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FRESH STRAWBERRY TEA-TIME CAKE

Strawberries...20 pieces, cut each in to 2.
Pink food color...3--4 drops
Eggs ..3
Sugar grinded...3/4 cup
***In this cake we can either add
Cooking oil ...OR....olive oil...any of them ..3/4 cup
If you need to use butter...than 150gm.
***strawberry flavoured yoghurt...half cup
*** all purpose flour...2 cups...sieve it with 1.5 tsp baking powder.
Milk....half cup.
Vanilla essence...1 tsp.
*** half cup powder sugar (extra)

METHOD::: In a large bowl add eggs, sugar, Oil, vanilla essence, yogurt and red food color.....beat it on high speed with electric beater for at least 6-7 min.
Off the beater.
Now with hand whisker, mix flour+bp and milk in it until all change into a fine batter.
Grease a mould ...pour half batter...arrange half quantity of strawberries...pour remaining batter and arrange all left over strawberries.
Bake in a pre heated.. 150 degrees oven for 55 min.
**** Take out the cake from the oven...let it cool down ( at least 1 hour)...Then take it out on a serving plate...with the help of siever...sprinkle half cup powder sugar over it...Serve with Tea!!!
By:Fatima Nadeem

Dynasty Stir Fried Chicken with Hidden Treasure

We already know that Chinese Food is delicious but it’s also one of the balanced meal an individual can have. The quality nutrition, light on stomach and irresistible aroma makes it one of my favorite cuisine.

Let’s Start!

This recipe is based on 3 steps.

Step 1: Making Of Dynasty Sauce

Ingredients• Finely Chopped Garlic Cloves 125 gms
• Crushed Red Chilies 3 Tbsp
• Red Chili Powder 3 Tbsp
• Tomato Ketchup 1/3 Cup
• Oyster Sauce 1-1/2 Tbsp Heaped
• Salt ½ Tsp
• Oil 1-1/2 Cup
• Chicken Powder ½ Tbsp
• Water ¾ Cup

Mix all ingredients except oil and garlic in a bowl, make a thick paste and rest it aside. Now heat oil in a pan, add garlic and fry until garlic turns light golden in color. Add the paste in a pan with garlic and oil, cook until it bubbles and oil comes on top. The Dynasty Sauce is ready and will be used later in this recipe.

Step 2: Preparation of Stir-Fried Chicken

Ingredients: • Chicken Breast (Julian Cut) ½ Kg
• Baking Soda ¼ Tsp
• Water 3 Tbsp
• Salt ½ Tsp
• Chicken Powder ½ Tsp
• Corn Flour 1 Tbsp
• Black/White Pepper ½ Tsp

Marinate chicken with all ingredients and rest it for 20 minutes at least. After 20 minutes, heat ¼ cup oil and stir fry marinated chicken for 5-10 minutes and remove from heat.

Ingredients for Sauté Vegetable:• Oil 3 Tbsp
• Capsicum (Julian Cut) 1 Large
• Green Chilies (Julian Cut) 3-4
• Mushrooms (Sliced) ½ Cup
• Green Onion (Top Part) 1 Cup
• Ginger Garlic Paste 1 Tbsp
• Dynasty Sauce 2 Tbsp Heaped
• Chicken Powder 1 Tsp
• Vinegar 2 Tbsp
• Sugar 2 Tsp
• Soya Sauce 1 Tsp
• Corn Flour 1 Tbsp (Dissolved in ¼ Cup Water)
• Chili Oil 2 Tbsp

Heat 3 tbsp oil in a pan and add all of the above ingredients except dissolved corn flour. Stir fry for 3-4 minutes, add dissolved corn flour and mix well. Lastly add stir-fried chicken, toss well and remove from heat. Dynasty Stir-Fried Chicken is ready!

