Batata Vadas

Ingredients for Batata Vada:
Potatoes 600 gm
Ginger a 1-inch piece
Garlic 10-12 cloves
Green chillies 4-5
Gram flour 1-½ cups
Red chilli powder 1 tsp
Salt to taste
Soda bi-carbonate a pinch
Turmeric powder ½ tsp
Chopped coriander leaves 2 tbsp
Oil to fry
Ketchup or chutney to serve

Method:
Boil and mash potatoes and keep aside. 
Make a paste of ginger, garlic and green chillies. 
Prepare a thick batter of gram flour (besan) with water, red chilli powder, salt and soda bi-carbonate. 
Heat a little oil. 
Add ginger-garlic-green chilli paste. 
Add mashed potatoes and turmeric powder and mix well. 
Add chopped coriander leaves and salt to taste. 
Let the mixture cool. 
When cold, form into balls. 
Heat oil in a kadahi. 
Dip the potato balls into the besan batter and deep fry in hot oil till light golden brown. 
Serve hot with chutney or sauce of your choice.

Cheesy Potato Balls

Chicken Burgers

Chicken Burgers by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ali's Aplic Collection.

Popcorn Chicken

Popcorn Chicken by Zarnak Sidhwa

Chicken Nuggets

Ingredients:
Chicken mince 250 grams
Onion 1
Garlic 2 cloves
Fresh coriander leaves a few sprigs
Salt to taste
Black pepper powder to taste
Flour 3 tablespoons
Egg 1
Oil 3 tablespoons
Corn flakes 1/2 cup
Bread crumbs 1 cup

Method:
In a grinder add onion, garlic, coriander leaves, chicken mince, salt and pepper powder and grind till well blended. 
Transfer into a bowl and keep in the fridge for a while. 
Whisk flour and egg together in a bowl. 
Add salt and whisk till smooth. 
Heat oil. 
Crush cornflakes and mix with breadcrumbs in a plate. 
Take the mince mixture out of the fridge, shape into small nuggets, dip them in flour-egg mixture, roll in cornflakes-breadcrumb mixture and press them lightly. 
You can keep them in the refrigerator for a few minutes and then fry till golden. Serve hot with chilli sauce or tomato ketchup.

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

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

Thai style spicy wings

Ingredients For Thai Chicken Wings:

Chicken wings 1/2 kg
Flour (Maida) 3/4 cup
Red chili sauce 2 tbsp
Salt to taste
Black pepper powder 1/4 tsp
Oil 4 tbsp
Egg 1
Ginger paste 1 -1/2 tbsp
Water 2 tbsp
Garlic, peeled 15-20 cloves
Red curry paste 2 tbsp
Tomato ketchup 3 tbsp
Fish sauce 1 tsp
Lettuce a few leaves
Basil leaves (Tulsi) 1/2 cup

Thai Style Spicy Chicken Wings by Zarnak sidhwa

Al-Baik Chicken

Ingredients For Al-Baik Chicken:
Chicken, cut into 8 pieces 
Egg beaten 1
All-purpose flour 2 tbsp
Corn flour 2 tbsp
Ginger paste 1 tsp
Garlic paste 1 tbsp
Soya sauce 1 tbsp
Vinegar 1 tsp
Lemon juice 1 tbsp
Red chili powder 1 tsp
Cinnamon powder 1 tsp
Paprika 1 tbsp
Chinese salt 1/2 tsp
Black pepper powder 1/2 tsp

Method:
Wash and drain the chicken well.
Using a fork, prick chicken pieces all over.
Now marinate chicken pieces with flour, cornflour, ginger paste, soya sauce, vinegar, lemon juice, chili powder, ground cinnamon, paprika, chinese salt and black pepper powder.
Cover with cling film and put the bowl inrefrigerator for a least 4 hours, preferably overnight.
Next, mix half of a cup of flour with half tsp salt and half tsp Chili powder.
Put this in a plastic bag.
Now 2 pieces at a time, put the chicken in the flour bag shake to make sure each piece is well coated with flour.
This helps give the chicken a perfect rough and crispy surface.
Heat oil on high.
Add the chicken pieces without crowding the pan.
You can do them in 2-3 batches.
Lower the heat and deep fry each batch for about 15 minutes, making sure to turn the chicken pieces once or twice in the oil in order to get them golden on all sides.
Drain on kitchen towels.
Serve with fries and some garlic sauce.

