Tuesday 30 April 2013
Monday 29 April 2013
Thai Salad
Ingredients for Thai Salad:
Cabbage finely sliced
Carrot julienne-cut
Red Capsicum julienne-cut
Fish Sauce
Lemon grass chopped
Kaffir lime leaves chopped
Crushed red chillies
basil leaves
Directions:
To prepare the salad, combine the salad ingredients in a large bowl.
Drizzle fish sauce over salad and toss well.
Serve immediately with Chung Mai Chilli Chicken and Thai Garlic Rice as a crunchy side dish.
Thai Garlic Rice
Rice 250 gm
Garlic chopped 50 gm
Salt n pepper 1/4 tsp
Sesame oil 1 tbsp
Method:
Boil 250 gm rice in water and keep aside.
The rice should be cold before cooking.
Heat a wok on a high flame.
Heat 1 Tbsp sesame oil in a wok and sauté 50 gm chopped garlic.
When the garlic is brown, add the rice and 1/4 tsp salt and pepper.
Stir-fry until everything is well mixed (1-2 minutes).
Dish out when well mixed and heated.
Put in a small bowl and overtrun it on a plateso that it takes the shape of the bowl and serve with Chung Mai Chilli Chicken and Thai Salad.
Thai Garlic Rice by Chef Shehzad (Cafe Zouk, Karachi)
Chung Mai Chilli Chicken
Ingredients For Chung Mai Chili Chicken:
Chicken finely sliced 200 gm or 2 chicken breast
Garlic finely chopped 1 Tbsp or 4-5 cloves
Red capsicum juliennes 10 gm
Yellow capsicum juliennes 10 gm
Green capsicum juliennes 10 gm
Lemon grass Finely sliced 5 gm
Green chillies 10 gm slitted
Red chili paste 20 gm
Oyster sauce 20 ml
Fish sauce 5 ml
Sesame oil 2 tbsp
Method:
Heat 2 Tbsp sesame oil in a wok and sauté 1 Tbsp finely chopped garlic.
Add in 200 gm chicken, 5 gm lemon grass, 10 gm slitted green chillies and stir fry.
Add in juliennes of 10 gm red capsicum, 10 gm yellow capsicum, 10 gm green capsicum, 20 gm red chili paste and cook thoroughly.
Add in 20 ml oyster sauce and 5 ml fish sauce and stir fry for a few minutes.
Dish it out and serve with Thai Garlic Rice.
Note:
- Chung Mai is a place in Thailand.
- Don't put extra salt as fish sauce is salty.
Chung Mai Chilli Chicken by Chef Shehzad (Cafe Zouk, Karachi)
Thai Week - Apr 29 to May 3rd, 2013
1. Chung Mai Chilli Chicken, Thai Garlic Rice, Thai Special Noodles, Stuffed Chilli Shrimp
2. Green Chicken Curry,Tom Yum Goong and Som Tam (Thai Papaya Salad)
3. Grilled Prawns Skewer with Pineapple Dipping Sauce, Pineapple Fried Rice,Pineapple Fritters with Green Tea Ice Cream
4. Thai Minced Chicken Salad, Thai Coconut Pudding, Spicy Thai Omelets, Refreshing Coconut Drink And Coconut Rice
5. Thai Fried Rice, Pad Thai, Fried Chicken with Cashews, Banana in Coconut Milk
Thursday 25 April 2013
Chana Daal Halwa
Ingredients For Chana Daal Halwa:
Gram lentils boiled 500 gmPure ghee 500 gm
Sugar 300 gm
Khoya 500 gm
Green cardamom 2 gm
Sugar 300 gm
Khoya 500 gm
Green cardamom 2 gm
Method:
Boil gram lentils till tender, now blend very well to a smooth paste.
Heat pure ghee in a pan, add in lentils paste and fry well on low flame till ghee comes on top.
Now add 500 gm khoya and mix well.
Also add 300 gm sugar and mix gently.
Then add in cardamom powder.
Now dish it out, garnish with chopped almonds and pistachios.
Serve hot.
Boil gram lentils till tender, now blend very well to a smooth paste.
Heat pure ghee in a pan, add in lentils paste and fry well on low flame till ghee comes on top.
Now add 500 gm khoya and mix well.
Also add 300 gm sugar and mix gently.
Then add in cardamom powder.
Now dish it out, garnish with chopped almonds and pistachios.
Serve hot.
Chikar Cholay
Ingredients For Chikar Cholay:
Boiled chickpeas 500 gmPure ghee 200 gm
Ginger paste 20 gm
Garlic paste 10 gm
Coriander seeds 15 gm
Black pepper 10 gm
Green chili paste 30 gm
Chicken powder 10 gm
Potatoes boiled 100 gm
Cardamom powder 2 gm
All spice powder 2 gm
Cumin powder 5 gm
Red pepper 5 gm
Salt to taste
Ginger paste 20 gm
Garlic paste 10 gm
Coriander seeds 15 gm
Black pepper 10 gm
Green chili paste 30 gm
Chicken powder 10 gm
Potatoes boiled 100 gm
Cardamom powder 2 gm
All spice powder 2 gm
Cumin powder 5 gm
Red pepper 5 gm
Salt to taste
Method:
Soak chickpeas for 4 hours till tender, remove from fire and keep aside.
