Nutty Creamy Shake

Ingredients:
Raisins 1 cup
Cashew nut 1 cup
Pistachio 1 cup
Walnut 1 cup
Milk ½ liter
Cream 2 – 3 tbsp
Vanilla Ice Cream ½ liter

Method:
Blend together all the nuts, milk, cream and vanilla ice cream. 
Then add ice cubes and blend for a few minutes more.
Now put a scoop of vanilla ice cream in serving glass, pour prepared milk shake in glasses, sprinkle with chopped nuts and serve chilled with chocolate sticks.

Nutty Creamy Shake By Zonash Saleem

Tandori chicken Pulao

Ingredients
Boneless chicken ½ kg
Black pepper (crushed) 1 tsp
Red chili powder 2 tbsp
Lemon juice or vinegar 2 tbsp
Yogurt 3 – 4 tbsp
Ginger garlic paste 2 – 3 tbsp
Tandori masala 1 packet
Oil as required
Salt to taste
Rice ½ kg
Onions 4
Tomatoes 3 – 4
Green chili 4 – 5
Green coriander ½ bunch
Mint leaves ½ bunch
Butter ½ cup
Cinnamon 2 – 3
All spice powder 1 tsp
Fennel seeds 1 tbsp
Black cumin 1 tbsp

Method:
Marinate boneless chicken with butter, lemon juice, ginger garlic paste, 2 tbsp yogurt and 1 packet of tandoori masala.
In a pan heat oil as required, add in mix whole spices and fry well. 
Then add in ground onion and sauté till golden brown.
Add 4 ground tomatoes and fry well. 
Then add chili powder, crushed black pepper, lemon juice, ginger garlic paste, remaining yogurt, salt to taste, chopped green chilies, chopped coriander leaves, chopped mint leaves, cinnamon stick, all spice, fennel seeds and black cumin seeds.
Fry very well, then add marinated chicken and cook till chicken is tender. 
Then make a layer of boiled rice on top. 
Separately heat a little oil, add in cumin seeds and a little cinnamon stick, spread the oil on top of rice.
Simmer on low flame till done.Dish it out and serve hot with Raita & Salad.

Tandori chicken Pulao by Zonash Saleem

Pan Fried Chicken with Pineapple Salsa

Ingredients for Pineapple Salsa:

Pineapple 250 gm

Corn 1 cup

Spring onion chopped 2

Salted peanut chopped 50 gm

Mint leaves chopped 1 tbsp

Coriander leaves chopped 1 tbsp

Chili powder ¼ tsp

Lemon juice 1 tbsp

Pineapple juice 4 tbsp

Sugar 1 tbsp

Milk 2 tbsp

Ingredients for Chicken: 

Boneless chicken breast 2

Soya sauce 4 tbsp

Chili sauce 2 tbsp

Butter 2 tbsp

Salt to taste

Black pepper to taste

Method:

For the salsa: 

all the ingredients for the salsa in a bowl and mix together, then set aside.

For the chicken: 

Carefully cut each breast almost in half lengthways, then open out the two halves like a book. 

Season each breast with salt and pepper on both sides.

Place a frying pan on a high heat and allow it to get hot, then add 2 tbsp butter and oil.

Place the chicken breasts piece and cook for about 2 minutes with soya and chili sauce on each side or until the chicken is opaque all the way through. 

Remove from the pan and serve with the salsa and boiled rice or noodles.

Pan Fried Chicken with Pineapple Salsa by Zonash Saleem

Strawberry Delight

Ingredients for Strawberry Delight:
Strawberry 4 pieces
Strawberry Jelly powder 2 tbsp
Sugar to taste
Soda water as required
Crush ice as required

Method: 
Put all ingredients in blender and blend it well then serve chilled.

Strawberry Delight by Shahrukh Sultan

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

Saat Samandar Paar

Ingredients for Saat Samandar Paar:
Milk 1 liter
Fresh cream 100 gm
Sponge cake 100 gm
Sugar 100 gm
Fruit cocktail 100 gm
Gelatin powder 1 tsp
Chocolate sauce for decoration

Method 
Pour milk in cooking pan and boil it.
Add sugar, fresh cream and gelatin powder and keep it a side.
Arrange sponge cake layer in transparent dish and pour fruit cocktail. 
Pour milk mixture on it and keep in Refrigerator for 1 hour. 
Decorate with chocolate sauce and serve.

Saat Samandar Paar by Shahrukh Sultan

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

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.

