Saturday, November 26, 2011

Fried chicken sticks by Shireen Anwar

Boneless chicken          400 gm (cut into cubes)
Raw papaya                  1 tbsp (grinded, with skin)
Tikka boti masala           3 tbsp (heaped)
(use it of any brand)
Ginger garlic paste        1 tsp (heaped)
Black pepper powder     1/2 tsp (leveled)
Chat masala                 1/2 tsp
Salt                              1/4 tsp
Eggs (beaten)                2
Bread crumbs               as required

-         Marinate boneless chicken cubes with tikka boti masala, raw papaya, ginger garlic paste, black pepper, salt, chat masala and leave it for 1 hour.
-        Then insert them on wooden skewers, coat in bread crumbs and dip in 2 beaten eggs and deep fry till light golden.

Thursday, November 24, 2011

Chicken Scrolls by Chef Shireen Anwar

Self Raising flour                      2 cups or 8 counces
(To make 2 cup self raising flour, take 2 cup maida (white flour), and 2 tsp baking powder (leveled) and sieve it 3 times)
Salt                                         1/4 tsp
Butter                                      2 ounces or 2 tbsp
Caster sugar                            1 tbsp (grinded)
Luke warm milk                        1/2 cup
Tomato paste or pizza sauce     2 tbsp
Capsicum (smack chunks)        1
Mixed herbs                             1 tsp (includes basil, rose merry, thyme and oregano,)
(you can also use only oregano leaves instead of mixed hesbs)
Chicken breast piece                 1
Chicken tikka masala                1 tbsp
(of any brand)
Ginger garlic paste                    1/4 tsp
Lemon juice                              2 tbsp

-         Preheat your oven at 180 degree, and grease the tray.
-         Take self raising flour in a bowl, add salt and sugar and mix it well
-         Now add butter and beat lightly with beater (on low speed) till it forms crumbs, then add milk, and knead it to form soft dough, milk won't be enough so add water to knead the dough properly.
-         To make chicken tikka chunks: marinate chicken breast piece with chicken tikka masala, ginger garlic paste and lemon juice, pan fry it, then cut them in small chunks.
-         Now roll dough to form a big oval shape chappati. (see the picture below).

-         Now spread tomato paste or pizza sauce then top it with chicken tikka chunks, capsicum, sprinkle mixed herbs or oregano leaves and in the end sprinkle cheddar cheese.
-         Now slowly roll it length wise( starting from long side very tightly). Cut 1.5 inches pieces.

-         Bake them for 20 minutes. Serve once baked

Wednesday, November 23, 2011

Chocolate Peanut butter cupcakes by Chef Shireen Anwar

Butter                           5 ounces or 125 gm or 5 tbsp
Caster sugar (grinded)    5 ounces or 10 tbsp or 125 gm
Eggs                            2
Self-raising flour            4 ounces or 1 cup or 8 tbsp
(To make 1 cup self raising flour, take 1 cup maida (white flour), and 1 tsp baking powder (leveled) and sieve it 3 times)
Coco powder                 2 tbsp (heaped)
Milk                              2 to 3 tbsp

Ingredients for Frosting:
Butter                           1 ounce
Creamy peanut butter     3 tbsp
Icing sugar                    2 ounces
Cream cheese               3 tbsp

For decoration
Chocolate coated peanut as required

-        In a bowl, beat 5 ounces butter and 5 ounces caster sugar until light and fluffy
-        Now add 1 egg and beat it well then add another egg, add 2tbsp of self raising flour and beat it well.
-      Now add coco powder, beat it, then add the remaining self raising flour and beat it. Also add milk in it and fold everything together with spatula.
-        Preheat your oven at 180 degree Centigrade.
-        Put cup cake liners in try and pour mixture in it, and bake it oven for 20 minutes.

Method for frosting:
-       Beat butter, add peanut butter, cream cheese and icing sugar and beat until frosting is smooth and fluffy
-         Spread some frosting over each cup cake; decorate each with chocolate coated peanut and serve.

Tuesday, October 25, 2011

Chocolate Sauce by Chef Shireen Anwar

Sugar                           4 tbsp
Water                           1/2 cup
Coco powder                 2 tbsp

Cook sugar and water until it is thick. Mix coco powder in 1/4 cup of water, make a paste, and then add it in sugar syrup and cook it until it is mixed well. Your chocolate sauce is ready.

