Citrus Soufflé Recipe | Masala Mornings | Shireen Anwar | Dessert скачать в хорошем качестве

Citrus Soufflé Recipe | Masala Mornings | Shireen Anwar | Dessert

Citrus Soufflé is so rich in flavor that you'll want to have several servings of it. Click Here :https://www.masala.tv/citrus-souffle-... to watch this Masala TV video to learn how to make Citrus Soufflé , Landi Kotal Chargha and Pasnda-E-Khaas Recipe. This show of Masala Mornings with Chef Shireen Anwar aired on 6 April 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 Citrus Soufflé: Ingredients Lemon juice 2 tbsp Orange juice ½ cup Grape fruit juice ¼ cup Gelatin 3 tsp Eggs 4 separated Caster sugar 5 ounce Fresh cream whipped 2 cups Orange essence ½ tsp METHOD Dissolve gelatin in the fruit juices and cool, put the yolks and sugar in a bowl, keep over the pan of boiling water, whisk until the mixture is thick, remove the bowl from the pan, add in dissolved gelatin, and keep aside. Beat egg whites stiff, fold the cream in the egg yolks mixture, then fold the egg whites, pour the mixture into the prepared mould, level the surface, chill until set, decorate the top with whipped cream, lemon slices, serve chilled. Landi Kotal Chargha: Ingredients Chicken 1 kg whole give cuts Allspice 2 tsp leveled Ginger garlic 1 tbsp Pure ghee 3 tbsp Oil ¼ cup Yogurt 1 cup Turmeric ½ tsp Coriander whole roasted & grinded 2 tbsp Red chili whole 15 roasted & grinded Cumin seeds whole roasted & grinded 1 tsp Green cardamom powder ½ tsp Salt 2 tsp METHOD Marinate chicken with all the spices with ghee, prick well, keep for 2 hours. In a pan heat oil, fry chicken on low flame covered for 10 mins, keep turning from one side to another till tender and brown, do not add any water in this chicken, serve with onion rings, lemon quarters. Pasnda-E-Khaas: Ingredients Undercut pasanda ½ kg Oil ¼ cup Almonds 8 grinded Coconut 1 tbsp grinded Poppy seeds 1 ½ tsp grinded Green chilies grinded 4 Ginger garlic paste 1 tsp heaped Chili powder 1 tsp Salt 1 tsp Turmeric ¼ tsp Yogurt 1 cup Tetra pack cream ¼ cup Brown onion grinded ½ cup Allspice powder ½ tsp METHOD Grind together almonds, coconut and poppy seeds, mix with ginger garlic, grinded green chilies, salt, turmeric, brown onion grinded, chili powder and yogurt, marinate pasandas with this paste, leave it for 20 mins. Heat oil, add in marinated pasandas, fry for 5 mins, add 1 ½ cup water, cover and cook until done.Lastly add cream, leave it on dum for 10 mins, serve with nan.