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Today Menu on Masala Tv - 17th July 2018


Today Menu on Masala Tv - 17th July 2018

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



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

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


Daawat-e-Rahat on Abb Takk News - Episode 310 (Kathiawari Cholay) - 17 July 2018



Daawat-e-Rahat on Abb Takk News - Episode 310 (Kathiawari Cholay) - 17 July 2018

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

Zakir's Kitchen - Dawn News - 16th July 2018



Zakir's Kitchen - Dawn News - 16th July 2018

Watch Zakir's Kitchen - 16th July 2018 Click Here


Daawat-e-Rahat on Abb Takk News - Episode 309 (Sabziyon ki Taheri, Mango Jam) - 16 July 2018



Daawat-e-Rahat on Abb Takk News - Episode 309 (Sabziyon ki Taheri, Mango Jam) - 16 July 2018

Watch Daawat-e-Rahat - 16th July 2018 Click Here

Tip оf Thе Dау



Tip оf Thе Dау


Mango Falooda


Ingredients
For Vermicelli
1/2 cup- Vermicelli
1 Pak - jello (red)
Water as needed
For Assembling
Whip cream
Or
Ice creams - any of your choice (Strawberry, Vanilla)
2 tbs- tukhmalanga
1/2 cup-Water
1 cup-Cold Milk
1 Ripe Mango -chopped
1 Ripe Mango -peeled and pureed
2 tbsp- Wall Nut chopped
Some cherry for garnishing
Method
Make jello according the packet. When it's cold cut into small square pieces.
Cook the vermicelli, boil vermicelli in water till it is done. Now drain it and wash it under cold water. Set that aside till use.
Take tukhmalanga in a bowl and add in water. Mix well and set aside for 5 mins.
Now time to assemble, Take a tall glass, add little tukhmalanga in the bottom of the glass, Add in vermicelli, add some mango puree and chopped mangoes then add jello pieces. Pour in milk, Add scoops of whip cream or ice cream. Top off with walnuts and cherries. Serve immediately


KHICHRA


Ingredients

Mutton 1 kg
Oil 1 cup
Brown onion 1 cup
Ginger garlic paste 3 tbsp
Chili powder 3 tbsp
Turmeric 1 tbsp
Salt 2 tbsp
Dhania powder 2 tbsp
Yogurt 1 cup
All spice 1 tbsp
Wheat ½ kg soaked overnight and boiled
Barley 125gm soaked overnight and boiled
Chanay ki daal 1 cup soaked and boiled
Masoor ki daal ¼ cup boiled
Arhar ki daal ¼ cup and boiled
Moong ki daal ¼ cup and boiled
Rice ¼ cup boiled
TO SERVE WITH
Brown onion ½ cup
Coriander leaves chopped ½ cup
Mint leaves chopped ½ cup
Green chopped 6
Chaat masala 1tbsp
Lemon 2 cut in cubes
METHOD
Heat oil add brown onion with ginger garlic paste mutton fry well, add all dry seasonings with yogurt, fry well, add 4 cups water, cover and cook till mutton tender. Soak wheat and barley overnight, boil next morning, soak daals for 4 hours and boil in 4 cups of water on low flame till soft and tender. Now blend all together mix mutton and daal and wheat mixture together, keep cooking adding little little water at intervals. Lastly add 1 tbsp all spice, mix well and remove

MASALYDAR BHAJI



INGREDIENTS
Turniр ½ Kg
Grееn Pеаѕ ½ Kg
Tomatoes ½ Kg
Carrot ½ Kg
Fеnugrееk 1 Pao
Brown Suggаr 1 Tbѕр
Whоlе Red Chili 8
Sаlt 1 Tsp
Green Chili 4
Mustard Seeds 1 Tsp
Cumin 1 Tѕр
Turmeric Powder 1 Tѕр
Friеd Red Chili 1 Tѕр
Oil ½ Cup
METHOD
Firѕt hеаt сuр oil.
Add turniр, реаѕ , саrrоt аnd kеер аѕidе.
Intо the remaining оil, аdd muѕtаrd seeds whеn thе аrоmа оf thе
seeds iѕ rеlеаѕеd add сhорреd tоmаtоеѕ and mix wеll.
Add brоwn sugar, rоund red сhiliеѕ, salt, сhiliеѕ, сumin аnd chopped red сhiliеѕ.
Add the friеd vеgеtаblеѕ аnd let it simmer for 20 minutеѕ. Sрrinklе with 250 gms оf fеnugrееk and serve.

