Burns road ki dahi phulki by Chef Shireen Anwar

Ingredients
Green grams flour (Moong ki daal ka aata)      1 cup heaped
Soda by carb                                                           11/2 tsp heaped
Water                                                                        1/2 cup or as required
Salt                                                                            1 tbsp

Method

-       In a bowl mix together 1 cup green gram flour (moong ki daal ka aata), 1 ½ tsp soda and water, mix very well with hands, keep for 10 minutes,

-       Then heat oil in a wok and drop little balls into oil and fry on slow flame. When slightly brown, take them out, then again put them back to fry on high flame to a golden brown, remove in a tray and leave them to cool (for about 1/2 an hour).

-       In another pan add water (room temperature) with 1 tbsp salt, put in the fried balls, let them soaked for 1 hour then squeezed out water from balls and put directly into yogurt mixture, sprinkle dahi phulki masala.

Yogurt mixture
Take 1 kg Yogurt, strain in a muslin cloth (malmal ka kapra) well and mix with half cup of sugar and 1/4 tsp salt.

Dahi Phulki masala

Whole red chili                                         25

White cumin seeds (safaid zeera)       2 tbsp

Roast whole red chili and white cumin seeds and grind it , and then add 1 tsp of kala namak and mix it well.

Dhaba Chapli Kabab by chef Shireen Anwar

Ingredients
Mince                                                                                  1/2 kg
Butter                                                                                  2 ounce
Crushed red pepper (kuti lal mirch)                             1 tbsp
Crushed coriander seeds (kuta hoa dhania)            1 tbsp
Crushed cumin seeds (kuta zeera)                             1 tsp
Pomegranate seeds crushed (kuta anar daana)      1 tbsp
Wheat flour (gandum ka aata)                                       3 tbsp
Eggs                                                                                   2
Spring onion (hari pias) chopped                                 2
Tomato (sliced)                                                                 1
Coriander leaves (hara dhania) chopped                   2 tbsp
Green chilies chopped                                                    4
Salt                                                                                      11/2 tsp
Clarified butter (Ghee)                                                     for frying

Method:

-       In a bowl mix mince, butter, crushed red pepper, crushed coriander seeds, crushed cumin seeds, crushed pomegranate seeds, wheat flour, eggs, chopped spring onion, chopped coriander leaves, chopped green chilies and salt and mix well, keep aside for 1 hour, make into big kebabs.

-       Shallow fry in clarified butter (ghee), fix 1 slice of tomato onto each kabab before frying (as shown in picture). Fry till light golden.

Tikka Boti Masala Rice by Rida aftab

Ingredients
Boneless chicken                                              1/2 kg
Fried onions (tali pias)                                      1 cup
Yogurt                                                                   250 grams
coriander powder (dhania powder)                1 tsp
All spices powder (pissa garam masala)     1 tsp
kachri powder                                                      1 tbsp
Crushed red chilies (kuti lal mirch)                 2 tsp
Roasted cumin seeds (bhuna hoa zeera)    2 tsp
Turmeric powder (haldi)                                   1/2 tsp
Salt                                                                        1/2 tsp
Mace powder (pissi jaifal)                                1/4 tsp
Oil                                                                          4 tbsp
Coal                                                                      1 piece

To prepare tomato Sauce
Blended tomatoes                                 1/2 kg
Crushed green chilies                           4
Curry leaves                                             6
Coriander Leaves                                  1/2 bunch
Red chili powder                                    1 tsp
mustard seeds (Rai)                             1 tsp
Salt                                                            1/2 tsp
Oil                                                              4 tsp
Spiced rice                                               as required

Method:

-       Marinate boneless chicken with red chili powder, slightly roasted cumin seeds, turmeric powder, coriander powder, all spices powder, salt, mace powder, fried onions, yogurt, kachri powder and oil and leave it for half an hour.

-       Place it in a pan and cook it on medium flame with close lid. When chicken gets soft, stir it well and allow coal simmering (koilay ka dhoa day). Tikka Boti Masala is ready. 

Method to prepare tomato sauce:

Take a pan add tomatoes, red chili powder, salt, curry leaves, mustard seeds, crushed green chilies, coriander leaves and oil and cook it on high flame. Tomato sauce is ready.