Fried Chicken Strips

Fried Chicken Strips
Ingredients

Chicken boneless (strips) 1 kg
Eggs 2
Evaporated milk 1 can
Salt 2 tsp
Ground black pepper 2 tsp
Garlic chopped 2 tsp
Onion chopped 2 tsp
Flour 2 ½ cups
Oil for frying

Method
Mix together the eggs and milk. 

Add half the salt, pepper, garlic chopped, and onion chopped or grated. 

Set aside. 

Sprinkle a dash of the remaining salt, pepper, garlic and onion onto both sides of the chicken pieces. 

Heat the oil. 

Dip the chicken strips into the egg/milk mixture then coat with flour and deep fry.

Note: Evaporated milk is available in cans by the name of Rainbow or King of Kings.

Fried Chicken Strips by Zarnak Sidhwa

Buffalo Bites

Buffalo Bites
Ingredients

Chicken boneless cubed 1 kg
Salt 1 tsp
White pepper ½ tsp
Flour to roll in
Ingredients for Batter
Flour ½ cup
Corn flour 1 tbsp
Egg 1
Baking powder 1 tsp
Oil 1 tbsp
Chili powder ½ tsp
Salt ½ tsp
Chilled water as required

Ingredients for Sauce
Chili sauce 2 tbsp
Honey 1 tbsp
Garlic crushed 1 clove
Chili oil 2 tbsp

Method
Mix chicken cubes with salt and white pepper. 

Mix all ingredients for the batter well. 

First roll the chicken cubes in dry flour and then dip in the batter. 

Deep fry in hot oil till tender and golden. 

For the sauce heat chili oil, add in garlic, chili sauce, honey, quickly fold in the fried chicken bites and toss. 

Serve with the creamy garlic sauce.

Buffalo Bites by Zarnak Sidhwa

Fish Nuggets

Ingredients

Fish fillets, boiled mashed ½ kg
Potatoes, peeled & boiled 2
Salt ½ tsp
Black pepper ½ tsp
Garlic, chopped 1 clove
Green chilies chopped 2 – 3
Coriander, chopped 2 tbsp
Onion chopped 1 small
Egg 1
Breadcrumbs as required

Method

Mix the boiled and mashed fish fillets with boiled potato.
Add in salt, pepper, garlic, green chilies, coriander, onion and mix well. 
Form into small nuggets and dip in egg and roll in breadcrumbs and fry till golden and crispy. 
Serve with fries and tartar sauce.

Fish Nuggets by Zarnak Sidhwa

Mini Fishy Sticky

Ingredients:
For Marination:
Fish fillet (boneless) 250 gm
Lemon juice 1 tbsp
Carom seeds a pinch
Salt to taste
Turmeric ½ tsp
Corn flour 2 tbsp

For Masala:
Chaat masala 1 tbsp
Cumin seeds 1 tsp
Coriander seeds ½ tsp
Citric acid a pinch
Oregano ¼ tsp
For Potato Crisp
Potato 1
Corn flour 1 tsp
Rice flour 1 tbsp
Flour 1 tbsp
Salt to taste
Chicken powder ¼ tsp
Water as needed

For Assembling:
Toothpicks as required
Pickled cucumber 1
Saltish cracker 1 packet
Salad leaves as required

Method for Marination:
Apply salt and turmeric on fish and leave it for 10 minutes. 
Wash it. 
Marinate it with lemon juice, salt, pepper, carom seeds and coat it with corn flour. Deep fry.

Method for Masala: 
Roast all together and grind finely. 

Method for Potato Crisp:
Boil the potato for 3 minutes and marinate it. 
Deep fry till golden brown.

Method for Assembling: 
Take the toothpicks - cucumber, fish, potato, cracker and wrap in salad leaves.
It is a yummy healthy starter.

Mini Fishy Sticky by Rahina Lalani

Chicken nuggets

Ingredients for Chicken nuggets:Boneless chicken, cubed and flattened 1 kg
White vinegar 2 tbsp
Soya sauce 2 tbsp
Chili sauce 1 tbsp
Black pepper powder 1 tsp
White pepper powder 1 tsp
Bread crumbs 2 cup
Eggs 2
Corn flour 3 tbsp
Salt to taste
Oil for frying

Method
In a bowl add chicken pieces, soya sauce, white vinegar, black pepper powder, white pepper powder, salt, chili sauce, and corn flour. 

