16 Feb



Lab-e-shireen – This fruit delight is a complete dessert full of nutrition and is very common in Pakistani Cuisine (with the name lab-e-Shirin ) .  The oldest versions of this dish mainly included the making of a simple custard using milk and corn flour and then adding boiled vermicelli (“savayyeain”) into this custard along with freshly cut fruits and ground nuts like almonds, pistachios etc….. Now this dish is also made without the vermicelli and has a lot of variations.


 Lab-e-shireen is a close relative of the most popular of Pakistani sweet dishes i.e. Sheer Khurma, in which vermicelli is roasted and then cooked in milk. But over the course of time lab-e-shireen has become a most delectable desert in most Pakistani homes and arabian cuisine.  The creamy textures is well balanced with the crisp fruits and nuts, and the smooth texture of jelly truly makes this dish, one to remember.


There is absolutely no hard and fast rule about what should be added in it. It all depends on  the available ingredients but despite this, this dish never fails to fulfill one’s sweet toothed desires!


COOKING TIME 20-25 mnts


  • 2 cups –  milk
  •  6 tablespoon sugar
  • 1 cup – pistachios,almonds – sliced
  • 1 packet strawberry/rasberry jelly
  • 1 cup hot water for jelly
  • 1/2 cup cold milk
  • 1 cup cream
  • 3 tablespoon  custard powder
  •  vermicelli – handful
  • 2 cups fresh fruits of your choice

making lab-e-shireen


Mix the Rasberry jelly into one cup hot water and dissolve completely. Keep aside. Boil 2 cups milk with sugar. simmer and add the vermicilli. Add custard powder into 1/4 cup cold milk separetly, dissolve and keep aside.  After the vermicilli is done (4-5 minutes) , add the dissolved custard powder milk into the hot milk and stir it till the mixture becomes thick. It will take max 3 minutes , dont cook more than that the custard will become too thick upon cooling. Let the custard cool for a few minutes and then mix the cream.

lab-e shireen

To layer lab-e-shireen. Cut whatever fresh fruits you are using like banana,apples,grapes,strawberres into bite size pieces( i just used apples,banana and strawberries) ….. You could even use tinned tropical fruit mix or peaches,mangoes,pineapples.

Take a glass dish and add the cut fruits , top them with the custard and layer the jelly pieces and dry fruits on top.
Chill and serve cold.




penne pasta @vegetables

This delicious pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It’s also hearty and nutritious . Try using more vegatables than the pasta. For 2 cups pasta i use 4 or more cups of fresh vegetables which are available at the moment. 

pennepasta vegetables

serves 6
cooking time - 20 mnts

prep time – 15 mnts


  • 1 box penne pasta
  • 2 tablespoons Extra Virgin Olive Oil
  • clove Garlic
  • 1 large White Onion Chopped
  • 1 cup Zucchini Diced
  • 1 cup button mushrooms
  • 1  cup carrots – diced
  • 1 cup – broad beans
  • 1 cup Tomatoes chopped
  • salt and fresh pepper to taste
  • spring onions to garnish


Cook pasta according to package directions,  drain and keep aside. Heat olive oil in a skillet or pot, add finely chopped onion and garlic. Sauté until slightly brown, about 2-3 minutes.

 Add tomatoes and saute for 3-4 minutes. Add all the chopped vegatables- carrots, zucchini, mushrooms and beans . Sauté until heated but not completely cooked. Season with salt and pepper.  sauté for 2-4 additional minutes.  Drain penne pasta and add to the skillet.  Toss with vegetables and add fresh spring onion greens or  basil before serving.

penne pasta


This is a simple pasta recipe , and i wanted the taste of the vegetables to dominate so not added any herbs or spices. If you want it to be a bit spicy – add a sprinkle of cumin powder or garam masala powder. and adjust the sesonings according to your taste.

penne pasta with vegetables


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