Hello all our readers !! and happy ramadan 1437/2016 for you and all muslims in the universe : Today i'll show you one of the best ways to cook a delicious macaroni

This recipe is extraordinary and yummy you will enjoy eat it with you family in the iftar in this RAMADAN

prepared with green vegetables and a dash of desi spices, this version of pasta is an absolute winner as it packs both vitamins and flavor.

for 2-3
Time – half-hour

Ingrediets

Macaroni – 1 cup
Capsicum – 1
Cabbage – half of cup (finely chopped)
Tomato – 2
Carrot – 2
green chilly – 1 (finely chopped)
Tomato sauce – three to four tbsp
Oil – 2 tbsp
green coriander – 2 tbsp (finely chopped)
Chaat masala – 1 tsp
pink chilly powder – much less than 1/4 tsp
Salt – 1 tsp or as per flavor
Ginger paste – 1 tsp

method

* Boil the macaroni, first. Take 2 to 3 cups of water in any utensil and place it on flame for heating. whilst water starts boiling add 1 tsp oil, half of tsp salt and macaroni into it and cook for 10 to 12 mins. Stir at regular durations.

* Wash all of the vegetables, capsicum, carrots, tomato and cabbage, thoroughly, pat dry and then chop them finely.

* Drain the water out of boiled macaroni. Preheat some oil in a pan. whilst oil is warm, add ginger paste, finely chopped green chilly and saute for even as. Now add finely chopped carrot and capsicum and once more saute for some time.
* whilst veggies get crunchy, add cabbage and tomato into it and cook for some other 2 minutes.
* Now add salt, chaat masala, purple chilly powder and tomato sauce into it and blend well. prepare dinner for few more mins. add macaroni and a few green coriander into the masala. Stir for 1 minute and cook the macaroni with vegetables.

* Steaming hot veg macaroni is prepared. Take it out in a plate and garnish with some green coriander. Serve this delicious macaroni and take pleasure in eating.

how to make moroccan couscous with vegetables recipe

Couscous:  is a Bedouin North African dish of small steamed balls ofsemolina, usually served with a stew spooned on top. Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya and to a lesser extent in the Middle East and Trapani in Sicily. It is also the uncooked semolina balls.

Ingredients

500g medium couscous 
Chicken or breast or beef or sheep
Pumpkin medium-sized
4 grains of turnip
5 grains of carrots
2 hot pepper grains
3 grains of Pat
Fresh coriander
Two liters of water
50 g butter
Maggie cubic
Saffron Yellow
Salt and black pepper
Homs love for decorating
Cup oil

How to prepare

1. Put the couscous in a bowl and add him a quarter cup oil and a glass of water and we move our hands so you do not become lumpy and leave it aside.
2. Cut all vegetables into cubes average, except for the red pumpkin seed are divided into 4 pieceshot pepper, we put it as it is.
3. Wash chicken with vinegar and lemon and salt, then add the chicken to the vegetables.
4. Keep the pot in which we put two liters of water and add the vegetables, chicken and spices and put it own refinery steam and put the couscous.
5. After 15 minutes remove the couscous and return to the pot, and we the same as the first way, but with a spoon because it is hot we move couscous well so you do not become lumpy resonates for the refinery and leave it for 35 minutes and re-last stage but change the oil, with butter and we slide and resonates for the refinery and let it 30/25 minutes, and if it was giving up meat for more.
6. Finally, put the couscous and make a gap in it and put the vegetables over the chicken broth and a little in order to become what the whole broth and put gravy and we decorate it with cooked chickpeas and Enjoy your meal

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hello and Happy Ramadan for all muslims of the universe , Today i'll share with you a wonderful recipe for your iftar ! its name is "Grilled chicken with vegetables" , it's a delicious and tasty food ! I'm sure you will like it .

Grilled chicken with vegetables

Ingredients:

2 teaspoon of salt
1 teaspoon orange peel
1 cup carrot (rings)
2 small potatoes, cut into halves
2 medium onions (sliced thin longitudinal)
1 cup celery (small cubes)
1/2 cup fresh fennel (small cubes)
1/4 cup leek
5 garlic cloves properly with crust
1 teaspoon black pepper
4 tbsp olive oil
1 cup water
1 medium orange
1 chicken is true (about 1 Kg)
2 tbsp fresh parsley, chopped
2 tbsp chopped fresh coriander
1 teaspoon minced thyme

How to prepare:

- The oven is heated to a temperature of 180 Celsius.
- Mix salt with orange peel in a small bowl with a hand-rubbing salt until imbibing of flavor and color orange, set aside.
- Mix carrots with potatoes, onions and 2/1 cup of celery, fennel, leeks in a deep bowl.
- Add the garlic mixture and season with black pepper, two tablespoons of olive oil, half the amount of salt.
- Spread vegetable mixture in a mold rectangular oven, then add the water.
- Squeezed orange juice and chicken painted and then placed inside the chaff with the rest of the amount of celery.
- Parsley mixed with coriander and thyme and season the chicken under the skin half an herbal mixture quantity.
- Mix the rest of the amount of herbs with the remaining olive oil and season with salt and then the chicken from abroad.
- Chicken is placed above the metal mesh is placed and vegetable mold on the bottom shelf directly under the chicken.
- Leaves the chicken for an hour or until full maturity.
- Serve hot with vegetable mixture, along with white rice.

as you seen , this recipe is easy to make and very cheap ! try it and tell as how it is