Cinnamon French Toast

Ingredients for Cinnamon French Toast:
Eggs 4
Milk 2/3 cup
cinnamon 2 tsp or vanilla essence (if you don't like cinnamon)
Bread 8 slices
Butter/oil to fry
Maple syrup, butter or fruit, to serve

Method:
Beat eggs, milk, and cinnamon together. 
Whisk until well blended. 
Pour into a shallow bowl. 
Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. 
Melt some butter or oil in a pan and add bread. 
Fry until brown on both sides. 
Serve hot with butter, maple syrup, and fruit.

Cinnamon French Toast by Zarnak Sidhwa

Pita Pizzas

Ingredients for Pita Pizzas:
Pita breads 2
pizza sauce ½ cup
chicken breast boiled 1
mozzarella and cheddar cheese ½ cup
Olives, sliced as required
Oregano to sprinkle

Method:
Preheat oven to 180 degrees C.
Put pizza sauce on the pita breads, top with cubed chicken .
Add olives and cheese and sprinkle oregano, bake for 10 minutes or till cheese melts and is golden.

Pita Pizzas by Zarnak Sidhwa

Chana Masala

Ingredients for Chana Masala:
Chickpeas 250 gm
Baking soda 1 tsp
Ginger garlic paste 1 tbsp
Onion chopped 1
Tomato chopped 1
Red chili powder 1 tsp
Salt 1 ½ tsp
Coriander powder 1 ½ tbsp
Cumin powder 1 tsp
Chana masala 1 ½ tbsp
All spice powder 1 tsp
Tamarind pulp ¼ cup
Whole green chilies 4
Ginger sliced 1 inch piece
Coriander leaves chopped 2 tbsp

Ingredients for Tarka:
Butter 2 tbsp
Cumin seeds 1 tsp
Whole red chilies 4-6

Method:
Boil chickpeas with water. 
When done add ginger garlic, onion, tomato, red chili powder, salt, coriander powder, cumin powder, Channa masala, all-spice powder, let cook, add thick tamarind pulp, whole green chilies, sliced ginger, chopped coriander and let cook. When done, mash half of the chickpeas and let the remaining be whole. 

For tarka:
Heat some butter.
Add in cumin seeds and whole red chilies.
Put over the chickpeas and serve with puris.

Chana Masala by Zarnak Sidhwa

Ice Cream Trifle

Ingredients for Ice Cream Trifle:
Sponge cake sliced 1 pound
Fruit cocktail (drained) 1 can
Fruit syrup 3-4 tbsp
Strawberry jelly (cubed) 1 packet (make in 1 cup of water)
Strawberry ice cream ½ liter
Vanilla ice cream ½ liter
Cream to decorate

Method
Put the sliced sponge cake in the bottom of your dish or individual serving glasses. 
Moisten with fruit syrup out of the tin.
Add some fruit, top with strawberry jelly cubes.
Add the strawberry ice cream and a layer of vanilla ice cream.
Freeze till set and then decorate with cream and some fruit and serve immediately.

Ice Cream Trifle by Zarnak Sidhwa

Spicy Steamed Fish

Ingredients for Spicy Steamed Fish:
Fish 1 kg
Ginger (julienned) 1 inch piece
Carrot (julienned) 1 small
Spring onion 1 bunch
Soya sauce ¼ cup
Oyster sauce 1 tbsp
Sugar ½ tsp
Chili garlic sauce ½ tsp
salt to tasteBlack pepper to taste
Sesame oil ½ tsp

Method:
Score the fish on both sides. Rub the fish with salt and pepper, including the cavity.
Separate and slice the greens and white bulbs of the spring onions.
Stuff the cavity of the fish with the greens of the spring onions and
the ginger. 
Place the fish on a foil. 
Mix together the soy sauce, oyster sauce, chili garlic sauce and sugar. 
Pour over the fish. 
Place the sliced spring onions and julienned carrots on top. 
Steam over boiling water for 10 minutes or till done. 

Steamer

Heat sesame seed oil. 
Pour over the cooked fish. 
Serve at once.

Spicy Steamed Fish by Zarnak Sidhwa

Pasta in White Sauce

Ingredients for Pasta in White Sauce:

Pasta (boiled) 1 cup

Mustard powder ½ tsp

Salt ½ tsp

Black pepper ½ tsp

Milk 1 cup

Chicken stock ½ cup

Butter 2 tbsp

Flour 3 tbsp

Corn 4 tbsp

Tomato (deseeded & cubed) 1

Black olives (sliced) 5-6

Cheddar cheese (grated) 4 tbsp

Method

Firstly make the white sauce by melting butter, add the flour and roast on low flame till aroma arises. 

