Ramadan Recipes

2 serving Ingredients: Mint leaves – 1/2 cup Jasmine tea bags 2 or gunpowder – 2 tsp Green cardamom – 2 Jamul vinegar – 1 tsp Honey – to taste Lemon grass – 1 tsp crushed Ice cubes – as desired Boiling water – 2 cups Method: In a pan, add green tea, green cardamom and boiling water. Cover and allow it to steep for at least 5 minutes. Then strain and discard tea bags, pour tea in a pan, bring to a quick boil over medium heat. Then add vinegar, lemongrass and honey to taste, mix well. Let it cool down. Now fill glass with ice. Pour prepared tea and mint leaves.

  Ingredients for marination: Chicken drumsticks – 6 Soya sauce – 2 tbsp Vinegar – 2 tbsp Lemon juice – 2 tbsp Salt – 1 tsp Tandoori masala – 2 tbsp Ginger garlic paste – 1 tsp Black pepper – 1 tsp Method: Mix all above ingredients. Apply on chicken. Leave for two hours then add in pan. Then take a pan, add chicken with all marination mixture and cook until tender (without water – chicken will tender in marinaton). When it’s done, take it off the cooker and let it cool down completely. Then dip in prepared batter and deep fry in medium hot oil until golden and crispy. Ingredients for batter: Plain flour – 1/2 cup Corn flour – 4 tbsp Mustard powder – 1/2 tsp Red crushed chili – 1 tsp Salt – 1/4 tsp Method: Take a bowl. Add all above ingredients and make a batter with chilled water and fry chicken.

    Ingredients: Small potatoes – 8 Olive oil – 1 tsp Sour cream – 3 tbsp Spring onion – 1 small  finely chopped Grated cheese – 30g (optional) Salt – to taste Black pepper – to taste Method: preheat the oven to 200C,400F and Gas 6 Put the potatoes into a medium bowl, drizzle over the oil and season with a little salt and pepper. Toss to coat the potatoes with the oil then transfer to a baking sheet. Bake for 30-35 minutes, until the potatoes are cooked through. Remove the potatoes from the oven and leave to cool slightly, then cut in half and carefully scoop out some of the centre with a teaspoon. Put the scooped potato into a small bowl and add the sour cream and spring onion. Mash together thoroughly and season to taste with salt and pepper. Spoon the filling into the potato skins and sprinkle over the cheese (if using). Return to the baking sheet and bake for a further 5-10 minutes, until heated through. The filled potatoes can be refrigerated overni

Ingredients: Flour – 1 cup Eggs – 3 Baking powder – 2 tsp Butter – 125 g Sugar – 3/4 cup Vanilla essence – 1 tsp Yellow food color – 3 drops Method: Take bowl and put butter and sugar, mix well until become smooth cream. Then put lightly beaten egg and mix with beater along with food color. Now strain flour and baking powder and mix in butter mixture. Now put in greased cake pan and bake in preheated oven for 15 to 20 min on 180º c, Gas Mark 4 , 350ºf .

    Ingredients 2 pints Mango Sorbet, recipe follows 1 1/2 pints good raspberry sorbet, softened 1 pint good strawberry ice cream, softened Directions: Freeze an 8-inch bowl. When it’s cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl. Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl. Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard. To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down on

Ingredients Brown bread     8 slices White bread     4 slices Potatoes, boiled & grated     4 medium Salt     to taste Black peppercorns, crushed     20 Red chili flakes     1 teaspoon Green capsicum, chopped     1 medium Cheese spread     2 tablespoons Tomatoes, sliced thinly     2 medium Cucumbers, sliced thinly     2 medium Onions, sliced thinly     2 medium Pickled gherkins, sliced     5-6 Iceberg lettuce     a few leaves Method Take potatoes in a bowl. Add salt, half the crushed black peppercorns, red chilli flakes, green capsicum and cheese spread and mix well.Take one slice of white bread and two slices of brown bread per sandwich. Butter them on one side lightly. Spread the potato mixture evenly on one slice of brown bread. Place some onion rings, sprinkle a little salt and a little crushed peppercorns and cover with a slice of white bread. Place a few cucumber and tomato slices over this. Sprinkle salt. Place a few gherkin slices and cov