Thursday, December 30, 2010

Thai soup by Sara Riaz

Ginger                                       1 tbsp (thinly sliced)
White pepper                             1/2 tsp
Salt                                          1/2 tsp
Sugar                                        1 tsp
Soya sauce                               1 tbsp
Green chillies                            4 to 5 (cut in half, remove seeds)
Lemon juice                               2 tbsp
Chicken stalk                            5 cup               
Oil                                            1 tbsp
Rice (boil it)                               1/4 cup
Corn flour                                  1 tbsp
Green coriander leaves               for garnishing

For chicken:
Chicken (breast piece)                1 cup (cut in cubes)
Soya sauce                               1 tbsp
Corn flour                                  1 tbsp
White pepper                             1/2 tsp
Salt                                          1/2 tsp

Marinate the chicken with soya sauce, corn flour, white pepper and salt. And keep it aside.

Now heat oil, add ginger and fry it then add chicken stalk, white pepper, salt, sugar, soya sauce, and corn flour and cook it for some time, then add marinated chicken and cook it further until chicken gets soft. When chicken starts to get thick add green chillies.

Fry the boiled rice and drain all excess oil. Now serve the soup in a bowl and add lemon juice, green coriander leaves and fried rice.

Monday, December 27, 2010

Chicken Jalfrezi

Chicken                        1 kg (in cubes)
Ginger                           1 tsp (sliced)
Tomato                         2 (chopped)
Onion                            2 (small size) (chopped)
Red chilli powder            1/2 tsp
Green chillies                2 to 3
Black pepper                 1/2 tsp
Salt                              1 tsp
Ketchup                        2 tbsp
Soya sauce                   1 tbsp
Chinese salt                  1 tsp
Oil                                1/2 cup
Worcestershire sauce    2 tbsp

Heat oil in a frying pan, and fry onion and ginger for 2 minutes. Then add all the ingredients including chicken and cook it on medium flame until chicken gets soft.
When it gets ready server it with rice.

Saturday, December 25, 2010

Pizza sandwich

Refined flour (maida)                   3 cups
Baking powder                           4 tsp
Sugar                                        1 tsp
Salt                                          2 pinch
Oil                                            2 tbsp

For filling:
Chicken breast pieces                1 cup
(cut in cubes, 1/2 inch cubes)
Oinion                                       2 (cut in cubes)
Capsicum                                  1 (cut in cubes)
Crushed red pepper                    1 tsp
(kuti hoi lal mirch)
Oregano                                    1 tsp
Pickled Green chillies                 2 (chopped)
Salt                                          as required
Crushed black pepper                 1/4 tsp
Chilli garlic sauce                       as required
Pizza cheese (shredded)            as required

Note: for Pickled green chillies: cut the chillies in half and keep it in vinegar in a bottle. You can keep it in refrigerator, and use it whenever it is required.

Mix refined flour, baking powder, sugar, salt and oil and make dough then keep it aside for 1 hour.
Meanwhile heat 2 tbsp of oil in frying pan, add chicken , then add salt and cook it, then add onion, capsicum, pickled green chillies, crushed red pepper and crushed black pepper. Then cook it for some time, in the end add oregano and mix it well and remove the pan from heat.

Now make one paratha, spread chilli garlic sauce and then add chicken mixture and sprinkle pizza cheese on it, now cover it with other paratha and fold the paratha ends with hands. Now fry this pizza paratha in frying pan, when one side is cooked, carefully turn it and cook other side too. Server it with chilli garlic sauce.

Friday, December 24, 2010

Potato Sandwich

Potatoes (cut in cubes)              1 cup
Egg                                          4
Refined flour (Maida)                   8 tbsp
Butter or oil                               2 tbsp
Coriander leaves (chopped)         1/4 bunch
Green chilli (chopped)                 2
Black pepper                             to taste
Salt                                          to taste

Fists beat the eggs, then add butter in it and mix it well.
Add refined flour (maida) in it and beat it properly, then add coriander leaves, green chilli, black pepper and salt and mix it.
Now grease your sandwich maker with oil on both sides (up and down), then pour this mixture in sandwich maker, it will take around 5, 10 minutes to cook, then open the sandwich maker, and turn the sandwich so that other side also gets brown.

