Finally, the great day is here…May the prayers of the Ramadan touch your heart with gladness and make your eid a special one. May the peace of Allah, the joy of Eid be with you now and always….EID MUBARAK!!
- 1 medium potato
- 1 chopped onion
- 2 tablespoons boiled corn kernels
- freshly ground salt
- 1 green chilli
- Boil or steam the potato until tender. Mash it completely
- Add the corn – stir well until combined. Taste and season with other ingredients as desired.
- Take small spoonfuls of the mixture and roll to form small balls and deep fry in oil
Try this fabulous dessert for your next iftar or any parties and i am sure your family would be behind you for the second serving
- 3 tbsp cocoa powder
- 2 tbsp cornflour
- 8 tbsp sugar
- 4 cups milk
- 1 1/2 cups cream
- 2 tbsp sweetened whipped cream (chilled)
- 3 tsp gelatine
- 6 cherries (glaced, blanched, canned, fresh, any)
- Put 3 tbsp water in a small saucepan. Sprinkle gelatine over it. Do not stir. Keep aside.
- Mix coco and cornflour in 1/2 cup milk. Boil remaining milk with sugar, for 5 minutes.
- Add cocoa paste gradually, stirring continuously. Cool for 3-4 minutes. Cool a little.
- Warm the soaked gelatine over very low flame, stirring. Do not boil. Mix into the milk and stir. Chill till thick but not set.
- Beat with hand beater till smooth. Gently mix in cream. Pour in individual mousse cups. Set in freezer.
- Once set transfer to fridge compartment. 15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun. Sprinkle a pinch of cocoa powder. Or top with grated chocolate and a cherry.
Haleem is a popular Pakistani / Hyderabadi dish and is very famous in UAE too. It’s more popular during Ramadan. Haleem is a very rich food made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices.
Boneless Mutton – 2 kg
Chilli Powder – 1tsp
Haldi Powder – 1tsp
Bay Leaf – 1
Dal Channa – 250g
Whole Wheat – 200g
Barley – 50g
Oil as required (3-4 tsp)
salt to taste
Fresh Coriander / Mint Leaves
1. Soak all three grains overnight.
2. Fry the meat in oil.
3. Add all the spices and 4 to 5 glasses of water.
4. Cover and leave on low flame to tenderize until the meat is extremely soft.
5. Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp haldi powder.
6. Add water and cook on low flame till very soft.
7. When both are soft, mix the meat and grains together and leave on a very low flame.
8. Keep mashing and mixing.
9. It starts to boil and becomes bubbly fry a little onion in oil and add to it.
10. Remove from heat and serve with garam masala, fresh coriander leaves, fried onion and lemon.
This pudding forms a pretty and quick dessert for any occasions. The actual pudding is layered between chocolate cake and Jelly slice. I have set this pudding in individual cute cups but it can be poured in a big tray too. Try it out for your next party and i am sure, you would impress your guests!
Layer 1 – Chocolate Cake
Layer 2 – Pudding
Layer 3 – Jelly
- Chocolate Cake Chunks (As required to fill the base)
- 0.4 cup butter
- 1 tbsp. gelatin
- ½ cup hot water
- 1 can NESTLÉ Sweet Condensed Milk
- 1 tbsp. lemon juice
- 1 packet jelly (preferably red in colour)
- NESTLÉ Cream (for topping – optional)
- Chopped Nuts (for topping – optional)
1. 1st layer Preparation:
2. Break the chocolate cake and press on the base of the dish.
2. 2nd layer Preparation:
3. Dissolve gelatin in ½ cup of hot water. Pour in NESTLÉ Sweetened Condensed Milk and lemon juice
4. Pour this mixture over the cake layer and cool until gelatine is set
5. 3rd layer Preparation:
6. Prepare Jelly as per instructions on the pack and pour over the second layer.
7. Freeze until set
8. Top with NESTLÉ cream, chopped nuts serve.
While looking for a healthy and refreshing soup to cook for my dad for iftar, i came across this super soothing soup at Yasmeen Health Nut Blog. My dad and my entire family loved this as it’s such a healthy one. It’s so simple to make and best for digestion because of the super qualities of mint leaves.
- 1/2 cup Moong dal1 Onion chopped fine
- 1/4 cup chopped mint leaves
- 1/4 teaspoon turmeric
- 1/4 teaspoon ginger and garlic paste
- 1 tbsp Olive Oil
Cook dal in a cup of water until cooked and blend it in a food processor or blender along with a cup of water ,until smooth. Heat oil in a saucepan. Add the chopped onions and saute until lightly brown. Add the ginger and garlic paste and saute. Add turmeric ,chopped mint and blended dal. Boil and simmer for few minutes until done. Serve warm.
- Strawberries – 300 gms, cleaned and sliced
- Gelatine – 1 1/2 tbsp
- Water – 2 1/2 tbsp
- Hung yogurt – 2 cups
- Cream – 250 gms, chilled and whipped
- Powdered sugar – 3/4 cup
- Strawberry essence – few drops
- Red food colour – few drops
- Egg whites – 2, stiffly beaten
1. Soak the gelatine in water in a small bowl for 5 minutes. Place the bowl in a pan of simmering water to dissolve the gelatine completely. Cool to room temperature.
2. Liquidise the strawberries in a blender, saving a few for the garnish.
3. Mix the yogurt, cream, sugar, strawberry essence and food colour in a bowl. Stir in the gelatine. Add the strawberries from the blender and mix well.
4. Carefully fold the egg whites into the strawberry mixture.
5. Pour the mixture into a serving bowl and refrigerate for about 4 hours or until the strawberry yogurt is set.
An Arabic cuisine made with oats, chicken and moong dalA very delicious, healthy & a filling soup for Iftar or any other occasion. It s a all time favorite for my dad as its a super soothing food for his aged stomach. A very quick to make recipe with min ingredients. You could replace the chicken with veggies too. Very ideal soup for Diabetics or heart patients without a compromise on the taste. Try it yourself.
A very delicious, healthy & a filling soup for Iftar or any other occasion. And a very ideal soup for Diabetics or heart patients without a compromise on the taste.
- Olive oil for sauting
- boneless skinless chicken breast finely chopped – 2 tbsp
- lil Ground cumin
- lil Ground black pepper
- Salt to taste
- 1/3 cup yellow lentil.
- 5 Tablespoons oats.
- 4 cups water.
- Fresh parsley or Coriander, chopped(for garnish).
- Heat oil in pan ,add the chicken cook until lightly browned and almost cooked,season with salt,cumin and pepper.
- Add lentil,oats and water ,bring to boil, simmer, covered about 20-25 minutes.
- Squeeze some lemon juice while serving for an enhanced taste.
You may boil 2-3 pieces of chicken along with bones in enough water and add to the soup along with the stock for a super duper taste!!