'Learn how to make vegetable palav recipe in few minutes . Watch this Masala TV video to learn how to make Parsi Palav , Gravy Na Cutlets and Tomato Gravy . This show of Food Diaries with Chef Zarnak Sidhwa aired on 16 August 2019. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/ PARSI PALAV: Ingredients: Mutton 1 kg Rice 500gm Ginger garlic paste 2 tbsp Chopped onions 2 large Kashmiri dry red chilies 2 large Chopped green chilies 4-5 Cumin powder 2 tsp Turmeric powder 1/2 tsp Red chili powder 1-1/2 tsp Coriander powder 2 tsp Dhansaak Masala 2 tsp Tomatoes (pureed) 3 Potatoes 2 Coriander leaves as required Salt to taste Saffron a pinch Milk 3 tbsp Boiled egg 1 Onions (sliced &browned) 2 Method Heat oil; add the ginger garlic paste, onions, Kashmiri red chilies and green chilies. Fry them till fragrant. Add the tomato puree and the coriander leaves and all the powdered spices and salt. Add the mutton, stir to coat with the gravy and brown for a few minutes. Add a little water. Add halved potatoes. Let cook till mutton is done, preferably in the pressure cooker. Meanwhile, boil the rice in salted water and set aside. Add the cooked mutton to the rice and stir it all together. Dissolve the saffron in milk and pour over the top of the rice, cover with tight lid and simmer till the rice is cooked. Garnish with thinly sliced and browned onions and boiled egg slices. GRAVY NA CUTLETS: Ingredients: Mutton mince ½ kg Salt 1 tsp Ginger garlic paste 1 tsp Garlic 2 cloves Cumin seeds 1 tsp Dry red chilies 3-4 Red chili powder 1 tsp Coriander powder 1 tsp All spice powder ½ tsp Nutmeg a pinch Mace a pinch Chopped coriander 2 tbsp Chopped mint leaves 2 tbsp Chopped green chilies 2 Bread 1-2 slices Oil 1 tbsp Egg 1 salt a pinch Breadcrumbs 6-7 tbsp Oil to fry Method: Marinate mutton mince with salt, ginger garlic paste, garlic crushed, cumin seeds crushed, red chilies crushed, red chili powder, coriander powder, all spice powder, grated nutmeg, mace powdered, finely chopped coriander, chopped mint leaves and chopped green chilies, 1-2 bread slices, 1 tbsp oil, 1 egg and mix well with your hands. Leave it to marinate, covered, for an hour at least in the fridge. Heat oil to deep fry the cutlets. Take in hand medium sized balls of the marinated mince, pat each of them well in your oiled palms to shape up the cutlets in a nice oval form keeping it about nice 1/2 inch thick all around then pick them up carefully and very lightly pat them all around and on both sides in breadcrumbs, gently dunk it in beaten eggs, then carefully lift it and immediately slip it into the hot oil to deep fry for about 2-3 min or less on each side on medium flame. Remove and drain excess oil over kitchen paper towels. Serve with Tomato Gravy. You can also slip the cutlets gently in the hot gravy and serve once they are fully soft. TOMATO GRAVY Ingredients: Water 3 cups Cinnamon 2 inch piece Cloves 5 Cardamoms 5 Black peppercorns 5 Beetroot 1 Onion (peeled) 1 large Ripe red tomatoes 4-6 Oil 2 tbsp Ginger garlic paste 1 tsp Chili powder 1 tsp Turmeric powder ½ tsp Cumin powder ½ tsp All spice powder ¼ tsp Worcestershire sauce 1 tbsp Vinegar 1 tbsp Sugar/Jaggery 2 tbsp Salt to taste All spice a pinch Method In a pan put in 3 cups of water and add cinnamon, cloves, cardamoms and pepper. Bring water to boil. Scrub, clean and wash beetroot well and put four cuts keeping the bottom intact. Peel onion and cut it into four, add tomatoes, onion and beetroot. Cover and cook till tomatoes become soft. Discard Beetroot and whole all spice. Reserve the water. Remove skins from the tomatoes and puree with onion in a blender. Heat 2 tbsp oil in a pan adds ginger garlic paste and sauté. Add chili powder, turmeric powder, all spice powder, and cumin powder, sauté the masala. Add tomato pulp, reserved water, Worcestershire sauce, vinegar, sugar/jaggery and salt. Bring to a boil. Adjust salt/sugar/vinegar for sweet and sour taste. Sprinkle little all spice on top. Serve hot with Gos na Cutless.'
Tags: Chef , quick recipe , cooking show , Indian food , recipes for kids , vegetarian recipes , Cooking Recipe , food diaries , indian food recipes , Non Veg Recipes , food cooking , recipes in urdu , Masala Tv , Masala Tv show , Recipes for Mutton , Cooking Recipes Pakistani , cooking classes recipes , Food Recipes in Urdu , Food Recipes Pakistani , Masala Tv Recipes , Chef Zarnak Sidhwa , Masala Tv 2018 , tomato gravy , 16 august 2019 , Parsi Palav , Gravy Na Cutlets
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