Step 3: Preparation for Hidden Treasure

Ingredients: • Rice Half Kg (Fully Cooked)
• Chopped Carrot ¾ Cup
• Chopped Onion ¾ Cup
• Cabbage ¾ Cup
• Chopped Green Chilies 3-4
• Chopped Spring Onion (Leaves/Green Part) 1 Cup
• Chopped Fresh Coriander 4 Tbsp
• Oil ¼ Cup
• Salt 1 Tsp
• Chicken Powder 2 Tsp
• Dynasty Chili Sauce 3 Tbsp
• Chili Oil 2 Tbsp

Heat oil, add onion and sauté it. Now add all vegetables, seasonings and mix well. Add cooked rice, toss well and remove from heat.

Preparation for Hidden Treasure Check Ball:

Take 3 eggs and whisk all egg whites and egg yolks separately. Grease nonstick pan with little oil and cook egg whites and egg yolks separately. Remove from pan and cut them into 1-1/2-inch thick strips. 
Spread plastic wrap on the counter top and place egg strips as shown in the video. Put the rice fillings in center and cover it to make the check ball as shown in the video. Discard plastic wrap while serving and place it very carefully in the serving plate. Serve hot with Dynasty Stir Fried Chicken and enjoy!

By: Sumaiya Kashif Ghaziani

Kuchla

Its made with hari mirch, lehsin, salt and oil( sarson or achar wala oil) 
All of these are crushed in hawan dasta( pestle and mortar). 
I saw my nani making it all my life. Especially with daal chawal and khhichdi. 
I d recommend this to all mirchi lovers. 😛😛


Recipe is as follows:
Ingredients:
Green chillies (patli wali)
Lehsin
Salt as per taste
Oil 1 1/2 tbs

Direections: 

Roast handful of green chillies and lehsin.
Crush these in pestle and mortar add salt as per taste and lastly oil.

By: Nida Saad Ikram

Big Mac Epic Meal

Masoor Biryani with double aalu and double masala

Recipe:

Onions-6

Tomatoes-2

Gg paste-1tbsp

Shan Sindhi biryani and Bombay Biryani masala-half packet each

Red chilli powder-1tsp

Yogurt-2tbsp

Potatoes-3

Salt-to taste

Masoor lentil-500gm (I used canned, you can soak and add in gravy or pre-boil it and add to ensure it's done)

Oil-half cup

For Rice:

Rice-3cups

Vinegar-2tbsp

Salt:2tbsp

Whole garam masala (2 cloves, 1 cinnamon stick, 2 cardamom pods, 4 bay leaves)

For Gravy:

Heat oil. Add sliced onions and golden fry them. Add sliced tomatoes and gg paste with 2 sips of water and mix. Once the masala is soft, add potatoes and mix. Add 2tbsp of yogurt and mix together. Add shan masalas and red chilli powder at this stage. Add 2 cups of water and cook until potatoes are done.

Add salt. Add masoor and let them cook for maximum 5 minutes. Add mint leaves (torn by hand into smaller fragments) and turn off the flame.

For Rice:

Bring water to boil and add vinegar and salt.

Add whole garam masala. Once the water boils, add rice and let them boil till half done.

Give layers and keep it on dum. 10 minutes on high flame and 15 minutes on low.

Ready to eat.

Safaid Cholay Aloo Ka Salan

Ingredients:

Chick peas 2 glasses (boiled) 

Tomatoes 1 big

Potatoes 2 medium ( cut in cubes)

Onion 2 medium 

Yogurt 2 tbs 

Ginger garlic paste 1 tbs 

Salt 1 tsp 

Red chili powder 1.5 tsp

Turmeric powder 1 tsp

Corriander powder 1 tsp 

Chat masala 1/2 tsp

Green chilies 2 

Corriander leaves (for garnishing) 

Zeera 1/2 tsp 

Garam masala 1/4 tsp

Oil 

Method :

Add tomato ,onions ,ginger garlic paste, yogurt , red chili powder,turmeric powder, corriander powder, salt with half glass water n blend. Heat oil in a pan add this mixture n bhonofy it till oil separates add chickpeas and potatoes with half glass water sprinkle chat masala n garam masala and put on sum. When potatoes are done switch off the flame add corriander leaves, green chilies.

