Garlic Mayo Sauce

Ingredients:
Mayonaise                     1/2 Cup
Garlic Paste                   1 tsp (if not available then Ginger garlic paste can also be used (1 tsp))
Vinegar                           1 tsp
Fresh cream                  1 tsp (if not available then milk can also be used (1 tsp))

Method:
Mix all the ingredients. Serve with Fries.
Can also be used in Chicken garlic mayo roll.

French Toast by Chef Zakir

Ingredients
Bread slices      2
Egg                     1
Milk                     1 cup
Sugar                 4 tbsp
Oil                       4 tbsp

Method:

-         In a bowl, add beaten egg, milk and sugar. Beat together until all ingredients are well combined.

-         Dip bread slices in the mixture (do not over coat bread slices with mixture) and fry in hot oil on medium oil.

-         When both sides of bread color changes to nice golden brown, French Toast is ready to serve.

Nauratan Vegetables by chef Shireen Anwar

Ingredients
Spinach (palak)                                  2 cups (chopped)
Potato                                                   1 (cut into cubes)
Green beans                                       1 cup
Brinjal                                                    1 (cut in cubes)
Carrots                                                  2 (cut in cubes)
Tomatoes                                             4 (chopped)
Peas                                                      1/2 cup
Cauliflower (phool gobhi)                  125 gm
Turmeric powder (haldi)                    1/2 tsp
Salt                                                         1 tsp heaped
Cumin seeds (zeera)                         1 tsp
Chili powder (lal mirch powder)       2 tsp

Ingredients for Baghaar
Oil                                                        1/2 cup
Red chili whole (sabut lal mirch)  6
Cumin seeds (zeera)                      1/2 tsp
Fenugreek seeds (methi daana)  1/4 tsp

Method

-       Cut all the vegetables in cubes, put in a pan with 1/2 cup water, chopped tomatoes, salt, chili powder, turmeric and cook till vegetables are tender,

-       Heat oil, add fenugreek seeds, cumin seeds and whole red chilies, add this baghar to the prepared vegetable mixture, mix well, simmer (dam par rakh day) for 10 minutes.

Karhi Pakora by Chef Shireen Anwar

Ingredients

Yogurt                                               1/2 kg
Water                                                6 cups
Gram flour (chanay ka aata)         6 tbsp heaped
Salt                                                    1 1/2 tsp
Turmeric powder (haldi)               1 tsp
Chili powder (lal mirch powder)  1 tsp
whole red chili (sabut lal mirch)   6
Curry leaves                                     15

Ingredients for Baghaar
Clarified butter (Ghee)                         1/2 cup
White cumin seeds (safaid zeera)    1 tsp
Garlic                                                       1 tbsp (crushed)
Curry leaves                                           10 to 12
Onion                                                      2 tbsp (chopped)

Ingredients for Pakora
Gram flour (chanay ka aata)                                1 cup heaped
Onion                                                                       1 cup (sliced)
Potato                                                                       1 (chopped very finely)
Coriander leaves (hara dhania)                         2 tbsp
Green chilies                                                          3 (chopped)
Salt                                                                           1/2 tsp
Crushed coriander seeds (kuta hoa dhania)   1 tsp
Cumin seeds (zeera)                                            1/2 tsp
Crushed red pepper (kuti lal mirch)                   1/2 tsp
Baking soda                                                            1/4 tsp
Oil                                                                              for deep frying
Water                                                                         as required

Method
Mix yogurt and gram flour with 6 cups of water and mix them well, add whole red chili, salt, turmeric powder, chili powder, curry leaves, cook it , stirring continuously till karhi starts boiling, cook for 15 minutes till thick, remove from flame and give baghaar.

Method for Baghaar
Heat Clarified butter (ghee), add chopped onion, fry till light golden, add crushed garlic, brown slightly, then add cumin seeds  and curry leaves, add to the Karhi, cover immediately.

Method for Pakora
In a bowl mix  gram flour, sliced onion, finely chopped potato, coriander leaves, chopped green chilies, salt, crushed coriander seeds, cumin seeds, crushed red pepper, baking soda, make batter of thick smooth consistency with water as required, make into Pakoras and deep fry till light golden, add to Karhi.

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.

