2014 cupcakes

Ingredients for 2014 Cupcakes:
Flour 8 oz
Baking powder 1 tbsp
Brown sugar 8 oz
Unsalted butter 8 oz
Eggs (separated) 2
Chocolate 100 gm
Vanilla essence 1 tsp
Milk 4 fl oz or 1/2 cup

For Icing:
Unsalted butter 4 oz
Milk 1 tbsp
Melted chocolate 4 oz
Vanilla essence 1 tsp
Icing sugar, sieved 4 oz

Method:
Beat butter and brown sugar, add egg yolks, melted chocolate and vanilla essence. Add flour and baking powder and milk alternately, beat egg whites separately and fold in batter. 
Pour batter in the cupcake cases and bake at 180 degrees C for 15-20 minutes. Remove and cool. 
For icing, beat butter add melted chocolate, milk, icing sugar, essence till smooth. Pipe or spread over the cupcakes. 
Decorate with fondant or any sprinkles.

2014 cupcakes by Zarnak Sidhwa

Lebanese Chicken Pulao

Ingredients for Lebanese Chicken Pulao:
Chicken stock cubes 2
Olive oil 1/4 cup
Onions (halved, thinly sliced) 2
Rice 1-1/4 cups
Red lentils 1/4 cup
Ground cumin 2 tsp
Ground cinnamon 1/2 tsp
Zested lemon 1
Chicken 1 kg
Currants 2 tbsp
Parsley leaves 1 cup

Method:
Dissolve 2 cups water and stock cubes. 
Heat 2 tbsp oil. 
Cook the onion until soft and starts to brown. 
Stir in rice, lentils, half the cumin, half the cinnamon and half the lemon zest for 1 minute. 
Add chicken stock. 
Bring to boil. Cover. 
Reduce heat to low. 
Cook until rice is done. 
Meanwhile, combine chicken and remaining cinnamon and cumin in a bowl. 
Season. 
Heat remaining oil. 
Cook chicken for 3 minutes each side or until golden. 
Stir in the currants and remaining stock. 
Reduce heat to low. 
Cover and cook for 5-7 minutes or until chicken is cooked through. 
Divide the rice mixture and chicken among bowls. 
Top with parsley and remaining lemon zest.

Lebanese Chicken Pulao 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

Carrot Cake with Butterscotch Sauce and Cream Cheese Frosting

Ingredients for Carrot Cake:
Flour 2 cups
Baking soda 2 tsp
Salt 1 ½ tsp
Ground cinnamon 1 tbsp
Ground ginger 1 tsp
Caster sugar 2 cups
Eggs 4
Oil 1-¼ cups
Grated carrots 3 cups
Chopped toasted walnuts 1 cup

Ingredients for Cream Cheese Frosting:
Cream cheese 10 oz
Unsalted butter ¾ cup
Icing sugar 3 cups
Maple syrup 1/3 cup
Salt ½ tsp

Ingredients for Butterscotch Sauce:
Light brown sugar 1 ½ cups
Thick cream 1 cup
Unsalted butter ¼ cup
Vanilla essence 1 tsp
Salt 1 tsp
Walnut halves to decorate
Marzipan carrots to decorate

Method:
Whisk sugar and oil together add in eggs, add flour, baking soda, salt, cinnamon and ginger. 
Mix well. 
Add in carrots and walnuts. 
Divide batter between 2 greased and lined 9”pans and bake at 180 degrees C for 35 minutes or till a skewer inserted in centre comes out clean. 
Let cakes cool completely. 
Brush cake with the warm butterscotch sauce. 
Spread a thick layer of cream cheese frosting on one cake sandwich with the other cake, ice the top and sides and serve with some butterscotch sauce on the side. 

For the Butterscotch Sauce:
Combine butter, cream, sugar, vanilla essence and salt in a pan and stir on low heat till sugar is dissolved. 
Let boil but keep stirring. 
Let cool and use to serve the cake with. 

