Saturday, 4 January 2020

credits@mazadaar • • • • • • Double tap if you love doodh Seviyan(Milky vermicelli) πŸ™ŒπŸ½ . . Doodh seviyan is a must at any festival. This dessert brings back many childhood memories for me when my mum used to make this and we couldn’t wait to have a bowl. . . This is a popular Pakistani milk based dessert and is often made for guests or for occasions and doesn’t take much time to make. The dessert is thick and creamy and paired together with the flavours of cardamom and kewra water, it is simply delicious. . . I’ll share the step by step in the next few days but in the meantime here’s the recipe; . . This is my recipe that I have perfected over the years and I am sure you will love it. . Here is what you need; 100 grams of seviyan (vermicilli) 1 1/2 ltr full fat milk 300 ml double cream 397g Condensed milk 8-10 cardamom pods (just the seeds) 100g unsalted butter 1 tbs kewra water Handful of almonds/crushed pistachio 1 cup golden sugar . Method: 1. In a pot melt the butter on a low heat ensuring it doesn’t burn. 2. Add the cardamom seeds to the butter and then the seviyan. Cook for approx 5-6 mins on a medium to high flame until you see the seviyan have turned golden and you can smell the aroma of cardamom. 3. Add the milk and sugar and stir well and bring to the boil 4-5 times. 4. You will see that the milk has thickened slightly and the seviyan have softened. 5. Add the condensed milk, double cream and Kewra water and bring to the boil another 3-4 times until it is thick but still runny. 6. Pour the doodh seviyan into a dessert dish and let it sit for 5 mins. 7. Whilst waiting in a pesal and mortar crush some almonds to break them into small pieces. 8. After 5 mins you will see that a seal has formed on the top of the saviyan. Sprinkle over the almonds. 9. Let it cool down and then place in fridge to make them cold. . . Tips: – you can adjust the sugar to your family’s taste. Mine like it quite sweet. – Kewra water is an extract that is distilled from pandanus flowers. It is a clear liquid and is mainly used in Asian cooking. This is widely available from Asian grocery stores. . . #mazadaar #food #foodie #foodlover #foodblogger #desserts #seviyan #desi #coo


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Friday, 3 January 2020

Something new to try this #winter • • • • • • Garlic Chicken roll Credits@mubina_18 3 chicken fillets cut into cubes 4 rolls 2 tablespoon butter melted Marinade :- 1 teaspoon ginger 1 teaspoon garlic 1 tablespoon calistos peri peri spices 2-3 tablespoon calistos peri peri sauce ½ teaspoon zesty lemon pepper 2 tablespoon lemon juice/ vinegar 2-3 tablespoon oil Chopped coriander Salt and pepper to taste Peri peri Garlic sauce:- 1/2cup vegetable oil ⅓ cup lemon juice 6 cloves garlic peeled 1 egg white* 1 teaspoon salt 2-3 tablespoon calistos peri peri sauce Garlic Sauce:- Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 ½ cups of sauce, refrigerate leftover sauce. Spiedies:- In a small bowl whisk together the marinade ingredients. Place the chicken in a ziploc bag and pour the marinade over chicken.mix well. Keep in fridge for at least 2 hours up to overnight. Now add chicken in a pot. Cook on medium high flame until chicken is cooked and starts to brown. When cook then add chopped coriander. Mix well and keep aside. Cut the rolls lengthwise and brush the inside of the roll generously with butter. Place the rolls on the grill and let them grill for about 2 minutes or until the bread starts to brown. Now add lettuce and julienne carrots. Then add chicken. Drizzle generously with the garlic sauce.serve with chips. #memonikitchenwithshanu #melaninjourney #bilkisfarooq #travelnoire #rollsrecipe


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