Anaar Masala Raita

Ingredients for Anaar Masala Raita:
Chilled yogurt 1-1/2 cups
Fresh pomegranate pearls ¾ cup
Roasted cumin powder ½ tsp
Black pepper powder ¼ tsp
Red chili powder a pinch
Chaat masala powder ¼ tsp
Black salt a pinch
Sugar as required
for Garnish:
Coriander leaves a few
Mint leaves a few

Method:
Whisk the yogurt till smooth. 
Season with the spice powders, salt and sugar. 
Stir till sugar is dissolved. 
Add the pomegranate pearls and reserve a few for garnish. 
Stir and pour the raita in serving bowls and garnish with the pomegranate pearls and coriander or mint leaves.

Anaar Masala Raita by Zarnak Sidhwa

Hummus

Ingredients for Hummus:
Boiled chickpeas 2 cups
Lemon juice 3 tbsp
Sesame seeds 1/2 cup
Crushed garlic clove 1
Salt 1 tsp
Chopped fresh parsley
Boiled chickpea liquid 1/3 cup
Pita bread wedges, crackers or raw vegetables for dipping

Method:
Blend all ingredients well.

Hummus by Zarnak Sidhwa

Middle Eastern platter

Ingredients for Middle Eastern Platter:
Lemon juice from 1 or 2 lemons
Olive oil 2 tbsp
Tomatoes (seeded and diced) 4
Cucumber (seeded and diced) 1
Coarsely chopped fresh parsley 1 cup
Diced onion 1
Salt to taste
Ground pepper to taste
Hummus 1 cup
Paprika 1/2 tsp
Feta cheese 8 ounces
Black olives (pitted) 1 cup
Pita breads 4

For Hummus:
Boiled chickpeas 2 cups
Lemon juice 3 tbsp
Sesame seeds 1/2 cup
Crushed garlic clove 1
Salt 1 tsp
Chopped fresh parsley
Boiled chickpea liquid 1/3 cup
Pita bread wedges, crackers or raw vegetables for dipping

Method:
Combine lemon juice and 1 tablespoon olive oil. 
In a bowl combine tomatoes, cucumber, and parsley; just before serving add onion and dressing to vegetables. 
Season with salt and pepper, and toss to combine. 
Serve with hummus (sprinkled with paprika and remaining olive oil), feta (thickly sliced), olives, and pita.
For Hummus, blend all ingredients well.

Middle Eastern platter by Zarnak Sidhwa

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.

Festive Red Salad

Ingredients for Festive Red Salad:
Red cabbage shredded 1
Diced onion 1 small
Diced red apples 2
Beetroot (cooked & diced) 1
Roughly chopped walnuts 50 gm
Chopped oranges 2
Juice of 1 orange
Orange zest 1 tbsp
Balsamic vinegar 1 tbsp
Honey 2 tbsp
Olive oil 2 tbsp
Salt ½ tsp
Black pepper 1 tsp

Method:

Shred the cabbage and tip into a large bowl with the onions, apples, beetroot, and walnuts. 
Finely grate over the zest from the oranges. 
Add chopped oranges. 
Whisk the balsamic vinegar, honey and olive oil into the orange juice with some seasoning, and then stir into the salad. 
Serve chilled.

Festive Red Salad by Zarnak Sidhwa

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

Garlic Mash

Ingredients for Garlic Mash:

Whole pod garlic 1

Extra-virgin olive oil 2 tbsp

Potatoes 3-4 large

Salt 1 tbsp

Milk 1 cup

Lemon juice 3 tbsp

Crushed black pepper

Method:

Halve the garlic pod n place on a piece of foil, drizzle olive oil and wrap into a package. 

Roast until the garlic feels very soft, 20 to 40 minutes, depending on size. 

Let cool. Boil potatoes and salt with water in a pan. 

Cook until potatoes are very tender. 

Drain well and mash. 

