Tips & Tricks

Ramadan Day 4

SEHRI PROTEIN(G) FAT(G)
ROTI 3.63 5.51
BHINDI CURRY 1.72 3.47
DUDH JALEBI 5.38 14.23
OATS PORRIDGE WITH FRUITS 12.5 12.74

ROTI 

Ingredients: 

  • 30g whole wheat flour 
  • 1/2 to 1 cup water or more if needed 
  • salt (optional) 
  • 1 to 2 tsp oil or ghee (optional) 

Method: 

  • Take whole wheat flour 
  • Seive the whole wheat flour with salt. 
  • Add water to the dough 
  • Now start kneading the dough 
  • Keep on kneading till the dough becomes pliable and soft 
  • Now make balls of the dough with diameter around 3 to 4 centimeters 
  • Apply whole wheat flour to the ball. Alternatively, you can also dust the rolling board with flour. 
  • Now start rolling the ball into flat rounded circle. 
  • Now put the roti on a hot griddle. First cook one side. Turn and cook the other side. 
  • Remove and apply ghee on the rotis.Serve hot. 

BHINDI CURRY 

INGRIDIENTS: 

  • Okra (Bhindi) 50g 
  • Onion ½ 
  • Turmeric powder ¼ Tspn 
  • Red chili powder ½ Tspn 
  • Cumin ½ Tspn 
  • Coconut grated 1Tspn 
  • Tomatoes 1 
  • Lemon juice 1Tspn 
  • Green chilies whole 1 
  • Coriander seeds (roasted) ½ Tspn 
  • Mustard seeds (Rai) ¼ Tspn 
  • Knorr chicken cube 1 cube 

Method: 

  • Heat oil 
  • Fry the okra and put to side 
  • Heat 2 Tspn oil and fry mustard seeds, cumin and coriander 
  • Add onion and fry slightly until the color is pink 
  • Add Knorr chicken cubes, chili powder, turmeric, coconut and tomatoes 
  • Stir fry gravy 
  • Add lemon juice, fried okra and green chilies 
  • Simmer and serve. 

DUDH JALEBI 

Ingredients: 

  • Refined flour (maida) 20g 
  • Yogurt 50 ml 
  • Sugar 2 tbsp 
  • Milk50 ml 
  • Saffron (kesar)a few 
  • Ghee for deep-frying 

Method: 

  • In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours. 
  • Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat. 
  • Pour some batter onto a jalebi cloth, gather the edges and make a tight potli. Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp. Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot. 

OATS PORRIDGE WITH FRUITS 

Ingredients: 

  • 30 gms quick cooking rolled oats 
  • 250 ml milk 
  • 1/8 tsp cardamom (elaichi) powder 
  • 1 tbsp mixed nuts 
  • 1tsp raisins 
  • Banana 25g 
  • Apple 25 g 

Method: 

  • Pour milk in pan 
  • Put oats in milk 
  • Add sugar free or sugar as per taste 
  • Boil for 5 minutes stir regularly on slow fire 2-3 minutes 
  • Add ilaychi powder, add kishmish badam pieces. 
IFTAR ENERGY(KCAL) PROTEIN(G) FAT(G)
NOODLE PAKORA 185.8 2.44 11.4
CHOCOLATE MOUSSE 225 4.14 16
MANGO PEACH SLUSH WITH ENERGILE 131 0.55 0.21

NOODLE PAKORA 

Ingredients: 

  • Noodles (maida)-20 g 
  • Onion chopped 20 g 
  • Chopped green chili ½ Tsp 
  • Baking powder ½Tsp 
  • Roasted Cumin 1Tsp 
  • Oil for frying 
  • Chicken cube (10g) 1 
  • Fresh coriander 

Method 

  • Mix all the ingredients well in gram flour (Baisan) and add water (accordingly). 
  • Add half cooked noodles and mix again. 
  • After all the above has been done fry the pakora and serve. 

CHOCOLATE MOUSSE 

Ingredients: 

  • 50ggood-quality dark chocolate, roughly chopped 
  • 1 egg 
  • 20g caster sugar 
  • 1 tablespoon good-quality cocoa powder, sifted 
  • 100ml thickened cream, plus extra whipped cream to serve 
  • Grated chocolate, to serve 

Method: 

  • Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly. 
  • Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined. 
  • In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve. 

MANGO PEACH SLUSH WITH ENERGILE 

Ingredients: 

  • Peach slices (fresh) 30g 
  • Mango 30g 
  • Sugar 10g 
  • Energile 1 tsp 

Method: 

  • Blend all ingredients. 
 
close