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.

Kashmiri Dum Aloo

Chana Daal Cabbage

Ingredients for Chana Daal Cabbage:
Cabbage, shredded 1
Split Bengal gram (chana daal) 1 cup
Oil 2 tbsp
Curry leaves 8
Mustard seeds 1 tsp
Chopped ginger 1-inch piece
Chopped garlic 3 cloves
Finely chopped onion 1
Salt to taste
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Finely chopped tomato 1
Chopped coriander leaves 2 tbsp

Method:
Pressure-cook the chana daal with 1 cup water till done. 
Drain and set aside. 
In a non-stick pan, heat oil, add curry leaves, mustard seeds, ginger, garlic, and onions. 
Sauté well till soft. 
Add cabbage and toss well. 
Add salt and ½ cup water. 
Cover and cook on low heat till done. 
Add red chilli powder, turmeric powder, tomatoes, and chana daal. 
Cook for five minutes. 
Add coriander leaves and serve hot.

Chana Daal Cabbage by Zarnak Sidhwa

Carrot and Potato Soup

Ingredients for Carrot and Potato Soup:
Potatoes (peeled and roughly chopped) 2-3
Roughly chopped carrots 2
Bay leaf 1
Black peppercorns 4-5
Vegetable stock 2 cups
Salt to taste
Thyme 2-3 sprigs
Oil 1 teaspoon
Crushed garlic 3-4 cloves
Roughly chopped onion 1
Milk 1 cup
Crushed black peppercorns 1/2 tsp

Method:
Place potatoes, carrots, bay leaf and peppercorns in a pan. 
Add vegetable stock, salt, thyme and cook till done. 
Remove the bay leaf. 
Blend to a smooth puree. 
Heat oil, add garlic and onion and sauté till the onion becomes light brown. 
Add the puree and mix well and let the mixture get heated through. 
Add milk and crushed peppercorns and mix well. 
Adjust the consistency by adding more stock if the mixture is too thick. 
Serve hot.

Saag Gosht

Ingredients for Saag Gosht:
Mutton 1-1/2 inch pieces ½ kg
Spinach ½ kg
Salt to taste
Green chilli 5
Olive oil 4 tbsp
Bay leaves 2
Clove 4
Cinnamon 1-inch piece
Green cardamom 6
Black cardamom 2
Cumin seeds 1 tsp
Onion (sliced) 3
Garlic (chopped) 6-8 cloves
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chilli powder 1 tsp
Ginger (thin slices) 1-inch piece

Method:
Blanch spinach leaves in salted boiling water for one minute. 
Drain well and coarsely grind it along with green chillies. 
Heat oil. 
Add bay leaves, cloves, cinnamon, green cardamoms, black cardamoms and cumin seeds. 
When cumin seeds begin to change colour, add onions. 
Cook till onions are translucent. 
Add chopped garlic and mix well. 
Add ginger paste, garlic paste, red chilli powder and mutton pieces. 
Cook on high heat, stirring continuously. 
Add three cups of water and cook covered, on medium heat, for thirty to thirty five minutes or until mutton is almost done. 
Add salt and spinach and cook till mutton is fully blended with spinach and is tender. Serve hot, garnished with ginger strips.

Saag Gosht by Zarnak Sidhwa

Cream Of Vegetable Soup

Cream Of Vegetable Soup by Zarnak Sidhwa

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

Veggie Korma

Veggie Korma by Zarnak Sidhwa

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

Peanut Aloo

Peanut Aloo by Zarnak Sidhwa

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

Cauliflower Pakoras

Cauliflower Pakoras by Zarnak Sidhwa

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

Spicy Gobi

Spicy Gobi by Zarnak Sidhwa

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

Dry Arvi

Dry Arvi by Zarnak Sidhwa

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

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.

Aaloo Matar

Ingredients for Aaloo Matar:
Boiled baby potatoes 25-30
Green peas (blanched) 200 grams
Oil 2 tbsp
Finely chopped green chillies 4
Fresh coriander leaves chopped 1 cup
Black peppercorns 15-20
Turmeric powder 1/4 tsp
Salt to taste

Method:

Heat oil, add 2 green chillies, baby potatoes and sauté. 
Grind together remaining 2 green chillies, coriander leaves, black peppercorns and a little salt. 
Add turmeric powder and salt to the potatoes and toss. 
Add the green peas and ground masala and mix well. 
Serve hot.

Aaloo Matar by Zarnak Sidhwa

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

Pink & White stripped shirt with traditional
Sindhi embroidery and mirrors

Paneer Vegetable Qorma

Ingredients:
Chopped carrot, beans, peas,
corn, potato, cauliflower 2 cups
Paneer a few cubes
Cashew nuts 10 soaked in warm water
Raisins 10 soaked in warm water
Onion 1 large, minced
Tomato 1 quartered and pureed
Green chillies 3
Piece of ginger 1 inch
Garlic cloves 4
Tomato paste 1 tsp
Milk1 cup
Butter1 tbsp
Salt to taste
Garam masala 2 tsp 
Red chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Cumin seeds 1/2 tsp

Method:
Drain cashew nuts and raisins soaked in warm water and grind to a paste. 
Heat the butter, Add minced onions and fry until transparent. 
Grind the green chillies with the ginger and garlic and add to the onions. 
Add all the spice powders. 
Fry for a minute. 
Add the pureed tomato and the tomato paste. 
Mix well and let it cook until the butter appears on the sides. 
Add milk and about 1/2 cup of water, more or less.
Add the chopped vegetables. 
Mix well and cook covered for another 5 mins or so, until the vegetables are cooked, yet firm. 
Add the cashew nut-raisin paste and mix well. 
Add salt and paneer cubes. 
Cook for another 5 minutes garnish with coriander leaves and serve hot.

