Quick & Easy Ramadan Recipe

During the month of Ramadan, many people seek out quick and easy meal solutions that are nutritious and filling. The Brayden Marvo Electric Pressure Cooker can be a great tool to help achieve this, as it can cook meals quickly while still retaining the nutrients and flavors of the ingredients. From traditional stews and soups to more modern dishes like biryani and curries, the electric pressure cooker can help streamline the cooking process and make meal prep a breeze during the busy Ramadan season. Plus, with its easy-to-use features and intuitive controls, the Brayden Marvo Electric Pressure Cooker is a great option for anyone looking to simplify their cooking routine this Ramadan.

Beef Stew

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, peeled and cubed
• 1 can diced tomatoes
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Set the Brayden Marvo Electric Pressure Cooker to sauté mode and heat the olive oil. Add the beef cubes and brown on all sides, then remove from the pot and set aside.
2. Add the onion and garlic to the pot and sauté until softened, about 2-3 minutes.
3. Add the carrots, potatoes, diced tomatoes (with their juices), beef broth, thyme, and bay leaf to the pot. Stir to combine.
4. Return the browned beef cubes to the pot and stir to combine.
5. Close the lid and set the Brayden Marvo Electric Pressure Cooker to high pressure for 30 minutes.
6. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
7. Open the lid and remove the bay leaf. Season with salt and pepper to taste.
8. Serve hot and enjoy!

This recipe yields approximately 4 servings. Adjust the ingredients as needed for larger or smaller batch sizes.

Lentil Soup

Here's a recipe for Lentil Soup using the Brayden Marvo Electric Pressure Cooker, perfect for Ramadan:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup dried brown lentils, rinsed and drained
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• Juice of 1/2 lemon
• Fresh parsley, chopped (optional)

Instructions:

1. Set the Brayden Marvo Electric Pressure Cooker to sauté mode and heat the olive oil. Add the onion and garlic and sauté until softened, about 2-3 minutes.
2. Add the lentils, broth, cumin, smoked paprika, coriander, salt, and pepper to the pot. Stir to combine.
3. Close the lid and set the Brayden Marvo Electric Pressure Cooker to high pressure for 20 minutes.
4. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
5. Open the lid and stir in the lemon juice.
6. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender and blend until smooth.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped parsley if desired.
9. This recipe yields approximately 4 servings. Adjust the ingredients as needed for larger or smaller batch sizes.

Chicken Curry

Here's a recipe for Chicken Curry using the Brayden Marvo Electric Pressure Cooker, perfect for Ramadan:

Ingredients:

• 2 tablespoons oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 can diced tomatoes
• 1 cup chicken broth
• Salt and pepper, to taste
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro

Instructions:

1. Set the Brayden Marvo Electric Pressure Cooker to sauté mode and heat the oil. Add the onion and sauté until softened, about 2-3 minutes. Add the garlic and ginger and sauté for another minute.
2. Add the chicken to the pot and cook until browned on all sides.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) to the pot and stir to combine.
4. Add the diced tomatoes (with their juices) and chicken broth to the pot. Stir to combine.
5. Close the lid and set the Brayden Marvo Electric Pressure Cooker to high pressure for 8 minutes.
6. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
7. Open the lid and stir in the frozen peas. Cook on sauté mode for 2-3 minutes or until the peas are heated through.
8. Taste and adjust seasoning as needed. Garnish with chopped cilantro and serve hot over rice or with naan bread.
9. This recipe yields approximately 4 servings. Adjust the ingredients as needed for larger or smaller batch sizes.

 Baklava

Ingredients:

• 1 package of phyllo dough
• 1 cup of chopped walnuts
• 1/2 cup of chopped pistachios
• 1/2 cup of melted butter
• 1/4 cup of granulated sugar
• 1 tablespoon of ground cinnamon
• 1/2 cup of honey
• 1/2 cup of water
• 1 teaspoon of vanilla extract

Instructions:

1. Preheat your Brayden Marvo electric pressure cooker to sauté mode.
2. In a mixing bowl, combine the chopped walnuts, chopped pistachios, granulated sugar, and ground cinnamon. Mix well.
3. Lay out a sheet of phyllo dough and brush it with melted butter. Repeat with 6 more sheets of phyllo dough, brushing each layer with melted butter.
4. Spread half of the nut mixture evenly over the top layer of phyllo dough.
5. Layer 6 more sheets of phyllo dough on top of the nut mixture, brushing each layer with melted butter.
6. Spread the remaining nut mixture over the top layer of phyllo dough.
7. Layer the remaining sheets of phyllo dough on top, brushing each layer with melted butter.
8. Cut the baklava into diamond-shaped pieces using a sharp knife.
9. In a small mixing bowl, whisk together the honey, water, and vanilla extract. Pour the mixture over the baklava.
10. Cover the pressure cooker with its lid and set the valve to sealing.
11. Set the pressure cooker to high pressure for 20 minutes.
12. After 20 minutes, release the pressure manually.
13. Remove the lid and allow the baklava to cool for 10 minutes before serving.

Enjoy your delicious homemade baklava during Ramadan!