Kulche, Fruity Custard & Shaljam ka Achaar Recipe | Tarka | Rida Aftab | 04 Nov 2022 | Masala Tv

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This Kulche, Fruity Custard & Shaljam ka Achaar is filled with classic traditional flavours that you can never go wrong with this amazing recipes.

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This show of Tarka with Chef Rida Aftab aired on 04 Nov 2022.

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Ingredients:

  1. Flour ½ kg
  2. Dried milk 1 cup
  3. Oil ½ cup
  4. Yeast 1 tbsp
  5. Salt ½ tsp
  6. Sesame seed 2 tbsp
  7. Water as needed

 

Method:
In the flour, combine the yeast, salt, dried milk, oil, and water and knead. Cover and Let rest for 2 hours. Divide into two and then roll out with a rolling pin. Put water and sesame seeds on top. Lastly bake in an oven for 15 minutes at 200C.

Ingredients:

  • Milk ½ liter
  • Cream 1 packet
  • Fruit cocktail 1 tin
  • Custard powder 4 tbsp
  • Sugar ½ cup
  • Jelly 1 packet

Method:
Boil the milk and add sugar and custard powder, and keep stirring while cooking it. Once the custard thickens switch the stove off. Now add the fruit cocktail, cream, and the ready-made jelly. Take out in a bowl and serve.

Ingredients:

    1. Turnip ½ kg

 

    1. Mustard oil 1-1/2 quarter

 

    1. Fenugreek ½ tsp

 

    1. Red chili whole 10-12

 

    1. Cumin 1 tbsp

 

    1. Mustard seed 2 tbsp

 

    1. Salt as needed

 

    1. Turmeric 1 tsp

 

    1. Red chili powder 3 tbsp

 

    1. Black cumin 1 tsp

 

    1. Curry leaves 8-10

 

    1. Garlic powder 2 tbsp

Method:
Cut the turnip and boil. Heat oil and add fenugreek seeds, curry leaves, cumin, whole red chilies, garlic, red chili powder, turmeric, and mustard seeds and cook. after this, add in the salt and black cumin. Lastly, soak up the turnip with a tissue and put in the mixture and mix. Serve.


Kulche, Fruity Custard & Shaljam ka Achaar Recipe in Urdu and English

At Masala TV you can check complete Kulche, Fruity Custard & Shaljam ka Achaar Recipe in Urdu and English. This is one of the best recipes by chef Rida Aftab at Masala TV show Tarka. Check out the other best recipes of chefs Rida Aftab.

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