Ramzan Special Recipe By Chef Rohan Malwankar From Bangalore
Image Credit: Haleem from Hebbal cafe

No festival is complete without some good food and same goes for Ramzan. This month of fasting period which ends with celebrating Eid al-Fitr sees much restraint in their eating habits as they only eat twice a day. The pre-fast meal at dawn which is called ‘sehri’, and then followed by a post-fast meal after sunset called ‘iftar’

It's the iftar that most houses sees an elaborate spread when the whole family sits and eats together. The dishes that they relish during Iftar also sees a much nutritious side like fruits, sharbats and more along with fibre-rich dishes too. 

Here are two recipes by Chef Rohan Malwankar, Executive Chef, Courtyard By Marriott Bengaluru Hebbal. This recipe is from The Hebbal Cafe

Keema Patti Samosa

Prep Time-25 Mins, Cooking Time-30Mins, Servings- 10 PC


    10 Samosa Patti Sheets or(Filo pastry sheet)

    1 cup Vegetable Oil

    1/2 cup Onion (sliced)

    250 grams Ground Meat (Mutton)

    1 teaspoon Ginger Garlic Paste

    1/2 teaspoon Ground Turmeric

    1/2 teaspoon Coriander Powder

    1/2 teaspoon Red Chili Powder

    1/2 teaspoon Garam Masala Powder

    Salt to taste

    1/2 teaspoon Lemon juice

    1 tablespoon Cilantro (chopped)

    1/2 cup Scallion (chopped)

    1/2Green Chili

    1 Live Charcoal

    1/2 tsp Ghee


    In a heavy bottom pan, heat oil. Add ¼ cup sliced onion and fry well till light golden brown.

    Add ground meat, ginger garlic paste, all the dry spice powders, and salt.

    Mix and sauté on high heat for 1 minute. Cover and cook on low heat until just done. Keep in mind that there should be no water left at all, the mixture should be dry.

    Take the cooked meat mixture off the heat and immediately add chopped cilantro, scallion,

    green chili, and remaining sliced onion, lemon juice to the hot meat mixture and mix well.

    Now, place a small steel bowl in the center of the mixture, and put the heated charcoal into

    the bowl. Pour 1 teaspoon ghee over the heated charcoal to create smoke, and immediately

    cover with the tight-fitting lid to allow the smoke to penetrate into the meat.

    Let the mixture rest for 10 minutes. After 15 minutes, discard the coal.

    Meat Mixture is ready for filling the samosas. Take one Patti, and make a cone, fill the mixture

    in it, wrap the sides to form a triangle, and seal the edges using the prepared flour paste. Do

    not overfill the cone with the mixture as it may cause the Patti to tear or overflow.

    Repeat the same procedure till all the mixture is used up.

    Heat enough oil in a deep pan. Once the oil gets hot, reduce the heat to medium-high and fry

    the samosas until crisp and golden brown. Do not fry on high heat to avoid burning of the


    Serve hot with green chutney


Prep Time-25 mins, Cooking Time-2.5hrs, Servings- 10 Portion


    2 kilograms mutton Boneless

    2 cup broken wheat (dalia)

    2 teaspoon garlic paste

    5 tablespoon chana dal

    1/4 teaspoon turmeric

    1 cup onion

    1 teaspoon Garam masala powder

    1 inch cinnamon stick

    1 cup coriander leaves

    6 green chili

    3 tablespoon toor daal

    salt as required

    2 teaspoon ginger paste

    5 tablespoon urad dal

    1 teaspoon red chili powder

    2 cup yoghurt (curd)

    1/2 cup cashews

    1/2 teaspoon peppercorns

    1/2 cup ghee

    1/2 cup mint

    Water as required

    3 tablespoon yellow moong dal

Method of Cooking

    To prepare this popular Hyderabadi delicacy, wash and soak the broken wheat or dalia for half an hour.

    Trim the mutton (boneless) of any excess fat. Add the mutton to a pressure cooker with about 1 cup water and put it over medium flame.

    Fry the onion until golden brown and set aside.

    To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder,

    half a tsp of garam masala powder and a pinch of turmeric powder.

    Pressure cook the mixture for 8-10 mins and simmer for another 15-20 mins.

    Shred and keep aside. 

    Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong daal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and peppercorns in 8 cups of water until it’s cooked completely and the water is absorbed.

    Blend this mix for a few seconds.

    Heat the oil in another container, add whole spices including cinnamon stick, cooked and

    shredded lamb, remaining green chilies, half a cup fresh coriander, and saute for 2-3 minutes.

    Add curd and saute for another 10-15 minutes.

    Add three cups of water and bring to a boil.

    To this, add the blended Dalia and dal mixture and mix well while adding a little ghee. 

    Let it simmer and cook slowly for at least two hours. Serve hot garnished with fried onions,

    Mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.