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FoodRamadan3 healthy recipes for your next Iftar

Chef Nishant Choubey, consultant chef at global rice exporter India Gate, is sharing some carefully crafted recipes that are both easy to prepare and packed with goodness for Ramadan. As he shows, traditional basmati rice-based recipes can be easily swapped with healthier options to cut down on calories for Iftar or Suhoor without compromising on taste. Flax Seed Ladoos Ingredients: India Gate Flax Seeds – 500gm Buckwheat Flour – 250gm Jaggery – 250 gm Ghee...
Ann Marie McQueenApril 7, 202213 min
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Chef Nishant Choubey_Consultant Chef at India Gate RamadanChef Nishant Choubey, consultant chef at global rice exporter India Gate

Chef Nishant Choubey, consultant chef at global rice exporter India Gate, is sharing some carefully crafted recipes that are both easy to prepare and packed with goodness for Ramadan. As he shows, traditional basmati rice-based recipes can be easily swapped with healthier options to cut down on calories for Iftar or Suhoor without compromising on taste.

Flax Seed Ladoos

Flax Seed Ladoos Ramadan
Flax Seed Ladoos/Image courtesy India Gate

Ingredients:

  • India Gate Flax Seeds – 500gm
  • Buckwheat Flour – 250gm
  • Jaggery – 250 gm
  • Ghee – 3.5 tablespoons
  • Cardamom Powder – ½ teaspoon
  • Fresh Organic Rose Petals – Garnish

Method:

  • In a small skillet pan, dry roast the flax seeds
  • Using a blender, add the roasted flaxseeds and blend it into a coarse powder. Ensure to not over grind them as they may excrete oil.
  • Take 250 grams of Jaggery and grate it into a bowl, set aside for later.
  • In a separate skillet, heat the pan and add 3.5 tablespoons of Ghee.
  • Add the flaxseed powder and buckwheat flour to the ghee and stir them together until blended well.
  • Take the grated jiggery and add it to the mix alongside green cardamom. Cook for another two minutes until it thickens and forms a clay-like texture.
  • After two minutes, take the skillet off the heat and let it cool down.
  • Once the dish has cooled down, take some ghee and lightly apply it on your palm. Take the mix formed in the pan and begin rolling a chunk into a dumpling. There’s your Ladoos.
  • Garnish with some fresh organic rose petals and it’s ready to be served.

Salmon Rice Bowl with Coconut and Ginger Broth

Salmon Rice Bowl with Coconut and Ginger Broth India Gate
Salmon Rice Bowl with Coconut and Ginger Broth/Image courtesy India Gate

Ingredients:

  • India Gate Classic Rice – 3 cups
  • Salmon fillets – 300gm
  • Coconut oil – 3 tablespoons
  • Black pepper – ½ tsp
  • Smoked paprika – ½ tsp
  • Cayenne pepper – ½ tsp
  • Sea salt – ¼ tsp
  • Pak choy – 150gm
  • Cherry tomato – 50gm
  • Red chili whole – a few for garnish (optional)

Ingredients for the broth:

  • Coconut milk – 250ml
  • Grated ginger – 2 tablespoons
  • Sugar – 1 tsp
  • Sea salt – 1 tsp
  • Fresh lemon juice – 1 tablespoon
  • Lime wedges – for garnish

Method:

  • Wash your India gate classic rice in cold water and then cook it in a rice cooker.
  • Take the salmon fillet and marinate it with sea salt, paprika powder, cayenne pepper, black pepper and sea salt.
  • In a pan, add the skillet and add coconut oil over medium heat
    Add salmon and sear it from all the sides
  • Transfer it onto the same plate
  • In boiling hot water, blanch the leafy pak choy.
  • Cut cherry tomatoes into half and set them aside for later.

For the broth:

  • In the same skillet pan, heat coconut milk, ginger, sugar, salt and water.
  • Let it boil then take it off the gas.
  • Stir in lemon juice and keep it aside.
  • Now slice the salmon with a sharp knife in even slices and plate it over warm rice, add steamed Pak choy, and cherry tomatoes.
  • Instantly pour in some broth and enjoy.
  • Now slice the salmon with a sharp knife in even slices and plate it over warm rice, add steamed Pak choy, and cherry tomatoes.
  • Instantly pour in some broth and enjoy.

Mediterranean Mezze

Ramadan India Gate
Mediterranean Mezze/Image courtesy India Gate

Ingredients:

  • India Gate Classic rice – 1 cup
  • Edamame beans – 100gm
  • Coriander fresh – 100gm
  • Cumin powder – 2 tsp
  • Spring onion – 150gm
  • Corn starch – 30gm
  • Garlic – 1 tsp
  • Oli for frying

Muhammara Ingredients:

  • Walnut – 200gm
  • Red pepper – 300gm
  • Fresh breadcrumbs – 50gm
  • Pomegranate molasses – 2 tsp
  • Garlic – 1 clove
  • Olive oil – 150ml

Babaghanoush ingredients:

  • Eggplant – 250 gm
  • Olives – 1 bit
  • Olive oil – 50 ml
  • Garlic – 1 or 2 cloves
  • Green coriander fresh – 50gm
  • Flat parsley – 50gm
  • Fresh mint – 25gm

Labneh ingredients:

  • Hung yoghurt – 100 gm
  • Pomegranate –a few
  • Cucumber juice – 1 tsp
  • Garlic paste – 1tsp
  • Sumac – 1 tsp
  • Zartar -1 tsp

Quinoa salad ingredients:

  • India Gate Quinoa – 25 gm
  • Olive oil – 2 tsp
  • Olive – a few
  • Jalapenos – a bit
  • Flat parsley – 15 gm
  • Fresh coriander – 15 gm
  • Fresh mint – 10gm
  • Lemon juice – 1 tsp

Method:

For falafel:

  • Soak and boil India Gate Classic rice and keep it aside
  • Make a coarse mince of Edamame, spring onion, garlic, fresh coriander
  • Add rice, cumin powder and corn starch
  • Make flat cakes and fry in hot oil

To make muhamamara:

  • Roast the pepper in open heat
  • Take off the skin
  • Toast the walnuts too
  • Blend both in fine paste with olive oil, add breadcrumbs and finish with molasses

For quinoa salad:

  • Wash and boil India Gate Quinoa in double the qty of water. don’t forget to add salt while boiling.
  • It will take around 20 minutes approximately. Cool it down.
  • Chop coriander, parsley and mint, slice olives and jalapenos too
  • Add quinoa and toss it
  • Add lemon juice, olive oil and black pepper to finish

For labneh:

  • Take hung yoghurt or thick yoghurt
  • Add cucumber juice, and garlic paste
  • Add olive oil, sumac and za’atar
  • Garnish with fresh pomegranate

For babaghanoush:

  • Take a long aubergine and insert garlic cloves inside by making incisions and cook it in open heat
  • Take off the skin and chop it all together
  • Add chopped flat parsley, coriander, and mint
  • Add olive oil and season.

Arrange everything neatly on a platter and serve with fresh pita and pickled vegetables.

Ann Marie McQueen

Ann Marie McQueen is the founding editor-in-chief of Livehealthy and host of The Livehealthy Podcast. She is a veteran Canadian digital journalist who has worked in North America and the Middle East. Her past roles include features editor for The National, trends writer and columnist for the Canadian newspaper chain Sun Media, and correspondent for CBC Radio.

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