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Beauty Tip

Churros With Mexican Dipping Chocolate Sauce



INGREDIENTS
For dough
1 tsp cinnamon powder
¼ tsp salt
½ cup sugar
2 - 2 ½ cup all purpose flour
3 - 4 tbsp butter
2 eggs
For sauce
1 cup grated chocolate
½ cup coffee syrup
½ tsp coffee powder
2-3 tsp butter
4-5 tbsp fresh creme
For churros
2 whisked eggs
Peanut oil to fry
1 piping bag
1 nozzle
For garnish
Icing sugar

PROCESS
Put cinnamon powder, salt, sugar, and all purpose flour in a bowl, mix them well.
Put bowl on a double boiler, add butter, mix it and when bread like consistency is formed, add water and cook the dough.
In a different bowl whisk eggs.
When batter is cooked, keep it to cool.
Now put grated chocolate in double boiler and melt it.
Put coffee syrup, butter, and creme in it, mix them well and keep it to cool.
Mix whisked eggs in the batter and keep it aside.
Now heat oil in a pan.
Fill batter in a piping bag and close it from top.
Now fry churros in the pan.
Sprinkle icing sugar on the prepared hot churros and serve it with prepared chocolate sauce.
Your Churros With Mexican Dipping Chocolate Sauce is ready.

Chicken Seekh Kabab Biryani Recipe



Ingredients
Chicken Mince ½ kg
Seekh Kabab Masala 3 tbsp
Bread slice 1
White cumin 1 tsp
Roasted gramflour 1 tbsp
Small cardamom 4
Poppy seeds 1 tbsp
Salt to taste
Egg 1
Onions 3
Red chili flakes 1 tbsp
Ginger garlic paste 1 tbsp
Crushed black pepper 1 tsp
Lemons 3
Chopped green chilies 4
Oil 1 cup
To boil rice:
Rice 2 cups
Mint leaves ½ bunch
Small cardamom 4
Salt to taste
All spice powder some
Yellow food color a pinch
Fresh milk ½ cup
White vinegar 1 tbsp
Method
Mix chicken mince and 1 bread slice and 3 tbsp seekh kabab masala. Add in 1 tbsp poppy seeds, 1tbsp roasted gram flour, 4 cardamoms, 1 tsp white cumin. Grind it. Chop mince. Add in 1 egg and salt. Make kabab abd shallow fry them. Soak rice and boil them with ½ bunch mint leaves, 4 chopped green chilies, all spice powder, salt, cardamom and 1 tbsp white vinegar. Drain the water once the rice are boiled. Take one cup oil in the pan and add on 3 chopped onion and fry them. Take ½ of them out and keep it aside. In the remaining onion add in 1 tbsp ginger garlic paste, 1 tbsp red chili flakes and 1 tsp crushed black pepper and cook it. Add in kabab and cook them. Then take them out. Greas the paste and layer the rice. Layer up the Mixture prepared on it. Layer up the remaining rice and mix together milk and yellow food color and pour it over the pan. Simmer it. Dish out the rice and put the kababs on it. Serve hot.

SLOW-COOKER SALSA CHICKEN!



Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded (you can leave these out if you are concerned about the carbs)
3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)

Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

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Daawat-e-Rahat on Abb Takk News Ramzan Special - 10th Iftar (Murgh Special Karahi,Keema ka Samosa,Aloo Ka Vada & Fruit Chat) - 26 May 2018


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Daawat-e-Rahat on Abb Takk News Ramzan Special -10th Sehri (Laziz Bhuna Qeema, Saada Parathay, Doodh aur Dahi Ki Lassi) - 26 May 2018


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Today Menu on Masala Tv - 25th May 2018


Today Menu on Masala Tv - 25th May 2018


Daawat-e-Rahat on Abb Takk News Ramzan Special -9th Iftar (Chicken Vegetable Chines Roll, Chicken with almond n Mix Vegetable & Garlic & Coriander Fried Rice) - 25 May 2018



