Playing chef while maintaining composure in the kitchen? Who said it couldn't be done? During the hectic month of Ramadan, Radhuni has a variety of mixes that are revolutionising the way home cooks do their magic. Imagine this: Radhuni Haleem Mix makes it easy to enjoy a sumptuous delicacy or a tantalising chicken curry for iftar. Finally, picture yourself making a colourful fruit custard or a lovely kheer with ingredients that offer all the flavour without the effort.

With Radhuni's custard and haleem mixes as your culinary navigators, you can whip up decadent spreads that satisfy your hunger and pay homage to the season without putting in a lot of time in the kitchen. For those occasions when you're hankering for something quick, nutritious, and simple, a bowl of Chopsticks Instant Noodles is also the perfect quick remedy.

Apart from the health and budgetary advantages, Ramadan home cooking offers a great chance to spend quality time with loved ones over delicious and basic cuisine with the help of Radhuni. How about we toast simplicity with a spoon? For a colourful and delicious Ramadan, try these recipes!

RADHUNI HALEEM MIX RECIPE

(6-8 persons)

Ingredients

300g mutton (with or without bone)

9 tbsp (135ml) edible oil

1 pack Radhuni Haleem Mix

½ cup (250ml sized cup) chopped onions

Green chilli, as required

Ginger

Coriander leaves

Cucumber

Lemon

Method

Soak the beans and grains of Radhuni Haleem Mix. Stir for 15 minutes after adding 2 cups (250 mL) of hot water. Heat the edible oil in a large saucepan and cook the chopped onions until they turn golden. Two-thirds of the fried onions should be picked up.

On top of the pieces of meat, sprinkle the Radhuni Haleem Mix spice powder. Add the meat and stir. Simmer for 3 to 4 minutes. Cook, adding water as necessary until the meat is done.

Put the soaked grains and pulses in a big pot; add water to cover; cook, stirring regularly, until boiling. Maintaining constant stirring over low heat with a wooden spoon can assist the mixture to simmer; stir until boiling.

Boil the ingredients and simmer until all the water has evaporated for a richer gravy. Make any required salt adjustments based on taste. Garnish with sliced ginger, lemon juice, fried onions, chopped cucumber chips, green chillies, and coriander leaves and serve hot.

RADHUNI CHICKEN MASALA RECIPE

Ingredients

1 kg chicken (cut into medium-sized pieces)

2 tbsp Radhuni Chicken Masala Mix

2 tbsp yoghurt

2 onions (finely sliced)

2 tomatoes (chopped)

1 tbsp garlic paste

1 tbsp ginger paste

½ cup oil

2-3 green chillies (optional, for extra spice)

½ cup water (adjust as needed)

Salt to taste

Fresh coriander (chopped, for garnish)

Method

Combine the chicken with Radhuni Chicken Masala mix, yoghurt, ginger paste, garlic paste, and mix. Set aside for at least 15 to 20 minutes for the spices to fully absorb. Brown the sliced onions in a pan over medium heat. Grind or sauté the chopped tomatoes until they fall apart.

Add the marinated chicken and stir well. Cover and simmer over medium heat for 10 to 15 minutes to allow the spices to come together. Without swirling too much, add water until the gravy reaches the desired consistency.

Add some green chillies to make it spicier. Simmer for another 5 to 10 minutes to get a rich gravy and tender chicken. Taste and adjust the salt, if necessary. Garnish with chopped coriander and serve hot with simple rice, naan, or paratha.

CHOLA BHUNA

Ingredients

2 cups black chana (chickpeas; soaked overnight)

1 tbsp Radhuni Shaadmishali Seasoning Mix

1 medium onion (finely sliced)

1 tbsp garlic paste

1 tbsp ginger paste

2 green chillies (slit in half)

1 tsp cumin seeds

½ tsp turmeric powder

½ tsp red chilli powder (adjust to taste)

2 tbsp oil

½ cup water

Salt to taste

Fresh coriander leaves (chopped, for garnish)

Lemon wedges (for serving)

Method

Once soaked, drain the black chana and boil it in water to soften it without making it mushy. After straining, set aside.

