Tips & Tricks

Ramadan Day 8

SEHRI ENERGY(KCAL) PROTEIN(G) FAT(G)
PURI 192 3.63 10.5
BAKED QUEEMA 235 16.3 12
RAITA 18.3 1 0.97
DATES HALWA 305 8.8 15.4
ENERGILE MIXED FRUIT 92 0 0

PURIS

Ingredients: 

  • 1/4 cup whole wheat flour 
  • 2/3 tbsp oil 
  • a pinch of salt 
  • oil for deep-frying 

Method: 

  • Combine the whole wheat flour, 2 tbsp of oil and salt all and knead into a stiff dough using enough water. 
  • Knead again with the remaining ½ tbsp of oil and cover and keep aside for 10 to 15 minutes. 
  • Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3") diameter round. 
  • Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. 
  • Drain on absorbent paper and serve hot. 

BAKED KHEEMA 

Ingredients : 

  • 60 grams mutton minced 
  • 20g onions, finely chopped 
  • 1/2 tsp ginger paste 
  • 1/2 tsp garlic paste 
  • 1/2 tsp red chilli powder 
  • 1/2 tsp garam masala powder 
  • A pinch of turmeric powder 
  • 2 green chillies, finely chopped 
  • 1 tbsp finely chopped coriander leaves 
  • 5g almonds, roasted and finely powdered 
  • 5g cashew nuts, roasted and finely powdered 
  • 1tbsp thick yogurt 
  • 2 tsp chana dal, roasted and powdered 
  • salt 

Method : 

  • Mix all the ingredients together. Knead the mixture well. 
  • Refrigerate for 3 hours. 
  • Preheat oven to 180 C. Spread the mixture in a greased baking dish evenly. 
  • Bake for about 30 minutes till it turns a golden brown. Serve

RAITA 

Ingredients:

  • Yogurt 
  • ½ small onion 
  • Few coriander leaves 
  • Salt to taste 

Method: 

  • Beat yogurt,add chopped onions & coriander leaves. 
  • Sprinkle some salt & serve. 

DATE HALWA 

Ingredients: 

  • Dates- 20 g 
  • Milk-1 cup 
  • Cardamon-2 pieces 
  • Ghee-1 tsp cup 
  • Raisin-1/2 tsp 
  • Almond-1/2 tsp 
  • Usually there is no need to add sugar but if you want more sweet you may add sugar according to your taste. 

Method: 

  • Remove seed from dates. Soak it in milk for 30 minutes.Blend it in a blender to make a fine paste. 
  • Heat ghee in a pan in medium heat. Add cardamom and fry for few seconds. 
  • Then add dates paste and stir. When halwa start to become thick add milk powder. 
  • Stir continuously until it comes to halwa consistency that does not stick the pan. 
  • Remove from the pan and garnish with nuts and raisin. 
  • ENERGILE JUICE   
IFTAR ENERGY(KCAL) PROTEIN(G) FAT(G)
GREEN CHILLI PAKORA 171 4.9 11.1
POTATO KACHORI 442 10.4 13
FRUIT CHAAT 94.1 1.1 04
FALOODA 110 3.7 4.9

GREEN CHILLI PAKORA 

Ingredients: 

  • 2 green chillies or mirch 
  • oil for frying 
  • For the besan-chickpea flour batter: 
  • 20g besan/chickpea flour 
  • ½ tsp chilly powder 
  • ½ tsp turmeric powder/haldi 
  • ¼ tsp garam masala powder 
  • a pinch of asafoetida/hing 
  • salt as required 
  • water 
  • 1 tbsp rice flour – optional 

Method: 

  • Add all the dry ingredients to the batter. Add little water so as to form a thick batter. You could also use rice flour as it will make the pakoras crisp. 
  • Give 3-4 vertical slits on the green chillies. Take care not to break them. 
  • Dip them in the batter. Evenly coat the mirch (chillies) with batter and also apply some batter inside the slits. 
  • In a deep frying pan heat oil and deep fry them in oil till they turn golden brown and crisp. 
  • Serve MirchPakora with pav, bread or serve as a side dish. 

POTATO KACHORI 

Ingredients : 

  • For Kachori Flour 
  • Flour or wheat flour (Maida or atta) – 300 grams (3 teacups) 
  • Semolina (Suji) – 100 grams (1 teacup) 
  • Salt – to taste (1/2 teaspoon) 
  • Baking powder – ¼ teaspoon 
  • Oil – 2 tablespoon 
For potato stuffing 
  • Potato – 300 grams (5-6) 
  • Oil – 1 tablespoon 
  • Cumin seeds(Jeera) - ½ teaspoon 
  • Coriander powder (Dhaniya) – 1 ½ tea spoon 
  • Green chili – 2 (chopped finely) 
  • Ginger (Adrak) – 1 ½ ” piece 
  • Dry mango powder (Amchoor) – ½ teaspoon 
  • Garam Masala – ¼ tea spoon 
  • Salt – ½ teaspoon 
  • Oil – for frying 
  • BBM 

Method : 

  • How to make Kachori 
  • Boil potatoes in a pressure cooker. We will make dough for kachoris by the time potatoes are boiling. 
  • Sift flour and semolina, add salt, baking powder and oil and mix well with hands. 
  • Knead soft dough with lukewarm water (like the one for making chapattis). Cover and keep aside for half an hour. 
  • Peel boiled potatoes and break in small pieces. Heat oil in a small karai (wok). Add cumin seeds in oil. When cumin seeds crackle, add coriander powder, green chili, ginger, salt and potato. Stir fry for 2-3 minutes. 
  • Make lemon sized balls from dough. Place one ball on your palm, flatten with fingers. Gently press the centre of the kachori with your thumb, add 1 to 1 ½ teaspoon of potato filling and seal the ends in shape of a Kachori. Press between palms. Roll gently with a rolling pin. Make all kachoris in this fashion. 
  • Heat oil in a kadai for deep frying. Deep fry kachoris on medium flame. Turn while frying till they turn brown on both sides. 
  • Place kachoris on napkin on a plate. Fry all kachoris. Serve hot kachoris with green and sweet chutney and blue band margarine 

FRUIT CHAAT 

FALOODA 

Ingredients: 

  • Milk – 1 cups 
  • Sugar – 1 tsp 
  • Rose Syrup – 1 tsp 
  • Ice cream – 2 scoops 
  • Garden cress seeds-1 tsp 
  • Rafhan Strawberry jelly-1 tsp 

Method : 

  • Take and sugar in the pan. Let it come to a boil on medium heat. And then lower the heat and let it simmer for 2-3 minutes. Then chill it in the refrigerator. 
  • Then add 1 tsp of rose syrup. 
  • Pour the milk in it. Add garden cress seeds. 
  • Then add a scoop of ice cream. 
  • Garnish it with jelly & rose petals. 
  • Serve immediately. 
 
close