Ramzan 2023 - 21 Easy-to-cook recipes to try in the UK

B Raj
Ramzan 2023 - 21 Easy-to-cook recipes to try in the UK
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Ramadan, also spelled Ramzan, is the ninth month of the Islamic calendar and is observed worldwide as a month of fasting, prayer, reflection, and community. It is believed to be the month when the first verses of the Quran were revealed to the Prophet Muhammad.


During Ramadan, Muslims abstain from food, drink, and other physical needs from dawn until sunset. This fasting is intended to help Muslims practise self-discipline, develop compassion for those in need, and cultivate a closer relationship with God. 


Ramzan culminates in the festival of Eid al-Fitr, which is marked by special prayers, feasting, and gift-giving. Here are the top 20 mouth-watering recipes you can try in the UK.


Top 20 dishes to try for this Ramadan 2023


  • Mint Lemonade:
    •

    Preparation:

    1. In a blender or food processor, combine the mint leaves, lemon juice, and sugar.
    2. Blend the mixture until the mint leaves are finely chopped and the sugar has dissolved.
    3. Pour the mixture into a large pitcher.
    4. Add the cold water to the pitcher and stir well to combine.
    5. Chill the mint lemonade in the refrigerator for at least 30 minutes.
    6. Serve the mint lemonade over ice cubes.
    7. Garnish each glass with a lemon slice and a few mint leaves.

  • Lentil Soup:
    •

    Preparation:

    1. In a large pot or Dutch oven, sauté the onion and garlic in a bit of oil until soft and translucent.
    2. Add the cumin and coriander and cook for another minute.
    3. Add the lentils and broth to the pot and bring to a boil.
    4. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the lentils are tender and falling apart.
    5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
    6. Season with salt and pepper to taste.
    7. Serve the lentil soup hot with a squeeze of fresh lemon juice.

  • Stuffed Dates:
    •

    Preparation:

    1. In a small bowl, mix together the goat cheese, almonds, and honey.
    2. Stuff each date with a teaspoon of the goat cheese mixture.
    3. Arrange the stuffed dates on a platter and serve as a sweet and savoury appetiser.

  • Mango Lassi:
    •
    • 1 large ripe mango, peeled and chopped
    • 1 cup plain yogurt
    • 1/2 cup milk
    • 1 tablespoon honey
    • 1/4 teaspoon ground cardamom
    • Ice cubes

    Preparation:

    1. Combine the chopped mango, yogurt, milk, honey, and cardamom in a blender.
    2. Blend until smooth and creamy.
    3. Add a few ice cubes and blend again until smooth.
    4. Pour the mango lassi into glasses and serve chilled.

  • Aloo Tikki:
    •

    Preparation:

    1. In a mixing bowl, combine the mashed potatoes and mashed peas.
    2. Add the breadcrumbs, chopped onion, chopped cilantro leaves, cumin powder, coriander powder, red chilli powder, and salt to the bowl.
    3. Mix well to form a smooth and uniform mixture.
    4. Divide the mixture into equal portions and shape each portion into a small round patty or tikki.
    5. Heat the oil in a deep frying pan over medium-high heat.
    6. Add the tikkis to the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes per side.
    7. Remove the tikkis from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
    8. Serve the aloo tikkis hot with tamarind or mint chutney.

  • Chicken Shawarma:
    •

    Preparation:

    1. In a large bowl, mix together olive oil, garlic, paprika, cumin, coriander, salt, and pepper.
    2. Add the chicken strips to the bowl and toss to coat evenly with the spice mixture.
    3. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours.
    4. Preheat a grill or grill pan to medium-high heat.
    5. Thread the chicken strips onto skewers and grill for 3-4 minutes per side, or until cooked through.
    6. Serve the chicken shawarma with warm pita bread and your favourite toppings, such as lettuce, tomatoes, and tzatziki sauce.


  • Chicken Kebabs:
    •

    Preparation:

    1. In a large bowl, mix together olive oil, garlic, cumin, coriander, turmeric, paprika, salt, and pepper.
    2. Add the chicken cubes to the bowl and toss to coat evenly with the spice mixture.
    3. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours.
    4. Preheat a grill or grill pan to medium-high heat.
    5. Thread the chicken cubes onto skewers and grill for 3-4 minutes per side, or until cooked through.
    6. Serve the chicken kebabs hot with your favourite dipping sauce.

