Chicken Broast Masala Recipe

Spicy Broast Masala Powder| Homemade Chicken Broast Masala || How to Make Broast Masala at Home with step-by-step photos

Spicy Broast Masala Powder is a blend of various spices, two types of flour, and cornflour that provides a flavorful coating and spiciness to the chicken breast. This is my own version available in the market under different brand names. However, in terms of cost and quality, this broast masala powder is much better than store-bought options.

Crispy fried chicken or broast chicken masala powder is my unique fried/broast chicken recipe that has just the right amount of spices to cater to the Pakistani taste palette. The chicken has a nice golden crispy exterior and at the same time, the batter keeps the chicken under it moist and juicy.

                                               

An easy and quick you just will require chicken and then coating with this superb powder spice coating ingredients also be stored in the refrigerator as  you can make zinger broast burger and fried chicken using the same powdered spices

So let the go-ahead know how to make an easy broast masala......  

Recipe tips:

You can apply this masala powder to many recipes 

Such as zinger broast, spicy broast chicken shots, fried fish, chicken popcorn, fried crispy chicken, and chicken fingers             

If you have tried this Chicken Broast Masala Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take a mixing bowl and put both flour and cornflour together, add the chicken powder to it

Then add chicken powder

All these spices will be added to broast masala

Put all dried masala powder into the broast masala powder, and mix to combine well

Transfer to any container or jar, Spicy broast masala powder is ready to use in a recipe

Chocolate Ganache Recipe

                               

Chocolate Ganache | Chocolate Fudge || How to make chocolate ganache with step-by-step photos and video

Chocolate ganache also has another name called fudge as well, this recipe is just 2 ingredients with virtually endless uses. for the testing ganache, I recommend using semi-sweet chocolate

Chocolate ganache/fudge is a 1:1 mixture of chocolate and warm cream

Stirred until smooth, silky, and shiny. ganache is a staple in any baker’s kitchen. it’s not easy quick, and it’s uniquely versatile. chocolate ganache/fudge can be filling, dipped, spread, frosting, topping, or layer on a cake. the uses are virtually endless

                                                

My Latest Video Chocolate Ganache:

Uses for Chocolate Ganache:

1. Topping for chocolate cupcakes or no-bake cheesecake jars
2. Filling for layer cakes
3. Topping for brownies, pound cake, vanilla cake, or ice-cream
4. Filling for chocolate hand pies
5. Dip for strawberries and other fruit
6. Topping for chocolate cake, flourless chocolate cake, or chocolate mousse cake
7. Layered in trifles
8. Filling for no-bake s’ mores cake
9. Topping for homemade eclairs, crepes, angel food cake, and peanut butter pie
10. Filling for orange butter cookies and striped fudge cookies
11. See recipe note.
12. For the best result follow my detailed step-by-step photo instructions and tips

                

Recipe notes:

1. Cream: Do not use half-and-half, whole milk, or any other liquid; the ganache will not set properly. For a non-dairy alternative, use canned coconut milk. See recipe note.
2. Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate. 

                          

Best Chocolate to Use in Chocolate Ganache

The best chocolate for chocolate ganache is a pure chocolate baking bar. Pure chocolate is sold in 4-ounce bars in the baking aisle. Do not use chocolate chips because they will not melt into the best ganache consistency. If you must use chocolate chips, make sure they are higher-quality chocolate, such as Ghirardelli brand semi-sweet chocolate chips.

For the traditional chocolate ganache

I recommend using semi-sweet chocolate, which is the most commonly found chocolate in the baking aisle. It contains 35 – 45% cacao and is usually sweeter than bittersweet or dark varieties and darker than milk chocolate and white chocolate.

TIP: The best tool for chopping chocolate is a large serrated knife. The grooves help chip away the hard chocolate bar texture 

                                                 

These 2 Tricks Make Chocolate Ganache Even Easier:

1. Here are my 2 super simple tricks that make ganache even easier to make.
2. Chop the chocolate as fine as possible. The finer you chop the chocolate, the quicker it melts with the cream. If the chocolate is in large chunks, it won’t fully melt. 
3. Pour the warm cream over the chopped chocolate and let it sit before stirring. After you pour the warm heavy cream over the chopped chocolate, let it sit for a few minutes. During this time, the chocolate will soften and begin to melt which means that you won’t need to over-stir it. 

For more similar recipes:

Chocolate syrup

Condensed milk

Homemade khoya

Homemade yogurt

Homemade unipuff

If you have tried this Chocolate Ganache Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Piped Chocolate Ganache:

Choose chocolate ganache if you’re craving a pure chocolate topping for your desserts. Once it cools and sets, you can pipe it onto your favorites including chocolate cupcakes  

               

Whipped Ganache

Let’s take chocolate ganache 1 step further. Did you know that you can beat ganache into a whipped frosting consistency? Think whipped buttercream, but not as sweet or heavy. Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes. 

