Ramadan Mubarak : Joy from Fasting to Feasting

Ramadan Mubarak to all the viewers!

Ramadan(ninth month of lunar Islamic Calendar) is the most joyous time for the muslims around the world. It was the month the last book of God,the Quran was revealed as guidance to mankind.
O you who believe fasting is prescribed for you as it was prescribed to those before you, that you may (learn) self-restraint" [Quran 2: 183]
Once the Ramadan begins ,a typical day for a Muslim starts well before dawn,pancakes or Parathas to help get started.Next come predawn prayers. They won't be eating or drinking until sunset.
The spirit of Ramadan also requires compassionate behavior.If you are not patient and persevere, you break your fast, if you are not peaceful you break your fast. Ramadan gives Muslims a chance to really get down and practice the religion and the details of it. These observances encourage us to reflect towards relationship with God and behavior towards others and concern for the less fortunate.
After sunset its time to join other families in the community to break the fast. Then its special evening prayers(Tarawih). Each night Muslims follow their spiritual leader(Imam) as he recites the holy quran. Charity is also emphasized during Ramadan.

Ramadan helps me recharge my faith. Growling hungry stomach reminds me about the poor and less fortunate who eat just one meal a day for their entire lives. It teaches me self control and patience and brings me close to God by doing all the things He asked us to do.And continue the lessons learned after Ramadan. Interfaith and community Iftars gives me an opportunity to socialize.


Healthy eating is essential for good health throughout the fasting period. Eat lot of whole grains ,fruits,vegetables and take lot of fluids during Suhoor(Pre-Dawn meal) and Ifar(Break of fast after sunset).
I'll be posting some of my family favorite recipes for the entire month of Ramadan. Keep it posted here for the Joy of Ramadan.












Other blogs\Sites who have joined in the celebration are Kitchen Flavours, Zaiqa , Cheers to Easy cooking! , Arabic Bites ,Mammu's Kitchen,Ya Salaam cooking,Indian Spices,Food is Love,KedaiHamburg,TriedAndTrueEats,AappleMint,Mama fami,Organica,Homemades,Baking Haven,NYDelights,Ummel Banat,Rumah Manis,Giddy Gastronome,Happy Muslim Mama


"Ramadan is considered a visitor,comes once a year,you open your doors,let the visitor in and and basically take over your life." Afeefah Saeed

Continue >>
*Ramadan and Diet
* Ramadan and Charity
* SheerKhorma, An Eid Delicacy

Tried and Tasted Jugalbandi : Date-Tamarind-Nut Treats

These "Khatte Mitta kurmure"(Sour Sweet Crunchy) treats from Jugalbandi are so wonderfully delicious, an easy treat to try and taste for T&T:Jugalbandi event hosted by Zu.
The super sweet taste of dates marries well with sour tamarind,toasted nuts give an appealing texture.
Read More...

Ingredients Needed
8 deeseeded dates (I'm using the Medjool(big size) variety imported from Saudi,stocked up for Ramadan)
1 tablespoon chopped tamarind(I didn't find the sweet kind),Soaked in cold water for 10 minutes or 1/2 cup sweet tamarind
1/4 teaspoon cumin powder
1/4 teaspoon ginger powder
1/4 cup toasted coarsely processed Almonds or Pecans or Walnuts
pinch of salt.

Method
Pat dry the soaked tamarind. Process in food processor along with chopped dates(you could use a mortar and pestle as in the original recipe).Blend in all the spices.
Transfer the mixture in a bowl and mix in half of the nuts. Spread the remaining nuts on a plate.
Slightly grease your hand with oil and make walnut sized balls. Roll them in the coarsely processed nuts and serve.

Date Fruit Nutrition Facts
fresh dates are a premium source of vitamin C and energy. They are fat free, cholesterol free, and are a good source of fiber.Good source of Vitamin A, . Dates also contain Vitamin A,A1, B1, B2, B3, B5, B6,C ,lutein + zeaxanthin,Vitamin B-complex , folate and more than 20 different amino acids, helping us digest and assimilate carbohydrates easier and control blood sugar levels and fatty acids content in our bodies. The selenium lowers the risk of cancer and heart diseases, as well as helps us keep our immune systems healthy. As a single date contains around 23 calories, this very low calorie count and the huge amount of healthy substances in dates make them one of the best nutrition sources.

