Now when I got the email that I should publish something to keep my blog alive and not get it shut down.. this post becomes THE SURVIVAL POST.. 

         

 The blogger world has changed so much. Now the definition of food bloggers is different.. I really miss the OG blogging days and the interaction with my blogging friends.. For the past years when life threw many obstacles... found posting one-page recipe once in a while in Instagram easy to keep myself afloat in social media .. many a times attempted  to do a blog post they are all half drafted waiting to be completed..

   Now coming to this post  when I was searching for inspo for this survival post, It just struck me when I printed one of the one page recipe in the mini printer I got for a long term wish project of mine. this not only gave my inspo  but also enthu to keep my blog  alive In sha Allah.

Got the easy and perfect recipe you can make for Dessert, Iftar.. a definite hit at home- 2 ingredients  and  your dessert is done.. Let's gooo.

You Need:

Strawberry Jelly - 1 packet

Creme Caramel Packet- 1 nos

Preparation:

Prepare the jelly according to the instructions and pour them in individual cups.

Allow them to set in refrigerator for a couple of hours.

Now prepare the creme mixture according to instructions with only 500ml milk 

slowly pour them on top of the set jelly cups. 

Allow them to set in the fridge for a couple of hours.

Refrigerate until set .Serve cold.

Enjoy. 

Though Alhamdulillah life has been busy that I couldn't put up a few important blog posts, I didn't want to miss this post which will also be the last post of this year in sha Allah. No guesses for it as today is Qatar's National Day and this year too I tried making a traditional Qatari dish. Almost 9 years in this beautiful country this indeed has become another home away home for us. The whole country is decked up and the festive feel runs in you too.. with winter holidays starting right after the joy is much.

Today is Dec 18 Qatar National Day..The country is decked up with flags and lots of celebrations happening today.. As you can see my post here and here there has been special posts on QND.. This year too when I wanted to post I was confused as what to... so many recipes came to my mind but I wanted to do something very traditional.
                                                                habbat al hamra

 So when I met my bestie and was discussing with her.. she told me why not post Habbat Al Hamra... voila it clicked me because she shared me the traditional recipe she got from a Qatari.. How lucky I am alhamdulillah.. and the cherry on the cake was  her mom had prepared this drink for me .. as I had a bad cold.. when I went to visit her... So all I did was drink , click & share 😍



Habbat Al Hamra - is a drink made from Asario seeds / red seeds / garden cress seeds. It has many medicinal benefits and has also been used in medication during our beloved Prophet Muhammed(saws) time. the modern version of it uses custard powder but the traditional recipe uses spices like cinnamon, ginger powder, turmeric powder all which has exceptional medicinal benefits.

                                                         Habbat Al Hamra

Habbat al Hamra also helps when you have flu and cold . This drink traditionally is served to moms who has just given birth and also served as a welcome drink to the guests who come to see the new born. This drink is not advisable to take during pregnancy as there are chances of miscarriage.



 now without any more story ...Off to the recipe:

You need

Asario Seeds/ Red seeds                         1/2 cup
Ghee                                                        4tbsp
Whole Wheat Flour                                 4tbsp
Cinnamon powder                                   1tsp
Ginger powder                                         1tsp
Turmeric powder                                      1/2 tsp
Dried lemon                                              1 nos
Water                                                        3 cups aprox
Sugar to taste
Pinch of Salt

                                             

Preparation:

Soak the seed in water for around half an hour
Heat a pan. Add ghee. then add the flour and fry till they are slightly browned.
Then add cinnamon powder, ginger powder and turmeric powder. and fry for a couple of seconds.
Add the dry lemon.
Now add the soaked seeds and around 3 cups of water, salt ( water depends on the required consistency)
Add sugar to taste.. and cook till it done. it should be little thick and porridge like consistency.
Serve hot.



In Sha Allah will update the recipe with the photo of the asario seeds soon



  

Back with participating in Muslim Food Blogger's Challenge.. this months challenge was to choose from any of the previous 9 challenges.. As soon Rafeeda gave this challenge I chose Arabic Sweets and actually wanted to make Layali Lubnan.. but didnt get an opportunity to make it... thanks to the hectic schedule. Was almost on the verge of not participating in the challenge but alhamdulillah got  some free time as we didnt move out in the weekend. Moving out of the house almost 6 days a week mostly prefer staying at home on fridays.. How good it feels to stay at home and do work peacefully rather than driving , waiting in class for kids...




   Coming back.. checked my phone if I had any photos of Arabic Sweets and there it was .. Aish El Saraya -- Arabic Bread Pudding. decided to make a blog post on it and participate in MFBC#22 Made them first time  when my mom came to Qatar in the beginning of this year. That month  dear Shanaz posted this recipe and i was just attracted to it... and my mom's visit after 5 years gave me a reason to make this dessert. The dessert was very easy to prepare and absolutely delicious. Check here for the original recipe from her website.


