???????????????????????? ???????????????????????????????????????? ???????????????????????????? ???????????????????? Recipe | Masala Mornings | Shireen Anwer | 11 Aug 2022 | Masala Tv
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Creamy Peppercorn Chicken Pasta Recipe will help you achieve the perfect combination of flavours. Try out this very yummy recipe!
#CreamyPeppercornChickenPasta #CheeseCake #MasalaTv
Watch this Masala TV video to learn how to make Creamy Peppercorn Chicken Pasta, Cheese Cake In a Jar and Churros With Chocolate Ganache Recipes.
This show of Masala Mornings with Chef Shireen Anwer aired on 11 August 2022.
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CREAMY PEPPERCORN CHICKEN PASTA
Yield: 8-10 servings
Ingredients:
Whole black peppercorns 20
Unsalted butter 3 tbsp
Flour 3 tbsp
Heavy cream 1 cup
Whole milk 2 ½ cups
Salt to taste
Dried oregano 1tbsp
Parmesan cheese (shredded) ¼ cup
Chicken breast (cut into small cubes) 1 pound
Oil ½ cup (to fry)
Linguine pasta 1 packet
Fresh chopped cilantro (optional) as required
Method:
In a large pot, on high heat, add your black whole peppercorns, and roast them until they start to move a little. Take off the heat and set aside and crush until powder.
In the same pot, add your butter, and flour, and mix until it turns into a paste consistency.
In a jug, mix your cream and milk. Slowly add this to the flour mixture on the stove. Add salt, oregano, parmesan cheese and crushed black peppercorns. Set your sauce aside.
In a karahi, fry your chicken pieces in hot oil, and set aside.
Boil your pasta and set aside.
Add your chicken and pasta to the sauce, mix, and top it off with some fresh cilantro.Enjoy!
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CHEESECAKE IN A JAR
Yield: Serves 10–12 ppl
Ingredients:
Bottom Crust:
Graham cracker (If not available, then use digestive biscuits) crumbs 2 cups (200 gm)
Light or dark brown sugar 1/3 cup (67 gm)
Unsalted butter, melted 1/2 cup (8 Tablespoons; 115 gm)
Cheesecake:
Heavy whipping cream 1 and 1/4 cups (300 ml)
Full-Fat cream cheese, softened to room temperature 8-ounce three blocks (680g)
Granulated / cane sugar 1/2 cup (100 gm)
Confectioners’ / icing sugar 2 tablespoons (15 gm)
Sour cream, at room temperature (If not available, can use cottage cheese or Greek yoghurt) 1/4 cup (60 gm)
Lemon juice 2 teaspoons
Pure vanilla extract (Foster’s brand) 1 teaspoon
Peach Compote:
Peaches (cut into small cubes) 2-3
Brown sugar 2 tablespoons
White sugar 2 tablespoons
Water 3 tablespoons
Corn starch 2 tablespoons
Method:
1. Stir the graham cracker crust ingredients together. Pour into the bottom of a jar or pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
2. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip
the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth
and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ / icing sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
4. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
5. Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
6. Cover tightly with plastic wrap or aluminum foil and refrigerate (ideally for a few hours)
7. Top it off with a fresh fruit or fruit compote.
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CHURROS WITH CHOCOLATE GANACHE
Ingredients:
Water 1 cup
Unsalted butter 6 tbsp
Granulated sugar 1 tbsp
Salt 1/2 tsp
All-purpose flour 1 cup
Eggs 2 large
Vanilla extract (fosters brand) 1 tsp
Vegetable oil for frying
For The Cinnamon sugar:
Cane sugar 3/4 cup
Cinnamon powder 2 tsp
For The Chocolate Ganache Dipping Sauce:
Dark chocolate chips 2/3 cup
Heavy cream 2/3 cup
STOP making dry chicken breast! This is HOW you make JUICY chicken #shorts #viralshorts #chicken
✨You can find the full printable recipe with tips and directions linked here
Chicken breast should always be juicy, never dry, or overcooked. The truth is, if the chicken breast is dry, you are most likely overcooking it. You are also most likely overcooking it because you are not using a meat tenderizer to even it out. Chicken breast is always thicker on one side and thinner on the other side so if you are not using a meat tenderizer to flatten it out, one side will always be super dry and the other side will take way longer to cook. Today I’m showing you a very simple way to make juicy chicken breast if you don’t have the time but for optimal results, I highly recommend you marinate any meat you work with overnight. Marinating chicken overnight will give you the best results but if you don’t have the time I’m showing you how to make a very delicious and juicy chicken recipe regardless.
INGREDIENTS:
3 boneless skinless chicken breasts pounded into equal sized filets salt to taste
lemon pepper seasoning to taste
avocado oil for the pan + a drizzle on the chicken
#shorts #viralshorts #themodernnonna #homemade #recipeshare #chicken
How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Zester:
❤️ Double Mesh Strainer:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
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Vegan Lemongrass Mushroom Noodle Salad
Today I am going to show you how to make Vegan Lemongrass Mushroom Noodle Salad. It is a healthy and delicious vegan Vietnamese recipe that you will enjoy!
