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to watch this Masala TV video to make Puff apple pie and Vegetable malai kofta Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 28 February 2020.

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Puff apple pie :

Ingredients

Short crust pastry 1
Brown sugar ½ cup
Golden syrup 1/3 cup
Butter 1 tbsp
Flour 1/3 cup
Cinnamon 1 teaspoon
Nutmeg ½ teaspoon
Apples peeled sliced 5-7
Caster sugar 2 teaspoon
egg 1
Method
Grease a 20cm spring form pan. Cut 1 sheet of pastry into 4 strips, lengthways. Place a strip along each edge of second pastry sheet, pressing lightly to join to make one large square. Ease prepared pastry into pan, pressing into base. Trim edges. Prick pastry with fork and chill for 30 minutes. Meanwhile, melt brown sugar, syrup and butter in a saucepan until melted and smooth. Simmer for 2 minutes. Mix flour and spices in a bowl. Add apples and toss to coat. Add to syrup. Stir to coat. Simmer for 20 minutes stirring occasionally until apples are just tender. Put ceramic beans or rice on a greaseproof paper on the pie crust and bake blind at 180 degrees c for 15 minutes. Remove beans and paper, bake for 5 minutes longer. Spoon apples into pastry shell. Using a cookie cutter, cut shapes from remaining pastry. Starting from the outside edge of the pie, arrange rounds, overlapping slightly over apple filling. Brush pastry lightly with beaten egg and sprinkle over caster sugar. Bake for 30-40 minutes until golden and crisp. Serve apple pie in wedges with ice cream.

Vegetable malai kofta:

Ingredients for kofta

Potatoes 3
cottage cheese 250 gm
whole dried milk 150gm
raisins few
broken cashews few
coriander leaves chopped ½ bunch
corn flour 1 tbsp
Ingredients for curry
onions pureed 2
tomato pureed 1
bay leaf 1
cashew nuts ½ cup
melon seeds ¼ cup
cottage cheese grated 2 tbsp
whole dried milk 2 tbsp
turmeric ½ tsp
red chilli powder 1 tsp
All spice powder 1 tsp
coriander 1 tsp
cumin powder 1 tsp
fenugreek leaves powder to sprinkle
salt
sugar 1 tsp
lemon juice 1 tsp
ginger garlic paste 1 tsp
cream 1 cup
Method :
Make a paste of cashew and melon seeds in a grinder. Heat oil. Add the bay leaf and the pureed onion. Saute till light golden brown. Add the pureed tomato and saute till oil separates. Add all the dry spice powders. Add a little water for the spices to blend well. Now add the cashew and melon seeds paste to it. Let cook till the gravy thickens. Add salt and sugar. Sprinkle dry fenugreek leaves powder and cream in the gravy. Cook the gravy till the oil surfaces. Add lemon juice and mix well.Method of making koftas :
Boil and mash the potatoes. Add to it little salt, chopped coriander leaves and cornflour. Make small ball of potatoes. Flatten each ball on your palm. Put a teaspoonful of stuffing in the centre of flattened potato and gather the sides bringing it in the centre and make small balls. Roll these balls once again in cornflour. Now fry the balls till light golden brown and keep aside. Before serving heat the gravy well. Pour little gravy in the serving dish. Place the koftas in the gravy. Again pour the gravy over the koftas till completely covered. Drizzle cream over it, sprinkle a few coriander leaves and serve hot.

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