Assalamu alaykum everyone and Eid Mubarak!

As Ramadan is coming to an end I decide to share my last minute eid gift ideas. If your like me and don't have the energy to go for eid shopping do not worry I have your back.

 Your family and friends will love these, especially the kids.

Check my video below to find the easiest butter cookie recipe!

• 225g room temperature butter
• 440g plain flour
• 200g sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla extract

• 3 cups icing sugar
• 2 egg whites
• 1/2 tsp vanilla extract
• 1 tsp cream tartar
• Food colouring

1. Whisk together flour, baking powder, and salt in a small bowl.
2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. 
3. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
4. Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours.
5. Before baking, preheat the oven to 325°F.
6. Line your baking sheets with parchment.
7. Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
8. Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
9. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
10. Note: you can do many things with these cookies.You could roll the dough out and cut shapes.

1. In a big bowl combine icing sugar, cream of tartar, vanilla extract and egg whites.
2. With an electric hand mixer beat everything until it is very stiff and white and stands up in peaks.
3. Spread over the top of cookies and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white or water.)

Assalamu Alaykum everyone. I hope Ramadan is going well for all of you both spiritually and physically (InshaAllah). We've just hit the middle of Ramadan and I am pretty sure that most of you have been starting to get lazy and exhausted to get up and make a proper pre-dawn (suhoor) meal.

That being said, it’s time to introduce my natural orange smoothies recipe.

Making smoothies at home is really easy and can be prepared in just a couple of minutes. Depending on what you put in your smoothies and juices, it can provide you with all the nutrients, hydration, and energy you’ll be needing for the tough day ahead of you.

Here are some healthy drink recipes that I’ve been sticking to this Ramadan that have kept me feeling nice and healthy.

For more Healthy Smoothie Recipes Check Below:
Avocado Smoothie
Blueberry Smoothie
Dry Fruit Milkshake

INGREDIENTS:

• 2 ripe bananas
• 1 cup orange pulp, sliced
• 1 cup orange juice
• 2 cup milk
• 1/4 cup carrot, sliced

DIRECTIONS:
In a blender add bananas, orange pulp, orange juice, milk and carrots. Blend until smooth.
Serve in a smoothie jar.

Assalamu Alaykum everyone! Here is a quick and easy healthy recipe for Ramadan.

I am sharing with you the simplest Grilled Masala Fish recipe ever. For this recipe I used the ready-made Laziza Tandoori Malasa Mix. If you don't have one at home you can replace it with my homemade Tikka Masala Mix Recipe.

Check how to make your homemade tikka masala here.

INGREDIENTS:

• 600g Fish Fillet (any white fish will work)
• 3 tbsp yogurt
• half of a lemon juice
• 2 cloves garlic, grated
• 1 inch ginger, grated
• 2-3 tbsp Laziza tandoori masala
• 2 tbsp vegetable oil,
• salt to taste,
• 1 tbsp bread crumbs

DIRECTIONS:

1. In a large bowl combine yogurt, lemon juice, garlic, ginger, laziza tandoori masala, salt. Mix until you obtain a thick paste.
2. Place in the fish fillet and coat evenly. 
3. Cover and let marinate for 3-4 hours in the fridge.
4. After that uncover and add oil, bread crumbs. Mix well.
5. Place each fish fillet on a roasting tray and grill each side of the fish for 15 minutes
6. in a pre-hated oven on the highest temperature.
7. Serve warm with your favourite chutney!

A post shared by Rabi in the kitchen (@hungryforgoodies) on May 26, 2018 at 12:06am PDT

INGREDIENTS:

• 1.5 litre water
• 7-8 tbsp sugar
• 1 tsp salt
• 3/4 cup lemon juice
• 250g strawberries

INGREDIENTS:

• 1 medium size melon
• 4 cups water
• 4 tbsp sugar

INGREDIENTS:

• 1 medium size pomegranate
• 2 tbsp sugar
• 3/4 cup water or as needed
• 1 tbsp chia seeds
• 1/2 cup water

Assalam 'o' Alaykum everyone!
Shrimp is one of my favourite seafood. If you are a shrimp lover like me then you'll definitely enjoy this recipe!



