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Enjoy the rainy season like never before! Have these Shahi Pakoray with some Raita and Green Chutney. Watch this Masala TV video to learn how to make Shahi Pakoray , Indian Style Chicken Satay , Homemade Schezwan Sauce and Roghan Josh Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 27 July 2020. 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 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 #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Shahi Pakoray: INGREDIENTS Oil/clarified butter 2 ½ - 3 cups (500 gm) Medium onions 2 Green chilies 4-6 (as required) Fresh coriander as required Shahi Pakora Mix 1 packet METHOD In 1 - 1 ½ cup water add as required Shahi Pakora Mix and whisk well. Then in the mixture add onions, mix properly and leave it for about 15 – 20 minutes. Then in a pan heat oil/clarified butter and with the help of a spoon add the mixture. Fry until golden fry. Sprinkle chaat masala and serve hot with chutney or ketchup. Indian Style Chicken Satay: Ingredients Chicken cubes ½ kg Salt 1 tsp Ginger garlic 1 tbsp Chili powder 1 tsp Black pepper ½ tsp Soy sauce 2 tbsp Ketchup 2 tbsp Schezwan sauce 2 tbsp Ingredients for Batter Corn flour 2 tbsp Flour 2 tbsp Egg 1 Salt & black pepper ¼ tsp each Ingredients for Sauce Oil ¼ cup Crushed garlic 2 tbsp Schezwan sauce 2 tbsp Vinegar 2 tbsp Ketchup 2 tbsp Soy sauce 2 tbsp Crushed red pepper 1 tsp Crushed black pepper ½ tsp Salt ¼ tsp Honey 2 tbsp Corn flour 1 tsp mixed with 2 tbsp water Orange color a pinch Water 1 cup MEHOD FOR CHICKEN Marinate chicken cubes with salt, ginger garlic, chili powder, black pepper, soy sauce, ketchup and schezwan sauce, leave it for 1 hour, put chicken cubes on wooden skewers, dip in prepared batter and deep fry in fry pan, remove and keep aside. METHOD FOR BATTER Mix all the ingredients in a bowl and prepare the batter. METHOD FOR SAUCE Heat ¼ cup oil, fry crushed garlic until light golden, add in all the remaining ingredients, fry for 2 mins, add water, thicken with corn flour paste, add honey and color, put the chicken skewers in the sauce, toss well, serve in a platter garnished with chopped greens and spring onion leaves. Homemade Schezwan Sauce: Ingredients Medium dried red chilies 100 gm (remove seeds and tail) Boiling water 2 cups Oil ¾ cup Chopped garlic ½ cup Ginger chopped 2 tbsp Vinegar 3 tbsp Ketchup 3 tbsp Soy sauce 1 tbsp Sugar 1 tbsp METHOD Soak medium red chilies in 2 cups boiling water for 1 hour, remove seeds and tail and grind to a smooth paste. Heat oil in a wok, fry chopped ginger garlic for 2 mins, add half cup water with all the given seasonings, cook till boiling, cover and cook for another 10 mins until oil comes on top, remove, cool and preserve. Roghan Josh: Ingredients Mutton ½ kg Oil ½ cup Cloves 2 Cinnamon 1 stick Cardamom powder 1 Bay leaf 1 Fennel seeds grinded 1 tspheaped Dried ginger grinded ¼ tsp heaped Ginger garlic paste 1 tbsp Chili powder 1tbsp Salt 1 ½ tsp Pepper 1 tsp Yogurt 1 cup Green cardamom grinded ½ tsp Saffron ¼ tsp METHOD Heat oil, add whole spices, fry for 2 mins, add mutton, fry for 5 mins, add ginger garlic paste, chili powder, salt and pepper with grinded fennel, grinded dried ginger powder, reduce heat, add yogurt, cardamom powder, keep stirring till it boils, add 1 ½ cup water, cover and cook till mutton tender, lastly add saffron, simmer for 5 mins and serve with nan.