Thai soup by Sara Riaz

Ingredients:

Ginger                                       1 tbsp (thinly sliced)

White pepper                             1/2 tsp

Salt                                          1/2 tsp

Sugar                                        1 tsp

Soya sauce                               1 tbsp

Green chillies                            4 to 5 (cut in half, remove seeds)

Lemon juice                               2 tbsp

Chicken stalk                            5 cup               

Oil                                            1 tbsp

Rice (boil it)                               1/4 cup

Corn flour                                  1 tbsp

Green coriander leaves               for garnishing

For chicken:

Chicken (breast piece)                1 cup (cut in cubes)

Soya sauce                               1 tbsp

Corn flour                                  1 tbsp

White pepper                             1/2 tsp

Salt                                          1/2 tsp

Method:

Marinate the chicken with soya sauce, corn flour, white pepper and salt. And keep it aside.

Now heat oil, add ginger and fry it then add chicken stalk, white pepper, salt, sugar, soya sauce, and corn flour and cook it for some time, then add marinated chicken and cook it further until chicken gets soft. When chicken starts to get thick add green chillies.

Fry the boiled rice and drain all excess oil. Now serve the soup in a bowl and add lemon juice, green coriander leaves and fried rice.

Chicken Jalfrezi

Ingredients:

Chicken                        1 kg (in cubes)

Ginger                           1 tsp (sliced)

Tomato                         2 (chopped)

Onion                            2 (small size) (chopped)

Red chilli powder            1/2 tsp

Green chillies                2 to 3

Black pepper                 1/2 tsp

Salt                              1 tsp

Ketchup                        2 tbsp

Soya sauce                   1 tbsp

Chinese salt                  1 tsp

Oil                                1/2 cup

Worcestershire sauce    2 tbsp

Method:

Heat oil in a frying pan, and fry onion and ginger for 2 minutes. Then add all the ingredients including chicken and cook it on medium flame until chicken gets soft.

When it gets ready server it with rice.

Pizza sandwich

Ingredients:

Refined flour (maida)                   3 cups

Baking powder                           4 tsp

Sugar                                        1 tsp

Salt                                          2 pinch

Oil                                            2 tbsp

For filling:

Chicken breast pieces                1 cup

(cut in cubes, 1/2 inch cubes)

Oinion                                       2 (cut in cubes)

Capsicum                                  1 (cut in cubes)

Crushed red pepper                    1 tsp

(kuti hoi lal mirch)

Oregano                                    1 tsp

Pickled Green chillies                 2 (chopped)

Salt                                          as required

Crushed black pepper                 1/4 tsp

Chilli garlic sauce                       as required

Pizza cheese (shredded)            as required

Note: for Pickled green chillies: cut the chillies in half and keep it in vinegar in a bottle. You can keep it in refrigerator, and use it whenever it is required.

Method:

Mix refined flour, baking powder, sugar, salt and oil and make dough then keep it aside for 1 hour.

Meanwhile heat 2 tbsp of oil in frying pan, add chicken , then add salt and cook it, then add onion, capsicum, pickled green chillies, crushed red pepper and crushed black pepper. Then cook it for some time, in the end add oregano and mix it well and remove the pan from heat.

Now make one paratha, spread chilli garlic sauce and then add chicken mixture and sprinkle pizza cheese on it, now cover it with other paratha and fold the paratha ends with hands. Now fry this pizza paratha in frying pan, when one side is cooked, carefully turn it and cook other side too. Server it with chilli garlic sauce.

Potato Sandwich

Ingredients:

Potatoes (cut in cubes)              1 cup

Egg                                          4

Refined flour (Maida)                   8 tbsp

Butter or oil                               2 tbsp

Coriander leaves (chopped)         1/4 bunch

Green chilli (chopped)                 2

Black pepper                             to taste

Salt                                          to taste

Method:

Fists beat the eggs, then add butter in it and mix it well.

Add refined flour (maida) in it and beat it properly, then add coriander leaves, green chilli, black pepper and salt and mix it.

Now grease your sandwich maker with oil on both sides (up and down), then pour this mixture in sandwich maker, it will take around 5, 10 minutes to cook, then open the sandwich maker, and turn the sandwich so that other side also gets brown.

