Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Marmalade Bread Pudding Recipe - 25th February 2019
Watch Food Diaries - 25th February 2019 Click Here
Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Marmalade Bread Pudding Recipe - 25th February 2019
Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Marmalade Bread Pudding Recipe - 25th February 2019
Watch Food Diaries - 25th February 2019 Click Here
Tip of The Day
Tip of The Day
Bread Ball With Khoya
Ingredients
6 bread slices
250 grams khoya
½ cup caster sugar
4 tbsp condensed milk
½ tsp cardamom
50 grams almonds
50 grams raisins
50 grams pistachios
4 tbsp gram flour
Ghee as required
Method
Chop the bread slices, fry it in ghee and sieve till it gets dry.
Fry almonds, raisins and pistachios in the same ghee.
Heat the ghee and fry gram flour in it.
Then take the chopped bread slices with gram flour, cardamom, caster sugar, khoya and condensed milk and mix well and shape them into laddoss.
Marshmallows
Ingredients
20 gm gelatine
1 cup cold water
2 cups sugar
1 cup light corn syrup
1 cup water
2 tsp vanilla
1 cup icing/confectioners sugar
1 cup cornstarch/cornflour-mix with the icing
1 baking tray 8"x 8"x 2", greased
Method
Sprinkle gelatine over a cup of water.
Sprinkle half the Icing sugar mixture over the greased tray.
Grease a deep saucepan and add the sugar, corn syrup and water in it. Cook over low heat, stirring till sugar dissolves. Cover and bring to a boil.
Uncover and cook without stirring, till it reaches a hard ball consistency--drop a little syrup into cold water and it should firm up immediately.
Take off the heat and pour over gelatine, beating all the time with a beater, till fluffy and light. Add vanilla and pour mixture into prepared tray. Refrigerate over night.
Sprinkle rest of icing sugar mixture over, turn over on to a board and cut into cubes.
Dry for 2-3 hours and store.
Key Ingredients: Cornflour, Icing Sugar, Sugar.
Veg kheema
INGREDIENTS
7-8 cauliflower florets/gobi, grated or minced or chopped finely
7-8 french beans, chopped finely
7-8 mushrooms, chopped finely
1 medium size carrot/hajar, grated or minced or chopped
½ cup green peas/matar, boiled
2 medium size tomatoes/tamatar, finely chopped
1 medium size onion/pyaaz, finely chopped
1 green chilli/hari mirch, finely chopped
½ inch ginger/adrak and 2-3 garlic/lahsun - crushed finely in a mortar-pestle or made into a paste
1 black cardamom/badi ealichi
1 inch cinnamon/dal chini
1 tsp coriander powder/dhania powder
½ tsp turmeric powder/haldi
½ tsp garam masala powder
½ tsp red chilli powder/lal mirch powder
1-2 tbsp sunflower oil
2 cups water
salt as required
METHOD
heat oil in a pan. add whole garam masala spices - black cardamom & cinnamon.
add chopped onion. fry till light brown. add the ginger garlic paste.
then add tomatoes and all the spice powders. fry the whole mixture till the oil separates.
add all the veggies except boiled green peas. add water and salt.
cover and cook till all veggies are cooked well.
the mixture should become dry and there should be no moisture.
now add the green peas and stir. check the seasonings.
