This year round, the holy month of Ramadan should be observed not just in an eco-friendly manner, but with stress on fast-breaking with wholesome and healthy food. The focus should be on nutrient-rich, fat-free food, shunning the spicy, masala-coated deep fried delicacies. There seems to be a shift in Iftar priorities with the faithful going in for the health quotient.
Here are some tips make Iftar dishes oil-free:
�» While making smoothies or shakes with fruits and milk, throw in two spoons of flax-seed and oats for a rich taste and adequate nutrition. Be careful not to heat flax-seeds as they tend to lose their nutrients on heating. Replace sugar with honey.
» It’s the season of salads. Adding taste and flavor to mixed fruit and veg salads are germinated greens, cashew nuts, badam, pistachios, walnuts and sunflower seeds.
» Masala-coated steamed fish, momos, prawn, meat kozhukkattas, grilled fish and chicken make excellent Iftar specials. In the absence of a grill, a conventional tawa or a non-stick pan can double up make some barbecues. Smear some oil on their surface, place them on moderate heat and grill your choice of fish or meat.
» Instead of deep-fried cutlets or samosas, why not try tawa-baked kebabs?
» The heavily oiled biryanis are slowly moving away to make room for rice mixed with steamed veggies, grated carrots, cashew nuts, kismis and other adequate mixes. The rice can be decorated and garnished with pomegranate seeds, chopped pineapple or other fruits to make the dish not only colorful, but provide high nutrition too.
» For die-hard meat-eaters hooked to non-veg rice, here’s a list to choose from: Saudi Arabia’s mandi with its rice, soft meat and spices, kabsa with rice, vegetables and meat and majboose – a distant cousin of our Kerala biryani in taste.
