Friday, April 29, 2011

Bombay Fish by Chef Shireen Anwar

Fish boneless (cut into 1 inch cubes)      250 gm
Egg                                                                  1
Crushed red pepper (kuti lal mirch)          1 tsp heaped
Coriander crushed (kuta dhnaia)              1 tsp
Cumin crushed (kuta zeera)                       1 tsp
Salt                                                                   1 tsp leveled
Flour (Maida)                                                  1 tbsp
Corn flour                                                        1 tbsp
Rice flour                                                         1 tbsp
Garlic paste                                                    1/2 tsp
All spice (garam masala powder )            1/4 tsp
Turmeric (haldi)                                             1/4 tsp
Baking powder                                               1/4 tsp
Lemon juice                                                    2 tbsp

-       In a bowl make batter with garlic paste, lemon juice, crushed red pepper, All spice, egg, crushed coriander, crushed cumin, flour, corn flour, rice flour, turmeric, salt and baking powder.
-       Marinate fish in the prepared mixture for 30 minutes.
-       Now deep fry marinated fish for 8 minutes over medium flame. Serve with fries and Coleslaw salad.

Thursday, April 28, 2011

Conversion (From Ounce to Table spoon)

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

For other liquid and non-liquid ingredients conversion you can refer this website:

Nauratan Vegetables by chef Shireen Anwar

Spinach (palak)                                  2 cups (chopped)
Potato                                                   1 (cut into cubes)
Green beans                                       1 cup
Brinjal                                                    1 (cut in cubes)
Carrots                                                  2 (cut in cubes)
Tomatoes                                             4 (chopped)
Peas                                                      1/2 cup
Cauliflower (phool gobhi)                  125 gm
Turmeric powder (haldi)                    1/2 tsp
Salt                                                         1 tsp heaped
Cumin seeds (zeera)                         1 tsp
Chili powder (lal mirch powder)       2 tsp

Ingredients for Baghaar
Oil                                                        1/2 cup
Red chili whole (sabut lal mirch)  6
Cumin seeds (zeera)                      1/2 tsp
Fenugreek seeds (methi daana)  1/4 tsp

-       Cut all the vegetables in cubes, put in a pan with 1/2 cup water, chopped tomatoes, salt, chili powder, turmeric and cook till vegetables are tender,
-       Heat oil, add fenugreek seeds, cumin seeds and whole red chilies, add this baghar to the prepared vegetable mixture, mix well, simmer (dam par rakh day) for 10 minutes.

Wednesday, April 27, 2011

Memoni Akni by Chef Shireen Anwar

Mutton                                                             1/2 kg
Rice                                                                 1/2 kg
Onion sliced                                                   1
Potatoes (cut into big pieces)                     3
Green chilies                                                  4 whole
Tomatoes chopped                                       4
Oil                                                                     1/2 cup
Whole spices (sabut garam masala)       1 tbsp
Ginger garlic paste                                       1 tbsp heaped
Salt                                                                   2 tsp
Turmeric (haldi powder)                              1/4 tsp
Chili powder (lala mirch powder)              2 tsp
Coriander leaves (hara dhania)                2 tbsp (chopped)

Soak rice for 20 minutes.
-       Heat oil, fry sliced onion till it turns into pink color, add whole spices, mutton, ginger garlic paste and fry well, then add finely chopped tomatoes with 1 1/2 salt, turmeric powder and red chili powder, fry well, add 1 cup of water, cover and cook till meat half done.
-       Then add potatoes with 1 cup water, cover and cook till potatoes and mutton nearly done,
-       Add soaked rice with 1/2 tsp remaining salt and 1 ½ cup of water, cover and cook till rice done.
-       Lastly simmer( dum) for 15 minutes, add 2 tbsp coriander leaves and 4 green chilies.

Tuesday, April 26, 2011

Brownie Cup Cakes by Chef Shireen Anwar

Eggs                                   2
Plain flour (Maida)           2 ounce
Walnut chopped              1/2 cup
Vanilla essence               1 tsp
Plain chocolate                3 1/2 ounce
Butter                                 4 1/2 ounce
Brown sugar                     5 1/2 ounce

Ingredients for topping
Whipped cream                    4 ounces
Chocolate chopped             4 ounces
Liquid glucose                      1 tbsp
White chocolate grated        for decoration

-       Pre heat oven to 190 degree C, melt chocolate in a bowl over a pan of hot water, add butter into the chocolate and mix well till chocolate melted
-       In another bowl beat eggs and brown sugar till foamy, fold the egg mixture into the chocolate mixture then fold in flour with chopped walnuts
-       Divide mixture between the paper cases, bake for 20 minutes on 180 degree C, remove and cool, Spread the topping over the cup cake, decorate with walnuts halves and dust with icing sugar.

