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Toasted Chicken Sandwich Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Toasted Chicken Sandwich is one of the easiest things to prepare and works well at any time of the day; be it a quick breakfast, a yummy lunch, an evening snack and a light and scrumptious dinner.
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Toasted Chicken Sandwich:

Chicken breast fillet 1
Butter 1 tbsp
Green chilies (chopped) 2
Garlic (crushed) 2 cloves
Salt ½ tsp
Pepper ½ tsp
Chicken stock 2 tbsp
Corn flour 1 tbsp
Onion (chopped) 1 tbsp
Capsicum (chopped) 2 tbsp
Tomato sauce 2 tbsp
Bread slices as required
Butter 2 tbsp

Cook the chicken breast in water and shred it once done. Heat butter add garlic and sauté, next add green chilies, salt, pepper and the chicken and mix well, thicken using some chicken stock and corn flour. Mix in onion, capsicum and tomato sauce. Apply a thick paste on the bread and close with the other slice and apply some butter on it and then put in a pre-heated sandwich maker and grill till golden and done. Serve with ketchup.

Coffee Chiffon Cake:

Flour 150 gm
Corn flour 1 tbsp
Baking powder 2 tsp
Baking soda ¼ tsp
Salt ½ tsp
Egg yolks 5
Caster sugar 75 gm
Oil 85 gm
Coffee 2 tbsp
Hot water 1 tbsp
Milk or water 120 ml
Coffee paste 1 tbsp
Vanilla essence 1½ tsp

To Make The Meringue:
Egg whites 5
Cream of tartar ½ tsp
Caster sugar 120 gm

For The Coffee Buttercream:
Egg whites 3
Sugar 200 gm
Unsalted butter 225 gm
Coffee 3 tbsp
Hot water 1 tbsp

Preheat oven to 165°C. Position the oven rack to the lowest in the oven. Use an 8” chiffon tube pan. DO NOT GREASE. Sift together the flour, corn flour, baking powder, baking soda and salt into a bowl. Beat egg yolks and sugar until thick and fluffy. Stir in the coffee solution, vanilla (or coffee) essence, coffee paste, milk and oil and mix until well combined. Add the sifted flour mixture in 2 additions. Stir with a whisk until all the flour is incorporated and no streaks of flour are visible. The mixture should be thick, smooth and free of lumps.

To make the meringue, using a whisk attachment, beat the egg whites very well and sprinkle cream of tartar over. When the egg whites become frothy, add sugar slowly. Whip until stiff peaks form. This may take 5 to 7 minutes, depending on your mixer and speed. Add ⅓ of meringue to the egg yolk-coffee mixture. Fold in gently with a whisk until well incorporated. Add another ⅓ of the meringue and again, fold in gently. Add the remaining meringue and fold in gently. The final batter should feel light, and have no visible streaks of meringue. Pour into the chiffon tube pan from one place, and let the batter spread to fill the pan. Run a bamboo skewer gently through the batter. Smooth and level the

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