Chicken Scrolls by Chef Shireen Anwar

Ingredients:

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

Method:

-         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

Chicken Fingers by Chef Shireen Anwar

Ingredients for Batter
Rice flour                                  1 cup
Baking powder                          1 tsp heaped
Salt                                          1 tsp
Chili powder                              1 tsp
Cumin powder (pissa zeera)       1/2 tsp
Corn flour                                  4 tbsp
Chilled water                             to make batter
Oil                                            for deep frying

Ingredients for Chicken Fingers
Chicken boneless breast (cut into fingers)            1/2 kg 
Lemon juice                                                       1 tbsp
Salt                                                                   1/2 tsp
White pepper                                                      1/2 tsp
Mustard powder                                                  1/2 tsp
Corn crumbs                                                      as required

Method:

 -        Cut chicken into fingers, marinate with salt, white pepper, mustard powder and lemon juice for 30 minutes.

-         Mix together rice flour, corn flour, baking powder, salt, chili powder, cumin powder with water as required to make a thick batter.

-         Now dip chicken fingers in batter, roll in corn crumbs and deep fry till light golden and crispy.

Pizza twister by Chef Shireen Anwar

3 servings

Ingredients:

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)

or

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

Method:

-         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.

Masala Broast by Chef Zakir

Ingredients
Chicken with skin                             1/2 kg
Red chili powder                               1 tbsp
Red chili flakes (Kuti lal mirch)       1 tbsp
Turmeric powder (Haldi)                  1 tbsp
Ginger garlic paste                            2 tbsp
Oil                                                         4 tbsp
Salt                                                        to taste

Ingredients for batter
Egg                                           1

Lemon juice                            Juice of one lemon
Plain flour                                1 cup
Black pepper powder            1/2 tsp
Cardamom powder               1/4 tsp
Plain flour                                 4 tbsp
Corn flour                                 4 tbsp
Oil                                              2 to 3 tbsp
Water                                        to requirement
Salt                                            to taste

Method:

-         Cut ½ kg chicken into 8 pieces.

-         In a pan, heat 4 tbsp oil and stir ginger garlic paste.

-         Now add chicken pieces in it and keep stirring for 3 to 4 minutes. Lower the flames, add red chili powder, crushed red chilies, turmeric powder, salt to taste and water in it. Cover the pan with its lid and cook for 15 to 20 minutes or until meat is tender.

-         Then increase the flames and dry up excess water.

-         In a separate bowl, add plain flour, corn flour, black pepper powder, cardamom powder, juice of a lemon, 1 beaten egg and salt to taste. Mix all ingredients and form a smooth batter

-         First coat chicken in plain flour, dip it in prepared batter and deep fry on low flame.

-         Masala Broast is ready to serve.

Garlic Pizza Bread by Chef Shireen Anwar

Ingredients
Flour                            2 cups
Salt                              1/4 tsp
Instant yeast               2 tsp or 1 tbsp
Grinded Sugar            1 tsp
Oil                                 2 tbsp
Dry milk powder         2 tbsp
Luke warm water       as required

Ingredients For Filling
Garlic paste                          1 tbsp (freshly grinded)
Dried Parsley (chopped)    1 tsp
Paprika powder                    1/2 tsp
Oil                                            to brush

Method

-       Mix together flour, salt, yeast, sugar, oil, milk, and knead to form smooth dough with luke warm water. Apply some oil in a bowl, and leave the dough in it covered for 30 minutes to rise.

-       Spread dough in a well greased 10 inches pizza plate.

-       Now brush some oil about 1 tsp on this spread dough. Brush with garlic paste. Sprinkle parsley and paprika powder.

-       Bake in a pre heated oven for 15 minutes on 200 degree, remove and cut into wedges and serve.

Cheesy Garlic Bread by Rida Aftab

Ingredients
Plain flour (Maida)         1 cup
Garlic                               1 bulb
Cheese                           1 cup
Yeast                               1 tsp
Sugar                              1 tsp
Oregano                         1 tsp
Salt                                  ½ tsp
Oil                                    2 tbsp
Milk                                  as required

Method:

-       In plain flour, add yeast, sugar, salt and oil and knead it with milk as required and leave it for an hour.

-       Sprinkle some plain flour on the baking tray, then roll the dough with the rolling pin (belan) to form a roti or form like a loaf of bread (as shown in picture) then sprinkle all the cheese, chopped garlic and oregano on top and leave it for 20 minutes to rise.

-       Bake it for 20 minutes and serve.

Pahadi Tangri by Chef Shireen Anwar

Ingredients
Chicken drumsticks                                        8
Yogurt                                                                 1 cup
Mint leaves                                                        12
Green chilies                                                    15
Oil                                                                       1/4 cup
Cumin Powder (pissa hoa zeera)                1 tsp
Mango pickle                                                    1 tsp
Ginger garlic paste                                          1 tbsp heaped
Black salt                                                           1/4 tsp
Dry fenugreek leaves (Kastoori Methi)         1/4 tsp
Coriander leaves (Hara Dhania)                   3 tbsp
Cream                                                                4 tbsp
Coriander powder (Dhania Powder)            1 1/2 tsp

Method:

-       Grind together green chilies, ginger garlic paste, mint leaves and coriander leaves into a fine paste, marinate 8 drumsticks in this paste, also add in cream, coriander powder, cumin powder, black salt, dry fenugreek leaves and mango pickle, leave it for at least 4 hours.