Method for topping
Bring the cream to boil in a sauce pan, remove the pan from heat, stir in 1 tbsp liquid glucose, also add 4 ounces chopped chocolate, mix until the chocolate melts, and allow it to cool enough to coat the cup cakes.

Monday, April 25, 2011

Arabic Showarma by Chef Shireen Anwar

Boneless chicken (cut into juliennes)        250 gm
Onion cut into juliennes                                 1
Jalapeno pepper chopped                            2
Pickled cucumbers sliced                             2
Cinnamon powder                                          a pinch
Garlic paste                                                      1 tsp
Soya sauce                                                       1 tsp
HP sauce                                                          1 tbsp
Oil                                                                       1 tbsp
DP sauce                                                          1 tbsp
White vinegar                                                   1 tbsp
White pepper                                                    1/2 tsp
Salt                                                                     1/2 tsp
Chili sauce                                                       2 tbsp
Yogurt                                                                2 tbsp

Ingredients for Showarma Sauce
Yogurt whipped                                 1/2 cup
Lemon juice                                       1 tbsp
Garlic paste                                        1/2 tsp
Salt                                                       1/2 tsp
White pepper                                     1/2 tsp
Tahini (
ground sesame seeds)     2 tbsp
For Pickled cucumber: Put sliced cucumbers in vinegar, give it one boil if you want to use fast. Otherwise keep sliced cucumber in vinegar in a bottle. You can keep it in refrigerator, and use it whenever it is required.

Method for Showarma Sauce
In bowl mix together tahini, whipped yogurt, garlic paste, salt, white pepper, lemon juice and serve with showarma.

Method for Showarama
-       Marinate chicken juliennes with garlic paste, white pepper, soya sauce,  white vinegar, salt, a pinch of cinnamon powder, HP sauce, chili sauce, DP sauce and yogurt.
-       Heat oil in fry pan, fry chicken for 10 minutes till tender
-       Heat pita bread or hotdog bun, spread showarma suace, onion, Jalapeno pepper, sliced pickled cucumbers, salad leaves and cooked chicken. Wrap showarma in butter paper, serve hot immediately.

Friday, April 22, 2011

Tandoori Creamy Chicken boti by Chef Shireen Anwar

Chicken boneless                                        1/2 kg

Green chilies ground                                    6
Salt                                                                   1 tsp heaped
Coriander leaves ground                             1 tbsp
Corn flour                                                        1 tbsp
Ginger garlic paste                                       1 tbsp heaped
Crushed red pepper (kuti lala mirch)        1/2 tsp
White pepper (safiad mirch)                       1/2 tsp
Mace ground (javetri)                                    1/2 tsp
Nutmeg ground (jaifal)                                 1/4 tsp
Cheddar cheese (grated)                            2 tbsp
Fresh cream                                                   3 tbsp

-       Marinate chicken cubes with white pepper, ground green chilies, ground mace, ginger garlic paste, salt, ground nutmeg, ground coriander leaves, fresh cream, corn flour, grated cheddar cheese and crushed red pepper for 2 hours.
-       Thread the chicken cubes into skewers and grill or bake In a preheated oven 180 degree C for 20 minutes, lastly put a burning coal with chicken cubes on silver foil. Drop some oil on coal, cover for 1 minute and serve.

Thursday, April 21, 2011

Mocha Magic Ice Cream by Chef Shireen Anwar

Evaporated milk chilled            1/2 tin
Condensed milk chilled           1/2 tin
Vanilla essence                         1/2 tsp
Whipped cream                         1 1/2 cup
Icing sugar                                  2 tbsp
Eggs white                                  2
Melted chocolate                       1/2 cup
Coffee                                          1 1/2 tsp

Note: Mocha is a mixture of both chocolate and coffee. If you want to make coffee ice cream, increase the quantity of coffee and reduce the quantity of chocolate. And if you want to make chocolate ice cream then omit coffee and increase the quantity of chocolate

-       Beat the chilled evaporated milk till thick and fluffy; add condensed milk and vanilla essence mix well.
-       Beat cream till stiff.
-       Take a bowl, mix 1 1/2 tsp of coffee with little beaten cream and make a paste (do not mix coffee with water or milk) now add this coffee cream paste in whipped milk mixture, also add in melted chocolate.
-       Now add 1 tbsp of icing sugar in beaten cream and beat them well.
-       Beat egg white until stiff with 1 tbsp icing sugar and fold it lightly in whipped milk mixture,
-       Then fold whipped cream in it. (now fold this very nicely, otherwise cream will get seperate from milk mixture after freezing , so folding should be very well done)
-       Pour mixture into air tight container, freeze overnight till firm.

