30 Days, 30 Ramadan Recipes

By Danya Shaikh

@tinydelightsco
 30 Days, 30 Ramadan Recipes
By Danya Shaikh
• Iftaar recipes:
1. Stuffed Dates
2. Crispy Vegetable Pakoras
3. Kheema Samosa
4. Chicken Patties
5. Spicy Fish Nuggets
6. Chicken and Cheese Box Patties
7. Sticky Asian Chicken Wings
8. Crispy Chicken Popcorn
9. Tandoori Chicken Club Sandwich
10. Aloo Kheema Cutlet
11. Classic Juicy Beef Burger
12. Chicken Malai Boti
13. Dahi Vada
14. Potato and Cheese Balls
15. Chicken Croquettes
16. Red Sauce Spicy Spaghetti
17. Bread Roll
18. Murgh/Broccoli Malai Tikka
19. Peshawari Mutton Kabab
20. Mutton Galouti Kabab
• Sehri recipes
21. Besan ki roti
22. Achari Baingan
23. Kali Mirch Chicken
24. Aloo Kheema
25. Chinese chicken in garlic sauce
26. Beef Kofta Curry
27. Easy Thai Red Chicken Curry
28. Mushroom and Cheese Omelette
29. Restaurant style chicken handi
30. Quick and Easy French Toast
• Bonus Recipes:
Beverages:
1. Banana Protein Shake
2. Oats and Dates Milkshake
3. Java Chip Frappe
4. Classic Cold Coffee
Chutneys:
1. Coriander and Mint Chutney
2. Yogurt and Mint Chutney
3. Sweet Chilli Chutney
@tinydelightsco
 Iftaar Recipes
STUFFED DATES

Ingredients:
10 Medjool dates
2 tbsp peanut butter
1 tsp coconut flakes
5 whole almonds
2 tbsp Nutella or any chocolate hazelnut spread
1 tbsp salted pistachios chopped

Instructions:
1. Make a slit lengthwise in the middle of the dates but don't
cut all the way through.
2. Take 5 of the dates and fill each with around half a
teaspoon of peanut butter.
3. Add a whole almond in the center and sprinkle some
coconut flakes.
4. Take the remaining half of the dates and stuff with around
half a teaspoon of nutella or any hazelnut spread.
5. Add some chopped pistachios on top of the nutella.
6. Serve and enjoy!

@tinydelightsco
 CRISPY VEGETABLE PAKORAS
Ingredients:
1 medium potato
1 medium onion finely sliced
12 mint leaves chopped
3 tbsp fresh coriander chopped
2 green chilies chopped
oil for deep frying
For the batter:
6 tbsp gram flour
2 tbsp all-purpose flour
2 tbsp cornflour (cornstarch)
3/4 tsp or to taste salt
1/2 tsp or to taste red chili powder
1/2 tsp red chili flakes
1 tsp dried fenugreek leaves
1/2 tsp cumin powder
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp coriander seeds
water for making batter

Instructions:
1. Grate the potato finely. Then press it between your palms and squeeze as much
water as you can. Add the grated potato to a bowl.
2. In a separate bowl add all the spices, mint and coriander. Make a thick batter
with cold water.
3. Heat some oil for deep-frying.
4. When the oil is heated, to the batter add the potato and onions. Mix until the
batter is coating the vegetables. The quantity of the vegetables should be more
than the batter. The vegetables should not be drowning in the batter rather be
barely coated with the mixture.
5. Use your fingers or a fork to drop around a tablespoon of batter in the oil. Do
not use a spoon as it will flatten the pakoras.
6. Fry on medium low heat in the beginning and when cooked increase the heat
to crisp the pakoras. Turn over the pakoras in the middle to get an even brown
colour on both sides.
7. Drain on a paper towel or in a colander and then serve with your favourite
chutney.

@tinydelightsco
 KHEEMA SAMOSA
Ingredients:
For Filling:
500 g mince beef
3 tbsp vegetable oil
1 onion chopped
2 tsp ginger garlic paste
3 whole black pepper
1 black cardamom
3 cloves
1 cinnamon stick small
1 tsp red chili powder
3/4 tsp salt
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
3 green chilies chopped
1/2 cup fresh coriander
1 tsp garam masala
For Samosas:
20 - 30 samosa/spring roll sheets thawed
1/4 cup all-purpose flour
water as required

Instructions:
1. Heat oil and add the onion. Wait till they are translucent.
2. Add the whole black pepper, cloves, cardamom and cinnamon stick. Give them 2 mins and
then add the ginger garlic paste.
3. Now put the mince in along with the rest of the spices except garam masala. Mix well. Add a
dash of water if required and cover the pan till the mince is fully cooked.
4. Then on medium-high heat fry the mince till all water evaporates. Add green chilies, garam
masala and coriander. Keep covered on low heat for 5 mins.
5. Make sure there is no moisture in the mince. Let this filling cool completely.
6. Make a thick paste of flour and water.
7. Take two samosa sheets together and put around 2-3 tablespoons of the filling on top. Fold like
shown in the post above and in the end seal with flour paste. Taking two samosa sheets
together makes samosas super crunchy.
8. Keep the rest of the sheets covered with a damp cloth to keep them from drying out.
9. Repeat until the filling is finished. Put all the samosas on a tray and freeze. When frozen, you
can move the samosas to a ziplock bag.
10. Heat oil in a large pot. Deep-fry the samosas on medium heat till golden and crispy on both
sides.
11. Remove them on paper towel to drain any excess oil.
12. Serve hot with your favourite chutney.

