• 10-12 Cashews, soaked in warm water 
• 700 gms Chicken, curry cut pieces 
• 1 tbsp Ginger garlic, crushed
• 5 tbsp Coconut oil
• Curry leaves
• 3-4 Green Chillies, slit
• 1 large Onion, finely chopped
• Salt, as required
• 1 medium Tomato, chopped
• 1/4 tsp Turmeric powder 
• 2-3 tsp Coriander powder
• 1 tsp Garam masala
• 1 tsp Black pepper, coarsely ground 
• 1 tsp Black pepper powder
• 1/2 cup water
• 2-3 tbsp milk 
• Coriander leaves, Finely chopped 

1. Soak the cashews in warm water and after 10- 15 minutes, grind the cashews to a paste by using 2-3 tbsp milk.
2. In a clay pot, pour coconut oil, add the crushed ginger garlic, sautee until aromatic and add curry leaves and green Chillies. Sauté well.
   
   
   
3. Add the chopped onion, and add salt, sauté until translucent. Next add chopped tomatoes. Cover and cook for 2-3 minutes.
4. Add in your spice powder, mix well and add the chicken pieces with salt, as required.
5. Add the water and allow to cook covered for 20 minutes.
6. Once chicken is cooked, add the cashew paste and garnish with chopped coriander leaves. 
   
   
   
7. Enjoy with iddiyappam/ noolputtu, nice pathiri, chappati, ghee rice, etc!

• 3 potatoes (cooked and mashed), make sure not to overcook 
• 150 gms prawns (cleaned and deveined)
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Chilli powder
• 1/2 tsp ginger garlic paste
• 4- 5 tbsp Coconut oil
• 1 tbsp Mustard seeds
• Curry leaves 
• 1 large Onion, finely chopped
• 2 small Green Chillies, finely chopped
• Oil for deep frying 

• 1 cup All purpose Flour / Besan (gram flour)
• 2 tbsp corn flour
• 1/4 tsp Turmeric powder
• 1/4 tsp Chilli powder
• Water, as required 

1. Marinate the prawns with ginger garlic paste, turmeric powder, Kashmiri Chilli powder and salt. Fry the prawns in coconut oil and set aside to cook slightly and chop them.
   
   
   
   
   
   
2. In the same oil splitter mustard seeds and tear curry leaves and add the pre prepared onion mix, or fresh chopped onions and sauté with green Chillies.
3. Now add the mashed potatoes and the add the fried and chopped prawns.
4. Adjust seasoning if required.
5. Grease your hands with oil and make equal sized small balls.
   
   
   
6. While the balls rest in the refrigerator, make the batter by mixing all purpose flour, corn flour, turmeric powder and Chilli powder and a pinch of salt and combine using a whisk. 
7. Add water gradually while mixing to form a smooth semi thick batter.
8. In a frying Kadai, pour oil and allow to come to heat.
9. Now dip each ball in the batter and fry until golden and enjoy with your choice of sauce.

• Iceberg Lettuce
• 250 gms Boneless Chicken, minced
• 3 Garlic cloves, finely chopped finely
• 1 small piece Ginger, chopped finely 
• 1 medium Onion, chopped finely 
• 1/2 Red Capsicum, thinly sliced
• 4-5 Mushrooms, chopped
• Vegetable oil/ Olive oil
• 8-10 Cashews, chopped
• Spring Onions, to garnish 

• 2 tbsp Soy Sauce
• 1 tsp White Vinegar
• 1 tsp Honey
• 1 tsp Hot Sauce
• 1 tsp Red Chilli Flakes 
• 1 tsp Red Chilli paste, optional (for extra spicy)

1. In a small bowl, mix the sauces under the Sauce mix and set aside.
2. In a pan, sauté chopped onion in some vegetable oil or olive oil. Once translucent, add finely chopped ginger and garlic. 
3. Add chopped mushrooms and sauté on high.
4. Make a well in the middle of the pan and add the minced meat and mix the chicken vigorously so that the chicken doesn’t cook as a clump.
5. Half way cooked, add the sauce mix and mix well and cook on high flame. 
6. Next garnish with spring onion, red capsicum and chopped cashews.
   
