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Delicious Ramadan Recipes

The celebrate our 25% off all travel insurance booked during Ramadan offer, we will be posting 25 delicious Ramadan recipes over the next week. Here are the first 10, we hope you enjoy them!

Tropical Protein Smoothie

Allianz Travel - Tropical Protein Smoothie

SERVINGS: 4

 Ingredients Needed:

  • 2 cups unsweetened apple juice
  • 2 tablespoons coconut oil
  • 2 cups lightly packed spinach leaves
  • 1/4 cup fresh pineapple chunks
  • 1 cup cooked, frozen lentils, any variety (see headnote)
  • 1 cup frozen mango chunks

 Method Of Preparation:

Combine the apple juice, coconut oil, spinach, pineapple, frozen lentils and frozen mango in a blender; puree until smooth.

Divide among glasses; serve right away.

RECIPE SOURCE

Washington Post, Adapted from a recipe developed by Portland, Ore., chef Brittney Galloway, at PulsePledge.com

Lentil Soup

Allianz Travel - Lentil Soup

SERVINGS: 6

Ingredients Needed:

  • Small red lentils-1 ½ cup
  • Water-8 cups
  • Maggi Chicken cubes-3
  • Onion (finely diced)-1/2 cup
  • Grated garlic-1 clove
  • Fresh parsley-1 ½ teaspoons
  • Cumin-3/4 teaspoon
  • Turmeric-about 1 teaspoon or less

Method Of Preparation:

1.All you need to do is wash and drain the lentils thoroughly and mix in all the ingredients in a large pot.

2.When it comes to a boil, simmer the heat and let it cook on medium to low heat for about 35 minutes.

3.Stir occasionally to prevent burning.

Once it is cooked, serve the soup with lemon wedges and have a hearty and healthy dish!

Rice with Meat

Allianz Travel - Rice with Meat

SERVINGS: 8

Ingredients Needed:

  • Cooked rice-5 cups
  • Ground beef, turkey or lamb-1/2 lb
  • Diced onion-1/3 cup
  • Garlic-3 cloves
  • Chickpeas-1 can (15 ounces)
  • Allspice-1/2 teaspoon
  • Cinnamon-1/2 teaspoon
  • Garlic powder-1 teaspoon
  • Black pepper-1/2 teaspoon
  • Diced red pepper-1/4 cup
  • Salt-1 tablespoon

 Method of Preparation:

1.Set the rice aside and take a pot to mix with the ground meat, onions, chopped garlic and the seasonings. Fry them till they turn brown.

2.Make sure that you stir often to prevent the meat from clumping.

3.Once it starts to turn brown, add the chickpeas after draining and allow the meat to continue browning.

4.When the mat has browned to your liking, drain excess fat from the pot and mix in the rice.

5.Stir well until everything is well-blended.

Your dish is now ready to be served!

Roasted Chicken Kabsa

Allianz Travel - Roasted Chicken Kabsa

SERVINGS: 4

Ingredients Needed:

  • Baby Chicken- 1 whole (cut into 4 pieces)
  • Olive oil-3 tablespoons
  • Turmeric-1/8 teaspoon
  • Baharat (mixed spices)-1/2 teaspoon
  • Kabsa spice mix-1/2 teaspoon
  • Cilantro-3 sprigs
  • Salt

Method Of Preparation:

1.The first step is to preheat your oven to 350 degrees Fahrenheit.

2.Remove the skin from the chicken and season it with olive oil and

3.Now, place the chicken in a roasting pan and put it into the oven.

Let it cook for about 40 to 50 minutes.

Stuffed Zucchini

Allianz Travel - Stuffed Zucchini

SERVINGS: 4

Ingredients Needed:

  • White zucchini-8 (the ideal size is 12 cm long)with trimmed and washed stalks
  • Minced lamb-100 grams
  • Long grain rice-50 grams (washed and drained)
  • Finely chopped tomato-1/2
  • Melted butter-10 grams
  • Ground allspice-1/4 teaspoon
  • Ground cinnamon-1/4 teaspoon
  • Tomato paste-70 grams
  • Salt-1/2 teaspoon

Method of Preparation:

  1. With an apple corer, remove the zucchini’s flesh, leaving a border about 5 mm thick.
  2. Wash them with salted water in a bowl.
  3. Now, take a large bowl and mix in the rice, minced meat, butter, tomato, cinnamon and allspice with 4. 2 teaspoons of water.
  4. Season this mixture and start filling the shells of zucchini about 3-quarters full with it.
  5. Take a large saucepan and place the zucchini and cover with water.
  6. Mix in the salt and tomato paste and let it boil on high heat. Once it has boiled, lower the heat and let it cook for an hour.

