Recipe Line Up - November 26, 2012 to November 30, 2012

Recipe Line Up for 4th week of November 2012 - November 26, 2012 to November 30, 2012:

1. Chocolate Chip Cookies, Barbecue Sauce Chicken And Eggplant Parmigiana
2. Fish With Cumin Paste, Peanut Butter Cookies And Gobi Aloo 
3. Bhindi Masala, Chicken In Lemon Garlic Sauce And Brownies
4. Spicy Prawn Curry, Anday Ki Bhurji & Vanilla Almond Cake
5. 

Yogurt Garlic Sauce

Ingredients for Yogurt Garlic Sauce:
Yogurt 1 cup
Garlic minced 2 cloves
Lemon juice 2 tbsp
Salt to taste 

Preparation:
In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt.
Mix well. 
Serve immediately, or cover and refrigerate.

Yogurt Garlic Sauce by Zarnak Sidhwa

Chicken Shawarma

Ingredients for Chicken Shawarma
Chicken breast thinly cut ½ kg
Yogurt 1 cup
Vinegar ¼ cup
Garlic, crushed 2 cloves
Black pepper 1 tsp
Salt ½ tsp
Cardamom pods 2
All spice 1 tsp
Lemon (juice) 1
Ingredients for Sauce
Tahini 1 cup
Garlic, crushed 2 cloves
Lemon juice ¼ cup
Yogurt 2 tbsp
Ingredients for Filling
Pita breads 4
Thinly sliced cucumbers as required
Thinly sliced onions as required
Thinly sliced tomatoes as required
Fresh parsley, finely chopped 1/2 cup
Gherkins sliced as required
Salt to taste
Freshly crushed black pepper to taste

Preparation:
Combine all ingredients except for chicken and make a marinade. 
If it seems a little dry, add a little olive oil (a tablespoon at a time). 
Add chicken, cover and refrigerate few hours, preferably overnight.
In a pan, cook chicken over medium heat until done. 
While chicken is cooking, prepare the sauce. 
Combine sauce ingredients and mix well. 
Set aside. 
Take the onions, tomatoes, cucumbers and sprinkle with salt and black pepper. 
Add other filling ingredients in a large bowl and combine well. 
When the chicken is done, you can shred it, slice it, or leave into large pieces. 
Place enough chicken on pita, add veggies and pour sauce. 
Roll up and serve with any of the sauces on the side.

Chicken Shawarma by Zarnak Sidhwa

White Korma

Ingredients for White Korma:
Chicken 1 kg
Oil 2 tbsp
Cumin seeds 1 tsp
Mustard seeds 1/2 tsp
Onion chopped 3 medium
Green chili 6
Curry leaves 10-12 leaves
Yogurt 1/2 cup
Salt to taste
Coconut 1 cup
Coriander leaves 1/2 medium
Coriander powder 3 tsp

Method:
Grind coconut to a smooth paste heat oil in a deep pan.
Add cumin seeds, mustard seeds and chopped onions, saute till onions turn light golden.
Add chopped green chilies, curry leaves and chicken and saute for three to four minutes.
Add yogurt, half a cup of water, salt and bring it to a boil.
Cover and simmer for five minutes. 
Add coconut to the chicken.
Mix well and add chopped coriander leaves, coriander powder and cook till done. Serve hot.

White Korma by Zarnak Sidhwa

Zeera Biscuit

Ingredients
Plain flour 2 cups
Cooking oil ¾ cup
Caster sugar ¼ cup
Salt 1 ½ tsp
Cumin seeds 2 tbsp
Baking powder 1 tsp
Egg 1

Method

Mix caster sugar and oil. 
Add one egg and mix well.
Add plain flour, cumin seeds, salt, baking powder and mix well. 
Shape the biscuits with a cookie cutter.
 Put on the greased baking sheets and bake at 180 C for about 10-15 minutes or until light brown. 
Transfer to a wire rack to cool. 
Store in an airtight container.

Zeera Biscuit by Zarnak Sidhwa

Chicken Shashlik

Ingredients:
Boneless chicken breast 500 gm
Capsicum 2
Onions 2
Tomatoes 2
Lemon juice ¼ cup
Salt ½ tsp
Black pepper 1 tsp
Soya sauce 1 tbsp
Hot sauce 1 tbsp
oil for deep frying
Lemon to decorate
Mint leaves to decorate
Mint chutney to serve with

Method:
Cut chicken into 1 " pieces.
Put in a dish with the lemon juice, salt, black pepper soya sauce and hot sauce. 
Mix well, cover and leave to marinate for 2-3 hours. 
Cut the onion, capsicum, and tomatoes into small cubes. 
Skew chicken and vegetables closely on bamboo skewers. 
Heat up oil in a frying pan. 
Fry skewers for 8-10 minutes or until chicken begin to change its colour and the vegetables are soft. 
Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal. 
Decorate with lemon pieces and mint leaves. 
Serve hot with mint chutney.

