Iftar indulgence: Shorba, smoothie and a sweet

Every evening during Ramadan, Muslims look forward to iftar, the meal served at sunset. In the Middle East, people traditionally break their fast with dates and water or a yogurt drink. After Maghrib prayer, a full-course meal consisting of soup, salad, appetizers and main dishes is served. In some cultures, the full-course meal is delayed until later in the evening or even early morning. Arabic Shorba is one of the popular dishes served during iftar time or as a main dish. It is made with oats, which can also be replaced with barley.
Smoothies are an easy way to get all essential nutrition. By making a fruit smoothie at home, you can pack in all the vitamins, minerals and fiber to match your nutrional needs.
For the perfect indulgence after a satisfying iftar, treat your family and friends to a light mango and pineapple panna cotta. Panna cotta is an Italian dessert made with sweetened cream thickened with gelatin. The cream may be flavored with coffee, vanilla or other fruits.

RECIPE 1
ARABIC SHORBA
SERVES: 4
Cooking time: 25 minutes.
INGREDIENTS:-
1 small onion finely chopped
1 clove garlic finely chopped
Few chunks of meat with bone
1/2 tin chopped ripe tomatoes or tomato paste
1 teaspoon cumin powder
2 dried black lemons or fresh ones
Salt and pepper (as required)
1 bay leaf
1 tablespoon of ghee
A cup of milk
1 cup of pearl barley (soak them for an hour)
5 cups water
METHOD :-

1]Sauté onion until translucent.
2] Add the garlic, bay leaf and sauté for further 2 minutes.
3]Add the meat and fry until brown.
4] Add the rest of the ingredients along with water and cook until meat is tender.
5]Cook till the oats (or barley) have turned mushy.
6]You can pressure cook for three whistles.
7]Garnish with cilantro or coriander leaves.
8]If you can’t get dried black lemons, add a good squeeze of lemon juice in the end.
9] Adjust the seasonings as per the taste.

RECIPE 2

COLORFUL FRUIT SMOOTHIE
Serves: 1
Preparation time: 10 minutes

INGREDIENTS:
1 ripe mango
1 cup of low fat laban (yogurt)
1 teaspoon of black salt
1 teaspoon of chat masala
1 tablespoon of brown sugar/honey
1 beetroot (finely chopped)
A bunch of parsley leaves
Few chunks of pineapple

METHOD:
1]Blend mango chunks along with a few tablespoons of laban and honey. Pour it in a glass (make sure it is thick).
2]Blend beetroot pieces with a few tablespoons of laban, honey and rock salt. Pour it in the same glass.
3]Add brown sugar to half a cup of laban, mix well and pour it in the same glass.
4]Chop parsley, honey and a few pineapple chunks and salt. Pour it in the same glass. Multicolored fruit smoothie is ready to be served.

RECIPE 3
PINEAPPLE AND MANGO PANNA COTTA

Serves: 3
INGREDIENTS:

85 g tropical-mango flavored jelly crystals
225 g can pineapple pieces in juice, drained
1 fresh mango (chunks)
Half tin of condensed milk
2 tablespoons of cheese spread
3/4 cup milk
2 packs of whipping cream
2 teaspoons of plain powdered gelatin

METHOD:
1]Beat the whipping cream with milk until it thickens. Keep aside.
2]Blend mangoes and pineapples along with condensed milk and cheese spread.
3]Combine the mixture with the whipping cream and fold it evenly.
4]Pour the mixture in 6 small cups and keep it in a chilled tray for a few hours.
5]Place 2 tablespoons of the jelly crystals in a heatproof jug or bowl. Add 1/3 cup boiling water; stir until dissolved. Stir in 2 tablespoons of cold water.
6]Pour the jello in the chilled cups. You can place pineapple and mango pieces over the jelly.
7] Chill for one hour or until set.

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