'These Chocolate Chip Cookies are an absolute delight to have, paired with some hot tea or coffee. Watch this Masala TV video to learn how to make Chocolate Chip Cookies and Beet Tahini Salad Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 3 July 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 Chocolate Chip Cookies: Ingredients: Butter 1 cup Brown sugar ½ cup Caster sugar 1/3 cup Vanilla essence 2 tsp Salt ½ tsp Egg yolk 1 Flour 2 ½ cups Chocolate chips 1 cup For Topping: Chocolate 1 cup Butter 1 tbsp Method: Beat butter, brown sugar, caster sugar, vanilla essence and salt until creamy. Beat in egg yolk and gradually add flour. Stir in 1 cup chocolate chips. Divide dough in half, cover and chill for at least 1 hour. Put half of dough between two sheets of waxed paper and roll out to ¼” thickness. Cut out hearts with a cookie cutter and place on an ungreased cookie sheet. Bake at 180 degrees C for 7-8 minutes or until golden brown. Move to wire racks to cool completely. Melt chocolate and 1 tbsp butter. Dip one half of cookie in the chocolate and place cookies on wax paper until chocolate has set. Beet Tahini Salad: Ingredients: Beetroots 6 Yogurt 40 ml Garlic cloves, crushed 2 Tahini 2 tbsp Chipotle sauce a dash Cumin a pinch Lemon juice and zest 1 lemon Orange juice and zest 1/2 orange Sea salt to taste Mint leaves to garnish Extra-virgin olive oil as required Method: Preheat the oven to 200°C. Trim the beetroots stalks, wash well the beetroot, dry and coat with olive oil. Wrap each one individually in aluminum foil, place on a baking sheet and bake for about 1 hour or until cooked through. Remove from the oven and let cool completely. Then peel the cooked beetroot, dice finely and place in a bowl. Mix the yogurt, garlic, tahini, chipotle sauce, cumin, zest, lemon and orange juice and salt to make a dressing. Pour over the diced beetroot and mix to combine well. Place in shallow serving dishes, drizzle on some olive oil and garnish with mint leaves.'
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 , chocolate chip cookies , Beet Tahini Salad , 3 July 2020
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