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Mehboob's Kitchen on Masala Tv - Chicken Lollipops Recipe - 29th October 2018



Mehboob's Kitchen on Masala Tv - Chicken Lollipops Recipe - 29th October 2018

Watch Mehboob's Kitchen - 29th October 2018 Click Here

Flame On Hai by Chef Basim Akhund - on Masala Tv - Shredded Carrot Curry Recipe - 29th October 2018



Flame On Hai by Chef Basim Akhund - on Masala Tv - Shredded Carrot Curry Recipe - 29th October 2018

Watch Flame On Hai - 29th October 2018 Click Here

Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Chocolate Trifle Recipe - 29th October 2018



Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Chocolate Trifle Recipe - 29th October 2018

Watch Food Diaries - 29th October 2018 Click Here

Pakistani Celebrities Mothers and their Daughters Working in Pakistani Drama Industry






Today Menu on Masala Tv - 24th October 2018


Today Menu on Masala Tv - 24th October 2018

Zakir's Kitchen - Dawn News - 24th October 2018



Zakir's Kitchen - Dawn News - 24th October 2018

Watch Zakir's Kitchen - 24th October 2018 Click Here

Beauty Tip


Beauty Tip

Pineapple Halwa



Ingredients
Pineapple chunks: 1/2 cup
Pineapple puree : 1/2 cup
Suji / Rava / Samolina : 1/2 cup
Milk: 1 cup
Ghee/Clarified butter : 3 tbsp
Sugar: 1/2 cup
Cashew nuts: 5 pieces
Kismiss : 1 tbsp
Saffron / Kesar : 6 strands
Instructions
Pre-preparations

1. Peel off the pineapple carefully and cut the soft side into small chunks.
2. Separate the middle hard part of pineapple and puree it in food processor / mixer grinder.
3. Heat around 2-3 tbsp of water or milk and soak the saffron / kesar in it and keep aside.
Making Pineapple sheera
1. Heat clarified butter/ghee in a thick bottom non-stick pan.
2. Once ghee starts melting lower the flame and start adding samolina or suji/rava.
3. Roast the suji in ghee on low flame by continuously stirring it till it becomes golden brown.
4. Leave aside few pineapple chunks for garnishing and add remaining chunks in sheera. Mix well and let
pineapple chunks get cooked for 1 min.
5. Add pineapple puree in sheera and mix well. Let the pineapple cook for 1 min.
6. Now add milk and mix well.
7. Add soaked saffron / kesar and combine well with sheera. This will give nice yellow color to pineapple sheera.
8. Cook on low flame for 3-5 min until the milk evaporates and suji is nicely cooked.
9. Add sugar according to the taste of pineapple. Combine well into sheera.
10. Let pineapple halwa gets cooked on low flame until milk evaporates and sooji is nicely cooked..
11. Pineapple suji sheera is ready. Garnish with pineapple chunks, cashew nuts, kismis/raisin and serve hot or
warm

Paneer Samosas



Ingredients
Samosa sheet or puff pastry
Oil for deep-frying
For the Filling:
Paneer (crumbled) 3/4 cup
Chopped coriander leaves 2 tbsp
Chopped mint 1 tsp
Finely chopped de-seeded Jalapeno 1
Egg (beaten) 1
Onion very finely chopped 1 (small)
Salt ¼ tsp
Black pepper ¼ tsp
Method
Mix the filling ingredients in a bowl and set aside. Roll out the dough into small circles or use samosa sheets. Fill in each sheet or rolled dough with cheese. Seal the sides with water. Heat oil & fry the samosas till nice & golden.

