Orange Chicken

Ingredients for Orange Chicken:

Boneless chicken 2-3
Egg 1
Salt 1-1/2 tsp
White pepper to taste
Oil for frying
Corn flour 1/2 cup
Corn flour 1 tbsp
Flour 1/4 cup
Ginger, minced 1 tbsp
Garlic minced 1 tsp
Crushed red chilies 1/2 tsp
Green onion, chopped 1/4 cup
Water 1/4 cup
Sesame oil 1/2 tsp
For Orange Sauce:

Soya sauce 1-1/2 tbsp
Water 1-1/2 tbsp
Sugar 5 tbsp
Vinegar 5 tbsp
Orange juice 1 whole
Orange zest 1 whole
Method:

In chicken mix egg, salt, pepper, and oil.
Stir corn flour and flour together.
Mix flour mixture and egg mixture.
Add chicken pieces, stirring to coat.
Heat oil for deep frying.
Add chicken from oil with slotted spoon and drain on paper towels; set aside.
Heat oil and add ginger garlic and stir fry until fragrant.
Add crushed chilies, and green onions.
Make orange juice, soya sauce, water, sugar and vinegar, add orange sauce,
and bring to boil.
Add cooked chicken, stirring until well mixed.
Stir water into remaining corn flour until smooth and add to chicken.
Stir in sesame oil and oranges zest if desired.
Serve with Chinese rice.
Heat oil and sesame oil in a pan.
Saute cabbage and green onion for about 5 minutes.
Add chicken, pasta and soya sauce, fold in bean sprouts and heat through.

Orange Chicken by Zarnak Sidhwa

Shanghai Noodles

Ingredients for Shanghai Noodles:
Oil 3 tbsp
Sesame oil 1-2 tbsp
Shredded cabbage 2 cups
Spring onion 1/2 cup
Angel hair pasta 8 ounces
Soya sauce 2- 4 tbsp
Cooked chicken breasts 2 sliced
Bean sprouts 1 cup

Method:

Heat oil and sesame oil in a pan.
Sauté cabbage and green onion for about 5 minutes.
Add chicken, pasta and soya sauce, fold in bean sprouts and heat through.

Keema/Chicken Naan

Ingredients for Keema Chicken Naan:

For Dough:
Wheat flour 1 kg
Baking soda 15 gm
Yeast 10 gm
Salt 10 gm
Dry milk powder 50 gm
Water 700 ml

For Filling:
Mince 1 kg
Onion ground 2 kg
Egg yolk 2
Mint, Coriander, Green chillies 25 gm

Dry milk powder 100 gm
Chili powder 1 tbsp
Red pepper (crushed) 2 tbsp
Coriander powder 2 tbsp
Coriander seeds (crushed) 2 tbsp

Salt to taste
Sesame seeds for garnish

Method:

Make a paste of 2kg onions.

Press to remove excess water.

Make a paste of 25 gm mint, coriander and green chillies and press to remove excess water.

Add 2 egg yolks, 1 tbsp Chili powder, 2 tbsp Red pepper (crushed), 2 tbsp coriander powder, 2 tbsp coriander seeds (crushed) to 1 kg Mince and mix well.

Now add the ground onions and the green masala paste.  

Mix in 100 gm dry milk powder to make it thick and divide into 10 to 12 balls.

For the dough add 15 gm baking soda, 10 gm yeast, 10 gm salt and 50 gm dry milk powder to 1 kg wheat flour and knead it with 700 ml water.

Now keep it covered with a wet cloth for 15-20 min.

Divide it into 10 to 12 balls and keep them covered with a wet cloth for 5-10 min.

When the balls become soft, roll them out into small circles.

Keep the ball of filling in the middle and made a small potli. 

Keep aside for 5 min. 

Roll them out and mark them with fingers.

Apply sesame seeds on top and bake them in a Tandoor.

Take them out when brown and serve.

