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Recipes For Your Iftar Party


Recipes For Your Iftar Party

By Chef Saurabh Singh Chandel

Fried chicken

Chicken 160 gm

Gram flour 50gm

Egg 1 pc

Salt as per taste

Kasoori methi 1gm

Rice flour 40gm

Deghi mirch 10gm

Ginger garlic paste 30gm.

Lemon juice 1/2 spoon

Oil for frying

Green chilies paste 1 pc.


For the brine, mix the buttermilk with all the spices in a large bowl. Transfer to a resealable gallon-sized plastic bag. Add the chicken, turn to coat, and refrigerate overnight.

Heat 1 inch of oil in a large heavy-bottomed high-sided skillet over medium-high heat

Whisk the gram flour with the spices and add the chicken pieces to it. Turn chicken to coat and let rest until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can.

Fry chicken for 4 to 6 minutes until browned. Turnover and fry for another 4 to 6 minutes until the other side is deeply browned.

Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.

Rooh Afza Sharbat

Milk 200 gm

Roohafza 100 gm

Elaichi 1 pc

Water 1 cup


In a blender add milk, water, and rose syrup. You can add cardamom as well like in sweet lassi, but it may overpower the rose flavors coming out from roohafza. Blend well. Serve chilled and garnish with some dry fruits.

Semiya Kheer

Fenisamiya 50 gm

Milk 200 gm

Sugar 40 gm

Almond 4 pcs

Raisins 6 pcs

Pistachios 4 pcs

Makhana 6 pcs

Ghee 10 gm

Elaichi 2 pcs


Add milk to the same pan and bring it to a boil over medium heat, stirring frequently to avoid scorching the bottom of the pan.

When it comes to a boil, reduce the heat to low and cook for 4-5 minutes, stirring frequently. Keep scraping the sides of the pan while cooking and add the solidified milk back to the pan.

Now add the roasted sevai and raisins.

Cook for 10-12 minutes or until the kheer thickens to the desired consistency, stirring frequently. Keep in mind that it will thicken further upon cooling. Add cardamom powder and sugar and mix well. Cook for another 3-4 minutes. Check for sugar and add more if needed.

Garnish with pistachio and almond slivers.

Serve hot or chilled.

Kharbuje Ka Meetha

Local musk melon 1 pc

Sugar 100 gm

Kaju 50 gm

Elaichi 5 pcs

Vanilla essence 1ml


Wash a melon and cut it in half.

Make small cuts with a knife or spoon in the edges on the inside and mix the pulp and stir vigorously. Alternatively, you can chop melon pieces in a bowl and stir vigorously so that it leaves water and becomes liquid.

You may add sugar if it is not naturally sweet. Adding sugar makes it juicer.

Add cardamom powder and garnish with dry fruit pieces. You can use crushed badam and peeled melon seeds.

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