Sautéed Soya Veggies Recipe | Food Diaries | Zarnak Sidhwa | Sideline

These Sautéed Soya Veggies can become a part of your daily meals. These can be used as a sideline or an appetizer and with that flavor of soy sauce, these crunchy vegetables will taste great! Click Here: https://www.masala.tv/sauteed-soya-ve... to watch this Masala TV video to learn how to make Sautéed Soya Veggies,Chocolate sandwiches and Zebra cupcakes Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 20 February 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 Sautéed soya veggies: Ingredients Zucchini, cut into matchsticks 2 Carrots cut into matchsticks 2 cups Peas 2 cups Soya sauce 3 tbsp Honey 1tbsp Garlic minced 2 tsp Oil 2 tbsp Sesame seeds 1tsp Method Combine soya sauce, honey and garlic in a bowl. Heat oil. Add zucchini, peas and carrots. Saute 1-2 minutes. Add soya sauce mixture. Cook an additional 1 minute, stirring constantly. Top with sesame seeds. Chocolate sandwiches: Ingredients Raisin bread 2 slices Cream cheese 2 tbsp Chocolate spread 2tbsp Honey 2 tsp Method Spread 2 slices raisin bread with 2 tablespoons cream cheese. Top 1 slice with 2 nutellea , pitted, thinly sliced, and drizzle over 2 teaspoons honey. Top with remaining bread. Cut in half. Zebra cupcakes: Ingredients Unsalted butter 180gm Caster sugar ½ cup Vanilla essence 2 tsp Eggs 2 Flour 300gm Baking powder 1 tsp Milk 1- 1/3 cups cocoa powder 2 tbsp Zebra chocolate curls to serve Ingredients for Butter cream frosting: Unsalted butter 250gm Icing sugar 600gm Milk 1tbsp cocoa powder 2tbsp Method Beat the butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time. Fold in flour and milk until well combined. Transfer half the cake batter to a separate bowl. Mix in the cocoa powder and extra milk. Place 2 tsp chocolate batter into each paper case lined in cupcake cases. Top each with 2 tsp vanilla batter. Repeat with the remaining batters until the cases are two-thirds full. Bake at180 degrees c for 20 minutes or until a skewer inserted into the centre comes out clean. Transfer cakes to a wire rack to cool completely. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, ¼ cup at a time, beating well after each addition until well combined. Add milk and beat until combined. Transfer half the mixture to another bowl. Add cocoa powder to 1 bowl and stir until well combined. Spoon the chocolate buttercream into 1 side of a large piping bag fitted with a 3cm star nozzle. Spoon the vanilla buttercream into the other side of the piping bag. Pipe swirls of striped buttercream onto the cupcakes. Top with zebra chocolate curls.