  • Vegetable Biryani:
    •

    Preparation:

    1. Rinse the rice in cold water and drain.
    2. In a large pot or Dutch oven, sauté the onion and garlic in a bit of oil until soft and translucent.
    3. Add the cumin, coriander, turmeric, cinnamon, cardamom, cloves, salt, and pepper and cook for another minute.
    4. Add the rice and water to the pot and bring to a boil.
    5. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the rice is cooked through and the water has been absorbed.
    6. Stir in the mixed vegetables and cook for another 5-10 minutes, or until the vegetables are tender.
    7. Fluff the rice with a fork and garnish with chopped cilantro.

  • Fattoush Salad:
    •

    Preparation:

    1. In a large bowl, combine the mixed greens, cucumber, tomato, red onion, parsley, and mint.
    2. In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper to make the dressing.
    3. Pour the dressing over the salad and toss to coat Top the salad with pita chips just before serving.

  • Shakshuka:
    •

    Preparation:

    1. In a large skillet, sauté the onion and red bell pepper in olive oil until soft and translucent.
    2. Add the garlic, cumin, paprika, cayenne pepper, salt, and pepper and cook for another minute.
    3. Add the diced tomatoes and their juice to the skillet and bring to a simmer.
    4. Use a spoon to make wells in the tomato sauce and crack the eggs into the wells.
    5. Cover the skillet and cook for 5-10 minutes, or until the eggs are cooked to your liking.
    6. Garnish with chopped parsley or cilantro and serve hot with crusty bread.

  • Kabuli Pulao:
    •

    Preparation:

    1. Rinse the rice in cold water and drain.
    2. In a large pot or Dutch oven, sauté the onion in oil until soft and lightly browned.
    3. Add the lamb or beef to the pot and cook until browned on all sides.
    4. Add the cinnamon, cardamom, cumin, coriander, salt, and pepper and stir to coat the meat.
    5. Pour in the water and bring to a boil.
    6. Add the rice, raisins, and carrots to the pot and stir to combine.
    7. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
    8. In a separate pan, toast the slivered almonds over medium heat until golden brown.
    9. Serve the kabuli pulao hot, topped with the toasted almonds.

  • Chicken Korma:
    •

    Preparation:

    1. In a large skillet, sauté the onion and garlic in oil until soft and translucent.
    2. Add the chicken to the skillet and cook until browned on all sides.
    3. Add the cumin, coriander, turmeric, cinnamon, salt, and pepper and stir to coat the chicken.
    4. Pour in the coconut milk and bring to a simmer
    5. Cover the skillet and cook for 15-20 minutes, or until the chicken is cooked through and tender.
    6. Stir in the yogurt and heat through.
    7. Garnish with chopped cilantro and serve hot with rice or naan.

  • Keema Aloo:
    •

    Preparation:

    1. In a large skillet, sauté the onion and garlic in oil until soft and translucent.
    2. Add the ground beef or lamb to the skillet and cook until browned, breaking up any large clumps with a wooden spoon.
    3. Add the cumin, coriander, turmeric, salt, and pepper and stir to coat the meat.
    4. Add the diced potatoes to the skillet and stir to combine.
    5. Cover the skillet and cook for 15-20 minutes, or until the potatoes are tender and the meat is cooked through.
    6. Garnish with chopped cilantro and serve hot with rice or naan.

    1. Malpua:

    Preparation:

    1. In a mixing bowl, combine the all-purpose flour, semolina, sugar, cardamom powder, and baking powder.
    2. Slowly add the milk, stirring constantly, until a smooth batter is formed.
    3. Heat oil in a deep frying pan over medium heat.
    4. Drop spoonfuls of batter into the hot oil and fry until golden brown on both sides.
    5. Drain the malpuas on paper towels to remove excess oil.
    6. In a separate pan, combine the sugar, water, and cardamom powder to make the syrup.
    7. Bring the mixture to a boil and stir until the sugar dissolves.
    8. Reduce heat and simmer for 5-10 minutes, or until the syrup thickens slightly.
    9. Dip the fried malpuas in the syrup and serve hot or cold.

  • Chicken Tikka:
    •

    Preparation:

    1. In a large mixing bowl, whisk together the yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, turmeric, cayenne pepper, salt, and pepper.
    2. Add the chicken pieces to the marinade and toss to coat.
    3. Cover the bowl and refrigerate for at least 1 hour, or overnight.
    4. Preheat the grill to medium-high heat.
    5. Thread the marinated chicken pieces onto skewers.
    6. Grill the chicken skewers for 10-12 minutes, or until cooked through and lightly charred on the outside.
    7. Serve the chicken tikka hot with naan or rice.