Keema/Chicken Naan by Tandoor experts from Bread Basket (Tassawar Butt)

Fondant Decorated Cookies

Ingredients for Fondant Decorated Cookies:
Butter 250 gm
Sugar 150 gm
Egg 1
Vanilla essence 1 tsp
Flour 400 gm
Baking powder 1/2 tsp
Coconut 1 to 1-1/2 cup
Rolled fondant as required
Corn syrup as required

Method:
Beat butter & sugar until light & fluffy.
Add egg & vanilla essence beat again.
Add flour & coconut, beat until turns into a dough knead in lightly with hands.
Roll the dough & cut with round cutter.
Bake for 12 to 15 minutes in preheated oven.
When baked place on a wire rack to cool.
Decorate with fondant.


Fondant Decorated Cookies by Sana Manzoor

Tarragon Chicken

Recipe Line Up - Jan 21, 2013 to Jan 25, 2013

Recipe Line Up for 4th week of January 2013 - Jan 21, 2013 to Jan 25, 2013

1.
2.
3.
4.
5.

Iced Coffee

Ingredients for Iced Coffee:
Milk 4 cups
Sugar ¼ cup
Coffee powder ¼ cup
Lukewarm water ¼ cup
Ice as required

Method
Mix coffee and sugar in water and stir till all dissolves. 
Then add milk and blend in the blender.
Add ice cubes and serve.
Can top with whipped cream.

Iced Coffee by Zarnak Sidhwa

Saffron & Potato Cakes

Ingredients
Boiled, diced potatoes 300 gm
Saffron strands ½ tsp
Milk 200 ml
Oil 4 tbsp
Egg, beaten 1

Plain flour 275 gm
Baking powder 1 tbsp
Thyme 2 tbsp
Salt 1 tbsp
Egg yolk 1
Butter to serve

Method
Mix the saffron strands with water and leave to stand for 5 minutes.Whisk together the saffron water, milk, oil and egg with a fork in a bowl.

In a separate bowl, mix together the flour, baking powder, thyme and salt. 

Then stir in the potatoes.Add the saffron mixture and mix with a spoon, until evenly combined.

Divide the mixture in cupcake cases. 

Brush the top slightly with the egg yolk mixture. 

Sprinkle some thyme.

Bake in a preheated oven, 220 degrees for 15 minutes or until risen and pale golden.

Serve warm, split and buttered.

Lemon Coconut Slice

                                   

Ingredients
Butter, softened 100 gm
Caster sugar ½ cup
Egg 1
Plain flour 3/4 cup
Desiccated coconut ¼ cup
Ingredients for Lemon Curd
Butter, chopped 50 gm
Caster sugar ½ cup
Egg, whisked 1
Finely grated lemon rind 2 tsp
Lemon juice ¼ cup

Ingredients for Coconut Topping
Eggs 2
Caster sugar ½ cup
Shredded coconut 2 cups
Dessicated coconut 1 cup

Method
Preheat oven to 180°C. 

Grease and line the base and sides of a 19 x 29cm slice pan with baking paper, allowing the long sides to overhang.

Use an electric mixer to beat the butter and sugar until combined. 

Add the egg and beat until just combined. 

Add the flour and coconut and stir with a wooden spoon until combined. 

Spoon mixture into the prepared pan and smooth the surface with the back of a spoon. 

Bake in preheated oven for 15 minutes or until golden.

To make the lemon curd:

Combine the butter, sugar, egg, lemon rind and juice in a small saucepan over medium heat. 

Cook, stirring, for 5 minutes or until mixture boils and thickens. 

Remove from heat and set aside to cool slightly.
Spread the lemon curd evenly over the prepared base. 

To make the coconut topping:

Use a fork to whisk the eggs and sugar in a medium bowl. 

Add the shredded and desiccated coconut and stir until well combined. 

Sprinkle evenly over the lemon curd. 

Bake in oven for 20-25 minutes or until the coconut is lightly golden and set. 

Set aside in pan to cool completely. 

Cut into squares to serve.

Lemon Coconut Slice by Paari Shah (Tarakshanda)

Cashew Nut Cookies

Ingredients for Cashew Nut Cookies:

Butter chilled 250 gm
Icing Sugar 190 gm
Sodium Bicarbonate 1 tsp
Plain flour 420 gm
Milk powder 1tbsp
Salt ½ tsp
Ground roasted cashew nuts 200 gm
Baked Cashew nuts (for topping) 300 gm
Egg 1
Vanilla 2 tsp

Method
Sift flour, milk powder, soda and salt together, set aside.