Friday, September 23, 2011

Anday Walay shami Kebab by Chef Zakir

Gram lentils (Chanay ki Daal)               1/8 kg (1/2 pao)
Mince                                                          1/2 kg
Onion (Medium Size)                               2 (sliced)
Egg                                                              2
Green chillies                                            3 to 4 (cut in half)
Dry Red chilli (sookhi lal mirch)             6-8 (cut in half)
Coriander leaves (Hara Dhania)  and Mint Leaves (Podina)    quantity of both should be around 1/4 bunch
Oil                                                                1/4 cup
Garlic (Lehsan)                                        4 to 5 cloves (finely sliced)
Ginger (Adrak)                                          1 (Medium size piece) (finely sliced)
All spices (garam Masala)                     as required
Salt                                                              to taste

All spices (Gram Masala) includes:
1 Bay Leaf (tezz pataa) (cut in half)
1 medium size Cinnamon (darchini) (cut in 2, 3 pieces)
2  Black Cardomon (Kali ilaichi)
4-5 small green cardamom( choti hari ilaichi)
1 tsp Peppercorn ( sabut kali mirch)
1/2 tsp cloves (long )
1 tsp cumin seeds (sabut zeera)

-         Soak gram lentils in water for 2 hour.( Soak lentils in plain water for 1 hour and in warm water for another hour)
-         Heat 1/4 cup oil in a pan and put mince in it and cook it on medium flame until water gets dry.
-         Now add ginger, garlic, dry red chillies and green chillies and1 sliced onion in it and mix it.
-         Now strain lentil water and add gram lentils in it and cook it further.
-         Now add all spices in it and mix it, also add salt and mix all very well. Add 1 medium glass or 1 1/2 cup of water in it. Now cover the lid and cook it for 15 to 20 minutes.
-         After 20 minutes check if mince is ready or not, if it is, then on high flame, allow the water to dry. When water gets dry, add this in chopper and chop it.
Take this chopped mixture in a bowl then add 1 sliced onion, coriander leaves and mint leaves and mix it with hands
-         Make small round shape kebab, dip in eggs and shallow fry them

Wednesday, September 14, 2011

Mocha Espresso by Chef Shireen Anwar

Crushed ice                   1 cup
Milk                              2 cup
Sugar                            2 to 3tbsp
Coffee                           1 tbsp heaped (for strong) (acc to taste)
Chocolate sauce            4 tbsp
Chcocolate icecream      4 scoops         

Put all the ingredients in blender and blend it very well.Drizzle chocolate sauce in glasses and keep it in freezer for few minutes and then pour mocha espresso in glasses

Wednesday, August 17, 2011

Africa kay kabab by chef Shireen Anwar

                   1/2 kg (do not wash)
Hard bread                                3 whole (soaked in water for 15 minutes)
Green chilies grinded                 3 tsp heaped
Salt                                          1 1/2 tsp
Ginger garlic Paste                    2 tsp heaped
All spice powder                        1 1/2 tsp
Coriander leaves (hara dhania)    4 tbsp (chopped)
Oil                                            2 tbsp

-         Marinate mince with ginger garlic paste, salt, grinded green chilies, all spice,  oil and chopped coriander leaves for 2 hours
-         Now squeeze out all water from bread by putting in it muslin cloth and squeezing well, mix bread gradually in mince and mix very well.
-         Make into round kababs and fry immediately after adding bread, deep fry on medium flame for 15 minutes without stirring.

Monday, August 15, 2011

Qeemy kay Pakory by Chef Shireen Anwar

Mince                                       250 gm
Gram flour (baisan)                    4 tbsp
Coriander seeds crushed            1 tsp
(kuta hoa sabut dhania)
All spice powder                        1/2 tsp
(pissa garam masala)
Crushed red pepper                   1 tsp
(kuti lal irch)
Egg                                          1
Onion chopped                          3 tbsp
Ginger garlic paste                    1/2 tsp
Green chilies chopped               4
Baking powder                          1/2 tsp
Salt                                          1 tsp
Coriander leaves                        2 tbsp

-         In a bowl add mince, gram flour, crushed coriander seeds, all spice powder, coriander leaves, egg, salt, crushed red pepper, baking powder, green chilies chopped and chopped onion. Mix all very well.
-         Now put small quantity of the mixture with spoon in oil to fry. Deep fry them on medium flame until golden.

