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Reshmi Kebab Masala has an excuisite and rich taste that feels like pure bliss. Watch this Masala TV video to learn how to make Reshmi Kabab Masala , Khara Masala Machli , Gajar Halwa Shots ,Spicy Pasta with Meatballs and Marble Cake Recipes. This show of Lively Weekend with Host Kiran Khan aired on 31 October 2020. #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa Reshmi Kabab Masala: Ingredients for kabab: Chicken boneless 1/2kg Onion 2 Papaya paste 1/2 tbsp Green chilies 3-4 Green coriander 1/2 cup Mint 2 tbsp Ginger garlic paste 2 tbsp Bread sliced 2 Cumin seeds (crushed & roasted) ½ tbsp Coriander (crushed & roasted) ½ tbsp Red chili powder 1 tsp White pepper 1 tsp Black pepper ½ tsp All spice powder 1tsp Chicken powder 1tsp Desiccated coconut ½ tbsp Butter 2 tbsp Mozzarella cheese grated 3 tbsp Cheddar cheese grated 3 tbsp Cream 2 tbsp Salt to taste For Gravy: Oil 3 tbsp Onion chopped ½ cup Green chilies 2-3 Cumin seeds 1 tsp Ginger garlic paste 1 tbsp Milk 1/2 cup Yogurt 1/2 cup Cream 3-4 tbsp Cheddar cheese 3 tbsp Fenugreek 1 tbsp White pepper ½ tbsp Black pepper ½ tbsp All spice powder 1 tsp Coriander powder 1 tsp Cumin powder 1 tsp Chicken powder 1 tsp Cashew nuts paste 3 tbsp Directions: In chicken boneless add raw papaya paste mix well and marinate for 30 minutes. In chopper add fresh coriander & mint lives green chillies bread slices onion and chop well. Add milk and chop again. Now add chicken ginger garlic paste coriander roasted crushed cumin roasted crushed garam masal powder chicken powder red chilli powder white pepper black pepper butter mozzarella cheese cheddar cheese cream salt and chop until well combined. Grease hands with oil take a mixture and make kebabs. And refrigerate for 30 minutes In fry pan add oil and fry kebabs for low flame. Directions for gravy: In a pan heat oil add onion cumin seeds ginger garlic paste green chillies and cook until translucent. Then add yogurt salt and all dry spices and cook for 5-6 minutes. Then add kebabs kaju paste milk cream & cheese and cook for 6-7 minutes and then sprinkle coriander Reshmi kebabs malai masala is ready. Khara Masala Machli: Ingredients: Fish fillets 750gm White vinegar ½ cup Tomato chopped 3-4 Crushed red chili 1 tbsp Crushed black pepper 3 tsp Green chilies (sliced) 6-7 Ginger garlic paste 1- 1/2 tbsp All spice powder 1 tsp Crushed and roasted cumin 1/2 tbsp Crushed and roasted coriander 1/2 tbsp Yogurt (whipped) 1/2 cup Lemon juice 2 tbsp Salt to taste Oil for fry Coriander as required Chaat masala as required Green chilies as required Ginger sliced for garnish Chopped onion as required Fenugreek as required Method: Cut fish small pieces and marinate with vinegar for 20 minutes. Wash and strain fish. Heat oil in a pan and fry fish for 5 minutes or golden in high flame. Add half cup oil and ginger garlic paste in a pan and cook for 5 minutes. add chopped onion and cook it until onion soft. Add chopped tomato and cook for five minutes now add crushed red chilli and garam masala powder and cook it well now add green chillies and cover for 5 minutes Add fish coriander cumin black pepper kasuri methi mix well Add yogurt lemon juice tilt wok from side to side pore black pepper again and leave on dum. Sprinkle chaat masala green chilli ginger coriander and serve. Gajar Halwa Shots: Ingredients: Carrots 1 kg Milk (boiled) 2 cups Sugar 2 cups Condensed milk 1 tin Whole dried milk 1/2 cup Clarified butter or oil 1/2 cup Cardamom powder 1 tsp Dry fruits as required Milk 1-1/2 liter Sugar 30 gm Saffron 6-8 strands Pistachios 2 tbsp Almonds 1-1/2 tbsp Cream 2-3 tbsp Whole dried milk 2 tbsp Method: Rinse, peel, and grate carrots. In a pot add grated carrots with milk and bring it to a boil then mix. On a medium low flame, let the milk evaporate from the grated carrots. Turn the flame high and continue stirring. Add sugar and condensed milk once all the milk is evaporated and give it a thorough mix. Keep stirring and cook it on a high flame. Add khoya, ghee, and mix well. Once done, dd cardamom powder, dry fruits, nuts and mix everything properly. Simmer for a few minutes and remove from the heat. Heat milk in a heavy skillet and brig it to a boil. Keep it uncovered and cook it till it reduces to three fourth of its original quantity. Add sugar along with 6-8 saffron strands and mix it well. Bring it to boil The mixture well being to thicken and creamy texture. Add cream khoya pistachios almonds and mix well. Fill the glass with gajar halwa and top with milky mixture. Garnish with pistachios.