Different types of iftar

Iftar, boots, onion, halim, violet, shurbat etc are there. However, apartments can be made outdoors, iftar of different types of iftar. There will be a difference in taste.

Lemon mint juice

Ingredients: 15 mint leaves, lemon juice 30 ml, lemon (5-6 pieces of cube cut), sugar molasses 25 ml, ice cubes 6-8 pieces, 180 ml liter, lemon 1 piece and mint leaves for sort.

Procedure: Blend the mint leaves, lemon juice, sugar veins and ice cubes. Pour the lemon into the glass and after this mixture pour the spray. Serve them accordingly.

Fish and Chips

Ingredients: Black cod (180 grams (3 pieces of 60 grams), 20 grams of flour, 75 grams of malt venegar, lime half (wrapped in yard or muslin cloth), potato 200 grams of potatoes, 80 g of pearl sauce, 60 grams of butter , 1 kg of oil (for frying).

For the turtle sauce: 200 grams of mayonnaise, 40 grams of Kepper Kuki, 40 grams of pickled kumumbar, 15 grams of chopped onion, 10 grams of purl leaves, 5 grams of purple leaves, 5 grams of lemon half, (salt to be prepared during the sauce), salt and Black pepper powder is delicious

For the battery: 500 grams of Diamond flour, 40 grams of potato starch or cornflower, 40 grams of baking powder, 850 grams of water, 15 grams of oil, salt tastes

Procedure: To make the batter, mix the rest of the ingredients except oil and make smooth mix. Then put oil in it. When the batter is made, lightly sprinkle the flour on the fish's fill. Extra flour must be flushed. Immerse yourself in the battery with a light so that it is lightly covered in the battery. After that, the height of the Deep Fryer should be kept in the middle of 1 minute. Now leave the heat at 180 degrees Celsius completely. Deepfreeze until golden color comes. Slow down the oil and take oil. Serve hot-hot potato fried, with tartor sauce and malt vinegar. At least one hour before serving, all the ingredients for making tartar sauce mixed together must be prepared by the sauce.

Curd beam

Ingredients: 1 cup of peeled gram flour, 1 cup of cumin, 1 teaspoon of chopped coriander, 2 cups of chopped chilli powder, 1/2 teaspoon of fried cumin powder, 1 teaspoon of fried cumin powder, 1 tbsp of sweet potato (sweet), 1 cup of mint cottage cup, salt For the taste, the oil for frying, the little amount of heng, the coriander leaves.

Procedure: Make a mix of dense, uneven mixture with a little water after washed and crushed whole masskin. It will be well mixed with a bowl of salt, cumin and honey. Heat oil in the pot. Take your hands. Leave a little portion of the mixture in hot oil. Deepfree until golden color comes.

To get enough water in a large container. Pour the fried bamboo water into a few minutes. Put them in the serving containers and take them off. Pour the cold curd in it. Arrange dry black pepper powder, cumin powder, tamarind chutney, mint leaves and coriander leaves. Serve in cold conditions.

Oats vegetable soup

Ingredients: 150 grams of white oats, 1 teaspoon of lemon juice, 2 tablespoons of onion, 10 grams of Dhanepata, 10 grams of salt, 5 grams of pepper powder, olive oil 10 ml, water 4 cups and vegetables (tall beans, cauliflower, baby corn, Carrots, broccoli, cabbage-each 20 grams)

Method: Apply garlic and onion in a deep oil. Cook for 1 to 2 minutes in a medium flame. Mix the vegetables and cook for 2 minutes. Now add water, salt and pepper powder and stir it occasionally. Finally, add oats and cook for another 1 minute. Do not pay any money before the damnapata. Serve hot.

Raw gram flour

Ingredients: 100 grams of raw gram, ginger 5 grams of ginger, 2 grams of garlic powder, 5 grams of Dhanepata, 2 grams of onion onion, 5 grams of olive oil, lemon juice (1 lemon), salt and white pepper powder.

Procedure: Keep chills in cold water and keep the whole night at normal temperature. The next day the water will be kept aside for a short time. After thoroughly drying, mix in a container with all the ingredients. Now serve a bowl of potato leaves.

Fruit lick

Ingredients: 50 g of green apple, 75 g of melon, 70 g of pineapple, 50 g of papaya, 30 grams of dragon fruit, 25 g of grape, 5 gram of Dhanepata, 2 grams of chana, 2 grams of chapis, 2 tbsp mint, Mint and white pepper powder. .

Procedure: Wash the fruits and cut them into small cubes. Apart from the fruits of fruits and grapes in salad containers, mix the remaining spices, coriander leaves and turmeric. Take the dough into a clay container. Serve with dragon fruits, grapes and mint leaves.