Recipe Line Up - December 26, 2011 to December 30, 2011

Recipe Line Up for 4th week of December 2011 - December 26, 2011 to December 30, 2011

1. Pasta With Arrabiata Sauce, Tomato and basil sauce and Penne with Pesto And Warm Chocolate Caramel Latte
2. Liver Pate, Spicy Chicken Wings & Cheesy Olive Bites
3. Haryali Paneer, Masala Saffron Milk and Daal Tomato Soup in the Desi cuisine day
4. Mawa Cake, Chocolate Muffins and Crepe Suzette
5. Carrot Mousse with salsa, Egg florentine and Veg Couscous

Spanish Almond Cookies

Spanish Almond Cookies by Zarnak Sidhwa

Recipe Line Up - December 19, 2011 to December 23, 2011

Recipe Line Up for 3rd week of December 2011 - December 19, 2011 to December 23, 2011

1. Low-cal day -  Lemon Tart, Garlicky Potatoes and Healthy coleslaw 
2. Jhat-pat cooking day - Roast chicken, Glazed Veggies and Quick choc chip cookies
3. International Cuisine day - Spanish almond cookies, Spanish potatoes and Spanish omelette (Tortilla Española)

Recipe Line Up - December 12, 2011 to December 16, 2011

Recipe Line Up for 2nd week of December 2011 - December 12, 2011 to December 16, 2011

1. Low-cal day -  Low-cal choco brownies, steamed fish and roast cauliflower
2. Thai Eggs, Nutty Noodles and Cucumber Canapés
3. Hyderabadi Chicken Biryani, Veg Raita and Double ka meetha
4. Quick chocolate mousse, egg-free sponge cake and flapjacks
5. Granola with stewed fruit and cauliflower in milk and a surprise hearty soup - Cream of Broccoli 

Royal Icing

Ingredients for Royal Icing:
Egg whites 2
Icing sugar, sifted 2 oz
Lemon juice 2 tbsp

Method:
Beat 2 egg whites till foamy and add 1 oz of the icing sugar and 1 tbsp lemon juice. Beat till white and smooth.

Add remaining 1 oz of the icing sugar and 1 tbsp lemon juice and mix again. 

Cover with a damp cloth to prevent from drying out or store in an airtight bowl till needed.

Royal Icing by Zarnak Sidhwa

Marzipan

Ingredients for Marzipan:
Almonds (blanched & ground) 8 oz
very fine caster sugar, sieved 8 oz
Icing sugar, sifted 8 oz
Eggs 1 – 2
Almond essence 1 tsp

Method:
In a bowl, mix 8 oz icing sugar, 8 oz very fine caster sugar, 8 oz blanched and ground almonds, 1 tsp almond essence and gradually add in 1-2 eggs. 

Knead to form a stiff paste. 

Wrap in cling and store in fridge.

Marzipan by Zarnak Sidhwa

Fondant Icing

Ingredients for Fondant Icing:
Icing sugar, sifted 500gm
Liquid glucose, warmed 1 tbsp
Glycerin 1 tsp
Egg white 1-1 ½

Method:
In a bowl, mix 500gm icing sugar, glucose, 1 tsp glycerin and add gradually 1-1 ½ egg white till it turns into a soft ball. 

Knead 10 minutes till smooth and brilliant white. 

Add more icing sugar if mixture is sticky. 

Use immediately.

