These Sautéed Soya Veggies can become a part of your daily meals. These can be used as a sideline or an appetizer and with that flavor of soy sauce, these crunchy vegetables will taste great!
Click Here: https://www.masala.tv/sauteed-soya-veggies-recipe/
to watch this Masala TV video to learn how to make Sautéed Soya Veggies,Chocolate sandwiches and Zebra cupcakes Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 20 February 2020.
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Sautéed soya veggies:
Ingredients
Zucchini, cut into matchsticks 2
Carrots cut into matchsticks 2 cups
Peas 2 cups
Soya sauce 3 tbsp
Honey 1tbsp
Garlic minced 2 tsp
Oil 2 tbsp
Sesame seeds 1tsp
Method
Combine soya sauce, honey and garlic in a bowl. Heat oil. Add zucchini, peas and carrots. Saute 1-2 minutes. Add soya sauce mixture. Cook an additional 1 minute, stirring constantly. Top with sesame seeds.
Chocolate sandwiches:
Ingredients
Raisin bread 2 slices
Cream cheese 2 tbsp
Chocolate spread 2tbsp
Honey 2 tsp
Method
Spread 2 slices raisin bread with 2 tablespoons cream cheese. Top 1 slice with 2 nutellea , pitted, thinly sliced, and drizzle over 2 teaspoons honey. Top with remaining bread. Cut in half.
Zebra cupcakes:
Ingredients
Unsalted butter 180gm
Caster sugar ½ cup
Vanilla essence 2 tsp
Eggs 2
Flour 300gm
Baking powder 1 tsp
Milk 1- 1/3 cups
cocoa powder 2 tbsp
Zebra chocolate curls to serve
Ingredients for Butter cream frosting:
Unsalted butter 250gm
Icing sugar 600gm
Milk 1tbsp
cocoa powder 2tbsp
Method
Beat the butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time. Fold in flour and milk until well combined. Transfer half the cake batter to a separate bowl. Mix in the cocoa powder and extra milk. Place 2 tsp chocolate batter into each paper case lined in cupcake cases. Top each with 2 tsp vanilla batter. Repeat with the remaining batters until the cases are two-thirds full. Bake at180 degrees c for 20 minutes or until a skewer inserted into the centre comes out clean. Transfer cakes to a wire rack to cool completely. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, ¼ cup at a time, beating well after each addition until well combined. Add milk and beat until combined. Transfer half the mixture to another bowl. Add cocoa powder to 1 bowl and stir until well combined. Spoon the chocolate buttercream into 1 side of a large piping bag fitted with a 3cm star nozzle. Spoon the vanilla buttercream into the other side of the piping bag. Pipe swirls of striped buttercream onto the cupcakes. Top with zebra chocolate curls.
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