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Veg Iftar Platter | Ramadan

A change to regular Iftar-Veg Iftar Platter for Ramadan 2021

A Veg Iftar Platter that includes salad, chia pudding, potato paratha/chapathi, pomegranate sarbath and fruit skewers
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Servings: 2
Course: Dinner, Iftar, Lunch, Main Course
Ingredients Method Notes

Ingredients
  

Chia pudding
  • 2 tbsp Chia seeds
  • ½ cup Milk
  • ¼ cup Blueberry
  • 3 tbsp Pomegranate
  • 2 to 3 tbsp Nannari Sarbath/ Jaggery/Honey
Potato Paratha/Chapathi
  • 3/4 cup Wheat flour/Atta
  • 3 Potatoes small
  • Salt as required
  • ⅛ to ¼ tsp Chilli powder
  • ⅛ tsp Turmeric powder
  • ⅛ tsp Garam masala
  • ⅛ tsp Ginger garlic paste
  • 2 tsp Dry fenugreek leaves/kasuri methi
  • Oil/Ghee
Pomegranate Sarbath
  • 1 cup Pomegranate
  • 2 to 3 tbsp Nannari Sarbath
  • ¼ to ½ cup Water
Salad
  • 1/2 box Lettuce
  • 1/2 Sweet corn steamed
  • 10 Cherry Tomatoes
  • ¼ cup Pomegranate
  • 2 tbsp Thai Mango salad dressing
  • 2 tbsp Vietnamese Lemongrass salad dressing
Fruit Skewers
  • Wood skewers
  • Grapes as required
  • Blueberries as required
  • Blackberries as required
  • Strawberries as required
  • Dates as required

Method
 

Chia pudding
  1. Add chia seed in a bowl.
  2. Add milk and mix well to avoid forming of any lumps.
  3. Keep aside from 1/2 hour to 2 hour for best result.
  4. Now transfer the soaked chia seed into a serving bowl.
  5. Decorate with blueberry.
  6. Add pomegranate in the middle.
  7. Add nannari sarbath and serve chilled.
Potato paratha/Chapathi
  1. Add the wheat flour into a bowl.
  2. Add required salt.
  3. Add water and make a thick dough. Keep aside.
  4. Boil the potatoes. Peel the skin and mash.
  5. Add salt to the potatoes.
  6. Add turmeric powder.
  7. Add chilli powder.
  8. Add garam masala powder.
  9. Add ginger garlic paste.
  10. Add dry fenugreek leaves/kasuri methi.
  11. Mix well to blend everything together.
  12. Add the potato mixture into the dough.
  13. Mix well to merge the potato and dough thoroughly.
  14. Divide the dough into small doughs to spread into paratha.
  15. Use a roller pin to spread a thick paaratha/chapathi.
  16. Cook the paratha / chapathi using ghee or oil.
  17. Keep it aside until it is ready to handle.
  18. Cut the paratha/chapathi into 4 pieces.
  19. Serve with thick curd/yogurt.
Pomegranate Sarbath
  1. Add the pomegranate in a mixer jar.
  2. Add water into it.
  3. Add sarbath and blend them together until it grinds.
  4. Pour the juice to the cup you intended to serve and serve chilled.
Salad
  1. Wash and dry the lettuce leaves.
  2. Arrage the lettuce leaves in a plate.
  3. Add the steamed corn in the middle of the plate.
  4. Add pomegranate around the corn.
  5. Add sliced cherry tomatoes.
  6. Add the salad dressing and serve immediately.
Fruit Skewers
  1. Use the skewers to thread the fruits and dates according to your preference.

Notes

  • Nannari Sarbath is the sweetener I am using in chia pudding and pomegranate Sarbath.  You can substitute your preferred sweetener like jaggery, honey, sugar syrup, agave, or any artificial sweeteners.
  • If you are preparing the paratha/chapathi earlier, keep them in a hot case. Serve once all the dishes are ready.
  • Only add salad dressings before serving the salad to avoid the soggy salad.
  • You can alter the vegetables according to your preference/taste in the salad.
  • Add orange for a refreshing salad.