You can cook this easy recipe for everyone, your family and for big Eid dawat.
Watch this Masala TV video to learn how to make Stuffed Green Chicken,Mediterranean lasagna and Gujia. This show of Evening With Shireen with Chef Shireen Anwar aired on 7th August 2019.
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Mediterranean lasagna
Ingredients
Tikka boti 1packet
Butter 3 ounces
Onion finely chopped 1 cup
Carrot chopped 1
Capsicum chopped 1 chopped
Mushrooms chopped 8
Tomato puree ½ cup
Italian herbs 1 tsp
Garlic crushed 1 tbsp
Sugar 1 tsp
Salt 1 tsp
Crushed red pepper 1 tsp
Black pepper ½ tsp
Boiled lasagna sheets 8
Grated cheddar cheese 1 cup
Basil leaves 6 to 8
Chicken powder 1 tbsp
Red bell pepper 1 chopped
Ingredients for sauce
Milk 2 ½ cup
Butter 4 ounce
Corn flour 3 tbsp
Salt, pepper& mustard ½ tsp each
Grated cheese ½ cup
Method
Heat butter, sauté the vegetables, add the rest of the ingredients, and simmer for 10 mins.
Method for sauce
Melt butter, add corn flour, stir in milk, add rest of the ingredients and bring to boil, remove from heat and keep aside.
To assembleplace a layer of lasagna sheet in a greased oven proof dish, follow with a layer of half filling, pour some of the sauce over, repeat lasagne then filling, ending with a layer of lasagne sheets, sprinkle with cheese and crushed red pepper, grill for 10 mins until cheese melts.
Stuffed green chicken
Ingredients
Chicken 1 kg whole
Ginger garlic 1 tbsp
Brown onion ground ½ cup
Green chilies ground 12
Coriander leaves ground 1 ½ cup
Yogurt 1 cup
Allspice 1 tsp
Egg boiled 1
Boiled peas ½ cup
Salt ½ tsp
Oil ½ cup
Ingredients for garnish
French fries fried 1 cup
Boiled eggs 2 sliced
Peas boiled ½ cup
Method
Blend and grind together, coriander leaves, green chilies, brown onion and yogurt, marinate the chicken with this paste along with ginger garlic paste, allspice and salt, leave it for 30 mins, stuff the chicken with 1 boiled egg and boiled peas, and seal it. Heat oil in a pan, add marinated chicken, cover and cook till one side is done, turn chicken on other side and cook till done. In a dish put chicken in a center and scatter with french fries, sliced egg and peas, serve immediately.
Gujia
Ingredients
Whole dried milk(khoya) 1 cup
Flour 1 ½ cup
Clarified butter 2 tbsp
Salt pinch
Clarified butter for deep frying
Almonds / pistachio ground 1 cup
Desiccated coconut ¾ cup
Milk ¼ cup
Cardamom powder 1 tsp
Ingredients for sugar syrup
Sugar 1 ¾ cups
Water 1 cup
Saffron ½ tsp
Method
Mash khoya and cook in a wok for 5 mins, add in sugar, elaichi powder, mix well, add almonds, pistachio, coconut and milk, fry for 2 to 3 mins, remove from heat and cool completely, knead together flour, salt and ghee with water to form it into a dough, leave to rest for 30 mins, divide the dough into small balls, and roll each ball into size of a saucer, fill half the round with prepared filling, fold and sealed the edges, you can use a cutter, prepare all the gujias the same way and deep fry in a karahi on low flame, when golden brown in color, remove soak in hot syrup for 5 mins and serve.
Method for syrup
Cook sugar, water and saffron in 1 taar consistency syrup.
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