Cream butter & icing sugar till light & fluffy. 

Add eggs & vanilla till well mix.

Low speed, add sifted flour & ground cashew nut till soft dough.

Chill till firm.

Use cutter to cut out the dough and it on a lined baking tray.

Place cashew nut on it, slightly press. 

Egg wash to seal the nut and dough gap so the nut won't drop out easily.

Bake at 170 degree C for 15-20 minutes.

Cashew Nut Cookies by Paari Shah (Tarakshanda)

Fruity Choco Trifle

Ingredients
Red jelly 1 packet
Green jelly 1 packet
Swiss roll or sponge cake 1
Apricot jam as required
Fruit cocktail 1 large can
Custard 1 cup
Cream 250 ml
Chocolate for decoration

Method
Make jelly separately using 1-1/2 cups water for each one. 

Place in fridge until partly set.

Cut the Swiss roll or sponge cake and spread apricot jam on each slice. 

Pack the slices into a fairly large glass bowl. 

Pour as much Fruit cocktail syrup as you like over the slices. 

Pour on the partly-set jellies, arranging different colours, opening up cake slices with a knife so that the jelly falls to the bottom. 

Pour the custard over, also opening up the cake slices and make sure the mixture is covered with the custard. 

Place in refrigerator until set.
Beat the cream and spoon or pipe over the top. 

Decorate with chocolate shaving and cherries if desired.

If you wish you can sprinkle some chopped dates and chopped almonds on the cake slices before adding the fruit cocktail.

Fruity Choco Trifle by Paari Shah (Tarakshanda)

Young Baker's Week - Jan 14, 2013 to Jan 18, 2013

Recipe Line Up for Young Baker's Week in January 2013 - Jan 14, 2013 to Jan 18, 2013

1. Lemon Coconut Slice, Cashew Nut Cookies And Fruity Choco Trifle
2. Cinnamon & Orange Cup, Chocolate Chip Cookies, Saffron & Potato Cakes
3.
4.
5.

Mexican Fajita with salsa and Roasted Garlic sauce

Mexican Fajita with salsa and Roasted Garlic sauce

Ingredients for Tortilla
Flour 2 cups
Butter 75 gm
Salt 1 tsp
Baking powder ½ tsp
Warm water for kneading

Ingredients for Chicken Fajita
Chicken Breast pieces 1
Fajita seasoning 2 tbsp
Red chili powder 1 tbsp
Salt as required
Oil 2 tbsp
Lemon half
Butter for grilling
Baked or refried beans for assembling

Ingredients for Roasted Garlic sauce:
Garlic ½ bunch
White bread, torn into pieces 1 slice
Olive oil 3 tbsp
Sour cream 2 tbsp
Fresh lemon juice 2 tsp
Salt ½ tsp
Water 1/3 cup

Ingredients for Salsa:
Tomatoes 5
Green Chili peppers 4
Mint leaves a few
Coriander leaves a few
Salt to taste

Method for Tortilla:
Sift all of the dry ingredients in a large bowl. 

Add the butter and rub it with your fingertips until the mixture resembles fine breadcrumbs. Add water to form soft dough.

Turn out the dough onto a lightly floured work surface and knead until smooth. 

Divide the dough into pieces as required and shape each into a ball and let it rest for a while.

Roll out 1 ball at a time. 

Heat the griddle pan or large, heavy based frying pan over medium- high heat. 

Cook the tortilla for like about 1-2 min on each side or until lightly browned in places and puffed up.

Method for Chicken Fajita
Marinate the chicken with the fajita seasoning, red chili powder, salt, oil and lemon juice. 

Leave it for a while.

Brush the grill pan with little bit of oil and butter but not too much or you won’t get the grill marks on the chicken.

Grill the chicken on medium high heat for about 3-4 min on each side. 

After grilling, cut the chicken in an angular way into strips.

Method for Roasted Garlic sauce:
Chop the garlic and wrap it up in a foil and put it in the oven for roasting for about like 10 min. 

After it’s done add in all of the ingredients including the garlic in the blender and blend until smooth and mixed.

