Day 16 was a very healthy day and although it's going to take me a while to get used to the timing of the meals being served from today onward, I am looking forward to experimenting some new snacks and dishes that I've never tried before. I hope some of you try out these new recipes and as usual, write back to me and share your feedback. I love hearing from you :)
Sehri- A bowl of oats, fruits and berry yoghurt.
Iftari- A plate of hot potato corn fritters with coriander chutney, Calcutta style ‘jhal muri’, dates and gur ka sharbat (jaggery lemonade). The gur ka sharbat is so easy and tasty- you would love this one! My mother-in-law introduced me to this recipe the other evening and I will be making this very often because it is super refreshing and extremely tasty. It's a simple mix of jaggery, lemon juice and chia seeds.
Ingredients for corn aloo tikis (potato corn fritters):
3/4 potatoes peeled and boiled
1 tsp chili powder
1/2 tsp amchur powder
1 tsp cumin powder
1 tsp garam masala powder
1/2 cup frozen corn
1/2 cup coriander leaves
3/4 tbsp bread crumbs
1 lemon squeezed
2/3 green chilies cut
Salt to taste
Recipe for corn aloo tikis (potato corn fritters):
Step 1: Fry corn and set aside.
Step 2: Mix all the ingredients mentioned above together and mash the potatoes properly with the ingredients.
Step 3: Make round shapes with the potato mixture and set aside till ready to fry.
Step 4: Heat oil in a pan and fry the patties.
Homemade green chutney:
Take a large bunch of coriander, 1 tsp ginger, 1 lemon squeezed, 1 tsp cumin powder and 2/3 cut green chilies, 1/2 tsp black salt and grind it all together in a masala grinder. Refrigerate and serve with snacks.
Dinner- Chicken shashlick skewers with egg paranthas
Recipe:
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