Tips & Tricks

Ramadan Day 2

SEHRI ENERGY(KCAL) PROTEIN(G) FAT(G)
QUEEMA PARATHA 320 8.70 14
POTATO CURRY 103.5 1.04 5.07
FRUIT CHAAT 94.15 1.1 0.4
LASSI 172 6 6

QUEEMA PARATHA

INGREDIENTS:

  • For Stuffing Mutton keema (minced mutton)- 30 gm
  • Yogurt- 1 tbsp
  • Onions- ½ medium (chopped)
  • Ginger-garlic paste- ¼ tsp
  • Green chillies- ½ tsp(chopped)
  • Salt- as per taste
  • Turmeric powder- ¼ tsp
  • Red chilli powder- ½ tsp
  • Cumin powder- ¼ tsp
  • Coriander powder- ½ tsp
  • Garam masala powder- ¼ tsp
  • Water- ½ cup
  • Oil- 1 tsp
  • For Paratha
  • Wheat flour - 20gm
  • Salt- as per taste
  • Warm water- 1 cup
  • Oil- 1 tsp
  • Chicken Cube 1
  • Blue band spread

METHOD

  • Wash the keema properly with water.
  • Marinate it with yogurt, turmeric powder, red chili powder and salt.
  • Keep aside for half an hour.
  • After half an hour, heat oil in a pan and add onions. Fry for about 4-5 minutes on medium flame.
  • Add ginger-garlic paste, green chilies, cumin powder, coriander powder, salt and cook for about 5 minutes.
  • Now add the marinated keema and cook for another 10 minutes, stirring continuously.
  • Add the garam masala powder,chicken cube, water, cover and cook for about 20 minutes on low flame. Keep stirring at regular intervals. Make sure there is no moisture in the stuffing after it gets cooked completely.
  • Once the keema gets completely cooked, switch off the flame and let it cool down.
  • Prepare semi-soft dough by mixing the wheat flour, salt and water together in a bowl.
  • Divide the dough into 4-5 equal parts. Make round balls Roll out small sized chapatis from the balls.
  • Place one tablespoon of the stuffing in between. Gently seal all the ends of the chapati with your fingers.
  • Dust the stuffed ball with loose flour and gently roll out a chapati.
  • Make sure the stuffing doesn't come out.
  • Fry the stuffed chapati with one teaspoon of oil. When both the sides turn golden brown, transfer the paratha on a serving platter.

POTATO CURRY

INGREDIENTS:

  • Potato 1 medium
  • Onion ½ small
  • Turmeric powder ¼ tsp
  • Red chilli powder ¼ tsp
  • Garam masala powder ½ tsp
  • Salt to taste
  • Oil 1 tsp
  • Mustard seeds ¼ tsp
  • Urad dal ¼ tsp
  • Curry leaves ½ tsp

METHOD

  • Cut potato into four and pressure cook with little water for 3 whistles. Cool down and peel off the skin, again cut each piece into two or three. Heat kadai and temper with items given under ‘to temper’ table and then add length-wise cut onions. Fry till transparent.
  • Add salt, sambar powder, turmeric powder and the cubed potatoes. Sprinkle a tblsp of water and mix well.
  • Cook in low or medium flame for 10 minutes, with turning carefully every 2-3 minutes. Cook until golden roasted evenly. Serve hot

FRUIT CHAAT

INGREDIENTS:

  • 1 banana
  • ¼ Apple
  • ¼ pear
  • ¼ guava
  • ¼ orange
  • A handful of 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 sugar, cumin powder, lemon or orange juice, salt, and black pepper powder. Mix well.

