Mughlai Semai Recipe | Lively Weekends | Dessert скачать в хорошем качестве

Mughlai Semai Recipe | Lively Weekends | Dessert

Mughlai Semai is the fruit of this season so make the most of this season with this Mughlai Semai Recipe that tastes epic. Watch this Masala TV video to learn how to make Mughlai Semai , Crispy Chilli Chicken , Chicken Masala and Butter Chicken Recipes. This show of Lively Weekend with Host Kiran Khan aired on 29 November 2020. #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa Mughlai Semai: Vermicelli 2 packets Clarified butter 3 tbsp Caster Sugar 4 tbsp Milk powder 3 tbsp Milk 1 liter Corn flour 2 tbsp Vanilla custard 2 tbsp Condense milk 200 grams Orange color 1 pinch Method Pour 4 tablespoons of ghee in the pot and heat it and add sawaiyan in it then add powder sugar and powdered milk and stir it for 5 minutes. After that take out 1/4th sawaiyan out of the pot and let it set in a glass dish. Then the sawaiyan left in the pot dye them with orange color. 2)custard preparation Boil the milk after that add custard and corn flour paste in it when its consistency is thick then add condense milk and stir it for 2 to 5 minutes Add the batter on the glass dish and then after adding the custard paste add sawaiyan and toppings on top of your dish Crispy Chilli Chicken: Ingredients Chicken fries 1/2 packets Chopped garlic 1 teaspoon Oil 1 tbsp Green chili chopped 1 tsp Onion chopped 1 cup Bell pepper chopped 1 cup Tomato ketchup 1 tsp Green chilli sauce 2 tsp Soy sauce 1 tsp Method Fry crispy chicken in oil and take it out Add oil in a pan then chopped add green chilli, bell pepper, onion and garlic then saute it and add tomato ketchup, green chilli sauce, soya sauce and mix it well after that add crispy chicken on it then take it out on a dish. Chicken Masala : Ingredients: Chicken ½ kg Cashew 6 Almonds 6 Green chilies 3 – 4 Coriander 1 tbsp Cumin 1 tsp Mace 1 tsp Fennel 1 tsp Whole black cardamom 1 tsp Green cardamom 4 Salt to taste All spice ½ tsp Fenugreek 1 tsp Whole red chilies 1 tsp Yogurt 150 gram Cream 100 ml Milk ½ cup Ginger garlic paste 1 tbsp Onion (small chopped) 1 Oil as required Green coriander as required Note coriander Cumin , Mace , fennel ,Whole Black Cardamom Roast them on stove and then grind it. 2) yogurt, Cashew , and green chilli mix and grind them. Method Pour oil and onion in the pan and stir until the onion is light pink then add small cardamom and chicken and stir it until chicken’s color is changed Then add yogurt, cashew and green chilli paste Stir it for 7 mins Then cover the pot for 15 to 20 minutes on medium flame After that add grinded masala and add red chilli and all spice powder and mix well Then add dried fenugreek and add milk for gravy or add cream then stir it well And take it out in a bowl and garnish with coriander leaves Butter Chicken: Ingredients For Marinate: Chicken 1/2kg Oil ½ cup Red chilli powder 1 tbsp Salt to taste Yogurt 25 grams Lemon juice 1 tbsp Ginger garlic paste 1 tbsp For Sauce Tomatoes 6 Oil 1/2 cup Butter 1 tbsp Onion 1 Cashew nuts 9 Red chilli powder 1 tbsp Salt to taste Chicken masala powder 1 tbsp Fresh cream 1 packet Green chilies as required Fenugreek 1 tsp Method For chicken marination mix all the ingredients in the bowl and add chicken and marinate it for at least 2 hours. Pour oil in the pot and heat it after that add marinated chicken and stir it till it gets light brown. For sauce add all ingredients in oil and then add onion cashewnut and tomato and stir it well until they are soft Then grind them Then add oil again in the pot and pour the grinded mixture in the pan and add chicken in it and stir it well and cover the pan for 7 to 8 minutes Now add fresh cream and then cover it again for 7 to 8 minutes Now on low flame add dried fenugreek and keep it on dum for 5 mins then your dish is ready take it out in the pot.