 When cooked, serve with the broth and enjoy it with yogurt and bread.

Lamb Soup

Allianz Travel - Lamb Soup

SERVINGS: 6

Ingredients Needed:

  • Lamb shanks-4
  • Finely diced onion-1 (large)
  • Baharat-1 tablespoon
  • Peeled and chopped tomatoes-1 ½ cups
  • Dried lime (loomi)-1
  • Cinnamon bark-2 small pieces
  • Basmati rice-1/4 cup
  • Oil-2 tablespoons
  • Salt and freshly-ground black pepper
  • Lemon-1 (cut into half)

Method of Preparation:

1.After washing the shanks, place them in a large soup pot and add water.

2.Take the loomi and pierce both sides and add it to the pot.

3.Let it simmer slowly over medium heat and skim often as the scum appears.

4.When it has been well-skimmed and almost boiling, cover the pot and let it simmer on low heat for half an hour.

5.Now, take a frying pan and fry onions gently in oil until they become transparent.

6.Add the spices and let it fry for 3 minutes more.

7.Add this mix to the soup along with tomatoes and salt and pepper. Put on the lid and let it simmer for 1 ½ hours.

8.Next, remove the cinnamon sticks and loomi and discard them. Take out the shanks and trim the meat off.

9.Cut the meat into pieces and put them back in the pot of soup.

10.Now clean and wash your rice thoroughly and add it to the soup.

11.Cover again and let it simmer until you find the rice adequately tender (for about 30 minutes).

Now that the dish is ready, you can serve it with khoubiz, or flat bread. Squeeze the juice of the halved lemon to add some zest and enjoy!

Yogurt Kuku

Allianz Travel - Lamb Soup

SERVINGS: 4

Ingredients Needed:

  • 2 to 3 tablespoons oil
  • 1/4 teaspoon saffron, threads-only
  • 1 tablespoon just-boiled water
  • 5 eggs
  • 1 1/2 teaspoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/3 cup snipped chives (may substitute 1/2 cup finely chopped scallions, white and tender green parts)
  • 1 large carrot, peeled and grated
  • 1/2 cup Greek-style low-fat plain yogurt (may substitute 1/2 cup low-fat or nonfat plain yogurt, drained for at least 30 minutes), plus more for garnish
  • 1 to 2 teaspoons blanched slivered almonds

Method Of Preparation:

1.Pour the oil onto an 8-inch round or square oven-proof baking dish.

2.Place the dish on the oven's middle rack and preheat the oven to 250 degrees.

3.While the oil is heating, combine the saffron and water in a medium bowl, stirring to break up the threads.

4.Add the eggs, flour, salt, pepper, chives and carrot, and whisk until well combined. Adjust the seasoning as necessary.

5.Add the yogurt and almonds, stirring to combine.

6.Pour the egg mixture into the oiled baking dish and bake for 20 to 25 minutes, until the center is just set. Divide portions among individual plates and top with a dollop of plain yogurt.

Serve hot or warm.

Chickpea Omelet

Allianz Travel - Chickpea Omelet

SERVINGS: 4

Ingredients Needed:

  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup chickpea flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder (optional)
  • 1/4 teaspoon ground spice, such as cumin, sweet paprika, curry powder or garam masala
  • 1 tablespoon olive oil

 Method Of Preparation:

1.Whisk the eggs in a bowl until well blended, then whisk in the water, chickpea flour, salt, pepper, the baking powder, if using, and the spice of your choice, until well combined and lump-free.

2.Heat the oil in a small nonstick skillet over medium-low heat.

3.Pour in the egg mixture; cook undisturbed for about 5 minutes.

4.Once the underside is set and lightly browned but the top isn’t fully set, carefully flip the omelet. Cook for about 1 minute more; the omelet is done once the second side is set.

5.Cut into quarters and divide between plates. Serve right away.

 RECIPE SOURCE

Washington post, Adapted from a recipe by Alaina Sullivan, who is a designer for Bon Appétit magazine

Arabic Semolina Cake

Allianz Travel - Arabic Semolina Cake

SERVINGS: 6

Ingredients Needed:

  • Semolina-3 cups
  • Unsweetened melted butter-3/4 cup
  • Sugar-3/4 cup
  • Baking soda-1 ½ teaspoons
  • Plain yogurt-1 cup
  • Whole blanched almonds or ground pistachio nuts (for garnish)-1/2 cup

You will also need to prepare syrup with 3 cups of water, 4 cups of sugar and the juice of half a lemon.

