NO BAKE OREO CHOCOLATE DESSERT

INGREDIENTS:

• 16 oreo biscuits

• 4 tbsp. of melted butter

• 200ml fresh creaam / whipping cream

• 1/4 cup sugar

• 100g of semi-sweet cooking chocolate

• 1/4 cup milk

PROCEDURE:

• Separate biscuits of 16 oreos from central cream and collect cream separately.

• In a chopper add oreo biscuits and grind, add melted butter and grind until uniformly distributed.

• Assemble the crumbs in a serving dish, use a round and smooth bottomed glass or any utensil to spread evenly throughout the dish.

• Refrigerate the prepared dish for 30 minutes.

• In a bowl beat 200ml of fresh cream until creamy add separated oreo cream and sugar and beat until stiff peaks form.

• Melt 50g of cooking chocolate and pour into the cream mixture after cooling down to room temperature.

• Add 1/4 cup milk and mix in uniformly.

• Assemble this cream into your assembled dish just out of refrigerator.

• Refrigerate the dish along with cream for 1 hour.

• Melt the other 50g of semi-sweet cooking chocolate and  bring down to room temperature.

• Pour over the assembled dish to fill up to the top of biscuit crust boundary.

• Refrigerate for 1-2 hours.

AND YOU ARE DONE!! TRUST ME THIS IS GOING TO BE THE BEST EVER CHOCOLATE DESSERT RECIPE YOU'VE EVER TASTED.

 

TOFU SALAD WITH HIN CHO RECIPE

INGREDIENTS:

• 1 cup chickpeas

• 1 cup dried red chilies

• 2 medium-sized onions(half moons)

• 25 cloves of garlic

• 1 cup oil

• 1/2 tsp. turmeric powder

• 1 cup tamarind pulp (imli ka pain)

• 1 tbsp. brown sugar

• 1/2 cup vinegar

• 10 small green chilies

• soy sauce

• Sliced cabbages, coriander and onions

FOR SOUP/ HIN CHO:

• 4 cups of water

• 1 handful of chopped cabbages

• 1 medium-sized onion (half moons)

• 1 fold of chazan (rice vermicelli)

• 10 cloves of garlic

• 15 black peppercorns

• 1 tsp. salt

• 1 sachet of knorr noodles masala or 1/2 tsp. of chicken powder

PROCEDURE:

SOUP PREPARATION:

• Take water in a saucepan and bring it to boiling.

• Add cabbages and onions, cook for 5 minutes and add vermicelli.

• Hand-grind garlic cloves and black peppercorns.

• Add this to the soup on the stove and add noodles masala, cover the lid and let cook until vegetables are tender.

SALAD PREPARATIONS:

• In a pan over the stove roast chickpeas until golden and grind them to a fine powder.

• Roast-dried red chilies, take off the pan, and grind.

• Take oil in a pan and fry onions until golden brown.

• Remove fried onions.

• Add 15 cloves of sliced garlic and add turmeric powder to it.

• Fry until golden brown and collect with frying oil.

• In the same pan take tamarind pulp and dissolve the sugar over low flame for 10-15 minutes and collect.

• In a separate bowl take vinegar, add chopped green chilies, and 10 cloves of chopped garlic.

• To prepare a single serving of salad take 250gm of sliced tofu in a bowl and 15gm each of coriander, cabbages, and onions. Add 2 tbsp. of soy sauce, 2 tbsp. of tamarind mix, 1 tbsp. of vinegar mix, 2 tsp. of fried garlic with its frying oil, 1 tsp. of fried onions, 1 tsp. of ground chickpea, 1/2 tsp. of ground red chilli.

• Mix all ingredients well.

SERVE WITH HOT HIN CHO SOUP AND ENJOY!!!

 

DOUBLE CHOCOLATE MUFFINS RECIPE

INGREDIENTS:

•  1 cup Milk 

• 1 tbsp. Lemon juice/vinegar 

• 1 + 3/4 cup Plain flour 

• 1/4 cup Cocoa powder 

• 1 tsp. Baking soda 

• 2 tsp. Baking powder

• A pinch of salt

• 1/2 cup melted butter

• 1 cup sugar

• 2 eggs

• 1 tsp. vanilla essence

• 1/4 cup chocolate chips

PROCEDURE:

• First, prepare buttermilk by adding vinegar or lemon juice to milk in a cup and leave to curdle for some time.

