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Zubda Malik
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Chicken Musakhan (Ramadan Special Episode 13) For Chicken: Ingredients: - 8 chicken legs, bone-in, skin on (you can also use thighs and drumsticks or chicken breast pieces) - 1/4 cup Extra virgin olive oil - 2 tsp salt - 2 tbsp sumac - 1 tbsp ground cumin - 1 tbsp of Arabic 7 spices (consisting of 1 tbsp Allspice, 1 tbsp ground coriander, 1 tbsp cinnamon, 1 ½ tsp black pepper, 1 ½ tsp ground cloves, 1 ½ tsp cumin, 1 ½ tsp ground nutmeg) - 3 large onion red or white Instructions: 1. Preheat your oven to 375 degrees F (or 190 degrees C). 2. Make the spice mixture by combining allspice, cinnamon, ground cloves, coriander, black pepper, cardamom, and nutmeg in a small bowl. Mix well. 3. Pat the chicken pieces dry and place them on a roasting pan. Season the chicken with 7 spices, salt, cumin powder, and sumac. Drizzle generously with extra virgin olive oil. Use your hands to rub the spices under the skin. You can marinate the chicken for 2 hours for more flavor or proceed to the next step. 4. Arrange the chicken pieces skin side up on the roasting pan. Add thinly sliced onions on top. (Traditionally, onions are cooked separately in a skillet with olive oil, chopped onions, salt, sumac, cumin, and Arabic spice until caramelized. Add the cooked onions to the chicken) 5. Place the roasting pan on the middle rack of the oven and roast for about 1 hour or until the chicken is fully cooked. To Assemble Flatbreads: Ingredients: - Flatbreads - Caramelized onion mixture - Sumac - Cooked chicken Instructions: 1. Take flatbreads and dip the edges in the oil from the onion mixture. Arrange the flatbreads on a large tray. 2. Spread enough caramelized onion mixture on each flatbread, leaving a small border around the edge. Sprinkle sumac generously and add the cooked chicken on top. For Toasted Nuts: Ingredients: - Olive oil - Pine nuts - Sliced almonds Instructions: 1. In a pan, add olive oil and roast pine nuts and sliced almonds until golden brown. Sprinkle the toasted nuts over the chicken and bread. Serve and enjoy your delicious Palestine musakhan! #ramadan #ramadanrecipes #ramadanrecipe2024 #ramadhanrecipe #ramadan2024
00:48Tuna Spring Rolls (Ramadan Recipes Episode 12) Satisfy your cravings with these crispy Tuna spring rolls filled with flavorful tuna, crunchy vegetables, and aromatic spices. Perfect for a delicious snack or appetizer! Ingredients: - Tuna: 1000g (canned & drained) - Carrots: 300g (julienne cut) - Onions: 2 (medium diced) - Cabbage: 300g (julienne cut) - Lemon juice: 2 tbsp - Soy sauce: 2 tbsp - Ginger: 2-inch piece (grated) - Garlic: 5-6 cloves (grated) - Green chilies: 2 (finely chopped, optional) - Coriander: a handful (chopped) - Spices: - Curry powder: 1 tsp (optional) - Sugar: 2 tbsp - Chicken powder: 1 tbsp - Coriander powder: 1 tbsp - Cumin powder: 1 tbsp - Turmeric: 1 tsp - MSG: 1 tbsp - Red chili flakes: 1 tbsp - Black pepper powder: 2 tbsp Instructions: 1. Drain the canned tuna and sear it in a pan for a few minutes to remove excess moisture. 2. Add freshly grated ginger and garlic, and cook for another minute. 3. Mix in chicken powder, sugar, MSG, red chili flakes, black pepper, cumin, coriander powder, turmeric, and curry powder. 4. Add the julienne-cut carrots and cabbage, sauté on high heat until softened. 5. Add lemon juice and soy sauce, mix well, and remove from heat. Let it cool completely. 6. Once cooled, add diced onions, chopped coriander, and green chilies. Mix thoroughly. 7. Peel off one spring roll wrapper, keep others covered under a damp tea towel. 8. Place the wrapper smooth side down in a diamond position. Add a heaped tablespoon of filling at the bottom. 9. Roll up halfway, fold the sides in, then finish rolling. Seal with cornflour sludge or egg wash. 10. If not serving immediately, freeze the spring rolls at this point. 11. Heat oil in a wok or saucepan. Carefully place spring rolls in the hot oil and fry until deep golden. Drain on paper towels. 12. Repeat with remaining spring rolls. Serve hot with Sweet and Sour Sauce. Baking Option: - Place spring rolls on a rack over a tray. Spray generously with oil. - Bake at 200C/400F (standard) or 180C/350F (fan/convection) for 20-25 minutes until golden and crispy. No need to turn them. Enjoy your delicious Tuna spring rolls!