Serving:

In a platter, lay out a layer of simmered rice, tomato sauce on it and tikka boti over it and serve.

Frozen spicy tikka by Chef Shireen Anwar

Ingredients:

Boneless chicken                                                1/2 kg

Chili powder (pissi lal mirch)                            1 tsp heaped

Salt                                                                          1 tsp

Ginger garlic paste                                              1 tsp heaped

Crushed cumin seeds (kuta zeera)                  1/2 tsp

All spices powder (pissa garam masala)       1/2 tsp

Lemon juice                                                           2 tbsp

Yogurt (dahi)                                                          2 tbsp

Method:

-       Cut chicken into 2 inch size cubes and marinate the chicken with the above ingredients and keep it aside for 1 hour.

-       Then take a pan, put this marinated chicken in it, put a burning coal, drop some oil and cover for few minutes. Put this chicken cubes on skewers and freeze them.

-       Take them out whenever required and grill them.

Self Raising Flour Recipe

Ingredients:
Plain flour (Maida)            1 cup
Baking powder                  1 tsp
Salt                                      1/4 to 1/2 tsp

Method:
Combine all 3 ingredients, store in tightly covered jar. Use in any recipe that requires self raising flour.

Burger Patties Chef Shireen Anwar

Ingredients:
Chicken mince (chopparize)                       1/2 kg
Ginger garlic paste                                       1 tsp
Salt                                                                   1 tsp
Black pepper                                                  3/4 tsp
Wooster sauce                                              1 tbsp
Thyme powder                                               1/2 tsp
Oregano powder                                            1/2 tsp
Egg                                                                   1 beaten
Bread                                                                1 sliced
Milk                                                                    1/4 cup

Ingredients for Batter
Flour                                                                 3 tbsp
Water                                                                as required
Corn flour                                                         1 tbsp
Baking powder                                                1 tsp
Salt                                                                     1/2 tsp
Black pepper                                                    1/2 tsp
Dry self raising flour to coat                           as required


Dry Self Raising flour: 1 cup plain flour (Maida) + 1 tsp baking powder + 1/4 to 1/2 tsp salt
combine all 3 ingredients, store in tightly covered jar. use in any recipe that requires self raising flour.

Method:
Choparrzie chicken mince, add ginger garlic paste, salt, black pepper, Wooster sauce,  thyme, oregano, beaten egg, soaked bread sliced and milk. Mix all well and make in the shape of thin patties (big kebabs) dip in prepared batter, roll in dry self raising flour, freeze till required. (shallow fry then whenever required)

Method for Batter
In a bowl mix together flour, corn flour, baking powder, salt, Black pepper and make into thick batter with water as required.

Doodh patti chaie by chef Shireen Anwar

Ingredients

Milk                        2 cups
Sugar                    2 tbsp
Tea leaves           1 tsp

Method:
In a pan put  milk, sugar and tea leaves (chai ki patti) boil for at-least 5 to 7 minutes on low flame till thick, strain and pour in a cup.

Taj Mahal Chicken by Chef Shireen Anwar

Ingredients
Chicken (cut into 12 pieces)                                                    1 kg
Kashmiri red chilies (soaked overnight and ground)         4
Ginger Garlic paste                                                                   1 tbsp
Cumin crushed (pissa hoa zeera)                                         1 tsp heaped
Salt                                                                                                1 ½ tsp
Vinegar                                                                                         2 tbsp
Orange red color                                                                        a  pinch
Chili sauce                                                                                  1 tbsp heaped
Chili garlic sauce                                                                       1 tbsp heaped
Oil                                                                                                  1/4 cup
Clarified butter (Ghee)                                                              2 tbsp
Tomato                                                                                         1 medium size
Potatoes (cut into thick wedges)                                             2

Method:

-       Blend together tomato, vinegar, ginger garlic, cumin, tsp salt, pinch of orange color, chili sauce, chili garlic sauce and ground red chilies.

-       Marinate chicken in this paste for few hours,

-       Heat oil and ghee in a pan, add chicken with all Masala and potato wedges, cook over low flame till chicken and potatoes get soft, serve with Paratha.