Each year, Ramadhan brings with it a unique favourite dish. This year it was the porridge and flapjacks for suhoor which went down a treat.
Organic oats prepared in the usual way but add honey, chopped dates and walnuts. Sprinkle some coconut power. I made the porridge the night before and chilled in the fridge. You can top with seasonal fruit before serving. We topped ours with organic raspberries from the allotment.
I used the recipe above and added pecan nuts, chopped dates and chopped walnuts. They were the tastiest flapjacks we ever had and brilliant to keep you going through the day.
We will have dates, sweet lassi and fruit chaat to break our fast and then after maghrib we will have feta cheese and couscous salad with scallops and home-made humous. There is no dessert but we will have some delicious mint tea.
Fruit Chaat: Banana, Pomegranate, Blueberries, Strawberries and Kiwi with fruit chaat spice and lemon.
Salad: Parsley, mint, tomatoes, cucumber, pomegranate, red onion, chickpeas, couscous, feta cheese finished with a sprinkling of sumac spice and lemon.
I tried this last year and it worked so well, I decided to do it again. I have batch cooked all the curry using fresh ingredients. The following dishes are included:
- Keema Aloo
- Keema Karela (bitter gourd)
- Arvi (Taro root vegetable)
- Mixed Vegetables (Courgette, Edamame Beans and Aubergine)
- Chicken Shorba
- Chicken Palak
- Chicken Cholay
- Chicken with Courgette
- Fish Masala
- Mackerel and Cholay
- Palak Paneer
- Aloo Gosht
- Gosht with Tinda (Indian squash)
- Gostht with Kaddu (pumpkin)
- Tarka Daal
- Bhindi (Okra)
I have set aside half for my Mum. We usually have curry 3 – 4 times per week in Ramadhan with fresh roti (chapatti). I will set aside the selected curry for defrosting and then heat in a pan (not microwave) before iftar and add fresh coriander, slices of ginger and a dash of lemon juice.