Monday, February 28, 2011

Chinioti handi by chef shireen anwar

Boneless chicken cubes                                  1/2 kg
Red chili powder                                                2 tsp
Ginger and garlic paste                                    1 1/2 tsp
Brown onion                                                        2 tbsp
Roasted and crushed cumin seeds              1 1/2 tbsp
(bhuna hoa, pissa hoa zeera)
Roasted and crushed coriander seeds        1 1/2 tbsp
(bhuna aur kuta hoa dhania)
Tomatoes (sliced)                                             3
Butter                                                                   2 tbsp
Cream                                                                 1/2 cup
Water                                                                   1/2 cup
Green chillies                                                    2, 3
Green coriander leaves                                   2 tbsp  
Banaspati or oil                                                 1/2 cup
Salt                                                                       1 1/2 tsp

Heat 1/2 cup banaspati, add brown onion with chopped tomatoes, cook till tomatoes gets soft, add ginger garlic paste, salt with chicken cubes. Cook for 5 minutes, till oil comes on top, then add red chili powder, crushed cumin seeds, crushed coriander seeds, cook well, lastly add butter and cream. Cook for 5 minutes. Garnish with coriander leaves and green chilies.

Friday, February 25, 2011

French Salad by Chef zakir

Carrot (sliced)                            1
Raddish (mooli) (sliced)          1
Boiled potato (sliced)                1
Cucumber (sliced)                     1
Tomato (sliced)                          1
Ice berg (chop it)                       1/2 bunch
Lemon juice                               1

For Dressing:
Mayonnaise                                 1/2 cup
Tomato ketchup                          3 tbsp
Crushed black pepper               1 tsp
Mozzarella cheese (grated)       1/2 packet
Salt                                                as per taste

-       Take all the vegetables in a bowl and add lemon juice and mix it well
-       Take another bowl, mix mayonnaise, ketchup, crushed black pepper, mozzarella cheese and salt.
-       Pour this dressing on vegetables and mix it well, French salad is ready to serve.

Thursday, February 24, 2011

Fried Chicken by chef zakir

Chicken                                                      1/2 kg
Lemon                                                        1
Ginger and garlic paste                          2 tbsp
All spices powder (garam amsala)      1/2 tbsp
Cumin seeds                                            1/2 tbsp
Turmeric powder                                      1/2 tbsp
Crushed red pepper                                1 tbsp
Salt                                                              as per taste
Red chili powder                                      2 tbsp
Clarified butter (ghee)                             3 tbsp
Corn flour                                                   2 tbsp
Refined flour (Maida)                               4 tbsp
Oil                                                               for frying

-       Marinate the chicken with lemon juice, ginger garlic paste, all spices powder, cumin seeds, turmeric powder, crushed red pepper, red chilli powder and clarified butter. When all the things are mixed well, then in the last add salt.
-       Also add corn flour in the chicken and mix it.
-       Now, on the steamer. Then coat the chicken with refined flour (maida), and place the chicken pieces on steamer tray, cook the chicken in steamer for 8 to 10 minutes.
-       Then heat oil in a pan, and then deep fry the chicken. Fried chicken is ready.

Wednesday, February 23, 2011

Grilled chicken sandwich by Chef Zakir

Chicken breast piece                              2
Lemon                                                        1
Turmeric powder (haldi)                         1 tsp
Ginger garlic paste                                  2 tbsp
Chat masala                                             1 tsp
All spices powder (garam masala)      1 tsp
Red chilli powder                                     1 tbsp
Crushed black pepper                            1 tbsp
Cucumber                                                 1
Tomato                                                      2
Ice berg                                                     1/2 bunch
Mayonnaise                                              1/2 cup
Bread slices                                             4

-       Cut strips of chicken, and then marinate the chicken strips with lemon juice, turmeric powder, ginger, garlic paste, chat masala, all spices powder, red chili powder and crushed black pepper.
-       Then in 4 tbsp oil grill the chicken in grill pan
-       Now also grill bread slices. Then on one slice apply some mayonnaise, put chicken strips, then cucumber, tomato, ice berg on it and close the sandwich with other bread slice.

