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Today Menu on MasalaTv - 19th January 2018


Today Menu on MasalaTv - 19th January 2018

Mehboob's Kitchen on Masala Tv - Aalu Palak Recipe - 19th January 2018



Mehboob's Kitchen on Masala Tv - Aalu Palak Recipe - 19th January 2018

Watch Mehboob's Kitchen - 19th January 2018 Click Here

Zakir's Kitchen - Dawn News - 19th January 2018



Zakir's Kitchen - Dawn News - 19th January 2018

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

Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Coconut Fish Recipe -19th January 2018



Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Coconut Fish Recipe -19th January 2018

Watch Food Diaries - 19th January 2018 Click Here

Tip of The Day


Tip of The Day

Dodha Burfi



Ingredients
4 cup milk
1-1/2 cup heavy cream
2 cup sugar
3 tablespoon fine crack wheat (dahlia)
1 tablespoon clarified butter (ghee)
1 cup crushed cashews (kaju)
1 cup crushed almonds (badam)
2 teaspoons coco powder
2 tablespoons sliced pistachios for garnishing
Method
In a small pan stir fry crack wheat with butter over medium heat, till it turns brown in color. Set aside.
In a heavy bottom pan over medium high heat boil the milk, and heavy cream, together.
Let it boil till milk begins to thicken for about 40 minutes, stir occasionally and clean the sides to avoid the milk build up.
Add crack wheat and sugar mix well and keep cooking for about 20 more minutes and stirring occasionally and clean the sides to avoid the milk build up.
Add coco powder mix well, add cashews and almonds stir continuously till milk has become like soft dough and Burfi start leaving the sides of the pan and also Burfi has start leaving the butter. This should take about 15 minutes.
Transfer the Dodha to 12 inch plate shaping it into square or rectangle in about ½ inch thick.
While Dodha is still warm cut them in about one inch square. Sprinkle the pistachios over Dodha and lightly press them in.
Dodha is ready to serve when it is at room temperature. Dhoda will stay good for about 2 weeks at room temperature or refrigerate for 2-3 months

Grilled Chicken



INGREDIENTS
4 -5 grilled chicken
1 tbsp oil
1 tsp finely chopped garlic
2 tsp finely chopped onion
½ cup finely chopped tomato
Salt to taste
Black pepper powder to taste
2 tsp balsamic vinegar
2 - 3 lettuce leaves
Tomato slices as required
For Drink
1 tbsp kokum crush
½ tsp cumin powder
½ tsp black salt
Soda as required
PROCESS
In a pan, add oil, finely chopped garlic, finely chopped onion, finely chopped tomato, salt, black pepper powder and balsamic vinegar and mix.
On a plate, place the lettuce leaves, then place the grilled chicken, tomato slices and then the chicken again. Keep all the grilled chicken pieces like this. Add the cooked mixture on it.
For the drink; in a glass add kokum crush, cumin powder, black salt and soda and mix well. Decorate the glass with a tiny umbrella and serve with the grilled chicken.
Grilled Chicken is ready to eat.

Corn rice



Ingrеdiеntѕ
2 cup Basmatic Riсе( ѕоаkеd)
1 сuр Cоrn (bоilеd)
1/4 cup сарѕiсum (diced)
1 mеdium Onion сhорреd
1 mеdium tоmаtо сhорреd
3-4 Grееn Chilliеѕ сhорреd
2 tѕр Gingеr crushed
1 Bay Leaf
1 Cardamom
1 рсѕ Cinnаmоn
3-4 Cloves
1 tѕр cumin ѕееd
1/2 tѕр сruѕhеd blасk рерреr
1 tsp Taara gаrm masala
Sаlt - tо taste
1/4 сuр cooking Oil
Water оr сhiсkеn stock 2.1/2 - 3 Cuрѕ
Method
Heat оil in раn frу оniоn with whole ѕрiсеѕ untill bесоmе trаnѕluсеnt, аdd gingеr garlic, tomato, grееn chillies аnd frу mоrе.
Add соrn, salt, black рерреr аnd Tааrа gаrm mаѕаlа and stirr.
Now аdd 2.1/2 or 3 сuр оf wаtеr/сhiсkеn ѕtосk, аdd riсе аnd cook untill riсе аbѕоrbѕ аll water.
Nоw аdd capsicum, mix wеll аnd соvеrеd раn fоr dum.
Dеliсiоuѕ corn rice ready to ѕеrvе.