INGREDIENTS:
Shrimp

• 1 cup plain flour (see notes)
• 1/2 cup cornmeal
• 690 lb or 300g shrimp peeled, washed and deveined
• 2 eggs beaten
• 1/2 tsp salt
• 1/2 tsp black pepper, ground
• Oil for shallow frying

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tsp sriracha sauce

DIRECTIONS:

Assalam 'o' Alaykum everyone!


INGREDIENTS:

• 4 medium size apples, finely diced
• 50g butter
• 1/2 cup brown sugar
• 1 tsp cinnamon powder
• 1/2 tsp salt
• 2 cups all purpose flour
• 3 tbsp sugar
• 6 tbsp cold ice water
• 150g frozen butter

DIRECTIONS:
 







Egg wash the pies and sprinkle with some brown sugar.

A post shared by Rabi in the kitchen (@hungryforgoodies) on Apr 16, 2018 at 12:01am PDT

Serves: 4 people
Prep Time: 20 minutes
Cooking Time: 10 minutes

INGREDIENTS:

• 600g chicken, minced
• 1-1/2 tsp coriander seeds, crushed
• 1 inch (1 tbsp) ginger, minced
• 4-5 (1 tbsp) garlic, minced
• 1 tbsp green chilli, finely chopped
• 1 tomato, chopped
• 1 onion, finely chopped
• 1 tsp salt or to taste
• 1/2 tsp red chilli powder
• 3/4 tsp garam masala
• 1/4 tsp turmeric powder
• 1 egg
• 3/4 tsp paprika powder
• 2 tbsp cornmeal
• 2 tbsp gram flour (besan)
• a hand full fresh coriander leaves, chopped
• oil for shallow frying

1. In a large bowl combine all ingredients except oil. Mix well until everything is well combined and set aside.
2. Take a large frying pan and add enough oil for shallow frying. 
3. Wet your palm with some water and take about a tablespoon of the meat mixture and shape into a large and flat chapli kabab shape (just like a patty shape).
4. Once the oil is hot add in the chapli kababs. 
5. Over medium heat fry each side of the kababs for 2-3 minutes or until golden brown.
6. Once golden brown remove from oil and transfer onto a paper towel to remove the excess oil.
7. Serve with mint chutney or sweet chilli sauce.
8. Enjoy warm!

INGREDIENTS:
For Dal:

• 3/4 cup (250ml) masoor dal or red lentils
• 2 (550ml) cups water or as needed 
• 1 tsp salt or to taste
• 1/2 tsp red chilli powder
• 4 garlic cloves
• 1/4 tsp turmeric powder
• 6g maggi chicken stock cube (optional)
• 1 small tomato, finely chopped
• 2 tbsp oil
• 1/4 tsp garam masala
• 2 tbsp fresh coriander leaves, finely chopped

• 1 small onion, finely sliced
• 1 tsp cumin seeds
• 1/3 cup vegetable oil

DIRECTIONS:
Prepare Dal:

1. Rinse the lentils and add them to a large pot.
2. To the lentils add water, garlic, salt, red chilli powder, turmeric powder and mix well.
3. Place the pot on the flame.
4. Once the mixture starts boiling turn the heat to low and cover it partly for 10 minutes.
5. Meanwhile in a small pan add 2 tablespoon of oil. Next add the chopped tomatoes, mash and fry well with a spatula. Fry just for few minutes (2-3 minutes), then add it to the cooking lentils and stir well.
6. Next continue cooking the lentils for another 15 minutes on low flame again partly covered until they turn soft, mashed and creamy.
7. If the water becomes less or the dal turns too thick add more water.
8. After cooking the lentils for a total 25 minutes start preparing the tadka.

