Thursday, June 30, 2011

Masala Fried Broast by Chef Shireen Anwar

Chicken with skin (cut into 8 pieces)        1 kg
Salt                                                       1 1/2 tsp
Black pepper                                          1 tsp (leveled)
Lemon juice                                           2 tbsp
Egg                                                       1
Milk                                                       2 tbsp
Flour (Maida)                                          1/2 cup
Self raising flour                                      1/2 cup
Chat Masala                                           1 tsp heaped

Note: to make self raising flour mix 1/2 tsp baking powder in 1/2 cup flour (Maida)

-         Marinate chicken with salt, black pepper and lemon  juice for 1 to 2 hours,
-         Mix 1 egg with milk to make batter.
-         Now mix together flour, self raising flour and chat Masala.
-         Dip chicken pieces in beaten egg milk mixture, then roll chicken pieces well in flour mixture (if you want thick coating, then again dip chicken in egg milk mixture and roll it in flour mixture), Deep fry chicken for 20 minutes on medium flame till light golden and crisp.
-         Remove and sprinkle with additional chat Masala. Serve with Broast chutney, French fries and bread roll.

Broast Chutney by Chef Shireen Anwar

Potato (peeled, boiled and mashed)        1
Green chilies                                         2
Yogurt                                                  1 cup
Garlic Paste Or garlic cloves                  1/2 tsp or 2 cloves
Salt                                                      1/2 tsp
Mayonnaise                                          2 tbsp

In blender put together peeled and boiled potato, green chilies, yogurt, garlic, salt and mayonnaise. Blend well till smooth. Serve this tasty chutney with broast.

Wednesday, June 29, 2011

Tahiri by Chef Shireen Anwar

Peas                                         1 cup
Potatoes (cut into cubes)            2
Carrots                                      2
Tomatoes sliced                         2 
Rice                                          1/2 kg
Yogurt                                       1/2 cup
Brown onion                               1/2 cup
Oil                                             3/4cup
Garlic paste                               1 tsp heaped
Chili powder (lal mirch powder)     1 tsp heaped
Whole spice (garam amsala)       1 tbsp
Turmeric (haldi)                          1/2 tsp
Salt                                           2 tsp

-         Heat oil in a pan, add whole spices, brown onion, garlic paste with 1/4 cup water, fry well
-         Now add chili powder, salt, turmeric, yogurt and fry well,
-         Add potato cubes, carrots cubes and  peas, fry for 10 minutes, then add 1 cup water, cover and cook till vegetables are nearly done,
-         Add soaked rice with 2 cups of water, cover and cook till water nearly dry. Add green chilies and 2 sliced tomatoes on top, simmer till done. Serve with raita.

Sunday, June 26, 2011

Mughlai Chutney Chicken by Chef Shireen Anwar

Chicken (cut into 16 pieces)       1 kg
Bay leaf (taiz patta)                   1
Onion chopped                          2
Cloves (long)                             4
Cream                                      1/2 cup
Yogurt                                      1/2 cup
Oil                                            1/2 cup
Chili powder                              1 tsp
Roasted and crushed cumin       1 tsp
(bhuna, kuta hoa zeera)
Ginger garlic paste                    1 tbsp
Green cardamom powder           1/2 tsp
(pissi hari ilaihi)
Almonds ground                        2 tbsp
Salt                                          1 1/2 tsp

Ingredients for Chutney
Coriander leaves                       1/2 cup
Green chilies                            4
Coconut                                   1 tbsp
Sugar                                       1/4 tsp
Salt                                          1/4 tsp
Yogurt                                      2 tbsp
Lemon juice                              4 tbsp

Method for Chutney
In blender put coriander leaves, green chilies, lemon juice, yogurt, salt, sugar, coconut and blend well till smooth. Keep it aside.

-         Heat oil, fry chicken pieces for 10 minutes till light golden. Now remove chicken and keep aside.
-         In the same oil add chopped onion, fry till light pink, add  bay leaf,  cloves, ginger garlic paste, salt, chili powder, cumin powder and ground green cardamom, fry well, then add in the fried chicken pieces, cover and cook for 15 minutes
-         Add ½ cup yogurt, cream and the prepared chutney, cook on low flame till oil comes on top. 