Chicken Shashlik by Zarnak Sidhwa

Broccoli Cups

Ingredients
Broccoli (cut into florets) 1
Onion 1
Whole egg 1
Egg yolk 1
Salt to taste
Black pepper powder to taste
Nutmeg, grated a pinch
Fresh cream 2 tbsp
Butter for greasing

Method
Preheat oven to 180°C. 
Chop onion. 
Blanch broccoli florets and put them in a blender. 
Break one egg and add with salt, pepper powder and nutmeg and make a purée. Transfer the purée into a bowl. 
Add egg yolk, onion and cream and mix. 
Pour water into a baking tray and heat. 
Grease silicon moulds and pour the broccoli mixture into them taking care not to fill up to the rim. 
Place the silicon cups in the baking tray and keep it in the preheated oven. S
team in the preheated oven till done.
De mould and serve.

Broccoli Cups by Zarnak Sidhwa

Recipe Line Up - November 19, 2012 to November 23, 2012

Recipe Line Up for 3rd week of November 2012 - November 19, 2012 to November 23, 2012

1. Broccoli Cups, Chicken Shashlik And Zeera Biscuits
2. Eggless Brownies, Biryani Ayam And Burger Pizza
3. Makhani Murgh, Biscotti And Hot Sandwiches
4. Fried Apple Pie, Cajun Chicken Wings And White Korma
5. Chicken Shawarma, Tarator Sauce, Tahini Sauce, Yogurt Garlic Sauce And Falafel

Nutty Creamy Shake

Ingredients:
Raisins 1 cup
Cashew nut 1 cup
Pistachio 1 cup
Walnut 1 cup
Milk ½ liter
Cream 2 – 3 tbsp
Vanilla Ice Cream ½ liter

Method:
Blend together all the nuts, milk, cream and vanilla ice cream. 
Then add ice cubes and blend for a few minutes more.
Now put a scoop of vanilla ice cream in serving glass, pour prepared milk shake in glasses, sprinkle with chopped nuts and serve chilled with chocolate sticks.

Nutty Creamy Shake By Zonash Saleem

Tandori chicken Pulao

Ingredients
Boneless chicken ½ kg
Black pepper (crushed) 1 tsp
Red chili powder 2 tbsp
Lemon juice or vinegar 2 tbsp
Yogurt 3 – 4 tbsp
Ginger garlic paste 2 – 3 tbsp
Tandori masala 1 packet
Oil as required
Salt to taste
Rice ½ kg
Onions 4
Tomatoes 3 – 4
Green chili 4 – 5
Green coriander ½ bunch
Mint leaves ½ bunch
Butter ½ cup
Cinnamon 2 – 3
All spice powder 1 tsp
Fennel seeds 1 tbsp
Black cumin 1 tbsp

Method:
Marinate boneless chicken with butter, lemon juice, ginger garlic paste, 2 tbsp yogurt and 1 packet of tandoori masala.
In a pan heat oil as required, add in mix whole spices and fry well. 
Then add in ground onion and sauté till golden brown.
Add 4 ground tomatoes and fry well. 
Then add chili powder, crushed black pepper, lemon juice, ginger garlic paste, remaining yogurt, salt to taste, chopped green chilies, chopped coriander leaves, chopped mint leaves, cinnamon stick, all spice, fennel seeds and black cumin seeds.
Fry very well, then add marinated chicken and cook till chicken is tender. 
Then make a layer of boiled rice on top. 
Separately heat a little oil, add in cumin seeds and a little cinnamon stick, spread the oil on top of rice.
Simmer on low flame till done.Dish it out and serve hot with Raita & Salad.

Tandori chicken Pulao by Zonash Saleem

Pan Fried Chicken with Pineapple Salsa

Ingredients for Pineapple Salsa:

Pineapple 250 gm

Corn 1 cup

Spring onion chopped 2

Salted peanut chopped 50 gm

Mint leaves chopped 1 tbsp

Coriander leaves chopped 1 tbsp

Chili powder ¼ tsp

Lemon juice 1 tbsp

Pineapple juice 4 tbsp

Sugar 1 tbsp

Milk 2 tbsp

Ingredients for Chicken: 

Boneless chicken breast 2

Soya sauce 4 tbsp

Chili sauce 2 tbsp

Butter 2 tbsp

Salt to taste

Black pepper to taste

Method:

For the salsa: 

all the ingredients for the salsa in a bowl and mix together, then set aside.