Wednesday, April 20, 2011

Chocolate Mint Ice-Cream by Chef Shireen Anwar

Evaporated milk chilled                             1/2  tin 
Condensed milk                                         1/2 tin
Eggs white                                                   2
Mint essence                                               1 tsp
Fresh cream whipped (chilled)                1 1/2 cup
Icing sugar                                                    1 ounce
Chocolate cookies coarsely chopped     1/2 cup
Green color                                                   few drops

Note: For ice cream, it is necessary that all the three things (evaporated milk, condensed milk and whipped fresh cream should be chilled)
Chocolate cookies: (any chocolate sandwich cookies)

-       Crush chocolate cookies coarsely, chill until require to use.
-       Beat the fresh cream and keep it in freezer.
-       Beat chilled evaporated milk till thick and fluffy add in condensed milk and beat it then add 1 tsp of mint essence and few drops of green color
-       Beat egg white until stiff then add icing sugar, now fold this into the whipped milk mixture (do not use beater), also fold in the chilled whipped cream..
-       Pour mixture into an air tight container, freeze till nearly set (after about 6 hours), remove and fold in the crushed cookies, again freeze till firm.

Tuesday, April 19, 2011

Chocolate shake by Chef Sara Riaz

Milk                                     1/2 kg
Cream                               1/2 packet
Chocolate ice cream      4 scoops
Sugar                                2 tbsp
Chocolate syrup              1/2 cup
Ice                                      1 cup

Blend all the above ingredients in a blender. Then pour some chocolate syrup in the glass and then pour the shake in it.

Monday, April 18, 2011

Murgh cholay by chef saadat siddiqui

Chicken (qorma pieces)                                          1 kg
Onion                                                                           1
Chickpeas (Kabuli chanay) (boiled)                       3/4 cup
Ginger garlic paste                                                    2 tbsp
Yogurt                                                                           1 cup
Chili powder (lal mirch powder)                              1 1/2 tbsp
Crushed black pepper (kuti hoi kali mirch)           1/2 tsp
Coriander powder (dhania powder)                       1 1/2 tbsp
Turmeric powder (haldi)                                           1 tsp
Whole all spices (sabut garam masala)               2 tbsp
All spices powder (pissa garam masala)             1/2 tsp
Salt                                                                                 as per taste
Oil or clarified butter (ghee)                                       1 cup
Green chillies                                                               for garnishing
Green coriander leaves                                              for garnishing

-       Heat oil in a pan, fry sliced onion, also add chicken and ginger garlic paste in it and cook it for 5 minutes add whole spices, chili powder, coriander powder and turmeric powder and cook the chicken till tender.
-       When chicken is tender add boiled chickpeas (kabuli chanay) and cook it further.
-       Lastly add crushed black pepper, all spices powder and mix it.
-       Take it out in a serving dish, garnish with green chilies and coriander leaves

Saturday, April 16, 2011

Chicken with Spaghetti by Chef Shireen Anwar

Chicken (cut into 4 pieces)              1/2 kg
Green chilies chopped                     3
Tomatoes chopped                           4 
Boiled spaghetti                                2 cups heaped
Vinegar                                                1/4 cup
Oil                                                         1/4 cup
Onion chopped                                  1/2 cup
Ketchup                                               1/2 cup
Chili powder (lal mirch powder)     1 tsp
Bar B.Q. sauce                                   1 tbsp
Ginger chopped                                 1 tbsp
Sugar                                                   2 tbsp
Flour (Maida)                                      3 tbsp heaped
Cheddar cheese grated                  4 tbsp
Salt                                                       1 1/2 tsp leveled

-       Heat oil, fry chicken pieces for 5 minutes, add 3 cups water with chopped ginger, chopped onion,  chopped tomatoes, chopped green chilies, chili powder and salt, cook for 20 minutes till chicken is tender, remove chicken and shred the chicken
-       Blend the remaining stock and keep aside.
-       In a pan put the blended mixture with flour, sugar, vinegar, Bar B.Q. sauce and ketchup, mix well, cook till mixture thickens, add shredded chicken with boiled spaghetti and mix well, remove in a oven proof dish, sprinkle grated cheddar cheese on top, bake for 10 minutes till cheese melts. 