Chicken Samosa by Chef Shireen Anwar

Chicken mince                                       250 gm
Oil                                                        2 tbsp
Ginger garlic paste                                 1 tsp
Salt                                                      1 tsp
Black pepper                                         1/2 tsp
All spice powder (pissa garam masala)    1/2 tsp
Crushed red pepper (kuti lal mirch)          1/2 tsp
Coriander leaves (hara dhnaia)                 2 tbsp (chopped)
Green chilies chopped                            4

Ingredients for dough
Flour (Maida)                             2 cups
Clarified butter (Ghee)                 6 tbsp
Salt                                          1/2 tsp
Water                                        to knead

Method for filling:
-         Heat oil add mince with ginger garlic paste, salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes till chicken mince is tender
-         Now remove in a bowl add chopped coriander leaves and chopped green chilies.

Method for dough
-         In a bowl add ghee, flour and salt, gradually add in water and knead to make a hard dough, knead well,
-         Make small balls of dough, and roll each ball into small saucer size chapati,
-         Now put filling in centre and fold one side to form into a D shape Samosa (as shown in picture), deep fry till light golden.

Thursday, August 4, 2011

Maal pura by Chef Shireen Anwar

Sugar                                                   1 cup
Flour (Maida)                                         2 cups
Water                                                   1 to 1 1/2 cup
Eggs                                                    4
Rose water                                           2 tbsp
Cardamom powder (ilaichi powder)          1 tsp
Semolina (sooji)                                    3 tbsp heaped
Yellow color                                          1/2 tsp
Baking soda                                          1/4 tsp

-         Make sugar syrup with sugar and water, cook for 10 minutes, remove and cool.
-         Now take a bowl add in flour, semolina, yellow color, eggs, rose water and green cardamom powder, mix them well. Then add sugar syrup in it and make a smooth batter.
-         Keep batter aside for few hours, just before frying add baking soda.
-         Heat about 5 tbsp of ghee in a frying pan and pour a little mixture, fry on both sides till golden.

Monday, August 1, 2011

Sweet and sour dip (khati meethi chatni) by Chef Shireen Anwar

Dates (khajoor)                         4 ounces
Tamarind pulp (imli ka gooda)    1/2 cup
Water                                      1 cup
Salt                                         1 tsp
Sugar                                      1 tbsp
Chili powder                             1 tsp
White cumin                            1 tsp
Garlic paste                             1 tsp

Soak dates in 1 cup water for 1 hour, remove seeds and blend with tamarind pulp, salt, sugar, chili powder, garlic paste and white cumin till smooth.

Aalo Chana Chaat by Chef Shireen Anwar

Potatoes boiled and cubed                    250 gm
Green chilies finely chopped                  4 
Chickpeas (chanay) boiled                    1/2 kg
Coriander leaves chopped                     1/2 cup 
Sweet and sour dip                               1/2 cup
Crushed red pepper (kuti lal mirch)         1 tsp
Salt                                                     1 tsp heaped
Chat Masala                                         1 tbsp
Sugar                                                   1 tbsp
Ginger finely chopped                            2 tbsp 
Lemon juice                                          2 tbsp
Tomato ketchup                                    3 tbsp

In a bowl mix together boiled and cubed potatoes, boiled chickpeas, finely chopped ginger, finely chopped green chilies, chopped coriander leaves,  Chat Masala, tomato ketchup, lemon juice, salt, crushed red pepper, sweet and sour dip and sugar. Garnish with coriander leaves and thinly sliced onion.

Sunday, July 31, 2011

Submarine Sandwiches by Chef Shireen Anwar

Chicken breast boneless                        3
Capsicum finely chopped                       1           
Hot dog buns                                        4
Ginger garlic paste                                1 tsp
Crushed red pepper (kuti lal mirch)         1 tsp
Curry powder                                        1 tsp
Salt                                                      1 tsp
Lemon juice                                          1 tbsp
Chili garlic sauce                                   1 tbsp
Mustard paste                                       1/2 tsp
Oil                                                        2 tbsp
Onion coarsely chopped                         2 tbsp
Ketchup                                                3 tbsp
Mayonnaise                                           3 tbsp
Cheddar cheese grated                           4 tbsp
Butter                                                    as required

 -         Cut chicken breast into thin strips
-         Marinate chicken strips with ginger garlic paste, crushed red pepper, salt, mustard paste and lemon juice for 10 minutes
-         Now heat oil in a frying pan, fry coarsely chopped onion for 2 minutes, then add marinated chicken strips, cook for 5 minutes till chicken is tender, add ketchup, chili garlic sauce, curry powder and chopped capsicum, cook for 3 minutes and remove.
-         Add grated 4 tbsp cheddar cheese and mix well,
-         Heat hot dog buns cut into halves, spread wit butter and mayonnaise, put filling in it. Serve immediately with fries.