Tuesday, February 22, 2011

Butter scotch squares by chef Shireen Anwar

Ingredients for short crust pastry:
Butter                           4 ounce or 100 grams
Sugar                           2 ounce or 4 tbsp
Egg yolk                       1
Maida                           6 ounce or 12 tbsp heaped

Butter scotch filling:
Sugar                               1/2 cup
Water                               2 tbsp
Tetra pack cream          200 grams
Walnuts (chopped)       1 cup

Chocolate toping:
Dark cooking Chocolate        4 ounce
Tetra pack cream                    1/2 cup or 1/2 pack
Butter                                         2 tbsp
Vanilla essence                       1 tsp

Beat the butter very well then add sugar and beat it, now add 1 egg yolk and beat it well until it is light and fluffy.
Now add maida and beat it for about 30 sec, until it is in shape of bread crumbs, then stop the beater and knead it (with soft hands), if necessary add 1 tbsp of chilled water. Then put this dough in plastic bag in fridge for some time so that it gets set. Then take 8 x 8 inch square pan and place the foil paper in it and grease it. Then take out the dough from plastic bag, place it in the pan and spread it with hand evenly. Bake it for 20 minutes at 180 0c. After baking allow it to cool (do not take out the crust from pan)

Method for butter scotch fillling:
Take a pan, put sugar and water in it and caramelize it (means cook it until it gets a light goldnish color) , then add tetra pack cream and cook it (for about 2 minutes) until it is in a form of thick creamy sauce.(use wooden spoon for cooking). Now add chopped walnuts and mix it, and turn off the flame, pour it on short crust pastry, spread it and put it in fridge so that it gets set

Add tetra pack cream in cooking chocolate and melt it. Then add butter in it, when it is mixed with chocolate, remove it from the flam and add vanilla essence and mix it.

Method for chocolate toping:
Now take out the short crust pastry from fridge, if butter scotch filling is set, then spread the chocolate filling on it evenly and again keep it in fridge for 30 minutes so that it gets set.

Take out it from fridge, remove the pan, and also remove the foil paper carefully. Cut small squares. (you can also store it in an air tight box), enjoy delicious butter scotch squares.

Monday, February 21, 2011

Coffee cake by chef shireen anwar

1 ounce = 2 tbsp

Butter                                8 ounces (200 grams) (salted butter or unsalted butter)
Sugar                                8 ounce or 16 tbsp leveled
Refined flour (Maida)     8 ounces or 16 tbsp heaped
Baking powder               2 tsp
Vanilla essence             1 tsp
Egg                                   4

For icing:
Butter                              6 ounce (preferable unsalted butter)
Icing sugar                    12 ounces
Instant coffee                2 tsp
Water                              1 tbsp

-       Grease 2 pans (8'') and also place butter paper. Preheat your oven at 180 0c
-       Beat butter until it is fluffy, and then start adding sugar in it and beat it. Then add vanilla essence in this mixture.
-       In a separate bowl mix baking powder in refined flour and strain it 3 times.
-       Now add 1 egg in butter and sugar mixture and beat it then add 1 tbsp refined flour and baking powder mixture, then 2nd egg and again add 1 tbsp refined flour and beat it, in the same manner add other two eggs. When all eggs are beaten well, add the remaining refined flour and baking powder mixture in it and fold it with wooden spoon or spatula (do not use beater).
-       Then pour the mixture in 2 pans or you can also place the whole mixture in one pan

Method for icing:
-       Beat the butter with icing sugar.
-       Mix coffee with water, add in butter icing sugar mixture and mix it well.
-       Apply this icing at one half of cake, then place the other half of cake and cover the whole cake with icing (TIP: if your icing in not spreading neatly , then dip your spatula or knife in hot water and then spread the icing).
-       Sprinkle some instant coffee, delicious coffee cake is ready

