Cheesy Potato Balls

Corn Cheese Balls

Ingredients For Corn Cheese Balls:
Corn 1 1/2 cup
Cheese grated 2
Potatoes, boiled grated 2 cup
Ginger, chopped 1 inch
Green chilies, chopped 2
Coriander leaves, chopped 2 tbsp
Salt to taste
Red chili powder 1 tsp
Roasted cumin powder 1 tsp
Corn flour 2 tbsp
Flour 1 tbsp
Oil to deep
Ketchup or chutney to serve

Method:
Mash the corn slightly.
Place in a deep bowl and mix in cheese, potatoes ginger, chilies, coriander leaves, salt, red chili powder, cumin powder, corn flour and flour.
Shape into small bite sized balls and deep fry till golden brown.
Drain on absorbent paper.
Serve hot with chutney of your choice.

Corn Cheese Balls by Zarnak Sidhwa

Cheese fingers

Cheese Fingers
Ingredients

Butter 2 tbsp
Grated cheese 8 tbsp
Mustard paste ½ tsp
Salt to taste
Crushed black pepper to taste
Bread slices 6
Chili powder 1 tsp

Method

Combine the butter, 2 tbsp of cheese, mustard paste, salt and pepper in a bowl and mix well until very soft. 
Divide the mixture into 6 equal portions and keep aside. 
Toast the bread slices in a toaster till they are crisp and brown in color from both the sides. 
Spread mixture evenly over it. 
Sprinkle ½ tbsp of cheese and a little chili powder on each bread slice and bake in a pre-heated oven at 200°c for 10 to 15 minutes or till the cheese melts. 
Cool slightly, cut each toast into 3 equal pieces vertically and serve immediately.

Cheese Fingers by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Cheesy Potato Soup

Cheesy Potato Soup
Ingredients

Butter 2 tbsp
Onion chopped 1 cup
Potatoes chopped 2 ½ cups
Chicken stock 3 cups
Cream 1 cup
Cheddar cheese shredded 1 ¾ cup
Dill ¼ tsp
Ground black pepper ¼ tsp
Salt ¼ tsp
Paprika a pinch

Method

Melt butter. 

Cook onion in butter until softened. 

Stir in potatoes and bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. 

Purée potato mixture in a blender return to pot over medium heat. 

Stir in cream, cheese, dill, pepper, salt and paprika. 

Bring to a low boil and cook, stirring, until thickened.

Cheesy Potato Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Mini Cheesecakes

Mini Cheesecakes

Ingredients for Crust

Digestive biscuits 2 cups
Butter melted 3 tbsp

Ingredients for Filling

Cream cheese, softened 12 oz
Caster sugar ¾ cup
Eggs 3
Cream 1 cup
Vanilla essence 1 tsp
Cherry pie filling/fruit or sauce to top

Method

Mix melted butter with the biscuit crumbs. 

Press down in a loose bottom tin or individual cheesecake tins if you have them. Freeze till set. 

For the filling, beat cream cheese and sugar until smooth. 

Beat in the eggs one at a time, then fold in the cream and vanilla essence. 

Pour mixture evenly in the tins. Bake at 180 degrees C for 20 minutes or until set.
Cool completely, then top with cherry pie filling or any fruit. 

Cover and refrigerate until ready to serve.

Paneer (Garlic Flavoured)

Ingredients for Garlic Flavoured Paneer:

Milk 2 liter
Salt 1 tbsp
Curd ½ kg

Method
Heat milk, add in the whisked salt and curd and let cook till it separates. 

Then strain in a wet muslin cloth through a paneer mould or a sieve. 

Let all water drain out and press lightly from top. 

Let it come to room temperature and then refrigerate. 

Chopped garlic, roasted cumin seeds, crushed red chilli flakes, crushed black pepper, parsley or coriander chopped may be added in the end.

Paneer by Zarnak Sidhwa

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

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.

Spicy Mac N Cheese

Cheese Tartlets

Ingredients

Puff pastry ½ kg

Cheddar cheese 2 tbsp

Butter 1 tbsp

Egg 1

Paprika a pinch

Method

Roll out puff pastry and press into small patty tins. 

Fill with the butter, egg, paprika and cheese.

Bake at 200 degrees C for 10-15 minutes or till done.

