Supplement, Bon Appetit

Ramadan Special Recipe

Published : 07 May 2019 07:58 PM | Updated : 07 Sep 2020 03:31 AM

The holy month of Ramadan is here, and along with it the festivities. After a day of fasting, delicious treats are the way to go to soothe your tongue. During this whole holy month we will share some delectable recipes by culinary artist Afroza Naznin Shumi. Take a look, put your apron on and get cooking. Ramadan Kareem!

Stuffed  Zucchini

1 large zucchini
5g (2oz) cheese
2 artichoke hearts, finely chopped
2 sun dried tomatoes, finely chopped
1 teaspoon lemon juice
1 tablespoon chives, finely chopped
Pinch of cayenne pepper (optional)
Salt & Pepper to taste
2 tablespoons olive oil
Tempura batter mix

Thinly slice the zucchini into long vertical strips. Place the cheese, artichokes, chives, tomatoes and lemon juice in a bowl and mash together until combined. Season it with salt and pepper to taste. The cayenne pepper is optional.
Spread the cheese mixture across the zucchini strips then roll with 2 strips together like a box. Heat the oil in a large frying pan on a medium heat.
Place the zucchini boxes into the tempura batter mix and then fry it and cook until slightly golden on both sides. Remove and place on a layer of kitchen towel. Allow to cool.

Stuffed Chilly Pakoda

3 pinch of turmeric powder
1 teaspoon of corn flour to taste
1 cup sweet curd
1 cup Fresh grated coconut, salt & sugar to taste
6-8 pieces sweet and chili peppers
Gram flour/besan
Handful of fresh coriander leaves
Oil to fry


Wash the chilies and d-seed it. Mix grated coconut, curd, salt, sugar, turmeric powder and coriander leaves. Keep aside the mixture.
Now prepare the gram flour/besan, corn flour. Make a semi thick paste, same as we prepare for Batata wada. Keep aside the paste.
Now stuff the mixture in equal proportion in all chills. Heat the oil in kadai. Once the oil is heated, dip the stuffed chills in besan paste. Deep fry the chills. Serve hot with ketchup or chutney.

Paleo Cauliflower Rice

1 large head cauliflower, cut into large chunks
2 tablespoons extra-virgin olive oil
Salt and ground black pepper to taste


Place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces.
Heat olive oil in a skillet over medium heat; add cauliflower 'rice', salt, and pepper. Cover skillet and cook until heated through, 3 to 5 minutes. Remove lid and fluff 'rice' with a fork.