00:48Chicken Bakes Puff Patties Greggs Style (Ramadan Special Episode 11) Ingredients: - 200g Chicken Breast - 2 tbsp unsalted butter - 1 cup Chicken Stock - 3 tbsp Cornflour Slurry (water & 2 tbsp cornflour) - Salt & Pepper - 1/4 cup Double Cream - 3 tbsp Cream Cheese - 1 Egg (for egg wash) Instructions: 1. Begin by cutting the chicken breast into thin strips and chopping it into small cubes. 2. Melt the butter in a pan over medium heat. 3. Add the chicken to the melted butter and cook until the color changes. 4. Pour in the chicken stock and cook the chicken until tender. Allow the liquid to almost dry up. 5. Add the cornflour slurry to thicken the gravy. 6. Once the gravy thickens, stir in the double cream. When it starts bubbling, season with salt and pepper to taste. 7. Add the cream cheese and melt it down, then turn off the heat. 8. Remove the mixture from the heat and let it cool down completely. 9. Take a 4-inch square pastry sheet and place the filling in the middle. 10. Brush the edges of the pastry sheet with the egg wash. 11. Place another pastry sheet on top and seal the edges with fork marks. 12. Make slits on the top to allow steam to escape and prevent filling leakage. 13. Place the patties on a baking tray lined with parchment paper, brush with egg wash again. 14. Bake in a preheated oven at 180°C for 20-25 minutes. 15. Once baked, remove the Chicken Bakes Puff Patties from the oven and serve hot. Note: Customize the recipe by adding your favorite herbs and spices to enhance the flavor. Enjoy the delicious Chicken Bakes Puff Patties!
00:39Greek Lasagna (Pastitsio) Ramadan Special Episode 10 Indulge in the rich and comforting flavors of Pastitsio, the Greek version of lasagna. Layers of pasta, savory meat sauce, and creamy béchamel sauce come together to create a heavenly dish that will transport you to the Mediterranean. **INGREDIENTS:** *For the Ground Meat Sauce:* - 1 kg Ground lamb/beef/chicken - 4 tablespoons Olive Oil - 2 Medium onions, finely chopped - 3 cloves Garlic, finely chopped - 2 tbsp Tomato paste - 120 ml Beef/Chicken Stock or 3 cubes - 500 g canned chopped Tomatoes - 1 tsp Sugar - 2 Bay leaves - 1 Cinnamon Stick - 3/4 tsp Salt (to taste) - 1 tsp Black pepper - 1/2 tsp Ground cloves - 1/3 cup Parsley - A few fresh sprigs of Thyme *For the Béchamel Sauce:* - 100 g Butter - 100 g Plain flour - 1 liter Milk - Salt (to taste) - Black pepper (to taste) - 1/2 teaspoon Nutmeg - 100 g Cheddar Cheese, grated - 50 g Parmesan cheese - 2 Egg yolks *Pasta:* - 400 g Ziti lunghi - 150 g Greek Macaroni Pastitsio No2 (Bucatini) *Assembling:* - 100 g Cheddar cheese - 50 g Parmesan cheese - 2 Egg whites (remaining from yolks) **INSTRUCTIONS:** 1. In a pan, heat up olive oil, add 1 diced onion, and cook until translucent. Then add minced garlic and sauté for 1 minute. 2. Add 2 tbsp tomato paste and sauté until it darkens in color and cooks through to remove the acidic flavor. 3. Add the ground meat, break it up with a spatula, and cook until the color changes. 4. Add cinnamon stick, bay leaves, sugar, ground cloves, salt, pepper, diced carrots, and diced celery. Sauté for 4-5 minutes. 5. Then add tomato purée and chicken stock. Simmer with the lid on for 1.5 hours on low heat. 6. Remove the lid, herbs, and cinnamon stick. Add fresh parsley, thyme, and continue to reduce until the sauce is rich and thickened. 7. For the Béchamel sauce, melt butter on medium heat, add flour and whisk, then stream in milk bit-by-bit until smooth and glossy. Season with black pepper, nutmeg, and then add cheddar and Parmesan cheese. Mix until melted. Lower the heat, add 2 egg yolks, whisk vigorously, and remove from heat. 8. Parboil the pasta (ziti lunghi and Pastitsio No2 pasta) until 75% done. 9. Assemble by brushing a baking tray with oil, laying the ziti flat in 2-3 layers. Spoon over 2 whisked egg whites, cheddar cheese, and then spoon over the meat sauce. 10. Top with a layer of the thinner pasta, followed by the Béchamel sauce. Grate over more Parmesan cheese. 11. Bake in the oven at 180°C for 40 minutes or until golden. 12. Let it rest for a bit before slicing, then top with fresh parsley. Enjoy your delicious Pastitsio!
