Ramadan: Three recipes to take you from sunrise to sunset
1 tsp Kashmiri chilli powder
1 tsp ground black pepper
1 tsp salt
200ml water
Method:
1. Cook the cauliflower florets in a large saucepan of boiling water for eight to 10 minutes, then drain in a colander and set aside. For the batter, mix all the dry ingredients together in a large bowl. Then slowly add the water, stirring all the time to make a smooth batter, thick enough to coat the cauliflower. Drop the florets into the batter and stir gently to coat.
2. Heat some oil for deep-frying in a large saucepan on a medium-high heat until it reaches 180C. Fry the cauliflower florets in batches for about six minutes until golden and crisp, then drain in a colander to remove excess oil.
3. Heat one tablespoon of oil in a large wok on a low heat, add the garlic, chopped chilli, red onion, spring onions, and red and green peppers, and cook, stirring, for two minutes. Add the ketchup, chilli sauce, soy sauce, rice vinegar, chilli flakes, black pepper and salt, and heat through for one minute.
4. Toss the fried florets in the sauce, making sure to coat them properly. Serve the cauliflower in a bowl, garnished with sliced spring onions.
Butter chicken
Creamy and delicious, this is a crowd-pleasing curry
(Ellis Parrinder/PA)
A royal dish if ever there was one, butter chicken is known for its luxuriously rich texture and, for me, the thicker and creamier the better, says Karolia.
Its a flavourful, aromatic curry with a butter and tomato base wonderfully creamy and tastes out of this world.
Serves: 2-3
150ml single or double cream
30g butter
Fresh coriander, chopped, to garnish
Method:
1. Heat the oil in a large saucepan on a low heat, add the bay leaves and onion, and cook for five minutes until golden brown. Add the chicken, ginger paste and garlic paste, and cook for 25 minutes, until only a little moisture is left from the chicken.
2. Add the chilli powder, chilli flakes, Kashmiri chilli powder, ground coriander, cumin, turmeric, butter chicken masala or tandoori masala, salt, pepper and dried fenugreek, and stir well. Add the fresh tomato and passata, cook for one minute, then pour in the water, milk and cream, and stir well. Simmer for eight to 10 minutes until the sauce has thickened.
3. Add the butter, letting it melt through the sauce, then add the lemon juice, and serve sprinkled with chopped coriander.
Date and nut slices
Perfect for Ramadan but delicious all year round
(Ellis Parrinder/PA)
Start your day with these nutritious slices. Ideal for Suhoor or Iftar, during Ramadan, they are rich in vitamins and minerals, and packed with lots of energy, says Karolia.
These will help suppress sugar cravings and control your appetite through the day.
Makes: 28
Wednesday, March 15, 2023 at 7:00 am