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Treatment of Body Pain During Ramadan


Treatment of Body Pain During Ramadan



Pistachio Falooda



Ingredients
1/2 teaspoon pistachios essence
2 tablespoons chopped pistachios
1 tbsp raisins
2 cups milk
3 tablespoons sugar
falooda or faluda sev 50-75 grams/handful
1 tablespoon basil seeds/ sabja seeds
green food color .a hint
cardamom powder --a pinch
almond and raisins 10 to 12
water 2 cups +2 tbsp
ice cream
Recipe
Soak basil seed in water for around 1 hour... bring 2 cups of water to a rolling boil and
add falooda sev and cook it till they are tender and soft.. Now strain and keep aside the
falooda sev..boil milk and once done add sugar,pistachios ,green food color,basil
seeds,cardamom powder and let it simmer constant stirring.. now add the cooked falooda
sev to the milk and keep simmering for around 5 to 10 minutes till all the flavors get
incorporated...i like to boil it on low flame until it becomes thicken..
let it cool down to room temperature and then chill it in refrigerator..
serve in glasses topped with a dollop of any ice cream flavor which u like and dry fruits
like pistachios, almond and raisins .. i put home made kulfa hope u will like it enjoy!

Chany or pathoray



INGREDIENTS
For the chany
1 cup chick peas (Kabuli chana), soaked overnight
1/2 teaspoon cumin seeds (jeera)
1 onion finely chopped
12 mm. (1/2?) piece ginger, grated
2 cloves garlic, grated
2 teaspoons chana masala
2 teaspoons chilli powder
2 teaspoons amchur (dry mango-powder)
1/4 teaspoon turmeric powder (haldi)
1 tablespoon coriander (dhania) powder
1 teaspoon cumin seeds (zera) power
2 tablespoons oil
salt to taste
For the bhatooray:
1/2 cup plain flour
1/2 cup potato, boiled and grated
11/2 teaspoons oil
salt to taste
oil for deep frying
For Garnishing:
1 onion, sliced
4 lemon wedges

PREPACATION
For the:chany
Pressure cook the chick peas for 3 whistles until they are soft . Drain and keep aside.
Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and saute till the onion is golden brown.
Add the chany masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and saute for another minute.
Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside
For the bhatooray:

Potato, corn patties



Ingredients
500g potatoes (such as desiree), peeled, coarsely chopped
1 celery stick, ends trimmed, finely chopped
1 carrot, peeled, finely chopped
100g (1/2 cup) fresh or drained canned corn kernels
2 tablespoons chopped fresh continental parsley
1 egg yolk
90g (1 cup) dried (packaged) breadcrumbs
2 tablespoons olive oil
Sweet chilli sauce, to serve
Salad leaves, to serve

Select all ingredients
Step 1
Cook potato in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. Transfer to a large heatproof bowl. Mash until smooth. Set aside to cool slightly. Cover and place in the fridge for 1 hour to chill.
Step 2
Add the , celery, carrot, corn, parsley and egg yolk to the mash. Season with salt and pepper and stir until well combined.
Step 3
Divide mixture into 12 portions. Shape each portion into a patty. Place breadcrumbs on a plate. Add the patties and turn to coat.
Step 4
Heat the oil in a frying pan over medium heat. Cook 4 patties for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining patties.
Step 5
Serve patties with sweet chilli sauce and salad leaves

Today Menu on MasalaTv - 29th May 2017


Today Menu on MasalaTv - 29th May 2017

Mehboob's Kitchen on Masala Tv - Fruit Custard Recipe - 29th May 2017



Mehboob's Kitchen on Masala Tv - Fruit Custard Recipe - 29th May 2017



Zakir's Kitchen - Dawn News - 29th May 2017



Zakir's Kitchen - Dawn News - 29th May 2017



Daawat-e-Rahat on Abb Takk News -Ramzan Special - 2nd Sehri - 29 May 2017



Daawat-e-Rahat on Abb Takk News -Ramzan Special - 2nd Sehri - 29 May 2017




Flame On Hai by Chef Basim Akhund - on Masala Tv - Mixed Chicken Recipe - 29th May 2017



Flame On Hai by Chef Basim Akhund - on Masala Tv -Mixed Chicken Recipe - 29th May 2017



