Jheenga Masala And Rooh Afza Banana Custard by Chef Saadat Siddiqui
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Ingredients for Jheenga Masala: Prawns - 1/2 kg Water - 1 litre Tomatoes - 2 Oil - 1 cup Onions - 1/2 kg Ginger garlic paste - 1 tsp Red chili powder - 1/2 tsp Crushed red chilies - 1 1/2 tsp Turmeric - 1/2 tsp Zeera - 1 tsp Salt - to taste Karahi masala - 1 tsp Black pepper - For garnishing Green chilies - 1 to 2 tsp Lemon drops - For garnishing Method:
Remove skin from prawns and clean them. In 1 litre water add prawns and tomatoes. Heat oil in a pan, add onions and cook till golden brown. Remove skin from the boiled tomatoes. Add onions, Ginger garlic paste, red chili powder, crushed red chilies, turmeric, zeera, karahi masala, salt and leave it to cook till everything is mixed together. Now add the prawns and leave it on dum for 5 to 6 minutes. At last keep on mixing it with a spoon for few minutes. Sprinkle black pepper, green chilies and lemon on top. Serve with naan. Ingredients for Rooh Afza Banana Custard: Milk - 1 1/2 litre Rooh Afza - 1/2 cup Banana custard Powder - 2 tbsp Bananas - For garnishing Mixed jelly cubes - For garnishing Almonds - For garnishing Fresh Cream - For garnishing Method: In a sauce pan boil 1 cup milk. Then mix rooh afza in it. Now, In 1/2 cup milk, add banana custard powder and mix well. Take it out in a bowl and keep it in fridge till it sets. Garnish with bananas, mixed jelly cubes, almonds and fresh cream.
Recipe of Jheenga Masala And Rooh Afza Banana Custard by Chef Saadat Siddiqui in Lifestyle Kitchen With Chef Saadat on Ary Zindagi