DINNER AT IFTAR

Iftar is one of the oldest religious rituals followed by Muslims all over the world. It is tradition that a Muslim first break the fast with dates and either water or a drink. After that they have a proper meal. 

This year fasting time is strenuously long and iftar is almost at the same time as dinner. Here are some healthy and delicious recipes that can be eaten during Iftar as dinner.

PINEAPPLE AND BANANA SMOOTHIE
A smoothie is a blended and sweetened beverage, made from fresh fruit, vegetables and in special cases, chocolate or peanut butter. Smoothies have milkshake like consistency that is thicker than slush drinks.

Ingredients: 
½ fresh pineapple- peeled, cored and cubed
1 large banana, cut into chunks
1 cup pineapple juice
4 ice cube

Method:
Place ice cubes, pineapple, banana, and pineapple juice into the bowl of a blender. Blend until smooth. Pour into glass and serve chill.

SEA FOOD BROTH
Broth is a liquid food preparation, typically consisting of water, in which bone, meat, fish, cereal grain, or vegetables have been simmered. Broth is used as a basic for other edible liquids such as soup, gravy or sauce. It can be eaten alone or with garnish.

Ingredients:
2 cups vegetables stock
½ cup fresh firm tofu, cut into ½ inch cubes
3 tbsp yellow bean paste
1 tbsp fresh ginger, thinly sliced
½ cup baby cabbage
½ cup boneless koral fish fillet, cut crosswise into ½ inch wide strips
½ cup boneless tuna fish fillet, cut crosswise into ½ inch wide strips
½ cup shrimp
½ tsp freshly ground white paper
1 small bunch fresh cilantro, stems and leaves, roughly chopped

SMALL HANDFUL MUSHROOM
Method:
Bring the vegetable stock and 2 cups water to a simmer in a large saucepan. Stir in the tofu, bean paste and ginger until well incorporated and bring to a gentle simmer. Add the cabbage and fish fillets and cook until the fish is opaque and the cabbage is crisp- tender and bright green. Cook for 4-5 minutes. Season with salt and white paper. Serve garnished  with a generous sprinkle of the cilantro and a few mushrooms.

CHICK PEA RICE
This dish is a delicious and flavourful combination of rice and chickpeas, with vegetables and of course spices. This is a great, hearty, and healthy meal. This is a one dish and one pot meal. It also makes a perfect iftar recipe. Though I have used black chickpeas for preparing this pulao, you can also use white chickpeas.

Ingredients:
½ kg aromatic rice (soaked and washed)
300g boiled black chick peas
¼ cup sliced onion
1 tbsp ginger paste
1 tsp garlic paste
3 tomatoes, finely chopped
2 potatoes, cut into cubes
½ tsp cumin seeds
1 tsp all spices powder
1 tsp biriyani masala powder
½ cup ghee
2 bay leaves
4-5 green chillies 
Salt to taste

Method:
Rinse and soak chickpeas for 8-9 hour. Drain them well, then add water and boil. Keep aside. Soak rice in water. Heat ghee in a pan. Fry the sliced onion until brown. Add ginger garlic paste and tomatoes. Cook for 3 minutes. Now add boiled chick peas, potatoes, salt cumin seed, all spices powder, bay leaves and biriyani masala in it. Add as much water as required to cook the rice. When water start boiling add drained rice and green chilli in it. Cook till the rice is fully cooked. When it is done remove from heat. Serve with pickle or any salad. 

DAL MAKHANI
Dal makhani is delicacy from Punjab filled with rich protein and fibre. Traditionally lentils and beans are generally soaked overnight or for at least 7-8 hours and gently simmered on low heat alone with ginger, garlic and few other spices.

Ingredients:
1 cup whole black lentils
1 cup red kidney beans
¼ cup chopped onion
1 tsp ginger paste
1 tsp chopped garlic
½ tsp red chilli powder
½ tsp turmeric powder
1 tsp garam masala powder
1 cup milk
3 tbsp butter
2 pieces chopped green chilli
Salt to taste
1 handful coriander leaves 

Method:
Soak lentils and red beans in water overnight. Boil both by adding water. Cover and simmer for half an hour, until the lentils are tender. In a pan, melt butter. Add the onion, chillies, garlic and fry for 5 minutes, stirring occasionally. Add the salt, turmeric chilli powder, half garam masala, and then add lentils and remaining cooking water. Mix and add the ginger. Fry over a medium heat for 5 minutes, stirring occasionally, and simmer for 10 minutes.  Add milk and cook for 5 minutes. Sprinkle over the garam masala and put the remaining butter on top. When it is done remove from heat. Garnish with coriander leaves. Serve with naan, roti, paratha or even rice.

