Recipe: Pineapple Mousse Trifle & Chicken Majestic

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Masala Mornings – 25 Jan 2023 – Recipes: Pineapple Mousse Trifle & Chicken Majestic – Shireen Anwar

The show features the renowned Chef Shireen Anwar who cooks audience-centric South Asian and Continental cuisines for her audience. The chef makes sure to interact with her audience by taking in live-calls during her show and answering queries related to cooking which are often asked by house-wives.

Pineapple Mousse Trifle & Chicken Majestic Recipes will help you achieve the perfect combination of flavours. Try out this Amazing recipe!

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Watch this Masala TV video to learn how to make Pineapple Mousse Trifle & Chicken Majestic.

This show of Masala Mornings with Chef Shireen Anwar aired on 25 Jan 2023.

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PINEAPPLE MOUSSE TRIFLE

Ingredients

Pound cake cut into slices 1 pound
Plain biscuits crushed 1 cup
Pineapple 1 tin

Ingredients for Mousse

Hung curd ½ cup
Cream cheese 5 tbsp
Condensed milk 1 cup
Pineapple jelly 1 packet
Whipped cream 3 cups
Pineapple crushed 1 cup
Pineapple chunks few
Toasted almonds for garnish

METHOD

Separate syrup from pineapple tin and soak cake slices in it very well, arrange the cake slices in the bottom of the trifle bowl making a nice thick layer. Now prepare the mousse, take pineapples half tin and chopperize in chopper. In another bowl take yogurt, cream cheese, condensed milk, pineapple jello crystals, beat them all well till all mixed, now fold in the whipped cream, start adding the whipped cream to the mixture, add crushed pineapple to the mousse and also fold in chunks, pour half of the prepared mousse over the layer of cake slices, spread a layer of crushed plain biscuits over the mousse, cover with the remaining half of the mousse, use some extra whipping cream to add decoration around the dish and sprinkle with some toasted almonds, serve chilled.

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CHICKEN MAJESTIC

Ingredients

Chicken ½ kg cut into julienne, marinate with
Baking powder ½ tsp
Ginger garlic paste 1 tbsp
Chili powder 1 ½ tsp
Black pepper ½ tsp
Salt 1 tsp
Chicken powder ½ tsp
Thick yogurt 3 tbsp
Allspice ½ tsp
Chat masala ½ tsp
Mustard powder 1 tsp
Lemon juice 3 tbsp
Sesame seeds 2 tbsp

Ingredients for Coating

Flour ½ cup
Rice flour or corn flour 3 tbsp
Sesame seeds 2 tbsp
Salt ¼ tsp
Oil for deep frying

Ingredients for Temper

Oil ¼ cup
Chopped garlic 1 tbsp
Curry leaves chopped 10
Green chilies cut julienne 6
Soy sauce 1 tbsp
Chili powder ¼ tsp
Allspice ¼ tsp
Sar cream 3 tbsp
Salt ¼ tsp
Ketchup 2 tbsp

METHOD

Apply marination on chicken pieces and leave it for 30 mins. In a bowl mix together the coating ingredients, take one marinated chicken strip at a time and roll very well in seasoned flour, arrange the coated strip on a tray, and deep fry.

FOR THE TEMPER

Heat oil, sauté chopped garlic and green chilies slit, curry leaves, add in the rest of the ingredients, mix well, add the deep fried chicken pieces to the temper, mix well for a min, serve as a starter.

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