Friday, June 24, 2011

Mango Jam by Chef Shireen Anwar in Mango Tango

Mango              1/2 kg (weight 1/2 kg mangoes after making Pieces of mango)
Sugar               1/2 kg or 2 1/2 cup
Lemon juice      2 tbsp

Note: while making jam, make sure that every thing should be clean, to store jam take glass bottles and sterilize them
To sterilize them , first wash bottles with normal tap water, then boil water and put bottles in it, then off the flame, keep the bottles in that boiling water for 10 minutes, take out the bottles after 10 minutes and keep it in pre heated oven until bottles get dry

-         In a pan put mango pieces, then add sugar and lemon juice and stir it (with wooden spoon) until the sugar melts.
-         When sugar is melting, break the pieces of mango with the spoon so that puree is formed.
-         When bubbles are coming, it is on final stage. To check whether it is ready or not, take a saucer plate put small amount of jam in it and then keep it in fridge for 7 to 8 minutes, then with your small finger shift the mango jam to the side, if wrinkles are formed it means jam has come to the setting point.
-         Now take out the jam in bottle and cover it with muslin cloth (malmal ka kapra) and keep it outside for 12 hours (do not cover it with lid and do not keep it in fridge). after 12 hours you can keep it in fridge.

Thursday, June 23, 2011

Mango Ice cream by Chef Shireen Anwar in Mango Tango

Mangos puree                           1 or 1 1/2 cup
Cream                                      12 ounces or 1 1/2 packet
Condensed milk (chilled)            1 tin

To make puree, peel the mangoes and make cubes and then blend it. Do not put a single drop of water in it otherwise crunch will come in ice cream

-         Take a bowl, put condensed milk, fresh cream and mango puree in it and beat it (with electric beater)
-         If you want to add color in it, add it a little bit.
-         Now put it in air tight box and freeze it for 12 hours.

With the same recipe you can also make chikoo ice cream

Mocha Ganache Filled Chocolates by Chef Shireen Anwar's Student Yasmeen

Dark cooking chocolate (melted) 100 gm

Ingredients for Mocha Ganache
Cream (Tetra pack)                                1/2 cup
Dark cooking chocolate (chopped)          100 gm
Coffee                                                  1/4 tsp slightly heaped

Method for Ganache:
Heat 1/2 cup cream in a pan, before the cream starts boiling remove pan from fire. Add coffee and mix to dissolve the coffee. Then add chopped dark cooking chocolate and mix until chocolate is melted. Mix well and remove from flame and keep aside.

Method for Chocolates
-         Apply melted dark chocolate in the base and sides of the chocolate molds (either use spoon or it can easily be applied through paint brush). Chill to set for a couple of minutes (3 to 4 minutes). Then pour approximately 1/2 tsp of ganache inside the set chocolates. Again chill chocolates to set (so that when we cover it with chocolate ganache don’t get mix)
-         Then pour melted chocolate to cover the chocolates. Chill till set. Then take out from the molds.

Tuesday, June 21, 2011

Chocolate Chip Cup Cakes with Chocolate Fudge Frosting by Yasmeen (Chef Shireen Anwar's student)

Butter                           100 gm or 4 ounces
Fine sugar                     75 gm or 3 ounces
Brown sugar                  2 tbsp
Eggs                             2
Vanilla essence             1 tsp
Flour (maida)                 150 gm or 6 ounces or 1 1/2 cup
Baking powder               1 tsp
Milk                              1/4 cup
Chocolate chips             1 cup

Ingredients for Chocolate Fudge Frosting
Cooking chocolate                    125 gm or 5 ounces
Unsalted butter                         2/3 cup or 4 ounces
Icing sugar (sifted)                    1 cup
Vanilla essence                        1/2 tsp

Note: Butter used for cup cakes should be softened

Method for Cup Cakes
  Preheat oven on 190 degree C. Grease and dust cupcake tray or line with cupcake liners. Sift together 150 gm flour and 1 tsp baking powder.
-         Now beat butter with beater until soft, and then add fine sugar, brown sugar and vanilla essence beat until light & fluff.
-         Add in 2 eggs one at a time, adding 1 tbsp of flour after each egg. Now fold in the rest of the flour alternating with 1/4 milk.(with spatula, donot use beater)
-         Fill the prepared cupcake tray half with the batter. Sprinkle several chocolate chips & then cover with a spoonful of batter. Bake for 20 minutes or till done.
-         Cool them on a wire rack. Then decorate with chocolate fudge frosting and sprinkle sugar balls as you like