Method Of Preparation:

1.Firstly you need to prepare two mixtures. A mix of semolina, butter, and sugar in a large bowl. And a mix of yogurt and baking soda in another bowl.

2.Combine the mixtures together and pour into a baking pan.

3.Bake it at 400 degrees for about 45 minutes. Pour the syrup on top of the cake while it is hot and sprinkle ground pistachios to top it all off!

 

Recipe Source: stylecraze.com

Honeycomb Pancakes

Allianz Travel - Honeycomb Pancakes

SERVINGS: 6

Yield: Makes 24 pancakes

Ingredients Needed:

  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 teaspoons sugar
  • 1 1/2 cups warm water
  • 2 cups flour
  • 1/8 teaspoon salt
  • 1 teaspoon orange flower water (a distillation of bitter-orange blossoms; available in the baking aisle of larger grocery stores and in Middle Eastern specialty markets)
  • Canola oil

 Method Of Preparation:

1.Combine the yeast, sugar and 1/4 cup of the warm water in a small bowl, stirring until the yeast and sugar have dissolved.

2.Sift the flour and salt into a large mixing bowl and make a well in the center. Pour in the yeast mixture; add the remaining 1 1/4 cups warm water, then the orange-flower water. Whisk until the batter becomes smooth.

3.Cover the bowl tightly with plastic wrap, then with a clean, dry dish towel to help insulate it. Place in a warm, draft-free area and let the batter rise for 1 hour; it will be bubbly when it is ready.

4.Heat 1 tablespoon of oil in a large skillet over medium heat until the oil shimmers. Carefully empty 1 heaping tablespoon of batter into the skillet to form a 4-inch round pancake. Form a few more pancakes in the same manner, being careful not to crowd the skillet. Cook for 3 to 5 minutes, until the tops of the pancakes are full of holes and dry on the top. Use a thin spatula to transfer them to a serving platter; arrange in an overlapping pattern. Repeat to use all the batter, adding oil as needed.

Top the pancakes with butter and honey. Serve hot.

RECIPE SOURCE

Washington post, Adapted from "Arabian Delights: Recipes and Princely Entertaining Ideas From the Arabian Peninsula," by Amy Riolo (Capital Books, 2007).

More Delicious Recipes

 Dates & Cream

Allianz Travel - Dates & Cream

SERVINGS: 6

Ingredients Needed:

  • 3 large Medjool dates
  • 9 whole roasted almonds
  • 3 tbsp or dollups of creme fraiche Lemon or orange zest
  • Several pistachios, roughly chopped

 Method Of Preparation:

1.Wash and dry the dates. Make a clean cut to open the date and remove any pits.

2.Stuff each date with 3 whole almonds and close them.

3.On a plate or platter, arrange the dates in a row. Dollup the creme fraiche on top of each one. Finish with lemon or orange zest and chopped pistachios.

Serve at room temperature with small forks for those who prefer it.

RECIPE SOURCE

By Yvonne Maffei, NPR.ORG

Hanger Steak 

Allianz Travel - Hanger Steak

SERVINGS: 4

A great summer dish to leave you satisfied and refreshed all at once — this hanger steak can be grilled indoors or out. Prepare the mango salsa first so that the steak isn't waiting too long to be accompanied by its sweet and savory counterpart.

Mango Salsa Ingredients Needed:

  • 1 clove garlic, minced
  • 1 mango, diced
  • 1 avocado, diced
  • 2 tbsp fresh cilantro, roughly chopped
  • 1/2 white onion, minced
  • 1/4 red onion, minced
  • 8 to 10 cherry tomatoes
  • Salt, to taste
  • Juice of 1 lemon or lime

Steak Ingredients Needed:

  • 4 hanger steaks, or any type of steak you would cook on a grill, about 6 to 7 ounces each
  • Freshly ground pepper

 Mango Salsa Directions:

  1. Wash and cut all ingredients that need to be chopped, diced or minced.
  2. To the bottom of your salsa bowl, add the salt and lemon or lime.
  3. Add all of the other ingredients on top of the salt and lemon or lime. Do not mix until just before serving.
  4. When steaks are done, add the salsa to the top of the meat for a pretty presentation, or on the side for those who prefer it that way.

Steak Salsa Directions:

  1. Heat the grill or grill pan ahead of time.
  2. Add pepper to the raw steak meat (there is salt in the mango salsa, so unless you like to add more, you really don't need to here).
  3. No oil is generally needed on the grill or saute pan unless you've purchased an extra lean meat. If that's the case, add about 1 teaspoon of oil per steak you're cooking.
  4. Cook each steak for 4 to 6 minutes per side. Cover and allow to rest a few minutes before serving in order to allow the meat to retain its natural juices.

