Find more recipes after the 7 days below that were shared later in Ramadaan on Voice of the Cape Radio.
What is it that takes up the most time when you’re planning your menu for anything. A dinner party, a get together with friends or simply just the daily supper…. It’s THINKING of what to make isn’t it?!? Half the battle could be won if you just knew up front what to cook for any given meal time. It’s much the same during Ramadaan. If you’re being disciplined you won’t be focussed too much on what’s for supper. But if you have a family of ravenous teenagers you may be feeling a bit under pressure.
I was invited to share 7 days of recipes for a Ramadaan slot on Voice of the Cape Radio. I put together a list of 7 Sehri recipes and 7 Iftar recipes that are quick, easy and healthy (mostly 🙂 ). Recipes that make sense to have during Ramadaan. It will be airing early in the morning at sehri time. I’m really excited about it, so do keep an ear out for it in the morning when you wake up for your sehri meal.
I also plan to put these recipes together in an ebook format. So drop me a comment with your email address if you’d like a copy and I’ll email it to you. It will take me a little time to prep so please give me a few days before you receive it.
Some of these recipes have appeared on the blog before but some are brand new. Hope you like them. Let me know what you think and what your favourite dishes or recipes are for Ramadaan.
Sausage-and-Egg Breakfast Cups
Makes 6 servings
These egg “muffins” make a hearty breakfast. Make them ahead and warm them in the microwave for a quick breakfast treat.
100g cooked sausage chopped up
1/2 green bell pepper, chopped
1/4 onion, chopped
5 large eggs
150g sliced mushrooms
handful of cherry tomatoes halved
1/2 cup grated cheddar cheese
Preheat the oven to 180. Coat a 6-cup nonstick muffin pan or ramekins with cooking spray or line with paper baking cups.
In a medium nonstick pan over medium-high heat, cook the onion pepper, and mushrooms 5 minutes. Spoon the mixture into a bowl and cool slightly. Stir in the eggs, tomatoes and sausage. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes, or until the egg is set.
My uncle Aleem was the bearer of our first bowl of haleem. He started making it during Ramadaan and religiously would deliver a bowl to his close family every year. It affectionately became known as Aleem se Haleem and as the weather got colder every year this hearty soup with it’s depth and body of flavour from the fresh dhalls and wheat it was prepared with was ever more welcome. Haleem has become quite a popular Ramadaan dish in Cape Town too. Put forward with fresh lemon to drizzle into your bowl as you break your fast, or with crispy fried biryani style onions and crushed green chillies. Today it has become quite easy to prepare it quickly from pre-mixes available in most Indian food stockists. But there’s nothing like preparing it from scratch.
1 large onion
1 tsp whole jeero, 3 elachi, 3 cinnamon sticks, 3 cloves
2 green chillies
600 gram mutton/chicken
1 cup wheat
½ cup barley
¼ cup chana dhall
1¼ dessertspoon salt
1½ dessertspoon garlic/ginger
1½ dessertspoon dhana/jeero
1½ dessertspoon chillie powder (you can use 1 dessertspoon chillie powder and ½ dessertspoon crushed chillies
½ dessertspoon turmeric powder.
Soak the dhalls overnight and cook till tender. Grind them through a mincer or liquidiser or use a metal stick blender straight in the pot.
Braise onion in 2 tblsp ghee with whole jeero, elachi, cinnamon, cloves and 2 green chillies till golden brown.
Add the meat coated in spices, braise till golden brown..
Fill pot with water and cook meat till it starts breaking into small pieces. (takes a few hours). Mash it up roughly with a potato masher to save time.
Add the ground dhalls. Fill the pot with boiling water and cook all together stirring continuously.
When done add vagaar (sliced onions, jeero, 2 dry red chillies fried in ghee)
Add gharam masala.
Add chopped fresh dhunya
Serve with lemon and crispy fried onions
I have never been a fan of oats. The glutinous texture has never really agreed with me. But I do try to have some every now and then. The Overnight Oats way of preparing it delivers a creamier version of traditional oats that’s a huge timesaver. No boiling on the stove required. Takes 10 minutes to prepare the night before and it’s ready straight out of the fridge.
