Korean Starwberry Milk کوریین اسٹرابیری ملک recipe by morEwish

Simple, refreshing, healthy and perfect summer time drink made out of fresh chunks of strawberries and homemade strawberry syrup using pureed strawberries - nothing artifical or anything like processed strawberry syrup! This Korean Strawberry milk is a treat to enjoy with your family

I never been to Korea, but saw this trending drink and absolutely loved this drink idea made out of all fresh ingredients. Once I tried it I have been making it almost everyday, more than girls its Ovais's favourite. What I got to know after researching it goes by two different names in Korea, strawberry latte or strawberry milk. Latte is strawberry milk with a bit more froth and whipped cream on top. 

You can make this strawberry syrup ahead of time and keep the cooked syrup in the fridge for up to 2 days. Milk mixed in with strawberries should last 3-4 days in the fridge as well. You can froth your milk before adding it or top with some whipped cream or a scoop of ice cream.

Video in Urdu:

Video in English:

Ingredients: 

1 cup strawberries 

1/4 cup sugar (adjust sweetness if your starwberries are too tart)

2 cups of milk (you can use any dairy free milk as well) 

few chuncks of strawberries 

Recipe inspiration form Futuredish.com

Stiff Buttercream Icing

To make rossets and flowers we need to have stiff buttercream icing.... I got this recipe in my Wilton Cake decoration class... and though to share it with you guys...

vegetable shortening 1 cup

vanilla sugar - 1 sachet / clear vanilla essence  1 tsp

water/milk 7 -8 tbsp

meringue powder 1 tbsp

confectioner's sugar 4 cups 

Cream shortening with vanilla and water...

add meringue powder... in some countries this would not be available so just skip it and lesser the amount of water/milk

add sifted confectioner's sugar... and mix on medium speed until all ingredients have been thoroughly mixed together

blend an additional minute or so, until creamy

Chocolate Buttercream Icing

yum yum Chocolate butercream icing to decorate cakes and cupcakes... this stiff icing good to hold roses or flowers.... you need:

solid vegetable shortening 1 cup

vanilla essence 1 tsp

milk/water 8 - 10 tsp

confectioners sugar sifted 1 lbs (4 cups)

meringue powder 1 tbsp (this must not be available in few countries so just skip it but less the amount of water)

cocoa powder 3/4 cup (sifted)

salt a pinch

add the shortening in mixing bowl

cream shortening, essence, and water..

add meringue powder, icing sugar, salt mix well

add sifted cocoa powder.... mix on medium speed until all ingredients have been thoroughly mixed together...

blend an additional minute or so until creamy... and use as desired

Buttercream Icing

This Buttercream Icing recipe is perfect for spreading or decorating....If you follow our instructions to make it the ideal consistency you need.... recipe from wilton.com 

solid vegetable shortening 1/2 cup

butter or margarine softened 1/2 cup (1 stick)

clear vanilla extract 1 tsp / Vanilla Sugar 1 sachet 

confectioners' sugar sifted 4 cups

milk 2 tbsp

In large bowl, cream shortening and butter with electric mixer.

add vanilla sugar or clear vanilla.... I prefer not to use brown colored vanilla... it will change the color of your icing and when you add other different colors you will not get that exact color

gradually add sugar, one cup at a time, beating well on medium speed.... scrape sides and bottom of bowl often.... when all sugar has been mixed in, icing will appear dry.

add milk and beat at medium speed until light and fluffy.... keep bowl covered with a damp cloth until ready to use

For best results, keep icing bowl in refrigerator when not in use.... refrigerated in an airtight container, this icing can be stored 2 weeks... re-whip before using.

for thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

for Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor....add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Fish Shashlik فش شاشلک | Ramadan recipe by morEwish

Updated on March 23rd, 2020

Shashlik is a type of shish kebab. It’s traditionally prepared with lamb, chicken, and beef but variations are becoming increasingly prominent. Today I am sharing recipe for Fish Shashlik, which is not only nutritious and healthy but they turnd out delicious as well.

I marinated fish with traditional desi/Pakistani ingredients, then skewered with onions, capsicum and tomatoes. You can BBQ on your outdoor grill, since summer is around the corner (hopefully 🙂), today I grilled them over a grill pan. Just soak your wooden skewers in water at least 30 minutes so they don’t scorch or burn completely on the grill. And don’t crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.

Video in Urdu:

Video in English: 

Ingredients: 

Boneless fish 1 lb, cubed
Onion 1, diced
Tomato 1, diced
Capsicum 1, diced
Ginger 1 tsp
Garlic 1 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Salt 1 ½ tsp, to taste
Yogurt 2 tbsp
Vinegar 1 tbsp
Corn flour 1 tbsp
Cream 2 tbsp
Orange color pinch, optional
Oil 2 - 4 tbsp

Chat masala ½ tsp

Cilantro, chopped

Orignal recipe adapted from Chef Shireen Anwer