Fondant Icing by Zarnak Sidhwa

Lively Weekends - 10th December 2011

Recipe lineup for 10th December 2011:

• Christmas cake with marzipan, royal icing and fondant

Recipe Line Up - December 05, 2011 to December 09, 2011

Recipe Line Up - December 05, 2011 to December 09, 2011

1. 
2. Thai Stir-fried Veggies, Fish Moilee and Curried Chicken
3.
4. Lava Cake, Toffee Apple Muffins and Vanilla panacotta
5. Orange Soufflé, Grilled Chicken Salad and Baked Potato Wedges 

Tomato Bruschetta

Tomato Bruschetta by Zarnak Sidhwa

Gobi Koora

Gobi Koora by Zarnak Sidhwa

Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie by Zarnak Sidhwa

Recipe Line Up - Nov 28, 2011 to Dec 02, 2011

Recipe Line Up - Nov 28, 2011 to Dec 02, 2011

1. Lemon Pistachio Cake, Spicy Potato Tikkis & Chicken Escalopes
2. Asian Coleslaw, Thai Chicken and Savoury Scones
3. Peanut Chicken, Satay Sauce and Date n Nut Loaf
4. Choc Caramel Tart and Choc Whoopie pies
5. Tomato Bruschetta, Vegetarian Shepherd's Pie and Gobi Koora

Recipe Line Up - Nov 21, 2011 to Nov 25, 2011

Recipe Line Up for 4th week of November 2011 - Nov 21, 2011 to Nov 25, 2011:

1. Tomato Soup, Garlic Bread, Cheese Twists and Parmesan fish

2. South Indian Avial, Apple Crumble and Stuffed Chicken in pastry
3. Thai Fish cakes, Chicken almond soup and Baked Spinach supreme
4. Spicy chicken lollipops, Granola bars and Spinach n cottage cheese salad
5. Tandoori Roast Chicken, Sticky Apple Pudding with caramel sauce and vanilla sauce

Chunky Chocolate Bars

Chunky Chocolate Bars by Zarnak Sidhwa

Frittata

Frittata by Zarnak Sidhwa

Vietnamese Chicken Salad

Vietnamese Chicken Salad by Zarnak Sidhwa

Lively Weekends - 19th November 2011

Recipe lineup for 19th November 2011:

• Frittata
• Chunky Chocolate Bars
• Vietnamese Chicken Salad

Recipe Line Up - Nov 14, 2011 to Nov 18, 2011

Recipe Line Up for 3rd week of November 2011 - Nov 14, 2011 to Nov 18, 2011

1. Paneer Veg Karahi, Chicken Supreme And Banana Nut Bread
2. Seafood pasta salad, Carrot cupcakes and Chicken Tagine
3. Thai Corn Soup, Penne with dill sauce and Chocolate Dominoes
4. Fish Pie, Chicken Noodle Soup And White Mites Mousse
5. Prawn Cocktail, Kaju Chicken and Banana Toffee Cream

Lively Weekends - 13th November 2011

Recipe lineup for 13th November 2011:

• Choc Fruit n Nut cookies
• Potato Gratin 
• Spicy Roast

Mimosa salad

Mimosa salad by Zarnak Sidhwa

Recipe Line Up - Nov 07, 2011 to Nov 11, 2011

Recipe Line Up for 2nd week of November 2011 -Nov 07, 2011 to Nov 11, 2011

1.
2.
3.
4. Kentucky Butter Cake, Chili Con Carne And Thai Mince Salad
5. Vanilla Cookies, Florentine Crepes And Mimosa Salad

Hyderabadi Qeema

Hyderabadi Qeema by Zarnak Sidhwa

Shrikhand by Zarnak Sidwa

Shrikhand by Zarnak Sidwa

Traditional English Trifle

Traditional English Trifle by Zarnak Sidhwa

Indian Corn Salad

Ingredients
1 cup corn
Pinch of haldi
Salt to taste
1 onion
2 green chillies
Few mint leaves
Few coriander leaves
¾ tsp chaat masala
½ tsp red chilli powder
1 lemon

Method :

In a pan put salt, haldi and corn with enough water and bring to a quick boil. 

Drain the corn. 

Put in a bowl, add chopped coriander leaves, mint leaves, onion, green chillies, salt, chaat masala, red chilli powder,juice of a lemon. 

Mix well and serve on individual salad spoons.