Daawat-e-Rahat on Abb Takk News Ramzan Special -9th Iftar (Chicken Vegetable Chines Roll, Chicken with almond n Mix Vegetable & Garlic & Coriander Fried Rice) - 25 May 2018


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Daawat-e-Rahat on Abb Takk News Ramzan Special - 9th Sehri (Puri wali Aalu Ki Tarkari, Halwa) - 25 May 2018



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Fruit Tart



Ingredients
Puff Pastry Sheet – 1
For the Filling
Cream Cheese – 6 oz
Sugar – 3 tbsp
Vanilla – 1.5 tsp
For the Topping(Choice of Fruits)
Strawberries – hulled and halved
Blueberries
Bananas – sliced
Kiwi – sliced
Mandrin Oranges – canned
Pineapples – sliced
Grapes – cut in half
For the Glaze
Orange Juice – 6 tbsp (For a milder citrus flavor, use 3 Tbsp juice and 3 Tbsp Water)
Sugar – 6 tbsp
Salt – pinch
Water – 2 tbsp
Cornstarch – 2 tsp
Orange Zest – 1/4 tsp
Method
Thaw Puff Pastry according to package directions. (Preheat oven to 400F/204C)
On a floured surface, roll out one sheet into a thin rectangle (9x13in). With a fork, gently perforate the pastry to prevent it from ballooning up.
Bake for 10 -15 minutes until evenly golden brown. Keep aside to cool.
For the filling, add Cream Cheese, Sugar and Vanilla in a bowl. Mix until sugar is completely dissolved. Keep aside.
For the glaze, add all ingredients (except the Orange Zest) in a pan on medium heat. Whisk constantly until the mixture comes to a boil. Keep whisking for 1-2 minutes until the sauce thickens.
Remove from the heat and add in Orange Zest. Keep aside to cool.
When everything has cooled, spread the Cream Cheese mixture evenly on the Puff Pastry.
Arrange all the fruits so that every piece has a little of each fruit.
With a pastry brush, cover the entire tart with the glaze.
Chill for 1-2 hours before cutting and serving.

Sev Puri



Ingredients for puri/papri
Flour/maida 250 grams
Salt 1 tsp
Cumin/zeera 1 tsp
Clarified butter/ghee 25 grams
Water
Mix flour,salt and cumin...melt ghee add and rub,mix well then use water and knead into a medium d0ugh.(make sure ur d0ugh should n0t get sticky)
C0ver and Keep it aside for atleast 1 h0ur.
Roll it and cut into small r0unds using a c0okie cutter,prick ;deep fry on a medium low heat till golden
Ingredients for sev ki chutney
Sev 1 cup
C0rriander leaves/hara dhania 1 bunch
Lemon juice 1/4 cup (2 large lem0ns)
Green chili 6 to 8
Salt 2 taste
R0asted and crushed cumin 1tsp
Blend all ingriedients in a blender and make sm0oth n creamy paste,u can use water if required.
Assembling
Boiled n mashed potatoes 1 large
Sev 4 tbsp
In a large serving dish/platter arrange papri/puri ; then,on each puri/papri, put a small amount of mashed potatoes; pour half tsp of sev chutney on each & every puri...sprinkle sev nd serve immediately