Squeeze the garlic cloves into the potatoes. 

Add milk lemon and pepper and stir to combine.

Garlic Mash by Zarnak Sidhwa

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

Salad Platter

Salad Platter by Zarnak Sidhwa

Pomegranate Salad

Ingredients For Pomegranate salad:
Apple 1
Walnuts (chopped) 8-10
Pomegranate 1
Spring onion bulbs 2
Salt to taste
Crushed black peppercorns 1 tsp
Mustard paste 1/2 tbsp
Vinegar 2 tsp
Extra virgin olive oil 2 tbsp
Honey 2 tbsp
Iceberg lettuce leaves 7-8
Feta cheese for garnish

Method:
Chop spring onion bulbs.
Halve apple and slice it.
To make the dressing, combine spring onion bulbs, salt, crushed peppercorns, mustard paste, vinegar, olive oil and honey in a bowl.
Tear lettuce leaves and add to the dressing.
Add apple, halve pomegranate, remove the kernels, and add to the salad.
Add walnuts and toss to mix.
Transfer salad into a serving bowl.
Break the feta cheese and place on top.
Serve immediately.

Pomegranate Salad by Zarnak Sidhwa

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

Colourful Coleslaw

Ingredients For Colorful Coleslaw:
Carrot 1
Purple cabbage 1 small
Cabbage sliced 1 small
Walnuts chopped few
Raisins 2 tbsp
Milk 2 tbsp
Mayonnaise 3-4 tbsp
Black pepper a pinch
Salt a pinch

Method:
Mix all well and serve chilled.

Colorful Coleslaw 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.

Flavoured Butter

Ingredients For Flavoured Butter:
Soft butter 2 tsp
Dill leaves 1 tbsp
Garlic chopped 1 tbsp
Lemon juice a few drops

Method:
Combine all the ingredients in a bowl and mix well.
Refrigerate till use.
Serve chilled.

Flavoured Butter by Zarnak Sidhwa

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

Dinner rolls

Ingredients For Dinner Roll:

For Dough:
Flour 250 gm
Dry yeast (instant yeast powder ) 1 tbsp (can use 2 Tbsp if you are rushed for time and need the rolls to rise quickly)
Sugar 1 tsp
Soft Butter 10 gm
Salt 1 tsp

For The Onion Mixture:
Onions chopped 2 tsp
Cumin seeds 2 tsp
Ghee 1 tsp

Method:
Heat the ghee and fry the onion and cumin seeds until golden brown.
Keep aside.
For the rolls, sieve the flour.
Make a well in the center.
Add the yeast, sugar and 1/2 cup of warm water.
Wait for a minutes until bubbles comes to top.
Add the butter and salt, mix well and make soft dough by adding some more warm water.
Knead the dough for at least 5 to 6 minutes.
Add the onion mixture to the dough doubles in size.
Knead again for 1 minute.
Shape into very small marble size balls.
Put on a well greased baking tray leaving enough margins for expansion.
Keep the tray in a warm place for 20 minutes or until double in size.
Bake in a hot oven at 200 degree C for 5 minutes.
Then reduce the temperature to 150 degree C and bake for a further 10 minutes.
Remove from the tin and brush on top with butter.
Serve hot in folded napkins with butter.

Dinner Rolls by Zarnak Sidhwa

Note:  Buy a big packet of instant yeast powder that is powdery. 
Put the left over instant yeast powder in freezer. Use as needed.
  Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Garlic Croutons (Fried)

Ingredients:
Garlic, 1 clove 

White bread (3 slices)

oil for frying

Chilli Powder a little

Salt and Pepper to taste 

Instructions
Crush the garlic.

Remove the crusts from the bread slices.Cut the bread into small cubes.

Heat the oil.

When hot, add the bread cubes and fry whilst stirring constantly.

When the cubes start to turn colour, add the garlic and mix well.

Remove when the cubes are golden brown and drain.

