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

English Breakfast

Ingredients for English Breakfast:
Eggs 2
Chicken sausages 2
Tomato 1
Oil 1/2 cup
Baked beans as required
Mushrooms. sliced 4-5
Salt to taste
Black pepper to taste
HP sauce to serve
Toasted bread slices to serve

English Breakfast by Zarnak Sidhwa

Egg Halwa

Ingredients for Egg Halwa:
Eggs 8
Ghee 1/2 cup
Mixed dried fruits (soaked) 1 cup
Sugar 1/2 cup
Milk 1 cup
Green cardamom powder 1/2 tsp
Saffron a few strands

Method:
Heat ghee add assorted dried fruit and sauté for about 5 minutes. 
Break the eggs, one by one, into the pan and cook stirring continuously. 
Add sugar and mix. 
Cook for about 2 minutes. 
Add milk and mix and cook for about 5 minutes or till all the milk gets absorbed.
 Add ½ tsp green cardamom powder and mix. 
Transfer into a serving bowl, garnish with saffron and serve hot.

Egg Halwa by Zarnak Sidhwa

Toffee Cookies

Ingredients For Toffee Cookies:
Unsalted butter 1 cup
Packed dark brown sugar 1 cup
Eggs yolks 2
Flour 2cups
Salt 1 tsp
Chocolate 4 oz
Chopped walnuts ¼ cup

Method:
Cream butter and brown sugar and add in the yolks.
Add in flour and salt.
Mix well and then refrigerate.
Roll out dough on a lightly floured surface.
Cut into rounds using a cookie cutter.
Place onto a cookie sheet and bake at 180 degree C for 11-13 minutes or till brown.
Cool on wire racks.
When the cookies are cold melt the chocolate and spread a little over each cookie.
Before chocolate dries and sets, add the chopped walnuts on top.
Let set and then serve.

Toffee Cookies by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Egg Cutlets

Ingredients For Egg Cutlets:
Eggs boiled 4
Potatoes 4
Salt to taste
Garam masala 1/2 tbsp
Red chili powder 1/2 tsp
Dry mango powder 1/2 tsp
Coriander leaves 2 tbsp
Green chilies 2
Bread crumbs 1 cup
Oil to deep fry

Method:
Mix potatoes, salt, garam masala powder, red chili powder, coriander leaves, amchur powder and green chilies and mix well.
Halve the eggs and cover with the potato mixture.
Roll in breadcrumbs.
Refrigerate for thirty minutes.
Heat oil in wok and deep fry the cutlets till golden brown in color.
Drain on a absorbent paper and serve hot with chili tamarind sauce.

Egg Cutlets by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Egg coconut curry

Ingredients For Egg Coconut Curry:

Coconut milk 3/4 cup
Eggs Boiled 5
Oil 3 tbsp
Onions 2
Curry leaves 8-10
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Red chili powder 1 tsp
Ginger garlic paste 1 tbsp
Tamarind paste 1 tbsp
Salt to taste
Corn 1/4 cup
Coriander leaves a few

Method:
Heat oil, add chopped onions and sauté till golden.
Add curry leaves and continue to sauté for 2 minutes more.
Add turmeric powder and coriander powder and mix well.
Add red chili powder and ginger garlic paste and sauté.  

Add 1 cup water and cook the gravy add tamarind pulp and salt and simmer.
Blend till smooth.
Transfer it back into the pan.
Add coconut milk and mix well and simmer stirring continuously.
Halve the eggs and remove the yolks.
Fill up the egg holes with corn.
Pour the gravy into a serving dish, place the egg halves over the gravy.
Garnish with coriander leaves and serve hot.

Egg Coconut Curry by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle. 

Chicken Salad

Ingredients For Chicken Salad:

Boneless chicken  1/2 kg
Salt to taste
Lemon juice  1 tsp
Black pepper to taste
Celery  1 stalk
Apple  1 small
Hard boiled eggs 1
Carrots  2
Mayonnaise  1 cup
Lettuce leaves  4

Method:
Boil chicken breasts in salted water.
Cool and shred.
Sprinkle lemon juice, a pinch of salt, pepper powder.
Chop the egg white and pass the yolk through a sieve.
Blanch the carrots in boiling water, drain and refresh in cold water.
Place the chicken, sliced celery, chopped apple, egg white, carrots and onion in a bowl.
Pour the mayonnaise over the ingredients and toss well.
Season with salt and pepper.
Arrange the lettuce in a serving plat and place the salad on it.
Garnish with the sieved egg yolk and serve immediately.

