Easy take for a quick Iftar
From the first of Ramadan, Star Lifestyle will present for its online readers one recipe a day that would be an ideal addition to your iftar/sehri dishes. From the secrets of the Mughal kitchen to the charm of Middle Eastern cuisine; from the culinary tricks of your grandma's magical hands, to the fusion cuisine that is all the rage these days, The Food Spread, hopes to be the golden key to Ramadan gastronomy.
Working late during Ramadan? Try these easy recipes if you are short on time!
Way too simple and minimal! It's a two ingredient drink and personally I love it. You must do individual serving and not put it all in a jug.
1 can peach
1 bottle of sparkling grape juice (available from Almas to Agora)
Place the contents of the whole peach can in a blender till it is smooth. The use of the water (juices) that the peach comes in will help loosen it all up. Take a tall glass and put in two tablespoons of the blended peach. Place three ice cubes and top it off with the sparkling grape juice to the top.
Tangy, fresh and cool! A great summer cooler to keep you hydrated and love the green mangoes.
2 large raw mangoes
¼ cup mint leaves
4-6 wedges of lemon
¼ teaspoon of salt
¼ teaspoon of black salt
¼ cup granulated sugar
4-6 glasses of cold water
1 cup ice (crushed)
Wash the mangoes thoroughly and pressure cook it until 2-3 whistles. When it is cool to handle, squeeze all the pulp from the mangoes and discard the rind and the stone. Alternately you can roast the mangoes in an open fire until the mangoes are soft. Roasting the mangoes gives a distinct flavour but it is a bit time consuming.
In a blender add the mango pulp, washed mint leaves, black salt, salt and sugar. Blend it well. Give a taste test and adjust accordingly. Now add the crushed ice and give a final whizz. Divide the mixture between 4-6 tall glasses and add chilled water. Squeeze in a wedge of lime, if using. Serve chilled with a ripped lemon leaf in the glass for more fragrance.