1/3 cup plain or Greek yogurt I used double cream for extra creaminess
1/2 cup rolled oats
2/3 cup coconut milk or normal if you don’t like the coconut flavour
1 tablespoon chia seeds
1/2 teaspoon vanilla extract
1 tablespoon honey
Pinch of salt
Whisk together all ingredients in a medium-sized mixing bowl or in the jar you’ll be using to refrigerate it.
Spoon into a jar with a tight-fitting lid or a small bowl that you can cover with a lid or cling wrap.
Refrigerate for at least 4 hours, but preferably overnight before eating.
Top with a combination of fruit, nuts, and extras to your liking.
Image source: http://blog.chefsclub.com.br/bacalhau-nao-e-peixe/
Bacalhau is the Portuguese word for cod. The original dish uses it dried and salted. Not one of my favourite ways to enjoy fish so I opt for using smoked snoek. It’s a light and simple dish that I learned to make from my Mother in law who learned to make it when she married and lived in Mozambique for a while.
¼ cup oil
1 large onion sliced thinly
2-3 cloves garlic crushed
¼ green pepper sliced thinly and then strips cut into 3
5 large potatoes peeled and cut in bite sized cubes
200-250g smoked snoek broken into chunks, not too fine
4 or 5 eggs boiled, peeled and quartered.
salt and cracked black pepper
Heat oil on med heat. Fry garlic till just fragrant. Add onions and peppers. Fry till soft but not brown. Add potatoes and a little bit of water and salt to taste and allow to steam till al dente. Turn occasionally so they don’t stick. Add a drizzle of water now and then if necessary to keep them cooking. Once potatoes are just soft, add smoked snoek and cracked black pepper generously. Gently mix together without breaking the fish up too much. Add the egg quarters on top of the dish here and there. Add salt and pepper on the eggs. Drizzle with a bit of olive oil and serve with buttered Portuguese rolls or crispy French loaf.
Savoury French Toast
Simple and easy or dressed up, French toast is always a favourite.
3 eggs beaten
1/3 cup milk
pinch of salt
pinch of pepper
1/4 tsp ground dhunya / coriander
1/4 tsp ground jeera / cumin
1/4 tsp ground chilli powder
a few sprigs of fresh dhunya/coriander leaves
Use about 6 to 7 slices of day old bread. You can use white or brown. Beat everything (except bread) together in a flat-ish bowl that can fit a full slice of bread at a time. Add a few leaves of the fresh dhunya to the mix and stir it in. Dip one slice at a time turning to coat both sides. Put a small knob of butter or ghee into a hot non stick pan and when melted pop in the toast. Fry till golden brown.
A really great spin on this is to sandwich 2 slices with grated cheese and a few onion slices and fry till the cheese is melted. Serve with some Sriracha sauce for an added kick.
This potato and egg dish is super versatile and you can use almost any veggies for this.
5 or 6 cooked baby potatoes
1 clove garlic minced
1/4 cup coconut milk or normal milk
Cut up the potatoes into rings.
Add Olive oil and garlic to a non stick pan over medium heat and allow the garlic to become fragrant.
Add the potatoes and saute for a few minutes till it’s just starting to brown.
Meanwhile beat the eggs and milk. Add your choice of herbs. I favour basil and oregano. Pour this over the potoatoes and allow to cook till almost set and slightly browned underneath.
Pop your pan under a hot grill in the oven for a minute or so just to set the top. It’s perfect when it’s just starting to puff up in the oven. I don’t even close the oven door for this. Just be careful that your pan’s handle does not burn (or is plastic like I had to learn the hard way). Serve cut into wedges with salad.
It’s really easy making boeber with all the pre-mixes available. But here’s a recipe from scratch when you’ve forgotten to stock up.
100 g butter
75 ml sago
200 ml water to soak the sago
250 ml extra-fine vermicelli
3 cinnamon sticks; 4 cardamom pods, cracked
50 g sultanas
2 litres milk
15 ml rose water optional
200 ml sugar
50 g blanched and slivered almonds
Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan. When it has melted, add the vermicelli and toss about till it starts to go golden brown. Add the cardamom and cinnamon. Stir before pouring the milk into the pan. Bring to the boil then add pre-soaked sago and sultanas and simmer for about 15 minutes stirring constantly to prevent it from sticking. The sago should become transparent. Add the rose water, sugar and almonds and continue to simmer for another 10 minutes before serving.
