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.

Sunday, November 21, 2010

Chicken, Cheese and potato rolls by Chef Kokab Khwaja

Potatoes                       1 kg
Coriander leaves            1 tbsp
Cottage cheese             50 grams
Refined flour (Maida)      1/4 cup
Chicken (boiled)             250 grams
Lemon juice                   2 tbsp
Chicken cubes               2
Eggs                             3
Bread crumbs                1 1/2 cup
Oil                                for frying

-          Cut 16 long pieces of cheese, boil and mash potatoes. Shred chicken.
-          Dissolve chicken cubes in lemon juice.
-          Mix potatoes, shredded chicken, lemon mixture, 1 egg and coriander leaves in a bowl. Divide this mixture into 16 portions.
-          Place a piece of cheese in each portion and make a roll
-          Mix refined flour, salt and black pepper in a plate.
-          Beat the remaining eggs in a bowl. Take out breadcrumbs in a dish.
-          Coat rolls first with refined flour, then with egg and finally with breadcrumbs. Put in a tray. Cover tray and refrigerate for 1 hour.
-          Heat oil in a wok and fry 4 rolls at a time until golden
-          Delicious chicken and potato rolls are ready. Serve hot with chutney.

When i tried this recipe i made a little variation.I added 1 tsp of red chilli (grounded) (kutti hoi lal mirch) and 1/4 tsp of black pepper, coriander leaves in chicken and potato mixture.

Saturday, November 20, 2010

Chicken Chapli kebab Recipe by Zubaida tariq

Chicken Mince                           1/2 kg
Mint leaves                                1 bunch
Green chillies (chopped)             4
Tomatoes (chopped)                   2
Onion (chopped)                         2
Maize flour (makai ka aata)         1 cup
Eggs                                         3
Dried pomegranate seeds            2 tbsp
White cumin seeds                    1/2 tbsp
Whole black pepper                    1 tsp
Whole coriander seeds               2 tbsp
Crushed red chillies                    1 tbsp
(kutti hoi lal mirch)
Salt                                           to taste
Oil                                             for frying

-         Coarsely grind white cumin seeds, black pepper and coriander seeds.
-         Mix chicken mince, grounded masala, 1 egg, pomegranate, red chillies, salt, mint leaves, green chillies, tomatoes, onions and maize flour.
-         beat 2 eggs and fry them. Cut the fried eggs into pieces and mix them in mince; keep aside for a while.
-         Heat oil in a frying pan. Lightly wet your palms to make big sized kebabs and fry.
-         When kebabs turn golden from both sides, take them out on a paper towel.
-         Server delicious chapli kebabs hot.

Friday, November 19, 2010

Mix vegetable Nuggets by Chef Rahat

I have tried these, they are yummyyyyyyy...

Potatoes                       500 gm (1/2 kg)
Carrot (cut small cubes)  1
Peas                             1/2 cup
Corn                              1/2 cup
Onion (finely chopped)    1/2
Salt                               to taste
Refined flour (maida)       1 1/2 tbsp
Egg                               1
Crushed red chillies        1 tsp
(kutti hoi lal mirch)
Black paper                   1/4 tsp
Bread crumbs                1 cup

-         Boil carrot, peas and corn.
-         In a pan take some oil and fry chopped onions, (fry little bit, do not fry till golden brown).
-         Add boiled peas, carrot and corn and cook it, then add black pepper, crushed red chilli, and salt.
-         Now add mashed potatoes and mix it well. Then add refined flour (maida) and again mix it.
-         Then put this mixture in a bowl and allow it to cool.
-         Now take one egg, add little water in it and beat it.
-         Make oval shape nuggets (same shape as shown in picture), then dip it in egg then coat it with bread crumbs and deep fry it till golden brown.
-         Serve it with chilli garlic sauce.

Thursday, November 18, 2010

Crispy chicken Recipe by Chef Adeel

Chicken Pieces             1/2 kg
Refined flour (Maida)      1 cup
Paprika powder             3 tsp
Salt                              2 tsp
Black pepper powder     1 1/2  tsp
Eggs                            2
Bread crumbs               2 cups
Water                          1/2 cup
Butter                          1/2 cup
Oil                               for frying

 -          Add all dry spices and ½ cup refined flour. Coat chicken pieces with it
-          Beat eggs and water in a bowl
-          Put remaining refined flour and bread crumbs in separate plates
-          Dip the chicken pieces first in egg mixture, then in flour. Finally coat with bread crumbs and place in a plate
-          Heat butter and oil in a wok and fry chicken pieces until golden.

