Google+ Yummy Food

Sunday, July 5, 2015

{Ramadan Special} - Mango Lassi by Farhana of 'The Engineered Baker'

{Day 17} 
It is always a pleasure to meet new enthusiastic food bloggers. Farhana of The Engineered Baker' is one of them. Farhana says, I spend my days programming and baking/crafting by night. Her blog is reflection of her passion...Along with some interesting recipes you can find beautiful craft ideas too....In today's post this engineered baker has bought us a refreshing drink....which is a must after a heavy Iftar meal....
Salam all :) I was so honored when Lubna contacted me to do a guest post for her Ramadan series. I followed her last year, it was really amazing to see all the bloggers that she brought together and am grateful to be here, sharing this year!

Growing up all over the world, I have been fortunate to experience the festivities of Ramadan in many a cultures. But irrespective of country or culture, Ramadan is always about celebrating our blessing with friends and family. It probably is one of my favorite times of the year, how can it not be!
The past few years I have been living in the Northwest American, where days are longer than average, but fortunately temperatures are not so high. Always remember to count your blessings and not complain! Coming from a Bangladeshi background, Ifter always a lot of fried items, so to balance it out, I love to always have a juice or smoothie on the side. So today I am sharing a mango lassi recipe. I see myself making this a lot this coming year, I love mangoes so I look for any excuse to make it :) Enjoy!

Mango Lassi
about 4 servings (but can easily be doubled or tripled or as many times as you wish!)

INGREDIENTS:
  • 1 cup yogurt (any fat level)
  • 1/2 cup milk (any fat level)
  • 3/4 cup mango puree
  • 4 Tbsp sugar
  • 1/2 tsp salt
PREPARATION:
Add everything to a blender jug and blend until completely mixed. If the mixture is too think, just add more milk to thing it down :)

Yes! That's it, so easy :) Hope you enjoy it and give it a try. Its a really soothing drink to have after a long day of fasting!
Thank you again Lubna for letting me share on your blog. Ramadan Mubarak to you all!

Thank you Farhana for taking out time and participating in this 'Global Ramadan Event - Joy From Fasting To Feasting - VIII'.

You can find Farhana @ Blog|Facebook|Twitter|Pinterest|Google+

NOTE: You can find updated list of entries @ Joy From Fasting To Feasting - VIII.

Saturday, July 4, 2015

{Ramadan Special} - Steamed Plantain with Coconut Milk Sauce by Tika of Cooking Chapter

{Day 16}
Droolicious pictures, authentic recipes and simple presentation.....is her style of blogging....I am taking about Tika of Cooking Chapter. My humble sister from Indonesia....who is gracing this event for the third time in a row. In today's post Tika has shared with us a delicacy of her country....which is 'steamed plantain drenched in thick coconut milk sauce and sprinkled with sesame seeds and grated cheese'. This combo sounds really yum...isn't it...???

Assalamu'alaikumwarahmatullahi wabarakatuh. 


Alhamdulillah we can finally meet again with Ramadan this year and glad that I can participate on Lubna's Ramadan event “Joy From Fasting To Feasting VIII” one more time.I still can't believe it's already Ramadan again. How fast time flies and we don't even realize it. I hope we can meet Ramadan again next year. Aamiin. Nevertheless, thank you, Lubna, for always thinking of me.

In this opportunity let me take you to another Indonesian sweet dish that really perfect for iftar. It's vegan and healthy. Easy-to-find ingredients which you probably already have in the kitchen, so easy to make and doesn't take too much time or effort. I personally don't like to spend most of my time in the kitchen during my fasting time in Ramadan. Hence, I choose wisely what to cook for iftar and suhoor.

This recipe was modified by me from the original traditional dish, Sate Pisang or Steamed Plantain Sate or Steamed Plantain Satay from Magelang, Central Java, Indonesia. I served the steamed plantain slices in cups instead of thread them on skewers. Palatable combination of steamed plantain and coconut milk never gone wrong.Savory from coconut milk sauce with the perfect natural sweet taste of plantain. To add more colors to the dish, I add black and white sesame seeds. Of course sesame seeds give nutty taste and crunch when you eat it. And last, salty taste from grated cheese. So, it's a rich and flavorful iftar dish.


Cook's Note: You could steam the plantains early before the serving time and make the sauce right before serving.

