Avocado milk shake

Any new country you go to, there is so much to discover. It opens up your mind in ways that is just not possible by not going to a new land. You see so many new places, new people, new foods and new ways in which people live their lives. Recently we went o Saudi Arabia. It was a very different country in ways I never knew. Other than the language barrier the visit was a pleasant one.
May be I would avoid going there in the middle of summer , or in the beginning or in the end of summer but I would like to visit Saudi Arabia again.
 The variety of food from various countries really surprised me. There were so many things I wanted to try but couldn't . If I ever visit it another time, I know what I would like to try.

One of the things which was a real surprise for me...were the variety of fruits and vegetables available in Saudi. Looks like they import a whole lot of fruits and vegetables from all over the world. The biggest surprise were the variety of drinks and milkshakes...obviously to keep cool and hydrated from the desert heat.

The one thing I would never imagine was Avocado milkshake

Mango, Guava, Avocado and Strawberry milkshake

Avocado milkshake 

Avocado Milkshake

Ingredients:

1. 1 ripe hash avocado
2. 2-3 cups milk or 2 cups milk 1 cup ice
3. 1 tablespoon each of honey and sugar (adjust to taste)

Blend all ingredients together into a smooth milkshake and enjoy

Qawami Seviyah

 Seviyah are the thin wheat noodles that are used in India and Pakistan predominantly during the month of Ramadan for sweets and breakfasts in general.

When we think of Seviyah...the main recipe which comes to mind is kheer or sheer khurma. This sweet I found today is so much better...Kheer being not one of my favorites

Qawami Seviyah (Thin Wheat noodles in milk and sugar syrup)

Qawami Seviyah

Ingredients:

1. 250 grams thin Vermicelli (Seviyan)
2. 1/4 Cup Clarified Butter (Ghee)
3. 1 Cups Milk
4. 1 tablespoon fresh lemon juice
5.  1 teaspoon rose water
6. 2 tablespoons each of  slivered almonds, slivered pistachios, desiccated coconut and raisins

Sugar Syrup

1. 1  Cup Water
2. 1 Cups Sugar

In a pan add all the ingredients of sugar syrup and cook until the sugar dissolves. Let simmer for 3-4 minutes and turn off the heat.

In an another heavy bottom pan add clarified butter (ghee) and add the dried fruit and toast it. Drain and set aside. In the same pan add vermicelli  and roast it until it turns brown in color. keep stirring so that they don’t burn.
Now add milk to the pan along with lemon juice, turn the flame to high and cook until the milk is absorbed.
Add to it the prepared sugar syrup and rose water. When it starts to bubble, turn the flame to low and cover with a lid. Cook until the milk is absorbed and vermicelli is cooked completely
Take out in the serving dish, sprinkle with nuts, desiccated and decorate with silver leaf
Enjoy