Cashew Nut Yogurt Naan khatai | Evening With Shireen | Masala TV Show | Shireen Anwar

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on telegram
Share on whatsapp
Share on email
Share on print



Step by step recipe of famous naankhatai with nutritious ingredients like cashews, nuts and yogurt.

Watch this Masala TV video to learn how to make Cashew Nut Yogurt Naan khatai ,kheeraj and Green chicken. This show of Evening With Shireen with Chef Shireen Anwar aired on
10 September 2019.

If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/

Cashew Nut Yogurt Naan khatai:

Ingredients

Flour 2 cups
Semolina ¼ cup
Baking soda ¼ tsp
Gram flour 1 tbsp
Cardamom powder ½ tsp
Clarified butter ¾ cup
Yogurt 3 tbsp
Almonds
Pistachios,
Cashew nuts

Method

sieve flour, baking soda, add elaichi powder, beat ghee, add sugar and yogurt till smooth, beat really well, add the sieved ingredients and semolina, cardamom powder to sugar ghee mixture, the dough should be kneaded very well for at least 7-8 mins, if dough is not stiff enough to roll out balls, add few tbsp of chilled milk and chill for few mins, shape dough into small balls, slightly flatten, garnish with almonds, pistachios, cashew nuts pressing into the dough, place on a greased tray with enough space between each ball, pre-heat oven for 15 mins, bake on 180 d for 20 mins, remove from oven, cool on a wire rack, then store in an airtight container.

kheeraj:

Ingredients

Broken rice soaked 1 cup
Fresh milk 1 liter + 3 cups
Green cardamom 6 pods
Condensed milk 1 tin
Evaporated milk 1 tin
Sugar as required
Chopped almonds ½ cup
Pistachios ½ cup
Saffron ½ tsp
Cardamom powder 1 tsp

Method

soak 1 tea cup normal rice in 1 cup water for 30 mins, now put this rice to cook with its water, in a pan when the first boil comes, put in 3 cups fresh cow milk, 6 pods of green elaichi, cook the milk until milk is absorbed and rice cooked, close flame, remove the elaicihis from milk, do not mash the rice too much, mash them very slightly, the rice should be seen in a pan, add 1 litre fresh cow milk, 1 tin of condensed milk, 1 tin of evaporated milk, mix all the 3 milks with wooden spoon before keeping it on the flame, mix it for 5 mins, now put to cook, you have to continuously stir the kheeraj as if you don’t it will burn from bottom, use wooden spoon for stirring, taste the kheeraj, if required add sugar half cup, cook for at least 10-15 mins, when its getting thick add chopped nuts, zafran, elaichi powder, cook for another 3-4 mins, remove, when it cools it will become thick, don’t overcook, serve kheeraj decorated with almonds and pistachio, serve with puree.

Green chicken:

Ingredients

Chicken 12 pieces 1 kg
Cashew nuts roasted 10
White cumin seeds roasted 1 tbsp
Onion chopped 1 large
Coriander leaves 1 cup
Green chilies 8 to 10
Mint 1 bunch
Desiccated coconut 2 tbsp
Spring onion chopped 1 tbsp
Garlic chopped 1 tsp
Ginger chopped 1 tsp heaped
chat masala 1 tsp
Water ½ cup
Clarified butter ¼ cup
Salt 1 ½ tsp
Green color few drops
Lemon juice 2 tbsp
Coal to smoke

Method:

put all the ingredients in a blender and grind to a smooth paste with water, heat ghee in a pan, add your grinded green masala, fry until it starts to leave the sides, add in it chicken, salt and fry on medium flame occasionally, add water if the gravy is too thick and few drops of green color, and cover with lid, cook for few mins on low until the chicken is cooked, lastly add lemon juice, roasted and crushed cumin, serve with paratha or rice, give dum of coal.

source