Sunday, May 29, 2011

Hot and Spicy Burger by Chef Shireen Anwar

Chicken Breast Pieces                           4 (Boneless)
Salt                                                              1/2 tsp
Black pepper (kali mirch powder)         1/2 tsp
Garlic paste                                              1 tsp
Ketchup                                                     1 tbsp
Chili sauce                                                2 tbsp

Ingredients for batter
Refined flour (Maida)           2 tbsp
Corn flour                               2 tbsp
Baking powder                      1/4 tsp
Salt                                          1/4 tsp
White pepper                         1/4 tsp
Paprika powder                     1/4 tsp
Chili sauce                             1 tbsp
Milk                                           to make batter

Burger buns                              4
Salad leaves                             4
Cheese slices                          4

Mayonnaise sauce
Mayonnaise                              3 tbsp
White vinegar                            2 tbsp
Salt                                             a pinch
White pepper                            a pinch

-         Make a sauce by mixing mayonnaise, white vinegar, salt and white pepper.
-         Flatten the chicken breast pieces with take hammer.
-         Marinate chicken breast with salt, pepper, garlic, ketchup, and chili sauce for 10 minutes.
-         Make a batter in a bowl by mixing all the above ingredients of batter.
-         Dip chicken in batter; then roll in dry self raising flour 3, 4 times, then deep fry for 8 minutes till golden brown.
-         Cut the bun, spread mayonnaise, put salad leaves then cheese slices. Top with fried chicken piece, and then put Mayonnaise sauce. Serve with fries.

Wednesday, May 25, 2011

Special Paratha by Chef Sara Riaz

Maida                           4 cup (1/2 kg)
Oil                                2 tbsp
Salt                              1 tsp

Mix oil and salt in flour (Maida). Knead it with hand with normal tap water to form a soft dough (not very soft) and leave it for 30 minutes.

Ingredients of Paste:
Egg white                                 1
Clarified butter (Ghee)                2 tbsp
Refined Flour (Maida)                 3 tbsp

Mix all the above ingredients and make a paste of it.

Method for paratha:
-         Take small portion of dough, spread it to a size of quarter plate, and apply 1 tsp of prepared paste.
-         Now fold the two sides of paratha as shown in picture below.

-         Then fold the two ends as shown in picture.

-         Now roll the paratha gently (thin) with rolling pin (belan) and make a small hole in between.
-         First heat oil, keep high flame then fry paratha in frying pan with flat base pan (do not fry in a D shape frying pan). 

Monday, May 23, 2011

Chicken Malai Tikka by Chef Sara Riaz

Chicken Boneless (cut in 1 1/2 cubes)                  1/2 kg
Green chillie (grinded)                                          2 tsp  
Ginger paste                                                       1 tsp
Garlic paste                                                        1 tsp
White cumin seeds (rosted and grinded)                1/2 tsp
Safaid zeera (bhuna hoa, pissa hoa)
All Spices Powder (Gram masala powder)             a little less than 1/2 tsp
Coriander seeds (roasted and coarsely crushed)    1 tsp
Sabut dhania (bhuna hoa kuta hoa)
White pepper powder                                           3/4 tsp
Crushed red pepper (kuti lal mirch)                       1/2 tsp
Almonds paste (blanched and then grind it)           Take 15 to 20 almonds and then make a paste.
Cream (tetra pack cream)                                     2 to 3 tbsp
Yogurt                                                                2 tbsp
Lemon juice                                                        1 tbsp
Salt                                                                    1 tsp

Note: Instead of almonds you can also use cashew nuts (unraosted) (kajo), make a paste of it

-         Marinate chicken cubes with all above ingredients and leave it refrigerator for 2 hours.
-         Then barbeque them on skewers, while barbequing you can apply the Paste (remaining marinated masala on chicken in bowl). Then continue barbequing, after that brush a little bit oil them and BBQ unitl it is done.
-         Serve chicken malai tikka with special paratha and chutney of your choice.

