Ramadan Recipes

Ingredients: Hung yogurt – 1 kg (Use packet yogurt) Mango – 1 kg make puree Mango cubes – 1 cup Roasted almond – 20 Condensed milk – 2 tbsp Ground sugar – 4 tbsp Method: Take a bowl, add yogurt, condensed milk and sugar, beat for 20 sec. Then in serving bowls, spoon mango puree. Then yogurt mix and repeat layers and top with mango cubes and roasted almonds. Keep in fridge, serve when it’s cold.

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

Ingredients: Chicken mince – ½ kg Green chili paste – 1 tsp Mint leaves – handful Ginger garlic paste – 1 tsp Oil – 2 tbsp Green chili – 4 thinly chopped Garam masala powder – 1 1/2 tsp Chicken tikka masala – 1 1/2 tsp Fresh coriander – 4 tbsp Black pepper powder – 1 tsp Onion – 4 tbsp thinly chopped Samosa sheets – as required Method: Boil chicken mince with ginger garlic paste and green chili and boil until water dries. Take a pan, add oil and saute onion, then add Tikka masala, chicken mince, garam masala powder, black pepper powder and chopped green chilies, mix and take it off of the flame. Then add fresh coriander and mint chopped, mix and let it cool down completely then fill in samosa sheets and and deep fry until crispy and golden brown. Serve with Tamarind Sauce (Imli chutney).

  Servings: 6 Ingredients: Boneless chicken – 1/2 kg (cut into 2 inch pieces) Salt – 3/4 tsp Garlic powder – 1 tsp Black pepper – 3/4 tsp Onion powder – 1 tsp Oregano – 1 tsp Paprika powder – 1 tbsp Olive oil – 3 tsp Breadcrumbs – 9 tbsp Grated Parmesan cheese – 3 tbsp Flour – 1/2 cup Lightly beaten eggs – 2 Olive oil spray Method: Marinate chicken pieces with salt, garlic powder, black pepper, onion powder, oregano and peprika powder, leave for 10 to 15 minutes. In a separate bowl, add lightly beaten eggs and set aside. Then mix cheese, oil and bread crumbs in another bowl and set aside. In another bowl, add plain flour and set aside. Now roll chicken pieces in flour, then dip in eggs and then roll in bread crumbs mixture. Place chicken pieces on lightly coat rack with cooking spray. Then and bake in preheated oven on 200 °C for 10 to 15 minutes.

Ingredients 1 cup - pineapple, cut into 2 cm cubes 1 cup - musk melon, cut into 2 cm cubes 1 cup - apple, peeled and cut into 2 cm cubes 1 cup - banana, cut into 2cm thick slices 3 tbsp - Honey 2 tbsp - Lime juice 1 tsp - Cinnamon powder Melted Butter to brush Sugar to sprinkle.   Method:   Mix fruits with honey and lime juice and leave aside for 10-15 minutes. Thread the fruits alternately on bamboo skewers. Brush with melted butter and sprinkle with sugar. Place the skewers on a hot griddle, pour some melted butter all round, and grill on all sides till the sugar is caramelized and fruits are slightly softened. Serve as a dessert with a scoop vanilla ice cream.