Heat ghee in a pan, add ginger and garlic paste.
Sauté till golden brown.
Now add green chili paste and fry for 2 minutes.
Then add crushed coriander, chicken powder, cardamom powder, all spice powder, cumin powder, crushed red pepper and salt to taste.
Fry well . now add in boiled chickpeas, prepared stock and boiled mashed potatoes.
Mix well and cook for 5 minutes.
Now remove in a serving bowl, sprinkle black pepper powder on top.
Serve hot with naan.
Soak chickpeas for 4 hours till tender, remove from fire and keep aside.
Heat ghee in a pan, add ginger and garlic paste.
Sauté till golden brown.
Now add green chili paste and fry for 2 minutes.
Then add crushed coriander, chicken powder, cardamom powder, all spice powder, cumin powder, crushed red pepper and salt to taste.
Fry well . now add in boiled chickpeas, prepared stock and boiled mashed potatoes.
Mix well and cook for 5 minutes.
Now remove in a serving bowl, sprinkle black pepper powder on top.
Serve hot with naan.
Lahori Hareesa
Ingredients For Lahori Hareesa:
Chicken boneless 500 gm
Wheat boiled 300 gm
Beef mince 250 gm
Green chili paste 45 gm
Yogurt 250 gm
Spinach chopped 200 gm
Pure ghee 250 gm
Ginger garlic paste 2 tbsp
Onion chopped 1
Chili powder 20 gm
Coriander leaves a few
Salt to taste
Ingredients For Garnish:
Lemon 1
Green chilies as required
Chaat masala as required
Method:
Heat ghee in a pan, add in 1 chopped onion and saute till golden brown.
Now add 2 tbsp ginger garlic paste and fry well.
Add chicken, yogurt, green chili paste and chili powder along with 1 glass of water.
Cook over medium flame till chicken is tender.
Now fry it very well.
Add boiled wheat, chopped spinach and 1 glass of water.
Cover and let it cook.
For kabab mix together beef mince, green chili paste, coriander leaves, salt and chili powder in a bowl.
Mix very well and make thin long kababs.
Shallow fry the prepared kabab till golden brown, add to the hareesa mixture dish it out.
Garnish with chopped coriander leaves and green chilies.
Serve hot.
Lahori Hareesa by Chef Ali
Chicken boneless 500 gm
Wheat boiled 300 gm
Beef mince 250 gm
Green chili paste 45 gm
Yogurt 250 gm
Spinach chopped 200 gm
Pure ghee 250 gm
Ginger garlic paste 2 tbsp
Onion chopped 1
Chili powder 20 gm
Coriander leaves a few
Salt to taste
Ingredients For Garnish:
Lemon 1
Green chilies as required
Chaat masala as required
Method:
Heat ghee in a pan, add in 1 chopped onion and saute till golden brown.
Now add 2 tbsp ginger garlic paste and fry well.
Add chicken, yogurt, green chili paste and chili powder along with 1 glass of water.
Cook over medium flame till chicken is tender.
Now fry it very well.
Add boiled wheat, chopped spinach and 1 glass of water.
Cover and let it cook.
For kabab mix together beef mince, green chili paste, coriander leaves, salt and chili powder in a bowl.
Mix very well and make thin long kababs.
Shallow fry the prepared kabab till golden brown, add to the hareesa mixture dish it out.
Garnish with chopped coriander leaves and green chilies.
Serve hot.
Lahori Hareesa by Chef Ali
Friday 19 April 2013
Fish Cutlets
Ingredients for Fish Cutlets:
Fish fillets 1/2 kg
Salt to taste
Black peppercorns 3
Potato 1
Eggs 2
Garlic 3 cloves
Ginger 1/2 inch
Green chilli 1
Lemon juice 1 tbsp
Onion 1
Coriander leaves 1 tbsp
Bread crumbs as required
Oil for shallow frying
Method:
Cook the fish in one cup of water with salt and black peppercorns, till all the water is evaporated.
Leave to cool and remove the peppercorns.
Mash the fish with a fork.
Mix the fish with potato, 1 egg, garlic, ginger, green chilli, lemon juice, onion, salt and coriander leaves.
Divide the mixture into equal portions and shape into flat, round cutlets.
Beat the remaining egg.
Dip each cutlet in the beaten egg and roll in the breadcrumbs.
Heat the oil in a pan and shallow fry the cutlets till golden brown on both sides.
Drain on absorbent paper and serve hot.
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