Party Sandwich by Chef Shireen Anwar

Ingredients
White sandwich bread (cut length wise)            3
Brown sandwich bread (cut length wise)          3
Butter                                                                         4 ounces
Cheese slices                                                         4
Tomato (cut into slices)                                         1
Cucumber (cut into slices)                                    1 
Chicken (roasted)                                                   2 cups
Salt                                                                            1/2 tsp
Black pepper                                                           1/2tsp
Mustard paste                                                         1/2 tsp
Mayonnaise                                                             4 tbsp

Ingredients for roasted chicken:

Chicken breast piece                                       2

Salt                                                                      1/2 tsp

Black pepper                                                     1/2 tsp

Ketchup                                                              1 tbsp

Ginger and garlic paste                                   1/2 tsp

Mustard powder                                                1/2 tsp

Wooster sauce                                                  1 tbsp

Lemon or vinegar                                              1 tbsp

Method

Take a loaf of bread and cut the bread length wise.

For roasted chicken: marinate the chicken with all the ingredients, then in 2 tbsp of oil cook the chicken till tender. Shred the chicken.
Spread 4 ounce butter on bread slices, on 1 slice of bread (white bread) spread tomato slices, sprinkle ½ tsp black pepper, put cheese slice, cover with second slice of bread(brown bread) leave it empty and put the third slice(white bread) on top, put roasted chicken, cucumber slices and green chutney. Cover with 4th slice, cut the bread in three then cut in triangle, decorates with chopped salad leaves.

Super Bird Sandwich by Chef Shireen Anwar

Ingredients
Chicken breast                                     2 (flattened)
Egg                                                         1
Bread slices                                          4
Tomato sliced                                       4
Cheese slices                                       2
Wooster sauce                                      1 tbsp
Ketchup                                                  1 tbsp
Flour                                                        1 tbsp heaped
White pepper                                         1/4 tsp
Mustard paste                              1/2 tsp
Salt                                                          1/2 tsp
Bread crumbs                                        as required
Butter                                                      spread on bread slices

Method:

-       Marinate chicken breast pieces with salt, pepper, mustard paste, Wooster sauce, ketchup, egg and flour,

-       Coat marinated chicken in bread crumbs, and shallow fry.

-       Apply butter on bread slices, put 2 cheese slices and grill for 2 minutes, top with salad leaves, fried chicken breast, 2 slices of tomatoes, cover with second slice of bread cut sandwich into halves.

-       Serve with fries and Coleslaw salad.

Grill Chicken Sandwich chef Shireen Anwar

Ingredients
Chicken boneless (cut into tiny cubes)            250 gm
Mushroom (sliced)                                               2
Hot dogs buns                                                      2
Salad leaves chopped                                       1/2 cup
Hp sauce                                                              1 tsp
Wooster sauce                                                    1 tsp
Black pepper                                                       1/2 tsp
Garlic ginger paste                                             1/2 tsp
Salt                                                                        1/2 tsp
Onion (Chopped)                                               2 tbsp
Oil                                                                          2 tbsp
Grated cheddar cheese                                    4 tbsp
Mayonnaise                                                        as required
Ketchup                                                               as required

Method:

-       Marinate chicken with salt, black pepper, ginger garlic paste, hp sauce and Wooster sauce for 15 minutes.

-       Heat 2 tbsp oil, add chopped onion, fry till soft, add 2 sliced mushrooms with marinated chicken cubes, cook for 5 minutes, add 4 tbsp grated cheese and remove from heat.

-       Cut hot dog bun from centre, spread mayonnaise and ketchup, fill with chicken filling.

-       Serve with chopped salad leaves and French Fries.

Marble Cake by Chef shireen anwar

Serving: 8 people

Ingredients:

Butter                                          6 ounces or 150 grams

Caster sugar                             6 ounces (measure it then grind it)

Flour (Maida)                             6 ounces

Eggs                                           3

Vanilla essence                        1 tsp

Cocoa powder                          1 tbsp

Milk                                             2 tbsp

Baking powder                          1 1/2 tsp

Pink and yellow color                few drops.

Method:

-       Beat butter and sugar till it is creamy.

-       Sieve flour (Baking) and baking powder (3 times)

-       Start adding eggs one by one in butter and sugar mixture, alternating with 1 tbsp of sieved flour (means add 1 egg, then beat, add 1 tbsp of sieved flour and beat, then again add another egg, and 1 tbsp of sieved flour).

-       Now add vanilla essence. Then fold the remaining flour in the mixture (with wooden spoon or spatula, do not use beater).

-       Divide the batter in 3 portions. Add pink color in one part, yellow color in second part, and in third part coco powder paste mixed with 2 tbsp of milk.

