Turkish Rolls Recipe | Flame On Hai | Irfan Wasti | Dessert

Turkish Rolls will amaze you by how amazing they taste. This is a one of a kind dish that tastes absolutely incredible! Watch this Masala TV video to learn how to make Turkish Rolls ,Kachay Gosht Ki Biryani and Bhindi Kabab Recipes. This show of Flame On Hai with Chef Irfan Wasti aired on 12 December 2020. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Turkish Rolls: For Custard: Milk 500 gm Sugar 2 -3tbsp Corn flour 1 tbsp Flour 1 tbsp For ROLL: Non dairy cream 1 cup Coconut ½ cup Yellow color few drops Green color few drops Pistachio chopped for garnish METHOD To make custard, put milk and all the ingredients in a pan and mix .Then cook on low heat until the custard thickens .Now divide the coconut into three parts on the other side .Then divide the coconut green and add a few drops put yellow color. Put a little oil in a tray and line the three colored coconut . Now put custard on top and spread it and keep it in the fridge for 15 to 20 minutes. Then apply cream on top and cut and make a roll. Finally add the coconut and serve. Bhindi Kabab: Seekh kabab 8 -10 Lady fingers 500 gm Oil ¼ cup Ginger & garlic paste 1 tbsp Green chili paste 2 tbsp Onion paste ¼ cup Tomato puree ¼ cup Yogurt ¼ cup Salt as required Cumin crushed roasted 1 tbsp Coriander crushed roasted 1 tbsp Green coriander chopped for garnish Ginger julienne for garnish Coal for smoke METHOD Heat oil in a pan, add ginger garlic paste and green chili paste and fry well. Then add chopped coriander and cumin and fry. Then add onion paste, tomato puree and yogurt and mix. Cook till oil and gravi separate. Now add lady fingers and salt, add a little water and leave it on the dam . Mix, finally add charcoal .Garnish with chopped coriander and ginger julienne. Kachay Gosht Ki Biryani: Beef 1 kg Ginger & garlic paste 2 tbsp Green chili paste 3 tbsp Papaya paste 3 -4 tbsp Fried onions 4 Cream 2 -3 tbsp Rose petals 1 -2 tbsp Salt as required Red chili powder 1 tbsp Turmeric ½ tsp Cardamoms 4 -5 Bay leaves 2 -3 Whole all spice 1 tbsp Green coriander chopped 2 -3 tbsp Mint chopped 2 -3 tbsp For BIRYANI: Rice 750 gm Clarified butter ¼ cup Yogurt 1 cup White Cumin 1 tbsp Food color few drops Milk 1 cup Clarified butter ¼ cup Fried onion ¼ cup METHOD Put beef and all the ingredients in a mixing bowl and mix well and keep in the fridge for 3 to 8 hours. Now put the skillet on the stove and placed pan on it. Then add clarified butter , marinated meat and yoghurt Then add boiled rice and spread. Then add cumin, fried onion, milk and food color . Put a wet cloth in the pan and leave it on dam for one hour. Finally add hot clarified butter and mix.