Anday Walay shami Kebab by Chef Zakir

Ingredients:

Gram lentils (Chanay ki Daal)               1/8 kg (1/2 pao)

Mince                                                          1/2 kg

Onion (Medium Size)                               2 (sliced)

Egg                                                              2

Green chillies                                            3 to 4 (cut in half)

Dry Red chilli (sookhi lal mirch)             6-8 (cut in half)

Coriander leaves (Hara Dhania)  and Mint Leaves (Podina)    quantity of both should be around 1/4 bunch

Oil                                                                1/4 cup

Garlic (Lehsan)                                        4 to 5 cloves (finely sliced)

Ginger (Adrak)                                          1 (Medium size piece) (finely sliced)

All spices (garam Masala)                     as required

Salt                                                              to taste

All spices (Gram Masala) includes:

1 Bay Leaf (tezz pataa) (cut in half)

1 medium size Cinnamon (darchini) (cut in 2, 3 pieces)

2  Black Cardomon (Kali ilaichi)

4-5 small green cardamom( choti hari ilaichi)

1 tsp Peppercorn ( sabut kali mirch)

1/2 tsp cloves (long )

1 tsp cumin seeds (sabut zeera)

Method:

-         Soak gram lentils in water for 2 hour.( Soak lentils in plain water for 1 hour and in warm water for another hour)

-         Heat 1/4 cup oil in a pan and put mince in it and cook it on medium flame until water gets dry.

-         Now add ginger, garlic, dry red chillies and green chillies and1 sliced onion in it and mix it.

-         Now strain lentil water and add gram lentils in it and cook it further.

-         Now add all spices in it and mix it, also add salt and mix all very well. Add 1 medium glass or 1 1/2 cup of water in it. Now cover the lid and cook it for 15 to 20 minutes.

-         After 20 minutes check if mince is ready or not, if it is, then on high flame, allow the water to dry. When water gets dry, add this in chopper and chop it.

Take this chopped mixture in a bowl then add 1 sliced onion, coriander leaves and mint leaves and mix it with hands

-         Make small round shape kebab, dip in eggs and shallow fry them

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.

Chicken Crispy Burger by Chef Zakir

Ingredients
Chicken breast                       1
Bread bun                                1
Tomato                                     1
Eggs                                         2
Cucumber                               1
Ice berg                                    1/4 bunch
Black pepper powder             1/2 tsp
Plain flour                                 2 tbsp
Corn flour                                 2 tbsp
Rice flour                                  2 tbsp
Papaya paste                          2 tbsp
Mayonnaise                             2 tbsp
Oil                                              4 tbsp
Water                                         to requirement
Oil                                              for frying
Salt                                            to taste

Method:

-       First hammer chicken breast piece.

-         Now marinate this hammered chicken breast with salt and papaya paste.

-         In a bowl, add plain flour, corn flour, 1 beaten egg, rice flour, oil, salt to taste and black pepper powder. Mix  with some water to form a smooth batter.

-         Dip chicken breast in a beaten egg, coat in plain flour and dip in the prepared batter. Then coat with plain flour and dip in batter again and deep fry.

-         Toast bun from both sides and spread mayonnaise on one of the sides. Place fried chicken in between tomato and cucumber slices and sliced ice berg. Chicken Crispy Burger is ready.

Beef Mayo Roll by Chef Zakir

Ingredients
Beef undercut                  250 grams
Plain flour (Maida)          250 grams
Onion                                1 (small)
Mayonnaise                     1/4 cup
Ice berg                            1/4 bunch
Garlic paste                     1 tsp
Black pepper powder     1/2  tsp
Oil                                      2 tbsp
Oil                                      4 tbsp
Water                                 to requirement
Salt                                     to taste

Method:

  -       Cut slices of beef undercut.

-         In a pan heat 2 tbsp of oil and sauté garlic paste. Then add beef slices and cook it until they change color. Then add half onion (sliced), salt to taste and black pepper powder and cook it on medium flame. When water is died, it is done, remove from flame.

-         Take plain flour (Maida) in a bowl, add 4tbsp of oil, salt and some water, and knead it to form soft fine dough. (while kneading your dough, keep wetting your hands with little water)

-         Now take small portion of dough and roll in shape of paratha and fry it in a pan , first put 1/2 tbsp of oil in pan, then put paratha, and  turn paratha, when one side is done, use 1/2 tbsp oil for other side of paratha (total 1 tbsp of oil is used to fry this paratha)

-         Finley slice remaining half onion and ice berg.

