This bread pizza is super simple to make, and can adapt to any ingredients and any style of cooking to serve as a snack, breakfast, late night grub or anything in between.

1. Take any bread – literally any carbs will work, even a paratha is okay.
2. Spread pizza sauce over it – if you don’t have pizza sauce, just puree some tomatoes and mix it with spices, or use tomato sauce, pesto sauce, cheese sauce, or whatever you like.
3. Load it with toppings – sweet, spicy, savoury, from the classic veggies and pepperoni to pineapple and potato chips, you can mix and match any combination you prefe
4. .Top it with mozzarella cheese – or just grate some block cheese, add pieces of paneer, feta crumble, strips of cheese slices, you do you.
5. Pop it in a 180°C pre-heated oven for 15 minutes / cook it on a pan with lid on for 5 – 7 minutes on low-medium flame / heat it up on high power in a microwave for 2 – 4 minutes (you won’t get the crusty effect in a microwave).
6. Season with your favorite condiments – raid the spice rack to create your own mix if you have to.

And what else, just indulge!

Pro tip: you can use a similar technique to make a sweet pizza with a nutella base and top it with bananas, strawberries and cheese.

Tried this recipe? Don’t forget to tag @rashidablogs when you share your pictures on the ‘gram!

The post Quick & Easy Bread Pizza appeared first on Rashida Blogs.

No, I’m not doing this as a challenge, neither am I asking anyone else to follow. I  took my time to get the perfect lighting, not have tons of dust flying into my coffee while I shoot the video next to an open balcony, and of course, steer clear of my anxiety which keeps knocking the doors every now and then.

Let’s get to the recipe video. Regardless to say, this is the simplest drink to make, given it requires a total of 3 ingredients, and either an electric whisk or a very rigorous arm workout.

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Dalgona Coffee

Prep Time 5 minutes minutes

Servings 2 glasses

Ingredients

• 4 tbsp instant coffee powder I used Nescafe
• 4 tbsp sugar
• 4 tbsp water
• 2 cups milk
• 10-15 pieces ice cubes

Instructions

• Add equal amounts of instant coffee, sugar and water to a mixing bowl or glass
• Thoroughly whisk the ingredients until it forms stiff peaks
• Add hot or cold milk to a serving glass and top it off with the whipped coffee
• And once you're done clicking pictures for the 'gram, give it a stir and enjoy the drink

The post How to make Dalgona Coffee appeared first on Rashida Blogs.

Watch the video for the complete #unboxing and step by step instructions for a simple and extremely delicious chicken biryani recipe.

Don’t forget to share the video and leave your comments below!

The post Easy Chicken Biryani in Nutricook appeared first on Rashida Blogs.

Here’s a quick and easy story by story recipe of my mom’s style sheer khurma

Step 1: Preparation

I usually do the basic preparations one day in advance. This involves soaking all the dry fruits – almonds, pistachios, cashews, dry dates (and basically anything else you want to add). Once they have soaked for a few hours (I soak them overnight), and softened, they are ready to get peeled and chopped.

Step 2: Cooking

On the morning of Eid, I have all my chopped dry fruits ready along with all the other ingredients, ready to get roasted and mixed into a creamy bowl of Sheerkhurma.

Although the process is really simple, it can be a little time consuming to make wait for the milk to reduce, constantly stirring it to make sure it doesn’t burn. I have had an instance or two where the milk was burnt, but luckily I managed to revive it in time.

Start by adding milk to a pan.

While the milk is boiling, roast the seviyan and dry fruits.

