Sunday, January 30, 2011

Beef Cutlets by Chef Zakir

Mince meat (Gai ka qeema)                   300 grams
Onion                                                   1
Green chillies                                        4
Egg                                                      1
Ginger and garlic paste                          2 tbsp
Crushed red pepper                               1 tbsp
(kuti lal mirch)
Salt                                                      as required
Coriander leaves                                    2 tbsp
Bread crumbs                                       as required

-       Wash the mince, then in a chopper put mince, onion, green chillies, ginger garlic paste, half egg, coriander leaves, crushed red pepper and chop it.
-       Now apply little egg on your palm, and make oval shape cutlet, then coat it with bread crumbs, and shallow fry them. (fry them in a frying pan, so that it doesn't get deep fried)

Thursday, January 27, 2011

Achari bhindi by Zubaida Tariq

Lady finger (bhindi)                     1/2 kg (remove the head and tail of it)
Oil                                            1/4 cup                        
Tamarind paste (imli ka paste)    1/2 cup
Onion (thinly sliced)                   1
Tomatoes (sliced)                      2
Green chillies                            4 to5
Curry leaves (curry pattay)          4 to 5
fenugreek seeds (Methi daana)   1/4 tsp                         
fennel seeds (Saunf)                  1 tsp
Cumin seeds (zeera)                  1 tsp
Nigella Seeds (Kalonjji)              1 tsp
Turmeric powder (haldi)              1 tsp
Salt                                          as required
Crushed red pepper                   1 tbsp
(kuti lal mirch)

-       First heat the oil then fry fenugreek seeds (methi dana), and curry leaves, then add sliced onion, when onion get soft add tomatoes and sauté it.
-       Now add lady finger, turmeric powder (haldi), crushed red pepper, fennel seeds (saunf), cumin seeds (zeera), nigella seeds (kalonji) and tamarind paste and cook it for about 5 to 8 minutes, until lady finger gets soft, then in the end add salt and mix it and then turn off the flame.

Wednesday, January 26, 2011

Fresh cream pineapple cake

Eggs                            5
Refined flour (Maida)      1 cup
Sugar                           3/4 cup (first measure the sugar then grind it)
Pine apple juice             1 tbsp
Corn flour                      1 tbsp
Vanilla essence             few drops
Baking powder               1 tsp

For garnishing:
Fresh cream                  1 packet
Pine apple tin                 1
Icing sugar                    as required

      -     Grease 9 inch cake pan with oil. And preheat your oven.
-       Now take a bowl sieve baking powder, refined flour and corn flour 3 times.
-       Now beat eggs until it is foamy, then add sugar in it slowly and gradually, beat for about 10 to 15 minutes, then add vanilla essence and beat it.
-       Now with the help of wooden spoon fold the refined flour mixture in this egg mixture slowly (do not use beater). In the end add pineapple juice and mix it.
-       Bake the cake at 160 0C for about 35 to 40 minutes.
-       When cake is baked, cool it then cut the cake in half, then on both the halves spread pineapple tin juice, then on one half apply the icing, sprinkle pineapple chunks. And place the other half on it, then cover the whole cake with the icing, decorate the cake with the remaining pineapple chunks.

For icing:
Beat fresh cream, when it starts to get thick then start adding icing sugar. Keep it in freezer for some time and then do the icing

Sunday, January 23, 2011

Coffee and cream sweet dish

Rusk biscuits (Paapay)              8,10
Milk                                         1 Mug
Coffee                                      1 tsp
Sugar                                       6 tbsp
Tetra pack Cream                     1 packet

Mix sugar and coffee in milk and heat a little bit, so that sugar mixes well, then dip Rusk biscuit one by one and place them in a tray like forming a complete layer of it.

Then mix sugar(as required) in cream and beat it, then place this cream on top of that rusk biscuit layer, in the same manner again place rusk biscuit(dipped in coffee milk)  and then cream layer. You can make as many layers as you want (when I tried this recipe I made two layers).

Then on top layer sprinkle some coffee or spread some chocolate sauce.Place it in freezer so that it get stiff and pieces (if cut) can come out smoothly.

