Dish It Out

Hirra Pervaiz shares some of her favourite, easy to prepare recipes for Ramazan

Hirra Pervaiz, the brains behind Tickle Those Tastebuds, shares some of her favourite, easy to prepare recipes for Ramazan. Make some of these appetising dishes to make your iftar extra delicious!

Mint Margarita



Ingredients

1/2 cup Sugar

1/2 cup Water

1/4 tsp Salt

3-4 sprigs of mint (or more)

3 lemons, juice

3-4 cups ice cubes

1 cup 7up lime or Sprite (250ml)

Method

1. Add the sugar, water, salt, sprigs of mint, lemon juice and ice cubes to a blender. Pulse a few times till the ice is completely crushed.

2. Fill each glass half with 7up/Sprite and pour the mint mixture over till the glass is full.

3. Garnish the rim of the glass with a slice of lemon or with mint leaves. Serve immediately.

Tips

Prepare the drink just before serving, or the crushed ice will melt if made way in advance.

You can prepare the mint mixture in advance and add ice to it and blend before serving.

Spicy Okra and Onion Stir fry



Ingredients

1/2 kg okra

2 large or 3 medium sliced onions

1 1/2 tsp salt

2 tsp red chilli powder

1/2 tsp turmeric powder

3-4 chopped green chillies

3-4 tomatoes

Ghee/oil

Method

1. Wash, pat dry the okra (this step is very important: make sure okra is dried completely before you cut it as it’ll get slimy and mushy if it remains wet).

2. Cut both ends of the okra and then cut each pod into 1” pieces.

3.Heat ghee or oil in a wok/kadai, add chopped okra and fry it on medium-heat until it is tender and turns dark green in colour. Keep aside.

4. Use the same ghee/oil (add more if needed) add sliced onions and fry for about 5 minutes.

5. Now add salt, red chili powder, turmeric powder and chopped tomatoes. Mix well and let cook for 3-4 minutes.

6. Now add the fried okra to it and green chilies. Mix well so that all spices are fully incorporated with the okra.

7. Cover the pan and cook for 15-20 minutes on low heat.

8. Serve with chapati or rice.

Beef Chilli Gravy



Ingredients

2 cups beef (undercut, thinly sliced strips

1 egg

1 tsp salt

1 tsp black pepper powder

1 tbsp soy sauce

1 tbsp vinegar

1 tsp green chili paste

1/4 tsp white pepper powder

2 tbsp vegetable oil

1 tbsp garlic, chopped finely

1 tbsp ginger, chopped finely

1 cup capsicum, diced

1 cup onion, diced

1 tbsp red pepper flakes

1/2 cup tomato puree

1 tsp salt (or to taste)

1/4 tsp dried rosemary

1 tsp black pepper powder

1 tbsp soy sauce

1 tbsp sugar

1/4 tsp Chinese salt (optional)

2 cups water/beef stock/chicken stock

2 tbsp cornflour mixed with water

1/2 cup sweet corn (optional)

Method

1. Combine egg, salt, black pepper powder, soy sauce, vinegar, green chili paste and white pepper powder in a prepping bowl. Add beef slices and coat well.

2. In a pan heat two tbsp vegetable oil and stir fry beef slices on medium-high flame until cooked and brown. Set aside.

3. In another pan, heat two tbsp oil and add garlic and ginger. Add diced capsicum and sauté for 2 minutes. Remove from pan and set aside.

4. In the same pan add red chili flakes and tomato puree. Mix well and add water. Bring it to a boil, lower the flame and let it simmer.

5. Now add the seasoning: salt, black pepper powder, Chinese salt,dried rosemary. Mix well.

6. Add cornflour and water paste to thicken the gravy to desired consistency. Bring it to a boil and add the vegetables, capsicum,onion and beef. Add the soy sauce, mix and taste check. Adjust seasoning according to taste.

7. Don’t overcook after adding the vegetables to retain their crunchiness. Add sweet corn mix and serve.

8. Serve with egg fried rice or masala rice.

Creamy Chicken and Spinach Bake



Ingredients

4 tbsp butter

4 tbsp all-purpose flour

1/2 cup cream

2 cups milk

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp white pepper

1/2 cup grated cheese

1-1/2 cup (boiled) shredded chicken

1/2 cup (chopped and boiled) spinach

1/2 cup chicken broth

1/2 cup breadcrumbs

Method

1. In a large pot, melt butter over medium heat. Add flour and mix well until foamy.

2. Now slowly add in milk and stir continuously to avoid any lumps. Let it boil and simmer for 2-3 minutes until it thickens.

3. Remove the pot from heat and mix in cream, salt, black pepper and white pepper. Mix well.

4. Add chicken and spinach to the mixture and mix. Now add the chicken broth and mix well again. (check for the consistency before adding the entire cup of broth, the mixture shouldn’t be too runny).

5. Let the mixture boil for another 2 minutes. Turn off heat and taste check.

6. Transfer the mixture in a casserole dish. Sprinkle shredded cheddar cheese and top with bread crumbs.

7. Pop the dish in the oven for about 8-10 minutes until the cheese is bubbly and crumbs are golden brown.

8. Serve hot!