Lactation Cookies Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Lactation Cookies are perfect for breastfeeding mothers. It gives you all the energy you need and taste delicious as well. Watch this Masala TV video to learn how to make Lactation Cookies and Paprika Chicken Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 5 November 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 Lactation Cookies: Ingredients Oats 3 cups Flour 2 cups Coconut flakes ½ cup Flaxseed ground 3 tbsp Baking powder ½ tsp Baking soda ½ tsp Ground cinnamon 1 tsp salt ½ tsp Butter ¾ cup Coconut oil ¼ cup Caster sugar 1 cup Brown sugar ½ cup Eggs 3 Vanilla essence 2 tsp Chocolate chips 2 cups Method: Combine oats, flour, coconut, ground flaxseed, baking powder, baking soda, cinnamon, and salt. Beat butter, coconut oil, brown sugar and caster sugar until fluffy. Add eggs one at a time and vanilla essence. Gradually add in the dry ingredients until dough comes together. Fold in the chocolate chips. On a lined baking sheet evenly space scoops of dough and give them a gentle press. Add very little flaky sea salt on top. Bake at 180 degrees c for 10 minutes, or until just brown on the edges. Allow to cool on a wire rack. Paprika Chicken : Ingredients Chicken thigh fillets, cut into chunks 2 kg Olive oil 1 tbsp Onions thinly sliced 2 Garlic minced 2 tsp Paprika 1-1/2 tbsp Fennel seeds 1 tsp Tomatoes diced 400 gm Chicken stock 1-1/2 cups Sour cream ½ cup To serve: Rice boiled as required Parsley sprigs few method Sprinkle the chicken chunks with salt and pepper to taste. Heat olive oil. Cook the chicken for about 3-4 minutes on each side, until golden. Add the onion and garlic. Cook until golden and fragrant. Add paprika and fennel seeds, the chopped tomatoes and the chicken stock. Mix well. Add the chicken back into the pan and bring to the boil. Reduce heat to low and simmer, lastly stir in sour cream. Serve on rice, garnished with parsley.