Saturday, January 22, 2011

Chicken mince satay recipe by chef shireen anwar

Beef or chicken mince (murge ka qeema)            250 grams
National seekh kabab masala                             2 tbsp
Ginger and garlic paste                                      1 tsp
Capsicum (chopped)                                         1                                 
Onion (chopped)                                               1
Corn flour                                                         4 tbsp
Egg                                                                  1/2

Take mince in a bowl and marinate it with all the ingredients except for corn flour. Then roll it on wooden skewers and coat with corn flour and shallow fry it.

Friday, January 21, 2011

Imli ki khatti meethee chatni by Chef Zakir (Tamarind sauce)

Tamarind water (imli ka pani)                  5 tbsp
Sugar                                                   3 tbsp
Salt                                                      1/2 tsp
Cumin seeds (Zeera)                              1/2 tsp
Water                                                    1/2 cup

Tamarind water: soak the tamarind in warm water for 5 min squeeze the seeds and fiber with your fingers to extract as much juice as possible. Strain and discard fibers and seeds.

Heat 1 tbsp of oil, then add cumin seeds and fry it then add tamarind water, ketchup, sugar, salt and water and cook it for some time until sugar get dissolved, then add corn flour about 1 tbsp, and mix it well until the sauce gets thick, then after 2 minutes turn off the flame.

Thursday, January 20, 2011

Aalo samosa by chef Zakir

Potatoes                                   2
Refined flour (Maida)                 250 grams
Clarified butter (ghee)                2 tbsp
Crushed red pepper                   1 tbsp
(kuti hoi lal mirh)
Coriander leaves(chopped)        2 tbsp
(hara dhania)    
Mint leaves (chopped)               2 tbsp
Mustard seeds (Rai)                  1/2 tsp
Nigella Seeds (Kalonji)               1/2 tsp
Turmeric powder (haldi)              1/2 tsp
Salt                                          to taste
Carom seeds (Ajwain)                1/2 tsp
Oil                                            for frying

-        Boil the potatoes and then mash them.
-       Then take a bowl, put potatoes, salt, coriander leaves, mint leaves, mustard seeds (rai), nigella seeds (kalonji), turmeric powder (haldi) and crushed red pepper and mix them well.
-       Take flour and add clarified butter, carom seeds (ajwain) and salt in it and mix it, then knead the dough with water into hard dough.
-       Divide dough in to small balls, roll each ball into a oval shape chapatti, then cut it in half to give two parts of each. Then make a cone of each and place the filling in center and seal the edges with flour paste (take flour and water to make a thick paste).
-       Deep fry them on medium flame. 

Wednesday, January 19, 2011

Hyderabadi tahiri by Chef Tahir Chaudhry

Beef mince                               1/2 kg
Basmati rice (soaked)                1/2 kg
Hot spices powder                    2 tsp
(pissa hoa garam masala)
Yogurt                                      1 cup
Mint leaves (chopped)               1/2 bunch         
Onions (finely sliced)                 4
Turmeric powder                        1/2 tsp
Ginger/garlic paste                    1 tbsp
Green chilies                             6
Eggs (boiled)                            2
Salt                                          to taste
Clarified butter or oil                  4 tbsp
(Ghee ya tail)

-        Put mince and little onion in a bowl and mix well.
-       Heat oil in a pot and fry the remaining onions.
-       Add ginger/garlic paste and turmeric powder; fry it. When it starts to give fragrance, add yogurt and mince.
-       Add salt and fry; when all the water dries add green chilies.
-       Add soaked rice and add water so that it is 1 1/2 inches above rice.
-       Add hot spices powder and cover with a lid.
-       Dish out rice when it is cooked. Garnish with boiled eggs and mint leaves before serving.

Tuesday, January 18, 2011

Singaporean rice by Chef shireen anwar

Ingredients for rice
Rice                                          1/2 kg
White and black cumin seeds     1/2 tsp each
(kala aur safaid zeera)
Peas (lightly boil them)              1/2 cup
Star aniseed                              2
(badian kay phool)
Oil                                            1/4 cup

Ingredients for chicken
Boneless chicken                      1/2 kg
Carrots (lightly boil them)           1
Capsicums                                2
Tomato and onion                     1 each
Cabbage (sliced)                       1 cup
Ginger (chopped)                      1 tbsp
Spaghetti (boiled)                      1 cup
Salt                                          1 tsp
Crushed black pepper                1 tsp
Red chilies                                1 tsp
Soya sauce                               2 tbsp
Red chili sauce                          2 tbsp
Ketchup                                    4 tbsp
Corn flour                                 1 tbsp
Oil                                            1/4 cup