@tinydelightsco
 CHICKEN PATTIES
Ingredients :
200 g boneless chicken boiled & shredded
1/2 onion diced
2 tbsp butter
2 tbsp all-purpose flour
3/4-1 cup milk
3/4 tsp salt
3/4 tsp crushed black pepper
3/4 tsp red chili flakes
1/2 tsp white pepper
1/4 cup fresh coriander chopped
puff pastry sheets as required
sesame seeds black and white
egg wash 1 egg whisked with 2 tablespoon milk

Instructions:
1. In a pan melt butter and saute onion till translucent.
2. Then cook the flour for 2 minutes.
3. Pour in the milk gradually and thicken the sauce on medium-low heat. You need a
thick sauce consistency.
4. Add the shredded chicken and stir.
5. Season the mixture with salt, black pepper, red chili flakes and white pepper. Mix and
turn off heat.
6. Add the coriander and cool this filling.
7. Thaw puff pastry sheets and with a sharp knife cut into 6x6cm squares. Blunt knife
presses the egdes and results in uneven rising of the puff pastry
8. On your baking tray, take one square of puff pastry, brush with egg wash, take 2nd
square of puff pastry, brush with egg wash, add around 1-2 tablespoon of the the
chicken filling. Then finally add the 3rd layer of puff pastry
9. With a fork, seal the four sides. Then give a final coating of egg wash.
10. Sprinkle sesame seeds. You can use a mixture of black and white. Or whichever ones
you prefer.
11. Repeat the same steps for the rest of the chicken puffs/patties. Arrange them on the
baking tray in a single layer and with good spacing between them.
12. Refrigerate for 15 mins and meanwhile preheat the oven at 200C.
13. Bake for 15-20 mins until puffed up and golden. You can open the oven door once to
rotate the chicken patties to get an even colour.
14. Serve hot and enjoy!

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 SPICY FISH NUGGETS
Ingredients:
300 g boneless white fish cut in cubes
3/4 cup panko breadcrumbs
4 tbsp all-purpose flour
2 tbsp dried parsley
1 egg
2 tbsp milk
For fish spice mix:
1 tsp vinegar
1-2 tsp peri peri seasoning
1 tsp ginger garlic paste
1/2 tsp salt
1/2 tsp crushed black pepper
2 tbsp all-purpose flour

Instructions:
1. Add vinegar, peri peri seasoning, ginger garlic paste, salt and black
pepper to the fish and mix. Then sprinkle the flour and coat around.
2. In one bowl mix together panko crumbs, all-purpose flour and dried
parsley
3. In another bowl whisk the egg with milk.
4. First dip the fish in egg mixture then coat with panko crumbs. Keep
aside. You can freeze these fish nuggets at this point.
5. For Deep Frying: Heat oil in a deep pot. Fry fish nuggets on medium
heat till golden on each side. Drain on a paper towel.
6. For Air Frying: Place the fish nuggets in a single layer in the air fryer
basket. Spray with some olive oil. Air fry for 10-15 mins at 180 C till
golden and crispy. Don't forget to flip midway.
7. For Baking: Bake at 200C for 15-18 mins.
8. Serve the fish nuggets with tartar sauce or a dip of your choice. You can
also sprinkle some extra peri peri seasoning on top.

@tinydelightsco
CHICKEN AND CHEESE BOX PATTIES
Ingredients
200 g boneless chicken cut in small cubes
1 tsp ginger garlic paste
1/3 tsp salt
1/2 tsp crushed black pepper
1 tbsp tomato ketchup
1 tbsp sriracha sauce
1 tbsp bbq sauce
1/3 cup bell pepper diced
1/3 cup black olives sliced
1/2 cup mozzarella cheese
samosa sheets cut into 6cm wide strips
1 egg whisked
all-purpose flour
breadcrumbs

Instructions:
1. In 2 tablespoon oil fry the chicken and add salt, black pepper and ginger
garlic paste. When it turns white add the tomato ketchup, sriracha and bbq
sauce. Mix.
2. Then add the bell pepper and olives. Cook for a minute only.
3. Turn off the heat. Let the filling cool.
4. Make a paste by mixing 2 tablespoon all-purpose flour with ¼ cup water.
5. Take two strips of samosa sheets. Put them on each other so they make a +
(plus) sign. Spread some flour paste where the + sign is being joined.
6. Add 2 tablespoon of chicken filling and 1 tablespoon of cheese to it. Put one
corner of the sheet on the filling and brush some paste, place the other
corner on top and smear some more paste. Repeat till all the edges are closed
and the samosa looks like a box or square.
7. Dip this samosa in flour, then egg and then breadcrumbs. Set aside and
freeze for upto two months if you want.
8. Fry them on medium heat till golden and crispy. Or you can even bake or
air fry them.
9. Serve with a dip of your choice and enjoy!

@tinydelightsco
 STICKY ASIAN CHICKEN WINGS
Ingredients
200 g boneless chicken cut in small cubes
1 tsp ginger garlic paste
1/3 tsp salt
1/2 tsp crushed black pepper
1 tbsp tomato ketchup
1 tbsp sriracha sauce
1 tbsp bbq sauce
1/3 cup bell pepper diced
1/3 cup black olives sliced
1/2 cup mozzarella cheese
samosa sheets cut into 6cm wide strips
1 egg whisked
all-purpose flour
breadcrumbs

Instructions:
1. In 2 tablespoon oil fry the chicken and add salt, black pepper and ginger
garlic paste. When it turns white add the tomato ketchup, sriracha and
bbq sauce. Mix.
2. Then add the bell pepper and olives. Cook for a minute only.
3. Turn off the heat. Let the filling cool.
4. Make a paste by mixing 2 tablespoon all-purpose flour with ¼ cup water.
5. Take two strips of samosa sheets. Put them on each other so they make a
+ (plus) sign. Spread some flour paste where the + sign is being joined.
6. Add 2 tablespoon of chicken filling and 1 tablespoon of cheese to it. Put
one corner of the sheet on the filling and brush some paste, place the
other corner on top and smear some more paste. Repeat till all the edges
are closed and the samosa looks like a box or square.
7. Dip this samosa in flour, then egg and then breadcrumbs. Set aside and
freeze for upto two months if you want.
8. Fry them on medium heat till golden and crispy. Or you can even bake
or air fry them.
9. Serve with a dip of your choice and enjoy!

