Tips & Tricks

Ramadan Day 7

SEHRI ENERGY(KCAL) PROTEIN(G) FAT(G)
PARATHA 200 3.66 9.7
EGG CURRY 224 10.3 11
ALMOND MILKSHAKE 305 9 10

PLAIN PARATHA 

Ingredients: 

  • 30g wheat flour 
  • 1 tsp ghee 
  • salt and water as required 
  • Knorr Chicken cube 1 
  • Blue band spread 

Method: 

  • Combine all the dry ingredients for the dough. Add water, ghee and form a smooth dough. Add more water or ghee if required. Cover the dough and keep aside. The dough should be pliable and soft & not hard. 
  • Roll the paratha into a disc of 3-4 inch diameter. 
  • Apply ghee on this disc. 
  • Fold the paratha. 
  • Now again Apply ghee on this fold. 
  • Again fold it. 
  • Now sprinkle some wheat flour and roll the double folded dough into a triangular or square shaped parathas or circular shaped parathas (the last one requires a little bit of practice). You could apply ghee and fold once more into a triangle if you wish too. 
  • Fry the Parathas on griddle or tava with ghee. Serve hot. With blue band margarine spread 

EGG CURRY 

Ingredients: 

  • 1/2 tsp cumin seeds 
  • 1/2 inch cinnamon 
  • 1 cloves 
  • 1 green cardamoms 
  • 2 black peppercorns 
  • 30g onion, sliced lengthwise 
  • 20g tomato, roughly chopped 
  • 30g yogurt 
  • 25g potato, peeled and chopped 
  • 1/2 tsp red chili powder 
  • 1 tsp coriander powder 
  • 1/2 tsp turmeric powder 
  • 1/2 tsp ginger garlic paste 
  • Salt to taste 
  • 2 boiled eggs 
  • Coriander to decorate 
  • Knorr cube 1 

Method: 

  • Heat 3 tbsp oil in a pan. Add in the cinnamon, cloves, cardamoms, peppercorns and cumin seeds. Stir for a min. When cumin seeds change color, add in the sliced onion and fry till they turn brown. Drain and cool. 
  • In a mixer bowl, add the onions from step 1, tomatoes and yogurt and blend into a fine paste. Keep aside. 
  • In the same pan, add in the turmeric powder, red chili powder, coriander powderknorrcube and ginger garlic paste to the remaining oil. Stir them around. Add 5 tbsp water to make sure the spices don’t burn. Cook till it leaves oil. Add in the potatoes and stir well for 2 to 3 mins. Add in water, till the potatoes just submerge and cook covered till the potatoes are almost done. Stir occasionally. Add in the paste from step 2. Stir well and boil for 5 to 6 mins. 
  • In a serving bowl, add the boiled egg, slit or full and pour the curry over it. Decorate with coriander and serve. 
  • Serve hot with bread or chapatis or rice. 

ALMOND MILKSHAKE 

Ingredients: 

  • 10 pcs 
  • 250ml milk 
  • 10g sugar 
  • few saffron (kesar) strands 
For The Garnish 
  • few peeled and sliced almonds (badam) 

Method 

  • Soak the almonds aover night. 
  • Peel the almonds and grind to a smooth paste. 
  • In a deep pan, add the milk and bring to boil. 
  • Once it boil add the sugar and saffron, mix well and simmer for 5 minutes. 
  • Remove from the flame, cool and refrigerate for 2-3 hours. 
  • Serve chilled and garnish with almond slivers.
IFTAR
ENERGY(KCAL) PROTEIN(G) FAT(G)
BUFFALO WINGS 362 15.6 23
PASTA SALAD 136 4 4.3
CHANNA CHAAT 157 6.6 1.7
STRAWBERRY YOGURT WITH STRAWBERRY JELLY 286.7 14.2 4.8
WATERMELON JUICE WITH ENERGILE 151 0.55 0.21

BUFFALO CHICKEN WINGS 

Ingredients: 

  • 3 garlic cloves, crushed 
  • 1 tbsp olive oil 
  • 1 tbsp cider vinegar 
  • 1 tsp paprika 
  • 1 tsp Worcestershire sauce 
  • 1/2 tsp celery salt 
  • 2 tsp pepper sauce 
  • 1 tbsp honey 
  • Blue band spread 
  • 60g chicken wings, halved at the joint 

Method: 

  • In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight. 
  • Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. 
  • Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snack and blue band margarine spread . 

PASTA SALAD 

Ingredients: 

  • For the salsa dressing 
  • 20g finely chopped tomatoes 
  • 5g sugar 
  • ½ tsp salt 
  • 1/2 tsp dried oregano 
  • 5g chopped green chillies 
Other ingredients  
  • 10g blanched french beans 
  • 10g baby corn, cut into roundels 
  • 10g blanched carrot cubes 
  • 10g cauliflower florets 
  • 30g boiled penne 

Method: 

  • For the salsa dressing 
  • Combine all the ingredients in a bowl and mix well while mashing continuously with the back of a spoon. Continue this for 4 to 5 minutes. Keep aside.
How to proceed 
  • Put all the ingredients, except the salt, in a vesselful of ice-cold water for half an hour. 
  • Drain, wrap in a muslin cloth and refrigerate till ready to serve. 
  • To serve, put all the ingredients in a bowl and sprinkle salt on top. 
  • Add the salsa dressing over it and toss well. 
  • Serve immediately. 

CHANA CHAAT 

Ingredients: 

  • 30g boiled chana (white chickpeas, kabulichana, garbanzo beans) 
  • 15g finely chopped onion 
  • 20g finely chopped tomatoes 
  • 1 green chili finely chopped (optional) 
  • ½ tsp cumin seeds powder 
  • ¼ tsp red chili powder 
  • ½ tsp chaat masala 
  • ½ tsp amchur powder/dry mango powder 
  • black salt as per taste 
  • 2 tsp lime juice 
  • 5-6 panipooris or papdis crushed 
  • a few chopped coriander leaves 

Method: 

  • in a bowl or a large plate take the boiled chana. 
  • add the chopped tomatoes, onions and green chili to it. 
  • add all the dry spice powders and black salt. 
  • mix the entire mixture well. 
  • add lime juice to the chaat. 
  • yourchaat is ready. 
  • garnish the chanachaat with some crushed papdis or panipooris and chopped coriander leaves. 
  • serve the chanachaat instantly. 

STRAWBERRY YOGURT WITH STRAWBERRY JELLY 

Ingredients: 

  • 25g strawberries 
  • 50ml can light condensed milk 
  • 100ml non-fat Greek yogurt 
  • Rafhan strawberry jelly-20 g 

Method: 

  • Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée. 
  • In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries. 
  • Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 mins before you want to serve the frozen yogurt. Can be frozen for up to 1 month. 

WATERMELON JUICE WITH ENERGILE 

Ingredients: 

  • Watermelon 50g 
  • Sugar 10g

Method: 

  • Blend ingredients in a mixer. Serve cold.
 
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