For baghar:

In a separate pan heat oil add half onion ( sliced) and zeera, pour it over the

Homemade Donuts

1. As we are meetha lover so 2tbsp sugar was less according to our taste buds...so u can add more.....i added 3tbsp
2. I didnt have butter so i used 2tbsp homemade desi ghee...

Ingredients..
Flour 250 gm
Yeast 1.5tsp
Suger 2tbsp
Milk powder 1/4 cup
Butter 2tbsp
Egg 1
Milk 70 ml (app. 1/4 cup +2tbsp)
Water 50 ml (app.1/4 cup)

(Mix water and milk microwave for 20 sec and knead the dough with this warm liquid)

Mix everything, make soft dough, proof for 30 min.

Punch down the dough...i used a different method of shaping the donuts......make balls(peeras) of almost 50gm.....place them on flour dusted tray.....press lightly with ir palm n rest for another 30 min......now make a small hole with any cap of a bottle(i used 1M nozzle from my nozzle set😂😃😄 )....

Deep fry them on low flame from both sides...

For glaze:
melt cooking chocolate n dip the donuts in it...decorate with sprinkles, chocolate shavings or melted white chocolate....
add a drop of pink food color to make pink glaze...
This recipe made 10 donuts...

Tinday ("round melon" or "round gourd" ) Aalo (potato) Ka Salan (curry)

SOOJI (simolina) AND POWDER MILK HALWA

Ingredients:

1 cup sooji (simolina)

1 cup sugar

1 cup Powdered milk

1 cup melted ghee

1 cup fresh milk

1/2 cup desiccated coconut (pissa hwa khushk khopra)

5-6 illaichi (Cardamom)

nuts of choice ( my kids don't like nuts in halwa)

Method:

Mix all the dry ingredients in a bowl.heat ghee in skillet and add illaichi (Cardamom). add the dry ingredients and mix continuously for about 15-20 minutes until desired brown color is obtained. Add the milk and stir nicely until the ghee is separated. now add the nuts and mix again. Remove from heat, bring it to a dish and garnish with coconut and nuts if required.

Credit: Syeda Kishwer Jaffery.

Moist Koftas Curry

Recipe:

❣️ For kofta  ❣️

Beef mince 1/2 kg

Onion 1 medium 

Garlic 5-6 cloves

Ginger 1 inch piece 

Green chillies 2 medium 

Fresh coriander 3 Tbsp

White zeera 1 tsp ( bhuna hua na ho )

Salt 1 tsp

Red chilli flakes 1 tsp

Degi laal mirch 1/2 tsp

Garam masala 1/2 tsp

Lightly dry roasted rice flour 3 Tbsp ( I measure 3 Tbsp rice. Wash and pat dry, grind and then dry roast it )

Yogurt 1 Tbsp

Egg 1

Chop onion, garlic, ginger, green chilli, fresh coriander and zeera in a chopper. Then add mince to the chopper along with all the spices and rice flour except yogurt and egg. Once done take it out into a bowl and mix in yogurt and egg. Knead the mince so everything is well combined. A great tip is to have good amount of moisture in your kofta mix. The softer your mince mix is the softer your koftas will be. Give at least 30 mts resting time to the mince for it to soak in all the flavours. Grease your hands with oil and make smooth balls to the size of your liking . Now heat some oil in a non stick pan and fry the meat balls on medium to high flame just moving the pan occasionally to achieve even colour.

