This Shish Tawook Bun recipe is one of the most incredible tasting ones that you can not miss out on!
Watch this Masala TV video to learn how to make Shish Tawook Bun , MutanJan and Fish Fingers Recipe. This show of Food Diaries with Zarnak Sidhwa aired on 22 May 2020.
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Shish Tawook Bun:
Ingredients For The Chicken:
Chicken breasts cut into strips 2 cups
Tomato paste 1 tbsp
Ketchup 2 tbsp
Garlic minced 2 cloves
Mustard 3/4 tbsp
Soy sauce 1 tbsp
Dried oregano 1 tbsp
Olive oil 2 tbsp
Yogurt 2 tbsp
Paprika 1 tsp
Salt 1/2 tsp
All spice powder 1 tsp
For The sandwich:
Lettuce leaves as required
Sliced tomato 1
Sliced onion 1
Pickled gherkins 2
Bread buns 4
Method:
Mix the marinade and add the chicken. Marinate for a minimum of 30 minutes, or preferably overnight. Take the chicken out of the marinade and cook the chicken on the grill, in a grill pan or in the oven. Assemble the sandwich using lettuce, tomato slices, onion slices, pickled gherkins and chicken on the bread buns.
MutanJan:
Ing :
Rice sella (soaked & boiled with cloves 6,green cardamom 6,salt ½ tbs until ¾th done) 1/2 kg
Yellow food color ½ tsp dissolved in 2 tbsp water
Red food color ½ tsp dissolved in 2 tbsp water
Green food color ½ tsp dissolved in 2 tbsp water
Butter 2 tbsp
Dried coconut ¼ Cup
Almonds blanched ¼ Cup
Pistachios 2 tbsp
Raisins 2 tbsp
Sugar 2 tbsp
Whole dried milk 200 gms
Clarified butter ½ Cup
Cloves 3-4
Green cardamoms 3-4
Sugar 1 ½ Cups
Milk ½ Cup
Lemon juice ½ tsp
Remaining boiled rice as required
Screwpine water ½ tbsp
Green colored rice as required
Red colored rice as required
Yellow colored rice as required
Gulab jamun as required
Cham cham as required
Method :
In 3 bowls,add ½ cup of boiled rice. Add yellow color, red color, green color mix well & set aside.
Heat butter and once melted, add dried coconut, almonds, pistachios and fry for 2 minutes. Add raisins and fry for 1 minute & take out in a bowl. Add sugar and khoya in same pan and mix continuously and fry until brown and take out in a bowl. In the same pan, add ghee and let it melt. Add cloves, green cardamom and mix. Add sugar and milk, cook until sugar dissolves. Add lemon juice and boiled rice and mix well. Add half quantity of fried dry fruit and kewra water, mix well and cook for 4-5 minutes. Add half quantity of fried khoya and mix, next add green colored rice, red colored rice and yellow colored rice. Cover and simmer on low flame for 8-10 minutes. Garnish with fried khoya, fried dryfruit, gulabjanum, chamcham and serve.
Fish Fingers:
Ingredients:
Fish fingers 300 gm
Salt ½ tsp
Lemon juice 2 tbsp
Turmeric powder ½ tsp
Red chili flakes ½ tsp
Crushed black pepper ½ tsp
Ginger garlic paste 1 tsp
Flour 2 tbsp
Rice flour 1 tsp
Corn flour 2 tsp
Eggs 2
Baking soda ¼ tsp
Bread crumbs 1 cup
Oil for frying
Method:
Marinate fish fingers with salt, lemon juice, turmeric powder, red chili flakes, crushed black pepper and ginger garlic paste. Mix flour, rice flour, corn flour, egg and baking soda in another bowl. Add the marinated fish in this mixture and keep aside for 10 minutes. Coat the fish fingers with bread crumbs. Heat oil in a pan. Deep fry the fish fingers until golden brown. Drain. Serve hot with Ketchup or Tartar sauce.
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