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The perfect star for Suhoor-Banana Oats Smoothie Ingredients: 2 tbsp oats, 1 cup low fat milk, 1 banana (peeled and cut into 4 pieces), 2 tsp honey, 1 tbspn walnuts chopped Method: •Cook oats in 1/2 cup of water and allow it to cool. It will take only 2-3 minutes •In a blender, combine cooked oats, yogurt, chopped banana, honey, ¼ cup milk and blend until smooth •Blend again with the rest of the milk •Add chopped walnutsserve chilled ‪#‎CODSIndia‬ ‪#‎nutrition‬ ‪#‎Ramadan‬ ‪#‎Roza‬…

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Fig & Cardamom delight: 8 dried figs (anjeer) ¼ tsp cardamom powder ½ cup chopped agar- agar (china grass) 2 ½ cups low fat milk 1 tbspn sugar For the garnish: saffron strands or almond powder Method: Soak the fried figs in ½ cup of water in a bowl for 1 hour Blend the dried figs in a mixer (with little water) to a smooth puree.Keep aside. Combine ¾ cup water and agar-agar in a deep non-stick pan, mix well and cook on a for 2 to 3 minutes or till the sugar dissolves completely. Keep a

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Melon Magic to go for your Iftar table! Here is its recipe suggested by our nutritionist Shilpa Dhar! Melon Magic(Serves 4) Ingredients: 2 cups muskmelon cubes 2 cups orange segments Method: Combine the muskmelon and orange in a mixer and blend till smooth. Pour equal quantities of the juice into 4 individual glasses and top with 2 ice-cubes in each glass. Serve immediately garnished with parsley. #CODSIndia #nutrition #ramadan #roza

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Cucumber lemonade can make your Iftaar special! Ingredients: 1 large cucumber ½ cup lemon juice 1 tsp lemon zest 6 cups water ¾ tsp salt Few ice cubes ¾ cup honey Method: Peel cucumber, make few large slices and keep aside for garnishing. Chop cucumber, add 2 cups of water in blender with cucumber pieces, honey. Blend for 3-4 minutes. Sieve drink and add remaining water in a large bowl. Add salt,lemon juice, lemon zest and stir well to combine. Sieve again if preferred.

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Couscous Confetti salad: Method: In a bowl, combine ½ couscous and cups boiling water. Mix it then cover and stand up to 5 minutes. Add 3-4 green onions, 1 bell pepper, 1 carrot grated, 1-2 shredded red cabbage, parsley and ½ cup golden raisins or chopped apricots. In a small bowl, mix 1 lemon,¼ cup seasoned vinegar,1 tbspn olive oil, 1 tbspn olive curry powder and 1 ½ tspn salt. Add to salad and toss to mix. Serve at room temperature or chilled.

Mango Phirni Boil 4 cups of milk and simmer.Separately, grind ¼ cup basmati (soaked for 20 minutes) and ½ cup boiled milk to a fine paste.When the milk reduces to 3/4th of its original quantity, slowly add the ground paste and stir for 10-12 minutes till it starts to thicken.Add almond paste,cardamom powder,sugar free,saffron and stir till sugar dissolves and forms a creamy mixture.Turn off and cool to room temperature before adding 1 cup mango pulp.Garnish with chopped pistachios.Serve…

Heat 1 ½ cups of water with salt in a pan. Add the couscous when water boil. Switch off the stove and wait 5 minutes. Fluff couscous with fork. Heat oil in a kadai add mustard seeds, cumin seeds, urad dal, chana dal, curry leaves and fry until the dal turn to light brown color. Now add the green chillies, ginger. Add salt, lemon juice, turmeric powder, mix well and switch off the stove. Now add the couscous and stir well so that all the masala is mixed. Serve it hot with bowl of sambar.

Green peas parathas Ingredients: ½ cup whole wheat flour ½ cup boiled green peas 1 tsp chopped green chilies 1 tbsp low fat curds 1/8 tsp carom seeds(ajwain) Salt to taste Method: • Puree the green peas into a smooth paste using 1 tbspn of water in a blender • Combine all the ingredients and knead into a soft dough without using any water • Roll out the dough into parathas • Cook each paratha on a tawa until both sides are golden brown, using a little oil • Serve hot

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Make your Iftar special by Apple bircher muesli Ingredients: 50g oats 50ml apple juice 1 large pinch cinnamon 1 large pinch nutmeg 1 medium apple grated 2 tbsp low fat yoghurt Toppings: 25g chopped walnuts/almonds 3 tbsp pomegranate seeds or mixed berries Mix all the base ingredients, except the yoghurt with 150 ml water and leave to soak for at least 20 minutes or overnight if possible. Once the oats have softened, mix the yoghurt. Sprinkle half of the toppings and serve.

Sabza Lemonade, A highlight in your today's Iftar feast! Here is its recipe.Ingredients:1 table spoon -Sabza seeds 1 large Lemon 1 tbspn honey A pinch of salt ½ tsp Black salt(optional) Water 600 ml Method: Wash the sabja seeds and add into 1/3 cup luke warm water.Soak for 30 minutes & allow the seeds to bloom.Once you see a transparent jelly like coating over the seeds, they are ready to use.In a bowl, add lemon juice, honey, salt & black salt.Mix well.Add water and sabja seeds.Mix well.