Cake Rusk & Murgh Chana by Chef Zakir P-1

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22 Mar, 2008

Cake Rusk & Murgh Chana by Chef Zakir on Masala Tv

Murgh Chana

1/2 kg chicken
2-3 medium onion
2tbsp ginger, garlic paste
1 cup boil chane[ soak over night in water and boil]
250g yogurt [beated]
2tbsp red chili powder
1tsp tumeric
1tsp cumin powder
1tbsp coriander powder
1tsp salt or to taste
1/2 cup oil
ginger and fresh coriander for garnishing


Cut onion in slice. Add onion and oil in a pan and brown onion.
Mix ginger, garlic paste in a few water and add in onion.mix.
Add chicken. Cook 2-3 minutes. Add all spices except salt. Mix well, now add salt.
Add yogurt. Mix. Add boil chana. Keep on cooking on slow flame till chicken tender.
Dish out garnish with ginger and fresh coriander.

Cake Rusk


6 eggs
250 g white butter
250 g sugar[not icing]
250 g plain flour
2tsp baking powder
1/2tsp vanilla essence


Half hour preheat oven on 250.
Beat eggs.
Mix butter and sugar in a seprate bowl with spoon than beat it.
Now add butter, sugar batter in eggs in 3 parts and beat well..
Add vanilla essence.beat.
Now slowly shift plain flour during beating. When half flour shifted, add baking powder. Now add remaining flour and beat.
Grease 6/9 inches pan with butter and shift beated batter in pan.
Keep it in oven, reduce temperature to 200..
After 10-15 minutes check, if cake puffed[phul] reduce temperature to 150.
bake 20-25 minutes Take out cake from oven and cool on room temperature.
Dish out cake on cutting board and cut with sharp knife in stripes. Then cut in cake rusk size.
Again place all these cake rusk in baking try and keep it in oven again on 200 for 8-10 minutes or till come in brownish color.