Recipe Line Up - Nov 28, 2011 to Dec 02, 2011

Recipe Line Up - Nov 28, 2011 to Dec 02, 2011

1. Lemon Pistachio Cake, Spicy Potato Tikkis & Chicken Escalopes
2. Asian Coleslaw, Thai Chicken and Savoury Scones
3. Peanut Chicken, Satay Sauce and Date n Nut Loaf
4. Choc Caramel Tart and Choc Whoopie pies
5. Tomato Bruschetta, Vegetarian Shepherd's Pie and Gobi Koora

Recipe Line Up - Nov 21, 2011 to Nov 25, 2011

Recipe Line Up for 4th week of November 2011 - Nov 21, 2011 to Nov 25, 2011:

1. Tomato Soup, Garlic Bread, Cheese Twists and Parmesan fish

2. South Indian Avial, Apple Crumble and Stuffed Chicken in pastry
3. Thai Fish cakes, Chicken almond soup and Baked Spinach supreme
4. Spicy chicken lollipops, Granola bars and Spinach n cottage cheese salad
5. Tandoori Roast Chicken, Sticky Apple Pudding with caramel sauce and vanilla sauce

Chunky Chocolate Bars

Chunky Chocolate Bars by Zarnak Sidhwa

Frittata

Frittata by Zarnak Sidhwa

Vietnamese Chicken Salad

Vietnamese Chicken Salad by Zarnak Sidhwa

Lively Weekends - 19th November 2011

Recipe lineup for 19th November 2011:

• Frittata
• Chunky Chocolate Bars
• Vietnamese Chicken Salad

Recipe Line Up - Nov 14, 2011 to Nov 18, 2011

Recipe Line Up for 3rd week of November 2011 - Nov 14, 2011 to Nov 18, 2011

1. Paneer Veg Karahi, Chicken Supreme And Banana Nut Bread
2. Seafood pasta salad, Carrot cupcakes and Chicken Tagine
3. Thai Corn Soup, Penne with dill sauce and Chocolate Dominoes
4. Fish Pie, Chicken Noodle Soup And White Mites Mousse
5. Prawn Cocktail, Kaju Chicken and Banana Toffee Cream

Lively Weekends - 13th November 2011

Recipe lineup for 13th November 2011:

• Choc Fruit n Nut cookies
• Potato Gratin 
• Spicy Roast

Mimosa salad

Mimosa salad by Zarnak Sidhwa

Recipe Line Up - Nov 07, 2011 to Nov 11, 2011

Recipe Line Up for 2nd week of November 2011 -Nov 07, 2011 to Nov 11, 2011

1.
2.
3.
4. Kentucky Butter Cake, Chili Con Carne And Thai Mince Salad
5. Vanilla Cookies, Florentine Crepes And Mimosa Salad

Hyderabadi Qeema

Hyderabadi Qeema by Zarnak Sidhwa

Shrikhand by Zarnak Sidwa

Shrikhand by Zarnak Sidwa

Traditional English Trifle

Traditional English Trifle by Zarnak Sidhwa

Indian Corn Salad

Ingredients
1 cup corn
Pinch of haldi
Salt to taste
1 onion
2 green chillies
Few mint leaves
Few coriander leaves
¾ tsp chaat masala
½ tsp red chilli powder
1 lemon

Method :

In a pan put salt, haldi and corn with enough water and bring to a quick boil. 

Drain the corn. 

Put in a bowl, add chopped coriander leaves, mint leaves, onion, green chillies, salt, chaat masala, red chilli powder,juice of a lemon. 

Mix well and serve on individual salad spoons.

Indian Corn Salad by Zarnak Sidwa

Quick Nasi Goreng (Indonesian Fried Rice)

Quick Nasi Goreng (Indonesian Rice) by Zarnak Sidhwa

Indonesian Gado Gado Salad

Ingredients
10-12 french beans, cut in 1” pieces
1 carrot, sliced
¼ cabbage, sliced
10-12 spinach leaves
1 cup bean sprouts
1 cup roasted peanuts
2 garlic cloves
4 fresh red chillies
1 tbsp soya sauce
1” piece of ginger
2 eggs, boiled
1 tbsp lemon juice
3 tbsp onion, sliced and fried
3 pieces of bean curd
Oil to fry

Method :

Grind the peanuts, garlic, 2 red chillies, ginger and add the soya sauce and a little water to make a paste.

Pour the ground paste in a pan and sauté on low heat. 

Sprinkle lemon juice.

In another pan shallow fry the bean curd. 

In hot water, blanch cabbage,carrots and French beans for 3-4 minutes only and remove in cold water.Add in spinach for a minute.

Arrange all the veggies in a bowl, add the bean curd, beansprouts, pour peanut sauce, eggs, top with fried onions and garnish with the remaining 2 red chillies cut in diagonal.

Indonesian Gado Gado Salad by Zarnak Sidwa

Caramel Custard

Ingredients
6 oz sugar
½ cup water
4 eggs
1 oz caster sugar
1 tsp vanilla essence
2 cups milk

Method :

Put the sugar in a pan to form caramel and let it brown, when it is light brown add the water. 

Immediately pour the caramel in a greased dish or individual 8 greased ramekins.

Beat eggs and sugar and add the essence, heat milk and add to the egg mixture, strain to remove any egg pieces. 

Pour into ramekins and put them to bake on a tray filled with enough water to come half way up the sides of the ramekins. 

Bake at 160 degrees for 40 minutes, or till just about set and let cool. 

Chill overnight and turn out onto individual plates and serve.

Caramel Custard by Zarnak Sidwa