Mini Trifle Bites are unique and present beautifully at cocktail parties or small intimate gatherings. Trust us, you’ll become the most loved host ever!
Watch this Masala TV video to learn how to make Mini Trifle Bites ,Burns Road Wale Kebab and Dilbahar Chutney Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 29 July 2020.
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Mini Trifle Bites:
Ingredients
Strawberry jello 2 packets
Boiling water 1 ½ cup
Pound cake cut into small cubes ½ pound
Cream cheese 8 ounces
Condensed milk ½ tin
Pineapple cubes 1 ½ cup
Whipped cream 1 ½ cup
METHOD
Put foil liners into muffin pan cups, put pound cube into each, top with a cube of pineapple, beat cream cheese, add condensed milk, fold in cream, pour mixture onto the cake cube and leave till chilled, top with jello, put in the fridge till set, decorate with piped cream, serve chilled.
Burns Road Wale Kebab:
Ingredients
Chicken mince 750 gm
Raw papaya 2 tbsp
Yogurt 1 cup
Ginger garlic paste 2 tbsp
Roasted gram flour 3 tbsp
Salt 1 ½ tsp
Clarified butter 1 cup
Chili powder 2 tbsp
Crushed red pepper 1 tbsp
Turmeric ¾ tsp
Coriander powder 1 ½ tbsp
Black pepper 1 tsp
Allspice powder 1 tsp heaped
Onion 1 small
Seekh kabab masala 2 tbsp
Coal for smoke
METHOD
Marinate chicken mince with raw papaya, ginger garlic and yogurt for 1 hour, put in a pan all the dry ingredients and roast, also roast gram flour, mix all in the seekh kabab, again leave it for 30 mins. Heat clarified butter, fry one chopped onion till golden, add the marinated mince, fry for 10 mins, add 1 cup water, mix and cook on low flame, cover for 30 mins, it should be thin consistency, give dum of coal, serve with parathay and chutney.
Dilbahar Chutney:
Ingredients
Tamarind pulp ½ cup
Mint ½ bunch
Green chilies 6
Button red chilies 4
Tomato 1
Cumin 1 tsp
Garlic 4 cloves
Water ½ cup
Salt ½ tsp heaped
METHOD
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