Today Menu on Masala Tv - 23rd October 2018


Today Menu on Masala Tv - 23rd October 2018


Chehre Ki Jhuriyon khаtаm karne ka Tarika



Chehre Ki Jhuriyon khаtаm karne ka Tarika

Imarti



INGREDIENTS
2 cups dhuli urad dal (husked Bengal Gram) - soaked in water overnight
3 cups sugar
1 1/2 cups water
Saffron color
1/2 tsp cardamom ground
500 gm ghee to fry
METHOD
Wash, drain and grind the daal with minimum water (should be thick). Mix in the colour.
Beat daal well till fluffy, a drop dropped in water should float.
Keep aside to ferment for 3-4 hours in Summer, more in Winter.
Dissolve sugar in the water over low heat, stirring continuously till sugar is dissolved (do not let it come to a boil before that).
Cook till one thread consistency (a drop pressed between fingers and pulled apart, should form a thin thread).
Add cardamom powder. Pipe the batter with a nozzle or cloth with a hole, to form imartis straight into the hot ghee.
Lower flame and allow to crisp turning once.
Remove from ghee, drop into the hot syrup for 3-4 minutes, drain.

Coffee Cake



Ingredients
Flour 200gm
Sugar 200gm
Baking powder 1 1/2 tsp
Salt 1/2 tsp
Eggs 4
Butter 200gm
Coffee 2 tbsp (mix in 1 tbsp warm water to make it like coffee syrup)
Frosting
Butter 100gm
Icing sugar 2 cups
Coffee 1 tbsp ( mix with 1 tbsp warm water)
Milk 1 1/2 tbsp
Method
In a bowl cream butter and sugar till it become creamy and fluffy, add eggs one by one, add coffee syrup than flour, bp, salt. Now pour batter into greased pan and bake for 40 to 45 mins.
Mix all ingredients of icing and apply on the cake when its cool down completly.

Arabic Shish Taouk



Recipe Ingredients
Chicken boneless (cut into cubes) ½ kg
Garlic paste 1 tsp heaped
White pepper ½ tsp
Mustard powder 1 tsp
Mayonnaise 3 tbsp
Yogurt 3 tbsp
Tahini sauce 2 tbsp
Lemon juice 2 tbsp
Salt 1 tsp
Oregano leaves 1 tsp
Onion (cut in cubes) 2
Capsicum (cut in cubes) 2

Recipe Method
Marinate chicken with heaped garlic, white pepper, mustard powder, mayonnaise,yogurt, thyme, lemon juice, salt and oregano leaves for 2 hours in the fridge.
Put chicken pieces on skewers alternating with vegetable cubes.
Grill in oil.
Now put it in a pan then put a burning coal on a foil in the pan; drop some oil on it and cover.
Serve immediately.

NAAN ROGHANI RECIPE


NAAN ROGHANI RECIPE



Evening with Shireen on Masala Tv - Chullo Beef Kabab Recipe - 22nd October 2018



Evening with Shireen on Masala Tv - Chullo Beef Kabab Recipe - 22nd October 2018


Watch Evening with Shireen - 22nd October 2018 Click Here

Mehboob's Kitchen on Masala Tv - Puri Recipe - 22nd October 2018



Mehboob's Kitchen on Masala Tv - Puri Recipe - 22nd October 2018

Watch Mehboob's Kitchen - 22nd October 2018 Click Here

Lazzat by Chef Samina Jalil - on Masala Tv - Tandoori Masala Chicken Tikka Recipe - 22nd October 2018



Lazzat by Chef Samina Jalil - on Masala Tv - Tandoori Masala Chicken Tikka Recipe - 22nd October 2018

Watch Lazzat by Chef Samina Jalil - 22nd October 2018 Click Here

Flame On Hai by Chef Basim Akhund - on Masala Tv - Vegetable Biryani Recipe - 22nd October 2018



Flame On Hai by Chef Basim Akhund - on Masala Tv - Vegetable Biryani Recipe - 22nd October 2018

Watch Flame On Hai - 22nd October 2018 Click Here

Tarka with Chef Rida Aftab - on Masala Tv - Malaysian Fish Recipe - 22nd October 2018



Tarka with Chef Rida Aftab - on Masala Tv - Malaysian Fish Recipe - 22nd October 2018

Watch Tarka - 22nd October 2018 Click Here

Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Vanilla Cake Recipe - 22nd October 2018



Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Vanilla Cake Recipe - 22nd October 2018

