Community Week -- Bohri Recipes -- 28th May 2013

Community Week -- Bohri Recipes -- 28th May 2013

Mutton Baby Leg In Black Pepper Sauce, Chicken Karri And Stuff Apples With Fresh Cream by Saifuddin & Tahera Petiwalla (Ezzi Catering)

The guests Saifuddin & Tahera Petiwalla are the owners of Ezzi Catering (35217084, 35220019).

Stuff Apples with Fresh Cream

Ingredients for Stuff Apples with Fresh Cream:
Apples 6
Lemon (Juice) 2 Lemon
Sugar 5 tbsp
Condensed Milk ½ tin
Fresh Cream 500 gm
Cherries for garnishing 
Mint Leaves for garnishing
Pistachio boiled and chopped 100 gm

Method
Take six golden apples peal and scoop out the center.
Mix 3 cups of water add 5 table spoons of sugar and 2 lemon’s juice.
Add apples to the mixed lemon juice so that they don’t turn black.
Place the apples in a flat utensil and pour the lemon juice all over.
Cover the utensil and cook the apples for 5 to 10 minutes, keep on checking the apples so that they don’t break or get over cooked.
After that place the utensil under fan to cool the apples and the left over juice gets soaked.
Take half kg of fresh white cream, half sweetened condensed milk tin and mix to form a paste.
Now pour the cream paste all over the apples and sprinkle the boiled pistachios and mint leaves (one on each apple) all over for garnishing.
Place the dish in the fridge and serve chilled.

Stuff Apples with Fresh Cream by Saifuddin & Tahera Petiwalla (Ezzi Catering)

The guests Saifuddin & Tahera Petiwalla are the owners of Ezzi Catering (35217084, 35220019).

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

Chicken Karri (Curry)

Ingredients for Chicken Curry:
Chicken (12 pieces) 1 kg
Cooking Oil ½ cup
Soaked tamarind 50 gm
Curry leaves 1 bunch
Coconut Milk 1 tin
Coconut Powder 1 Packet
Cashew nuts 75 gm
Almonds 75 gm
Sesame seeds 50 gm
Red Chilies Round 50 gm
Star anise 50 gm
Melon seeds 50 gm
Roasted gram 50 gm
Peanuts 50 gm
Salt to taste
Water as required

Cooking Method:
Mix and grind sesame seeds, button red chilies, star anise, melon seeds, roasted Gram, cashew nuts, almond, curry leaves and peanuts to form curry masala.
Stir fry the masala till turns golden brown and add salt as per taste.
Add chicken and fry till mixed, 
Add water (5 bowls), cover the utensil and cook for atleast 15 – 20 minutes or until chicken is cooked.
Blend coconut powder, coconut milk, almonds and cashew nut, make a paste and add to the chicken gravy.
Add soaked tamarind as per need and mix.
Heat the gravy for 5 – 7 minutes.
Serve hot with bread or plain boiled rice.

Chicken Kari (Curry) by Saifuddin & Tahera Petiwalla (Ezzi Catering)

The guests Saifuddin & Tahera Petiwalla are the owners of Ezzi Catering (35217084, 35220019).

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

Mutton Baby Leg in Black Pepper Sauce

Ingredients for Mutton Baby Leg in Black Pepper Sauce:
Mutton Leg 750 gm

For Hara Masal Paste:
Green Chilies Paste 2 tbsp
Garlic Paste 2 tbsp
Ginger Paste 2 tbsp

Fresh Black Pepper Crushed 2 tbsp
Lemon Juice 2 Lemons
Butter 100 gm
Salt to taste
Water as required
Sliced ginger to garnish
Onion rings to garnish

Cooking Time: 1 1/2 - 2 hrs

Method:
Put baby mutton leg in a lagan.

Add 5-6 cups for water and hara masala consisting of green chilies, ginger, garlic chopped and salt as per need and add rang. 
Cover the utensil and cook for 2 hrs or until tender.
Once cooked and dried add fresh crushed black pepper, fresh lemon juice. 
Add heated butter 100 gm to the rang.
For garnishing add sliced ginger and onions.
Serve hot.

Mutton Baby Leg in Black Pepper Sauce by Saifuddin & Tahera Petiwalla (Ezzi Catering)

The guests Saifuddin & Tahera Petiwalla are the owners of Ezzi Catering (35217084, 35220019).

