Zubda Malik

Biscoff Cheesecake Bars (Ramadan Series Episode 7) Indulge in the irresistible goodness of No Bake Lotus Biscoff Cheesecake Bars! A perfect blend of creamy cheesecake, Biscoff spread, and crunchy Lotus biscuits in every bite. Treat yourself to these decadent bars and savor the sweet moments. Ingredients: Biscoff Mini Cheesecake: - 500 g Cream cheese - 350 ml Double cream or fresh cream - 125 ml Condensed milk - 250 g Biscoff spread Base: - 300 g Lotus biscuits - 70 g Butter - 30 ml Condensed milk Topping: - 80 g Biscoff spread (microwave for 20 seconds for a running consistency) Instructions: 1. Crush the Lotus biscuits and add melted butter and condensed milk. Mix well to combine. 2. Press the biscuit mixture into the base of a 20 cm square cake tin. Refrigerate for 30 minutes to set. 3. In a mixing bowl, combine cream cheese and Biscoff spread. Mix until smooth and well combined. 4. Add the double cream and condensed milk to the cream cheese mixture. Whisk until stiff peaks form. 5. Pour the cheesecake mixture over the prepared biscuit base in the cake tin. Smooth the top with a spatula. 6. Refrigerate the cheesecake for 6-8 hours, or until set. 7. In a microwave-safe bowl, melt the Biscoff spread for 20 seconds until it reaches a running consistency. 8. Spread the melted Biscoff spread over the top of the chilled cheesecake. 9. Refrigerate the cheesecake again until the topping is set. 10. Once set, remove the cheesecake from the tin and slice it into bars. 11. Drizzle some more melted Biscoff spread over the bars and sprinkle crushed Lotus biscuits on top. 12. Serve and enjoy your delicious No Bake Lotus Biscoff Cheesecake Bars! These bars are a delightful treat for any occasion and are sure to impress with their rich Biscoff flavor and creamy texture. Enjoy! #Ramadan #ramadanrecipes #ramadanrecipe2024 #ramadhanrecipe #ramadhanrecipe #Ramadan2024

Chai!!!! As you all know, I love to make tea in a glass teapot. During Ramadan, I often share my chai moments on reel. This time, I acquired the most beautiful kettle with a warmer. ( “LINK” in my bio. Originally in store £99 down to £16.99 atm) The kettle features a perfect glass build, high-quality stainless steel, and it doesn’t spill if I use the right amount of ingredients, as demonstrated in the video. And last but not least! The tea I am currently enjoying is absolutely aromatic, and I wish you all could smell it. It brews to perfection. I first tasted it at a cafe in Lisbon and had to search for it afterward. 500 ml of water 100 ml milk (You can change the quantity of water and milk according to your preference) 1 tbsp sugar 2 tbsp tea leaves

Homemade Ghee Here's a detailed explanation of the process of making ghee: - Place the unsalted butter in a heavy-bottomed pan. Make sure to use good quality butter for the best results. - Heat the butter over low to medium heat until it melts completely. Stir occasionally to ensure even melting. - Once the butter has melted, reduce the heat to low and let it simmer gently. This slow cooking process helps in separating the milk solids from the butterfat. - If you are making ghee for the first time, you may notice foam forming on the top of the melted butter. Skim off this foam with a spoon and discard it. This step helps in clarifying the ghee. - As the butter simmers, you will notice the clear butterfat separating from the milk solids. The milk solids will start to turn golden brown, and the liquid will become a clear golden color. - The bubbles appearing on the surface of the butter will also become larger, indicating that the ghee is nearing completion. - If you prefer a grainy texture in your ghee, you can splash a little water into the pan slowly. This will create a sizzling sound and help achieve the desired texture. - Once the ghee is ready, turn off the heat and remove the pan from the stove. - Quickly strain the ghee through a fine-mesh sieve or cheesecloth into a clean jar. This step helps remove any remaining milk solids and impurities from the ghee. - Allow the strained ghee to cool at room temperature. Over time, the ghee will slowly solidify and become hard. - In warmer weather, the ghee may remain slightly liquid, while in colder months, it will solidify into a hard consistency. - Store the homemade ghee in a clean, airtight jar at room temperature. Properly made ghee has a long shelf life and does not require refrigeration.