Butter Chicken with a twist
1 tbsp butter
1 large onion sliced
2 tsp whole cumin
500g Chicken breast cubed
1 tsp crushed chillies
1 tbsp garlic n ginger
1 tsp paprika
5ml black pepper
50g tomato paste
2 tbsp peri peri or chilli sauce
1 cup yoghurt for healthy or cream for decadent
handful chopped coriander
Heat Oil and butter on med heat. Add cumin and sizzle. Add onion and braise onion till soft and just starting to brown. Add chicken and spices and stir about till chicken is firm and cooked. Add tomato paste and braise a bit in the pan. Then add the cream or yogurt. Heat through till it starts bubbling. Don’t overcook as it will split. Add chopped coriander and serve.
Smoothies are a quick and easy way to pack a lot of nutrition into a really short meal. Try these recipes or any number of combinations that suit you.
Banana and Chocolate
1 Frozen banana cut up. Did you know you can throw over-ripe bananas straight into the freezer with their skin on? They keep beautifully.
1 small 100ml tub of fruit flavoured yoghurt.
half a teaspoon of cinnamon
2 teaspoons cocoa powder
half a cup of milk
Blits all this up with a stick blender and voila!
Peanut butter and almond
½ cup yoghurt
½ cup milk
1 banana or 3 chopped dates
1 tbsp peanut butter
handfull of raw almonds
Blits all together with stick blender.
Chicken and corn chowder
Image source: Pinterest
2 chicken breast fillets diced into small cubes
1 medium potato diced into small cubes
1 small onion
½ green pepper
½ red pepper
1 tsp red chilli flakes or 1 green chilli chopped finely
½ tsp black mustard seeds
½ tsp whole cumin
2 tbsp oil
1 tin creamstyle sweetcorn
1 tin milk (refill the tin of sweetcorn with normal milk after you have added the sweetcorn to the pot)
handful chopped coriander
Heat oil on medium heat. Add mustard and heat till it just starts to pop. Add cumin and sizzle. Add onion and chilli and cook till soft. Add chicken and cook till done then add potato, salt and a little water to steam the potatoes and cook for about 10 minutes. Add sweetcorn and milk and allow to simmer and thicken on low to medium heat for about 20 to 30 minutes. The longer it cooks the creamier it gets. Add chopped coriander and serve with crisp rolls.
Avocado toast options
Avo on toast is very trendy on Instagram right now. It’s also quite underated in terms of how healthy it can be. High in the good fats the body needs you just need to pair it with the right protein for it to be a really balanced and filling meal for Ramadaan.
Simple avo on toast
Mash half an avo with salt and cracked black pepper, ½ tsp lemon juice chopped fresh coriander. Spread on wholewheat toast.
– Add salmon as a protein, or fried spiced beef.
Avo and Fig on croissant
Spread half an avo roughly mashed with salt and pepper on a layer of rocket leaves on a croissant. Top with sliced fresh figs and a drizzle of balsamic.
Smashed avo and egg
Half an avo mashed with salt and pepper. Spread on wholewheat toast and top with an egg lightly fried in ghee or coconut oil or go healthy with a poached egg.
Charred corn and avo
Half a tin of sweetcorn kernels or ¾ cup frozen corn
1 tbsp butter
½ tsp smoked or normal paprika
Melt butter on medium heat in a pan. Add corn, paprika and salt. Stir around and cook till corn chars a little. Remove from heat. Spread smashed avo onto your toast. Top with 2 spoonfuls of corn. Crumble a small cube of feta on top. Add a sprinkle of coriander and a tiny bit more paprika.
Savoury / Iftaar
Chicken Breadrolls – make ahead
Image source: Mia’s Kitchen – https://www.youtube.com/watch?v=ageooj2PhFs
A simple and easy option for the weekend. Something I learned to make from a Gudjerathi neighbour in Malawi. They can also be used for a savoury breaker but I find them too filling. 1 or 2 are great for a light meal.
2 chicken breast fillets, diced small
1 green pepper, diced
1 onion sliced thinly
salt and pepper
garlic and herb seasoning
1 tsp garlic paste
1 green chilli chopped finely
- 1tbs butter
- 1tbs plain flour
- 1 cup milk
- salt and white pepper
- Melt the butter in a small saucepan.
