out our latest offers on family favourites as well as delicious recipe inspiration.

Roasted Marinaded Chicken

Ingredients

  • 1 whole chicken
  • 2 table spoons yoghurt
  • 2 table spoons tandoori masala
  • 1 tea spoon salt (or to taste)
  • 2 table spoons cooking oil
  • 1 table spoon garlic and ginger paste
  • 1 tea spoon crushed chilli
  • 1 tea spoon red chilli powder
  • 2 green finger chilli
  • 1 tea spoon coriander powder
  • Red food colouring (if desired)

Method

  1. Prepare chicken by cutting deep slits all over
  2. Prepare a marinade by mixing all ingredients
  3. Marinate the chicken, cover and place in the fridge for a 2-3 hours.
  4. Place on oven tray and cover with foil.
  5. Cook for 15 minutes at 170 degrees covered in foil (drain the excess juice or use for gravy).
  6. After 15 minutes uncover the chicken and cook for another 15 minutes or until cooked (if preferred juicy cook covered for longer).
  7. Plate up chicken and garnish (examples: coriander, thinly sliced lemon, thinly sliced onions).

Delicious Pilau Rice

Ingredients

  • 1 large chicken
  • 1kg rice
  • 1 cup oil
  • 1 medium sized onion
  • 2 cinnamon sticks
  • 3-4 black cardamom
  • 10-12 cloves
  • 1 tea spoon black pepper
  • 1 tablespoon cumin seeds
  • 3 bay leaves
  • 2 levelled tablespoons of salt (or to taste)

Method

  1. Wash the rice and leave to soak for at least 30 minutes.
  2. Heat the oil in the pan and add chopped onions once heated.
  3. Brown the onions to desired colour.
  4. Once browned, add half a cup of water and stir the onions to release brown colour.
  5. Put your chicken in the pot. Mix well for 10/15 mins.
  6. Once the chicken juices have dried, add in the spices/salt/leaves and mix.
  7. Add 1.5kg water.
  8. Let the water simmer for 5-10 minutes.
  9. Drain the water from the rice and add to the pot.
  10. Stir well and place lid on top. Leave for 5-7 minutes and then stir again.
  11. Once water starts to dry, place the lid on top and leave for 25 minutes on very low heat. Make sure no heat escapes.
  12. After 25 minutes, turn off the heat and mix well. Rice is ready to serve.

Fish Pakoras

Ingredients

  • 300g frozen/fresh white fish fillets
  • 2 tablespoons plain flour
  • 2 tablespoons corn flour
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon red chilli powder
  • 4 tablespoons water

Method

  1. Prepare the fish in small pieces.
  2. Make the batter by mixing all the dry ingredients with the water to make a paste.
  3. Dip the fish in the batter.
  4. Deep fry on medium heat till golden brown.

Jalapeno Cheese Samosas

Ingredients

  • 500g chicken fillet (cut into small cubes)
  • 1 onion (chopped)
  • 4-5 Tbsp jalapeno sauce
  • Half a red and green bell pepper
  • Few fresh chillies (4-5 chopped/crushed)
  • Salt to taste
  • 1 Tsp cumin powder
  • 1 Tsp black pepper powder
  • 2-3 Tbsp cooking oil
  • 1 Tbsp ginger and garlic paste
  • 200g Cream cheese
  • 1 cup Cheddar cheese
  • Coriander leaves (handful of chopped)
  • 2 sticks of spring onions
  • Eggs for dipping
  • Breadcrumbs for coating
  • Samosa Leaves
  • Plain flour (for sealing samosa edges)