❣️ For Gravy ❣️

Onion - 1 big or 2 medium 

Ginger/ garlic 1 Tbsp

Tomatoes 2 medium 

Yogurt 1/3 cup

Green illaichi 2-3

Cloves 3

Salt as required 

Degi laal mirch 1 tsp

Haldi 1/4 tsp

Bhuna kuta dhania and zeera 1 tsp each 

Oil 1/4 cup or 1/2 cup if you like more roghan

Fry onion till light golden. Then add garlic ginger and cook till aromatic. Now add in all the spices and tomatoes with a splash of water. Bhoonofy till the oil comes out. Now blend this masala along with the yogurt into a fine paste. Heat some ghee or butter in the pan and add cardamom and cloves . When they began to sizzle then add the paste and koftas. Now add water and cover the pan Nd let the koftas cook in the gravy for about 10 mts till the oil comes on top. Add few green chillies, fresh coriander leaves and sprinkle some garam masala and bhuna kuta zeera and immediately cover the lid to let the flavours infuse. Tender and yummy koftas are ready  😊 Enjoy  🌺

❣️Chilli garlic rice  ❣️

Rice 1.5 cup ( soaked)

Garlic 1 Tbsp chopped

Red chilli fresh 2 ( if not available then add 1 tsp red chilli flakes)

Chicken cube 2

Whit zeera 1 tsp

Crushed black pepper and mint leaves for dum.

Oil 1/2 cup

Butter 1 Tbsp to put on dum

Sauté garlic , chilli and zeera till aromatic and then toss in crushed chicken cubes. Fry a little and then add pre soaked and drained rice. Gently stir to combine well and then add water. Taste the salt at this stage as cubes are very salty. If you need to add more then add. Level of water should be just above an inch of rice. Cook till all the water is absorbed . Now sprinkle crushed black pepper and mint leaves and put it on dum for about 10 mts. Yummy fragrant rice is ready. Enjoy  🤗 🌺

Tips:

1. Ladies I never measure water whilst cooking rice. For me 1 inch water level above rice technique always delivers perfect results but you can use your own method  😍

2. Pls do not fry koftas on low heat or they will release water and become hard. This is very important .

3. Frying koftas on high heat will seal the juices resulting in tender koftas. Only fry them for a minute or two to get a golden colour.

4. I like to fry koftas before adding to the gravy as they add more taste to it.

5. Pls adjust spices to your liking.

6. A great tip is to have good amount of moisture in your kofta mix. Dry mixture will result in hard meatballs.

7. Give at least 30 minutes resting time to the mince before making koftas . This will help mince to absorb all the flavours and marination will result in tender koftas.

8. Make sure there are no cracks in meat balls. A great tip is to chop mince finely and also grease your hands with oil while making balls.

9. Plz do not wash mince as it will be hard to drain off excess water which will make the mince too soft to handle and hard to bind the meatballs.

SHAMS CHAAT

Recipe:

For chick peas:

Soak 2 cups of chick peas (smaller ones) in water with 1 tsp of baking soda overnight.

Drain off the water, add fresh water and 2 tsp of salt and boil the chick peas. 

When half done add 1 tsp of baking soda and 1 cup of orange lentil (the special ingredient). 

Cook till lentil is completely dissolved and chickpeas are soft and there is some thick gravy left.

For chutney (sauce):

Soak 1 pao (250gms) of imli (Tamarind) in a cup of water and remove seeds. 

Grind with 1 tsp of salt, 1 cup of coriander and 1 cup of mint leaves. 

Add a tsp of red chilli powder.

For masala aalo (potatoes with spices):

Boil 1/2 kilo of potatoes and cut in cubes. 

Now in 2 tablespoon oil, add 2 tablespoon of red chilli paste (talhar mirch and garlic paste 2:1).

Add 2 tablespoon of imli (Tamarind) paste and 1 1/2 tsp of salt, 1 tsp of red chilli crushed. Cook on low heat with 1/2 cup water till potatoes are nicely done (takes around 5-10 minutes). 

Now give a tarka (shot) of curry leaves in 2 table spoon oil.

Yogurt:

In 1 cup yogurt add 1 tsp of sugar and 1/2 tsp of salt and whisk. 

