French Toast

Ingredients for French Toast:
Bread slices 2-4
Milk 1 cup
Eggs 2
Caster sugar 2 tbsp
Vanilla essence 1/4 tsp
Oil as required

French Toast by Zarnak Sidhwa

Homemade Flour Tortillas

Ingredients
Flour 3 cup
Salt 1 tsp
Baking powder 1 tsp
Oil 1/3 cup
Warm water 1 cup

Method
Combine all ingredients until it forms a dough. 

Roll into a big ball and take about 1"-2" pieces off. 

Pat flat with your hands or use a rolling pin. 

Put on a tawa or griddle on the stove and let the sides cook until there are little brown specks.

Homemade Flour Tortillas by Zarnak Sidhwa

Crunchy Crostini

Ingredients:
Baguette (French loaf) 1
Garlic, roasted and halved 1 Pod
Olive oil as required
Cheese grated as required
Chicken cold cuts as required
Tomato sliced 1
Olives sliced 5 – 6 

Method

Grill or toast the baguette slices on both the sides till crispy and golden. 
Rub with roasted and halved garlic pod and brush with olive oil. 
Add the toppings and serve immediately.

Crunchy Crostini by Zarnak Sidhwa

Banana Honey Bread

Ingredients for Banana Honey Bread:
Flour 8 oz
Baking powder 1 tsp
Butter 4 oz
Bananas 8 oz
Caster sugar 4 oz
Grated rind of lemon a little
Eggs 2
Honey 6 – 7 tbsp
Grated nutmeg ¼ tsp
Honey (for Topping) 2 tbsp

Method:
Beat butter add in caster sugar and mashed bananas, fold in flour and baking powder, rind of lemon, nutmeg and honey. 
Pour in a loaf tin and bake at 180 degrees C for 1 hour or till done. 
When loaf is cool, warm the honey for the topping and brush all over.

Banana Honey Bread by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Keema/Chicken Naan

Ingredients for Keema Chicken Naan:

For Dough:
Wheat flour 1 kg
Baking soda 15 gm
Yeast 10 gm
Salt 10 gm
Dry milk powder 50 gm
Water 700 ml

For Filling:
Mince 1 kg
Onion ground 2 kg
Egg yolk 2
Mint, Coriander, Green chillies 25 gm

Dry milk powder 100 gm
Chili powder 1 tbsp
Red pepper (crushed) 2 tbsp
Coriander powder 2 tbsp
Coriander seeds (crushed) 2 tbsp

Salt to taste
Sesame seeds for garnish

Method:

Make a paste of 2kg onions.

Press to remove excess water.

Make a paste of 25 gm mint, coriander and green chillies and press to remove excess water.

Add 2 egg yolks, 1 tbsp Chili powder, 2 tbsp Red pepper (crushed), 2 tbsp coriander powder, 2 tbsp coriander seeds (crushed) to 1 kg Mince and mix well.

Now add the ground onions and the green masala paste.  

Mix in 100 gm dry milk powder to make it thick and divide into 10 to 12 balls.

For the dough add 15 gm baking soda, 10 gm yeast, 10 gm salt and 50 gm dry milk powder to 1 kg wheat flour and knead it with 700 ml water.

Now keep it covered with a wet cloth for 15-20 min.

Divide it into 10 to 12 balls and keep them covered with a wet cloth for 5-10 min.

When the balls become soft, roll them out into small circles.

Keep the ball of filling in the middle and made a small potli. 

Keep aside for 5 min. 

Roll them out and mark them with fingers.

Apply sesame seeds on top and bake them in a Tandoor.

Take them out when brown and serve.

Keema/Chicken Naan by Tandoor experts from Bread Basket (Tassawar Butt)

Garlic bread

Ingredients
Butter ½ cup
Garlic 1 ½ tbsp
Dried parsley 1 tbsp
Loaf Italian bread, cut into slices 1
Mozzarella cheese shredded 8 oz

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan over medium heat, melt butter and mix with garlic and parsley. 
Place Italian bread on a baking sheet. 
Using a basting brush, brush generously with the butter mixture. 
Bake in the preheated oven approximately 10 minutes, until lightly toasted. 
Remove from heat. 
Sprinkle with mozzarella cheese and any remaining butter mixture. 
Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.

Garlic bread by Zarnak

Zarnak's wardrobe for this episode was sponsored by  Sonia's CollectiOn.

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.

Double Ka Meetha

Double Ka Meetha by Zarnak Sidhwa

Garlic Bread

Ingredients for Garlic Bread
Large French loaf 1
Butter 3 tbsp
Parsley or coriander 1 tbsp
Salt ½ tsp
Black pepper ½ tsp
Garlic crushed 4-5 cloves

Method
Slice the French loaf but not all the way through.
Apply butter mixed with garlic, parsley, salt and pepper. 
Cover entire French loaf in a foil and place on a baking tray and bake 15 minutes or till golden and butter has melted.

Garlic Bread by Zarnak Sidhwa

Cinnamon French Toast

Ingredients for Cinnamon French Toast:
Eggs 4
Milk 2/3 cup
cinnamon 2 tsp or vanilla essence (if you don't like cinnamon)
Bread 8 slices
Butter/oil to fry
Maple syrup, butter or fruit, to serve

Method:
Beat eggs, milk, and cinnamon together. 
Whisk until well blended. 
Pour into a shallow bowl. 
Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. 
Melt some butter or oil in a pan and add bread. 
Fry until brown on both sides. 
Serve hot with butter, maple syrup, and fruit.

Cinnamon French Toast by Zarnak Sidhwa

Tomato Bruschetta

Tomato Bruschetta by Zarnak Sidhwa