Pulao Biryani by Chef Shireen Anwar

Ingredients:

For chicken

Chicken                                    1 kg

Water                                       8 cup

Ginger                                       1 inch piece (cut big pieces)

Garlic                                        12 cloves

Onion (sliced)                            1

Salt                                          1 tsp

All spices (garam masala)          1 tbsp

Boil the chicken with above ingredients. When half done, then strain it. Discard all the remaining ginger and garlic that is left. When the chicken is boiled, the chicken stock remains about 6 cups.

Cook rice in that 6 cups of stalk (cook the rice in same manner as you cook for biryani, on high flame). If you feel that stalk is in excess then drain it, otherwise the rice gets fully cooked in this chicken stalk.

For Masala:

Rice                                                      750 grams

Oil                                                        1/2 cup

Ginger and garlic paste                           2 tbsp

National Bombay biryani masala             1 packet

Brown onion                                          1/2 cup

Tomato                                                 1 (slices, cut rings)

Coriander and mint leaves                       1/2 cup

Yogurt                                                   1 cup or 1 pao

Green chillies                                        6,8

Yellow color                                           a pinch

Kewra                                                   1 tsp

Method:

In oil, add brown onion, ginger garlic paste and sauté it. Then add green chillies and national Bombay biryani masala and water (about half cup), and stir it, then add boiled chicken and cook it. Now add yogurt, the chicken will get cooked in yogurt water.

Now in a big wok, make one layer of rice, then spread the chicken masala over it, and also put tomato slices, coriander and mint leaves on it, then cover it with another layer of rice. In the end add kewra water (kewera + yellow color), sprinkle brown onion and 2 tbsp of ghee or oil on it. Keep it on high flame for 5 minutes and 10 minutes on low flame.

Fish cutlets

Ingredients:

Fish fillet                                   500 grams

Spring onion (chopped)               1

Green chillies (chopped)             3

Potato (boiled and mashed)        1

Crushed black pepper                 1 tsp

Eggs                                         2

Breadcrumbs                             1 cup

Garlic/ginger paste                     1 tsp

Lemon                                      1

Corn flour                                  as required

Pakistani Chinese salt                to taste

Salt                                          to taste

Oil                                            for frying

Method:

-          Apply Chinese salt, ginger/garlic paste, salt and lemon juice on fish pieces and steam them.

-          Separate skin from fish and de-bone carefully.

-          Put fish pieces, salt, Chinese salt, green chillies, corn flour, 1 egg, black pepper, spring onions and mashed potatoes in a bowl.

-          Mix well

-          Make round cutlets from the mix. Whisk the remaining egg in a bowl and put breadcrumbs in a plate.

-          Coat cutlets first in egg and then in breadcrumbs.

-          Heat oil in a frying pan and fry cutlets till they turn golden from both sides.

-          Serve delicious fish cutlets with chutney.

Chicken Veg. and Wheat Soup by Chef Rahat - Quick Recipe

http://www.youtube.com/watch?v=8n2haRt2Sfc

Boti walay kebab

Ingredients:

Meat (beef) (cut in small cubes)  250 grams        

Onion                                        3 (thin slices)

Coriander (dhania)                      1/2 bunch

Mint leaves (podina)                   1/2 bunch

Ginger and garlic paste               1 tbsp

Green chilli (griounded)               1 tbsp

All spices (garam masala)          1/2 tsp

Red chilli                                   1/2 tsp

(grounded not in powder form)

(kuti hoi laal mirch)                    

Coriander seeds (grounded)        1 tbsp

(kuta hoa dhania)

Gram flour (chanay ka aata)       1/2 cup

Wheat flour (Gehun ka aata)       1/2 cup

Salt                                          to taste

Baking soda (khanay ka soda)    1/4 tsp

Method:

Put onion, coriander, mint leaves and all the ingredients in beef cubes and mix with water, until thick batter is formed. Then keep it in refrigerator for about 3 to 4 hours.

