SUMMER TIME IFTAR RECIPES

Tradition vis-à-vis health. The perennial dilemma of iftar during Ramadan. And this year Ramadan will coincide with a blazing summer and a torrential monsoon. Our columnist Selina Parveen offers an extensive affair with traditional recipes which can be incorporated into the Ramadan menu, which this time will be a iftar-dinner combo. Also find the Fearless Olive with Reema Islam's suggestions of healthy (and some indulgences) salad dressings.

Jeera pani
Tangy, sweet, spicy and refreshing jeera pani is a welcome drink on a hot summer day. This cumin water drink boosts fresh, lively flavours and is generally served as an appetiser or welcome drink during summer. Makes an excellent drink to break your fast with.
Ingredients:
4 tbsp molasses
4 tbsp sugar
2 cup water
4 tsp lemon juice
5 tsp tamarind paste
1 tsp roasted cumin powder
¼ tsp black salt
Method:
In a pan, bring sugar, molasses and 1 cup water to boil. Simmer and stir until the sugar has fully dissolved. Remove from heat and cool completely. Place lemon juice and tamarind paste in a pitcher with syrup and remaining water. Stir mixture. Add cumin powder, black salt and wait for ten minutes for the flavours to blend. Pour over ice to serve.

Refreshing cucumber lemonade
Cucumber is the perfect complement to the traditional summer lemonade.
Ingredients:
1 cup water
½ cup sugar
2 cucumbers, sliced
6 lemons, juiced
Method:
Make a simple syrup by stirring the water and the sugar together in a saucepan over medium heat. Heat until just about to boil and the sugar has dissolved. Place in refrigerator until cool. Place the cucumber slices in a food processor, blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid.
Stir the syrup, cucumber liquid, and lemon juice together in a pitcher. Mix thoroughly and serve cold.

Bhapa doi
Ingredients:
1 tin condensed milk
1 tbsp unsweetened yoghurt
4 tbsp sugar
Method:
Heat oven to 400 degree Fahrenheit. Whip condensed milk, sugar and yoghurt till smooth and fluffy. Pour into a ceramic bowl. Set the bowl in the heated oven. Remove it after half an hour. Allow it to cool down and serve cold.

Cucumber and mint raita
Ingredients:
1 cup plain yoghurt
1 tbsp fresh lime juice
1 tbsp chopped fresh mint
1 tsp roasted  ground cumin
1 tsp roasted ground coriander
1 medium cucumber( cut into cubes)
1 chopped green chilli
¼ tsp freshly ground paper
Salt to taste
Method:
Whisk yoghurt, lime juice, mint, cumin and coriander in a small bowl. Add cucumber and green chilli and stir. Season with salt and paper. Refrigerate and serve .

Tangra maacher tock jhol (tangra fish with bilimbi)
Bilimbi is an oblong fruit with a pale yellow- green waxy skin and crunchy but watery flesh, very similar to the star fruit, although the flesh is much more acidic. It is eaten either raw or cooked. Bilimbis are used in curry, chutney and pickles. It is preserved by sun-drying, or made into a rather sweet jam.
Ingredients:

250 gm tangra fish
4 pieces bilimbi (each cut into 4 pieces)
2 tbsp onion paste
¼ tsp garlic paste
¼ tsp cumin paste
1 tsp red chilli paste
½ tsp turmeric paste
1 tbsp coriander leaves
2 tbsp oil
Salt to taste
Method:
Cut and wash the fish. Heat oil in a pan. Add onion and garlic paste to it and fry until brown. Now add other spices with a little of water. Cook for a few minutes. When the oil separates from the spices add fish, bilimbi and 2 cups of water. Cook for 10 minutes on medium heat. When the gravy is reduced to half remove from heat. Garnish it with the coriander leaves and serve.

Jhinga diye chingri  (ridge gourd with shrimp)
Ingredients:
500g ridge gourd (cut into cubes)
250g shrimp
2 tbsp onion paste
¼ tsp garlic paste
¼ tsp cumin powder
½ tsp red chilli powder
¼ tsp turmeric powder
2 tbsp oil
Salt to taste
Method:
Cut and wash the shrimp. Marinade the shrimp with a pinch of salt and turmeric powder. Keep aside. Now heat oil in a pan. Add onion and garlic paste and fry until brown. Now add all the spices with some water. Cook for 2 minutes. When oil floats over, add shrimp to it. Cook for few minutes. Add ridge gourd and ¼ cup water. Cook for 5 minutes in low heat. When the gravy is thick, remove from heat and prepare to serve.

Bottle gourd curry
This is a simple and a quick curry made with bottle gourd with some authentic ground masala and spices. Any squash could be used if you can't find bottle gourd.
Ingredients:
1 medium sized bottle gourd ( cut into cubes)
3 medium potatoes (cut into cubes)
2 medium onions, sliced
2 tomatoes, chopped
3 green chillies, finley chopped
¼ tsp turmeric powder
1 tsp ginger garlic paste
¼  tsp garam masala powder
2 tbsp fresh, chopped, coriander leaves
2 tbsp ghee
Salt to taste
Method:
Cut and wash the bottle gourd. Put in all the ingredients in a pan. Give a good toss to evenly distribute the vegetables and spices. Cook on medium flame till the vegetables are cooked but not marshy. Remove from pan. Garnish with coriander leaves and serve with rice; roti is a good choice too.  

Sweet and sour bitter gourd
Bitter gourd is very popular throughout South Asia. This vegetable is often used in Indian, Pakistani, and Bangladeshi cuisine for its bitter taste, usually cooked with onions, chilli, turmeric, salt and oil. This recipe is a new attempt and I hope you will like it as much as I do.
Ingredients:
4 bitter gourds
2 tbsp oil
½  tsp cumin seeds
½ tsp black mustard seeds
2 green chillies, slit
2 small onions, chopped
1 tsp grated ginger
1 tsp garlic paste
1 tsp coriander powder
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp raw mango powder
1 tbsp grated jaggery
Salt to taste
Chopped coriander leaves to garnish
Method:
Wash the bitter gourds and pat dry. Cut the bitter gourd and discard the seeds. Heat oil in a pan and add the mustard seeds, cumin seeds and green chillies. When they stop spluttering, add the chopped onion and sauté for a minute. Now add ginger and garlic and sauté for another minute. Add the coriander, turmeric, red chilli and raw mango powder and mix well. Sprinkle a little water and cook for a few minutes. Add the bitter gourd pieces and salt to it. Stir and cook till the bitter gourd is soft. Now add the jaggery and stir. Allow the jaggery to melt. Turn off heat, garnish with the coriander leaves and serve.

Photo: Collected