Sprinkle salt and pepper and a little chilli powder.

Garlic Croutons by Zarnak Sidhwa

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

Crunchy Crostini

Ingredients:
Baguette (French loaf) 1
Garlic, roasted and halved 1 Pod
Olive oil as required
Cheese grated as required
Chicken cold cuts as required
Tomato sliced 1
Olives sliced 5 – 6 

Method

Grill or toast the baguette slices on both the sides till crispy and golden. 
Rub with roasted and halved garlic pod and brush with olive oil. 
Add the toppings and serve immediately.

Crunchy Crostini by Zarnak Sidhwa

German Potato Salad

Ingredients for German Potato Salad
Potato (cut in cubes and boiled) ½ kg
Onion (cut in cubes) 2 medium
Capsicum (cut in cubes) 2 medium
Tomato (cut in cubes) 2 medium
Salt to taste
Mustard paste 1 tbsp
Mayonnaise ½ cup
Sugar 1 tbsp
Garlic chopped 1 tsp

Method: 
Make a paste with mayonnaise mustard paste sugar and garlic. 
Then add salt and all vegetables mix well. 
Serve it.

German Potato Salad by Shahrukh Sultan

Zarnak's wardrobe for this episode was sponsored by RAS.

Aloo Bukhara Chutney

Ingredients:

Golden plums 100g

Red chili powder 1/2tsp

Salt 1/4tsp

Sugar 1-1/2cup

Waster 1 cup

White vinegar 1tbsp

Melon seeds 1/2tsp

Method:-

Wash the plums and soak in ½ cup of water for 30 minutes.

In a saucepan add 1 cup of water along with 1/2tsp red chili powder,1/4tsp salt and 1-1/2cup sugar. 

Bring to the boil.

When a thick syrup is formed, add the soaked plums and cook.

When the plums are tender and the liquid is syrupy add 1 tbsp white vinegar and turn the flame off.

Lastly add the melon seeds, allow to cool and serve.

Aloo Bukhara Chutney by Farzana Abid

Zarnak's wardrobe for this episode was sponsored by RAS.

Croutons

Ingredients
Bread slices, crusts removed 4 – 6
Butter 2 tbsp
Garlic, chopped 1 tbsp

Method
Cut bread in cubes and sauté in butter and garlic.
Remove when brown and crisp. 
Drain on paper towels and let cool, use to top soups. 
They can also be baked in the oven for 10-15 minutes or till crisp.

Croutons by Zarnak Sidhwa

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

Parmesan Biscuits

Ingredients

Cold unsalted butter 100 gm

Flour 100 gm

Salt a pinch

Paprika powder a pinch

Mustard powder 1 tsp heaped

Cheddar cheese grated 50 gm

Parmesan grated 50 gm

Egg, beaten 1

Method

Preheat the oven to 180C. 

Place the butter and flour into the bowl of a food processor with the salt, paprika, mustard powder and cheeses.

Process together till the mixture comes together. 

Wrap in cling film and leave to chill in the fridge for at least 30 minutes. 

Lightly flour a work surface and gently roll out the pastry to about 1/4ïnch thickness.

Cut out the biscuits using a cutter. 

Lay them out on a greased baking tray. 

Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. 

Bake for 10 minutes, or until they are golden. 

Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.

Parmesan Biscuits by Zarnak Sidhwa

Coffee Sauce

Ingredients:
Water ½ cup
Corn syrup ¼ cup
Corn flour 2 tsp
Coffee Powder 1 tbsp
Vanilla Essence ½ tsp

Method: 
In a saucepan combine water, corn syrup, corn flour, and coffee powder. 
Cook and stir over medium heat until mixture is bubbly. 
Cook and stir for 2 minutes more. 
Remove mixture from heat. 
Stir in the 1/4 teaspoon vanilla. 
Cover and chill sauce in the refrigerator until serving time.

Coffee Sauce by Zarnak Sidhwa