Tarka with Chef Rida Aftab -on Masala Tv - Fruit Cream Smoothie Recipe - 29th May 2017


Fruit Cream Smoothie Recipe



Tarka with Chef Rida Aftab -on Masala Tv - Fruit Cream Smoothie Recipe - 29th May 2017



Food Diaries by Chef Zarnak Sidhwa -on Masala Tv - Breakfast Shake Recipe - 29th May 2017


Breakfast Shake Recipe



Food Diaries by Chef Zarnak Sidhwa -on Masala Tv - Breakfast Shake Recipe - 29th May 2017




Best Tip to wrap samosa


Best Tip to wrap samosa



Sweet Vermicelli



Ingredients
1 сuр tоаѕtеd vеrmiсеlli (Sеviуаn)
1/2 cup sugar оr to tаѕtе
2 tablespoon аlmоnd оr mix nutѕ аnd driеd fruit
2-3 teaspoons саrdаmоn
2 tablespoons rоѕе wаtеr(орtiоnаl)
2 tаblеѕрооn butter оr ghее
1 рinсh ѕаffrоn (optional)
Mеthоd
Break the vеrmiсеlli in hаlf. In nonstick раn mеlt thе buttеr аnd fry vеrmiсеlli on low heat with саrdаmоn. When their соlоr Chang light brоwn. Add thе water, rоѕе water, ѕugаr, (saffron) in thе pan. Hеаt through gently.
Mix vеrу wеll tо соаt thоrоughlу & to brеаk uр a littlе. Cооk on as lоw heat аѕ роѕѕiblе for approx 10-15 minutеѕ оr until thе vermicelli iѕ glossy & has аbѕоrbеd еvеrуthing.
At thiѕ роint, ѕtir in thе аlmоnd (mixеd fruit & nutѕ). Serve wаrm & Enjоу

DUM KA QEEMA



Ingrеdiеntѕ
Beef minсе 1 kg
Kасhri powder 3 tbѕр
Whitе cumin roasted and сruѕhеd 1 tbѕр
Gingеr gаrliс раѕtе 2 tbsp hеареd
Salt 2 tѕр
Crushed red рерреr 2 tsp
All spice (gаrаm masala)1 ½ tsp
Brown onion сruѕhеd ½ сuр
Yоgurt 1/4 сuр
Ghee 1/2 сuр
Coriander lеаvеѕ chopped 2 tbѕр
Grееn сhiliеѕ chopped 4
Gingеr Juliаn 2 tbsp
Frеѕh lеmоn 2
METHOD
Mince the bееf twiсе in a minсеr аnd аdd thе above ingredients - Kachri powder, Whitе сumin rоаѕtеd and сruѕhеd, Ginger gаrliс раѕtе , Sаlt, Crushed red рерреr , All ѕрiсеѕ(gаrаm mаѕаlа), Brown оniоn сruѕhеd аnd Yogurt. Mix well. Marinate fоr 2 hоurѕ, juѕt bеfоrе сооking, mix ghее in thе minсе, сооk оn lоw flаmе till wаtеr dries, thеn ѕmоkе it with соаl. Sеrvе with gingеr Juliаn, соriаndеr lеаvеѕ, green сhiliеѕ, lеmоn wеdgеѕ.

Moong Chi Pakoras



INGREDIENTS
1 cup blended green moong
1 tsp ginger garlic paste
1 tsp green chili paste
2 chopped onions
Oil for frying
Salt to taste
Pak choi
Schezwan sauce

PROCESS
In a bowl add blended green moong, onions, ginger garlic paste, green chili paste, salt and mix well.
Shape the mixture into round or oval dumplings or pakoras of this mixture.
Deep fry these pakora’s until golden brown.
Remove on a plate and serve with schezwan sauce and garnish crushed pak choi.

Makai ki Roti



Ingredients
Cornmeal 2 cup
Wheat flour 1 cup
Salt to taste
Ghee \ oil as required

Method
Mix together 2 cup cornmeal, 1 cup wheat flour and salt to taste. Now knead to dough with lukewarm water as required. Keep aside for few minutes. Make small balls, roll each ball into medium plate size. Toast from both sides and remove. Now brush with ghee, butter or oil as required. Serve with gravy or saag.