Hope you liked this recipe. Don’t forget to tag @rashidablogs when you post pictures of your sheer khurma on Instagram

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Sheer Khurma

The signature Eid dessert drink - how my mom made it

Course Dessert

Prep Time 4 hours hours

Cook Time 45 minutes minutes

Servings 6 people

Author rashida

Ingredients

• 1 L fresh milk
• 1 tin condensed milk
• 1 packet vermicelli (seviyan)
• 100 g blanched and chopped almonds
• 100 g chopped pistachios
• 100 g chopped cashews
• 50 g soaked dry dates
• 2 tbsp ghee (divided)

Instructions

• Soak almonds, pistachios and dry dates overnight or until softened
• Chop all the dry fruits into slits
• Heat milk in a pan and bring to a boiil
• While the milk is boiling, head ghee in a wok
• Add chopped almonds, pistachios and cashews to the wok and fry until fragrant
• Set aside on a plate
• In the same wok add another tbsp of ghee
• Break vermicelli into small pieces, add to the wok and fry until fragrant
• Set aside on a plate
• Add condensed milk to the boiling milk and mix well
• Add fried dry fruits to milk
• Add chopped dates to milk
• Add fried vermicelli to milk
• Bring milk to a boil
• Keep stirring every 2 minutes until vermicelli has softened
• Stir until mixture thickens to your preferred consistency
• Serve warm or chilled in a bowl or glass

The post Sheer Khurma | Eid Special Recipe appeared first on Rashida Blogs.

Having a majority of cooling ingredients in the mix, like basil seeds and milk, Falooda makes a great Iftar drink and keeps the stomach cool after a day long fast. Moreover, it is also perfect for summer afternoons and evenings as a semi-dinner. If you find it too rich, you can always make a healthier version by using low fat or vegan milk and replacing sugar with honey.

Preparation

Falooda requires very little in terms of preparation, except for the fact that you need to pre-soak the basil seeds for a couple of hours so they’re fluffy and translucent by the time you serve the Falooda. Also, the vermicelli can sometimes be tricky. In my first attempt, I cooked the vermicelli right at the start and left it dehydrated which got it all clumped up. In my second attempt though, I soaked the cooked vermicelli in an ice bath and refrigerated it to avoid the clumping and keep the strands separated. You can leave it outside as well, but since Falooda is usually served cold, I recommend refrigerating it in before adding it to the drink.

Cooking Vermicelli

Falooda is possibly the easiest to make, and more often than not you will find most of the ingredients readily available at home. While your basil seeds (also known as sabja or tukmariya) are soaking, start by cooking the vermicelli.

Add milk to a pan along with vermicelli (seviyan) and sugar or honey. You can skip sweetening it at this stage altogether if you like. Bring the milk to a boil and cook the vermicelli until it cuts through with a spoon.

Tip: You can also cook vermicelli in water instead of milk, but the latter makes it creamier.

Once boiled, remove it from pan and immediately soak it in an ice bath until your Falooda is ready to serve.

Milk Base for the Falooda

Everybody has had the usual milk Falooda that’s made out of cow’s milk, usually the full cream variety. But this time, I though of adding a nutty flavor in the mix with a half and half of low-fat cow’s milk and light coconut milk. You can very well replace cow’s milk with any other vegan milk based on your preference. I love the coconut flavor, but find it a little too dense on its own, which is why I decided to dilute it with regular milk.

I added a little honey for sweetness (instead of sugar), and gave it a quick blend to make sure everything is mixed well. Some people like to add canned cream, fresh cream, whipped cream, vanilla essence or other flavorings while blending the base, but since I wanted to coconut flavor to stand out while keeping the Falooda light, I chose to not add any cream or flavoring at this point.

Since I had all this ready by afternoon, and had to serve it only after Iftar, I refrigerated the milk mix as well. If you are serving this immediately, make sure the milk is chilled.

Serving

The final step is putting everything together, and there are a hundred and one ways to serve Falooda. Right from the choice of glasses to the toppings, you can get as creative as you want.

I added my own twist while serving with roohafza syrup. I have always loved the sharp rose taste in this syrup and really admire the pinkish red hue it adds to milk.

To start with, I added a little roohafza syrup in the glass and swirled it around so it tints the walls of the glass.

Basil seeds went in next. Now you can add vermicelli at this point, and it will be just the same, but since mine was in the refrigerator, I decided to add it at the end.

I added the milk mix next.

And this was topped with a couple scoops of vanilla ice cream. Obviously, you can add whatever flavor you prefer, or top it with whipped cream as well (but that would go in last).