RECIPE SOURCE

Yvonne Maffei, NRP.ORG

Chickpeas Salad

Allianz Travel - Chickpeas Salad

SERVINGS: 4

Ingredients Needed:

  • 1 1/2 cup chickpeas (cooked) or 1 cup dried
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 red onion, diced
  • 1 small garlic clove, minced
  • 1 green onion, finely chopped
  • 1/2 cucumber, seeds removed and diced (approximately 1 cup)
  • Zest of one lemon
  • Salt, to taste
  • 1/8 cup extra virgin olive oil, plus more to your liking
  • Juice of one lemon

 Method Of Preparation:

  1. If using fresh chickpeas, soak overnight. Once they have enlarged, boil the chickpeas for about 1 1/2 hours or until soft but not broken. If using canned chickpeas, just rinse them of the liquid that comes with them.
  2. Add the fresh ingredients, but not the oil or lemon juice until ready to serve.
  3. Toss and enjoy!

This salad is great with a sandwich or soup or can work as a side to just about any main meal with Mediterranean flavors

RECIPE SOURCE

Adapted from Yvonne Maffei's blog

 BIRYANI

Allianz Travel - BIRYANI

SERVINGS: 10

Ingredients Needed:

  • 1kg – Rice
  • 2kg – Mutton (20 pieces)
  • 1.5kg – Potatoes (10 -12 pieces whole or halved, as per preference)
  • 150g – Mustard oil
  • 4 tbsp – Garlic paste
  • 2.5 tsp – Red chilli powder
  • 2 – Cloves
  • 2 – Cardamom
  • 2 – Cinnamon
  • 150g – Curd
  • 1 – Lime juice
  • Sweet Attar
  • Kewra Water
  • 1 tsp – Saffron (soaked in warm milk 1/2 Cup with kewra water)
  • Biryani garam masala powder

For the potatoes:

  • 25g – Dalda
  • Salt as per taste
  • 2 tsp – Red chilli powder
  • A pinch of colours and/or a few strands of saffron

Method * Peel potatoes. Wash and pierce them with a fork.

* In a kadhai, take 25g dalda. Heat and add potatoes. Twist and turn for a bit.

* Add salt and water till just a little below the potatoes.

* Add 1/2 tsp chilli powder, a pinch of colour and boil on medium flame till done.

* Keep aside

For the qorma:

  • 100g – Dalda
  • 2 – Cardamom
  • 2 – Cinnamon
  • 2 – Cloves
  • 2 – Onions
  • 4 tbsp – Ginger garlic paste
  • 1 tsp – Chilli powder
  • 150g – Curd

Method * Heat dalda. Add whole garam masalas.

* After 30 seconds, add finely sliced/chopped onions.

* When golden brown, add all the masalas and curd and saute for a while.

* Add mutton and fry.

* Add salt and a little water and pressure cook for 10 minutes after the whistle.

* Keep aside on low flame. For larger quantities, pick out meat pieces and strain the gravy. Take the extract and pour over the layers.

For the rice

Method * Put up ample water for the rice. Add the bay leaves and a few cloves to the water.

* When the water starts boiling, add rice (washed and soaked for 15-20 minutes).

* Cook the rice till it’s three-fourths done, drain and keep aside, saving 2 cups of starch.

 

Biryani Garam Masala (make into powder)

Ingredients 10 – Cloves

  • 15 – Green cardamoms
  • 10 – Cinnamon sticks (1 inch pieces)
  • 1 tsp – White pepper
  • 1 tsp – Shahjeera
  • 1/2 tsp – Kababchini
  • 1/4 piece – Nutmeg
  • 1 flower – Javitri

Method * Grind all into powder in grinder

 Final Stage for the Layering

Method * In a deghchi, settle qorma in the lowest layer.

* Sprinkle 1 tbsp biryani garam masala powder, one lime juice and 4 drops of sweet attar.

* On this, settle the boiled potatoes. Again sprinkle 1 tbsp biryani garam masala powder, four drops of sweet attar and 3 tbsp kewra water.

* Put all the rice and pour 2 cups of starch. Sprinkle saffron soaked in milk evenly on the rice layer.

* Seal the deghchi lid with atta dough.

