Chicken shashlik with gravy by Chef Shireen Anwar

4 servings

Ingredients:

Chicken boneless                     1/2 kg ( cut1.5 inch cubes)

Capsicum (cut in big cubes)       2

Tomatoes (cut in big cubes)       2

Spring onion bulbs                     8

Oil                                           1/4 cup

Chili powder (pissi lal mirch)       1 tsp

Garlic paste                              1 tsp

Mustard paste                           1 tsp

Salt                                          1 tsp

Wooster sauce                          1 tbsp

Soya sauce                               1 tbsp

Chili sauce                                1 tbsp

Ketchup                                    4 tbsp

Boiled rice                                to serve

Ingredients for chicken gravy

Chicken                                                 3 breast pieces (cut tiny cubes)

Capsicum                                              1

Wooster sauce                                      1 tsp

Soya sauce                                           1 tsp

Tomato paste                                        1 tbsp

Chili sauce                                            1 tbsp

Garlic paste                                          1/2 tsp

Mustard powder                                     1/2 tsp

Salt                                                      1/2 tsp

All spices (garam masala)                      1/4 tsp

Oil                                                        2 tbsp

Ketchup                                                4 tbsp

Ingredients for BBQ sauce

Apple (grated)                                       1/2

Banana (grated)                                    1/2

White vinegar                                        1/2 cup

Ketchup                                               1/4 cup

Salt                                                     1/2 tsp

Chili sauce                                           2 tbsp

Sugar                                                   2 tbsp

Method:

Marinate the chicken with salt, chili powder, mustard paste, soya sauce, garlic paste, Wooster sauce and keep it aside for about 1/2 an hour,

Heat oil and put this marinated chicken and cook it for about 5 minutes. When it is half done add ketchup and chili sauce and stir fry it for some time

Method of BBQ sauce:

Add white vinegar, ketchup, sugar, apple, banana, salt and chili sauce and cook it until it is thick, now blend it in blender. Then again cook it for 2 minutes, then place the coal on onion peel (chilka), in middle of the sauce, then put 2,3 drops of water on it, cover the lid. It will give very good smoked smell.BBQ sauce is ready

Now take wooden skewers, start by adding spring onion bulb, then capsicum , then tomato and then cooked chicken cube,  repeat the process 2 times more, ending with spring onion bulb. Your shashlik tick is ready

Method of Chicken gravy:

Now heat oil in a pan, add garlic paste and chicken and sauté it then add salt, Wooster sauce, soya sauce, mustard powder, tomato paste, 1/4 water, chili sauce and tomato ketchup and all spices (garam masala) and cook it for some time so that chicken gets tender and thick gravy is left. Lastly add 1 finely chopped capsicum Your gravy is ready

Now grill shahshlik stick in frying pan for 5 minutes, put some oil and place the shashlik sticks on it adding BBQ sauce while grilling so that chicken gets saucy and get well cooked.

Now for serving, first place boiled rice in a dish, put chicken gravy on it and in the end place shashlik sticks on it

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)

Achari bhindi by Zubaida Tariq

Ingredients:

Lady finger (bhindi)                     1/2 kg (remove the head and tail of it)

Oil                                            1/4 cup                        

Tamarind paste (imli ka paste)    1/2 cup

Onion (thinly sliced)                   1

Tomatoes (sliced)                      2

Green chillies                            4 to5

Curry leaves (curry pattay)          4 to 5

fenugreek seeds (Methi daana)   1/4 tsp                         

fennel seeds (Saunf)                  1 tsp

Cumin seeds (zeera)                  1 tsp

Nigella Seeds (Kalonjji)              1 tsp

Turmeric powder (haldi)              1 tsp

Salt                                          as required

Crushed red pepper                   1 tbsp

(kuti lal mirch)

Method:

-       First heat the oil then fry fenugreek seeds (methi dana), and curry leaves, then add sliced onion, when onion get soft add tomatoes and sauté it.

-       Now add lady finger, turmeric powder (haldi), crushed red pepper, fennel seeds (saunf), cumin seeds (zeera), nigella seeds (kalonji) and tamarind paste and cook it for about 5 to 8 minutes, until lady finger gets soft, then in the end add salt and mix it and then turn off the flame.

Fresh cream pineapple cake

Ingredients:

Eggs                            5

Refined flour (Maida)      1 cup

Sugar                           3/4 cup (first measure the sugar then grind it)

Pine apple juice             1 tbsp

Corn flour                      1 tbsp

Vanilla essence             few drops

Baking powder               1 tsp

For garnishing:

Fresh cream                  1 packet

Pine apple tin                 1

Icing sugar                    as required

Method:
      -     Grease 9 inch cake pan with oil. And preheat your oven.

-       Now take a bowl sieve baking powder, refined flour and corn flour 3 times.

-       Now beat eggs until it is foamy, then add sugar in it slowly and gradually, beat for about 10 to 15 minutes, then add vanilla essence and beat it.

-       Now with the help of wooden spoon fold the refined flour mixture in this egg mixture slowly (do not use beater). In the end add pineapple juice and mix it.

-       Bake the cake at 160 0C for about 35 to 40 minutes.

-       When cake is baked, cool it then cut the cake in half, then on both the halves spread pineapple tin juice, then on one half apply the icing, sprinkle pineapple chunks. And place the other half on it, then cover the whole cake with the icing, decorate the cake with the remaining pineapple chunks.

For icing:

Beat fresh cream, when it starts to get thick then start adding icing sugar. Keep it in freezer for some time and then do the icing

Coffee and cream sweet dish

Ingredients:

Rusk biscuits (Paapay)              8,10

Milk                                         1 Mug

Coffee                                      1 tsp

Sugar                                       6 tbsp

Tetra pack Cream                     1 packet

Method:

Mix sugar and coffee in milk and heat a little bit, so that sugar mixes well, then dip Rusk biscuit one by one and place them in a tray like forming a complete layer of it.

Then mix sugar(as required) in cream and beat it, then place this cream on top of that rusk biscuit layer, in the same manner again place rusk biscuit(dipped in coffee milk)  and then cream layer. You can make as many layers as you want (when I tried this recipe I made two layers).

Then on top layer sprinkle some coffee or spread some chocolate sauce.Place it in freezer so that it get stiff and pieces (if cut) can come out smoothly.

Chicken mince satay recipe by chef shireen anwar

Ingredients:

Beef or chicken mince (murge ka qeema)            250 grams

National seekh kabab masala                             2 tbsp

Ginger and garlic paste                                      1 tsp

Capsicum (chopped)                                         1                                 

Onion (chopped)                                               1

Corn flour                                                         4 tbsp

Egg                                                                  1/2

Method:

Take mince in a bowl and marinate it with all the ingredients except for corn flour. Then roll it on wooden skewers and coat with corn flour and shallow fry it.

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.