For the chicken: 

Carefully cut each breast almost in half lengthways, then open out the two halves like a book. 

Season each breast with salt and pepper on both sides.

Place a frying pan on a high heat and allow it to get hot, then add 2 tbsp butter and oil.

Place the chicken breasts piece and cook for about 2 minutes with soya and chili sauce on each side or until the chicken is opaque all the way through. 

Remove from the pan and serve with the salsa and boiled rice or noodles.

Pan Fried Chicken with Pineapple Salsa by Zonash Saleem

Strawberry Delight

Ingredients for Strawberry Delight:
Strawberry 4 pieces
Strawberry Jelly powder 2 tbsp
Sugar to taste
Soda water as required
Crush ice as required

Method: 
Put all ingredients in blender and blend it well then serve chilled.

Strawberry Delight by Shahrukh Sultan

Zarnak's wardrobe for this episode was sponsored by RAS.

Saat Samandar Paar

Ingredients for Saat Samandar Paar:
Milk 1 liter
Fresh cream 100 gm
Sponge cake 100 gm
Sugar 100 gm
Fruit cocktail 100 gm
Gelatin powder 1 tsp
Chocolate sauce for decoration

Method 
Pour milk in cooking pan and boil it.
Add sugar, fresh cream and gelatin powder and keep it a side.
Arrange sponge cake layer in transparent dish and pour fruit cocktail. 
Pour milk mixture on it and keep in Refrigerator for 1 hour. 
Decorate with chocolate sauce and serve.

Saat Samandar Paar by Shahrukh Sultan

Zarnak's wardrobe for this episode was sponsored by RAS.

German Potato Salad

Ingredients for German Potato Salad
Potato (cut in cubes and boiled) ½ kg
Onion (cut in cubes) 2 medium
Capsicum (cut in cubes) 2 medium
Tomato (cut in cubes) 2 medium
Salt to taste
Mustard paste 1 tbsp
Mayonnaise ½ cup
Sugar 1 tbsp
Garlic chopped 1 tsp

Method: 
Make a paste with mayonnaise mustard paste sugar and garlic. 
Then add salt and all vegetables mix well. 
Serve it.

German Potato Salad by Shahrukh Sultan

Zarnak's wardrobe for this episode was sponsored by RAS.

Green Mutton Karahi

Ingredients for Green Mutton Karahi:
Mutton 1 kg
Salt to taste
Onion 2 medium
Ginger garlic paste 4 tbsp
Crushed chilies 1 tbsp
Turmeric 1 tsp
Coriander powder 2 tbsp
Black paper powder 1 tsp
White paper powder 1 tsp
Cumin seeds 1 tsp
Whole black paper 6 – 8
Whole clove 6 – 8
Cooking oil as required
Yogurt ½ kg
Mint ½ bunch
Coriander 1 bunch
Green chilies 8 – 10
Garlic 3 – 4 cloves
Green food color few drops
Lemon juice 1
Curry leaves 3 – 4
All spice powder ½ tsp
Ginger julienne for garnish

Method:
Pour cooking oil in pot than add onion and fry it well.
Then add ginger garlic paste stir well than add mutton and stir it.
Add all seasoning except hara masla and yogurt, add water and cover it. 
Cook till the mutton is tender than make a smooth paste with curd mint, coriander green chill and garlic cloves in blender. 
Then add paste in mutton and cook till the water dries and add curry leaves lemon juice green food color stir it well. 
Place in a serving dish and garnish with ginger julienne and green chili.

Green Mutton Karahi by Shahrukh Sultan

Zarnak's wardrobe for this episode was sponsored by RAS.

Banana Smoothie

Ingredients for Banana Smoothie:
Bananas 3
Milk 2 cups
Ice cubes as required
Sugar 1 tbsp

Method

Place all the ingredients in an electric blender and blend for 1 minute.
Then add ice cubes and blend for 30 seconds.
Pour into smoothie glasses and serve.

Banana Smoothie by Zarmina Kadir

The guest Zarmina Kadir is the owner of Dessert Bar.