Add 1/4 cup (2-3 tablespoon) water to get a runny yet thick consistency.

Chaat procedure(per serving):

In half a cup of cooked chick peas (should be hot), add 2 tablespoon of yogurt and imli (Tamarind)chatney (sauce) each, add onions and tomatoes (chopped). Now add masala aalo  (spiced potatoes) on side and garnish aalo (potatoes) with coriander leaves. Add papri (nimco waali or any papri you like). Squeeze half a lemon and sprinkle chaat masala (spices specific to this dish) on top. Serve hot and DONOT MIX before eating (thats the tag line of shams chaat for all those who have tried it!

 Note: This is papri

Beef Chilli With Egg Fried Rice

Recipe:

Beef fillet cut in julienne size: half kg

For marination:

Worcester sauce: 2 tb sp.

Soya sauce          : 2 tb sp.

Sugar                   : half teaspoon.

Salt                      : according to taste.

Black pepper       : 2 tb sp.

Marinate beef with all ingredients overnight.

In a wok, put one tb sp oil and the marinated beef. 

Cook until water dries up and beef is tender. 

Once its done take out the beef from the oil. 

In the same oil saute some chopped garlic, then add capsicum, green chilies and green onions, fry for some time then add Worcester, soya sauce, chilli garlic sauce, vinegar and black pepper. 

Now add the beef also.

Fry until the gravy is reduced and the oil comes up. So check the taste if salt is required then add otherwise the salt is adjusted with the sauces. I do everything with my estimate.

Egg fried rice:

Put some oil in a pot then add eggs beaten with pinch of zarde ka rung (yellow food color) and keep stirring, then add capsicum, cabbage, green onion, knorr cube, salt, black pepper and soya sauce.

Mix well then add boiled rice, and put them on dum (steam).

Jinnah Seems Happy

MANGO CREAM CAKE

MANGO CREAM CAKE

INGREDIENTS FOR SPONGE:

8 eggs 
1 cup castor sugar
2 cups flour
2 tsp baking powder
2 tsp mango essence

OTHER INGREDIENTS:

500 grams cream
1 cup icing sugar
1 tsp mango essence
1 1/2 cups mango chopped
1 cup Nestle mango juice

FOR DECORATING:

1 cup mango chopped
Maltesers as required
Golden Edible pearls as required
Chocolate sprinkles as required

METHOD FOR CREAM:

Beat the cream, when it starts getting thick add sugar 1 tbsp at a time till very thick then add mango essence and beat well.

METHOD FOR SPONGE:

Sift the flour and baking powder set aside. Beat eggs until light and fluffy, add castor sugar 1 tbsp at a time and keep whisking till very stiff, add mango essence and whisk till creamy. Fold into flour and baking powder, pour in two 9 inch greased heart shaped pans. Bake in a preheated oven at 180° for 15 to 20 minutes. Remove and cool on a wire rack.
Put the first layer of cake on a flat surface and pour half cup of mango juice on the cake and cover with cream. Place a layer of chopped mangos and spread cream over the top. Cover with another layer of cake and pour the remaining half cup of mango juice and cover the sides and top with cream. Decorate with chopped mangos, Maltesers, chocolate sprinkles and golden edible pearls. Enjoy!

Aloo Bharay Parathay

Via: https://www.youtube.com/channel/UCYsC59zP_rB73hNmJ0jRGVA

قربانی سے متعلق ضروری ہدایات اور مسائل

Pakistani Woman Bashed On Indian Media

Amazing Art By A Muslim

China Port Karachi

China port water break is no doubt an amazing place to refresh you and your family but in interest of the safety of citizens, it has been banned by the KPT authorities.

Stuffed Bhindhi Mirchain

Via: https://youtu.be/cfnO9tyj1OY

Chap Shuroo Recipe

Recipe of Chap Shuroo a traditional food of Gilgit-Baltistan the Land of Beauty

The Video and the image in the facebook link of this post are the property of their respective owners.

