IFTARI INSPIRATIONS WITH SUMAYYA USMANI

[image error]

I have some exciting news to share with you. As fervent readers of my blog you will know that I have always been passionate about sharing my love for authentic South Asian flavours and Pakistani food on my blog, in my books, BBC radio show and cookery classes. That being said; I am very happy to announce my partnership with Asda to bring you Iftari Inspirations.

 

At the beginning of the month, I was approached by Asda, who have been consistently striving to cater to the needs of various ethnic communities in the UK, to curate three special menus that you could recreate at home with ingredients that could be picked up at an Asda store for your Iftari meals this Ramadan.

 

When you think of Iftari, people traditionally reminisce about their childhood memories and their mum’s cooking during Ramazan. The month brings with it, togetherness and sharing with family and friends, and a sense of deep bonding with the community. Keeping that in mind, I have put together three menus that can be created with ingredients available at Asda that would serve as an inspiration to anyone in search of iftari or even Sehri ideas for Ramadan this year. For the next three weeks, I will be putting up one of the menus that I created with ingredients purchased at Asda with three distinct food enthusiasts in mind, so whether you are short on time or looking to create an elaborate meal, you will find one of these menus suited to your cooking style.

 

I have truly enjoyed discovering the impressive range available at Asda during Ramadan these last few weeks and hope you enjoy trying out this menu as much as I enjoyed putting them together.

 

 

WEEK 1 – Inspiration Menu.

 

My first menu is a quick one for on-the-go, health-savvy cook who just needs some ideas to make their Iftari interesting without fussing over the lengthy cooking processes. A lot of us have full-time jobs, work pressures and a million household chores. While Ramadan gives us an opportunity to reflect spiritually, life goes on at its own pace. This menu will enable you to carry on with your routine while adding some zing to your Iftari, keeping it wholesome and healthy. A lot of these recipes are tapas-style, with small portions, and can be modified to meet your family needs. The ingredients can also be replaced or changed to suit your palate. There is room for you to make it your own, and most of these recipes can be had for Sehri or Iftari. Another advantage with this menu is that you don’t need to run around collecting specialist ingredients – it can be dished up with your regular kitchen essentials like chickpeas, eggs, potatoes, yogurt and seasonal fruits.

Black Chana Salad with Poppy Seeds and Red Onions

 

[image error]

 

INGREDIENTS:

 

400 grams canned

black chickpeas

2 tbsp vegetable oil
1 tsp cumin seeds
2 tbsp white poppy

seeds

1/2 tsp kalonji (nigella

seeds)

1 large red onion, cut

into fine rings

100ml tamarind

chutney

salt to taste

 

To garnish:

 

Coriander leaves
Chopped green chillies
2 medium tomatoes,

de-seeded and chopped

into medium pieces

 

METHOD:

 

In a saucepan, heat the oil and the cumin, nigella

and poppy seeds for about 1 minute until they pop.

Now add the red onion and cook until slightly soft

but still a little crunchy, for about three minutes,

stirring constantly. Now add the canned black

chickpeas and stir through.

Turn off the heat and add the tamarind chutney.

Check the seasoning, add salt if needed, then

garnish. Serve warm or cold.

 

 

 

Aloo bhujia with halloumi and egg

Serves 2-3

 

 

 

[image error]

INGREDIENTS:

3 tbsp sunflower oil
1 red onion, finely

chopped

1cm (1/2 inch) piece

ginger, grated

2 garlic cloves, crushed
1 tsp cumin seeds
1 tsp kalonji (nigella

seeds)

2 tbsp dried methi

(fenugreek leaves)

3 medium tomatoes,

roughly chopped

3/4 tsp sea salt
1/2 tsp ground turmeric
3/4 tsp red chilli powder
250g new potatoes,

peeled and cut into 1cm

(1/2-inch) squares

250ml water
1/2 tbsp ghee
2 eggs
1/2 packed halloumi

cheese, chopped into

inch–size pieces,

pan–fried until brown

1 tsp chaat masala

 

To garnish:

A handful coriander leaves, chopped
1 tbsp dill, chopped

 

METHOD:

 

First make the aloo bhujia:

Heat the oil in a saucepan (with the lid on). When

hot, add the onion, ginger and garlic and cook

over a high heat for 5–7 minutes, or until the onion

is golden brown.

Add the cumin, kalonji, dried methi leaves,

tomatoes, salt, turmeric and chilli powder, then

reduce the heat. Mix well and keep stirring as you

cook for about 10 minutes, or until the oil rises to

the surface and the tomatoes are soft.

Add the potatoes and water, stir and increase the

heat to medium. Cover the pan with the lid and

cook for 10–12 minutes, or until the potatoes are

tender and the water has evaporated. Turn off

heat and set aside.

 

TO ASSEMBLE:

 

In a cast iron frying pan (big enough to fi t the

potatoes), place the potatoes together with

the ghee. Heat and let the ghee melt. Mix in the

browned halloumi cheese cubes.

Crack eggs on top of the potatoes and halloumi

and place under the hot grill. Let this cook for

about 3-5 minutes on high, until the eggs set.

Serve hot with a garnishing of sprinkled chaat

masala and chopped coriander leaves.

 

Rosewater & honey Greek yogurt topped with stewed Hunza apricots, pomegranate and apricot kernels

Serves 3

 

[image error]

 

Tip: You can create this dessert with any seasonal fruit. Add granola and serve it for Sehri.

 

INGREDIENTS:

 

150g Hunza apricots,

soaked in water

overnight

450g full-fat Greek yogurt
2-3 tsp honey
1 tsp rosewater
2 tbsp pomegranate

seeds

1 tbsp chopped apricot

kernels or almonds

 

METHOD:

 

Begin by squeezing out the stones from the soaked

Hunza apricots – they should slide out and the apricot

should retain its shape. Place stoned apricots back in

the soaking liquid while preparing the rest of the dish.

In a bowl, combine the chilled Greek yogurt with the

honey and rosewater and mix until combined. Chill for

a few minutes while toasting nuts.

Toast the apricot kernels or almonds in a hot, dry pan

and then keep aside.

To assemble, spoon out equal amount of flavoured

yogurt into three bowls, top each with Hunza apricots

(without liquid), then toasted apricot kernels/almonds

and pomegranate seeds. Serve chilled.

 

T’s& C’s: selected stores, Subject to availability

Recipes developed for Asda UK

All photos by Joe Woodhouse / Styling and cooking by Olia Hercules

[image error]

The post Flavours for an Inspiring Iftar : 3 exciting menus for Ramazan / Ramadan with Asda – Week 1 appeared first on Sumayya Usmani Author | Writer | Cook.