On 22nd Day of Ramadan… Here's a complete meal plan
Thursday 07/June/2018 - 10:12 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:
Fresh Orange juice Ingredients (1 cup = 250 ml) 850 grams oranges or 6 to 7 medium oranges 1 tablespoon lemon juice (optional) sugar or honey or jaggery as required - (optional)
Directions Peel the oranges and take the orange segments in a mixie jar or blender jar. Add 1 tbsp lemon juice. this is optional and you can skip if you want. Run the mixie or blender on low to medium speed for some seconds till the mixture becomes pulpy and the oranges are crushed. avoid blending too much as we just need to crush the segments and not the seeds. Line a juice strainer over a bowl or pan. in the juice strainer، pour the orange juice. Strain the juice with a help of a spoon. keep on pressing and moving the spoon، so that the all the juice is strained well. You should only have the stringy orange pulp remaining after all the juice is strained. The juice will be collected in the bowl or pan. if you want you can add some sugar or honey or jaggery to the juice to sweeten it. Pour immediately in glasses and serve orange juice.
Chicken Shawarma Ingredients Whole Wheat Pita Bread: -Aata (Whole wheat flour) 2 cups -Maida (All-purpose flour) 1 cup -Namak (Salt) ½ tsp -Cheeni (Sugar) ½ tbs -Khameer (Dry instant yeast) 1 & ½ tsp -Olive oil 4-5 tbs -Neem garam pani (Warm water) as required Chicken: -Chicken boneless ½ kg -Dahi (Yogurt) 3 tbs -Adrak lehsan paste (Ginger garlic paste) ½ tbs -Garam masala powder (Whole spice powder) 1 tsp -Lemon juice ½ tbs -Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste -Namak (Salt) 1 tsp or to taste -Kali mirch powder (Black pepper powder) 1 tsp -Olive oil 1 tbs Fusion Tahini Sauce: -Tahini paste 4 tbs -Garlic mayo 2 tbs -Dahi (Yogurt) Strained 2 tbs -Namak (Salt) ¼ tsp or to taste -Pani (Water) 1-2 tbs Stuffing: -Tomatoes (Tamatar) Deseeded Julienne ½ Cup -Gajar (Carrot) Julienne ½ Cup -Shimla mirch (Capsicum) Julienne ½ Cup -Kheera (Cucumber) Julienne ½ Cup -Bund gobhi (Cabbage) Julienne 1 Cup -Jalapenos ¼ cup
Directions For Whole Wheat Pita Bread: -In bowl،add whole wheat flour،all-purpose flour،salt،sugar and instant yeast and give it a good mix. -Add olive oil and mix well. -Now add warm water، mix and knead well until dough is formed، apply olive oil over the dough، cover and let it rest for 30 minutes. -After 30 minutes، knead dough again and cover، let it rest for 15 minutes. -Now take a dough and make 6 balls of the dough. -Sprinkle some wheat flour on working surface and roll the ball with the help of rolling pin into a flat round circle، cover & let it rest for 15 minutes. -Heat griddle and put round dough on griddle،cover and cook both sides on low flame until light brown. For Chicken: -In chicken boneless،add yogurt،ginger garlic paste،whole spice powder،lemon juice،red chili powder،salt،black pepper powder،mix well and marinate for 15 minutes. -In frying pan،add olive oil and marinated chicken، cook until chicken is done. For Fusion Tahini Sauce: -In bowl،add tahini paste،garlic mayo،yogurt،salt and water،mix well. -Pour fusion tahini sauce in the sneezing bottle and refrigerate for 10-15 minutes. For Stuffing: -In bowl،add tomatoes،carrot،capsicum،cucumber،cooked chicken،cabbage، jalapenos، mix well and set aside. For Assembling: -Take pita bread، cut from the center and make a pocket، add stuffing and drizzle fusion tahini sauce. -Take pita bread، add stuffing and fusion tahini sauce، roll it، wrap in butter paper. -Shawarma is ready.
Note: -Remember put upside down on griddle، this helps you to blow your pita bread very well. -When all the pita breads are ready for filling، do cover for avoiding hard crust and breakage of it.
Beef Shawarma Ingredients For Shawarma
1 tablespoon olive oil 1 pound beef top sirloin، thinly sliced 1 tablespoon shawarma seasoning 1 teaspoon ground allspice 12 teaspoon salt Tahini Sauce: 12 cup tahini 3 tablespoons plain yogurt 12 lemon، juiced 12 teaspoon salt 1 (10 ounce) package large flour tortillas 2 tomatoes، halved and sliced 1 onion، thinly sliced Directions Heat olive oil in a large skillet over medium heat. Add beef، shawarma seasoning، allspice، and 12 teaspoon salt; cook، turning occasionally، until beef is browned and tender، 3 to 5 minutes. Whisk tahini، yogurt، lemon juice، and 12 teaspoon salt together in a small bowl until creamy. Spread 1 to 2 tablespoons tahini sauce in the center of each tortilla. Divide beef slices، tomato slices، and onion slices evenly among tortillas. Roll up tortillas. Preheat a panini press according to manufacturer's instructions. Press rolled tortillas seam side-down until grill marks appear، about 2 minutes. Cut each tortilla into 4 to 5 pieces.
French Fries 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.
Ful With Tahini Ingredients 3 cloves garlic 1 teaspoon cumin seeds، freshly toasted salt 2 (15-ounce) cans fava beans 3 tablespoons tahini 2 to 3 tablespoons lemon juice from 2 lemons، or more to taste
Directions Put garlic cloves، cumin seeds، and a pinch of salt in a mortar and pestle and crush until seeds are cracked and garlic is in small، flimsy chunks. If you don't have a mortar and pestle، mince garlic very fine. Empty fava beans (with liquid) into a medium saucepan and combine with tahini and garlic paste. Cook over medium-high heat، stirring frequently، until liquid retains some brothiness but turns thick and sauce-like، about 5 minutes. Add lemon juice and salt to taste. Mash one third of the beans with a potato masher to thicken if desired، then serve with toasted pita.
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.
Fruit Salad Ingredients 2/3 cup fresh orange juice 1/3 cup fresh lemon juice 1/3 cup packed brown sugar 1/2 teaspoon grated orange zest 1/2 teaspoon grated lemon zest 1 teaspoon vanilla extract 2 cups cubed fresh pineapple 2 cups strawberries، hulled and sliced 3 kiwi fruit، peeled and sliced 3 bananas، sliced 2 oranges، peeled and sectioned 1 cup seedless grapes 2 cups blueberries
Directions Bring orange juice، lemon juice، brown sugar، orange zest، and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low، and simmer until slightly thickened، about 5 minutes. Remove from heat، and stir in vanilla extract. Set aside to cool. Layer the fruit in a large، clear glass bowl in this order: pineapple، strawberries، kiwi fruit، bananas، oranges، grapes، and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.