LIGHT AND EASY EID MEAL

CHICKEN & MINT PAKORA
Ingredients:
250g chicken julienne
15g fresh mint leaves
¼ cup gram flour
½ cup onion, sliced
¾ tsp ginger and garlic, sliced
Turmeric, as required
¾ tbls hot spices
½ tsp green chilli, sliced 
5g coriander leaves
Salt, to taste 
1 egg  
Oil as required for deep frying

Method
Put all the spice ingredients in a bowl and mix well with the chicken. Take small portions and shape them into small balls. Drop into hot oil to deep fry until golden brown in colour. Serve hot, with mint sauce. 

TOMATO JUICE WITH BASIL LEAVES & RED BELL PEPPER
Ingredients:
2 pcs ripe tomato, peeled
1 pc red bell pepper
4 pcs fresh red jalapeno
5g basil leaves
1 pc carrot, medium sized, peeled  
2 tbls sugar
5g basil leaves 
1cup ice cubes 
Salt to taste 

Method 
Peel and cut the tomato into four pieces. Put it in a food processor with bell pepper, carrot, jalapeno, basil leaves, sugar, salt, and blend properly. Put ice in the glass and pour the juice into the glasses. Garnish with basil leaves tomato wedges. Serve quickly.

MINT LEAVES &  GREEN APPLE JUICE
Ingredients:
2 pcs apple
5g mint leaves  
2tsp lemon juice  
2tbls honey 
2cups ice cubes  

Method 
Peel and cut the apple into four pieces, and put into a blender with mint leaves, lemon juice, honey, ice cubes and blend it properly. Pour the juice in glasses, and garnish with lemon rings and apple wedges. Serve quickly.

LEMON JUICE WITH MINT LEAVES
Ingredients:
1 ½ tbls lemon juice 
5g mint leaves, chopped
2 tbls honey
500ml water
½tsp ginger, crushed
½ cup ice cubes
Salt to taste

Method 
Put all the ingredients in a food processor and blend thoroughly. Pour the juice into glasses, and serve with lemon rings and mint leaves.

Photo courtesy: Radisson Blu Chittagong Bay View