New Iftar combos

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During the Holy Month of Ramzan, many of us tend to overdo on the carbs and curries with the excuse that we have fasted throughout the day. Dieticians, however, point out that if you do not watch what you are eating in this period, you might actually end up gaining weight instead of losing it.

Here are a couple of dishes that are ideal for Iftar parties. Nutritious and light on the stomach as well.

Chicken Breasts in breadcrumbs

The dish has a Western touch to it as it uses cheese and herbs like oregano, but the end product is as delicious as any chicken fry one can get at any roadside vendor. And way healthier.

Ingredients
4 boneless chicken breasts
2/3 cup fine dry breadcrumbs
1/3 cup freshly-grated Parmesan cheese
2 tsp dried basil
1 tsp dried oregano
½ tsp salt
½ tsp pepper
1 egg, beaten
2 tbsp milk
½ cup flour
2 to 4 tbsp oil for frying

Method
Put the chicken breasts in between two sheets of plastic or in a plastic bag and beat them evenly with a tenderising mallet or a rolling pin till they are uniformly around one-third of an inch thick. Set aside.
Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow bowl and mix. In a separate bowl, beat together the egg and the milk.
Spread the flour on a plate and take each cutlet and coat it with flour, egg mixture and crumb mixture, in this order, before laying them on a big plate.
Heat the oil in a large frying pan and add the cutlets (you might have to do this in batches). Fry each side for around three minutes over medium heat until the chicken has browned and cooked through.
You can serve this with plain ketchup or a mustard sauce.

Watermelon, date and pine nut salad

This is a great fast breaking salad. Light on the stomach, yet heavenly in taste. It is originally a Turkish salad. The cooling combination of chilled sweet watermelon with salty feta cheese is inspirational. The salad can be served as it is, or on a bed of rocket leaves with a vinaigrette dressing. Any black olives will do but the best are the plump black Mediterranean ones such as Kalamata olives.

Ingredients
4 slices watermelon, chilled
½ cup of dates, diced small, with the seeds removed
130g feta cheese, crumbled into large pieces
Handful of roasted pine nuts
10-15 black olives
2 tbsp vinaigrette

Method
Cut the rind off the watermelon and remove as many seeds as possible. Cut the flesh into triangular-shaped chunks.
Mix the watermelon, dates, feta cheese, pine nuts and black olives. Sprinkle with the vinaigrette and cover and chill for 30 minutes before serving. — PM