Here's a complete meal plan on what to eat on 5th Day of Ramadan
Monday 21/May/2018 - 10:11 AM
Ramadan is a particularly significant month for Muslims، where many take part in fasting from sunrise to sunset. This is one of the five pillars of Islam and is meant to bring you closer to Allah.
While not everyone fasts (pregnant women، children، the elderly and the sick are among those exempt)، most Muslims don’t let food or drink pass their lips during daylight hours.
“Sada el Balad” news website offers you your meal guide during the holy month of Ramadan over the coming 30 days:
Chicken & Veggie Stir Fry
Ingredients 1 pound of Boneless Skinless Chicken Breast، thinly sliced 4 cups of Raw Mixed Veggies chopped into bite size pieces About 3 Cloves of Garlic، minced about 1 Tbsp of Chopped Fresh Ginger 3 Tbsp of Soy Sauce 2 Tbsp of Water 2 Tbsp of Oyster Sauce Vegetable Oil
Directions In a large skillet over high heat، add the oil and allow it to get nice and hot. Add the chicken and let it cook for a few minutes or until pretty much fully cooked through، remove the chicken to a plate and set aside. Add a touch more oil to the hot skillet and add the garlic and ginger، sautee for about a minute and add in the veggies، meanwhile in a small bowl، whisk together the soy، water and oyster sauce. Cook the veggies over high heat for about 3 minutes، add the chicken back in along with the garlic and cook it for about 30 seconds. Add the sauce and cook together for about a minute or to or until the sauce thickens. Serve immediately with some steamed rice.
Ingredients 1 12 cups water 1 cup long-grain white rice 12 teaspoon salt
Directions Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat. Reduce heat، and simmer، covered، until rice is tender and has absorbed all the water، 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready. Remove from heat، and let stand، covered، for 10 minutes. Fluff with a fork before serving.
Crispy Chicken Strips
Ingredients Chicken breast - 2 cut into strips All Purpose flour Maida - 1 cup Cornflour Cornstarch - ½ cup Baking Powder - 1 tsp Salt to taste Black Pepper Powder - 1 tsp Paprika - 1 tsp Water as needed Cornflakes - 2 cups or as needed Oil for deep frying
Directions Take cornflakes in a ziploc cover and crush it till it is coarse. cut chicken into strips. Take flour، cornflour، baking powder،salt، pepper، paprika in a bowl. add water and make it into a smooth batter. Take chicken and dip in batter، coat in cornflakes. Deep fry till golden brown. Serve with ketchup. Creamy Chicken Salad Ingredients Leftover Chicken - 2 cups shredded Mayonnaise - ¼ cup or as needed Cabbage - ¼ cup sliced thinly Carrot - ¼ cup sliced thinly Onion - ½ sliced thinly Coriander Leaves - 3 tblsp chopped finely Salt to taste Pepper to taste
Directions Cut Qamar El Din into small pieces. In a deep pan heat water. Take off heat and add Qamar El Din. Leave till Qamar El Din dissolves. If there are still undissolved، pour in a blender and beat for a few seconds. In a pan dissolve corn flour with Qamar El Din. Add sugar. Return pan to heat and stir constantly until boiling، reduce heat and simmer until thick. Leave to cool for 20 minutes then serve in small serving bowls. Sprikle nuts، raisins and coconut then refrigerate until serving.
Ingredients 42 oz. Fava Beans 15.5oz Chick Peas 5 Clove of Garlic 1 Lemon 2 tb. Tahini Paste 1 tsp. Ground Cumin 1 tsp. Salt .5 bunch Parsley 1 Tomato for serving Olive Oil
Directions Add the fava beans with their liquid to a large pot. Drain and rinse the chickpeas، then add to the pot of fava beans. Warm on medium heat for 10 minutes. Crush the garlic with a half teaspoon of salt. Juice the lemon. Add the warmed fava bean and chickpea mixture to a serving bowl. Using the mortar you crushed the garlic with، mash the fava beans and chickpeas until about ½ to ¾ of the mixture is mashed. (based on your personal preference.) Add the crushed garlic، lemon juice، cumin، tahini paste، and salt. Mix to combine. Add ½ teaspoon of cayenne pepper or any hot pepper for a kick. (Optional) Finely chop the parsley leaves and the tomato and set aside for serving. Serve the foul with a sprinkle of chopped parsley and tomatoes، and drizzle with olive oil.
Ingredients 12 cups grapeseed or canola oil 3 large russet potatoes salt
Directions In a tall 8-quart soup pot، heat the oil over high heat until it reaches 300 F on a deep-fat thermometer. Keep the thermometer attached to the side of the pot at all times. Have a bowl of cold water ready. Scrub the potatoes under cold running water. Cut the potatoes lengthwise into long 12-inch thick batons (sticks) using a sharp knife or a mandoline set on the widest setting. Immediately place them in the bowl of cold water to prevent discoloration. When the oil is at temperature، increase the heat to high. Drain the potatoes well، pat them dry، and carefully drop a third of them into the hot oil. This is the moment when the oil could overflow. If it looks like it might، pull a few potatoes out quickly، using a slotted spoon or tongs، until the oil subsides. Have a baking sheet ready. Keep an eye on the temperature of the oil. It will drop to about 260 F after the potatoes are added. Continue cooking the potatoes without disturbing them until the oil heats back to 300 F، about 5 minutes. Remove the cooked potatoes carefully with a slotted spoon or tongs. Shake them lightly over the pot to drain excess oil. Place them on the prepared baking sheet. Repeat with the rest of the potatoes. Occasionally، between batches، the temperature of the oil can get too high. If that happens، turn off the heat and wait until the oil cools to 300 F before proceeding. Once all the potatoes have been fried، fry them all together a second time، this time at 320 F. They will crisp in about 5 minutes. Shake off excess oil، transfer them to a large serving bowl، and sprinkle generously with salt.
Ingredients Butter 2-4 EGGS Salt and pepper
Directions For Over-Easy or Over-Hard Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot. Break eggs and slip into pan، 1 at a time. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard. Slide turner under each egg and carefully FLIP it over in pan. Cook second side to desired doneness. Sprinkle with salt and pepper. Serve immediately.