Method for Salsa:

In a pan of boiling water add in the tomatoes for blanching for about 5 min or until the skin starts to peel off. 

Let the tomatoes cool for a bit then peel off the skin of tomato and put it in the chopper. 

Add in all other ingredients as well and chop it. 

Don’t chop in too much as it has to be left a bit chunky.

Assembling of the Fajita:
Before assembling everything, cut out the bell peppers in juliennes as well as the onion and the mushrooms. 

Slice out olives as well. 

Then, in a large bowl, add all of the vegetables and season it with salt and pepper and also add in 2 tbsp of soya sauce and 1 tbsp of hot sauce. 

Toss them well and grill them in the same grill pan used for grilling the chicken, for about 2-3 min.
Take a tortilla and spread in the baked beans / refried beans in the middle of the tortilla. 

Put the chicken strips in the middle. 

Put the garlic sauce on top of the chicken. 

Add in the grilled vegetables and the salsa as well and wrap it up and enjoy. 

Serve while it’s still hot.

Mexican Fajita With Salsa & Roasted Garlic Sauce by Doha Khan

Big Top Snicker Cup Cake

Ingredients for Big Top Snicker Cup Cake:

Ingredients for sponge Cake:
Flour 100 gm
Cocoa powder 2 tbsp
Eggs 4
Butter 3 tbsp
Peanut butter 1 tbsp
Carmel syrup 2 tbsp
Peanuts 2 tbsp
Sugar 100 gm
Vanilla essence 1 tsp

Ingredients for Chocolate Ganache:
Chocolate 1/2 cup
Cream 1 cup
Butter 2 tbsp

Ingredients for Caramel:
Sugar 1 cup
Butter 2 tbsp
Cream 1 packet
Peanuts 1/2 cup
Liquid Glucose 1 tsp
Caramel syrup 2 tbsp
Ingredients for Icing:
Cream 1 pack
Sugar 2 tsp

Method:

For Sponge Cake: Preheat the oven and grese the baking pan.
Mix coco powder and flour together.
In a separate bowl add in the eggs and sugar, beat until batter doubles in size.
Add in vanilla essence, caramel syrup and fold in the flour.
Add the peanuts and butter.
Pour the batter in the baking pan and put it in the oven for 20-25 minutes.

For Chocolate Ganache: Heat the cream for a while.
After taking it off from the heat, add in chocolate and heat it again in order for the chocolate to melt.
Then add in butter.
Take off from the heat and let it cool.

For Caramel: Mix the sugar and butter until its melted.
Add in cream and glucose as well as caramel syrup and roasted crushed peanuts.
Set aside for cooling.

For Icing: Mix cream and sugar and whip it.
Put it in the fridge then again beat it and apply on cake.

Big Top Snicker Cup Cake by Alishba Khan (Ash)

Vegetable Grilled Sandwich

Ingredients for Vegetable Grilled Sandwich:
Bread slices 12
Butter 4 tbsp
Green chutney 4 tbsp
Cucumber slices 2
Chaat masala 2 tbsp
Potatoes 3
Onions 2
Tomato 1
Capsicum 1
Oil as required
Tomato ketchup to serve
Green chutney to serve

Method:
Place buttered bread slice and apply green chutney on it.

Place another bread slice and put the grated potatoes, sprinkle chaat masala on it. Put cucumber, onions, tomatoes and capsicums, the other buttered bread slice.

Place on a grill and toast and then serve cut in triangles with ketchup and green chutney.

Vegetable Grilled Sandwich by Zarnak Sidhwa

Orange Souffle

Ingredients for Orange Souffle:
Eggs, separated 2
Caster sugar 3 oz
Orange color a pinch
Gelatin 1 tbsp
Milk or orange juice 1/4 cup
Milk 1 cup
Flour 1 tbsp
Orange essence 1/4 tsp
Cream 8 oz
Mandarin oranges 1 can
Orange skin to serve

Method:
Mix sugar, yolks, flour, and little cold milk to made a paste. 

Put this in remaining milk and cook till thick, stir using a whisk continuously. 