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

Moni

Ingredients for Moni:
Refined Flour 250 gm
Sugar 125 gm
Poppy seeds 1 tbsp
Tragacanth (Gond chopped) 1 tbsp
Oil (for mixing) ½ cup
Oil (for frying) 3 – 4 cup
Green cardamom (chopped) 4 – 5 

Method: 
Add oil to the flour and mix;
Add sugar, poppy seeds, tragacanth and cardamom and mix well.
Make thick roti of the paste.
Cut it into different shapes and fry.
Let it cool at room temperature and serve with hot tea or coffee.

Moni by Saleema and Shahzad Ali (Aga Khani Couple)

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

Ragra

Ingredients for Ragra: 

Chickpeas 250 gm

Bread 3 – 4

Kashmiri Red Chilies 12 – 15

Garlic Ginger Paste 2 tbsp

Garlic 1 bunch

Cumin seeds (crushed) 1 tbsp

Tamarind (soaked) 125 gm

White Cumin seeds 2 tbsp

Soda bi carb ½ tsp

Salt to taste

Oil 1 ½ - 2 cup

Method

Leave chickpeas in water overnight.

Leave red chilies in hot water overnight.

Put chickpea in water and add some sweet soda and bring it to boil.

Add chopped cumin seeds and garlic in red chilies, blend and make paste.

In a large pot put oil, add garlic & ginger paste and crushed cumin seeds and sauté.

Add red chilies, cumin seeds and garlic paste in the pot and stir.

Add white cumin seeds and salt to taste in it.

Drain the water of boiled chickpeas and mix it in the pot and stir.

Add 3-5 cups water in the pot and add tamarind and bring it to boil.

Taste the salt and add bread and cook till bread become soft (approx. 5-10 minutes).

Serve hot.

Ragra by Saleema and Shahzad Ali (Aga Khani Couple)

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

Dhokra

Ingredients for Dhokra:

Bengal gram lentils 125 gm

Rice 250 gm

Yogurt 250 gm

Green chilies (chopped) 8 – 10

Garlic (chopped) ½ bunch

Turmeric 1 tsp

Soda bi carb 1 tsp

Oil ½ cup

Salt to taste

Coriander for garnishing

Method 

Put Bengal gram lentils and rice in the water and keep it for 2-3 hours; 

Drain the water; 

Put chickpea pulse, rice and yogurt in a blender add little water blend well;

Add chilies, garlic, turmeric, salt and sweet soda in the paste and mix well and leave it for at least 5 hours;

Pour hot oil on the paste and mix;

Put the paste in the big plate and boil some water in a pot, place the plate on the pot and cover; (this will be cooked by steam)

Cut the Dhokra in the shapes you like (e.g. triangles, circles and squares)

Serve hot with chatni.

Dhokra by Salimah and Shahzad Ali (Aga Khani/Ismailili Couple)

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

Community week - May 27, 2013 to May 31, 2013

Recipe line up for Community week - May 27, 2013 to May 31, 2013

1. Dhokra, Ragra And Moni (Aga Khani/Gujrati recipes)
2. Mutton Baby Leg In Black Pepper Sauce, Chicken Curry And Stuff Apples With Fresh Cream (Bohri Recipes)
3.  Baati Seera And Gattay Ki Sabzi 
4. Ash Reshteh, Stuffed Bell Peppers And Halwa (Persian/Iranian Recipes)
5. Coconut Cake (Baath), Goan Prawns & Lady Fingers And Goan Stir Fry Prawns

Recipe Line Up - May 20, 2013 to May 24, 2013

Recipe Line Up for 4th week of May 2013 - May 20, 2013 to May 24, 2013

1. Mutton Kunna, Bhindi Ki Bhujiya And Chutney Steamed Fish 
2. Pineapple Souffle, Palak Paneer, Cheeselings
3. Chicken Burger, Black Forest Cake And Sesame Biscuits
4. Club Sandwiches, Russian Salad And Cheese Biscuits 
5. Shrewsbury Biscuits, Four Seasons Pizza And Wheat Crackers

Banana Honey Bread

Ingredients for Banana Honey Bread:
Flour 8 oz
Baking powder 1 tsp
Butter 4 oz
Bananas 8 oz
Caster sugar 4 oz
Grated rind of lemon a little
Eggs 2
Honey 6 – 7 tbsp
Grated nutmeg ¼ tsp
Honey (for Topping) 2 tbsp

Method:
Beat butter add in caster sugar and mashed bananas, fold in flour and baking powder, rind of lemon, nutmeg and honey. 
Pour in a loaf tin and bake at 180 degrees C for 1 hour or till done. 
When loaf is cool, warm the honey for the topping and brush all over.

