masala tv recipes

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SPICY CHICKEN SANDWICH


INGREDIENTS:


Boneless Chicken 500g
Onions 1
Green Chilies with Vinegar 4
Bread Slices 8
Crushed Red Chilies 1 tsp
Garlic Paste 1 tsp
Salt ½ tsp



METHOD:

For making sauce add ½ cup mayonnaise in a bowl, add 1 tbsp vinegar,, 2 tbsp tomato ketchup and 2 tbsp chili sauce and mix it properly.
Now make small pieces of boneless chicken and add 1 tsp crushed red chilies, ½ tsp salt, ½ tsp black pepper, 1 tsp garlic paste and 2 tbsp oil and mix it properly and bake it on grill pan.
After baking it, take it out in a bowl and add 4 green chilies with vinegar, 1 onion and 2 tbsp green coriander (finely chopped).
Now put the prepared sauce on the bread and then cover the bread slice and in the end put it on the sandwich maker or bake it on the stove. Delicious spicy chicken sandwich is ready.

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Pepper chicken








Ingredients


Chicken 1 kg 12 pieces
Yogurt ½ cup
Onion chopped 4 tbsp
Ginger garlic 1 tbsp heaped
Mustard powder 1 tsp
Allspice ½ tsp
Suree soya sauce 1 tbsp
Crushed black pepper 1 tbsp
Suree green chili garlic sauce 2 tbsp
Suree oyster sauce 1 tbsp
Mashed potatoes to serve


Method

Marinate chicken with all the sauces and spices for 30 minutes. Heat oil fry onion light golden, add marinated chicken, cook on low flame till done, lastly sprinkle allspice. Serve with mashed potatoes and dinner rolls.

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Roat





Ingredients


Butter 8 ounces
Ghee 4 ounces
Caster sugar 16 ounces
Eggs 6
Semolina 16 ounces
Flour 4 ounces
Baking powder 1 ½ tsp
Milk ½ cup
Green cardamom grinded 1 tsp heaped
Saffron essence ½ tsp
Almonds and pistachio sliced ½ cup
Poppy seeds 2 tbsp for topping

Method

Beat butter and ghee with sugar, gradually adding eggs one by one then add in flour and milk beginning with the dry flour and ending with dry flour, add in cardamom powder, mix and keep aside. Sprinkle top with almonds and pistachio, sprinkle with poppy seeds, bake in a greased pan in a preheated oven for 40 to 45 minutes, cool cut into squares.

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Zafrani pulao






Ingredients


Mutton 1 kg
Rice 1 kg
Oil 1 cup
Onion 2 cups sliced
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder ½ tbsp
Green chilies 15
Tomatoes 2
Black cardamom 2
Black pepper 1 tsp
Cinnamon 2 sticks
Cloves 1 tsp
White cumin seeds 1 tsp
Aalo Bukhara 10
Saffron essence ½ tsp mixed with ¼ cup milk


Method


In a pan add 4 cups water with meat, whole green chilies, ginger garlic paste, chili powder, salt, whole spices and soaked aalo Bukhara and cook cover for 30 min then add coarsely chopped tomatoes and cook till meat nearly tender, in another pan heat oil, fry sliced onion when brown add ¼ cup water, now add the tender meat to it, fry well add the left over stock with 3 cups water and boil then add soaked rice, cook for 10 min when water dries put on dumm. Lastly add saffron essence and serve with raita.

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Bhindi gosht






Ingredients
Mutton ½ kg
Onion 1 raw large grinded
Ginger garlic 2 tsp
Salt 1 ½ tsp
Chili powder 2 ½ tsp
Turmeric ¼ tsp
Coriander powder 2 tsp
Yogurt ½ cup
All spice ½ tsp
Oil ½ cup
Lady fingers 125 gm fried

Method


In a pan add oil, onion grinded, ginger garlic paste, salt, chili powder, coriander powder, turmeric and 1 cup water, with mutton, cover and cook till mutton half done, remove cover and fry mutton well for 10 minutes till oil comes on top, add in yogurt, fry well, add 1 ½ cup water for gravy, simmer on low flame when gravy thick, add fried lady fingers, cook for 5 minutes, lastly add all spice and remove.

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Date and walnut cake






Ingredients

Dates 225 gm
Soda by carb ½ tsp
Baking powder ¼ tsp
Flour 3 ½ ounce
Butter 4 ½ ounce
Sugar 4 ½ ounce
Walnuts ½ cup coarsely chopped
Eggs 2
Vanilla essence ½ tsp




Method


Chop and deseed dates, soak in 5 tbsp water, add ½ tsp soda to it, keep aside for 1 hour, sieve flour and baking powder, beat butter and sugar till light and fluffy, add eggs 1 at a time, beat well, fold in flour, little by little, add vanilla essence, fold the chopped walnuts and the date mixture, grease a loaf pan very well, spread the mixture in it, bake in a preheated oven on 180 degree C for 35 to 40 minutes, serve with thin custard.