Remove and add dissolved gelatin.
Cool slightly.
Beat egg whites stiff and fold in along with the cream in the custard.
Add orange color and orange essence.
Pour in a mold and chill, or they can be chilled in individual cups or orange skins, halved and orange pulp scooped out.

Orange Souffle by Zarnak Sidhwa

Mulligatawny Soup

Ingredients for Mulligatawny Soup:
Onion chopped 1/2 cup
Celery chopped 2 stalks
Carrot dices 1
Butter 1/4 cup
Flour 1 1/2 tbsp
Curry powder 1 1/2 tsp
Chicken broth 4 cups
Apple half
Rice 1/4 cup
Chicken breast 1
Salt to taste
Black pepper to taste
Dried thyme 1 pinch
Cream heated 1/2 cup

Method:
Sauté onions, celery, carrot, and butter in a large pot.
Add flour and curry powder, and cook 5 more minutes.
Add chicken stock, mix well, and bring to a boil.
Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme.
Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.

Mulligatawny Soup by Zarnak Sidhwa

Pop Tarts

Ingredients for Pop Tarts:

Ingredients for Pastry
All-purpose flour 2 cups
Caster sugar 1 tbsp
Salt 1 tsp
Unsalted butter, cubed 1 cup
Egg 1 large
Milk 2 tbsp
Egg (to brush on pastry) 1 additional

Ingredients for Cinnamon Filling
Brown sugar 1/2 cup
Ground cinnamon 1 ½ teaspoons
Flour 4 teaspoons
Egg 1
Jam 3/4 cup

Alternate fillings: chocolate chips or Nutella - pesto, cheese, ground nuts or olives and top with poppy seeds and sesame seeds

Method:
Mix 1 tablespoon corn flour with 1 tablespoon cold water, make a paste and keep aside.

To make cinnamon filling: 

Whisk together the 1/2 cup brown sugar,  1 ½ teaspoons ground cinnamon powder and 4 teaspoons flour. 

To make jam filling: 

Mix 3/4 cup jam with the corn flour/water paste in a small saucepan. 

Bring the mixture to a boil, and simmer, stirring, for 2 minutes. 

Remove from the heat, and set aside to cool. 

Use to fill the pastry tarts.

To Make the dough: 

Whisk together the flour, sugar, and salt. 

Work in the butter with your food processor until crumbly and the mixture holds together. 

Transfer the mixture to a large bowl.

Whisk the first egg and milk together and stir them into the dough, mixing well and then knead on a lightly floured surface. 

Divide the dough in half, roll each half into a smooth rectangle. 

To assemble the tarts:

Roll out dough and beat the additional egg and brush it over the entire surface of the first dough. 

This will be the “inside” of the tart; the egg is to help glue the lid on.
Place a heaping tablespoon of filling into the center of each rectangle, keeping a 1/2-inch perimeter around it. 

Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. 

Press the tines of a fork all around the edge of the rectangle. 

Repeat with remaining tarts.
Gently place the tarts on a lightly greased baking sheet. 

Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, and the tarts are flat for the toaster. 

Refrigerate the tarts for 30 minutes. 

Remove the tarts from the fridge, and bake them for 20 to 25 minutes at 180 degrees C, until they’re a light golden brown. 

Cool in pan on rack.

Freeze them unbaked between layers of greaseproof paper.

Pop Tarts by Zarnak Sidhwa

Red Masala Chicken

Ingredients for Red Masala Chicken:

Chicken 1 kg
Garlic 12 cloves
Whole dry red chilies 20
Cloves 4-5
Green cardamoms 4
Cinnamon 2 inch stick
Turmeric powder 1 tsp
Salt to taste
Mustard oil 2 tbsp
Cumin seeds 1 tsp
Yogurt ½ cup
Fresh coriander leaves, chopped ½ cup

Method
Grind together garlic, red chillies, cloves, green cardamoms, cinnamon and turmeric powder to a fine paste. 

Apply this paste and salt to the chicken pieces and allow to marinate for two hours in the refrigerator.
Heat oil, add cumin seeds, when they begin to change colour add the marinated chicken pieces and sauté.

Add yogurt with half a cup of water.

Cook till done and then serve hot, sprinkled with coriander leaves.

