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 masoor and chana dal in the ratio of 4:1

• Ground garlic cloves – 8-10

• Roasted and ground coriander – 1 tsp

• Roasted and ground cumin seeds – 1 tsp

• Dry red chillies – 2

• Chopped onions – 1 cup

• Chopped green chillies – 1 tsp

• Chopped coriander leaves – 1 tbsp

• Chopped spinach – a few leaves

• Salt to taste

• Mustard oil/refined oil – for frying

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 – 4tsp

• Roasted and coarsely grounded cumin seeds – 4 tsp

• Red chillies – 4

• Red chilli powder – 1 tsp

• Rock salt – 1 tsp

• Tamarind – 3/4 th tbsp

Method

Soak tamarind in water, remove the seeds 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.