Ramadan Cook Book- Recipe #7

Ramadan Cook Book { Recipe # 7 }

This recipe is going to basically have the same steps as Recipe # 1! The only difference is I have added… Pumpkin! As mentioned in Recipe # 1, there are many ways to cook this. How to fill these photos are listed in Recipe #1 as well. Many of you loved this recipe, so heres another way to cook it!

Pirakee (pir-a-kee)

In prep for Iftar: Make sure you begin early! If you are new to cooking, have a helping hand.

Ingredients:
-Egg Roll Skin (rectangular)
-Pumpkin
-1 to 2 batches of Cilantro
-Jalapeno (or any green chili of your choice)
– Green Spring Onions
-Fresh Garlic (as many as you like) 5-6 max.
-Black Pepper
-Salt
-Olive Oil
-Bowl of Water

Instructions:
-Chop Pumpkin, Cilantro, Jalapeno, and Spring Onions.
-Mash Garlic
-Place all into mixing bowl.
-Add all spices ( it all depends on how spicy/mild you want it)
– Mix
-Heat Olive Oil (VERY LITTLE) in another pan, on low heat.
-Add all into the heated pan, cook for ONLY 10 mins.
-Stir occasionally.
-After cooked, place filling and let it cool.

-Once cooled, prepare the egg roll skin.
-Lay egg roll skin in place, only get a spoon and a half and spread the filling leaving the corners empty.
-Once spread, take index finger dip into the water and go around the egg skin (all 4 corners). Remember NOT too soggy.
-Then fold into either a hotdog or triangular shape.
-Press well, not too hard or else the filling will come out.
-Repeat steps, until it is completed.

-In another flat pan, heat Olive Oil.
-Once heated, place 2 at a time and cook until golden brown.

-Ready to be served!

These photos are a bit larger because I took them with my IPhone, not my camera! Remember to follow me on Instagram (@fashion.with.nelo) and hashtag RamadanCookBookWithNelo.

❤ Nelo .A.


  
  
  

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Ramadan Cook Book- Recipe #6

Ramadan Cook Book { Recipe # 6 }

Since my last posts have been more of Ramadan Iftar appetizers, this post is going to be a Ramadan Meal! A lot of families have 2 rounds when it comes to breaking the fast, 1) Appetizers and 2) Full course meal. I give you props, how can you do that?! My family on the other hand, if we make a meal there are no appetizers and if there are any they are very light like a salad or soup. Let’s get cooking shall we? Im already getting hungry…

Chicken Quesadillas

Ingredients:

-Chicken Breast (this depends on your family, I used 3 chicken breast pieces)
-Garlic
-Ginger
-1 Green bell pepper
-Half of a onion or full your choice
-Cooking spray
-Salt
-Pepper
-Olive Oil
-Tortilla bread
-Shredded mexican cheese
-Sour Cream
-Salasa

Instructions:

-Chop chicken breast in long strips, not too thick and then cut those in half (in photo)
– Peel garlic, ginger and onions.
-Mince garlic and ginger VERY well with a grater.
– Slice onions and green peppers
-Add all into a mixing bowl EXCEPT onions and bell peppers. Add salt, pepper, and 1-2 spoons of olive oil.
-Mix well, set aside for 20 mins.
– Use a grill, heat it up spray some cooking spray on it.
-Start placing chicken strips and cook until golden brown (I like it a bit crispy)
-In a pan, heat it up. Add in bell peppers, onions, salt, pepper and cooking spray.
-Cook half way, not full. Set aside.
– Once everything is cooked, you are ready to eat!

What I do is, my family some like everything in the quesadillas and some like it plain with just cheese. So I heat up the tortillas, and place everything in small bowls and we all just make our own! A good meal for Iftar not too heavy and not too light.

If you have another way of making Quesadillas please share!

Don’t forget to follow my Instagram page @fashion.with.nelo and hashtag RamadanCookBookWithNelo ❤

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Ramadan Cook Book- Recipe #5

Ramadan Cook Book { Recipe #5 }

This is going to be a SUPER easy and QUICK recipe for you all! With all the delicious foods cooked during Ramadan, homemade dipping sauce is always a must. With many of you asking me how I always make it, in this recipe I will show you 2 ways in one, lets get started!

Chutney (chut-nee)
Dipping Sauce

Ingredients:

– A whole batch of fresh Cilantro (3-4 is good enough for a month)
-1 Jalapeno (depends on your taste of spice, I add 2) OR Green Chillies
-5 Fresh Peeled Garlic
-Lemon Juice
-Salt
-Yogurt

Instructions:

– In a huge bowl, separate and place cilantro in cold water to be cleaned well. Leave for 10 minutes.
– Then wash well, and place into blender.
-Add in peeled garlic, peppers.
-Blend (If issues blending, add 1/4 cup water NO more than that, if more is needed add 1/3 more. Make sure it is thick not watery).
-Place into a container (glass is preferred best, I used plastic because I was lazy)
-1 spoon of salt to taste (all depends on your tastebuds)
-2-3 spoons of lemon juice.
-Mix

OPTION 1:
Keep the Chutney the way it is, and use it for egg rolls, pirakee, cholay, and other foods.

