Sheer Khurma Recipe | Food Diaries | Chef Zarnak Sidhwa | Dessert

Method:
Heat clarified butter, add green cardamoms, vermicelli and brown it well, then add the milk with sliced dry dates, cook for few minutes till dates soften, then add sugar, let milk thicken a little, lastly add whole dried milk, almonds, pistachios, saffron and cook for 5 minutes, serve cold.

Method:
Heat oil in a kadhai and add cumin and bay leaves. When cumin seeds splutter, add the ginger, garlic and onion to it. Cook till it turns light brown. Next, add all spice powder, salt, turmeric, coriander powder and red chili powder. Add meat and sauté on high flame and then lower and cook covered adding some water until done. Once the water dries up and oil separates, add tomatoes and simmer. Serve hot garnished with coriander leaves.

Method:
Bring a large pot of salted water to a boil. Add in oil and the shell pasta and cook for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender. Place the cooked pasta in a bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs. Cover the bottom of a greased pyrex baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses. Bake 45 minutes at 180 degrees C in the preheated oven, or until bubbly and lightly browned