Ingredients for sauce
Mayonnaise                              1/3 cup
Salt                                          pinch
Crushed red chilies                    1/2 tsp
Sugar                                       1 tsp
Vinegar                                     2 tbsp
Ketchup                                    2 tbsp

Ingredients for topping
Green chilies (sliced and fries)   8
Garlic (chopped and fried)         4 tbsp

-       Soak rice for 1/2 hour. Heat oil in a pot and fry white and black cumin seeds and star aniseeds. Add rice, salt and peas to the pot and fry for a while. Add 2 cups water and cover with a lid. When all the water dries lower the flame and keep on dum.
-       To make sauce, put all sauce ingredients in a bowl; mix well and keep aside. To make chicken, heat oil in a pot and lightly fry ginger in it. Add chicken pieces and stir fry. Add salt, red chilies, black pepper, ketchup, chili and soya sauces. Fry for a while and add all vegetables. Do no over-cook vegetables. Add 1 cup water and when it comes to a boil, add corn flour mixed in 2 tbsp of water. When it becomes thick, turn off the flame. Put rice in a serving dish; pour the sauce over it, then place spaghetti and lastly put chicken mix on top. Garnish with green chilies and garlic. Delicious Singaporean rice is ready to be served.

Monday, January 17, 2011

Chinese omelet by Kokab Khwaja

Eggs                2
Capsicum         1 (small size)
Spring onion     1
Soya sauce       1 tsp
White pepper    1 tsp
Salt                  to taste
Oil                    as required

-       Finely slice vegetables.
-       Beat eggs in a bowl; add capsicum, soya sauce, spring onion, salt and white pepper. Beat well.
-       Heat oil in frying pan and pour egg mixture.
-       When cooked from one side, flip and cook from other side.
-       Serve hot when both sides are done.

Sunday, January 16, 2011

Fried gram lemtils (bhuni hoi daal) by Chef Rida Aftab


Gram lentils (chanay ki daal)                   2 cups
Tomatoes                                             250 grams
Onions                                                  250 grams
Green chillies                                        6
Ginger (finely sliced)                              1 tbsp
Coriander leaves (chopped)                   1/2 bunch
(hara dhania)
Whole cumin seeds (sabut safaid zeera) 1 tsp
Mustard seeds (rai daana)                      1 tsp
Curry leaves (kari pattay)                        10
Dreid plums (aalo bukharay)                   50 grams
Cinnamon (dar chini)                              1 stick
Crushed red chilies (kutii hoi lal mirch)    1 tbsp
Turmeric powder (haldi)                          1 tsp
Salt                                                      1 tsp
Whole red chilies                                   6
Lemon                                                  1
Tamarind pulp (imli ka ras)                     1/4 cup
Oil                                                        1 cup

-        Boil gram lentils in plain water. Heat oil in a pot and lightly fry ginger.
-       Add cumin seeds, mustard seeds, plums, cinnamon stick, red chilies, turmeric powder, salt, whole red chilies, tomatoes, onions and curry leaves in the pot and fry.
-       When all spices are well-fried add boiled gram lentils.
-       Mix lentils and spices well; add lemon juice and tamarind pulp.
-       Delicious fried gram lentils are ready; garnish with coriander leaves and green chilies before serving.

Wednesday, January 12, 2011

Hara Masala Chicken

Chicken                                    1 kg
Yogurt                                      250 grams (1 pao)
Coriander leaves                        1 bunch
Mint leaves                                1 bunch
Green chilies                             4 to 5
Ginger and garlic paste              1 tbsp
Tikka seekh kebab masala         3 tbsp
Salt                                          as required

Note: instead of tikka seekh kebab masala you can also use:
Crushed red peppe (kutti lal mirch)                    1 1/2 tbsp
Coriander seeds powder (dhania powder)           1 tbsp
Turmeric powder (haldi)                                    1/2 tsp