Add salt, pepper, mustard, remove from fire.

Add chicken stock and milk, cook again and whisk till thick, add in corn, tomato, black olives and boiled pasta. 

Toss very well and serve immediately topped with cheddar cheese.

Pasta In White Sauce by Zarnak Sidhwa

Recipe Line Up - July 30, 2012 to August 03, 2012

Recipe Line Up for 1st week of August 2012 - July 30, 2012 to August 03, 2012:

1. Spicy Steamed Fish, Pasta In White Sauce And Ice Cream Trifle
2. Chana Masala, Pita Pizzas And Cinnamon French Toast
3. 
4.
5. Toffee Mocha Dessert, Vegetable Papad Rolls And Corn Flakes Chaat

Paneer Cutlets

Ingredients for Paneer Cutlets:
Potatoes boiled 4
Cottage cheese 300 gm
Coriander chopped 2 tbsp
Green chilies chopped 6
Onion chopped 1
Cabbage chopped 3/4 cup
Bread slices 3
Salt to taste
Flour 3/4 cup
Bread crumbs as required
Oil for frying
Tomato ketchup to serve

Method: 
Mash the potatoes very well. 
Crumble the cheese well. 
Soak the bread slices in water for 2 minutes and then squeeze out the water. 
Mix the potatoes, cheese, coriander, chilies, cabbage, onions and bread slices very well and add salt. 
Shape into cutlets. 
Mix the flour very well in 1 ½ cup of water. 
Dip each cutlet in this paste and roll into bread crumbs. 
Just before serving, deep fry in oil. 
Serve hot with tomato ketchup.

Paneer Cutlet by Zarnak Sidhwa

Chicken Liver On Toast

Ingredients for Chicken Liver On Toast:
Onion (thickly sliced) 1
Butter 3 tbsp
Garlic crushed 3 cloves
Chicken livers ½ kg
HP sauce 2 tbsp
Salt 1 tsp
Black pepper crushed 1 tbsp
Red chilies, crushed 1 tsp
Chicken stock 1 cup
Toast to serve with
Parsley, chopped to serve

Method:
Marinate livers with salt, HP sauce, black pepper and crushed red chillies. 
Sauté onion in butter and add the garlic, add livers and sauté till colour changes.
Add the chicken stock and let cook till done. 
Serve on toasts topped with parsley chopped.

Chicken Liver On Toast by Zarnak Sidhwa

Cold Biscuit Cake

Ingredients for Cold Biscuit Cake:
Butter 100g
Soft brown sugar 25g
Cocoa powder 3 tbsp
Golden syrup 4 tbsp
Digestive biscuits (Crushed) 225g
Milk chocolate 225 gm

Method:
Mix all the ingredients well. 
Press into a 20cm square greased tin. 
Melt 225 gm chocolate, pour on top and smooth over mixture. 
Mark into squares and chill in fridge for an hour or so before cutting.

Cold Biscuit Cake by Zarnak Sidhwa

Dry Garlic Chutney

Ingredients for Dry Garlic Chutney:
Garlic chopped 2 tbsp
Dried coconut grated ½ cup
Chili powder 1 tbsp
Salt to taste

Method: 
Combine all the ingredients in a mixer and blend to a coarse powder.
Use as required.

Dry Garlic Chutney by Zarnak Sidhwa

Vada Pav

Ingredients for filling:
Potatoes boiled and mashed 1 ½ cup
Green chilies chopped 2
Ginger 1 inch piece
Garlic grated 1 ½ tbsp
Mustard seeds 1 tsp
Curry leaves 6 to 8
Turmeric powder 1/2 tsp
Oil 1 tbsp

For the outer covering:
Gram flour 3/4 cup
Turmeric ¼ tsp
Baking soda a pinch
Oil 1 tsp
Salt to taste
Oil for deep frying

Method 
For the Vada filling:
Pound the green chillies, ginger and garlic using a mortar and pestle. 
Heat the oil and add the mustard seeds. 
When they crackle, add  the curry leaves and sauté for a few seconds. 
Add the pounded mixture and sauté again for a few seconds. 
Add the potatoes, turmeric powder and salt and mix well. 
Remove from the fire and cool. 
Divide into 8 equal portions. 
Shape into rounds. 

For the outer covering :
Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water. 
Dip each round of the vada filling into the batter and allow it to coat the mixture well.
Deep fry in hot oil, till golden brown. 
Drain on absorbent paper and keep aside. 