Green Mutton Karahi

Ingredients for Green Mutton Karahi:
Mutton 1 kg
Salt to taste
Onion 2 medium
Ginger garlic paste 4 tbsp
Crushed chilies 1 tbsp
Turmeric 1 tsp
Coriander powder 2 tbsp
Black paper powder 1 tsp
White paper powder 1 tsp
Cumin seeds 1 tsp
Whole black paper 6 – 8
Whole clove 6 – 8
Cooking oil as required
Yogurt ½ kg
Mint ½ bunch
Coriander 1 bunch
Green chilies 8 – 10
Garlic 3 – 4 cloves
Green food color few drops
Lemon juice 1
Curry leaves 3 – 4
All spice powder ½ tsp
Ginger julienne for garnish

Method:
Pour cooking oil in pot than add onion and fry it well.
Then add ginger garlic paste stir well than add mutton and stir it.
Add all seasoning except hara masla and yogurt, add water and cover it. 
Cook till the mutton is tender than make a smooth paste with curd mint, coriander green chill and garlic cloves in blender. 
Then add paste in mutton and cook till the water dries and add curry leaves lemon juice green food color stir it well. 
Place in a serving dish and garnish with ginger julienne and green chili.

Green Mutton Karahi by Shahrukh Sultan

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

Bienenstich - Beesting Cake

Ingredients for Bienenstich - Beesting Cake:
Eggs 2
Flour 2 ½ cup
Sugar 3/4 cup
Vanilla essence 1 tsp
Oil ½ cup
Butter, unsalted 5 tbsp
Buttermilk 1 cup
Baking powder 2 tsp
Baking soda 1 tsp
Ingredients for Topping
Flakes almonds ½ cup
Butter, unsalted 5 tbsp
Sugar 5 tbsp

Ingredients for Filling
Milk ½ liter
Vanilla custard 6 tbsp heaped
Corn flour 7 tbsp
Sugar to taste

Method for Cake
Sieve together the dry ingredients.
With an electric beater mix well the butter and oil then add sugar and beat again on high speed. 
Then add eggs in at a time and beat on medium speed until mixed well. 
Then divide the dry ingredients into three portions and put in the egg mixture Alternating with buttermilk, beat just until the mixture is just mixed and fluffy, DO NOT OVER BEAT.
Grease a 4" round pie pan and pour the mixture in it. 
Sieve a little flour into the cake covering all sides and center equally. 
Keep it aside.
Heat oven on 180 degrees for 7 minutes.

Method for Topping:
In a saucepan put together all the ingredients and cook till the sugar has melted.
Remove from heat and with the help of a spoon pour onto the cake top and pat with the back of spoon pressing evenly
.Bake for 20 minutes on 150 degrees.
When cooked, keep on cooling rack.

Method for Filling:
In a wok, heat milk till simmering then all the corn flour and custard powder and cook on medium heat and bring to boil, then add sugar cook further till it thickens. Remove from stove and chill completely.
Cut the cake into two portions and fill the center with custard and place the other half of the cake on top and refrigerate. 
Serve chilled.

Bienenstich - Beesting Cake By Zarmina Kadir

The guest Zarmina Kadir is the owner of Dessert Bar.

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

Pineapple cream dessert

Ingredients for Pineapple cream dessert:
Pineapple 1 tin
Condensed milk 1 tin
Plain yogurt 1 can
Whole cream 1 pack
Biscuits, crushed unevenly 1 pack
Pineapple jelly 1 packet

Method
In a Pyrex dish, place the biscuits in the base. 
In a separate bowl, with a hand whisk, mix well all the ingredients. 
Then dissolve the jelly and pour into the mixture and whisk again. 
Pour the cream mix onto the biscuits and place pineapples on top. 
Refrigerate until chilled and serve.

Pineapple Cream Dessert by Zarmina Kadir

The guest Zarmina Kadir is the owner of Dessert Bar.

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

Banana Smoothie

Ingredients for Banana Smoothie:
Bananas 3
Milk 2 cups
Ice cubes as required
Sugar 1 tbsp

Method
Place all the ingredients in an electric blender and blend for 1 minute.
Then add ice cubes and blend for 30 seconds.
Pour into smoothie glasses and serve.

Banana Smoothie by Zarmina Kadir

The guest Zarmina Kadir is the owner of Dessert Bar.

