Chipotle Chicken Boxes & Fire Cracker Buffalo Tangdi | Chef Shireen | Masala Mornings | 1 August 24
DEHLI DARBAR STYLE AL-BAIK FISH RECIPE :
Ingredients :
Boneless fish fingers 1 kg
Garlic 8-10 cloves
Ginger sliced 3
Green chilies 6
Stock cubes 2
Mustard paste 1 tbsp
Black pepper 1tsp
Garam masala ½ tsp
Salt ½ tsp
Lemon juice 2 tbsp
Egg 1
Corn flour 2 tbsp
Flour 1 tbsp
Yogurt 2 tbsp
Panko bread crumbs as required
Ingredients for Garlic Sauce :
Garlic 8 cloves
Salt 1/2 tsp
Sugar 1 tsp
Vinegar 1 tbsp
Chilled milk 1 cup
Oil 1 cup
METHOD :
Cut fish into thin squares. In a blender grind together, lemon juice, ginger garlic, green chilies, stock cubes, mustard paste, black pepper, allspice, and salt and blend to a paste without water, apply this paste on the fish along with flour, corn flour, yogurt and egg, mix well, let it marinate for 2 hours, just before serving press and coat each piece of fish in panko crumbs, deep fry on high heat till light golden, serve with garlic sauce.
Ingredients for Garlic Sauce
In a blender put 8 cloves of garlic, salt ½ tsp, sugar 1 tsp, vinegar 1 tbsp, and ½ cup of cold milk and grind for 10 secs, gradually add 1 cup of oil little by little, keep blending each time you add oil till thick, your garlic sauce is ready to serve with fish, if you want to use thin sauce then just use ½ cup oil.
SEEKH TIKKA PULAO RECIPE :
Ingredients :
Boneless chicken cubes ½ kg
Chicken mince ½ kg
Tikka boti masala 2 tbsp
Coriander leaves 2 tbsp
Cheese cubes 4
Salt 1 tsp
Green chilies 8
Ginger garlic paste 1 tbsp
Chili powder 1 tbsp
Eggs 3
Corn flour 4 tbsp
Orange red color ½ tsp
Boiled rice 750 gm
Chopped garlic 2 tbsp
Onion 1 diced
Capsicum 1 diced
Tandoori masala 2tbsp
Green chili sauce 2 tbsp
Spring onion chopped 1 cup
Coriander leaves chopped 2 tbsp
Carrot finely chopped ½ cup
Black pepper ½ tsp
Chicken powder 1 tsp
METHOD :
Marinate chicken in a bowl with salt, ginger garlic, chili powder, and tikka boti masala, mix it well, leave it for 1 hour, add in 1 egg, and corn flour, and deep fry the boti till golden in color. In another bowl, add chicken mince, add in blended coriander leaves, green chilies, cheese cubes, salt, and tandoori masala, mix it well, shape it like seekh, and shallow fry the kebabs till golden in color.
METHOD FOR RICE :
Heat ¼ cup oil in a pan, add 2 eggs, scramble it, remove in a plate, add some more oil, add chopped garlic till golden, add capsicum, onion, salt, pepper, chicken powder boiled rice, green chili sauce, veggies, mix all well, then add fried chicken, fried kebabs, scrambled eggs, spring onion, coriander leaves, mix it well and serve.
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Негізгі бет Dehli darbar Style Al Baik Fish & Seekh Tikka Pulao | Chef Shireen | Masala Mornings | 2 August 24
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