As Ramazan approaches, we start looking for and preparing for unique sehr and iftar items. It is not only a time for spiritual awakening but there is a lot of family bonding during this month when sehr and iftar meals are prepared together and shared at the table or dastarkhwan. While most people would be indulging in their favourite snacks for iftar, i.e. pakoray and samosas, many others look for something different to avoid the monotony of eating the same thing for 30 days of the month. One needs an adventure of taste and textures and Ramazan menu in particular must be nutritious and healthy. Moving away from the regular Ramazan fare, here are some delicious, easy and nutritious ideas for sehr and iftar:

Spring onions & meat stuffed wedges

Ingredients

Chapatti dough 2 cups
Spring onions 2 cups, thinly sliced
Minced meat (mutton) ½ cup, cooked
Cooking oil 3 tbs
Red chilli flakes 1 tsp
Salt to taste

Method
Heat one tablespoon oil in a large sauté pan, add sliced spring onion and fry until soft and bright green in colour. Add red chilli flakes and salt to taste.

Divide the dough in two and make two balls. Roll the balls into large thin sheets like chapatti.

Spread the onion mixture evenly on one sheet, followed by cooked minced meat, cover with the other sheet, press the edges to seal completely. With the help of rolling pin flatten it out one more time to make it even.

Heat one tablespoon oil in a large non-stick tawa, place the stuffed sheet on it and brush the top with one tablespoon oil.

Cook on medium low heat until golden and crisp on both sides. Take it out and cut into six to eight wedges. Serve with mint and yoghurt chutney.

Eggplant and moong dahi barray

Ingredients

Eggplant finely chopped 1 cup
Moong daal, 1 cup soaked in water 4-6 hours
Onion ½ cup, fine chopped
Fresh coriander 2 tbs, finely chopped
Green chillies 2 tbs, finely chopped
Garlic paste 1 tsp
Red chilli flakes 1 tsp
Crushed cumin 1 tbs
Baking powder ½ tsp
Salt to taste
Yoghurt 2 cups
Water 2 cups
Sugar 1tbs
Oil for deep frying
Curry patta and imli (tamarind) chutney for garnish

Method
Blend yoghurt with water, sugar and a bit of salt in a deep bowl, and set aside.

Drain and grind the moong daal into a fine paste. Add everything else and make thick batter.

Heat oil, fry small flat golden fritters on medium heat and drop them directly in the already prepared thin yoghurt mixture. Arrange in a dish.

Heat one tablespoon oil, add curry patta and pour over dahi barras. Serve with imli chutney on top.

Arabic bread & banana cream pudding

Ingredients

Bread slices large 8-12, edges trimmed
Milk 1 litre
Sweet condensed milk 1 cup
Corn starch 1 tbs
Bananas 4 peeled and chopped
Vanilla essence 1tsp
Chopped pistachios and almond ½ cup

Method
Toast the bread slices and keep aside.

Blend bananas with half-a-litre milk and add vanilla essence.

Dissolve corn starch in half-a-cup of cold milk. Heat the remaining milk, add corn starch mixture and condensed milk, and stir on medium low heat until slightly thick and the custard is ready. Take off the heat and combine with the banana mixture.

In a glass baking dish, pour one cup of hot custard, arrange four slices of bread. Pour half of the custard on top.

Sprinkle half of the dry fruit, arrange the remaining bread slices, and pour the remaining custard followed by dry fruit.

Refrigerate overnight, enjoy!

Anaar daana chutney

Ingredients

Anaar daana ½ cup
Red bell pepper ½ cup, chopped
Garlic clove 1
Onion 2 tbs, chopped
Red chilli flakes ½ tsp
Lemon juice ¼ cup
Jaggery powder 1 tbs
Mint leaves ½ cup
Salt to taste

Method:
Blend everything into a fine paste. It can be served with a lot of snack items.

Published in Dawn, EOS, May 21st, 2017