@tinydelightsco
 CRISPY CHICKEN POPCORN
Ingredients:
300 g boneless chicken cut in bite-sized pieces
1 teaspoon ginger garlic paste
1 tablespoon vinegar
1 tablespoon tomato ketchup
½ teaspoon red chili powder
½ teaspoon paprika powder
½ teaspoon dried oregano
¾ teaspoon or to taste salt
For the batter:
2 tablespoon all-purpose flour
2 tablespoon cornflour
¼ teaspoon baking powder
1 tablespoon sriracha sauce
cold milk as required
For the coating:
¾ cup flour
¼ teaspoon salt
¼ teaspoon grounded black pepper
¼ teaspoon paprika powder

Instructions:
1. Combine all the marinade ingredients and rub over the chicken pieces.
Put aside to marinate for at least 30 mins.
2. Mix the flour, cornflour, baking powder and sriracha together. Add
enough milk to make a batter of medium consistency.
3. Season the flour with salt, black pepper and paprika.
4. Pour the batter into the chicken and mix well.
5. Pick one chicken piece at a time and coat well with the flour mix. Keep
pressing with your fingers while you do it, this will give the flaky finish.
6. Heat oil for deep-frying. Fry the chicken on medium-heat in batches,
don't crowd the pan/fryer. Take out when the chicken is golden-brown
and cooked through.
7. Enjoy hot with your favourite dip!

@tinydelightsco
TANDOORI CHICKEN CLUB SANDWICH
Ingredients :
250 g boneless chicken cut in strips
2-3 teaspoon tandoori spice mix
2 tablespoon yogurt
1 tablespoon lemon juice
½ teaspoon paprika powder
2 tablespoon oil
For spicy mayo dressing:
4 tablespoon mayonnaise
2 tablespoon red chili sauce
1 tablespoon vinegar
½ teaspoon garlic powder
1 teaspoon fresh/dried parsley
For assembling:
6 slices sandwich bread
2 hard boiled eggs sliced
1 tomato sliced
cheddar cheese slices as required
salad leaves a handful
salt & pepper to taste

Instructions:
1. Marinate the chicken with tandoori spice mix, yogurt, lemon juice and
paprika powder. Fry it in oil until fully cooked and slightly charred.
2. Make the mayo dressing by mixing all its ingredients together.
3. Take a slice of bread. I used whole-wheat, you can use any sandwich
bread. Add slices of cheese, tandoori chicken, drizzle the spicy mayo sauce,
then place the tomato slices.
4. Top this with another piece of bread. Add the sliced boiled eggs, more
mayo dressing, a dash of salt and crushed black pepper, some salad leaves,
another slice of cheddar cheese (optional) and add the final slice of bread.
5. Cut it diagonally, and secure each sandwich with toothpick or cocktail
sword. Serve with fries/crisps.

@tinydelightsco
 ALOO KHEEMA CUTLET
Ingredients :
( For about 12-15 cutlets)
For minced meat filling:
Minced meat (mutton/beef) – 250 grams
Onion – 1 medium, chopped
Cumin seeds – 1/2 tsp
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Coriander powder – 1/2 tsp
Turmeric – 1/4 tsp
Garam masala powder – 1/2 tsp
Red chilly powder – according to taste
Salt – according to taste
Peas – 1/4 cup
Cooking oil – 2-3 tbsp
For potato mixture:
Potatoes – 4-5
Cilantro leaves, chopped – 2-3 tbsp
Roasted cumin powder – 1/4 tsp
Red chilly powder – according to taste
Black pepper powder – according to taste
Salt – according to taste
Egg – 1
Breadcrumbs

Instructions:
1. Heat oil and add the cumin seeds. When they begin to splutter, add the chopped onions
and fry just until the onion is translucent.
2. Add the minced meat and fry with ginger-garlic paste, spices and peas until the water
dries up and peas are tender.
3. Boil the potatoes. Peel and mash them with the cilantro and spices.
4. Make small balls (slightly smaller than a ping pong ball) from the potato mixture. Flatten
one ball as much as you can by pressing gently between your palms. Place about one tbsp
of the minced meat filling on the flattened potato disc. Now flatten another ball and use
it to cover the previous one so that the minced meat filling is enclosed between the two
discs. Press gently and shape the cutlets into circles or hearts. Make sure that there are no
gaps or cracks.
5. Dip the cutlets into beaten egg and roll in breadcrumbs.
6. Deep fry or shallow fry them and serve with ketchup or chutney.
7. If you want to freeze these cutlets place them in a single layer on a tray. When they
become hard transfer them to a Ziploc bag or freezer safe container.

@tinydelightsco
 CLASSIC JUICY BEEF BURGER

Ingredients:
1 ½ pounds ground chuck
1 1/2 teaspoons ground black pepper
1 teaspoon salt
2 teaspoon paprika
1/2 teaspoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Toppings:
6 buns , toasted, if desired
6 slices cheddar cheese , or your favorite cheese
6 Lettuce leaves
1 Beefsteak tomato , sliced
1/2 of a Red or white onion , thinly sliced
6 Pickle slices

Instructions:
1. Make burger seasoning by combining all spices in a bowl. Set aside.
2. Divide ground chuck into 6 equal portions and gently from into 1/2 inch
thick patties that are wider than the burger buns (as they will shrink). Use
your thumb to press an indentation into the center of each patty. Cover
and set aside.
3. Preheat grill to medium high heat. Just before cooking, sprinkle
seasoning over the patties, then place on hot grill, indent-side up. Close
grill lid and cook for 3-4 minutes, until the bottom of the burger is seared
and juices are accumulating on top of the burger. Flip and cook an
additional 3-4 minutes or until the beef reaches 160 degrees F.
4. Place cheese on burgers during the last minute of cooking. Remove to a
plate and allow to rest for a few minutes before serving in a bun, with
toppings.