serve veg kheema hot garnished with coriander leaves with some rotis, phulkas, naan or bread
Evening with Shireen on Masala Tv - Cake Pops Recipe - 22nd February 2019
Evening with Shireen on Masala Tv - Cake Pops Recipe - 22nd February 2019
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Mehboob's Kitchen on Masala Tv - Maleeda Recipe -22nd February 2019
Mehboob's Kitchen on Masala Tv - Maleeda Recipe -22nd February 2019
Watch Mehboob's Kitchen - 22nd February 2019 Click Here
Lazzat by Chef Samina Jalil - on Masala Tv - Schezwan Loli Pops Recipe - 22nd February 2019
Lazzat by Chef Samina Jalil - on Masala Tv - Schezwan Loli Pops Recipe - 22nd February 2019
Watch Lazzat by Chef Samina Jalil - 22nd February 2019 Click Here
Flame On Hai by Chef Basim Akhund - on Masala Tv - Green Chicken Handi Recipe -22nd February 2019
Flame On Hai by Chef Basim Akhund - on Masala Tv - Green Chicken Handi Recipe -22nd February 2019
Watch Flame On Hai - 22nd February 2019 Click Here
Tarka with Chef Rida Aftab - on Masala Tv - Chana Hara Masala Recipe - 22nd February 2019
Tarka with Chef Rida Aftab - on Masala Tv - Chana Hara Masala Recipe - 22nd February 2019
Watch Tarka - 22nd February 2019 Click Here
Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Peri Peri Sauce Chicken Recipe - 22nd February 2019
Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Peri Peri Sauce Chicken Recipe - 22nd February 2019
Watch Food Diaries - 22nd February 2019 Click Here
Tip of The Day
Tip of The Day
Chai Pumpkin Pie
INGREDIENTS
3 Tea bags
4-5 Celery leaves
1 cup All purpose flour
To taste Salt
As required Oil
1cup Chickpeas (white)
5-6tbsp Pumpkin puree
3tbsp Condensed milk
1tsp Crushed Black pepper powder
2 Eggs
2 cups Water
For dough
All purpose flour
Salt
Water
For filling
Pumpkin puree
Boiled tea
Condensed milk
Pepper powder
For Garnish:
Curry powder
Parsley
PROCESS
Boil water and add tea bags and celery leaves to it.
Mix all purpose flour, salt, water and knead a dough.
Then roll out the dough and place it in the pie mould, add chickpeas to it and bake for 12- 15 minutes at 180 °C.
Combine pumpkin puree, the tea mixture, condensed mixture and black pepper powder and prepare a filling.
Garnish the prepared Chai pumpkin pie with curry powder and parsley.
Your Chai Pumpkin Pie is ready.
Caprese Chicken
Ingredients
4 skinless chicken breasts
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry tomatoes, halved
10 large basil leaves, finely chopped
8 oz fresh mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste
Directions
Salt and pepper both sides of the chicken breasts and set aside.
In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked throughly (or has reached an internal temp of 165°F).
While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.
Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
Paneer Bajre Ka Paratha
INGREDIENTS
For dough
2 cups bajra flour
1 tbsp chopped coriander
1 tsp ghee
For stuffing
2 tbsp ghee
¼ cup chopped onion
1 tsp chopped green chilli
1 tsp chopped ginger
½ cup crumbled paneer
Salt to taste
1 tsp kitchen king masala
1 tsp aniseed powder
1 - 2 tbsp ghee
Bajra flour as required
For garnish
Prepared carrot and cucumber flower
PROCESS
In a bowl take water, add bajra flour and mix well.
Now mix chopped coriander and knead it. Apply ghee to hands and apply to the dough.
To prepare stuffing heat ghee in a pan; add chopped onions, chopped green chilli, chopped ginger, crumbled paneer and mix well.
Now mix aniseed powder, salt and kitchen king masala.
Take a dumpling out of the dough, sprinkle bajra flour and roll it into small roti.
Fill the prepared stuffing in it, seal it and roll it again.
Put this stuffed paratha on a pan, add ghee and cook on both the sides.
Once cooked remove the paratha on the decorated basket. Garnish with prepared decorative carrot and cucumber flower.
Paneer bajre ka paratha is ready.
Evening with Shireen on Masala Tv - Crispy Baked Apple Roses Recipe - 21st February 2019
Evening with Shireen on Masala Tv - Crispy Baked Apple Roses Recipe - 21st February 2019
Watch Evening with Shireen - 21st February 2019 Click Here
Flame On Hai by Chef Basim Akhund - on Masala Tv - Breakfast Pita Sandwich Recipe -21st February 2019
Flame On Hai by Chef Basim Akhund - on Masala Tv - Breakfast Pita Sandwich Recipe -21st February 2019
Watch Flame On Hai - 21st February 2019 Click Here
Tarka with Chef Rida Aftab - on Masala Tv - Sabut Masoor Khara Masala Recipe - 21st February 2019
Tarka with Chef Rida Aftab - on Masala Tv - Sabut Masoor Khara Masala Recipe - 21st February 2019
Watch Tarka - 21stth February 2019 Click Here
Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Cheese Waffles Salad Recipe - 21st February 2019
Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Cheese Waffles Salad Recipe - 21st February 2019
Watch Food Diaries - 21st February 2019 Click Here
Petha Mithai
Ingredients
White gourd(petha)- 2 kg
Lime(calcium hydroxide)- 4 tsp
kewra essence- 6-8 drops
Alum powder(fitkari)- 1 tsp
Sugar- 1½ kg
Water to need
Instructions
Peel and de-seed the white gourd and cut it into 1? squares.
