'Chocolate Cupcakes are an iconic dessert that is loved by all. Try this awesome recipe out today! Click Here :https://www.masala.tv/chocolate-cupcakes-recipe-food-diaries/ to watch this Masala TV video to learn how to make Chocolate cupcakes and Sweet n sour pumpkin with Tomato Puri Recipe. This show of Food Diaries with Zarnak Sidhwa aired on 13 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 Chocolate cupcakes: Ingredients: Flour 1 ½ cups Caster sugar 1 ½ cups Cocoa powder ¾ cup Baking soda 1 ½ tsp Baking powder ¾ tsp Salt ¾ tsp Eggs 2 Butter milk ¾ cup Warm water ¾ cup Oil ¼ cup Vanilla essence 1 tsp Buttercream ing: Unsalted butter 1 ½ cups Cocoa powder ¾ cup Vanilla essence 1 tsp Icing sugar 3-4 cups Method : Mix together flour, sugar, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth. Fill each cupcake case 2/3 full. Bake at 180 degrees C for 20 minutes or until a toothpick inserted in the cupcakes comes out clean. Cool completely. To make the frosting, beat butter until fluffy. Add in cocoa powder and vanilla essence. Beat in icing sugar, 1 cup at a time. Transfer frosting to a piping bag and pipe onto completely cooled cupcakes. Sweet n sour pumpkin with Tomato Puri : Ingredients : For Tomato Puri Tomato 300 grams Whole wheat flour 300 grams Caraway seeds 1/2 teaspoon Red chili 1/2 teaspoon Salt 1/2 teaspoon Semolina 30 grams Coriander 1 tablespoon Ghee 45 milliliters Water 100 milliliters Oil for frying For pumpkin: Oil 1 tbsp Cumin 1 teaspoon Dry fenugreek seeds 1/2 teaspoon Fennel seeds 1 tablespoon Dry red chili 4 Ginger paste 1 tablespoon Turmeric 1/2 teaspoon Pumpkin 500 grams Salt 1 teaspoon Red chili 1/2 teaspoon Paprika 1/2 teaspoon Coriander 1/2 teaspoon Dry mango powder 1/2 teaspoon all spice powder 1/2 teaspoon Lemon juice 1 Sugar 2 tablespoons Method : For Dough : Boil the tomatoes. Peel the skin and transfer tomatoes to a blender. Blend into a smooth puree. Mix wholewheat flour, caraway seeds, red chili, salt, semolina, coriander, ghee, blended tomato puree and mix it well. Add 100 milliliters water and knead it into a smooth soft dough. Rest the dough for 25 minutes. Take a ball from dough and flatten it with the help of a rolling pin. Heat oil and deep fry these until golden brown and crispy. Drain on absorbent paper. Serve hot with pumpkin. For the pumpkin: Heat oil, add cumin, dry fenugreek seeds, fennel seeds, dry red chili, ginger paste, turmeric and chopped pumpkin. Cook till half done. Add salt, red chili, paprika, coriander and water and cover with lid and cook Add dry mango powder, all spice powder and mix. Add lemon juice, sugar and serve.'
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