Wednesday, November 17, 2010


Butter                           100 grams
Sugar (grounded)           16 tbsp ( 8 ounce)  (first measure the sugar then grind it)
Egg                              2
Refined Flour (Maida)     6 tbsp   (3 ounce)
Cocoa powder                2 tbsp (1 ounce)
Baking powder               1 tsp (full)
Caramel syrup               2 tbsp
Cooking chocolate         4 tbsp
Milk                              1/4 cup

-          First beat butter for 1 minute then add sugar until light and fluffy.
-          Add eggs one at a time and beat it well.
-          Mix refined flour, cocoa powder and baking powder in bowl and then add this in egg mixture.
-          Also add caramel syrup and cooking chocolate in it.
-          Grease your baking tray with butter and sprinkle some refined flour. Pour the mixture in it.
-          Preheat your oven 15-20 minutes before baking at 180 oC, bake it for 30 minutes.

Chocolate toping:
Egg white                      1
Sugar (grounded)           2 tbsp
Cooking chocolate         2 tbsp

Beat all the above ingredients and coat the top of brownies with it.

Monday, November 15, 2010

Mix Daal

1 cup mix lentils (
                            - Split red Lentils
                               (Masoor ki daal)                      
                            - Split Green grams
                               (mong ki daal begair chilkay ki)
                            - Split pigeon pea (tuar ki daal) )
- Tomatoes                                           2
- Curry leaves (curry pattay)                   5 -6
- Garlic (chopped)                                 4
- Ginger garlic paste                              1 tsp (full)
- Salt                                                    to taste
- Red chilli powder                                 1 tsp (full)
- Turmeric powder (haldi)                        1 tsp (full)
- Oil                                                      3 tbsp
- Coriander leaves (chopped)                   small quantity (around 1 tbsp)
- Cumin Seeds (zeera)                           1 tsp

 Wash all 3 lentils properly.
-         Now boil lentils with turmeric powder (1/4 tsp) and oil (1 tbsp).
-         Now add tomatoes (cut in small pieces) and cook for 10 minutes. Remove it from flame and blend it.
-         Then again put it on flame and add red chilli powder, turmeric powder, ginger garlic paste and salt and cook it for 10-15 minutes. When daal gets thick put tarka on daal and server hot with chappati or rice.

For tadka:
In a seperate pan heat oil add chopped garlic, when it gets brown add cumin seeds, chopped coriander leaves and stir it well, then in the end add curry leaves, let it splutter. Pour this oil on daal, and serve hot.

Sunday, November 14, 2010

Chapli kebab

Mince meat                               1/2 kg
Mint leaves                                1 bunch
Green chillies (chopped)             4
Tomatoes (chopped)                   2
Onion (chopped)                         2
Maize flour (makai ka aata)         1 cup
Eggs                                         3
Dried pomegranate seeds           2 tbsp
White cumin seeds                    1/2 tbsp
(safaid zeera)
Whole black pepper                   1 tsp
(sabut kali mirch)
Whole coriander seeds               2 tbsp
(sabut dhania)
Crushed red chillies                    1 tbsp
(kutti hoi lal mirch)
Salt                                          to taste
Oil                                            for frying

              -         Coarsely grind white cumin seeds, black pepper and coriander seeds.
-         Mix mince meat, grounded masala, 1 egg, pomegranate seeds, red chillies, salt, mint leaves, green chillies, tomatoes, onions and maize flour.
-         beat 2 eggs and fry them. Cut the fried eggs into pieces and mix them in mince; keep aside for a while.
-         Heat oil in a frying pan. Make big size kebabs and fry until golden brown from both sides.
-         Serve hot with ketchup.

Saturday, November 13, 2010

Ghazab tikka by Chef Shireen Annwar

Chicken boneless                      250 gm
Egg                                          1/2
Green chillies (chopped)             2
Ginger and garlic paste               1 tbsp
Chat masala                              1 tbsp
Lemon juice                               1 tbsp
Coriander leaves (hara dhania)     1 tbsp
Cumin powder                            1/2 tsp
(bhuna hoa zeera)
Corn flour                                   2 tbsp
National tikka boti masala           3 tbsp

-         Marinate chicken with half beaten egg, chopped green chillies, ginger garlic paste, lemon juice, chat masala, coriander leaves, cumin powder, corn flour and tikka boti masala.
-         Keep it aside for about 1/2 an hour.
-         Heat oil in a wok and deep fry it until golden brown.
-         You can also use this chicken to make chicken paratha roll, it taste delicious.

Friday, November 12, 2010

Aaloo ke kebab

Potatoes                                               1/2 kg
Green chilli                                            2 (chopped)
Cumin Powder (pissa hoa zeera)             1/2 tsp
Coriander leaves (hara dhania)                 as required
Red chilli (grounded)                               1/2 tsp
(kuti hoi laal mirch)
Salt                                                      1 tsp (flat) or as per taste
Egg                                                      1
Bread crumbs                                       
Oil                                                        for shallow frying

-         Boil the potatoes and mash them.
-         Then add green chilli and all other ingredients and mix it well, then make the kebabs.
-         First dip in egg then coat with bread crumbs and fry it in frying pan (don not deep fry it) until crisp and golden brown.
-         Place the kebabs on a plate covered with a tissue to absorb the excess oil.