Fish Salad

Ingredients for Fish Salad:
Cooked elbow macaroni 2 cups
Tuna fish 1 can
Quartered tomatoes 2
Sliced stuffed olives ½ cup
Mayonnaise 3 tbsp
Salt to taste
Black pepper to taste
Lettuce leaves to serve

Method:
Rinse 2 cups cooked elbow macaroni in cold water, drain and set aside. 
Combine all ingredients in large bowl. 
Refrigerate until time to serve. 
Serve on lettuce leaves.

Fish Salad by Zarnak Sidhwa

Spicy Noodles

Ingredients for Spicy Noodles:
Noodles 100 grams
Carrots, peeled 2
Zucchini 1 large
Spring onions 3
Oil 1 tablespoon
Ginger, julienne 4 tablespoons
Garlic, chopped 3 teaspoons
Sesame oil 1 teaspoon
Fish sauce 2 teaspoons
Water 1 1/4 cups
Coconut milk 1 cup
Soy sauce 1 tablespoon
Thai red curry paste 1 1/2 teaspoons
Peanuts, roasted and finely chopped 1/2 cup
Mint leaves, finely chopped 2 tablespoons
Lemon juice 2 tablespoons
Salt to taste

Method:
Boil noodles, drain and keep aside. 
Cut carrots, zucchini and spring onions into strips. 
Heat oil. 
Add 2 tablespoons ginger and garlic; sauté. 
Add spring onions, carrot and zucchini. 
Stir fry. 
Add fish sauce and take off the heat. 
Heat sesame oil in a pan, add the remaining ginger, soy a sauce, fish sauce, red curry paste and some water. 
Stir to mix well. 
Add mint leaves, coconut milk, some of the roasted peanuts and lemon juice. 
In another pan, heat chilli oil. 
Add the boiled noodles and salt, stir and take off the heat. 
Transfer the noodles into the serving dish, pour the sauce followed by vegetables. Garnish with crushed peanuts and mint leaves.

Ragout Pasta

Ingredients for Ragout Pasta:
Pasta boiled 2 cups
Olive oil 2 tbsp
Chopped onion 1 cup
Tomatoes (cut into wedges) 4
Tomato paste 2 tbsp
Sliced mushrooms 2 cups
Chopped fresh basil 1/4 cup
Salt to taste
Black pepper to taste

Method:
Heat the olive oil in a pan and cook the onion for about 5 minutes. 

Add the tomato paste, tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened. 

Sprinkle on the basil, salt and pepper and stir to combine. 

Pour over pasta and serve.

Pasta with Spinach

Ingredients for Pasta with Spinach:
Boiled pasta 2 cups
Chopped spinach 1-1/2 cup
Grated cheese 1 cup
Olive oil 1-2 tbsp
Mashed garlic cloves 4-6
Sliced onions 2
Crushed black peppercorns to taste
Corns 1 cup
Nutmeg powder a pinch
Salt to taste
Cream 1-1/2 cups

Method:
Heat olive oil. 
Add garlic and sauté for 1 minute. 
Add onions and sauté till translucent. 
Add crushed black peppercorns and corn and mix well. 
Add spinach and cook on a high heat. 
Add nutmeg mix well. 
Add pasta and cook on high heat. 
Add salt and mix. Add cream and cheese and toss. 
Add some water and cook for a minute.
 Transfer into a serving bowl and serve hot.

Paneer Baked Macaroni

Ingredients for Paneer Baked Macaroni:
Boiled macaroni 200 grams
Cheddar cheese 1 cup
Grated paneer 1 cup
Hung curd 2 cups
Milk 1/2 cup
Parmesan cheese 1/4 cup
Salt to taste
White pepper powder to taste
Bread crumbs 1 cup
Buttermilk 1 tbsp

Method:
Preheat the oven at 180º degrees.
In a greased baking dish add macaroni, cheddar cheese, cottage cheese, hung curd, milk, Parmesan cheese, salt, white pepper powder, bread crumbs and butter milk. Mix well. 
Place In the oven and bake for twenty minutes till the top is lightly baked. 
Serve hot with garlic bread.

Tomato Macaroni Soup

Ingredients For Tomato Macaroni Soup:

Macaroni 1/4 cup
Tomatoes 2
Butter 1 tbsp
Garlic 1 tsp
Onion 1
Tomato puree 4 tbsp
Vegetable stock 5 cups
Salt to taste
Black pepper 1/2 tsp
Basil leaves 8-10

Method:
Heat the butter.
Add garlic and saute till soft.
Add the onion and tomatoes, mix well and cook.
Add tomatoes puree and mix well.
Add the vegetable stock, salt, black pepper powder, mix well and cook.
Add the macaroni and basil leaves, mix well and serve hot.