Zeera Aloo

Preparation Time : 10-15 minutes

Cooking Time : 20-25 mins Servings : 4

Potatoes, 1 inch pieces ,boiled

4 large

Oil

4 tablespoons

Cumin seeds

1 teaspoon

Salt

to taste

Red chilli powder

1 teaspoon

Coriander seeds, crushed

1 tablespoon

Roasted cumin powder

1 teaspoon

Dry mango powder (amchur)

1/2 teaspoon

Fresh coriander leaves

2 tablespoons

METHOD

Heat oil in a pan. Add cumin seeds and sauté till it changes colour. Add salt and stir. Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder. Add potato cubes and stir carefully till the masala covers all the potato cubes well. Add coriander leaves and stir. Serve hot.

Masalaydar Hari Mirch

Via Masala TV

Moong Papri Chaat

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Kashmiri Pink Tea.

Preparation: 10             Cooking:              10Serving: 10

Ingredients:

• Water: 6 cups
• Kashmiri tea leaf: 3 tsp
• Soda bi carb: ¼ tsp
• Green cardamom: 4 – 5
• Milk as required
• Sugar or salt to taste
• Almond & pistachio (ground): 2 tbsp each

Method:

• Boil water for 5 min. then add tea, soda, cook for 15 min.
• when half the water reduces remove from fire at cold water of the same amount which has reduce.
• Now mix it well by pouring it from one pan to another till pink colors come.
• Cook again then boiling adds milk and Elaichi
• Before serving add sugar or salt with almond and pistachio.

Via Masala TV

Anday Kay (Egg) Cutlets

Preparation: 45              Cooking: 30              Serving: 3-4

Ingredients:

• Boiled eggs: 6
• Potatoes: 3
• Bread crumbs: 2 cups
• Chaat Masala: 1 tsp
• Crushed black pepper: ½ tbsp
• Chopped green coriander: 1 bunch
• Egg white: 3
• Oil to fry
• Salt to taste

Method:

• Boil Potatoes and mash them. Add in salt and ½ tbsp crushed black pepper.
• Boil eggs and slice them.
• Take handful of mashed potato in the hand, add in egg slice and make cutlets.
• Dip them in egg and roll them in bread crumbs.
• Fry them on a low flame.
• Garnish it with green coriander and chat masala.

Via Masala tv

Garlic Chicken

Preparation: 25              Cooking: 15               Serving: 4

Ingredients:

Chicken Breast:       2
Black Pepper:          2 tsp
Salt:                         ½ tsp
Oil:                           2 tbsp
Ingredients For Sauce:
Garlic:                      1 tbsp
Soy Sauce:               4 tbsp
Lemon Juice:           2 tbsp
Chilli Garlic Sauce: 4 tbsp
Oil:                           1 tbsp
Noodles for serving

Method:

• In  a  chicken breast add black pepper, salt and leave it for half an hour and fry in hot oil.
• For making  sauce:
• Heat oil add garlic and fry.
• When aroma comes add soy sauce, lemon juice, chilli garlic sauce, ½ cup of water and cook for 5 minutes.
• After this, add fried chicken mix.
• Serve with  noodles.

Via Masala Tv

Chowmein Samosas

Preparation: 10                 Cooking: 15                 Serving: 4

Ingrdients:

• Samosa patti:                  as required
• Boiled noodles:              1 cup
• Boiled chicken:              ¾ cup
• Spring onion:                 ½ cup
• Capsicum:                      ½ cup
• Carrot:                            1
• Oil:                                 2 tbsp
• Salt:                               as required
• Soy sauce:                     1 tbsp
• Vinegar:                         2 tbsp
• Hot sauce:                     1 tbsp
• Crushed black pepper:  ¾ tsp
• Flour paste:                   as required
• Flour:                            1 tsp
• Oil:                                for frying

Method:

• Heat oil adds carrot, capsicum, chicken, soy sauce, vinegar
• Add salt, hot sauce and crushed black pepper and cook little.
• Now add flour, spring onion and boiled noodles mix and let it cool down.
• Then put filling ion samsosa pattti and seal it with flour paste.
• Now either freeze it or fry or serve with chili garlic sauce.