Red Masala Chicken by Zarnak Sidhwa

Chicken Corn Shorba

Ingredients for Chicken Corn Shorba:
Chicken stock 1 liter
Corn 150 gm
Garlic 25 gm
Fresh coriander 25 gm
Cumin seeds 15 gm
Salt to taste
Oil 30 gm
Chicken breast 30 gm

For garnish
Diced chicken 5 gm
Coriander sprigs as required

Method
Heat oil in a pan, add garlic and cumin seeds. 

When they crackle, add chopped chicken and sauté. 

Add corn paste and cook.

Add chicken stock and cook, adjust seasoning.

Serve hot and garnish with chopped coriander and diced and cubed chicken .

Chicken Corn Shorba by Zarnak Sidhwa

Cream Of Chicken Soup

Ingredients for Cream Of Chicken Soup:
Milk 4 cups
Flour 2 tbsp
Oil 2 tbsp
Caster sugar 2 tbsp
Cooked chicken 2 cups
Salt 1/2 tsp
Black pepper 1/2 tsp
Garlic crushed 2-3 cloves

Method:
Heat oil.
Gradually stir in flour.
Let this form a paste, or roux.
Then, gradually stir in the milk and continue stirring until thickened.
Add chicken to white sauce mixture.
Add sugar, salt, pepper, and crushed garlic.
Mix well and simmer for 20 minutes over low heat.
If soup is not as thick as desired, mix a small amount of corn flour a small amount of water and add to soup.
Simmer for 10 minutes.

Cream Of Chicken Soup by Zarnak Sidhwa

Baked Cheese Cake (Original New York Style)

Ingredients for Baked Cheese Cake:

For Crust:

Plain biscuits crumbs 1-1/2 cups
Ground cinnamon 1/4 tsp
Melted butter 1/3 cup
Ground walnuts 1/2 cup

For Filling:
Cream cheese 600 gm
Sugar 1-1/3 cups
Eggs 5
Cream 16 ounces
Lemon juice 1 tbsp
Flour 1/4 cup
Vanilla essence 2 tsp

METHOD:

For Crust: Combine the plain biscuit crumbs, ground walnuts and cinnamon in a bowl. Mix in melted butter.
Press the crumb into a greased 9 inch spring form tin.
Press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.
Put the crust in your freezer until the filling is done.

For filling: Beat the cream cheese until light and fluffy.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
Add flour, vanilla and lemon juice, mix well.
Add the cream and beat well.
Pour cream cheese mixture into the spring form pan.
Bake at 180 degrees in a preheated for one hour and 15 minutes.
When time is up, turn oven off, leave in oven for one hour.
Remove from oven and let cool then refrigerate overnight.

Baked Cheese Cake (Original New York Style) by Zarnak Sidhwa

Philly Steak Sandwich

Ingredients for Steak Sandwich:
Salt 1 tsp
Black pepper 1 tsp
Garlic 2-3 cloves
Beef undercut 250 gm
Worcestershire sauce 1 tbsp
Oil 2 tbsp
Onions 2
Mustard paste 1 tsp
Mayonnaise 1 tbsp
Cheese slices as required
Bread or buns as required

Method:
Marinate the steak strips with salt, crushed garlic, crushed black pepper and half the worcestershire sauce and let stand for a while. 
Heat oil and stir fry for a while and remove in a bowl when done.
In a pan, heat oil and add the thickly sliced onions, let caramelize and turn golden.
Add some worcestershire sauce and remove in a bowl.
Spread some mustard and mayonnaise on bread or rolls and pile with the onions and steak strips, put a cheese slice and top with the other bread and serve immediately.

Philly Steak Sandwich by Zarnak Sidhwa

Recipe Line Up - Jan 07, 2013 to Jan 11, 2013

Recipe Line Up for 2nd week of January 2013 - Jan 07, 2013 to Jan 11, 2013

1. Baked Cheese Cake, Steak Sandwich And Cream Of Chicken Soup
2.
3. Pop Tarts, Red Masala Chicken And Chicken Corn Shorba
4. Orange Souffle, Vegetable Grilled Sandwich And Mulligatawny Soup
5. Big Top Snicker Cup Cake And Mexican Fajita With Salsa & Roasted Garlic Sauce