For the Cream Cheese Frosting:
Beat cream cheese and butter. 
Add icing sugar and beat well. 
Mix in the maple syrup and the salt and set aside to frost cake.

Carrot Cake with Butterscotch Sauce and Cream Cheese Frosting by Zarnak Sidhwa

Chicken Shawarma

Ingredients for Chicken Shawarma:
For Chicken:
Lemon juice 2 tbsp
Curry powder 1 tsp
Oil 2 tsp
Salt 3/4 tsp
Ground cumin 1/2 tsp
Garlic cloves (minced) 3
Chicken breast (cut in strips) ½ kg

For Sauce:
Yogurt 1/2 cup
Tahini 2 tbsp
Lemon juice 2 tsp
Salt 1/4 tsp
Garlic clove (minced) 1
Pita breads 4
Chopped lettuce 1 cup
Tomato sliced 1

Method:
To prepare chicken:
Combine all ingredients in a bowl. 
Add chicken to bowl; toss well to coat. 
Let marinate 20 minutes. 

To prepare sauce:
Combine yogurt and all other ingredients stirring with a whisk. 
Thread chicken strips onto pre-soaked skewers. 
Grill 4 minutes on each side or until done. 
Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. 
Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Chicken Shawarma by Zarnak Sidhwa

Recipe Line Up - December 30, 2013 to January 03, 2014

Recipe Line Up for 1st week of January 2014 - December 30, 2013 to January 03, 2014

1. Chicken Shawarma and Carrot Cake with Butterscotch Sauce and Cream Cheese Frosting
2. Middle Eastern platter, Hummus, Lebanese Chicken pilao and 2014 cupcakes
3. Paneer Baked Macaroni, Pasta with Spinach, Ragout Pasta, Coffee Cheesecake and Hot Creamy Cocoa 
4. Chicken Corn Chowder, Breakfast Casserole and Plain Fruit Cake
5. Fruit and Nut Pudding, Chocolate Orange Pots, Spicy Noodles 

Mint Carrot Soup

Mint Carrot Soup by Zarnak Sidhwa

Fish Moolie

Fish Moolie by Zarnak Sidhwa

Low Calorie Chocolate Mousse

Low Calorie Chocolate Mousse by Zarnak Sidhwa

Lively Weekends - 28th December 2013

Recipe lineup for 14th December 2013:

• Low Calorie Chocolate Mousse 
• Fish Moolie
• Mint Carrot Soup

Cashew Chicken with Ginger rice

Ingredients for Cashew Chicken:
Soy sauce (divided) 3 tbsp
Corn flour (divided) 4 tsp
Boneless chicken breast (cubed) 1 kg
Chicken stock 1/2 cup
Oyster sauce 2 tbsp
Honey 1 tbsp
Sesame oil (divided) 2 tsp
Chopped onion 3/4 cup
Chopped celery 1/2 cup
Chopped capsicum 1/2 cup
Grated ginger 1 tbsp
Minced garlic cloves 2
Chopped green onions 1/2 cup
Chopped roasted cashews sautéed 1/4 cup

For Ginger Rice:
Oil 1 tbsp
Chopped onion 1/2 cup
Grated ginger 2 tsp
Rice 1/2 cup
Salt 1/4 tsp

Method:

Combine 1 tablespoon soy sauce,2 teaspoons corn flour, and chicken in a large bowl; toss well to coat. 
Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons corn flour, stock, oyster sauce, and honey in a small bowl. 
Heat 1 teaspoon oil in. 
Add chicken mixture to pan; sauté 3 minutes. 
Remove from pan. 
Heat remaining 1 teaspoon oil in pan. 
Add onion, celery, and capsicum to pan; sauté 2 minutes. 
Add ginger and garlic; sauté 1 minute. 
Return chicken mixture to pan; sauté 1 minute. 
Stir in stock mixture. 
Bring to a boil; cook 1 minute, stirring constantly. 
Remove from heat. 
Sprinkle with green onions and cashews. 
Serve with sautéed Rice

For the Ginger rice: 
Heat 1 tablespoon oil. 
Add 1/2 cup chopped onion and 2 teaspoons grated peeled ginger to pan; sauté 2 minutes. 
Stir in 1 cup water, 1/2 cup rice, and 1/4 teaspoon salt; bring to a boil. 
Cover, reduce heat, and simmer 12 minutes or until rice is done. 
Serve hot.