Saturday, May 21, 2011

Masala Broast by Chef Zakir

Chicken with skin                             1/2 kg
Red chili powder                               1 tbsp
Red chili flakes (Kuti lal mirch)       1 tbsp
Turmeric powder (Haldi)                  1 tbsp
Ginger garlic paste                            2 tbsp
Oil                                                         4 tbsp
Salt                                                        to taste

Ingredients for batter
Egg                                           1
Lemon juice                            Juice of one lemon
Plain flour                                1 cup
Black pepper powder            1/2 tsp
Cardamom powder               1/4 tsp
Plain flour                                 4 tbsp
Corn flour                                 4 tbsp
Oil                                              2 to 3 tbsp
Water                                        to requirement
Salt                                            to taste

-         Cut ½ kg chicken into 8 pieces.
-         In a pan, heat 4 tbsp oil and stir ginger garlic paste.
-         Now add chicken pieces in it and keep stirring for 3 to 4 minutes. Lower the flames, add red chili powder, crushed red chilies, turmeric powder, salt to taste and water in it. Cover the pan with its lid and cook for 15 to 20 minutes or until meat is tender.
-         Then increase the flames and dry up excess water.
-         In a separate bowl, add plain flour, corn flour, black pepper powder, cardamom powder, juice of a lemon, 1 beaten egg and salt to taste. Mix all ingredients and form a smooth batter
-         First coat chicken in plain flour, dip it in prepared batter and deep fry on low flame.
-         Masala Broast is ready to serve.

Friday, May 20, 2011

B.B.Q Chicken Boti by Chef Sara Riaz

Chicken Meat                                            1 kg (make 18 to 20 pieces(pieces made for                                                                               karahi))
Grinded Raw papaya                                  1 tbsp
(kacha papeeta pissa hoa)        
Yogurt                                                       2 tbsp
Salt                                                           1 1/2 tsp
Green chillies paste (grinded)                       1 tsp (heaped)
Red chilli powder (Pissi lal mirch)                 1 tsp
All spices powder (Garam masala powder)    1 tsp
White cumin seeds (rosted and grinded)       1 tsp
Safaid zeera (bhuna hoa, pissa hoa)
Lemon juice                                                2 tbsp
Ginger paste (adrak ka paste)                      1 tsp (heaped)
Garlic paste (lehsan ka paste)                      1 tsp (Heaped)

-         Marinate chicken pieces with all the above ingredients and put this marinated chicken pieces in refrigerator for 4 to 5 hours.
-       Use flat skewers (as shown in picture) and B.B.Q chicken pieces. (You can also bake them, and when baked, take a pan put chicken with a burning coal, drop oil on coal and cover the pan for 1 minute. It will give very good smoked smell)

-         While barbequing when chicken is half done, brush them with oil, and continue barbequing until it is finally done.
-         Serve with Paratha and chutney

Thursday, May 19, 2011

Pasta Rasta by Chef Shireen Anwar

Chicken breast (cut into slices)               2
Tomato (cut in thick julienne)                   1 
Capsicum (cut in thick julienne)              1 
Onion (cut in thick julienne)                      1
Mushrooms (sliced)                                   6
Boiled pasta                                                3 cups
Black pepper powder (kali mirch)            1 tsp
Salt                                                                1 tsp
Garlic paste (lehsan paste)                      1 tsp
Wooster sauce                                            1 tbsp
Soya sauce                                                  1 tbsp
Ketchup                                                        1 tbsp
Chili powder (lal mirch powder)               1/4 tsp
Oil                                                                  2 tbsp
Cheddar cheese                                         2 tbsp
Butter                                                             2 tbsp

Ingredients for Sauce
Stock                                                           1 1/2 cup
Corn flour (mixed with 1/4 cup water)   1 tsp heaped 
Soya sauce                                                1 tbsp
Ketchup                                                      3 tbsp

-         Marinate sliced chicken with ketchup, chili powder, 1/2 tsp black pepper, 1/2 tsp salt,  garlic paste, Wooster sauce and oil.
-         Heat butter in frying pan, add marinated chicken, cook for 5 minutes then add remaining 1/2 tsp salt, 1/2 tsp black pepper, and add 1 tbsp soya sauce and 1 tbsp ketchup, toss for 2 minutes then add all the vegetables with 3 cups boiled pasta, also add in the prepared sauce, mix all very well,
-         Garnish with grated cheddar cheese. And serve with garlic bread.