I also added a few milk soaked cashews for a slight nutty density and crunch.

A little more roohafza was drizzled on top.

This was followed by fresh scraped coconut.

And finally I added in the absolutely non-clumpy vermicelli.

And voila! The perfect Coconut Falooda is ready to drink!

Hope you liked this recipe. Don’t forget to tag @rashidablogs when you post pictures of your coconut Falooda on Instagram.

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Coconut Falooda

A dessert drink perfect for iftar nights or summer afternoons

Prep Time 2 hours hours

Cook Time 15 hours hours

Servings 3 people

Ingredients

• 1 L low-fat cow's milk can be replaced with full cream, skimmed or vegan milk
• 500 ml light coconut milk regular coconut milk is also fine, but it will be denser
• 1/2 cup basil seeds also known as sabja seeds or tukmariya
• 1 cup falooda vermicelli
• 3 tbsp honey for milk mix
• 1 tbsp sugar for vermicelli
• 15-20 pieces cashew nuts soaked in milk
• 4-5 tbsp roohafza
• 4-5 scoops vanilla ice cream
• 3-4 tbsp fresh scraped coconut you can also use dry coconut flakes

Instructions

• Soak basil seeds in water for 1-2 hours
• Pour regular milk in a pan and add vermicelli
• Add sugar to the milk (this is optional and can be substituted with honey or other sweeteners)
• Once cooked, transfer vermicelli to an ice bath and refrigerate until serving
• Mix 500 ml cow's milk and 500 ml coconut milk in a glass jar or blender
• Add honey (or other sweeteners) as per your taste preference
• Blend the milk and honey together and refrigerate until serving
• To serve, add roohafza in a glass and swirl it around to cover the walls
• Add basil seeds
• Add vermicelli
• Pour the milk mix
• Add 1-2 scoops of ice cream
• Garnish with cashew nuts and fresh scraped coconut
• Drizzle roohafza on top
• Serve chilled

The post Coconut Falooda | Recipe appeared first on Rashida Blogs.

I had heard a lot about quinoa and its benefits (it’s all over the internet really), but in my head, it was always something that salads are made of. Worse, I considered quinoa – a supergrain – as something bland and tasteless, which I would gladly avoid. But walking down the aisle at my local supermarket, I noticed the range of super grains by India Gate and picked up the trio – Quinoa, Chia Seeds and Flax Seeds.

Planning

Yes, I picked up the main ingredient quinoa, but I was yet to decide what non-salad item I can make out of it that was easy to prepare, didn’t take much time, and most importantly was delicious and healthy! I combed through multiple blogs and recipes on the internet that fit in my criteria and gladly settled on the easiest two – one main course and one dessert. Before starting with any quinoa based recipe, it is important to cook quinoa.

Prepping

I knew my recipes had to be simple, which means I kept them vegetarian, so I could save the time spent on cooking meat. The Quinoa Fried Rice incorporates a lot of veggies, which not only adds a lot of nutrients to the dish (keeping it healthy), but also gives a pop of color to a dish which would otherwise look very pale.

The Quinoa Chocolate Mousse on the other hand, apart from being creamy, sweet and indulgent (but in a healthy manner) is also vegan. So you can enjoy it guilt free.

Presentation

For the Quinoa Fried Rice, I used a few springs of coriander leaves to add some color and flavor. You can also add some soy and hot sauce if you feel the kick isn’t enough for you. Diced colorful peppers will also make a great garnish. I used my Ikea bowls to serve the rice. These are great for a single serving and sturdy enough to last date after date.

While I wanted to top the Quinoa Chocolate Mousse with raspberries, I couldn’t find any, so I settled with strawberries. But another great option would be coconut chunks. Just place them on top of the mousse and enjoy the crunch along with the cream. I bought these serving glasses from Ikea specially for this mousse. They are transparent, which means they are great for layering as well. Next I am going to make layered oats in these!

Did you try both these easy and quick recipes? Which recipe did you like the most? Tell me in the comments below!

The post Date Night Dinner with India Gate Quinoa appeared first on Rashida Blogs.