Friendship Blend Award


EC and Dershana have served me the Friendship Blend(Trust,Kindness,Honesty,Caring). Thanks ladies:)

I'd like to serve it hot to Mona, Suma,Nidhi,Zainab & Meedo and Lubna . Enjoy:) !!

Fruit Dark Chocolate and Almond Granola Bars

Nuts..Chocolate...Fruits..all in one granola bar! Its a nutritious low fat snack to relish on. The store brought Granola bars are packed with sugar usually corn syrup is used as a sweetener and binder ,but i'm using a natural sweetener and an organic egg as a glue for the bars. These are perfect to go snacks or even to go breakfast.

Ingredients needed
2cups cups old fashioned rolled oats
1/2 cup Almonds or Pecans
1/4 cup Pure honey or 1/2 cup agave nectar(natural sweetener)or 3/4 cup Splenda(artificial sweetener)
2 tablespoon Extra Virgin Olive Oil
1/2 teaspoon sea salt
1/2 cup dried fruit, any combination of apricots, cherries or blueberries
1/4 cup Dark chocolate coarsely chopped
1 tablespoon all-purpose flour
1 Organic Egg

To make this Healthy Snack
Preheat the oven to 325F.
Place the oats and nuts on a cookie sheet,toast in the oven for 10-15 minutes, turning occasionally. Transfer them in a mixing bowl and let cool for few minutes. Mix in the chopped chocolate ,cinnamon and flour

Whisk the egg in another bowl and stir in the the honey,Olive oil and salt. Add the egg mixture to the oat mixture. Spread the mixture on the baking dish(9x8 inches) lined with Aluminum foil .Press down evenly distributing the mixture. Bake for about 25-30minutes. Cool; cut into bars with a lightly oiled knife.

Shrimp(Prawn) Biryani and A FriendShip Poem..Game of Tag

My love for biryani continues with Shrimp Biryani. Each of the biryanis have a slight variation in how its layered. In the shrimp biryani the shrimp mixture is laid at bottom with partially cooked rice on top.
Shrimps tastes best when cooked fresh. They are soft and juicy if cooked for right amount of time,overcooking gives it a hard texture. Biryani makes shrimp spicy and flavorful.

Ingredients
3cups Basmati rice
1 pound medium Shrimp\Prawn shelled and deveined(Removing the vein)
1 tablespoon Ginger garlic paste
1 cup Fat free Yogurt
1 tablespoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup Chopped cilantro and mint
1 medium Onions
1/2 of lime,Squeeze all the juice,fish out the seeds.
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
2 teaspoon salt
3 tablespoon Extra Virgin Olive Oil
orange food color dissolved in 2 tablespoon of low fat milk.

To make the Shrimp Biryani
Fry Onions and Cook Rice(70%)
wash and soak rice for 15minutes. In a medium Saucepan heat 3 tablespoon of Olive oil and add thinly sliced onions and pinch of salt. Saute until golden brown and remove from the oil and set aside. Now add about 6 cups of water along with whole spices and salt in the same sauce pan and bring to a boil.Drain all the water from soaked rice and add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its 70% done.Drain the rice in a strainer\colander.
Shallow fry the Shrimp
While the rice is cooking ,clean the Shrimp .Run through some cold water and pat dry. In a bowl mix shrimp with turmeric ,ginger garlic paste, chilly powder and 1/2 teaspoon salt.
Heat the oil in a big sauce pan on medium high heat. Shallow fry the shrimp, cook for about 4-5 minutes just until changes color and masala is roasted. Remove and set aside in bowl.

Prepare the Gravy and make layers.
In the same saucepan used to fry the shrimp, add the fried onions,yogurt and chopped greens. Let simmer for 2 minutes. Now add the fried shrimp.

Top with the partially cooked rice and sprinkle remaining onions,chopped greens,lime juice and food color.

Cover tightly and cook for just for another 8-10 minutes on medium heat.
Wait for at least 10 minutes before removing the lid of the saucepan.
Mix Layers
Before serving mix completely from bottom up and lay on the serving plate with the shrimp on top.Garnish with sliced beets ,mint and lemon.


Shrimp Nutrition facts
Shrimp is high in calcium and protein but could considerably raise your cholesterol if eaten in excess.
To Devein the Shrimp
Remove the vein by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers.Some stores do sell shrimp with veins removed,that can save lot of work.

