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Recipe: Ramazan special
It is again the Holy month of Ramadan and for fasting it is important to give ourselves a treat at sehri and iftar times. Here are some really very delicious and nutritious recipes.
Club Sandwiches
Ingredients
* 12 bread slices
* 3/4 cup boneless chicken
* 4 cheese slices
* 1/2 cup mayonnaise
* 4 tbs butter
* 2 tbs oil
* 1 cucumber (finely chopped)
* 1 tomato (thinly sliced)
* salad leaves
* 1/2 tsp salt
* 1/2 tsp black pepper
Method
Heat oil in a pan and cook the chicken by adding black pepper and salt. Shred it roughly and add in mayonnaise. Also add the cucumber into this mixture. On a slice of bread, apply the mayonnaise mixture, put a salad leaf, cover with another slice and apply butter on it. Place sliced tomatoes and cheese slice and cover it with a third bread slice.
Prepare four sandwiches in the same manner. Your mouth watering, double decker sandwiches are ready.
Garlic bread
This is very delicious bread and can be taken at both sehri and iftar.
Ingredients
* 4 long buns
* 4 tbs butter
* 1-1/2 tsp salt
* 1-1/2 tsp black pepper
* 4 tsp garlic paste
Method
Preheat the oven at gas mark 4. Cut each bun in four equal pieces in a slanting way. Mix together butter, salt, black pepper and garlic paste to make a smooth paste. Apply this paste generously on your bun pieces. Bake for 15 minutes or until your bread is golden and crispy.
Aaloo fingers
Ingredients
* 1/2 kg potatoes (boiled and mashed)
* 1-1/2 tsp salt
* 2 tsp black pepper
* 1 egg (beaten)
* 1 cup bread crumbs
* 1/2 cup chopped coriander leaves
* 1/2 cup chopped mint leaves
* 1 medium sized onion (chopped)
* oil for deep frying
Method
Mix salt, pepper, coriander leaves, mint leaves and chopped onion in the mashed potatoes and make fingers about 2-1/2 long and 0.75 wide. Dip in beaten egg, coat with crumbs and deep fry.
Serve with chilli garlic sauce and imli chutni.
Baked custard
Ingredients
* 1 tsp unsalted butter
* 3 eggs
* 1/3 cup caster sugar
* 1/2 cup cream
* 1-1/2 tsp vanilla essence
* 2 cups milk
Method
Grease an ovenproof dish of 1.5 litres with butter. Preheat the oven at gas mark 2-3. Wisk together eggs and sugar in a large bowl until they are combined. Heat milk for 2-3 minutes in a small saucepan. Add the egg mixture and vanilla essence and again cook for a few minutes. Pour this into the prepared ovenproof dish and bake for 30 minutes or until it is set and a knife inserted comes out clean.
Chill and serve your yummy custard.
Halwa
Ingredients
* 1 cup suji
* 1 cup sugar
* 5-6 cups water
* 3-4 cardamom
* 1/4 cup ghee or butter
* 2 tbs chopped nuts (optional)
* 1 tbs raisins (optional)
Method
Heat a pan and roast the suji until it becomes very light brown and starts to smell (about 6-7 minutes). Add water gradually while stirring continuously. Also add sugar and raisins and cover the pan for 10 minutes or until it forms a smooth paste. Remove from flame. Heat ghee or butter in another pan, add cardamom in it, and pour this over the halwa. Sprinkle with chopped nuts.
Poori
Ingredients
* 2 cups white flour
* 1/2 cup corn flour
* 1/4 tsp baking powder
* 2-3 cups lukewarm water
* 1/2 cup ghee or vegetable oil
* oil for deep frying
Method
Mix together white flour, corn flour, baking powder, ghee and water to make a smooth dough. Make small balls (about 1.5 inches in diameter) and flatten them with the rolling pin to make poris. Deep fry in the oil.
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