Method for Chocolate Fudge Frosting
-         Melt chocolate in double boiler & cool to room temperature.
-         In a large bowl beat butter till light & smooth, then add sifted icing sugar & beat well.
-         Now add melted chocolate & vanilla essence. Beat very well till smooth, light & fluffy. If icing is a little soft, chill for a while. Fill in an icing bag & decorate as you want.

Wednesday, June 15, 2011

Chinese kebab with vegetable by Chef Rida Aftab

Chicken mince                               1/2 kg
Bread (soaked)                              2 slices
Capsicums (cut in cubes)            2
Onion (cut in cubes)                      2
Green chilli (cut in long strips)     4
Tomato ketchup                             1 cup
Soya sauce                                     1 tbsp + 1/2 cup
Crushed black pepper                  1 1/2 tsp
Ginger garlic paste                        1 tsp
Vinegar                                            1 tbsp
Salt                                                   1/2 tsp
Oil                                                    4 tbsp

-         Blend mince and bread in blender. Add ginger garlic paste, 1 tsp black pepper, 1 tbsp soya sauce and salt and mix.
-         Wet your palms and make small, long kebabs and set aside.
-         Heat oil in a wok and fry kebabs till golden. Add vegetables and cook for 1 minute on high flame.
-         Add remaining black pepper, salt, 1/2 cup soya sauce, vinegar, and tomato ketchup, and stir it. Remove from flame after 1 minute.

Friday, June 10, 2011

Fry Khaowsay by Chef Shireen Anwar

Undercut thinly sliced                            250 gm
Capsicum (Julienne)                              1 
Onion (sliced)                                       1 
Carrots (Julienne)                                  1 cup
Cabbage (Julienne)                                1 cup
Spaghetti boiled                                    3 cups
Tomato puree                                        1/2 cup
Black pepper crushed                            1 tsp
Crushed chili powder (kuti lal mirch)        1 tsp
Garlic paste                                          1 tsp
Vinegar                                                 1 tbsp
Salt                                                      2 tsp
Soya sauce                                           2+2 tbsp

To Serve With
Lemon                                                 2 
Green chilies finely chopped                  4
Spaghetti raw fried                                1 cup 
Spring onion chopped                           1/2 cup
Crushed red pepper (kuti lal mirch)         1 tsp
Coriander leaves                                   2 tbsp

-         Marinate undercut with 2 tbsp soya sauce, vinegar, 1 tsp salt, garlic paste and black pepper.
-         Heat 1/2 cup oil, fry marinated beef for 10 minutes, add  sliced onion, fry for 5 minutes till soft, then add carrot,  cabbage, capsicum, tomato puree, crushed red pepper, remaining 1 tsp salt and 2 tbsp soya sauce, fry on high flame,
-         Now fold in boiled spaghetti.
-         Serve with 1 cup fried spaghetti, coriander leaves, chopped green chilies,  spring onion, crushed red chili and lemons. Serve hot immediately.

Tuesday, June 7, 2011

Tiny Macaroni Salad by Chef Shireen Anwar

Macaroni boiled                                                 2 cup
Capsicum finely chopped                                   1 
Tomato (removed seeds and chopped)                1 
Cucumber finely chopped                                   1 
Sugar                                                               1 tsp
Salt                                                                  1/2 tsp
Crushed black pepper                                        1/2 tsp
Garlic paste                                                      1/2 tsp
Ketchup                                                            2 tbsp heaped
Tabasco sauce                                                  2 tbsp
Mayonnaise                                                      3 tbsp heaped

-         In a bowl mix mayonnaise with garlic paste, salt, sugar, ketchup, Tabasco sauce and black pepper, Mix all very well,
-         Now add boiled macaroni with chopped vegetables, mix well and serve chilled over a bed of salad leaves.

