Barbeque Sandwiches Recipe | Masala Mornings | Shireen Anwar | Fast Food



Barbeque Sandwiches are a quick fix for your untimely hunger between meals. Try this easy recipe today at tea-time!

Watch this Masala TV video to learn how to make Barbeque Sandwiches, Chicken Rice Mould and Upside Down Mini Cakes Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 6 November 2020 .

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Barbeque Sandwiches:

Ingredients
Tikka boti 1packet
Oil for frying
Ingredients for sauce
Mayonnaise ½ cup
Mustard paste 1 tsp heaped
Freshly grounded garlic ½ tsp
Black pepper ½ tsp
Vinegar 1 tbsp
Cream cheese 1tbsp
Cheddar cheese grated ½ cup
Barbeque sauce 1 tbsp
Salt ¼ tsp
Crushed red pepper ½ tsp
Warm milk ½ cup
Method
Heat oil and fry tikka botis and set aside, Method for sauce Mix all the ingredients under sauce and blend well using warm milk while blending the sauce. To assemble sandwich Apply blended sauce on both slices, keep lettuce leaves, then chicken, cheese slice, cucumber slices, some more sauce, cover with the other slice, cut each sandwich into 4 triangles, serve with fries.

Chicken Rice Mould:

Ingredients

Boneless chicken ½ kg
Onion ground 1
Green chilies ground 10
Coriander leaves ground ½ cups
Mint leaves ground 15
Desiccated coconut ground 2 tbsp
Cashew nuts ground 10
Salt 1- ½ tsp
Allspice ½ tsp
Lemon juice 2 tbsp
Ginger garlic paste 1 tbsp
Black pepper crushed ½ tsp
Yogurt ¾ cup
Oil ½ cup
Curry leaves 15
Rice boiled ½ kg

Method

Marinate chicken with grinded onion, hara masala, coconut and cashew nuts grinded, salt, allspice, ginger garlic, lemon juice, crushed black pepper and yogurt for 1 hour. Heat oil, add curry leaves, marinated chicken, cook for 10 mins till done covered, remove, grease a round pyrex bowl, spread rice, then chicken, then rice, then chicken, lastly rice, cover and leave it on dum in a pre-heated oven for 20 mins, serve hot with kachoomber.

Upside Down Mini Cakes:

Ingredients for base

Butter 2 ounce
Brown sugar 2 ounce
Canned peach slices as required

Ingredients for cake batter

Butter 4 ounce
Eggs 2
Orange zest 2 tsp
Caster sugar 2/3 cup
Vanilla 1 tsp
Orange essence ½ tsp
Peach puree ½ cup
Self-raising flour 1½ cup
Baking soda ¼ tsp
Yogurt 2/3 cup
Orange juice 2 tbsp

Method

Grease well cupcake pan, melt butter and add in each cupcake mould, sprinkle brown sugar over each base, put a peach slice at the bottom of each, brush the sides of each cupcake mould with butter as well. Beat butter and sugar till light and fluffy, add eggs one at a time, essence, mix well, add all the remaining ingredients, mix gently, spoon batter in prepared cupcake pan, bake for 25 mins on 180 d, carefully invert over a cooling rack.

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