Indian Corn Salad by Zarnak Sidwa

Quick Nasi Goreng (Indonesian Fried Rice)

Quick Nasi Goreng (Indonesian Rice) by Zarnak Sidhwa

Indonesian Gado Gado Salad

Ingredients
10-12 french beans, cut in 1” pieces
1 carrot, sliced
¼ cabbage, sliced
10-12 spinach leaves
1 cup bean sprouts
1 cup roasted peanuts
2 garlic cloves
4 fresh red chillies
1 tbsp soya sauce
1” piece of ginger
2 eggs, boiled
1 tbsp lemon juice
3 tbsp onion, sliced and fried
3 pieces of bean curd
Oil to fry

Method :

Grind the peanuts, garlic, 2 red chillies, ginger and add the soya sauce and a little water to make a paste.

Pour the ground paste in a pan and sauté on low heat. 

Sprinkle lemon juice.

In another pan shallow fry the bean curd. 

In hot water, blanch cabbage,carrots and French beans for 3-4 minutes only and remove in cold water.Add in spinach for a minute.

Arrange all the veggies in a bowl, add the bean curd, beansprouts, pour peanut sauce, eggs, top with fried onions and garnish with the remaining 2 red chillies cut in diagonal.

Indonesian Gado Gado Salad by Zarnak Sidwa

Caramel Custard

Ingredients
6 oz sugar
½ cup water
4 eggs
1 oz caster sugar
1 tsp vanilla essence
2 cups milk

Method :

Put the sugar in a pan to form caramel and let it brown, when it is light brown add the water. 

Immediately pour the caramel in a greased dish or individual 8 greased ramekins.

Beat eggs and sugar and add the essence, heat milk and add to the egg mixture, strain to remove any egg pieces. 

Pour into ramekins and put them to bake on a tray filled with enough water to come half way up the sides of the ramekins. 

Bake at 160 degrees for 40 minutes, or till just about set and let cool. 

Chill overnight and turn out onto individual plates and serve.

Caramel Custard by Zarnak Sidwa

Chicken waldorf salad

Ingredients :
2 chicken breasts, thinly sliced and boiled
3 apples, diced with skin
Juice of half a lemon
2 Celery stalks, sliced
3tbps walnuts chopped
½ cup mayonnaise
Salt and pepper, to taste
Chopped parsley to garnish

Method :

Put the apples in a bowl and sprinkle lemon juice, add in the chicken and celery. 

Mix in the mayo, salt and pepper, toss and chill. 

Before serving, add walnuts, garnish with parsley.

Recipe Line Up - Oct 31, 2011 to Nov 04, 2011

Recipe Line Up for 1st week of November 2013 - Oct 31, 2011 to Nov 04, 2011

1. Chicken waldorf salad

2. Quick Nasi Goreng, Indonesian Gado Gado Salad And Caramel Custard
3. Traditional English Trifle, Hyderabadi Qeema, Indian Corn Salad And Shrikhand

4. Coconut Ice, Soufflé Potatoes And Lasagna
5. Eggless Cake, Onion Dip And Chatpata Gosht

Nutty Chocolate Squares

Ingredients for Nutty chocolate squares:

1 packet coarsely crushed plain biscuits

9 oz Assorted nuts (almonds, hazelnuts, pine nuts, walnuts), crushed coarsely 

11 oz Plain or Dark chocolate, cubed (or chocolate of your choice)

4 oz Butter chopped

5 oz Golden Syrup

Method

Roast 9 oz assorted nuts (almonds, hazelnuts, pine nuts, walnuts) in the oven for 1 minute so that they become crisp and crush them coarsely.

Mix them with the crushed biscuits. 

Take a double boiler and melt 11 oz chocolate, 4 oz butter and 5 oz Golden Syrup in a pan.

Cool slightly.

Mix the chocolate mixture with the biscuit and nut mixture.

Grease a square shaped chocolate tray/mold and put in butter paper.

Take the warm mixture and fill the tray. 

