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[princess]

SOME DRINKS FOR IFTARI & SEHRI

Yogurt MilkShake – Making Lassi Recipe


Yogurt is a very healthy food in summer. In Pakistan the usage of Yogurt gets increased during the summer time ITS BEST FOR RAMADAN . Yogurt is very good in controlling low blood pressure due to dehydration or simply due to scorching heat. Yogurt milkshake or Lassi is a traditional healthy drink of Punjab, where the lassi or the yogurt milkshake has become part of their cultural heritage. This drink is VERY healthy IN RAMADAN specially as it provides minerals, vitamins, and calcium and also refreshes the body AFTER FASTING. It is very creamy and very tasty drink for every one. Yogurt milkshake is an easy to make drink. Serve it to your guests & YOUR FAMILY IN IFATR & SEHRI and they will be delighted.

Ingredients

1 cup fresh yogurt
1 glass Milk
1 cup fresh cream
1/3 tsp salt
3 tbsp sugar
1 cup ice cubes

Method
In a grinder, add fresh yogurt, milk, fresh cream, salt, sugar and ice cubes and grind it.
Grind till all ingredients is mix well.
Now pour yogurt milkshake in tall glasses.
Tasty Summer yogurt milkshake is ready to serve.
Yogurt milkshake can be garnished by fresh cream and served with straw.


Mango Milkshake


Mango is called King of All Fruits in South Asia. It is called sweet gift oF summer. In Pakistan there are many kinds and flavors of mango. Mango is a very juicy and tasty summer fruit SO YOU CAN USE IT FOR EFTAI. Mango Shake or Mango Milkshake or Mango Lassi are very popular summer drinks in Pakistan. It is very yummy and refreshing summer drink. It is easy to make recipe. Kids like mango shake because its very sweet.


Ingredients

2 Mangoes
2 tbsp sugar
2 tbsp fresh cream
4 cups milk
1/2 cup ice cubes

Method
Boil the milk and allow it to cool down to room temperature.
Peel the mango, Cut mango pulp is small pieces.
Put Mango pieces in a mixing jar, Add sugar, fresh cream, milk and ice cubes and grind for 1-2 minutes.
Mango shake is ready to serve, pour in a tall glass and garnish by mango pieces.

Watermelon Drink Recipe



Watermelon is a famous summer fruit in South Asia. Due to its water contents it is very healthy and refreshing in the hard days of summer RAMADAN, specially in Pakistan. Watermelon drink can be served to house guests or at EFTAR parties. AFTER FASTING this watermelon drink is just the perfect thrust quencher. It is very easy to make recipe and it is simply delicious and cool.

Ingredients

1 small watermelon (about 2kg), peeled, chopped and seed less
1 cup sugar
1/4 black pepper powder
A pinch of cardamon powder
4 tbsp lemon juice
2 cup ice cubes
1 cup club soda /water chilled
1 tsp grated ginger[

Method
Place watermelon, black pepper powder, cardamon powder, lemon juice, grated ginger, club soda, sugar, and ice cubes in the jug of blender and blend until smooth.
Delicious watermelon drink is ready to serve. Fill glasses and serve immediately.

[princess]

Noodle and Salsa Chicken Salad



Ingredients

* 400 g lean ground chicken
* 350 g fresh hukka noodles, rinsed and separated drained
* 1/4 cup salsa
* 227 g water chestnuts, finely chopped
* 1/2 small red onion, finely chopped
* 227 g bamboo shoots
* mint leaf, for garnish

Method:
1. Coat a pan with cooking spray, heat and add the chicken mince.
2. Cook, stirring until the mince is browned.
3. Stir in the noodles and salsa and stir-fry for 2/3 mins or until heated through.
4. Add the water chestnuts, onion and bamboo shoots.
5. Cook until heated through.
6. Serve sprinkled with the mint leaves.



Potato n tomato salsa sald



ingredients:
* 350g new potatoes, cut into 2cm pieces
* 1 red pepper, 1cm diced
* 3 tomatoes, 1cm diced
* 1 bunch spring onions, 1cm sliced
* 1 tbsp extra virgin olive oil
* 1 tbsp lemon juice
* 6 radishes, sliced (optional)

* To garnish: chopped parsley or chives

Method:
Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 5-6 minutes until tender. Drain.

Mix all the remaining ingredients together and stir in the potatoes. Garnish with herbs. Serve with fish, sausages, burgers or chicke.

[princess]

Samosas



Ingredients:
1 cup white four
� cup whole wheat flour
Clarified butter (Ghee) for frying
1 Onion, finely chopped
1 Tablespoon ginger, very finely chopped
1 Cup ground meat
2 Tablespoon peas
1 Teaspoon freshly ground coriander powder
1 teaspoon freshly cumin
� teaspoon Garam Masala
1 Tablespoon fresh Cilantro, chopped
1 large potato, boiled, peeled and mashed
2 teaspoon lemon juice
Salt to taste

Method:
Sieve the flour with a pinch of salt. Work in 2 Tablespoon of the butter, then add enough water (about 3 Tablespoon) to make smooth dough. Knead for a few minutes, cover with a damp cloth and set aside.
Fry the onions in 2 Tablespoon butter. Next, stir in the ginger, ground meat, peas, spices, and salt to taste. Fry for two minutes. Add the potato and lemon juice, and fry for a few minutes more. Cool this mixture.
Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin. Cut the pieces in half and lay one part on top of the other. Presses lightly, then roll the pieces into very thin semicircles. Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over. Press the edges together well with a fork, then deep-fry in butter until crisp and golden. Serve warm, with mint chutney or lemon pickle.


Dahi Baray





Ingredients:
2 cups dal maash dhuli (white)
Presoaked for 4-5 hours
Pinch of baking soda
1/2 teaspoon salt
Pinch of heeng

Method:
Grind the presoaked dal into a paste and add rest of the spices.
Mix well and leave for 30 minutes.
Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow fry till light brown.
DO NOT TURN OVER TO FRY OTHER SIDE.
Meanwhile heat oil for deep frying and then deep fry.
When golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.
YOGURT:
Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and 1/2 tsp. zeera powder.
Garnish with sweet Imli Chutney and Chat Masala.

[princess]

Ras Malai




Ingredients:
32 oz ricotta cheese (or an equivalent amt of freshly made Paneer)
10 oz powdered Confectioner's sugar
2 small packets Half and Half
1 tsp powdered cardamom
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
6 cups water
3 cups sugar

Method:
Add a little butter to a frying pan and heat to coat the pan.
Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds. Remove the cashews and raisins and keep aside. Grate the carrots and add to the pan. Add half and half, and heat for about an hour, starting with high heat, stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry. Add sugar, mix, and continue to cook until damp/dry.
Remove from stove and add cashews and raisins and cardamoms.

[Malaika Ali]

ummmmmmmmmmmm sis jani itnay mazay ki recipes ummm sachi mere moun mai pani aa gia
sis jani bana ke bhi to khelaiye na sirf laganay se kam nahi chalay ga