In Ramazan sometimes one doesn’t want to eat the same old pakoras and samosas every day and look for something different on the iftar table or later as snack before going to bed. Your taste buds also ask for something sweet more often than usaual. If you are looking for some new dishes try these recipes and enjoy.

Dum kay kebab

½ kg minced mutton 1 cup fried onions, crushed 1 tbsp ginger/garlic paste ½ tsp turmeric powder ¼ cup almond paste ½ cup yoghurt Salt as needed Ghee or oil as needed Raw onions, lemon slices, ginger and green chilies for garnishing

Method

Combine the mince with all the ingredients. Brush a baking dish with ghee, spread the meat mixture onto the greased dish and bake at 180C for 25-30 minutes in a preheated oven until it turns golden on top. Cut into slices, garnish and serve.

Rezala mutton

½ kg mutton boneless 3 medium onions, finely chopped 1 tsp ginger/garlic paste 2-3 cardamom 1 stick cinnamon 1 cup yoghurt Ghee or oil as needed Salt as needed Green chillies for garnish Pinch of saffron

Method

Marinate mutton with ginger/garlic and yoghurt and set aside. Heat the ghee/oil, fry onions until golden and then add cinnamon and cardamom. Add the meat to onions, fry and cook on low heat until the mutton is tender. Add saffron mixed with a tablespoon of milk. Add salt and green chillies. Serve with paratha.

Preeti kebab

½ kg minced mutton 3-4 green chillies ½ cup coriander leaves 1 tsp garam masala 2 egg whites ½ cup fried onions, green chilli mixture for stuffing Salt to taste Oil as needed Bread to serve with

Method

Mix minced mutton with green chillies, coriander leaves, garam masala and salt in a food processor. Make patties of the mince and stuff with onions and green chilli mixture. Beat egg whites; dip the kebabs in it and shallow fry until golden. Serve with red chilli and garlic chutney.

Pasanada tikka

½ kg pasanada slices 10 cloves garlic 2 tsp ginger paste 1 tsp red chilli powder 2 tsp garam masala ½ cup yoghurt ¼ cup lemon juice 1 tbsp papaya paste 2 medium onions cut in rings, sautéed Salt to taste Oil as needed Coriander and lemons for garnish Lettuce leaves for garnish

Method

Marinate pasanada overnight with papaya paste, garlic, ginger, garam masala, lemon juice, chilli powder and salt. Grill in the oven until done. Take out and shallow fry on the stove. When ready, garnish with coriander and lemon slices. Arrange over sautéed onions.

Plum trifle

½ kg plum (aaloocha), pitted 1 cup sugar 2 cups custard vanilla flavour Plain cake ½ cup cream Almonds, peeled and sliced for garnishing

Method

Cook plum (aaloocha) with sugar until it completely turns into sauce. Blend with a hand blender for a smoother consistency. Assemble everything like you do while making trifle in layers. Garnish with cream and almonds and serve.

Khoya banana cream

1 cup dry milk 2 tbsp milk 1 tbsp sugar 6 bananas, mashed 2 cups cream, whipped with vanilla and sugar Almonds and banana slices for garnish

Method

Mix milk and dry milk and cook until it begin to look like khoya, and then add sugar. Mix the mashed bananas and pour into serving bowls. Layer with whipped cream and garnish.

Apricot double meetha

1 cup cooked apricot (khobaani) pulp 3 fried bread slices Sugar syrup with yellow food colour to soak the bread 1 cup fresh cream 1 cup custard Roasted nuts for garnish

Method

Layer all ingredients as in trifle into serving bowls, starting the base with bread and top with cream. Garnish with nuts and chill.

Toffee banana cream

6 bananas, peeled and cut into thick slices 1/2 cup sugar 1 cup custard, vanilla flavour 1 cup cream Nuts for garnish

Method

Melt sugar in a non-stick pan over low flame until golden, add cream and make toffee. Quickly add bananas in it. Divide custard in serving bowls. Add banana mixture and garnish with cream and nuts. Keep in the refrigerator to chill before serving.