'The Gul e Firdaus Recipe is a simple milk pudding made with very simple ingredients! Give this special dessert recipe a try and share your reviews. Watch this Masala TV video to learn how to make Gul e Firdaus ,Chicken nuggets and Thai Pineapple Vegetable Curry Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 26 December 2019. 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 Gul e Firdaus: Ingredients: Milk 1-1/2 liters Bottle gourd (grated) 3/4 cup Tapioca Pearls 3 tbsp Rice ½ cup Powdered almonds 3 tbsp Cardamom powder ¼ tbsp Saffron few strands Vanilla essence 1 tbsp Condensed milk 200 gm Slivered almonds ½ tbsp Clarified butter 2 tbsp Edible Silver Leaf 1 Method: Wash and soak sago for 1 hour. Wash rice and pat to dry. Spread rice on a clean muslin cloth for 30-40 minutes under fan and allow it to dry. Once the rice is dry, grind to coarse powder. In a pan, add ghee and roast the slivered almonds. Once they turn light golden using a slotted spoon remove the almonds onto kitchen paper and set aside. In the same ghee add grated bottle gourd and on medium flame saute for 2-3 minutes until the bottle gourd begins to leave its liquids. At this stage add half of milk and 1-1/2 cups of water to bottle gourd and cook until bottle gourd is soft. In another pan, add remaining milk, add the coarsely ground rice along with soaked sago and cook till done. Take care to keep stirring this mixture so it does not stick at the bottom of the pan. Now add condensed milk, cardamom powder, almond powder, vanilla essence and the boiled milk and bottle gourd mixture. Stir gently to combine all the ingredients well. Cook on low flame and stir until everything combines together. Cook till you get kheer-like consistency. If the mixture is getting too thick, then you can add 1/2 cup milk or water to give it a better consistency. Garnish the Gil-E-Firdaus with golden fried slivered almonds and edible silver leaf. Serve chilled. Chicken nuggets: Ingredients: Chicken breast fillets 2 Milk 1 cup Lemon juice of 1 lemon Egg 1 Chopped spring onions ¼ cup Grated Parmesan cheese ¼ cup Soy sauce 3 tbsp Tabasco sauce 1 tsp Lemon juice of 1 lemon Salt 1 tsp Black pepper 1 tsp Oil for frying Flour 1 cup Eggs 3 Bread crumbs 2 cups Method: Mix milk with lemon juice to make buttermilk. Marinate the chicken pieces in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken. Heat oil. Drain and discard the buttermilk. In a food processor, grind the marinated chicken, egg, spring onions, Parmesan cheese, soy sauce, Tabasco sauce, lemon juice, salt and pepper. Make about 2-inch nuggets. Coat the nuggets in flour, then egg, and then the breadcrumbs and heat oil. Deep fry in small batches until golden brown, about 5 minutes. Serve with any spicy sauces. Thai Pineapple Vegetable Curry: Ingredients to Grind: Chopped garlic 6 cloves Chopped ginger 1 inch piece Chopped spring onions 2 Chopped lemongrass 3 Stalks Green Chilies 2 Coriander Seeds 1 tbsp Water ¼ cup Cauliflower 1 small Capsicum 1 Green beans ½ cup Pineapple chunks 1 cup Coconut milk 200 ml Brown sugar 1 tsp Soy sauce 1 tsp Salt to taste Basil leaves few Oil 1 tbsp Method: Grind the garlic, ginger, spring onions, lemongrass, and coriander seeds into a smooth paste using little water. Heat oil in a wok and add the capsicum, cauliflower, beans and sprinkle salt and saute until the vegetables are lightly cooked. In another pan add oil. Add the Curry paste and saute for two minutes till the aromas are released. Add the coconut milk, brown sugar and soy sauce and the cooked vegetables, pineapple, water, cover and simmer for 3 to 4 minutes. Check the salt and adjust to taste accordingly. Once done, stir in torn basil leaves and serve curry with rice.'
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 , Recipes for Mutton , Cooking Recipes Pakistani , cooking classes recipes , Food Recipes in Urdu , Food Recipes Pakistani , Chef Zarnak Sidhwa , chicken nuggets , Gul e Firdaus , Thai Pineapple Vegetable Curry , 26 December 2019
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