OPTION 2:
-Get some yogurt, mix well, add some water but keep the yogurt thick.
-Add in Chutney with a CLEAN spoon. You may add 2-3 spoons (the greener, the more chutney-er)
-Mix
-And serve the same way!

The Chutney will last you the whole month, and it’ll be right in the fridge when you need it. How simple and quick was this recipe? Do not forget to share your comments and follow me on Instagram (@fashion.with.nelo), and tag “RamadanCookBookWithNelo” on your Instagram posts!

Your welcome ❤

Nelo .A.

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Ramadan Cook Book- Recipe #4

Ramadan Cook Book { Recipe # 4 }

This should have been my FIRST Ramadan Cook Book post, seriously. How could I forget?!

It honestly, is NOT Ramadan when there is no Rooh-Afza! It’s basically “our” version of “strawberry syrup” but its not strawberry (its way better). It has a delicious rose water taste to it, and it is a bit more sweeter. There are many ways to make this drink. I will list below the three different ways you can make this drink! Give it a try if you have not, trust me you will not regret it! Best thing is, takes less than 5 mins to make!

Ingredients:

ROOH-AFZA #1

-Milk
-Rooh-Afza (Found in any Asian Store)
-Ispaghol (Found in any Asian Store)

Instructions:

-Its just like making strawberry milk! Haha.
-Mix it all together in a Jug.
-The more pink it is, the sweeter!
– Add 1 to 2 spoons of Ispaghol
-Mix well
-Leave in the refrigerator until Iftar time, so it can be nice and cold.

ROOH-AFZA #2

-Milk
-Sprite or 7UP
-Rooh-Afza
-Ispaghol

Instructions:
-The same as ROOH-AFZA #1, except you add about a half cup of either Sprite or 7UP to give a good tingly feeling!

ROOH-AFZA #3

-Water
-Lime
-Rooh-Afza
-Ispaghol

Instructions:

-Fill jug with water
-Add Rooh-Afza (as much as you like)
-Squeeze a whole or half Lime (your choice)
-Add Ispaghol (1-2 spoons)
-Mix well
-Leave in the refrigerator until Iftar time, so it can be nice and cold.

If you are trying this for the first time, I would love to know what you thought of it! Do not forget to follow me on Instagram: @fashion.with.nelo and hashtag RamadanCookBookWithNelo

Enjoy!

Nelo .A.

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Ramadan Cook Book- Recipe #3

Ramadan Cook Book { Recipe #3 }

Who’s ready for a new recipe? I know you all are ❤ Today is the second week of Ramadan! Seriously… it’s going by WAY too fast this year. I hope everyones first week went great, and the remaining weeks to be even better Inshallah (God Willing).

When I take photos of these foods, please take note that I am fasting and I may forget to take a picture of a vegetable or spice haha. So bare that with me! So from the feedback I have received on the last recipe, you all were very pleased! Thank you ❤

Here is another light recipe for your Iftar!

Cholay (Chickpeas) Chaat
(Choow-lay Ch-aa-t)

Ingredients:
-2 canned Chickpeas
-1 onion
-1 Jalaepno
-2/3 Garlic (your choice to add, I did not)
-1 or 2 potatoes
– Fresh mint leaves
-Salt
-Black Pepper
-Chaat Masala
-Red Chili Powder
-Imli (Tamarind) Chutney (Found in any Asian Store)
-Lemon Juice (not in photos)
-Cilantro (not in photos)

Instructions:

-Drain and wash canned Chickpeas
-Chop onions, Jalapenos, Tomatoes, Mint Leaves, Cilantro
-Place all into bowl
-Bake or put potatoes into microwave and warm up. Set aside to cool (last thing to add)
-In a small cup take about 2-3 spoons of Tamarind and add VERY LITTLE water and mix. Set aside.
-Add all spices, as much as you want for taste.
-5 full spoons of Lemon Juice
-Add Tarmarind
-Mix
-Chop potatoes, in a medium size and add and mix.

Your Cholay (Chickpeas) Chaat is ready to be served!

Another very light-weight Iftar appetizer, usually made during Ramadan. Do not forget to leave your feedback, I love reading them! I am so glad this cook book is helping many around the globe, means so much!

Do not forget to follow me on Instagram: @fashion.with.nelo and hashtag RamadanCookBookWithNelo so I can see how everything turns out!

Much Love,

Nelo .A.

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Ramadan Cook Book- Recipe #2

Ramadan Cook Book { Recipe #2 }

Before I begin this post, I just want to say THANK YOU to all the love and support from family, friends and amazing bloggers. You have given me so much love and positivity that I am glad I have started this. I am also so happy all of you are finding the Cook Book so helpful. Thank you. For those who have messaged me for “special” requests, I got you 😉

Ahhh! I do not know about you all, but is this Ramadan going by WAY too fast? I mean, it always does but this year its just flying by. It’s already the 5th fast! And soon it’ll be a week… ;-( I always get so emotional. I hope everyone’s Ramadan around the world is going good Inshallah (God Willing).