 

RECIPE SOURCE

IndianEsxpress.com

MUTTON RESALA

Allianz Travel - MUTTON RESALA

SERVINGS: 8

Ingredients Needed:

  • 1kg – Meat (Chaap pieces preferably)
  • 2 – Onions (medium-sized, finely chopped)
  • 100g – Dalda
  • 2 – Cloves
  • 3 – Cardamoms
  • 1 inch piece of cinnamon
  • 2 tbsp – Ginger garlic
  • 250g – Curd
  • 2 tbsp – Coconut paste
  • 2 tbsp – Cashewnut paste
  • 1 tbsp – Poppy seeds (posto)
  • 3 tsp – Flour
  • 3 cups – Milk
  • 2 – Red chillies (whole)
  • A few lotus seeds (talmakhana)
  • 4 drops – Sweet attar
  • 1/2 tsp – Biryani garam masala
  • 1 tbsp – Kewra water

 Method Of Preparation:

  1. Heat ghee and add whole garam masala.
  2. After 30 seconds, add chopped onions till translucent.
  3.  Add mutton and fry. Pour some water and cook till done.
  4.  In another deghchi, take 2 tbsp of dalda fry.
  5.  Add 2 cups of milk and stir with a whisker so that no lumps are formed.
  6.  Now add pre-whipped curd along with coconut, cashew and poppy paste.
  7.  To this mixture, add cooked meat. Mix the entire mixture gently.
  8.  Add more milk to adjust consistency according to preference of gravy.
  9.  Season with biryani masala, sweet attar and kewra water.
  10.  Leave on sim till dalda appears on surface.

RECIPE SOURCE

IndianEsxpress.com, Rana Chakraborty

Malabar Moplah Kozhi Ada

Allianz Travel - Malabar Moplah Kozhi Ada

SERVINGS: 6

Ingredients Needed:

  • 350 g – Boneless beef
  • 1 1/2cups-All purpose flour
  • 1 tbsp- Ghee 1-Onion
  • 4- Green chillies
  • ½  tsp- Ginger paste
  • 2 tsp- Garlic paste
  • ½ tsp- Turmeric powder
  • ¼ tsp- Garam masala
  • 1 tsp- Coriander powder
  • 1 tsp- Pepper powder
  • ½ tsp- Fennel powder
  • ¼ tsp- Cumin powder
  • 1 tsp- Finely chopped curry leaves
  • Salt to taste
  • Water to make the dough and pressure cook meat
  • 3 tsp- Oil
  • Oil to deep fry the Kozhi Adas

 Method Of Preparation:

  1. In a bowl add all purpose flour, salt and ghee. Combine well.
  2. Add water little by little,knead well and make a smooth dough.
  3. Ensure that you do not make the dough too soft.
  4. Clean and cut beef in to medium size pieces. Wash under running water and keep the pieces in a strainer.
  5. Pressure cook beef with turmeric powder, coriander powder, pepper powder, salt and sufficient water (two or three whistles are enough, if you over cook beef you won’t get the exact strands). Switch off the stove, let the steam release without removing the whistle. Then open the lid, cook until the water is completely absorbed. Let it cool.
  6. Clean and thinly slice onion.
  7. Crush green chillies.
  8. Heat 3 teaspoons of oil in a pan, add thinly sliced onion and chopped curry leaves. Saute well until the onions become soft. Then add ginger and garlic paste and crushed green chillies. Saute well on a medium flame until the onions become lightly brown.

 These pockets can be made with mince chicken, mutton or beef. (Photo: Sujitha Nair)

  1. Mince/shred the cooked beef with your fingers into strands before adding it into the pan with onions.
  2. Add garam masala, cumin and fennel powder and salt (if required). Saute well on a low flame until the beef is completely dry (should be soft and chewy not too crisp). Switch off the stove and keep meat aside.
  3. Take a small ball of dough and roll out a thin circle. Cut out with a small round cutter or with a lid.
  4. Place two teaspoons of the filling and fold like a pocket. Place the filling on one side then fold the other side over to form a semi circle.
  5. Repeat this till all the filling is finished.
  6. Heat oil and deep fry the Koyiadas/Kozhi Adas to a golden brown and remove.
  7. Serve with tea.

RECIPE SOURCE

IndianEsxpress.com

Mango Kesar Kulfi

Allianz Travel - Mango Kesar Kulfi

SERVINGS: 8

Ingredients Needed:

  • 500ml- Milk
  • 1.5 cup- Sugar
  • 2 tbsp- Cream
  • A few strands of saffron (Kesar)
  • 1 and ¼ Cup- Mango Pulp
  • 2 tbsp- Pistachio
  • 8- Kulfi moulds
  • 8- Ice Cream Sticks

 Method Of Preparation:

  1. Heat milk in a wide pan and bring to a boil.
  2. In a small bowl, keep aside 1-2 tbsp of the boiled milk and add the saffron strands to it.
  3.  Now, reduce the larger quantity of milk on a medium flame, stirring it occasionally to prevent burning. The trick to perfect kulfi is stirring milk evenly.
  4. Add the soaked saffron to the reducing milk, stiring all the while and reduce to half. Add the sugar and cream, and cook it for another 1-2 minutes.
  5. After reducing the milk, let it cool down completely.
  6. After it cools down, add mango pulp and pistachios and pour into kulfi moulds.
  7. Set the moulds in the freezer for two hours. After two hours take them out, insert ice cream sticks into each of the kulfi moulds.
  8. Let it set for another four hours and serve.

