Food Diaries Recipe | 05 March 2023 | Recipes: Lahori Raseele Kabab & Red Velvet Trifle | Zarnak Sidhwa

Method
Add all the spices to chicken mince and process in a machine. Chop the onions and drain the excess water. Do the same with the apples and then add them to minced mixture along with green chillies, ginger paste, garlic paste, soda and the greens. Put the mixture in the fridge for 10-15 minutes. Give shape to the kebabs and cook them on a grill. Use ghee for basting. Serve with tamarind-plum sauce. Boil dry plums and tamarind in 3 cups water. Strain to remove seeds. Blend pulp with ketchup. Add red chilli powder and salt. Mix and serve.

Method
Add sugar, cornflour and salt to a saucepan. Whisk in milk and cream. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in white chocolate and vanilla. Spoon into dessert dishes. Cover directly with plastic wrap and let cool.
To assemble the trifle, put layers of white chocolate pudding with red velvet cake and strawberry jelly cubes and strawberries, top with whipped cream.

Method
Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Beat the butter and sugar together until combined. Add the oil, egg yolks, vanilla essence and vinegar and beat, add the dry ingredients in 2-3 additions alternating with the buttermilk. Add food coloring, Whisk 4 egg whites on high speed until fluffy peaks form. Gently fold into cake batter. The batter will be silky and slightly thick. Divide batter between 2 greased cake pans. Bake at 180 degrees C for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean.