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Thousands Of Women Are Using This Homemade Cream To Look 10 Years Younger Overnight



Homemade Facial Mask – RECIPE:
As we said, this homemade mask is amazing. It’s loaded with antioxidants and it will hydrate your skin. It will also help you get rid of the dark circles and acne. This homemade facial mask is very simple and easy to make. You just have to follow the simple instructions. Here’s what you need to do:
You will need the following ingredients
1 cup of water
1 tbs. of honey
3 tbs. of rice
1 tbs. of milk
Directions
As we mentioned before, this homemade cream is very simple and easy to make – first, you need to put 3 tbs. of rice in a bowl and pour 1 cup of water over it. Bring it to boil and let it simmer for 3 minutes. After that, you need to remove it from heat, let it cool and strain the mixture. You need to store the mixture in a glass container. Then, you need to take the boiled rice, add 1 tbs. of honey and 1 tbs. of warm milk. Mix these ingredients, until you make a paste out of it. How to use it – you need to wash your face with clean water. Apply this homemade facial mask on your face and massage it gently – with circular movements. Leave it on for 15 minutes and then, you need to wash it off with warm water. You should use this mask once a week. You will be amazed by the results. This homemade facial mask will hydrate your skin and you will look 10 years younger overnight. We really hope you find this article helpful and don’t forget to share it with your friends and family. Thank You and have a good one!

Homemade Waffles with Chocolate Hazelnut Sauce:



Ingredients:
Waffles

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 Tablespoons sugar
2 eggs
1 1/2 cups milk
1/3 cup butter, melted
1 teaspoon vanilla extract

Chocolate Hazelnut Sauce
1 cup fat free chocolate syrup
1/2 cup chocolate hazelnut spread

Strawberries, for topping
Whipped cream, for topping

Directions
In a large mixing bowl, combine flour, salt, baking powder and sugar; set aside. Preheat waffle iron. In a separate bowl, beat the eggs. Stir in milk, butter and vanilla. Pour milk mixture into flour mixture and mix until combined. Pour batter into preheated waffle iron and cook until golden brown and crispy. In a small sauce pan, combine chocolate sauce and hazelnut spread over low heat. Whisk until warmed through. Serve over waffles. Top with strawberries and whipped cream.

SOUR BONELESS CHICKEN



Ingredients
boneless chicken 1 pound
yogurt 1 cup
garlic paste 1tsp
ginger paste 1 tsp
salt to taste
red chili powder 1 tsp
coriander powder 1 tsp
turmeric powder 1/4 teaspoon
garam masala 1/2 tsp
lemon juice 2 tbsp
white vinegar 1 tbsp
cilantro and green chillies
oil 1/4 cup
DIRECTIONS
FIRST fry ur chicken in 1/4 cup until it gets light golden and take it out in a plate.
In same oil put ginger paste fry it until light golden than add all spices and yogurt cook it for 2 to 3 minutes and add fried chicken... and cook it until water evaporated from the chicken... garnish ur chicken with cilantro and green chillies .....and serve it with naan

Grilled potato and apple salad



Ingredients
Pоtаtо 250 gm
Vеgеtаblе oil 1 tsp
Aррlе 2
Aррlе Cidеr Vinеgаr 2 tbѕр
Mix Herbs ½ tѕр
Honey 1 tbѕр
Olivе oil 1 tbѕр
Mix grееn lеаvеѕ аѕ rеԛuirеd
Pоmеgrаnаtе 2 tblsp
Sаlt to tаѕtе
Direction
Cut роtаtо in thiсk ѕliсеѕ аnd boil in ѕаltеd wаtеr аnd then grill it with hint оf оil till u саn ѕее nice grill mаrkѕ. Cut аррlе in slices. Mix аррlе cider vinеgаr, hоnеу аnd оlivе оil with herbs аnd ѕеt aside. In serving diѕh mix apple with mix grееn leaves аnd pour dressing оn it, ѕеt роtаtо on ѕidеѕ аnd gаrniѕh ѕаlаd with pomegranate.

