DR FARZANA BEGUM
Here are a few recipes for Iftar during the holy Ramzan month. The recipes are easy and quick. You need not spend hours in the kitchen to prepare your Iftar meal. These recipes can be prepared and cooked in a jiffy without compromising on taste or nutrition. These are healthy recipes and calls for minimum of ingredients which are available in these lockdown period.
Banana Apple Shake (Serves 4)
Apple- Cored, peeled and cut into pieces – 1
Chilled Milk – 3 cups
Method – Cut the bananasinto pieces. Put in afood processor. Add the apple pieces. Add the milk. Mix well. Blend. Serve cold.
Mixed Chickpea and sprouts Salad (Serves 4)
Boiled chickpea – 1 cup
Fresh Moong Sprouts – ½ Cup
Roasted Peanuts – 2 tbsp
Onion- Chopped – 2 tbsp
Green Chilly chopped -1 tsp
Mustard Oil – 1 tsp
Salt to taste
Chopped Green Coriander – 2 tbsp
Method- Take all the first five ingredients in a bowl. Mix well. Add the salt and mustard oil. Give a good toss. Garnish with chopped fresh coriander.
Simple Date and Egg Pudding (Serves 4)
Eggs – 4
Milk – 2 Cups
Soft Dates – 10-12
Vanilla essence – ½ tsp
Method – In a blender pour 2 cups of milkand add the soft pitted dates. Next, add the eggs and the vanilla essence in the blender and blend till smooth. Pour the pudding mixture in a greased aluminum or steel bowl.
Pour two small glasses of water in a pressure cooker and keep a stand in the cooker where the bowl filled with the pudding can be steamed.
Pour the pudding mixture in the greased bowl, cover the bowl with an aluminium foil or a lid. Put this covered bowl inside the Pressure cooker and close the lid of the cooker. Steam it in the Pressure cooker until 5 whistles. Put off the flame. Let it cool inside. When cool, take it out and separate it from the edges using a knife. Overturn the bowl with the pudding on another plate and serve.
Dalia Khichdi with Chicken and Vegetables (Serves 4)
Dalia (Cracked wheat) – 1 ½ Cup
Chicken – 100 gms (Boneless and diced into small pieces)
Beans – 15 (Chopped into small pieces)
Carrots – 2 (Chopped into small pieces)
Green Peas – 3 tbsp
Onions – 3 tbsp (Chopped into small pieces)
Bay Leaves – 3
Ginger – 1 tsp (sliced)
Vegetable oil – 1 tbsp
Water – 2 cups
Salt to taste
Wash the dalia and soak it in water for around ½ hour. In a pressure cooker add 1 tbsp oil and then add the bay leaves, chopped onion and diced chicken and cook in slow flame for a few minutes and then add the beans, peas and carrot and further cook in slow flame for around 2-3 minutes with a tbsp of water . Next add the drained dalia, salt and ginger. Stir the mixture, increase the flame. Pour the water and close the lid of the pressure cooker. Cook until two whistles. Put off the flame and let it stand until the steam evaporates. Serve hot.
Dr Farzana Begum is an anthropologist by training and a culinary expert.