This Smoky Grilled Chicken has an impeccable blend of flavors with extremely thorough marination and a juicy sauce on the outside. It has an amazing aroma of smokiness that will be difficult to resist.
Click Here: https://www.masala.tv/smoky-grilled-chicken-recipe/
to watch this Masala TV video to learn how to make Smoky grilled chicken,Crepes and Heavenly chocolate dessert Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 18 February 2020.
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Smoky grilled chicken:
Ingredients:
Chicken ½ kg
Brown sugar ¼ cup
Mustard paste 1tbsp
Coffee powder 1tbsp
Hot water ½ cup
Ketchup 1 cup
Worcestershire sauce 1tbsp
Method:
In a large bowl, dissolve brown sugar, mustard paste and coffee powder in hot water. Stir in ketchup, Worcestershire sauce, and liquid smoke if desired. Reserve 1 cup for basting; refrigerate remaining sauce. Grill chicken, covered, on an oiled rack over medium heat for 30 minutes, turning and basting with sauce frequently. Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear. Serve with reserved sauce.
Crepes:
Ingredients
Flour 8 oz
Eggs 3
Milk 8 oz
Water 8 oz
Oil 2 oz
Method mix flour eggs and milk and whisk add oil water and make a smooth batter for thin crepes, let stand for a while and then heat a crepe pan, brush with oil or butter and cook a ladle-full of crepe batter, for a minute on each side and then layer on a plate with greaseproof paper in between so they don’t stick
Heavenly chocolate dessert:
Ingredients
Flour 1-3/4 cups
Baking powder 1tsp
Cocoa powder 2 tbsp
Brown sugar ½ cup
Milk 1 cup
Butter melted 125gm
Chocolate chips ½ cup
Condensed milk caramelized 380gm
Peanuts roasted/salted chopped ¼ cup
Cream whipped 300ml
White mini marshmallows to decorate
Chocolate chips to decorate
Peanuts roasted/salted chopped to decorate
Ingredients for Sauce:
Brown sugar ½ cup
Cocoa powder 2tbsp
Boiling water 2 cups
Method:
Combine flour, cocoa and sugar in a bowl. Add milk and butter. Stir well. Stir in chocolate chips. Spoon half the batter in an ovenproof dish. Level with a spatula. Top with caramel, spreading with spatula. Sprinkle with peanuts. Spoon remaining batter over the top. Carefully spread batter evenly, making sure it goes to the edge of dish. To make the sauce, combine sugar, cocoa and boiling water. Pour sauce over the back of a large spoon, over top of pudding. Bake at 180 degrees c for 35 to 40 minutes or until top is just firm. Stand for 5 minutes. Dollop with whipped cream and decorate with marshmallows, chocolate chips and peanuts. Serve immediately.
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