Ramadan Special Series Recipe 30 – Mango Mousse

Last day of ramadan had come. Hope you all enjoyed with delicious recipe so far. Today I have a simple and amazing recipe of mango mousse which looks bright and beautiful on your iftar table. I love fruit based desserts specially on iftar time which gives a fresh breath. Try mango mousse recipe on your last day of ramadan – 2020 only with three ingredients by following 3 steps.


  • Condensed Milk – 1/3 cup
  • Heavy Whipping Cream – 400 ml
  • Mango Chopped – 2


1. Add a heavy cold cream in a large bowl and whip until medium peaks form. Then add the condensed milk and beat for next 2 min. Take 1/4 cup of whipped cream seperately in a bowl and save it to use for later decoration.

2. In a blender, add the chopped mangoes and blend it for 3 min. Mango puree is ready. Now add mango puree to rest of the whipped cream in portions and fold it into the whipped cream until well combined.

3. Pour the mousse into small dessert cups. Refrigerate about 2-3 hours and serve them chilled with whipped cream above and some freshly chopped mangoes. Serve and Enjoy😀

If you try this recipe out, please hashtag your photos with #passionlogfood and tag us with @passionlog_food on instagram. We love seeing your takes on our recipes!


Ramadan Special Series, Recipe 29 – Spicy Potato Doughnuts

This soft, fluffy and crispy potato doughnuts is perfect tea snack which is also ideal for iftars. These Doughnuts are very tender on the inside and crunchy from the outside.


For Potato Dough

  • 2 medium sized boiled potatoes
  • 1 small sized onion (finely chopped)
  • 2 green chillies (finely chopped)
  • 2 Tbsp coriander leaves (chopped)
  • 1 tbsp – All purpose flour/maida
  • 1 tbsp corn flour
  • 1/2 tsp black pepper
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 egg
  • 1/2 cup bread crumbs
  • salt to taste
  • 2 cups oil to fry

For Coating

  • 1 beaten egg
  • 1/2 cup bread crumbs
  • pinch of salt and pepper


Step 1 – In a bowl, mash the boiled potatoes. Now add, all the dough ingredients and form a firm dough. (You can add more bread crumbs if you feel dough is soft)

Step 2 – Place the potato dough in refrigerator for 10 minutes.

Step 3 – Next, in a bowl, beat eggs with salt and pepper. In another plate, take the bread crumbs.

Step 3 – Take dough out of refrigerator and make ring donuts as shown (around 6 to 8).

Step 4 – Now, dip the doughnut in egg, then coat it with bread crumbs.

Step 5 – Heat the oil and deep fry it on low flame until brown. Tastes best with ketchup.

If you try this recipe out, please hashtag your photos with #passionlogfood and tag us with @passionlog_food on instagram. We love seeing your takes on our recipes!


Ramadan Special Series Recipe 28 – Shezwan Noodles (spicy chicken)

Shezwan noodles are spicy and delicious. If you have been a fan of shezwan noodels in restaurants and wondered how to make shezwan sauce. Here’s the recipe. You can use this shezwan sauce to make shezwan fried rice, noodles, chicken and many more.


For shezwan sauce:

  • 5 dry kashmiri red chilli
  • 5 Red chilli
  • 1 inch ginger
  • 4 cloves garlic
  • 1+1/2 tbsp Tomato sauce
  • 2 tbsp soya sauce
  • 1 tsp vinegar
  • 2 tsp salt

For Chicken marinate:

  • 250g chicken breast
  • 1 tsp red chilli powder
  • 1 tsp ginger garlic paste
  • 1 tsp salt
  • 1/4 tsp tumeric
  • 1 tsp olive oil
  • 1 tbsp lemon

For Noodles:

  • 1/2 pack noodles
  • 2 tbsp olive oil
  • 1 Onion
  • 1 tsl ginger garlic finely chopped.
  • 1/2 bell pepper
  • 1 carrot
  • 1 egg


  1. Marinate the chicken will all the ingredients mentioned above to marinate. Fry it in a pan with little oil and keep it aside.

2. Make shezwan sauce, Boil the red chillis in 1/4 cup of water. Grind the boiled chillis with garlic and clove. In a bowl, Add the mixture, tomato sauce, soya sauce and vinehar amd mix well. ( To preserve the sauce for later use, boil this mixture)

shezwan sauce

3. Cook noodles according to the package instructions.

4. In a pan, Add oil and saute onion till it gets translucent. Add bell pepper, carrot and fry for 2 minutes. Add shezwan sauce and fry for 1 – 2 minutes. Add chicken and mix well. Then Add noodles.