Wednesday, December 22, 2010

Pulao Biryani by Chef Shireen Anwar

For chicken
Chicken                                    1 kg
Water                                       8 cup
Ginger                                       1 inch piece (cut big pieces)
Garlic                                        12 cloves
Onion (sliced)                            1
Salt                                          1 tsp
All spices (garam masala)          1 tbsp

Boil the chicken with above ingredients. When half done, then strain it. Discard all the remaining ginger and garlic that is left. When the chicken is boiled, the chicken stock remains about 6 cups.

Cook rice in that 6 cups of stalk (cook the rice in same manner as you cook for biryani, on high flame). If you feel that stalk is in excess then drain it, otherwise the rice gets fully cooked in this chicken stalk.

For Masala:
Rice                                                      750 grams
Oil                                                        1/2 cup
Ginger and garlic paste                           2 tbsp
National Bombay biryani masala             1 packet
Brown onion                                          1/2 cup
Tomato                                                 1 (slices, cut rings)
Coriander and mint leaves                       1/2 cup
Yogurt                                                   1 cup or 1 pao
Green chillies                                        6,8
Yellow color                                           a pinch
Kewra                                                   1 tsp

In oil, add brown onion, ginger garlic paste and sauté it. Then add green chillies and national Bombay biryani masala and water (about half cup), and stir it, then add boiled chicken and cook it. Now add yogurt, the chicken will get cooked in yogurt water.

Now in a big wok, make one layer of rice, then spread the chicken masala over it, and also put tomato slices, coriander and mint leaves on it, then cover it with another layer of rice. In the end add kewra water (kewera + yellow color), sprinkle brown onion and 2 tbsp of ghee or oil on it. Keep it on high flame for 5 minutes and 10 minutes on low flame.

Friday, December 17, 2010

Fish cutlets

Fish fillet                                   500 grams
Spring onion (chopped)               1
Green chillies (chopped)             3
Potato (boiled and mashed)        1
Crushed black pepper                 1 tsp
Eggs                                         2
Breadcrumbs                             1 cup
Garlic/ginger paste                     1 tsp
Lemon                                      1
Corn flour                                  as required
Pakistani Chinese salt                to taste
Salt                                          to taste
Oil                                            for frying

-          Apply Chinese salt, ginger/garlic paste, salt and lemon juice on fish pieces and steam them.
-          Separate skin from fish and de-bone carefully.
-          Put fish pieces, salt, Chinese salt, green chillies, corn flour, 1 egg, black pepper, spring onions and mashed potatoes in a bowl.
-          Mix well
-          Make round cutlets from the mix. Whisk the remaining egg in a bowl and put breadcrumbs in a plate.
-          Coat cutlets first in egg and then in breadcrumbs.
-          Heat oil in a frying pan and fry cutlets till they turn golden from both sides.
-          Serve delicious fish cutlets with chutney.

Thursday, December 9, 2010

Boti walay kebab

Meat (beef) (cut in small cubes)  250 grams        
Onion                                        3 (thin slices)
Coriander (dhania)                      1/2 bunch
Mint leaves (podina)                   1/2 bunch
Ginger and garlic paste               1 tbsp
Green chilli (griounded)               1 tbsp
All spices (garam masala)          1/2 tsp
Red chilli                                   1/2 tsp
(grounded not in powder form)
(kuti hoi laal mirch)                    
Coriander seeds (grounded)        1 tbsp
(kuta hoa dhania)
Gram flour (chanay ka aata)       1/2 cup
Wheat flour (Gehun ka aata)       1/2 cup
Salt                                          to taste
Baking soda (khanay ka soda)    1/4 tsp

Put onion, coriander, mint leaves and all the ingredients in beef cubes and mix with water, until thick batter is formed. Then keep it in refrigerator for about 3 to 4 hours.
Before frying put 2 tbsp of hot oil in this batter and mix it, then pour the batter with spoon and deep fry it, (this kebab take time to fry because beef cubes take time to get soft)

Tuesday, December 7, 2010

Machli Ka salan (Fish Curry)

Fish                                          1/2 kg
Oil                                            1 cup
Red chili powder                        1/2 tbsp
Turmeric powder (haldi)               1/4 tsp
Lemon                                      1
Salt                                          1/2 tsp or according to your taste
Ginger and garlic paste               1/2 tsp

