THE holy month of Ramadhan is a time of spiritual reflection, self-discipline, and communal unity. As the sun sets, families and friends gather for iftar, the evening meal that breaks the day-long fast. It is a time of joyous celebration, marked by the sharing of delicious and nourishing food.
In the diverse landscape of the Sultanate of Oman, where cultures converge and traditions intertwine, Ramadhan holds a special significance. The holy month is not only embraced with fervour but also reflects the multicultural tapestry of Oman. Indian cuisine, with its vibrant flavours and aromatic spices, has found a cherished place on the iftar table, resonating with the tastes and preferences of the audience.
In this spirit of cultural fusion and culinary exploration, Chef Ananya Bannerjee shares five exquisite Ramadhan recipes, rooted in Indian tradition yet perfectly suited to tantalise the palates of all. Each dish embodies the essence of Ramadhan, fostering a sense of community and connection during this auspicious time.
“Let these recipes serve as a testament to the rich tapestry of flavours that unite us all, regardless of borders or backgrounds, as we come together to honour the blessings of Ramadhan and the spirit of togetherness it brings,” says Chef Ananya.
A multifaceted personality, defying categorisation into a single genre, Chef Ananya, is also a globetrotting chef, painter, and lawyer by education, who also serves as a social influencer through her diverse body of work.
With a remarkable culinary journey spanning the globe, Chef Ananya has curated a rich tapestry of flavours, capturing the essence of various cultures. Her culinary expertise is showcased in two bestselling cookbooks namely ‘Planet Global — 100 Most Popular Global Recipes’ and ‘Bangla Gastronomy — The Journey of Bengali Food.’
Chef Ananya’s recent participation was at the three-day Bengali Food Festival at Shangri-La, New Delhi, showcasing her culinary finesse, and in March 2024, she also served on the prestigious NDTV Food Awards jury bench.
Keema Pao sliders
Ingredients:
•500 gm minced meat
•1 onion, finely chopped
•2 cloves garlic, minced
•1 tsp ginger, minced
•2 tomatoes, chopped
•1 tsp cumin powder
•1 tsp coriander powder
•1/2 tsp turmeric powder
•Salt and pepper to taste
•Mini pao buns
•Pickled onions
•Yogurt sauce (mix yogurt with a pinch of salt and a dash of lemon juice)
Method:
1. Heat oil in a pan and sauté onions, garlic, and ginger until golden brown.
2. Add minced meat and cook until browned.
3. Add chopped tomatoes and spices, cook until tomatoes are soft.
4. Toast mini pao buns and assemble sliders with keema mixture, pickled onions, and a dollop of yogurt sauce on top.
Desi chicken shawarma rolls
Ingredients:
•500 gm chicken boneless, sliced
•2 tbsp yogurt
•2 cloves garlic, minced
•1 tsp ginger, minced
•1 tsp cumin powder
•1 tsp coriander powder
•1/2 tsp paprika
•Salt and pepper to taste
•Roti or paratha
•Lettuce, tomatoes
•Garlic sauce. Here is a simple recipe for garlic sauce (1/2 cup mayonnaise, 2 cloves garlic, minced, 1 tablespoon lemon juice, salt and pepper to taste, 1/2 teaspoon dried dill (optional)
Instructions:
1. Marinate chicken slices in yogurt, garlic, ginger, spices, salt, and pepper for at least one hour.
2. Cook marinated chicken in a pan until fully cooked.
3. Warm roti or paratha and assemble rolls with cooked chicken, lettuce, tomatoes, and a drizzle of garlic sauce.
Blackened shrimp on a bed of hummus
Ingredients:
•500 grams prawns
•1 tbsp blackening seasoning (1 tablespoon paprika, 1 tablespoon garlic powder, 1tablespoon onion powder,1 teaspoon dried thyme, 1 teaspoon dried oregano, 1tsp chilli powder, 1 teaspoon ground black pepper
•1 teaspoon salt
•Hummus
•Pickled vegetables
•Olive oil
•Pomegranate molasses
Instructions:
1. Rub fish fillets with blackening seasoning.
2. Heat olive oil in a pan and cook prawns until blackened and cooked through.
3. Serve blackened shrimp on a bed of hummus, garnished with pickled vegetables, a drizzle of olive oil, pomegranate molasses.
Pistachio Rose ladoo
Ingredients:
•1 cup roasted pistachios, finely ground
•1 cup almond flour
•1/2 cup powdered sugar
•2 tbsp rose water
•Desiccated coconut for coating
Instructions:
1. Mix ground pistachios, almond flour, powdered sugar, and rose water until well combined.
2. Roll the mixture into bite-sized balls.
3. Roll the balls in desiccated coconut until coated evenly.
Chicken Mansaf
Ingredients:
•1 whole chicken leg
•1 cup long-grain rice
•1/2 cup plain yogurt
•1 tbs pine nuts
•1/4 cup ghee
•1 onion, chopped
•1 tbs garlic paste
•1 tsp ground cinnamon
•Salt and pepper to taste
•Pomegranates to garnish
•Corriander leaves and mint leaves
•Brown onions or Brista to garnish
Instructions:
1. In a large pot, heat clarified butter and sauté onions until golden brown. Add garlic and sauté for two minutes.
2. Add chicken pieces and cook until browned on all sides
3. Add water to cover the chicken, bring to a boil, then reduce heat and simmer until chicken is tender.
4. In another pot, cook rice according to package instructions.
5. In a separate pan, toast pine nuts until golden brown.
6. To serve, arrange rice on a platter, place chicken pieces on top, pour yogurt over the chicken, and sprinkle with toasted pine nuts and ground cinnamon, pomegranate, coriander and mint leaves.
Oman Observer is now on the WhatsApp channel. Click here