Cheese Tartlets by Zarnak Sidhwa

Paneer Rolls

Ingredients for Paneer Rolls:
Whole wheat chapattis 4
Oil 2 tbsp
Onion 1
Capsicum 1
Tomatoes chopped 2
Turmeric powder 1 tsp
Ginger-garlic paste 2 tbsp
Tomato puree 2 – 3 tbsp
Cottage cheese 1 cup
Salt to taste
Red chili powder ½ tsp
All spice powder ¼ tsp
Coriander and mint chutney 2 tbsp
Yogurt 1/4 cup
Fresh mint leaves to serve
Onion rings to serve
Chaat masala to serve

Method 
Heat oil in a non-stick pan. 
Slice onion and add. 
Chop green capsicum.
Add tomatoes, turmeric powder and ginger-garlic paste to the pan. 
Mix well and sauté for 2-3 minutes.
Add tomato puree. 
Mix well and cook on high heat for a minute.
Add capsicum, cottage cheese, salt, red chili powder and all spice powder. 
Mix well and cook till done.
Place a chapatti on a worktop. 
Mix mint-coriander chutney and yogurt and spread a spoonful of yogurt-chutney evenly on it. 
Place a spoonful of the vegetable filling on one side of the chapatti. 
Sprinkle a few fresh mint leaves, onion rings and chaat masala on top. 
Roll the chapatti tightly. 
Make other rolls similarly.
Cut into halves and serve immediately.

Haryali Paneer Bites

Ingredients for Haryali Paneer Bites:
Cottage cheese (cubes) 300 gm
Coriander leaves chopped 2 bunches
Fresh mint leaves chopped 1 bunch
Green chilies chopped 4
Garlic, chopped 10 cloves
Yogurt 1 cup
Gram flour 3 tbsp
Salt to taste
Chaat masala 1 tsp
All spice powder ½ tsp
Lemon juice 1 tbsp
Oil 1 tbsp

Method: 
Coarsely grind the fresh coriander and mint, green chilies and garlic.
Transfer to a bowl, add the yogurt, gram flour, salt, chaat masala, all spice powder and lemon juice and mix well.
Marinate paneer pieces with this masala and pan fry or grill. 
Serve hot.

Haryali Paneer Bites by Zarnak Sidhwa

Paneer Cutlets

Ingredients for Paneer Cutlets:
Potatoes boiled 4
Cottage cheese 300 gm
Coriander chopped 2 tbsp
Green chilies chopped 6
Onion chopped 1
Cabbage chopped 3/4 cup
Bread slices 3
Salt to taste
Flour 3/4 cup
Bread crumbs as required
Oil for frying
Tomato ketchup to serve

Method: 
Mash the potatoes very well. 
Crumble the cheese well. 
Soak the bread slices in water for 2 minutes and then squeeze out the water. 
Mix the potatoes, cheese, coriander, chilies, cabbage, onions and bread slices very well and add salt. 
Shape into cutlets. 
Mix the flour very well in 1 ½ cup of water. 
Dip each cutlet in this paste and roll into bread crumbs. 
Just before serving, deep fry in oil. 
Serve hot with tomato ketchup.

Paneer Cutlet by Zarnak Sidhwa

Bread Cheese Pakora

Ingredients for Bread Cheese Pakora:
1 cup grated cheese
Chopped 2 spring onion
2 chopped green chillies
1-1/2 cups gram flour
1/2 tsp carom seeds
Salt to taste
1/4 tsp baking soda
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Oil as required
8 bread slices

Bread Cheese Pakora by Zarnak Sidhwa

Knorr cheeseballs

Knorr cheeseballs by Zarnak Sidhwa

Dessert Cheese

Ingredients for Dessert Cheese:

2 cups hung curd

1-2 tbsp cocoa powder, sifted

1 tsp vanilla essence

2 tbsp fine caster sugar

½ tsp coffee powder

Chocolate sauce or grated chocolate, to decorate

Method:

Mix the well drained hung curd with cocoa, fine caster sugar, essence 

and coffee powder, till smooth. 

Chill several hours before serving. 

Scoop onto a plate with an icecream scoop and serve with grated 

chocolate or chocolate sauce drizzled over.

Dessert Cheese by Zarnak Sidhwa

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

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.

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