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

Masala Pea Pulao

Ingredients For Masala Pea Pulao:
Fresh green peas 1 cup
Rice (soaked) 1-1/2 cups
Coriander seeds 1 tbsp
Fennel seeds 1/2 tsp
Ginger 1 inch piece
Garlic 3-4 cloves
Green chilli 1
Coriander leaves (chopped) ¼ bunch
Onions (chopped) 2 large
Scraped coconut 1 tablespoon
Cinnamon 2-inch stick
Cloves 4
Black peppercorns 4
Oil 2 tbsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tbsp
Jaggery (grated) 2 tbsp
Salt to taste
Ghee 2 tbsp

Method:
Grind coriander seeds, fennel seeds, ginger garlic, green chili, coriander leaves, half the onions, coconut, one inch cinnamon, two cloves, two peppercorns to a fine paste with sufficient water.
Heat oil.
Add the remaining cinnamon, cloves, peppercorns, and saute add green peas, ground masala and saute till the oil separates.
Add rice, turmeric powder and red chilies powder and water, jaggery, salt and mix well.
Cover and cook till the rice is three fourth done.
Drizzle ghee, cover and cook till the rice is completely done.

Masala Pea Pulao by Zarnak Sidhwa

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

Creamy Mushroom Curry

Ingredients For Creamy Mushroom Curry:
ream 1/2 cup
Button mushrooms ½ kg
Yogurt 1/2 cup
Coriander powder 1 tbsp
Red chilli powder 1 1/2 tsp
Turmeric powder 1 tsp
Oil 2 tbsp
Cumin seeds 1 tsp
Onions (chopped) 3
Ginger-garlic paste 2 tsp
Black pepper powder 2 tsp
Tomato puree 1 cup
Salt to taste
Cashewnut paste 1/2 cup
Garam masala powder 1 tsp
Honey 1 tsp
Coriander leaves (chopped) 2 tbsp

Method:
Remove stalks of the mushrooms, clean and boil until three fourth cooked.
Drain and set aside.
Place yogurt in a bowl, add coriander powder, red chili powder and powder powder and whisk well.
Heat oil, add the cumin seeds, and when they begin to change colour, add the onions and sauté till translucent.
Add the ginger garlic paste and sauté.
Add the black pepper powder and sauté.
Add the mushrooms and continue to sauté.
Add the yogurt mixture and cool till the oil surfaces.
Add the tomato puree and salt and sauté till the oil surfaces again.
Add two and a half cups of water and bring to a boil, reduce heat and add the cashew nut paste mix well, cover and simmer, stirring occasionally.
Sprinkle the garam  masala and mix.
Add the honey and mix well.
Adjust the seasoning.
Add the cream and cook further for five minutes.
Garnish with the coriander leaves and serve.

Creamy Mushroom Curry by Zarnak Sidhwa

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

Spicy Baby Potatoes

Ingredients:
Potatoes 2 large or ½ kg baby potatoes
Onion 1 (cubed)
Mustard seeds 1/4 tsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Minced garlic 1/2 tsp
Oil 1 tbsp
Salt to taste

Method 
Heat oil in a pan and add the mustard seeds. 
When they pop, add the cubed onions and sauté until lightly browned. 
Add the coriander powder, chilli powder, turmeric powder and garlic and fry for a minute. 
Add the potatoes, mix well and sprinkle some water. 
Cook partially closed until the potatoes are cooked and soft. 
Add salt. 
Stir well and serve.

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

Capsicum Masala

Ingredients:
3 capsicum, any colour or a mix, sliced long
3 cloves of sliced garlic
1 tbsp of oil
1/2 tsp of mustard seeds
1/4 tsp of turmeric powder
2-3 green chillies slit
1/2 tsp red chilli powder
1 tsp of curry powder
1 tsp garam masala
1 tsp coriander powder
1 tsp zeera powder
A few curry leaves
1 tsp salt

Method:

Heat oil and add the mustard seeds. 
When they pop, add the sliced garlic and fry for 5 seconds. 
Add the sliced capsicum and slit green chillies to this and mix well. 
Add salt and cook until the capsicum turns soft - about 6-8 mins. 
Next, add the turmeric powder and red chilli powder curry powder garam masala and zeera powder. 
Mix well and add curry leaves. 
Cook for another 3-4 mins until fragrant. 
Adjust salt and remove from flame. 
Serve hot with steamed rice.

Capsicum Masala by Zarnak Sidhwa

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

Szechuan Brinjals

Szechuan Brinjals by Zarnak Sidhwa

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

Vegetable Fried Rice

Vegetable Fried Rice by Zarnak Sidhwa

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