Mix well all ingredients and marinate for few hours in refrigerator. 

Heat oil and dip thechicken nuggets in eggs and bread crumbs. 

Now fry the chicken nuggets on a low heat till golden brown and crispy. 

Serve hot with tomato ketchup or chili sauce.

Chicken nuggets By Chef Zarnak Sidhwa

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

Chicken Broast

Ingredients for Chicken Broast:
Chicken leg and breast pieces 1/2 kg
Red chili powder 1 tsp
Ground black pepper 1 tsp
White vinegar 1 tsp
Chili sauce 1 tsp
Lemon juice 1tsp
Corn flour 1 tbsp
Bread crumb 2 tbsp
Salt to taste
Oil for deep frying

Method

Wash the chicken pieces. 
Put the chicken leg pieces in a large bowl and add lemon juice, red chili, black pepper, chili sauce, white vinegar and salt and rub it all over the chicken pieces, cover and marinate for at least 2 to 3 hours in refrigerator.
Coat the chicken pieces with corn flour paste and bread crumb and leave for 10 minutes in a cool place.
Heat oil and fry chicken pieces in it at low heat, when golden brown remove from oil.
Serve hot chicken broast with French fries, salad and tomato ketchup.

Chicken Broast by Zarnak Sidhwa

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

Mexican Fajita with salsa and Roasted Garlic sauce

Mexican Fajita with salsa and Roasted Garlic sauce

Ingredients for Tortilla
Flour 2 cups
Butter 75 gm
Salt 1 tsp
Baking powder ½ tsp
Warm water for kneading

Ingredients for Chicken Fajita
Chicken Breast pieces 1
Fajita seasoning 2 tbsp
Red chili powder 1 tbsp
Salt as required
Oil 2 tbsp
Lemon half
Butter for grilling
Baked or refried beans for assembling

Ingredients for Roasted Garlic sauce:
Garlic ½ bunch
White bread, torn into pieces 1 slice
Olive oil 3 tbsp
Sour cream 2 tbsp
Fresh lemon juice 2 tsp
Salt ½ tsp
Water 1/3 cup

Ingredients for Salsa:
Tomatoes 5
Green Chili peppers 4
Mint leaves a few
Coriander leaves a few
Salt to taste

Method for Tortilla:
Sift all of the dry ingredients in a large bowl. 

Add the butter and rub it with your fingertips until the mixture resembles fine breadcrumbs. Add water to form soft dough.

Turn out the dough onto a lightly floured work surface and knead until smooth. 

Divide the dough into pieces as required and shape each into a ball and let it rest for a while.

Roll out 1 ball at a time. 

Heat the griddle pan or large, heavy based frying pan over medium- high heat. 

Cook the tortilla for like about 1-2 min on each side or until lightly browned in places and puffed up.

Method for Chicken Fajita
Marinate the chicken with the fajita seasoning, red chili powder, salt, oil and lemon juice. 

Leave it for a while.

Brush the grill pan with little bit of oil and butter but not too much or you won’t get the grill marks on the chicken.

Grill the chicken on medium high heat for about 3-4 min on each side. 

After grilling, cut the chicken in an angular way into strips.

Method for Roasted Garlic sauce:
Chop the garlic and wrap it up in a foil and put it in the oven for roasting for about like 10 min. 

After it’s done add in all of the ingredients including the garlic in the blender and blend until smooth and mixed.

Method for Salsa:

In a pan of boiling water add in the tomatoes for blanching for about 5 min or until the skin starts to peel off. 

Let the tomatoes cool for a bit then peel off the skin of tomato and put it in the chopper. 

Add in all other ingredients as well and chop it. 

Don’t chop in too much as it has to be left a bit chunky.

Assembling of the Fajita:
Before assembling everything, cut out the bell peppers in juliennes as well as the onion and the mushrooms. 

Slice out olives as well. 

Then, in a large bowl, add all of the vegetables and season it with salt and pepper and also add in 2 tbsp of soya sauce and 1 tbsp of hot sauce. 

Toss them well and grill them in the same grill pan used for grilling the chicken, for about 2-3 min.
Take a tortilla and spread in the baked beans / refried beans in the middle of the tortilla. 

Put the chicken strips in the middle. 

