Ramadan 2022: Here are 4 ‘Iftar special’ weight-loss recipes by top chefs

The month of Ramadan is here with its abundance and gratitude and not to forget, lip-smacking food. It is not just a religious event but a sign for us to change our focus on our health, detoxification and healthy food to keep different illnesses at bay. The month of Ramadan helps us in understanding the benefits of what we eat and how we sleep. While staying hungry for hours before Iftar may make us feel like eating all we can grab, it is not going to help. Instead, poor eating habits may reverse all the benefits we could have reaped through fasting. Therefore, we have a list of 4 lip-smacking recipes for Iftar that you need to try!

You can enjoy them guilt-free without becoming conscious of your health or even weight. The importance of a healthy lifestyle has never been as important as in the last couple of years and these recipes for Iftar may help your stay in shape.

During this holy month of Ramadan, we present you with recipes for Iftar by professional chefs for a very healthy yet surprisingly delicious evening:

1. Quinoa Methi Tikki by Executive Chef Rajesh Wadhwa, Taj Palace, New Delhi

Ingredients

150 gm Quinoa
50 gm Mashed potatoes
50 gm Dried fenugreek
1 tsp Cumin powder
25 gms Rice flour
1 tbsp Refined oil
1 tsp Cumin seeds
2 tsp Chopped ginger
1 tsp Chopped green chilli
Black salt
Salt

Method

1. Rinse the quinoa under running water for at least 30 seconds. Drain the water.
2. On a gentle flame, steam the quinoa until well cooked.
3. Heat oil in a pan. Add the cumin seeds and allow them to crackle. Add the chopped ginger and quinoa and sauté well. Set aside.
4. Allow the quinoa mixture to cool. Then add mashed potatoes, green chilli, salt, black salt, cumin powder, fenugreek, and rice flour.
5. Divide the mixture into equal parts and make round patties
6. Heat oil on a griddle and shallow fry the patties till then become light golden brown in colour.
7. Serve hot at Iftar time.

2. Pickled Radish by Ashok Bandaru, Executive Chef, Shangri-La Bengaluru

Ingredients

200 gm White Vinegar
150 gm Light Soy Sauce
50 gm Dark Soy Sauce
200 gm Water
50 gm Castor Sugar
50 gm Fresh Red Chillies
100 gm Whole Garlic
500 gm White Radish

Method

1. Mix all the ingredients in an airtight container.
2. Chop the radish into baton cuts and put them in the brine mixture.
3. Refrigerate the pickle for five days.
4. Serve chilled.
5. This recipe for Iftar can go well with parathas and pita bread.

3. Carrot Poriyal Baked Puffs by Chef Yogank Pranav, BeatO Food Lab

Ingredients

For the Poriyal

150 gm Carrots
1 tbsp Moong Dal
1 tbsp Urad Dal
3 tbsp Coconut (fresh, grated)
1 tsp Mustard Seeds
2 Red Chillies
1 tsp Cumin Seeds
1 tsp Turmeric Seeds
5-10 Curry Leaves
Salt – to taste

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For the dough

● Black Wheat Flour – 250 gm
● Olive Oil – 30 ml
● Water – 100-120 ml
● Salt – 1 tsp

Method

1. Chop the carrots and soak the moong daal and urad daal.
2. Heat some oil in a pan and add mustard seeds and soaked daal.
3. Stir fry the daal until it is golden brown.
4. Add curry leaves, chopped carrots, and red chilly and fry for 2 minutes.
5. Add water.
6. Cover the pan and cook until all the water has evaporated.
7. Add grated coconut and fry for another two minutes. Keep it aside to cool.
8. For the dough, add olive oil to the flour and mix well. Add water and knead it into a semi-soft dough.
9. Preheat the oven to 180 degrees. Roll the dough and form a 6-inch gujiya shape.
10. Add the poriyal into it.
11. Lightly brush it with olive oil and bake for 15-20 minutes. Serve with carrot chutney for Iftar.

4. Solanchi Kadhi (Kokum Saar) by M U Kasture, Executive Chef, The Ashok Hotel, New Delhi

Ingredients

100 gms Kokum
1 Fresh coconut
Salt to taste
5 gms Coriander leaves
2 pods Garlic

Method

Take a Poll

What is your go-to superfood to beat the summer heat?

• Coconut water
• Buttermilk
• Watermelon
• Aloe vera juice

Take a Poll

What is your go-to drink for a daily immunity boost?

• Amla shots
• Ginger-turmeric tea
• Vegetable juice
• Kadha or herbal drink

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1. Soak kokum in water for 6-7 hours.
2. Strain the water and keep aside and squeeze the pulp from soaked kokum and add this to strained kokum water.
3. Grate coconut and boil in water to make coconut milk.
4. Add kokum water to coconut milk and add salt.
5. Garnish with chopped coriander and garlic.

Enjoy these recipes at Iftar time with your family and friends.