Friday, April 15, 2011

Trifle Cups by chef Shireen Anwar

Red jelly                      1 packet
Green jelly                   1 packet
Yellow jelly                  1 packet
Vanilla custard           3 cups
Fruit cocktail                1 medium can
Cake Rusk                  125 gm
Fresh cream               200 gm
Strawberry sauce       as required

Ingredients for Custard
Milk                                      3 cup
Sugar                                  4 tbsp
Vanilla custard powder    2 tbsp

-        Dissolve all the 3 jellies separately in 1 cup of water each, cook and set till firm, cut into cubes and keep aside.
-       Coarsely chopped 125gm cake Rusk and place into base of individual cups, sprinkle with fruit syrup, spread with fruit cocktail, pour custard then jelly cubes, then custard, refrigerate till chilled.
-       Decorate with fresh cream and strawberry sauce.

Method for Custard
Boil milk, add sugar and vanilla custard powder, cook till thickens, remove from fire and keep it aside. 

Thursday, April 14, 2011

Tawa Mutton by Chef Shireen Anwar

Mutton                                                                                       1/2 kg
Tomatoes sliced                                                                     4
Green chilies chopped                                                          4
Onion chopped                                                                       1 cup 
Yogurt                                                                                       1 cup
Water                                                                                        2 cups
Oil                                                                                              1/2 cup
Salt                                                                                            1 tsp heaped
Crushed cumin roasted (bhuna, hoa kuta hoa zeera)    1 tsp
Whole spices (sabut garam masala)                                 1 tbsp
Ginger garlic paste                                                                 1 tbsp
Turmeric powder (haldi)                                                        1/4 tsp
All spice powder (pissa garam masala powder)              1/2 tsp heaped
Lemon juice                                                                              2 tbsp
Coriander leaves chopped                                                    3 tbsp
Chili powder (lal mirch powder)                                            1 1/2 tsp
Crushed coriander (kuta dhania)                                          1 1/2 tsp

-       Boil mutton with 2 cups of water,  whole spices,  chopped onion, ginger garlic paste and salt till nearly tender.
-       On a griddle (Tawa) heat oil, add sliced tomatoes with mutton, chili powder, crushed coriander, crushed cumin and turmeric powder,
-       Fry well till tomatoes are tender, then add  yogurt, continue frying till oil comes on top, lastly add all spice powder, lemon juice, chopped green chilies and coriander leaves,
-       Serve with Naan or Paratha.

Wednesday, April 13, 2011

Chicken Namkeen by Chef Shireen Anwar

Chicken (cut into 8 pieces)      1 kg
White pepper                             1 tsp
Ginger garlic paste                   1 tbsp
Black pepper                              1/2 tsp
Yogurt                                           2 tbsp
Lemon juice                                4 tbsp
Salt                                                1 1/2 tsp

-       Marinate chicken with  salt, white pepper,  black pepper, lemon juice, yogurt, ginger garlic paste for 2 hours,
-       Then put on skewers, Bar BQ or bake them.
-       Sprinkled with chat Masala and serve.

Tuesday, April 12, 2011

Chocolate Morning milk shake by Chef Adeel

Milk                      2 cups
Coco Powder     2 tbsp
Banana               1
Sugar                  2 tbsp
Ice                        1/2 cup

Blend all the above ingredients until smooth. yummy chocolate morning milk shake is ready.

Monday, April 11, 2011

Karhi Pakora by Chef Shireen Anwar

Yogurt                                               1/2 kg
Water                                                6 cups
Gram flour (chanay ka aata)         6 tbsp heaped
Salt                                                    1 1/2 tsp
Turmeric powder (haldi)               1 tsp
Chili powder (lal mirch powder)  1 tsp
whole red chili (sabut lal mirch)   6
Curry leaves                                     15

Ingredients for Baghaar
Clarified butter (Ghee)                         1/2 cup
White cumin seeds (safaid zeera)    1 tsp
Garlic                                                       1 tbsp (crushed)
Curry leaves                                           10 to 12
Onion                                                      2 tbsp (chopped)

Ingredients for Pakora
Gram flour (chanay ka aata)                                1 cup heaped
Onion                                                                       1 cup (sliced)
Potato                                                                       1 (chopped very finely)
Coriander leaves (hara dhania)                         2 tbsp
Green chilies                                                          3 (chopped)
Salt                                                                           1/2 tsp
Crushed coriander seeds (kuta hoa dhania)   1 tsp
Cumin seeds (zeera)                                            1/2 tsp
Crushed red pepper (kuti lal mirch)                   1/2 tsp
Baking soda                                                            1/4 tsp
Oil                                                                              for deep frying
Water                                                                         as required

Mix yogurt and gram flour with 6 cups of water and mix them well, add whole red chili, salt, turmeric powder, chili powder, curry leaves, cook it , stirring continuously till karhi starts boiling, cook for 15 minutes till thick, remove from flame and give baghaar.

