Ramadan: Three recipes that will take you from sunrise to sunset

Manchurian Cauliflower

“Also known as Gobi Manchurian, this popular Indo-Chinese dish has crispy cauliflower florets tossed in a spicy sauce,” says food blogger Anisa Karolia.

It serves: 2-3

Components:

1 cauliflower, cut into pieces

1 tablespoon oil, plus extra for frying

2 cloves of garlic, finely chopped

1 fresh green chili, chopped

1 red onion, diced

2 spring onions, sliced, plus extra for garnish

½ red pepper, diced

½ green pepper, diced

2 tablespoons tomato ketchup

2 tablespoons chili sauce

2 tablespoons dark soy sauce

1 tablespoon of rice vinegar

1 tablespoon chili flakes

1 tablespoon of black pepper

1 teaspoon of salt

For the batter:

100 g plain flour

20 g of corn flour

1 teaspoon chili powder

1 teaspoon Kashmiri chili powder

1 teaspoon ground black pepper

1 teaspoon of salt

200 ml of water

Method:

1. Cook the cauliflower florets in a large pot of boiling water for eight to 10 minutes, then drain in a colander and set aside. For the batter, mix all the dry ingredients together in a large bowl. Then slowly add the water, stirring all the time to make a smooth batter, thick enough to cover the cauliflower. Drop the bottles into the batter and gently toss to coat.

2. Heat some oil for frying in a large pot over medium-high heat until it reaches 180C. Fry the cauliflower florets in batches for about six minutes until golden brown and crisp, then drain in a colander to remove excess oil.

3. Heat a tablespoon of oil in a large wok over a low heat, add the garlic, chopped chili, red onion, green onions and red and green peppers and cook, stirring, for two minutes. Add the ketchup, chili sauce, soy sauce, rice vinegar, chili flakes, black pepper, and salt and heat for a minute.

4. Pour the fried buns into the sauce, making sure to coat them properly. Serve the cauliflower in a bowl, garnished with sliced ​​spring onions.

Butter chicken

Creamy and delicious, this is a crowd-pleasing curry

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“A royal dish if ever there was one, butter chicken is known for its luxuriously rich texture and, for me, the thicker and creamier the better,” says Karolia.

“It’s a flavorful, aromatic curry with a butter and tomato base – wonderfully creamy and tastes out of this world.”

It serves: 2-3

Components:

4-5 tablespoons of oil

2 bay leaves

1 onion, chopped

500 grams chicken breast, cut into cubes

1 teaspoon of ginger paste

1 teaspoon garlic paste

1 teaspoon chili powder

1 teaspoon chili flakes

1 tablespoon Kashmiri chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

1 tablespoon butter chicken masala or tandoori masala

½ teaspoon of salt

½ teaspoon ground black pepper

1 tablespoon dried fenugreek leaves

1 fresh tomato, chopped

250 g of tomato paste

100-150 ml of water

125 ml of milk

150 ml single or double cream

30 g of butter

2 tablespoons of lemon juice

Fresh coriander, chopped, for garnish

Method:

1. Heat the oil in a large saucepan over low heat, add the bay leaf and onion and cook for five minutes until golden. Add the chicken, ginger paste and garlic paste and cook for 25 minutes, until some moisture remains from the chicken.

2. Add the chili powder, chili flakes, Kashmiri chili powder, ground coriander, cumin, turmeric, butter chicken masala or tandoori masala, salt, pepper and dried fenugreek and mix well. Add the fresh tomato and passata, cook for a minute, then pour in the water, milk and cream and mix well. Simmer for eight to 10 minutes until the sauce thickens.

3. Add the butter, letting it melt through the sauce, then add the lemon juice and serve sprinkled with chopped coriander.

Date slices and nuts

Perfect for Ramadan – but delicious all year round

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“Start your day with these nutritious slices. Perfect for Suhoor or Iftar, during Ramadan, they are rich in vitamins and minerals and packed with lots of energy,” says Karolia.

“These will help suppress sugar cravings and control your appetite throughout the day.”

It does: 28

Components:

50 g of butter

250 g pitted dates, chopped

50 g granulated sugar

20 g finely chopped pistachios

20 g chopped almonds

20 g chopped cashews

50g Marie biscuits or digestive biscuits, broken into pieces

Sesame seeds, for sprinkling

Method:

1. Melt the butter in a saucepan over low heat and add the dates and sugar. Cook until the dates soften and start to look mushy. This will take eight to 10 minutes. Add the chopped walnuts and cookies and mix everything together.

2. Take a sheet of baking paper and spread it out. Sprinkle with sesame seeds and place the date mixture on top. Roll into a log shape, using the paper to make a tight roll. Leave in the fridge for an hour until firm, then cut into one centimeter slices. Store in an airtight container in the refrigerator for up to three weeks.

‘The Ramadan Cookbook’ by Anisa Karolia (published by Ebury Press, £22; photo Ellis Parrinder).