5. In a bowl, beat the egg and pour it on top of the noodles and scramble it. Garnish with spring onions and coriander leaves and Serve hot.

Shezwan chicken noodles

If you try this recipe out, please hashtag your photos with #passionlogfood and tag us with @passionlog_food on instagram. We love seeing your takes on our recipes!


Ramadan Special Series Recipe 27 – Malabar Erachi Ada

Erachi Ada is a snack usually served during Ifthars. Erachi ada is a half moon shaped fried dough filled with chicken or beef masala. Try this very tasty and easy snack on your iftar table.


  • Rice flour – 1 cup
  • Chicken – 200gms
  • Curry leaves – 5 / 6
  • Ginger Garlic Paste – 1 tbsp
  • Onion Chopped – 2
  • Green Chilly – 2
  • Turmeric powder – 1/2 tbsp
  • Chilli Powder – 1 and 1/2 tbsp
  • Garam Masala – 1 tbsp
  • Pepper powder – 1/2 tbsp
  • Curry Leaves – 5 / 6
  • Coriander Leaves – 1/4 cup
  • Oil – 5 tbsp
  • Salt as required


1. Keep a pan in low flame and add oil. Once oil is heated add curry leaves and ginger garlic paste. Saute till golden brown. Add onion chopped & green chilli and saute well. Next add salt as required, turmeric powder 1/4 tbsp, chilli powder 1/2 tbsp, garam masala 1 tbsp and coriander leaves 1/4 cup. Mix well altogether and saute about 5 min. Off the flame.

2. Take 300 gms of boneless chicken in a pan, add turmeric powder 1/4 tbsp, chilli powder 1 tbsp, pepper powder 1/2 tbsp, and salt as required. Add little water and cook the chicken. Once cooked shred the chicken and add it to the masala and mix well.

3. Mix rice flour with salt and water as required to make a smooth dough. Take a small portion of the dough and make a thin circle. Place 1-2 tbsp of chicken masala and fold it into half moon shape and seal the edges by pressing with your hand.

4. Heat the oil in pan. Once heated deep fry it in low flame. Your Irachi Ada is ready to serve. Enjoy😊


Ramadan Special Series, Recipe 26 – Grilled Chicken Kebabs

There is nothing like the smell of a grill in the summer. These grilled chicken kebabs are made with marinated chicken and colorful vegetables, all threaded onto skewers and cooked to perfection. While you can always choose the vegetables of your choice, I personally like the flavor of bell peppers and cherry tomatoes.  If you come up with a great combo, come back and leave a comment… we’d love to hear about your creation! These grilled chicken kebabs are perfect for Birthday parties, or any weeknight family dinner which can also be baked in oven or stove-top grill pan.


  •  500 grams – boneless skinless chicken breast, chopped into squares (2 medium breasts)
  • 2 bell peppers, chopped into squares (any color)
  • 9-10 cherry tomatoes (or
  • 1 tbsp – olive oil
  • 2 tbsp yogurt
  • 1 tbsp cream
  • 1 tsp black pepper powder (or as per your taste)
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp green chilli paste (optional)
  • 1 lime, cut into wedges
  • salt to taste


Step 1 – Preheat grill or oven to 400ºF/200º C.

Step 2 – Cut the capsicum in to square pieces. Now add olive oil to capsicum and cherry tomatoes and mix well.

Step 3 – In a small bowl, mix together olive oil, yogurt, cream, black pepper powder, garlic paste, ginger paste, green chilli paste, and salt. Now add the chicken cubes and marinate for at least 30 minutes.

Chicken marinate

Step 4 – Place peppers, cherry tomatoes, and chicken onto skewers (alternating between the three). Repeat.

Step 5 – Wrap a tin foil onto the grill and spray with cooking spray.Set kebabs on top of tin foil and grill for around 15 minutes rotating kebabs every five minutes.

Step 6 – Remove from heat and squeeze on lime juice and sprinkle and enjoy!

If you try this recipe out, please hashtag your photos with #passionlogfood and tag us with @passionlog_food on instagram. We love seeing your takes on our recipes!


