Thursday, November 9, 2017

Mocha Caramel Bites ๐Ÿฌ | Hostess gift ๐ŸŽ ideas by morEwish



What better gift to give this holiday season than one that can be eaten? This small, thoughtful gift is a good way to thank a hostess



Graham cracker crust with gooey caramel center and yummy chocolate coffee topping, I know this explanation is enough and i bet you are drooling now!




Video Tutorial:



Ingredients:

Crust:
Vegetable cooking spray
12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
1/4 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted

Caramel:
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water

Chocolate Sauce:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy cream
1 3/4 teaspoons instant espresso powder

For the crust:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. You can use rectangular shaped one for nice square pieces
Spray the paper and the sides of the pan with cooking spray.
In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs.
Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer.
Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

For the caramel:
While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water.
Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes.
Now for those of you who doesn't have candy thermometer. Drop some candy into cold water. If the candy forms a soft, flexible ball it is at a temperature of 235-240 degrees Fahrenheit or at the soft ball stage, and that's what we need for this recipe.
Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water.
Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder.
Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula.
Refrigerate for at least 1 hour until firm.
Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer.
Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.

Sunday, October 22, 2017

Aloo kay Sekh kabab ๐Ÿข | Potato kababs ๐ŸŸ | school snack ๐Ÿฑ and vegetarian recipe by morEwish



When everybody out there is having meaty sekh kabab, I thought to try these Aloo kay sekh kababs, same smokey BBQ kabab flavor but pure vegetarian. I saw this recipe online and it clicked right away, I made this my way tho..




They are perfect for school or after school snack, roll them in parathas, or have them in snack with ketchup. My kids even had them in Hotdog bun as well. My whole family enjoy it and this recipe is kids approved and worth trying for...

Video Tutorial:




Ingredients:

Potatoes, boiled and mashed 2 cups
Sekh kabab masala 2 -3 tbsp
Onions, chopped 4 -5 tbsp
Green chilies, chopped 1 tbsp
Cilantro, chopped 3-4 tbsp
Butter 2 tbsp
Bread slice 1
Egg 1
Oil 3-4 tbsp for frying 

Monday, September 25, 2017

DIY Backpack ๐ŸŽ’ ๐Ÿ’ž | Back to School by Ee'z ๐Ÿซ






DIY Backpack ๐ŸŽ’ ๐Ÿ’ž | Back to School by Ee'z ๐Ÿซ


So its back to school Time!! (its here already)! So Eashul and Ellmyra decided to have customize backpacks this year...


Video Tutorial:




We did DIY binder as well... Video Coming soon



Friday, September 22, 2017

Shahi Daal Handi recipe by morEwish and Summer Update!



It was a looong Summer Break - But you know what it was totally worth it and much needed. Just after Eid we went to Washington to attend my Uncle's (Taya) 50th Wedding Anniversary Celebrations and my mom and dad joined us there. They flew all the way back from Pakistan to be part of this memorable event, to see all this commitment and compromising and love pouring all over since 50 years! *mashaAllah*




Then since we were already there we drove to NYC to spend 4th of July weekend! Mom and dad were happy to be back home, we took them to see their first apartment, dad went to see his office and luckily get a chance to see his colleague. DAMN! Right.. he was fortunate enough masaAllah!






It was our first time with this long road trip with kids, it was tiring but all worth it! Includes Zip lining, white water rafting, statue of liberty, time square at day time and at night time again!




But we are back to life and back to routine Alhumdulilah! So I tried this Shahi Daal Handi, it exactly as it sound.. Daal with a twist! Some garam masala, cooked with milk for creamier texture and then served with cilantro and roasted almonds!





Its supposed to be thicker than usual daals, you can serve it with Roshni roti or naan to enjoy more its deliciousness.

Video Tutorial:





Ingredients:

Mash Daal (white) 1 cup (I used 1/2 mong and 1/2 masoor)
Tumeric (haldi) 1/4 tsp
Cardamoms (choti ailaichi) 2/3
Salt 1 tsp or taste
Milk 1 cup
Ghee 1 tbsp
Minced Garlic (kutta lehsan) 1 tsp
Cumin (Zeera)  1 tbsp
Chopped Onions 1/2 cup
Chopped tomatoes 1/2 cup
Garam masala 1/2 tsp
Chopped cilantro 2 tbsp
Roasted Almonds 2 tbsp (8 pieces)

Monday, June 12, 2017

Classic Desi Fruit Trifle ๐Ÿฎ from scratch | Ramadan and Eid Recipe by morEwish ๐Ÿ•Œ




Classic Pakistani Style Fruit Trifle - Layer of homemade pound cake topped with some fresh fruits, followed by custard made from scratch, topped with some jello and fresh cream.




The best thing about fruit trifle is that you can play with all the ingredients, there is no hard fast rule for this recipe. Add or omit as you please. You can use plain, marble or even chocolate cake if you want to. Use any fruit you like, any flavor of custard, or just about anything and everything.


Video Tutorial:



Ingredients:

Pound Cake 1/2

For Jello:
1 packet Strawberry Jello or any other flavor of your choice
1 to 1 1/4 cup boiling water

For Custard:

2 cups Milk plus 1/2 cup
3 tbsp Custard powder
4 tbsp sugar

Fruits:
1 Banana slices
1/2 apples
1/2 can pineapple

Topping:
Fresh cream 1 cup
Icing sugar 2 tbsp


Thursday, June 8, 2017

Strawberry ๐Ÿ“ Watermelon ๐Ÿ‰ Cooler | Ramadan recipe by morEwish ๐Ÿ•Œ




Strawberries and watermelon have long been the perfect summer pair. In this light, vitamin-packed homemade cooler, I think they shine particularly bright. This is a perfect drink for Iftar and to beat
the heat..