- Stir in the flour and cook for 1-2 minutes.
- Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
- Simmer gently for 8-10 minutes and season with salt and white pepper.
1 and half loaf of white or brown bread, crust removed.
Flatten each slice with a rolling pin so it is slightly wider and longer than before.
Put a tsp of filling on one end and roll up, tucking the sides in as you go.
Dab a little water on the end of the slice in order to seal the roll.
Roll in egg and then in breadcrumbs.
Fry in hot oil and serve with a sauce of your choice.
2 large bananas cut lengthwise. Add 1 tbsp butter to non stick pan. Melt over med heat. Add banana cut side down to pan. Sprinkle with cinnamon powder. Allow the edges to brown then use a spatula to turn over and cook the other side. Serve with roti or bread or on toast.
Alt: Cut banana into 1cm slices. Cook in the same way. Serve over Greek yoghurt with a drizzle of honey.
Saucy Chicken Pitas or wraps
Keep some ready made pitas or wraps on hand for easy meals.
3 Chicken Breast fillets, cubed into chunks
2 tbs Olive oil
1 tbs lemon juice
1 tbs bbq spice
1 tsp tandoori spice
3 tbsp mayo
Coat chicken in spices, oil and lemon juice and marinate for 30 minutes.
Add a little more olive oil to a pan and cook chicken till done. Add mayo and allow to become creamy and warm through. Don’t cook it too long or it will split and become oily.
Warm pitas briefly in your toaster. This will puff them up. Cut in half. You can spread the inside of each pita with a little extra mayo. Fill each pocket with mixed lettuce leaves, cucumber, tomato and the cooked chicken.
You may also like: 10 Tips towards a healthy Ramadaan
UPDATE: BONUS RAMADAAN RECIPES
Sugar Free Banana Muffins
Sugar free banana muffins are delicious when newly baked and served fresh from the oven. Try them when drizzled with hot sugar free custard.
- 250ml full fat milk
- Two eggs
- Four ripe bananas
- 150g (5oz) plain flour
- One tsp bicarbonate of soda
- Half tsp baking powder
Preheat your oven to 200 deg C/400 deg F/gas mark six. Peel your ripe bananas and mash them in a large bowl. In a smaller bowl, beat your eggs. Stir the eggs and milk into the bananas. Puree with a hand blender. Sieve your flour, bicarbonate of soda and baking powder, and fold into the batter. Spoon a generous amount of the mixture into each muffin case. Bake for 20 minutes, until risen and golden brown. These sugar free banana muffins are delicious when served with fresh cream.
This a hearty dish especially now the weather is getting colder. The butternut gives an overall sweetness but you can add as much spice or as little as you prefer. I prefer a nice kick of chilli to contrast the sweetness of the veg. Serve a little for breaking the fast or serve it with some nice warm buttered rolls as a full meal.
1 kg cubed butternut
1 onion chopped
2 stalks celery chopped
2 fat cloves garlic crushed or put through a garlic press
1 cup milk
1 cup cream
1/4 tsp cinnamon
1/2 tsp fine jeera
¼ to ½ tsp chilli powder
pinch of nutmeg
Saute butternut, onion and celery and garlic in some oil till soft. Add butternut and water to cover. Cook until butternut is soft. Take off heat. Use a stick blender to process further till smooth. Add milk and spices allow to simmer and adjust the spices to your liking. Add the cream and allow to just heat through. Don’t bol it once the cream is in.
Cheese and Onion Roti foldovers
This is really quick to do in the morning. Think of it as an Indian version of a toasted cheese sarmie.
Warm a roti on low heat in a pan. Turn it over. On one half add your grated cheese, onion slices, and some oregano and basil. Fold it over. Cover the pan and let the cheese melt. Turn it over carefully and toast the other side as well. Cut into triangles and serve.
Use other filling with your cheese like leftover chicken, or mince. Don’t overfill it as it becomes hard to handle.
Beef Kebab with Oats
I recently discovered this recipe from Justine Drake where she used oats instead of bread to make burger patties. I modified it a bit for a nice kebab mixture. You can serve these with chips and tomato smoor on the side or fill a wrap or pita with them with some lettuce, tomoto and tzatziki for a greek spin.