This recipe is my entry for Sangeeth's Eat Healthy :Calcium Rich Event

I have been tagged!
Nidhi of Sizzling Bites has tagged me with a poem on friendship.


We need friends for many reasons,all throughout the season.

We need friends to comfort us when we are sad,and to have fun with us when we are glad.

We need friends to give us good advice,

We need someone we can count on,and treat us nice.

We need friends to remember us once we have passed ;sharing memories that will always last.
Spread the poem of friendship.1. Everyday Life 2. Words of Love 3. Sheng's Simple Thoughts . . . 4 My Wonderful Life ....5. Can of Thoughts 6. Designs By Vhiel 7. Vhiel's Corner 8. Anything and Everything in Between 9. A Mother's Stuff 10. housewifeatwork 11. My Receipes 12. Vblogger 13. thefootloosechef 14. Sizzling Bites 15.Health Nut 16.You next

I would like to pass this to
Anjum
Maimoona
Jaishree
Aparna
Vegetable Platter

Methi Kheema(Fenugreek Minced Meat)

Ingredients
1 pound Minced lamb\veal\Beef\goat(99.9% lean)
1/4 cup Methi(fenugreek leaves) chopped
1 small onion finely chopped
3/4 teaspoon ginger and garlic paste
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon each of Garam Masala and Coriander Powder.
1/4 cup chopped Mint or Cilantro
Whole spices 2 Cloves ,2 cardamom,1 cinnamon stick
2 tablespoon Olive oil
Salt for seasoning.

Method
Marinate meat by mixing the meat with all the spice besides the whole spices,greens and oil and set aside for about 15 minutes.
Heat oil in pressure cooker or a saucepan.Add the chopped onions,whole spices and saute until golden brown. Add the marinated meat ,chopped methi,season with salt and stir until meat has no lumps. Add 1/2 cup of water and cover. Let cook for about 10 minutes in a pressure cooker or 30 minutes in a saucepan. Serve with Rice and Sambhar.

Whole Wheat Biscuits With Apple Butter

Indulge in the great taste of biscuits made from combination of whole wheat flour,for heartiness and fiber, and all-purpose flour, that keeps the dough light and airy. Top them with home-made fruit butter like apple butter(No dairy butter in apple butter)
(recipe is an adaptation from Mayo clinic Williams-Sonoma Cookbook)
Ingredients needed for Whole Wheat Biscuits
1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon of Pure Honey or Maple syrup
1 tablespoon of baking powder
2 tablespoon cold unsalted butter,cut in small pieces
3/4 cup low fat milk.

Method
Preheat Oven to 425F. To keep the biscuit bottoms from getting too dark,line a baking sheet with aluminum foil.
In to a bowl,sift together the whole wheat flour,all purpose flour,sugar,baking powder and salt. Add the butter and using a fork blend it in to the ingredients. Add the milk and stir briskly. Do not over mix, the dough should be a little sticky.Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet . Repeat the same with remaining dough.
Bake until lightly brown and risen to twice their unbaked height,12-14 minutes. Serve warm with some home made fruit butter


Fruit Butter
Fruit butters are made by gently simmering fruits purees until much of their water content evaporates resulting in intensely flavored spreads that are almost as thick and smooth as softened dairy butter,but with none of its fat.
Fruits butters can be made from apples,pears and peaches.

Ingredients for Apple Butter
4 medium apples(any kind)
3 cloves
1 cinnamon stick
pinch of salt

Method
Wash and chop the apples. Transfer them to a pot with about 2 cups of water and drop the whole spices. Allow to simmer for about an hour till the mixture is thick. Fish out the whole spices. Process the apple mixture in a food processor or blender until smooth. Pour through a sieve in to a clean Sterilized Jar. Stores in fridge for a month.
These biscuits are my entry for WBB combi Breakfast hosted by Latha.

The Fruit Butter is my entry for Roma's Long live the Shelf

Yellow Carrots and Avocado Pasta.