 Set in the refrigerator overnight. (Do not deep freeze). 

Cut into squares with set.

Yummy nutty chocolates squares are ready for your dessert.

Nutty Chocolate Squares by Zarnak Sidhwa

Salad Nicoise

Salad Nicoise by Zarnak Sidwa

Herbed Cheese

Ingredients for Herbed Cheese:

1 Kg Fresh yogurt 

pinch of salt

2 Spring onions, only greens

1 clove  garlic crushed

3 tablespoons chopped coriander or fresh flat-leaf parsley leaves

1 tablespoon finely chopped mint

Method:

Fold a large piece of malmal cloth twice to form a 4-layer, roughly 18-inch square. 

Place in a sieve set over a large bowl, and spoon yogurt into center. 

Gathering the 4 corners, tie a piece of twine just above yogurt to form a tight bundle. 

Hang it over a tap or in the fridge.

Let the yogurt (still in sieve over bowl) drain in refrigerator at least 4 hours and up to 6 hours.

Cut open the malmal cloth. 

Transfer yogurt cheese to a bowl.

Add in a pinch of salt, green part of 2 spring onions, 1 clove crushed garlic, 

3 tablespoons finely chopped coriander or fresh flat-leaf parsley leaves and 1 tablespoon mint leaves. 

Mix well.

Take it out with an icecream scoop.

Arrange on a plate with mint.

Chill and serve with bread.

Herbed Cheese by Zarnak Sidwa

Zebra Cake

Ingredients
4 large eggs, at room temperature
1 cup granulated sugar
1 cup milk, at room temperature
1 cup oil
2 cups all-purpose flour
1 tsp vanilla essence
1 tablespoon baking powder
2 tablespoons dark cocoa powder

Method:

In a large mixing bowl, combine eggs and sugar. 

Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in colour.

Add milk and oil, and continue beating until well blended.

In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated.
Divide the mixture into 2 equal portions. 

Keep one portion plain. 

Add cocoa powder into another and mix well.

Preheat the oven to 350F (180C).

Lightly grease a 9" round pan.

The most important part is assembling the cake batter in a baking pan.

Put 3 heaped tablespoons of plain mixture into the middle of the baking pan. 

Then 3 tablespoons of cocoa batter and pour it in the centre on top of the plain batter.

IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! 

Do not spread the batter or tilt the pan to distribute the mixture. 

It will spread by itself and fill the pan gradually. 

Continue alternating the batters until you finish them.

Bake in the oven for about 40 minutes.

Fudge Brownies

Ingredients
Corn syrup 1 ½ tbsp
Flour 1 cup
Baking powder ½ tsp
Cocoa powder 1 ½ tbsp
Cooking chocolate 9 ounce
Butter 1 cup
Brown sugar ½ cup
Sugar ½ cup
Eggs 4

Method

Beat 4 eggs, melt 1 cup butter, ½ cup sugar, ½ cup brown sugar and 9 ounce chocolate in a pan over low flame and keep aside to cool.

Add this cooled chocolate mixture to the eggs.

Now add 1 ½ tbsp corn syrup and mix well.Sift together 1 cup flour, 1 ½ tbsp cocoa powder and ½ tsp baking powder, add to the chocolate mixture and mix well.

Pour mixture in a baking pan and bake in a preheated oven of 180 degrees for 25 to 30 minutes.

Cut into squares and serve.

Henny Penny Chicken

Ingredients
Boneless chicken (cut into cubes) 250 gm
Flour 2 tbsp
Salt to taste
Black pepper to taste
Cream ½ cup
Stock ½ cup
Ketchup 2 tbsp
Cheddar cheese 3 tbsp
Butter 1 ounce
Onion 2 small
Mushrooms 5 – 6

Method

Heat 1 ounce butter in a pan, add 2 chopped onion and sauté for few minutes.

Now add 5 – 6 chopped mushrooms and fry well.

