Fried chicken sticks by Shireen Anwar

Ingredients:

Boneless chicken          400 gm (cut into cubes)

Raw papaya                  1 tbsp (grinded, with skin)

Tikka boti masala           3 tbsp (heaped)

(use it of any brand)

Ginger garlic paste        1 tsp (heaped)

Black pepper powder     1/2 tsp (leveled)

Chat masala                 1/2 tsp

Salt                              1/4 tsp

Eggs (beaten)                2

Bread crumbs               as required

Method:

-         Marinate boneless chicken cubes with tikka boti masala, raw papaya, ginger garlic paste, black pepper, salt, chat masala and leave it for 1 hour.

-        Then insert them on wooden skewers, coat in bread crumbs and dip in 2 beaten eggs and deep fry till light golden.

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 Samosa by Chef Shireen Anwar

Ingredients
Chicken mince                                       250 gm
Oil                                                        2 tbsp
Ginger garlic paste                                 1 tsp
Salt                                                      1 tsp
Black pepper                                         1/2 tsp
All spice powder (pissa garam masala)    1/2 tsp
Crushed red pepper (kuti lal mirch)          1/2 tsp
Coriander leaves (hara dhnaia)                 2 tbsp (chopped)
Green chilies chopped                            4

Ingredients for dough
Flour (Maida)                             2 cups
Clarified butter (Ghee)                 6 tbsp
Salt                                          1/2 tsp
Water                                        to knead

Method for filling:

-         Heat oil add mince with ginger garlic paste, salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes till chicken mince is tender

-         Now remove in a bowl add chopped coriander leaves and chopped green chilies.

Method for dough

-         In a bowl add ghee, flour and salt, gradually add in water and knead to make a hard dough, knead well,

-         Make small balls of dough, and roll each ball into small saucer size chapati,

-         Now put filling in centre and fold one side to form into a D shape Samosa (as shown in picture), deep fry till light golden.

Submarine Sandwiches by Chef Shireen Anwar

Ingredients
Chicken breast boneless                        3
Capsicum finely chopped                       1           
Hot dog buns                                        4
Ginger garlic paste                                1 tsp
Crushed red pepper (kuti lal mirch)         1 tsp
Curry powder                                        1 tsp
Salt                                                      1 tsp
Lemon juice                                          1 tbsp
Chili garlic sauce                                   1 tbsp
Mustard paste                                       1/2 tsp
Oil                                                        2 tbsp
Onion coarsely chopped                         2 tbsp
Ketchup                                                3 tbsp
Mayonnaise                                           3 tbsp
Cheddar cheese grated                           4 tbsp
Butter                                                    as required

Method

 -         Cut chicken breast into thin strips

-         Marinate chicken strips with ginger garlic paste, crushed red pepper, salt, mustard paste and lemon juice for 10 minutes

-         Now heat oil in a frying pan, fry coarsely chopped onion for 2 minutes, then add marinated chicken strips, cook for 5 minutes till chicken is tender, add ketchup, chili garlic sauce, curry powder and chopped capsicum, cook for 3 minutes and remove.

-         Add grated 4 tbsp cheddar cheese and mix well,

-         Heat hot dog buns cut into halves, spread wit butter and mayonnaise, put filling in it. Serve immediately with fries.

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.

Masala Fried Broast by Chef Shireen Anwar

Ingredients
Chicken with skin (cut into 8 pieces)        1 kg
Salt                                                       1 1/2 tsp
Black pepper                                          1 tsp (leveled)
Lemon juice                                           2 tbsp
Egg                                                       1
Milk                                                       2 tbsp
Flour (Maida)                                          1/2 cup
Self raising flour                                      1/2 cup
Chat Masala                                           1 tsp heaped

Note: to make self raising flour mix 1/2 tsp baking powder in 1/2 cup flour (Maida)

Method:

-         Marinate chicken with salt, black pepper and lemon  juice for 1 to 2 hours,

-         Mix 1 egg with milk to make batter.

-         Now mix together flour, self raising flour and chat Masala.

-         Dip chicken pieces in beaten egg milk mixture, then roll chicken pieces well in flour mixture (if you want thick coating, then again dip chicken in egg milk mixture and roll it in flour mixture), Deep fry chicken for 20 minutes on medium flame till light golden and crisp.

-         Remove and sprinkle with additional chat Masala. Serve with Broast chutney, French fries and bread roll.

Mughlai Chutney Chicken by Chef Shireen Anwar

Ingredients
Chicken (cut into 16 pieces)       1 kg
Bay leaf (taiz patta)                   1
Onion chopped                          2
Cloves (long)                             4
Cream                                      1/2 cup
Yogurt                                      1/2 cup
Oil                                            1/2 cup
Chili powder                              1 tsp
Roasted and crushed cumin       1 tsp

(bhuna, kuta hoa zeera)
Ginger garlic paste                    1 tbsp
Green cardamom powder           1/2 tsp

(pissi hari ilaihi)
Almonds ground                        2 tbsp
Salt                                          1 1/2 tsp

Ingredients for Chutney
Coriander leaves                       1/2 cup
Green chilies                            4
Coconut                                   1 tbsp
Sugar                                       1/4 tsp
Salt                                          1/4 tsp
Yogurt                                      2 tbsp
Lemon juice                              4 tbsp

Method for Chutney
In blender put coriander leaves, green chilies, lemon juice, yogurt, salt, sugar, coconut and blend well till smooth. Keep it aside.

Method:

-         Heat oil, fry chicken pieces for 10 minutes till light golden. Now remove chicken and keep aside.

-         In the same oil add chopped onion, fry till light pink, add  bay leaf,  cloves, ginger garlic paste, salt, chili powder, cumin powder and ground green cardamom, fry well, then add in the fried chicken pieces, cover and cook for 15 minutes

-         Add ½ cup yogurt, cream and the prepared chutney, cook on low flame till oil comes on top. 

Chicken Dumplings in Ginger Sauce by Chef Shireen Anwar

Ingredients
Chicken                                   250gm or 3 boneless breast piece (cut into small 1/4 inch cubes)
Cabbage finely chopped            1/2 cup
Carrots finely chopped              1/2 cup 
Egg                                         1
Ginger finely chopped                1 tsp
Soya sauce                              1 tbsp
Sugar                                       1/2 tsp
White pepper                            1/2 tsp
Salt                                          1/2 tsp
Corn flour                                  2 tbsp heaped
Spring onion leaves                    2 tbsp (finely chopped)
Flour (Maida)                             3 tbsp

Ingredients for Ginger Sauce
Oil                                            1/4 cup

Chicken stock                            1 cup
Capsicum                                  1 (cut in thin strips)
Onion                                        1 (sliced)
Sugar                                        2 tsp
Salt                                           1/2 tsp
White pepper                             1/4 tsp
Soya sauce                               2 tbsp
Ginger                                       1 tbsp heaped (cut thin slices)
White vinegar                             4 tbsp

Method for Dumplings

-         Marinate tiny cubes of chicken with salt, white pepper, sugar, corn flour, flour,  egg,  chopped cabbage, carrot, spring onion, finely chopped ginger and soya sauce

-         Mix all well and make small balls of it (like pakora) and deep fry for 10 minutes till golden brown.

Method for Ginger Sauce

-         Heat ¼ cup oil, fry ginger, then add  sliced onion, then fry for 2 minutes and add capsicum.

-         Add salt,  white pepper, sugar,  white vinegar, then add soya sauce and chicken stock,

-         Cook till it stats boiling, then add corn flour paste to make sauce thick,

-         Now add in your dumplings and serve immediately.

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.