RECIPE SOURCE

IndianEsxpress.com

Marinated Chicken

Allianz Travel - Marinated Chicken

SERVINGS: 4

Ingredients Needed:

  • For Marination
  • 1/2 kg- Chicken (cut into large pieces)
  • ½ cup- Thick curd
  • 1 tsp- White pepper powder
  • 1/2 tsp- Turmeric powder
  • 2tsp- Lime Juice
  • Salt to taste

 Method Of Preparation:

  1. In a large bowl take marinade ingredients, mix well, then add the cleaned and slit chicken to it. Coat chicken well. Cover bowl with cling film. Keep in the fridge for 2-3 hours
  2. In a pan heat a mixture of 2 tsp ghee and 3 tsp oil (or if you feel like indulging use 2 tbsp of ghee instead of oil)
  3. When the oil is hot add the chicken pieces and fry for 5 mins on each side, allowing it to brown well. Then add 1 cup of water, cover and allow it to cook on a medium flame till 3/4th done
  4. While the chicken is cooking prepare the spice paste
  5. In a pan roast the spice paste/ masala ingredients in 1 tsp ghee in following order: sliced garlic first, then dried red chillies and coriander seeds, then add the rest. Roast together till fragrant
  6. Grind the roasted ingredients to a smooth paste with a little water. Once the chicken is almost 3/4th cooked add the spice paste to same pan in which the chicken is cooking, to the bottom of the pan in the center
  7. Let the spice paste fry in the oil in the bottom and centre of the pan for a couple of minutes before coating the chicken pieces in the ground and fried spice paste
  8. Add another 1/2 cup water. Close the pan and let the chicken cook on a slow flame till done
  9. Check for salt. Squeeze over 2 tsp lemon juice, serve hot with steamed basmati rice.

 

RECIPE SOURCE

IndianEsxpress.com

Vegetable Samosa

Allianz Travel - Vegetable Samosa

SERVINGS: 25

Ingredients Needed:

For Samosa Dough

  • 250 gm – Maida
  • 40 gm – Dalda
  • 3 gm – Ajwain
  • 20 gm – Salt
  • 50 ml – Water

For Samosa Filling

  • 125 gm – Boiled potato
  • 60 gm – Boiled green peas
  • 5 gm – Green chilli paste
  • 15 gm – Ginger paste
  • 15 gm – Garlic paste
  • 3 gm – Whole coriander seeds
  • 2 gm – Fennel seeds
  • 2 gm – Cumin seeds
  • 3 gm – Garam masala powder
  • 3 gm – Coriander seed powder
  • 3 gm – Cumin seed powder
  • 3 gm – Turmeric powder
  • 3 gm – Red chilli powder
  • Salt to taste
  • Black salt to taste
  • 20 gm – Chopped coriander
  • Sufficient cooking oil to deep fry

Method Of Preparation:

  1. Sieve the maida, add ajwain and salt.
  2. Heat dalda and water together and add to the maida mix.
  3. Knead the maida into a tight dough and keep aside covered with a wet cloth.
  4. For the samosa filling, heat oil in a pan and add the cumin, fennel and coriander seeds.
  5. After they crackle, add the ginger paste, garlic paste and the green chilli paste and saute well.
  6. Next add all the powdered spices – turmeric, garam masala, coriander, cumin and red chilli powders – and saute until the masalas are cooked well.
  7. To this mix, add boiled and crushed potato, boiled green peas, black salt, salt and lastly, the chopped coriander leaves.
  8. Make even-sized balls of the samosa dough.
  9. Roll them out in an oval shape and cut into halves.
  10. Fold two halves to make samosa patties and stuff the filling into it.
  11. Seal them tightly, taking care that they don’t break while frying.
  12. Deep fry until golden brown and serve.

