Manzilat Fatima from Kolkata let us in on her recipes for a perfect, light iftar meal. Fatima draws her lineage from the royal family of Awadh, and runs a restaurant out of her home in Kolkata, Manzilat's. It has been visited by the likes of author Arundhati Roy and Jhulan Goswami (former captain of the Indian National Women's Cricket team).
Soaked masoor and chana dal in the ratio of 4:1
Ground garlic cloves - 8-10
Roasted and ground coriander - 1 tsp
Roasted and ground cumin seeds - 1 tsp
Dry red chillies - 2
Chopped onions - 1 cup
Chopped green chillies - 1 tsp
Chopped coriander leaves - 1 tbsp
Chopped spinach - a few leaves
Salt to taste
Mustard oil/refined oil - for frying
Grind the soaked dal with garlic, add all other dry ingredients, onion, coriander, green chilies, palak and mix well with your hand. Heat oil in a wok, make small flat tikkis and fry until golden brown. Serve as a snack with sauce or chutney.
Boiled and peeled potatoes - 6-8
Roasted and coarsely grounded coriander seeds - 4tsp
Roasted and coarsely grounded cumin seeds - 4 tsp
Red chillies - 4
Red chilli powder - 1 tsp
Rock salt - 1 tsp
Tamarind - 3/4 th tbsp
Soak tamarind in water, remove the seeds and let it stay. Add water to the pulp and a small amount of jaggery along with 1/2 tsp of rock salt. Slice the boiled potatoes in a disc shape. Sprinkle the roasted masalas, the red chilli powder and imli chutney as per your taste. Mix lightly with hand, sprinkle some chopped coriander leaves and green chillies and serve.