This is a very popular Vietnamese dish that I eat all the time, especially in summer. I made some changes from authentic recipes and made it to plant based. It is easy to make and packed with amazing flavors.
Wonderful combination of cold noodles, salad and sizzling hot pan fried mushrooms that are marinated with lemongrass. Sweet, sour and spicy dressing and marinade sauce are mouth watering.
Does it sound exciting? Let's start cooking!
???? LINK FOR RECIPE
????YouTube LINK FOR PICKLED DAIKON AND CARROT (Do Chua)
???? INGREDIENTS:
2 portobello mushrooms
8oz dried rice vermicelli noodles ( half package )
LEMONGRASS MARINADE:
1 stalk lemongrass
1 teaspoon black peppercorns
3 garlic cloves
1 tablespoon vegan fish sauce
1 teaspoon Jaggery cane sugar
DRESSING:
¼ cup vegan fish sauce
1 tablespoon white distilled vinegar
1 tablespoon lime juice
2 tablespoon sugar
1 Thai red long chili
TOPPINGS:
1/2 cup pickled carrot and daikon (Do Chua)
1 Persian cucumber Julienne cut
1 cup sliced lettuce
5 - 10 Thai basil leaves
5 - 10 mint leaves
???? INSTRUCTIONS:
MARINADE:
1) Bruise lemongrass to release its flavor
2) With a mortar and pestle, grind lemongrass, peppercorns and garlic until it becomes a paste
3) Slice portobello mushrooms about ¼ inch thick.
4) Combine mushrooms, lemongrass paste, vegan fish sauce and sugar. Set aside.
NOODLES:
1) Soak the rice vermicelli in lukewarm water (around 98-105f / 36-40c) for about 10 minutes or until they are soft and pliable.
2) In a large pan, bring water to boil and cook for 1-2 minutes until it reaches al dente.
3) Drain and rinse under cold running water. Drain the noodles and set aside.
SALAD AND DRESSING:
1) Combine vegan fish sauce, lime juice, vinegar, Thai chili and sugar, whisk until sugar dissolves. Set aside.
2) Cut Romaine lettuce into about 1/2inch width then cucumber into 1/4 inch matchsticks
PLATING:
1) Place lettuce in a serving plate then add noodles.
2) Top with pickled daikon and carrot (Do Chua) then cucumber.
3) Heat a wok or large frying pan over high heat. When heated, add some vegetable oil.
4) Sautee the marinated portobello mushrooms for 3-4 minutes. Add 1 tablespoon of the dressing and cook for another 30 seconds. Remove from heat and serve in bowls.
5) Garnish with Thai basil and mint then serve with dressing
???? HOMEMADE VEGAN FISH SAUCE:
I made vegan fish sauce with a recipe from one of my favorite vegan chefs Michiko Schinner. You will find it in this amazing cookbook: The Homemade Vegan Pantry: The Art of Making Your Own Staples
???? TOOLS / INGREDIENTS IN THIS RECIPE:
Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
???? ERAWAN Vermicelli Rice Noodles
???? Organic Jaggery Powder (natural raw sugar)
???? The Homemade Vegan Pantry: The Art of Making Your Own Staples
by Miyoko Schinner
#plantbased #plantbasedrecipes #plantbaseddiet #plantbasedfood
#vegan #veganrecipes #veganuary
#vegetarian #vegetarianrecipes #veganfood
???????????? WHO IS MIWA?
Hi! My name is Miwa Kaur. I am here to share delicious whole-food plant-based recipes to improve the health of ourselves and loved ones.
When we cook a whole-food Plant-based diet at home, we can reduce or eliminate processed food, refined sugar, refined grains, oil and unhealthy chemicals.
We can also reduce carbon footage and waste so that we can be kind to the environment.
I am originally from Tokyo Japan, living in New York for over 20 years. That is why my recipes are from all over the world. I am happily married to Jaswinder Singh who is from Punjab India and I am thrilled to explore the delicious and healthy Indian vegetarian cooking.
So come and join me in my cozy kitchen!
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???????????? Find me at
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Instagram
Website
Creamy Chicken Mushroom | Food Prime
Ingredients:
Oil - 1 tbsp
Chicken - 500gm
Butter - 1 tbsp
Garlic - 1 tbsp chopped
Onion - 1/2 onion
Mushroom - 250 gms
Cream - 100ml (Full Cream Milk/ Thickened Cream)
Salt and Pepper
Coriander leaves to garnish
Music: Sweet
Musician: LiQWYD
URL:
Is Mayonnaise Healthy ? | Dt.Bhawesh | #diettubeindia #dietitian #indianfood #shorts