Chicken Shahi Kababs will give your dinner table a royal touch that is perfect for the weekend. Try this dish for dinner today!
Watch this Masala TV video to learn how to make Chicken Shahi Kabab ,Flake cake, Hyderabad ki karahi and Kofta Ghotala Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 23 October 2020 .
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Chicken shahi kabab:
Ingredients
Chicken 1 kg
Oil ¼ cup
Chopped ginger 1 tbsp
Chopped garlic 1tbsp
Chopped green chilies 1 tbsp
Gram flour 4-5 tbsp
Egg 1
sugar 1 tsp
Yogurt 2 tbsp
Fresh cream 2 tbsp
Black pepper ½ tsp
Lemon juice 1tbsp
Allspice ½ tsp
Salt 1 tsp
Corn flour 1 tbsp
Ginger garlic paste 1 tbsp
Method
Heat oil, add chopped ginger garlic and green chilies, fry till slightly golden, then add gram flour, fry for 2 mins, remove this in a mixing bowl, add 1 egg, sugar, yogurt, cream, black pepper, lemon juice, mix all the masala with the batter, mix all well and keep aside. Then add in ginger garlic paste, allspice, corn flour, mix well. Now add chicken in this masala, keep it for 3-4 hours, bake in a pre-heated oven for 40 mins covered with foil, serve with chatni, onion rings, tomato rings and lemon wedges.
Flake cake:
Ingredients
Flour 2 cups
Sugar 1 ½ cups
Oil 1 cup
Eggs 3
Butter milk 1 cup
Hot water mix in coffee ¾ cup
Vanilla essence 2 tsp
Coco powder ½ cup
Salt ½ tsp
Baking powder 1 tsp
Baking soda 2 tsp leveled
Hung curd 3 tbsp
Ingredients for ganache
Cream 1 ½ cup
Chocolate grated 250 gm
Flakes 6 crumbled
Method
Pre-heat oven to 180 d, grease two 9 inch round cake pans, sieve together flour, baking powder, baking soda, coco and salt. In another bowl mix 1 ½ cup sugar, 1 cup oil, 3 eggs, vanilla, beat for only 2 mins, do not over beat, after beating, add in the dry ingredients, hung curd, fold in the butter milk, beat.in the end add hot water with coffee, put batter in pans, bake on180 d for 40 mins.
Method for frosting
Scald cream, add chocolate, chill and beat till done, ice your cake with prepared frosting, moist the cake with chocolate syrup mixed with milk, decoratewith crushed flakes all around the cake.
Hyderabad ki karahi:
Ingredients
Mutton chops 750 gm
Ginger garlic paste 1 tbsp
Chili powder 2tsp
Raw papaya 1 tbsp heaped
Yogurt ¾ cups
Blended tomatoes 3
Dried fenugreek 1 tsp
Crushed black pepper ½ tsp
Allspice ½ tsp
Crushed coriander 1 tbsp
Crushed cumin roasted 1 ½ tsp
Desiccated coconut 1 tsp grinded
Poppy seeds 1 tspgrinded
Salt 1 ½ tsp
Chopped coriander 2tbsp
Green chilies 3 chopped
Method
Marinate chops with raw papaya, ginger garlic, grinded spices and yogurt for 1 hour. Heat oil, add blended tomatoes with chili powder, salt, cumin, coriander and fry well, add marinated chops, fryfor 5 mins, leave it on low flame for 35-40 mins till done.lastly add kasuri methi and chopped greens, serve with nan.
Kofta Ghotala:
Ingredients
Meat balls ½ packet
Oil ½ cup
Onion 1 cup chopped
Ginger garlic paste 2 tbsp
Chili powder 2 tsp
Turmeric ½ tsp
Coriander powder 2 tsp
All spice 1 tsp
Yogurt ¼ cup
Tomatoes 3 chopperized
Salt 1½ tsp
Roasted and crushed cumin 1 tsp
Tomato 1 cut into tiny cubes
Green chilies 3 chopped
Coriander leaves chopped 3 tbsp
Ginger julienne 1 tbsp
Eggs 3 beaten
Method
Heat oil in a wok, fry onion for 5 mins until light golden, add ginger garlic paste with chopperized tomatoes and all the dry masala with chopped meatballs , fry well, add yogurt, add 1 cup water, cover and cook till meat tender, add beaten egg, mix well. Lastly add chopped tomatoes all spice, chopped greens, ginger julienne. Leave it on dum for 5 mins. Serve with parathas.
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