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Here are some recipes for a sumptuous Iftar evening - www.indianweekender.co.nz

WhilemanyspendtheholymonthRamadanfasting,partoftheritualsincludebreakingthedailyfastwithaneveningmeal.TheParkHotelssharetraditionalrecipesyoucantryyourhandatforamouthwateringIftar.

Recipes for a sumptuous Iftar evening

Recipes for a sumptuous Iftar evening ​ By IANS | ​ 2 Views Recipes for a sumptuous Iftar evening.(photo:IANSLIFE) Image Source: IANS News New Delhi, May 6 : While many spend the holy month Ramadan fasting, part of the rituals include breaking the daily fast with an evening meal. The Park Hotels share traditional recipes you can try your hand at for a mouth watering Iftar. Shish Taouk, Middle Eastern Chicken Kebab by Chef Ashutosh Nerlekar, Executive Chef, THE Park Chennai Ingredients Chicken leg 160 Gms. Lemon 1/2 Nos. Capsicum - yellow and red 45 Gms. Onion - Red 10 Gms. Sumac powder 5 Gms. Cumin whole 25 Gms. Chilli powder 30 Gms.

Here are some recipes for a sumptuous Iftar evening - www.indianweekender.co.nz

Here are some recipes for a sumptuous Iftar evening Friday, May 7, 2021 IWK Bureau While many spend the holy month Ramadan fasting, part of the rituals include breaking the daily fast with an evening meal. The Park Hotels share traditional recipes you can try your hand at for a mouth watering Iftar. Shish Taouk, Middle Eastern Chicken Kebab by Chef Ashutosh Nerlekar, Executive Chef, THE Park Chennai Ingredients Lemon 1/2 Nos. Capsicum - yellow and red 45 Gms. Onion - Red 10 Gms. Sumac powder 5 Gms. Ingredients Chilli powder 30 Gms. Vinegar 20 Ml. Cut the chicken leg in dices. Reserve it aside. Prepare the marinade with hung curd, olive oil, lemon juice, chopped green chilli, lemon, cumin powder, homemade ras el hanout spice. Mix the marinade with the chicken.

Recipes for a sumptuous Iftar evening - INDIA New England News

INDIA New England News Shish Taouk, Middle Eastern Chicken Kebab by Chef Ashutosh Nerlekar, Executive Chef, THE Park Chennai Ingredients Lemon 1/2 Nos. Capsicum – yellow and red 45 Gms. Onion – Red 10 Gms. Sumac powder 5 Gms. Ingredients Chilli powder 30 Gms. Vinegar 20 Ml. Cut the chicken leg in dices. Reserve it aside. Prepare the marinade with hung curd, olive oil, lemon juice, chopped green chilli, lemon, cumin powder, homemade ras el hanout spice. Mix the marinade with the chicken. Skewer the chicken onto the bamboo skewers with 02 pieces of chicken and coloured peppers and onion. Repeat the step to make 3 skewers. Sear the chicken skewers on a pan and transfer them to a plate for them to be cooked in the oven.