Tuesday, 30 April 2019

Iced Turmeric Latte Ramadan Drinks Recipe

Tired of the same old lassi and milkshakes? Try this iced turmeric latte recipe for refreshing drink that's a little bit different than usual. This is a healthy cold drink option for those who are fasting during Ramadan and it will keep you fresh during this warm weather.

Iced Turmeric Latte Recipe

INGREDIENTS:Serves: 1 person

  • 1 cup almond milk
  • 2 tbsp maple syrup
  • 1/2 tsp turmeric powder
  • pinch of black pepper
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • 1 cup chilled coconut milk
  • 2-3 tbsp maple syrup
  • few ice cubes


To create the turmeric mixture, in a jug with lid, pour almond milk, maple syrup (or sweetener to your liking), turmeric powder, pinch of black pepper, cinnamon powder and cardamon powder. Shake until everything is well combined and set aside.

For the base take a glass and add ice cubes, chilled coconut milk and maple syrup (or sweetener of your choice) and stir well. Pour in the turmeric mixture for an ombré effect and stir before drinking.

Saturday, 27 April 2019

Masala Egg Puffs | Ramadan Recipes 2019

  • 3 tbsp oil
  • 1 medium size onion, sliced
  • 2 medium size tomatoes, diced
  • 1 red chilli, chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp crushed coriander seeds
  • 1/4 tsp garam masala
  • 1/2 tsp cumin powder 
  • 1/2 tsp salt or to taste
  • 1 puff pastry sheet
  • 3 hard boiled egg, cut into half 
  • 2 egg yolks, beaten
  • sesame seeds, as needed

  1. In a frying pan over medium high heat add vegetable oil. Once hot add in onion, fry until the onion is translucent and slightly brown. Stir fry occasionally to prevent it fro burning. 
  2. Next add diced tomatoes and chopped red chilli. Fry it for 1-2 minutes.
  3. For seasoning add turmeric powder, crushed coriander seeds, garam masala, cumin powder and salt. 
  4. Mix everything well. Turn the heat to low and cover the pan with it's lead for about 5
    minutes until the tomato and onion are soft.
    Then stir and cook it for another 1-2 minutes and then add 3 peeled, hard boiled eggs cut into half.
    Turn off and set it aside.
  5. Roll out the puff pastry sheet and cut it into 6 equals squares.
  6. Spoon about a tablespoon of the masala mix to the center of each pastry square and place one half of a hard boiled egg on top.
  7. Fold one corner of the pastry square to the centre on top of the egg; repeating this on all four of the corners. 
  8. After that I beat egg yolks. Brush egg yolk on top of each puff pastry and top it with black sesame seeds.
  9. Place your egg puffs on a baking sheet and bake the in a pre-heated oven for 25 - 30 minutes or golden brown.
  10. Serve with favourite sauce.


Tuesday, 23 April 2019

Tandoori Cheese Sticks | Ramadan Recipes 2019

  • 80g Red Leicester cheese, grated
  • 80g Cheddar cheese, grated
  • 80g Double Gloucester cheese, grated
  • 80g Wensleydale with cranberry cheese, grated
  • 2 tbsp tandoori masala powder
  • 180g cream cheese
  • spring rolls wrappers
  • 3 tbsp plain flour
  • 4 tbsp water

  • In a bowl combine together all grated cheese, cream cheese and tandoori masala. Mix well until wll combined.  Spread and flatten out into a 1 cm thick rectangle shape. Cover and freeze for 3-4 hours.  After that cut into small sticks (about 24 sticks).
  • In a bowl combine flour and water. Mix until a sticky and thick paste is obtained. Se aside.
  • Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
  • Place one frozen cheese stick on the middle of the wrapper.
  • Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log about 3/4-inch thick and 5-inch length.
  • Wet the pointed edge of the wrapper with a dab of the flour paste to completely seal. Repeat with the remaining mixture.(for proper way, see video). 
  • Heat the cooking oil in a deep fryer. Deep fry the cheese sticks for 6-7 minutes or until golden brown.
  • Remove from the deep fryer and let the excess oil drip.
  • Transfer to a serving plate. Serve with sweet and sour sauce .
  • Share and Enjoy!


Tuesday, 16 April 2019

Tandoori Chicken Cheese Balls | Ramadan Recipes

  • 500g minced chicken
  • 1 medium size onion, chopped
  • 1 green chilli, chopped
  • 1 tsp coriander seeds, crushed
  • 2 tsp tandoori masala powder
  • 1/4 cup fresh coriander leaves, chopped
  • 1 tsp salt or to taste
  • 1/2 cup mozzarella cheese cut into cubes
  • 2 eggs, beaten
  • all purpose flour as needed
  • golden breadcrumbs as needed
  • oil for frying

  1. In a large bowl combine minced chicken, onion, green chili, coriander seeds, tandoori masala, coriander leaves and salt. Mix well until well combined.
  2. Take about 1-2 tbsp of the mixed meat and flatten it out on your palm.
  3. In the middle place a cube of mozzarella cheese and roll into a ball.
  4. Repeat process with the rest of the meat.
  5. Coat each chicken balls first in flour, egg and then breadcrumbs.
  6. Heat oil in a deep frying pan over medium flame.
  7. Fry for chicken balls for 10-13 minutes over medium flame of until golden brown.
  8. Enjoy warm with favourite sauce


Tuesday, 9 April 2019

Chinese Pakora Recipe | Ramadan Recipes 2019

  • 1 cup (160 g) white cabbage, sliced
  • 1 tsp carom seeds/ajwain
  • 1 red chilli, chopped
  • 1/4 cup green bell pepper, chopped
  • 1 medium onion, sliced
  • 1 tbsp spring onion, sliced
  • 1/2 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/4 tsp red chilli powder
  • 1 tsp salt or to taste
  • 1/4 tsp red food colour
  • 1 tsp coriander seeds, crushed
  • 1/4 tsp chaat masala
  • 1/2 cup gram flour/besan (add more if needed)

Mix everything well until well mixed. 

Tuesday, 2 April 2019

Nandos Peri Peri Chicken Recipe | Copycat Recipe

Nandos Peri-Peri Chicken Recipes

  • 1 yellow bell pepper, diced
  • 2-3 piri-piri chillies aka bird's eye chilli
  • 4 cloves garlic
  • 1 tbsp lemon zest
  • 2 tsp salt
  • 1 tbsp paprika powder
  • 1 lemon's fresh juice 
  • 1/2 cup white vinegar
  • 1/4 cup vegetable oil
  • a handful of thyme leaves
  • a full chicken with skin

  1. In a food processor add red onions, bell pepper, piri-piri chillies, cloves garlic, lemon zest, salt, paprika powder, thyme leaves and juice of a fresh lemon. Process well until every thing is well combined.
  2. After that pour in white vinegar and vegetable oil. Blend well.
  3. Pour the marinade over the chicken and massage well. Marinate the chicken for at least 4 hours or better over night.
  4. Place the chicken this in a baking tray with a few thyme leaves. 
  5. Cover it with foil making sure it's properly secure.
  6. Bake in the oven for 1 hour at max temperature or until the chicken is nice and tender.
  7. After an hour remove chicken from the oven and remove foil. (the chicken should have released a lot of water )
  8. Drain the chicken, separate any liquid from the chicken and set aside.
  9. Brush the top of the chicken with some oil and put it back in the oven uncovered for another 15-20 minutes or until the top of the chicken nice and golden brown and crisp.
  10. Enjoy warm with Nandos sauce! -----> Click HERE for Nandos Sauce Recipe

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