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Sunday, August 28, 2011

RAMADAN SPECIAL: A healthy Iftaar!

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Sami Rafiq, The Hindu / August 27, 2011.

Baked to perfection: Chaat need not be oily or fattening. Photo: Sami Rafiq
Baked to perfection: Chaat need not be oily or fattening. Photo: Sami Rafiq.

Some ideas for a delicious way to break the fast.
Chaat is both popular and easily accessible. It is found at every market, street corner and crossing in India and can also be made at home without the high calories. An Iftar of chaat can be a lip smacking affair and a healthy choice.
Baked pakoda
Onions 2 (medium sized)
Torai 2
Brinjal 1 (small)
Green chilly 3-4
Potato 1 (optional)
Besan 2 tbsp
Ginger-garlic paste 1 tsp
Fresh coriander leaves, a handful
Oil 2-3 tsp.
Salt and chilli powder to taste
Method: Slice vegetables thin and add all other ingredients. Mix thoroughly till the mixture is moist and crumbly but not sticky. Arrange the vegetables separately on a greased microwave tray or make balls of the mixture. Bake in a microwave oven in the combi (180°C) or grill mode for about 20 minutes, turning every five minutes. They can also be grilled in an ordinary oven but need to be turned frequently. Remove when brown and crispy and serve.
Baked papdi
Semolina (rava) 1 cup
Refined flour (maida) 1/4 cup
Oil 1 tbsp
Ajwain and salt to taste
Method: Knead all ingredients together into firm pliable dough. A little milk may be added if the mixture is to dry. Divide into four balls and then roll out each ball thinly. Using a cookie cutter, cut out rounds. Place the rounds on a greased microwave tray. Bake for about 15 minutes at 180°C or till crisp.

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