Watch Food Diaries - 22nd October 2018 Click Here

Beauty Tip


Beauty Tip

Cake Pops



Ingredients
Left over cake crumbs - 5 cups (I used chocolate mud cake)
Frosting of your choice - 1/2 cup to 1 cup (approx) (I used chocolate buttercream frosting)
Dark Chocolate - 200 gms, melted over double boiler
Sprinkles
Lollipop Stick or Kebab sticks

Method
In a large bowl, crumble the cake with your fingers such that it resembles coarse bread crumbs. Add half a cup of frosting to start with and using a wooden spoon mix it. You can use your hand to mix the frosting into the crumbs.Take a lemon sized amount of the cake mixture and try to form a ball with the palm of your hands. If it forms a ball shape and the dough does not crumble then there is no need to add any more frosting. If the balls fall apart, add a little more frosting until the mix is moist enough to hold shape.
Continue to roll the rest of your cake mixture into balls and place them on a parchment paper lined baking sheet. Place these cake balls in the refrigerator and chill for 30 mts.
While the cakes balls are chilling in the fridge, melt the chocolate. Take a lollipop stick and dip half an inch of one end in the melted chocolate and stick it about half way through the cake ball. Do not pierce too deep or the cake ball may fall apart. The chocolate will help adhere the stick to the cake ball.
Place the cake balls back onto the parchment paper and repeat process with all the remaining balls. Place the cake pops in the freezer for another 20 mts before coating with the chocolate. If the cake balls are chilled, it will be easier to get the cake to stay on the stick while dipping and tapping the excess coating off. So don't skip this step.
Dip each cake ball into the melted chocolate ensuring that the coating covers the entire cake ball, Gently tap off the excess coating while rotating the cake pop to get a even layer all over the cake ball.
Stick them in a piece of styrofoam and allow them to dry pop side up.You can top with sprinkles or chopped nuts before the coating dries up. Serve them once the chocolate is set.

Zeera-Biscuits



Ingredients:
2 cups flour
3/4 cup oil
1/4 cup sugar (ground)
1.5 teaspoon salt
2 tablespoon zeera
1 teaspoon baking powder
1 - egg
Method
1. Mix ground sugar and oil. Add one egg and mix well.
2. Add plain flour, cumin seeds, salt, baking powder and mix well.
3. Shape the biscuits with a biscuit maker or cookie cutter .
4. Put on the greased baking sheets and bake at 350F for about 10-15 minutes or until light brown.
5. Transfer to a wire rack to cool. Store in an airtight container.

Masala Tv | Remembers | Chef Tahir Chaudhry



Masala Tv | Remembers | Chef Tahir Chaudhry

Watch Masala Tv | Remembers | Chef Tahir Chaudhry Click Here

LivelyWeekends With Kiran Khan - on Masala TV - Pav Bhaji Recipe -21st October 2018




LivelyWeekends With Kiran Khan - on Masala TV - Pav Bhaji Recipe -21st October 2018


Watch LivelyWeekends - 21st October 2018 Click Here

LivelyWeekends With Kiran Khan - on Masala TV - Bread Delight Recipe -20th October 2018




LivelyWeekends With Kiran Khan - on Masala TV - Bread Delight Recipe -20th October 2018


Watch LivelyWeekends - 20th October 2018 Click Here

Today Menu on Masala Tv - 26th Septembar 2018


Today Menu on Masala Tv - 26th Septembar 2018


Zakir's Kitchen - Dawn News - 26th September 2018



Zakir's Kitchen - Dawn News - 26th September 2018

Watch Zakir's Kitchen - 19th September 2018 Click Here

Daawat-e-Rahat on Abb Takk News - Episode 356 (Chicken satay with Peanut Sauce, Creamy Fruit Cocktail Salad) - 26th Septembar 2018



Daawat-e-Rahat on Abb Takk News - Episode 356 (Chicken satay with Peanut Sauce, Creamy Fruit Cocktail Salad) - 26th Septembar 2018