Put the garlic sauce on top of the chicken. 

Add in the grilled vegetables and the salsa as well and wrap it up and enjoy. 

Serve while it’s still hot.

Mexican Fajita With Salsa & Roasted Garlic Sauce by Doha Khan

Chicken Nuggets

Chicken Nuggets

Ingredients
Boneless chicken, cubed and flattened 1 kg
White vinegar 2 tbsp
Soya sauce 2 tbsp
Chili sauce 1 tbsp
Black pepper powder 1 tsp
White pepper powder 1 tsp
Bread crumbs 2 cup
Eggs 2
Corn flour 3 tbsp
Salt to taste
Oil for frying

Method
In a bowl add chicken pieces, soya sauce, white vinegar, black pepper powder, white pepper powder, salt, chili sauce, and corn flour. 

Mix well all ingredients and marinate for few hours in refrigerator. 

Heat oil and dip the chicken nuggets in eggs and bread crumbs. 

Now fry the chicken nuggets on a low heat till golden brown and crispy. 

Serve hot with tomato ketchup or chili sauce.

Chicken Nuggets by Zarnak Sidhwa

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

Masala Fried Fish

Ingredients For Masala Fried Fish:
Fish fillet 1/2 kg
Cumin powder 2 tsp
Black pepper 1 tsp
Red chili powder 1 tsp
Carom seeds 1 tsp
Lemon juice 1 tbsp
White vinegar 1 tsp
All spice powder 1 tsp
Chaat masala 1 tsp
Garlic paste 1 tsp
Ginger paste 1 tsp
Gram flour 3 tbsp
Oil for frying
Salt to taste

Method:
Mix ginger paste, garlic paste, carom seeds chili powder, cumin seeds powder, all spice powder, chaat masala, black pepper powder, white vinegar, red chili powder, lemon juice, salt, with gram flour.
Add fish pieces to the above mixture and marinate them for about 3 hours.
Heat oil in a pan, fry pieces on both sides till golden and crisp.

Masala Fried Fish by Zarnak Sidhwa

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

Crispy Chicken Burger

Ingredients
Chicken breast boneless 4 pieces

For marinade
Salt 1 tsp
Black pepper 1 tsp
Mustard powder ½ tsp
Oyster sauce 2 tbsp
For batter:
Flour 3 tbsp
Corn flour 1 tbsp
Baking soda ½ tsp
Egg 1
Milk 3 tbsp

For coating:
Cornflakes, crushed 1 cup
Breadcrumbs 1 cup

To assemble:
Lettuce as required
Mayonnaise as required
Cheese slice as required
Burger buns as required
Tomato sliced as required

Directions
Mix all the marinade ingredients into a large bowl and set aside for half an hour to marinate.
Dip the chicken pieces into the batter followed by cornflakes and breadcrumbs and then deep fry until cooked. 
Build the crispy chicken burger by placing shredded lettuce onto a hamburger bun, pour over mayonnaise cheese slice and tomato slice, and top with a chicken piece. 
Top with the other bun.
Serve with chilli garlic sauce or ketchup. 

Crispy Chicken Burger by Zarnak Sidhwa

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

Spicy Chicken Wings

Ingredients
Chicken wings 1 kg
Soya sauce 4 tbsp
Eggs 2
Lemon juice 1 tbsp
White vinegar 1 tbsp
Black pepper powder 1 tsp
Ginger paste ½ tsp
Garlic paste ½ tsp
Breadcrumbs 2 cups
Flour 2 cups
Green chili paste 1 tbsp
White pepper powder 1 tsp
Salt to taste
Oil for deep frying

Method
In a large bowl, Add chicken wings, salt, ginger paste, garlic paste, black pepper, white pepper powder, lemon juice, soya sauce, vinegar, green chili paste, and mix well. 
Add eggs and mix well. 
Cover and refrigerate for at least 2-3 hours. 
Heat oil in a pan for frying. 
Dip each wing in the flour and bread crumb mixture. 
Fry in hot oil and serve hot with tomato ketchup.

Spicy Chicken Wings by Zarnak Sidhwa

Garlic mayo fries

Ingredients
Garlic mayo 1 cup
Potatoes (cut into fries and fried) 3


Method
Fry the thinly cut potatoes and top with garlic mayo and serve immediately.

Garlic mayo fries by Zarnak Sidhwa

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