Summer Friendly Halal Recipes to Keep You Cool

If you are someone who wants to eat Halal food in summer and keep yourself cool, try these summer-friendly halal food recipes. To procure all the ingredients, get your Halal Food Delivery box.

Athlete Meatballs – 

Ingredients:

• Canola oil – 1 tbsp
• Bread – 1.5 slice
• Tomato sauce –2 cups
• Sausage or ham –40 gm (finely chopped)
• Egg – 1
• Extra-lean ground beef – 400 gm
• Salt – to taste
• Ground pepper – to taste
• Breadcrumbs – 3 tbsp
• Fettuccine – 280 gm
• Extra virgin olive oil – 2 tsp

Method –

• Preheat the oven to 205 degrees Celsius/400 degrees Fahrenheit and lightly coat a baking dish with canola oil.
• In a small bowl, place the bread pieces and cover them with water (you may need to put a weight on top to submerge the slices). Allow 20-30 minutes to soak.
• Meanwhile, in a large saucepan over low heat, reheat the tomato sauce.
• In a sieve, drain the bread thoroughly, then squeeze it to remove the majority of the liquid. Finely chop the bread and place it in a mixing dish. Add the mortadella (or ham) and marjoram to the bowl after finely chopping them. Season with salt and pepper to taste after adding the egg and ground meat.
• Blend the ingredients with your hands until they are barely mixed (do not overmix). Make little balls out of the mixture (about the size of golf balls), flatten them slightly, and coat them with breadcrumbs. 3-4 meatballs per serving is a good estimate.
• Transfer the meatballs to the oiled baking tray and bake for 12-15 minutes, rotating once, until golden brown.
• Return the meatballs to the pan with the tomato sauce and simmer for another 15-20 minutes, stirring once, over medium-low heat.
• Cook the pasta in the meantime.
• Return the drained fettuccine to the pasta cooking pot with the extra virgin olive oil as soon as possible. Mix thoroughly before serving with the meatballs and sauce.

Avocado, Mango, and Grilled Chicken Salad – To prepare this salad, you can get all the halal products through Halal Food Delivery.

Ingredients:

• Red onions –1/4th (thinly sliced)
• Boneless chicken – 300 gm
• Milk – 1 tbsp
• Yoghurt – 1 tbsp
• Curry powder – 1/4th tsp
• Rice vinegar – 1.5 tbsp
• Canola oil – 2 tbsp
• Sesame oil – ½ tsp
• Diced mangoes – 1
• Diced avocados – 1
• Sliced green onions – 1
• Salt and ground pepper – as per taste

Method – 

• Thinly slice the onion and soak it in a small bowl with a few drops of vinegar and water. Set aside while you finish the rest of the salad or refrigerate it overnight. This makes the raw onion crispier and simpler to digest.
• Preheat the oven.
• Combine the yoghurt, milk, and curry in a mixing dish. Brush the chicken breasts with the mixture before grilling or broiling them 10 cm away from the heat. Cook for 10 to 12 minutes, turning once. They're done when the pink colour of the meat fades. Remove from the oven, season with salt and pepper, and slice into strips. Remove from the equation.
• In a large mixing bowl, combine the rice vinegar, salt, pepper, canola, and sesame oil while the chicken is cooking. Whisk the vinaigrette with a fork until it is completely emulsified. Add the onion to the bowl after draining it.
• Without peeling the mangoes, cut them in half and slice them near the wide oval pit. Make check pattern cuts in the flesh with a knife (approximately 1 cm wide) without cutting through the skin. Gently push the scored halves inside out to flip them inside out, then cut the fruit cubes from the peel. Remove the remainder of the fruit from the pit. In a mixing dish, combine the mango pieces.
• Cut the avocados in half and remove the stone, then spoon out small balls with a melon-baller and place them in the basin. If you don't have a melon baller, dice the avocados instead.
• Toss in the chicken and cut green onions, then gently toss to evenly coat with the vinaigrette. Serve immediately.