RAMAZAN DELIGHTS

Buka puasa (Malay for breaking one’s fast.) Strawberry Pineapple SmoothiePrep time: 5 minutessServes: 2 servings Ingredients2 cups fresh strawberries, hulled1 cup fresh pineapple2 cups of flavoured or plain yogurt½ cup full cream milk½ cup ice cubes2 tablespoons chia seeds for topping, optionalAdditional strawberries and pineapple chunks for garnishingInstructionsBlend all ingredients until smoothTop with chia seeds and fruitPineapple juice Prep time: 10 minutesServes: 2-3Ingredients3 cups pineapple chunks1 cup coconut milk½ cup water3 tablespoon lemon juice1 tablespoons sugar (optional)Fresh mint for garnishDirectionsAdd pineapple to a blender and blend until pureed.Pour pineapple puree through a fine mesh sieve into a jug.Add water, lemon juice and sugar (optional).Taste and adjust sugar if needed.Stir in coconut milk (you can leave it out, too)Garnish the drinks with mint leaves.Chill and serve.Date bars Ingredients1¾ cups of pitted dates cup butter½ cup slivered almonds1/4 cup grated coconut1/4 cup chopped walnuts (optional)2 tbsp chia or sesame seeds2 tbsp cocoa powder1 tsp cinnamon½ tsp vanilla extractDirectionsPlace all ingredients in a medium bowl.With your hand, knead to combine and form a ball. Rip a good size wax paper (about 2 feet long) and place on your kitchen counter. Place the dough on one side, cover with wax paper, and flatten with a rolling pin until it reaches a thickness of ¾ inch.Cut into 10 - 12 pieces and enjoy.You can store the bars by wrapping each bar with plastic paper tightly for a week.Jhutput dip Ingredients ½ cup tomato ketchup½ cup chilli garlic sauce2 tbsp chilli sauce2 tbsp roughly ground unsalted peanuts Salt to tasteDirections Mix and enjoyPeanut dip sauce Prep time: 5 minsYield: 1 2/3 cup Ingredients¾ cup creamy peanut butter¼ cup vinegar (preferably apple cider) cup soy sauce3 tbsp honey1 ½ tsp grated fresh ginger or ½ teaspoon ground ginger1 to 2 medium cloves garlic, ground¼ teaspoon red pepper flakes (kuttee hui lal mirch), plus more for sprinkling2 to 4 tbsp waterDirections In a medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).If you’re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes.Roasted red pepper dip Prep time: 5 minutesCooking time: 15 minutesYield: 1¼ cupIngredients 1 cup roasted red peppers½ cup coconut milk¼ cup fresh coriander leaves2 tbsp lime juice1 tsp ground cumin1 clove garlic¼ tsp each salt ¼ tsp pepperDirectionsPlace peppers, coconut milk, coriander leaves, lime juice, cumin, garlic, salt and pepper in a food processor. Pulse until very smooth.Chill for at least 1 hour before serving. Adjust seasoning to taste.

from The News International - US http://bit.ly/2Vx4M8M