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8 healthy recipes to try in the last days of Ramzan

1. The healthiest one: Apricot date smoothie with basil seeds (babri) and Tragacanth gum (Kateeer)

Preparation time: 10mins.         Process Time: 5mins                Total time: 15mins.

Serves: 2 Glasses

Ingredients:

  • Apricot (ripe)- 2
  • Dates (without seeds)- 2
  • Chilled milk- 1½ cups
  • Honey- ½ to 1 tbsp
  • Kateer-2tbsp
  • Basil seeds

Method:

  1. Soak the basil seeds and Kateer in water for overnight and they will from a gelatin like coating.
  2. In a blender, puree all the above mentioned ingredients till smooth.
  3. Pour into glasses and serve immediately.

 

2.Watermelon Peach smoothie with Basil seeds (babri) and Tragacanth gum (Kateeer)

Preparation time: 5mins.        Process time: 5mins.              Total time: 10mins.

Serves: 2

Ingredients:

  • Mint leaves
  • 1 tbsp basil seed (soaked)
  • 1 tbsp kateer (soaked)
  • 1 Peach, ripe
  • 3 cups Watermelon
  • 1 handful ice cubes
  • 1/2 cup chilled cream or full cream milk or coconut milk

 

Method:

  1. Put all ingredients into a blender and blend them until mixed.
  2. Garnish with mint and enjoy!

3.The simplest one: Fruit Salad

Preparation time: 20mins.      Process time: 10mins.      Total time: 30mins.

Ingredients:

  • Chilled cream
  • Sugar/Honey
  • Strawberries
  • Apple
  • Mulberries
  • Mango
  • Banana
  • Cherry
  • Cashews
  • Walnuts

Method:

  1. In a blow whip the cream with a Whisk and gradually add sugar or honey.
  2. Add chopped fruits to the bowl and beat well (add delicate fruits like Mulberries and cherry at the end)
  3. Refrigerate for 2 hours. Garnish with dry fruits before serving

 

4.Turkish Lamb Pulau

Preparation time: 5min.        Cooking time: 30mins.           Total time: 35mins.

Serves: 4

Ingredients:

  • flaked almonds
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 2 cinnamon sticks, broken in half
  • 500g lean lamb neck fillet, cubed
  • 250g basmati rice
  • 1 vegetable stock cube
  • 12 ready-to-eat dried apricots
  • handful fresh mint leaves, roughly chopped

Method:

  1. Dry-fry the almonds in a large pan until lightly toasted, then tip onto a plate.
  2. Add the oil to the pan and then fry the onion and cinnamon together until starting to turn golden.
  3. Increase the flame, put in lamb, fry until the meat changes color.
  4. Then put in rice and toss for 1-2 minutes.
  5. Pour in 500ml boiling water, add in the stock cube and add the apricots and whisk it slightly so that the flavors mix up.
  6. Lower the flame, cover and simmer for 15mins until the rice is tender and the stock has been absorbed. Toss in the almonds, mint and serve.

 

5. Moroccan Meatballs:

Preparation time: 5mins.   Cooking time: 15mins.                  Total time: 20mins.

Serves: 4

Ingredients:

  • 1 tbsp olive oil
  • salt
  • 350g beef or chicken meatballs
  • 1 large onion sliced
  • 100g dried apricot, halved
  • 1 small cinnamon stick
  • 400g chopped tomato with garlic
  • 25g toasted flaked almond
  • handful coriander, roughly chopped

Method:

  1. Heat the oil in a large deep frying pan, put in meat balls and fry for 10mins, turning occasionally until cooked through. Take out of the pan and set aside
  2. Then cook the onion for 5mins, until translucent.
  3. Add the dried apricots, cinnamon stick, tomatoes and add water and salt to the pan, bring the mixture to boil and simmer for 10mins.
  4. Remove the cinnamon stick and put in the meatballs and cover them well with the tomato sauce.
  5. Sprinkle with the almonds, coriander and serve.

 

6. Roasted chicken with creamy walnut sauce

Preparation time: 15mins               Cooking time: 40mins           Total time: 55mins

Serves: 4

Ingredients:

  • 8 chickens thighs
  • Salt (optional)
  • 1 tsp cumin
  • ½ tsp paprika
  • 2 tbsp olive oil
  • 6 pita breads/naan
  • 150ml hot chicken stock
  • 175g walnuts
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 50ml cream
  • juice 1 lemon
  • handful coriander, chopped

Method:

  1. Pre-heat oven to 200C or180F. In a roasting blow flip the chicken with cumin, paprika, 1 tbsp olive oil and add salt as per taste. Cook for 40mins until the chicken is crisp and cooked through.
  2. Tear up 1 pita bread or naan and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak.
  3. Dry-fry the walnuts in a frying pan for about 3mins until golden and toasted. Set aside.
  4. Heat the remaining oil in the pan and cook the onion and garlic until softened.
  5. Now put the softened pita bread or naan, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whisk together until a rough paste forms. Return the mixture to the pan.
  6. To this mixture add the cream and lemon juice and keep warm.
  7. When the chicken is cooked taken out on a serving platter.
  8. Add coriander to the sauce and stir well.
  9. Now scatter the sauce over chicken and add roughly chopped remaining walnuts and serve with Naan or pita bread.

 

7. Mango Sorbet

Preparation time: 5mins.                 Process time: 5mins.                 Total time: 10mins.

Serves: 1

Ingredients:

  • 2 mangos, cubed and frozen
  • ½ cup cream
  • 1 tbsp honey

Method:

  1. Blend the mango with cream in a blender; add honey for taste if required.
  2. Refrigerate for 1 hour and serve chilled.

 

8. Peach Sorbet

Prep: 15mins.                          Process: 20mins.                     Total time: 35mins.

Serves: 3

Ingredients:

  • 1/2 cup water
  • 3 tablespoons sugar
  • 2 tablespoons lemon juice
  • 4 medium ripe peaches, peeled and sliced

Method:

  1. In a pan combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender.
  2. Add the peaches and process until smooth.
  3. Transfer the mixture into a freezable container and freeze until firm and serve chilled.
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