Today Menu on MasalaTv - 17th August 2017


Today Menu on MasalaTv - 17th August 2017

Evening with Shireen on Masala Tv - Mediterranean Bread Recipe - 17th August 2017



Evening with Shireen on Masala Tv - Mediterranean Bread Recipe - 17th August 2017

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Mehboob's Kitchen on Masala Tv -Aalu Qeema Recipe - 17th August 2017



Mehboob's Kitchen on Masala Tv -Aalu Qeema Recipe - 17th August 2017

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Daawat-e-Rahat on Abb Takk News - Episode 103 (Hunters Chicken Sandwich) - 17 August 2017



Daawat-e-Rahat on Abb Takk News - Episode 103 (Hunters Chicken Sandwich) - 17 August 2017

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Zakir's Kitchen - Dawn News - 17th August 2017



Zakir's Kitchen - Dawn News - 17th August 2017

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Handi with Zubeda Tariq -on Masala TV - Tawa Chicken Recipe - 17th August 2017



Handi with Zubeda Tariq -on Masala TV - Tawa Chicken Recipe - 17th August 2017

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Flame On Hai by Chef Basim Akhund - on Masala Tv - Potato Curry Recipe - 17th August 2017



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Tarka with Chef Rida Aftab - on Masala Tv - Bihari Murgh Recipe - 17th August 2017



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Food Diaries by Chef Zarnak Sidhwa -on Masala Tv - Kachumbar Recipe - 17th August 2017



Food Diaries by Chef Zarnak Sidhwa -on Masala Tv - Kachumbar Recipe - 17th August 2017

Watch Food Diaries - 17th August 2017 Click Here


Tip of The Day


Tip of The Day

Leopard Print Cake Sandwich



Ingredients
1-8 ounce caster sugar
2-200 grams unsalted butter, softened at room temperature
3-4 large eggs
4-1 -2 tablespoons warm water
5-1/2 teaspoon vanilla bean essence
6-8 ounce plain flour
7-1 teaspoons baking powder
8-1 tsp baking soda
9-1/4 teaspoon salt
10-Milk as needed approx 1/4 cup
11-Food colours Yellow,brown,black
12-Ganache /melted chocolate for spreading
Method
1-Beat butter sugar together until light and fluffy
2-Add the eggs to the mixture one at a time, beating well after adding each one.
3-Add the water, and vanilla bean and beat.
4- In a different bowl,mix the flour, baking powder,baking soda and salt.
5-Add half of the flour mixture to the rest of the ingredients. Mix on low. Then add the rest of the flour mixture.
6-Add milk at this time if needed 1 tbsp at a time.
7-Now beat at slow speed until the cake batter becomes shiny.
8-Take 4-5 tbsps of cake batter in 2 different bowls.Die one portion in brown colour and the other one in black colour.
9-Then die the remaining portion with yellow colour.
10-Grease and line up the rectangular cake pan with butter paper.
11-Make the leopard print with brown and black colour on the base and pour the yellow mixture on the top.
12-Spread it evenly and bake it in a preheated oven on 160/180 Degrees.
13-When bake,Cool it completely,then cut into square shape peices.
14-Make a sandwitch of two peices with ganache/melted chocolate and serve.

Lamb Korma



Ingredients
2/3 cup (150 ml) raw unsalted cashews
1/3 cup (75 ml) vegetable oil
6 onions, thinly sliced
4 lb (1.8 kg) boneless lamb shoulders
3/4 tsp (4 ml) salt, (approx)
1/4 tsp (1 ml) pepper
4 green chillies or jalapeno peppers, seeded and minced
2 bay leaves
2 tbsp (30 ml) finely minced garlic
2 tbsp (30 ml) finely minced ginger root
1 tbsp (15 ml) ground coriander
1 tbsp (15 ml) garam masala
1/3 cup (75 ml) Balkan-style plain yogurt
1/2 tsp (2 ml) ground mace, (or 1/4 tsp/1 ml nutmeg)
1/2 tsp (2 ml) cayenne pepper
3 cups (750 ml) lamb stock or water
1 tbsp (15 ml) rose water or water
1/4 tsp (1 ml) saffron threads
1 tbsp (15 ml) lime juice, (approx)
Method
In dry skillet, toast cashews over medium heat until well browned. Transfer to food processor; pulse until fine. Set aside in food processor.
In same skillet, heat 1/4 cup (50 ml) of the oil over medium heat; cook onions, stirring occasionally, for about 20 minutes or until caramelized. Let cool. Add to cashews pure until smooth.
Meanwhile, cut lamb into 1-inch (2.5 cm) cubes; toss with half each of the salt and pepper. In same skillet, brown lamb, in batches, over medium-high heat; transfer to bowl. Add 1/3 cup (75 ml) water to pan, scraping up any brown bits. Add to lamb; set aside.
In Dutch oven, heat remaining oil over medium heat; fry chilies, bay leaves, garlic and ginger for 5 minutes, stirring often and adding up to 2 tbsp (25 ml) water if mixture sticks to pan. Add coriander; fry, stirring, for 2 minutes. Add garam masala; fry, stirring, for 30 seconds.
Stir in yogurt, mace and cayenne; cook, stirring, for 5 minutes. Whisk in stock, onion mixture and remaining salt and pepper until combined.
Add lamb and any juices to pan; bring to boil. Reduce heat, cover and simmer, stirring often, for about 1-1/2 hours or until lamb is tender and sauce is darkened and thickened. Discard bay leaves.
Meanwhile, warm rose water in microwave on high for 30 seconds. Stir in saffron and let stand for 15 minutes. Stir into lamb mixture along with lime juice. If desired, add more lime juice and salt to taste. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.