Add 250 gm chicken cut into cubes and fry well till water dries. 

Also add salt and pepper to taste.

Now add 2 tbsp flour and fry well.

Then add 2 tbsp ketchup and ½ cup stock. 

Cook till mixture thickens. 

Now add ½ cup cream and mix well.

Lastly add 3 tbsp grated cheese and cook till cheese melts, dish it out.

Serve piping hot.

Chocolate cupcakes

Chocolate cupcakes by Zarnak Sidhwa

Chicken hariali

Chicken Hariyali by Zarnak Sidhwa

Devilled Egg Salad

Devilled egg salad by Zarnak Sidhwa

Lively Weekends - 9th October 2011

Recipe lineup for 9th October 2011:

• Devilled Egg Salad
• Chicken Hariyali
• Chocolate Cupcakes 

Chocolate Orange Baked Pudding

Chocolate Orange Baked Pudding by Zarnak Sidhwa

Potato And Sausages Salad

Potato And Sausages Salad by Zarnak Sidhwa

Paneer

Ingredients for Paneer:
Milk 2 liter
Salt 1 tbsp
Curd ½ kg

Method:
Whisk 1 tbsp salt with ½ kg curd. 

Heat milk.
Add in the whisked curd and salt before it boils.

Keep whisking so that it doesn't stick to the bottom of the pan.

Let cook till it separates and then remove from heat.

Then strain in a wet muslin cloth and refrigerate. 

Paneer by Zarnak Sidhwa

Lively Weekends - 8th October 2011

Recipe lineup for 8th October 2011:

• Potato And Sausages Salad
• Paneer
• Chocolate Orange Baked Pudding

Peanut Butter Chocolate – On Masala TV's 5th Anniversary

Peanut Butter Chocolate by Zarnak Sidwa

Chocolate Pistachio Fudge

Chocolate Pistachio Fudge by Zarnak Sidhwa

Double Chocolate Chip Ice Cream In Trellis Cups

Ing :

4 egg yolks

1 cup sugar, leveled

2 cups milk

1 cup cream

1 cup chocolate chips 

2 tbsp cocoa dissolved in 1 tbsp hot water and cooled

Method :

Beat yolks and sugar till pale and thick. 

Boil cream and milk in a pan. 

Cool. 

Gradually stir it into the egg and sugar and cook over low heat. 

Whisk continuously till mixture coats the back of a spoon (or reads 160 degrees on a thermometer). 

Immediately plunge the bowl in icy water and cool the mixture. 

Add the cocoa. 

Pour mixture into airtight boxes and freeze until icecream starts to set around edges, remove from freezer and add chocolate chips. 

Beat. 

epeat this process three or four times, removing box from freezer when icecream starts to set. 

This is to prevent ice crystals forming. 

Leave to set overnight. 

Serve the ice cream in the chocolate trellis cups.

Serves 6-8.

Trellis Cups :

Melt 100gm plain chocolate. 

Invert a cupcake tray. 

Cover 6 alternate moulds with cling. 

Place the chocolate in a paper piping bag and pipe around the base of the mound, pipe chocolate back and forth over it to form a trellis. 

Carefully pipe a double thickness.

Chill till set, lift from the tray and carefully peel the cling. 

Serve the icecream in these cups.

Double Chocolate Chip Ice Cream In Trellis Cups by Zarnak Sidhwa

Chocolate Frosted Cake

Chocolate Frosted Cake by Zarnak Sidhwa

Mocha Truffles

Ing :

1 cup cream

1 tbsp heaped coffee

2 tbsp unsalted butter

1 tsp light corn syrup

8 oz dark chocolate, chopped

Coating :

6 oz dark chocolate 

½ cup cocoa, sifted

Method : 

Boil cream along with coffee, remove from heat and cover and leave for 15 minutes, strain through a fine sieve, measure out ½ cup cream and proceed with recipe then. Mix cream, butter and corn syrup, put on medium heat till it boils, keep stirring, remove from heat and add in the chopped chocolate. 