How to proceed:
Slice each pav into half and spread some dry garlic chutney inside.
Place one vada in each pav and serve immediately.

Vada Pav by Zarnak Sidhwa

Aloo Tikki Chaat

Ingredients for Aloo Tikki Chaat:
Potatoes boiled & mashed 6
Chili powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Raw mango powder 1 tsp
Coriander leaves chopped ½ cup
Onion chopped 2
Salt to taste
Chickpeas (boiled) 1 cup
Cloves 6
Cardamom 3 pods
Black pepper 8
Tamarind Chutney 1 cup
Mint-coriander Chutney 1 cup
Coriander leaves to garnish
Chaat masala  to garnish
Oil to fry

Method:
Mix the mashed potatoes, red chili, coriander, cumin and raw
mango powders, chopped coriander, 1 chopped onion and salt to taste.
Make into a smooth paste. 
Form into equal-sized patties.
Heat oil on a griddle and shallow fry these patties till crisp
and golden. 
Drain on paper towels.
Add 1 cup of water to the roughly mashed chickpeas. 
Add the cloves, cardamom and peppercorns and salt to taste. 
Bring to a boil, stirring often. 
Turn off the heat. 
Remove the whole spices and discard.

To serve the Tikki Ki Chaat:
Put 2 hot patties in a plate and spoon some chickpea mixture over them. 
Add the Tamarind and Mint- coriander Chutneys according to taste. 
Sprinkle chopped onion and corainder to garnish. 
Sprinkle chaat masala over the whole dish.

A tasty variation to this recipe: 
Add some yogurt (whisk to make smooth) over the chickpea mix and then add the remaining ingredients.

Aloo Tikki Chaat by Zarnak Sidhwa

Chicken Roll

Ingredients for Chicken Rolls:
Chicken mince500 gm
Onion 1
Garlic crushed 2 cloves
Curry powder 1 tsp
Chili powder ½ tsp
Turmeric 1 tsp
Cumin powder ½ tsp
Fresh chili chopped 1
Mint or coriander (chopped) 1 tsp
Ginger grated ½ tsp
Salt to taste
Black pepper powder to taste
Lemon juice 1 tbsp
Roll patties as required

Method:
Heat the oil in a frying pan, add the onion and garlic.
Mix in the spices and seasoning and fry until soft. 
Add the mince, stirring until cooked. 
Remove from heat and stir in the mint and lemon juice.
Fill in roll patties and fry till golden brown.

Chicken Roll by Zarnak Sidhwa

Ketchup

Ingredients
Tomatoes 2 ½ kg
Red vinegar 1 cup
Ginger garlic chopped 1 tsp
Red chili powder 2 tsp
Salt 1 tsp
Sugar 1 ½ cup

Method
Cut tomatoes into small pieces and boil covered for an hour without any water. 
When soft strain pulp through a sieve, add all the above ingredients and let cook, stirring often till thick. 
Cool and fill in sterilized bottles.

Ketchup by Zarnak Sidhwa

Chili Garlic Sauce

Ingredients for Chili Garlic Sauce:
Garlic cloves minced 8
Dry red chilies chopped 15
Tomatoes chopped 4
Ginger minced 3 inch piece
Onion chopped 3/4 cup
Soy sauce 2 tbsp
Allspice powder 2 tsp
Sugar 2 tsp
Oil 2 tbsp
Corn flour 1 ½ tbsp
Salt to taste

Method
Combine everything but the sugar and corn flour in saucepan and heat gently. 
Simmer over a medium heat until everything is cooked, this should take about 10-15 minutes. 
Add a couple of tablespoons of water if the mixture is too dry. 
Remove from the heat and let the mixture cool a little. 
Transfer it into a food processor and blend it to a smooth paste or however you like it. 
Now return the mixture to the sauce pan and add the corn flour (dissolved in a little water) and sugar. 
Simmer until the garlic hot sauce begins to thicken. 
Transfer to jars and cool.

