Iftar Recipes

Iftar is the perfect festival to feed the hungry stomachs with yummy delights. As far as usual meals are concerned we all are a pro at it. But when it comes to Iftar, it has to be special and extremely wonderful. But, if you are uncertain about the recipes of your favorite Iftar special meals here we are, offering simple solution to your dilemma. Glance through the following two popular Iftar recipes. You can choose to prepare them for your Iftar.

Iftar Special Recipes

Shahi Tukda

  • 1/2 tin - MILKMAID Sweetened Condensed Milk
  • 1 cup - Milk
  • 1 tsp - Elaichi Powder
  • 6 slices - Bread
  • 1 tbsp - Mixed Dried Fruits
  • 1 cup - Sugar for syrup
  • Pure Ghee
  • 1 cup - Water for syrup
How to make Shahi Tukre:
  1. Prepare syrup by boiling water and sugar together.
  2. Strain and keep aside.
  3. Cut bread slices into rectangular shape and deep fry in ghee till golden brown.
  4. Immediately transfer the fried bread pieces into sugar syrup.
  5. Dip for a fraction of a minute, so that the tukras does not gets soggy or soft
  6. Remove from syrup and arrange in a serving dish.
  7. Top each piece of prepared bread with 1 tbsp. MILKMAID and nuts. Add elaichi powder.

Peri-Peri Bites

  • Green chillies- 10
  • Chicken breast- 2(thin stripes)
  • Bread crumbs
  • Oil to deep fry
  • Salt- half tbsp
  • Keri cheese cubes-6
  • Crush pepper sieved- half tbsp
  • Garlic paste- half tbsp
  • Paprika- half tbsp
  • Lemon juice -1 tbsp
  • Soya sauce -1 tbsp
  • Vinegar -1 tbsp
  • Peri peri sauce -1 tbsp
For Batter:
  • Chilled milk
  • Flour- 4 tbsp heaped
  • Corn flour- 3 tbsp heaped
  • Rice flour- 3 tbsp heaped S
  • alt ¼ tsp
  • Egg- 1
Steps to follow-
  1. For batter- Mix the batter ingredients in a bowl and stir them.
  2. For Chicken- Marinate the chicken with salt, peri peri sauce, lemon juice, paprika, black pepper, soya sauce and vinegar.
  3. Grill the chicken breast in 2 tbsp oil. Make a slit on green chillies and remove the seeds from them.
  4. Take a bowl and mix all the ingredients including chicken for making a filling.
  5. Fill 1 tbsp of the mixture in each green chilli. Dip each chilli in the prepared batter and roll them twice in the bread crumbs.
  6. Chill them for one hour and deep fry until it turns light golden.

Dates nuts laddoo

  • Dates- 20 (pitted)
  • Coconut- half cup (desiccated)
  • mixed nuts- half cup
Steps to follow-
  1. Dry roast the nuts until they become crunchy. Set them aside for a few minutes to cool.
  2. Chop the dates after removing the seeds and heat them in a pan to soften.
  3. Chop the nuts into small pieces.
  4. Knead the nuts and dates together.
  5. Roll the mixture in your desired shape and sprinkle desiccated coconut over it.

Hyderbadi Chicken Dum Biriyani

Note: The cup used to measure ingredients is of 250ml capacity
For rice-
  • Basmati rice- 2 cups
  • Water- 2 litres
  • Bay leaf- 2
  • Cinnamon- 2 inch thin
  • Green cardamom- 3
  • Cloves- 4
  • Cumin seeds
For gravy-
  • Hot milk saffron soaked- half cup
  • Kewra water- 1 tbsp
  • Clarified butter/ghee- 1 tbsp
  • oil- 3 tbsp
  • onions- 3 (sliced)
  • star anise- 1
  • green cardamoms- 3
  • Bay leaf- 2
  • ginger garlic paste- 2 tbsp
  • chicken- half kg
  • turmeric- ¼ tbsp
  • red chilli powder- half tbsp
  • green chillies- 2 (chopped)
  • Thick fresh dahi/yoghurt- 1 cup
  • mint leaves- 8 (chopped)
  • coriander leaves- chopped
  • Biriyani masala- half tbsp
Steps to follow-
For rice-
  1. Soak rice for thirty minutes and later drain the water.
  2. Boil 8 to 10 cups of water in a vessel. Add bay leaves, and cumin to it. Later, add cinnamon sticks, green cardamoms, and cloves.
  3. When the water boils add salt and soaked rice to it
  4. Cook the rice until rice becomes firm and grainy
For gravy-
  1. Saute onions in a pan till it becomes golden brown. Keep one-fourth onions seperated in a kitchen-towel.
  2. On a low flame saute bay leaves, cloves, cardamom, star anise, and cumin
  3. Now, add ginger garlic paste to the mixture and saute.
  4. Add chicken and fry until it turns white or pale.
  5. Sprinkle biriyani masala, pinch of salt, red chilli powder, green chillies, turmeric, and fry for three minutes.
  6. Cook for another two to three minutes until moisture is liberated from the meat.
  7. Pour yoghurt and mix it well. Cook for another five minutes until the gravy gets thickened.
  8. Stir on a low flame and add corriander and mint leaves.
For giving Hyderabadi touch to biriyani-
  1. Before layering the rice set aside half of the chicken curry.
  2. Now, in a pot, layer half the rice evenly and sprinkle saffron, coriander, mint leaves, fried onions, saffron soaked milk, kewra water and ghee.
  3. Pour chicken curry then layer another half of the chicken rice.
  4. Repeat the process for forming multiple layers.
  5. Cover the pot with kitchen towel or foil and cover the lid. Place the lid tightly and open it after a few minutes.
For Dum process-
  1. Heat a pan, place biriyani pot and dum cook for 12 to 15 minutes on medium flame.
  2. Serve it after completing the dum process.