Saturday, February 19, 2011

Swiss roll (jam Rolls) by Chef Shireen anwar

Egg                                    3
Sugar (grounded)           3 ounces or 6 tbsp heaped (first measure the sugar then grind it)
Refined flour (maida)     6 tbsp heaped
Baking powder               1/2 tsp (leveled)
Vanilla essence             1/2 tsp
Strawberry jam               1/2 cup

-       Beat the eggs with electric beater till they become fluffy
-       Now add the sugar slowly and gradually and beat it. Then add vanilla essence and gain beat it.
-       Mix baking powder in refined flour and strain it
-       Add refined flour and baking powder mixture spoon by spoon in egg and sugar mixture and fold it with wooden spoon (do not use beater)
-       Take a swiss roll tray (8 x 13). Place butter paper over it and also grease the butter paper.
-       Preheat your oven at 200 oC.
-       Pour the mixture on the greased butter paper, and bake it at 180 oC for 10 minutes.
-       Now take a cloth, dust it with icing sugar (or grounded sugar), then place the cake on this cloth and roll it with napkin. (keep it for 4 minutes then open it, this is done so that after applying jam it can be turned easily into a swiss roll).
-       Spread the jam over the whole sponge and roll it (without cloth)
-       Cut 1 inch thick slices.

Thursday, February 17, 2011

Masala Wings by Chef Zakir

Chicken wings                                               1/2 kg (with skin)
Crushed red pepper (kuti laal mirch)        1 tbsp
Cumin seeds (Zeera)                                  1 tbsp
Coriander seeds                                          1 tbsp
Lemon juice                                                  1 tbsp
Corn flour                                                      2 tbsp
Refined flour (Maida)                                  2 tbsp
Egg                                                                1
Ginger and garlic paste                            1 tbsp
Turmeric powder (haldi)                           1 tsp
Salt                                                              as required

-       First sauté cumin seeds and coriander seeds on a pan, then crush it.
-       Now marinate the chicken wings with crushed cumin seeds and coriander seeds, crushed red pepper, ginger garlic paste, turmeric powder, lemon juice, corn flour, refined flour and egg
-       Deep fry these wings. After frying sprinkle some chat masala and fresh coriander on them

Wednesday, February 16, 2011

Shireen's jalapeno fillers

Chicken breast pieces               2 (cut 3 strips out of each breast piece)
Salt                                                3/4 tsp
White pepper                               1/4 tsp
Garlic paste                                 1/2 tsp
Lemon juice                                 1 tbsp
Chilli sauce                                  1 tbsp
Salad leaves                                as required
Ice bergs                                       as required
Jalapeno pepper sliced              2
Thousand island sauce              as required

For Batter:
Self raising flour (Maida)           3 tbsp
Baking powder                            1/4 tsp
Corn flour                                     1 tbsp
Chili sauce                                   1 tbsp
Oil                                                  1 tbsp
Chilled water                                to make batter (medium thickness batter)

Bread (6" long)  (6" bun can be made on order from bakery)
Dry self raising flour                  as required

-        Use the Stake hammer to flatten the slices of chicken pieces
-       Marinate the chicken with salt, white pepper, garlic paste, lemon juice, chili sauce.
-       Dip in batter then roll in dry self raising flour and deep fry them.
-       Now take one side of bun, place ice berg, salad leaves, chicken, jalapeno, and then pour thousand island sauce, and close the bun. Serve it with French fries

Sunday, February 13, 2011

Thousand island sauce by Sara Riaz

Egg white (boiled)                    1 tsp (finely chop it)
Pickled cucumber                    2 tsp (finely chop)
Black olives                               2 pieces (finely chop)
Parsley                                       1 tsp (finely chop)
Mayonnaise                               1 cup
Ketchup                                      3 tbsp
Chili sauce                                2 tbsp
Sugar                                          2 tbsp
Salt                                              1/4 tsp
Black pepper                             1/4 tsp

Take mayonnaise in a bowl, and add all the ingredients and mix it well, Sauce is ready 

Friday, February 11, 2011

Potato mince duckling by Chef Shireen Anwar

For Stuffing
Chicken mince (chicken ka qeema)          250 grams
Water                                                            1/2 cup
Salt                                                                1/2 tsp
Red chilli powder                                         1/2 tsp
Ginger garlic paste                                      1/2 tsp
Turmeric powder                                          a pinch
Black pepper                                                1/2 tsp

Mix all the above ingredients in chicken mince, and boil it until water gets dissolved.

