Now roll out the parantha, make a cut from the center towards the outer edge of the parantha. When it crackles add the onions, garlic, and green chilly. Apply oil and finish cooking. Squeeze lemon, add salt, pepper and olive oil. Lower the heat and cook till all the water is absorbed. Drain off excess water and refresh it again with clean water. For the raita apply the oil on the brinjal and cook it over an open flame or in an oven till the outside is burnt and the brinjal is cooked. Recipes courtesy: Chef Kunal Kapur. Rest for another 10 minutes.Chicken with Pearl Millet KhitchdaServes: 2 Preparation Time: 5minCooking Time: 25minIngredients Boneless chicken 400 gmOil 3 tbspCumin 2 tspChopped onion 2 tbspChopped green chilly 1 tbspChopped garlic 2 tbspMushrooms sliced half cupPearl millet (jowar) half cupSalt half tspBlack pepper powder 1 tspMethodHeat oil and add cumin. Keep stirring in between and add more water if required. Mix together pomegranate, parsley, mint and broken wheat. Remove/peel the skin and gently chop the brinjal. Wash and roughly chop parsley and mint leaves. Now press the cone and roll out into a round parantha. To this add rest of the ingredients and whisk well. Zaitun aur Til Ka Parantha with Smoked Eggplant RaitaServes: 2Preparation Time: 15minCooking Time: 15min IngredientsFor Parantha Wheat flour 200 gmSalt 1/2 tspTil 1 tbspKalonji 2 tspGreen chilly chopped 1 tbspOlive oil 2 tbspOlives chopped 5 tbspBasil leaves chopped: 1/4th cup For the raita Curd 2 cupsSalt 1/2 tspChopped onion 2 tbspChopped tomato 2 tbspSmall brinjal 1 Roasted cumin 2 tspFresh green coriander 1 tbspOil 1 tbspMethod To make the parantha, mix all the ingredients except olive oil and add water to make soft dough. Allow it to boil. Mix well and marinate the chicken with the masala. Add salt and pepper. Serve with hot zaitun paranthas. Serve hot. Sauté for few Ferro titanium cored wire Factory seconds and add the jowar. On a hot tawa cook on both sides till brown. Pomegranate and Parsley SaladPreparation Time :10 minServes 2IngredientsPomegranate 1 Parsley 2 bunchesMint leaves 1 bunchOlive oil 2 tbspBroken wheat 1 tbspLemon 1 noSalt to tastePepper to tasteMethodSoak the broken wheat in water for 45 minutes. Sauté till transparent.Once done remove and serve hot. Whisk the yogurt with a spoon and add the bhatti masala to it. These iftari recipes are perfect for the times you want some indulgence right at your home Chicken olive skewers marinated in bhatti masalaServes 2Preparation Time: 10minCooking Time: 15minIngredients For Bhatti masala Anardana powder 2 tspTurmeric 1/2 tspCoriander powder 1 tspJeera powder 1/2 tspRed chilly power 1/2 tsp For marinating the chickenChicken strips 8 Ginger paste 2 tspGarlic paste 2 tspSalt 1/2 tspLemon half Hung yogurt 2 tbspOil 2 tbspPitted olives 8 Wooden skewers 8 Method Make bhatti masala by mixing all the spices. Now add the sliced mushrooms and sauté them.You don’t need to visit the bylanes of Mohammed Ali Road for your fix of iftari food. Place an olive on one end of the chicken and roll to make a roulade. Sauté for a minute and add three cups of water. Next, add the diced boneless chicken.Cut the pomegranate in half and de-seed it gently. Heat oil in a pan and cook the chicken. Drizzle little oil and start rolling the parantha from the open end to make a cone. Strain the broken wheat again and keep aside.Separately marinate the chicken with salt, lemon, ginger-garlic paste and keep aside for five minutes. Let it rest for 10 minutes. Toss and serve immediately

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