01:13Chicken and Potato Cutlets (Ramadan Special Episode 9) Delicious and crispy Chicken and Potato Cutlets - a flavorful combination of shredded chicken, mashed potatoes, and aromatic spices, perfect for a delightful snack or appetizer! Ingredients: - 300g chicken breast, boiled & shredded - 1 white onion, for boiling the chicken - 3 cloves of garlic - 2 inches of ginger - 1 tsp black peppercorns - 3 medium potatoes, boiled and mashed - 1 red onion, finely chopped - 1/4 cup chopped coriander - 2 green chillies, chopped - 1 tsp salt (or to taste) - 1 tsp cumin powder - 1 tsp coriander powder - 1 tsp red chilli flakes - 1/2 tsp black pepper powder - 1/2 tsp chaat masala - Cheese cubes for filling - 2 eggs, for coating - Breadcrumbs, for coating - Oil for frying Instructions: 1. Peel the potatoes, cut them into big chunks, boil, and set them aside to cool down. 2. Boil the chicken by adding chicken breast, white onion, ginger, garlic cloves, and black peppercorns in a pan. Boil until tender, then shred the chicken. Set aside. 3. In a mixing bowl, add the boiled and mashed potatoes. Coarsely mash them and add the shredded chicken, finely chopped onions, chopped coriander, minced green chillies, red chilli flakes, chaat masala, salt, black pepper, coriander powder, and cumin powder. Mix everything well and adjust the taste by adding more salt or spice if needed. 4. Shape round flattened patties out of the mixture. Place a cheese cube in the middle of each patty and cover it with the mixture. 5. Crack the eggs into a bowl and place breadcrumbs on another plate. 6. Dip each patty in the beaten egg, then coat it with breadcrumbs. 7. Shallow fry the coated patties on both sides until they turn golden and crispy. 8. Serve hot with your favorite dipping sauce or chutney.
01:01Chai!!!! As you all know, I love to make tea in a glass teapot. During Ramadan, I often share my chai moments on reel. This time, I acquired the most beautiful kettle with a warmer. ( “LINK” in my bio. Originally in store £99 down to £16.99 atm) The kettle features a perfect glass build, high-quality stainless steel, and it doesn’t spill if I use the right amount of ingredients, as demonstrated in the video. And last but not least! The tea I am currently enjoying is absolutely aromatic, and I wish you all could smell it. It brews to perfection. I first tasted it at a cafe in Lisbon and had to search for it afterward. 500 ml of water 100 ml milk (You can change the quantity of water and milk according to your preference) 1 tbsp sugar 2 tbsp tea leaves
00:26Biscoff Cheesecake Bars (Ramadan Series Episode 7) Indulge in the irresistible goodness of No Bake Lotus Biscoff Cheesecake Bars! A perfect blend of creamy cheesecake, Biscoff spread, and crunchy Lotus biscuits in every bite. Treat yourself to these decadent bars and savor the sweet moments. Ingredients: Biscoff Mini Cheesecake: - 500 g Cream cheese - 350 ml Double cream or fresh cream - 125 ml Condensed milk - 250 g Biscoff spread Base: - 300 g Lotus biscuits - 70 g Butter - 30 ml Condensed milk Topping: - 80 g Biscoff spread (microwave for 20 seconds for a running consistency) Instructions: 1. Crush the Lotus biscuits and add melted butter and condensed milk. Mix well to combine. 2. Press the biscuit mixture into the base of a 20 cm square cake tin. Refrigerate for 30 minutes to set. 3. In a mixing bowl, combine cream cheese and Biscoff spread. Mix until smooth and well combined. 4. Add the double cream and condensed milk to the cream cheese mixture. Whisk until stiff peaks form. 5. Pour the cheesecake mixture over the prepared biscuit base in the cake tin. Smooth the top with a spatula. 6. Refrigerate the cheesecake for 6-8 hours, or until set. 7. In a microwave-safe bowl, melt the Biscoff spread for 20 seconds until it reaches a running consistency. 8. Spread the melted Biscoff spread over the top of the chilled cheesecake. 9. Refrigerate the cheesecake again until the topping is set. 10. Once set, remove the cheesecake from the tin and slice it into bars. 11. Drizzle some more melted Biscoff spread over the bars and sprinkle crushed Lotus biscuits on top. 12. Serve and enjoy your delicious No Bake Lotus Biscoff Cheesecake Bars! These bars are a delightful treat for any occasion and are sure to impress with their rich Biscoff flavor and creamy texture. Enjoy! #ramadan #ramadanrecipes #ramadanrecipe2024 #ramadhanrecipe #ramadhanrecipe #ramadan2024