Method for Sauce
Put Stock, 1 tbsp Soya sauce, 3 tbsp Ketchup in a pan cook till boiling, add corn flour paste to make sauce thick.

Wednesday, May 18, 2011

Chicken Crispy Burger by Chef Zakir

Chicken breast                       1
Bread bun                                1
Tomato                                     1
Eggs                                         2
Cucumber                               1
Ice berg                                    1/4 bunch
Black pepper powder             1/2 tsp
Plain flour                                 2 tbsp
Corn flour                                 2 tbsp
Rice flour                                  2 tbsp
Papaya paste                          2 tbsp
Mayonnaise                             2 tbsp
Oil                                              4 tbsp
Water                                         to requirement
Oil                                              for frying
Salt                                            to taste

-       First hammer chicken breast piece.
-         Now marinate this hammered chicken breast with salt and papaya paste.
-         In a bowl, add plain flour, corn flour, 1 beaten egg, rice flour, oil, salt to taste and black pepper powder. Mix  with some water to form a smooth batter.
-         Dip chicken breast in a beaten egg, coat in plain flour and dip in the prepared batter. Then coat with plain flour and dip in batter again and deep fry.
-         Toast bun from both sides and spread mayonnaise on one of the sides. Place fried chicken in between tomato and cucumber slices and sliced ice berg. Chicken Crispy Burger is ready.

Tuesday, May 17, 2011

Beef Mayo Roll by Chef Zakir

Beef undercut                  250 grams
Plain flour (Maida)          250 grams
Onion                                1 (small)
Mayonnaise                     1/4 cup
Ice berg                            1/4 bunch
Garlic paste                     1 tsp
Black pepper powder     1/2  tsp
Oil                                      2 tbsp
Oil                                      4 tbsp
Water                                 to requirement
Salt                                     to taste

  -       Cut slices of beef undercut.
-         In a pan heat 2 tbsp of oil and sauté garlic paste. Then add beef slices and cook it until they change color. Then add half onion (sliced), salt to taste and black pepper powder and cook it on medium flame. When water is died, it is done, remove from flame.
-         Take plain flour (Maida) in a bowl, add 4tbsp of oil, salt and some water, and knead it to form soft fine dough. (while kneading your dough, keep wetting your hands with little water)
-         Now take small portion of dough and roll in shape of paratha and fry it in a pan , first put 1/2 tbsp of oil in pan, then put paratha, and  turn paratha, when one side is done, use 1/2 tbsp oil for other side of paratha (total 1 tbsp of oil is used to fry this paratha)
-         Finley slice remaining half onion and ice berg.
-         On paratha, spread mayonnaise, fried beef and sliced onion and iceberg and roll it. Delicious Beef mayo roll is ready.

Monday, May 16, 2011

French Toast by Chef Zakir

Bread slices      2
Egg                     1
Milk                     1 cup
Sugar                 4 tbsp
Oil                       4 tbsp

-         In a bowl, add beaten egg, milk and sugar. Beat together until all ingredients are well combined.
-         Dip bread slices in the mixture (do not over coat bread slices with mixture) and fry in hot oil on medium oil.
-         When both sides of bread color changes to nice golden brown, French Toast is ready to serve.

