Aftar Energy Vegetable And Fruit Chaat

Ingredients:

- Potatoes 2 Boiled And Cut Into 1" Cubes
- bhuna Hua Zeera 1 Tsp
- 1 Cucumber Small Cut Into 1" Cubes
- chat Masala 1 Tbsp
- 1 Tomato Cut Into 1 Inch Cubes (seeds Removed)
- imly Juice 3 Tbspanar 1 Cup Seeds
- lemon Juice 2 Tbsp
- banana 1 Cut Into Slices
- caster Sugar 2 Tbsp
- apple 1 Cut Into Cubes Without Peeling
- juice Of Orange 1 Cup

Instructions:

Mix all the ingredients together. Toss gently and serve.

Silky fruit custard for Eid

Ingredients:

Custard powder - 100 gms
Milk - 1 litre
Sugar - 200 gms (to be added to milk)
Apple - 1
Banana – 2 green ones
Pineapple – half
Strawberries - 1 cup
Grapes (black seedless) - 1 cup
Grapes (green seedless) – 1 cup
Cherries – to garnish
Sponge cake – 3 - 4 pieces

Method:

Slice the apple, banana, pineapple into pieces and put them into a bowl which is large enough to hold all the contents. The grapes and the strawberries need not be cut and should be added along with it. Now slice the sponge cake and add it to the fruits.

Take a vessel and pour the milk into it. Add the sugar to the milk and stir it. You can add more sugar if you want to make it sweeter. Take the custard powder and dilute it by adding a little water to it. Add this to the milk when it boils and keep stirring till it becomes thick. Pour it into the bowl containing the fruits. Garnish it with cherries. Refrigerate the contents for about 3-4 hours. Do not use the freezer. Mix the contents and serve chilled.

Eid serving chocolate cake

Ingredients.
1/2 cup
1/2 cup
2 level Tbsp
pinch
1/4 cup
1/2 cup
1
a little Self-raising flour
Superfine Sugar
Cocoa
Salt
Melted butter
Milk
Egg
Vanilla
temperature for baking.
Oven Temp ~ 350° Baking Time ~ 35 - 40 Min.
Pan Type ~ 7 inch cake pan
Preheat Oven, Grease and flour pan.

Method.

Place all ingredients into a mixing bowl in the above order. Beat well for 2 minutes. Pour into a prepared pan. Bake in preheated oven until cake test done, when using a toothpick.

Special Coconut Kheer For Eid Guests

Ingredients

Tender coconut cream – 200 ml
Tender coconut water – 50 ml
Tender coconut scrapings – 1 tablespoon
Condensed milk – 500 ml
Jaggery syrup – 100 ml ( or as desired )
Cardamom powder - A pinch
Saffron – few strands
Pista slices- 1 teaspoon ( for garnishing )

Method

1, Mix the condensed milk , tender coconut cream and tender coconut water.
2, Add the jaggery syrup , cardamom powder and check the sweetness.
3, Sprinkle saffron strands , pista slices and tender coconut scrapings and serve cold.

Lemon Lime Ginger Juice

Ingredients.

handful of grapes
1 apple, cored and sliced
½ inch fresh ginger (less if you find the taste too strong)
1/2 lime
1/4 lemon
sparkling mineral water


How to make.

Remove the grapes from the stem. Juice the apple and ginger together, then juice the rest of the fruit. Pour the juice in a large glass and fill to the top with sparkling water and serve with ice.

Cucumber Shrimp Sandwich

Ingredients

* 1/3 cup minced green onion
* 1/4 cup tub-style light cream cheese, softened
* 1/4 cup light mayonnaise
* 1/4 cup plain low-fat yogurt
* 1 teaspoon fresh dill
* 1/2 teaspoon garlic salt
* 1/4 teaspoon black pepper
* 6 (1 1/2-ounce) French bread rolls
* 1 1/2 pounds large shrimp, cooked and peeled
* 1 cup thinly sliced cucumber
* 1/2 cup thinly sliced radishes
* 6 curly leaf lettuce leaves


Preparation

Combine first 7 ingredients in a bowl. Cut rolls in half horizontally. Spread the cream cheese mixture over cut sides of rolls; arrange shrimp on bottom halves of rolls. Arrange the cucumber and radishes evenly over shrimp; top with lettuce leaves and roll tops.

Nutritional Information

Calories:
270 (21% from fat)
Fat:
6.3g (sat 2g,mono 1.4g,poly 2.3g)
Protein:
23.7g
Carbohydrate:
27.5g
Fiber:
1.2g
Cholesterol:
176mg
Iron:
3.9mg
Sodium:
751mg
Calcium:
98mg

Yield 6 servings

Mattar Palao

Mattar Palao

Ingredients:

1 lb. Green Peas
1 lb. Rice Pakistani Basmati
8 oz Onion(Red)
8 oz Tomato
1 t Cumin Seed
1 t Cloves
3 Cinnamon Sticks
t Red Chili Powder
1 t Salt
8 oz Butter (or vegetable oil)
1 T Chicken base/or 1 knor chicken cube
3 c Water

Method:
Gather ingredients
Coarsely cut onions lengthwise.
Melt butter solids in a stockpot and put onions in and mix.
When onions turn dark brown, add 3 cups water.
Bring water to boil. Simmer for 5 minutes until water turns brown.
Strain mixture through cheesecloth and remove all onions.
Put water back in stockpot and bring to boil.
Add peas, tomatoes, cumin seed, cloves, red chilies, salt & cinnamon sticks and simmer for 3 minutes. Make chicken stock from base/cube.
Add Chicken stock and bring mixture to boil
Add rice. Water level should be 1 inch above rice. Add water if needed.
Turn the heat to full.
When the water is absorbed by rice, cover the pot and turn heat to low.
Cook until el dente. (rice grains should be long and separable)