Method

  1. Preheat oil and add onions until it is nice and soft.
  2. Add in the chicken, cover and cook on medium heat until water
    has evaporated.
  3. Wait till all the water the chicken has released has gone,
    continue to cover and let it cook.
  4. Next add in ginger/ garlic paste, cumin powder, black pepper, salt to taste and crushed chillies. Give it a mix.
  5. Add in the bell peppers and jalapeno sauce, give it a good mix and put to the side to completely cool.
  6. Once the chicken mix has cooled add in cream cheese, cheddar cheese, coriander leaves and spring onion and give it a good mix again.
  7. Make your flour paste which is used to seal the edges of the samosa so the filling does not leak out while frying.
  8. Mix plain flour ( a couple of tablespoons and lukewarm water to make a paste).
  9. Fill samosa leaves, once all samosas are prepared dip them into the egg mixture and coat with breadcrumbs.
  10. Fry until golden brown and enjoy!

Ras Malai - Milk dessert

Ingredients

  • 7 cups - 1.7 Ltr full-fat milk
  • 1⁄2 cup sugar
  • 5 pieces Green Cardamom pods
  • 1 cup (levelled) Milk powder
  • 1 tsp (levelled) Baking Powder
  • 1 tsp (levelled) Semolina (fine)
  • 1 tsp (levelled) Plain Flour
  • 1⁄4 tsp Green Cardamom Powder
  • 1 egg
  • 1 Tbls (levelled) ghee
  • Almonds and Pistachios (garnish)

Method

  1. In a heavy bottom pan pour in the milk and once the boil has been
    reached reduce the gas to low and keep stirring, remember to reach
    the bottom of the pan with your spoon to avoid sticking. Keep
    stirring occasionally for 10 minutes to reduce milk to about 4- 5
    cups.
  2. Add sugar and cardamom pods and mix, keep on low gas.
  3. Next take your Milk powder, baking powder, semolina, plain flour
    and cardamom powder and mix.
  4. Keep an eye on your milk and stir at the same time.
  5. Add ghee and whisked egg to dry ingredients and mix by hand to
    make sure the dough is properly combined.
  6. Grease your hands a little make small round balls (roughly 3cm)
    from the dough and add to the pan. Make sure the balls are
    crack-free.
  7. Once balls are in the milk do not touch them and let them cook for
    10 mins.
  8. After 10 mins turn the balls over with a soft hand. You could also
    swirl the pan very softly so the balls are moving slightly. Leave for
    2- 3 minutes and then switch off the gas to cool down.
  9. Transfer to a dessert bowl garnish with crushed almonds and
    pistachios and place in the fridge for a couple of hours.
  10. Once nice and cold, dish out and enjoy!

Scrumptious Sana

Ingredients

  • Oil
  • 1 medium onion
  • Half tsp garlic powder
  • Half tsp ginger powder
  • 1 tsp dried methi
  • 1/4 tsp turmeric
  • 1/4 tsp curry powder
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/4 tsp chilli powder
  • Salt
  • 3 green chillies
  • 1 can chickpeas
  • 1 small potatoes
  • Coriander

Method

  1. Add all the ingredients in, apart from the chickpeas. Stir it for a few mins and then add the chickpeas.
  2. Cook it all until its all gold and brown.

Creamy Kisuri

Ingredients

  • 2 cups of rice, with a pint of water
  • Bayleafs and methi seeds
  • 1 tsp of salt
  • Small amount of onion and ginger

Method

  1. Let it cook, medium heat. Let the water evaporate and keep topping it up so it doesn't stick onto the pan, until it goes soft and creamy.

Arabic Spiced Meat Stuffed Pittas

Time: 30 minutes

Serves: 6

Ingredients 

  • 500g minced lamb or beef 
  • 6-8 pitta bread
  • 2 medium onions 
  • 5 cloves garlic 
  • 15g fresh parsley 
  • 15g fresh coriander 
  • 1.5 teaspoon salt 
  • 1 teaspoon all spice 
  • 1 teaspoon black pepper 
  • 1 teaspoon cumin 
  • 1 teaspoon paprika 
  • 1 tablespoon tomato paste 