For curry:
Red chili powder                        1 tsp
Turmeric powder (haldi)               1/4 tsp
Coriander powder                       2 tbsp
(dhania powder)
Lemon juice                               1 tbsp
Ginger and garlic paste               1 tsp
Salt                                          according to your taste
Coriander leaves (hara dhania)     for garnishing

-         First marinate the fish slices with vinegar (2 tbsp) and salt (1 tbsp) for 10 minutes. Then wash it with cold water.
-         Then marinate the fish with red chilli powder, turmeric powder(Haldi), salt, ginger garlic paste and lemon juice. And keep it side for 10-15 minutes.
-         Heat oil in a wok and fry those marinated fish slices till golden brown.
-         Now in a bowl take lemon juice, red chilli powder, turmeric powder (Haldi), coriander powder (dhania powder), ginger garlic paste, salt and water (about 2 tbsp) and mix it.
-         Now heat oil in a frying pan, and add this mixture in it and sauté it for 5 minutes, then add water in it (about 1/4 cup) then again cook it for some time (do not over cook the gravy, it will change its color). When the gravy is cooked add the fish slices in it and garnish with coriander leaves.

Monday, December 6, 2010

Chicken burger


Chicken mince               ½ kg
Corn flour                      1 tbsp
Bread slices                  3
White flour                     1 tbsp
red chilli (grounded)        1 tsp
Vinegar                         ½ tbsp
Soya sauce                   1 tbsp
Black pepper                 1 tsp
Egg                              1

Mix all the ingredients in chicken mince and make kebabs. Then fry it in frying pan (don not deep fry it)

Then on burger place the kebab, lettuce and mayonnaise. And serve it with chilli garlic sauce or tomato ketchup

Wednesday, December 1, 2010

Chicken Nuggets by Chef Rahat

Chicken breast                          1 (300 gm)
Mustard powder                         1/2 tsp
Salt                                          1/2 tsp
Black pepper                             1/2 tsp
Worchester sauce                      2 tsp
      Crumbs of fresh bread                3/4 cup
      Oregano                                    1/2 tsp
      Small onion                               1

      Egg( beaten)                              1
      Fresh bread crumbs                   1 cup
      Crumbs from market or bakery    1 cup
      Oil                                           for deep frying

  Mix all the ingredients in a chopper until they all are well mixed.
-          Now make the shape of nuggets.
-          Mix 1 cup fresh crumbs and 1 cup market crumbs together. Now coat the nuggets in egg and then in crumbs and deep fry them on medium heat till they are golden brown.
-          Serve hot with chili garlic sauce or tomato sauce.

Sunday, November 28, 2010

Drumsticks by Chef Gulzar

Chicken drumsticks                   1/2 kg
Chicken cube                            1
Sugar                                        1 tsp
Corn flour                                  1/2 cup
Refined flour                              1/2 cup
Eggs                                         2
White pepper                             1 tsp
Baking powder                           1 pinch
Red chilli powder                        1 tbsp
Lemon juice                               4 tbsp
Salt                                          to taste
Oil                                            for frying
Salad leaves                              for garnishing
Tomatoes                                  for garnishing

-          Make gashes on both sides of drum sticks with the help of a knife
-          Marinate drumsticks with sugar, white pepper, baking powder, red chillies, lemon juice and salt.
-          Put chicken cube, 4 tbsp corn flour, refined flour, eggs and salt in a bowl. Mix well to make smooth batter.
-          Heat oil in wok, fry drum sticks and take them out when they turn golden.
-          Serve delicious chicken drumsticks with fresh salad leaves and tomatoes.

