Wednesday, August 17, 2011

Africa kay kabab by chef Shireen Anwar

                   1/2 kg (do not wash)
Hard bread                                3 whole (soaked in water for 15 minutes)
Green chilies grinded                 3 tsp heaped
Salt                                          1 1/2 tsp
Ginger garlic Paste                    2 tsp heaped
All spice powder                        1 1/2 tsp
Coriander leaves (hara dhania)    4 tbsp (chopped)
Oil                                            2 tbsp

-         Marinate mince with ginger garlic paste, salt, grinded green chilies, all spice,  oil and chopped coriander leaves for 2 hours
-         Now squeeze out all water from bread by putting in it muslin cloth and squeezing well, mix bread gradually in mince and mix very well.
-         Make into round kababs and fry immediately after adding bread, deep fry on medium flame for 15 minutes without stirring.

Monday, August 15, 2011

Qeemy kay Pakory by Chef Shireen Anwar

Mince                                       250 gm
Gram flour (baisan)                    4 tbsp
Coriander seeds crushed            1 tsp
(kuta hoa sabut dhania)
All spice powder                        1/2 tsp
(pissa garam masala)
Crushed red pepper                   1 tsp
(kuti lal irch)
Egg                                          1
Onion chopped                          3 tbsp
Ginger garlic paste                    1/2 tsp
Green chilies chopped               4
Baking powder                          1/2 tsp
Salt                                          1 tsp
Coriander leaves                        2 tbsp

-         In a bowl add mince, gram flour, crushed coriander seeds, all spice powder, coriander leaves, egg, salt, crushed red pepper, baking powder, green chilies chopped and chopped onion. Mix all very well.
-         Now put small quantity of the mixture with spoon in oil to fry. Deep fry them on medium flame until golden.

Chicken Samosa by Chef Shireen Anwar

Chicken mince                                       250 gm
Oil                                                        2 tbsp
Ginger garlic paste                                 1 tsp
Salt                                                      1 tsp
Black pepper                                         1/2 tsp
All spice powder (pissa garam masala)    1/2 tsp
Crushed red pepper (kuti lal mirch)          1/2 tsp
Coriander leaves (hara dhnaia)                 2 tbsp (chopped)
Green chilies chopped                            4

Ingredients for dough
Flour (Maida)                             2 cups
Clarified butter (Ghee)                 6 tbsp
Salt                                          1/2 tsp
Water                                        to knead

Method for filling:
-         Heat oil add mince with ginger garlic paste, salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes till chicken mince is tender
-         Now remove in a bowl add chopped coriander leaves and chopped green chilies.

Method for dough
-         In a bowl add ghee, flour and salt, gradually add in water and knead to make a hard dough, knead well,
-         Make small balls of dough, and roll each ball into small saucer size chapati,
-         Now put filling in centre and fold one side to form into a D shape Samosa (as shown in picture), deep fry till light golden.

Thursday, August 4, 2011

Maal pura by Chef Shireen Anwar

Sugar                                                   1 cup
Flour (Maida)                                         2 cups
Water                                                   1 to 1 1/2 cup
Eggs                                                    4
Rose water                                           2 tbsp
Cardamom powder (ilaichi powder)          1 tsp
Semolina (sooji)                                    3 tbsp heaped
Yellow color                                          1/2 tsp
Baking soda                                          1/4 tsp

-         Make sugar syrup with sugar and water, cook for 10 minutes, remove and cool.
-         Now take a bowl add in flour, semolina, yellow color, eggs, rose water and green cardamom powder, mix them well. Then add sugar syrup in it and make a smooth batter.
-         Keep batter aside for few hours, just before frying add baking soda.
-         Heat about 5 tbsp of ghee in a frying pan and pour a little mixture, fry on both sides till golden.

Monday, August 1, 2011

Sweet and sour dip (khati meethi chatni) by Chef Shireen Anwar

Dates (khajoor)                         4 ounces
Tamarind pulp (imli ka gooda)    1/2 cup
Water                                      1 cup
Salt                                         1 tsp
Sugar                                      1 tbsp
Chili powder                             1 tsp
White cumin                            1 tsp
Garlic paste                             1 tsp

Soak dates in 1 cup water for 1 hour, remove seeds and blend with tamarind pulp, salt, sugar, chili powder, garlic paste and white cumin till smooth.

Aalo Chana Chaat by Chef Shireen Anwar

Potatoes boiled and cubed                    250 gm
Green chilies finely chopped                  4 
Chickpeas (chanay) boiled                    1/2 kg
Coriander leaves chopped                     1/2 cup 
Sweet and sour dip                               1/2 cup
Crushed red pepper (kuti lal mirch)         1 tsp
Salt                                                     1 tsp heaped
Chat Masala                                         1 tbsp
Sugar                                                   1 tbsp
Ginger finely chopped                            2 tbsp 
Lemon juice                                          2 tbsp
Tomato ketchup                                    3 tbsp

In a bowl mix together boiled and cubed potatoes, boiled chickpeas, finely chopped ginger, finely chopped green chilies, chopped coriander leaves,  Chat Masala, tomato ketchup, lemon juice, salt, crushed red pepper, sweet and sour dip and sugar. Garnish with coriander leaves and thinly sliced onion.