Entering the month of Ramadan, nutrition should be considered because the body does not receive food for a dozen hours. Breaking dawn menu options and should contain sufficient nutrients and can meet the needs of our body. Iftar menu offerings should have a healthy includes a variety of fresh fruits with a sweet taste like dates, papaya, banana, melon, watermelon and others. These fruits are also quite easy to digest and contains a variety of nutrients the body needs. In addition, we are also obliged to consume up to one liter of water, ranging from iftar until bedtime. Recipes for iftar itself could use one of a variety of healthy ingredients that can restore stamina and give you energy.
First, we can take a variety of green vegetables, for example spinach, beans, squash and others. This is because green vegetables have high amounts of alkaline so it is good to maximize health. Grains and beans was good to eat, among which are pumpkin seeds, walnuts, cashews, peanuts, and green beans. We also can eat brown rice which is a high source of nutrition as well as important for the middle of the fasting. The other food is oat because it is considered ideal as iftar menu. Oat has many benefits, ranging from a high content of vitamin E and zinc, protein, magnesium and iron, and manganese. For menu iftar this time, will be presented a prescription ointment roaster simple and has a high nutritional value.
Urap roaster made of a variety of vegetables with extra grated head so it was tasty and still delicious. Vegetables are becoming the main ingredient will make the body more healthy and need for vitamins and minerals can be fulfilled. Choose fresh vegetables are still high quality, both in traditional markets and modern supermarket. Make sure the color is fresh and there are no holes that could allow as the indwelling of caterpillars. Also make sure the vegetables do not rot. We recommend buying vegetables in sufficient quantities so as not stored too long in the refrigerator can lead to nutritional content in it is damaged. Here are recipes for iftar urap roaster simple and very easy to make, complete with ingredients and seasonings needed. 
Ingredients Preparation Urap Sangrai Long beans as much as one hundred and fifty grams , cut into pieces Col. hundred seventy grams , cut into piecesCol. hundred seventy grams , cut into pieces
Kale hundred grams , siangi first
Toge hundred grams , must first exhaust tail and skin still attached
Seventy grams of carrots , cut into matchsticks
Shredded coconut two hundred grams
Lime leaves as much as two sheets of crumpled
Bouillon powder as much as half a teaspoon or just enough to taste
One teaspoon salt
Just enough water to boil
Seasonings Fine Required For Cooking Urap SangraiAs many as two cloves of garlic
Red chili as many as five or taste as spicy taste
Kencur three centimeters
Shrimp paste one teaspoon
Brown sugar as much as a tablespoon
How to Make Roasted Urap
Iftar recipes for roasted form of ointment was started by first washing away all the materials of vegetables that have been cut. The aim is that no germs that stick to the vegetables.
Boil water and boil each vegetable that has been cut and washed . Quite boiled briefly. Drain.
Mix all spices together with grated coconut until evenly distributed .
Heat the pan without using oil .
Roasted spices which have been mixed together the grated coconut . Add lime leaves . Stir until dry, then add salt and bouillon powder .
After seasoning cooked , turn off the stove and put all the ingredients vegetables. Toss to mix perfectly .
Kale hundred grams , siangi first
Toge hundred grams , must first exhaust tail and skin still attached
Seventy grams of carrots , cut into matchsticks
Shredded coconut two hundred grams
Lime leaves as much as two sheets of crumpled
Bouillon powder as much as half a teaspoon or just enough to taste
One teaspoon salt
Just enough water to boil
Seasonings Fine Required For Cooking Urap SangraiAs many as two cloves of garlic
Red chili as many as five or taste as spicy taste
Kencur three centimeters
Shrimp paste one teaspoon
Brown sugar as much as a tablespoon
How to Make Roasted Urap
Iftar recipes for roasted form of ointment was started by first washing away all the materials of vegetables that have been cut. The aim is that no germs that stick to the vegetables.
Boil water and boil each vegetable that has been cut and washed . Quite boiled briefly. Drain.
Mix all spices together with grated coconut until evenly distributed .
Heat the pan without using oil .
Roasted spices which have been mixed together the grated coconut . Add lime leaves . Stir until dry, then add salt and bouillon powder .
After seasoning cooked , turn off the stove and put all the ingredients vegetables. Toss to mix perfectly .
Col. hundred seventy grams , cut into pieces
Kale hundred grams , siangi first
Toge hundred grams , must first exhaust tail and skin still attached
Seventy grams of carrots , cut into matchsticks
Shredded coconut two hundred grams
Lime leaves as much as two sheets of crumpled
Bouillon powder as much as half a teaspoon or just enough to taste
One teaspoon salt
Just enough water to boil
Seasonings Fine Required For Cooking Urap SangraiAs many as two cloves of garlic
Red chili as many as five or taste as spicy taste
Kencur three centimeters
Shrimp paste one teaspoon
Brown sugar as much as a tablespoon
How to Make Roasted Urap
Iftar recipes for roasted form of ointment was started by first washing away all the materials of vegetables that have been cut. The aim is that no germs that stick to the vegetables.
Boil water and boil each vegetable that has been cut and washed . Quite boiled briefly. Drain.
Mix all spices together with grated coconut until evenly distributed .
Heat the pan without using oil .
Roasted spices which have been mixed together the grated coconut . Add lime leaves . Stir until dry, then add salt and bouillon powder .
After seasoning cooked , turn off the stove and put all the ingredients vegetables. Toss to mix perfectly .
Urap roaster ready to be served .
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