Friday, November 26, 2010

Fried fish and Potatoes Recipe by Chef Tahir Chaudhry

Fish fillet                                   1/2 kg
Potatoes                                   1 kg
Egg                                          1
Refined flour (Maida)                  1 cup
Salt                                          1 tsp
Black pepper                             1/4 tsp
Vinegar                                     1 tsp
Baking powder                           1/4 tsp
Corn flour                                  1 tbsp
Oil                                            for frying

 -         Cut fish into 8 pieces; apply vinegar on them and keep aside.
-          Mix refined flour (Maida), baking powder, salt, black pepper, egg and water to make batter.
-          Heat oil in a wok. Coat fish pieces with the batter and fry till golden.
-          Cut potatoes in 1/4 inch thick slices and soak them in iced-water for an hour, then drain the water.
-          Heat oil in a frying pan and fry potatoes fro few minutes, then take them out on a paper towel.
-          Sprinkle corn flour on potatoes and keep in the freezer. Take them out once frozen.
-          Heat oil in a wok and fry potatoes til they turn golden.
-          Enjoy delicious fish and crisp potato chips.

Wednesday, November 24, 2010

Gajar ka halwa

Carrot (grated)                           2 kilo
Milk                                          1 1/2 liter
Sugar                                        1 1/2 cup
Ghee                                        1 cup
Cardamom powder                     1 tsp
(elaichi powder)
Almonds and pistachio               for garnishing

-      Put milk in a pan. Grate the carrots and put it in milk, cook until the milk gets dry, and carrots get soft.
-      Then add sugar and again leave it, till water gets dry.
-      Add ghee and cardamom powder and cook for 10 minutes. (you should continuously stir it till ghee leaves the sides of the pan.)
-      When done, take out it in a dish and garnish with almonds and pistachio.

Tuesday, November 23, 2010

American chop Sue By Chef Tahir Chaudhry

Noodles                        150 gm (preferable are egg noodles)
Oil                                as required
Salt                              to taste
Ginger (chopped)           1 tsp
Garlic (chopped)            1 tsp
Onion (finely sliced)       1/4 cup
Carrot (finely sliced)       1/4 cup
Capsicum (finely sliced)  1/4cup
Chicken (long stripes)     1/4 cup
Vinegar                         2 tsp
Sugar                            2 tsp
Corn flour                      1 tbsp
(Dissolved in water)
Soya sauce                   1 tbsp
Tomato ketchup             4 tbsp
Water                           1/2 cup

-          Boil water in a pot; add 1 tsp oil and salt according to taste in a pot and boil noodles.
-          Heat oil in a frying pan and fry boiled noodles in it.
-          To make chicken mixture heat 2 tbsp of oil in a wok.
-          Add chicken, vegetables, onion, ginger and garlic. Fry for 5 minutes.
-          Reduce the flame and add soya sauce, vinegar, ketchup, sugar and ½ cup water, and allow to boil.
-          Add corn flour to mixture in wok and keep stirring until sauce thickens
-          Pour chicken mixture over noodles and serve hot.

Monday, November 22, 2010

Double Chocolate Cupcakes by Chef Sharmane

Butter                             225 gm (if you are not using salted butter then add a pinch of salt in the mixture while beating. Salt enhances the flavor)

Cocoa powder                 1/4 cup (if you want strong flavor then add 2 tsp more)
Refined flour (Maida)        1 1/4 cup
Baking powder                 1 tsp
Chocolate chunks            1/2 cup (Cut medium size chunks, keep the chocolate on room temp, ii will cut easily)

Vanilla essence               1 tsp
Eggs                               4
Sugar (granulated)           3/4 cup (first measure the sugar then grind it)
Brown sugar                    1/4 cup
Bi-carbonate soda            1/2 tsp
(khanay ka soda)                      

 -       Beat butter, sugar and brown sugar in a bowl until it is creamy.
-         Then add eggs one by one and beat well between each interval. Then add vanilla essence in it and mix it well.
-         In a separate bowl mix refined flour (Maida), baking powder and bi-carbonate soda.
-         Now fold this refined flour mixture gradually in egg mixture (fold this with help of spoon, don’t use beater). Retain some refined flour mixture and coat the chocolate chunks with it (this stops the chocolate chunks from going into the base of baking pan)
-         Now add cocoa powder in the egg mixture and mix it.
-         Add chocolate chunks (that you have coated in refined flour mixture) in the mixture and fold it gradually.
-         Grease the baking pan with oil, and preheat your oven at 180 oC, 10 minutes before baking.
-         Put this mixture in cup cakes baking tray or you can also make a big cake by pouring all the mixture in a cake baking pan. Baking time of cup cakes is 20 minutes where as a big cake can take more than 20 minutes.