@tinydelightsco
 CHICKEN MALAI BOTI

Ingredients :
500 g boneless chicken cut in cubes
3 green chilies
¼ cup fresh mint leaves
¼ cup fresh coriander
2-3 tablespoon lemon juice
2 tablespoon yogurt
4 tablespoon cooking cream
½ teaspoon black pepper
½ teaspoon white pepper
½ teaspoon red chili powder
1 teaspoon cumin powder
½ teaspoon coriander powder
¾ teaspoon salt
2 teaspoon ginger garlic paste

Instructions:
1. Blend together mint, coriander, lemon juice and green chilies.
2. Add this paste to the chicken along with black pepper, white pepper,
cumin powder, coriander powder, salt, red chili powder, ginger garlic
paste, yogurt and heavy cream.
3. Mix everything together and marinate the chicken for at least 1 hour.
Overnight is best though.
4. Thread the chicken into skewers.
5. Cook the skewers on an outdoor grill, stovetop or oven.
6. For cooking on stovetop, add 2 tablespoon of oil to your pan and place
your skewers on it. Fry them on all sides on medium heat.
7. For a bbq aroma, you can also smoke the chicken with charcoal.
8. Serve with lemon wedges!

@tinydelightsco
 DAHI VADA

Ingredients:
1 cup Urad dal
¼ cup moong dal
to taste Salt
1 teaspoon Chopped ginger
½ teaspoon chili powder Red
½ teaspoon Cumin Roasted powder
1 cup yogurt
2 tablespoon tamarind sauce
2 tbsp green chutney
1 teaspoon chaat masala
Vegetable oil for deep frying

Instructions:
Make Dahi Vada Batter:
1. Wash & soak Lentils for about 4-5 hours and grind to a thick paste with as little
water as possible till light and fluffy.
2. If batter in not fluffy enough in grinder use a whisk or hand blender to aerate
the batter. Add some salt towards the end so it gets mixed uniformly.
3. The best way to check the batter to make soft dahi vada is after beating it drop a
small spoonful in a bowl filled with water. The batter should be light enough so
it floats.
Fry Dahi Vada:
1. Heat oil for deep frying in a pan, till it comes to smoke point. Reduce the heat to
medium at this time and spoon out small balls of dal mixture into hot oil.
2. Cook for 2-3 minutes , to check vada are cooked break one vada to check it is
done inside too, likewise deep fry all vadas.
3. Keep some hot water on the side and dunk the vada and keep them soaked for
10 minutes or more.
Assemble Dahi Vada Chaat:
1. This will soften them and take them out after a few minute, squeeze gently to
remove excess water.
2. Arrange them in a deep dish and pour yogurt over it. sprinkle a dash of salt, red
chilli powder and cumin powder to taste, squirtz some tamarind sauce, green
chutney and serve them chilled.

@tinydelightsco
 POTATO AND CHEESE BALLS
Ingredients :

300 g potatoes boiled

½ teaspoon salt
1 teaspoon chili flakes
¾ teaspoon crushed black pepper
½ teaspoon cumin powder
⅓ cup mozzarella cheese
1 teaspoon dried oregano
1 cup breadcrumbs
1 egg
2 tablespoon milk
½ cup all-purpose flour

Instructions:
1. Mash the boiled potatoes. And then mix in salt, red chili flakes, crushed
black pepper and cumin powder.
2. In a bowl mix together the mozzarella cheese and oregano.
3. Scoop out around 1-2 tablespoons of mashed potato, flatten it on your
palm, place around a teaspoon of mozzarella filling inside and wrap the
potato around it to form a ball. Smooth out the ball.
4. In a shallow dish mix the breadcrumbs with salt.
5. In a second bowl whisk the milk with egg.
6. And in a third dish, add some plain flour.
7. First coat the potato balls with the flour, then dip in the egg mixture and
finally dredge it thoroughly with the breadcrumbs. Make sure your
coatings are even, if you leave gaps anywhere the balls will break during
frying.
8. Make all the balls and keep aside. You can freeze these balls in a single
layer at this stage for 2-3 weeks.
9. Heat oil for deep frying. On medium heat fry these balls. For the first 3-4
mins don't touch the balls then turn over and keep shaking the pan to
get an even golden colour.
10. Drain excess oil on a paper towel.
11. Serve hot and enjoy!

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 CHICKEN CROQUETTES
Ingredients :

1 kg boneless chicken – small cubes

2 slices of bread
2 eggs
Bread Crumbs
Group 1 :
5-6 cloves garlic
1 level tsp black pepper powder
1 small onion chopped
1 tsp salt
Group 2:
1 small onion finely chopped
2 tbsp finely chopped cilantro leaves
1 tsp ginger paste
1/2 tsp garlic paste
2-3 finely chopped green chillies
1/2 tsp red chilly powder
1/2 tsp black pepper powder
1/2 tsp salt (or to taste)

Instructions:
1. Boil chicken with all ingredients in Group 1 and about 3/4 cup water .
2. When chicken cools down a bit , shred it and save the stock.
3. Add all ingredients of group 2 to the chicken.
4. Soak two bread slices in the chicken stock. Mash the bread and add to the
chicken. Mix well.
5. Make small oval balls.
6. Dip these ovals in beaten egg and roll in bread crumbs.
7. If you want to freeze these croquettes, place them in a single layer on a tray
and freeze for few hours. When they become hard put them in Ziploc bags
and freeze.
8. They can be shallow fried or deep fried. However, deep frying gives them a
more even golden color and is faster too.
9. Serve with tomato ketchup or any dipping sauce of your choice.

