Tips & Tricks

Ramadan Day 5

SEHRI ENERGY(KCAL) PROTEIN(G) FAT(G)
PURI 192.3 3.63 10.5
CHICKEN NIHARI 210 16 5
RAITA 25.5 1.11 1.1
RAFHAN JELLY 300 0 0

PURIS

Ingredients: 

  • 30 g whole wheat flour (gehun ka atta) 
  • a pinch of salt 
  • oil for deep-frying 

Method: 

  •  Combine the whole wheat flour 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. 

CHICKEN NIHARI 

Ingredients:

  • Chicken 50g 
  • Clarified butter 1 tsp 
  • Ginger garlic paste ½ tsp 
  • Salt –to taste 
  • Chili powder 1/2 tsp 
  • Wheat flour 1tbspdissolved in water) 
  • Plain flour 1tbsp (dissolved in water) 
  • Coriander leaves 1 tbsp (chopped) 
  • Green chilies 2 (chopped) 
  • Brown onion 1 tbsp 
  • Lemon wedges to serve 
For Nihari Masala : 
  • Aniseeds 1 tsp 
  • White cumin 1/2 tsp 
  • Anis star 1 
  • Allspice 1 tsp 
  • Ginger ½ tsp (dried) 
  • Chili powder 3 tsp 
  • Knorr cube 1 

Method: 

  • For Masala: Grind all together, fill in the bottle and store. 
  • For Nihari: Heat clarified butter then add ginger garlic paste, salt and chili powder, slightly fry. 
  • Add chicken and 4 tbsp of the prepared nihari masala, fry well. 
  • Add 5 cups of water when water boiling, add in the dissolve paste of both the flour. 
  • Keep stirring till one boil comes, lower flame and leave it on simmer till chicken tender and oil comes on top. 
  • Serve with coriander leaves, chopped green chilies, lemon, brown onion and naan. 

RAITA 

Ingredients:

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

Method: 

  • Beat yogurt,add chopped onions & coriander leaves. 
  • Sprinkle some salt & serve. 
IFTAR ENERGY(KCAL) PROTEIN(G) FAT(G)
POTATO CUTLET277 277
8.7 8.1
DAHI BARAY 317 11.55 6
PITA POCKETS 279 10.71 9.16
FRUIT CHAAT 94.15 1.1 0.3
MIXED FRUIT ENERGILE 92 0 0

POTATO CUTLET 

Ingredients: 

  • Potato (boiled & mashed) 1 
  • Roasted Cumin ¼ tsp. 
  • Black pepper ½ tsp. 
  • Red chili powder ¼ tsp. 
  • Green chili ½ 
  • Eggs (beaten) 1 
  • Knorr Chicken cubes 1 Cube 
  • Bread crumbs as required 
  • Oil for frying 

Method: 

  • Mash potatoes. Add Knorr Chicken cubes red chili pepper and Cumin. Mix well. 
  • Put some potato on your palm. 
  • Put cube and green chilies chopped in center. 
  • Cover and make cutlets. 
  • Dip in beaten egg. 
  • Roll in bread crumbs. 
  • Deep fry till golden and crisp. 

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 sugar2 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. 

PITA POCKETS 

Ingredients: 

  • For the whole wheat pita breads 
  • whole wheat flour (gehun ka atta) 30g 
  • 3/4 tsp fresh yeast, crumbled 
  • 1/2 tsp salt 
For the patties 
  • 20g cup soaked rajma (kidney beans) 
  • 2 cloves of garlic (lehsun), finely chopped 
  • 1/2 tomato, chopped 
  • 1/4 finely chopped capsicum 
  • 1 tsp chilli powder 
knorr chicken cube 
  • 1 tsp roasted cumin seeds (jeera) powder 
  • 1 tsp oil 
  • salt to taste 
To be blended into a mint dressing 
  • 50ml ml low fat curds (dahi) 
  • 5g chopped mint leaves (phudina) 
  • 1/2 green chilli 
  • 1/2 tsp roasted cumin seeds (jeera) 
  • salt to taste 
Other ingredients 
  • 2 tomatoes , finely chopped 

Method: 

  • Combine all the ingredients in a bowl and knead into a soft dough using enough water. Knead until it is smooth and elastic. 
  • Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes). 
  • Press the dough lightly to remove the air. 
  • Divide the dough into 4 equal parts. Roll out each portion into a circle of 100 mm. (4") diameter and 6mm. (1/4") thickness. 
  • Cook the pita breads on a hot tava (griddle) over medium heat on each side for a minute or until the bread puffs up and a cavity is created in the bread. Remove and keep aside. 
  • Cut each pita bread into 2 halves and keep aside. 
 
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