500g lean beef or ostrich mince
1 large onion, very finely chopped or chuck in the processor
¼ cup (60ml) oats
1 tbsp (15ml) Worcestershire sauce
1 large egg, beaten
garlic and ginger
1 Tbsp bbq spice
Big handful chopped dhanya
1 chopped green chilli
Salt and milled pepper
Oil, for frying
Mix all together by hand in a bowl. Make small golf ball sized balls and keep in the fridge for an hour. These will shrink very slightly. Fry in medium hot oil turning once till browned and cooked through. Oil must come up about half way the kebab. Remove from oil and drain.
Flapjacks with Spice Beef and Maple Syrup
This recipe is originally from Jamie Oliver. It’s become a firm Sunday morning favourite in my house. It may sound a bit strange combining maple syrup with spiced beef but the two flavours just seem to work so well together. You could prepare the flapjacks the night before and just warm them in the toaster if necessary.
3 large eggs
1 cup plain flour
1 heaped teaspoon baking powder
½ cup milk
First separate the eggs, putting the whites into one bowl and the yolks into another.
Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
Whisk the whites with 1 pinch of sea salt until they form stiff peaks, then fold into the batter – it is now ready to use.
Heat a non-stick pan over a medium heat, pour some of the batter into the pan and cook for a couple of minutes, or until it starts to look golden and firm.
At this point sprinkle your chosen flavouring (see below) onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
Beetroot Chilli Bite
This recipe is for a savoury snack. I was wondering how to make a chilli bite more interesting and recently came up with this beetroot version that tasted really good. And you get the goodness of beetroot in there as well.
1 cup bought chilli bite mix of your choice
½ finely chopped onion
1 finely chopped chilli
big handful of chopped dhanya
1 medium raw peeled and grated beetroot
Mix chilli bite mix with about half a cup of water to a stiff paste. Add the rest of the ingredients and mix till combined. Don’t overmix. Musn’t be too runny and this is for shallow frying, not deep like a normal dhaltjie. Add a heaped teaspoon of mixture to a pan with a light layer of med to hot oil. Flatten slightly. Allow to brown and turn over. Remove and drain on paper towel. Serve with Tzatziki made with yoghurt, grated cucumber, chopped mint, salt and milled black pepper.
Quick breakfast pizza
Chopped sausages or left over mince
6 EGGS, beaten
1/2 cup pizza sauce
2 whole wheat pita breads. Warmed in the toaster and split through the middle.
1 cup shredded mozzarella cheese
HEAT oven to 180°. Add a little butter to a pan. Warm sausage or mince in the pan.
POUR eggs over sausage in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and some visible liquid egg remains. Do not stir constantly. Do not overcook.
SPREAD 2 Tbsp. pizza sauce on each pita bread; place on baking sheet(s). TOP with eggs and cheese, dividing evenly. BAKE in 180° oven until cheese is melted, about 5 minutes.
Channa Batata – Tangy Chickpea and Potato Curry
- 1 tin Chickpeas, drained
- 2 small potatoes, diced and parboiled
- 2 medium tomatoes, finely chopped
- 1 tsp garlic & ginger paste
- 2 tsp tomato paste
- 1 onion chopped finely
- 1 Tblsp Tamarind paste dissolved in a quarter cup hot water
- 1 tsp fine cumin
- 1 tsp fine coriander
- ½ tsp chilli powder
- ¼ tsp turmeric
- ½ tsp salt
- fresh chilli to taste
- handful of curry leaves
- Chopped fresh coriander
- Heat 2-3 Tblsp of oil or ghee on medium heat.
- Add the onion and saute for for 3 minutes.
- Add the garlic & ginger, spices and the curry leaves and saute for a minute till fragrant.
- Add the tomatoes and cook till soft.
- Mush up the tamarind in the water with your fingers. Then strain it as sometimes there is a bit of grittiness. Discard any pips.
- Add the potatoes, chickpeas, tomato paste, tamarind paste, chillies and salt to the pot.
- Mix through and allow to simmer for 10 minutes. Simmer a bit longer if you want it to thicken a bit more. Just be careful the potatoes don’t get too mushy.
- Taste and adjust for salt.
- Add the fresh coriander just before removing from the heat.
Saanna Recipe: Link here