Matar Pulao: Ingredients: - Rice: 4 cups (soaked) - Onions: 1 medium (sliced) - Oil or ghee: 1/4 cup - Tomatoes: 1 medium (thickly sliced) - Salt: 1 & 1/2 tablespoons - Chicken powder: 2 tablespoons - Ginger & garlic paste: 1 tablespoon - Green chillies: 5 - Peas: 1 & 1/2 cups - Bay leaves: 3 - Cinnamon sticks: 3 inches - Cloves: 4 pcs - Black cardamoms: 3 - Green cardamoms - Star anise: 3 - Cumin seeds: 1 tsp - Water: 5 cups Instructions: 1. Soak the rice in water for about 30 minutes and then drain the water. 2. Heat oil or ghee in a large pan or pot. 3. Add sliced onions and fry them until they become translucent. 4. Add bay leaves, cinnamon sticks, cloves, black cardamoms, green cardamoms, star anise, and cumin seeds. Sauté for a minute until fragrant. 5. Add ginger and garlic paste and cook until fragrant. 6. Add green chillies, peas, chicken powder, and salt. Cook for 3-4 minutes until the peas are slightly tender. 7. Add thickly sliced tomatoes(i usually dont add these, just for the cideo to look more bright) and 5 cups of water. Bring the mixture to a boil. 8. Add the soaked rice and stir gently. Continue cooking until most of the water has evaporated and the rice is almost cooked. 9. Cover the pot with a tight-fitting lid and cook on low heat for about 25 minutes, or until the rice is fully cooked and fluffy. 10. Once the pulao is cooked, fluff the rice with a fork and serve hot. Enjoy your flavorful and delicious Matar Pulao!

Chicken Fried Burger (Ramadan Series Episode 2) A fried chicken Burger is a popular dish consisting of a piece of fried chicken served between two slices of bread or a bun. The fried chicken is typically drenched in buttermilk and seasoned with various spices, coated in batter or breading, and then deep-fried until crispy and golden brown. The burger may also include toppings such as lettuce, tomato, pickles, mayonnaise, and sauces but I served with homemade coleslaw and spicy mayo . Full recipe on my blog Linked in my bio. #Ramadan #ramadanrecipes #Ramadan2024 #ramadanrecipe

Black Pepper Chicken Takeaway Style Black Pepper Chicken; FOR MARINATION: Chicken: 300 g thinly sliced Soya sauce: 1 tsp Egg whites: 2 (from 2 eggs) Cornflour: 1/4 cup Salt: 1/2 tsp White pepper: 1/2 tsp Oil for frying FOR SAUCE: Oyster sauce: 3 tbsp Soya sauce: 2 tbsp Sesame oil: 1 tbsp Black Pepper sauce: 2 tbsp (used 1 tbsp of coarse black if not available) Brown sugar: 1 tbsp Chinese salt: 1/2 tsp Ground Black Pepper : 1/2 tsp FOR COOKING: Oil: 3 tbsp Garlic: 1 tbsp minced Onions: 1/2 cup Bell pepper: 1/2 cup Dried red chillies: 7-8 pieces Green chillies: 4-5 pieces Chicken stock: 150 ml Cornflour slurry: 2 tbsp cornflour and 4 tbsp water Marination: 1. In a bowl, combine thinly sliced chicken, soya sauce, egg whites, cornflour, salt, and white pepper. Make sure the chicken is coated evenly with the marinade. 2. Let the chicken marinate for at least 30 minutes to allow the flavors to infuse. You can also marinate it for longer if you have the time. 3. After marinating, you have the option to air fry, bake, or fry the chicken until it turns golden brown and crispy. Choose your preferred method of cooking. Sauce: 1. In a separate bowl, combine oyster sauce, soya sauce, sesame oil, black pepper sauce (or coarse black pepper), brown sugar, Chinese salt, and ground black pepper. Mix well until all the ingredients are well combined. Adjust the amount of black pepper sauce or coarse black pepper according to your desired level of spiciness. Cooking: 1. Heat 3 tablespoons of oil in a wok or a large frying pan over medium-high heat. 2. Add minced garlic and sauté for a minute until fragrant, being careful not to burn it. 3. Add onions, bell peppers, dried red chillies, and green chillies to the pan. Stir-fry for a few minutes until the vegetables are slightly softened. 4. Pour in the chicken stock and the prepared sauce. Bring it to a boil. 5. Add the cooked chicken to the pan and stir well to coat the chicken and vegetables with the sauce. 6. Allow the sauce to simmer for a few minutes until it thickens slightly. 7. In a small bowl, mix 2 tablespoons of cornflour with 4 tablespoons of water to make a cornflour slurry. 8. Add the cornflour slurry to the pan and stir continuously until the sauce thickens to your desired consistency. 9. Remove from heat and serve hot. Your Takeaway Style Black Pepper Chicken is ready to be enjoyed! Serve it with steamed rice or noodles for a complete meal.

Chicken Bakes Puff Patties Greggs Style (Ramadan Special Episode 11) Ingredients: - 200g Chicken Breast - 2 tbsp unsalted butter - 1 cup Chicken Stock - 3 tbsp Cornflour Slurry (water & 2 tbsp cornflour) - Salt & Pepper - 1/4 cup Double Cream - 3 tbsp Cream Cheese - 1 Egg (for egg wash) Instructions: 1. Begin by cutting the chicken breast into thin strips and chopping it into small cubes. 2. Melt the butter in a pan over medium heat. 3. Add the chicken to the melted butter and cook until the color changes. 4. Pour in the chicken stock and cook the chicken until tender. Allow the liquid to almost dry up. 5. Add the cornflour slurry to thicken the gravy. 6. Once the gravy thickens, stir in the double cream. When it starts bubbling, season with salt and pepper to taste. 7. Add the cream cheese and melt it down, then turn off the heat. 8. Remove the mixture from the heat and let it cool down completely. 9. Take a 4-inch square pastry sheet and place the filling in the middle. 10. Brush the edges of the pastry sheet with the egg wash. 11. Place another pastry sheet on top and seal the edges with fork marks. 12. Make slits on the top to allow steam to escape and prevent filling leakage. 13. Place the patties on a baking tray lined with parchment paper, brush with egg wash again. 14. Bake in a preheated oven at 180°C for 20-25 minutes. 15. Once baked, remove the Chicken Bakes Puff Patties from the oven and serve hot. Note: Customize the recipe by adding your favorite herbs and spices to enhance the flavor. Enjoy the delicious Chicken Bakes Puff Patties!

