Easy Masoor Pulao | Food Diaries | Masala TV Show | Zarnak Sidhwa

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Try this unique style Masoor Pulao at home and share your feedback.

Watch this Masala TV video to learn how to make Masoor Pulao,Sriracha Soya Potato Salad and Yummy Chocolate Cake. This show of Food Diaries with Chef Zarnak Sidhwa aired on 19 September 2019.

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Masroor Pulao:
Rice 3 cups
Black lentil 1 cup
Chopped onion 1
Chopped tomato 1
Sliced green chilies 2
Black peppercorns 8
Cloves 6
Green cardamoms 4
Cinnamon 2 sticks
Minced garlic 4 cloves
Grated ginger 1/2″ piece
Turmeric powder ½ tsp
Chili powder ½ tsp
Cumin powder ½ tsp
Coriander powder 1 tsp
All spice powder 1 tsp
Chicken stock cubes 3
Chopped coriander handful
Oil 1/3 cup
Salt to taste

Cook black lentil with 4 cups of water and salt about 15 minutes. Skim out the foam that rises to the top. The cooked daal should be tender but firm to the bite.
Heat the oil and add onion, peppercorns, cloves, cardamoms and cinnamon sticks. Add the garlic and ginger, green chilies and tomato. Once the tomato is soft add all the spice powders and the stock cubes. Add water and once it comes to a boil, add the rice and let it cook. When half the liquid is absorbed, add the cooked daal and gently mix with the rice. Put the lid back on and let the rice continue to cook. Let simmer and once done, with a fork, fluff the rice up. Garnish with coriander leaves and serve hot.

Sriracha Soya Potato Salad:
Potatoes 2-3 large
Mayonnaise 1 cup
Sriracha sauce 2 tbsp
Rice vinegar 2 tsp
Soy sauce 2 tsp
Sesame oil 2 tsp
Spring onions (chopped) 2

Roast potatoes wrapped in foil at 200 degrees C for approximately 35 minutes or till done. Set aside. In a bowl, combine mayo, Sriracha, rice vinegar, soya sauce and sesame oil. Toss in roasted cubed potatoes and chopped spring onions.

Yummy Chocolate Cake:
Ingredients for the cake:
Flour 4 cups
Caster sugar 2 cups
Brown sugar 1 cup
Cocoa powder 2-1/4 cups
Baking soda 3 tsp
Baking powder 3 tsp
Salt a pinch
Melted butter 1-1/2 cups
Eggs 6
Coffee 2-1/2 cups
Buttermilk 2-1/2 cups
Vanilla essence 1 tbsp
For Frosting:
Butter 3 cups
Icing sugar 7-1/2 cups
Cocoa powder 2-1/4 cups
Vanilla essence 1 tbsp
Salt a pinch
Cream ¾ cups
Chocolate chips 2 cups
Chopped chocolate 1 cup

Whisk together flour, caster sugar, brown sugar, cocoa powder, baking soda, baking powder and salt. Add the melted butter, eggs, coffee, buttermilk and vanilla and whisk until smooth. Divide batter evenly among 3 greased and lined sandwich cake pans. Bake at 180 degrees C until a toothpick inserted into the center comes out clean, 20-30 minutes. Let cool completely on wire racks before removing from pans.
Meanwhile, to make the frosting, beat butter, icing sugar, cocoa powder, vanilla, and salt. Slowly beat in the cream, adjusting until consistency is creamy but can hold peaks. Sandwich cake with frosting and then cover the entire cake with it too. Using your hands, cover the entire cake with chocolate chips. Then drizzle melted chocolate over cake and serve.