Grilled Masala Fish | Healthy Ramadan Recipes

Assalamu Alaykum everyone! Here is a quick and easy healthy recipe for Ramadan.

I am sharing with you the simplest Grilled Masala Fish recipe ever. For this recipe I used the ready-made Laziza Tandoori Malasa Mix. If you don't have one at home you can replace it with my homemade Tikka Masala Mix Recipe.

Check how to make your homemade tikka masala here.

INGREDIENTS:

• 600g Fish Fillet (any white fish will work)
• 3 tbsp yogurt
• half of a lemon juice
• 2 cloves garlic, grated
• 1 inch ginger, grated
• 2-3 tbsp Laziza tandoori masala
• 2 tbsp vegetable oil,
• salt to taste,
• 1 tbsp bread crumbs

DIRECTIONS:

1. In a large bowl combine yogurt, lemon juice, garlic, ginger, laziza tandoori masala, salt. Mix until you obtain a thick paste.
2. Place in the fish fillet and coat evenly. 
3. Cover and let marinate for 3-4 hours in the fridge.
4. After that uncover and add oil, bread crumbs. Mix well.
5. Place each fish fillet on a roasting tray and grill each side of the fish for 15 minutes
6. in a pre-hated oven on the highest temperature.
7. Serve warm with your favourite chutney!

Lemon Berry Vegan Cheesecake | Ramadan Recipes

Morning guys! Here's an easy Lemon and Berries Vegan Cheesecake recipe. I made this for my colleagues and they absolutely loved it! Also, it was my first try and I'm probably making this again maybe with different flavours?

INGREDIENTS:

VEGAN CRUST
- 1 cup almond nuts
- 1 cup pitted dates
- 1 tbsp coconut oil

VEGAN LEMON CREAM
- 2 cups soaked raw cashew nuts
- 1/2 cup coconut milk (chilled over night in the fridge, use just the solid cream part not the liquid)
- 1 lemon juice
- 1/4 tsp vanilla extract - 1/2 cup vegan golden syrup

VEGAN BERRY CREAM
- 1 cup soaked raw cashew nuts
- 1 cup mixed frozen berries
- 1/4 cup vegan golden syrup

DIRECTIONS:

1. Add the almond nuts, pitted dates to the food processor and process until it starts to form into a sticky dough. It will start off crumbly, keep going until it starts to clump together in sticky clumps. Transfer to a pan and smooth it down into a pie crust. Place into the freezer to set.

2. Take your soaked and rinsed cashew nuts and place them into the blender. Add syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. Stop and give your blender a break as needed as this is a lot of volume to blend up. Pour this over the almond crust and smooth down with the back of a spoon. Return to the freezer to set – about 1 hour.

3. To make the mixed berries cream add cashew nuts, mixed berries in the blender. Blend until very smooth. Again this will take time so have some patience. 

Pour the mixed berries cream on the chilled lemon cheesecake. Decorate with the fresh strawberries. Return to the freezer to set completely - about 4-5 hours or over night.

4. Allow the cheesecake to thaw at room temperature for at least 20 minutes before serving.

A post shared by Rabi in the kitchen (@hungryforgoodies) on May 26, 2018 at 12:06am PDT

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3 Easy Refreshing Ramadan Drinks

Chicken Puff Pastry Ramadan Recipes

Have a busy weeknight and wondering what to make? Here is a great way to use up your roast chicken leftovers.

Of course you could make chicken sandwiches or have cold meat and salad…but if you want to try something a bit more interesting, why not try my Chicken Puff Pastry Recipe!

It's perfect for Ramadan as it can be prepared ahead of time and kept in the freezer for at least 1-2 weeks. Bake them right before Iftar and your are ready to go!

Sweet and Sour Spicy Noodles Recipe

 Sweet and Sour Spicy Noodles

 

INGREDIENTS:

Sweet and Sour Sauce:

• 250g chicken, boneless and cut into small chunks
• 1 onion, diced
• 1 bell pepper, diced (use any colour)
• 2 tomatoes, diced
• 1 lemon juice 9 tsp 
• 8 tsp soy sauce
• 8 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp red chilli powder
• 1/4 cup oil

Spaghetti Noodles:

• water for boiling
• 300g spaghetti noodles
• 1 tsp salt

DIRECTIONS:

1. Place the spaghetti noodles in boiling water. Next add some salt to taste. 
2. Cook the pasta until al dente.
3. Once done drain water from the pasta and set aside.
4. Meanwhile in a large pot or wok add oil.
5. Once the oil is hot add the chicken. Fry for 2 minutes. Next add 2 teaspoon soy sauce, 2 teaspoon lemon juice and 1/2 tsp red chilli powder. Fry for a couple of minutes. 
6. Next add 2 tablespoon of sugar. Stir well and fry until golden brown and the sugar is fully caramelized. Remove from oil and transfer in a small bowl. St aside for later.
7. In the same pot or wok add onion and bell pepper and fry for 2 minutes.
8. Next add the tomatoes and fry for a minute. Add 7 teaspoons lemon juice, 6 teaspoons soy sauce, 6 tablespoons sugar, 1/4 teaspoon red chilli powder and salt. Mix and fry for 2-3 minutes.
9. Next add the prepared spaghetti noodles and chicken. 
10. Keep stirring and mixing until everything is well combined.
11. Mix until most of the liquid is caramelized.
12. Serve warm!

Notes:

To get most of the flavours out season the chicken and the vegetables separately. 

Taste the noodles if it needs more seasonings as needed.