  • Kheer:
    •

    Preparation:

    1. Rinse the rice in cold water and drain.
    2. In a large pot or Dutch oven, combine the rice, milk, and sugar.
    3. Bring the mixture to a boil over medium-high heat, stirring constantly.
    4. Reduce heat to low and simmer, stirring occasionally, for 30-40 minutes, or until the rice is tender and the milk has thickened.
    5. Stir in the cardamom powder, sliced almonds, and raisins.
    6. Cook for an additional 5-10 minutes, or until the kheer is thick and creamy.
    7. Remove the pot from heat and let the kheer cool for a few minutes.
    8. Serve the kheer warm or chilled, garnished with additional sliced almonds and raisins if desired.

  • Keema Paratha:
    •

    Preparation:

    1. In a mixing bowl, combine the whole wheat flour and salt.
    2. Add water slowly, mixing well to form a smooth and elastic dough.
    3. Cover the dough and let it rest for 10-15 minutes.
    4. In a separate bowl, mix together the cooked keema, garam masala, red chilli powder, cumin powder, coriander powder, and turmeric powder.
    5. Divide the dough into small equal portions and roll each portion into a small circle.
    6. Place a spoonful of the keema mixture in the centre of each circle.
    7. Bring the edges of the circle together to cover the filling and seal it tightly.
    8. Flatten the filled dough ball and roll it out into a thin paratha.
    9. Heat a griddle or frying pan over medium-high heat.
    10. Add a teaspoon of oil to the pan and cook the keema paratha for 2-3 minutes on each side, or until lightly browned and crispy.
    11. Serve the keema paratha hot with raita or chutney.

  • Fish Curry:
    •

    Preparation:

    1. Heat the oil in a large pot or Dutch oven over medium-high heat.
    2. Add the chopped onion and cook until translucent, about 3-4 minutes.
    3. Add the minced garlic and grated ginger and cook for an additional minute.
    4. Add the turmeric, cumin, coriander, and red chili powder to the pot and stir to combine.
    5. Add the diced tomatoes, including the juice, and stir well.
    6. Season with salt to taste.
    7. Add the fish pieces to the pot and stir gently to coat them with the sauce.
    8. Cover the pot and simmer over low heat for 10-15 minutes, or until the fish is cooked through and the sauce has thickened slightly.
    9. Garnish the fish curry with cilantro leaves and serve hot with rice or naan.

  • Chana Masala:
    •

    Preparation:

    1. Heat the oil in a large pot or Dutch oven over medium-high heat.
    2. Add the chopped onion and cook until translucent, about 3-4 minutes.
    3. Add the minced garlic and grated ginger and cook for an additional minute.
    4. Add the cumin, coriander, turmeric, and red chili powder to the pot and stir to combine.
    5. Add the diced tomatoes, including the juice, and stir well.
    6. Season with salt to taste.
    7. Add the chickpeas to the pot and stir gently to coat them with the sauce.
    8. Cover the pot and simmer over low heat for 10-15 minutes, or until the chickpeas are heated through and the sauce has thickened slightly.
    9. Garnish the chana masala with cilantro leaves and serve hot with rice or naan.

  • Masala Omelette:
    •

    Preparation:

    1. In a mixing bowl, whisk together the eggs, milk, turmeric powder, cumin powder, coriander powder, red chilli powder, and salt until well combined.
    2. Add the chopped onion and cilantro leaves to the bowl and mix well.
    3. Heat the oil in a non-stick frying pan over medium heat.
    4. Pour the egg mixture into the hot pan and spread it out evenly.
    5. Cook the omelette for 2-3 minutes on one side, or until set and lightly browned.
    6. Flip the omelette over and cook for an additional minute on the other side.
    7. Serve the masala omelette hot with toast or roti.

  • Papdi Chaat:
    •

    Preparation:

    1. Arrange the papdi on a serving plate.
    2. Top the papdi with the mashed potatoes and boiled chickpeas.
    3. Add the chopped onion, tomato, cucumber, and cilantro leaves to the plate.
    4. Sprinkle the chaat masala, cumin powder, red chilli powder, and salt over the chaat ingredients.
    5. Drizzle the tamarind chutney and mint chutney over the chaat.
    6. Sprinkle the sev over the chaat.
    7. Serve the papdi chaat immediately.

    Hope this blog has given you the best recipes to try in the UK… Try it yourselves and let us know how it came out in the comments below!


    Where can I get Ramzan recipe ingredients in the UK?

    You can find all the ingredients to prepare these delicious goodies at the Exclusive Indian Grocery store, Desicart. Shop now and have fun cooking all these delicious recipes right away!

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