Mysore Bonda

  • All purpose flour- 2 cup
  • Rice flour- half tbsp
  • Baking soda- half tbsp
  • salt- half tbsp
  • yoghurt- half cup
  • water- 4 tbsp ( use more if needed)
  • cumin- half tbsp
  • onion- 3 (finely chopped)
  • corriander leaves- finely chopped
  • oil- for deep frying
  • chillies- 4 (chopped)
  • curd- half cup
Steps to follow-
  1. Take a bowl and add salt, rice flour, cumin, and baking soda and mix them.
  2. Add onions, coriander leaves, chillies to the mixture.
  3. Add water and curd to the mixture and make a batter of dropping consistency.
  4. Heat the oil in pan for deep frying.
  5. Shape the batter in between your fingers and drop it slow in oil.
  6. Regulate the flame to medium and cook evenly.
  7. Remove the bondas to a plate when they turn crisp and golden.
  8. Serve them with chutney or sauce.


For preparing mutton-
  • Mutton- 750g 9Boneless)
  • Chillies- 8 (chopped)
  • Ginger-garlic paste- 2 tbsp
  • Turmeric powder- half tbsp
  • Cinnamon sticks- 4
  • Cloves- 4
  • Green cardamoms- 3
  • Cumin- 1 tbsp
  • Black pepper corns- 1 tbsp
  • Water- 200ml
  • Salt
For cooking pulses-
  • Oats/Daliya/broken wheat- Half cup
  • Split black gram- 1 tbsp (Urad daal)
  • Pigeon peas- 1 tbsp ( Toovar daal)
  • Chick pea gram- 1 tbsp (Chana daal)
  • Yellow Moong pulse- 1 tbsp ( Moong daal)
  • Rice- 2 tbsp
  • Salt
  • Water- 3 glasses
Ingredients needed while mixing mutton and pulses-
  • Ginger garlic paste- 1 tbsp
  • Onions- 4 (finely chopped)
  • Mint leaves- 6( finely chopped)
  • Corriander leaves- 10 (finely chopped)
  • Beaten yoghurt- 200 ml
  • Green chillies- 2 (slitted)
  • Full black pepper corn powder- 1tbsp
  • Turmeric powder- half tbsp
  • Ghee or butter- 6 tbsp
For garnishing-
  • Lemons- 5
  • Freshly chopped coriander leaves
  • Freshly chopped mint leaves
  • Deep fried onions
Steps to follow-
For cooking mutton-
  1. In a pressure cooker add mutton chunks, green chillies and ginger-garlic paste
  2. Add cloves, cardamoms, cumin, and black pepper corns.
  3. Now, add salt and turmeric powder
  4. Pour water and cook until mutton gets tender.
For cooking pulses-
  1. In a pressure cooker add oats/broken wheat, urad daal, toovar daal, chana daal, yellow moong daal and rice.
  2. Add 3 glasses of water and cook until daal gets cooked
  3. Let the pulses cool, then blend them into a fine paste.
  4. Repeat the process with the cooked mutton and keep it aside.
After mixing-
  1. Take a vessel and pour oil into it.
  2. Add onions to it and fry until it turns golden brown.
  3. Now, add ginger-garlic paste, fresh coriander leaves, mint leaves, green chillies, and saute well.
  4. Pour beaten yoghurt, black pepper corn powder, turmeric powder and mix them well.
  5. After mixing add the blended paste of pulses and mutton into the mixture.
  6. Cook for five minutes on low flame and pour ghee all over.
  7. Cover the lid after mixing everything and cook for another fifteen minutes on low flame.
  8. Garnish by using deep fried onions, freshly chopped coriander leaves, freshly chopped mint leaves and lemons.


