Iftar delights

You don’t need to visit the bylanes of Mohammed Ali Road for your fix of iftari food. These iftari recipes are perfect for the times you want some indulgence right at your home

Chicken olive skewers marinated in bhatti masala

Serves 2 Preparation Time: 10min Cooking Time: 15min

Ingredients For Bhatti masala Anardana powder 2 tsp Turmeric 1/2 tsp Coriander powder 1 tsp Jeera powder 1/2 tsp Red chilly power 1/2 tsp

For marinating the chicken Chicken strips 8 Ginger paste 2 tsp Garlic paste 2 tsp Salt 1/2 tsp Lemon half Hung yogurt 2 tbsp Oil 2 tbsp Pitted olives 8 Wooden skewers 8

Method Make bhatti masala by mixing all the spices. Separately marinate the chicken with salt, lemon, ginger-garlic paste and keep aside for five minutes. Whisk the yogurt with a spoon and add the bhatti masala to it. Mix well and marinate the chicken with the masala. Place an olive on one end of the chicken and roll to make a roulade. Heat oil in a pan and cook the chicken. Serve hot.

Pomegranate and Parsley Salad Preparation Time : 10 min Serves 2

Ingredients Pomegranate 1 Parsley 2 bunches Mint leaves 1 bunch Olive oil 2 tbsp Broken wheat 1 tbsp Lemon 1 no Salt to taste Pepper to taste

Method Soak the broken wheat in water for 45 minutes. Drain off excess water and refresh it again with clean water. Strain the broken wheat again and keep aside. Wash and roughly chop parsley and mint leaves. Cut the pomegranate in half and de-seed it gently. Mix together pomegranate, parsley, mint and broken wheat. Squeeze lemon, add salt, pepper and olive oil. Toss and serve immediately.

Zaitun aur Til Ka Parantha with Smoked Eggplant Raita Serves: 2 Preparation Time: 15min Cooking Time: 15min

Ingredients For Parantha Wheat flour 200 gm Salt 1/2 tsp Til 1 tbsp Kalonji 2 tsp Green chilly chopped 1 tbsp Olive oil 2 tbsp Olives chopped 5 tbsp Basil leaves chopped: 1/4th cup

For the raita Curd 2 cups Salt 1/2 tsp Chopped onion 2 tbsp Chopped tomato 2 tbsp Small brinjal 1 Roasted cumin 2 tsp Fresh green coriander 1 tbsp Oil 1 tbsp

Method To make the parantha, mix all the ingredients except olive oil and add water to make soft dough. Let it rest for 10 minutes. Now roll out the parantha, make a cut from the center towards the outer edge of the parantha. Drizzle little oil and start rolling the parantha from the open end to make a cone. Rest for another 10 minutes. Now press the cone and roll out into a round parantha. On a hot tawa cook on both sides till brown. Apply oil and finish cooking. For the raita apply the oil on the brinjal and cook it over an open flame or in an oven till the outside is burnt and the brinjal is cooked. Remove/peel the skin and gently chop the brinjal. To this add rest of the ingredients and whisk well. Serve with hot zaitun paranthas.

Chicken with Pearl Millet Khitchda Serves: 2 Preparation Time: 5min Cooking Time: 25min

Ingredients Boneless chicken 400 gm Oil 3 tbsp Cumin 2 tsp Chopped onion 2 tbsp Chopped green chilly 1 tbsp Chopped garlic 2 tbsp Mushrooms sliced half cup Pearl millet (jowar) half cup Salt half tsp Black pepper powder 1 tsp

Method Heat oil and add cumin. When it crackles add the onions, garlic, and green chilly. Sauté till transparent. Now add the sliced mushrooms and sauté them. Add salt and pepper. Next, add the diced boneless chicken. Sauté for few seconds and add the jowar. Sauté for a minute and add three cups of water. Allow it to boil. Lower the heat and cook till all the water is absorbed. Keep stirring in between and add more water if required. Once done remove and serve hot.

Recipes courtesy: Chef Kunal Kapur