Rose Coconut Sabudana Kheer & Sufyani Tandoori | Masala Mornings | Chef Shireen | 8 Mar 24 MasalaTV
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- Rose Coconut Sabudana Kheer & Sufyani Tandoori | Masala Mornings | Chef Shireen | 8 Mar 24 | MasalaTV
ROSE & COCONUT SABUDANA KHEER RECIPE INGREDIENTS :
Tapioca Pearls ½ cup
Milk 1 cup
Ghee 1 tbsp
Almonds, pistachio, and cashew nuts (chopped fried) ½ cup
Fresh milk 3 cups
Condensed milk ¾ tin
Saffron ¼ tsp
Rose water 2 tbsp
Pink rose color, a few drops
Thick coconut milk 1 cup
You can also add blended tender coconut malai
METHOD :
Soak sabudana in 1 cup warm milk, and keep aside. Heat ghee in a pan, fry mixed nuts, remove, and keep aside. In the same pan, add 1 tbsp ghee more, add soaked sabudana, put in it 3 cups milk, and cook your sabudana in milk on a medium flame for 10 mins. Add condensed milk, saffron, rose essence, or water, color, and cook for 5 mins. Lastly, add 1 cup thick coconut milk, cook for another 5 mins till thick, remove from heat and chill, sprinkle with nuts.
SUFIYANI TANDOORI RECIPE INGREDIENTS :
Chicken 1 kg cut in 4 tikka pcs (give cuts)
Cashew nut 1 tbsp
Dried fenugreek 1 tsp
Fennel seeds 1 tsp
Black salt ½ tsp
Allspice ½ tsp
Cardamom powder ½ tsp
Black pepper ½ tsp
Saffron pinch
Cheese 2 cubes
Cream 2 tbsp
Ginger garlic paste 1 tbsp heaped
Green chilies 6
Yogurt ¼ cup
Milk to grind into a thick paste
METHOD :
In a blender grind together cashew nuts, salt, kasuri methi, saunf, black salt, allspice, cardamom powder, black pepper, saffron and dry grind to a powder, then add cheese and cream, ginger garlic paste, green chili, yogurt, and milk, grind to a thick paste, apply this on chicken, give dum of coal, marinate 2 hours or overnight, cook in a karahi till done and dry. Grate cheese on top of chicken and put in the oven for 5 mins till cheese melts, serve hot with nan and salad.
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ROSE & COCONUT SABUDANA KHEER RECIPE
INGREDIENTS :
Tapioca Pearls ½ cup
Milk 1 cup
Ghee 1 tbsp
Almonds, pistachio, and cashew nuts (chopped fried) ½ cup
Fresh milk 3 cups
Condensed milk ¾ tin
Saffron ¼ tsp
Rose water 2 tbsp
Pink rose color, a few drops
Thick coconut milk 1 cup
You can also add blended tender coconut malai
METHOD :
Soak sabudana in 1 cup warm milk, and keep aside. Heat ghee in a pan, fry mixed nuts, remove, and keep aside. In the same pan, add 1 tbsp ghee more, add soaked sabudana, put in it 3 cups milk, and cook your sabudana in milk on a medium flame for 10 mins. Add condensed milk, saffron, rose essence, or water, color, and cook for 5 mins. Lastly, add 1 cup thick coconut milk, cook for another 5 mins till thick, remove from heat and chill, sprinkle with nuts.
SUFIYANI TANDOORI RECIPE INGREDIENTS :
Chicken 1 kg cut in 4 tikka pcs (give cuts)
Cashew nut 1 tbsp
Dried fenugreek 1 tsp
Fennel seeds 1 tsp
Black salt ½ tsp
Allspice ½ tsp
Cardamom powder ½ tsp
Black pepper ½ tsp
Saffron pinch
Cheese 2 cubes
Cream 2 tbsp
Ginger garlic paste 1 tbsp heaped
Green chilies 6
Yogurt ¼ cup
Milk to grind into a thick paste
METHOD :
In a blender grind together cashew nuts, salt, kasuri methi, saunf, black salt, allspice, cardamom powder, black pepper, saffron and dry grind to a powder, then add cheese and cream, ginger garlic paste, green chili, yogurt, and milk, grind to a thick paste, apply this on chicken, give dum of coal, marinate 2 hours or overnight, cook in a karahi till done and dry. Grate cheese on top of chicken and put in the oven for 5 mins till cheese melts, serve hot with nan and salad.
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