With Ramzan on, chefs share 'iftar' recipes

With Ramzan on, chefs share iftar recipes that you can try out at home and treat your loved ones as well.

Gulabi Seekh Kebab
You need
500gm mutton with fat; 80gm deghi mirch; 30gm garam masala; 50gm ginger; 80gm garlic
Coating for mince
30gm chopped coriander; 20gm chopped onion; 20gm chopped capsicum; 10gm rose petals — all mixed well

Here’s how
Mix all the ingredients together and mince it well in  a food processor. Refrigerate for two-three hours. Take a small ball of the mixture and skew on tandoor s/s rod. Coat the kebab with the coating mix prepared earlier. Cook the kebab in an earthen clay oven and serve hot with mint chutney.

Kasundi Fish Tikka
You need
500gm fish tikka; 100gm hung curd; 50ml mustard oil; 30gm tempered tamarind powder; 60gm ginger/garlic paste; 1tbsp chilli paste; 30gm garam masala; 30gm cumin powder

Here’s how
Mix all the ingredients well and keep in a cool place. Take the fish cubes and marinate well with the mixture. Refrigerate for 30 minutes, skew a few pieces on a tandoor s/s rod and cook well in an earthen clay oven. Serve hot with mint chutney.

Nalli Nihari
You need
700gm baby lamb shank; 500gm sliced onions; 5 bay leaves; 100gm ginger-garlic paste; 10gm yellow chilly powder; 200ml mustard oil; 100gm coriander leaves; a pinch of saffron; 0.5gm green cardamom powder; salt to taste

Here’s how
Saute lamb with ginger-garlic paste, onion, curd and whole spices. Add all the ingredients and cook it properly till the meat is well done. Strain the gravy, reduce it and check the consistency. Place the cooked lamb into the gravy and finish it with lemon juice, a few drops of saffron and green cardamom powder.

(Recipes by chef Narender Singh, Hilton Mumbai International Airport and chef Himanshu, exec sous chef, JW Marriott, Mumbai)