Today Menu on MasalaTv - 28th May 2017


Today Menu on MasalaTv - 28th May 2017

LivelyWeekends With Kiran Khan - on Masala TV -Turai Ki Sabzi Recipe - 28th May 2017

Turai Ki Sabzi Recipe



LivelyWeekends With Kiran Khan - on Masala TV -Turai Ki Sabzi Recipe - 28th May 2017



Chaska Pakane Ka on Masala TV - Moong Daal Fritters Recipe - 28th May 2017


Moong Daal Fritters Recipe



Chaska Pakane Ka on Masala TV - Moong Daal Fritters Recipe - 28th May 2017



Zakir's Kitchen - Dawn News - 28th May 2017



Zakir's Kitchen - Dawn News - 28th May 2017



Daawat-e-Rahat on Abb Takk News -Ramzan Special - 1st Iftar - 28 May 2017



Daawat-e-Rahat on Abb Takk News -Ramzan Special - 1st Iftar - 28 May 2017



Daawat-e-Rahat on Abb Takk News -Ramzan Special - 1st Sehri - 28 May 2017



Daawat-e-Rahat on Abb Takk News -Ramzan Special - 1st Sehri - 28 May 2017



Tiр of Thе Dау


Tiр of Thе Dау


Chicken Croissants



Ingredients for Filling
Boneless chicken breast (small pieces) 250 gm
Capsicum (grated or chopped finely) 1 (small)
Corn 2 tbsp
Carrot (grated) 1
Finely chopped onion 1 (small)
Green chillies (chopped) 1-2
Garlic paste 1/2 tsp
Chopped coriander 1 tsp
Salt to taste
Ground cumin powder 1/2 tsp
Tandoori masala (optional) pinch
Lemon juice of 1/2 lemon
Soya sauce 1 tsp
Butter 1 tbsp
Ingredients for Dough:
Flour 2 cups
Salt 1 tsp
Sugar 1 tsp
Yeast 1/2 tsp
Baking powder 1/4 tsp
Softened butter 3 tbsp
Oil 2 tbsp
Warm milk mixed with water 1/2 cup
Method:
For the filling
heat the butter, add the onions and stir fry until they're translucent. Do not brown them. Add the capsicum and carrot. Add the chicken and stir fry. Add the chillies, garlic, salt, cumin powder, tandoori masala and corn. Sauté until the chicken become tender. If the mixture sticks to the pan and the chicken is not yet done, add a tbsp. of water and cover until ready. Make sure that the mixture is completely dry. Lastly, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and shred the chicken. You can smoke the mixture with a coal and some oil to give it a nice bbq aroma.
For the dough sieve the flour and add the yeast, baking powder, salt and sugar. Add 2 tbsp. of butter and 2 tbsp oil. (Reserve the last tbsp. butter for later). Rub into the flour using finger tips until the flour has a crumbly texture. Gradually add the warm milk & water, stirring it in with a wooden spoon at first until the dough starts to hold together, and then continuing to knead together with your hands until the dough has softened. You need this dough slightly sticky, oil your hands slightly to help with the stickiness and keep kneading. Adding a little sprinkling of flour when it gets too sticky to handle until the dough is nice and well-kneaded and formed into a ball. Apply a touch of oil all over the ball of dough, place in a container and cover with a damp towel. Place in a micro or anywhere warm. Leave it to rise to about double its original size. (40mins to an hour) Roll out the dough on a floured surface into a huge circle of about 30cm diameter (use your fingertips to stretch the circle out when you feel you can’t roll with the pin any further), then rub half of the reserved tbsp. of butter all over this rolled out circle. Using a pizza cutter or sharp knife, cut the circle into quarters, then divide each quarter again to form eighths. Take the first eighth of the circle; place your mixture of choice on the edge (where the perimeter of the circle used to be). Roll carefully towards the pointed edge. Curve down the edges of your rolled up croissant to form the crescent shape. Place the croissants on a greased tray and cover them again for another half an hour so that the dough can rise again. Glaze the croissants with egg yolk to give them a nice color. Bake at 175 degrees C for about 12-15 minutes. When ready, remove and place them on a cloth, and take the remaining half tbsp. of butter, and gently touch up the buns with it to give them a nice shiny soft finish. Cover the buns in the cloth for about 10 minutes before serving. This gives the butter time to get absorbed fully into the croissants, thereby making them soft and extra delish