Watch Daawat-e-Rahat - 26th Septembar 2018 Click Here

Best Yoga Poses to get rid of sleeplessness



Sleeplessness is also known as insomnia, the person suffering from insomnia can’t get a perfect, calm and deep sleep like others. Restlessness may put their health in great risk. Here we share some beautiful Yoga asanas which help to relax and soothe your mind. If you are also suffering from insomnia practice this Yoga regularly, because yoga works on every inch of body and balance the whole body. Yoga is the best way to say goodbye to sleeplessness if practiced with the right intent and right yoga techniques. Perfect yoga will never be known to fail and you can easily get rid of sleeplessness.
Sleeplessness Cure by Yoga

Step 1 The Fire Log Pose (Agnisthambasana)


Sit on your bed and spread your legs in front of you.
Bend your left knee and gently place it on the inner side of the left thigh.
The left leg should be placed above the right leg.
Place back of your hands on your knee, right hand on right knee and left on left knee.
Lose your body and release all stress from your body by taking a long breath.

Step 2 Seated Forward Bend Pose


Inhale your breath and swing your arms around and up and join both hands.
Exhale and slightly take your arms down and open your hands.
Repeat this for 5 to 10 times to relax your mind.

Step 3 Seated Forward Bend Pose (Paschimottansana)




Place your arms and palms resting on the bed.
Bend your body forward from your hips.
Place your forehead on the bed.
Inhale and exhale, remain in this position for few breaths. Your mind begins to settle.

Step 4 Butterfly pose


Bring your feet together.
Again place your arms, palms and forehead on the bed.
Relax your mind for few moments here.

Step 5 Child pose (Balasana)

Bring your body in a table top position.
Put your body weight on your knees and toes.
Move forwards your arms and place arms and palms on the bed.
Slightly take your arms beside your body in a basic child pose.
Relax for few breaths.

Step 6 Halasana


Flatten your back on the bed.
Raise your legs straight up join your feet and slowly swim towards your face.
Place your hands on your back
Release your feet and slowly join your knees with your shoulders.
Inhale and exhale, relax for few minutes.
Release your hands and place on the bed and relax for few seconds.

Step 7 Knees to Chest Pose


Flatten your back on the bed.
Bring your legs and knees towards your chest.
Hug your knees, move side by side softly.
Relax for few breaths.

Step 8 Corpse Pose, Deep Relaxation Pose (Shavasana)

Flatten your back on the bed.
Spread your hands apart from your body.
Spread your legs in triangle pose by joining feet together.
Release your feet and spread your legs apart at a comfortable distance.
Relax your body for few moments.

Special Zarda



Ingrеdiеntѕ
Bаѕmаti riсе (soaked) ½ kg
Yellow Color ¼ tsp
Sаlt ½ tѕр
Grееn cardamoms 6
Clоvе 6
Clаrifiеd Buttеr ½ сuр
Almonds & Piѕtасhiо (ѕliсеd) 4 tbѕр
Sugаr ½ kg
Khoya 1 cup
Rеd & Grееn Chеrriеѕ (chopped) 2 tbsp
Gulab jamun & сhаmсhаm 125 grаmѕ each
Mеthоd
1. Soak rice 30 minutеѕ bеfоrе сооking.
2. Bоil water in a pan with ѕаlt, grееn cardamom соlоr, cloves.
3. Add in rice. Cооk until dоnе.
4. Drаin аnd ѕеt aside.
5. In a раn put ghее with ½ сuр water.
6. Cооk аnd add ѕugаr.
7. Stir until ѕugаr diѕѕоlvеѕ.
8. Add in bоilеd rice with аlmоnd and рiѕtасhiо cover аnd сооk оn medium flаmеѕ till sugar
ѕуruр ѕtаrtѕ drуing, lоwеr heat and рut раn undеr a tаwа lеаvе it оn dum covered with a
damp сlоth till dоnе.
9. Lastly, add khоуа, аѕhrаfiѕ, gulаb jаmun аnd chamcham.
10. Sресiаl Zаrdа ready

Kesar Pulao



INGREDIENTS
1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
Water for boiling rice.
METHOD
Wash soak and drain rice.
Bring water to boil and add the rice and simmer the flame.
When rice is half done add sugar (dissolved in little water) and ghee.
When fully done add the saffron, cardamom, cloves and half of the dry fruit.
Stir gently and cover for 10 minutes.
Garnish it with remaining dry fruit.
 
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