 

                         

Chop the chocolate bar with the help of a sharp serrated knife

                               

Place finely chopped chocolate into a heatproof bowl or metal bowl 

                           

Heat cream on the stovetop just simmering if it’s boiling the cream is too hot and could separate or even burn the chocolate

Once you see a little simmer around the edges, Turn off the heat and immediately pour the warm cream over the chocolate 

                            

Let the two sit for a few minutes before stirring  

                 

 Stir until smooth

         

After you stir the chocolate and warm cream together

                      

Use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more

                          

But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips. 

                        

Chocolate ganache is ready to use in a recipe, transfer into the bottle or container 

                            

Chocolate ganache can be stored in the fridge

                       

Manda Patti / Samosa Sheet Recipe

Manda Patti | Samosa Patti | How to Make Manda Patti with step-by-step photos and Video...

The Samosa Roll Sheet is the base of every frying item that works in making samosa, rolls, box patties, etc most areas in Pakistan is easily available at any sweet shop or vendor,

Typically is considered needed for manda patti or samosa sheet only in Ramadan for making fried items while isn’t necessary at all throughout the year samosa rolls are being sold by the vendors and sweet shops, People buy from there, and some people are quite hygienic conscious, 

They like to make at home this fried stuff and for that need, Manda Patti and have to go there to buy Manda 

I have noticed several times whenever bought Manda Patti from there whether, during Ramadan or normal days, they aren’t as good as we want, so a better solution is that why we can’t make it at home whereas is a very easy recipe on the other hand advantages, We do not have to needy to others while we can make at home every those thing which is related in our cooking    

                               

So readers by thinking about all those things I decided sharing the Manda Patti recipe with all this is as easy as Roti pakana, it just some needed of a rush to separate the rotis otherwise, they may stick with each other, So Now you can make the best roll and samosa Patti at home with this simple method

So let's start 

Tips:

1. Manda rotis can be cooked on the upside-down tawa as well
2. Always roll roti according to your tawa size
3. The consistency of the dough is very important while making this roti. it should be as tight as a kachori dough
4. Don’t keep the manda Patti in the open area they may turn to stiff
5. Once manda Patti is prepared then
6. Immediately fold them and keep them in a plastic bag to prevent dry 
7. I made 8 balls of the 500g dough and divided them into 2 portions, one portion contains 4 dough balls 
8. You can less or more weight and sizes of dough balls and Rotis 

If you have tried this Samosa Sheet don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Sift the all-purpose flour into the large capacity bowl or along with salt, mix them well with fingers, and start kneading with very little water, gradually pour water at the time of kneading, if the dough gets sticky add some flour to make it thick 

            

Once the dough is formed transfer it to the working surface, now tricky steps have started to stretch and fold again and again until the dough turns to a smooth texture, Don’t use water  use your palm until the dough  

                                 

Cover the dough with a wet napkin, and leave it to rest for 30 minutes

                            

You can see the dough is ready to make Rotis

                             

Take the dough from the bowl

                        

Divide the equal portions of the dough, each dough ball should be approx 50-100 g

                           

Flatten each ball between your palm and place on the thaal cover with a napkin, leave them to rest for 15 minutes

                                      

Take 4 dough balls at one time and slightly roll them in equal sizes, Apply ghee to all three dough balls except one and sprinkle some flour dust           

Place each flattened dough ball on top of the other

                                                         

Press them slightly and make sure all flattened dough ball is equal in size, Place the prepared dough In thaal meantime prepare the second roti as before, roll the flattened dough approx 10 to 12 inches in a round shape

                                 

Put the roti on medium hot tawa and cook each side for just around 20-30 seconds on medium flame, Flip the roti and cook on another side as before, And reduce the heat to very low and quickly separate the roti from each other... 

                      

You can separate by taking off the Rotis from tawa as well      

                        

                     

Once rotis are separated from each other just fold and cover them with cling wrap to prevent dry  

                 

First, take 2-3 Rotis together and separate the edges from all four sides you can get a square sheet which is best for making rolls, keep in plastic bags or shopper

                              

Take another 3 Rotis together and cut them into four pieces, you get the triangle shape which is best for making small size samosas and roll keep in the plastic shopper

                            

Take another 2 rotis and cut them into 3 broad strips

               

Give it to rectangle shape, these sheets are best for making box patties and samosa, keep them in a plastic bag or shopper

               

Now Manda Patti or samosa sheets are ready to use in frying stuff

                 

You can store them by keeping them in the freezer for up to a week