00:47Mutton Roll (Ramadan Series Episode 6) Indulge in the crispy perfection of Mutton Rolls - a savory and flavorful snack that will leave you craving for more! Full recipe on my blog. KitchenDiariesbyZubda.com . Linked in my bio. ### Mutton Rolls: A Delicious and Flavorful Snack Mutton rolls are a popular snack or appetizer made with a flavorful mutton filling wrapped in a crispy spring roll wrapper and deep-fried to perfection. The filling consists of boneless mutton pieces cooked with a blend of aromatic spices, shallots, garlic, ginger, and coconut milk, giving it a rich and savory taste. The addition of potatoes adds a soft and creamy texture to the filling. The process of making mutton rolls involves cooking the mutton filling until tender and flavorful, then wrapping it in spring roll wrappers, coating them with egg and breadcrumbs, and finally deep-frying them until crispy and golden brown. The result is a crunchy exterior that contrasts beautifully with the tender and flavorful mutton filling inside. ramadan ramadanrecipes spring rolls, rolls, ramadan2024
01:03Chaat Masala (Ramadan Series Episode 4) ### Chaat Masala Recipe #### Ingredients: - 135 grams coriander seeds - 68 grams cumin seeds - 181 grams dried red chillies - 2 tablespoons black peppercorns - 1 teaspoon cloves - 100 grams mango powder - 80 grams salt - 80 grams black salt - 40 grams ginger powder - 25 grams citric acid - 1/4 cup carom seeds #### Instructions: 1. In a pan, dry roast the cumin seeds, coriander seeds, and dried red chillies until they start to become fragrant. Be careful not to burn them. 2. Add the black peppercorns and cloves to the pan. Roast for a few minutes on very low heat. Ensure that the spices do not change color. 3. Transfer the roasted spices to a bowl and let them cool completely. Then add the remaining ingredients - mango powder, salt, black salt, ginger powder, citric acid, and carom seeds. 4. Grind all the ingredients together into a fine powder. You can use a spice grinder or mortar and pestle for this step. 5. Pass the ground mixture through a sieve to remove any coarse bits. If needed, grind the coarse bits again to achieve a smooth texture. 6. Store the Chaat Masala in an airtight container to maintain its freshness and flavor. #ramadan #ramadanrecipes #ramadan2024 #ramadanrecipe #ramadanrecipe2024
00:25Chipotle Chicken (Ramadan Series Episode 3) Chipotle chicken is a delicious and flavorful dish made with marinated chicken that is typically seasoned with chipotle peppers, which are smoked and dried jalapeño peppers. The chipotle peppers add a smoky and spicy flavor to the chicken, making it a popular choice for Mexican-inspired dishes. Full recipe on my blog. Linked in my bio. Here are some notes to remember while making chipotle chicken: 1. Marinate the chicken: It is important to marinate the chicken allow the flavors to penetrate the meat and make it more tender. 2. Adjust the spice level: Chipotle peppers can be quite spicy, so adjust the amount of peppers used in the marinade based on your preference for heat. You can also remove the seeds and membranes from the peppers to reduce the spiciness. 3. Grill or pan-sear the chicken: Chipotle chicken is traditionally grilled or pan-seared to get a nice char and smoky flavor. Make sure to cook the chicken until it is fully cooked and reaches an internal temperature of 165°F (74°C). 4. Serve with accompaniments: Chipotle chicken can be served in tacos, burritos, salads, or as a main dish with sides like rice, beans, and grilled vegetables. Consider adding toppings like avocado, salsa, sour cream, and fresh cilantro for extra flavor.
00:36TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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