Dissolve lime in 2 liter of water and strain lime water in a cotton cloth.
Prick the gourd pieces with fork and soak in lime water at least for 20 minutes.
Drain the extra water and wash the pieces in running water to remove lime effect.
Dissolve alum in a cup of water and keep aside.
Drizzle the alum water over the gourd pieces and mix well.
After 4-5 minutes drain and shift the gourd pieces in another bowl.
Add sugar and 4 cups of water in a heavy vessel and bring to boil.
Skim off any impurities floating on the surface using a slotted spoon.
Simmer the syrup till 1 thread consistency, place gourd pieces into the syrup.
Boil for 8-10 minutes, turn off the flame and add kewra essence.
Cool the pieces into the syrup for 4-5 hours.
Now take out the pieces and drain them.
Petha is ready to serve.
Lahori Naan Khati
Ingredients
Ghee 5 ounces
Caster sugar(pissi cheeni) 6 ounces
Flour(maida) 8 ounces
Gram flour(besan) 2 ounces
Baking powder 2 tsp
Baking soda ½ tsp
Cardamom powder 1 tsp
Roasted almonds½ to ¾ cup
1 egg
Egg yolk 2 for brushing on cookies
Method
Beat ghee and sugar together with cardamom powder till light and fluffy then add egg n beat well. Sieve together flour, baking powder, gram flour and baking soda. Fold these in the ghee mixture with roasted almonds.If ur dough is crumbly, u can add 1 to 2 tbsp of milk.. Roll the dough and cut into nan khatais with cookie cutter. Put on a greased baking tray brush with egg yolk, and bake it on 190 degree C for 15 minutes.
Hot Pickle Salad
Ingredients:
Finely Chopped Red Chili 2-3
Cucumber Pickle 2
Chili Pickle 3-4
Finely Chopped Capsicum Half
Finely Chopped Carrot 1
Finely Chopped Spring Onion 2-3 sticks
Finely Chopped Garlic 3-4 cloves
Crushed Black Pepper 1 tsp
Vinegar 2 tbsp
Worcester Sauce 2 tbsp
Olive Oil 1 tsp
Method
Take a 2-3 finely chopped crushed red chili,2 cucumber pickel, 3-4 chili pickel, ½ finely chopped capsicum, 1 finely chopped carrot , 2-3 strands finely of spring, 1 tsp of crushed black pepper , 2 tbsp of vinegar, 2 tbsp of oyester sauce, mix it well into a salad and take it out in a serving platter. Now add 1 tsp of olive oil , heat the oil add 3-4 garlic cloves and lightly fry the garlic and pour on the salad and serve it.
