Arabian Mandi | Lively Weekends | MasalaTV Show

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Now you can easily prepare and serve delicious Mandi at home. Try this recipe and share your experience

Watch this Masala TV video to learn how to make Arabian Mandi,Mash Phareri Daal,Khajoor kay Laddo and Lauki Ka Soup Recipes. This show of Lively Weekend with Host Kiran Khan aired on 31 August 2019.

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Mutton leg 1
Meat tenderizer 1 packet
Salt to taste
Red chili flakes 2-4 tbsp
Turmeric powder 1 tsp
Whole coriander 1 tbsp
All spice powder 1 tbsp
Oil 3-4 tbsp
Red chili powder 1 tbsp
Vinegar 2 tbsp
Ginger garlic paste 4-5 tbsp
Coal for smoke
Ingredients for Rice:
Rice 1 kg
Whole all spice 1 tbsp
Green chilies 3
Oil 3-4 tbsp
Ginger garlic paste 1-2 tbsp
Salt to taste
Red food color 1 pinch
Ingredients for Tomato Chutney:
Tomatoes 4-5
Green chilies 8-10
Onion 1-2
Garlic 4-5 cloves
Salt to taste
Ingredients for Red Chutney:
Whole red chilies 12-15
Garlic 4-5 cloves
Salt to taste
Ingredients for Green Chutney:
Green coriander 1 bunch
Green chilies 8-10
White cumin 1 tablespoon
Vinegar or lemon juice 1 tbsp
Salt to taste
Garlic 4-5 cloves
Ingredients for Salad:
Cucumber 2
Onion 2
Tomatoes 2
Apply meat tenderizer on mutton leg for 2 hours then make a paste for mandi
Add all spices with oil and ginger garlic paste and set aside
Heat pan put the marinated mutton leg . cover with lid and cook the leg for at least 45 minutes on a low flame
Ingredients for rice
Soaked basmati rice in water for 20 minutes
Take a pan add cooking oil put 1 sliced onion fry till pink in color
Add whole all spice, ginger garlic paste, 2-3 green chilies, red food color and water. When boil comes add soaked rice and leave it on full flame for cooking. When the water dried left to simmer.
Tomato Chutney:
blend all things together for a thick paste
Green chutney:
Mix all together and blend well.
Red chutney:
Blend all ingredients well.

Mash Phareri Daal:
Split black gram ½ kg
Salt to taste
Red button chilies 8-10
Green coriander 1 bunch
Green chilies 3-4
Onion 2
Ginger 1 inch piece
Oil 4-5 tbsp
Curry leaves 1-2
Cumin 1 tsp

Soak white lentil in water for ½ hour. Put lentil in pan with salt, red chilies and ginger julienned, cook on medium flame. When water dried out simmer for 10 to 15 minute. Remove from pan and put in pot. In separate pan heat oil, add onion fry till pink color comes. Add red chilies, cumin, curry leaves fry well. Pour on lentil.

Khajoor kay Laddo:
Dates 200 gm
Butter or clarified butter 1-2 tbsp
Desiccated coconut 4-5 tbsp
Nuts as required
Remove seeds from dates and mashed well
Heat pan, add butter and mashed dates, cook for 2-3 minutes until its make firm dough then add 1-2 tbsp coconut and mix well. Keep aside to cool the dough.
When cooled make a small size balls. Place nut like almond or hazelnut, then coat with coconut powder. Serve.

Lauki Ka Soup:
Bottle gourd ½ kg
Chicken powder 1 tbsp
White pepper ½ tsp
Black pepper ½ tsp
Salt to taste
Egg 1
Boil bottle gourd and blend well. add blended bottle gourd with salt in pan and cook on high flame. Add chicken powder and water cook till becomes thick. Add black pepper and white pepper. Then add whipped egg and mix well. Dish out and serve.


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