RECIPE SOURCE

IndianEsxpress.com

Coconut Chicken

Allianz Travel - Coconut Chicken

SERVINGS: 4

Ingredients Needed:

  • 1 – whole chicken, cut into 10-12 pieces
  • 4 tbsp – Peanut oil or vegetable oil
  • 4 – Fresh kaffir lime leaves (one leaf = both segments), torn into quarters
  • 2 cups – Water
  • Squeeze of lime juice

For the spice paste

  • 15 – Shallots, peeled
  • 4 cloves – Garlic, peeled and lightly crushed
  • 3 stalks – Lemongrass (use the bottom white part only)
  • 5 – Fresh red chilli peppers
  • 10 – Dried red chillies, soaked in hot water for 10 minutes
  • 1 1/2 inch – Fresh galangal
  • 1/2 inch – Fresh turmeric
  • 1/2 inch – Fresh ginger
  • 3 – Candlenuts or macadamia nuts
  • 1/4 tbsp – Belacan (fermented shrimp paste)

For the seasoning

  • 1/4 tsp – Salt, or to taste
  • 1/2 tbsp – Coconut sugar
  • 2 tbsp – Coconut milk

Method Of Preparation:

  1. Add all the spice paste ingredients into a food processor and blend to a fine paste.
  2. In a wok, heat up the oil. Then add in the blended spice paste and sauté for about 30 seconds. Then add in half of the quartered kaffir lime leaves, and sauté the spice paste for 2-3 minutes more until aromatic.
  3. Add in the chicken pieces and stir-fry for 1 minute, ensuring each chicken piece is well coated with the spice paste.
  4. Pour water in and bring it up to a boil. Then add in the rest of the quartered kaffir lime leaves, and lower the heat to medium-low.
  5. Stir and continue cooking the chicken for 20-25 minutes until the chicken is tender and gravy thickens. If the gravy gets too dry while cooking, you can add in a bit more water.
  6. Season with salt and sugar, and swirl in the coconut milk. Turn fire off when well combined.
  7. Dish out and garnish with whole kaffir lime leaves or shredded lime leaves (the shredded kaffir lime leaves can be eaten).
  8. Squeeze in some lime juice and serve hot with steamed rice, roti canai (Malaysian flatbread), roti jala (Malaysian net bread), or a baguette.

RECIPE SOURCE

IndianEsxpress.com

 Chicken Kabuli Pulao

Allianz Travel - Chicken Kabuli Pulao

SERVINGS: 8

Ingredients Needed:

  • 2 lbs chicken, cut into pieces
  • Sea salt for tasting
  • 1 1/2 pints hot water
  • 1 large sliced onion
  • 1/4 lb white rice
  • 3 tablespoons butter
  • 1 thinly sliced medium-sized onion
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground cardamom
  • 1/4 cup dark raisin
  • Fresh ground black pepper
  • Healthy pinch saffron soaked in 1 tablespoon broth
  • 1/4 cup blanched slivered almonds (optional)
  • 1 large carrot cut into thin pieces

 Method Of Preparation:

  1. Put the chicken pieces and onions into a large pot.
  2. Add hot water into the pot.
  3. Simmer the mixture for an hour.
  4. Sprinkle salt into the mixture.
  5. Stir the mixture and keep it away from heat.
  6. Preheat the oven up to 325F.
  7. Heat 2 tablespoons of butter in medium heat.
  8. Fry the chicken pieces (having bones) after applying the butter on them.
  9. Sprinkle salt over the chicken pieces mixed with butter.
  10. Boil water with sea salt and use it to cook the rice for just 8 minutes.
  11. Keep the boiled rice in a separate pot.
  12. Make stock sauce.
  13. Fry onions mixed with butter and remove the heat.
  14. Add ground black pepper, cumin, and cardamom with the onions.
  15. Mix mash and saffron liquid with the onions to prepare a paste.
  16. Add 1/2 part of chicken stock into the onion paste.
  17. Simmer the above mixture for 5 minutes.
  18. Apply butter on the casserole.
  19. Mix cooked rice, chicken and stock sauce in the casserole, and cover the mixture.
  20. Fry the carrot pieces after applying butter on them.
  21. Add dark raisins to the carrot pieces.
  22. Sprinkle the fried carrot pieces and raisins over the rice and chicken.
  23. Cover the mixture with aluminum foil.
  24. Place the covered mixture in the oven and let it heat for more than half an hour.
  25. Add silvered almonds over the mixture before the recipe is served.