Termarind ( imli ) Chutney



Ingrеdiеntѕ
1-1/2 kg tаmаrind,/imli seeded
2-1/2 сuрѕ ѕugаr
3-2 сuрѕ bоiling wаtеr
4-1 1/2 tablespoons rоаѕtеd grоund cumin/zeera ѕееdѕ
5-1 tablespoon ѕаlt
6-1 teaspoon blасk salt/kala nаmаk
7-1 teaspoon rеd chili роwdеr/ laal mirсh
8-1 tеаѕрооn grоund blасk рерреr/kаli mirсh
9-1/2 teaspoon dry gingеr роwdеr/ѕоunth
Mеthоd
1-Brеаk the tamarind into ѕmаll pieces аnd soak in bоiling wаtеr for оnе hоur.
2-Mаѕh it into a pulp and ѕtrаin, pressing the tаmаrind intо the ѕtrаinеr to rеmоvе аll thе рulр.
3-Add ѕugаr tо thе рulр. Mix well. Add thе remaining ingrеdiеntѕ. Mix аnd tаѕtе.
4-Add more ѕugаr, salt оr рерреr аѕ needed.
5-Chutney саn bе rеfrigеrаtеd fоr twо tо thrее months.

Tofu Carrot Pakora



INGREDIENTS
2 slices brown bread
Oil for frying
For Batter
½ cup gram flour
Salt to taste
For Filling
½ cup grated carrot
½ cup grated tofu
1 tsp ginger paste
½ cup mashed corn kernels
½ tsp turmeric
½ tsp red chilli powder
Salt to taste

PROCESS
In a pan keep oil to heat.
For the batter; mix gram flour, salt and water in a bowl
To make the filling take a bowl and add grated carrot, grated tofu, ginger paste, mashed corn kernels, turmeric, red chilli powder and salt and mix it well.
Make a sandwich by adding the filling between the 2 brown bread slices and cut it in a triangular shape.
Coat the sandwich with the batter and fry it in the oil until it becomes golden brown in colour. Remove it on a tissue paper.
Put the pakoras in the tiffin with green chutney and hung curd dip.
Tofu Carrot Pakoras are ready to eat.

Today Menu on Masala Tv - 24th May 2018


Today Menu on Masala Tv - 24th May 2018

Daawat-e-Rahat on Abb Takk News Ramzan Special -8th Iftar (Crispy Chicken Sandwich & Creamy Fruit Salad & Fried Potato’s) - 24 May 2018



Daawat-e-Rahat on Abb Takk News Ramzan Special -8th Iftar (Crispy Chicken Sandwich & Creamy Fruit Salad & Fried Potato’s) - 24 May 2018


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Daawat-e-Rahat on Abb Takk News Ramzan Special - 8th Sehri (Fried Creamy Fruity Buns, Spicy Chicken Vegetable Sandwich) - 24 May 2018


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Tip of The Day


Tip of The Day

Laung Lata



INGREDIENTS
For the outer covering
4-5 cup flour
2 Tbsp oil
Water, to knead
For the stuffing
300 gm khoya
2 Tbsp sugar
2-3 tsp cardamom powder
A handful of roasted chironji seeds
For the sugar syrup
1 cup water
1/2 cup sugar
Others:
Whole cloves
METHOD
For the stuffing
In a wok/ kadhai add the khoya and keep stirring it on medium-low heat till its completely cooked out. This takes about 20-25 minutes. Take it off the heat and let it cool.
Add cardamom powder, chironji seeds, sugar. Mix it well.
The stuffing is ready.
To make the outer covering:
Knead the dough with oil and water till soft and elastic.
Make flat round rotis with this dough.
Stuff it with about 1- 1/2 Tbsp stuffing.
Fold it from two sides. Bring the other to sides together, making a loop and seal it with a clove.
Deep fry them on medium heat, till golden. Drain them and let them cool.
Once cool, immerse them in the sugar syrup.
Serve warm.
For the sugar syrup
Boil together the water and sugar till the sugar completely dissolves.