Directions

  1. Place the peeled onions, garlic and fresh herbs in a food processor and chop finely. Then squeeze the mixture in a fine mesh sieve or muslin until all the moisture is drained out. 
  2. Add the minced meat, onion garlic mixture, tomato paste and spices to a bowl and knead with hands to fully combine. 
  3. Cut the oval shaped pittas in half and fill each half with 30-40g of the meat mixture, flatten and press the pitta shut. 
  4. Brush both sides of the pitta bread with olive oil and cook on a griddle on medium heat for 5 minutes on each side or until the meat is cooked on the inside and the pitta is crispy on the outside.
  5. Alternatively, bake in a preheated oven on 180c fan for 20 minutes or until it's golden and crispy on the outside. 
  6. Serve with middle eastern garlic mayonnaise also known as toum. 

Snickers Stuffed Dates

Time: 10 minutes 

Serves: 15

Ingredients 

  • 15 Medjoul dates 
  • 200g good quality chocolate 
  • 1/3 cup roasted peanuts (divided)
  • 1/3 cup peanut butter 
  • Sea salt crystals to garnish 

Directions

  1. Use a knife to cut a slit into each of the dates lengthwise to remove the pits. 
  2. Fill each date with 1 teaspoon of peanut butter and as many peanuts as can be filled inside each date. 
  3. Place the chocolate in a bowl. Place the bowl in the microwave at 30 second intervals, mixing in-between until the chocolate is fully melted. 
  4. Drizzle each date in the chocolate mixture and allow the chocolate before setting it aside to set. 
  5. Place the coated dates in a tray that is lined with greaseproof paper. 
  6. Sprinkle the dates with more crushed peanuts and sea salt flakes and place in the fridge to set for 10 minutes. 

Pomegranate Meatball Biryani

Time: 45 minutes 

Serves: 4

Ingredients 

For the Kofta Mixture: 

  • 500g lamb and beef mince 
  • 1 large onion minced 
  • 2 tablespoons Turkish sweet pepper paste or tomato paste 
  • 2 teaspoons salt 
  • 1 teaspoon pepper 
  • 1 teaspoon aleppo pepper 
  • 1/3 cup chopped coriander 
  • 1 teaspoon all spice 

For the sauce:

  • 2 medium onions 
  • 3 tablespoons pomegranate molasses 
  • 2 tablespoons tomato paste 
  • 2 teaspoons salt
  • 1 teaspoon pepper 
  • 1 teaspoon all spice 
  • 1 cinnamon stick 
  • 1 cup water 

Other ingredients:

  • 2 cups of basmati rice (washed)
  • 2 tablespoons ghee 
  • ½ teaspoon ground saffron (optional)
  • Fresh coriander and pomegranate molasses to garnish 

Method

For the koftas:

  1. In a food processor chop the onion and herbs then squeeze all the juice out before adding it to a bowl. 
  2. To the same bowl add the meat, spices and the pepper paste. Mix thoroughly, then take 20g at a time to make into small meatballs. 
  3. Pan fry the meatballs in olive oil until browned and remove from the pan. 

For the sauce: 

  1. Mince the onion finely and add to the same pan to caramelise for 5 minutes. Then add the pomegranate molasses, tomato paste, spices, water and cinnamon stick, and allow to simmer for 5 minutes. 
  2. Add the meatballs to the sauce and simmer together to coat and bubble for about 5 minutes. 

For the rice:

  1. Fill a large pot with water and bring to a boil. Add the washed basmati rice to the water with a teaspoon of salt and allow to simmer on high for 5-7 minutes. 
  2. Drain the rice in a sieve and pour cold water over it to stop the cooking process. 
  3. Place the same pot on medium heat, add the ghee to the pot along with 1/3 cup rice. Spread the rice at the base so that it covers the base of the pot fully. Pour over half of the brewed saffron. 
  4. Add half of the remaining rice to the pot, pour over the meatball and sauce mixture, followed by the rest of the rice. Mix gently with a fork but be careful not to break up the meatballs. Pour over the rest of the brewed saffron. 
  5. Place the lid on the pot and allow to cook on medium heat for 30 to 40 minutes until the rice is soft, steamy and fluffy.

