Beef Cutlets by Chef Zakir

 Ingredients:

Mince meat (Gai ka qeema)                   300 grams

Onion                                                   1

Green chillies                                        4

Egg                                                      1

Ginger and garlic paste                          2 tbsp

Crushed red pepper                               1 tbsp

(kuti lal mirch)

Salt                                                      as required

Coriander leaves                                    2 tbsp

Bread crumbs                                       as required

Method:

-       Wash the mince, then in a chopper put mince, onion, green chillies, ginger garlic paste, half egg, coriander leaves, crushed red pepper and chop it.

-       Now apply little egg on your palm, and make oval shape cutlet, then coat it with bread crumbs, and shallow fry them. (fry them in a frying pan, so that it doesn't get deep fried)

Achari bhindi by Zubaida Tariq

Ingredients:

Lady finger (bhindi)                     1/2 kg (remove the head and tail of it)

Oil                                            1/4 cup                        

Tamarind paste (imli ka paste)    1/2 cup

Onion (thinly sliced)                   1

Tomatoes (sliced)                      2

Green chillies                            4 to5

Curry leaves (curry pattay)          4 to 5

fenugreek seeds (Methi daana)   1/4 tsp                         

fennel seeds (Saunf)                  1 tsp

Cumin seeds (zeera)                  1 tsp

Nigella Seeds (Kalonjji)              1 tsp

Turmeric powder (haldi)              1 tsp

Salt                                          as required

Crushed red pepper                   1 tbsp

(kuti lal mirch)

Method:

-       First heat the oil then fry fenugreek seeds (methi dana), and curry leaves, then add sliced onion, when onion get soft add tomatoes and sauté it.

-       Now add lady finger, turmeric powder (haldi), crushed red pepper, fennel seeds (saunf), cumin seeds (zeera), nigella seeds (kalonji) and tamarind paste and cook it for about 5 to 8 minutes, until lady finger gets soft, then in the end add salt and mix it and then turn off the flame.

Fresh cream pineapple cake

Ingredients:

Eggs                            5

Refined flour (Maida)      1 cup

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

Pine apple juice             1 tbsp

Corn flour                      1 tbsp

Vanilla essence             few drops

Baking powder               1 tsp

For garnishing:

Fresh cream                  1 packet

Pine apple tin                 1

Icing sugar                    as required

Method:
      -     Grease 9 inch cake pan with oil. And preheat your oven.

-       Now take a bowl sieve baking powder, refined flour and corn flour 3 times.

-       Now beat eggs until it is foamy, then add sugar in it slowly and gradually, beat for about 10 to 15 minutes, then add vanilla essence and beat it.

-       Now with the help of wooden spoon fold the refined flour mixture in this egg mixture slowly (do not use beater). In the end add pineapple juice and mix it.

-       Bake the cake at 160 0C for about 35 to 40 minutes.

-       When cake is baked, cool it then cut the cake in half, then on both the halves spread pineapple tin juice, then on one half apply the icing, sprinkle pineapple chunks. And place the other half on it, then cover the whole cake with the icing, decorate the cake with the remaining pineapple chunks.

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

Coffee and cream sweet dish

Ingredients:

Rusk biscuits (Paapay)              8,10

Milk                                         1 Mug

Coffee                                      1 tsp

Sugar                                       6 tbsp

Tetra pack Cream                     1 packet

Method:

Mix sugar and coffee in milk and heat a little bit, so that sugar mixes well, then dip Rusk biscuit one by one and place them in a tray like forming a complete layer of it.

Then mix sugar(as required) in cream and beat it, then place this cream on top of that rusk biscuit layer, in the same manner again place rusk biscuit(dipped in coffee milk)  and then cream layer. You can make as many layers as you want (when I tried this recipe I made two layers).

Then on top layer sprinkle some coffee or spread some chocolate sauce.Place it in freezer so that it get stiff and pieces (if cut) can come out smoothly.

Chicken mince satay recipe by chef shireen anwar

Ingredients:

Beef or chicken mince (murge ka qeema)            250 grams

National seekh kabab masala                             2 tbsp

Ginger and garlic paste                                      1 tsp

Capsicum (chopped)                                         1                                 

Onion (chopped)                                               1

Corn flour                                                         4 tbsp

Egg                                                                  1/2

Method:

Take mince in a bowl and marinate it with all the ingredients except for corn flour. Then roll it on wooden skewers and coat with corn flour and shallow fry it.