  • Milk- 500 ml
  • Sugar- 3 tbsp
  • sweet basil seeds- 2 tbsp
  • Rose jelly- 2 to 4 tbsp
  • Rose syrup- 4 tbsp
  • Thin vermicelli or faluda- half cup
  • Vanilla ice-cream - 4 cups
  • Water
Steps to follow-
  1. Boil the milk till it gets reduced to half.
  2. Add sugar to the milk and keep it in the fridge till it gets chilled.
  3. Wash the falooda seeds and soak them in water for two hours.
  4. Take two cups of water and boil it.
  5. Add vermicelli to the boiling water and drain excessive water.
  6. Now take a glass and add jelly, seeds, vermicelli and rose syrup.
  7. Pour milk and a scoop of ice-cream.
  8. For adding taste, add nuts to it.

Tikka-mint roll recipe-

  • Chicken- 2 cups chopped
  • Maida flour- half cup
  • Mint leaves- 1 cup
  • Ginger and Garlic paste- 1 cup
  • Green chilli- 1 tbsp( chopped)
  • lemon juice- 1 tbsp
  • Tikka masala- 1 tbsp
  • Garam masala- half tbsp
  • water- 1 cup
  • Bread crumbs
  • tomato ketchup
  • Roll patti
Steps to follow-
  1. Take a bowl and mix chicken, ginger-garlic paste, garam masala, mint leaves, green chilli, and lemon juice together and keep it aside.
  2. Take another bowl and add water in maida to make a thick paste. Now add chicken mixture on a roll patti and wrap it well.
  3. Seal it with the prepared paste.
  4. Cover the roll with bread crumbs and fry them well. For additional taste serve it with tomato ketchup.

Sheer Khurma

  • Ghee
  • Milk- 2 litres
  • Vermicelli- 500 grams
  • Dates- 1 cup
  • Almonds- 1 cup
  • Cashew- 1 cup
  • Chirogi- half cup
  • Talmakhana - 100 grams
  • Cardamom powder
  • Raisins- half cup
  • Pistachio- half cup
  • Cardamom green – 2
  • Cloves – 2
  • Coconut- 1 cup
  • Sugar- half cup
Steps to follow-
  1. Heat the ghee in a pan and saute with cardamom green and cloves.
  2. Add vermicelli and roast it until it turns light golden brown in color.
  3. Keep it aside and take another pan.
  4. Heat ghee and add chopped dates.
  5. Fry it for about thirty seconds to obtain a delicious aroma.
  6. Then add talmakhana, kishmish, almonds, cashews, chirogi and khoya and mix it well.
  7. Add vermicelli to the mixture and keep it aside.
  8. Dry vermicelli is ready.
  9. Boil milk in a pan and then add sugar and cardamom powder.
  10. Now add the dry vermicelli into it.
  11. Cook it for another five minutes then switch off the flame.
  12. Keep the vermicelli covered for some time so that it can absorb the milk.
  13. For better taste cool it and then enjoy the delicious sweet.

Kapitan Chicken Curry

  • 1 whole chicken, cut into 10-12 pieces
  • Squeeze of lime juice
  • 4 Fresh kaffir lime leaves, torn into quarters
  • 4 tbsp Peanut oil or vegetable oil
  • 2 cups Water
  • 1/2 tbsp Coconut sugar
  • 1/4 tsp Salt
  • 2 tbsp Coconut milk
For Spice Paste
  • 3 stalks Lemongrass
  • 15 Shallots, peeled
  • 4 cloves Garlic, lightly crushed
  • 5 Fresh red chilli peppers
  • 1 1/2 inch Fresh galangal
  • 10 Dried red chillies, soaked in hot water for over 10 minutes
  • 1/2 inch Fresh turmeric
  • 3 Candlenuts or macadamia nuts
  • 1/2 inch Fresh ginger
  • 1/4 tbsp Belacan (fermented shrimp paste)

Steps to Follow:
  1. Mix well all the spice paste ingredients in a blender to reduce it to a fine paste.
  2. Heat up the oil in a pan. Then add the blended paste in it and saute for at least 30 seconds. Then add the half of the kaffir lime leaves in it and sauté the whole mixture for 2-3 minutes until it becomes more aromatic.
  3. Now add the chicken pieces and fry for a minute. Ensure that each of the chicken pieces gets generously coated with the sauted paste.
  4. Now add water to the pan and mix well. Heat it until it boils. Then add the remaining quartered kaffir lime leaves. Turn the heat to medium-low.
  5. Keep stirring for the next 20-25 minutes till the gravy thicken and chicken becomes tender. Add more water in case the gravy becomes too dry.
  6. Season with sugar and salt. Add the coconut milk now and mix well. Turn the heat off when well mixed.
  7. Garnish with shredded lime leaves or kaffir lime leaves. Squeeze some lime juice.
  8. Serve hot with roti canai or steamed rice.