Carrots come in many colors - Yellow,Purple,Maroon,Orange and white. The Yellow variety taste less sweeter.

picture Source Wikipedia

Pasta with carrots is quick and simple lunch . Creamy avocado on top add more flavor and nutrition to the meal.
Ingredients Needed
1 lb Whole Grain fussilli or rotini or penne pasta
2 ripe tomatoes
6-8 Yellow Organic Baby Carrots cut length wise
Quarter of Green pepper sliced
1 big clove Garlic
1/2 teaspoon chilly powder
1 tablespoon chopped Parsley or Cilantro
2 tablespoon Extra Virgin Olive Oil
1 teaspoon sea salt
1 ripe Avocado.
1 teaspoon lime juice

Method
Heat olive oil in saucepan and add the chopped garlic. Saute until aromatic and lightly brown. Add the chopped tomatoes and chilly powder. Cook until tomatoes are tender about 8 minutes. Stir in the cut green peppers and yellow carrots. Let cook for another 5 minutes.
In meantime fill a large pot three-quarters full of water ,season with salt and bring to a boil. Add pasta to the boiling water and cook until al-dente(with a bite to it),8-10 minutes.Drain thoroughly.
Slice the Avocado and sprinkle some lime juice over it to prevent discoloration.
Mix the pasta in the tomato mixture and toss to combine. Stir in the chopped parsley or cilantro. Transfer pasta to serving plates and top with sliced Avocados.


This is my entry for Ruth's Pesto Pasta Nights Event . This week PPN is hosted by abby at Eat the right stuff

Learn about Carrots Nutrition

Garlic Herb Challah

Challah is a traditionally prepared without garlic. I'm using garlic and herbs to add flavor to the bread.I choose whole grain wheat flour to add essential vitamins and fiber to the bread.Braiding the challah reminded me of braiding my long hair as a school girl. There are number of ways to braid the Challah,choose the simplest one to start.Braiding bread for the first time ,my challah wasn't exactly perfect .Hopefully more practice can improve my bread braiding skills.
Ingredients Needed
3/4 cup warm water
1 teaspoon sugar
1 1\2 teaspoon active dry yeast
2 cups of whole wheat flour
1 tablespoon honey
1 large organic egg
2 tablespoon extra virgin olive oil
1 teaspoon salt
1 clove garlic minced
1 tablespoon finely chopped herb(Parsley or Cilantro),if using any dry herb use 1 teaspoon of that.
1 tablespoon sesame seeds.
Method
Combine water and sugar in a small bowl.Sprinkle the yeast over the top. Set aside until foamy,about 8 minutes
Put 2 cups of flour in a large bowl and make a well in the center. Whisk honey with egg,1 tablespoon olive oil and salt in a small bowl and pour into the well.Stir to combine. Add yeast mixture and knead the dough on a lightly floured surface until soft and supple,about 10 minutes.
Shape dough in to a ball and place in lightly oiled large bowl. Cover with clean kitchen towel and let rise until doubled in size,about 1 hour. Turn dough on to a lightly flour surface knead for just a minute and shape in to ball and return to bowl. Cover and let rise again until double in size,about 1 hour.
Preheat oven to 375F
To Braid the Challah
Prepare garlic oil mixture by whisking together chopped herbs,1 tablespoon olive oil and minced garlic.
Turn dough on to a clean work surface and divide in to 3 equal pieces. Roll each piece and spread some garlic oil mixture and shape each piece in to a rope. Arrange ropes side by side on the work surface.
Starting at the far end braid the ropes. When the braid is finished,tuck both ends under and pinch to seal. Place loaf on a prepared baking sheet.Cover and let arise for another hour(that's total of 3 hrs of rising!).

After an hour brush loaf with egg and sprinkle the sesame seeds. Bake until golden brown,about 35 minutes.Cool on rack and slice,serve with any soup or stews.

Mint Lentil Soup

A quick ,simple , nutritious soup ,good for hydrating your body at the end of fast(in Ramadan) or start of any meal.
Ingredients Needed
1/2 cup Yellow Mung Lentil
1/4 cup chopped mint leaves
2 tablespoon chopped onion
1/4 teaspoon turmeric
1/4 teaspoon ginger and garlic paste
1 Tablespoon Extra Virgin Olive Oil
optional garnish Boondi or sev.