-       Bar B.Q or bake for 45 minutes till they are done, take a pan put chicken drumsticks with a burning coal, drop oil on coal and cover the pan for 1 minute.

-       Serve hot with slices of lemon, onion rings and mint leaves.

Kafta Kabab by Chef Shireen Anwar

Ingredients
Chicken mince (choppazrie)                                                    1/2  kg
Salt                                                                                                1 tsp
Chili powder (lal mirch powder)                                              1 tsp
Black pepper (kali mirch)                                                          1/2 tsp
Ginger garlic paste                                                                     1 tsp
All spice (Garam Masala)                                                          1 tsp
Roasted gram flour (bhuna hoa chanay ka aata)                 1 tbsp heaped
Raw onion ground                                                                      1
Clarified butter (Ghee)                                                                1 tbsp heaped

Method:

-       Choparrzie chicken mince, mix in it salt, chili powder, ginger garlic paste, black pepper, all spice, roasted gram flour, ground raw onion and ghee. Mix all very well and marinate for 30 minutes,

-        Make in the shape of kafta kabab (long kebab like seekh kebab), put a burning coal, drop some oil and cover for few minutes.(you can also freeze them till required).

-       Shallow fry these kebabs in frying pan.

Chicken Dhaka by Chef Shireen Anwar

Ingredients
Boneless chicken                                        1/2 kg 
Eggs                                                               2 to 3
Crushed red pepper(Kuti lal mirch)          3 tsp
Salt                                                                  1 1/2 tsp
Lemon juice                                                  1/4 cup
Corn flour                                                       3/4cup
Sesame seeds (safaid til)                          4 tbsp

Method:

-      Cut boneless chicken into cubes and flatten with hammer into thin slices.

-       Marinate chicken with salt, crushed red pepper, lemon juice, corn flour, sesame seeds and eggs for 30 minutes.

-       Deep fry chicken till light golden, Sprinkle Chat Masala and serve with the sauce of your choice.

French Fries by Chef Shireen Anwer

Ingredients:
Potatoes                                     1 kg
Salt                                              1 1/2 tsp
Corn flour                                   hand full

or rice flour

or refined flour (Maida)

(French fries becomes more crispy, if we apply rice flour)

Method:

-       Peel and slice potatoes in medium size fingers, soak in salted water, boil till half done for 5 minutes.

-       Remove and add handful of corn flour or rice flour to coat well and allow it to cool.

-       Heat oil; deep fry them on high flame till crisp and golden, serve with different sauces.

Crispy fried wings by Chef Shireen Anwar

Ingredients:
Chicken wings (with skin)                        1/2 kg

Ginger and garlic paste                            1 tsp

Salt                                                                1 tsp

Red chili powder                                        1 tsp

Chili garlic sauce                                       1 tbsp

Soya sauce                                                 1 tbsp

Corn flour                                                    as required

Ketchup                                                       1 tbsp

Vinegar                                                        1 tbsp

Method:

-       Marinate the wings with the above ingredients, except corn flour. And keep it aside for half an hour.

-       Now take a pan and cook these marinated wings (without adding water) till tender.

-       Then coat these wings with corn flour and deep fry them. Delicious Crispy fried wings are ready.

Fried Chicken by chef zakir

Ingredients:

Chicken                                                      1/2 kg

Lemon                                                        1

Ginger and garlic paste                          2 tbsp

All spices powder (garam amsala)      1/2 tbsp

Cumin seeds                                            1/2 tbsp

Turmeric powder                                      1/2 tbsp

Crushed red pepper                                1 tbsp

Salt                                                              as per taste

Red chili powder                                      2 tbsp

Clarified butter (ghee)                             3 tbsp

Corn flour                                                   2 tbsp

Refined flour (Maida)                               4 tbsp

Oil                                                               for frying

Method:

-       Marinate the chicken with lemon juice, ginger garlic paste, all spices powder, cumin seeds, turmeric powder, crushed red pepper, red chilli powder and clarified butter. When all the things are mixed well, then in the last add salt.

-       Also add corn flour in the chicken and mix it.

-       Now, on the steamer. Then coat the chicken with refined flour (maida), and place the chicken pieces on steamer tray, cook the chicken in steamer for 8 to 10 minutes.

-       Then heat oil in a pan, and then deep fry the chicken. Fried chicken is ready.

Hi Tea chicken by Chef Zakir

Ingredients:

Chicken (breast pieces)                          1/2 kg

Ginger and garlic paste                          1 tbsp

Corn flour                                              3 tbsp

Salt                                                      to taste

Refined flour (Maida)                              3 tbsp

Egg                                                      1

Black pepper                                         1/2 tsp

White pepper                                        1/4 tsp

Corn flakes                                           1 cup

Coriander leaves                                    2 tbsp

Crushed red pepper (kuti lal mirch)         1 tbsp

Method:

-       First of all cut 1 inch thick slices of chicken breast piece.

-       Marinate the chicken with ginger and garlic paste, salt, egg, white pepper, black pepper, crushed red pepper, refined flour (maida) and corn flour.

-       Crush the corn flakes with hand, (do not crush it in chopper or blender), now add coriander in the marinated chicken, then coat them with corn flakes and deep fry it.