Chili Garlic Sauce by Zarnak Sidhwa

Vegetable Navratan Qorma

Ingredients for Vegetable Navratan Qorma:
Oil 4 tbsp
Cashews, broken into bits ½ cup
Cottage cheese 1 cup
Onion ground 2
Garlic paste 2 tsp
Ginger paste 1 tsp
Tomatoes ground 3
Coriander powder 1 tsp
Cumin powder ½ tsp
Turmeric powder ½ tsp
Red chili powder ½ tsp
All spice powder 1 tsp
Potato cubes (boiled) 1 cup
French beans (boiled) 12 – 15
Carrots chopped & boiled 2
Green peas, parboiled ½ cup
Cauliflower florets, parboiled 1 cup
Capsicum (cubed) 1
Pineapple cubes 1 cup
Cream 3 tbsp
Salt to taste

Preparation:
Heat a deep pan on medium flame and add 1 tsp of cooking oil to it. 
Now add the cashews and fry till slightly darker. 
Remove with a slotted spoon and keep aside on paper towels, for later use. 
Do the same for the paneer cubes and keep aside for later. 
In the same pan, add the remaining cooking oil and heat. 
Now add the onion paste and fry till slightly browned. 
Add the garlic and ginger pastes and fry for 1 minute. 
Now add the tomato paste and fry for another 1 minute. 
Add all the spice powders and fry the masala till the oil begins to separate from it. 
Stir often to keep the masala from sticking to the pan and burning. 
Now add 1 cup of warm water to this masala and mix well.
Cook for 1 minute. 
Add all the vegetables, pineapple, paneer and previously fried cashews. 
Mix gently but well making sure not to mash or break the pieces of the vegetable. 
Cook till veggies are done but not limp (they must be al dente!) 
Add the cream, season with salt to taste, stir and turn off heat. 
Serve with hot Naans.

Vegetable Navratan Korma by Zarnak Sidhwa

Date shake

Ingredients for Date shake:

Dates, seeded 15-20

Chilled Milk 3 cups

Vanilla ice cream 3-4 scoops

Ice cubes as required

Method

Put dates in a blender, add chilled milk and process till well blended. 

Add vanilla ice cream and a few ice cubes, blend again. 

Pour into 4 stemmed glasses and serve immediately.

Date Shake by Zarnak Sidhwa

Jhatpat Chatpata Popcorn

Recipe for Jhatpat Chatpata Popcorn: 
Microwaved popcorn 1 packet
Salt  to taste
Turmeric powder  a pinch
Red chili powder 1/4 teaspoon
Chaat masala 1/2 teaspoon
Lemon juice             2 tablespoons

Recipe:
Cook instant popcorns in microwave oven. 
Add salt, turmeric powder and red chili powder and mix. 
Sprinkle chaat masala and lemon juice and toss. 
Serve immediately.

Jhatpat Chatpata Popcorn by Zarnak Sidhwa

Spicy Potato Rolls

Ingredients for Spicy Potato Rolls:
Potatoes 4 – 5
Salt 1 ½ tsp
Red chili powder ½ tsp
Black pepper powder ½ tsp
Oil 4 tbsp
Onion chopped 1
Peas 1 cup
Ginger grated 1 tbsp
Green chilies chopped 2
Coriander leaves 3 tbsp
Water 3 tbsp
Coriander seeds (roasted) 1 tsp
All spice 1 tsp
Cumin seeds (roasted) 1 tsp
Lemon juice 2 tbsp
Roll patties as required

Method:
Boil the potatoes and peel.
Dice into 1/4 inch pieces.
In a frying pan, put the cumin and coriander seeds.
Toss for about 30 seconds and remove seeds.
Grind into powder.
Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown.
Add the peas, ginger, green chili, chili powder, fresh coriander, salt, pepper and 3 tablespoons of water.
Cover and simmer until peas are tender, about 5 minutes.
Add more water if necessary. 
Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, all spice and stir fry for 3-5 minutes. 
Allow stuffing to cool before filling the samosas or rolls.

Spicy Potato Rolls by Zarnak Sidhwa

Recipe Line Up - July 23, 2012 to July 27, 2012

Recipe Line Up for 4th week of July 2012 -July 23, 2012 to July 27, 2012

1. Spicy Potato Rolls, Jhatpat Chatpata Popcorn And Date Shake
2. Vegetable Navratan Korma, Chili Garlic Sauce And Ketchup
3. Chicken Roll And Aloo Tikki Chaat
4. Vada Pav, Cold Biscuit Cake And Dry Garlic Chutney
5. Paneer Cutlet And Chicken Liver On Toast

Chikoo shake

Chikoo shake by Zarnak Sidhwa

Bread Cheese Pakora

Ingredients for Bread Cheese Pakora:
1 cup grated cheese
Chopped 2 spring onion
2 chopped green chillies
1-1/2 cups gram flour
1/2 tsp carom seeds
Salt to taste
1/4 tsp baking soda
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Oil as required
8 bread slices