Saadi Biryani



Ingredients
Mutton ½ kg
Rice ½ kg
Salt to taste
Ginger Garlic Paste 2 tbsp
Onion 2 tbsp
Red Chili Powder 1 tbsp
Crushed Red Chili 1 tbsp
Whole Hot Spice 2 tbsp
Green Cardamom 4 – 6
Yogurt 1 cup
Yellow Food Colour a pinch
Kewra Essence 1 tbsp
Dalda VTF Banaspati
Directions
Wash rice and soak for 20 minutes, add salt in the water and boil the rice and strain. Slice the onion finely.
In a pan add the mutton, salt, ginger garlic paste, red chili powder and four cups of water. Cook until the meat tenderizes and water dries.
Heat Dalda VTF Banaspati in a wok, add whole hot spices and green cardamoms, cook for a couple of minutes , add onions and fry till golden.
Mix yogurt, crushed chilies, yellow food colour and kewra essence to the wok.
In the pan, in which the meat is being cooked , spread the rice over the meat, pour the yogurt and fried onion mixture over this.
Cover and cook over medium heat for 3 – 4 minutes, turn down the heat and simmer on low heat for a further 10 – 12 minutes.
Mix and serve in a platter.

Today Menu on Masala Tv - 23rd May 2018


Today Menu on Masala Tv - 23rd May 2018

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Daawat-e-Rahat on Abb Takk News Ramzan Special - 7th Sehri (Matbakh , Mawey Wali Doodh Sewaiyyan) - 23 May 2018



Daawat-e-Rahat on Abb Takk News Ramzan Special - 7th Sehri (Matbakh , Mawey Wali Doodh Sewaiyyan) - 23 May 2018


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PEANUT BUTTER FROZEN HOT CHOCOLATE



Ingredients
2 cups ice
1/4 cup finely chopped peanut butter cups + more for garnish
1/2 cup creamy peanut butter
1/2 cup hot fudge sauce (homemade or store bought) + more for garnish
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered sugar
1 cup milk
1/2 teaspoon vanilla essence
Peanut Butter Whipped Cream
1/4 cup cold heavy whipping cream
1 tablespoon creamy peanut butter
1 tablespoon powdered sugar
1/4 teaspoon vanilla essence
Instructions
In a blender, add the ice, peanut butter cups, peanut butter, hot fudge sauce, cocoa powder, sugar, milk, and vanilla. Blend on high until completely smooth. Pour into glasses and topped with peanut butter whipped cream. Garnish with additional peanut butter cups and hot fudge sauce.
Peanut Butter Whipped Cream
In a large mixing bowl on high speed (with whisk attachment if using a stand mixer), beat together the cream and peanut butter until it starts to thicken. Gradually beat in the sugar and vanilla then continue beating on high speed until stiff peaks form (when you pull the beater straight up, peaks will form and not fall over). Serve immediately.

CHICKEN RESHMI KABABS



Ingredients
400 gm boneless chicken breast
1 cup curd ( yoghurt )
2 tbsp ginger garlic paste
8-10 cashew nuts
6-8 almonds
1 tbsp lemon juice
2 tbsp fresh cream
1/2 tsp red chili powder
1/2 tsp white pepper powder
1/2 tsp turmeric powder
1 tbsp oil
1 tsp salt

Method
- soak almonds and cashews in 1/2 cup hot water for 15 minutes and then remove skin from almonds and make paste.
- in a bowl, mix curd, ginger garlic paste, cream, lemon juice, all spices and paste of cashew and almonds.
- add 1 tbsp oil in the mixture and marinate pieces of chicken thoroughly. Keep aside for at least an hour.
- preheat oven at 180 degree C and put wooden skewers in warm water.
- thread the chicken pieces into skewers and place in the oven. Lightly brush with some oil.
- grill for about 20-30 minutes until chicken tenders and becomes juicy.
- ( you can barbecue as well )

Bedmi Parathas



INGREDIENTS
1 cup flour
salt to taste
1 tbsp ghee
water
1/2 cup soaked moong daal
1-2 spring onion
1 tsp red chilli powder
1 tsp cumin powder
salt to taste
1 tbsp ghee
1 cup whipped yogurt

PROCESS
Add flour, salt, ghee, water
mix well n knead it into a dough
Add moong daal, spring onion, chilli powder, cumin powder, salt
Mix well
Flatten the dough
fill the filling
Seal it
Roll the dough
Cook it in a pan
Apply ghee

