Learn to make best Red Velvet Cupcakes by our baking expert Zarnak Sidhwa.

Watch this Masala TV video to learn how to make Red Velvet Cupcakes ,Punjabi Tarka Daal and Curried Chicken. This show of Food Diaries with Chef Zarnak Sidhwa aired on 11 September 2019.

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RED VELVET CUPCAKES
Ingredients:
Flour 2-1/2 cups
Caster sugar 1-1/2 cups
Oil 1-1/2 cup
Buttermilk 1 cup
Eggs 2
Vanilla essence 1 tsp
Cocoa powder 2 tsp
Salt 1 tsp
Baking soda 1 tsp
Vinegar 1 tsp
Red food coloring 2 oz bottle
Ingredients for Icing:
Icing sugar 2 cups
Butter ½ cup
Cream cheese 8oz
Vanilla essence 1 tsp

Method:
In a bowl, mix all ingredients together and pour in cupcake cases lined in a cupcake tin and bake at 180 degrees C for about 20 minutes, or till a skewer inserted in centre comes out clean. For the icing, beat the icing sugar, butter, cream cheese and vanilla essence. Spread or pipe over the cupcakes and serve.

Punjabi Tarka Daal:
Ingredients:
Split green gram/split red lentil 1 cup
Chopped tomato 1
Sliced onion 1 medium
Garlic 1 tsp
Green chilies 3-4
Green coriander ¼ cup
Oil/clarified butter ½ cup
Curry leaves 9-10
Cumin seeds 1 tsp
Punjabi Tarka Daal ¼ packet
Method:
Heat 2 tbsp oil or clarified butter and fry onion for 3 minutes. Then add garlic, 2 tbsp masala and 1 cup lentils and cook for 3 minutes. Now add tomato, green chilies and as required water and let it cook till lentil gets tender. Heat rest of the oil or clarified butter in a pan then add whole red chilies, cumin seeds, curry leaves and ½ tbsp masala and cook for 1 minute. Then give tempering on daal and serve.

Curried Chicken:
Ingredients:
Chicken 1 kg
Cloves 4
Cinnamon 1 inch stick
Green cardamoms 2
Bay leaves 2
Aniseed 1 tsp
Chopped onion 1
Sliced onion 1
Chopped coriander 1 bunch
Coriander powder 1 tsp
Red chili powder 2 tsp
Turmeric powder ½ tsp
All spice powder ¾ tsp
Ginger garlic paste 1tbsp
Fenugreek leaves 1 tbsp
Coconut milk 1 cup
Lemon juice 1tsp
Oil 5 tbsp
Salt to taste
Method:
Heat 2 tbsp oil and sauté 1 onion. Grind onion along with coriander powder and red chili powder. To make the Curry, heat 3 tbsp oil. Add whole spices and let them splutter. Add the small onion and fry it till it turns golden brown. Add chicken and sauté it. Now add ginger garlic paste and fry. Add the masala paste, turmeric powder and all spice powder. Fry it well. Now add the coconut milk and let it cook. Add the lemon juice and cover the lid once the chicken is cooked, garnish it with coriander leaves, sprinkle fenugreek leaves and serve hot with steamed rice.