Thursday, March 31, 2011

Chinese fruit salad by Rida Aftab

Cucumber                                   1
Apple                                            1
Tomato                                        1
Orange                                         1
Strawberries                               6
Pineapple                                   1 cup           
Coriander leaves                       1/2 cup
Vinegar                                        1 tsp
Oil                                                 1 tbsp
Black pepper                              1/2 tsp
Salt                                                1/2 tsp
Lemon juice                                2 tbsp

Cut strawberries, apple, cucumber, tomato, orange, pineapple in chunk in a bowl. Now add coriander leaves, vinegar, oil, black pepper, salt, lemon juice on it and mix it. Chinese fruit salad is ready

Wednesday, March 30, 2011

Chinese Almond Cookies Rida Aftab

Almonds                                    10
Egg                                             1
Plain flour (Maida)                    2 cup
Crushed coconut                      1/2 cup
Butter                                          200 grams
Sugar                                          1 1/2 cup
Baking powder                          1/2 tsp
Vanilla essence                        1/2 tsp
Finely sliced almond                2 tbsp
Milk                                              as required

-       In a bowl, take butter, sugar and egg and cream it with the help of spoon (do not use beater).
-       Add crushed coconut, plain flour, chopped almonds, vanilla essence and baking powder and mix it well. Add milk as required and form dough.
-       Make small balls out of dough and press a little bit and place half slice of almond on center of each of them and bake it for 15 to 20 minutes. Chinese Almond Cookies are ready.

Tuesday, March 29, 2011

Cheesy Garlic Bread by Rida Aftab

Plain flour (Maida)         1 cup
Garlic                               1 bulb
Cheese                           1 cup
Yeast                               1 tsp
Sugar                              1 tsp
Oregano                         1 tsp
Salt                                  ½ tsp
Oil                                    2 tbsp
Milk                                  as required

-       In plain flour, add yeast, sugar, salt and oil and knead it with milk as required and leave it for an hour.
-       Sprinkle some plain flour on the baking tray, then roll the dough with the rolling pin (belan) to form a roti or form like a loaf of bread (as shown in picture) then sprinkle all the cheese, chopped garlic and oregano on top and leave it for 20 minutes to rise.
-       Bake it for 20 minutes and serve.

Strawberry Banana Energy Drink by Chef Shireen Anwar

Frozen strawberries                  1 cup
Bananas                                     2 medium
Yogurt                                           1 cup
Ice                                                 1 cup
Sugar                                           1 tbsp

In blender put together 1 cup frozen strawberries, 2 medium bananas, 1 cup yogurt, 1 tbsp sugar and 1 cup ice. Blend until smooth and serve chilled.

Saturday, March 26, 2011

Pahadi Tangri by Chef Shireen Anwar

Chicken drumsticks                                        8
Yogurt                                                                 1 cup
Mint leaves                                                        12
Green chilies                                                    15
Oil                                                                       1/4 cup
Cumin Powder (pissa hoa zeera)                1 tsp
Mango pickle                                                    1 tsp
Ginger garlic paste                                          1 tbsp heaped
Black salt                                                           1/4 tsp
Dry fenugreek leaves (Kastoori Methi)         1/4 tsp
Coriander leaves (Hara Dhania)                   3 tbsp
Cream                                                                4 tbsp
Coriander powder (Dhania Powder)            1 1/2 tsp

-       Grind together green chilies, ginger garlic paste, mint leaves and coriander leaves into a fine paste, marinate 8 drumsticks in this paste, also add in cream, coriander powder, cumin powder, black salt, dry fenugreek leaves and mango pickle, leave it for at least 4 hours.
-       Bar B.Q or bake for 45 minutes till they are done, take a pan put chicken drumsticks with a burning coal, drop oil on coal and cover the pan for 1 minute.
-       Serve hot with slices of lemon, onion rings and mint leaves.

