You will not be able to hold back on these Peri Peri Prawn. The spicy dip and scrumptious prawns are always a wonderful combination!

Watch this Masala TV video to learn how to make Peri Peri Prawns , Chicken Tikka Pulao and Kofta Aur Maash Ki Daal Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 8 July 2020.

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Peri Peri Prawns:

Ingredients

Jumbo prawns 1 packet
Peri peri sauce 2 tbsp
Red chili powder ½ tsp
Olive oil 2 tbsp
Salt to taste

METHOD
Heat olive oil in a pan and fry the jumbo prawns until golden brown. Then heat the olive oil and prepare a sauce by adding peri peri sauce, red chili powder and salt. Cook well for few minutes on medium flame, about 5 minutes. Most of the liquid should evaporate by now, don’t make it too dry. Now add the fried prawns in the sauce and mix properly. Serve hot.


Chicken Tikka Pulao:

Ingredients

Chicken 1 kg cut into 4 tikka pieces
Chili powder 2 tsp
Sambal oleak 1 tbsp
Ginger garlic paste 1 tbsp
Roasted n crushed cumin 2 tsp
Salt 1 ½ tsp leveled
Lemon juice 4 tbsp
Yogurt 4 tbsp
Orange color a pinch
Chat masala 1 tbsp
Oil ¼ cup
Coal 1 piece

METHOD FOR TIKKA

Marinate chicken with all the given ingredients, leave it for 2 hours, cook in a pan covered until done, give dum of coal and keep aside.

Ingredients for Pulao

Rice ½ kg soaked for 20 mins
Oil ½ cup
Onion 1 cup chopped
Black cumin ½ tsp
Green chilies 6 grinded
Mixed whole spices 1 tbsp
Bay leaf 1
Ginger garlic 1 tsp
Allspice ½ tsp
Salt 1 tsp
Green chilies 3
Sambal oleak 1 tbsp
Sweet chili sauce 2 tbsp
Stock cube 1

METHOD FOR PULAO

Heat oil, add chopped onion, fry till light golden, add whole spices, ginger garlic, black cumin, green chilies grinded, bay leaf, stock cube, salt and water, add soaked rice, cover and cook till done, leave it on dum, add chicken on top and leave it on dum for 10 mins, mix rice, serve with tikka pcs and raita.



Kofta Aur Maash Ki Daal:

Ingredients for Koftay

Chicken mince ½ kg
Ginger garlic paste 1 ½ tsp
Chili powder 1 tsp
Allspice 1 tsp
Brown onion 2 tbsp
Onion 1 raw grinded
Almonds 6-8 grinded
Coconut milk powder 1 tbsp heaped
Roasted chickpea 1 tbsp grinded
Poppy seeds 1 tbsp grinded
Bread 2 slices soaked in milk
Salt 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 2

Ingredients for Masala

Oil ½ cup
Ginger garlic 1 tsp
Sambal oleak 1 tbsp
Chili powder 1 tsp
Coriander powder 1 tsp
Salt 1 tsp
Chili garlic sauce 2 tbsp
Tomatoes 2-3 sliced
Onion 1 ½ cup chopped
Allspice ¾ tsp
Coriander leaves 2 tbsp
Green chilies 2 chopped

Ingredients for Daal

Split Black gram 200 gm boiled with ½ tsp turmeric

METHOD FOR KOFTA

Put mince with all the given ingredients in a food processor and grind finely, make into koftas and shallow fry, keep aside.

PREPARE MASALA

heat oil fry chopped onion fry golden, add in all the spices with tomatoes and ¼ cup water, fry well, add boiled daal with 1 cup water, cover and cook till oil comes on top, lastly add fried koftay, leave it on dum, serve with nan or roti.

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