Crinkle Pecan Baklava

Time: 30 minutes 

Serves: 12-15

Ingredients 

  • 400-500g filo sheets 
  • ½ cup pecans 
  • 1 teaspoon cinnamon 
  • 2 tablespoons sugar
  • 1 cup melted butter 

For the syrup:

  • ½ cup sugar 
  • 2 cups water 
  • 1/3 cup rose water 
  • 2 tablespoons of lemon juice 

For the custard:

  • 1 cup milk 
  • 2 eggs 
  • ¼ cup sugar 
  • 1 teaspoon cinnamon 

Directions

  1. Preheat the oven to 200c fan for 10 minutes. 
  2. Place all the syrup ingredients in a pot, bring to a boil then lower the heat to simmer together for 10 minutes and set aside.
  3. Grease a large rectangular oven tray with butter.
  4. Chop the pecans finely with a food processor or by hand and mix together with sugar and cinnamon.
  5. Lay the sheets flat on a counter, use 2 at a time and cover the rest with a kitchen towel so they don’t get dry. Brush every couple of sheets of filo pastry with melted butter, sprinkle with pecan mixture and crinkle together then place in the tray. 
  6. Repeat the process until all the sheets have been used up, the tray has been filled and the crinkled sheets are tightly sat together. 
  7. Pour the remaining melted butter on top and bake in the oven for 20 minutes.
  8. For the custard, whisk together the egg, sugar and milk and cinnamon, remove the tray from the oven and serve with your baked baklava.
  9. Once out of the oven pour over the simple syrup, sprinkle with more nuts and serve.

7 quick tips to see you through Ramadan

We've partnered with @peanutswirls to bring you 7 quick tips to help see you through Ramadan. 

Read more>>

Bang Bang Prawns

We’re starting our recipes for Ramadan with this amazing Bang Bang Prawns from @cookingwithzainab With minimal prep and cooking time, they are perfect for Iftar and a real treat!

For the prawns:

  • Vegetable oil for deep frying
  • 300 raw king prawns, peeled 
  • 150ml buttermilk 
  • 1 large egg
  • 3 tbsp plain flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp sriracha hot chilli sauce
  • 1 red chilli, chopped
  • Small bunch of chives, chopped

For the coating:

  • 150g Panko breadcrumbs
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp chilli powder
  • 1/2 tsp chilli flakes (optional)
  • 1/2 tsp dried oregano

For the bang bang sauce:

  • 3 tbsp mayonnaise
  • 1 tbsp rice vinegar
  • 1 tbsp sweet chilli sauce
  • 2 tbsp sriracha hot chilli sauce
  • 1 tbsp honey

Method:

Start by deveining the prawns. Then add the prawns to a bowl along with buttermilk, an egg, plain flour, salt, pepper and sriracha. Mix everything together really well.
In a separate bowl, combine the Panko breadcrumbs with all the seasonings listed above. Coat each prawn with the seasoned Panko mixture and deep fry on a medium heat for approximately 2 mins or till golden brown. Don’t fry all the prawns at once, do it in batches and then drain them on some kitchen towel.
Now for the bang bang sauce, simply mix together mayo, rice vinegar, sweet chilli, sriracha and honey.
To serve, pour the bang bang sauce over the crispy deep fried prawns, followed by chopped chilli and chives.

Bengali Chotpoti Soup

As part of our recipes for Ramdan @bunsenburhan has shared his Bengali Chotpoti soup with mushrooms, chickpea & poached duck egg. Chotpoti means spicy, so get ready for a fiery, hearty family soup.