LASSI

INGREDIENTS:

  • 1 cup yogurt/curd, chilled
  • 2-3 tsp sugar or as required
  • ½ cup water
  • ½ tsp cardamom powder
  • 1 pinch saffron (optional)
  • 2-3 almonds,chopped
  • ½ tsp rose water (optional)
  • ice cubes while serving the lassi

METHOD

  • Take the yogurt, cardamom powder, water and sugar in a blender.
  • You can also blend with a hand blender.
  • Blend till the yogurt is evenly blended.
  • Don’t overdo as then you will get butter floating on top.
  • Serve lassi in tall glasses.
  • Add crushed ice cubes, garnish lassi with some cardamom powder and sliced almonds.
  • Serve the sweet lassi.
  • You can also chill lassi and then serve.
IFTAR
ENERGY(KCAL) 
PROTIEN(G)
FAT(G)
POTATO SAMOSA 242 3.96 11.46
KALA CHOLA CHAAT 144.1 5.95 1.7
FRUIT CHAAT 94.15 1.17 0.4
CHEESE TRIFLE 354 3.61 10.34
MIXED FRUIT ENERGILE DRINK 92 0 0

POTATO SAMOSA

INGREDIENTS:

For Cover: 
  • 20 g all-purpose flour (Maida) 
  • Water to Knead dough 
  • 2 tsp oil 
  • Little salt 
  • 1/4th tsp. Ajwain (optional) 
For Stuffing: 
  • 1 large Potatoes (boiled, peeled & mashed) 
  • 1 Green Chili (finely chopped)
  • ½ small onion 
  • ¼ tsp Ginger (crushed) 
  • 1tsp coriander finely chopped 
  • ¼ tsp Garam masala
Knorr chicken cube
  • Peas 10g 
  • Salt to taste 
  • Red chili powder to taste 
  • 1/2 tsp. Dry Mango powder ( Amchur) (optional)

METHOD

For Cover: 
  • Mix all the ingredients (salt, oil, ajwain) except water.
  • Add a little water at a time.
  • Pat and knead well for several times into soft pliable dough.
  • Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing
  • In a bowl add mashed potatoes, onions, peas and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
  • Add coriander and keep aside.

KALA CHOLA CHAAT

INGREDIENTS:

  • 30g dried black chickpeas/kala chana
  • 1 onion, finely chopped
  • 1/2 tomato, finely chopped
  • ½ potato
  • 1 or 2 green chilies, finely chopped or minced
  • 1 tsp red chili powder/cayenne pepper
  • 1 tsp chaat masala
  • 1 tsp roasted cumin powder/bhuna jeera powder
  • 1 tsp dry mango powder/amchur powder
  • 2 or 3 tsp lemon juice
  • ½ tsp black salt - add more if required
  • some chopped coriander leaves for garnishing

For Stuffing

  • In a bowl add mashed potatoes, onions, peas and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
  • Add coriander and keep aside.

METHOD

  • Soak the dry chickpeas overnight or for 8-9 hours.
  • Once they are soaked, drain the water.
  • In a pressure cooker add the soaked chickpeas with enough water.
  • Pressure cook for 6-7 minutes or till the chickpeas are cooked well.
  • once the pressure cooker cools down, drain the cooked chickpeas
  • In a large bowl, add all the ingredients including the chickpeas.
  • Mix well.
  • Taste and if required add more of the spice powders or salt.
  • Garnish with some chopped coriander leaves. Serve kala chana chaat warm.
  • Before serving kala chana chaat just garnish with some coriander leaves and lemon wedges.

FRUIT CHAAT

INGREDIENTS:

  • 1 banana
  • ¼ Apple
  • ¼ pear
  • ¼ guava
  • ¼ orange
  • A handful of 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.

CHEESE TRIFLE WITH RAFHAN

INGREDIENTS:

  • 30g Rafhan jelly (strawberry, banana, orange and mango)
  • 30g Cocktail fruit
  • 50g Prepared rafhan custard
  • 30g cream cheese
  • 30g cream

METHOD

  • Make jelly according to the instructions and cut into cubes once set.
  • Mix the custard, cream cheese and cream together.
  • In a serving dish, arrange the jelly cubes at the bottom.
  • Add the custard and cheese misture, garnish with the fruits and serve chilled.

 
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