Greggs Inspired Steak Bakes (Ramadhan Recipes Episode 1) "Savor the flaky layers of puff pastry enveloping tender, flavorful meat in these delicious steak bakes. A perfect combination of savory filling and crispy pastry, ready to delight your taste buds!" Full recipe on my blog. Linked in my bio. Steak bakes are savory pastries that consist of a delicious filling of diced meat, typically beef or lamb, cooked with onions, garlic, seasonings, and sauces. This flavorful meat mixture is encased in layers of flaky puff pastry, creating a savory and satisfying handheld meal. The pastry is usually sealed around the edges and baked until golden and crispy, with the meat filling cooked to perfection inside. Steak bakes are a popular comfort food or snack, enjoyed for their hearty flavor and convenient handheld format. They make for a satisfying meal or snack option that combines the richness of a meaty filling with the buttery, crispy texture of puff pastry. #steakbake #steakbakes #Ramadan2024 #ramadanrecipes #ramadanrecipe #ramadhanrecipes #ramadhanrecipe #ramazanrecipe #ramazanrecipes

Mint Tea! I am currently on a journey to reduce my sugar intake, and as a result, I have lost 4 kgs in 3 months. Although I did indulge in pastries and desserts for a good 2 weeks in between, which caused me to gain some weight again. However, since November, I have been drinking mint tea twice a day or whenever I have sugar cravings. If you have been following me for a while, you would know that I have a sweet tooth. So, my goal is to be slightly healthier and fitter. Since I also practice intermittent fasting, I have this tea to keep me feeling full for a longer period of time. Here is the recipe: - Use 1 teaspoon of green tea leaves for each cup. - Add a little bit of boiling water to bring out the flavor. - Then, add ginger slices and more boiling water and put it on the stove to boil. - Finally, add mint leaves and let it boil for another 2 minutes. - That's it! Enjoy! P.S. I want to clarify that this tea is inspired by Moroccan Tea, but I didn't use the Moroccan gunpowder tea as it requires a lengthy process of removing dirt first and then adding it back. I also added ginger according to my personal taste. I have decided that I will not make tea in a glass teapot again, as everyone is using it now. But when I randomly came across this teapot, I fell in love with it. So, I need to share it with all of you. The link is available in my bio as usual and here⬇️ https://www.amazon.co.uk/shop/kitchen_diaries_by_zubda/list/1185I0LABILCB?ref_=aipsflist_aipsfkitchen_diaries_by_zubda #minttea #moroccantea #tea #chai #gingertea #soothingtea

Pakistani Crockery Haul! As an avid collector of exquisite pieces, I recently embarked on a journey to discover unique treasures. My exploration led me to various places where I acquired a diverse range of items that captured my heart. Allow me to take you on a detailed tour of each destination I visited. During my visit to Taxila, Pakistan, I was captivated by the beauty of marble pieces, mortars, and pestles. Enthralled by their allure, I may have indulged in an abundance of these items, unable to resist their charm. The bustling streets of Taxila are adorned with numerous shops showcasing these elegant creations, creating a mesmerizing atmosphere for any collector. Venturing further, I encountered Art Planet 2 in F-7, Islamabad, Pakistan, where I discovered intricately carved wooden pieces that added a touch of artistry to my collection. Each piece exuded craftsmanship and uniqueness, reflecting the rich cultural heritage of the region. In my quest for exquisite crockery, I navigated through the vibrant streets of Judia Bazar in Karachi, where I found a treasure trove of copper and brass pieces. The bustling bartanoun wali gali in Judia Bazar is a haven for enthusiasts seeking to explore the beauty of traditional utensils and decorative items. The gleaming copper and brass pieces I acquired from this bustling market added a touch of elegance and tradition to my collection. In short, my Pakistani Crockery Haul was a delightful journey filled with discoveries and acquisitions that enriched my collection with the beauty and craftsmanship of diverse regions. Each piece tells a unique story and adds a touch of elegance to my collection, showcasing the artistry and cultural richness of Pakistan. Please ensure to visit my Instagram broadcast channel, where I will be sharing glimpses of the vibrant bazaars I explored during my crockery haul. Stay tuned for a visual journey through these bustling markets and experience the beauty and charm of each unique find.