@tinydelightsco
 RED SAUCE SPICY SPAGHETTI
Ingredients :
Boiled Spaghetti noodles
1 big onion (finely chopped)
3 tbsp Tomato sauce
4 tbsp Schezwan sauce
1 tsp Soya sauce
Mozzarella cheese for serving (optional)

Instructions:
1. Take a saucepan or skillet, add a very little amount of oil to it. Let the
oil heat up completely.
2. Mince onion and add it to the hot oil. Cook it until it turns slightly
brown
3. Add Tomato sauce, Schezwan sauce and Soya sauce, mix well and let it
cook for 2 minutes on medium flame
4. Add 1 tsp of water and cook it for another 2 minute
5. Toss the boiled spaghetti in the sauce.

BREAD ROLL
Ingredients :
Bread slices
Mashed potatoes
Green chillies
Red chili powder
Salt
Oil
Dhania

Instructions:
1. Add green chilies, salt and red chili powder to the mashed potatoes.
2. Soak bread slices in water.
3. Press them in between your hands.
4. Make a filling of mashed potatoes.
5. Deep fry bread rolls.
6. Serve hot with chutney.

@tinydelightsco
 MURGH/BROCCOLI MALAI TIKKA
Ingredients :

To make the first marinade for the tikka:

15ml Lemon juice, (approx. 1 tbsp)
¼ tsp Green Cardamom powder
15g Garlic paste, (approx. 1 tbsp)
15g Ginger paste, (approx. 1 tbsp)
5g Green chili paste, (approx. 1 tsp)
30g Corn starch, (approx. 2 tbsp) (optional)
5g Cumin powder, (approx. 1 tsp)
10g white pepper powder, (approx. 1 tsp)
5g Garam Masala Powder, (approx. 1 tsp)
Salt to taste
300g Broccoli, cut into big florets (approx. 2 Medium, sized broccoli)
300g Chicken leg boneless (cut into 30g pieces)q
To make the second marinade for the tikka:
45g Hung Curd, (approx. 3tbsp)
30g Processed cheese, (approx. 2tbsp)
15g Cashew Paste, (approx. 1 tbsp)
15g Dried fenugreek leaves, (approx. 1tbsp)
15g Fresh Coriander leaves, finely chopped (approx. 1 tbsp)
·45ml Fresh Cream, (approx. 3tbsp)
30ml Oil, (approx. 2tbsp)
Coal for smoking

Instructions:
1. Marinate the broccoli/ chicken using the ingredients for first
marination. Keep aside for 30 minutes. Drain any excess water in the
bowl.
2. Marinate the broccoli/ chicken with the second marination and smoke
it using coal.
3. Marinate for about an hour for broccoli and overnight for chicken.
4. Cook at :-
5. For broccoli: 180 degree Celsius for 15-20 minutes.
6. For chicken: 180 degree Celsius for 18-20 minutes

@tinydelightsco
 PESHAWARI MUTTON KEBAB

Ingredients :
For the peshawari marinade mix all the ingredients together:
80g Fried onion paste
45g Fried cashews paste (approx. 3tbsp)
5g Green chilies fried and made into a paste (approx. 3-4 chilies)
30ml Mustard oil (approx. 2 tbsp)
100g Hung Curd
5g Kasoori methi (approx. 1tsp)
5g Yellow chilli powder (approx. 1tsp)
2.5g Garam masala (approx. ½ tsp)
10g Fresh Coriander, finely chopped (approx. 2 tsp)
5g Cumin powder (approx. 1tsp)
5ml Lemon juice (approx. 1tsp)
Salt to taste
2 to 4 Saffron strands soaked in 10ml of Warm milk
For the peshawari lamb:
1. 300g lamb boneless (leg or shoulder)
2. 15g Ginger-garlic paste (approx. 1 tbsp)
3. 10g salt (approx. 2tsp)
4. 5g red chili powder (approx. 1tsp)
5. 10g coriander powder (approx. 2tsp)
6. 15ml lemon juice (approx. 1tbsp)
7. 100g peshawari marinade

Instructions:
1. Marinate the lamb with ginger garlic paste, salt. Red chili, coriander
powder and lemon juice. Keep aside for an hour.
2. Marinate the lamb with Peshawari marinade (can be kept overnight)
and cook in an oven at 160 degree Celsius for about 30 minutes.

@tinydelightsco
 MUTTON GALOUTI KEBAB
Ingredients :
To make the galouti masala roast the spices in a pan (blend together)
2tsp Paan ki jad (optional)
1½ tsp Khus ki jad (vetiver roots)
1tsp peepli (long peppers)
½ tsp kebab chini (allspice)
1tsp black peppercorn
1 tsp shahi jeera
½ tsp cloves
½ tsp green cardamom
½ tsp star anise
1no. Bay leaf
1tbsp dry rose petals
1tbsp Patthar ke phool (stone flower)
¼ tsp nutmeg powder
½ tsp black cardamom
1-inch cinnamon stick
4-5 strands of saffron
1tsp dried green chili
2tsp mace powder
To make galouti kebab mixture:
1. 300g lamb mince
2. 50g mutton fat/ vegetable lard (minced with the lamb mince)
3. 15g brown onion paste
4. 15g cashew paste
5. 30g ghee
6. Extra ghee (for pan frying)
7. 30g raw papaya paste with skin
8. 15g ginger garlic paste
9. 20g Galouti masala
10. 5ml kewra water
11. Salt to taste
12. Coal for smoking

Instructions:
1. Mix all the ingredients in a bowl and massage the mixture to tenderize it. Smoke the
mixture using coal and smoke it. Keep it covered for 15 minutes and then make tikki
out of it. Shallow fry in a pan with ghee till cooked.

