Iftar Platter

CRISPY CHICKEN FILLET STRIPS

I ADAPTED two recipes (Chicken Nuggets from Ramadhaan Delights, and Zinger Burgers from Cooking & Baking Creations) to create this tasty crispy chicken fillet which can be enjoyed with a sauce, on its own or in a burger.

1kg chicken fillets, sliced thin juice of 1 lemon

1 tsp salt

2 tsp crushed garlic

2 tsp paprika/red chilli powder 2 tsp Aromat

2 tsp lemon pepper

2 tsp chicken spice

2 tsp barbecue spice

1 tsp red masala

¼ cup plain yoghurt

1-2 eggs

1 cup cake flour

1 cup chana flour

4 tbs bread crumbs

4 tbs cornflour/maizena

Marinate the chicken with all the spices, lemon juice and yoghurt for a few hours. Combine all the flours and bread crumbs in another dish.

Dip the chicken fillet in the egg, then toss in the flour mixture.

Deep fry in hot oil until golden brown.

LENTIL PAKORA

2 cups pea dhal, soaked overnight 10 green chillies

1 large onion

2 tbs jeeru

2 tsp salt pinch of turmeric a handful of chopped spring onions a handful of chopped dhania

Grind the chillies and dhal in a food processor.

Add a tablespoon or two of water – just to get the mixture moving.

Grind the onion and add to the dhal mixture. Add the jeeru, salt, turmeric and greens. Mix well.

Form a flat circle, make a hole in the centre and drop in hot deep oil. Fry until golden brown. | Reezwanah Seedat @treetz_by_reez Facebook (my mother-in-law)