Plain naan



Fоr dough
Flоur = 1/2 kg ,
Salt = 1 tѕр,
Inѕtаnt уеаѕt = 1 tb ,
Oil = 2 tb
Yoghurt = 2 tb (bеаtеn)
Egg = 1 (fоr еgg wаѕh)
Sesame seed & nigella(kalongi)seed = fоr tоррing
Tаkе flоur + уеаѕt+ salt +уоghurt & oil in a bоwl & knеаd a very soft dough bу uѕing wаrm wаtеr.Lеаvе it to riѕе fоr аtlеаѕt 1 hоur.
Nоw rоll nааnѕ,kеер on grеаѕеd bаking trау,рriсk with back оf thе ѕрооn , do еgg wаѕh ,sprinkle nigеllа ѕееd & sesame ѕееdѕ.Nоw bаkе in рrеhеаtеd оvеn аt 180C for 10 tо 12 min оr till niсе gоldеn.
Tiр
In ѕрrау bоttlе mix I сuр wаtеr + 4 tb оil .Dо water ѕрrау оnсе whilе bаking tо mоiѕt thеm.Itѕ rеаdу Enjоууу

Today Menu on MasalaTv - 16th August 2017


Today Menu on MasalaTv - 16th August 2017

Evening with Shireen on Masala Tv - Special Thai Noodles Recipe - 16th August 2017



Evening with Shireen on Masala Tv - Special Thai Noodles Recipe - 16th August 2017

Watch Evening with Shireen - 16th August 2017 Click Here

Mehboob's Kitchen on Masala Tv - Chicken Patties Recipe - 16th August 2017



Mehboob's Kitchen on Masala Tv - Chicken Patties Recipe - 16th August 2017

Watch Mehboob's Kitchen - 16th August 2017 Click Here

Zakir's Kitchen - Dawn News - 16th August 2017



Zakir's Kitchen - Dawn News - 16th August 2017

Watch Zakir's Kitchen - 16th August 2017 Click Here

Daawat-e-Rahat on Abb Takk News - Episode 102 (Malai Daar Mutton Palak) - 16 August 2017



Daawat-e-Rahat on Abb Takk News - Episode 102 (Malai Daar Mutton Palak) - 16 August 2017

Watch Daawat-e-Rahat - 16th August 2017 Click Here

Handi with Zubeda Tariq -on Masala TV - Qeema Ghutala Recipe - 16th August 2017



Handi with Zubeda Tariq -on Masala TV - Qeema Ghutala Recipe - 16th August 2017

Watch Handi with Zubeda Tariq - 16th August 2017 Click Here

Flame On Hai by Chef Basim Akhund - on Masala Tv - Beef Bolognese Pasta Recipe - 16th August 2017



Flame On Hai by Chef Basim Akhund - on Masala Tv - Beef Bolognese Pasta Recipe - 16th August 2017

Watch Flame On Hai - 16th August 2017 Click Here

Tarka with Chef Rida Aftab - on Masala Tv - Boneless Tikka Shashlik Recipe - 16th August 2017



Tarka with Chef Rida Aftab - on Masala Tv - Boneless Tikka Shashlik Recipe - 16th August 2017

Watch Tarka - 16th August 2017 Click Here

Food Diaries by Chef Zarnak Sidhwa -on Masala Tv - Pickled Jalapenos Recipe - 16th August 2017



Food Diaries by Chef Zarnak Sidhwa -on Masala Tv - Pickled Jalapenos Recipe - 16th August 2017

Watch Food Diaries - 16th August 2017 Click Here


Rang Gora Karne Ka Tip



Rang Gora Karne Ka Tip

SWEET CHERRY & ALMOND SCONES



Ingredients
2½ C All Purpose flour(maida)
1 Tbsp baking powder
10 oz Cherry Preserves
½ tsp salt
? C sugar
6 Tbsp butter, cold
1 C dried cherries, chopped
? C sliced almonds
1 tsp almond extract
1 egg
? C milk plus ¼ C milk for brushing scones.
INSTRUCTIONS
Preheat oven to 450°
In a mixing bowl, combine 2 C flour, baking powder, salt and sugar.
Cut butter into small pieces and add to mixture. Using hands combine together to create a coarse and mealy product.
Add almond extract, egg and ? C milk and mix until it forms a slightly sticky dough.
Mix in dried cherries and ¼ C of the sliced almonds.
Using the remaining flour, transfer dough to floured surface, then knead a few times to coat with flour.
Using rolling pin, rough roll out dough to ½" thickness and spread cherry preserves over dough.
Fold dough over in thirds to cover preserves.
Re-roll dough out to ½" in thickness and a rectangular shape.
Cut dough using dough cutter (or pizza cutter) into triangular shapes.
Transfer to baking pan lined with parchment paper and brush with remaining milk.
Top with remaining sliced almonds and sprinkle with sugar.
Bake for 8-12 minutes (until golden brown).
Remove and transfer to cooling rack.
Serve warm.