Today Menu on Masala Tv - 13th July 2018


Today Menu on Masala Tv - 13th July 2018

Beauty Tip


Beauty Tip

Lemon Thins Recipe



Recipe Ingredients

1 1/4 cups whole-wheat pastry flour or all-purpose flour
1/3 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar, divided
2 tablespoons butter, softened
2 tablespoons canola oil
1 large egg white
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
3 tablespoons lemon juice

Recipe Method
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.
Bake the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer to a flat surface (not a rack) to crisp.

Egg Roll



Ingredients
1 eggs (large)
1 tablespoon cooking oil
1/2 red onion (medium)
1 green chili
1/2 cucumber
1 paratha
1 pinch black salt
1 tablespoon tomato hot sauce
1 pinch salt
1/2 lemon (or 1 tablespoon lemon juice)
Directions
1 Cut Onion, Cucumber and Green Chili. Also, make sure that the Paratha is out of the refrigerator
2 Heat 1/2 tea spoon of oil for 2 mins. Add the onions and fry it till it turns pink (around 3 mins) and keep the fried onion aside
3 Cook the paratha and keep it aside. Alternatively, you can also have a home made white flour paratha. Note - Home made paratha will be a better choice.
4 4. Heat 1/2 tea spoon of oil on a pan. Beat 1 egg and pour on the pan
5 Put the cooked paratha on top of half fried egg and press the paratha softly to get it stick to the egg. Let it cook for 2 mins and flip it to cook uniformly on both sides. Remove the paratha from the pan and put it on a plate.
6 Add the fried onions on top of the roll. Also add the cut cucumber, green chili, tomato hot sauce and lemon juice(as per taste)

Cheese And Vegetable Croquette



INGREDIENTS
1 cup Grated Boiled Potato
1 cup Minced Soya Nuggets
3 tbsp Finely Chopped Roasted Green Bellpepper
3 tbsp Grated and Roasted Carrot
½ cup Finely Chopped Roasted Green Beans
3 tbsp Finely Chopped Roasted Red Bell pepper
1 tbsp Beetroot Paste
2 tbsp Bread Crumbs
to taste Salt
2 tbsp Finely Chopped Jalapenos
as required Mozzarella Cheese
as required Maida & Milk Paste
as required Bread Crumbs
for frying Oil
2 tbsp Mayonnaise
2 tbsp Chilli Sauce
For Garnish
Sprouts

PROCESS
In a bowl, add Grated boiled potato 1 cup, minced soya nuggets 1 cup, finely chopped roasted onion 3tbsp, finely chopped roasted green bell pepper 3 tbsp, grated roasted carrot 3 tbsp, finely chopped roasted green beans ½ cup, finely chopped roasted red bell pepper 3 tbsp
Mix it well
Add beetroot paste 1 tbsp, bread crumbs 2 tbsp. Mix it again.
Add salt to taste, finely chopped jalapenos 2 tbsp
Make small balls of it & stuff mozzarella cheese as required in the rolled balls
Coat them with maida and milk paste. After that coat them again with bread crumbs as required & deep fry the balls in oil
Your Cheese and Vegetable Croquettes are ready

Today Menu on Masala Tv - 12th July 2018


Today Menu on Masala Tv - 12th July 2018

Mehboob's Kitchen on Masala Tv - Crispy Chicken Tenders Recipe - 12th July 2018



Mehboob's Kitchen on Masala Tv - Crispy Chicken Tenders Recipe - 12th July 2018

Watch Mehboob's Kitchen - 12th July 2018 Click Here

Zakir's Kitchen - Dawn News - 12th July 2018



Zakir's Kitchen - Dawn News - 12th July 2018

Watch Zakir's Kitchen - 12th July 2018 Click Here


Daawat-e-Rahat on Abb Takk News - Episode 307 (Two Cheese Filled Meat Patties, Satay Vegetables) - 12 July 2018