Bread Cheese Pakora by Zarnak Sidhwa

Black Pepper Chicken

Ingredients for Black Pepper Chicken:
1 kg chicken
1/2 cup black pepper
1 tsp turmeric powder
Salt to taste
5 cloves
1 stem large curry leaves
1/2 cup tomatoes
1 medium onion, sliced
1 tsp coriander powder
10 cloves garlic, chopped
4 tbsp oil

Black Pepper Chicken by Zarnak Sidhwa

Choco pudding mix and Chocolate Pudding

Ingredients for Chocolate Pudding Mix:
1/2 cup powdered sugar
1-1/2 cups sugar
1 cup unsweetened cocoa powder
2/3 cup corn starch
1 tsp vanilla powder
1/8 tsp salt

Choco pudding mix and Chocolate Pudding by Zarnak Sidhwa

Truffles

Chocolate Tray Bake by Zarnak Sidhwa

Ingredients for Chocolate Tray Bake:
4 tbsp cocoa
4 tbsp hot water
8 oz butter
4 eggs
10 oz self raising flour
2 tsp baking powder
1 tbsp milk

For Icing:
5 oz chocolate
4 tbsp apricot jam
10 oz icing sugar
1 tsp oil
Grated chocolate, to decorate

Method:
Blend cocoa and water and let cool.
Beat butter, caster sugar, add eggs, fold in flour and baking powder, milk and pour in a greased and lined 12x9 inch tin and bake at 180 degreesC for 30 minutes or till a skewer inserted in center comes out clean. 

Cool.

For Icing: Warm the apricot jam and apply on the cake using a brush.
Melt chocolate and allow to cool slightly, beat in icing sugar and oil, if needed a tbsp or two milk can be added.

Pour icing over cake and smooth with a spectula or palette knife.
Set for an hour and then cut into squares and decorate with grated chocolate.

Chocolate Tray Bake by Zarnak Sidhwa

Nutty Candy Bars

NUTTY CANDY BARS

Ing :
2 cups oats
1 cup brown sugar
2/3 cup butter, melted
½ cup peanut butter
2/3 cup peanut butter
½ cup light corn syrup
1 tsp vanilla essence
17 oz chocolate or chocolate chips
1 cup roasted salted peanuts, chopped

Method :
In a large bowl, combine oats, butter and brown sugar, ½ cup peanut
butter, corn syrup and vanilla. 

Press in a greased 13 x 9 inch tray and bake at 180 degrees C for 12-14 minutes or until mixture is bubbly around edges. 

Melt the chocolate or if using chocolate chips and stir in
peanuts and 2/3 cup peanut butter, spread over the oat mixture, cool,
chill and when set, cut in bars.

Nutty Candy Bars by Zarnak Sidhwa

Speedy Brownies

Ing :
2 cups sugar
1 ¾ cups flour
5 eggs
½ cup cocoa
1 tsp salt
1 cup oil
1 tsp vanilla essence
1 cup chocolate chips

Method :
Beat sugar, eggs, oil, flour, vanilla essence, cocoa and salt, fold in
the chips and pour in a greased and lined tin and bake for 30 minutes at
180 degrees C.

Cool and cut in squares and serve.

Speedy brownies by Zarnak Sidhwa

Black Forest Crepes

Ingredients for Black Forest Crepes:
4 oz flour
1 egg
1 egg yolk
1 cup milk

For Filling:
Cherry pie filing or fresh cooked cherries
Cream
Chocolate sauce
Chocolate ice-cream

Black Forest Crepes by Zarnak Sidhwa

Espresso truffle cups

Ing :
1 ¼ cups white chocolate
1 ½ tsp oil
2 tbsp cream
1 tsp coffee
1/3 cup chocolate or choc chips
Cocoa powder or coffee, to sprinkle
White chocolate for toping

Method :
Melt white chocolate and coat petit four cases with it, making sure the mixture is well spread up to the sides as well. 

Chill. 

In a pan over low heat, melt cream, chocolate chips and coffee. 

Refrigerate. 

When cups are set and coffee mixture is cool, pipe or carefully spoon 1 tsp of coffee mixture in the cups. 

Spoon extra white chocolate to cover the top. 

Chill. 

Sprinkle coffee or cocoa over each cup and serve.

Espresso truffle cups by Zarnak sidhwa

Chocolate Butterfly Cupcakes

Ingredients for Chocolate Butterfly Cupcakes:
4 oz butter
4 oz caster sugar
2 eggs
3oz self raising flour
2 tbsp cocoa powder
1 tsp baking powder

For Icing:
2 tbsp cocoa
3 tbsp hot water
6 oz butter
12 oz icing sugar, sifted

Chocolate Butterfly cupcakes by Zarnak Sidhwa