@tinydelightsco
 Sehri Recipes
BESAN KI ROTI
Ingredients :
2 cups gram flour
1 cup wheat flour
1 small onion finely chopped
1 teaspoon salt
¾ teaspoon red chili powder
½ teaspoon cumin powder
½ teaspoon cumin seeds
4 tablespoon fresh coriander leaves chopped
1-2 green chilies chopped
water for kneading
ghee/oil for frying

Instructions:
1. Knead all the ingredients together with the help of water. The
dough shouldn't be too soft or wet. Pat with some oil at the end so
the dough does not stick. Let it rest for 15-20 mins.
2. Make large lemon sized balls out of the dough and keep aside.
3. Dust some wheat flour on your working surface and roll out the
balls into a circle. If the roti sticks dust some more flour on top.
4. Heat a flat pan and on medium heat place your roti on it. Flip
when slightly cooked from one side and add around 2-3
tablespoons of ghee or vegetable oil. Cook both sides till golden-
brown.
5. Enjoy with garlic chutney!

@tinydelightsco
 ACHARI BAINGAN
Ingredients :
500 g eggplant

¼ cup vegetable oil

1 teaspoon nigella seeds
½ teaspoon fenugreek seeds
½ teaspoon cumin seeds
1 teaspoon fennel seeds
3 small tomatoes sliced
1 teaspoon salt
¾ teaspoon red chili powder
1 ½ teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
3 tomatoes sliced
½ teaspoon garam masala
fresh coriander chopped

Instructions:
1. Cut the eggplant in circles of around 1 cm thickness.
2. Take a big flat pan (tawa), drizzle some oil and on maximum heat put the
eggplant slices on it. Don't overlap. Spread as many as you can and leave the
rest for the next time.
3. Roast the eggplant slice on each side till each is slightly charred. Remove on a
separate plate.
4. Repeat the steps till you have roasted all of them. Eggplant soaks a lot of oil
which is fine, we just want charred edges which can be achieved without
adding loads of oil.
5. In a new pot add the oil and when it heats up add the nigella, cumin, fennel
and fenugreek seeds. Infuse with the oil for 2 minutes.
6. Add the tomatoes, cover the pot and on medium-low heat let the tomatoes
disintegrate.
7. Now add the cumin powder, salt, red chili, coriander powder and turmeric.
Cook everything till a masala begins to form and oil seeps out from the side.
8. Then put the eggplant, add a splash of water (only a splash) and leave on dam
(low heat) for 10-12 mins.
9. When done some of the eggplant will be mushy and some firm (but cooked)
and this is how we want it. Don't overcook it! Any water should have been
dried and the oil will have seeped again out of the sides.
10. Sprinkle some garam masala and coriander and serve.

@tinydelightsco
 KALI MIRCH CHICKEN

Ingredients :
½ kg boneless chicken cut in cubes
½ cup yogurt
1 teaspoon ginger garlic paste
1 ½ teaspoon black pepper freshly grounded
¼ teaspoon black pepper powder
¾ teaspoon salt
1 teaspoon cumin powder
1 teaspoon coriander powder
4 tablespoon oil

Instructions:
1. In a heated pan add the oil and chicken along with ginger garlic paste.
2. When chicken changes colour and salt and black pepper.
3. On high heat, stir fry the chicken.
4. Then pour in the yogurt and cook it.
5. Then add cumin and coriander powder. Mix.
6. Put in ¼ cup water and leave on dam for 5-10 minutes.
7. When done, add chopped cilantro on top.
8. Serve with roti or boiled rice.

@tinydelightsco
 ALOO KHEEMA
Ingredients :
500 g ground meat beef or lamb

1 onion finely diced

3 tomatoes sliced
½ cup vegetable oil
1 teaspoon ginger minced
1 teaspoon garlic minced
1 black cardamom
4 black peppercorns
3 cloves
1 teaspoon red chili powder
1 ½ teaspoon salt
2 teaspoon coriander powder
2 teaspoon cumin powder
½ teaspoon turmeric powder
1 teaspoon garam masala
2 small potatoes cut in small cubes
Garnish:
2 green chilies sliced
2 tbsp fresh coriander sliced
1 tablespoon ginger sliced

Instructions:
1. In a pan heat oil and add the onion. Saute till it is translucent in colour and no longer raw.
2. Then add black cardamom, cloves and peppercorns. Let them release their aroma which
takes around a minute.
3. Add in the tomatoes and ginger garlic paste along with salt, red chili powder, turmeric
powder, cumin powder and coriander powder. Mix and then cover the pan till the
tomatoes soften.
4. Uncover and on medium-high flame cook the tomato masala till the oil seeps from the
sides.
5. Add the ground meat and cover till cooked. In between, mix and mash with a ladle to
break any lumps.
6. On medium-high heat dry any remaining water and fry for 5 minutes till the meat releases
oil.
7. Now add the potatoes along with ¼ cup of water. Cover the pan and let the potatoes cook.
8. When potatoes are soft, on medium-high heat fry everything for 5 minutes until the oil
seeps out once again.
9. Lower the heat and sprinkle garam masala and add the garnishes. Keep covered on low
heat for 2 minutes.
10. Turn off heat and enjoy with warm roti or naan.