Do not stir, after 5 minutes whisk to combine the chocolate and then transfer to a flat dish and cool. 

Refrigerate an hour or till firm. 

Line baking sheets with greaseproof paper. 

Using a mini scoop or 2 teaspoons, from mixture into small balls and place on the sheets lined with greaseproof paper. 

Meanwhile melt 6 oz chocolate and let it cool for a little while. 

Remove filling from fridge and dip in melted chocolate and coat with cocoa. Refrigerate till set. 

Makes 24.

Mocha Truffles by Zarnak Sidhwa

Cashew Rasin Crisps

Ing for Cashew Rasin Crisps:
250gm milk chocolate, melted
50gm cashew nuts, roasted, cooled and chopped 
50gm raisins
25gm crunch or praline 
(Crunch : Melt 25gm sugar, till it turns brown. Quickly remove on a greased lid and spread. When cool, crush lightly. Refrigerate till using).

Method:
In the melted chocolate add raisins and cashews. 
Add crunch. 
Mix well. 
Pour the mixture in moulds or petit four cases. 
Refrigerate. 
Makes 24.

Cashew Rasin Crisps by Zarnak Sidhwa

Surprise Brownies

Ing for Surprise Brownies:
200gm cream cheese
½ tsp vanilla essence
9 oz caster sugar
2 eggs
100 gm butter
3 tbsp cocoa powder
100gm self raising flour
50gm walnuts, chopped

For the Frosting :
4 tbsp butter
1 tbsp milk
100gm icing sugar
2 tbsp cocoa powder
halved walnuts to decorate

Method :
Beat cream cheese, essence and 2 ½ tbsp of caster sugar. 
Set aside.
Beat eggs and remaining sugar till light and fluffy. 
Heat butter and cocoa gently. 
Cool slightly and add in the eggs and fold in flour and nuts. 
Pour half of the brownie mixture into a greased 8” tin and carefully spread the cream cheese mixture onto it. 
Cover with remaining mixture. 
Bake at 180° for 40 minutes. 
Cool in tin atleast 6 hours. 

To make frosting:
Melt butter add milk, cocoa and sugar. 
Spread over the brownies and decorate with halved walnuts.
Makes 16.

Note:
For self raising flour: 
Add a tsp of baking powder to 1 cup of flour and sieve well before using.
For cream cheese: 
Use Happy Cow or Philadelphia cream cheese available in tubs as the rest of the available brands are quite saltish. 

Surprise Brownies by Zarnak Sidhwa

S'Mores

Ingredients
1 ½ cups digestive biscuit crumbs
100 gms butter (melted)
Topping:
1 cup chocolate chips or chocolate chunks
2 cups miniature marshmallows

Method

Preheat oven to 350 degrees.

Line a baking tray with aluminium foil.

Stir together the biscuit crumbs and melted butter and stir until all the crumbs are moistened. 

Press this mixture firmly onto the bottom of the prepared pan and bake in preheated oven about 10 minutes.

Remove from oven and evenly sprinkle with the chocolate chips and marshmallows.
Return to oven and bake for another 10 minutes, or until the marshmallows are soft, lightly golden, and starting to meld together.

Remove from oven and place on a wire rack to cool completely.

Once cooled, lift the squares from the pan by holding the edges of the foil. 

Cut into squares and serve.

Lebanese Kebab

Ingredients:
Beef Boti 250 gms
ginger garlic paste
salt and pepper to taste
Sugar 1/4 teaspoon
Soya Sauce: 5 tbsp
Red chili flakes 1 tsp
Potato 2, medium boiled and mashed
Spaghetti 1/4 cup boiled
Egg beaten 1 to 2
Bread Crumbs
1 cup
Oil for deep frying

Method:

Boil the beef boti, in garlic/ginger paste, salt, black pepper powder, sugar and soya sauce.