-         On paratha, spread mayonnaise, fried beef and sliced onion and iceberg and roll it. Delicious Beef mayo roll is ready.

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.

Qeema kachori by Chef Zakir

Ingredients:

Mince meat                                                          200 grams

Onion                                                                    1 (chopped)

Ginger (adrak)                                                     1 small piece (chopped)

Green coriander leaves (hara dhania)           1/4 bunch (chopped)

Refined flour (maida)                                         300 gram

Turmeric powder (haldi)                                     1 tsp

All spices powder (garam masala powder)   1 tsp

Crushed red pepper (kuti lal mirch)                 1 tbsp

Crushed cumin seeds (kuta hoa zeera)          1 tbsp

Ginger and garlic paste                                      2 tbsp

Clarified butter (ghee)                                         3 tbsp

Oil                                                                            3 tbsp

Salt                                                                          as required

Oil                                                                            for frying

Water                                                                      as required

Method:

-       First of all mix clarified butter and salt in refined flour (maida), then with water knead it to form a dough, then apply oil and keep it aside for half an hour.

-       Heat 3 tbsp oil in a pan, fry chopped onion, then add mince meat, chopped ginger, turmeric powder, crushed cumin seeds, crushed red pepper and ginger and garlic paste and sauté it. Then add 1/4 cup water and cook until mince meat gets soft and water is absorbed. In the end add all spices powder and green coriander.

-       Take a small quantity of dough, make a small size chappati, stuff it with cooked mince meat. Close and press it to make a shape of ball. Now slowly press it with hand to flatten it (donot use rolling pin (Belan)), apply a little bit of oil in your hands so that it does not stick to your hands.

-       Make other kachori in the same manner and deep fry them.

French Salad by Chef zakir

Ingredients:

Carrot (sliced)                            1

Raddish (mooli) (sliced)          1

Boiled potato (sliced)                1

Cucumber (sliced)                     1

Tomato (sliced)                          1

Ice berg (chop it)                       1/2 bunch

Lemon juice                               1

For Dressing:

Mayonnaise                                 1/2 cup

Tomato ketchup                          3 tbsp

Crushed black pepper               1 tsp

Mozzarella cheese (grated)       1/2 packet

Salt                                                as per taste

Method:

-       Take all the vegetables in a bowl and add lemon juice and mix it well

-       Take another bowl, mix mayonnaise, ketchup, crushed black pepper, mozzarella cheese and salt.

-       Pour this dressing on vegetables and mix it well, French salad is ready to serve.

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.

Grilled chicken sandwich by Chef Zakir

Ingredients:

Chicken breast piece                              2

Lemon                                                        1

Turmeric powder (haldi)                         1 tsp

Ginger garlic paste                                  2 tbsp

Chat masala                                             1 tsp

All spices powder (garam masala)      1 tsp

Red chilli powder                                     1 tbsp

Crushed black pepper                            1 tbsp

Cucumber                                                 1

Tomato                                                      2

Ice berg                                                     1/2 bunch

Mayonnaise                                              1/2 cup

Bread slices                                             4

Method:

-       Cut strips of chicken, and then marinate the chicken strips with lemon juice, turmeric powder, ginger, garlic paste, chat masala, all spices powder, red chili powder and crushed black pepper.

-       Then in 4 tbsp oil grill the chicken in grill pan

-       Now also grill bread slices. Then on one slice apply some mayonnaise, put chicken strips, then cucumber, tomato, ice berg on it and close the sandwich with other bread slice.

Masala Wings by Chef Zakir

Ingredients:

Chicken wings                                               1/2 kg (with skin)

Crushed red pepper (kuti laal mirch)        1 tbsp

Cumin seeds (Zeera)                                  1 tbsp

Coriander seeds                                          1 tbsp

Lemon juice                                                  1 tbsp

Corn flour                                                      2 tbsp

Refined flour (Maida)                                  2 tbsp

Egg                                                                1

Ginger and garlic paste                            1 tbsp

Turmeric powder (haldi)                           1 tsp

Salt                                                              as required

Method:

-       First sauté cumin seeds and coriander seeds on a pan, then crush it.

-       Now marinate the chicken wings with crushed cumin seeds and coriander seeds, crushed red pepper, ginger garlic paste, turmeric powder, lemon juice, corn flour, refined flour and egg

-       Deep fry these wings. After frying sprinkle some chat masala and fresh coriander on them

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.

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)

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.