Saturday, November 26, 2011

Fried chicken sticks by Shireen Anwar

Boneless chicken          400 gm (cut into cubes)
Raw papaya                  1 tbsp (grinded, with skin)
Tikka boti masala           3 tbsp (heaped)
(use it of any brand)
Ginger garlic paste        1 tsp (heaped)
Black pepper powder     1/2 tsp (leveled)
Chat masala                 1/2 tsp
Salt                              1/4 tsp
Eggs (beaten)                2
Bread crumbs               as required

-         Marinate boneless chicken cubes with tikka boti masala, raw papaya, ginger garlic paste, black pepper, salt, chat masala and leave it for 1 hour.
-        Then insert them on wooden skewers, coat in bread crumbs and dip in 2 beaten eggs and deep fry till light golden.

Thursday, November 24, 2011

Chicken Scrolls by Chef Shireen Anwar

Self Raising flour                      2 cups or 8 counces
(To make 2 cup self raising flour, take 2 cup maida (white flour), and 2 tsp baking powder (leveled) and sieve it 3 times)
Salt                                         1/4 tsp
Butter                                      2 ounces or 2 tbsp
Caster sugar                            1 tbsp (grinded)
Luke warm milk                        1/2 cup
Tomato paste or pizza sauce     2 tbsp
Capsicum (smack chunks)        1
Mixed herbs                             1 tsp (includes basil, rose merry, thyme and oregano,)
(you can also use only oregano leaves instead of mixed hesbs)
Chicken breast piece                 1
Chicken tikka masala                1 tbsp
(of any brand)
Ginger garlic paste                    1/4 tsp
Lemon juice                              2 tbsp

-         Preheat your oven at 180 degree, and grease the tray.
-         Take self raising flour in a bowl, add salt and sugar and mix it well
-         Now add butter and beat lightly with beater (on low speed) till it forms crumbs, then add milk, and knead it to form soft dough, milk won't be enough so add water to knead the dough properly.
-         To make chicken tikka chunks: marinate chicken breast piece with chicken tikka masala, ginger garlic paste and lemon juice, pan fry it, then cut them in small chunks.
-         Now roll dough to form a big oval shape chappati. (see the picture below).

-         Now spread tomato paste or pizza sauce then top it with chicken tikka chunks, capsicum, sprinkle mixed herbs or oregano leaves and in the end sprinkle cheddar cheese.
-         Now slowly roll it length wise( starting from long side very tightly). Cut 1.5 inches pieces.

-         Bake them for 20 minutes. Serve once baked

Wednesday, November 23, 2011

Chocolate Peanut butter cupcakes by Chef Shireen Anwar

Butter                           5 ounces or 125 gm or 5 tbsp
Caster sugar (grinded)    5 ounces or 10 tbsp or 125 gm
Eggs                            2
Self-raising flour            4 ounces or 1 cup or 8 tbsp
(To make 1 cup self raising flour, take 1 cup maida (white flour), and 1 tsp baking powder (leveled) and sieve it 3 times)
Coco powder                 2 tbsp (heaped)
Milk                              2 to 3 tbsp

Ingredients for Frosting:
Butter                           1 ounce
Creamy peanut butter     3 tbsp
Icing sugar                    2 ounces
Cream cheese               3 tbsp

For decoration
Chocolate coated peanut as required

-        In a bowl, beat 5 ounces butter and 5 ounces caster sugar until light and fluffy
-        Now add 1 egg and beat it well then add another egg, add 2tbsp of self raising flour and beat it well.
-      Now add coco powder, beat it, then add the remaining self raising flour and beat it. Also add milk in it and fold everything together with spatula.
-        Preheat your oven at 180 degree Centigrade.
-        Put cup cake liners in try and pour mixture in it, and bake it oven for 20 minutes.

Method for frosting:
-       Beat butter, add peanut butter, cream cheese and icing sugar and beat until frosting is smooth and fluffy
-         Spread some frosting over each cup cake; decorate each with chocolate coated peanut and serve.