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.

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.

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.