Via Masala TV

Benefits Of Watermelon

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Falsa Chutny Reciepe

Falsa Chutny Reciepe

Riped falsas: 1/2kg

Sugar:           1/2 kg

Vinegar:        1 Tbsp

Salt:              1 Tbsp

Red chili:      1 Tbsp

Preparation:

• Wash and drain falsas thoroughly.
• Place in cooking dish, spread sugar evenly.
• Pour 1 Tbsp vinegar over sugar. 
• Close the lid .keep in cool place for 2 hour.
• Sugar will leave some water, mix falsas and sugar along with salt and red chili. 
• Place over medium heat on stove. 
• No need to add water. Falsas will cook in sugar mixture. 
• Keep stirring.
• Falsas gets soften and chutny is ready.

Via https://www.facebook.com/groups/151725575234330/

Masalaydar Mix Biryani

 Preparation: 25 min.  Cooking: 15 min. Serving: 4 persons

Ingredients.

• Rice                                2 ½ cup
• Prawns                           ½ kg
• Mince                             ½ kg
• Chopped tomatoes         4
• Chopped onion              4
• Lemons                          5
• Chopped green chilies   10
• Mint leaves                    1 bunch
• Oil                                  1 cup
• Warm milk                     1 cup
• Yellow food color          as required
• All spices                       as required
• Ginger garlic paste        tbsp
• Red chili flakes             1 tbsp
• Crushed black pepper   1 tbsp
• Salt                                to taste

Method

• Wash and soak 2 ½ cup of rice. Drain and then add Fresh water.
• Add in salt, mint leaves and allspices.
• Add in rice and boil. Add some oil in the pan, add fry onion till golden brown.
• Take half of the onion out.
• In the half onion, add in chopped tomatoes and 1 tbsp ginger garlic pate.
• Add in mince and 1 tbsp red chili flakes.
• When the water of the mince dries, add in prawns and 2 lemon juice, chopped green chilies and 1 tbsp crushed black pepper.
• When the water of the prawns dries, add in salt.
• Biryani Masala is ready.
• In the rice dish, grease it, spread the masala in the bottom. Layer the rice and put some masala over it again.
• Add in rice and yellow food color.
• Add lemon juice. Simmer it. Serve hot.

Via Masala TV

Pakwan Biryani

https://www.masala.tv/pakwan-biryani/

Red Curry Fish Recipe by Chef Basim Akhund

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French Fries with Mayo Sauce

Preparation: 15 min. Cooking 15 min. Serving: 4 

Indgredients:

• Potatoes 1/2 kg
• Rice flour as required
• Corn flour as required
• Salt to taste
• Black pepper 1 tsp
• Chaat masala as required
• Mayo garlic sauce as required
• Oil as required
• For Mayo Garlic Sauce:
• Mayonnaise 3/4 cup
• Garlic cloves 8-10
• White vinegar 2 tbsp
• Cream 4 tbsp

Method:

• Wash potatoes, peel it and cut in finger shape.
• Now boil water in saucepan, put potatoes and boil it for 3-4 minutes.
• Then take it out, strain it, put in cold water and strain it after 1 minute.
• Then put potatoes, salt, corn flour, rice flour and black pepper in bowl, mix it nicely and leave for 30 minutes.
• Then heat oil in wok and deep fry potatoes until golden brown.
• Then take out in plate, sprinkle chaat masala, toss it nicely, spread mayo garlic sauce on it and serve hot.
• For mayo garlic sauce: Put all ingredients in blender and blend it nicely.
• Then store in squeeze bottle

Via: https://www.masala.tv/french-fries-with-mayo-sauce/