Banana Honey Bread by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Flaky Vegetable Squares

Ingredients for Flaky Vegetable Squares:
Puff pastry 1 kg
Egg 1
Olive oil 1 tbsp
Onion chopped 1
Garlic chopped 2 cloves
Brinjal, cubed 1
Zucchini, sliced 1
Capsicum, chopped 1
Tomato, chopped 1

Method
Divide puff pastry into half, roll it out, brush with egg, top with the other puff pastry. Cut into large squares. 
Place on baking tray and bake at 180 degrees C for 20 minutes. 
Let cool. 
Meanwhile heat oil, add onion and garlic, sauté, add brinjal, zucchini, capsicum, tomatoes and sauté. 
When vegetables are done, make sure excess liquid is evaporated. 
Just before serving, cut a round hole in each of the pastry cases, pull out soft pastry from the centre, fill the cavities with the vegetable mixture and serve immediately.

Flaky Vegetable Squares by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Chicken Vegetable Pulao

Ingredients for Chicken Vegetable Pulao:
Basmati Rice 2 cups
Onions sliced 2
Yogurt 1 cup
Chicken boneless, cubed 2 cup
Mixed vegetables 2 cups
Bay leaves 2
Cumin seeds ½ tsp
Green chilies chopped 4
Black pepper powder 1 tsp
Red chili powder ½ tsp
Cardamoms 2
Cloves 4
Cinnamon 1 inch piece
All spice powder 1 tsp
Ginger paste ½ tsp
Garlic paste ½ tsp
Fresh mint leaves 1 tsp
Coriander leaves chopped 1 tsp
Salt to taste
Oil 1 cup

Method
Wash and soak the rice for half an hour.
Cut all the vegetables into small thin pieces and fry each one separately in oil.
Heat oil in a pan, add onions, yogurt, chicken bone less, red chili powder, ginger paste, garlic paste, salt, black pepper powder, cumin seeds, bay leaves, turmeric powder, gram masala powder, cloves, cardamom, cinnamon, chopped green chilies.
Cook for 6-8 minutes stir well. 
Add all vegetables and cook till chicken and vegetables are tender.
Add salt in water and boil. Add the rice to this hot water. 
Strain with ¾th done.
Now its time to arrange rice and vegetable and chicken mixture layers. 
You should have two layers of rice and one layer of vegetable mixture.
Top it off sprinkle fresh chopped mint leaves and fresh chopped coriander leaves.
Indian pulao mix is ready to serve. 
Before serving mix the rice well and serve hot with raita and chutney.

Chicken Vegetable Pulao by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Chicken nuggets

Ingredients for Chicken nuggets:Boneless chicken, cubed and flattened 1 kg
White vinegar 2 tbsp
Soya sauce 2 tbsp
Chili sauce 1 tbsp
Black pepper powder 1 tsp
White pepper powder 1 tsp
Bread crumbs 2 cup
Eggs 2
Corn flour 3 tbsp
Salt to taste
Oil for frying

Method
In a bowl add chicken pieces, soya sauce, white vinegar, black pepper powder, white pepper powder, salt, chili sauce, and corn flour. 

Mix well all ingredients and marinate for few hours in refrigerator. 

Heat oil and dip thechicken nuggets in eggs and bread crumbs. 

Now fry the chicken nuggets on a low heat till golden brown and crispy. 

Serve hot with tomato ketchup or chili sauce.

Chicken nuggets By Chef Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Chocolate Chip Cookies

Ingredients for Chocolate Chip Cookies:
Butter 6 oz
Caster sugar 8 oz
Eggs 2
Flour 12 oz
Baking powder 1 tsp
Chocolate chips 4 oz

Method
Mix butter, caster sugar, eggs, flour and baking powder well, stir in chocolate chips. Put large spoonfuls of the dough onto a baking sheet and press down with a fork, bake at 180 degrees C for 10-15 minutes or till done. 
Cool on a wire rack.