Friday, March 25, 2011

Kafta Kabab by Chef Shireen Anwar

Chicken mince (choppazrie)                                                    1/2  kg
Salt                                                                                                1 tsp
Chili powder (lal mirch powder)                                              1 tsp
Black pepper (kali mirch)                                                          1/2 tsp
Ginger garlic paste                                                                     1 tsp
All spice (Garam Masala)                                                          1 tsp
Roasted gram flour (bhuna hoa chanay ka aata)                 1 tbsp heaped
Raw onion ground                                                                      1
Clarified butter (Ghee)                                                                1 tbsp heaped

-       Choparrzie chicken mince, mix in it salt, chili powder, ginger garlic paste, black pepper, all spice, roasted gram flour, ground raw onion and ghee. Mix all very well and marinate for 30 minutes,
-        Make in the shape of kafta kabab (long kebab like seekh kebab), put a burning coal, drop some oil and cover for few minutes.(you can also freeze them till required).
-       Shallow fry these kebabs in frying pan.

Thursday, March 24, 2011

Roghni Qorma by Chef Shireen Anwer

Mutton                                                                         1/2 kg
Yogurt                                                                          1 cup
Cinnamon (Dar chini)                                              1 stick
Cloves (Long)                                                            4
Cashew nuts (kajo)                                                  10
Oil                                                                                 1/2 cup
Crushed coriander                                                   1 tsp
Salt                                                                               1 tsp
Desiccated coconut                                                  1 tbsp heaped
Poppy seeds (khash Khaash)                                1 tbsp
Black cumin (kaala zeera)                                       1/2 tsp
Green cardamom ground (pissi hari ilaichi)       1/4 tsp
Nutmeg ground (jaifal)                                             1/4 tsp
Mace ground (javetri)                                                1/4 tsp
Ginger garlic paste                                                   2 tsp
Onion brown and ground (lal pias pissi hoi)       2 tbsp heaped
Chili powder (Lal mirch powder)                            2 1/2 tsp

-       Marinate mutton with yogurt, ginger garlic paste and salt for 30 minutes.
-       Heat oil, add cloves and cinnamon stick, now add marinated mutton, cover and cook on low flame for 30 minutes.
-       Roast desiccated coconut, poppy seeds and cashew nuts separately till light golden, remove and grind finely with 1/4 cup water, now add this grounded masala to the mutton mixture, also add in brown onion, crushed coriander, ground green cardamom, ground mace and nutmeg, cook on low flame till mutton gets soft and oil comes on top. Serve with paratha.

Wednesday, March 23, 2011

Lab e Shireen by Chef Shireen Anwer

Milk                                                                8 cup
Sugar                                                            12 tbsp
Sliced pistachios                                        2 -3 tbsp
Strawberry jelly                                            1 pack set in 1 cup of water
Pineapple tit bits                                         1 tin (without syrup)
Gulab Sharbat                                             4 tbsp mix with 1/2 cup of cold milk
Cream                                                           2 packets
Strawberry custard powder                       3 tbsp dissolved in 1/4 cup of cold milk
Handful of colored vermicelli (siwaiyan)

-       Cook strawberry jelly, set it and cut in cubes. Boil milk and sugar. Add dissolved custard powder stirring till milk thickens.
-       Add colored vermicelli. Cook till done.
-       Remove, cool custard completely. Add in cream. Mix it well; also fold in the pine apple pieces, pistachios and set jelly cubes. Lastly fold in gulab sharbat mixture. Serve very chilled.

Tuesday, March 22, 2011

Beef Khaowsay by Chef Shireen Anwer

Ingredients for Beef Gravy
Undercut (cut into cubes)                     1 kg 
Onion (blended)                                     1 large
Green chilies (ground)                          12
Ginger garlic paste                                2 tbsp
Salt                                                            2 tsp
Chili powder                                            2 tsp
Turmeric powder (Haldi)                       1/2 tsp
Oil                                                              1/2 cup
Coconut cream powder                         2 tbsp
Coriander powder (Dhania Powder)   1 tbsp

Ingredients for Curry:
Oil                                                           1/4 cup
Gram flour (roasted)                            6 tbsp
Salt                                                          1 tsp
Chili powder                                          1 tsp
Turmeric powder                                  1 tsp
Coconut cream                                     1 cup
Water                                                      2 cup

