Tips & Tricks

Ramadan Day 9

SEHRI ENERGY(KCAL) PROTEIN(G) FAT(G)
DAL BHARAY PARATHA 196 5.37 11.3
MINT CURD CHUTNEY 38.1 2 2.09
FIRNI 290 10 8.9
PISTA SHAKE 301 10.9 7.2

DAL BHARAY PARATHA 

INGRIDENTS: 

  • Boiled Gram Lentils 30G 
  • Knorr Chicken Cube 1Cube (10gm) 
  • Cumin 1Tbsp. 
  • Whole coriander (crushed) 1Tbsp. 
  • Onion (Finely chopped) 1 Medium sized 
  • Spring onion (Finely chopped) 2-3 
  • Coriander and green chilies as required for garnishing 
  • Cooking oil 2Tbsp. 
  • Red chili powder 1 ½ Tsp. 
  • Blue band spread 
  • Ginger paste 1Tsp. 
  • Garlic paste 1Tsp. 
  • Flour ½ Kg 
  • Ghee for frying 
  • Salt 1Tsp. 
DIRECTIONS
  • Heat cooking oil 
  • Fry cumin and crushed coriander for 30 seconds 
  • Add chopped onion, garlic, ginger paste, boiled gram lentil, red chili powder and Knorr cube and mix well 
  • Remove from stove and set to cool 
  • Garnish with coriander and green chilies 
  • Mix the flour and make small balls 
  • Add the mix of gram lentils 
  • Use rolling pin to flatten the flour and gram lentil ball 
  • Fry in Ghee and serve 

MINT CURD CHUTNEY 

Ingredients: 

  • Mint leaves 5g 
  • Coriander leaves 5g 
  • Thick curd / Unflavored yogurt - 50 grams 
  • Garlic cloves – 1/2 
  • Green chilli - 1 
  • Chat masala - 1/2 teaspoon (Optional; you can use cumin powder instead) 
  • Lemon - 2 teaspoons (reduce if your curd is already sour enough) 
  • Salt - As per taste 

Method: 

  • Wash coriander leaves and mint leaves in water and drain the water well. (see that there is no soil or dirt sticking to the leaves) 
  • Add all the ingredients into a blender and blend well until it turns out to be a smooth paste. 
  • Transfer to a clean bowl, sprinkle some chat masala optionally and serve with your tikka or tandoori!! 

FIRNI

Ingredients:

  • Rice soaked 1tbsp
  • Milk 250ml
  • Saffron (kesar) a pinch
  • Sugar 100g
  • Green cardamom powder 1/2 teaspoon
  • Pistachios blanched, peeled and sliced 5g

Method:

  • Drain and grind the rice to a coarse paste. Bring milk to a boil. Add rice paste dissolved in a little water or cold milk.
  • Cook till rice is completely cooked, stirring constantly. Add saffron and mix well.
  • Add sugar and cardamom powder and cook till sugar is completely dissolved. Pour into earthenware or china bowls and garnish with pistachios.
  • Chill in a refrigerator for an hour before serving.

PISTA SHAKE

Ingredients:

  • 10pcs unsalted raw Pistachio (Pista)
  • 250ml Milk (Doodh)
  • few Saffron (Kesar) threads
  • 10g Sugar (Cheeni) or as desired

Method:

  • Cut 4 pistachios into silvers and set aside.
  • Place the remaining in a blender, cover, and pulse several time to coarsely grind.
  • Add 1/2 cup milk and blend until smooth.
  • Scrape down the sides of the jar with a spatula to free the nuts.
  • Slowly add 1 cup milk and blend for 1/2 minute.
  • Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
  • Stirring constantly, bring to full boil.
  • Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
  • Place the strainer over the blender and pour in the milk.
  • Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
  • Pour into cups, sprinkle with pistachio silvers, and serve immediately.
IFTAR ENERGY(KCAL) PROTEIN(G) FAT(G)
PALAK PAKORA 388 14.7 14.6
ONION RINGS 479 11.6 12.1
FRUIT CHAAT 94.1 1.1 0.4
MINI CHICKEN BURGERS 409 31.2 16.5
SHAHI TUKDA 177.6 7.5 9.6
MIXED FRUIT ENERGILE DRINK 92 0 0