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

Steamed Vegetable Qorma

Ingredients:
Potatoes cubed & steamed 3
Peas shelled & steamed 1 pao
Carrots steamed 3 medium
Tenday steamed 1/2 kilo
Onions sliced and fried
Garam Masala

• Green Cardamoms
• Black Cardamom
• Badian Ka Phool 1
• Cinnamon 2 sticks

Ginger/Garlic paste

Red Chilli paste 1 Tbsp (Soak Kashmiri talhar mirch in water overnight, then blend to make a paste)

Turmeric paste 2tsp (Soak fresh turmeric in water overnight, then blend to make a paste) or Turmeric powder

Coriander powder 3tsp
Tomatoes cubed or blended 2
Fresh Yoghurt whipped 1 cup or 1 pao
Jaifal/javitri powder 1/4tsp

Salt

Khewra water 3tsp
Green chillies 3 medium sized
Ghee

Method:
Steam the vegetables individually by keeping vegetables in a strainer over a pan of boiling water.
Heat ghee.
Add in fried brown onions.
Put in sabit garam masala including green cardamoms, black cardamom, badian ka phool and cinnamon sticks.
Put in G/G paste, Red chili paste and Turmeric paste.

Add in Coriander powder, cubed tomatoes.
Cover and let cook till tomatoes become soft.
Add a little water.
Add in fresh yoghurt and keep stirring.
When oil separates, add in the steamed vegetables.

Put in a bit of water and salt let cook.
Add in Jaifal/javitri powder and Khewra water.

Let cook covered. 
Put whole green chillies on dum.

Steamed Vegetable Qorma by Farzana Abid

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.

Kachay Keemae Kay Parathay

Ingredients

Mince meat 1/2kg

Ginger garlic paste 1tbsp

Onions 1

Red chili powder 1tbsp

Crushed red chili 1-1/2tbsp

All spice 1tsp

Crushed cumin 2tsp

Pomegranate seeds 2-3tsp

Salt 1tsp

Chopped spring onions 125g

Chopped coriander leaves ½ bunch

Chopped mint leaves ½ bunch

Lemon 3-4

Yogurt 1/2cup

Ghee for frying

For the dough

White flour 1/2kg

Oil 2tbsp

Salt 1/2tsp

Lukewarm water as required

For the raita

Yogurt 1 cup

Chopped garlic 1tsp

Dry mint leaves 1/2tsp

White cumin seeds 1/2tsp

Salt 1/2tsp

Method:-

In a bowl mix together the mince meat with 1tbsp ginger garlic paste,1 finely chopped onion,1tbsp red chili powder, 1-1/2tbsp crushed red chili,1tsp all spice powder,2tsp crushed cumin seeds, 2-3tsp pomegranate seeds, 1tsp salt,125g chopped spring onions,6-8 green chilies,1/2 bunch chopped coriander, ½ bunch chopped mint leaves, the juice of 3-4 lemons and ½ cup yogurt.

Allow the mince to marinate for 2 hours.

For the dough:

In a bowl mix the flour with salt, gradually add enough water to the flour to bring the mixture together as dough. 

Knead in 2tbsp of oil to form a soft dough.

Divide the mince meat mixture into equal portions.

Roll egg sized balls from the dough mixture, then flatten into discs using a rolling pinPlace a thick layer of mince meat on each dough disc, then bring the dough around the meat and seal the edges, using a little water if necessary.

Carefully flatten the stuffed dough balls slightly using your hands or a rolling pin.

Heat a griddle pan or tawa over a low heat. 

Brush each of the stuffed dough discs all over with the oil and cook for 3-4 minutes on each side, or until golden-brown on both sides.

To prepare the raita:

Beat the yogurt and mix in 1tsp crushed garlic cloves, 1/2tsp dry mint leaves,1/2tsp whit cumin seeds and 1/2tsp salt.

Serve the delicious parathas with the raita.

Kachay Keemae Kay Parathay by Farzana Abid

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

Khaskhash ka Halwa

Ingredients for Khaskhash ka halwa:
Poppy seeds 125g
Milk 250ml
Condensed milk 1/2tin
Pure ghee 1/2cup
Cardamoms 4-6
Edible silver paper as required
Pistachios and almonds as required

Method:-
Soak the poppy seeds in water for 3-4 hours. 
Drain the water and grind the soaked poppy seeds to form a smooth paste.
Heat ½ cup pure ghee in a deep skillet and fry 4-6 cardamoms until its aroma is given off.
Add the poppy seed paste and continue stirring until golden brown in color.
Now pour in 250ml of milk followed by ½ tin of condensed milk. 
Cook for another 5-6 minutes.
Lastly add ½ cup sugar and mix well. 
Stir continuously until the halwa leaves the sides of the skillet.
Transfer to a greased bowl. 
Garnish with chopped pistachios, almonds and edible silver paper.

