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Today Menu on MasalaTv - 20th February 2017


Today Menu on MasalaTv - 20th February 2017

Food Diaries by Chef Zarnak Sidhwa -on Masala Tv -Colorfull Marbled Cake Recipe- 20th February 2017


Colorfull Marbled Cake Recipe



Food Diaries by Chef Zarnak Sidhwa -on Masala Tv -Colorfull Marbled Cake Recipe- 20th February 2017



Mehboob's Kitchen on Masala Tv -Chatpattay Drumsticks Recipe - 20th February 2017



Mehboob's Kitchen on Masala Tv -Chatpattay Drumsticks Recipe - 20th February 2017



Zakir's Kitchen - Dawn News - 20th February 2017



Zakir's Kitchen - Dawn News - 20th February 2017



Daawat-e-Rahat on Abb Takk News - Episode 06 (Tali Machli aur Bhuni Moong Daal) - 20th February 2017



Daawat-e-Rahat on Abb Takk News - Episode 06 (Tali Machli aur Bhuni Moong Daal) - 20th February 2017



Tip of The Day


Tip of The Day

Aaty Kay Laddu



Ingredients
Wheat flour ½ kg Semolina 250 gm Ghee ¾ cup Water to knead Fried edible gum 250 gm chopperized Almonds chopped 50 gm Pistachio chopped 50 gm Caster sugar 1 cup Poppy seeds 1 tbsp Melted ghee about 2 cups Green cardamom grinded 2 tsp Mace grinded ½ tsp Nutmeg grinded ½ tsp.
Method
In a bowl mix together wheat flour and semolina add in ¾ cup ghee, mix slightly knead to a smooth dough with Luke warm water, leave aside for 1 hour then make into muthias and deep fry on slow flame for 15 minutes till light golden, remove, cool and chopperize. Then add to it fried and chopperized gond, chopped almonds and pistachio, caster sugar, poppy seeds, about 2 cups melted ghee, grinded green cardamom, nutmeg and mace, mix all well, make into laddus, role in desiccated coconut and serve.

ACHARI MUTTON FRY



Ingredients
1-1/2 cup coriander ( hara dhanya) leaves chopped
2-1/2 tsp fenugreek ( methi dana) seeds
3-1 tsp fennel( saunf) seeds
4-1/2 tsp cumin ( zeera) seeds
5-1 kg mutton
6-1 tsp turmeric( haidi) powder
7-8 red chillies (sabut laal mirch) whole
8-1 tsp red chilli powder
9-4 medium tomatoes
10-5 cloves
11-1 tsp onion seeds
12-7 tblsp mustard (sarson ) oil
13-2 tblsp ginger chopped
14-4 medium onions
15-salt to taste
16-1 tblsp garlic chopped
17-1 tsp mustard (raee) seeds
Method
1-Wash and cut the mutton in cube shape.
2-Take off and cut the onions.Cut the tomatoes.
3-Roast the whole spices separately and grind everything coarsely.
4-Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
5-Mix in the cut ginger-garlic.Mix well.
6-Mix in coarsely ground masala powder.
7-Stir fry for half a minute, stirring all the time.
8-Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
9-Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
10-Stir fry till oil leaves the masala.
11-Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
12-Stir fry till the mutton is fully done.
13-Adjust the flavor and serve hot.
14-Garnish it with coriander leaves.

Chinese Rice



Ingredients
4 cups Rice( washed, soaked and boiled)
1 lb Boneless chicken
1/2 cup green pease
2 Green capsicum
3 Carrots ( shredded )
3 cups Cauliflower leaves(shredded)
3 Eggs
2 tbsp White vinegar
1tsp Chinese salt
Salt to taste
Pepper to taste
Soya sauce to taste
Hot sauce to taste
Method
Boil 3/4 of rice with salt and vinegar and green pease and drain the water. Shred carrots and cut all other veggies into small pieces. Make a scrambled egg and split into smaller pieces. Stir fry chicken pieces with salt and pepper. In a large non stick pan add veggies and a little bit if oil and stir fry. Later add the egg and chicken. Then add 2 cups of boiled rice and mix everything well. Add salt, pepper, hot sauce and soya sauce to taste. Repeat process until material is finished. Serve with any Chinese dish & Enjoy!!!

Today Menu on MasalaTv - 19th February 2017


Today Menu on MasalaTv - 19th February 2017

LivelyWeekends With Kiran Khan - on Masala TV -Singaporean Rice Recipe- 19th February 2017

Singaporean Rice Recipe



LivelyWeekends With Kiran Khan - on Masala TV -Singaporean Rice Recipe- 19th February 2017



Tip of The Day (Nakseer ka Ilaj | Behtreen Nuskha)



Nakseer ka Ilaj | Behtreen Nuskha


NIMBU PANI



INGREDIENTS
10 big lemons
2 600 ml soda bottles
1 cup dates (khajoor) pitted and chopped
2 tbsp honey
4 cups water
Few Ice-Cubes
COOKING DIRECTIONS
Cut the lemons in halves crosswise and remove the zest from 6 of the halves.Squeeze out the juice from the lemons.
Slice the remaining lemons into thin rounds and keep them aside for garnishing purpose.
Place the water and the dates in a sauce pan and gently boil for 6-7 minutes till the dates tenders.
Add the zest and boil for another 2-3 minutes.Turn the flame off and stir in the honey, lemon juice & few lemon slices.
Keep the drink aside loosely covered for 6-7 hours.
Strain through a muslin lined sieve.
While serving, mix the drink with soda and add some crushed ice cubes.Serve chilled.