After playing around with various proportions I settled on a 4:1 watermelon to strawberry ratio. Use too many strawberries and will turn into a candy territory (which is not necessarily a bad thing); too few and the drink lacks a certain special sweetness. To boost up the refreshing factor, I added a bit of lime/lemon and fresh mint leaves.


Video Tutorial:

Ingredients:

4 cups cubed watermelon
1 cup hulled strawberries
1/2 lime/lemon juice
6 mint leaves, plus more for garnish
Ice (optional)

Strawberries and watermelon, how can you go wrong? One of the wonderful things about hot weather is this cold drink...  With subtle fruit flavors and beautiful garnishes that scream freshness at #Iftar

Sunday, June 4, 2017

Mozzarella Sticks Inspired by Restaurant ๐Ÿง€ | Ramadan recipe ๐Ÿ•Œ by morEwish




Mozzarella sticks –  I can’t think of a more popular finger food for both kids and adults alike . String cheese sticks coated with crispy seasoned breadcrumbs and fried until hot and golden. Serve them with marinara sauce and you have yourself an appetizer everyone will love!





What's better than indulging in gooey, golden-crusted mozzarella sticks and making and enjoying them in the comfort of your own home! fry up a batch of these deep-fried delights; they're even tastier than those served at Restaurants.


Video Tutorial:



Ingredients:

2/3 cup all-purpose flour
2 large eggs
1/4 cup milk
1 cup breadcrumbs
1/2 cup freshly grated Parmesan cheese (optional)
1 tablespoon dried parsley or dried Italian herbs
1/2 teaspoon garlic powder
1/2 teaspoon salt
8 pieces of mozzarella string cheese
oil for frying

Tuesday, May 30, 2017

Cottage Cheese Cutlets ๐Ÿง€ | Ramadan Recipe by morEwish❣




Cottage Cheese cutlets are crumbled cottage cheese mixed with potatoes and shaped into patties/cutlets. These are crispy from outside and soft from inside. You can serve them for a snack and starter recipe with ketchup or chutney. Perfect for Iftar or school lunches. It's simple yet delicious




Video Tutorial:



Ingredients:

Boiled and mashed potatoes 2 cups
Cottage Cheese Crumbles 2 cups
Onion, chopped 1/2- 1  cup
Salt 1 tsp or taste
Black pepper 1/2 tsp or taste
Green chilies finely chopped 1 - 2 tsp
Cilantro, chopped 1/2 cup



Bite into these crunchy golden brown cutlets, which have a soft and tender filling to soothe your taste buds!

Thursday, May 25, 2017

Tastiest Chicken Shami Kababs recipe ๐Ÿ˜ for Ramadan by morEwish ๐Ÿ•Œ



The sizzling sound in the frying pan and the aroma that surrounds is sensational while preparing shami kababs. AND the taste…delightful!  ๐Ÿฅ˜ Shami Kabab is a truly delicious treat at any time of the day. You can make sandwiches with it or serve it as snack, they are perfect for Ramadan, for Sahoor or for iftar. ๐Ÿ•Œ




I always prefer to make a big batch and freeze. The best part is that the kababs freeze very well so you can make several days or weeks ahead of time  They become soggy and fall apart when completely defrosted, so fry them on medium heat within 10-15 minutes after taking out of the freezer.




If you walk into my home unannounced, chances are I will have some of these kababs in the freezer. Depending on the time, I serve them as snack with and a chatni or make a sandwich for lunch , or serve with rice dishes for dinner.  You get the point?  They are versatile and can be served anytime of the day.


Video Tutorial:



Ingredients:

Chicken (bone in) 1 whole, 2 lbs (you can substitute with boneless beef)
Garam lentil (Channay ki daal) 250 gm (1 1/4 cups)
Salt 1 tsp or to taste
Cumin seeds (zeera) 1 tbsp
Coriander seeds (sabut dhaniya) 1 tbsp
Whole red chilies (Sabut lal mirch) 10 - 12
Turmeric (haldi) 1/4 tsp
Ginger 1 tbsp
Garlic 1 tbsp
Onion quartered 1 medium

Cilantro 1/2 cup
Mint leaves 12 - 15
Onion 1 small
Green chilies 6 -8
Garam masala powder 1 tsp
Eggs 2
Oil for frying

Tuesday, May 23, 2017

Homemade Frozen Paratha's Recipe ๐Ÿณ| Getting Ready for Ramadan by morEwish ๐Ÿ•Œ




Making Sehri in Ramzan can be a pretty tough job at times. Specially when it comes in the summer. So I am sharing easy way to prepare your sehri in few minutes with these paratha's which can be frozen and has a flaky, layered texture and a wonderful aroma guaranteed to please any appetite




What really impresses me about them is the way that all one needs is a hot frying pan - with no oil or ghee or butter or very little grease - into which one places the frozen paratha, and then in minutes one can have restaurant food for Sahoor or for breakfast.


Video Tutorial:


Ingredients:

All purpose flour (maida) 4 cups
Salt 1 tsp or to taste
Sugar 2 tbsp
Milk 2 tbsp
Baking powder 1 tsp
Ghee/Oil 1 tbsp
Water for kneading

Vegetable Shortening for layering (Use Uni-puff or master puff)






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