Ramadan Special Series Recipe 25 – Chicken Cheese Cutlet

Chicken cheese Cutlet is the king of cutlets. It tastes absolutely amazing with the creamy cheese, chicken and potato. This chicken cheese cutlet will win your family’s heart at the iftar table.

serving: 6

Ingredients :

  • 1 chicken breast piece
  • 2 medium potato (mashed)
  • 1 onion
  • 2 green chilli
  • 1 tsp ginger garlic paste
  • 1 tsp red chilli
  • 1/4 tsp tumeric
  • 2 tsp salt
  • 1 tsp chicken masala
  • 1/4 tsp pepper
  • 1/2 cup mixed vegetables
  • 1 tbsp tomato paste
  • 1 tbsp lemon juice

for coating:

  • 1 egg
  • 1 cup bread crumbs


  1. In a pan, Add oil and saute the onion and green chilli till it gets translucent. Then add chicken pieces (tiny cube sized),tumeric, salt, pepper,red chilli and chicken masala.

2. After the chicken gets well cooked, add the mixed vegetables (corn, carrot,peas and beans) and tomato paste(you can use ketchup as well). cover the lid and let it cook.

3. Add lemon juice, mashed potato and mix.

4. Make them into balls and flatten them. Add 1 tsp of cream cheese, close it with a similar flattened ball.

5. Dip it into the egg and coat with bread crumbs.

6. You can freeze it at this point for later use or deep fry in oil and have it right away. Tastes best with ketchup and mayonnaise dip.

If you try this recipe out, please hashtag your photos with #passionlogfood and tag us with @passionlog_food on instagram. We love seeing your takes on our recipes!


Ramadan Special Series Recipe 24 – Chicken Croquettes

What to do with leftover chicken? Make these small sized delicious croquettes filled with creamy chicken!

These chicken croquettes are crispy on outside and creamy and flavorful on inside. Follow the recipe below and try this yummy and tasty croquettes as your iftar dish.


  • 3 tbsp Butter – 3 tbsp
  • Ginger & garlic paste – 1 tbsp
  • White onion – 1/4 cup
  • Green chilly – 2
  • All purpose flour – 3 tbsp
  • Milk, room temperature – 1 cup
  • Chicken (use leftovers) – 200 gms
  • Potato smashed – 2
  • Egg – 3
  • Bread crumbs – 1 cup
  • Vegetable oil
  • Salt – 1 tbsp
  • Pepper – 2 tbsp
  • Coriander leaves as required


1. To a saucepan add boneless chicken pieces, 1 tbsp pepper powder, 1/2 tbsp salt and 1 cup water. Cook the chicken about 20-25 min.

2. Once it’s cooked seperate chicken and chicken stock water. Shred the chicken into small pieces. Keep it aside.

3. Keep a saucepan in low flame, add butter and wait for 1 min. Once butter melted add ginger & garlic paste, onion chopped and green chilly. Saute until golden brown.

4. To the sauted onion add 3 tbsp of all purpose flour and stir slowly on low flame for 3-4 min till the flour gets cooked.

5. Add 1 cup milk and whisk gradually on low flame till it gives creamy sauce.

6. To the creamy sauce add 1 tbsp pepper powder and 1/2 tbsp salt. Mix well. To the mixed sauce add chicken stock water and whisk slowly till it hardened.

7. Now add shreded chicken pieces and smashed potatoes. Mix well in low flame for about 4 – 5 min. Off the stove.

8. Add coriander leaves and all together mix well. Your creamy filling is ready. Rest for 1 hour at room temperature.

9. Once filling is set, grease the palms and roll it. Dip each croquettes into beated egg and coat with bread crumbs. Ready to fry.

10. Now your yummy and crispy chicken croquettes is ready. Serve and enjoy.


Ramadan Special Series, Recipe 23 – Indo- Chinese Chicken Noodles

Indo-Chinese Noodles is a Chinese dish with an Indian twist. Indian style Chinese is very popular today which is super quick to make for a dinner or a weekend meal. This simple stir fry noodles is full of vegetables and is loaded with flavors. Here is our version of quick, simple yet delicious chicken noodles . Let’s get cooking.


