Traditional Umm -e-Ali | Evening With Shireen | Masala TV Show | Shireen Anwar
- 5 years ago
Give this traditional Umm -e-Ali recipe a try & unleash your sweet tooth.
Watch this Masala TV video to learn how to make Umm -e-Ali,Diwani handiya and Cold Cucumber Mould. This show of Evening With Shireen with Chef Shireen Anwar aired on 15 August 2019.
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/
Ummali
Ingredients
Baqar khani 250 gm
Milk 1 liter
Sugar 200 gm
Rose water 2 tbsp
Almonds sliced 2 tbsp
Pistachio sliced 2 tbsp
Raisins 2 tbsp
Tetra pack cream 2 packs
Method
Crush and layer a pyrex dish with baqar khani, in a separate pan bring milk to boil add sugar and rose water, cook till combine, pour over baqar khani, leave it for a while so it absorbs milk, sprinkle nuts, drizzle cream on top, bake on 200 degree c for 15 to 20 minutes, serve warm.
Diwani handiya:
Ingredients
(spinach, dill, fenugreek leaves, ½ kg
Mutton ½ kg
Onion 4 sliced
Ginger garlic 1 tbsp
Turmeric ¼ tsp
Chili powder 1 ½ tsp
Salt 1 tsp
Oil ½ cup
Method
Pluck the leaves of all the greens, discard the stems, wash well, blanch the green in half cup water, and blend. Heat oil fry onions light golden, add ginger garlic paste, fry a little add salt, turmeric and chili powder with ¼ cup water, fry well add mutton, fry for 5 minutes, add 2 cups water, cover and cook till mutton tender, add in the blended greens, cook on low flame till oil comes on top, serve hot.
Cold cucumber mould:
Ingredients
Curd cheese 8 ounces
Cream whipped 1 cup
Onion finely chopped 2 tbsp
Cucumber finely chopped into tiny cubes 2
Mayonnaise 4 tbsp heaped
Salt ½ tsp
Black pepper ½ tsp
Sugar 2 tbsp
Lemon juice 2 tbsp
Coriander leaves finely chopped 1 tbsp
Gelatin 1 ½ tbsp dissolve in ¼ cup water
Method
Beat the curd cheese add mayonnaise, cream, chopped cucumber, onion, coriander leaves, lemon juice, salt, pepper, dissolved gelatin, mix all well, pour mixture in a ring mould put to set in freezer for 2 hours, unmold and serve decorated.
Watch this Masala TV video to learn how to make Umm -e-Ali,Diwani handiya and Cold Cucumber Mould. This show of Evening With Shireen with Chef Shireen Anwar aired on 15 August 2019.
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/
Ummali
Ingredients
Baqar khani 250 gm
Milk 1 liter
Sugar 200 gm
Rose water 2 tbsp
Almonds sliced 2 tbsp
Pistachio sliced 2 tbsp
Raisins 2 tbsp
Tetra pack cream 2 packs
Method
Crush and layer a pyrex dish with baqar khani, in a separate pan bring milk to boil add sugar and rose water, cook till combine, pour over baqar khani, leave it for a while so it absorbs milk, sprinkle nuts, drizzle cream on top, bake on 200 degree c for 15 to 20 minutes, serve warm.
Diwani handiya:
Ingredients
(spinach, dill, fenugreek leaves, ½ kg
Mutton ½ kg
Onion 4 sliced
Ginger garlic 1 tbsp
Turmeric ¼ tsp
Chili powder 1 ½ tsp
Salt 1 tsp
Oil ½ cup
Method
Pluck the leaves of all the greens, discard the stems, wash well, blanch the green in half cup water, and blend. Heat oil fry onions light golden, add ginger garlic paste, fry a little add salt, turmeric and chili powder with ¼ cup water, fry well add mutton, fry for 5 minutes, add 2 cups water, cover and cook till mutton tender, add in the blended greens, cook on low flame till oil comes on top, serve hot.
Cold cucumber mould:
Ingredients
Curd cheese 8 ounces
Cream whipped 1 cup
Onion finely chopped 2 tbsp
Cucumber finely chopped into tiny cubes 2
Mayonnaise 4 tbsp heaped
Salt ½ tsp
Black pepper ½ tsp
Sugar 2 tbsp
Lemon juice 2 tbsp
Coriander leaves finely chopped 1 tbsp
Gelatin 1 ½ tbsp dissolve in ¼ cup water
Method
Beat the curd cheese add mayonnaise, cream, chopped cucumber, onion, coriander leaves, lemon juice, salt, pepper, dissolved gelatin, mix all well, pour mixture in a ring mould put to set in freezer for 2 hours, unmold and serve decorated.