Apricot Jam Nan Khatai Recipes | Food Diaries | Zarnak Sidhwa | 05 October 2022 | Masala Tv

Subscribe To Masala TV Recipes YouTube Channel! https://bit.ly/MasalaTV Who doesn't love Apricot Jam Nan Khatai Recipe. Make this recipe at home and you'll love it. #ApricotJamNanKhatai #PaneerLehsani #food #pakistanifood #masalatv This show of Food Diaries with Zarnak Sidhwa aired on 05 October 2022. 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 ------------------------------------------- Apricot Jam Nan Khatai Ingredients: Apricot jam as required Flour 1 ½ cups Gram flour ½ cup Baking soda 1 tsp Baking powder 1 tsp Green cardamom powder ½ tsp Caster sugar 1 cup Clarified butter, melted ¾ cup Pistachio powder to sprinkle Method: Mix flour with gram flour, baking soda, baking powder, green cardamom powder and powdered sugar, add the melted ghee and rub well with your fingers till the mixture comes together. To make the nan khatai, divide the mixture into equal portions. Shape each portion into a ball. Slightly flatten them and using your thumb, make a cavity in the center. Place them apart on a lined baking tray. Place the baking tray in the preheated oven and bake at 180 degrees C for 6-8 minutes. Take the baking tray out of the oven and pipe out apricot jam in the prepared cavity of the nan khatais. Place the baking tray back in the oven and continue to bake for 2-3 minutes. Sprinkle pistachio powder. Allow the nan khatais to cool completely. ------------------------------------------- Paneer Lehsani Ingredients For The Paste: Cumin seeds 1 tsp Green cardamoms 2 Onions, cubed 3 Garlic 8-10 cloves Ginger 1 small piece Cashews 10-12 Coriander powder 1 tbsp Turmeric powder ½ tsp Red chili powder ½ tsp Red chilies, dried 5 Water 500 ml Salt to taste For The Curry: Cottage cheese 500 gm Oil as required Cumin seeds 1 tsp Ginger julienned 1” Green chilies, chopped 2-3 Onion, chopped 1 Garlic, finely chopped ¼ cup Curd ½ cup Salt to taste All spice powder 1 tsp Dry fenugreek leaves 1 tsp Cream 3 tsp Butter 1 tbsp Chopped coriander as required Method: Heat oil in a pan, add cumin seeds. As soon as it crackles add onion, garlic, ginger and chilies. Sauté till golden brown. Add the masala paste and mix well. Fry for few minutes. Add the curd, salt, all spice powder and dry fenugreek leaves and mix well. Let it cook till the oil separates. Add the paneer and mix gently. Add the cream and butter. Cook for 2 minutes and serve hot garnished with coriander leaves, ginger and cream.