Cashew Chicken by Zarnak Sidhwa

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

Green chutney steamed fish

Ingredients for Green Chutney Steamed Fish:

Fish 1 kg

Spicy green chutney 4-6 tbsp

Lemon juice of 1 lemon

For Green Chutney:

Coriander 1 bunch

Mint 1 bunch

Cumin seeds 1 tsp

Salt 1 tsp

Green chillies 12-15

Desiccated coconut 1 cup

Sugar 1 tsp

Vinegar 1 tbsp

Lemon juice of 2 lemons

Method:

For the green chutney:

Grind together coriander, mint, cumin seeds, salt, green chillies, desiccated coconut, sugar, vinegar, lemon juice till pasty. 

Apply spicy green chutney on the fish and let marinate. 

Just before eating, wrap in foil and steam in a steamer over a pan of simmering water and let cook till done. 

Sprinkle lemon juice on top and serve in the foil.

Green chutney steamed fish by Zarnak Sidhwa

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

Orange Almond Torte

Ingredients for Orange Almond Torte:
Ground almonds 1 cup
Unsalted butter ½ cup
Sugar ¾ cup
Eggs (separated) 2
Egg 1
Orange juice 2 tbsp
Almond essence 1 tsp
Flour ½ cup
Orange zest 1 tbsp
Salt ½ tsp

For Almond Orange Glaze:
Icing sugar 1 cup
Orange juice 2 tbsp
Almond essence ½ tsp
Salt ½ tsp

Method:

Cream butter and add sugar. 
Add in egg. 
Add in the 2 egg yolks. 
Add orange juice, almond essence, ground almonds, flour, salt and zest. Beat egg whites separately and gently fold in. 
Pour batter in a greased and lined 9”spring-form pan. 
Bake at 180 degrees C for 25 minutes or until cake is golden and a skewer inserted in centre comes out clean. 
Let cool in tin and then remove from tin. 
Cool completely on a wire rack pour the glaze on top and let set. 
Serve in wedges. 

For the Almond Orange Glaze:
Mix icing sugar, add in orange juice, almond essence and salt. 
Set aside.

Orange Almond Torte by Zarnak Sidhwa

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

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.

Chicken Biryani

Ingredients for Chicken Biryani:
For the Rice:
Rice 2 cups
Sliced onions 2
Crushed ginger 1 tsp
Crushed garlic 1 tsp
Cardamom 4 pods
Cloves 4
Bay leaf 4
Cinnamon 1 stick
Star anise 3
Cumin 1 tsp
Cubed carrots 1/2 cup
Cashew nuts 10
Raisins 10

For the Chicken Gravy:
Chicken pieces 1 kg
Sliced onions 3
Minced ginger 1 tsp
Minced garlic 1 tsp
Coriander powder 2 tsp
Powdered fennel seeds 1-1/2 tsp
Garam masala 1/2 tsp
Turmeric powder 1/2 tsp
Tomatoes 2
Coriander leaves a few
Mint leaves a few
Sugar 1/2 tsp
Green chillies 5-6
Oil 3 tbsp
Pepper powder 1 tsp

Method:

Heat the oil add the sliced onions along with the whole spices (cinnamon, cloves, bay leaf, cardamom, star anise). 
Fry the onions stirring frequently. 
Grind or crush the garlic and ginger together. 
Add this to the frying onions and fry until the onions turn a dark golden brown. 
Drain and set aside. (If using carrots, add along with the ginger, etc and cook together). 
In the same pan, fry the cashew nuts and raisins until golden. 
Drain and set aside with the fried onions. 
Once the rice is done, mix it with our onion mixture, add the fried raisins and cashew nuts on top and set aside. 