Sunday, June 5, 2011

Chicken Dumplings in Ginger Sauce by Chef Shireen Anwar

Chicken                                   250gm or 3 boneless breast piece (cut into small 1/4 inch cubes)
Cabbage finely chopped            1/2 cup
Carrots finely chopped              1/2 cup 
Egg                                         1
Ginger finely chopped                1 tsp
Soya sauce                              1 tbsp
Sugar                                       1/2 tsp
White pepper                            1/2 tsp
Salt                                          1/2 tsp
Corn flour                                  2 tbsp heaped
Spring onion leaves                    2 tbsp (finely chopped)
Flour (Maida)                             3 tbsp

Ingredients for Ginger Sauce
Oil                                            1/4 cup
Chicken stock                            1 cup
Capsicum                                  1 (cut in thin strips)
Onion                                        1 (sliced)
Sugar                                        2 tsp
Salt                                           1/2 tsp
White pepper                             1/4 tsp
Soya sauce                               2 tbsp
Ginger                                       1 tbsp heaped (cut thin slices)
White vinegar                             4 tbsp

Method for Dumplings
-         Marinate tiny cubes of chicken with salt, white pepper, sugar, corn flour, flour,  egg,  chopped cabbage, carrot, spring onion, finely chopped ginger and soya sauce
-         Mix all well and make small balls of it (like pakora) and deep fry for 10 minutes till golden brown.

Method for Ginger Sauce
-         Heat ¼ cup oil, fry ginger, then add  sliced onion, then fry for 2 minutes and add capsicum.
-         Add salt,  white pepper, sugar,  white vinegar, then add soya sauce and chicken stock,
-         Cook till it stats boiling, then add corn flour paste to make sauce thick,
-         Now add in your dumplings and serve immediately.

Saturday, June 4, 2011

Pizza twister by Chef Shireen Anwar

3 servings
All purpose Flour (Maida)            2 cups
Instant yeast                             2 tsp or 1 tbsp
Salt                                          1/2 tsp
Sugar (grinded)                          1/2 tsp
Luke warm Water (neem garam pani)      

Ingredients for chicken:
Chicken boneless                       2 breast piece
Salt                                           1/2 tsp
Black pepper                              1/2 tsp
Soya sauce                                1 tbsp
Chilli sauce                                1 tbsp
White vinegar                             1 tbsp

Ingredients for batter:
Salf raising flour                        4 tbsp
Or take 4 tbsp Maida and add 1/4 baking powder and strain it and then use it, this will serve as self raising flour.
Corn flour                                 2 tbsp
Salt                                         1/2 tsp
Chili sauce                               1 tbsp
Egg                                         1
Oil                                           1 tbsp
Milk                                         as required to make batter
Baking powder                          1/4 tsp
Dry self raising flour                   as required (for coating)
Take Flour (maida) 1 cup and add 1 tsp baking powder)

Ingredients for assembling
Capsicum                                  1 chopped
Pizza sauce                               1 cup
Chicken salami                           9 slices
Mozerella cheese (grated)           2 tbsp

Pizza sauce
Chili sauce                    2 tbsp
Tomato paste                1 tbsp
Oregano leaves             1/2 tsp

-         Knead the dough with luke warm water. And then keep it aside to rise.
-         When dough is rised, make balls of it. (5 balls will form in 2 cups of flour)
-         Cut 3 thick slices of each breast piece, so you'll get 6 slices out of 2 breast piece and then flatten these 6 slices with stake hammer.
-         Marinate chicken with salt, black pepper, soya sauce, chili sauce and white vinegar and leave it aside for 30 minutes
-         To make batter, in a bowl take self raising flour, corn flour, baking powder, chili sauce, salt, egg and oil and make smooth batter with milk with medium consistency.
-         Now dip marinated chicken strips in batter then coat in dry self raising flour and deep fry in frying pan (not in wok) till golden
-         Now take dough balls and roll into a dinner size plate chappati with rolling pin and grill on a hot griddle (Tawa) from both sides.(don't brown it too much)
-         Now take pizza roti, apply pizza sauce, place two fried chicken strips, sprinkle chopped capsicum, also place 3 chicken salami and add grated mozerella cheese and wrap it. Yummypizza twister is ready

Method for pizza sauce:
Mix together tomato paste, chili sauce, oregano leaves with 1/4 water and cook for 5 minutes.
Cool it and then use it.