Special Ravo

Hot Creamy Cocoa

Ingredients for Creamy Hot Cocoa:
Cocoa powder 1/3 cup
Sugar 3/4 cup
Salt 1 pinch
Boiling water 1/3 cup
Milk 3-1/2 cups
Vanilla essence 3/4 tsp
Cream 1/2 cup

Method:
Combine the cocoa, sugar and pinch of salt in a saucepan. 
Blend in the boiling water. 
Boil. 
Stir in 3-1/2 cups of milk and heat but do not boil! 
Remove from heat and add vanilla. 
Divide between 4 mugs. 
Add the cream to the mugs of cocoa to cool it to drinking temperature.

Mocha Coffee

Ingredients:
Evaporated milk 14 oz (1 can)
Strong coffee 2 cups
Hot water 1 cup
Cocoa powder ½ cup
Sugar ½ cup

Method:
In a saucepan, mix the cocoa powder and sugar. 
Add the hot water and whisk lightly until smooth. 
Heat gently for 2 minutes until the mixture turns thick, stirring constantly. 
Add the evaporated milk and the coffee. 
Heat to just boiling, beat, then serve.

Mocha Coffee by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Umm e Ali

Ingredients:
Bakarkhaani ½ kg
Butter 2 tbsp
Milk 1 ½ litres
Condensed milk 1 tin
Vanilla essence 1 tsp
Cream 2 cups
Almonds and pistachios 4 tbsp

Method:
Heat butter, add coarsely chopped bakerkhaani, sauté for a while. 
In another pan cook milk, condensed milk, vanilla essence and whisk in cream and mix well. 
Spread bakerkhaani in a greased dish and pour milk mixture and sprinkle with nuts. Let it soak for 10-15 minutes and bake at 180 degrees C for 30 minutes. 
Serve warm.

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Easy Hot Chocolate

Ingredients
Sugar 3 ½ cup
Cocoa powder 2 ¼ cup
Salt 1 tsp
Milk for serving


Method
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine
well. Store the mixture in an airtight container. 

For individual servings, heat 1 cup milk. 

Add 2 tablespoons of cocoa mix, and stir to dissolve.

Easy Hot Chocolate by Zarnak Sidhwa

Balo Shahi Ka Meetha

Ingredients For Balo Shahi Ka Meetha:

Milk 1 liter
Balo Shahi ½ Kg
Coconut – grated 250 gm
Dry Dates 250 gm
Almonds 250 gm
Pistachio 250 gm
Makhane 50 gm
Ghee 300 gm
Tea (Qahwa) 2 – 3 Tbsp
Sugar 200 gm

Method:

First boil milk add sugar and dry dates in the milk. 

Leave it for 10 minutes on a low flame. 

When dry dates are half cooked then add crushed balo shahi (methai) in it. 

Add makane, half almonds, half pistachios, half coconut and ghee in it. 

After 10 minutes when the mixture is concentrated, add tea water/Qahwa for color. Now take it out in serving bowl, garnishing with grated Almonds, Pistachios and coconut and serve.

Balo Shahi Ka Meetha by Sana Ejaz

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle. 

Fruity rice cups

Ingredients For Fruity Ice Cups:

Rice soaked 1 1/2 cup
Milk 1 liter
Almonds 15-20
Brown bread slices 3-4
Brown sugar 4 tbsp
Kiwi 2
Sugar 1/4 cup
Sugar to sprinkle

Method:

Heat milk, add rice and cook on medium heat, stirring frequently.
Put almonds in a chopper and crush coarsely.
Add brown bread slices and crush some more.
Transfer into a bowl, add brown sugar and mix well.
Halve the kiwis, and cut into medium sized cubes.
Divide them equally between 4 glass cups.
Sprinkle a little sugar over them.
When the rice gets cooked completely and almost dry, add sugar and mix well.
Take the pan off the heat.
Put the kheer over the kiwi in each cup.
Top with almond brown bread brown sugar mixture, level the top and serve.

Fruity Rice Cups by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle. 

Lab-e-Shireen

Ingredients:
Milk – 1 litre
Cream 2 cups
Sugar – 200g
4 tbsp rose syrup
Corn flour – 1 tbsp (dissolve in some cold milk)
Banana jelly – 1 packet (set in cubes)
Strawberry jelly – 1 packet (set in cubes)
Almonds – 8-10 chopped
Pistachioes – 8-10 chopped
1 small fruit cocktail tin syrup drained
Raisins – 8-10 (soaked)
Coloured boiled vermicelli – hand full

Method
Cook milk and sugar until sugar dissolves.
Add corn flour mixture and cook until thick like custard.
Then add cream, mix it well and let it cool down.
Then add red drink, mix well.
Then add fruits, boiled vermicelli, half dry fruits and half jelly chunks, mix them well and pour in serving bowl. 
Decorate with remaining dry fruits and jelly chunks.
Serve chilled.

Note: Brand name of rose syrup is Dittu rose syrup.

Lab-e-Shireen by Zarnak Sidhwa

Doodh Pak Puree

Doodh Pak Puree
Ingredients

Milk 1 liter
Evaporated milk 1 tin
Vanilla essence 1 tsp
Ground rice 3 tbsp
Sugar 125 gm
Almonds 2 tbsp
Pistachios chopped 2 tbsp
Cardamom powder 1 tsp
Nutmeg powder ½ tsp

Method

Boil milk with rice and sugar and add in the tin of evaporated milk once milk is reduced to half. 