  • 300 grams Noodles
  • 100 grams cabbage (Shredded)
  • 1 medium sized carrot (chopped)
  • 1 medium capsicum (chopped)
  • 5-6 garlic cloves (chopped)
  • 2 spring whites (chopped)
  • 2 spring greens (chopped)
  • 2 tbsp tomato ketchup
  • 300 grams chicken
  • 1 tsp + 2 tsp soy sauce
  • 1 tsp + 2 tsp Tbsp black pepper
  • 1 tsp
  • Salt to taste


For chicken

Step 1 – Marinate chicken with salt, 1 tsp pepper powder and 1 tsp soy sauce for 20 minutes.

Step 2 – Deep fry / shallow fry the chicken pieces and cook until done. Shred the chicken into bite size and set aside.

For Noodles

Step 3 – Boil the noodles as per the instruction on packet. If instruction insist, then add 2 tsp salt and 2 tsp oil. Cook and set aside.

Step 4 – Heat a wok or pan with 2 tbsp oil on high flame, add chopped garlic and spring whites, saute for 30 seconds.

Step 6 – Now add 2 tsp black pepper powder and 2 tsp soy sauce, saute for 10 seconds.

Step 7 – Next add chopped cabbage, carrot and capsicum, saute on high heat for a minute.

Now add the boiled noodles, salt and tomato ketchup, mix well. Lastly add the shredded chicken, combine well and serve hot.

If you try this recipe out, please hashtag your photos with #passionlogfood and tag us with @passionlog_food on instagram. We love seeing your takes on our recipes!


Ramadan Special Series Recipe 22 – Fruit Trifle

This is a easy to make refreshing and delicious dessert. Toss in your favourite fruits and enjoy this yummy dessert in no time.

We used store bought cake that has cream filling in it, which adds to the taste. Use your favourite cake in this recipe to maximize the taste. Cup cakes with caramel fillings also taste very good in this recipe. Slice the cake into 2 pieces to use in this recipe.

Delicous fruit trifle


  • Store bought or homemade cake
  • 500ml whipped cream
  • Custard or 1 box vanila pudding mix
  • 2 cups mixed tin fruit
  • 2 cup berries


  1. Prepare the whipped cream, custard or vanilla pudding (follow the instructions in the package) and cut cake into slices.
  2. In a bowl, place the cake slices then add custard, mixed fruits and whipped cream
  3. Place strawberries on the sides and repeat the layer.
  4. Top with whipped cream and berries.

Make this delicous fruit trifle and enjoy because there’s always room for desserts!


Ramadan special series recipe 21 – Chicken Spring Roll

Chicken spring rolls is one of the popular Iftar special snack in Malabar. Similar to Chinese chicken spring rolls, this role is small enough to enjoy in 4 bites. Only the filling for these spring rolls are made with Indian spices. It was my favourite iftar snack. Hope you all enjoy having this yummy and crispy snack!


  • Boneless chicken – 250 gm
  • Chilli powder – 1 tbsp
  • Coriander powder – 1/2 tbsp
  • Turmeric powder – 1/4 tbsp
  • Maida/flour – 2 cups
  • Egg – 4
  • Onion Chopped – 1
  • Ginger & Garlic paste – 1
  • Green chilies crushed – 2
  • Garam masala: 1 tsp
  • Pepper powder – 1/2 tbsp
  • Coriander leaves: 1 small bowl
  • Salt as required
  • Breadcrumbs as needed


  1. In a pan add the chicken(cut into cubes), chilli powder, coriander powder, turmeric powder, salt and little water. Cover the lid and cook the chicken about 20 – 25 min. Shred the chicken when it is completely cooled. Keep it aside.
  2. Heat a pan with oil and once it is heated add ginger & garlic paste, chopped onion. Wait till it is gloden brown. Now add greenchillies crushed, garam masala, pepper powder and salt as required. Saute well.
  3. Add the shreded chicken pieces to the same pan. Mix well and saute for 5 minutes. Once everthing is dry, switch off the flame and add chopped coriander leaves. Filling is ready.
  4. In a bowl mix maida/all purpose flour with 2 eggs and salt as required. Add enough water slowly to make it into a free flowing batter.
  5. Heat tawa in a low flame and pour some batter and spread into a thin pancake. Make sure it is just cooked. Repeat the same with the rest of the batter.
  6. Place each pancake on a work surface and put the filling towards side and roll it foldling the sides in half way through. Repeat the same with the rest of the pancakes.
  7. Dip each roll in beaten eggs and roll it in breadcrumbs. Deep fry in hot oil
  8. Serve hot chicken spring roll and enjoy having this yummy special iftar snack.