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Imran Khan Cooks in The Mini Truck Full Episode 02 Mini Mathur
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=PBVEkPhZ64Q
If you thought Bollywood celebrities were only good at acting and dancing, you are mistaken. The chocolate boy of tinsel town Imran Khan flaunt his knife skills in the 2nd episode of The Mini Truck with our lovely host Mini Mathur. The series is produced by Emmay Entertainment and India Food Network. • SUBSCRIBE and Click on the Bell Icon to never miss any video from The Mini Truck: http://bit.ly/SubscribeToIndiaFoodNet... • ▶ Watch Katrina Kaif on #TheMiniTruck - https://goo.gl/wcLxPH • Follow India Food Network :- • Facebook: https://www.fb.com/indiafoodnetwork • Twitter - / ifn • ❤ Instagram: / indiafoodnetwork • IFN Website: http://indiafoodnetwork.in/ • Download our App - http://bit.ly/DownloadIndiaFoodNetwor... • Follow Emmay Entertainment: • / emmayentertain • / emmayentertainment • / emmayentertainment • Recipe 1: Tabbouleh with Raisins, Pistachios and Cracked Pepper • Ingredients: • 250 g bulgur wheat • 1 small red onion, finely chopped • 2 tablespoons chopped fresh coriander • 2 tablespoons chopped fresh mint • 75 g green raisins • 125 ml extra-virgin olive oil • 50 ml lemon juice • 1 tablespoon cracked black pepper • 2 teaspoons ground coriander • 1 teaspoon ground cinnamon • 50g pistachio nuts, chopped • 50 g stoned black olives, chopped • Salt • • Method: • • Place the bulgur wheat in a bowl and ad plenty of cold water. Set aside the bulgar wheat to soak for 30 minutes then drain off any remaining water. • • Mix the bulgar wheat with the red onion, herbs, raisins, olive oil, lemon juice, pepper and spices, stirring well until all the ingredients are evenly blended. Allow the bulgar wheat to cool and then chill for 1 hour in the refrigerator for the flavour to develop fully. • • Remove the salad from the refrigerator and then allow returning to room temperature. Stir in the nuts and the stoned black olives, making sure that they are evenly distributed. Season with salt and pepper to taste and serve at once. • • Recipe 2: Gyro Meatballs Herbed Yogurt Dip • Ingredients for Gyro Meatballs: • • 500 gms ground lamb • 4 cloves garlic • ½ onion • 2 teaspoons fresh marjoram • ½ teaspoon fresh thyme • 2 teaspoons fresh rosemary, ground • ½ teaspoon cumin • 1 teaspoon salt • ½ teaspoon pepper • 1 egg, beaten • ⅓ cup breadcrumbs • 3 Tablespoons oil for frying • • 1 cup full fat creamy yogurt (hung overnight) • 2 Tablespoons olive oil • ½ lemon juice • zest of ½ lemon • 1 teaspoon crushed garlic • 1 Tablespoon minced parsley • 1 Tablespoon minced mint • ½ teaspoon salt • • Instructions/Method for the yogurt dip • • Mix the yogurt, lemon juice, lemon zest, olive oil, garlic, mint, parsley, salt and pepper until well blended. • Refrigerate until ready to use. • • Instructions/Method for Gyros Meatballs: • • Take the onion and garlic and blend in a food processor. • Add the marjoram, thyme, rosemary, cumin, salt, pepper and bread crumbs and pulse until they are all mixed together. • Add the ground lamb to a large bowl and mix in the beaten egg and bread crumb mixture. • Mix well and then form into meatballs. • Add the olive oil to a large frying pan and heat to medium high. • Add the meatballs and brown on all sides. • continue cooking on the stove top, covering the dish for a bit. • • Option : can be served in pita pockets
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