Sehri Ideas

Here are three delicious and refreshing shake recipes perfect for Suhoor to keep you hydrated and energized throughout your Ramadan fast

1. Chocolate Shake (Duration- 5 minutes)

Short Description – A rich, creamy chocolate treat that contains complex carbohydrates and healthy fats.

Ingredients

• 1 cup (240ml) chilled milk
• One ripe banana, frozen
• One tablespoon (15ml) cocoa powder (unsweetened)
• One tablespoon (15ml) honey or maple syrup (optional)
• ½ cup (120ml) chopped ice (optional)

Cooking Steps

• Combine all ingredients in a blender.
• Blend until smooth and creamy.
• Adjust sweetness to your preference.

Tips

• Use Greek yogurt instead of milk for an extra protein boost.
• Add a handful of spinach or kale for a hidden dose of greens.
• Substitute cocoa powder with carob powder for a healthier alternative.

2. Strawberry Shake (Duration- 5 minutes)

Short Description – A light, refreshing pink drink with vitamin C and antioxidants.

Ingredients

• 1 cup (240ml) chilled milk or yogurt
• 1 cup (150g) frozen or fresh strawberries
• One tablespoon (15ml) honey or maple syrup (optional)
• ½ cup (120ml) chopped ice (optional)

Cooking Steps

• Combine all ingredients in a blender.
• Blend until smooth and creamy.
• Adjust sweetness to your preference.

Tips

• Use frozen banana slices for a thicker consistency.
• Add a dollop of low-fat whipped cream for a special touch.
• Substitute strawberries with other berries like raspberries or blueberries.

3. Lassi (Duration- 10 minutes)

Short Description – A traditional yogurt-based South Asian drink, perfect for aiding digestion and keeping you cool.

Ingredients

• 1 cup (240ml) plain yogurt
• 1 cup (240ml) chilled water
• ¼ teaspoon (1.25ml) ground cumin
• ¼ teaspoon (1.25ml) ground black pepper
• Salt to taste
• Honey or maple syrup to taste (optional)

Cooking Steps

• Whisk together yogurt and water until smooth.
• Add cumin, black pepper, salt, and honey (if using).
• Blend or whisk vigorously to create a frothy consistency.

Tips

• Use chilled yogurt and water for an extra refreshing drink.
• Add a pinch of pink salt for a touch of electrolytes.
• For a sweeter version, add chopped mangoes or other fruits.

Hari Mirch Keema (Spicy Green Chili Minced Meat) – A Hearty Sehri Recipe

Duration – 30 minutes

Short Description – This flavorful keema dish features minced meat cooked with a vibrant green chili paste, perfect for a protein-packed and satisfying Sehri meal.

Ingredients

For the Keema

• 1/2 kg (1.1 lbs) ground beef or lamb
• One medium onion, thinly sliced
• Two tablespoons of vegetable oil
• One tablespoon of ginger-garlic paste
• 1/2 teaspoon turmeric powder
• One teaspoon of cumin powder
• One teaspoon of coriander powder
• 1/2 teaspoon red chili powder (adjust to preference)
• Salt to taste
• 1 cup (240ml) water or broth

For the Green Chili Paste

• One bunch of green chilies (washed and chopped, about 10-12)
• One small green bell pepper (chopped, optional)
• 1 inch ginger (chopped)
• Four cloves garlic
• One tablespoon of chopped cilantro (optional)

Cooking Steps

• Prepare the Green Chili Paste – In a blender or food processor, combine green chilies, bell pepper (if using), ginger, garlic, and cilantro (if using). Blend into a smooth paste.
• Cook the Keema – Heat oil in a pot or pressure cooker over medium heat. Add sliced onions and fry until translucent.
  Add Spices- Add ginger-garlic paste, turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for a minute until fragrant.
• Brown the Meat – Add the ground meat and cook, breaking it up with a spoon, until browned.
• Incorporate the Paste – Stir in the prepared green chili paste and cook for another 2-3 minutes.
• Add Seasonings – Season with salt to taste.
• Simmer the Keema- Pour in water or broth and bring to a boil. Reduce heat, cover the pot, and simmer for 20-25 minutes until the meat is cooked through and the gravy thickens slightly.
• Serve Hot – Garnish with chopped fresh coriander leaves (optional) and enjoy Hari Mirch Keema with roti, paratha, or naan for a delicious Sehri meal.