@tinydelightsco
 CHINESE CHICKEN IN GARLIC SAUCE

Ingredients :
500 g boneless chicken cut in 2cm cubes
3-4 tablespoon neutral oil
1 teaspoon white pepper
¾ teaspoon salt
1 tablespoon soy sauce
2 tablespoon cornflour (cornstarch)
3 spring onions white and green separately sliced
6-8 cloves garlic chopped
1 - 2 cups chicken stock
cornflour (cornstarch) slurry 2 tablespoon cornflour mixed with ¼ cup water
Sauce:
2 tablespoon soy sauce
2 tablespoon chili garlic ketchup
salt to taste
1 tablespoon vinegar
1 ½ teaspoon brown sugar
1 tablespoon toasted sesame oil

Instructions:
1. Marinate chicken with salt, pepper, cornflour (cornstarch) and soy sauce. Leave aside
for 15-20 mins.
2. Heat oil in a pan and fry the chicken on medium-high heat. Take out and keep aside
when cooked.
3. Mix all the sauce ingredients together.
4. In the same pan, in the leftover oil add the chopped garlic. Don't use garlic paste or
crush it. When the garlic starts to get golden add the white parts of the spring onion.
Stir for 2 minutes.
5. Pour in the sauce and simmer for another 2 mins. Then add the chicken stock
depending on how much sauce you want. Mix and taste for salt. If you are using
chicken stock cube (see note) then you might not need salt.
6. Bring the stock to simmer then thicken with cornflour (cornstarch) slurry. Pour very
gradually and keep stirring, you might not need all of it.
7. Add the fried chicken and mix.
8. Add green part of the spring onion and sliced red chilies (the mild ones). Cook for 2-
3 minutes and then turn off flame.
9. Garnish with some more green onion and sesame seeds. Serve hot!

@tinydelightsco
 BEEF KOFTA CURRY
Ingredients :
½ cup vegetable oil
3 yellow onion sliced
1 teaspoon ginger garlic paste
1 cup yogurt
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon salt
½ teaspoon garam masala
For meatballs:
500 g beef mince
2 tablespoon grinded onion paste
1 teaspoon ginger garlic paste
3 tablespoon yogurt
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon salt
2 tablespoon gram flour roasted
2 green chilies chopped
2 tablespoon coriander chopped

Instructions:
1. Heat oil in a pot and add the onions. Fry them till they are golden brown and then take
out in a plate.
2. Add a splash of water and grind the onions to a smooth paste in a grinder.
3. Mix all the meatball ingredients together. Make golf ball sized meatballs and keep aside.
4. In the same pot fry the ginger garlic paste. Add more oil if required. Then add the
remaining onion paste, yogurt, salt, red chili powder, cumin powder, coriander powder
and turmeric.
5. Cook (bhonify) this masala till the oil separates. Then add 2 cups of water and bring it to a
boil on medium high heat.
6. Lower the heat and add the meatballs very carefully into the curry. Cover the pot and
cook for 15-20 mins on low heat. Don’t use the spoon for mixing the meatballs or they
could break. Just shake your pot 2-3 times to flip them so that they cook evenly.
7. Turn off the heat when the oil comes on top, sprinkle garam masala and garnish with
fresh coriander and sliced green chilies.

@tinydelightsco
 EASY THAI RED CHICKEN CURRY
Ingredients :
500 g boneless chicken breast cut into bite-sized cubes
2-3 tablespoon coconut oil
1 small onion diced
1 teaspoon garlic freshly minced
1 teaspoon ginger freshly grated
2-4 tablespoon red curry paste see note
salt to taste
1 teaspoon black pepper freshly cracked
1 red bell pepper
400 ml coconut milk
½ cup (125ml) chicken broth
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon paprika powder
2 tablespoon lime juice
For garnis:
Lime wedges
Fresh coriander leaves
Sliced red chili

Instructions:
1. Heat coconut oil and saute onions on medium heat till translucent.
2. Then add chickenalong with ginger and garlic. Sear on high heat till it changes
colour.
3. Stir in the red curry paste, salt and black pepper.
4. Then add the bell pepper and stir fry on high heat for only a minute. Do not cook
more than that as we will be cooking the bell pepper further in the sauce.
5. Pour the coconut milk and chicken broth along with fish sauce, soy sauce, paprika
powder, and brown sugar. Mix and wait until a boil comes.
6. Lower the heat and simmer for around 10 mins or until the curry thickens to your
desired consistency.
7. Add the lime juice, stir and remove from heat.
8. Garnish with fresh coriander, lime wedges, sliced red chili and serve with a side of
boiled jasmine (or even basmati) rice.

@tinydelightsco
MUSHROOM AND CHEESE OMELETTE

Ingredients :
For The Omelette
2 eggs
½ teaspoon or to taste salt
¼ teaspoon grounded black pepper
¼ teaspoon paprika powder
¼ teaspoon red chili flakes
1 tablespoon neutral oil
For The Stuffing
2 tablespoon unsalted butter
3-4 white mushrooms sliced
½ cup baby spinach optional
¼ cup mozzarella/gouda cheese grated
½ teaspoon dried oregano
pinch salt
pinch grounded black pepper
1 teaspoon soy sauce
For Garnish
cherry tomatoes
feta cheese

Instructions:
1. Whisk the eggs and mix in all the spices.
2. In a pan melt the butter and cook the the mushrooms on high heat.
3. When they turn slightly crisp and brown add soy sauce, oregano, salt and black
pepper. Mix.
4. Turn off the flame and add the baby spinach. Mix and keep aside!
5. Now heat the oil in the same pan. On low-medium heat, add the eggs. When
cooked from one side, flip them carefully with a big spatula.
6. On one-half of the omelet put the mushroom stuffing.
7. Then top it with the cheese.
8. Carefully fold over the other half of the omelet over the stuffing making a semi-
circle.
9. Lower the heat and cover the pan so that the cheese melts.
10. Take out in a plate and garnish with sliced cherry tomatoes and crumbled feta
cheese.