   
   
7. Place each washed and dried lettuce leaf on the plate and top each lettuce with the prepared chicken filling and serve.
8. Wrap it anyhow you like and pop it into your mouth, the crisp of the lettuce and the flavors will burst in your mouth.  

Chicken filling:

Ingredients :

Instructions :

Meal prep in advance and make Freezer Friendly snacks:

Making an Onion-Green Chilli-Coriander mix (sliced and chopped batches) :

Prepare ginger garlic paste:

 Make a batch of Fried Onions:

Chop veggies ahead of time:

Deep clean your house and Kitchen space:

This is that time of the year when the angels come to our houses, let's give them a warm welcome by tidying up every nook and corner of our houses like washing curtains, cleaning carpets, organizing cupboards (donating good ones and throwing away unnecessary ones) etc.You can bring home the spirit of Ramadan by involving kids in the cleaning process and doing small Ramadan decors, that will get them, excited too and look forward to the Holy Month.

 

Kitchen is the place that we all spend a lot of time yet we don't get that extra time to tidy up. if you haven't started your Ramadan preps , this is your cue to clean your kitchen and house now!

 

• For starters, you can start with the fridge, this will help you decide what to add into your grocery shopping list. And you may throw away expired and give away unused food items that are in good condition. 
• Wipe down the Kitchen cabinets and cupboards (check expiry dates and discard if not in use).
• Clean the cooking range, oven, dishwasher (if any) and fridge. I like to use Smac for tough grease and stains and for cleaning the oven and fridge (I wiped down using lemon - vinegar water solution). Don't forget the stove hob and the kitchen hood, where all grease are accumulated.
• Lastly, make sure to replace old brushes/ sponges/ cloths with new ones and if they aren’t that soiled, soak them in a solution of bubbling hot water with vinegar for around 30 minutes and you will feel so satisfied to see all that dirt that came from the kitchen cloth. Squeeze and rinse well with warm water. Allow to dry in sunlight.

Do not make yourself overwhelmed with all these tasks, do them one day at a time.

Make a small corner for all your Ramadan essentials:

You can make a small corner in your house where you keep your Quran, Translation, Islamic books, Duaa books, Morning and evening adhkaar Duaa cards, Ramadan Planner if any, folding desk,Musalla (prayer mat), Prayer dress, maybe some candles, a bottle of water and maybe a couple of plants for that extra feel of serinity. (This is just my way of creating a calm and quiet atmosphere for better concentration and tranquility).

You can make a similar space for your kids, with their Musalla , prayer dress, Ramadan activity books, craft supplies like sketch pens, Quran (if they know how to recite), Quran reading pen, Prophet stories etc.

Strive to make this a practice/ habit/ lifestyle even after Ramadan in Sha Allah (involve kids in decorating the space too)

• 1 pack Spaghetti  
• 3-4 Gralic, finely chopped
• 1/4 Cup Yellow Capsicum, sliced
• 1/4 Cup Red Capsicum, sliced
• 1/2 cup beans, sliced
• 1/2 cup Carrot, sliced
• 2 green Chillies, slit
• 200 gms, Boneless Chicken strips
• 3 Eggs
• 2-3 tbsp Ghee/ clarified butter
• Vegetable oil
• Salt, as required
• 1/2 tsp Black pepper powder
• 1/2 tsp White pepper powder
• 2-3 tbsp Soy sauce 
• Homemade Chicken broth/ Maggi chicken cube*

1. Cook the Spaghetti according to package instructions. Drain and set aside.
2. Crack 3 eggs, add salt and pepper and whisk it and keep aside.
   
   
   
3. In a pan, pour veg oil and pour the egg mixture completely, to form a thin layer.
4. Once slightly cooked, immediately overlap each side of the Omlette and cut uniformly into thin strips using the flat laddle.
5. Remove the egg from the pan immediately.
6. In the same pan, add ghee and veg oil and Sautee the garlic and veggies on high heat for a couple of minutes, so that they are cooked yet retain crispiness.
7. Now move the veggies to the side of the pan, and cook the chicken strips.
   
   
   
   
   
   
   
   
8. Pour some oil, add the chicken, black pepper and salt, cook well and mix everything.
9. Now add the cooked Spaghetti in two batches. Add the soy sauce, black pepper, white pepper, and chicken broth and toss everything well on high heat.
10. Finish off with a generous amount of ghee. Enjoy warm!