Ingredients to Serve:
Spaghetti (boiled)                                 1 packet
Garlic (chopped & fried)                      4 tbsp
Raw spaghetti (fried)                            1 cup
Crushed red pepper                             2 tbsp
Hard boiled eggs (chopped)               2
Green chilies chopped                         2 tbsp
Coriander leaves chopped                  2 tbsp
Spring onion finely chopped                2
Lemon slices                                         as required

Method for Beef Gravy:
Heat oil, add 1 large blended onion and green chilies, fry well for 5 minutes, then add ginger garlic paste, salt, chili powder, turmeric powder, coriander powder and little water, fry well, then add undercut cubes with 1 cup water, cover and cook for about 15 minutes till tender, lastly add 2 tbsp coconut cream powder, remove and keep aside. 

Method for Curry
-    Heat oil, add chili powder, turmeric powder and salt, cook it
-     Now add coconut cream mixed with 2 cups of water, cook till it starts to boil, Add  roasted gram flour    paste, cook for 15 minutes till curry gets thick.

To Serve
Spread 1 packet boiled spaghetti in a bowl, topped with curry then beef gravy, sprinkle top with fried garlic, fried spaghetti, crushed red pepper, hard boiled eggs, chopped coriander leaves, chopped green chilies, chopped spring onion leaves and lemon slices.

Monday, March 21, 2011

Mughlai Mutton Malai by Chef Shireen Anwer

 Mutton                                                  1/2 kg
Green chilies chopped                      3
Yogurt                                                   1 cup
Oil                                                          1/2 cup
All spice                                                1 tsp
(garam masala powder)                                    
Coriander powder                               1 tsp
(dhania powder)
Roasted cumin crushed                    1 tsp
(bhuna hoa, kutta hoa zeera)
Salt                                                         1 tsp
Kewra water                                         1 tbsp
Cashew nuts grinded                         1 tbsp
(pissay hoay kajo)
Ginger garlic paste                             1 tbsp
Chili powder                                        2 tsp
(lal mirch powder)
Saffron                                                 1/4 tsp
Green cardamom powder               1/2 tsp
(ilaichi powder)
Malai                                                     2 tbsp
Lemon juice                                        2 tbsp
Brown onion crushed                        3 tbsp
(laal pias)
Mint leaves                                          for garnish

-       Marinate mutton with salt, ginger garlic paste, chili powder, all spice powder, coriander powder, crushed cumin, ground brown onion, lemon juice and yogurt for 1 hour.
-       Heat oil, add marinated mutton, cover and cook over low flame till mutton is nearly soft, add ground cashew nut mixed with 2 tbsp malai, kewra water and saffron.
-       Cook on low flame for 15 minutes till oil comes on top. Garnish with mint leaves and serve.

Sunday, March 20, 2011

Mix sabziyo ki tahiri by zubaida tariq

Rice                                                                2 1/2 cup
Lemon                                                           2
Carrot chopped                                            2
Potatoes                                                        2
Onion chopped                                             3
Green chillies                                                6
Cluster bean (seem ki phalli)                    10
Soya chopped                                               2 bunches
Whole spices (sabut garam masala)       few
Peas                                                                1 cup
Oil                                                                     1 cup
Water                                                               3 – 4 cup
Turmeric powder (haldi)                              1 tsp
Red chili powder (lal mirch powder)         1 tbsp
Ginger garlic paste                                        1 tbsp
Salt                                                                   to taste

  -      Heat 1 cup oil in a pan, add chopped onion till golden brown, then take out half of the brown onion and spread it on paper.
-       Now in the remaining brown onion add potatoes, carrot, peas and cluster bean, now cook all these things and take out in a bowl.
-       Take oil some in a pan, add ginger garlic paste, red chili powder, turmeric powder, whole spices and green chillies and sauté it, then add fried vegetables and chopped soya and cook it further and add water in it.
-       When water comes to boil, add rice (drain the water of soaked rice) also add salt and lemon in it, now mix it with spoon (slowly) and then cover the pan.
-       When water dries out, keep it on dam for 5 to 10 minutes.
-       Serve tahiri with Raita.