Imli ki khatti meethee chatni by Chef Zakir (Tamarind sauce)

Ingredients:

Tamarind water (imli ka pani)                  5 tbsp

Sugar                                                   3 tbsp

Salt                                                      1/2 tsp

Cumin seeds (Zeera)                              1/2 tsp

Water                                                    1/2 cup

Tamarind water: soak the tamarind in warm water for 5 min squeeze the seeds and fiber with your fingers to extract as much juice as possible. Strain and discard fibers and seeds.

Method:

Heat 1 tbsp of oil, then add cumin seeds and fry it then add tamarind water, ketchup, sugar, salt and water and cook it for some time until sugar get dissolved, then add corn flour about 1 tbsp, and mix it well until the sauce gets thick, then after 2 minutes turn off the flame.

Aalo samosa by chef Zakir

Ingredients:

Potatoes                                   2

Refined flour (Maida)                 250 grams

Clarified butter (ghee)                2 tbsp

Crushed red pepper                   1 tbsp

(kuti hoi lal mirh)

Coriander leaves(chopped)        2 tbsp

(hara dhania)    

Mint leaves (chopped)               2 tbsp

(podina)

Mustard seeds (Rai)                  1/2 tsp

Nigella Seeds (Kalonji)               1/2 tsp

Turmeric powder (haldi)              1/2 tsp

Salt                                          to taste

Carom seeds (Ajwain)                1/2 tsp

Oil                                            for frying

Method:

-        Boil the potatoes and then mash them.

-       Then take a bowl, put potatoes, salt, coriander leaves, mint leaves, mustard seeds (rai), nigella seeds (kalonji), turmeric powder (haldi) and crushed red pepper and mix them well.

-       Take flour and add clarified butter, carom seeds (ajwain) and salt in it and mix it, then knead the dough with water into hard dough.

-       Divide dough in to small balls, roll each ball into a oval shape chapatti, then cut it in half to give two parts of each. Then make a cone of each and place the filling in center and seal the edges with flour paste (take flour and water to make a thick paste).

-       Deep fry them on medium flame. 

Hyderabadi tahiri by Chef Tahir Chaudhry

Ingredients:

Beef mince                               1/2 kg

Basmati rice (soaked)                1/2 kg

Hot spices powder                    2 tsp

(pissa hoa garam masala)

Yogurt                                      1 cup

Mint leaves (chopped)               1/2 bunch         

(podina)

Onions (finely sliced)                 4

Turmeric powder                        1/2 tsp

(haldi)  

Ginger/garlic paste                    1 tbsp

Green chilies                             6

Eggs (boiled)                            2

Salt                                          to taste

Clarified butter or oil                  4 tbsp

(Ghee ya tail)

Method:

-        Put mince and little onion in a bowl and mix well.

-       Heat oil in a pot and fry the remaining onions.

-       Add ginger/garlic paste and turmeric powder; fry it. When it starts to give fragrance, add yogurt and mince.

-       Add salt and fry; when all the water dries add green chilies.

-       Add soaked rice and add water so that it is 1 1/2 inches above rice.

-       Add hot spices powder and cover with a lid.

-       Dish out rice when it is cooked. Garnish with boiled eggs and mint leaves before serving.

Singaporean rice by Chef shireen anwar

Ingredients for rice

Rice                                          1/2 kg

White and black cumin seeds     1/2 tsp each

(kala aur safaid zeera)

Peas (lightly boil them)              1/2 cup

Star aniseed                              2

(badian kay phool)

Oil                                            1/4 cup

Ingredients for chicken

Boneless chicken                      1/2 kg

Carrots (lightly boil them)           1

Capsicums                                2

Tomato and onion                     1 each

Cabbage (sliced)                       1 cup

Ginger (chopped)                      1 tbsp

Spaghetti (boiled)                      1 cup

Salt                                          1 tsp

Crushed black pepper                1 tsp

Red chilies                                1 tsp

Soya sauce                               2 tbsp

Red chili sauce                          2 tbsp

Ketchup                                    4 tbsp

Corn flour                                 1 tbsp

Oil                                            1/4 cup

Ingredients for sauce

Mayonnaise                              1/3 cup

Salt                                          pinch

Crushed red chilies                    1/2 tsp

Sugar                                       1 tsp

Vinegar                                     2 tbsp

Ketchup                                    2 tbsp

Ingredients for topping

Green chilies (sliced and fries)   8

Garlic (chopped and fried)         4 tbsp

Method:

-       Soak rice for 1/2 hour. Heat oil in a pot and fry white and black cumin seeds and star aniseeds. Add rice, salt and peas to the pot and fry for a while. Add 2 cups water and cover with a lid. When all the water dries lower the flame and keep on dum.

-       To make sauce, put all sauce ingredients in a bowl; mix well and keep aside. To make chicken, heat oil in a pot and lightly fry ginger in it. Add chicken pieces and stir fry. Add salt, red chilies, black pepper, ketchup, chili and soya sauces. Fry for a while and add all vegetables. Do no over-cook vegetables. Add 1 cup water and when it comes to a boil, add corn flour mixed in 2 tbsp of water. When it becomes thick, turn off the flame. Put rice in a serving dish; pour the sauce over it, then place spaghetti and lastly put chicken mix on top. Garnish with green chilies and garlic. Delicious Singaporean rice is ready to be served.

Chinese omelet by Kokab Khwaja

Ingredients:

Eggs                2

Capsicum         1 (small size)

Spring onion     1

Soya sauce       1 tsp

White pepper    1 tsp

Salt                  to taste

Oil                    as required

Method:

-       Finely slice vegetables.

-       Beat eggs in a bowl; add capsicum, soya sauce, spring onion, salt and white pepper. Beat well.

-       Heat oil in frying pan and pour egg mixture.

-       When cooked from one side, flip and cook from other side.

-       Serve hot when both sides are done.

Fried gram lemtils (bhuni hoi daal) by Chef Rida Aftab

 

Ingredients:

Gram lentils (chanay ki daal)                   2 cups

Tomatoes                                             250 grams

Onions                                                  250 grams

Green chillies                                        6

Ginger (finely sliced)                              1 tbsp

Coriander leaves (chopped)                   1/2 bunch

(hara dhania)

Whole cumin seeds (sabut safaid zeera) 1 tsp

Mustard seeds (rai daana)                      1 tsp

Curry leaves (kari pattay)                        10

Dreid plums (aalo bukharay)                   50 grams

Cinnamon (dar chini)                              1 stick

Crushed red chilies (kutii hoi lal mirch)    1 tbsp

Turmeric powder (haldi)                          1 tsp

Salt                                                      1 tsp

Whole red chilies                                   6

Lemon                                                  1

Tamarind pulp (imli ka ras)                     1/4 cup

Oil                                                        1 cup

Method:

-        Boil gram lentils in plain water. Heat oil in a pot and lightly fry ginger.

-       Add cumin seeds, mustard seeds, plums, cinnamon stick, red chilies, turmeric powder, salt, whole red chilies, tomatoes, onions and curry leaves in the pot and fry.

-       When all spices are well-fried add boiled gram lentils.

-       Mix lentils and spices well; add lemon juice and tamarind pulp.

-       Delicious fried gram lentils are ready; garnish with coriander leaves and green chilies before serving.

Hara Masala Chicken

Ingredients:

Chicken                                    1 kg

Yogurt                                      250 grams (1 pao)

Coriander leaves                        1 bunch

Mint leaves                                1 bunch

Green chilies                             4 to 5

Ginger and garlic paste              1 tbsp

Tikka seekh kebab masala         3 tbsp

Salt                                          as required

Note: instead of tikka seekh kebab masala you can also use:

Crushed red peppe (kutti lal mirch)                    1 1/2 tbsp

Coriander seeds powder (dhania powder)           1 tbsp

Turmeric powder (haldi)                                    1/2 tsp

Method:

Grind coriander leaves, mint leaves and green chillies with salt and little amount of water in a juicer.

Now marinate chicken with the above grinded mixture, ginger garlic paste, tikka seekh kabab masala and yogurt and keep it aside for 1 hour.