Chocolate Chip Cookies by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Frittata (Vegetarian)

Ingredients for Frittata:
Oil 1 tbsp
Mushrooms, sliced 1 cup
Spring onions, chopped 3
Parsley, chopped 2 tbsp
Flour ½ cup
Cheddar cheese, grated ½ cup
Eggs 2
Cream ½ cup
Milk ½ cup

Method
Heat oil, add mushrooms and sauté, drain when done. 
In another bowl combine them with spring onions, parsley, flour and cheese. 
Whisk eggs, cream and milk. 
Mix everything well together and then pour mixture in a greased dish or tin and let bake for 20 minutes or till just set. 
Serve at room temperature.

Frittata by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Chicken Tikka Pizza

Chicken Tikka Pizza
Ingredients for Dough
Flour 2 cups
Yeast 1 tbsp
Caster sugar 1 tsp
Dry milk powder 1 tbsp
Oil 4 tbsp
Salt ½ tsp
Egg 1

Ingredients for Pizza Sauce
Oil 2 tbsp
Garlic, crushed 3 cloves
Red chilies, crushed 1 tbsp
Salt 1 tsp
Oregano 1 tsp
Onion, chopped 1
Sugar 1 tsp
Tomato puree or paste 1 cup
Ketchup 2 tbsp

Ingredients for Topping
Mozzarella cheese, grated 1 cup
Chicken tikka chunks ½ cup
Oregano 1 tsp
Onion, chopped 1
Tomato, chopped 1
Capsicum, chopped 1

Method for Dough:
Knead all the above ingredients with lukewarm water and keep covered in an oiled bowl in a warm place, for 1 hour or till well risen and doubled. 
Roll out onto a floured surface and line a pizza plate with it. 
Add sauce, toppings and let rise again in a warm place for 20 more minutes. 
Bake at 200 degrees C for 20 minutes or till cheese has melted and dough is cooked.

Method for Pizza Sauce:
Heat oil, add onion, sauté add garlic, salt, oregano, sugar, red chilies crushed and a little water, add ketchup and tomato puree and let cook till thick. 
Use as pizza sauce or pasta sauce.

Method for Topping:
On dough put the sauce and some cheese, then add onion, tomato, capsicum,chicken tikka chunks and remaining cheese and sprinkle oregano, bake at 200 degrees C for 10-15 minutes till cheese is melted.

Chicken Tikka Pizza by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Coffee Victoria Sponge Cake with Coffee Buttercream Filling

Ingredients for Coffee Victoria Sponge Cake:
Eggs 4
Coffee powder 2 tbsp
Butter 8 oz
Caster sugar 8 oz
Flour 8 oz
Baking powder 1 tbsp

Ingredients for Coffee Buttercream Filling:
Butter 2 oz
Icing sugar sifted 6 oz
Coffee 1 tbsp
Hot water 1 tbsp
Milk 1 tbsp

Method
Beat eggs, add in coffee, butter, caster sugar, fold in flour and baking powder and pour in 2 sandwich tins and let bake for 25 minutes at 180 degrees C. 
Let cool well. 

To make the butter cream:
Beat butter, icing sugar, coffee, water and milk, use half to fill and sandwich both cakes and the other to top on the cake.

Coffee Victoria Sponge Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Spicy Chicken Wings

Ingredients for Spicy Chicken Wings:
Chicken wings ½ kg
Oil 2 tbsp
Lemon juice 1 tbsp
Garlic, crushed 1 clove
Ground cumin 1 tsp
Oregano 1 tsp
Chili powder 1 tbsp
Paprika ½ tsp
Salt 1 tsp
Black pepper 1 tsp

Method 
In a bowl combine oil, lemon juice, garlic, cumin, oregano, chili powder, paprika, salt and pepper. 
Marinate chicken wings in it and let stand for a few hours. 
Cook covered in a pan with the marination till done.

Spicy Chicken Wings by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Marmalade Cake

Ingredients for Marmalade Cake:
Glace cherries, quartered 2 oz
Butter 4 oz
Caster sugar 4 oz
Sultanas 4 oz
Currants 4 oz
Eggs 2
Flour 6 oz
Baking powder 1 tsp
Orange marmalade 1 tbsp
To decorate
Orange marmalade 1 tbsp
Caster sugar to sprinkle

Method
Wash the glace cherries well and then dry. 
Cut in small pieces. 
Beat butter and sugar, add in eggs, flour, baking powder, sultanas, currants and orange marmalade. 
Put in a loaf tin and bake for 1 hour at 160 degrees C or till done. 
Let cool in tin and then remove and warm the marmalade and brush all over and sprinkle with caster sugar and serve.

Marmalade Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.