Friday, March 18, 2011

Chicken Dhaka by Chef Shireen Anwar

Boneless chicken                                        1/2 kg 
Eggs                                                               2 to 3
Crushed red pepper(Kuti lal mirch)          3 tsp
Salt                                                                  1 1/2 tsp
Lemon juice                                                  1/4 cup
Corn flour                                                       3/4cup
Sesame seeds (safaid til)                          4 tbsp

-      Cut boneless chicken into cubes and flatten with hammer into thin slices.
-       Marinate chicken with salt, crushed red pepper, lemon juice, corn flour, sesame seeds and eggs for 30 minutes.
-       Deep fry chicken till light golden, Sprinkle Chat Masala and serve with the sauce of your choice.

Thursday, March 17, 2011

Chocolate Soufflé by Chef Shireen Anwer

Eggs                                        4
Sugar                                       3 + 3 ounce
Fresh cream (whipped)       8 ounces
Milk                                           1 cup
Water                                       1/4 cup
Cocoa powder                        1 tbsp heaped
Vanilla essence                      1/2 tsp
Gelatin powder                       2 tbsp

-       In a pan mix  egg yolks with 3 ounces of sugar, cocoa powder and 1 cup milk, cook over low flame, stirring continuously till the mixture is thick,
-       Remove from flame, add in dissolved gelatin and vanilla essence,
-       Now beat egg white with reaming 3 ounces of sugar till fluffy and stiff  and very lightly fold in the chocolate custard, also fold in whipped cream, mix all very lightly (do not use beater, use wooden spoon or spatula)
-       Set in a mold (plastic bowl) for 2 hours in freezer. Remove in a serving platter, decorate with fresh cream.

Wednesday, March 16, 2011

Russian Salad by Chef Shireen Anwer

Potatoes (boiled)                      1 cup 
Peas (boiled)                             1/2 cup
Carrot (boiled)                           1 cup
Cucumber                                  2
Egg (boiled)                               1
Mayonnaise                               4 tbsp (heaped)
Fresh cream                              2 tbsp
Salt                                              1 tsp
Black pepper                             1/2 tsp
Sugar                                          2 tbsp
Salad leaves                              for garnishing

-       Cut all vegetables into cubes and mix with salt, pepper, sugar, mayonnaise and fresh cream.
-       First arrange salad leaves on a platter, then put salad on it and decorate with boiled egg slices

Tuesday, March 15, 2011

Black Forest Ice Cream Roll by Chef Shireen Anwar

For sugar:  1 ounce = 2 tbsp leveled
For flour :    1 ounce = 2 tbsp heaped.

Ingredients for Roll
Eggs                                           4
Caster sugar                             4 ounces
Flour                                           3 ounces
Cocoa powder                          1 ounce
Vanilla essence                        1 tsp

For Filling:
Vanilla ice cream                       1 liter

For Icing:
Fresh cream(whipped)               8 ounces
Sugar                                             1 ounce
Chocolate syrup                          1/2 cup
Cherries                                        as required

-       Beat eggs and sugar till light and fluffy, then add vanilla essence
-       Sieve flour and cocoa powder; fold in the sieve flour and cocoa mixture very slowly to the beaten egg mixture (with wooden spoon or spatula)
-       Put butter paper in the Swiss roll tray and grease it. Spread all the mixture on the butter paper lined in tray. Bake in a pre heated oven of 200 degrees for 10 minutes,
-       Remove on an icing sugar sprinkled napkin, roll the sponge with napkin and leave it for 4 to 5 minutes, then open roll, spread the ice cream. Again roll it and keep it in fridge for 12 hours
-       Decorate (cover the whole roll) with whipped cream, chocolate sauce and cherries. Freeze till you require using.

Monday, March 14, 2011

Cheesy Sauce (for Fries) by Chef Shireen Anwer

Cream cheese                        3 tbsp
Mayonnaise                             3 tbsp heaped
Vinegar                                     2 tbsp

In a bowl mix together cream cheese,  mayonnaise and vinegar, pour over fries and serve immediately.