Hara Bhara Kebab

  • 1 bundle ( approximately 600 gm) spinach – only leaves(chopped finely)
  • 1 cup split gram dal (channe ki dal)
  • 3 tbsp oil
  • 3 tbsp cornflour
  • 2 green chilies – finely chopped
  • 3 slices bread – churned in a mixer for fresh crumbs
  • ½ tsp red chili powder
  • ½ tsp garam masala
  • ¾ tsp salt or to taste
  • ½ cup grated paneer (75 gm)
  • ¼ cup chopped green coriander
  • ½ tsp dry mango (amchur) powder
  • 3-4 black peppercorns (saboot kali mirch)
  • 2-3 cloves (laung)
  • ½ tsp cumin (jeera)
  • 2 black cardamom seeds

Steps to Follow:
  1. Crush seeds of black cardamom, cumin, cloves, and peppercorns together.
  2. Wash the dal and then pressure cook it with the crushed spices. Add two cups of water and salt to taste. Turn down the heat after the first whistle and cook for 15 minutes. Then keep it aside for some time.
  3. After the pressure subsides, open the cooker and mash the dal with a potato masher or a karchhi. If there is any water left, heat the dal again while constantly mashing it.
  4. Take the spinach and chop very finely. Wash thoroughly with several changes of water. Leave it in the strainer for 15 minutes in order to drain out the water.
  5. Take a kadhai and heat 3 tbsp oil in it. Now add spinach and stir for 10 minutes until spinach is well fried and dried. Add coriander and paneer. Cook for a minute and then remove from the fire.
  6. Now mix the dal with spinach-paneer, cornflour, fresh bread crumbs, green chilies, masalas, and salt. Now make small balls.
  7. Cook them with 2-3 tbsp oil on a tawa until it turns brown.
  8. Take the crispy kebabs on napkins to soak the extra oil.
  9. Serve hot with tomato sauce or green chutney.

Potato Cutlets

  • 5 medium-size potatoes
  • 2 teaspoons salt
  • 2 tablespoons garam masala
  • 2 tablespoons coriander powder
  • 2 tablespoons black pepper
  • 10 cilantro leaves, chopped
  • 6 tablespoons bread crumbs
Oil for frying
Steps to follow:
  1. Boil the unpeeled over high heat until the potatoes become soft and tender.
  2. Then drain the boiled potatoes and cool them. Subsequently peel the cooled potatoes.
  3. Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro to it. Mash the potatoes until there are no lumps.
  4. Shape them into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.
  5. Heat about two tablespoons oil in a large skillet over medium heat. Fry potato cutlets in groups until golden brown on both sides. Keep adding oil as per the need. Potato cutlets are ready to be enjoyed.

Chicken Shahi Biryani

  • 6 cups basmati Rice
  • 1 kg Chicken
  • 3 tablespoons Vegetable Oil
  • 3 tablespoons Clarified Butter
  • 5 Onions (sliced)
  • 3 Potatoes (peeled and cut)
  • 30 grams Ginger (paste)
  • 30 grams Garlic (paste)
  • 5 Green Chilies (paste)
  • 10 grams Coriander leaves (paste)
  • 2 tablespoons All spice powder
  • 4 tablespoons Yoghurt
  • 4 tablespoons Tomato (Puree/paste)
  • 3 tablespoons Red Chili Powder
  • 2 tablespoons Turmeric Powder
  • 1 pinch Saffron
  • Salt to taste
  • 3 tablespoons Milk
  • 2-3 drops color (orange recommended)
Steps to follow:
  • Marinate chicken with garlic, ginger, coriander, green chili paste, tomato paste, red chili powder, turmeric powder, dry garam masala powder, salt and yoghurt. And keep aside for half an hour.
  • Semi-cook the basmati rice with salt and sprinkle it with color. Thereafter keep it aside.
  • Warm milk. Add a pinch of kesar and set aside.
  • Heat two tablespoons of oil in a pan and deep fry half the onions chopped. After the onions turn golden brown, add all the potatoes.
  • Remove the onion and potato from the pan and keep aside.
  • Fry the remaining onion in the same oil until they turn slight golden brown. Then add marinated chicken and cook for ten minutes.
  • Take a separate utensil. Put some ghee and one tablespoon of oil. Thereafter, add half quantity of semi-cooked rice, all the fried potatoes and half quantity of fried onions and the kesar mixed milk.
  • Then put the cooked chicken on top and subsequently cover it with the remaining semi-cooked rice.
  • Garnish with coriander leaves and rest of the fried onions.
  • Tightly cover the utensil and cook for another ten minutes.
  • The delicious chicken shahi biryani is ready to be served with salad, lemon and papad.
These amazing recipes will not only fetch you lovely compliments but also has several nutritional values too. Prepare them and earn beautiful compliments from your closed ones.


Last Updated: 4th June, 2018