Bienenstich - Beesting Cake

Ingredients for Bienenstich - Beesting Cake:
Eggs 2
Flour 2 ½ cup
Sugar 3/4 cup
Vanilla essence 1 tsp
Oil ½ cup
Butter, unsalted 5 tbsp
Buttermilk 1 cup
Baking powder 2 tsp
Baking soda 1 tsp
Ingredients for Topping
Flakes almonds ½ cup
Butter, unsalted 5 tbsp
Sugar 5 tbsp

Ingredients for Filling
Milk ½ liter
Vanilla custard 6 tbsp heaped
Corn flour 7 tbsp
Sugar to taste

Method for Cake
Sieve together the dry ingredients.
With an electric beater mix well the butter and oil then add sugar and beat again on high speed. 
Then add eggs in at a time and beat on medium speed until mixed well. 
Then divide the dry ingredients into three portions and put in the egg mixture Alternating with buttermilk, beat just until the mixture is just mixed and fluffy, DO NOT OVER BEAT.
Grease a 4" round pie pan and pour the mixture in it. 
Sieve a little flour into the cake covering all sides and center equally. 
Keep it aside.
Heat oven on 180 degrees for 7 minutes.

Method for Topping:
In a saucepan put together all the ingredients and cook till the sugar has melted.
Remove from heat and with the help of a spoon pour onto the cake top and pat with the back of spoon pressing evenly
.Bake for 20 minutes on 150 degrees.
When cooked, keep on cooling rack.

Method for Filling:
In a wok, heat milk till simmering then all the corn flour and custard powder and cook on medium heat and bring to boil, then add sugar cook further till it thickens. Remove from stove and chill completely.
Cut the cake into two portions and fill the center with custard and place the other half of the cake on top and refrigerate. 
Serve chilled.

Bienenstich - Beesting Cake By Zarmina Kadir

The guest Zarmina Kadir is the owner of Dessert Bar.

Zarnak's wardrobe for this episode was sponsored by RAS.

Pineapple cream dessert

Ingredients for Pineapple cream dessert:
Pineapple 1 tin
Condensed milk 1 tin
Plain yogurt 1 can
Whole cream 1 pack
Biscuits, crushed unevenly 1 pack
Pineapple jelly 1 packet

Method
In a Pyrex dish, place the biscuits in the base. 
In a separate bowl, with a hand whisk, mix well all the ingredients. 
Then dissolve the jelly and pour into the mixture and whisk again. 
Pour the cream mix onto the biscuits and place pineapples on top. 
Refrigerate until chilled and serve.

Pineapple Cream Dessert by Zarmina Kadir

The guest Zarmina Kadir is the owner of Dessert Bar.

Zarnak's wardrobe for this episode was sponsored by RAS.

Banana Smoothie

Ingredients for Banana Smoothie:
Bananas 3
Milk 2 cups
Ice cubes as required
Sugar 1 tbsp

Method
Place all the ingredients in an electric blender and blend for 1 minute.
Then add ice cubes and blend for 30 seconds.
Pour into smoothie glasses and serve.

Banana Smoothie by Zarmina Kadir

The guest Zarmina Kadir is the owner of Dessert Bar.

Zarnak's wardrobe for this episode was sponsored by RAS.

Steamed Vegetable Qorma

Ingredients:
Potatoes cubed & steamed 3
Peas shelled & steamed 1 pao
Carrots steamed 3 medium
Tenday steamed 1/2 kilo
Onions sliced and fried
Garam Masala

• Green Cardamoms
• Black Cardamom
• Badian Ka Phool 1
• Cinnamon 2 sticks

Ginger/Garlic paste

Red Chilli paste 1 Tbsp (Soak Kashmiri talhar mirch in water overnight, then blend to make a paste)

Turmeric paste 2tsp (Soak fresh turmeric in water overnight, then blend to make a paste) or Turmeric powder

Coriander powder 3tsp
Tomatoes cubed or blended 2
Fresh Yoghurt whipped 1 cup or 1 pao
Jaifal/javitri powder 1/4tsp

Salt

Khewra water 3tsp
Green chillies 3 medium sized
Ghee

Method:
Steam the vegetables individually by keeping vegetables in a strainer over a pan of boiling water.
Heat ghee.
Add in fried brown onions.
Put in sabit garam masala including green cardamoms, black cardamom, badian ka phool and cinnamon sticks.
Put in G/G paste, Red chili paste and Turmeric paste.

Add in Coriander powder, cubed tomatoes.
Cover and let cook till tomatoes become soft.
Add a little water.
Add in fresh yoghurt and keep stirring.
When oil separates, add in the steamed vegetables.

