Learn the method to make these Fire Chicken sticks in easy steps and enjoy the taste to the fullest. Don't forget to share your reviews
Watch this Masala TV video to learn how to make Fire Chicken Sticks,Coconut chocolate macaroon pie and Picanto casserole. This show of Evening With Shireen with Chef Shireen Anwar aired on 17 October 2019.
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Fire chicken sticks: Ingredients Boneless chicken cubes ½ kg Rice flour 2 tbsp heaped Oil for deep frying Flour 2 tbsp Corn flour 2 tbsp Chili powder ½ tsp Ginger garlic 1 tbsp Egg 1 Crushed cumin 1 tsp Crushed coriander 1 tsp Soya sauce 1 tbsp Lemon juice 1 tbsp Orange color pinch Salt 1 tsp Ingredients to temper Oil 2 tbsp Mustard seeds ½ tsp Curry leaves chopped 15 Crushed red pepper ½ tsp Ingredients for sauce Mayonnaise 3 tbsp Chili powder ½ tsp Honey 1 tbsp Mustard paste ½ tsp Garlic paste ½ tsp Sweet chili sauce 1 tbsp Coriander leaves 1 tbsp Salt pinch Method for sauce Mix all the ingredients together and keep aside. MethodMarinate chicken with flour, corn flour, chili powder, ginger garlic, egg, cumin coriander, salt, soya sauce, lemon juice and color, leave it for 1 hour, put on skewers, sprinkle with rai flour, deep fry on medium flame until done about 10 mins, in another wok prepare baghar, add chicken stick to this, put chicken in a platter, drizzle with sauce and serve.
Cream whipped 1 ½ cup Chocolate syrup ½ cup Gelatin dissolved 1 tbsp Condensed milk 4 tbsp Hazelnut 4 tbsp Cream cheese 100 gm Coconut essence ½ tsp chocolate chopped 1 cup
Method
Crush macaroons mix with melted butter, spread in a pie plate, beat cream stiff, add in chocolate syrup, cream cheese, nutella, coconut essence, and condensed milk, mix all well, fold in dissolved gelatin,, on your pie base spread chopped bounty chocolate, top with filling, leave it to chill until set , decorate with swirls of cream and mini bounties, serve chilled.
Picanto casserole:
Ingredients
Boiled pasta 2 cups Grated cheese 1 cup Mixed vegetables 1 cup Onion chopped 1 cup Green chili garlic sauce 2 tbsp Salt ½ tsp Chili powder ½ tsp Black pepper 1 tsp Crushed cumin 1 tsp Korma masala 2 tbsp Tomato chopped 4 Tomato puree 2 tbsp Peri peri sauce 2 tbsp Ketchup 5 tbsp Mayonnaise 4 tbsp Cream 200 gm Oil ¼ cup Butter 4 ounce Corn flour 2 tbsp Garlic bread to serve Method
Heat oil and butter, fry chopped onion, when soft add corn flour, sauté, add all the sauces, seasonings, tomatoes with 1 cup water, cook till bubbly, fold in veggies and pasta, remove in a casserole, top with grated
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