Cozy Meal Prep for Busy Moms | Pakistani Mom in Canada Vlogs| Slow living

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Salam

Cozy meal prep for busy days 🤍
These simple meals make weeknights calmer and more enjoyable — perfect for real life, whether it’s Ramadan or just a busy week!
Cooked by Sabeen is all about:
Cozy, calm, real-life meals
Slow-living & motivation
Comfort food made easy
If you enjoy cozy cooking, give this video a ❤️, subscribe, and hit the bell for more weeknight meal prep and real-life cooking tips!
---Sabeen 💕

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Sesame cookies

2¼ Cups AP Flour (292g)
⅓ Cup Black Sesame Powder (31g)
½ Cup Cold Salted Butter, cubed
-1 Cup Sugar (200g)
1 Large Egg
1 Tablespoon Vanilla Extract
Add Butter & Sugar into a mixing bowl, use a paddle attachment and mix on med for 2 mins.
Add the Egg, Vanilla Extract and mix for another 1-2 minutes.
Use a kitchen scale or spoon & level to measure the Flour and Black Sesame Powder, stir to combine & add to the butter mixture.
Mix on med until the dough starts to form a ball. Dust your work surface with powdered sugar. It's easier to work with a little bit of dough at a time, grab a small handful of dough, roll out to ¼ inch thickness.
Bake @375 F pre heated oven middle rack , for 7 minutes only. Let them cool down first before serving.
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Masoor Qeema Biryani – cozy, easy, and perfect for busy weeks 🤍 feel free to Adjust spices to your taste - 🙏🙏
Ingredients:
½ kg minced meat (qeema)
1 cup black masoor dal, soaked 20–30 mins
700g Basmati rice, washed and soaked 20–30 mins
2–3 medium onions, thinly sliced
2–3 tomatoes, chopped
3–4 green chilies, slit
1 tbsp ginger-garlic paste
½ cup yogurt (for layering)
2–3 tbsp biryani masala
½ tsp turmeric powder
1 tsp red chili powder
½ tsp black pepper
1 tsp chaat masala
Pinch of food color (optional)
4–5 tbsp cooking oil or ghee
½ cup chopped coriander & mint leaves
Juice of ½ lemon
Salt to taste
Water as needed
1️⃣ Cook the rice: Boil water with a pinch of salt, parboil soaked rice until 70% cooked. Drain and set aside.
2️⃣ Cook the lentils: Boil soaked black masoor dal with a little salt until tender. Drain and set aside.
3️⃣ Cook the qeema:
Heat oil in a pan, sauté onions until golden.
Add ginger-garlic paste & green chilies, cook 1–2 mins.
Add minced meat, cook until lightly browned.
Sprinkle biryani masala, turmeric, chili powder, and salt. Cook until fragrant (~10–15 mins).
4️⃣ Layer the biryani:
Spread half the cooked meat in a deep pot.
Sprinkle half the boiled lentils.
Add half the parboiled rice.
Drizzle half the yogurt, a few drops of food color (optional), sprinkle chaat masala, lemon juice & black pepper.
Repeat layers with remaining meat, lentils, rice, and yogurt mixture.
Finish with chopped coriander & mint.
5️⃣ Dum / Final Steam: Cover tightly & cook on very low heat 15–20 mins to let flavors meld.
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Baked Sheet Chicken Kabab🥰
Ingredients
500g chicken mince (keema)
1 small onion, finely chopped (squeeze extra water out)
2–3 green chilies, finely chopped
2 tbsp fresh coriander, chopped
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder (roasted)
½ tsp garam masala
½ tsp chaat masala
Salt to taste
2 tbsp besan (gram flour) or breadcrumbs for binding( I did not add)
1 tbsp oil or ghee (plus extra for brushing)
Optional: 1 beaten egg
Preheat oven to 200°C (400°F).
Grease a baking dish or tray with oil/ghee.
In a bowl, mix all ingredients together well until the mince feels sticky and holds shape.
Spread the mince mixture evenly in the greased dish — about ½ inch thick.
Score vertical (and/or horizontal) lines with a knife to mark out kabab portions.
Brush the top lightly with oil.
Bake for 20–25 minutes or until cooked through and golden.
Optionally, broil/grill for 3–5 minutes at the end for color.
Cut along the scored lines, serve hot with green chutney, lemon wedges, and onion rings.
For a smoky flavor, place a piece of hot charcoal in the dish after baking, drizzle with oil, and cover for a minute (“dhungar” method).
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Turkish style chicken tray bake💕
700–800 g boneless chicken, large pieces
3 tbsp olive oil
3–4 garlic cloves, chopped
1 tbsp tomato paste
1 tsp red chilli powder
1 tsp red chili flakes (optional)
1 tsp cumin
1 tsp dried oregano or thyme
½ tsp black pepper
1 tsp salt
1 onion, sliced
1 green capsicum, sliced
Handful spinach
2 carrots
2 tomatoes, chopped
¼ cup hot water or chicken stock
Method
Mix oil, tomato paste, garlic, spices, salt
Coat chicken well and rest 20–30 minutes
Spread onion, capsicum, tomatoes & vegetables in a dish
Add chicken on top
Pour hot water/stock around
Cover with foil
Bake at 180°C for 25 minutes
Remove foil and bake 10–15 minutes until lightly golden
Do not overcook

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