Boil till the meat is thoroughly cooked and shred the meat and set aside.

Now add mashed potato in the shredded meat and mix well.

Now add the boiled spaghetti and combine all the 3 things well. 

Shape into cutlets.
Beat egg with a pinch of salt n black pepper in a bowl. 

In a plate, put bread crumbs. 

Dip these Kebabs in egg and then coat them well with bread crumbs. 

Heat oil in a deep wok and deep fry them on medium flame till golden brown. 

Serve hot with ketchup.

Greek Fruit Salad

Ingredients:
Greek yogurt 8 oz
Fruit cocktail with
Pineapple ½ cup
Bananas ½ cup
Cherries a few
Leeches ¼ cup
Mangoes ½ cup
Sugar or honey 1 to 2 tbsp
Almond extracts ¼ tsp
Mint leaves for decoration

Directions

Whip the yogurt with sugar or honey and almond extract.

Mix with fruits and stir well to coat fruits thoroughly.

Serve with mint sprigs.

Pasta Salad

Ingredients for Pasta Salad:    

Apples diced 1 

Walnuts chopped ½ cup (optional) 

Potatoes diced 2 

Raisins ½ cup 

Carrots diced 1 

Capsicum diced 1 

Macaroni 1 cup boiled 

Greek yogurt ½ cup 

Mayonnaise ½ cup 

Salt to taste 

Black pepper to taste 

Sugar 1/4 tsp 

Method: 

Whisk the mayo along with the yogurt, salt, white and black pepper and sugar until well mixed.

Now put all vegetables, raisins and walnuts in a bowl along with the apple.

Pour over the salad dressing and mix well to combine. 

Season to taste with salt and pepper and serve.

Chicken, Potato and Mayo Cutlets

Ingredients:
Chicken boneless 150 gm
Potatoes boiled 2
Green chilies chopped 2
Fresh bread crumbs 4 slices
Mustard paste 2 tsp
Mayonnaise 2 tbsp
Red chili powder ½ tsp
Vinegar 2 tbsp
Soya sauce 2 tbsp
Fresh coriander 2 tbsp
Corn flour (optional)
Oil to fry
Salt and Pepper to taste

Method:

Boil the chicken and cook it with red chili powder, soya sauce, mustard paste, salt and ½ cup water till the chicken is tender.

When the mixture is cool and adds chopped green chilies, fresh coriander, boiled potatoes and mayonnaise.

Make cutlets of the mixture. 

If the mixture is too soft add a little corn flour.

Make a paste with flour and water as required. 

Dip cutlets in paste and coat with fresh bread crumbs. 

Deep fry in hot oil till its color turn to golden brown.

Chicken On Fire

Ingredients:
Thinly sliced chicken breast fillets 2
Fish sauce 2 tbsp
Salt/pepper to taste
Ginger/garlic paste 1 1/2 tbsp
Oil 2 tbsp
1 egg
2 tbsp flour
Chili sauce 2 tbsp
Soya sauce 2 tbsp
Brown sugar 1 tbs
Crushed chili 1 tbsp
Lemon half squeezed
Chicken skewers

Method:
Marinade the chicken in all these given ingredients
Soak the skewers in water for at-least half an hour so That they don't burn while grilling.
Put the chicken in skewers.
Heat the skillet add a little oil and grill these chicken skewers.
Serve hot with sauce.

Gujarati Aloo

Creamy Stuffed Dates

Ing :
10 oz dates, pitted
2 oz cream
4 oz chocolate
2 oz almonds, whole blanched

Method :
Boil cream. Remove from heat and add chocolate, stir till it melts. 
Let it cool and thicken. 
Put mixture in a piping bag and pipe in the cavity of the pitted date. 
Top with a whole blanched almond. 
Refrigerate and serve. 
Makes 48.

Creamy Stuffed Dates by Zarnak Sidhwa