Serves 4

Ingredients:

  • 4 duck eggs
  • 2 sheets samosa pastry
  • 3 tbsp cooking oil
  • 1 pack pea shoot & red radish salad
  • 1 white onion, diced
  • 3 garlic cloves, finely chopped
  • 100g carrots, peeled & chopped 1-2cm thick
  • 240g tin chickpeas, drained
  • 1 pack baby portobello mushrooms, quartered
  • 200g chopped tomatoes
  • 2 medium birds eye chilli, halved
  • 4g dried cinnamon stick
  • 1 tbsp tomato purée
  • 3 tbsp Maggi liquid seasoning
  • 30g unsalted butter
  • 1 veg stock cube
  • 10g Rajah chaat masala powder
  • 1/4 tsp turmeric & paprika powder
  • 700ml boiling water
  • Juice of half a lemon
  • 25g fresh coriander
  • ½ tsp salt

Method: 

Heat oil in a large saucepan on high heat. Add onion, garlic, chilli, salt, cinnamon and sweat for 2 mins until soft. 
Reduce to low heat and add chaat masala, paprika, turmeric & tomato purée, cook for 2-3 mins then add the chopped tomatoes and carrot. Cook for 3 mins until the tomatoes start to soften.
Add the stock cube, Maggi & 700ml boiling water, stir well, cover with a lid and gently simmer for 20-30 mins or until the carrots are cooked. Stir every 10 mins. The mixture should always be just covered with liquid, if it reduces too much, add water in 100ml intervals until the carrot is cooked.
With caution, place the Chotpoti sauce mix, lemon juice & butter into a blender on max power for 5-10 mins, until the sauce is velvety smooth. Add salt or pepper if required.
Pour the sauce back into the saucepan, add chickpeas & mushrooms and simmer for 10 mins.
In a medium saucepan, bring to a boil with ¾ full of water. Add the cracked duck eggs and reduce to low heat. Poach for 2-3 mins max for a runny yolk. Once cooked, remove and dry on a kitchen towel.
In a shallow frying pan, heat oil to 160°c, gently fry the pastry sheets until golden and crispy. Remove from the pan and dry on a kitchen towel.
To serve, pour a couple of ladles of the soup into a bowl, top with a handful of pea shoot salad and the poached egg. Crunch the crisp pastry and scatter over the dish.

Sohail's Lamb Kofta & Spinach Curry

Ingredients

  • 2kg mince (lamb)                               
  • 4 medium sized onions                                             
  • Garlic paste                                                               
  • Ginger paste                                                              
  • Cooking oil                                                    
  • Salt                                                                         
  • 1 tsp Chilli powder                                                                  
  • 1/2 tsp Turmeric powder                                                       
  • 6 fresh tomatoes                                                         
  • 1 small bunch fresh coriander
  • 2-3 bullet chillies                                                       
  • Garam masala                                                         
  • 2 eggs whites                                                              
  • Yoghurt                                                                        
  • 1 tsp Cumin seeds                                                 
  • 1 tsp Coriander powder  
  • 2 bags of Spinach                                                                      

Preparation

  1. In a bowl, add the mince, half an onion finely chopped, 2 egg whites, salt, 1 teaspoon chilli powder, 1 teaspoon cumin seeds, 1 teaspoon coriander powder and a bunch of finely chopped fresh coriander. Mix all the ingredients together and leave to rest for 15 minutes. 
  2. Make the mixture into round balls, like meatballs, approximately 1.5-2 inches in size and leave them to rest again whilst you prepare the curry sauce. These are your kofta. 
  3. Add 2 finely chopped onions into a large saucepan with 1/2 cup of oil (or ghee if you have it). Add the ginger and garlix and mix together on a high heat until golden brown. 
  4. In a bowl, add half a teaspoon of turmeric power, salt, 1 tsp of chilli powder and 1 cup of water. Mix together to form a nice smooth paste. Add to the saucepan. 
  5. Add 2 bags of 800g of baby spinach to the saucepan. Add a little extra water and/or cooking oil if required. The spinach should wilt down and dramatically reduce in size. 
  6. Add the kofta to the pan.
  7. Leave the spinach/curry mixture to cook for 15-20 minutes. 
  8. After this time, the kofta should be cooked through and the curry is ready to serve. Serve with bullet chillies, fresh coriants and garam masala sprinkled on top. 