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Yogurt chicken





Ingredients

Chicken 1 kg 16 pieces
Yogurt 1 ½ cup
Crushed red pepper 1 ½ tsp
Salt 1 ½ tsp
Ginger garlic paste 1 tbsp
Soya sauce 2 tbsp
Wooster sauce 2 tbsp
Oil ½ cup
Capsicum 2 cut into square cubes
Onion 2 cut into square cubes
Tomato 2 cut into square cubes
Green chilies 6
Coriander leaves 2 tbsp
All spice ½ tsp

Method

Marinate chicken with yogurt , crushed red pepper, salt, ginger garlic paste, soya sauce and Wooster sauce for two hours, heat ½ cup oil add in the marinated chicken, cover and cook on low flame for 20 minutes, if required add ½ cup of water. Cover and cook till tender. In another pan heat 2 tbsp oil pan fry vegetables for just 2 minutes, add to the chicken just before removing from fire, serve garnish with all spice, green chilies and coriander leaves.

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Mayo chicken crockets




Ingredients

Boneless breast ½ kg chopperized
Green chilies 4
Salt 1 tsp
Black pepper 1 tsp
Mustard paste ½ tsp
Ingredients for filling
Carrot 1
Peas boiled 2 tbsp
Sweet corn 3 tbsp
Mushrooms 4 chopped
Salt and pepper ¼ tsp each
Cheddar cheese grated ½ cup
Mayonnaise 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 finely chopped
Spring onion leaves finely chopped 2 tbsp
Eggs beaten 2
Bread crumbs as required for coating

Method

Chopperize chicken breast with green chilies, salt, pepper, mustard and keep aside.
Method for filling
Finely chopped all the vegetables, boil carrots and peas, mix with grated cheese, mayonnaise, salt and pepper, chopped green masala, mix well. Mixture should be thick. Take mince chicken mixture in your hand, flatten very thinly, fill in vegetable mixture, made into oblong shape, dip in beaten egg, roll in bread crumbs, chill for 30 minutes before frying, deep fry on low flame. Serve hot.

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CHICKEN JALFREZI PARATHA






INGREDIENTS

Chicken Boneless 300g
Capsicum (cut in large cubes) 1 large
Tomato (cut in large cubes) 3 pcs
Onion (cut in large cubes) 1 large
Cooking Oil 8 tbsp
Yogurt (whipped) ½ cup
Tomato paste ½ cup
Salt 1 tbsp
Ginger (sliced) 2 tbsp
Green Chili (sliced) 3 pcs
And Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the pack)

INGREDIENTS FOR PARATHA

White Flour ½ kg
Ghee 2 tbsp
Salt 1 tsp
Sugar 1 tbsp
Luke warm water to knead

METHOD


Cook chicken breast with ½ cup water and jalfrezi spice mix. Remove cool and chop coarsely. Chop together onion, coriander, mint and green chilies, mix in the chicken, make 6 to 8 balls from the dough, ¼ plate size, spread with ghee, sprinkle flour, roll like Swiss roll, make into paeda again, roll to dinner plate size, fill filling in 1 roti, spread with 2nd roti on top, seal well, fry on tawa, adding ghee till crisp and golden, serve with raita.

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CHILLED MINT CHOCOLATE DRINK


INGREDIENTS:

Milk ½ liter
Mint Leaves 1 tbsp
Dark Chocolate 100g
Chocolate Sticks For garnishing
Cream ½ cup

METHOD:

In a sauce pan boil ½ liter milk. Then take it out off the stove and add 1 tbsp mint leaves. Now cover the sauce pan with the plastic for 30 minutes so that the leaves get soaked properly. Then drain the milk and again boil the milk in the same sauce pan. In a jug add 100g crushed dark chocolate and add heated milk and mix it until it gets smooth. Then freeze it in the freezer. Now in a glass add ¾ chocolate and then add mint drink. Make a scoop of whipped cream with the help of scooped spoon

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DATE CANDY

INGREDIENTS:

Dates 20
Almonds 20
Coconut ½ cup
Melted Chocolate 100g
Toothpicks 20
Butter 2 tbsp

METHOD:

Roast almonds in butter. Slice dates and put almonds. Coat in melted chocolate. Sprinkle coconut.

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MANGO DESSERT





INGREDIENTS:


Milk 1 cup
Condensed Milk 4
Vanilla Ice Cream ½ liter
Biscuits 2 rolls
Cream 1 packet
Yellow Food Color 1 pinch
Mango Essence Few drops
Gelatin Powder 1 tsp
Cherries and Mint Leaves for garnishing


METHOD:


Mix 1 tin condensed milk, few drops mango essence, mango pulp( 4 mangoes), 1 tsp soaked gelatin and ½ liter vanilla ice cream.
Now put 2 biscuit rolls in a glass and pour the prepared mixture. Put 1 packet cream and 1 cup milk on the top.
Garnish it with mango pieces, cherries and mint leaves and serve it after cooling it down.

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Mango Lassi

Ingredients:

Yogurt 1 cup
Mango 1-2
Sugar ½ cup
Ice Cube as required
Jam-e-Shirin as required

Method:
Take a blender add 1-2 mango pulp, ½ cup sugar as required ice cubes and blend all the ingredients. Put into serving Glass and garnishing with as required jam-e-shirin and serve it.

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French Toast






Recipe Ingredients

2-4 slices bread
1 cup milk
2 eggs
2 tbsp caster sugar
¼ tsp vanilla essence
As required oil

Recipe Method

Warm the milk. Mix sugar and vanilla essence in the milk. Let sugar dissolve. Add in the eggs when the milk is cold. Soak the bread slices in and fry in hot oil on both sides till golden. Serve hot.