Tomato Macaroni Soup by Zarnak Sidhwa
Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Herby Chicken Pasta

Ingredients For Herby Chicken Pasta:
Ingredients 

Boneless chicken breasts 2
Fresh basil leaves a few
Fresh coriander leaves 1 cup
Parsley a few sprigs
Dried herbs ½ tsp
Shell pasta 200 gm
Oil 1 tbsp
Brown bread slices 3
Garlic 6 cloves
Arrabiata sauce 2 – 3 tbsp
Extra virgin olive oil 5 tbsp
Salt to taste
Crushed black pepper to taste
Parmesan cheese 25 grams 

Method 


Cut chicken into ¾ inch pieces. 
Heat plenty of water in a deep non stick pan, place a silicon colander in it, put the pasta into it and cook. 
Heat oil in a non stick pan, add chicken and sauté. 
Process bread slices, garlic cloves, few basil leaves, coriander leaves, curly parsley and dried herbs in a chopper. 
Add arabiata sauce to the chicken and continue to cook till it is completely cooked. Heat 3 tbsp extra virgin olive oil in a non stick wok, add the bread-herb mixture and sauté. 
Add salt, crushed black peppercorns and mix. 
Add salt to the pasta and stir. 
When it is done drain and add to the bread mixture in the wok. 
Add parmesan cheese shavings and mix well. 
Add ¼ cup water and mix. 
Drizzle remaining extra virgin olive oil. 
To serve, transfer pasta in a serving plate, place the chicken on top and serve hot. 

Herby Chicken Pasta by Zarnak Sidhwa

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

Pasta Pomodoro

Ingredients For Pasta Pomodoro:

Angel hair pasta 2 cups
Olive oil 1/4 cup
Onion, chopped 1 
Garlic, minced 4 cloves
Tomatoes, diced 2 cups
Balsamic vinegar  2 tbsp
Chicken Stock 1 cup
Red chilies 1 tsp crushed
Freshly ground black pepper 1 tsp
Chopped fresh basil 2 tbsp
Grated parmesan cheese 1/4 cup 

Method:
Take a pan add water and salt boil it.
Now add pasta cook it for 8 minutes.
Now keep it on low temperature pour oil add onions and chopped garlic fry it lightly.
Now keep it temperature low add tomatoes, vinegar and chicken stock simmer it for 8 minutes.
Then add red chilies, black pepper, tulsi leaves and pasta simmer it for 5 minutes.

Pasta Pomodoro by Zarnak Sidhwa

Peacock Salad

Ingredients For Peacock Salad:

For Feathers:
Cucumber 2 medium
Carrot 2 medium
Lettuce leaves 3 bunches
Radish 2 medium

For Body:
Boiled potato 3 medium
Cucumber 1 medium
Carrot 1 medium
Peas/ sweet corn 1/2 cup
Pasta 1 cup
Boiled chicken 100 gm
Mayonnaise as required
Sugar 1 tspSalt 1/2 tsp
Pepper 1/2 tsp

Method:
First cut cucumber, carrot and raddish in round sliced and keep aside.

Next cut cucumber, carrot and 2 potatoes in small cubes and chop cabbage finely.

Now add salt, pepper mayo, sugar and boiled pasta in these cut vegetables.

After that take a cardboard or any flat platter. 

Draw a peacock or arrange mixed salad first as a body.

Then mash 1 potato and make feet by giving shape of it by the help of hand.

Next arrange lettuce leaves in feather shape, now first keep a slice of raddish then cucumber and then carrot.

Finally keep these slices on lettuce to give a look of peacock.

Peacock salad is ready to serve.

Peacock Salad by Samreen Junaid

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

Lasagne

Ingredients For Lasagne:

Lasagne sheets 1 packet
Parsley chopped 
Ketchup to decorate
Oregano 1 tsp

Meat sauce:
Oil 2 tbsp
Mince 1/2 kg
Flour 2 tbsp
Onion 2
Water 1 cup
Garlic cloves, crushed 2
Crushed red chilies 1 tsp
Tomato puree 4 tbsp
Capsicum chopped 1
Mushrooms slices 4-5
Sugar 1 tsp
Salt to taste
Black pepper to taste

For White Sauce:
Butter 2 oz
Flour 2 oz
Milk 2 cups
Chicken cube 1
Mustard 1 tsp
Black pepper 1tsp
Cheddar cheese grated 6 oz
Mozzarella cheese grated 6 oz

Lasagna by Zarnak Sidhwa

Macaroni Salad

Macaroni Salad

Ingredients
Elbow macaroni, boiled 1 cup
Sweet corn 1 cup
Carrots 2
Tomatoes 2 – 3
Capsicum, (strips) 1
Olive oil 2 tbsp
Vinegar 2 tbsp
Salt to taste
Black pepper, crushed as required
Dried basil a pinch

Method

Place the macaroni, corn, tomatoes, carrots and capsicum in a bowl. 

Mix together the olive oil, vinegar, salt and peppercorns in a separate bowl.
Pour the dressing over the salad and toss well to mix. 

Sprinkle with the dried basil. 

Chill and serve.

