Masoor Pulao | Food Diaries | Chef Zarnak Sidhwa - Masala TV

Masoor Pulao | Food Diaries | Chef Zarnak Sidhwa

Published 1 month ago  in Chefs, Cooking Shows, Food Diaries, Zarnak Sidhwa
 

Try this unique style Masoor Pulao at home and share your feedback.

Watch this Masala TV video to learn how to make Masoor Pulao,Sriracha Soya Potato Salad and Yummy Chocolate Cake. This show of Food Diaries with Chef Zarnak Sidhwa aired on 19 September 2019.

 

Ingredients:

  • Rice 3 cups
  • Black lentil 1 cup
  • Chopped onion 1
  • Chopped tomato 1
  • Sliced green chilies 2
  • Black peppercorns 8
  • Cloves 6
  • Green cardamoms 4
  • Cinnamon 2 sticks
  • Minced garlic 4 cloves
  • Grated ginger 1/2″ piece
  • Turmeric powder ½ tsp
  • Chili powder ½ tsp
  • Cumin powder ½ tsp
  • Coriander powder 1 tsp
  • All spice powder 1 tsp
  • Chicken stock cubes 3
  • Chopped coriander handful
  • Oil 1/3 cup
  • Salt to taste

Method:
Cook black lentil with 4 cups of water and salt about 15 minutes. Skim out the foam that rises to the top. The cooked daal should be tender but firm to the bite.
Heat the oil and add onion, peppercorns, cloves, cardamoms and cinnamon sticks. Add the garlic and ginger, green chilies and tomato. Once the tomato is soft add all the spice powders and the stock cubes. Add water and once it comes to a boil, add the rice and let it cook. When half the liquid is absorbed, add the cooked daal and gently mix with the rice. Put the lid back on and let the rice continue to cook. Let simmer and once done, with a fork, fluff the rice up. Garnish with coriander leaves and serve hot.

Ingredients:

  • Potatoes 2-3 large
  • Mayonnaise 1 cup
  • Sriracha sauce 2 tbsp
  • Rice vinegar 2 tsp
  • Soy sauce 2 tsp
  • Sesame oil 2 tsp
  • Spring onions (chopped) 2

Method:
Roast potatoes wrapped in foil at 200 degrees C for approximately 35 minutes or till done. Set aside. In a bowl, combine mayo, Sriracha, rice vinegar, soya sauce and sesame oil. Toss in roasted cubed potatoes and chopped spring onions.

Ingredients for the cake:

  • Flour 4 cups
  • Caster sugar 2 cups
  • Brown sugar 1 cup
  • Cocoa powder 2-1/4 cups
  • Baking soda 3 tsp
  • Baking powder 3 tsp
  • Salt a pinch
  • Melted butter 1-1/2 cups
  • Eggs 6
  • Coffee 2-1/2 cups
  • Buttermilk 2-1/2 cups
  • Vanilla essence 1 tbsp

For Frosting:

  • Butter 3 cups
  • Icing sugar 7-1/2 cups
  • Cocoa powder 2-1/4 cups
  • Vanilla essence 1 tbsp
  • Salt a pinch
  • Cream ¾ cups
  • Chocolate chips 2 cups
  • Chopped chocolate 1 cup

 

Method:
Whisk together flour, caster sugar, brown sugar, cocoa powder, baking soda, baking powder and salt. Add the melted butter, eggs, coffee, buttermilk and vanilla and whisk until smooth. Divide batter evenly among 3 greased and lined sandwich cake pans. Bake at 180 degrees C until a toothpick inserted into the center comes out clean, 20-30 minutes. Let cool completely on wire racks before removing from pans.
Meanwhile, to make the frosting, beat butter, icing sugar, cocoa powder, vanilla, and salt. Slowly beat in the cream, adjusting until consistency is creamy but can hold peaks. Sandwich cake with frosting and then cover the entire cake with it too. Using your hands, cover the entire cake with chocolate chips. Then drizzle melted chocolate over cake and serve.