Evening with Shireen on Masala Tv - Lemon Drizzle Loaf Recipe -18th January 2018



Evening with Shireen on Masala Tv - Lemon Drizzle Loaf Recipe -18th January 2018

Watch Evening with Shireen - 18th January 2018 Click Here

Mehboob's Kitchen on Masala Tv - Sambar Recipe - 18th January 2018



Mehboob's Kitchen on Masala Tv - Sambar Recipe - 18th January 2018

Watch Mehboob's Kitchen - 18th January 2018 Click Here

Zakir's Kitchen - Dawn News - 18th January 2018



Zakir's Kitchen - Dawn News - 18th January 2018

Watch Zakir's Kitchen - 18th January 2018 Click Here

Daawat-e-Rahat on Abb Takk News - Episode 205 (Chicken Alfredo Pasta Pizza) - 18 January 2018



Daawat-e-Rahat on Abb Takk News - Episode 205 (Chicken Alfredo Pasta Pizza) - 18 January 2018

Watch Daawat-e-Rahat - 18th January 2018 Click Here



Lazzat by Chef Samina Jalil - on Masala Tv - Machli ka Salan Recipe - 18th January 2018



Lazzat by Chef Samina Jalil - on Masala Tv - Machli ka Salan Recipe - 18th January 2018

Watch Lazzat by Chef Samina Jalil - 18th January 2018 Click Here


Flame On Hai by Chef Basim Akhund - on Masala Tv - Chicken Mushroom Soup Recipe - 18th January 2018



Flame On Hai by Chef Basim Akhund - on Masala Tv - Chicken Mushroom Soup Recipe - 18th January 2018

Watch Flame On Hai - 18th January 2018 Click Here

Tarka with Chef Rida Aftab - on Masala Tv - Lucknow Qeema Recipe - 18th January 2018



Tarka with Chef Rida Aftab - on Masala Tv - Lucknow Qeema Recipe - 18th January 2018

Watch Tarka - 18th January 2018 Click Here

Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Chicken Curry Recipe -18th January 2018



Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Chicken Curry Recipe -18th January 2018

Watch Food Diaries - 18th January 2018 Click Here

Tip of The Day


Tip of The Day

Chocolate and Ice Cream Pan Cakes



Ingredients
Plain Flour 1-1/2 cup
Baking Powder 1 tsp
Salt 1 tbsp
White Sugar 1-1/4 cup
Milk 1 cup
Eggs 2
Butter 2tbsp (melted)
Vanilla Ice Cream 4 scoops
Hazelnut Paste for serve
Method
In a large bowl, sift together the plain flour,baking powder, salt and sugar.
Make a well in the centre and pour in the milk,Eggs and melted butter.
Mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat and pour the batter onto it using approximately ¼ cup foreach pan cakes.
When brown on both sides .Serve with hazelnut paste and icecream.

Mexican Chicken Salad Wraps- Pinwheels



Ingredients
8 oz. cream cheese, softened
1-2 Tablespoons Spicy Ranch Dressing
10 oz can Rotel Mexican Lime & Cilantro dice tomatoes, drained
¼ -1/2 cup red onions, diced
2 chicken breast, seasoned, cooked & shredded
1 cup colby jack cheese or mexican blend cheese, shredded
2 cloves garlic, minced
2 teaspoons chili powder
½ tablespoon oregano
salt and pepper to taste
6 large flour tortillas
Instructions
Add all ingredients to bowl, mixing after each ingredients.
Taste and adjust seasonings if needed.
Spread onto flour tortilla, leaving about an inch all the way around.
Roll tightly.
Wrap in seran wrap and refrigerate rolls for an hour.
Slice about 1-1½ inch thick.
Serve.

Mexican Style Salsa



Ingredients
4cup Diced tomatoes/4cup bareek katy huwe tamatar
½ cup Diced green chillies/bareek kati huwi sabz mirch
¼ cup parsley (chopped)/ chop kia huwa dhaniya
2tbs lemon juice/lemon ka rus
½ tsp pepper/kali mirch
1clove/ long
¼ tsp salt/namak
Cooking Instructions
Drain tomatoes, saving only ¼ cup of the juice.Combine tomatoes and juice with the remaining ingredients that includes green chillies, parsley, pepper, clove and salt.
Cover and chill it at least 4 hours before serving.

Today Menu on MasalaTv - 17th January 2018


Today Menu on MasalaTv - 17th January 2018

Evening with Shireen on Masala Tv - S'mores Cupcakes Recipe -17th January 2018



Evening with Shireen on Masala Tv - S'mores Cupcakes Recipe -17th January 2018

Watch Evening with Shireen - 17th January 2018 Click Here

Mehboob's Kitchen on Masala Tv - Walnut Tart Recipe - 17th January 2018



Mehboob's Kitchen on Masala Tv - Walnut Tart Recipe - 17th January 2018

Watch Mehboob's Kitchen - 17th January 2018 Click Here


Zakir's Kitchen - Dawn News - 17th January 2018



Zakir's Kitchen - Dawn News - 17th January 2018

Watch Zakir's Kitchen - 17th January 2018 Click Here

Daawat-e-Rahat on Abb Takk News -Episode 204 (Chicken Raisin Curry, Cream of Chicken soupe) - 17 January 2018



Daawat-e-Rahat on Abb Takk News -Episode 204 (Chicken Raisin Curry, Cream of Chicken soupe) - 17 January 2018