Put in a bit of water and salt let cook.
Add in Jaifal/javitri powder and Khewra water.

Let cook covered. 
Put whole green chillies on dum.

Steamed Vegetable Qorma by Farzana Abid

Zarnak's wardrobe for this episode was sponsored by RAS.

Aloo Bukhara Chutney

Ingredients:

Golden plums 100g

Red chili powder 1/2tsp

Salt 1/4tsp

Sugar 1-1/2cup

Waster 1 cup

White vinegar 1tbsp

Melon seeds 1/2tsp

Method:-

Wash the plums and soak in ½ cup of water for 30 minutes.

In a saucepan add 1 cup of water along with 1/2tsp red chili powder,1/4tsp salt and 1-1/2cup sugar. 

Bring to the boil.

When a thick syrup is formed, add the soaked plums and cook.

When the plums are tender and the liquid is syrupy add 1 tbsp white vinegar and turn the flame off.

Lastly add the melon seeds, allow to cool and serve.

Aloo Bukhara Chutney by Farzana Abid

Zarnak's wardrobe for this episode was sponsored by RAS.

Kachay Keemae Kay Parathay

Ingredients

Mince meat 1/2kg

Ginger garlic paste 1tbsp

Onions 1

Red chili powder 1tbsp

Crushed red chili 1-1/2tbsp

All spice 1tsp

Crushed cumin 2tsp

Pomegranate seeds 2-3tsp

Salt 1tsp

Chopped spring onions 125g

Chopped coriander leaves ½ bunch

Chopped mint leaves ½ bunch

Lemon 3-4

Yogurt 1/2cup

Ghee for frying

For the dough

White flour 1/2kg

Oil 2tbsp

Salt 1/2tsp

Lukewarm water as required

For the raita

Yogurt 1 cup

Chopped garlic 1tsp

Dry mint leaves 1/2tsp

White cumin seeds 1/2tsp

Salt 1/2tsp

Method:-

In a bowl mix together the mince meat with 1tbsp ginger garlic paste,1 finely chopped onion,1tbsp red chili powder, 1-1/2tbsp crushed red chili,1tsp all spice powder,2tsp crushed cumin seeds, 2-3tsp pomegranate seeds, 1tsp salt,125g chopped spring onions,6-8 green chilies,1/2 bunch chopped coriander, ½ bunch chopped mint leaves, the juice of 3-4 lemons and ½ cup yogurt.

Allow the mince to marinate for 2 hours.

For the dough:

In a bowl mix the flour with salt, gradually add enough water to the flour to bring the mixture together as dough. 

Knead in 2tbsp of oil to form a soft dough.

Divide the mince meat mixture into equal portions.

Roll egg sized balls from the dough mixture, then flatten into discs using a rolling pinPlace a thick layer of mince meat on each dough disc, then bring the dough around the meat and seal the edges, using a little water if necessary.

Carefully flatten the stuffed dough balls slightly using your hands or a rolling pin.

Heat a griddle pan or tawa over a low heat. 

Brush each of the stuffed dough discs all over with the oil and cook for 3-4 minutes on each side, or until golden-brown on both sides.

To prepare the raita:

Beat the yogurt and mix in 1tsp crushed garlic cloves, 1/2tsp dry mint leaves,1/2tsp whit cumin seeds and 1/2tsp salt.

Serve the delicious parathas with the raita.

Kachay Keemae Kay Parathay by Farzana Abid

Zarnak's wardrobe for this episode was sponsored by RAS.

Khaskhash ka Halwa

Ingredients for Khaskhash ka halwa:
Poppy seeds 125g
Milk 250ml
Condensed milk 1/2tin
Pure ghee 1/2cup
Cardamoms 4-6
Edible silver paper as required
Pistachios and almonds as required

Method:-
Soak the poppy seeds in water for 3-4 hours. 
Drain the water and grind the soaked poppy seeds to form a smooth paste.
Heat ½ cup pure ghee in a deep skillet and fry 4-6 cardamoms until its aroma is given off.
Add the poppy seed paste and continue stirring until golden brown in color.
Now pour in 250ml of milk followed by ½ tin of condensed milk. 
Cook for another 5-6 minutes.
Lastly add ½ cup sugar and mix well. 
Stir continuously until the halwa leaves the sides of the skillet.
Transfer to a greased bowl. 
Garnish with chopped pistachios, almonds and edible silver paper.

Khaskhash ka Halwa by Farzana Abid

Zarnak's wardrobe for this episode was sponsored by RAS.