Served in skewers, kesari tikki are made from tikka boti which is well marinated and pre-heated in oven that brings out the tenderness in it. Try it out!

Watch this Masala TV video to learn how to make Kesari Tikka ,Dakshini chutney and Pecan crispies drops. This show of Evening With Shireen with Chef Shireen Anwar aired on 1 November 2019.

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Kesari tikka:

Ingredients

Tikka boti ½ packet
Lemon juice 1 tbsp
Salt 1 tsp
Chili powder 1 tsp
Hung curd ½ cup
Saffron soaked in milk ¼ tsp
Green cardamom grinded ½ tsp
Oil ¼ cup
Butter 2 ounce

Method

Soak saffron in milk, marinate Tikka boti with all the given ingredients for 2 hours, put on skewers, bake in pre-heated oven on 180 d for 25 mins, or grill in grill pan, give dum of coal, serve with chatni..

Dakshini chutney :

Ingredients

Curry leaves 1 cup
Fresh coconut grated ½ cup
Coriander leaves 3 tbsp
Sesame seeds 1 tbsp
Ginger garlic 1 tsp
Lemon juice 1 tbsp
Raw mango ½ cup
Salt ½ tsp
Sugar 1 tbsp
Green chilies 2

Ingredients for baghar

Oil ¼ cup
Button whole red chilies 4
Curry leaves 6-8
Raw chana daal 1 tsp

Method

Heat ¼ cup oil in a pan, sauté all the ingredients except carry, lemon juice and salt for 2 mins, remove and cool, transfer to a blender, add raw mango, lemon juice, salt, blend well, remove in a serving bowl, give baghaar, mix well and serve with kesari tikka.

Pecan crispies drops:

Ingredients

Shortening ¼ cup
Butter softened ¼ cup
Brown sugar 1 ¼ cup
Baking soda ¼ tsp
Salt Pinch
Egg 1
Flour 1 ¼ cup
Pecans chopped ½ cup
Chocolate chips ¼ cup

Method

Pre-heat oven to 180 d, lightly grease cookie sheets, keep aside. In a large bowl beat shortening and butter for 30 secs, add brown sugar, baking soda and salt, beat until combined scraping side of bowl, add in egg, beat until mixed, add in flour as much as you can mix with the mixture using a wooden spoon, stir in remaining flour, pecans, chocolate chips. Now drop dough by rounded tsp about 2 inches apart onto cookie sheets, bake for 12 to 15 mins until tops are golden, make about 2 dozen cookies.

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