Warm pasta and chicken salad with a white sauce



Ingredients
3 chicken breasts
Bit olive oil
Fresh herbs to sauté with the chicken
250 gr pasta
3 Tbsp yogurt
3 Tbsp mayonnaise
2 Tbsp mustard
2 Tbsp honey
2 Tbsp Worcester sauce
Green onions finely chopped
1 can of corn
Herbs for the salad
Salt and pepper

Method
Baste the chicken with olive oil. Salt and pepper well, cut the herbs not to fine and add to the chicken
Let it sit and marinate for a bit
In a hot pan we sauté the chicken for 5 minutes on each side or until the chicken is cooked.
Place the chicken on a plate and cover with aluminum foil to sit for 5 minutes.
While the chicken rests, place a pot of water to boil, add plenty of salt add the pasta. Boil the pasta as stated on the package.
Strain the pasta and place in a boil. Add a bit of olive oil and stir well so the pasta won’t stick.
Cut the chicken into small pieces.
In another bowl we make our sauce. Mix together the yogurt, mayonnaise, mustard, honey, Worcestershire sauce and the onions.
Add the chicken and the sauce to the pasta mix well. Add the herbs and the corn, salt and pepper to taste and mix again.

DEEP FRIED PRAWNS by Rida Aftab



Ingredients:
Jambo Prawns ½ kg
Flour 1 cup
Egg 1
Bread Crumbs 1 cup
Black pepper ½ tsp
Salt ½ tsp
Red Chilies (Crushed) 1 tsp
Lemon Juice 2 tbsp
Roasted Cumins 1 tsp
Oil for fry
Method:
First devein ½ kilo jumbo prawns. Now add ½ tsp black pepper, 2 tbsp lemon juice, 1 tsp roasted cumin, ½ salt and 1 tsp crushed red chilied and leave the prawns to marinate for 1 hour then coat the prawns with 1 cup flour. After this coat the prawns in 1 egg and roll in 1 cuo bread crumbs . Deep fry the prawns in hot oil.

Today Menu on MasalaTv - 18th February 2017


Today Menu on MasalaTv - 18th February 2017

LivelyWeekends With Kiran Khan - on Masala TV -Chargha Recipe - 18th February 2017

Chargha Recipe



LivelyWeekends With Kiran Khan - on Masala TV -Chargha Recipe- 18th February 2017



Chaska Pakane Ka on Masala TV -Gajar Aur Akhroot Ka Halwa Recipe -18th February 2017


Gajar Aur Akhroot Ka Halwa Recipe



Chaska Pakane Ka on Masala TV -Gajar Aur Akhroot Ka Halwa Recipe -18th February 2017



Bеаutу Tiр


Bеаutу Tiр


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.

BANANA PIE



INGREDIENTS
1 pie сruѕt
8 oz cream cheese (ѕоftеnеd)
1-2 оz inѕtаnt vаnillа рudding
3 оz instant bаnаnа cream pudding
½ ltr milk
1 сuр cool whip
Bаnаnаѕ (sliced for layering)
Cruѕhеd crunch fоr tоррing
PROCEDURE
1. Bаkе pie сruѕt ассоrding tо thе inѕtruсtiоn mеntiоnеd оn the расkаgе and then сооl tо rооm temperature.
2. Tо prepare рiе filling bеаt cream сhееѕе to mаkе it ѕmооth and soft.
3. Gradually аdd milk аnd mаkе ѕmооth batter.
4. Add both pudding mixеѕ аnd beat at slow speed so that nо lumps wоuld be there.
5. Nоw fоld the bаttеr with thе whiррing сrеаm аnd ѕеt aside.
6. Mаkе lауеr оf thе bаnаnаѕ аt thе side of the рiе сruѕt аnd роur hаlf of thе batter on the сruѕt, now mаkе lауеr оf ѕliсеd bananas оntо the bаttеr and thеn роur rеѕt оf thе batter. In the еnd top with ѕоmе rеmаining sliced bаnаnаѕ аnd сrunсh аnd сhill for at lеаѕt аn hour.

