These two days have been high on complex carbs, protein and energy. I’ve shared a few of these recipes before, but I will reshare the links below to make it easy for you to find. My latest discovery and favorite is our home made bhel puri chutneys! I will share these with you in my chaat special update coming up tomorrow. Once again, the most important part of cooking at home daily is the preparation and pre-planning. Especially on these days when our schedule is so different from what I have ever been used to, I have realized if you are well prepared, things seems way easier and the cooking moves much faster.
Day 18:
Sehri- Leftover malpuas, French toast, one skewer of my leftover chicken shashlick, double side fried egg on toast, yoghurt, fruits, nuts and dates.
Iftari- Bhel puri, pav bhaji, roasted makhana, lemonade and gur ka sharbat.
Recipe to my pav bhaji:
Dinner- A bowlful of leftover fried rice and chili chicken from the previous day.
Day 19:
Sehri- Pav bhaji hot dog buns, fruits, nuts, dates, yoghurt and juice.
Iftari- Aloo paranthas, bhel puri, dates, nuts and gur ka sharbat.
Recipe to my al00 paranthas:
Dinner- Our favorite Persian rice and koobideh kebabs.
Recipe to my koobideh kebabs (shared multiple times before, but the special ingredient missing from this recipe is Sumac):
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