Sunday, May 15, 2011

Recipe of D.P sauce

Oil                                                                                    2 tbsp
Onion (finely chopped)                                                2 tbsp
Ginger (chopped)                                                         1 tsp
Garlic (chopped)                                                           1 tsp
Apple (peeled and chopped)                                      1 medium
Tomato (blended and strained)                                 1 
Raisins (kish Mish)                                                      2 tbsp
Dates (soaked in water) (khajoor)                             2
Dried Prunes (aalo bukharay) (soaked in water)    8
Orange juice                                                                   1/2 cup
Thick tamarind pulp (imli ka paste)                           1/2 cup
Sugar                                                                               4 tbsp
Salt                                                                                   1 tsp
Chilli powder                                                                  1 tsp
Mustard powder                                                             1/2 tsp
Garam Masala Powder                                                 1/2 tsp

-       Heat oil in a sauce pan and add onions and sauté till soft, but they do not change the color.
-       Then add ginger and garlic and then apple, tomatoes and all the above mentioned ingredients, cook till it forms a thick paste, now blend it well. D.P sauce is ready.
-       You can pour it in a jar to preserve it, and use when requires

Friday, May 13, 2011

Garlic Pizza Bread by Chef Shireen Anwar

Flour                            2 cups
Salt                              1/4 tsp
Instant yeast               2 tsp or 1 tbsp
Grinded Sugar            1 tsp
Oil                                 2 tbsp
Dry milk powder         2 tbsp
Luke warm water       as required

Ingredients For Filling
Garlic paste                          1 tbsp (freshly grinded)
Dried Parsley (chopped)    1 tsp
Paprika powder                    1/2 tsp
Oil                                            to brush

-       Mix together flour, salt, yeast, sugar, oil, milk, and knead to form smooth dough with luke warm water. Apply some oil in a bowl, and leave the dough in it covered for 30 minutes to rise.
-       Spread dough in a well greased 10 inches pizza plate.
-       Now brush some oil about 1 tsp on this spread dough. Brush with garlic paste. Sprinkle parsley and paprika powder.
-       Bake in a pre heated oven for 15 minutes on 200 degree, remove and cut into wedges and serve.

Wednesday, May 11, 2011

Malai Qulfi Falooda by Chef Shireen Anwar

Milk                                              1 liter or 4 1/2 cups
Sugar                                          1 cup
Tetra pack cream                      1 packet (or you can also use Malai 1 cup)
Khoya                                          250 gm or 1 pao
Bread slices                               2 large
Kewra water                               1 tsp

Ingredients for Falooda
Corn flour                                          1 cup
Water                                                 2 cup
Yellow color                                      a pinch (if you don’t want color don’t add it)
Almonds and pistachio sliced      1 tbsp

If khoya is not available, you can use full cream powder milk 1 cup, dilute this powder milk with some milk (save 1/2 cup milk from 1 liter), and then add it instead of khoya.

Method for Falooda:
-       Mix together corn flour, water and few drops Yellow color  in a pan, cook stirring till thick and glossy,(mixture will gather in center, will form a lump)
-       Remove and pour in a falooda mold, take very chilled water in a bowl, now press the mold over chilled water bowl, to get falooda strips, (dropping falooda in chilled water)

Falooda mold (mold also used for making nimco) can easily be purchased from Bori bazaar, in Karachi Pakistan. In America, Canada, it is available in Indian stores.

Murukku maker

Method for Qulfi:
-       Cook 1 liter milk till reduced a bit (cook for about 15 minutes), and it become a little thick (1 liter remains 3 pao, means it lessen around 3/4 cup), then add 1 cup sugar; continue cooking over medium flame for about10 minutes.
-       When sugar water is dried, add khoya in it, also add 2 bread slices and cook for 5 minutes, it will get thick.
-       Now remove from flame, cool the mixture, then add tetra pack cream (or balai) and put it in blender and blend it well.
-       After blending, add kewra water and almonds and pistachio.(save some blended qulfi mixture, it will serve as "Rubri") now put the remaining qulfi mixture in qulfi molds and freeze it till firm

To Serve:
In serving bowls, put crushed ice, Falooda strips, sliced Qulfi and Rubri.