Macaroni Salad by Zarnak Sidhwa

Mince Noodle Bake

Ingredients For Mince Noodle Bake:

Onion 1 cupShredded carrot 1 cup
Minced garlic 2 tsp
Mutton or beef mince 1/2 kg
Tomato Ketchup 1 cup
Crushed red chilies 1 tbsp
Salt 1 tsp

Mince Noodle Bake by Zarnak Sidhwa

Tarragon Chicken

Ingredients:
Pasta 1 ½ cup
Ingredients for Marination
Chicken breast (cubes) ½ kg
Yogurt 125 gm
Garlic paste ½ tbsp
Chicken powder ½ tbsp
Soya sauce 1 tbsp
Worcestershire sauce 1 ½ tbsp
Crushed red chili ½ tbsp
Salt ¼ tsp
Basil leaves 3
White pepper ¼ tbsp
Lemon's juice half
Oil 1 tbsp
Ingredients for Curry
Fresh cream 1 packet
Garlic paste ½ tsp
Soya sauce 1 tbsp
Worcestershire sauce 1 ½ tbsp
Crushed red chili ½ tsp
Salt ½ tsp
Basil leaves 3
Tarragon leaves ¼ tsp
Chicken stock as required

Method for Chicken
Marinate the chicken breast cubes for at least 1 hour. 
Heat the grill pan and cook it for 5 minutes. 
Then cut into strips and keep aside.

Method for Sauce:
To make the sauce, take a pan, add cream and other ingredients. 
Cook for a few minutes.
Add the chicken stock and pour over the chicken.

Serve with rice or pasta.

Tarragon Chicken by Rahina Lalani

Cheesy Pasta

Ingredients for Cheesy Pasta:
Pasta boiled 2 cups
Corn 1 cup
Capsicum, chopped 1
Cheese grated 1 cup
Oregano a pinch
Salt and pepper to taste
Mustard paste ½ tsp
Milk 2 cups
Butter 1 tbsp
Flour 2 tbsp

Method:
Heat butter, add flour and sauté on low. 
Add in salt, pepper, mustard, remove from fire and whisk in milk and then cook again till thick. 
Add in grated cheese, reserving some for garnish. 
Fold in pasta, corn and capsicum, mix well and serve immediately with more grated cheese garnished and a sprinkling of oregano powder or leaves.

Cheesy Pasta by Zarnak Sidhwa

Lasagne

Ingredients For Lasagne:


Lasagne Sheets 1 packet
Parsley chopped 1 bunch
Ketchup to decorate
Oregano 1 tsp

Meat Sauce:Oil 2 tbsp
Mince 1/2 kg
Flour 2 tbsp
Water 1 cup
Tomatoes 4
Onions 2
Garlic 2 cloves
Red chilies 1 tsp
Tomato puree 4 tbsp
Capsicum 1
Mushrooms 4-5
Sugar 1 tsp
Salt and pepper to taste
White Sauce:
Butter 2 oz
Flour 2 ozMilk 2 cups
Chicken cube 1
Mustard paste 1 tsp
Black pepper 1 tsp
Cheddar cheese 6 oz
Mozzarella cheese 6 oz

Method:

For the meat sauce, heat oil, add mince and cook till brown.Add flour and saute, add tomatoes, onions, garlic, tomato puree, crushed red chilies, sugar, salt, pepper and water and cook till mince is done.
Five minutes before removing from fire, add mushrooms and capsicum.
For the white sauce, melt butter, add in flour, chicken cube, mustard, pepper and remove from fire and add milk, let cook and whisk till smooth and thick.
In a large deep greased dish, layer lasagne sheets, earlier boiled in salted water and drained.

Pour half of the meat sauce and put lasagne sheets again, white sauce, sprinkle half of the cheese and keep layering till the top of the dish.

Lastly add remaining cheese, sprinkle oregano.

Bake at 180 degree for 30 -40 minutes or till the cheese is melted and golden.

Decorate with ketchup and chopped parsley and serve.


Lasagne by Zarnak Sidhwa

Thai Special Noodles

Thai Special Noodles by Chef Shehzad (Cafe Zouk, Karachi)

Pasta & Vegetable Soup

Ingredients For Pasta & Vegetable Soup:
Olive oil 2 tbsp
Onion 1 large
Carrots 2
Celery stalks 2
Chicken broth 3 cup
Potatoes 1/2 kg
Dried thyme 1 tsp
Salt 1/2 tsp
Tomatoes 1 cup
Green beans 1/4 pound
Cabbage 1 cup
Tiny pasta 1 cup
Parmesan cheese to sprinkle

Pasta & Vegetable Soup by Zarnak Sidhwa

Shanghai Noodles

Ingredients for Shanghai Noodles:
Oil 3 tbsp
Sesame oil 1-2 tbsp
Shredded cabbage 2 cups
Spring onion 1/2 cup
Angel hair pasta 8 ounces
Soya sauce 2- 4 tbsp
Cooked chicken breasts 2 sliced
Bean sprouts 1 cup

Method:

Heat oil and sesame oil in a pan.
Sauté cabbage and green onion for about 5 minutes.
Add chicken, pasta and soya sauce, fold in bean sprouts and heat through.

Spicy Mac N Cheese

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