This Ramadan, Asda has partnered with Zubda Malik of @Kitchen_diaries_by_Zubda to create some inspiring recipe content which would add variety to your Iftars and Suhoors.

These recipes have flavours of South Asia, Middle East and the Mediterranean which have been specially created with all the ingredients shopped under one roof at Asda. At Asda we always endeavour to bring products and brands to the shoppers which are relevant to them and help them observe their celebrations and festivities with full fervour.

All these recipes can be found on our Good Living website.

Asda wishes you Ramadan Kareen and Eid Mubarak!!

Quick Recipe Idea – Masala Fish Pakora

Serves – 5 | Prep Time – 1 hr 20 mins | Cook Time – 20 mins | Total Time – 1hr 40 mins

Ingredients from Asda

• Fish: 1 kg (preferably cod)

Marinade:

• Dried red chillies: 5 pieces
• Ajwain/carom seeds: 1 tsp
• Cumin seeds: 1 tbsp
• Coriander seeds: 1 tbsp
• Tamarind sauce: 1 tbsp
• Chilli powder: 1 tsp
• Salt to taste
• Turmeric: 1/2 tsp
• Garam masala powder: 1/2 tsp
• Red food colour: a pinch
• Ginger paste: 1 tbsp
• Garlic paste: 1 tbsp
• Lemon juice: 2 tbsp

Coating:

• Self raising flour 125g
• Rice flour: 2 tbsp
• Baking powder: 1/4 tsp
• Paprika: 2 tsp
• Turmeric: 1/2 tsp
• Salt and pepper: to taste
• Sparkling water/ Mineral Water 250g
• Plain flour 31g
• KTC oil 77g

Method –

• Take boneless white fish fillets, pat the fish fillets dry with a paper towel and cut into bite-sized chunks.
• In a bowl, mix the flours, baking powder, paprika, turmeric, salt and pepper together.
• Using a fork whisk continuously, add the mineral or sparkling water to the flour mixture and continue mixing until you have a slightly thin and smooth batter. Place the batter in a refrigerator for an hour.
• In a pan, dry roast dried red chillies, carom seeds, cumin seeds and coriander seeds for 3-4 mins on very low heat.
• Remove from the heat, cool down completely and coarsely grind these.
• In a big bowl, mix together roasted spices, salt, chilli powder, turmeric, garam masala, red food colour, ginger garlic paste, lemon juice and tamarind sauce. Mix together and make a thick paste. If needed add a splash of water to bind the ingredients together. Add the fish chunks and coat them well.
• Leave it to marinate for 30 mins.
• Heat the oil in a deep-fat fryer or a large deep wok.
• Place the plain flour mixture into a shallow dish. Toss each chunk in the flour and shake off any excess.
• Dip into the batter and coat the fish.
• Carefully drop each chunk into the hot oil. Fry for approximately 5-6 mins until the batter is crisp and golden, turning the pakoras from time to time with a large, slotted spoon.
• Once cooked, take out the pakoras from the hot oil and drain them on paper towels.
• Serve with raita and chutney. Enjoy!

Kids Friendly Recipe – Kulfi Cheesecake

Serves – 8 | Prep Time – 30 mins | Cook Time – 1 hr 10 mins | Total Time – 1hr 40 mins

Ingredients From Asda

Crust:

• Digestive biscuits: 200g
• Pistachios and almonds: 50g, crushed
• Butter: 100g

Filling:

• Cream cheese: 600g
• Evaporated milk: 1 tin (410g)
• Condensed milk: 300 ml (add 50 ml more if you like it sweeter)
• Ground cinnamon: 1/2 tsp
• Saffron: 1/4 tsp (crushed)
• Eggs: 3 large
• Corn flour: 5g
• Self-raising flour: 15g
• Water 200ml • Honey 100ml

Topping:

• Crushed almonds
• Pistachios & rose petals

Method –

• Start by blitzing the biscuits in a food processor or crushing them inside a sealed bag with a rolling pin into fine crumbs; transfer them to a bowl.
• Add pistachios and almonds to a food processor and grind coarsely. Add them to the biscuit crumbs.
• Melt the butter in the microwave for a few seconds or over the stove. Pour the melted butter onto the crushed biscuits, pistachios, and almonds. Mix everything together.
• Preheat the oven to 200° C.
• Grease and line an 8-inch baking tin with parchment paper.
• Transfer the crust mixture into the prepared tin and press down until an even base is formed.
• Bake the base in a preheated oven for 8-10 mins.
• In a large mixing bowl, place the softened room-temperature cream cheese and break it thoroughly with a spatula until smooth.
• Add condensed milk to the cream cheese and whisk.
• Add the evaporated milk along with saffron, ground cardamom, pre-sifted cornflour, and self-raising flour.
• Whisk on a low speed until you get a smooth mix without any lumps.
• Add one egg at a time and I prefer to use a hand whisk while beating eggs to ensure that I don’t overwhip the mixture.
• Then add the second egg and then the third. Make sure the batter is smooth and there are no visible lumps.
• Pour the cheesecake filling into the prepared tin. Tap lightly to remove any air bubbles and smoothen the top.
• Bake in a preheated oven at 150°C for 60 mins or until the edges are hardened but the middle part is still jiggly.
• Once baked turn off the oven but allow the cheesecake to remain in the oven for half an hour with the door slightly open.
• After taking out the cheesecake from the oven, remove it from the tin and cool it completely at room temperature.
• Thereafter, refrigerate for a minimum of 5-6 hours or overnight.
• In a saucepan, add water and honey. Cook until thickened, take off the heat, and cool down slightly.
• Add pistachio and almonds (chopped or whole as per preference). Mix it well and spread it over the cheesecake. Let it set for 30 mins.
• Garnish with rose petals and enjoy.

Eid Special – Ouzi Rice

Serves – 4 | Prep Time –20 mins | Cook Time – 1hr | Total Time – 1hr

Ingredients From Asda

• Laila basmati rice 380g
• Chicken with skin: 1 medium (cut in 2 pieces in half, or whole)
• KTC sunflower Oil: 3 tbsp
• Onion: 1 medium finely chopped
• Peas 105g
• Carrots 115g
• Butter: 2 tbsp
• Turmeric: 1 tsp
• Dunns River all-purpose seasoning: 2 tbsp
• Tropics chicken seasoning: 1 tbsp
• Garlic powder: 1 tsp
• Ginger powder: 1 tsp
• Salt & pepper: to taste
• Cinnamon powder: 1 tsp
• Slivered or Sliced almonds 20g
• Cashews/ pine nuts 34g
• Chicken/ veg stock 1L

Method –

• Heat the oil in a pot, add finely chopped onions, and sauté.
• Add chicken pieces, all-purpose seasoning, chicken seasoning, turmeric, ginger and garlic powder. Fry for 4-5 mins until the colour changes.
• Add carrots and peas. Mix it well and sauté for another 2 mins.
• Pour chicken/vegetable stock and bring it to a boil.
• Cover and cook until the chicken is almost tender.
• Take out the chicken, place it on a baking tray, and boil for 15 minutes at 170°C or until it’s slightly golden brown.
• Add 1 cup of boiling water if required to the pot (sometimes the water dries up quickly depending on the size of the pot)
• Add rice, cinnamon powder, salt and pepper. Give it a stir and let it simmer on low to medium heat for about 20 mins until the rice is cooked through and the water has evaporated. Fluff the rice gently with a fork and place the butter cube on top and let it melt.
• In a separate pan, roast the almonds and cashews until golden brown.
• Plate the rice and top it with the cooked chicken. Then, garnish with the toasted almonds & cashews.