Tips

• You can adjust the amount of green chilies according to your spice preference.
• Add a dollop of yogurt or tomato puree for a richer flavor while simmering the keema.
• If using a pressure cooker, cook the keema for 5-7 minutes after reaching pressure.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Make and Freeze Paratha Recipes for Sehri (2 Options)

These recipes allow you to prepare parathas in advance and freeze them for quick and convenient Sehri meals.
Option 1 – Plain Paratha (Duration – 20 minutes per batch, Freezing Time: Up to 2 weeks)

Short Description – This versatile plain paratha base is perfect for stuffing or enjoying on its own. It is also perfect for freezing and reheating for Sehri.

Ingredients

• 2 cups (250g) all-purpose flour
• One teaspoon salt
• 1/4 cup (60ml) ghee or vegetable oil, melted (divided)
• Water (as needed)

Cooking Steps

• Make the Dough – In a large bowl, combine flour and salt. Add melted ghee or oil (reserving one tablespoon for cooking) and mix until crumbly. Gradually add water and a tablespoon, kneading until a soft, pliable dough forms.
• Knead and Rest – Knead the dough for 5 minutes on a lightly floured surface. Cover with a damp cloth and let it rest for 30 minutes.
• Divide and Roll – Divide the dough into eight equal balls. On a lightly floured surface, roll each ball into a thin circle (about 6-7 inches in diameter).
• Cook the Paratha – Heat a griddle or tawa over medium heat. Brush with a little ghee or oil. Gently place a rolled-out paratha on the grill. Cook for 1-2 minutes per side or until golden brown spots appear. Flip and cook the other side.
• Freeze for Later – Let the cooked parathas cool completely. Separate them with parchment paper and store them in an airtight container or zip-lock bag in the freezer for up to 2 weeks.

Reheating

• Heat a tawa or pan over medium heat.
• Add a frozen paratha and cook for 1-2 minutes per side or until heated.
• Brush with a little ghee or oil for extra flavor.

Option 2- Aloo Paratha (Stuffed Potato Paratha) – Duration – 30 minutes per batch, Freezing Time- Up to 2 weeks

Short Description – This is a classic Indian breakfast dish featuring a savory potato filling wrapped in flaky paratha dough. It is perfect for freezing and reheating for Sehri.

Ingredients

• For the Dough (Same as Plain Paratha)

For the Filling

• Two medium potatoes, boiled, mashed
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to preference)
• 1/4 teaspoon garam masala powder (optional)
• Salt to taste
• One tablespoon of chopped cilantro (optional)

Cooking Steps

• Prepare the Filling – Heat a tablespoon of oil in a pan. Add cumin seeds and let them splutter. Add coriander powder, turmeric powder, red chili powder, and garam masala (if using). Sauté for a minute.
• Combine with Potatoes – Add mashed potatoes, salt, and chopped cilantro (if using). Mix well and cook for 2-3 minutes until heated through. Let the filling cool slightly.
• Make the Paratha – Follow steps 1-3 from the Plain Paratha recipe.
• Assemble and Cook – Place a generous spoonful of filling in the center of each rolled-out dough circle. Spread it evenly, leaving a 1-inch border. Fold the dough edges over the filling, pinching to seal. Gently roll out the stuffed paratha again into a slightly thicker circle.
• Cook the Paratha – Follow steps 4-5 from the Plain Paratha recipe.
• Freeze for Later – Let the cooked parathas cool completely. Separate them with parchment paper and store them in an airtight container or zip-lock bag in the freezer for up to 2 weeks.
• Reheating – Follow the reheating instructions from the Plain Paratha recipe.

Tips

• You can experiment with different fillings for parathas, such as paneer (cottage cheese), keema (minced meat), or vegetables.
• To make the dough vegan, use vegetable oil instead of ghee.
• You can also use a microwave for quicker options when reheating frozen parathas. Heat for 30-45 seconds, flipping halfway through until warmed.

Egg Keema and Puri Paratha Combo for Sehri (Duration – 40 minutes)

This recipe combines a protein-rich egg keema with fluffy puri parathas, perfect for a satisfying and flavorful Sehri meal.