Then let cool and add in the chopped or ground almonds and pistachios, vanilla essence, nutmeg and cardamom powders. 

Chill well and serve next day with hot purees.

Doodh Pak Puree by Zarnak Sidhwa

Mocha Frappuccino

Ingredients for Mocha Frappuccino:
Milk ½ cup
Chocolate syrup 2 tbsp
Caster sugar 1 ½ tbsp
Strong coffee 1/3 cup
Ice 1 cup 

Method
In a blender, combine everything but the ice, and blend until sugar has dissolved. 
Add ice and blend until smooth. 
Serve immediately.

Mocha Frappuccino by Zarnak Sidhwa

Vermicelli Pudding

Ingredients for Vermicelli Pudding:
Milk 1 liter
Sugar 5 tbsp
Cardamom powder ¼ tsp
Vermicelli pasta, 1 packet
Raisins 8

Method

Bring milk and sugar to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes.
Stir broken vermicelli pasta and raisins and add cardamom powder into milk mixture and simmer until pasta is tender and the pudding has thickened, about 5 more minutes.
Remove from heat and let stand until warm, about 15 minutes.
If pudding is too thick, stir in a little milk.

Vermicelli Pudding by Zarnak Sidhwa

Breakfast Shake

Ingredients For Breakfast Shake:
Banana 1
Cold milk 1 cup
Oats 2 tbsp
Honey 1 tbsp
Ice cubes  2

Method:
Blend all the ingredients in blender.
Serve it in glass.

Breakfast Shake by Zarnak Sidhwa

Paneer (Garlic Flavoured)

Ingredients for Garlic Flavoured Paneer:

Milk 2 liter
Salt 1 tbsp
Curd ½ kg

Method
Heat milk, add in the whisked salt and curd and let cook till it separates. 

Then strain in a wet muslin cloth through a paneer mould or a sieve. 

Let all water drain out and press lightly from top. 

Let it come to room temperature and then refrigerate. 

Chopped garlic, roasted cumin seeds, crushed red chilli flakes, crushed black pepper, parsley or coriander chopped may be added in the end.

Paneer by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Iced Coffee

Ingredients for Iced Coffee:
Milk 4 cups
Sugar ¼ cup
Coffee powder ¼ cup
Lukewarm water ¼ cup
Ice as required

Method
Mix coffee and sugar in water and stir till all dissolves. 
Then add milk and blend in the blender.
Add ice cubes and serve.
Can top with whipped cream.

Iced Coffee by Zarnak Sidhwa

Pouring Custard

Ingredients

Eggs 3
Caster sugar 1 oz
Corn flour 1 tsp
Milk 600ml

Method

Whisk together eggs, caster sugar and corn flour.
Heat milk to just boiling point and stir in the egg mixture.
Return to pan and heat gently, stirring until thickened.
Strain in a cold bowl to prevent further cooking.
Serve warm or cold with Steamed ginger pudding.

Zarnak's wardrobe for this episode was sponsored by ATEEQA'S COUTURE.

Dutch Treat Drink

Ingredients

Milk 2 cups
Cocoa powder 2 tbsp
Vanilla essence ½ tsp
Honey 2 tbsp
Cinnamon ½ tsp

Method

Place all ingredients into a blender and blend. 

Pour into a glass and serve.
Dutch Treat Drink by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Nutty Creamy Shake

Ingredients:
Raisins 1 cup
Cashew nut 1 cup
Pistachio 1 cup
Walnut 1 cup
Milk ½ liter
Cream 2 – 3 tbsp
Vanilla Ice Cream ½ liter

Method:
Blend together all the nuts, milk, cream and vanilla ice cream. 
Then add ice cubes and blend for a few minutes more.
Now put a scoop of vanilla ice cream in serving glass, pour prepared milk shake in glasses, sprinkle with chopped nuts and serve chilled with chocolate sticks.

Nutty Creamy Shake By Zonash Saleem

Saat Samandar Paar

Ingredients for Saat Samandar Paar:
Milk 1 liter
Fresh cream 100 gm
Sponge cake 100 gm
Sugar 100 gm
Fruit cocktail 100 gm
Gelatin powder 1 tsp
Chocolate sauce for decoration

Method 
Pour milk in cooking pan and boil it.
Add sugar, fresh cream and gelatin powder and keep it a side.
Arrange sponge cake layer in transparent dish and pour fruit cocktail. 
Pour milk mixture on it and keep in Refrigerator for 1 hour. 
Decorate with chocolate sauce and serve.

Saat Samandar Paar by Shahrukh Sultan

Zarnak's wardrobe for this episode was sponsored by RAS.

Banana Smoothie

Ingredients for Banana Smoothie:
Bananas 3
Milk 2 cups
Ice cubes as required
Sugar 1 tbsp

Method

Place all the ingredients in an electric blender and blend for 1 minute.
Then add ice cubes and blend for 30 seconds.
Pour into smoothie glasses and serve.

Banana Smoothie by Zarmina Kadir

The guest Zarmina Kadir is the owner of Dessert Bar.

Banana Smoothie

Ingredients for Banana Smoothie:
Bananas 3
Milk 2 cups
Ice cubes as required
Sugar 1 tbsp

Method
Place all the ingredients in an electric blender and blend for 1 minute.
Then add ice cubes and blend for 30 seconds.
Pour into smoothie glasses and serve.

Banana Smoothie by Zarmina Kadir

The guest Zarmina Kadir is the owner of Dessert Bar.

Zarnak's wardrobe for this episode was sponsored by RAS.