Chicken Salad by Zarnak Sidhwa

Oreo Brownies

Ingredients
Chocolate, chopped 2 oz
Butter 2 oz
Sugar 7 tbsp
Egg 1
Vanilla essence 1 tsp
Flour ¼ cup
Baking powder ¼ tsp
Milk 2 tbsp
Salt a pinch
Oreo cookies, chopped 6

For the frosting:

Butter 3 tbsp
Icing sugar ¾ cup
Vanilla essence ¼ tsp
Oreo cookies, crushed 3

Method

Melt butter and chopped chocolate Stir in the sugar and vanilla essence, then let cool. In a small bowl, stir together the flour, baking powder and salt. 
Add the dry ingredients to the chocolate mixture, stirring a few times before adding the egg and milk. 
Mix together well until flour is no longer visible in the batter. 
Pour into the greased loaf pan and bake at 180 degrees C for 25 minutes. 

To make the frosting, beat together all ingredients except for the cookies until light and fluffy. 
Finally, stir in the crushed cookies. 
When completely cool, frost the brownies and serve.

Oreo Brownies by Zarnak Sidhwa

Lava Cake

Ing :

5 oz chocolate
100gm butter
4 eggs
¾ cups sugar
¾ cups flour

Method :
Grease ramekins or cupcake liners very well with butter and dust with flour or cocoa powder. 

Melt chocolate with butter in a bowl set over a pan of simmering water.

Beat eggs and sugar and fold in the flour and slowly fold in butter and chocolate mixture. 

Bake at 180 degrees for only 10-12 minutes, the outer part of the cake should be cooked and middle should look liquidy. 

Serve overturned dusted with cocoa powder and cream or icecream on the side.

Lava Cake by Zarnak Sidhwa

Frittata (Vegetarian)

Ingredients for Frittata:
Oil 1 tbsp
Mushrooms, sliced 1 cup
Spring onions, chopped 3
Parsley, chopped 2 tbsp
Flour ½ cup
Cheddar cheese, grated ½ cup
Eggs 2
Cream ½ cup
Milk ½ cup

Method
Heat oil, add mushrooms and sauté, drain when done. 
In another bowl combine them with spring onions, parsley, flour and cheese. 
Whisk eggs, cream and milk. 
Mix everything well together and then pour mixture in a greased dish or tin and let bake for 20 minutes or till just set. 
Serve at room temperature.

Frittata by Zarnak Sidhwa

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

Steamed Ginger Pudding

Ingredients
Butter 110gm
Caster sugar 110gm
Eggs, beaten 2
Flour 170gm
Bakingpowder 1 tsp
Milk a little
Gingerpowder 2 tbsp

Method
Half fill a steamer pan with water and bring to the boil. 
Grease a ¾ liter pudding basin with a little softened butter. 
Beat butter and caster sugar and add the beaten eggs, slowly fold in half of the sieved flour. 
Combine the ginger with the remaining flour and then carefully fold this in. 
Add enough milk to achieve a dropping consistency. 
Spoon the mixture into the prepared basin. 
Cut a piece of greased foil or greaseproof paper and make a pleat in the center to allow for expansion. 
Use this to cover the pudding basin and secure tightly with a piece of string. 
Put the pudding into the steamer and cover with the lid. 
Now steam for two and a half hours checking the water occasionally incase it boils dry. 
Once cooked, carefully remove from the steamer and leave it to cool for 10 to 15 minutes. 
Then remove the foil or greaseproof lid and run a knife around the outside to loosen the pudding. 
Carefully turn upside down onto a warm serving dish. Serve the ginger pudding with pouring custard or cream.

Steamed Ginger Pudding by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by ATEEQA'S COUTURE.

Pouring Custard

Ingredients

Eggs 3
Caster sugar 1 oz
Corn flour 1 tsp
Milk 600ml

Method

Whisk together eggs, caster sugar and corn flour.
Heat milk to just boiling point and stir in the egg mixture.
Return to pan and heat gently, stirring until thickened.
Strain in a cold bowl to prevent further cooking.
Serve warm or cold with Steamed ginger pudding.

Zarnak's wardrobe for this episode was sponsored by ATEEQA'S COUTURE.