Evening with Shireen on Masala Tv - Sultan Kabab Recipe - 20th February 2019
Evening with Shireen on Masala Tv - Sultan Kabab Recipe - 20th February 2019
Watch Evening with Shireen - 20th February 2019 Click Here
Mehboob's Kitchen on Masala Tv - Machli Ki Tikya Ka Salan Recipe -20th February 2019
Mehboob's Kitchen on Masala Tv - Machli Ki Tikya Ka Salan Recipe -20th February 2019
Watch Mehboob's Kitchen - 20th February 2019 Click Here
Lazzat by Chef Samina Jalil - on Masala Tv - Chicken Achari Karahi Recipe - 20th February 2019
Lazzat by Chef Samina Jalil - on Masala Tv - Chicken Achari Karahi Recipe - 20th February 2019
Watch Lazzat by Chef Samina Jalil - 20th February 2019 Click Here
Flame On Hai by Chef Basim Akhund - on Masala Tv - Spicy Fish Gravy Recipe -20th February 2019
Flame On Hai by Chef Basim Akhund - on Masala Tv - Spicy Fish Gravy Recipe -20th February 2019
Watch Flame On Hai - 20th February 2019 Click Here
Tarka with Chef Rida Aftab - on Masala Tv - Chana Daal Tarka Recipe - 20th February 2019
Tarka with Chef Rida Aftab - on Masala Tv - Chana Daal Tarka Recipe - 20th February 2019
Watch Tarka - 20th February 2019 Click Here
Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Thai Style Noodle Salad Recipe - 20th February 2019
Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Thai Style Noodle Salad Recipe - 20th February 2019
Watch Food Diaries - 20th February 2019 Click Here
Simple Pound Cake
Ingredients
1-1 cup unsalted butter, room temperature (200grams)
2-2 cups all-purpose flour
3-1 3/4 cup castor sugar
4-4 large eggs
5-2 teaspoons pure vanilla essence
6-1/4 teaspoon salt
7-3-4 tbsp milk/juice
Method
1-Preheat oven .Butter and flour a (8 1/2-by-4 1/2-inch) loaf pan; set aside. ?2-Using an electric mixer on high speed, beat butter and sugar until light and fluffy.?3-Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
4-Add milk and mix it well. Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes.?5- Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
Tri Color Pasta
INGREDIENTS
1 ½ cups tomato puree
1 ½ cups spinach puree
Dough
1 cup red dough
1 cup green dough
1 cup white dough
Salt to taste
1 - 2 tsp oil
2 tbsp olive oil
Parsley a small bunch
Basil a small bunch
½ tsp oregano
1 tsp red chilli flakes
1 tsp sliced olives
Black pepper powder as required
For garnishing
Cheese as required
Parsley as required
PROCESS
For Tricolor Pasta, prepare three dough of three different colors; Green, Red and White.
Roll the green colored dough and make small chapattis of it. Using a scale, cut the rotis into strips and keep it aside to dry.
Similarly, make strips out of the red and white colored dough.
In boiling hot water, add some salt and oil.
Dip the green colored strips in the boiling water for 15 seconds and take it out for drying.
Similarly, repeat the process with red and white colored strips.
Keep all the strips in a bowl and add oil.
Heat some olive in a pan.
Meanwhile, chop Parsley and Basil leaves.
Add the chopped Parsley to the pan. Also, put Pasta strips, oregano, red chilli flakes and sliced olives in the pan.
Now, turn off the gas and put some chopped basil leaves. Add salt and black pepper to it.
Take it out in a pasta plate. Garnish it with grated cheese and Parsley.
Potato Cheese Balls Pakora
Ingredients
Potatoes- 4 (boiled) Mozzarella cheese- 1 cup (grated) Green chillies- 2 (finely chopped) Garlic- 4-5 pods (minced) Black pepper powder- ½tsp Red chilli powder- 1tsp Bread slices- 10-12 pieces Salt- as per taste Oil- 1 cup (for frying)
Procedure In a bowl
mash the potatoes with the help of a spoon. Add the grated mozzarella cheese and garlic. Mix well. Now add the remaining ingredients namely green chillies, black pepper powder, red chilli powder, salt and mix well. Cut off the hard ends of the bread slices. Now, soak them in water and then flatten them in a plate. Add the cheese and potato stuffing. Gently wrap and close the bread into a small ball. Heat oil in a frying pan. When the oil becomes hot, gently add the balls and deep fry them on a medium flame till they turn golden brown. Keep turning the balls to allow even frying. When the balls look crisp and fried, strain them. Potato cheese pakoras or balls are ready to eat. Serve it hot with tomato ketchup and tamarind chutne
Evening with Shireen on Masala Tv - Walnut Tart Recipe - 19th February 2019
Evening with Shireen on Masala Tv - Walnut Tart Recipe - 19th February 2019
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Mehboob's Kitchen on Masala Tv - Qeemay Walay Naan Recipe -19th February 2019
Mehboob's Kitchen on Masala Tv - Qeemay Walay Naan Recipe -19th February 2019
Watch Mehboob's Kitchen - 19th February 2019 Click Here