Steamed plantain drenched in thick coconut milk sauce and sprinkle sesame seeds and grated cheese

INGREDIENTS:
  • 2 plantains 
  • Grated cheese, for topping
  • Toasted Black and white sesame seeds, for topping
SAUCE: 
  • 250 ml Coconut milk
  • 35 gr Sugar
  • 1 Pandan leaf
  • 3 tsp. Cornstarch
PREPARATION:
  • Cut off the top and bottom ends of plantains, then cut into three equal parts. Steam for 20 minutes, until they are completely cooked.Remove from the heat and set aside.
  • Mix sauce ingredients in a medium saucepan, stir and mix evenly. 
  • Bring to a boil over medium heat. Continue to cook and boil until the mixture become thicken like thick cream. Remove from the heat.Serve :Slice the steamed plantains crosswise medallions 0.5 inch thick.
  • Place in a cups and pour the coconut milk sauce. 
  • Sprinkle with sesame seeds and grated cheese on top.
Thank you Tika for being part of this 'Global Ramadan Event - Joy From Fasting To Feasting - VIII'.


You can find Tika @ Blog | Facebook.

NOTE: You can find updated list of entries @ Joy From Fasting To Feasting - VIII.

Friday, July 3, 2015

{Ramadan Special} - Carrot Delight by Sarah Rahman of 'Let's Share Recipes' (Facebook Page)

{Day 15}
2014 - Falooda

A dessert inside a dessert....no no this is not a riddle....Sarah of very popular facebook Page author 'Let's Share Recipes' has come to our Iftar party with a yummyliicous dessert. Juicy, crunchy and yummy carrot halwa is filled with grainy khoya/cheese or gulab jamun to form a Indian style Swiss roll....A delectable dessert to win the hearts at iftar table.
CARROT DELIGHT
INGREDIENTS:
For the Filling:
  • 2 tsp. Ghee 
  • 1 cup Chana/Khoya
  • 1/3 cup Sugar
  • 1/4 tbsp. Cardamom powder 
  • 2 tbsp. Semolina 
PREPARATION:
  • Add 2 tsp.ghee into a pan, add  rest of the ingredients cook on low heat until waters evaporated. Take it off the pan when it will look like a dough. 
  • We will need a smooth dough so to get the right texture we might need to use food processor too. 
For the outside part: 
  • 6 medium size Carrots, grated 
  • 1 tbsp. Ghee
  • 2 Cardamom 
  • 2 Bay leaf 
  • 2 Cinnamon 
  • 1/3 cup sugar
  • 1/4 cup Milk powder 
  • We will also use 2 table spoon Chana mixture which we made previously
  • 2 tbsp. Rose water
  • 2 tbsp. Pistachio, chopped
PREPARATION:
  • Add ghee into the pan and add whole garam masala and grated carrot when water evaporates add sugar. After few minutes add rest of the ingredients. Also sprinkle some rose water and chopped pistachio before turning off the gas. It's basically carrot halwa. 
  • Don't forget to take out the whole garam masala before you start to assemble the sweet. Let it cool. 
  • Now take a cling wrap or foil paper spread the carrot halwa evenly. Make cylinder shape log with the Chana mixture and roll it tightly with carrot halwa using the cling wrap or foil paper. Freeze it for 2 hours then cut into slices. You can decorate with silver vark. 
Variation: You can also make the same dessert using Gulab Jamun instead of Chana. 

FOR MAKING GULAB JAMUN:
INGREDIENTS:
  • 1/2 cup Milk powder
  • 1/4 cup Flour
  • 1 tbsp. Baking powder
  • 1 tbsp. Ghee
  • 1 Egg
FOR SUGAR SYRUP:
  • 1 1/2 cups Sugar
  • 4 cups Water
  • 1/2 tbsp Cardamom powder
PREPARATION:
  • Mix all the dry ingredients and then add ghee and egg. Knead it well.
  • Make 8-9 small ball fry them on low heat. (When you first add the dough ball into the oil your oil temperature shouldn't be too hot) 
  • Now make syrup by mixing and boiling sugar and water. 
  • When sugar syrup starts to boil add mishty (above made balls) and cover it straightaway with lid and cook on high heat for 7-8 mins cook another 5-7 mins on medium heat.
  • Turn off the flame and serve warm.
hank you Sarah for bringing in this beautiful dessert and being part of Global Ramadan Event - Joy From Fasting To Feasting - VIII'.

NOTE: You can find updated list of entries @ Joy From Fasting To Feasting - VIII.
Related Posts Plugin for WordPress, Blogger...