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

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

Kolson Chinese garlic egg noodles

Ingredients:

Kolson noodles 8ounces
sesame oil 1/2 tsp
prawns, boiled 1/2 kg
bean sprouts 1 cup
green onions, chopped 1-2
garlic cloves crushed 2
soya sauce 1 Tbsp
sugar 1/2 tsp
chili paste 1/4 tsp
oil 1 tbsp

Preparation:

Boil and drain the 8ounces noodles. 

Rinse with cold water and toss with 1/2 tsp sesame oil.
Combine the 1 Tbsp soya sauce, 1/2 tsp sugar and 1/4 tsp chili paste in a small bowl. Set aside.
Heat a wok and add the 1 tbsp of oil.
When oil is hot, add 2 crushed cloves of garlic and the noodles.
Stir-fry for a minute, and then stir in the prawns and 1 cup of bean sprouts.
Give the sauce a quick re-stir and swirl it into the pan.
Stir in the green onion for 1 - 2 minutes to heat everything through.
Serve hot.

Kolson Chinese garlic egg noodles By Zarnak Sidhwa

Meringues

Ingredients:
Egg whites 4
Caster sugar 8 oz

Method:
Whisk egg whites until firm. 
Add caster sugar 1 tsp at a time, very slowly till all is mixed in. 
Whisk till stiff and shiny. 
Pipe the meringue in 4-6 inch circles and pipe inside to form small baskets to hold the ice cream in. 
Bake in a preheated oven very slow at 120 degrees C for an hour or till firm. 
Let cool and then fill with a scoop of ice cream and serve.

Meringues by Zarnak Sidhwa

Coffee Praline Ice Cream

Ingredients
Egg yolks 4
Sugar ¼ cup
Milk 1 cup
Coffee powder 2 tbsp
Cream 2 cups
Praline ¾ cup

Ingredients for Praline
Sugar 1 cup
Walnuts, crushed ½ cup

Method
Whisk egg yolks and sugar over a pan of simmering water and beat till thick and creamy. 
In another pan scald milk, stir in coffee pour over eggs. 
Place on a double boiler and let cook till thick. 
Remove from heat and add in the cream, cool and refrigerate in air tight box, take out and beat every 3-4 hours, freeze overnight, mix in praline just before the final setting. 
Serve in scoops.

To make the praline, heat sugar till brown and add the nuts and let cool by pouring on a greased lid till firm, refrigerate and crush.

Coffee Praline Ice Cream by Zarnak Sidhwa

Easy vanilla ice cream

Ingredients
Egg yolks 3
Sugar ½ cup
Milk 2 cups
Vanilla essence 1 tsp

Method
In a bowl over a pan of simmering water beat the yolks and sugar, till thick and creamy. 
Scald half the milk, add vanilla essence, pour over the eggs and mix well, keep bowl on top of a pan of simmering water until thickened. 
Remove from heat, add in remaining milk and cool.
Refrigerate in air tight box, take out and beat every 3-4 hours, freeze overnight and then serve in scoops, plain or topped with a sauce or fruit.

Easy vanilla ice cream by Zarnak Sidhwa

Peach Ice Cream

Ingredients
Egg yolks 2
Peaches in juice 1 can
Sugar 2 tbsp
Milk 1 ½ cups
Milk powder ½ cup
Peach slices to garnish

Method
Blend peaches along with its syrup to a smooth purée. 
Put yolks and sugar in a bowl over a pan of simmering water and whisk till thick and creamy. 
In another pan scald the milk, add in milk powder, place on a double boiler and let cook till thick. 
Add egg mixture and let cook.
Remove from heat and add in the peach puree, cool and refrigerate in air tight box, take out and beat every 3-4 hours, freeze overnight and then serve in scoops with peach slices.

Peach Ice Cream by Zarnak Sidhwa

Tamota Per Eeda

Ingredients

Tomatoes, chopped 1 kg

Eggs 4

Oil 2 tsp

Salt 1 tsp

Cumin seeds 1 tsp

Garlic, chopped 6-8 cloves

Ginger 1” piece

Green chilies 4-6

Dry red chilies 5-6

Vinegar 1 tsp

Sugar 1 tsp

Onions, sliced and fried 2

Jaggery 3-4 tbsp

Method

Heat oil, add fried onions, grind together ginger, garlic, green chilies, red chilies, cumin seeds.

Add to the pan and sauté.

Add salt and tomatoes.

Let cook till tender.

Add the jaggery, vinegar and sugar, cook till slightly dry, make small dents with a spoon into the mixture.

Break the eggs carefully in these dents, cover with a lid and let cook till eggs are set, serve immediately.

Tamota Per Eeda by Zarnak Sidhwa