Grind coriander leaves, mint leaves and green chillies with salt and little amount of water in a juicer.
Now marinate chicken with the above grinded mixture, ginger garlic paste, tikka seekh kabab masala and yogurt and keep it aside for 1 hour.
Then in a big pan heat 1/4 cup of oil, put this chicken and cook for 2 minutes, do not add water, chicken will cook in yogurt water. When oil appears on the surface and some gravy is left, remove it from the flame. Yummy green masala chicken is ready 

Saturday, January 8, 2011

Badami shahi tukray by chef shireen anwar

Bread slices                              10
Milk                                          2 cups
Sugar                                        150 grams or 3/4 cup
Tetra pack cream                       1 cup
Saffron  (zafraan)                        1/2 tsp 
Kewara essence (kewra)             1 tsp
Whole dried milk (Khoya)            1/2 cup
Almonds and pistachio               as required
(cut in slices)

-         Make four pieces of each bread slice, then fry it in little ghee or oil in frying pan
-         Now take one dish and place these bread slices like forming a layer of it.
-         Now cook 1 cup milk with sugar and on the other side blend 1 cup milk, whole dried milk (khoya), cream, kewara essence and saffron in a juicer. Now also add that cooked milk and sugar in it and blend it well.
-         Then spread this mixture over the bread slices, sprinkle almonds and pistachio, and bake for about 20 minutes in preheated oven at 180 oC.

Friday, January 7, 2011

Yummy chocolate cake by shireen anwar

Dark Cooking chocolate              4 ounce
Tetra pack cream                       1/2 packet or 1/2 cup or 4 ounce
Maida                                       1 1/2 cup
Baking powder                           2 tsp (leveled)
Butter                                       16 ounces or 2 cups
Eggs                                         6
Caster sugar (granulated)            1 1/2 cup (measure it then grind it)
Vanilla essence                         2 tsp
Coco powder                             5 tbsp

Icing sugar                    4 ounce
Chocolate                      6 ounce
Fresh cream                  2 packet
Vanilla essence             1 tsp
Cocoa powder                1 tbsp heaped

Melt the chocolate on double boiler and add ½ packet tetra pack cream in it,and mix it well and then keep it aside.

Now in another bowl mix refined flour (Maida) and baking powder.

Beat butter, and add caster sugar in it slowly and gradually, then add vanilla essence, coco powder and beat it, now add cooking chocolate + cream mixture in this butter mixture.

Now beat egg white until it is stiff, then add egg yolk(one by one) in it and beat it(this egg mixture should be fluffy), add this egg mixture (slowly) in butter mixture, then add refined flour(Maida) + baking powder mixture in it. This batter will be very moist, after adding all this, stop the beater and fold this batter with the help of wooden spoon in only one direction (clockwise).

Take 2 sandwich pans of 9 inches, grease the pans and place the butter paper, (you can also use big cake pan instead of 2 separate pans, and after baking, cut the cake in half and do the icing), preheat your oven at 180 oC, baking time is 40 to 45 minutes.

For icing, melt the chocolate and add ½ packet tetra pack cream and coco powder and mix it and cool it.
Beat fresh cream, when it starts to get thick then start adding icing sugar and add vanilla essence also. Then add chocolate and cream mixture and mix it, keep it in freezer for about 5 minutes.

Brush one half of the cake with milk so that it get moist. Now spread the icing, and then keep the other half of cake on it, then again moist the top of it with milk, and cover the whole cake with icing. Yummy chocolate cake is ready :)

Sunday, January 2, 2011

Cake jelly

Milk                                                      1 liter
Sponge cake                                         1 (small size) (cut thin slices)
sponge cake

Custard powder (vanilla flavor)                  4 tbsp (flat)
Sugar                                                    6 tbsp
Crystal jelly                                           1 packet
(strawberry flavor)                                  
Fruits                                                    as required
(banana, apple, pineapple, grapes)

 -        Heat milk in a wok and add sugar in it and cook for some time. Then add custard powder.
-         Then in one dish place all the slices of sponge cake like forming a layer of cake. Cut small pieces of all fruits, then spread them over cake layer. Now pour custard on it forming a layer of custard. Then keep it in fridge so that it gets set.
-         In the mean time prepare crystal jelly. Then take out your dish and pour the crystal jelly over the custard forming a layer of red crystal jelly. (Your crystal jelly should not be hot) then again keep it in fridge, enjoy this delicious sweet dish chilled.