Daawat-e-Rahat on Abb Takk News - Episode 307 (Two Cheese Filled Meat Patties, Satay Vegetables) - 12 July 2018

Watch Daawat-e-Rahat - 12th July 2018 Click Here

Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Mango Ice Cream Recipe - 12th July 2018



Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Mango Ice Cream Recipe - 12th July 2018

Watch Food Diaries - 12th July 2018 Click Here

Tip of The Day


Tip of The Day

MOUTH FREASHNER



Ingredients
1-Fennel seeds roasted 1/4 cuo
2-Sesame seeds roasted 1/4 cup
3-Salli Supari(chalia) 1/4 cup
4-Grated coconut roasted 1/4 cup
5-Sweetened fennel seeds 1/4 cup
6-Coriander split roasted 1/4 cup
7-Silver coated cardamom 1,2 tbsp
8-Coconut chunks roasted 1/4 cup
9-Salli supari sugar coated 1/4 cup
Mix all ingredients together and keep it in a jar, take it after meals for freashner

Handi Qeema



Ingredients
Mince - 1 kg
Onion paste - 250 gms
Yogurt - 375 gms
Green Chilies - 10
Coriander Leaves - 1/2 bunch
Oil - 1/2 cup
Crushed Red Chilies - 1 tsp
Papaya Paste - 1 tbsp
Ginger Garlic - 1 tsp
Red Chili Powder - 1 tsp
Salt - 1/2 tsp
Tamarind Pulp - 2 tbsp
Achar Masala - 2 tbsp
Instructions
1. In the mince, add red chilies, salt, coriander leaves, finely chopped green chilies, paste of papaya, ginger garlic paste, tamarind pulp.
2. Now make a large ball.
3. In a clay pot, heat oil, add onion paste, achar masala, salt, red chili powder, and yogurt and fry well.
4. Now add mince ball, cover it and let it cook for half an hour.
5. Then add water.
6. In the end , Before serving, Sprinkle green chilies and coriander leaves.
Handi Qeema Famous Dish Of Restaurants:
Handi Qeema is a very famous dish of restaurants and now it is finally your way and revealing the secret of expensive restaurants.
Clay Pot Enhancing Flavor Of Handi Qeema:
The thing that make Handi Qeema especial is that it is cooked in “mitti ki handi” another name is “clay pot”, which releases and enhances the flavor of your dish.
Handi Qeema Made With:
It can be made with mince, onion paste, yogurt, green chillies, coriander leaves, oil, crushed red chilies, papaya paste, ginger garlic paste, red chili powder, salt, tamarind pulp and achaar masala.
Variation In Handi Qeema:
It is already a perfect mince meat dish which can be especial by cooking in clay pot but one more thing make it more variable that is coal smoke, before serving give it a coal smoke which also enhance its taste and gibe aroma to your dish.
Handi Qeema Served:
Handi Qeema can be usually served at any restaurant, dhaba and at home too as a main dish. It can also be served with any type of naan, roti/chapati along with any type of salad and raita of your own choice.

Saada Paratha



INGREDINTS
2 cups whole-wheat flour
Water to knead the dough
1/2 cup ghee
Dry flour for dusting
METHOD
Knead the flour with water into a soft pliable dough. Cover the dough and leave to rest for at least 30 minutes.
Break dough into 8 pieces, and shape each into a round, smooth ball, using a dusting of flour if it sticks.
Take a ball, and using a rolling pin, roll it into a round.
Smear the surface of the round with a little ghee, fold in half, smear the surface with ghee again, and make another fold from corner to corner, thus making a triangle.
Roll the triangle as thin as you can with a light hand. Repeat with the rest of the pieces, keeping the rolled paranthas covered, while you work on the rest of the dough.
With enough practice, you will be able to work fast enough to roll one and fry the other at the same time.
Heat the griddle till very hot. Place a parantha on it and lower the heat a bit.
When the edges start lifting slightly, make a trail of ghee along the outer edge of the parantha, so that some ghee trickles under it.
When underside is golden brown, smear some ghee on uncooked surface, increase heat and turn the parantha over.
Lower heat and cook on the other side. Serve hot