Tuesday, May 10, 2011

Keri ka Achar by Chef Shireen Anwar

Raw Mango (hard)                                                1 kg
Vinegar (to wash raw mangoes)                       1 cup
Oil (cooking oil or sesame oil)                           1 litter
Garlic cloves pealed                                             1 cup
Crushed red pepper (kuti lal mirch)                   1/2 cup
Crushed coriander seeds (kuta hoa dhania)   1/2 cup
Crushed mustard seeds (Rai)                            4 tbsp
Fenugreek seeds (methi)                                     1 tsp
Onion seeds (kalonji)                                            1 tbsp
Turmeric powder (haldi powder)                         1 tbsp
Vinegar (sirka)                                                        3 tbsp
Salt                                                                            1 1/2 tbsp

-       Wash raw mango one by one with vinegar in a bowl, then dry them with clean napkin with hands, then cut off the top of raw mangoes (keri).
-       Now grate these raw mangoes with skin.
-       Wash garlic cloves with vinegar and dry well.
-       Mix all the dry Masala with 3 tbsp vinegar. Add this to grated raw mango and mix well. Now add salt in it.
-       Pour 1/2 oil in a jar. Then put the achar and garlic and the remaining oil. Mix all well with a wooden spoon. Use achar after 4 days. But daily in the morning you have to once stir the achar with wooden spoon. (if you open after 3 days and you feel that there is more need of salt and oil you can add it and mix it well) 

Monday, May 9, 2011

Keri ka Murabba by Chef Shireen Anwar

Raw mango (hard) (Keri)                          1 kg
Water                                                             2-1/2 cup
Sugar                                                             750 gm or 3 pao
Green cardamom seeds (hari ilaichi)     1 tbsp

Saffron (zafraan)                                          1/2 tsp

 -      Wash raw mangoes very well.
-       Peel, grate them and soak in water for 1 hour.
-       Then remove from water in strainer and then again put in clean water again.
-       Then remove raw mango from water and squeeze out all water from raw grated mango.
-       Cook water and sugar till dissolved (its better to use wooden spoon for cooking). Add in grated raw mango. Cook on very slow flame for about 45 minutes. Then add cardamom seeds, when bubbles come on top, add saffron, mix well and remove.

Sunday, May 8, 2011

Pineapple cream pastry by Chef Shireen Anwar

Ingredients for sponge:
Eggs                               4
Sugar                              4 ounce or 8 tbsp leveled
Flour (Maida)                 4 ounce or 8 tbsp heaped
Baking powder              1 tsp
Vanilla essence            1 tsp

For filling:
Pineapple tidbits (small pieces)   1 can
Icing sugar                                         2 ounce
Fresh Cream (whipped)                 12 ounce
Pineapple syrup (syrup of can)      1/2 cup
Cherries                                              as required for decoration

-       Beat eggs till they are fluffy then add sugar and beat both the things very well.
-       Add vanilla essence in the egg mixture and mix it well.
-       Sieve flour (maida) and baking powder 3 times (for good result).
-       Now fold this flour and baking powder mixture in egg and sugar mixture (with spatula in clock wise direction, do not use beater).
-       Grease 8x8 square pan and sprinkle some flour, then pour this batter in it.
-       Bake the cake for 20 to 25 minutes in a preheated oven at 180 oC.
-       When cake is baked, place it on wire rack to make it cool.
-       Slice the cake in two halves, on the bottom half of sponge, pour some pineapple syrup, and then apply icing evenly, then place pineapple chunks. Cover with the other half on top. Now in the same manner, pour some pineapple syrup all over it, apply icing evenly on top.
-       Cut in rectangular pieces. Decorate with pineapple chunks and cherries. Delicious pastries are ready.

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.

You can also make pineapple cake with the same recipe, if you wish you can bake the cake in round cake pan instead of square pan, and decorate it like you decorate full cake.