Cucumber Tomato Raita

Ingredients for Cucumber Tomato Raita :
Curd 1 cup
Chopped cucumber 1
Chopped tomato 1 small
Chopped green chilli 1
Roasted powdered cumin seeds 1/2 tsp
Chaat masala 1/4 tsp
Salt 1/2 tsp
Chopped coriander leaves 1 tsp

Method:

Mix in the curd all chopped vegetables, green chillies, and the chaat masala. 
Mix well to combine. 
Garnish with the chopped coriander and cumin seeds. 
Serve immediately.

Cucumber Tomato Raita by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Kumas

Kumas
Ingredients

Butter 3 oz
Caster sugar 1 cup
Eggs 2
Whole wheat flour ½ cup
Semolina ½ cup
Flour 3 oz
Baking powder ¾ tsp
Salt ½ tsp
Ground cardamom 1 tsp
Ground nutmeg ½ tsp
Almonds, chopped ½ cup
Saffron 1 tsp
Yogurt, ¾ cup

Method

Beat butter and sugar and add in the eggs. 

Mix whole wheat flour, semolina, flour, baking powder, salt, add in the butter mixture alternately with yogurt.
Add in half the almonds, saffron, nutmeg and cardamom powders. 

Pour in a greased and lined tin and decorate top with the remaining almonds and bake at 180 degrees C for 30 minutes or till done.


Kumas by Zarnak Sidhwa

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.

Bhindi Karhi

Ingredients for Bhindi Karhi:

Ladyfingers,cut into 1/2 inch pieces     ½ kg

yogurt 2 cups

Gram flour 4 tablespoons

Salt to taste

Turmeric powder 1/2 teaspoon

Red chilli powder 1 teaspoon

Oil 3 tablespoons

Mustard seeds 3/4 teaspoon

Fenugreek seeds 1/2 teaspoon

Ginger,cut into juliennes        1 inch piece

Green chillies,chopped 2

Fresh coriander leaves,chopped 2 tablespoons

Method:

Whisk together the yogurt, besan, salt, turmeric powder, chilli powder and till smooth. 

Add four cups of water and whisk again. 

Heat two tablespoons of oil in a non stick pan; add the bhindi and sauté till lightly browned. 

Heat the remaining oil in a non stick kadai, add mustard seeds and fenugreek seeds. When they begin to splutter, add the ginger and green chillies and sauté for half a minute. 

Add the yogurt mixture and bring to a boil. 

Lower the heat and cook, stirring continuously, till quite thick. 

Add the fried bhindi and fresh coriander and simmer for two or three minutes.

Serve hot.

Bhindi Karhi by Zarnak Sidhwa

Shrikhand by Zarnak Sidwa

Shrikhand by Zarnak Sidwa