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Today Menu on Masala Tv - 22nd May 2018

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Daawat-e-Rahat on Abb Takk News Ramzan Special -6th Iftar (Kabab Koobideh,mini pizza, mango mint yogurt, butter rice) - 22 May 2018


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Daawat-e-Rahat on Abb Takk News Ramzan Special - 6th Sehri (Paneer Ki Laziz Bhujia, Sattu Ka Sharbat, Parathey) - 22 May 2018


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Tip of The Day


Tip of The Day

Pineapple Cheesecake



Ingredients
2 cups all-purpose flour, sifted
1/2 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
Pineapple Filling:
3 tablespoons sugar
1 tablespoon cornstarch
one 5 ounce can crushed pineapple in juice, not drained
Cheesecake Filling:
5 8 ounce packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
1 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
1 1/4 cups sour cream
1 5 ounce can pineapple slices, drained
Directions
1. Heat oven to 400 degrees F.
Crust:
1. Combine flour and sugar in a large bowl. Cut in butter with a pastry blender until mixture is crumbly. Add yolks and vanilla; stir until dough holds together; chill for 30 minutes.
2. Pat one-third of dough evenly over the bottom of a 10-inch springform pan.
3. Bake at 400 degrees F for 8 minutes or until crust is lightly browned; cool on wire rack. Pat remaining dough evenly onto side of pan; chill while preparing fillings.
Pineapple Filling
1. Stir sugar and cornstarch in a saucepan. Place over medium-high heat. Slowly stir in pineapple. Bring to a boil and cook, stirring constantly, for 3 minutes. Set aside.
Cheesecake Filling:
1. Reset oven to 475 degrees F. Beat cream cheese, sugar, flour and vanilla in a large bowl with mixer until light and fluffy. Beat in eggs and yolks, one at a time, blending well after each addition. Stir in heavy cream.
2. Spoon Pineapple Filling evenly onto crust, then pour cheese mixture over it, being careful not to overfill (you may have a little extra batter).
3. Bake at 475 degrees F for 12 minutes. Reduce temperature to 250 degrees F; bake 1 hour and 15 minutes. Spread sour cream evenly on top. Bake 15 more minutes. Turn oven off and let cake remain in oven for 1 hour. Remove from oven and cool on a wire rack. Release and remove side of pan.
4. Arrange pineapple slices on top of cake; refrigerate until serving.

Potato and Chicken Hearts



Ingredients
1-Boiled and mashed potatoes - 1/2 kg
2-Boiled shreded chicken- 1/2 cup
3-Fresh bread slices (chopperized) - 1cup
4-Cornflour - 2 tbsp
5-Chopped hara masala- 1tbsp (green chillies,corriander, spring onion,chopped capsicum )
6-Mix herbs -1/2 tsp
7-Salt - 1tsp
8-Crushed red pepper -1 tsp
9-Chicken powder -1/2 tsp
10-Grated cheddar cheese - 3-2 tbsps
11-Oil for deep frying
12-Egg 1
13-Bread crumbs ( as per desired)
14-Sesame seeds (as per desired)
15-Heart shape cookie cutter
Method:
1.Cut the bread slices with the heart shape cookie cutter.
2-Boil the chicken and shred it.Boil and mash the potatoes
3.Mix the potato and chicken in a Bowl and add all the dry ingredients in it.
4.Add the egg,cheese and dry bread crumbs in it and mix it well.
5.Put the mixture on the bread stars.
6.Roll it in the fresh crumbs and sesame mix.
7.Deep fry until golden brown.

Avocado Chicken Enchiladas



Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde (depending on how hot you want it)
1/2 cup fat free sour cream
Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

Directions
1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes.
2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

Today Menu on Masala Tv - 21st May 2018


Today Menu on Masala Tv - 21st May 2018

 
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