THIS RAMADAN, LET’S CHANGE THINGS UP A BIT AND EXPLORE SOME DOPAMINE INDUCING ALTERNATIVES TO OUR DEEP-FRIED IFTAR STAPLES. WE BRING YOU TWO FANTASTIC RECIPES FROM THE RENOWNED CULINARY ARTIST, POPULAR TV PRESENTER AND FOOD COLUMNIST, AFROZA NAZNIN SHUMI. ALL THE PICTURES WERE TAKEN USING SAMSUNG GALAXY A73 5G.
Culinary Artist and Food Columnist
CHICKPEA SALAD
INGREDIENTS
Boiled chickpeas 1 cup
Chili powder 1 tsp
Coriander powder 1 tsp
Garlic paste ½ tsp
Ginger paste ½ tsp
Chaat masala ½ tsp
Cucumbers, tomatoes, carrots 1 cup (chopped and mixed)
Salt according to taste
Olive Oil
Your choice of salad dressing
Jhuri bhaja
INSTRUCTIONS
Make a salad dressing by mixing olive oil, lemon juice, sugar, salt and black pepper powder.
Heat oil in a pan. Add in chilli powder, coriander powder, ginger-garlic paste and salt. Add in chickpeas and fry till the chickpeas are cooked. Add chaat masala and mix. Take the pan off the heat.
In a separate bowl, mix together cucumbers, tomatoes, and carrots. Pour salad dressing into the mix.
Add fried chickpeas to the salad mix. Decorate with a sprinkle of jhuri bhaja, and coriander leaves. Serve and enjoy delicious chickpea salad.
CHICKEN SINGAPORE
INGREDIENTS
Cubed boneless chicken 1 cup
Chopped ginger-garlic ½ tsp
Garlic paste ½ tsp
Ginger paste ½ tsp
Flour 2 Tbsp
Soy sauce 1 Tbsp
Black pepper powder ½ tsp
Chili powder ½ tsp
Chili sauce 1 Tbsp
Ketchup 1 Tbsp
Chicken stock 1 cup
Cornflower ½ tsp
Salt according to taste
Oil Eggs
INSTRUCTIONS
Combine chicken, flour, salt, black pepper powder and ginger-garlic paste to marinate the chicken. Fry the marinated chicken in hot oil. Plate the fried chicken.
In a separate pan, heat oil and sauté chopped ginger and garlic. Add in chicken stock, chilli sauce, ketchup, black pepper powder, chilli powder and soy sauce. Add a splash of water to the cornflower to make a runny mixture and pour it into the pan. Add in one beaten egg.
Pour the sauce on the plated chicken. Sprinkle sesame seeds and decorate. Serve and enjoy delicious Chicken Singapore.