CHIRAR POLAO (FLATTENED RICE POLAO)

Ingredients:
2 cup flattened rice
½ cup chopped carrots
¼ cup chopped onions
½ cup chopped potatoes
½ cup roasted peanuts
10 pieces raisin
¼ tsp turmeric powder
2 tbsp oil
1 tbsp ghee
Salt to taste

Method:
Soak flattened rice in cold water for 5 minutes. Drain the flattened rice and let it sit for 

10 minutes. Heat oil and ghee in a pan and fry the onion till brown; add all the chopped vegetables and some salt and fry till the vegetables are tender. When the vegetables are tender add peanut, raisins, turmeric powder, sugar and salt, fry for 1 minute. Now add flattened rice into the pan and cook for 2-3 minutes. Sprinkle ghee from the top and serve hot.

BAKED PASTA
Pasta is a staple food of traditional Italian cuisine. It is commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from unleavened dough of a wheat flour mix with water and eggs. Pastas divided into two broad categories, dried pasta and fresh pasta. Both dried and fresh pasta come in a number of shapes and varieties. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets. As a category in Italian cuisine, pastas are classically used in three kinds of prepared dishes. Such as cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is a soup- type dish. A third category of is a baked dish.

Ingredients:
1 packet dry pasta
250g ground chicken
3 cloves chopped garlic
1 cup tomato sauce
½ cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1 cup mozzarella cheese
½ tsp black paper powder
½ cup cream
Salt and sugar to taste
2 tbsp olive oil

Method:
In a large frying pan, cook and stir ground chicken and oil until brown. Add garlic, tomato sauce, cream, Parmesan cheese, black paper, oregano, salt, sugar and basil. Simmer for 15 minutes. Meanwhile, cook pasta in a large pot of boiling water until cooked. Drain the water. Combine the cooked and the sauce, and spread into a greased baking disk. Sprinkle with mozzarella cheese. Bake at 175 degree C for 20-25 minutes, until bubbly.

STUFFED PARATHA WITH EGG
Paratha is one of the most popular unleavened flat breads in the northern part of the   Indian subcontinent. It is made by pan frying whole wheat dough on a tawa. The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Paratha are usually stuffed with boiled potatoes, leaf vegetables, radishes, cauliflower, paneer etc.

Ingredients:
1 cup whole wheat 
Water (according to the requirement)
1 egg, 1 tbsp oil, ½ tsp black paper
1 tsp red chilli powder
1 tbsp chopped onions
1 tbsp chopped coriander leaves
Salt to taste

Method:
Knead flour well by mixing with salt and water. Keep it aside to set. Take a bowl and mix egg, salt, paper, chopped onions, coriander leaves and red chilli powder. Keep aside. Take the flour dough and make two balls out of it. Now make a flat roti and brush a little oil on it. Pre heat the pan and add 1 tbsp oil on it. Place one flat round roti on the pan, let it cook a little from one side and pour in the egg mixture in the middle of the roti and it will start to spread all around. Now immediately place the other roti on the top and make it stick with the egg mixture and the already half cooked roti in the pan. Put the flame on low heat and turn the paratha upside down while adding a little more oil so the egg inside is cooked well. When the paratha is golden brown from both sides it is ready to serve.

BREAD ROLLS
Easy to make bread rolls are a tasty addition to the Ramadan menu and can be made with few ingredients.

Ingredients:
6-8 bread slices
3 boiled and mashed potatoes
3 tbsp cheese
1 tbsp chopped green chilli
Salt and pepper to taste

Method:
Take the bread slices and dip them in water for one minute. Now squeeze gently, making them flat. Prepare the stuffing by mixing cheese, pepper, potatoes, green chilli and salt. With the help of a spoon spread the stuffing on the bread and turn it like a roll. Now put it in the refrigerator for some time and then deep fry till golden brown. Serve hot.

Photo: Collected