Dawn Images

Thanks to the mad heat across the country, we're all dreading the traditional Iftar prep trips to the kitchen.

To save time and energy this Ramazan, we've bookmarked recipes that you can either pre-prep and stock in the fridge, or cook in about an hour of exposure to the kitchen.

Let's have a look at few of the many we have our eyes on.

Cold Sandwiches

What you need:

• Multi grain bread slices – 2 (you can also use white or brown bread slices instead)
• Shangrila tomato ketchup – 1 tbsp
• Mayo – 1 tbsp
• Shangrila garlic chilli sauce – 1 tbsp
• Black pepper - 1/2 tsp
• Salt - to taste
• Boiled and shredded chicken - half a cup
• Optional: Lettuce leaves - 2 per sandwich

What to do:

Toast the bread slices and keep aside.

Mix together the mayo and Shangrila tomato ketchup. Line the mixture on top of one bread slice and place shredded chicken.

Sprinkle salt and pepper.

On the other toast, spread Shangrila garlic chilli sauce. Assemble the sandwich and lightly press from top.

Cut in four quarters (with a slightly warm knife – to help it cut evenly) and store in a box.

Refrigerate for a good 2-3 hours (or more if you want them really nice and cold).

We totally recommend keeping them refrigerated before serving. Do not leave outside for too long.

Khattay Aaloo

What you need:

• Baby potatoes – about 5-6
• Oil – 2 tbsp
• Cumin seeds – 1 tbsp
• Salt
• Red chili powder – 1/2 tsp
• Brown sugar – 1 tbsp
• All spice powder -1 tsp
• Shangrila tomato ketchup - 1 tsp
• Shangrila Imli Ginger sauce – 2 tbsp or half a cup of imli water
• For garnishing: Coriander leaves, mint leaves, green chillies and curry leaves

What to do:

Peel and boil baby potatoes, strain all water and keep aside. In a pan, pour oil and add cumin seeds, curry leaves, and a bit of all spice powder. Let it sputter for few seconds.

Add in coriander powder, salt, red chili powder or flakes (whatever you prefer) and give it all a little stir for about 10 seconds.

Add the potatoes now along with the Shangrila Imli Ginger sauce and brown sugar. In case you don't have sauces or chutneys in stock, use regular imli pulp infused in about half a cup of water.

Cook on a high flame and let the imli water get soaked up by the potatoes and form a thick syrupy base. In case you’re using imli chutney, add a little water at this stage so you don't end up burning the potatoes.

Add your greens: coriander leaves, mint leaves, curry leaves (more if you’re a curry leaf fan like me) and some raw sliced green chillies only if you can stand the heat.

Taste and adjust whatever you’re not happy with.

Saucy Hot Wings

What you need:

• Wings - skinned, about 8 to 10 pieces
• Eggs - 2, beaten
• All purpose flour - 4 tbsp
• Cornflour - 4 thbsp
• Salt
• Black and white peppers - 1/4 tsp each
• Milk - few drops
• Worcestershire sauce - 3+3 tbsp
• Shangrila soy sauce - 3 tbsp
• Shangrila garlic chilli sauce - 4 tbsp
• Honey - 1.5 tsp
• Garlic - 4-5 cloves
• Shangrila Synthetic Vinegar - 2 drops
• Oil

What to do:

Marination: In a bowl, add eggs, worcestershire sauce (3tbsp), all purpose flour, cornflour, salt, peppers and mix. Fold with a few drops of milk. Make sure the batter is not too runny. Dip wings and marinate for about 15 minutes to an hour, ideally in a refrigerator. Marination time depends on how quickly you need to serve the wings.

Frying process: Dip each of the marinated wings in dry all purpose flour and deep fry in hot oil. Keep aside once all turn golden brown.

Sauce: Lightly oil a pan and stir fry garlic cut in slices. Once golden brown, take the pan off the stove and add in Shangrila garlic chilli sauce, Shangrila soy sauce, worcestershire sauce, salt, honey and the peppers.

Cook on low flame till everything bubbles up. Add fried wings to the sauce and mix for a minute. Dish out and serve.

Our recommendation: Serve all three meals with a side of fries, traditional pakoras and tomato ketchup.

This content is produced in paid partnership with Shangrila Ketchup.