For the chicken gravy:
Grind or crush ginger, garlic, green chillies. 
Heat the ghee or oil and add onions. 
Fry until golden brown and add the ginger-garlic-chillies paste. 
Fry for another minute and then add the spice powders coriander powder, fennel powder, pepper, turmeric. 
Sauté for a minute. 
Then add the chopped tomatoes and cook until they turn soft. 
Add the chicken pieces, salt, sugar, 1 cup water and mix well. 
Bring to boil and cook closed until the chicken is completely cooked. 
Garnish with garam masala, coriander leaves, mint leaves and more pepper powder. Mix well and set aside. 
Take a large serving dish and add a layer of rice. 
Top off with some chicken and gravy. 
Add more rice. 
Serve chicken biryani with tomato cucumber raita and papad.

Chicken Biryani by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Chocolate Almond Marble Cake

Ingredients for Chocolate Almond Marble Cake:
Softened butter 180 gm
Caster sugar 225g
Almond essence ¾ tsp
Baking powder 2 tsp
Plain flour 180 gm
Ground almonds 75g
Eggs 3
Milk 2 tbsp
Cocoa powder 3 tbsp
Hot water 3 tbsp
Chocolate chips 100 gm
Icing sugar to dust 30 gm

Method:

Cream the butter and sugar together until light and fluffy. 
Stir in the almond essence. 
Mix the baking powder, flour and ground almonds. 
Beat in one egg at a time, adding a spoonful of the flour mixture in between. 
Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk. 
Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. 
Add the chocolate chips to the other half of the mixture. 
Add spoonfuls of each of the batters alternately to the greased bundt tin and drag the handle of a teaspoon through the mixture to create a marbled effect. 
Bake at 180 degrees C for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. 
Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.

Chocolate Almond Marble Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Red Cherry Cheesecake

Ingredients for Cherry Cheesecake:
Biscuit crumbs 1-1/4 cups
Butter (softened) 1/4 cup
Sugar 1/4 cup

Filling:
Cream cheese 8 oz
Caster sugar 1 cup
Milk ¼ cup
Gelatin 2 tbsp
Vanilla essence 1 tsp
Cream 2 cups
Cherry pie filling 1 can
Whipped cream to pipe 1 cup

Method:

Mix together biscuit crumbs, butter and sugar in a bowl until well incorporated and crumbly. 
Press into a 6”spring form tin. 
Freeze base till butter is set. 
Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. 
Add cream into cream cheese mixture until smooth. 
Soak gelatin in a pan of milk and let gently heat but do not allow to boil. 
Cool and add in the mixture. 
Pour mixture onto prepared crust.
Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Decorate sides with cream and spread the cherry pie filling over the top, and refrigerate until serving.

Red Cherry Cheesecake by Zarnak Sidhwa

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

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.

Roast chicken

Ingredients for Chicken Roast:
Whole chicken 1-½ kg
Black peppercorns 10
Salt to taste
Chopped garlic 15 cloves
Chopped rosemary 1 tbsp
Kashmiri red chilli powder 1 tsp
Oil 4 tbsp
Chopped carrot 1 large
Chopped onions 2
Chopped celery 3 stalks
Chopped leeks 3
Bay leaves 5
Orange juice 1 cup

Method:

Mix garlic black pepper crushed rosemary and red chilli powder and rub the prepared spice mixture on the chicken and put the remaining mixture into the cavity. 
Set aside for fifteen minutes. 
Heat two tablespoons of oil in a pan. 
Place the chicken in it and sear the chicken on both sides on high heat. 
Put carrot, onions, celery and leeks in the baking tray. 
Add bay leaves, salt, and drizzle the remaining oil. 
Pour one cup of orange juice. 
Place the chicken over the vegetables in the tray. 
Cover with aluminum foil and place the tray in the preheated oven. 
Roast at 150°C for two hours. 
Remove the foil and transfer the chicken into a serving dish.
Pour the vegetables and pan gravy all around it and serve.

