'This Baklava Cake is ultimate dessert treat that everyone will love. Enjoy this one! Watch this Masala TV video to learn how to make Baklava Cake and Chicken Chaat Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 30 June 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 Baklava Cake: Ingredients For Filling: Walnuts, chopped 1 cup Brown sugar ¾ cup Cinnamon 2 tsp Sea salt a pinch Butter, melted 2 oz For The Cake: Flour 3 cups Baking powder 1 tbsp Baking soda 1 tsp Sea salt ¼ tsp Sugar 1 cup Eggs 2 Butter, melted 4 oz Milk 1 ½ cup Yogurt ½ cup Vanilla essence 1 tsp Extra sugar and butter for pan Honey ½ cup Method: Mix the filling ingredients until well combined. Mix flour, baking powder, baking soda and sea salt. Beat sugar, eggs & melted butter until smooth. Add milk, yogurt and vanilla essence. Mix in the flour mixture until combined well. Butter the cake tin and line it with sugar and tap all excess is out. Gently place 1/2 the cake batter in the bottom of your pan. Be sure it is evenly distributed and smooth it. Gently place the filling you made over it without touching the sides of the pan as this can cause it to stick to the pan once it is done baking. Then top it with the remaining the cake batter, be sure it is even and smooth. Bake at 180 degrees C for 45 minutes (rotating it half way), or until a toothpick comes out clean. Let the cake cool before serving, drizzle with honey and serve. Chicken Chaat: Ingredients: Boneless chicken, cubed 250 gm Ginger garlic 1 tsp Green chili paste 1 tsp Red chili powder ½ tsp Cumin powder ½ tsp All spice powder ½ tsp Salt to taste Curd 1 tbsp Chopped Coriander 2 tbsp Oil 1-2 tsp Other Ingredients: Curd 1 ½ cups Tamarind chutney 2 tbsp Coriander mint chutney 2 tbsp Nimco sev 2 tbsp Papri 6-7 Salt as required Black Pepper as required Chaat masala powder as required Chopped Coriander for garnish Method: Mix all ingredients (except oil) in a bowl and keep in the refrigerator for half an hour. Now take a pan – heat oil and the marinated chicken. Stir on high heat for a couple of minutes and lower the heat. Cook until the chicken is tender. Adjust the seasoning and keep aside and let it cool. For preparing Chaat as final dish: In a bowl, take the cooked chicken and add 1 cup of curd, 1 tbsp of tamarind chutney, 1 tbsp of coriander mint chutney and mix well. Check for seasoning and taste by adding salt, black pepper powder and chaat masala powder - you should get that sweet and tangy taste. You can adjust the taste by increasing or reducing the chutney and seasoning. Now spread this chicken mixture in a serving plate. Top it with aloo bhujia or sev namkeen, crushed papri, chopped green coriander and then top it with remaining curd, imli chutney and coriander mint chutney. Sprinkle chaat masala and roasted cumin powder and serve.'
Tags: Chef , quick recipe , cooking show , Indian food , recipes for kids , vegetarian recipes , Cooking Recipe , food diaries , indian food recipes , Non Veg Recipes , food cooking , recipes in urdu , Masala Tv , Masala Tv show , Recipes for Mutton , Cooking Recipes Pakistani , cooking classes recipes , Food Recipes in Urdu , Food Recipes Pakistani , Chef Zarnak Sidhwa , recipe in Urdu , HUM Masala , Baklava Cake , Chicken Chaat , 30 June 2020
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