Break your Ramadan fast with a wholesome meal

New Delhi, May 2 (IANSlife) Cooking Expert, Chef Harpal Singh Sokhi shares some traditional Indian favourites for Iftaar. Chef Sokhi is part of the expert team at Tata Sky which is available for free during the lockdown to encourage people to remain fruitfully engaged, learn and do something new in the safety of their homes.Chutney wala Kheema AndaPrep. Time: 10-15 Min.Cook Time: 20-25 Min.Serves: 2-3.Ingredient QuantityOil 1 TbspButter 2 TbspOnions Chopped 2 Ginger Garlic Paste 1 TbspGreen chilli paste 1 TbspTomato Chopped 1 Salt To tasteGaram Masala 2 TspRed Chilli Powder 1 TspTurmeric Powder ½ TspLamb Mince 250 GmsEggs 4 Mint sprig For garnishLemon slice For garnishFor Chutney:Mint leaves 1 CupCoriander leaves 1½ CupGreen chillies 3-4Lemon juice 1Water As requiredMethod:Heat oil and butter in kadai add onion and sauté till onion browns.Meanwhile In a blender add mint leaves, coriander leaves, green chillies, lemon juice and water and blend to a fine paste. Keep it aside.When onions are brown add ginger garlic paste, green chilli paste and sauté for 2 min.Add chopped tomato, salt and sauté for 2 min.Add garam masala, red chilli powder, and turmeric powder mix well.Add kheema, mix well and cook for 8-10 min.Add green chutney and eggs. Leave the eggs as it is and cook for 4-5 min.Mix all together well and cook for 3-4 min.Remove in serving plates. Garnish with mint leaves sprig and lemon slice.Serve hot.Chef ki Chefgiri: Mutton/Goat Meat is leanest among all red meat available to us.Chana Dal KheemaPrep. Time: 15min.Cook Time: 20-25min.Serves: 4.Ingredients QuantitySplit bengal gram(chana dal), soaked 1 CupChicken mince (keema) 500 GmsOil For cookingOnion chop (medium) 1 Cloves 4-5 Black pepper whole 4-5 Tej patta 3-4 Green chillies chopped 2 Turmeric powder ½ Tsp.Red chilli powder 1½ Tsp.Coriander powder 1 Tbsp.Cumin powder ½ Tsp.Garam masala 1 Tsp.Ginger and garlic paste 2 Tsp.Curd 1 CupGhee 2-3 Tbsp.Mint leaves ½ CupLemon juice 1 Salt To tasteFresh coriander leaves For garnishMethod:Heat oil in non-stick pan. Add cloves, black pepper and tejpatta sauté till you get a fragrance. Add chopped chilies, chop onion sauté till 3-4min.Add soaked chana dal sauté it well.Add red chili powder, turmeric powder, coriander powder,cumin powder, garam masala and salt.Add water and ginger garlic paste, mix it well. Cover with lid and cook for 15-20min.Take out the lid add chicken kheema mix well. Add curd, garam masala, ghee, mint leaves, lemon juice sauté for a while.Cover the pan and cook chi. for 10-15min.Remove cover mix it well, Take out chana dal chicken in serving bowl garnish with coriander leaves and serve.–IANSlh/tb/