 After the occasion I ve made this dessert innumerable times and sometimes made the custard alone which is lipsmackingly  yumm. The addition of Orange Blossom water gives a cool feeling when eating. Perfect for parties and definitely a crowd pleaser. Try it once you will definitely fall in love with it 😍

You Need:

FOR CUSTARD:
Milk                                         500 ml
Sweet Condensed milk            1 can (400 gms aprox)
Cream                                      300 ml
Corn flour                                 5 tbsp
Rose water                                2 tbsp
Orange Blossom water .           2 tbsp

SUGAR SYRUP:
Sugar                                       1 cup
Water                                       1cup
Lemon juice                            1tsp
Rose Water                              1tsp
Orange Blossom Water           1 tsp

FOR PUDDING:
 Small rusk / toasted bread      30 nos aprox
Pistachios  crushed or sliced
Dried Rose Buds (optional)



Preparation:

Take a large baking tray 9*13 inch  and line the toasted bread in a single layer or as a double layer. if there are any gaps you can fill them with broken or powdered toasted bread.
Next prepare the sugar syrup:
In a saucepan add the sugar and water and dissolve it over medium heat.  Once the sugar dissolves cook for about 2 minutes. Remove from heat.
Add the lemon juice, Rose Water and Orange Blossom Water.
Pour the prepared Sugar syrup over the prepared toasted bread and set it aside.

Prepare the custard:
Mix in  the cornflour in half a cup of milk.
In a saucepan add the rest of the milk, cream, condensed milk, rose water and orange blossom water. Mix well.
Bring it to medium heat and add the cornflour milk mixture and stir continuously.
Take care to avoid lumps. Use a whisk for a smooth custard. In around 10 minutes the mixture will start to thicken and form a pouring consistency.
Remove from heat and allow to cool for about a couple of minutes.
Pour this custard over the soaked bread evenly.
Sprinkle pistachios and Rose Buds.
Allow to cool completely and Refrigerate for 5-6 hours.
Serve Cold.



Notes:
The pudding I made is a single layer
I used Whipping cream for this recipe.
I have used milk rusk here for more milky flavour. you can use any toasted bread of your choice.
The use or rose buds is completely optional.

Time for the next MFBC  aka Muslim Food Bloggers Challenge.... this is one challenge which pull me to blog... missed it last month due to my super hectic schedule... but when rafeedha gave us the theme BREAKFAST the first recipe that came to my mind is Bubur Pulut Hitam does it sound Greek and Latin . let me clear it.. Its Black Glutinous Rice Porridge...  This recipe always brings back my childhood memories... sunday mornings the house would be filled with the aroma of the porridge..a blissful day it would be..  The combination of sweet porridge with salty coconut milk .. nothing could beat this .. I could have them everyday.. This is also a hot dessert but we always had it for breakfast...





                   Malay food has always been in regular in our menu.. infact I always stock this black glutinous rice ... so what is this rice... if you are familiar with the Thai sticky rice then this is the unpolished wholegrain version of it..though its called black rice . the cooked product has a deep dark purple..the rice is loaded with nutrients and is rich in antioxidants..  this rice is usually made into sweet ..there is even a pudding recipe in sha allah will post in the future.. you can find this rice in Asian grocery store.. or in the asian aisle in supermarket...



                                                          Black Glutinous Rice


   This recipe needs a little preparation before hand.. u need to soak this rice .. the longer u soak it will cook faster.. The porridge takes minimum 1 1/2 hrs to cook.. you can use sugar or palm jaggery to sweeten it.. Pandan or screwpine leaves imparts a beautiful flavour to this porridge so  don't miss it. Thick Coconut milk is used as topping .. fresh milk is needed.. but if its not available you can you canned ones.. but dont use thin milk.    I have tried making it in Pressure Cooker but the taste is not good as the slow cooked ones..  so lets move to the recipe..



You Need:
   Black Glutinous rice    1 cup
  Water                            5-6 cups
  Palm jaggery                175 gms
 Pandan leaves                2 nos
Thick Coconut Milk       3/4  cup
Salt


                                                             The right consistency
Preparation:

Wash and soak the rice for preferably overnight.
In a heavy bottomed pan add the rice 5 cups water  .. palm jaggery , pandan leaves and a pinch of salt. When the water starts to boil simmer and cook for an hour and a half.. stirring in between.
You can add a cup of water more if you feel the there is less water in the porridge..  the rice should have been completely cooked and opened up with a sticky liquid.
Cook for more time if the rice is not cooked..
Remove from heat and discard the leaf.
Add a pinch of salt to the coconut milk and keep it aside.
Spoon them in individual bowls and top it with coconut milk.. Serve Hot  . Enjoy