BBQ Sauce Wings



Ingredients
1 kg chicken wings, separated into drummettes and flats
1 red onion, chopped finely
4 cloves of garlic, minced or grated
1 inch piece of ginger, minced or grated
2 tbsp vegetable oil
1 cup ketchup
1 cup water
1 heaped tsp tomato paste
2 tbsp honey
2-3 tbsp brown sugar(depending on the sweetness of the pineapple)
1/4 to 1/2 cup crushed pineapple (with juice)
2 tbsp vinegar
2 red chillies- or 1 tsp red chilli flakes
1 tsp red chilli powder or cayenne powder
1 tsp paprika powder
1 tbsp soy sauce
1 tbspworcestershire sauce(or any steak sauce like HP)
juice of half a lime1/2 tsp
cumin powder (optional)
salt and pepper to taste

Instructions
First, prepare the BBQ Sauce

Heat the oil and then add the chopped onion and saute until they begin to soften. Then add the ginger, garlic and chopped red chilli. Stir these in for a couple of minutes until fragrant, then add all the remaining ingredients. Stir well and simmer on low heat for 20 minutes. Taste and adjust seasoning if needed.

Allow the sauce to cool down then blend it for a smoother consistency either using a regular blender or an immersion/stick blender.

Add half a cup of this sauce into the cleaned wings and mix well. You can cover, then refrigerate to marinate for a couple of hours or up to overnight. You can also just cook them straight away.

Preheat the oven at 200 C. Place the wings on a rack (it helps make them slightly crispy) with a foil-lined tray beneath them to catch any drippings. if you do not have a rack, just place the wings directly on the tray. Bake for 15 minutes then turn the wings over and continue baking for another 15 minutes.

Serve the wings with the remaining sauce on the side (or you can drizzle the sauce over the cooked wings and toss them together for a sticky finger-licking coating.

Nutty Chutney Baingan



INGREDIENTS
4-5 tbsp Mustard Oil
4 tbsp Methi Seeds
3-4 tsp Sesame Seeds
5-7 nos Green Chilli
1. Chopped ginger
10-12 nos Garlic
3-4 tsp Coriander seeds
2-3 nos Dry Red Chillies
1 cup Roasted Groundnut
2 tsp Lemon Juice
3 tsp Sugar
A pinch Asafetida
9-10 nos Brinjals
2 tsp Black Cumin Seeds
2 1/2 tbsp Mustard Oil
1 tsp Cumin Seeds
1 cup Sliced Onions
1 tsp Chopped Green Chilli
4-5 nos Chopped Garlic
1 tsp Amchur Powder
2 tsp All Ground Spice
As required Water
1 cup Finely Chopped Tomato

PROCESS
In a pan, heat mustard oil and put methi seeds, sesame seeds, green chillies, diced ginger, garlic, coriander seeds and peanuts and saute it. Then grind coriander leaves and mint leaves with it.
In a bowl add the ground masala mixture, lime juice, sugar, asafetida, black cumin seeds to prepare a mixture and fill it in brinjals.
Now in a pan heat mustard oil and add cumin seeds, methi seeds, onions, chopped green chillies, chopped garlic, amchur powder, all ground spice, sugar, water, tomato, stuffed brinjals, water, salt and peanuts to cook.
Garnish the prepared stuffed brinjals with all ground spice.
Your Nutty Chutney Baingan is ready.

Today Menu on MasalaTv - 15th August 2017


Today Menu on MasalaTv - 15th August 2017

Evening with Shireen on Masala Tv - Pizza Roll Ups Recipe - 15th August 2017



Evening with Shireen on Masala Tv - Pizza Roll Ups Recipe - 15th August 2017

Watch Evening with Shireen - 15th August 2017 Click Here

Mehboob's Kitchen on Masala Tv -Sizzling Fish Manchurian Recipe - 15th August 2017



Mehboob's Kitchen on Masala Tv -Sizzling Fish Manchurian Recipe - 15th August 2017

Watch Mehboob's Kitchen - 15th August 2017 Click Here

 
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