Ingredients

For the Egg Keema

• Two tablespoons of vegetable oil
• One medium onion, chopped
• Two green chilies, chopped (adjust to preference)
• 1 inch ginger, chopped
• Two cloves garlic, chopped
• 1/2 teaspoon turmeric powder
• One teaspoon of cumin powder
• One teaspoon of coriander powder
• 1/2 teaspoon red chili powder (adjust to preference)
• 1/4 teaspoon garam masala powder (optional)
• Salt to taste
• Four boiled eggs, roughly chopped
• Cilantro leaves, chopped (for garnish)

For the Puri Paratha (makes about 8)

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup (60ml) ghee or vegetable oil (divided)
• Water (as needed)

Cooking Steps

• Make the Dough – In a large bowl, combine flour and salt. Add melted ghee or oil (reserving one tablespoon for cooking) and mix until crumbly. Gradually add water and a tablespoon, kneading until a soft, pliable dough forms. Cover with a damp cloth and let it rest for 30 minutes.
• Prepare the Keema – Heat oil in a pan over medium heat. Add chopped onions and green chilies. Sauté until the onions become translucent.
• Add Aromatics – Add ginger and garlic, and cook for another minute until fragrant.
• Incorporate Spices – Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala (if using). Sauté for 30 seconds, releasing the spices’ aromas.
• Simmer the Base – Add a splash of water and cook for 2-3 minutes, allowing the spices to cook through.
• Add Chopped Eggs – Gently fold in the chopped boiled eggs and season with salt to taste. Cook for another minute or two to heat through. Garnish with chopped cilantro leaves (optional).
• Prepare the Puri Paratha – Divide the dough into eight equal balls. Roll each ball into a circle (about 4-5 inches in diameter) on a lightly floured surface.
• Cook the Paratha – Heat a griddle or tawa over medium heat. Brush with a little ghee or oil. Gently place a rolled-out paratha on the grill. Cook for 1 minute per side or until golden brown spots appear.
• Puff the Puri – Using a spoon, gently press the center of the paratha while it cooks, creating a puffed-up Puri shape. If needed, add a little more oil around the edges to help it puff. Flip and cook the other side for another minute until golden brown.
• Serve Hot – Enjoy the Egg Keema with hot Puri Parathas for a delicious Sehri meal.

Tips

• You can adjust the spice level of the keema according to your preference.
• Add a chopped tomato while sautéing the onions in step 2 for a richer flavor.
• Leftover keema can be stored in an airtight container in the refrigerator for up to 2 days and reheated for another meal.
• Puri parathas can be made ahead of time and stored at room temperature in an airtight container for a few hours. Reheat them on a grill or in a pan before serving.

Dhaba-Style Chana Dal Fry for Sehri (Duration – 30 minutes)

This recipe features protein – packed chana dal (split chickpeas) cooked in a flavorful, aromatic dhaba-style gravy, perfect for a hearty and satisfying Sehri meal.

Ingredients

For the Boiled Daal

• 1 cup (200g) split chickpeas (chana dal), rinsed
• 4 cups (1 liter) water
• 1/2 teaspoon turmeric powder

For the Daal Fry

• Two tablespoons of vegetable oil
• One teaspoon cumin seeds
• One medium onion, chopped
• 2-3 cloves garlic, chopped
• 2-3 dry red chilies (adjust to preference)
• 1 inch ginger, chopped (optional)
• One teaspoon of red chili powder
• 1/2 teaspoon turmeric powder
• One teaspoon of coriander powder
• 1/2 teaspoon garam masala powder (optional)
• Salt to taste
• 1 cup (240ml) water (or vegetable broth)
• Fresh cilantro leaves, chopped (for garnish)

Cooking Steps

• Boil the Daal – In a pot, combine rinsed chana dal, water, and turmeric powder. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the dal is cooked and about 80% softened.
• Prepare the Tadka (Tempering) – Heat oil in a separate pan or wok over medium heat. Add cumin seeds and let them splutter for a few seconds.
• Sauté the Aromatics – Add chopped onions and fry until translucent. If using ginger, add it along with the onions and cook until fragrant.
• Incorporate Spices – Stir in chopped garlic, dry red chilies, red chili powder, turmeric powder, coriander powder, and garam masala (if using). Sauté for a minute until the spices release their aroma.
• Add Boiled Daal – Pour the cooked daal (along with its water) into the pan with the tadka—season with salt to taste.
• Simmer and Thicken – Bring the mixture to a simmer and cook for 5-7 minutes until the gravy thickens slightly and coats the daal.
• Garnish and Serve – Turn off the heat and garnish with chopped fresh cilantro leaves. Enjoy the Chana Dal Fry hot with roti, paratha, or naan for a delicious Sehri meal.

Tips

• You can adjust the amount of red chilies to control the spice level.
• Add a dollop of tomato puree or chopped tomatoes while sautéing the onions in step 3 for a richer flavor.
• Leftover Chana Dal Fry can be stored in an airtight container in the refrigerator for up to 2 days and reheated for another meal.