Some delicious recepies for the month of Ramadan and all year around.

 Yogurt Milkshake – Lassi

* 1 cup fresh yogurt
* 1 glass Milk
* 1 cup fresh cream
* 1/3 tsp salt
* 3 tbsp sugar
* 1 cup ice cubes

In a grinder, add fresh yogurt, milk, fresh cream, salt, sugar and ice cubes and grind it.

Grind till all ingredients is mix well.

Now pour yogurt milkshake in tall glasses.

Tasty Summer yogurt milkshake is ready to serve.

Yogurt milkshake can be garnished by fresh cream and served with straw.

  Aloo Ka Samosa – Potato Samosa


* 3 cup Maida flour
* 3 tsp cooking oil
* 1 tsp salt
* 1/2 tsp baking soda
* 3 tbsp butter
* Water to knead dough
* 3 large potatoes boiled, peeled, and cubed
* 1 large onion finely chopped
* 1/2 tsp mustard seeds
* 1/2 tsp cumin seeds
* 2 tsp red chili powder
* 1 tsp turmeric powder
* 1/2 tsp garm masala powder
* 1/2 tsp coriander seeds crushed
* 2 tsp fresh chopped coriander leaves
* 3 chopped green chilies
* 2 tsp lemon juice
* Salt to taste
* Oil for frying


Mix the Maida flour, baking soda, and salt toghter in a bowl. Add 3 tbsp oil to flour and salt and mix it well with your hands until mixture is tender and soft. Set aside about 10 minutes. Make a ball and rub the ball with about 1/2 tsp oil and slip it into a plastic bag. Set aside 20-25 minutes.

Heat 2 tbsp oil, Add chopped onion and golden brown it. Add mustard seeds, cumin seeds, and coriander seeds and fried until mustard seeds pops.

 Add potatoes and stir, Add red chili powder, turmeric powder, garam masala powder, salt, green chilies, and fresh coriander leaves.

Stir for 2-3 minutes, Add lemon juice cook another 2 minutes and keep set aside.

Make a thin 5″ diam. round with some dough.Cut into two halves. Moisten it with maida water mixture. Join and press together to make a cone.

Place a tbsp. of filling in the cone and seal third side. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on paper towel.

 Delicious Aloo ka Samosa is ready to serve. Serve hot with date tamarind chutney and tomato ketchup

Chickpea and Olive Appetizer

Serves 4 to 6.

1 cup dried chickpeas, washed and soaked overnight in 8 cups water
1/2 cup black olives, chopped
1/4 cup scallions, finely chopped
2 tablespoons finely chopped fresh coriander leaves (cilantro)
1 clove garlic, crushed
salt to taste
1/2 teaspoon paprika
1/8 teaspoon chili powder
1 tablespoon olive oil
2 tablespoons lemon juice

Place the chickpeas with their water in a saucepan, and bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the chickpeas are tender. Drain; then place the chickpeas in a salad bowl and allow to cool. (Or, substitute half a 19 oz. can of chickpeas, drained.) Add the remaining ingredients and mix thoroughly. Serve immediately

Eggplant Meatballs

I like eggplant in any shape — fried, sautéed or in a casserole.; I like to experiment; so one time I had an eggplant that I needed to use before it spoiled and I made meatballs.Drain the eggplant very well and let it cool before you add the rest of ingredients; otherwise the heat will cook the egg and Parmesan cheese prematurely.

1 pound lean ground beef * You can use soy meat by product if you are veagan like me.
1 large eggplant
1 large onion, finely chopped
5 cloves garlic, finely chopped
1 cup grated Parmesan cheese
1 cup bread crumbs
1/4 cup parsley, finely chopped
4 teaspoon fresh oregano, finely chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
2 eggs
1 cup water


1 cup tomato sauce
2 teaspoons fresh parsley, finely chopped
2 teaspoons fresh oregano, finely chopped
1½ teaspoons virgin olive oil
2½ teaspoons onion, finely chopped
1½ teaspoons garlic, finely chopped
Monterey jack cheese, thinly sliced
Parsley, finely chopped

Grill eggplant over a burner on the stove until soft. Remove skin and chop. Boil eggplant with 1 cup of water for 4 minutes. Drain very well and mash. Cool. Mix eggplant with ground beef, onion, garlic, Parmesan cheese, bread crumbs, parsley, oregano, salt, pepper and eggs. Form the eggplant/meat mixture into golf ball-sized balls and place in a large shallow pan about an inch apart. Bake in a preheated 375-degree oven for 15 to 20 minutes and drain off any fat.

For the sauce, saute the onions and garlic in oil for 2 minutes. Add tomato sauce, parsley and oregano and simmer until thick, about 5 to 10 minutes.

To assemble the dish, spread half of the sauce into a clean baking pan; put the meatballs on top of the sauce. Pour remaining sauce over the meatballs. Place a 2-inch-square piece of cheese on top of each meatball and sprinkle with a little chopped parsley. Bake until cheese is melted.

Serves 8 to 10 as an appetizer


Published by

Boricua Muslimah

Graduate from Rutgers Newark. Journalist, photographer and videographer.

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