1. In a small pan heat oil / ghee or clarified butter. 
2. Add whole cumin seeds and crackle them. Fry the cumin nicely but make sure not to burn them.
3. Next add sliced onion and fry everything on medium heat for 5-7 minutes or until golden brown.
4. Once golden brown pour the the entire tempering/tadka along with the oil and spices into the dal.
5. Stir dal well. Then add garam masala and coriander leaves and stir well again.
6. Remove from heat and serve with white basmati rice or hot paratha or roti.
7. Enjoy warm!

1. The dal tadka is neither too thick nor to thin in consistency. But if you prefer, you can go with slightly thick or thin consistency.
2. Frying the tomato is an optional step, it gives the dal an extra delicious flavour. If you prefer, you can add the fresh chopped tomatoes directly to the dal.
3. You can also soak the lentils for 30 minutes before cooking it but it's not necessary as the lentils get soft very quickly.

INGREDIENTS:

• 1 cup cooked basmati rice
• 1 medium size onion, finely chopped
• 1 inch ginger, finely chopped
• 1 green chilli, finely chopped
• a handfull of fresh coriander leaves
• 1/4 sp red chilli powder
• 1/4 tsp turmeric powder
• salt to taste
• 1/2 tsp carom seeds
• 1 tsp coriander seeds, crushed
• 5 tbsp gram flour (besan)
• 5-6 tbsp water or as required
• oil for frying.

DIRECTIONS:

1. In a big bowl place rice. Mash rice with hands until soft and fully mashed. If too hard add a few drops of water and heat in the microwave for a few seconds.
2. Once the rice is mashed add in (onion, ginger, coriander leaves, green chilli, carom seeds, turmeric powder, gram flour and salt). Mix well until fully combined.
3. Adding water won't be necessary as the onion will release its own juices and make the mixture moist enough to turn it into a paste. If still too dry you can add a few tablespoon of water.
4. Heat oil for deep frying. Once the oil is hot take a tablespoon of the mixture and heat place that in the hot oil. Keep the temperature of the oil on medium heat. 
5. Let the rice pakoras turns into a light golden brown colour.
6. Once golden brown remove from oil and transfer onto a paper towel to remove the excess oil.
7. Enjoy warm and serve with mint chutney!

INGREDIENTS:

• 5-6 tsp vegetable oil or as needed
• 420g chicken boneless pieces,
• 420g lady finger/okra washed and cleaned
• 7 small size onion, finely sliced
• 1 tsp - 5 garlic cloves, minced 
• 1 tsp - 1 inch ginger, minced 
• 2 frozen tomatoes, chopped (fresh or canned tomatoes)
• 1 tsp salt
• 1/2 tsp red chilli
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala

DIRECTIONS:

1. Wash lady finger and remove top and bottom. Cut all the lady fingers in half inch length. 
2. Heat 4 tablespoon of oil in a pan and fry lady fingers for 6-8 minutes or until golden brown and crisp.
3. Remove from oil and keep aside.
4. In the same pan add in half of the sliced onions (keep the rest for later) and saute for 6-8 minutes or until golden brown.
5. Remove from oil and keep aside.
6. In the same pan add 2 tablespoon of oil. 
7. Once the oil is hot add the rest of onion and fry until translucent and slightly brown.
8. Next add ginger garlic paste and fry for 1 minute.
9. After that add frozen tomatoes, salt, turmeric powder, red chilli powder and stir fry for 3-4 minutes until the oil separate from the onion tomato mixture.
10. Then add chicken, fry well till it's colour change to golden brown.
11. Then cover and simmer on low flame for 10-15 minutes or until chicken is tender.
12. Now remove the lid and stir fry chicken mixture very well on high flame.
13. Add fried lady fingers and onion in to it and mix well.
14. Cover for 2 minutes and lastly add garam masala. Mix well
15. Dish it out, sprinkle with coriander fresh leaves chopped. Serve hot with roti.

INGREDIENTS:

• 1/2 cup frozen berries
• 1 and 1/2 banana
• 1 cup yogurt
• 1 tbsp sweetened condensed milk
• 1 cup milk

1. Put all ingredients in a blender and blend well until you obtain a smooth consistency.
2. Serve in a smoothie jar and enjoy!