Put the cumin seeds into a pan with some hot oil. Permit them to wheeze. Sauté the chopped onions until they turn a golden brown colour. While cooking, stir in the ginger and garlic paste and cook until aromatic.

Add the Radhuni Shaadmishali Seasoning Mix, turmeric powder, and red chilli powder. Coat the onions thoroughly with the fragrant mixture by stirring them. Make sure the boiling chickpeas absorb the spices by adding them and mixing well.

Once the flavours have blended, add the water and cook for 5 to 7 minutes. For added heat, toss in green chillies. Adjust the salt according to your taste. Serve immediately with lemon wedges and fresh coriander leaves for garnish.

SESAME SHRIMP NOODLES

Ingredients

2 tbsp oil

½ cup shrimp (washed and drained)

Salt to taste

A pinch of red chilli powder

1 egg

2 onions (chopped)

2 green chillies (chopped)

1 cup tomatoes (chopped)

3 packets of Chopstick Instant Noodles (Masala Delight, Deshi Masala, or Yummy Masala)

1 tbsp sesame seeds (for garnish)

Method

Thoroughly rinse and pat dry the prawns. Combine the turmeric powder and a teaspoon of salt and marinate. Lightly sauté the prawns in oil until they get a golden brown colour. Remove from the heat. Lightly scramble the egg and cook it in the same pan with a touch of salt. Sauté the chopped onions and green chillies until they soften in the pan.

Combine the Chopstick Noodles masala with the chopped tomatoes and stir thoroughly. Blend everything after coating the quick noodles evenly with the spices. After the prawns are cooked, mix them with the scrambled egg. Add a few more minutes of frying time for a little crunchiness. Top with sesame seeds and enjoy while still hot.

DOI BORA

Ingredients

For the bora (lentil balls) —

1 cup lentils (urad dal or mung dal; soaked overnight)

½ tsp salt

½ tsp cumin seeds

1 green chilli (finely chopped)

Oil for deep frying

For the yoghurt mixture —

2 cups thick yoghurt

½ cup cold water

½ tsp sugar

½ tsp salt

½ tsp Radhuni Chaat Masala

For garnishing

1 tbsp Radhuni Chaat Masala

½ tsp red chilli powder

½ tsp roasted cumin powder

Chopped fresh coriander

Tamarind chutney (optional)

Method

Bora (lentil balls) are the first ingredient to prepare. After the lentils have soaked, drain them and blend them into a paste with some water. Season with salt and stir in the cumin seeds and chopped green chillies. Drop spoonfuls of the mixture into oil, while it heats in a pan. Fry until brown and crisp, over medium heat. To make them soft, soak the lentil balls in a basin of hot water for ten minutes.

In the second step, you make the yoghurt combination. Whisk together the yoghurt, chilly water, sugar, salt, and half a teaspoon of Radhuni Chaat Masala in a mixing bowl. Whip until very light and fluffy.

The next step is to put the doi bora. Before adding the balls to the yoghurt mixture, press out any excess water using your fingers. Ten to fifteen minutes is the very minimum to let them soak in the taste.

Prior to serving, garnish with Radhuni Chaat Masala, red chilli powder, and roasted cumin powder. To garnish, mince some coriander and, if preferred, drizzle with tamarind chutney. For a delightfully acidic and expertly spiced iftar treat, serve cold.

FRUIT CUSTARD

Ingredients

2½ tbsp Radhuni Custard Powder

¼ cup water

500ml milk

4 tbsp sugar

1 apple

1 cup grapes

½ cup pomegranate arils

1 cup diced strawberries

2 tbsp slithered almonds

2 tbsp pistachios

2 tbsp raisins

Method  

To guarantee the custard is lump free, mix the Radhuni Custard powder with water until a smooth consistency is obtained. Boil the milk and sugar in a pot set over medium heat. While continuously stirring, gradually add the Radhuni Custard powder mixture to the boiling liquid to prevent lumps. Reduce heat to low and continue cooking.

Continuous whisking will cause the custard to coagulate and integrate all of the ingredients. It will thicken in the fridge, so take it off the heat and let it settle. Mix the chopped fruit, almonds, and raisins after they have cooled to room temperature. Add ground nuts and raisins as a garnish just before serving.

Photo: Sazzad Ibne Sayed; Collected / Unsplash