@tinydelightsco
RESTAURANT STYLE CHICKEN HANDI
Ingredients :
500 g boneless chicken cut in cubes
½ cup oil
1 teaspoon ginger garlic paste
2 medium tomatoes halved
1 tablespoon tomato paste
1 teaspoon chili flakes
½ teaspoon red chili powder
1 teaspoon salt
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon white pepper
½ teaspoon black pepper
¼ cup yogurt
1 teaspoon coconut powder/flakes
¼ cup cooking cream
1 teaspoon dried fenugreek leaves

Instructions:
1. Heat oil and add the chicken on high flame along with ginger garlic paste.
2. Fry till the chicken changes colour then put the halved tomatoes. Lower the heat
to medium-low, cover the pan and let the tomatoes steam until you are able to
pull off their skin.
3. Then add all the dry spices: chili flakes, red chili powder, white pepper, black
pepper, salt, cumin powder and coriander powder. Also add tomato paste and mix.
4. On high heat, let cook till the oil starts to come on top. Then mix in the coconut
powder.
5. Stir in yogurt and keeping the heat high wait for the oil to come on top once
again.
6. Then finally add the cooking cream and dried fenugreek.
7. Cover the pot and let simmer for 5 mins on low heat.
8. Add to your serving dish and drizzle some extra cream on top. Garnish with sliced
ginger, green chilies and fresh coriander. Enjoy with naan, roti or boiled rice!

@tinydelightsco
RESTAURANT STYLE CHICKEN HANDI
Ingredients :
500 g boneless chicken cut in cubes
½ cup oil
1 teaspoon ginger garlic paste
2 medium tomatoes halved
1 tablespoon tomato paste
1 teaspoon chili flakes
½ teaspoon red chili powder
1 teaspoon salt
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon white pepper
½ teaspoon black pepper
¼ cup yogurt
1 teaspoon coconut powder/flakes
¼ cup cooking cream
1 teaspoon dried fenugreek leaves

Instructions:
1. Heat oil and add the chicken on high flame along with ginger garlic paste.
2. Fry till the chicken changes colour then put the halved tomatoes. Lower the
heat to medium-low, cover the pan and let the tomatoes steam until you are
able to pull off their skin.
3. Then add all the dry spices: chili flakes, red chili powder, white pepper, black
pepper, salt, cumin powder and coriander powder. Also add tomato paste and
mix.
4. On high heat, let cook till the oil starts to come on top. Then mix in the
coconut powder.
5. Stir in yogurt and keeping the heat high wait for the oil to come on top once
again.
6. Then finally add the cooking cream and dried fenugreek.
7. Cover the pot and let simmer for 5 mins on low heat.
8. Add to your serving dish and drizzle some extra cream on top. Garnish with
sliced ginger, green chilies and fresh coriander. Enjoy with naan, roti or
boiled rice!

@tinydelightsco
 QUICK AND EASY FRENCH
TOAST

Ingredients:
1 egg
1/3 cup milk
1 1/2 tbsp sugar
1 tsp vanilla extract
1/2 tsp cinnamon powder
4 slices sandwich bread
oil/butter as required
For Toppings:
fresh strawberries/Berries of your choice
powdered sugar
maple syrup

Instructions:
1. In a deep dish whisk together the egg, milk, sugar, vanilla extract and
cinnamon powder.
2. Take a piece of bread and dunk into the egg mixture for 5 seconds each
side. Don't soak more than that or the bread will get soggy and take
longer to cook.
3. Heat your pan or skillet. Add 1-2 tablespoon oil/butter for each slice of
bread. Pan-fry on medium heat till golden on both sides.
4. Remove on a paper towel.
5. Put in your serving plate, sprinkle powdered sugar, top with sliced
strawberries and drizzle maple syrup.

@tinydelightsco
 Bonus Recipes
BEVERAGES:

BANANA PROTEIN SHAKE

Ingredients :
1 litre Milk
6 Dates
2 tbsp peanut butter
2 tbsp chia seeds
2 Bananas

Instructions:
1. Add all the ingredients in the blender, blend until
smooth
2. Serve Chilled

HEALTHY OATS AND DATES

MILKSHAKE
Ingredients :
1 litre Milk
6 Dates
2 tbsp peanut butter
4 tbsp Oats

Instructions:
Add all the ingredients in the blender, blend until
smooth
Serve Chilled

@tinydelightsco
 JAVA CHIP FRAPPE
Ingredients :
3 1/2 cup Milk
3 tsp Coffee
1 Cadbury dairy milk
5 tsp Sugar
Whipped cream for serving (Optional)

Instructions:
Add all the ingredients in the blender, blend until smooth
Serve Chilled

CLASSIC COLD COFFEE

Ingredients :
3/12 cup Milk
2 tsp Coffee
1 Scoop Vanilla ice cream
1 Scoop Vanilla ice cream for serving (Optional)

Instructions:
Add all the ingredients in the blender, blend until smooth
Serve Chilled

@tinydelightsco
 CHUTNEYS:

CORIANDER AND MINT CHUTNEY

Ingredients:
100g Fresh Coriander
• 50g Fresh Mint
• 2 to 4 Green chilies
• 2 to 4 Garlic cloves
• ½ - inch Ginger
• 10ml Lemon juice
• Salt to taste

Instructions:
1. Blend all the ingredients together

YOGURT AND MINT CHUTNEY

Ingredients:
30g mint leaves, chopped
• 50g yogurt
• 5ml lemon juice (Approx. 1tsp)
• 5g garlic, chopped
• Black Salt- to taste

Instructions:
1. Blend all the ingredients together

@tinydelightsco
 SWEET CHILI CHUTNEY

Ingredients:
• 5ml Vegetable oil (approx. 1tsp)
• 5g chopped bird’s eye chili, (approx. 1tsp)
• 5g chopped ginger (approx. 1tsp)
• 50ml mango puree
• Water- as required
• Salt- to taste
• 5g Chopped coriander

Instructions:
Heat oil, add ginger, chili, and mango puree. Cook for a minute and add water to
adjust consistency. Add salt and chopped coriander to taste.

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