Easy-to-Cook Recipes For Your Next Iftar Meal

Easy-to-Cook Recipes For Your Next Iftar Meal
Representative Image: A traditional Iftar platter Photo Credit: Shutterstock

Easy in terms of preparation as well as the time taken, Manzilat's iftar recipes can be cooked even if you think cooking is not your cup of tea

Simrran Gill
May 15 , 2020
01 Min Read

In the second edition of our three-part series on easy-to-cook Iftar recipes, Manzilat Fatima from Kolkata let us in on her secret recipes for a perfect Iftar meal. Fatima hails from Kolkata's oldest Shia Muslim family, drawing her lineage from the royal family of Awadh. She runs a restaurant out of her home in Kolkata, Manzilat's, which has been visited by the likes of author Arundhati Roy and Jhulan Goswami (former captain of the Indian National Women's Cricket team). She shared with us her go-to recipes for a scrumptious Iftar meal.

The woman herself, Manzilat Fatima


Masur Dal Pyazu
Ingredients: Soaked masur and chana dal in the ratio of 4:1, ground garlic cloves (8-10), roasted and ground coriander and cumin seeds (1 tsp each) and dry red chillies (2), chopped onions, green chillies, coriander leaves and palak, salt, mustard oil or refined oil (as per choice).

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.

A glimpse of Manzilat's Iftar meal

Aloo Kachalu
Ingredients: Boiled and peeled potatoes (6-8), roasted and coarsely grounded coriander seeds, cumin seeds (4 tsp each) along with red chillies (4), red chilli powder (1 tsp), rock salt (1 tsp) and tamarind. 

Method: Soak tamarind in water, the seeds removed, 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.

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