• In a bowl sift all dry ingredients and mix well.

• In a separate bowl add melted butter and sugar and mix well.

• Crack eggs into this and beat for 1 minute using a hand whisk.

• Add buttermilk and vanilla essence and mix for another minute.

• Pour in your dry ingredients mix and mix well.

• Add chocolate chips, and incorporate them into the batter by folding with a spatula.

• Fill your muffin cups up to the highest level.

• Bake in a preheated oven at 180℃ for 30 minutes.

• Poke with a toothpick to check if done when toothpick comes out clean.

ENJOY WITH YOUR FAVOURITE WINTER DRINK!!!

 HAPPY HOLIDAYS EVERYONE😊

#holidayrecipes #muffins #chocolatemuffins #winterrecipes

 

 

ONE POT CHICKEN CHEESE MACARONI

ONE POT PASTA? AND NOW ONE POT MACARONI? Yes! Probably the easiest and most delicious pasta you'll be making in no time. This recipe is for all of you out there who need an easy and basic pasta recipe without having the need to do your regular pasta in separate pots. And trust me you only need to taste this once, you'll make it every single time you crave for pasta.

INGREDIENTS:

• 2 tbsp. Oil

• 250gm Boneless chicken

• 1/2 tsp. of salt

• 1 tsp. of black pepper

• 1/4 cup Onions (chopped)

• 1 tbsp. of garlic chopped

• 1 cup Tomato paste

• 1/2 tsp. of white pepper

• 2 tbsp. chilli flakes

• 1/4 cup milk

• 1 tsp. of thyme leaves

• 1 tsp. of oregano leaves

• 3 cups of water

• 3 cups of un-cooked macaroni

• 3 slices of processed mozzarella cheese

• 1/4 cup of grated cheddar cheese

PROCEDURE:

• In your cooking pan take oil, and add chicken, 1/2 tsp. of black pepper and a pinch of salt.

• Cover & Let cook for 15 minutes over medium flame.

• Remove lid and wait for chicken to turn golden brown, then transfer to a separate bowl.

• In the same pan add onions, garlic, 1/2 tsp. salt and 1/2 tsp. of black pepper. And let saute for 1-2 minutes.

• When onions turn golden, Pour in tomato paste, chilli flakes and white pepper.

• Let it simmer.

• Now add milk and your oregano and thyme leaves.

• Let it cook and come to simmer.

• Add water & Macaroni. Cover with lid and let cook for 15 minutes over low-medium flame.

• Remove lid, mix a little. Place your cheese slices on top. Cover and let soften for 5 minutes.

• Remove lid and mix in your cheese.

• Now top with grated cheese and cover lid for 5 minutes until completely melted.

YOUR ONE POT MACARONI IS READY!! SERVE HOT AND ENJOY!!

 

PYAZ BOTI RECIPE

This week I am with a new unique recipe that you must not have tasted before. To be honest this was one of my crazy mix & match idea to combine the flavor of softened onions and diced beef and it turned out AHH-MAAZING!!!. And when it comes to the current Bakra Eid season it feels so easy to make this at home with beef & onions only. Trust me not only does this looks appealing but is really delish. I am sure you are going to love it.

INGREDIENTS :

• 1 cup oil

• 500gm diced beef (boneless)

• 1 tsp. salt

• 1 tbsp. ginger paaste

• 1 tbsp. garlic paste

• 1/2 tsp. turmeric powder

• 1 cup yogurt

• 1 tbsp. garam masala

• 1 tsp. red chilli powder

• 1 tsp. black pepper

• 500gm onions (cut into half moons)

• green chillies & ginger for garnishing

PROCEDURE:

• In a pan take oil and put in your beef, add salt, cover lid & let cook for 15 minutes over low flame.

• Now add ginger, garlic and turmeric powder and leave to cook (with lid covered) for 15 minutes over low to medium flame.

• Remove lid add garam masala, red chilli powder and black pepper.

• Now add yogurt, cover lid & let cook for 15 minutes over low to medium flame.

• Garnish with ginger and green chillies for 10 minutes over low flame.

Now enjoy with your favourite naan or chapati. I love it with Tandoori Roti.