Ramadan Recipes with Parvathy & Touria


 Asian Lite’s Masarat Daud compiles two special Ramadan recipes from Parvathy Menon and Touria Dahak Salhi

Parvathy Menon
Parvathy Menon

Parvathy lives in Kochi, India and has a BA in communicative English and has majored in journalism, advertising, PR and Entrepreneurship. She is a full-time Mom and also helps run her husband’s business. She loves cooking and writing film reviews and tries to update her blog when her toddler permits her to!

She shares a recipe for Chicken Shawarma, perfect for a Ramadan table:


  • 500 grams of large boneless chicken pieces.
  • ½ tsp pepper powder
  • ½ tsp cumin powder
  • Juice of one small lemon or lime
  • 2 tbsps of any refined oil
  • Salt
  • 1 tsp paprika powder



For the garlic sauce:

  • 2 heaped tbsp mayonnaise
  • 2 heaped tbsp thick yogurt
  • 3 crushed garlic cloves



For the sauce: In a little bowl, add mayonnaise, yogurt and garlic and mix well till smooth. You can use a food processor to really work the garlic into the sauce. Set aside to chill.
To prepare the chicken: In a pressure cooker, add chicken, pepper, cumin, lime juice, 1 tbsp oil and salt. Add 1/4th cup of water and cook till 3 or 4 whistles. Wait for the pressure before opening.

Once open, heat 1 tbsp of oil and add both chicken and the broth to the pan and let it cook and bubble over medium high flame. Add the paprika and let it cook till all the water evaporates. On high flame keep stirring the chicken pieces till they start to brown and are cooked through. Check for salt.

To assemble: Set a pita bread on the plate. Place one layer of sliced onions, one layer of cucumber, one layer of tomatoes and one layer of cabbage. Place chicken over the vegetables and top with a generous drizzle of the white sauce. Garnish with coriander leaves and a lemon wedge if serving it open, or wrap it up like you would with a shawarma.

North African Honeycomb Pancakes

Touria Dahak Salhi
Touria Dahak Salhi

The second recipe is from Touria Dahak Salhi who is of Moroccan heritage and lives in France. She is currently pursuing a PhD and her thesis explores how fairy tales can be taught using new technology. On the side, she is also involved in a project that aims to save the heritage and poetry of Mediterranean countries.

She shares a simple recipe of traditional pancakes called ‘Baghrir’ and aptly translated as ‘One Thousand Holes Pancakes’.


450g semolina

250g of water

10g baker’s yeast

Pinch of Salt

North African Honeycomb Pancakes
North African Honeycomb Pancakes

Put all the ingredients in a food processor and mix them. Leave to stand for ten minutes (or slightly longer) in room temperature and then put a ladle full of batter on a hot, greased pan. Cook like pancakes.

These can be served with honey, jam and chocolate spread.


(Masarat Daud is many things. A girl’s education campaigner, a TED speaker, a TEDx curator, a recent SOAS MA graduate and a politically-incorrect humourist currently based in London)

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