'This Beet Chicken Recipe will guide you in making a delicious beetroot dish that everyone will like. Watch this Masala TV video to learn how to make Beet Chicken and Mocha Almond Fudge Cheese Cake Recipe. This show of Food Diaries with Zarnak Sidhwa aired on 9 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 Beet Chicken: Ingredients: Chicken ½ kg Salt 1 tsp Turmeric powder ½ tsp Chili powder 1 tsp Hot sauce 1 tbsp Lemon juice 1 lemon Oil to fry Beetroots, boiled and grated 3 Onion, sliced 1 Ginger and garlic paste 2 tbsp Salt 1 tsp Sugar 1 tsp Chili powder 1 tsp Slitted green chilies 2-4 Green peas ½ cup Oil as required Method: Marinate chicken with salt, turmeric powder, chili powder, hot sauce, lemon juice and then shallow fry in hot oil and set aside. In same pan, add little more oil and sliced onion, slitted green chilies and sauté. Add ginger garlic paste and fry, add grated beetroot and cook for 5-6 minutes and add the fried chicken and mix. Add Salt, sugar, chili powder, blanched green peas and water, cover the lid and let it cook. Transfer to a plate and garnish with beetroot slices and sliced lemon. Serve it with fried rice. Mocha Almond Fudge Cheese Cake: Ingredients Base: Chocolate cookie crumbs 1⅓ cups Sugar 3 tbsp Melted butter ⅓ cup For the cheesecake: Cream cheese 1 ½ cups Sugar 1 ¼ cups Eggs 3 Vanilla essence 1 tsp Cream ¾ cup Chocolate, melted 3 oz Cream ½ cup Coffee powder 1 ½ tbsp Ganache Topping: Cream ¼ cup Dark chocolate ¾ cup Toasted slivered almonds ½ cup Method: Mix together the cookie crumbs, butter and sugar and press evenly into the bottom of a greased spring form pan. To prepare filling, heat the ½ cup of cream on low. Dissolve the coffee powder into the cream and set aside to cool. This will be added to the cheesecake batter later. Beat together the cream cheese and sugar until well combined. Add the eggs one at a time, beating well after each addition. Blend in the vanilla essence and ¾ cup cream. Divide the cheesecake batter into two equal portions. To the first half stir in the melted chocolate and pour onto the prepared cookie crumb base. To the second half of the batter blend in the cooled coffee and cream mixture that was prepared earlier. Carefully spoon this slowly over the chocolate layer already in the spring form pan. Bake at 160 degrees C for 60-70 minutes. Put a tray full of water next to the pan, so that the steam will help the cheesecake to cook well. Once 70 minutes are over, close the oven but do not be tempted to open the oven door for even a sneak ! it will result in cracks on your cheesecake. Let cool in oven for few hours. Then remove and chill preferably overnight. To prepare the ganache, melt together the cream and chocolate. Pour over the cooled cheesecake. Garnish with the toasted slivered almonds. Chill again 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 , Beet Chicken , Mocha Almond Fudge Cheese Cake , 9 June 2020
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