Learn the method to make these Fire Chicken sticks in easy steps and enjoy the taste to the fullest. Don’t forget to share your reviews
Watch this Masala TV video to learn how to make Fire Chicken Sticks,Coconut chocolate macaroon pie and Picanto casserole. This show of Evening With Shireen with Chef Shireen Anwar aired on 17 October 2019.
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Fire chicken sticks:
Ingredients
Boneless chicken cubes ½ kg
Rice flour 2 tbsp heaped
Oil for deep frying
Flour 2 tbsp
Corn flour 2 tbsp
Chili powder ½ tsp
Ginger garlic 1 tbsp
Egg 1
Crushed cumin 1 tsp
Crushed coriander 1 tsp
Soya sauce 1 tbsp
Lemon juice 1 tbsp
Orange color pinch
Salt 1 tsp
Ingredients to temper
Oil 2 tbsp
Mustard seeds ½ tsp
Curry leaves chopped 15
Crushed red pepper ½ tsp
Ingredients for sauce
Mayonnaise 3 tbsp
Chili powder ½ tsp
Honey 1 tbsp
Mustard paste ½ tsp
Garlic paste ½ tsp
Sweet chili sauce 1 tbsp
Coriander leaves 1 tbsp
Salt pinch
Method for sauce
Mix all the ingredients together and keep aside.
MethodMarinate chicken with flour, corn flour, chili powder, ginger garlic, egg, cumin coriander, salt, soya sauce, lemon juice and color, leave it for 1 hour, put on skewers, sprinkle with rai flour, deep fry on medium flame until done about 10 mins, in another wok prepare baghar, add chicken stick to this, put chicken in a platter, drizzle with sauce and serve.
Coconut chocolate macaroon pie:
Ingredients for pie base
Coconut macaroons crushed 40 gm
Melted butter 4 ounce
Ingredients for filling
Cream whipped 1 ½ cup
Chocolate syrup ½ cup
Gelatin dissolved 1 tbsp
Condensed milk 4 tbsp
Hazelnut 4 tbsp
Cream cheese 100 gm
Coconut essence ½ tsp
chocolate chopped 1 cup
Method
Crush macaroons mix with melted butter, spread in a pie plate, beat cream stiff, add in chocolate syrup, cream cheese, nutella, coconut essence, and condensed milk, mix all well, fold in dissolved gelatin,, on your pie base spread chopped bounty chocolate, top with filling, leave it to chill until set , decorate with swirls of cream and mini bounties, serve chilled.
Picanto casserole:
Ingredients
Boiled pasta 2 cups
Grated cheese 1 cup
Mixed vegetables 1 cup
Onion chopped 1 cup
Green chili garlic sauce 2 tbsp
Salt ½ tsp
Chili powder ½ tsp
Black pepper 1 tsp
Crushed cumin 1 tsp
Korma masala 2 tbsp
Tomato chopped 4
Tomato puree 2 tbsp
Peri peri sauce 2 tbsp
Ketchup 5 tbsp
Mayonnaise 4 tbsp
Cream 200 gm
Oil ¼ cup
Butter 4 ounce
Corn flour 2 tbsp
Garlic bread to serve
Method
Heat oil and butter, fry chopped onion, when soft add corn flour, sauté, add all the sauces, seasonings, tomatoes with 1 cup water, cook till bubbly, fold in veggies and pasta, remove in a casserole, top with grated cheese, grill for 10 mins till cheese melts, serve hot with garlic bread.
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