Are you looking for tasty steamed chicken recipes? Look no more, here is an easy recipe of haryali steam Chicken for you!
Watch this Masala TV video to learn how to make Haryali Steam Chicken,Pesto Chicken Roll Ups,Mango Cake and Banana Mousse Recipes. This show of Lively Weekend with Host Kiran Khan aired on 24 August 2019.
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Haryali Steam Chicken:
Ingredients:
Whole chicken 1 -½ kg
Hung yogurt 200 gm
Cream 100 gm
Green chillies 6 -7
Coriander leaves ½ bunch
Mint leaves ½ bunch
Lemon juice 2 tbsp
Cumin powder 2 tbsp
Coriander powder 2 tbsp
Salt to taste
Black pepper 1 tsp
Method:
Grind green chillies , fresh coriander & fresh mint to make a paste.
Mix all ingredients in a bowl & marinate chicken for 5 6 hours.
Cover your chicken with aluminium foil then steam for 45 to 60 minutes.
Serve with naan & Raita.
Pesto Chicken Roll Ups:
Ingredients for pesto sauce:
Basil leaves 1 cup
Garlic 1 clove
Pine nuts ¼ cup
Olive oil ¼ cup
Lemon juice 1 tsp
Salt a pinch
Black pepper ½ tsp
Ingredients for Chicken
Chicken breast 4
Salt to taste
Black pepper 1 tsp
Garlic powder ½ tsp
Tomato sliced 1
Mozzarella cheese 1 cup
Oil 2 tbsp
Butter 2 tbsp
Method:
Blend all ingredients of pesto sauce to make a pesto sauce.
Cut single chicken breast in half & make a cutlet. Season them with salt, pepper &garlic powder.
Spread 1 tbsp of pesto sauce & 2 tbsp of mozzarella cheese with 2 slices of tomatoes.
Make a roll & tie with toothpick.
Heat oil & butter in oven proof pan.
Sauté chicken rollups for 2 3 per side then bake it at 180°C for 12 to 15 minute.
Mango Cake:
Ingredients for Sponge:
Eggs 4
Sugar 100gm
Vanilla essence ½ tsp
Flour 100gm
Baking powder 1 tsp
Ingredients for Filling:
Mango puree ½ cup
Ingredients for Frosting:
Cheese 8
Mango puree ½ cup
Mango essence ½ tsp
Sugar powder 2 tbsp
Yellow food colour 2-3 drops
Whipping cream 2 cup
Method:
Pre heat your oven at 180°C & grease your 8 inch round baking pan.
Beat eggs, sugar & vanilla essence together until it double in volume.
Now gradually fold sifted flour & baking powder.
Bake it at 180°C for 18-20 minutes. Your sponge is ready.
In a separate bowl beat cheese with powdered sugar & mango essence. Beat until no lumps remain.
Add mango puree in it & mix it well.
In a separate bowl beat your whipping cream until whipped.
Now fold your whipped cream in mango mixture then add food colour & mix.
Refrigerate to chill.
Take your sponge cut it from the centre then fill with mango puree.
Cover the side & top with mango frosting.
Garnish & your mango cake is ready.
Banana Mousse:
Ingredients:
Banana 5
Sugar powder 2 tbsp
Gelatin powder 1 tbsp
Water 2 tbsp
Banana essence ½ tsp
Whipping cream 1-1/2 cup
Banana jelly 1 packet
Ingredients for Crust:
Caramel biscuit 12-18
Melted butter 2 tbsp
Method:
Crush biscuits then add melted butter.
Add water in a separate bowl the add gelatin powder & leave it to bloom.
In a separate bowl mash bananas with the help of fork.
Add banana essence in puree mix it well.
In a separate bowl whip cream then fold in with puree.
In a glass put biscuit layer then add mousse then pour jelly mixture on top.
Refrigerate to set.
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