Then in a big pan heat 1/4 cup of oil, put this chicken and cook for 2 minutes, do not add water, chicken will cook in yogurt water. When oil appears on the surface and some gravy is left, remove it from the flame. Yummy green masala chicken is ready 

Badami shahi tukray by chef shireen anwar

Ingredients:

Bread slices                              10

Milk                                          2 cups

Sugar                                        150 grams or 3/4 cup

Tetra pack cream                       1 cup

Saffron  (zafraan)                        1/2 tsp 

Kewara essence (kewra)             1 tsp

Whole dried milk (Khoya)            1/2 cup

Almonds and pistachio               as required

(cut in slices)

Method:

-         Make four pieces of each bread slice, then fry it in little ghee or oil in frying pan

-         Now take one dish and place these bread slices like forming a layer of it.

-         Now cook 1 cup milk with sugar and on the other side blend 1 cup milk, whole dried milk (khoya), cream, kewara essence and saffron in a juicer. Now also add that cooked milk and sugar in it and blend it well.

-         Then spread this mixture over the bread slices, sprinkle almonds and pistachio, and bake for about 20 minutes in preheated oven at 180 oC.

Yummy chocolate cake by shireen anwar

Ingredients:

Dark Cooking chocolate              4 ounce

Tetra pack cream                       1/2 packet or 1/2 cup or 4 ounce

Maida                                       1 1/2 cup

Baking powder                           2 tsp (leveled)

Butter                                       16 ounces or 2 cups

Eggs                                         6

Caster sugar (granulated)            1 1/2 cup (measure it then grind it)

Vanilla essence                         2 tsp

Coco powder                             5 tbsp

Icing:

Icing sugar                    4 ounce

Chocolate                      6 ounce

Fresh cream                  2 packet

Vanilla essence             1 tsp

Cocoa powder                1 tbsp heaped

Method:

Melt the chocolate on double boiler and add ½ packet tetra pack cream in it,and mix it well and then keep it aside.

Now in another bowl mix refined flour (Maida) and baking powder.

Beat butter, and add caster sugar in it slowly and gradually, then add vanilla essence, coco powder and beat it, now add cooking chocolate + cream mixture in this butter mixture.

Now beat egg white until it is stiff, then add egg yolk(one by one) in it and beat it(this egg mixture should be fluffy), add this egg mixture (slowly) in butter mixture, then add refined flour(Maida) + baking powder mixture in it. This batter will be very moist, after adding all this, stop the beater and fold this batter with the help of wooden spoon in only one direction (clockwise).

Take 2 sandwich pans of 9 inches, grease the pans and place the butter paper, (you can also use big cake pan instead of 2 separate pans, and after baking, cut the cake in half and do the icing), preheat your oven at 180 oC, baking time is 40 to 45 minutes.

For icing, melt the chocolate and add ½ packet tetra pack cream and coco powder and mix it and cool it.

Beat fresh cream, when it starts to get thick then start adding icing sugar and add vanilla essence also. Then add chocolate and cream mixture and mix it, keep it in freezer for about 5 minutes.

Brush one half of the cake with milk so that it get moist. Now spread the icing, and then keep the other half of cake on it, then again moist the top of it with milk, and cover the whole cake with icing. Yummy chocolate cake is ready :)

Cake jelly

Ingredients:

Milk                                                      1 liter

Sponge cake                                         1 (small size) (cut thin slices)

sponge cake

Custard powder (vanilla flavor)                  4 tbsp (flat)

Sugar                                                    6 tbsp

Crystal jelly                                           1 packet

(strawberry flavor)                                  

Fruits                                                    as required

(banana, apple, pineapple, grapes)

Method:

 -        Heat milk in a wok and add sugar in it and cook for some time. Then add custard powder.

-         Then in one dish place all the slices of sponge cake like forming a layer of cake. Cut small pieces of all fruits, then spread them over cake layer. Now pour custard on it forming a layer of custard. Then keep it in fridge so that it gets set.

-         In the mean time prepare crystal jelly. Then take out your dish and pour the crystal jelly over the custard forming a layer of red crystal jelly. (Your crystal jelly should not be hot) then again keep it in fridge, enjoy this delicious sweet dish chilled.