Chicken Nuggets Salad Recipe | Lively Weekends | Masala TV | Appetizer скачать в хорошем качестве

Chicken Nuggets Salad Recipe | Lively Weekends | Masala TV | Appetizer

Chicken Nuggets Salad is a classic salad that is everyone's favorite. Try making it with this recipe and ace it! Watch this Masala TV video to learn how to make Chicken Nuggets Salad , Beef Pulao and Palak Gosht Recipes. This show of Lively Weekend with Host Kiran Khan aired on 19 September 2021. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel @ https://bit.ly/3ac5djo or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa Chicken Nuggets Salad: Ingredients Nuggets (chicken) 1/2 packet Lettuce 2 Tomato 1 Cucumber 1 Eggs boiled 2 Anchovies 50 gram Olives 50 gram Sesame seed 2 tbsp Olive oil 3 tbsp Chia seed 2 tbsp Black pepper 1 tbsp Salt 1/2 tsp Red chili flakes 1/2 tsp Method: Fry chicken nuggets well. Combine all together in bowl & serve. Beef Pulao : Ingredients for Bouquet Garni: Cloves 9-10 Cinnamon stick 1 Black cardamom 1 Black pepper corns ½ tsp Fennel seeds ½ tsp Coriander seeds ½ tbsp Cumin seeds ½ tbsp Bay leaves 2 For Stock: Beef (cubed) ½ Kg Water 1-1/2 liter Ginger garlic paste 1 & ½ tsp Onion sliced 1 medium Salt to taste Oil ¼ cup Onion sliced 1 medium Ginger garlic paste 1 tbsp Turmeric powder ½ tsp Coriander roasted & crushed ½ tsp Cumin roasted & crushed ½ tsp Red chili crushed 1 tsp Black pepper crushed ½ tsp All spice powder 1 tsp Salt to taste Yogurt whisked ½ cup Green chilies 2 Mint leaves chopped ½ cup Stock 3 cups Sela Rice ½ kg (soaked) Directions: -In muslin cloth, add cloves, cinnamon sticks, black cardamom, black pepper corns, fennel seeds, coriander seeds, cumin seeds, bay leaves and warp it to make a bouquet garni . For Stock: -In cooker, add beef mix boti, water, ginger garlic paste, onion, salt, bouquet garni and bring it to boil, cover and cook until meat is done (approx.15-20 minutes). -Remove bouquet garni(Muslin cloth pouch) and discard it. -Remove meat, set aside and cook beef stock until it reduce to approx. 3 Cups. -In pot, add oil and onion, fry until golden brown. -Add ginger garlic paste and mix well. -Add cooked meat, turmeric powder, coriander seeds, cumin seeds, red chili crushed, black pepper crushed, garam masala powder, salt and mix well. -Add yogurt, mix well and cook on high flame until water is reduced and oil separates. -Add green chilies, mint leaves and mix well. -Add beef stock and mix, add rice and mix well. -Cook on high flame until water is reduce to ½ cup, cover and steam cook for 8-10 minutes. Palak Gosht: Ingredients: Water 1 cup Spinach chopped 1 kg Fresh coriander ½ cup Fenugreek leaves ½ cup Mint leaves ½ cup Milk ½ cup Cooking oil ½ cup Onion sliced 2 medium Cinnamon sticks 2 Cloves 4 Green cardamom 2 Bay leaf 1 Cumin seeds 1 tbsp Beef boneless ½ kg Ginger garlic paste 2 tbsp Salt 1 & ½ tsp Red chili powder 1 tsp Turmeric powder ½ tsp Qorma masala 1 & ½ tbsp Tomato cubes 3 medium Water 2 cups Black pepper crushed 1 tsp All spice powder 1 tsp Green chilies 3-4 Cream ¼ cup Green chilies sliced for garnish Fresh coriander for garnish Directions: In a wok add water and bring it to boil. Add spinach, fresh coriander, fenugreek leaves, mint leaves, cover and cook on low flame for 4-5 minutes. Blend with the help of blender. Cook on high flame for 2-3 minutes. Add milk, mix well and cook for 4-5 minutes or until dries up. Set aside. In a pressure cooker add oil, onion and sauté for 1 minute. Add cinnamon sticks, cloves, green cardamom, bay leaf, cumin seeds and mix well. Add beef, mix well. Add ginger garlic paste, mix well and cook until it changes colour. Add salt, red chilli powder, turmeric powder, qorma masala and mix well. Add tomatoes and mix well. Add water, mix well, cover and cook until meat tenders (18-20 minutes). Open the lid and cook for 6-8 minutes or until water dries up and oil separates. Add black pepper crushed, garam masala powder and mix well. Add green chilies and mix well. Add blended spinach mixture, mix well and cook for 6-8 minutes. Add cream and mix well. Cook for few minutes or until oil separates. Garnish with green chilies, fresh coriander & serve with chapati.