Potatoes                               1/2 kg
Onion                                    1 (chopped)
Oil                                          2 tbsp
White vinegar (sirka)           1 tbsp
Wooster shire sauce           1 tbsp
Black pepper                        1/2 tsp
Tomato                                  1 (blend it)
Green chili                             3 (chop it)
Mustard powder                   1 tsp
Egg                                        1
Bread crumbs                       as required

-       Heat oil and add onion and fry till lightly brown, now add boiled chicken mince, white vinegar, Wooster shire sauce, black pepper, blended tomato, green chilies, mustard powder, cook it well until the mince gets in dry form.
-       Mash the potatoes, and add the salt in it as per taste. In your hand spread the mashed potato  in form a small chapatti, place the mince stuffing and cover it and make the shape of duck (the base of duck as shown in picture). Dip in egg and coat it with bread crumbs.
-       Now make the head of duck, make the eyes with peppercorns, and nose with clove (long), also dip this in egg and coat it with bread crumbs.
-       Place one tooth pick in the base of duck, and fix the head of the duck to it, it will give the complete look of duck, Deep fry these ducklings and enjoy

Thursday, February 10, 2011

Tandoori club sandwich by chef shireen anwar

Bread slices                              9 (remove the corners)
Tomato                                     1 (cut slices)
Cucumber                                 1 (cut slices)
Roasted chicken                        2 cups
Omelet  made with                     2 eggs
Mayonnaise                              1/2 cup
Salad leaves                             as required
Salt                                          1/4 tsp
Black pepper                             3/4 tsp
Mustard powder                         3/4 tsp
Ketchup                                    2 tbsp

Ingredients for roast chicken
Chicken breast                          2 (thinly sliced)
Ginger and garlic paste              1/2 tsp
National tandori masala             2 tbsp
Yogurt (beat it)                          2 tbsp
Lemon juice                              2 tbsp

-       Marinate the chicken with ginger garlic paste, national tandoori masala, yogurt and lemon juice.
-       Now beat eggs, add a pinch of salt and black pepper, and make omelet.
-       Now add 2 tbsp of oil in a pan, add marinated chicken in it cook for some time, till its soft. Now add ketchup, mustard powder and black pepper and mix it, then turn off the flame.
-       Spread butter then mayonnaise on every slice of bread.
-       Now take one slice of bread put the roasted chicken on it, then cover it with another bread slice, now place salad leaf, tomato and cucumber slices and omelet and then cover it with bread slice. Fix it with tooth picks. Serve them with Cole slaw and French fries

Wednesday, February 9, 2011

Khaosay Recipe

Spaghetti                                              1 packet

Ingredients for curry:
Yogurt (dahi)                                          250 grams (1 pao)
Gram flour (Besan)                                 5 tbsp
Onion (sliced)                                        1 tbsp
Turmeric powder (haldi)                           1/4 tsp
Coconut paste (if available)                      2 tbsp
Salt                                                       as required

Ingredients for gravy:
Beef (in small cubes)                                        250 gms
Tomato (chopped)                                             3
Onion (chopped)                                               3
Peppercorn (saabut kali mirch)                           5, 6
Cinnamon (Dar chini)                                         2
Cloves (Long)                                                    2, 3
Cumin seeds (zeera)                                         1 tsp
Red chilli powder (lal mirch)                                2 tsp
Coriander seeds powder (dhania powder)             1 tsp
Turmeric pwder (haldi)                                        1/4 tsp
Ginger garlic paste                                            1 tbsp
Salt                                                                  as required
Oil                                                                    1/2 cup
For garnishing:
Coriander (chopped) (dhania)
Mint leaves (chopped) (podina)
Onion (sliced)
Crushed red pepper (kuti lal mirch)

Boil the spaghetti (also add some salt in boiling water).