-       Grease the loaf pan, add the 3 batters alternating each other, first add coco, then pink then yellow, and so on, as shown in picture below. (you can also make in round cake pan)

-       Lastly add swirls with knife or tooth pick to give a marble effect

-       Bake for 35 to 40 minutes at 190 0C.

-       After baking cool it and cut slices.

Strawberry charlotte by Chef Shireen anwar

Ingredients:

Swiss rolls                          (refer to the recipe of swiss roll by chef shireen anwar)

Egg yolks                             2

Corn flour                             1 tbsp

Milk                                       3/4 cup

Sugar                                   3 ounce (6 tbsp)

Strawberry                           1 cup

Fresh cream (whipped)    2 cup

Gelatin powder                   1 tbsp

Vanilla essence                 1/2 tsp

Method:

-       Take a transparent bowl , grease it very well then arrange the swiss roll pieces in this bowl, cover the whole bowl, and arrange in such a manner that the pieces get stick to each other. Soak the cake with syrup; keep in the fridge till you prepare the filling.

-       Take egg yolks in a pan, add corn flour, milk and sugar and whisk it, then place the pan on low flame to cook custard, continuously whisk it other wise the custard will curdle because of eggs yolks. When it starts to get thick turn of the flame.  Add vanilla essence, dissolve gelatin with 1/4 cup water and add to the custard, beat 1 cup cream and add to the cooled custard.

-       Fill the mold (bowl in which swiss rolls are set), chill it till it is set and firm.

-       Dip the mold in hot water, quickly turn over in a serving plate. Garnish with 1 cup whipped cream and strawberries.

Check cake by Chef Shireen Anwar

For butter:  1 ounce = 1 tbsp

For sugar:  1 ounce = 2 tbsp leveled

For flour :   1 ounce = 2 tbsp heaped.

Ingredients:

Butter                                 12 ounces ( or 12 tbsp)

Sugar                                 12 ounces (or 24 tbsp leveled)

Refined flour (Maida)      12 ounces (or 24 tbsp heaped)

Baking powder                 3 tsp

Eggs                                   6

Vanilla essence               2 tsp

Coco powder                    3 tsp

Milk                                     4 tsp (or 1/4 cup)

Butter Icing:

Butter                              6 ounces

Icing sugar                    12 ounces

Method:

-       Take 3 sandwich pans, grease them and place butter paper.

-       Now beat butter and add sugar spoon by spoon and beat it till light and creamy, then add vanilla essence and beat it. Now start adding egg yolks one by one and beat it.

-       Ina separate bowl beat egg whites until they are stiff and fluffy.

-       Sieve refined flour (maida) and baking powder in a separate bowl (3 times).

-       Now fold egg whites in butter mixture with spatula or wooden spoon, then fold refined flour + baking powder in it. Also add 1/4 cup milk and fold in it.

-       Make a paste with coco powder and 2 tbsp of milk.

-       Divide cake batter into two (keep one portion in large quantity).

-       Add coco powder paste in large quantity batter and mix it well. And keep the other batter as it is (vanilla batter).

-       In 2 Pans, first arrange coco batter all around the circle, then vanilla batter, lastly coco batter. Arrange the 3 pan with vanilla batter first, then coco batter, then again vanilla batter.(you can also place the divider rings in the pan and can place the batter easily as shown in picture)

-       Bake in a preheated oven at 180 0c for 35 minutes.

-       When baked, place them on wire rack so that it gets cool completely.

For butter icing:

Beat butter, then gradually add icing sugar in it, beat till thick and creamy. Use as required.

For assembling:

On a cake plate, put the coco batter cake first, apply strawberry jam, place the vanilla batter cake on it, then again apply strawberry jam and finally place the 3^rd, coco cake on top. Apply the prepared icing on top and decorate the top with check design.

(Note: When stacking the layers of the cake, make sure the bottom and top layer are the same pattern so you end up with the checkerboard pattern when you cut the cake.)

   

Gulab jamon by chef shireen anwar

 Ingredients:

Powder milk                               2 cup

Egg                                              2

Refined flour (maida)               1 tsp

Baking powder                          2 tsp

Banaspati                                   2 tbsp

Banaspati                                   for frying

For sugar syrup:

Sugar                                         2 cups

Water                                         3 cups

Green cardamom (ilaichi)     4

Orange color                            2 drops

Method:

-        Take a bowl, mix milk powder, baking powder and flour, add in melted banaspati and mix well.

-       Then add eggs in it and knead it to form dough. If required add 1 or 2 tsp of milk. Now make small balls.

-       Heat banaspati in a pan and deep fry balls on low flame. Continuously stir them with spoon, so that they get cook evenly.

Method for sugar syrup:

-       In a pan cook water, sugar, green cardamom also add orange color, and cook until sugar gets dissolve, (cook for about 10 minutes).

-       Add your fried jamuns in the sugar syrup. Cover and cook for 10 minutes on very low flame.

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.