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This Qeema Bharay Karelay Recipe will help you achieve the perfect combination of flavours. Try out this very yummy recipe!
#QeemaBharayKarelay #LemonSouffle #MasalaTv
Watch this Masala TV video to learn how to make Qeema Bharay Karelay, LEMON SOUFFLE and SMOKED PERI CHICKEN SKEWERS Recipes.
This show of Masala Mornings with Chef Shireen Anwer aired on 24 June 2022.
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LEMON SOUFFLE
Ingredients
Egg yolks 3 separated
Sugar 4 ounce
Water ¼ cup
Gelatin 1 tbsp
Lemon juice ¼ cup
Milk 2 cups
Flour 2 tbsp heaped
Banana jelly 1 packet soaked in ¾ cup water
Strawberry jelly 1 packet soaked in ¾ cup water
Whipped cream ½ cup
Yellow color few drops
Lemon slices for garnish
METHOD
Combine milk, sugar, egg yolks, flour, color, cook stirring till thick on low flame, dissolve gelatin and add to the above custard with lemon juice, remove and cool. Beat cream and fold into the custard, beat egg whites and fold into the custard,
TO ASSEMBLE
Spread a layer of jelly in the base of any beautiful glasses, top with soufflé mixture, leave them to set, decorate with cream, and lemon slices, serve chilled.
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QEEMA BHARAY KARELAY
Ingredients
Onion ½ kg sliced, fried golden, remove half fried onion and add ½ cup more oil to the leftover onion
Bitter gourd ½ kg
Chicken mince 750 gm
Ginger garlic paste 1 tbsp
Tomatoes 4 chopperized
Salt 1 ½ tsp
Chili powder 2 tsp
Turmeric ½ tsp
Coriander powder 1 tsp heaped
Ginger sliced 2 tbsp
Tamarind pulp 2 tbsp
Allspice 1 tsp
Black caraway seeds 1 tsp
Fennel seeds 1 tsp coarsely crushed
Green chilies 4
Oil 1 cup
METHOD
Remove half fried onion from the wok, in the leftover onion add ½ cup more oil, add mince with ginger garlic paste, chopperized tomatoes, all the dry seasonings, fry well, add water, cover and cook till nicely done and dry, add ginger chopped, coarsely crushed fennel seeds, black caraway seeds, chopped green chilies. Now remove quarter keema in the brown onions that we took out, also add in it 2 chopped green chilies and tamarind pulp 1 tbsp, mint leaves chopped. Now fill this keema in the Bitter gourd, fill karela well and tie Bitter gourd with thread so filling is enclosed well, fry Bitter gourd in ½ cup oil for 5 mins, then put these fried Bitter gourd in the remaining mince in the pan, leave it in pan, serve with roti.
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SMOKED PERI CHICKEN SKEWERS
Ingredients
Boneless chicken cubes ½ kg
Garlic powder ½ tsp
Meat tenderizer 1 tbsp
Paprika 1 ½ tspOregano 1 tsp
Salt 1 tsp
Peri peri sauce 5 tbsp heaped
Onions 2 cut in cubes
Capsicum 2 cut in cubes
French fries for serving
METHOD
Marinate chicken cubes with all the given ingredients, put on wooden skewers, 2 chicken pieces alternating with capsicum and onion cubes, then put skewers on a grill pan, give dum of coal, grill well on a fry pan till done, serve with French fries and peri rice.
Ingredients for Peri Rice
Oil ¼ cup
Onion ½ cup chopped
Tomato 1 cut into cubes
Boiled rice 2 cups
Peri sauce ¼ cup
Chicken stock or water ¼ cup
Sweet corn ½ cup
Capsicum ½ cup cut into small cubes
Salt ½ tsp
Black pepper ½ tsp
METHOD
Heat oil, add onion, fry till soft, add in rice with water and all the seasonings and veggies, leave it on dum and serve with skewers.