Does anyone know at least two Ramadan recipes?

Question

Are Ramadan recipes written in Arabic?

Answer 1

No Ramadan recipes are not all written in Arabic.

Sweet Potato / Pecan Pancakes

Prep: 15 min, Cook: 5 min.

1 cup cooked sweet potatoes, peeled, and roughly mashed
½ cup of pecans gently broken
2 eggs
1/3 cup of whole wheat flour
1/3 cup all purpose flour
1 tsp. baking powder
2 Tbs. unsalted butter, melted
1/2 cup milk, plus extra
1 cup sour cream (or if overseas mix lebnah with equal part of yogurt)

Combine sweet potatoes and eggs in a bowl. Mix thoroughly and set aside. Sift flour and baking powder together in another bowl. Stir into sweet potato mixture. Stir in melted butter and milk, adding more milk if necessary to create a thick, lumpy sauce which will coat the back of a wooden spoon. Heat a heavy nonstick skillet or griddle over medium high heat to 375°F. When hot, lightly brush surface with oil. Add about 1/4 cup batter per pancake to skillet and cook 2-3 minutes or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned. Repeat process until all pancakes are cooked. Serve immediately or keep warm in 200°F oven until ready to serve. Serve with sour cream.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only


Pineapple Cobbler


A cobbler like a pineapple upside down cake.
Servings: 10

Ingredients:
1/2 cup butter
1 cup self-rising flour
1 cup white sugar
1 cup milk
1 (15 ounce) can pineapple chunks, drained
1/2 cup brown sugar
1 (4 ounce) jar maraschino cherries, halved


Directions:
1. Preheat oven to 400 degrees F (200 degrees C). In a 9x13 inch baking
dish, melt the butter in the oven.
2. In a medium bowl, stir together flour, white sugar, and milk until
smooth. Pour batter into the prepared dish.
3. In a separate bowl, toss pineapple with brown sugar until fruit is
well coated. Drop pineapple mixture by spoonfuls into the batter.
Sprinkle with cherries.
4. Bake 30 minutes in the preheated oven, until golden.

I have tried both of these for some of my "friends" and they all loved it!

Answer 2

This recipe for falafel(arabic dish) and cuts down on preparation time. Perfect for those who want an easier version of falafel.
INGREDIENTS:
1 15 oz. can chickpeas
1 medium onion, finely chopped
1 tablespoon minced garlic
2 tablespoons fresh parsley, finely chopped
1 teaspoon coriander
3/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon baking powder
oil for frying (canola or vegetable)
PREPARATION:
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add baking powder.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor.
golden brown (2-5 minutes). .
make the mixture into a thick paste. Form the mixture into small balls like da size of ping pong balls n slighlty flatten.

Serve falafel by itself, or with bread n veggies or fries.

CHICKEN 65
Boneless chicken - 1 - 1 1/2 lbs
(cut into bite sized pieces)
Chilly powder - 2 tsp or as reqd
Lime juice - 3 tbsp
Curd - 2 tbsp
Ginger-garlic paste - 2 tsp
Salt - As reqd
Food coloring - A little
Oil for deep frying

For garnishing:-
Curry leaves
Green chillies(finely chopped)
Red onions(slit lengthwise)
Lime slices

Preparation Method
1)Mix together all the ingredients (except oil) and marinate for 3 - 4 hours.

2)Heat oil in a pan.

3)Deep fry the marinated chicken pieces, till golden brown.

4)Pat dry with paper towels to remove excess oil.

5)Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.

An excellent appetizer/starter and side dish other rice varieties.

Answer 3

"This is a delicious Pakistani rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste"

6 to 8 servings


INGREDIENTS
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
DIRECTIONS
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.


here is the second one
Pakistani Spicy Chick Peas
INGREDIENTS
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon lemon pepper
2 tomatoes, chopped
2 (15 ounce) cans garbanzo beans, drained
1 tablespoon lemon juice
1 onion, chopped
DIRECTIONS
In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
Add in lemon juice and mix well; add onions and stir until they become soft.
Remove from heat and place into a serving bowl; serve immediately.

Answer 4

there is no such thing as Ramadan recipes. THat is culture that people have embedded into Islam.

Answer 5

are we talking bout food or basic law of islam?can be more specifc?