RECIPE SOURCE

http://www.theeid.com/ramadan/ramadan-recipes.html#sthash.Amqefnio.dpuf

 Kebab Massalam

Allianz Travel - Kebab Massalam

SERVINGS: 6

Ingredients Needed:

  • 1 pound ground lamb
  • 2 chopped green Thai chili peppers
  • 1 chopped onion
  • 2 cloves minced garlic
  • 2 tablespoons plain yogurt
  • 1 tablespoon lemon juice
  • Salt as per requirements
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons crushed coriander seeds
  • 6 inches bamboo skewers (5 in number) soaked in water for 15-20 minutes
  • 2 red bell peppers cut into 2-inch pieces

 Method Of Preparation:

  1. Position the oven rack 6 inches away from the source of heat.
  2. Preheat the oven’s broiler.
  3. Apply grease on a broiling pan.
  4. Mix the lamb, chilli peppers, coriander, and yogurt.
  5. Add garlic, onion, lemon juice, and turmeric to the above mixture.
  6. Create around 15 meatballs with the mixture.
  7. Keep away the pieces of red bell pepper.
  8. Wrap the meatballs around each skewer.
  9. Add the meatballs onto the baking pan.
  10. Boil for 5 minutes prior to turning the skewers over.
  11. Continue boiling till the pink color of the meat fades.

RECIPE SOURCE

http://www.theeid.com/ramadan/ramadan-recipes.html#sthash.Amqefnio.dpuf

 Badam (Almond) Sherbet

Allianz Travel - Badam (Almond) Sherbet:

SERVINGS: 4

Ingredients Needed:

  • 2 cups milk
  • 1 cup finely ground almonds
  • 1/2 cup confectioners' sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons rose water

 Method Of Preparation:

  1. Combine the milk, cream and rosewater in a food processor.
  2. Add ground almonds and confectioners' sugar to the above mixture.
  3. Mix the ingredients well for a minute until the mixture turns smooth

RECIPE SOURCE

http://www.theeid.com/ramadan/ramadan-recipes.html#sthash.Amqefnio.dpuf

 Chicken Korma

Allianz Travel - Chicken Korma

SERVINGS: 6

Ingredients Needed:

  • ½ Cup oil or ghee
  • 1 Large onion finely sliced
  • 8-10 Black Pepper
  • 2-3 Large Cardamoms
  • 1-2 Small Cardamoms
  • 500gms Chicken
  • 1 Tsp ginger garlic paste
  • 10-12 Almonds, blanched & Skin removed
  • 2 Tbs ground coriander
  • 1 Tbs red chilli powder
  • 1 ½ Tsp Salt
  • 1 Cup Curd
  • ¼ Cup Cream
  • 1 Tsp Gram masala

 Method Of Preparation:

  1. Heat oil or ghee in a pan. Add onions and stir fry until golden brown. Remove from burned and keep aside.
  2. Blend fried onions and surd together
  3. Add chicken, black pepper, clovers, cardamoms and ginger garlic paste to the oil and fry till golden brown.
  4. Add onion and curd paste, coriander, red chillies and salt Mix well.
  5. Cool on medium heat and keep string occupationally, till chicken is tender
  6. Cook till oil separates from gravy
  7. Add cream and mix well
  8. Add gram masala, almonds and keep it on low flame for 5 min, cover it
  9. Dish is ready, serve hot

RECIPE SOURCE

http://www.theeid.com/ramadan/ramadan-recipes.html#sthash.Amqefnio.dpuf

Meat & Cheese Puff

Allianz Travel - Meat & Cheese Puff

SERVINGS: 10 to 15 puffs

Ingredients Needed:

  • 15 frozen puff sheets
  • 1 cup grated cheddar cheese or cheese triangles
  • Egg white of 1 egg

For Mince filling:

  • 500 gms mince (beef/mutton)
  • 1 tbsp ginger & garlic paste
  • 2 tbsp yogurt
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp kasoori methi
  • 1/2 tsp garam masala powder
  • Salt
  • 1 medium onion finely chopped
  • 1/2 cup chopped spring onion (green & white)
  • 1 or 2 green chilies finely chopped
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped coriander leaves
  • 1/2 cup finely chopped capsicum
  • 1 tbsp lemon juice
  • 4 tbsp of cooking oil

 Method Of Preparation:

  1. In a bowl, mix together first 9 ingredients. Mix well and marinate the mince for 1 hour.
  2. Heat oil in a sauce pan or kadhai. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
  3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
  4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
  5. Remove from heat and cool it before using it as a stuffing. 
  6. Defrost the puff pastry sheets and preheat oven at 200 deg C.
  7. Place the mince filling in the center of each puff sheet along with some grated cheese. 
  8. Fold over as you desire and seal the edges with help of a fork.

Brush some egg white on the top of each puff and bake for 10 to 15 minutes. 

RECIPE SOURCE

http://shanaz-rafiq.blogspot.co.uk/2016/05/meat-cheese-puff.html?spref=fb


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