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RUSK SHAHI TUKRA RECIPE INGREDIENTS :
Rusk 8 (papay)
Milk 3 cups
Ponam Sugar 6 tbsp
Ponam Almonds sliced 1 tbsp
Ponam Pistachio sliced 1 tbsp
Ponam Cardamom powder ½ tsp
Saffron pinch
Imtiaz olive oil 2 to 3 tbsp
METHOD :
In a fry pan heat 1 tbsp Imtiaz olive oil and fry almonds pistachio and remove, add some more Imtiaz olive oil to the fry pan and slightly fry the rusk, the rusk should be golden, heat milk in a pan, add sugar and boil till reduce to half, add cardamom powder and saffron, layer the rusk in a serving platter, add fried nuts on top, then the milk over it, refrigerate for 1 hour and serve chilled or you can serve it warm.
CHICKEN CHILI NUGGETS RECIPE INGREDIENTS :
Boneless chicken ½ kg
Bread slices 2
Egg 1
Chopped coriander 1 tbsp
Chicken powder 1 tsp
Garlic powder 1 tsp
Ponam crushed red pepper 1 tsp
Ponam Black pepper ½ tsp
Brio’s Hot sauce 1 tsp
Green chili grinded 4
Ponam Salt 1 tsp
Brio’s Bread crumbs 2 cups for coating
Imtiaz olive oil for frying
METHOD :
Soak bread slices in milk keep aside, put chicken in a chopper, add all the seasonings, with bread slices, chopperize well, shape mixture into nuggets, dip in beaten eggs, coat with Brio’s crumbs, deep fry for 5 mins until light golden.
Imtiaz Kitchen Sea 2 | Epi 26 | Rusk Shahi Tukra & Chicken Chili Nuggets | Chef Shireen Anwar | MasalaTv @ImtiazStores
#imtiazkitchen #shireenanwar ruskshahitukra #shahitukry #chickennuggets #masalatv #food #desifood #iftarrecipes #ramzan2024 #ramzanrecipes #ramzanspecial #iftar #masalatvrecipe
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2 Comments
🍽👩🍳Wow mouthwatering recipe. It looks so yummy and superb delicious ❤❤❤ great sharing dear friend! stay blessed ❤❤ always stay connected
RUSK SHAHI TUKRA RECIPE
INGREDIENTS :
Rusk 8 (papay)
Milk 3 cups
Ponam Sugar 6 tbsp
Ponam Almonds sliced 1 tbsp
Ponam Pistachio sliced 1 tbsp
Ponam Cardamom powder ½ tsp
Saffron pinch
Imtiaz olive oil 2 to 3 tbsp
METHOD :
In a fry pan heat 1 tbsp Imtiaz olive oil and fry almonds pistachio and remove, add some more Imtiaz olive oil to the fry pan and slightly fry the rusk, the rusk should be golden, heat milk in a pan, add sugar and boil till reduce to half, add cardamom powder and saffron, layer the rusk in a serving platter, add fried nuts on top, then the milk over it, refrigerate for 1 hour and serve chilled or you can serve it warm.
CHICKEN CHILI NUGGETS RECIPE INGREDIENTS :
Boneless chicken ½ kg
Bread slices 2
Egg 1
Chopped coriander 1 tbsp
Chicken powder 1 tsp
Garlic powder 1 tsp
Ponam crushed red pepper 1 tsp
Ponam Black pepper ½ tsp
Brio’s Hot sauce 1 tsp
Green chili grinded 4
Ponam Salt 1 tsp
Brio’s Bread crumbs 2 cups for coating
Imtiaz olive oil for frying
METHOD :
Soak bread slices in milk keep aside, put chicken in a chopper, add all the seasonings, with bread slices, chopperize well, shape mixture into nuggets, dip in beaten eggs, coat with Brio’s crumbs, deep fry for 5 mins until light golden.