Watch Daawat-e-Rahat - 17th January 2018 Click Here



Lazzat by Chef Samina Jalil - on Masala Tv - Thai Pineapple Fried Rice Recipe - 17th January 2018



Lazzat by Chef Samina Jalil - on Masala Tv - Thai Pineapple Fried Rice Recipe - 17th January 2018

Watch Lazzat by Chef Samina Jalil - 17th January 2018 Click Here


Flame On Hai by Chef Basim Akhund - on Masala Tv -Peanut Chicken Recipe - 17th January 2018



Flame On Hai by Chef Basim Akhund - on Masala Tv -Peanut Chicken Recipe - 17th January 2018

Watch Flame On Hai -17th January 2018 Click Here

Tarka with Chef Rida Aftab - on Masala Tv - Fried Chicken Rice Recipe - 17th January 2018



Tarka with Chef Rida Aftab - on Masala Tv - Fried Chicken Rice Recipe - 17th January 2018

Watch Tarka - 17th January 2018 Click Here

Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Fish Kabab Recipe -17th January 2018



Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Fish Kabab Recipe -17th January 2018

Watch Food Diaries - 17th January 2018 Click Here

Tiр of Thе Dау


Tiр of Thе Dау


Olive Lava Cake



INGREDIENTS
2 - 2 ½ cup all purpose flour
Baking powder a pinch
Salt a pinch
25 - 30 finely chopped black olives
2 eggs
4 - 5 tbsp olive oil
1 cup chocolate chips
1 cup milk
5 - 6 tsp grated cheese
For Greasing
Olive oil
For Garnish
Melted chocolate

PROCESS
Mix all purpose flour, baking powder, and salt in a bowl.
Now mix black olives, and egg in it till a bread crumb consistency is formed.
Next add chocolate chips, milk and cheese in it to form a batter.
Now pour the batter in the greased moulds and keep it in oven for 25 mins - 30 mins on 225 °C.
Serve the prepared cakes with the melted chocolate.

Shawarma



Ingredients
Boneless chicken (cut into julienne) 1/2 kg.
Onion (cut into julienne) 1
Jalapeño pepper chopped 2
Pickled cucumbers sliced 2
Cinnamon powder a pinch
Garlic paste 1 tbsp.
Soy sauce 1 tbsp.
HP sauce 2 tbsp.
Oil 2 tbsp
DP sauce 2 tbsp.
White vinegar 2 tbsp.
White pepper 1 tsp.
Salt 1 tsp.
Chili sauce 4 tbsp.
Yogurt 4 tbsp.
Ingredients for Shawarma Sauce:
Yogurt whipped 1 cup
Lemon juice 1 tbsp.
Garlic paste 1 tsp.
Salt 1 tsp.
White pepper 1 tsp.
Tahini (sesame paste) 4 tbsp.

Method for Shawarma Sauce
In a bowl mix together tahini, whipped yogurt, garlic paste, salt, tsp white pepper, lemon juice and serve with showarma.
Method for Shawarma
Marinate chicken with garlic paste, white pepper, soy sauce, white vinegar, salt, cinnamon powder, HP sauce, chili sauce, DP sauce and yogurt.
Heat griller and grill the marinated chicken until done.
Heat pita bread or hot dog bun.
Spread Shawarma sauce, put onion, Jalapeno pepper, pickled cucumbers and grilled chicken.
Wrap Shawarma in butter paper, serve hot immediately.

Vegetable Egg Fried Rice




Ingredients
Rice 1 kg
oil 2 tbsp
Eggs 4
light soy sauce 3 tbsp
chilli flakes ½ - 1 tsp
frozen peas 150 gm
1 bunch coriander, leaves and stalks separated, leaves roughly chopped, stalks finely chopped
1 lime, juice of half, half cut into wedges
Salt
Black pepper

Method
If you are not using precooked rice, cook the rice in a saucepan of boiling water according to the packet instructions. Once cooked, drain and then refresh in cold running water to speed up the cooling process and stop it sticking together. Leave in the fridge overnight or spread onto a tray and leave to cool and dry.
Once the rice is ready, heat a tablespoon of the oil in a large frying pan or wok. Once hot, add the egg, a dash of soy sauce and the chilli flakes. Fry the egg, stirring constantly and breaking it up into small pieces with a wooden spoon as it cooks.
Once the egg is cooked through, golden-brown and broken into small pieces, add the courgettes and cook for 3-4 minutes or until the courgettes are tender and just turning golden.
Add the frozen peas, cold rice, the remaining oil and the chopped coriander stalks along with two tablespoons of soy sauce. Stir fry over a high heat, mixing constantly with a wooden spoon until the rice is hot and everything is mixed together. Taste and add more soy sauce if needed, plus a little salt and black pepper if necessary.
Turn off the heat, squeeze in the juice of half the lime and stir in three-quarters of the coriander leaves.
Transfer to serving plates and garnish with the remaining coriander leaves and the wedges of lime. Serve immediately.

 
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