ANN/THE DAILY STAR – Each mother encounters the dilemma of what to serve their children, particularly the picky eaters, during iftar.
Balancing nutrition amidst busy schedules can be daunting, especially with outside commitments. Yet, a solution exists – swift iftar recipes that merge delight with nourishment. This Ramadhan, let flavours harmonise with wellness with these effortlessly crafted iftar recipes.
VEGETABLE AND EGG WRAPS
Ingredients
– Four readymade tortilla wraps
– One lettuce head
– One cup shredded red cabbage
– One cup sliced carrots
– 100g button mushrooms
– Two eggs
– Two teaspoons oil
– Three tablespoons cream cheese
– One tablespoon cream
– Half teaspoon dried oregano
– Half teaspoon salt
– Half teaspoon crushed black pepper
Method
Beat the eggs and scramble them over oil. Once done, remove from heat and sauté mushrooms in the same pan. Sprinkle over salt and pepper and remove from heat. Then, mix the cream cheese and the cream to loosen the mixture slightly. Add in black pepper and oregano and mix again.
Combine the shredded red cabbage and sliced carrots and pour over this mixture. Mix everything. Layer the wrap with this mixture, lettuce, cooked eggs, and mushrooms, and wrap firmly until sealed properly so that all the contents are tightly tucked in.
CLUB SANDWICH
Ingredients
– Six loaves of bread
– Six slices lettuce
– One large tomato
– Two eggs
– Six slices chicken salami
– Half cup shredded carrot
– Six slices cheese
– Two tablespoons mayonnaise
– One teaspoon mustard
– Half teaspoon salt
– Half teaspoon pepper
Method
Lightly toast the bread slices in a pan and then fry the eggs sunny side up. Mix the mayonnaise and mustard together and after that, spread this evenly on the toast. For the first layer, add lettuce and shredded carrot, then top with sliced tomatoes. Sprinkle over some salt and pepper.
Then, place a slice of bread and on top of that, add the salami and cheese slices. Top this with the egg and place another loaf of bread. Slice the sandwich diagonally and poke in some fun sticks to make them more appetising to children.
VEGETABLE SLIDERS
Ingredients
– Eight small burger buns
– One cup matchstick carrots
– Two tablespoons mayonnaise
– Two teaspoons chilli sauce
– Four slices cheese
– For the patty
– 400g sweet potatoes
– 200g canned kidney beans
– Half cup breadcrumbs
– Two teaspoons oil
– Half teaspoon cumin powder
– Half teaspoon salt
– Half teaspoon pepper
Method
Peel the potatoes and cut them in half. Place them in a baking tray and brush with oil, sprinkle with salt, pepper, and cumin. Let these bake in a preheated oven at 180 degrees Celsius for 25-30 minutes. Once done, mash the potatoes along with the beans and add breadcrumbs to it. Shape these into thick discs resembling a patty and let these cook in an air frier or bake until golden.
To assemble, slice the burger buns in half and toast them lightly. Mix the mayonnaise and chilli sauce and then add carrots, sliced cheese, and finally, top with the patty. Close the bun and poke a fun pick to hold everything together.
BELL PEPPER CUP NOODLES
Ingredients
– Three bell peppers
– One tomato
– Half cup mushroom
– Two cups spinach
– One carrot
– 200g noodles
– One teaspoon chicken powder
– One tablespoon tomato ketchup
– One tablespoon chilli sauce
– One tablespoon oil
Method
Set the noodles to boil with a dash of salt and let them cook for 10 minutes. Meanwhile, cut the bell peppers into half and reserve four such halves. Chop the remaining two halves along with slicing the mushroom, tomato, and carrot.
Drizzle a little bit of oil in a hot pan and throw in the chopped carrot, bell pepper, and mushroom. Then, drain the noodles and add them in.
Stir together and then add spinach and sliced tomatoes.
Stir everything and then drizzle over tomato ketchup, and chilli sauce, and sprinkle over chicken powder.
Toss everything together and serve inside the capsicum bowls. – Fariha Amber