Method for curry:
Heat 2 tbsp of oil in pan, put onion and sauté it (do no brown it)
Then in a bowl whisk yogurt and gram flour, then add 4 glasses of water in it and mix it well, then add this mixture in pan.
Now mix coconut paste in 1 cup of water, and also add this in pan.
Cook for about 30 minutes, when curry gets thick add salt in the end and turn off the flame.

Method for gravy:
Heat oil, then add onion in it, when it starts to get light brown, then add ginger garlic paste, peppercorn, dar chini, cloves, cumin seeds, then add beef cubes, red chilli powder, turmeric powder, coriander seeds powder and tomatoes, then cook for some time, then add 2 cups of water and cook it until beef gets soft and gravy is ready, (oil will come to the surface when the gravy will be ready).

Now in a plate take some spaghetti, put curry on it then some gravy, then sprinkle it with all the garnishment, and you can also squeeze the lemon in the end.

Monday, February 7, 2011

Hot and spicy reshmi kabab roll by Chef Shireen Anwar

-       Chicken mince                                                 1/2 kg
-       Coconut (grounded)                                           3 tbsp
-       Almonds (grounded)                                          2 tbsp
-       Salt                                                                 as per taste
-       Crushed red pepper (kuti hoi lal mirch)                1 tbsp
-       All spices powder (garam masala powder)           1 tsp
-       Roasted cumin powder (bhuna hoa zeera)           1 tsp
-       Roasted and crushed coriander seeds                1 1/2 tsp
(bhuna aur kuta hoa dhania)
-       White pepper                                                    1/2 tsp
-       Green chillies (grounded)                                   4 to 5
(pissi hoi hari mirch)
-       Ginger garlic paste                                            1 tbsp
-       Corn flour                                                          1 tbsp
-       Clarified butter (Ghee)                                        1 tbsp (heaped)
For chutney
-       Yogurt                                                              1 cup
-       Red chili powder (lal mirch)                                 1/2 tsp
-       Green chillies (grounded) (pissi hari mirch)           2                                 
-       Chat masala                                                      1 tsp
-       Salt                                                                  1/4 tsp
For paratha
-       Refined flour (Maida)                                          2 1/2 cup
-       Oil                                                                    2 tbsp
-       Salt                                                                  1/2 tsp
Paste to apply inside paratha
-       Refined flour (Maida)                                         1 tbsp
-      Clarified butter (ghee)                                        1 tbsp
-       Egg white                                                        1

-       Remove the cover of almonds, then grind coconut and almonds with little amount of water to make a paste.
-       Marinte the chicken with almond and coconut paste, all spices, crushed red pepper, roasted cumin powder, roasted and crushed coriander seeds, white pepper, grounded green chillies, ginger garlic paste, ghee and corn flour. Mix very well, make long shape kebab (like seekh kebab), and fry them in frying pan (do not deep fry)
-       In a pan, place the coal on onion peel (chilka), in middle of the kebabs, then put 2,3 drops of oil on it, cover the lid for 1 minute. It will give very good smoked smell.

Method for paratha:
-         Mix all the ingredients of paratha and knead the dough with water, and keep the dough aside for about 45 minutes.
-          Now make small ping pong size balls, then roll each ball to form a small size chapatti (size of a CD), now apply the paste (mix egg white, flour and ghee), all over the chapatti, then close it like forming a roll of it, lengthen this roll from both ends like forming a rope and then curl this rope in shape of a coil. As shown in the below picture

-          Now make a big chapatti out of this coiled dough ball.
-          Shallow fry the paratha.

Method for chutney:
Beat the yogurt, add green chillies, chat masala, salt and red chili powder and mix it well.

Now place one kebab in paratha, spread some chutney, roll it and have a delicious yummy roll