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.
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
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…
Paprika Chicken with quinoa tabbouleh Cook 200g quinoa in 600ml water until tender,drain and cool.Toss 1 bunch falt-leaf parsley,2tbsp mint,8 tomatoes,3 spring onions,¼cup olive oil,2tbsp lime juice,1/2tsp paprika,pinch of red chilli powder,1tsp each cumin powder and sugar with the quinoa. Add some paprika and drizzle 2tsp dressing on 100g low fat curd.Brush some oil,paprika over 4x180g chicken breast fillets.Pre-heat oven and grill for 7 minutes each side until cooked.Serve with salad and…
ABC salad - A salad that's as quick and easy as ABC Apple Broccoli Cucumber salad Ingredients: • 1 Apple chopped • 1 peeled and chopped cucumber • Fistful of kidney beans • ½ cup broccoli florets (boil for 1-2 minutes) • 2 tbspns chopped spring onions whites and greens, orange segments, chopped coriander, 1 ½ tbspn vinegar, few walnuts Method: Mix all the ingredients and toss well
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.
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.
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
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.