Amina's Egg Paratha Rolls with Chilli and Tomato Salsa Dip

Tuck into Amina's delicious recipe for Egg Paratha Rolls, super tasty served with a homemade salsa dip.

Ingredients

  • Chappati flour
  • 6 large eggs
  • Room temperature block of butter
  • Olive oil
  • Crushed fresh garlic
  • Large white onion
  • Whole cumin seeds
  • Hot paprika powder
  • Cajun powder
  • Red chilli flakes
  • 4 fresh tomatoes
  • Fresh coriander bunch
  • Pack of green chillies
  • Lemon
  • Pakeezah plain yoghurt
  • Salt and pepper

You will need: Thava (Asian griddle) and a Pestle and Mortar. 

Method

  1. Combine flour and water to form a dough. Kneed and allow to rest.
  2. Whisk the eggs, add the chopped tomatoes, chillies, spices, salt and pepper. 
  3. Roll out the dough and place slices of soft butter on top. Fold up and roll again. 
  4. Heat the thava on a medium heat. 
  5. Place paratha onto griddle and cook until golden brown on both sides. Smother with butter. 
  6. Remove paratha and place aside. 
  7. Add chopped onions, crushed garlic and cumin to olive oil in a frying pan and cook until softened. 
  8. Pour in the egg mixture and cook the omelette. Place the omelette on top of the paratha and roll up. 
  9. For the salsa, crush the green chillies, tomatoes and coriander in a pestle and mortar. Add a dash of freshly squeezed lemon. 
  10. Serve with a dollop of yoghurt and enjoy!

Bao Buns

What do you get when you cross soft fluffy bao buns with fiery chicken? This amazing recipe from @halal_chronicles for Firecracker Bao Buns - a perfect recipe for Ramadan.

Ingredients:

For the chicken:

  • 300g chicken breast, cut into cubes
  • 1 egg
  • 1 cup plain flour
  • 1tbsp garlic purée
  • 1tbsp ginger purée
  • Salt, to taste

For the sauce:

  • 2 tbsp toasted sesame seed oil
  • ½ cup chilli sauce
  • ½ cup ketchup
  • 2tbsp soy sauce

To serve:

  • 8-10 bao buns
  • Spring onions
  • Red chilli
  • Sesame seeds
  • Coriander

Method:

Marinate the chicken cubes in garlic and ginger purée, add salt to taste.
Add egg to the chicken marinade and mix. This will help to seal the flavour and allow the flour to bind to the chicken.
Coat the chicken in plain flour and fry in the oil until golden and crispy.
In a separate pan, add the toasted sesame seed oil with chilli sauce, ketchup and soy sauce and mix all ingredients for 1 minute.
Add the chicken to the sauce and thoroughly coat. Add coriander.
Serve on steamed bao buns and garnish with spring onions, red chilli and sesame seeds.

cookwithzahrah_pakora_platter.png

For a feast perfect for Ramadan @cookwithzahrah has prepared a delicious pakora platter complete with three chutneys. Which one will you be making first? Tamarind, mango or mint and chilli chutney?

