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By lifeNew Delhi, April 8 Ramadan is a month of fasting and feasting. While fasting during the day, it might be challenging to organise the Iftar meal during Ramadan. life strongly advise making a Ramadan schedule and planning your meals ahead of time.Saurabh Singh Chandel, Executive Chef, of Crowne Plaza, Greater Noida, shares some scrumptious and delectable Iftar recipes because it's a tradition to prepare several foods during Iftar:Fried chicken recipeChicken 160 gmGram flour 50gmEgg 1 pcSalt as per tasteKasoori methi 1gmRice flour 40gmDeghi mirch 10gmGinger garlic paste 30gmLemon juice 1/2 spoonOil for fryingGreen chilli paste 1 pcPreparationFor the brine, mix the buttermilk with all the spices in a large bowl. Transfer to a resealable gallon-sized plastic bag. Add the chicken, turn to coat and refrigerate overnight.Heat 1 inch of oil in a large heavy-bottomed high-sided skillet over medium-high heatWhisk the gram flour with the spices and add the chicken pieces to it. Turn chicken to coat and let rest until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can.Fry chicken for 4 to 6 minutes until browned. Turn over and fry for another 4 to 6 minutes until the other side is deeply browned.Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.Rooh Afza SharbatMilk 200 gmRoohafza 100 gmElaichi 1 pcWater 1 cupPreparationIn a blender add milk, water, and rose syrup. You can add cardamom as well like in sweet lassi, but it may overpower the rose flavours coming out from roohafza. Blend well.Serve chilled and garnish with some dry fruits.Semiya KheerFenisamiya 50 gmMilk 200 gmSugar 40 gmAlmond 4 pcsRaisins 6 pcsPistachios 4 pcsMakhana 6 pcsGhee 10 gmElaichi 2 pcsPreparationAdd milk to the same pan and bring it to a boil over medium heat, stirring frequently to avoid scorching the bottom of the pan.When it comes to a boil, reduce the heat to low and cook for 4-5 minutes, stirring frequently. Keep scraping the sides of the pan while cooking and add the solidified milk back to the pan.Now add the roasted sevai and raisins.Cook for 10-12 minutes or until the kheer thickens to the desired consistency, stirring frequently. Keep in mind that it will thicken further upon cooling. Add cardamom powder and sugar and mix well. Cook for another 3-4 minutes. Check for sugar and add more if needed.Garnish with pistachio and almond slivers.Serve hot or chilled.Kala Chana ChatBlack Chana 80gmChop onion 30 gmChop tomato 30 gmGreen chilli 3 gmLemon juice1 spoonCoriander leaves 3 gmSalt for tasteChat masala 5gmPreparationRinse and then finely chop the onions, tomatoes, green chilies, and coriander leaves. If you prefer, you can peel the unripe mango.In a large bowl, add all the ingredients including the cooked black chickpeas.Mix thoroughly. Taste and if required, add more of the ground spice powders, lemon juice, and salt.Garnish with some chopped coriander leaves. Serve Kala Chana Chat warm. Before serving, garnish with some coriander leaves and lemon wedges.Kharbuje Ka MeethaLocal musk melon 1 pcSugar 100 gmKaju 50 gmElaichi 5 pcsVanilla essence 1mlPreparationWash a melon and cut it into half.Make small cuts with a knife or spoon in the edges on the inside and mix the pulp and stir vigorously. Alternatively, you can chop melon pieces in a bowl and stir vigorously so that it leaves water and becomes liquid.You may add sugar if it is not naturally sweet. Adding sugar makes it juicerAdd cardamom powder and garnish with dry fruit pieces. You can use crushed badam and peeled melon seeds.Disclaimer: This post has been auto-published from an agency feed without any modifications to the text and has not been reviewed by an editor

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