From mouth-watering Shami Kebabs to lip-smacking Fugiyas and tempting Singar Ji Mithai, Chef Ajay Chopra has some interesting Ramzan recipes for you. 

Shami Kabab

Ingredients:

For Masala A:

• 500 gm minced lamb meat
• 125 gm Bengal gram
• ½ inch ginger
• 5 cloves garlic
• 4 red chillies
• ½ tsp black pepper 
• 4 brown cardamom
• 1 tsp cinnamon powder
• Salt to taste
• 500 ml water

For Masala B:

• 1 tsp garam masala
• ½ tsp mace powder 
• ½ tsp green cardamom powder
• 1 tsp kewra water
• 2 drops meetha ittar

For Masala C:

• 500 gm mint leaves, chopped
• 10 green chillies, chopped
• 1 inch ginger, julienned
• 3 medium onions, chopped
• 125 gm kairi, finely chopped
• ¼ tsp salt
• 250 gm ghee

Method:

• In a pan, add all the ingredients for Masala A. Cover and cook till the Bengal gram has cooked properly. Uncover and keep stirring and cooking till the water evaporates and the ingredients start sticking to the side of the pan. Remove from the flame and grind to a fine paste. Make sure there are no lumps at all.
• Mix Masala B as well. Divide into 16 portions, and keep aside.
• For the filling, add all the ingredients of Masala C together and mix. Now take each ball and stuff it with the filling. Shape it into patties. Add ghee to the pan and cook on slow flame. When it becomes light brown on one side, turn the patty over.
• Serve hot with mint chutney, roomali roti or paratha. *Tip: Use mince from the shoulder

Fugiyas

Ingredients:

• 1 kg maida
• 2 eggs
• ½ juice from one coconut
• 1 tsp yeast or 1 cup toddy
• Sugar and salt to taste

Method:

• In a large bowl, mix maida and sugar. If you're using yeast, dilute it in water. Pour in the eggs, yeast and coconut juice. Mix all the ingredients well and make a dough. You will need to knead the dough at night, leave it to ferment and fry the fugiyas in the morning.

Singar Ji Mithai

Ingredients:

• 200 gm sev, unsalted
• 200 gm sugar
• 150 gm khoya
• 250 ml water
• A pinch of yellow food color
• ¼ cup almonds, thinly sliced

Method:

• Boil sugar and water on medium flame till sugar melts and becomes a little thick. Add colour and mix well. Add sev and mix lightly. Add grated khoya and mix well till mixture leaves the sides.
• Remove from flame and spread the mixture on a greased tray. Garnish with chopped almonds and let it cool for sometime. Cut into pieces and serve.

These recipes were cooked during a Masterclass session by Chef Ajay Chopra in the third edition of Northern Flavours -- Shubh Vivah, which airs on Living Foodz.