Sunday, March 13, 2011

Sweet & Sour Sauce by Chef Shireen Anwer

Tamarind pulp (imli ka paste)                   1/2 cup
Chili powder                                                  1/2 tsp
Salt                                                                  1/2 tsp
Ketchup                                                          2 tbsp
Sugar                                                              3 tbsp

In a pan, put together tamarind pulp, chili powder, salt, ketchup and sugar. Cook till thick. Remove, cool and pour over fries.

Saturday, March 12, 2011

Garlic Mayo Sauce (for fries) by Chef Shireen Anwer

Mayonnaise                                                4 tbsp
Garlic paste (fresh grinded garlic)         1/4tsp
White vinegar                                             1 tssp

In a bowl mix together mayonnaise,  garlic paste and vinegar, mix well and pour over fries.

Tangy Masala (for Fries) by Chef Shireen Anwer

Chaat Masala                              1 tsp
Chili powder                                1/2 tsp
Citric acid (tatri)                           1/4 tsp

In a bowl mix together chaat Masala, chili powder and citric acid. Sprinkle over hot fries and serve immediately.

Friday, March 11, 2011

French Fries by Chef Shireen Anwer

Potatoes                                     1 kg
Salt                                              1 1/2 tsp
Corn flour                                   hand full
or rice flour
or refined flour (Maida)

(French fries becomes more crispy, if we apply rice flour)

-       Peel and slice potatoes in medium size fingers, soak in salted water, boil till half done for 5 minutes.
-       Remove and add handful of corn flour or rice flour to coat well and allow it to cool.
-       Heat oil; deep fry them on high flame till crisp and golden, serve with different sauces.

Thursday, March 10, 2011

Crispy fried wings by Chef Shireen Anwar

Chicken wings (with skin)                        1/2 kg
Ginger and garlic paste                            1 tsp
Salt                                                                1 tsp
Red chili powder                                        1 tsp
Chili garlic sauce                                       1 tbsp
Soya sauce                                                 1 tbsp
Corn flour                                                    as required
Ketchup                                                       1 tbsp
Vinegar                                                        1 tbsp

-       Marinate the wings with the above ingredients, except corn flour. And keep it aside for half an hour.
-       Now take a pan and cook these marinated wings (without adding water) till tender.
-       Then coat these wings with corn flour and deep fry them. Delicious Crispy fried wings are ready.

Wednesday, March 9, 2011

Qeema kachori by Chef Zakir

Mince meat                                                          200 grams
Onion                                                                    1 (chopped)
Ginger (adrak)                                                     1 small piece (chopped)
Green coriander leaves (hara dhania)           1/4 bunch (chopped)
Refined flour (maida)                                         300 gram
Turmeric powder (haldi)                                     1 tsp
All spices powder (garam masala powder)   1 tsp
Crushed red pepper (kuti lal mirch)                 1 tbsp
Crushed cumin seeds (kuta hoa zeera)          1 tbsp
Ginger and garlic paste                                      2 tbsp
Clarified butter (ghee)                                         3 tbsp
Oil                                                                            3 tbsp
Salt                                                                          as required
Oil                                                                            for frying
Water                                                                      as required

-       First of all mix clarified butter and salt in refined flour (maida), then with water knead it to form a dough, then apply oil and keep it aside for half an hour.
-       Heat 3 tbsp oil in a pan, fry chopped onion, then add mince meat, chopped ginger, turmeric powder, crushed cumin seeds, crushed red pepper and ginger and garlic paste and sauté it. Then add 1/4 cup water and cook until mince meat gets soft and water is absorbed. In the end add all spices powder and green coriander.
-       Take a small quantity of dough, make a small size chappati, stuff it with cooked mince meat. Close and press it to make a shape of ball. Now slowly press it with hand to flatten it (donot use rolling pin (Belan)), apply a little bit of oil in your hands so that it does not stick to your hands.
-       Make other kachori in the same manner and deep fry them.