Labe Shireen Recipe

Labe Shireen || Labe Shireen Recipe || How to Make Labe Shireen with step-by-step photos  

Lab-e-Shireen is a rich Pakistani 'custard and fruit' based on a highly refreshing and delicious dessert. This dessert has it all. It's a smooth, milky, fruity, nutty, and tarty delightful dessert. Plus, it cooks quickly.

It is most enjoyable because it is served mostly on any special occasion, such as Eid. etc This is prepared from milk, custard, vermicelli, dry fruits, cocktail fruit jelly

                      

This is my hot favorite dessert, I must prepare it for any special occasion, so give me the go-ahead to know how to make this yummy dessert 

If you have tried this Labe Shireen Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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First, take a saucepan, place it on the stove, add 1 cup of water, bring to a boil, remove from the flame, and add jelly powder. Mix well and pour into an ice cube tray/bowl, set aside for 1/2 hour.

Repeat the same procedure for making the 2nd jelly.
                           

In a large pan/pot, add milk and bring it to a boil. Add sugar and stir for 2 minutes, until the sugar is dissolved.

Meanwhile, take a bowl, pour some warm milk, and add custard/cornflour, mix until well combined, and set aside.

                                 

Add vermicelli to the milk pan and let it cook until it softens. 
        

Now add custard mixture and keep stirring on low flame, allow to cook another 1 minute, add 3 drops kewra essence and  food color, and mix 

                       

Once the custard is thickened, remove it from the flame, transfer it to the serving bowl

                    

Now add all ingredients, stir to mix them, then add the remaining ingredients, and mix them together. 

                             

Now, garnish with some jelly, dry fruits, and chocolate chips, and keep in the refrigerator for 2 hours. Now, it's ready to serve 

                   

Chia Seeds Drink Recipe (Tukh Malanga Sherbet)

Chia Seed Drink || Tukh Malanga Sherbet || How To Make Chia Seeds Drink In Two Ways with step-by-step photos... 

Chia seeds are a healthy and energetic drink that protects you from dehydration in hot weather and controls your thirst. Chia seeds are loaded with healthy benefits. One ounce (28 g) serving of chia seeds contains 9 percent of the recommended daily value for protein, 13 percent of oil, and 42 percent of the recommended daily intake of dietary fiber.

Chia is a rich source of essential minerals, including phosphorus and manganese, as well as calcium and trace amounts of sodium and potassium, which all keep vital organs functioning properly.
                

Chia seed makes them considered a "superfood is a rich source of omega-3s 3 and in fact, has more omega-3s than flaxseed. Omega-3 fatty acids support brain and heart function, promote healthy skin and hair, and may prevent and treat certain mild types of depression.

So I thought I would make a beverage to put chia seeds. Tukh malanga is an ancient seed that, many years ago, people used to beat the heat, plus more useful for reducing stomach heat.   

I will make 2 types of chia seed drinks so easy and quick recipe Ramadan isn’t so far at the iftar time this drink will give you satisfaction from thirst and will control drinking too much water which is why nobody can eat anything after iftar due to drinking lots water the end result weakness and this drink control your thirst and allow to have food according to your hunge.r 

                           

If you have tried this Falooda ice cream Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first, we boil the milk properly. 

Soak the chia seeds in a little water.

Add a little water to a jug, then put sugar, mix it, then add ruh afzah for 10 minutes.

After 10 minutes, stir it well, then add chilled water, chia seeds with water in which they are soaked, lemon juice, and ice.

Mix them well, then add crushed ice/cu,e it's your choice, Tukh malanga drink is ready to chill and served.

Add a little water to a jug,  then put sugar and ruh afzah together, leave them for 5 minutes, then stir to combine well until everything is incorporated.

Now pour the ruh afzah mixture into the milk.

Add chia seeds to water in which they are soaked. 

Mix themwellll then add crushed ice/cubes, it's your choice.

Tukh malanga milk drink is ready to chill and serve

Homemade Stock Recipe

Homemade Stock Recipe | Homemade Chicken Stock | How to Make Homemade Chicken Broth with step-by-step photos

Homemade Stock is known as a flavored and aromatic Yakhni that is used as the base of many recipes, such as Chinese dishes, soup, pulao, etc. It has a delicious flavor and is wonderfully nutritious. Once you learn how to make homemade stock, you will be hooked for life, just like stock.