Before frying put 2 tbsp of hot oil in this batter and mix it, then pour the batter with spoon and deep fry it, (this kebab take time to fry because beef cubes take time to get soft)

Machli Ka salan (Fish Curry)

Ingredients:

Fish                                          1/2 kg

Oil                                            1 cup

Red chili powder                        1/2 tbsp

Turmeric powder (haldi)               1/4 tsp

Lemon                                      1

Salt                                          1/2 tsp or according to your taste

Ginger and garlic paste               1/2 tsp

For curry:

Red chili powder                        1 tsp

Turmeric powder (haldi)               1/4 tsp

Coriander powder                       2 tbsp

(dhania powder)

Lemon juice                               1 tbsp

Ginger and garlic paste               1 tsp

Salt                                          according to your taste

Coriander leaves (hara dhania)     for garnishing

Method:

-         First marinate the fish slices with vinegar (2 tbsp) and salt (1 tbsp) for 10 minutes. Then wash it with cold water.

-         Then marinate the fish with red chilli powder, turmeric powder(Haldi), salt, ginger garlic paste and lemon juice. And keep it side for 10-15 minutes.

-         Heat oil in a wok and fry those marinated fish slices till golden brown.

-         Now in a bowl take lemon juice, red chilli powder, turmeric powder (Haldi), coriander powder (dhania powder), ginger garlic paste, salt and water (about 2 tbsp) and mix it.

-         Now heat oil in a frying pan, and add this mixture in it and sauté it for 5 minutes, then add water in it (about 1/4 cup) then again cook it for some time (do not over cook the gravy, it will change its color). When the gravy is cooked add the fish slices in it and garnish with coriander leaves.

Chicken burger

Ingredients

Chicken mince               ½ kg

Corn flour                      1 tbsp

Bread slices                  3

White flour                     1 tbsp

red chilli (grounded)        1 tsp

Vinegar                         ½ tbsp

Soya sauce                   1 tbsp

Black pepper                 1 tsp

Egg                              1

Method:

Mix all the ingredients in chicken mince and make kebabs. Then fry it in frying pan (don not deep fry it)

Then on burger place the kebab, lettuce and mayonnaise. And serve it with chilli garlic sauce or tomato ketchup

Chicken Nuggets by Chef Rahat

Ingredients

Chicken breast                          1 (300 gm)

Mustard powder                         1/2 tsp

Salt                                          1/2 tsp

Black pepper                             1/2 tsp

Worchester sauce                      2 tsp

      Crumbs of fresh bread                3/4 cup

      Oregano                                    1/2 tsp

      Small onion                               1

Coating

      Egg( beaten)                              1

      Fresh bread crumbs                   1 cup

      Crumbs from market or bakery    1 cup

      Oil                                           for deep frying

Method:

  Mix all the ingredients in a chopper until they all are well mixed.

-          Now make the shape of nuggets.

-          Mix 1 cup fresh crumbs and 1 cup market crumbs together. Now coat the nuggets in egg and then in crumbs and deep fry them on medium heat till they are golden brown.

-          Serve hot with chili garlic sauce or tomato sauce.

Drumsticks by Chef Gulzar

Ingredients:

Chicken drumsticks                   1/2 kg

Chicken cube                            1

Sugar                                        1 tsp

Corn flour                                  1/2 cup

Refined flour                              1/2 cup

Eggs                                         2

White pepper                             1 tsp

Baking powder                           1 pinch

Red chilli powder                        1 tbsp

Lemon juice                               4 tbsp

Salt                                          to taste

Oil                                            for frying

Salad leaves                              for garnishing

Tomatoes                                  for garnishing

Method:

-          Make gashes on both sides of drum sticks with the help of a knife

-          Marinate drumsticks with sugar, white pepper, baking powder, red chillies, lemon juice and salt.

-          Put chicken cube, 4 tbsp corn flour, refined flour, eggs and salt in a bowl. Mix well to make smooth batter.

-          Heat oil in wok, fry drum sticks and take them out when they turn golden.

-          Serve delicious chicken drumsticks with fresh salad leaves and tomatoes.

Fried fish and Potatoes Recipe by Chef Tahir Chaudhry

Ingredients:

Fish fillet                                   1/2 kg

Potatoes                                   1 kg

Egg                                          1

Refined flour (Maida)                  1 cup

Salt                                          1 tsp

Black pepper                             1/4 tsp

Vinegar                                     1 tsp

Baking powder                           1/4 tsp

Corn flour                                  1 tbsp

Oil                                            for frying

Method:

 -         Cut fish into 8 pieces; apply vinegar on them and keep aside.