Khaskhash ka Halwa by Farzana Abid

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

Caramel Parfaits

Ingredients:

Crushed biscuits 1 cup

Chopped nuts (almonds, walnuts) 1/2 cup

Cream 1 cup

Cream cheese 1 cup

Apples chopped and cooked 3 large

Sugar 1/2 cup

Cinnamon ground 1/2 teaspoon

Nutmeg ground 1/4 teaspoon

Water 1/4 cup

Ingredients for Caramel Sauce:

Firmly packed brown sugar 1/2 cup

Butter 1/4 cup

Cream 1/2 cup

Method:

Combine the brown sugar, butter and cream in a pan and bring to boil. 

Whip the cream and add cream cheese, sugar beating it well. 

In a pan cook the apples with water slightly and add cinnamon and nutmeg.

In parfait glasses or a big bowl, layer with crushed biscuits, cream cheese mixture, half caramel sauce, the apples, again cream cheese mixture, then caramel sauce and finally top with nuts.

Chill and serve!

Caramel Parfaits by Ruhi Khan (Cook 'n' Eat Cooking Classes)

The guest Ruhi Khan is the owner of Cook 'n' Eat Cooking Classes.

Potato Cups With Chicken Tikka

Ingredients:

Chicken boneless cubes 1/2 kg

Potatoes as required

Ginger, garlic paste 1 tbsp

Lemon juice 2 tbsp

Tikka masala 2 tbsp

Corn 1 cup

Oil 2 tbsp

Fresh crushed black pepper 1 tsp

Parsley 1 tbsp

Cheese 1 ½ cup

White sauce 2 cups

Butter ¼ cup

Flour ¼ cup

Milk 2 cups

Black pepper ¼ tsp

Salt ¼ tsp

Method:

Boil the potatoes with the skin on. 

Cut into half and scoop out the potatoes leaving a thick shell.

Marinate the chicken with ginger, garlic, lemon and tikka masala.

 Heat oil in a pan, add the marinated chicken and stir fry over high heat.

For white sauce, melt the butter, add flour, cook for few seconds, add milk and bring to boil. 

Lastly add black pepper and salt. 

Add 1/2 cup cheese to it. 

Use little of the scooped out potatoes, add to the chicken, corn, white sauce, parsley.

Fill the shells with this mixture. 

Sprinkle one cup cheese and black pepper over the potatoes and bake for 20 mins at 180 degrees till the cheese melts and turns golden brown. 

Serve piping hot!

Potato Cups With Chicken Tikka by Ruhi Khan (Cook 'n' Eat Cooking Classes)

The guest Ruhi Khan is the owner of Cook 'n' Eat Cooking Classes.

Jalapeño Stuffed Chicken Breast with Mushroom Sauce

Ingredients for Chicken:

Breast fillet ½ kg

Ginger paste 1 tsp

Garlic paste 1 tsp

Salt 1 tsp

Chili powder 1 tsp

Cheddar cheese 1/2 cup

Butter 1/4 cup

Black pepper 1/4 tsp

Salt 1/4 tsp

Oregano 1/2 tsp

Lemon juice 1 tbsp

Jalapenos chopped 4 tbsp

Red chili flakes 1 tsp

Eggs beaten 2

Flour 1/2 cup

Bread crumbs 1 cup

Oil for frying

Ingredients for Mushroom Sauce:

Butter 2 tbsp

Flour 2 tbsp

Stock 1 cup

Salt 1/4 tsp

Fresh ground pepper 1 tsp

Mushrooms sliced 1tin

Method for Chicken:

Cut the chicken fillets into thin slices. 

Flatten with a hammer. 

Marinate with ginger, garlic, salt and chili powder for at least an hour.

Make the filling with cheese, butter, black pepper, salt, oregano, lemon juice, jalapenos, and flakes.

Fill the breast fillets and coat with flour then egg and crumbs. 

Repeat another layer of eggs and then again crumbs. 

Chill them and deep fry till golden brown 

Method for Mushroom Sauce:

Melt the butter, add mushrooms and sauté.

Add flour and cook for a few seconds.

Add stock and give a boil. 

Lastly add cream, pepper and salt.

Pour over the chicken and serve with French fries and spinach.

Jalapeño Stuffed Chicken Breast with Mushroom Sauce by Ruhi Khan (Cook 'n' Eat Cooking Classes)

The guest Ruhi Khan is the owner of Cook 'n' Eat Cooking Classes.