On 6th Day of Ramadan… Here's a complete meal plan
Tuesday 22/May/2018 - 12:54 PM
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:
Fresh Mango Juice
Ingredients 5 Cups mangoes، peeled and cut into chunks 4 cups water 3 tablespoons sugar 12 cup crushed ice Directions Place all the ingredients except the ice in a blender and blend. Add the crushed ice and blend until smooth. Serve.
Veal Piccata Ingredients 2 tablespoons all-purpose flour Dash of salt 14 teaspoon black pepper 1 tablespoon water 1 large egg white 13 cup Italian-seasoned breadcrumbs 4 (2-ounce) veal cutlets 2 teaspoons olive oil 1 cup fat-free، less-sodium chicken broth 1 teaspoon grated lemon rind 2 to 3 tablespoons fresh lemon juice 1 tablespoon capers، drained and rinsed Lemon wedges (optional)
Directions Combine flour، salt، and pepper in a shallow dish. Combine water and egg white in another shallow dish، stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time، dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm. Add broth، rind، juice، and capers to pan; simmer 2 minutes، stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges، if desired.
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.
1 head romaine lettuce 1 cucumber، peeled and sliced 2 to 3 plum tomatoes، cored and cut into small wedges 1 small red onion، sliced thin Olive oil and red wine vinegar، to taste Salt and pepper
Directions Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber، tomatoes، and onion. Sprinkle with the oil، vinegar، and salt and pepper، and toss to combine.
For dessert: Mango Custard Pudding
Ingredients Mangoes – 1 large peeled and chopped finely for decorating Gelatin – 2 tsp ( if you use agar agar، use 4 tsp) Cold Water – 3 tblspn Cream – 1 cup ( I used 25% fat fresh cream)
For Mango Custard: Custard Powder – 1.5 tblspn ( i used storebought vanilla flavour) Milk – 1 cup 240 ml Vanilla Essence – 1 tsp Sugar – 2 tblspn
For Mango Puree: Mangoes – 2 medium size peeled and chopped Sugar – 12 cup
Directions Start by making the custard، because it has to cool down.Take Custard powder in a bowl and add some of the milk. Mix well so no lumps are formed. Set aside. Take the remaining milk and sugar in a sauce pan and bring it to boil، add in the custard mix and keep cooking till it gets thick. Take it off the heat and add in vanilla. Mix well. Pour this into a bowl and cover with plastic wrap، make sure the wrap touches the top layer of the custard so a hard skin don’t form on the custard. Chill this in fridge till cold.
Now make the Custard filling. First take gelatin and add in cold water. Mix well. Set aside so it softens. Now take this in a a sauce pan and melt it gently till the gelatin is completely melted. Set aside. Take cream in a bowl and whip it till thick. Set aside.Take mangoes in a blender، add in 3 tblspn sugar and puree them. Set aside.
Take the cooled custard in a bowl، add in mango puree، gelatin and cream. Fold gently.
Spoon this into glasses and top with fresh mango pieces.
Chill for 2 to 4 hours and serve.
Ful 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.
Yogurt Ingredients 12 gallon milk — whole or 2% are best، but skim can also be used 12 cup commercial yogurt containing active cultures Equipment 3 quart or larger Dutch oven or heavy saucepan with a lid Spatula Instant-read or candy thermometer (one that can clip to the side of the pan) Small measuring cup or small bowl Whisk
Directions Heat the milk. Pour the milk into the Dutch oven and set over medium to medium-high heat. Warm the milk to right below boiling، about 200°F. Stir the milk gently as it heats to make sure the bottom doesn't scorch and the milk doesn't boil over. According to the National Center for Home Food Preservation، this heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.
Cool the milk. Let the milk cool until it is just warm to the touch، 112°F to 115°F. Stir occasionally to prevent a skin from forming. (Though if one does form، you can either stir it back in or pull it out for a snack!) You can help this step go faster by placing the Dutch oven in an ice water bath and gently stirring the milk.
Thin the yogurt with milk. Scoop out about a cup of warm milk with a measuring cup and add the yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
Whisk the thinned yogurt into the milk. Pour the thinned yogurt into the warm milk while whisking gently. This inoculates the milk with the yogurt culture.
Transfer the pot to the (turned-off) oven. Cover the Dutch oven with the lid and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F، though some variance is fine). You can also make the yogurt in a dehydrator left at 110°F or using a yogurt maker.
Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used، the temperature of the yogurt، and your yogurt preferences. The longer yogurt sits، the thicker and more tart it becomes. If this is your first time making yogurt، start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.
Cool the yogurt. Once the yogurt has set to your liking، remove it from the oven. If you see any watery whey on the surface of the yogurt، you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. Transfer the to storage containers، cover، and refrigerate. Homemade yogurt will keep for about 2 weeks in the refrigerator.
Your next batch of homemade yogurt. Once you start making your own yogurt، you can use some of each batch to culture your next batch. Just save 12 cup to use for this purpose. If after a few batches، you notice some odd flavors in your yogurt or that it's not culturing quite as quickly، that means that either some outside bacteria has taken up residence in your yogurt or that this strain is becoming weak. As long as this batch still tastes good to you، it will be safe to eat، but go back to using some store-bought commercial yogurt in your next batch.