Pink Velvet Cupcakes & Qeema Pulao | Food Diaries | Chef Zarnak Sidhwa | 27 July 24 | MasalaTV

Recipes: Pink Velvet Cupcakes & Qeema Pulao

Pink Velvet Cupcakes & Qeema Pulao | Food Diaries | Chef Zarnak Sidhwa | 27 July 24 | MasalaTV ‪@MasalaTVRecipes‬

Pink Velvet Cupcakes Recipe :

Ingredients:
Milk ¾ cup
Vinegar 1 tbsp
Caster sugar ½ cup
Oil ¼ cup
Vanilla essence ½ tsp
Yogurt 2 tbsp
Flour ¾ cup
Cocoa powder 1 tsp
Baking soda ½ tsp
Pink food color 1 tbsp

Frosting:
Cream cheese 1 cup
Unsalted butter ½ cup
Vanilla essence ¼ tsp
Icing sugar 1-½ cup
Hearts or Sprinkles to top

Method :
Beat oil and sugar till light and pale. Now add in vanilla essence and yogurt. Add pink food color and buttermilk and fold in the flour, cocoa powder, and baking soda. Fill ¾ of each cupcake case and bake these at 180 degrees C for 20-25 minutes. Let them cool down completely. For frosting beat the softened butter and cream cheese. Add in vanilla essence and beat again. Beat in sifted icing sugar and beat well until you see the frosting hold shape. Transfer the frosting into a piping bag and pipe the frosting on top of the cooled cupcakes. Decorate with pink hearts or some sprinkles.


Qeema Pulao Recipe :

ingredients:
Rice 1 cup
Oil 4 tbsp
Onion sliced 1
Ginger minced ½ tbsp
Garlic minced 1 tbsp
Mutton or beef mince 350 gram
Potato cubed 1
Salt 1 tsp
Black pepper ¼ tsp

Whole Spices:
Bay leaf 1
Cumin seeds 1 tsp
Peppercorns 7-8
Cloves 3
Black cardamom 1
Dried Kashmiri chilies 3-4
Mace 2
Cinnamon stick 1 inch

Method
Heat the oil. Add the whole spices. Fry the spices for 10 seconds. Then add the sliced onions. Let them turn golden and then add the minced ginger, garlic, red chili powder, minced green chilies, and sauté, add a little water and add the ground mince. Add salt & ground black pepper. Break the mince using a wooden spoon, once it is brown add the cubed potato. Sauté the potatoes and meat together. Once meat and potatoes are done, add the earlier soaked and drained rice and salt. Pour 2 cups warm water and lemon juice. Gently mix. Cover and let cook on a simmer. Open the lid, check if all the water has been absorbed, cover again, and let the pulao sit for a few minutes for the rice to firm up. After a few minutes, gently fluff the rice. Garnish the keema pulao with some fried onions and chopped coriander leaves. Serve with raita, fresh salad and


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