To make this Simple Soup
Wash and Soak lentil for few minutes.
Heat the oil in a saucepan or pressure cooker. Add the chopped onions and saute until lightly brown. Add the g&g paste and saute some more for another minute. Add the turmeric ,chopped mint and lentils.Cook the lentils in a cup of water until lentils are tender. May take 8-10 minutes in a pressure cooker or 20 minutes in a covered saucepan. Now blend it in a food processor or blender along with a cup of water ,until smooth
Put back in the saucepan and simmer for few minutes until the white foam forms at the top. Serve warm ,garnish with crunchy Boondi or Sev.

Fruit Chaat

Preparation
Just chop up your favorite fruits and depending on the quantity of fruits ,mix in the Chaat Masala(blend of spices - coriander seeds, cumin seeds ,ajwain (thymol),dried red chilies ,black salt ,mango powder (amchoor), salt , garam masala, white pepper ). Chaat masala can easily be spotted in an Asian or even Middle-eastern stores.

Completely Nourishing Nursing Moms Recipes

Zucchini Garlic Curry

Badam Harira(Almond Drink)

Fruity Nutty Mix(Panjeri)


Methi Kheema(Fenugreek Minced meat)

Water Melon ginger Ale

An excellent drink for digestion and hydrating your body after fasting. Reciped was originally prepared by Nupur then tried by Nidhi. I loved the idea of having ginger in a fruit and couldn't wait to try it for Ramadan. The proportion of ginger can be adjusted more or less as per your spice tolerance.

Ingredients Needed
1/4 of a water melon(use grapes when melons are not in season)
1 teaspoon fresh grated ginger
1 cup water

Method
Boil water and add ginger. Let simmer for 10 minutes then strain in a bowl. let cool.

Chop and Process the melon until smooth. Strain in a pitcher and mix in the ginger infused water. Chill and serve.

Learn ginger facts.

Semolina Veggie Soup

A very simple soup with mild flavors ,ideal for Iftar(Fast break after Sunset)

Ingredients Needed
1/4 cup Coarse Semolina(Sooji)
2 cups water
1/2 a ripe tomato ,finely chopped
2 tablespoon finely chopped Onion
1/4 teaspoon each of turmeric and chilly powder
1/4 teaspoon ginger and garlic paste
1 tablespoon chopped cilantro
few curry leaves
1/4 cup crunchy topping(optional) like boondi or croutons or sev.
1 tablespoon Olive oil

To prepare the soup
Heat the oil in a saucepan on medium flame. Add the curry leaves and chopped onions.
Saute for a minute and add the g&g paste. roast for another minute and add the turmeric and chilly powder along with chopped tomatoes. Saute for another 5 minutes and add 2 cups of water. When the water comes to a boil ,add the semolina while constantly stirring ,to prevent lumps. Let simmer for 5 minutes. Serve warm with crunchy topping .

A Non-Vegetarian tip
Add a tablespoon of Minced meat(lamb kheema) while adding the tomatoes ,let cook for extra 10 minutes before adding water , that add a little protein to the soup.

Egg less Recipes

Cookies

Fruity Chunky Chocolate Cookies

Almond Cherry Banana Cookies

Pancakes
Blueberry Banana Pancakes

Bread
Vegan Pomegranate Bread

Okra Fritters

Okra is packed with so many nutrients that makes it ideal snack for Ifar(break of fast after sunset in Ramadan).Its appears like "mirchi bajji"(Chilly Fritters) from outside ,but surprisingly its a healthy stuffing of Okra.


Ingredients Needed
8 okras ,with top chopped off
2 teaspoon Chaat Masala(I used Shaan brand) or 1 teaspoon amchur powder(Dried green mango powder)
3/4 cup Gram flour(Besan)
1/4 teaspoon turmeric
1/4 teaspoon chilly powder
pinch of baking soda
1/2 teaspoon salt
Olive oil or vegetable oil for frying

Method
Wash and dry the Okra. Slit the Okra across and stuff each of the okras with tangy Chaat masala or amchur powder,set aside.

Prepare the batter by sifting the flour and soda in a medium bowl. mix in the chilly powder,salt and turmeric. Add just enough water(about 3/4 cup) to make a thick batter which can hold on the Okras. Whisk to get rid of any lumps.
Heat Olive oil in deep frying pan. When the oil is medium hot(test by dropping pinch of batter,if it rises while sizzling the oil is ready) ,dip the Okra in the batter and drop in the oil. Fry about 3 at a time until lightly brown and crispy about 7-10 minutes.Sprinkle little more chaat masala on top and serve.



