Murgh Lajawab Gravy & Arabian Pudding | Chef Shireen | Masala Mornings | 17 May 24 | MasalaTV

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Murgh Lajawab Gravy & Arabian Pudding | Chef Shireen | Masala Mornings | 17 May 24 | MasalaTV
ARABIAN PUDDING RECIPE INGREDIENTS :
Bread slices 6
Milk 1 litre
Cream caramel 2 box
Condensed milk 4 tbsp
Fresh cream 125 ml
Saffron ¼ tsp
Sliced almonds for topping
METHOD :
Heat 1-liter milk, boil, add in 2 boxes of cream caramel and 4 tbsp condensed milk, cook for 5 mins, pour over the bread in the dish, keep it aside for half an hour, mix 125 ml of fresh cream, saffron ¼ tsp soaked in milk, and 3 tbsp condensed milk, mix well, keep in the fridge till your pudding is set, once the pudding is set, spread the layer of prepared cream on the dish, top with sliced almonds, chill in the fridge for 2 hours, serve cold.
MURGH LAJAWAB GRAVY RECIPE INGREDIENTS :
Chicken boneless (breast and leg both) 1 kg
For Marination:
Salt 1 tsp
Ginger garlic paste 1 ½ tbsp
Black pepper ½ tsp
Chili powder 1 tsp
Allspice 1 tsp
Chat masala 1 tsp
Yogurt 1 cup
Lemon juice 2 tbsp
orange color a pinch
dried fenugreek 1 tsp
METHOD FOR MARINATION :
Marinate chicken cubes with all the above ingredients for 2 hours. Remove excess marination, cook the chicken till done then put chicken pieces on skewers, cook on direct flame with some coal pieces.
Ingredients for Gravy :
Brown onion ground ½ cup
Cashew nuts 2 tbsp
Melon seeds 2 tbsp
Peanuts 1 tbsp
Bhuna chana 1 tbsp
Green chilies 2
Milk ½ cup
Method:
Fry cashew nuts, melon seeds, peanuts, and bhuna chana, heat separately till light golden. Grind the fried nuts, brown onion, and 2 green chilies with half a cup of milk into a fine paste.
White cumin seeds 1 tsp
Ginger garlic paste 1 tbsp
Blended tomatoes 3
Turmeric ½ tsp
Coriander powder 1 tsp
Cumin powder ½ tsp
Chili powder 1 tsp
Chopped coriander leaves 2 tbsp
Butter 2 ounce
Oil 2 tbsp
Dried fenugreek 1 tsp
Chili powder 1 tsp
METHOD FOR GRAVY :
Fry all the dry fruits and grind with green chilies and milk. In a wok, heat oil, add whole cumin, ginger, and garlic paste, and fry for 2 mins, add in dry fruit and onion paste, leftover marination from the marinated chicken, blended tomatoes, turmeric, dhania powder, zeera powder, chili powder, cook well, add grilled chicken, cook for 5 mins, add ¼ cup water. Lastly in another pan, heat some oil and butter, add dried fenugreek, remove, add 1 tsp chili powder, mix, pour on top of the gravy with coriander leaves, and serve hot with nan or paratha.
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20 май 2024

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@LuminousS3008 Месяц назад

ARABIAN PUDDING RECIPE INGREDIENTS : Bread slices 6 Milk 1 litre Cream caramel 2 box Condensed milk 4 tbsp Fresh cream 125 ml Saffron ¼ tsp Sliced almonds for topping METHOD : Heat 1-liter milk, boil, add in 2 boxes of cream caramel and 4 tbsp condensed milk, cook for 5 mins, pour over the bread in the dish, keep it aside for half an hour, mix 125 ml of fresh cream, saffron ¼ tsp soaked in milk, and 3 tbsp condensed milk, mix well, keep in the fridge till your pudding is set, once the pudding is set, spread the layer of prepared cream on the dish, top with sliced almonds, chill in the fridge for 2 hours, serve cold. MURGH LAJAWAB GRAVY RECIPE INGREDIENTS : Chicken boneless (breast and leg both) 1 kg For Marination: Salt 1 tsp Ginger garlic paste 1 ½ tbsp Black pepper ½ tsp Chili powder 1 tsp Allspice 1 tsp Chat masala 1 tsp Yogurt 1 cup Lemon juice 2 tbsp orange color a pinch dried fenugreek 1 tsp METHOD FOR MARINATION : Marinate chicken cubes with all the above ingredients for 2 hours. Remove excess marination, cook the chicken till done then put chicken pieces on skewers, cook on direct flame with some coal pieces. Ingredients for Gravy : Brown onion ground ½ cup Cashew nuts 2 tbsp Melon seeds 2 tbsp Peanuts 1 tbsp Bhuna chana 1 tbsp Green chilies 2 Milk ½ cup Method: Fry cashew nuts, melon seeds, peanuts, and bhuna chana, heat separately till light golden. Grind the fried nuts, brown onion, and 2 green chilies with half a cup of milk into a fine paste. White cumin seeds 1 tsp Ginger garlic paste 1 tbsp Blended tomatoes 3 Turmeric ½ tsp Coriander powder 1 tsp Cumin powder ½ tsp Chili powder 1 tsp Chopped coriander leaves 2 tbsp Butter 2 ounce Oil 2 tbsp Dried fenugreek 1 tsp Chili powder 1 tsp METHOD FOR GRAVY : Fry all the dry fruits and grind with green chilies and milk. In a wok, heat oil, add whole cumin, ginger, and garlic paste, and fry for 2 mins, add in dry fruit and onion paste, leftover marination from the marinated chicken, blended tomatoes, turmeric, dhania powder, zeera powder, chili powder, cook well, add grilled chicken, cook for 5 mins, add ¼ cup water. Lastly in another pan, heat some oil and butter, add dried fenugreek, remove, add 1 tsp chili powder, mix, pour on top of the gravy with coriander leaves, and serve hot with nan or paratha. Subscribe To MasalaTV Recipes RU-vid Channel!