Chinioti handi by chef shireen anwar

Ingredients:

Boneless chicken cubes                                  1/2 kg

Red chili powder                                                2 tsp

Ginger and garlic paste                                    1 1/2 tsp

Brown onion                                                        2 tbsp

Roasted and crushed cumin seeds              1 1/2 tbsp

(bhuna hoa, pissa hoa zeera)

Roasted and crushed coriander seeds        1 1/2 tbsp

(bhuna aur kuta hoa dhania)

Tomatoes (sliced)                                             3

Butter                                                                   2 tbsp

Cream                                                                 1/2 cup

Water                                                                   1/2 cup

Green chillies                                                    2, 3

Green coriander leaves                                   2 tbsp  

Banaspati or oil                                                 1/2 cup

Salt                                                                       1 1/2 tsp

Method:

Heat 1/2 cup banaspati, add brown onion with chopped tomatoes, cook till tomatoes gets soft, add ginger garlic paste, salt with chicken cubes. Cook for 5 minutes, till oil comes on top, then add red chili powder, crushed cumin seeds, crushed coriander seeds, cook well, lastly add butter and cream. Cook for 5 minutes. Garnish with coriander leaves and green chilies.

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.

Mix Daal

Ingredients:

1 cup mix lentils (

                            - Split red Lentils

                               (Masoor ki daal)                      

                            - Split Green grams

                               (mong ki daal begair chilkay ki)

                            - Split pigeon pea (tuar ki daal) )

- Tomatoes                                           2

- Curry leaves (curry pattay)                   5 -6

- Garlic (chopped)                                 4

- Ginger garlic paste                              1 tsp (full)

- Salt                                                    to taste

- Red chilli powder                                 1 tsp (full)

- Turmeric powder (haldi)                        1 tsp (full)

- Oil                                                      3 tbsp

- Coriander leaves (chopped)                   small quantity (around 1 tbsp)

- Cumin Seeds (zeera)                           1 tsp

Method:

 Wash all 3 lentils properly.

-         Now boil lentils with turmeric powder (1/4 tsp) and oil (1 tbsp).

-         Now add tomatoes (cut in small pieces) and cook for 10 minutes. Remove it from flame and blend it.

-         Then again put it on flame and add red chilli powder, turmeric powder, ginger garlic paste and salt and cook it for 10-15 minutes. When daal gets thick put tarka on daal and server hot with chappati or rice.

For tadka:

In a seperate pan heat oil add chopped garlic, when it gets brown add cumin seeds, chopped coriander leaves and stir it well, then in the end add curry leaves, let it splutter. Pour this oil on daal, and serve hot.

Kofta Recipe

Ingredients:

For Koftay

Mince meat                       1/2 kg

Onion                                1

Ginger and garlic paste       1 tsp

Green chillies                     3

(Finely chopped)

Salt                                   to taste

Red chilli powder                1 tsp

Coriander powder                1 tsp

(pissa hoa dhania)

Turmeric powder                 1/4 tsp

(haldi)

All spices                           1 tsp

(garam masala)

Gram Flour                         2 tbsp

(Chanay ka aata)

For Curry:

Oil                                1/2 cup

Yogurt                           1/2 cup

Onion (cut slices)           2

Red chilli powder            1 1/2 tsp

Turmeric powder             1/4 tsp

Ginger and garlic paste   1 tsp

Salt                               to taste

Method:

-        Cut big pieces of onion. Add onion, red chilli powder, turmeric powder, ginger garlic paste, salt, green chillies in mince meat and grind it.

-         When mince meat is grinded, add all spices (garam masala) and gram flour in it and mix it well.

-         Then make small balls (kofta) from mince meat mixture and fry them in a pot of oil.

-         Heat oil in a pot and fry sliced onion till golden brown.

-         Then crush this brown onion.

-         Then take yogurt in a bowl, add crushed brown onion, red chilli powder, turmeric powder, ginger garlic paste and salt in it and mix it well.

-         Heat oil in a pot, put yogurt mixture and cook it, when it starts to get thick add little amount of water and stir it. Then add koftas (mince meat balls) and cook it further on low flame.

-         Remove it from the flame when oil appears on the surface.

-         Garnish with French fries and green coriander leaves.

Qeema pulao Recipe

Ingredients:

Mince Meat                              250 gm (1 pao)

Split red Lentils                        1/4 cup

(Massor ki daal)            

Red chilli powder                       1 tsp (flat)

Turmeric powder (haldi)              1/4 tsp

Tomatoes chopped                    2

Green chilli (thin slices)              2

Ginger and garlic paste              1/2 tsp

All spices (garam masala)          1/2 tsp
Salt                                          to taste

Oil                                            3 - 4 tbsp

Rice                                         2 cups

Method:

-         Wash and soak masoor dal for 5 – 10 before cooking.

-         Heat oil , then add chopped tomatoes, green chillies, turmeric powder and 3 tbsp water (donot add garam masala) and sauté it on low flame.

-         Then add drained masoor ki daal in it, cook for 10 minutes, in the end add garam masala and mix it well.

-        Soak rice for 30 minutes, then cook white plain rice.

-         Then in a pot make one layer of rice then another layer of mince meat and masoor ki daal then again layer of rice. You can also mix both rice and mince meat in pot.Delicious Qeema pulao is ready :)