Today Menu on Masala Tv - 11th July 2018


Today Menu on Masala Tv - 11th July 2018

Mehboob's Kitchen on Masala Tv - Mutton Pulao Recipe - 11th July 2018



Mehboob's Kitchen on Masala Tv - Mutton Pulao Recipe - 11th July 2018

Watch Mehboob's Kitchen - 11th July 2018 Click Here

Zakir's Kitchen - Dawn News - 11th July 2018



Zakir's Kitchen - Dawn News - 11th July 2018

Watch Zakir's Kitchen - 11th July 2018 Click Here


Daawat-e-Rahat on Abb Takk News - Episode 306 ( Restaurant Style Ginger Chicken, Rahat Style Teen Sabzian Masaley Daar) - 11 July 2018



Daawat-e-Rahat on Abb Takk News - Episode 306 ( Restaurant Style Ginger Chicken, Rahat Style Teen Sabzian Masaley Daar) - 11 July 2018

Watch Daawat-e-Rahat - 11th July 2018 Click Here

Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Chicken Biryani Recipe - 11th July 2018



Food Diaries by Chef Zarnak Sidhwa - on Masala Tv - Chicken Biryani Recipe - 11th July 2018

Watch Food Diaries - 11th July 2018 Click Here

Tip of The Day


Tip of The Day

Fluffy Pancakes



Ingredients
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/4 cup shortening or butter, melted
Directions
In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Yield: 8 pancakes.

Parsi Curry Chawal



Ingredients
For Curry Powder

Whole coriander seeds 2 tbsp
Raw peanuts 2 tsp
Cumin 1 tsp
Poppy seeds 1/2 tsp
White sesame seeds 1/2 tsp
Broken cashew nuts 2 tsp
For Curry
Chicken 1 kg
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Salt to taste
Sambhar powder 1 tsp
Green chillies and ginger garlic paste 1 tsp
Kashmiri chilies 4-5
Curry leaves a few
Small piece of coconut fresh or desiccated coconut ½ cup
Tomatoes 5
Onion 1
Cloves garlic 5-6
Oil 1 tbsp
Boiled rice 2 cups (for serving)
Method
To prepare curry powder: Roast all ingredients on low flame for few minutes cool and
grind into fine powder.
To prepare curry: Grin coconut pieces if using fresh, then add tomatoes, red chilies,
onion, garlic and few curry leaves and grind to a fine paste.
Heat oil, saute chicken, add curry powder, fry for few minutes, the ground masala, cook
till oil separates, add water and cook till chicken is done.
Enjoy with boiled rice and kachumbar.

ALOO KA RAITA



INGREDIENTS
Boiled Potatoes 2
Yogurt 250g
Onions 1
Finely Chopped Tomatoes 1
Green Chilies 2
Crushed Red Chilies 1 tsp
Garlic 1 tsp
Cumin 1 tsp
Maggi in henses ½ tsp
Salt ½ tsp
Green Coriander 2 tbsp
Oil 3 tbsp
METHOD:
Heat 3 tbsp oil and add 1 tsp garlic and fry them. When aroma comes, then add 1 tsp crushed red chilies, ½ tsp salt, 1 tsp cumin, 1 onion, 2 finely chopped boiled potatoes, 1 finely chopped tomatoes and 2 tbsp green coriander and cook it for 1 minute and then close the stove.
Then add ½ tsp maggi in henses and 250g yogurt and bear it and mix it properly. Delicious aloo ka raita is ready to serve.

Today Menu on Masala Tv - 10th July 2018


Today Menu on Masala Tv - 10th July 2018

 
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