Ramadan recipes to try

The month of Ramadan is all about blessings and spending time with family.

Sandton resident, Yasmin Mohamed shares her favourite thing about the month, a scrumptious winter recipe and some dishes on her Eid menu.

“I love the holy month of Ramadan because it allows me to get closer to my creator. Besides that, I get to experiment with food and do the testing on my family. It’s always fun to hear what they have to say about my concoctions.”

And all the time mom and aspiring chef, Mohamed is passionate about food.

“It’s a tradition to always have biryani on Eid day, it’s my signature dish. This year, I’m adding a starter to the menu being one of my latest soup recipes perfect for the cold weather.”

A foodie at heart, Mohamed will be launching her first recipe book in spring this year. For more Ramadan inspiration follow @chefmom_sa.

Exotic Malaysian Soup

*Serves 6

Ingredients:

• 3 chicken fillets cut in strips
• ½ tsp Aromat
• 1 tsp ground green chillies
• 1 tsp ground garlic paste
• 1/4 tsp turmeric
• 2 tsp mixed dhana jeero (An Indian spice mix consisting primarily of ground, roasted cumin and coriander seeds)
• ½ tsp pepper
• ½ tin cream style corn
• 1 pkt white onion soup
• 1 pkt cream of chicken soup
• 1 pkt cream of mushroom soup
• 250ml fresh cream
• 2 tbls powdered milk
• 2 tbls ghee
• coriander leaves for serving

Method:

1. Mix all ingredients together, leaving out cream-style corn, fresh cream, powdered soups and milk

2. Cook in ghee until chicken is cooked. Add cream-style corn

3. Dilute soups in two litres of water, mix well and add to the mixture

4. Dilute powdered milk in one cup of water and then add to the mixture

5. Add fresh cream and boil all together

6. Lightly blitz with a blender

7. Add finely chopped coriander and serve.