These flatbread sandwiches are topped with chopped fish fillet meatballs and best served with raita which compliments the dish to perfection

Watch this Masala TV video to learn how to make Fish kofta Sandwich and Rosewater Pistachio Cupcakes Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 1 November 2019.

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Fish Kofta Sandwich:
Ingredients for Flatbreads:
Yogurt 300gm
Flour 350gm
Baking powder 1 tsp
Oil for brushing & frying
Melted salted butter 25gm
Black poppy seeds 2 tsp

For Kofta:
Crushed garlic 2 cloves
Grated ginger 1 tbsp
Breadcrumbs 50gm
Chopped coriander handful
Ground cumin 1 tsp
Turmeric 1 tsp
Ground coriander 1 tsp
Chopped fish fillets 4

For Raita:
Yogurt 200ml
Mint leaves handful
Crushed garlic 1 clove
Mango/any chutney 3 tbsp

Method:
To make the flatbreads, put the yogurt into a bowl and mix in the flour, baking powder and 1 tsp of salt. Knead briefly to bring together as dough. Leave in a covered bowl for 30 minutes.
Put all the kofta ingredients in a food processor, season well, and pulse until combined. Form into small patties and chill for 20 minutes.
Mix the raita ingredients, then season.
To cook the flatbreads, divide the dough into 4 and roll out on a lightly floured work surface. Heat a frying pan. Lightly brush a flatbread with oil, put in the pan and cook for 2-3 minutes on each side or until it starts to puff and turns a dark golden color. Brush with butter and sprinkle with poppy seeds. Keep warm wrapped in foil in a low oven while you cook the rest.
Cook the koftas in a little oil for 3-4 minutes each side, in batches, until cooked through.
To assemble, divide the koftas between the flatbreads, spoon on some chutney and raita and serve immediately.

Rosewater Pistachio Cupcakes:
Ingredients for Cupcakes
Butter 115gm
Sugar ¾ cup
Eggs 2
Milk ½ cup
Vanilla essence ½ tsp
Flour ¾ cup
Flour ½ cup + 1 tbsp
Rosewater 1 tsp
Pink food coloring as required
For Rosewater Butter cream:
Butter 115gm
Icing sugar 3-4 cups
Milk ¼ cup
Rosewater 2 tsp
Pink food coloring as required
Pistachios ¼ cup (to decorate)
Method:
For cupcakes preheat oven to 170°C. Line 12 muffin tins with cupcake papers and grease a baking pan. Cream the butter until smooth in a bowl. Gradually add the sugar and beat for 3 minutes until fluffy. Add the eggs one at a time, beating well after each addition. Sift the 2 flours and salt into a separate bowl. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not over mix. Separate ⅓ of mixture to a small bowl. Add rosewater and drops of pink food color and mix well. Pour mixture into greased baking tin and cook for 15 mins, or until a toothpick comes out clean. Once completely cool, cut hearts out of the cake with a cookie cutter.
Put a dab of vanilla mixture into each liner and stand the hearts up facing one direction. Spoon the remaining vanilla mixture around each heart until the cupcake liners are about ¾ full with mixture. Bake for 20-25 minutes until lightly golden brown. Allow to cool in the tin for 15 minutes, and then turn out onto a wire rack. Make sure you keep them facing all the same way!
For butter cream place the softened butter in a large mixing bowl and beat until smooth. Gradually add in 2 cups of sugar, then the milk and rosewater. Beat for around 3-5 minutes until smooth and creamy. Gradually add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar). Add a few drops of food coloring and beat until the color is well distributed. Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes. Sprinkle chopped pistachios over the top to garnish.

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