Chicken & Mashroom Baked Rice



Ingredients
1 1/2 cups uncooked rice, rinsed and drained
Water to cook rice
5 garlic cloves
200g (white or brown) button mushrooms, sliced
200g chicken fillet, cubed
15g butter
a few tablespoons uncooked Campbell’s cream of mushroom soup
Shredded Mozzarella Cheese
Shredded Cheddar Cheese (I use mild red cheddar)
Salt & Pepper
Parsley (garnishing)
Method
In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken pieces, stir-fry for a few minutes until the surface of the chicken pieces is white.
Add the washed uncooked rice, salt and black pepper to taste. Stir well. Transfer contents of wok/pan to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water – adjust the water amount according to your cooker).
When the rice is cooked, portion out the rice into individual oven-safe baking dishes (or use a 20cm x 20 cm square alumnium tray) until about half the height of the dish.
Spread some mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese.
Baked in a pre-heated oven at 200°C (392°F) for about 20-25 minutes, or until all the cheese melted and is very slightly browned. Garnish with parsley.

Today Menu on MasalaTv - 17th February 2017


Today Menu on MasalaTv - 17th February 2017

Evening with Shireen on Masala Tv -Bundit Pineapple Cake Recipe - 17th February 2017



Evening with Shireen on Masala Tv -Bundit Pineapple Cake Recipe - 17th February 2017



Mehboob's Kitchen on Masala Tv - Dragon Chicken Recipe - 17th February 2017



Mehboob's Kitchen on Masala Tv -Dragon Chicken Recipe - 17th February 2017



Daawat-e-Rahat on Abb Takk News - Episode 05 (Mutton Pulao & Ande aur Besan ka Halwa) - 17th February 2017



Daawat-e-Rahat on Abb Takk News - Episode 05 (Mutton Pulao & Ande aur Besan ka Halwa) - 17th February 2017



Handi with Zubeda Tariq -on Masala TV -Gujrati Bengan Recipe -17th February 2017

Gujrati Bengan Recipe



Handi with Zubeda Tariq -on Masala TV -Gujrati Bengan Recipe -17th February 2017



Flame On Hai by Chef Basim Akhund - on Masala Tv -Spaghetti with Aubergine Tomatoes Recipe - 17th February 2017



Flame On Hai by Chef Basim Akhund - on Masala Tv -Spaghetti with Aubergine Tomatoes Recipe - 17th February 2017



Tarka with Chef Rida Aftab -on Masala Tv - Chicken Tikka Karhai Recipe- 17th February 2017


Chicken Tikka Karhai Recipe



Tarka with Chef Rida Aftab -on Masala Tv -Chicken Tikka Karhai Recipe- 17th February 2017




Food Diaries by Chef Zarnak Sidhwa -on Masala Tv -Brownie Cake Recipe - 17th February 2017


Brownie Cake Recipe



Food Diaries by Chef Zarnak Sidhwa -on Masala Tv -Brownie Cake Recipe- 17th February 2017



Tip of The Day


Tip of The Day

Masala Bhari Bhindi



Ingredients
1-1/2 kg Bhindi ( okra)
2-5 tbsps coriander powder
3-3 tbsps cumin powder
4-1 tbsp raw mango powder( khataee powder)
5-1/4 tsp coriander
6-1 tsp red chilli powder
7-2-3 tbsps vegetable/canola/ sunflower cooking oil
8-Salt to taste
9-2 tbsps cornflour
10-Vegetable oil for deep frying
Method
1-Wash the bhindi and pat dry with a clean cloth.
2-Make a partial lengthwise slit (like a pocket) in each (such that it does not completely open up).
3-Mix all the spices, salt to taste. Add enough cooking oil and mix well to form a thick paste.
4-Stuff the slit in each bhindi with a little bit of this paste.
5-Lay the stuffed bhindi in a plate to form a single layer.
6-Sprinkle the stuffed bhindi with the cornflour and then roll around to coat well.
7-Heat the cooking oil for frying, in a deep pan on a medium flame. When hot, add the bhindi and fry till crisp.
8- Drain and remove from oil.
9-Serve immediately with plain boiled rice and Daal (lentil dish) of your choice.

Hummingbird cake



Ingredients
3/4 cup plain flour
3/4 cup self-raising flour
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 cup firmly packed brown sugar
450g can crushed pineapple in juice, drained, reserving 1/3 cup juice
1/2 cup desiccated coconut
1 cup mashed banana
2 eggs, lightly beaten
1/2 cup extra light olive oil
1/2 cup walnuts, chopped
Cream cheese frosting
125g cream cheese, softened
1 1/2 cups icing sugar mixture
Select all ingredients
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease 23cm square cake pan. Line base and sides with baking paper.
Step 2
Sift flours, soda, cinnamon and sugar into a large bowl. Stir in pineapple, reserved juice, coconut, banana, egg, oil and 1/4 cup cold water. Pour into prepared pan.
Step 3
Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Step 4
Make cream cheese frosting: Using an electric mixer, beat cream cheese until light and fluffy. Gradually add icing sugar. Beat until smooth. Spread frosting over top of cake. Sprinkle with walnuts. Serve.
 
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