Snack on the world

In the holy month of Ramadan, there is a radical change in the way we eat and live. We fast and pray in the day and break the roza — by partaking of traditional dates — with iftar after sundown.

However, not everyone is ready for a full-fledged meal at dusk and most people prefer a snacky spread, followed by a full repast in the late hours. This is the time to use your ingenuity and serve tasty tidbits.

Experiment is good

After going without food for almost 15 hours, the system is not ready to ingest too much at once. And while making it a time to enjoy, try to serve cuisines selected from other countries.

Soft drinks and fruit cocktails are essential to the feast and should not be neglected. You will find people reaching for cool, minty drinks before they start on the eats.

It is nice to experiment with a mixture of juices and fruits so that your concoction comes out looking and tasting like it has a divine touch to it or is a witch's brew.

Recipe:Patty palate

Avadhi shami kebabs
These patties are popular in India and Pakistan.

Ingredients:
1kg minced meat
2 eggs (beaten)
4 tbs channa dal
6 green cardamoms (seeded)
4 large onions (chopped)
8 garlic cloves (chopped)
1 inch ginger (chopped)
8 green chillies (chopped)
8 peppercorns
2 tsp cumin seeds
6 cloves (ground)
2 tbsp chopped coriander leaves
2 tbsp chopped mint leaves
2 1/2 cups water
Salt, to taste

Method:
Cook together the minced meat, channa dal, garlic, two onions (chopped), ginger, cardamom, four chillies (chopped), cumin seeds, peppercorns and cloves.

Add water and salt. Cook till the water dries up and the meat is tender. Cool. Run through a food processor till it forms a paste. Add the beaten eggs, the remaining two onions (finely chopped), four chillies (seeded, chopped), coriander and mint leaves. Form into small patties, shallow fry in a hot griddle with very little oil.

Recipe: Have a full platter

Serve hot with onion rings and lemon slices.

Cheese pops
Ingredients:
1/4 cup butter; 2 eggs; 1/2 cup flour; 3 tbsp cheese (grated); 2 tbsp onion (grated); 1/2 cup water; salt, to taste; 1/4 tsp pepper; 1/2 tsp mustard.

Method:
Heat water with butter, till the water boils and the butter melts.
Add flour and using a wooden spoon beat well till the dough leaves the sides of the pan and forms a ball.

Add the eggs one by one, beating well after each addition. The dough should be firm and shiny.

Add the cheese, onions, salt, pepper and mustard.

Shape into small balls, fry in oil. Serve hot.

Jamaican swizzle

Ingredients:
1/2 cup sugar; 1 cup hot tea; 1 cup pineapple juice; 1 cup orange juice; 1/4 cup lemon juice; 2 tbsp mint leaves; 2 cups ginger ale and 2 cups soda water.

Method:
Dissolve the sugar in hot tea. Add the pineapple juice, orange juice, lemon juice and mint leaves.

Combine all ingredients and chill. Just before serving, add the ginger ale and soda water.

Serve in tall, chilled glasses.

NB: Open the ginger ale and soda just before serving, so that you do not lose the fizz.

Spiked spinach balls

Ingredients:
Spinach; 1 cup breadcrumbs; 1/2 cup grated cheese; 2 eggs; 2 tbsp grated onions; 1 tbsp lemon juice; salt, pepper and mustard, to taste.

Method:
Cook the spinach, cool and puree. Combine with eggs, breadcrumbs, onions, cheese, lemon juice, salt, pepper and mustard.

Shape into small balls and fry in hot oil till crisp. Serve with sauce.

Recipe:Cool drink Thandai

This is an all-time favourite in the Indian subcontinent.
Ingredients:
3 tbsp almonds
3 cups cold milk
8 green cardamom (ground)
2 drops almond essence
1/2 cup crushed ice
3 tbsp sugar

Method:
Soak almonds in hot water till the skin comes away easily and then grind them in a nut grinder. Place the ground almonds in a blender and add cold milk, ground cardamom, almond essence, crushed ice and sugar.
Run the material through a blender till the milk turns frothy. Serve in small glasses, with a dusting of ground cardamom.

NB: This is a rich drink. If you want a lighter version, increase the amount of ice.

— Nirmal Khanna is a UAE-based freelance writer