This is my entry for Lore's Original Recipe Event

Also for Sangeeth's Eat Healthy :Calcium Rich Event

Dahi Vade and Dahi Bade(Lentil balls in Yogurt)

"Dahi" yogurt is cooling after a long days fast. "Dahi Vade" are Urad lentil balls in yogurt and "Dahi Bade" are the Gram flour lentil balls in yogurt. I make either of these two yogurty coolers during Iftar(break of fast after sunset).

Dahi Vade
Ingredients
6-8 Vadas just as in the recipe Shallow fried Indian Doughnuts(Vada).
11\2 cup of fat free yogurt
pinch of turmeric
1/2 teaspoon chaat masala for sprinkling .

For Tempering
few curry leaves
1/4 teaspoon mustard seeds and cumin seeds
2 tablespoon canola oil.

To make the Dahi Vade
In a bowl ,whip yogurt with 1/2 cup of water until smooth. Season with salt and pinch of turmeric. pour this yogurt mixture in a serving tray. Drop the vadas in to yogurt mixture. Coat well with yogurt and allow to soak for an hour after tempering.
prepare tempering by heating the oil in a small pan and add the ingredients in the list. when the mustard seeds splutter,pour the sizzling tempering over the vadas.

After an hour serve the vade on individual plates, garnish with chopped cilantro and sprinkle of chaat masala on each of the vada.



Dahi Bade

Ingredients needed
1 cup gram flour(besan)
2 tablespoon finely chopped onions
1 green chilly finely chopped
1 tablespoon finely chopped cilantro
1/2 teaspoon cumin seeds
1/4 teaspoon chilly powder
1/4 teaspoon turmeric
1/8 teaspoon of baking soda(Important! use fresh bought soda for best results)
Salt to season.
Vegetable oil for frying.

To make the Dahi Bade
Make the Pakodas
In a deep pan(kadai) start heating the oil.
For the batter ,in a bowl sift the besan and season with salt, mix in the rest of the ingredients along with 1/2 cup of water. The batter should not be runny, it should be thick enough to hold in fingers.
To test the oil,drop little batter ,if it rises with sizzle,the oil is ready. Using finger CAREFULLY drop walnut size balls in the hot oil 4 at a time. fry until lightly brown about 6-8 minutes.
Soak the Pakodas
Prepare the yogurt mixture just as above. Drop the hot pakodas in the mixture. Temper and allow to soak for at least 2-3 hours before serving. Garnish with chaat masala and chopped cilantro.


Dahi Vade is my entry for Sangeeth's Eat Healthy :Calcium Rich Event

Cooling Falooda

Originally a persian drink,very popular in India and Pakistan. The uncommon Ingredients used can be easily found at your local Asian Grocery store. It's a cooling drink especially after long day of fasting in Ramadan.
Uncommon Ingredients #1
1 tablespoon of Takmaria\Sabja\Basil seeds Soaked in water. Soaked in water for 30 minutes. These seeds are good for digestion and have medicinal value.

Uncommon Ingredient #2
3 tablespoon Rose syrup ,Roohafza or any other brand.

Uncommon Ingredient #3
bunch of Falooda Sev .Drop in hot boiling water and simmer until softened 5-10 minutes.

Remaining Ingredients
2 cups Cold milk(reduced fat)
1 scoop reduced fat Ice-cream vanilla or pistachios or butter pecan
Chopped nuts for garnish.

Method
Add the syrup to the milk and stir until dissolved. Pour it in a tall glass,drop the cooked and drained noodles and swelled up basil seeds. Top with ice-cream ,nuts and serve .

This recipe is my entry for Sangeeth's Eat Healthy :Calcium Rich Event

Are you getting the daily dose of Calcium? : Dairy-free recipes

Milk and dairy products are not the only good sources of calcium. For those who dislike milk or suffer with lactose intolerant there is good news. Daily needs of calcium can be fulfilled with eating greens like Spinach ,Veggies like Broccoli Okra,Nuts like Almonds,Sesame Seeds. Some lentils like Green mung lentil and Urad Lentil are rich in calcium. So cook up some calcium-rich dairy-free foods.

I'm re posting some of my calcium rich recipes for Sangeeth's Eat Healthy : Calcium rich event