Roast chicken 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.

Creamy Chicken curry

Ingredients for Creamy Chicken Curry:
Ghee 2 tbsp
Onion (chopped) 1
Crushed garlic cloves 2
Chicken 1-1/2 kg
Coconut milk 2-1/2 cups
Lemon juice 2 tbsp

For Curry Mixture:
Ground coriander 1 tbsp
Ground mustard 1 tsp
Ground cumin 1 tsp
Ground turmeric 1 tsp
Ground ginger 1/2 tsp
Chilli powder 1/2 tsp

Method:
Melt ghee in a frying pan. 
Sauté onion and garlic until onion is tender. 
Combine all curry mixture ingredients. 
Add chicken and let cook. 
Add coconut milk and lemon juice. 
Simmer, uncovered until the sauce begins to thicken and the chicken is tender.

Creamy Chicken curry by Zarnak Sidhwa

Gajar Halwa Burfi

Ingredients for Gajar Halwa Barfi:
Carrots,grated 5 large
Ghee 4 tbsp
Ghee for greasing
Sugar 1 cup
Green cardamom powder 1 tsp
Condensed milk 200 grams
Khoya/Mawa (grated) 1 cup
Raisins 18-20
Almonds (blanched, peeled and slivered) 10-12
Pistachios (blanched, peeled and slivered) 10-12

Method:
Grease a six-by-eight-inch aluminium tray. 
Heat the ghee in a non-stick pan. 
Add the carrots and sauté till the moisture is absorbed.
Add the sugar and mix. 
Cook, stirring frequently, till the carrots are soft and the moisture is absorbed. 
Add the cardamom powder, condensed milk and khoya and mix. 
Cook till the khoya melts and the mixture thickens. 
Add the raisins and mix.
Pour the mixture into the greased tray and spread evenly. 
Sprinkle the almonds and pistachios and set aside to cool. 
Alternatively, place in a refrigerator to set. 
Cut into squares or diamonds and serve.

Gajar Halwa Burfi by Zarnak Sidhwa

Molten Toffee Pudding

Ingredients for Molten Toffee Pudding:
For the Toffee Centre:
Brown sugar 100 g
Cream 75 ml
Cream to serve

For the Sponge:
Butter (softened) 75 g
Butter for greasing
Brown sugar (soft) 75g
Egg 1
Vanilla essence ¼ tsp
Plain flour 75 g
Vanilla ice cream to serve

Method:
To make the toffee for the centre:
Put the sugar and cream in a pan over a medium heat, stir until the sugar has dissolved.
Turn up the heat and let the toffee bubble for 3 mins until thick. 
Pour into a bowl and chill for 2 hrs until set. 
Remove the toffee from the fridge. 
Use a dessertspoon to scoop out 2 walnut-sized pieces, roll into balls and pop back in the fridge until needed. 
Any remaining toffee can be reheated to make a sauce to serve alongside the puddings. 

For the Sponge:
Beat the butter and sugar together in a bowl until pale and fluffy. 
Add the egg and vanilla, and beat until combined. 
Add the flour and a pinch of salt. 
Divide the mixture between the greased pudding moulds, reserving 2 tbsp. 
Push a toffee ball into each pudding, and cap off with the remaining mixture. 
The puddings can be frozen at this point or chilled for 2 hrs. 
Put the puddings on a baking tray and bake at 200 degrees C for 20 mins. 
Turn the puddings out straight away, serve with ice cream and a little extra reheated toffee sauce.

Molten Toffee Pudding by Zarnak Sidhwa