Celebrate Ramadan

Anisa Karolia shares the family favourites she loves to cook during the Muslim holy month

- By Anisa Karolia

During Ramadan, Muslims around the world abstain from eating between sunrise and sunset. This year, we expect it to be around 3am to 8pm - we follow the lunar calendar, so it's about 10 days earlier each year.

As well as prayers, charity, self-reflection and trying to better one's self, food also plays an important part in Ramadan.

We have a pre-dawn breakfast, usually eggs, toast and tea or cereal, and break our fast with dates at sunset. Dates are recommended because they help replenish vitamins.

Traditionally, a Ramadan table spread would include starters. My family enjoys lamb and mint samosas, chicken and cheese pastries and, of course, crispy pakoras. My children love butter chicken, but we could also prepare food like noodles, non-traditional lasagne or fish and chips. For dessert, there's always platters of fresh fruits like watermelon, mangoes, strawberries, grapes and pineapple, and usually a creamy and fragrant rose-flavoured falooda. We end the evening with a cup of karak chai.

Crispy pakoras

Basic pakoras are made with sliced onions, fresh fenugreek leaves, chickpea flour and spices, but you can add other vegetables, such as grated carrots and potatoes, or even chicken.

MAKES about 15 PREP 25 mins COOK 3 mins EASY V

1 large onion, finely chopped

1 large red onion, finely chopped

125g spinach, finely chopped

125g fresh fenugreek leaves, chopped stems removed)

1/2 tsp ground turmeric

1/2 tsp chilli powder

1tsp ground coriander

1tsp ground cumin

1/4 tsp carom seeds (ajwain)

1 tbsp dried fenugreek leaves

2 tsp garlic paste

2 tsp green chilli paste

1 heaped tbsp rice flour

1/2 tsp baking powder

200g chickpea flour gram flour)

200g can sweetcorn vegetable oil, for deep-frying