Ramadan Recipes

    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 upsid...

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, spr...

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.