PALAK PAKORA 

Ingredients : 

  • ½ cup besan/gram flour 
  • 1 tbsp rice flour 
  • 1 to 1.5 cup spinach or palak, finely chopped 
  • ½ medium size onion, chopped 
  • 1 tsp chopped ginger, chopped 
  • ½ medium carrot(grated) 
  • 1 green chili, chopped 
  • 1 tsp fennel seed powder (saunf powder) 
  • ¼ to ½ tsp red chili powder 
  • 1 tsp coriander powder/dhania powder 
  • 1 tsp cumin powder/jeera powder 
  • Knorr chicken cube-1 
  • a pinch of asafoetida/hing 
  • ½ cup to 1 cup water - see notes below 
  • salt to taste 
  • oil for deep frying 

Method: 

  • Mix everything to a semi thick batter. 
  • The batter should not be thin. 
  • Almost like idli batter. 
  • Take spoonfuls and fry the pakora in hot oil till they are golden brown in colour. 
  • Serve palakpakora hot with chutney, tomato sauce and bread slices. 

ONION RINGS WITH CUBE 

Ingredients: 

  • 1 large Onion thickly sliced 
  • ½ cup Refined flour (maida) 
  • Salt to taste 
  • Knorr chicken cube-1 
  • White pepper powder 1/2 teaspoon 
  • Baking powder 1/2 teaspoon 
  • Oil for deep frying 

Method: 

  • Separate the onion roundels into rings and keep the centre part aside. Use only the outer big rings. 
  • Sieve together refined flour, cornstarch, salt, white pepper powder and baking powder. Add sufficient water to make a thick batter. 
  • Whip this batter with whisk or hand continuously for a long time - say five to ten minutes. Heat sufficient oil in a kadai. 
  • Dip onion rings in the batter and deep fry till crisp. Remove and drain on an absorbent paper. Serve hot. 

FRUIT CHAAT 

MINI CHICKEN BURGERS

Ingredients :

  • 10 (300g) par-baked mini panini bread rolls 
  • 2 (200g each) chicken breast fillets, trimmed, chopped 
  • 2 garlic cloves, chopped 
  • 2cm piece fresh ginger, peeled, finely chopped 
  • 1 1/2 teaspoons mild curry powder 
  • 2 green onions, roughly chopped 
  • 1/4 cup fresh coriander leaves 
  • 1 tablespoon peanut oil 
  • 50g bby Asian salad leaves 

Method: 

  • Bake rolls following packet directions. Cool. Cut in half crossways. 
  • Meanwhile, process chicken, garlic, ginger, curry powder, onion and coriander until combined. Using 1 heaped tablespoon mixture at a time, form into 10 patties. Flatten slightly. 
  • Heat oil in a large frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until browned and cooked through. 
  • Meanwhile, make Lime mayo Combine mayonnaise, lime rind and lime juice in a bowl. Spread roll bases with one-third of the lime mayo. Top with salad leaves and patties. Top with remaining mayo and roll tops. Serve. 

SHAHI TUKDA 

Ingredients: 

  • 2 slices bread 
  • For the rabadi 
  • ½ cup milk 
  • 10 g khoa 
  • 1/4 tsp cardamom (elaichi) powder 
  • a pinch of nutmeg (jaiphal) powder 
  • For the garnish 
  • 1 tsp slivered almonds (badam) 
  • 1 to 2 edible silver leaf (vark) 

Method: 

  • Toast the bread slices. 
  • Combine the milk &khoa in a thick bottomed saucepan & simmer till its thick. 
  • Place the toast pieces in a deep serving dish. 
  • Pour the warm rabadi over the top ensuring that the toast pieces are covered with the rabadi. 
  • Refrigerate till it is chilled. 
  • Serve garnished with the silver varak and almonds. 
  • ENERGILE 

 
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