Chana Chaat



Ingredients
3 сuрѕ bоilеd chana (whitе сhiсkреаѕ, kаbuli chana, gаrbаnzо beans)
1 сuр finеlу сhорреd оniоn
1 сuр finеlу сhорреd tomatoes
1 grееn chili finely chopped (орtiоnаl)
½ tѕр cumin ѕееdѕ роwdеr
¼ tѕр rеd chili powder
½ tѕр сhааt mаѕаlа
½ tsp amchur роwdеr/drу mаngо роwdеr
black ѕаlt as реr tаѕtе
2 tѕр limе juiсе
5-6 pani pooris оr papdis сruѕhеd
a few сhорреd coriander lеаvеѕ
how tо mаkе the rесiре
in a bоwl оr a large plate tаkе thе bоilеd chana.
add thе сhорреd tоmаtоеѕ, оniоnѕ аnd grееn chili to it.
add all thе drу spice роwdеrѕ and black ѕаlt.
mix thе entire mixture well.
add limе juice to the сhааt.
уоur chaat is rеаdу.
gаrniѕh thе сhаnа сhааt with ѕоmе crushed рарdiѕ оr раni pooris and сhорреd соriаndеr leaves.

Potato Cheese Rolls



Ingredients
6 large Potato
1 tsp lemon juice
4 tbsp cornflour
salt and paper to taste
bread crumbs
oil for frying
For the dipping batter
1 cup water
1 cup plain flour (maida)
For filling
Cheese sticks
Method

Boil the potato with the salt until soft. Drain from water and mash well. Add the lemon juice, cornflour and salt and paper.
For the stuffing
Cheese bar cut into equal size of sticks
Take a little potato dough, pat it lightly. Add a single stick and seal the sides.
Repeat with the remaining potato dough and sticks.
Mix the plain flour in the water and drop the stuffed potato roll in it.
Remove and roll in the bread crumbs and deep fry until golden.
Serve hot with sauce and cheese strings & Enjoy!!!

Today Menu on MasalaTv - 27th May 2017


Today Menu on MasalaTv - 27th May 2017

LivelyWeekends With Kiran Khan - on Masala TV - Chicken Bihari Kabab Recipe - 27th May 2017

Baby Potato Manchurian Recipe



LivelyWeekends With Kiran Khan - on Masala TV - Chicken Bihari Kabab Recipe - 27th May 2017



Chaska Pakane Ka on Masala TV - Tamarind Drink Recipe - 27th May 2017


Tamarind Drink Recipe



Chaska Pakane Ka on Masala TV - Tamarind Drink Recipe - 27th May 2017



Neil Nitin Mukesh WEDDING Reception 2017 Full Video





Tip of The Day


Tip of The Day

BANANA SMOOTHIE"



Ingredients
- 1 medium banana
- 1/4 fresh pineapple (can be 5 slices of canned pineapple)
- 1 cup of skim milk
- A few leaves of fresh lemon balm

Preparation
Peel the fruits, cut into pieces. Blend them. Refrigerate for 10 minutes. Add a few leaves of lemon balm.. Drink it...

Grilled Vegetable Salad



Ingredients
Eggplant 1
Spring onion 3
Tomato 2
Green chilies 2
Salad leaves 1 bunch
Sweet corns 1 cup
Bottle gourd 1
Salt to taste
Black pepper to taste
Oil 5-6 tbsp
Balsamic vinegar for dressing or lemon
Walnuts for garnish
Method
Slice eggplant into round shape.
Peel bottle gourd. And slice it like eggplant.
Cut spring onion into 2 inches long.
Cut tomato into slices.
Combine all the vegetables and add salt, black pepper and oil. Coat all the vegetables well.
Preheat the grill pan and place the vegetables on the grill pan and lightly grill vegetales. You can sprinkle red chili if you want to make it spicy.
Sauté sweet corns adding bit of salt.
Roughly cut the salad leaves and put in a mixing bowl and add vinegar and some salt. Mix well.
Now place the leaves in serving plate and put grilled vegetables on them.
Spread corns on top or place at a side.
Roast walnuts for garnishing.
Serve and enjoy.
 
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