Ingredients:

  • ½ cauliflower, broken into florets
  • 1 aubergine, sliced 
  • 3 cups of Gram flour 
  • Water
  • 3 tsp salt 
  • 2 tsp caraway (ajwain) seeds 
  • 3 tsp chilli flakes

Aloo Wara:

  • 7 potatoes, peeled and chopped 
  • 1 onion, diced
  • 1 cup peas 
  • Handful of fresh coriander, roughly chopped
  • 2 green chillies 
  • 2 tsp salt 
  • 2 tsp chilli flakes 
  • 2 tsp ground coriander
  • 2 tsp chaat masala 

Moong Daal Pakora:

  • 1 cup of moong daal 
  • 1 onion
  • 4 garlic cloves 
  • Handful of fresh coriander 
  • 2 green chillies 
  • 1 tbsp lemon juice 
  • 1 ½ tsp salt
  • ½ tsp turmeric 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • 2 tbsp rice flour

Tamarind Chutney: 

  • 130g jar tamarind paste 
  • 1/2 cup of sugar 
  • 1 tsp salt 
  • 2 tsp chilli powder 
  • 1 1/2 cups of water

Mango chutney:

  • 5-6 chunks of fresh pineapple 
  • 1 mango 
  • 1 tsp chilli flakes 
  • 1 tsp salt 
  • 1 tsp cumin powder 
  • 2 garlic cloves 
  • 2 tablespoons of brown sugar

Mint & Chilli Chutney:

  • 1 tsp chipotle paste 
  • Handful of fresh mint 
  • Handful of fresh coriander 
  • 200g Greek style yogurt  
  • 1 tbsp lemon juice  
  • 1 tsp salt 
  • 2 green chillies 

Method:

  1. For the aloo wara, boil the potatoes until soft and leave to drain until dry. Meanwhile, boil and drain the peas. In a large bowl, add onion, green chillies, coriander, lemon juice and all the spices for the aloo wara. Mash the potatoes till smooth with the peas and add to the mixture. Combine everything together thoroughly with your hands. Make small balls and refrigerate till it’s time to coat in batter and fry. 
    Next slice the aubergines and chop the cauliflower in to small florets. Then, make a smooth and thick batter with the gram flour, adding water a little at a time and the spices, till you get the desired consistency. This batter will be for the cauliflower, aubergine and aloo wara. Dip each vegetable and coat it well in the gram flour batter and deep fry till golden brown. 
  2. Wash and soak the moong daal in warm water for a couple of hours. Then in a blender purée the daal with the garlic cloves, you can either go for a complete smooth purée or coarse like I did. Add the daal purée to a bowl, to that add the finely chopped onion, green chillies, coriander, lemon juice and the spices. Sprinkle in the rice flour and combine it altogether. Using a small tablespoon, drop some of the moong daal mixture into the hot oil and fry till golden brown. 
    In a blender, add in the mint, coriander, lemon juice, salt and green chillie and blitz together. Add the yogurt and chipotle paste to a bowl and mix it with the mint mixture. That’s the mint and coriander chutney ready. 
  3. In a pan, add in the tamarind paste along with the salt, chillie, sugar and water. Bring it to a boil, then let it simmer till it reduces and thickens. Leave to cool before serving. 
    In a blender, add all the ingredients for the mango chutney, purée till smooth and transfer into a bowl. Garnish with some pomegranate seeds. Enjoy! 

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Try our Ramadan recipes

These recipes are great for kitchen tables, picnic tables or impressing your family and treating them to good food as you enjoy the celebrations.
 

Vegetable Stew

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Vegetable Stew

Packed with veg this delicious stew is a great way of getting the family to eat a little bit more veg – and its on the table in 30 minutes!

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Chickpea Flatbread

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Chickpea Flatbread

Try something different with this spicy, vegetarian dish. Try adding cayenne pepper to make it extra spicy.

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Lentil & Sweet Potato Soup

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Red Lentil, Sweet Potato and Coconut Soup

A quick and delicious lunch idea.

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Feta and Pomegranate Salad

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Feta and Pomegranate Salad

The flavours of salty feta, bitter leaves and slightly sour pomegranate combine brilliantly to give a zing to this salad. It’s quick and easy to make.

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Nazish's Stuffed Chocolate Dates

For a Ramadan treat with a difference, stuff a batch of pitted dates with almonds or hazelnuts and dip in melted chocolate or Nutella - and serve as a sweet popsicle on cocktail sticks.