-          Mix refined flour (Maida), baking powder, salt, black pepper, egg and water to make batter.

-          Heat oil in a wok. Coat fish pieces with the batter and fry till golden.

-          Cut potatoes in 1/4 inch thick slices and soak them in iced-water for an hour, then drain the water.

-          Heat oil in a frying pan and fry potatoes fro few minutes, then take them out on a paper towel.

-          Sprinkle corn flour on potatoes and keep in the freezer. Take them out once frozen.

-          Heat oil in a wok and fry potatoes til they turn golden.

-          Enjoy delicious fish and crisp potato chips.

Gajar ka halwa

Ingredients:

Carrot (grated)                           2 kilo

Milk                                          1 1/2 liter

Sugar                                        1 1/2 cup

Ghee                                        1 cup

Cardamom powder                     1 tsp

(elaichi powder)

Almonds and pistachio               for garnishing

Method:

-      Put milk in a pan. Grate the carrots and put it in milk, cook until the milk gets dry, and carrots get soft.

-      Then add sugar and again leave it, till water gets dry.

-      Add ghee and cardamom powder and cook for 10 minutes. (you should continuously stir it till ghee leaves the sides of the pan.)

-      When done, take out it in a dish and garnish with almonds and pistachio.

American chop Sue By Chef Tahir Chaudhry

Ingredients:

Noodles                        150 gm (preferable are egg noodles)

Oil                                as required

Salt                              to taste

Ginger (chopped)           1 tsp

Garlic (chopped)            1 tsp

Onion (finely sliced)       1/4 cup

Carrot (finely sliced)       1/4 cup

Capsicum (finely sliced)  1/4cup

Chicken (long stripes)     1/4 cup

Vinegar                         2 tsp

Sugar                            2 tsp

Corn flour                      1 tbsp

(Dissolved in water)

Soya sauce                   1 tbsp

Tomato ketchup             4 tbsp

Water                           1/2 cup

Method:

-          Boil water in a pot; add 1 tsp oil and salt according to taste in a pot and boil noodles.

-          Heat oil in a frying pan and fry boiled noodles in it.

-          To make chicken mixture heat 2 tbsp of oil in a wok.

-          Add chicken, vegetables, onion, ginger and garlic. Fry for 5 minutes.

-          Reduce the flame and add soya sauce, vinegar, ketchup, sugar and ½ cup water, and allow to boil.

-          Add corn flour to mixture in wok and keep stirring until sauce thickens

-          Pour chicken mixture over noodles and serve hot.

Double Chocolate Cupcakes by Chef Sharmane

Ingredients:

Butter                             225 gm (if you are not using salted butter then add a pinch of salt in the mixture while beating. Salt enhances the flavor)

Cocoa powder                 1/4 cup (if you want strong flavor then add 2 tsp more)

Refined flour (Maida)        1 1/4 cup

Baking powder                 1 tsp

Chocolate chunks            1/2 cup (Cut medium size chunks, keep the chocolate on room temp, ii will cut easily)

Vanilla essence               1 tsp

Eggs                               4

Sugar (granulated)           3/4 cup (first measure the sugar then grind it)

Brown sugar                    1/4 cup

Bi-carbonate soda            1/2 tsp

(khanay ka soda)                      

Method:

 -       Beat butter, sugar and brown sugar in a bowl until it is creamy.

-         Then add eggs one by one and beat well between each interval. Then add vanilla essence in it and mix it well.

-         In a separate bowl mix refined flour (Maida), baking powder and bi-carbonate soda.

-         Now fold this refined flour mixture gradually in egg mixture (fold this with help of spoon, don’t use beater). Retain some refined flour mixture and coat the chocolate chunks with it (this stops the chocolate chunks from going into the base of baking pan)

-         Now add cocoa powder in the egg mixture and mix it.

-         Add chocolate chunks (that you have coated in refined flour mixture) in the mixture and fold it gradually.

-         Grease the baking pan with oil, and preheat your oven at 180 oC, 10 minutes before baking.

-         Put this mixture in cup cakes baking tray or you can also make a big cake by pouring all the mixture in a cake baking pan. Baking time of cup cakes is 20 minutes where as a big cake can take more than 20 minutes.