Here I am giving both veggie and non-veggie stock. Just keep in mind, this is actually very simple and easy to do while you prepare other food or go on with your day. A better choice than store-bought stock is pure and hygienic, so you can store more than a month for later.

                                       

To prepare chicken stock, use chicken with bones, including some additional whole spices. Likewise, to make veggie stock, you just have to skip the chicken and chicken powder as well as add 1 more additional spice, so let's go below what I have explained 

Note, after cooking the stock, just mix 2 pinches of lemon color to bring a bright and beautiful color to the stock, so let's begin

                      

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Thoroughly wash the chicken under running water and set it aside.

Take all ingredients and prepare all the veggies that are required in the recipe.

Pour 1 jug of water along with the chicken pieces, and bring to a boil once

Now add all the whole spices to the chicken, stir to mix well,  and add the remaining whole spices.

Bring it to a boil, then cover the lid and allow to cook for around 30-40 minutes on medium-low flame, keep on stirring occasionally 

Take another deep pot/pan, pour water, bring it to a boil, then add all spices to it. At this stage, you can add tomato and spinach as well, and stir to mix well further.

Cover the lid and allow to cook for about 30 minutes on medium-low flame.

Now Strain both stocks through a strainer, mix lemon juice in the veggie stock.

Both stocks are ready to use in a recipe. At this stage, you adjust the salt and add lemon yellow food color, stirring to mix well.

You can store it in a bottle/jar or container for up to a month.

Tomato Puree Recipe

Tomato purée | Tomato paste || How to Make Tomato

Puree with step-by-step Photos and video....

Tomato Puree is a cooking essential you might be missing. Simpler and a bit thicker than its flavorful cousin, tomato sauce, tomato purée is a fast way to quickly prepare and freeze a bushel of fresh tomatoes for future cooking. 

Tomato purée can be turned into tomato sauce or tomato soup. It can be used to cook different meals; all you need is a knife, a blender, and a little bit of time to stock your freezer with tomato purée to use year-round. 

   

It is quick and easy to make at home, and it can make your life easier and save you time, too. Tomato puree is one of the most important ingredients in everyday cooking. It is one of the very basic cooking ingredients, and making it at home from farm-fresh tomatoes. 
                          

My Latest Tomato Puree Recipe Video:  

It is as easy as counting 1,2,3… Don’t believe us? Keep reading…In essence, it’s just a 3-step process – Blanch, Peel, and Crush. Blanching is the process of first partially cooking vegetables like tomatoes, onions, spinach, flowers, etc., in hot boiling water for a few minutes and then immediately transferring them to cold water. 

This hot-to-cold water transfer process makes skin peeling easier,r and it preserves the color, taste, and nutrition of vegetables. This homemade tomato puree recipe also has step-by-step photos to make the tomato blanching process easy to understand and follow.
                                  

Storage:

You can use fresh tomato purée right away, or you can freeze it for long-term storage. Feel free to use your favorite freezer-friendly storage method, but I prefer zip-top freezer bags, as they freeze flat (taking up less space) and thaw quickly. Freeze the purée in eight- or 15-ounce increments — that’s the amount required for most recipes. Label the bags and store them in the freezer for up to six months.

If you have tried this Tomato Puree Recipe, pe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Wash tomatoes and rinse off dirt, if any, and pour water into the saucepan.

Bring water to a boil, then put in tomatoes, let them boil for approx 10-12 minutes. Once the tomato skins are split, your tomatoes are done. remove them from the flame.

Put it into the cold water.

Now, just remove the skin.

Then, cut the boiled tomatoes into small pieces.

Puree them in a mixer or with a hand blender to a smooth paste; don’t add water.

Pass them through the strainer and transferthes puree again to the pan.

Add sugar and salt and mix them well, then add vinegar and allow it to boil until a thick consistency is reached. Towards the end, add red food coloring to bring a bright red color; it is optional. 

Let it cool down completely.

Then, store it in an airtight container or ziplock bag.