Ramadan is such a blessing that some foods are just meant to be made during this month! I find that so beautiful. As many of you have asked, besides all the “fat food” that is prepared and served during Ramadan, which is so unhealthy (trust me I already have heart burns) we still try to keep it healthy at the same time. But then again, cravings occur… With that said, here’s another simple, yet healthy recipe for your Iftar, which many of you love that I make ❤

Fruit Chaat (ch-aa-t)
(Fruit Salad…yummy yummy)

Ingredients:
NOTE: You can add as much fruit/salt/seasoning as you like it all depends on your taste.

-2 Bananas
-2 Kiwis
-Handful or more strawberries
-Handful or more blueberries
-Green/Purple grapes
-Pear
-Apple
-Baby Guavas
– Guava Juice (Any type of fruit juice is great! I prefer Orange Juice, but I used Guava this time)
-Pomegranate (not in the photos but you may add)
-Melon (which I added later)
-Chaat Masala (available in any Desi/Asian Super market) This is more of a combination of spices, so it adds the perfect taste to the fruit salad (why it’s called Fruit “Chaat”).
-Salt
-Again you may add ANY fruit ❤

Instructions:

-Peel: Kiwi, Apple, Bannana
-Chop all fruits EXCEPT blueberries and grapes.
-Grapes slice into 2 pieces.
-Add all into bowl.
-Add in Chaat Masala (I say about 2 spoons is good, again choice is yours)
-Salt is your choice to add or not
-1/3 cup of Juice.
-Mix
-Ready to be served!

This is also great for a “after Tarawih Prayer” snack before Suhoor (the early breakfast before the Sunrise). A very light-weight snack, that you wish you had made extra.

Hope you ladies enjoyed this post, I would love to hear feed back! Don’t forget to follow my Instagram page @fashion.with.nelo and hashtag RamadanCookBookWithNelo ❤ ❤ ❤

Much Love,

Nelo .A.

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Ramadan Cook Book-Recipe #1

Ramadan Cook Book { Recipe #1 }

I hope everyone’s “First” fast went amazing! To those who are new, during Ramadan every year I post 30 days of foods that I cook for Iftar (breaking the fast) on my Instagram account (@fashion.with.nelo).

After MUCH demand for the last 2 years, this year instead of posting what I cook I am going to share with you all how I cook it. Yayyy! I know, finally right?! I will be sharing my home recipes with you all so you can have a taste of it as well ❤ Much love and thanks to my mother who taught me well, and I just picked up from there!

I always get questions on how I cooked what, and here you are! I will post 2 times a week for my “Ramadan Cook Book”. I will be sharing special Ramadan cultural dishes. If there are ANY special requests do let me know, and I will gladly teach you.

One of the complicated (not really) things is, during Ramadan you don’t eat (duh). So when it comes to preparing Iftar (breaking the fast) not knowing the taste of your food can get a little tricky. The secret to that is… PUT A LITTLE BIT OF EVERYTHING, ESPECIALLY SALT. You can always add more later, after you have broken your fast. In all of my cooking I use Olive Oil. With that said… here is the first recipe!

Pirakee (pi-ra-kee)

In prep for Iftar: Make sure you begin early! If you are new to cooking, have a helping hand.

Ingredients:
-Egg Roll Skin (rectangular)
-Cabbage
-1 to 2 batches of Cilantro
-Jalapeno (or any green chili of your choice)
– Green Spring Onions
-Fresh Garlic (as many as you like) 5-6 max.
-Turmeric Powder
-Red Chili Powder
-Black Pepper
-Papprika
-Salt
-Olive Oil
-Bowl of Water

Cooking Instructions:
-Chop Cabbage, Cilantro, Jalapeno, and Spring Onions.
-Mash Garlic
-Place all into mixing bowl.
-Add all spices ( it all depends on how spicy/mild you want it)
– Mix
-Heat Olive Oil (VERY LITTLE) in another pan, on low heat.
-Add all into the heated pan, cook for ONLY 10 mins.
-Stir occasionally.
-After cooked, place filling and let it cool.

-Once cooled, prepare the egg roll skin.
-Lay egg roll skin in place, only get a spoon and a half and spread the filling leaving the corners empty.
-Once spread, take index finger dip into the water and go around the egg skin (all 4 corners). Remember NOT too soggy.
-Then fold into either a hotdog or triangular shape (pay close attention to the photos on the layout of the filling for each shape).
-Press well, not too hard or else the filling will come out.
-Repeat steps, until it is completed.

-In another flat pan, heat Olive Oil.
-Once heated, place 2 at a time and cook until golden brown.
– Ready to be served!

Note: You can also serve with a side of yogurt.

I hope you ladies enjoyed this recipe! Do comment below and do share on how it turned out, I would love to know!

Much Love,

Nelo .A.

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