Method for Baghaar
Heat Clarified butter (ghee), add chopped onion, fry till light golden, add crushed garlic, brown slightly, then add cumin seeds  and curry leaves, add to the Karhi, cover immediately.

Method for Pakora
In a bowl mix  gram flour, sliced onion, finely chopped potato, coriander leaves, chopped green chilies, salt, crushed coriander seeds, cumin seeds, crushed red pepper, baking soda, make batter of thick smooth consistency with water as required, make into Pakoras and deep fry till light golden, add to Karhi.

Sunday, April 10, 2011

Nathiya Gali Chargha by Chef Shireen Anwar

Whole Chicken                                                             1 kg 
whole red chilies (sabut lal mirch)                           20
Yogurt                                                                             1 cup
Clarified butter (Ghee)                                                3/4 cup
White cumin (safiad zeera)                                        1 tsp
Green cardamom powder (sabz ilaichi powder)   1/2 tsp
Turmeric powder (haldi)                                             1/2 tsp
Ginger garlic paste                                                      3 tsp
Coriander seeds (sabut dhania)                              2 tbsp
All spice powder (garam masala powder)              1 1/2 tsp
Salt                                                                                  1 1/2 tsp heaped

-       Roast (bhoon lay) coriander seeds, red chili and cumin seeds and grind finely
-       Marinate chicken with ginger garlic paste, ghee, yogurt, turmeric powder, cardamom powder, salt and roasted ground spices. Mix very well in the chicken and leave it for 2 hours.
-       Put chicken in a pan and simmer on low flame till done and golden brown on both the sides.

Saturday, April 9, 2011

Shahi Gola Kabab Masala by Chef Shireen Anwar

Mince                                                               1/2 kg
Onion brown (lal pias)                                         1/2 cup
All spice powder (garam masala)                         1 tsp
Salt                                                                  1 tsp heaped
White cumin whole (sabut safaid zeera)               1 tsp
Poppy seeds (khash khash)                                1 tbsp
Desiccated coconut (sookha khopra)                   1 tbsp
Yogurt                                                               1 tbsp
Ginger garlic paste                                             1 tbsp
Roasted gram (bhuna channay ka aata)                1 tbsp
Raw papaya paste (kachay papeetay ka paste)     1/2 tsp heaped
Chili powder (lal mirch powder)                             1 ½ tsp

Ingredients for masala
Onion chopped                                                 1 
Green chilies chopped                                       2
Oil                                                                   1/2 cup 
Ginger garlic paste                                            1 tbsp
Salt                                                                  3/4 tsp
Coriander leaves chopped                                   2 tbsp
Chili powder                                                      1 ½ tsp

Dry roast (bhoon lay) poppy seeds, desiccated coconut and whole white cumin (roast all of them individually), remove and grind finely with roasted gram.
Mix together mince, yogurt, roasted ground Masala, ginger garlic paste,  salt,  all spice powder, chili powder, raw papaya paste and brown onion, mix very well, make into big Gola Kabab and keep aside.

Method for Masala
Heat oil, fry chopped onion till light golden, add ginger garlic paste, tsp chili powder and salt, fry well adding half cup water, then add Gola Kababs, cover and cook over low flame for 10 minutes, lastly add green chilies and chopped coriander leaves. Serve hot.

Friday, April 8, 2011

Burns road ki dahi phulki by Chef Shireen Anwar

Green grams flour (Moong ki daal ka aata)      1 cup heaped
Soda by carb                                                           11/2 tsp heaped
Water                                                                        1/2 cup or as required
Salt                                                                            1 tbsp

-       In a bowl mix together 1 cup green gram flour (moong ki daal ka aata), 1 ½ tsp soda and water, mix very well with hands, keep for 10 minutes,
-       Then heat oil in a wok and drop little balls into oil and fry on slow flame. When slightly brown, take them out, then again put them back to fry on high flame to a golden brown, remove in a tray and leave them to cool (for about 1/2 an hour).
-       In another pan add water (room temperature) with 1 tbsp salt, put in the fried balls, let them soaked for 1 hour then squeezed out water from balls and put directly into yogurt mixture, sprinkle dahi phulki masala.

Yogurt mixture
Take 1 kg Yogurt, strain in a muslin cloth (malmal ka kapra) well and mix with half cup of sugar and 1/4 tsp salt.

Dahi Phulki masala
Whole red chili                                         25
White cumin seeds (safaid zeera)       2 tbsp

Roast whole red chili and white cumin seeds and grind it , and then add 1 tsp of kala namak and mix it well.