Tips & Tricks

Ramadan Day 1

SEHRI ENERGY(KCAL) PROTEIN(G) FAT(G)
ALOO PARATHA 264 2.93 9
OATS PORRIDGE WITH FRUITS 338 12.52 12
DATE ALMOND SHAKE 272 9.76 11

ALOO PRATHA 

INGREDIENTS:

  • 1 medium potatoes or aloo, boiled and mashed 
  • 1 or 2 green chilies, chopped finely 
  • ½ tsp chilli powder or deghi mirch (optional) 
  • ¼ to ½ tsp of garam masala powder 
  • 1 tsp amchur/dry mango powder 
  • Salt as required 
  • Blue band spread to serve with the parathas 
  • A few coriander leaves chopped finely (optional) 
  • Dough made from whole wheat flour 1 cup 
  • Chicken cube 1

METHOD

  • Firstly, boil the potatoes or aloo and peel them. 
  • Chop the Aloo and add all the spice powders, cube, green chilies, salt. 
  • Mash the potatoes with the spice mixtures. 
  • Make two medium sized balls from the dough and roll these into a circle of about 3 or 3.5 inches. 
  • Take a portion of the aloo mixture and spread it on one of the rolled dough. 
  • Cover this dough with the second rolled dough. 
  • Press the edges of both the rolled dough firmly. 
  • Apply some dry flour and roll into a disc of about 8 inches or about the size of a normal roti or chapati. 
  • Put the rolled aloo parantha on a hot griddle. 
  • Fry the aloo paratha with ghee as you would usually fry the parathas. 
  • Serve the Aloo paratha hot with Blue band margarine or curd or mango pickle.  

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 piece.

DATE ALMOND SHAKE 

INGREDIENTS:

  • Milk 1 cup 
  • Banana – 1 
  • Dates – 4-5 
  • Almonds – 6-7

METHOD

  • Blend all Ingredients in blender or food processor until smooth. 
  • Add a dash of cinnamon for a warm dessert-like flavor. 
IFTAR ENERGY(KCAL)  PROTIEN(G) FAT(G)
PAKORAY 195 4.86 12.27
DAHI BARAY 317 11.55 6.02
FRUIT CHAAT 94.1 1.17 0.3
CHOCOLATE ORANGE PUNCH DESSERT 318 5.61 15.9
Mixed fruit  ENERGILE DRINK 92 0 0

PAKORAY 

INGREDIENTS:

  • Onion 1 big 
  • Knorr Chicken cube 1 Cube 
  • Cooking oil ¼ Cup 
  • Gram flour (besan) 20 g 
  • Black pepper (powder) ½ Tsp. 
  • Red chilies (Crushed) as per taste 

METHOD

  • Crush Knorr chicken cube and mix well with all other ingredients.
  • Heat oil.
  • Take small portions from mix with a table spoon and add to oil.
  • Fry till golden and serve hot with ketchup. 

DAHI BARAY 

INGREDIENTS:

  • White lentils ( Daal Maash)30 g 
  • Crushed red pepper ¼ tsp 
  • Ginger 1/2 inch piece 
  • Salt ½ tsp 
  • Baking powder ¼ tsp 
  • White cumin ¼ tsp 
  • Oil for frying 
  • Yogurt 140ml 
  • Caster sugar 2 tsp 
  • Water 1/4 cup 
  • Chili powder 1 tsp 
  • Cumin whole 1 tsp 
  • Chat Masala 1 tsp 
  • Coriander leaves a few 

METHOD

  • Soak Daal in water for 5-6 hours. 
  • Blend daal, crushed red pepper, ginger, salt, baking powder and white cumin in the blender. 
  • Add water as required for blending. 
  • Drop this mixture in preheated oil with spoon. 
  • Fry for 8-10 minutes. 
  • Put salt, red chili powder and cumin whole in a luke warm water. 
  • Place fried Baray in the water after 2 minutes of frying for 4-5 minutes. 
  • Add caster sugar and pinch of salt in the yogurt and mix well. 
  • Pour this yogurt in the serving bowl. Squeeze out water from the Baray by pressing them between hands. 
  • Place these baray on the yogurt. 
  • Again pour some yogurt over baray. 
  • Sprinkle chat Masala, pinch of red chili powder, green chilies, coriander and meethi chutney over yogurt and serve. 

FRUIT CHAAT 

INGREDIENTS:

  • 20g banana 
  • 20g Apple 
  • 20g pear 
  • 20g orange 
  • 20g grapes, 
  • ¼ pomegranate 
  • 2 tsp sugar 
  • 1 tsp lime juice 
  • ¼ tsp black pepper powder 
  • ¼ tsp salt 
  • ¼ tsp cumin powder 

METHOD

  • In a large bowl, chop all fruit in small pieces. Add 
  • Cumin powder, lemon or orange juice, salt, and black pepper powder. Mix well. 

CHOCOLATE ORANGE PUNCH DESSERT WITH RAFHAN 

INGREDIENTS:

  • 100g Prepared rafhan vanilla custard 
  • 30ml orange juice 
  • 15g apple 
  • 15g banana 
  • 30g Melted baking chocolate 

METHOD

  • Make custard according to instructions. 
  • Divide the custard into two equal portions.
  • Mix orange juice and fruit in one portion and melted chocolate in the other.
  • In the serving dish first pour chocolate custard and let it cool.
  • Then pour the fruit custard.
  • Serve with fruit and chocolate sauce.


 
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