Pindiyan Recipe | Masala Mornings | Shireen Anwar | Desi Food
Check out the Pindiyan Recipe in Urdu. Learn how to make best Pindiyan Recipe , cooking at its finest by chef Shireen Anwar at Masala TV show Masala Mornings. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Pindiyan Recipe , ingredients and complete Method.
Pindiyan is one of those foods that you’ll thank us for later. It’s a mood-changer so give it a try and enjoy it.
Watch this Masala TV video to learn how to make Pindiyan ,Suji Laddo , Lagni Fish and Chicken Semni Recipes. This show of Masala Mornings with Shireen Anwar aired on 15 February 2021.
Ingredients:
- Clarified butter 1 ½ cup
- Semolina ½ kg
- Almonds 125 gm (boiled, peeled, deep fried and grinded)
- Pistachio 125 gm (fried and grinded)
- Cardamom green powder 2 tsp
- Edible gum 125 gm (deep fry little, remove and grinded)
- Nutmeg (grinded) ¼ tsp
- Mace (grinded) ¼ tsp
- Caster sugar 1 ¼ cup
METHOD:
Heat clarified butter and fry semolina on low flame for 10-12 mins, add in caster sugar, mix well and cook well, then add in cardamom, nutmeg and mace powders, add in all the well grinded nuts, and edible gum, remove from fire and make ladoo pressing well, make ladoo well while mixture is hot, you can keep it up to 1 month in a airtight jar.
Ingredients:
- Fish fillets 1 packet
- Salt 1 ½ tsp
- Lemon juice 2 tbsp
- Butter 2 tbsp
- Oil ¼ cup
- Curry leaves 25
- Fenugreek seeds ¼ tsp
- Tomatoes (chopped) 2
- Ginger garlic 1 tbsp
- Yogurt ½ cup
- Tamarind pulp 2 tbsp
- Green chilies (chopped) 2
- Turmeric ½ tsp
- Chili powder 2 tsp
- Coriander leaves 1 tsp
- Cumin seeds 1 tsp
- Allspice 1 tsp
- Black pepper ½ tsp
- Salt 1 ½ tsp leveled
- Lemon slices 3-4
- Coriander leaves 2 tbsp
METHOD:
Heat oil and butter, add fenugreek seeds, curry leaves, chopped tomatoes, ginger garlic, all the dry spices and fry well, add yogurt, fry well, add tamarind pulp, chopped green chilies, cook till oil comes on top. Put foil in a tray, add half masala, spread fish on top of masala, top with remaining masala, cover with foil, put to bake on 190 D for 30 mins, remove foil from top of fish, bake for another 10 mins, remove in a platter, garnish with lemon slices and serve.
Ingredients:
- Chicken 1 kg 16 pcs
- Ginger garlic paste 1 tbsp
- Salt 2 tsp
- Chili powder 1 tsp heaped
- Coriander powder 1 tsp
- Oil ½ cup
- Onions (sliced) 2
- Cinnamon 1 stick
- Green cardamoms 3
- Black cardamom 1
- Cloves 4
- Black pepper 8
In A Bowl Mix Together:
- Yogurt 2 cups
- Garlic paste ½ tsp heaped
- Roasted & crushed cumin 1 tsp
- Chopped mint leaves 2 tbsp
METHOD:
Heat oil, fry sliced onion till golden. In the same oil add whole spices, ginger garlic, all the dry spices with ¼ cup water and chicken, fry well, 1 ½ cup water, cover and cook till chicken done, remove from fire, add in yogurt mixture, mix and serve immediately with parathas.
Pindiyan Recipe in Urdu and English
At Masala TV you can check complete Pindiyan Recipe in Urdu and English. This is one of the best recipes by chef Shireen Anwar at Masala TV show Masala Mornings. Check out the other best recipes of chefs Shireen Anwar.
