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).
Masur Dal Pyazu
Ingredients Soaked masur and chana dal in the ratio of 41, ground garlic cloves (8-10), roasted and ground coriander and cumin seeds (1 tsp each) and dry red chillies (2), chopped onions, green chillies, coriander leaves and palak, salt, mustard oil or refined oil (as per choice).
Method 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.
Aloo Kachalu
Ingredients Boiled and peeled potatoes (6-8), roasted and coarsely grounded coriander seeds, cumin seeds (4 tsp each) along with red chillies (4), red chilli powder (1 tsp), rock salt (1 tsp) and tamarind.
Method Soak tamarind in water, the seeds removed, 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.