Chili Salt Calamari

Ingredients for Chili Salt Calamari:
Peppercorns 1 tbsp
Chili flakes 1 tsp
Sea salt flakes 1 tbsp
Plain flour 4 tbsp
Corn flour 4 tbsp
Squid, cleaned 400 gm
Groundnut oil for deep frying
Lemon wedges to serve

Method:
Crush together the peppercorns, chili flakes and sea salt with a pestle and mortar then mix with the flours. 
Slit the squid hoods down one side, open out then score the inside lightly in a criss-cross pattern. 
Cut into bite-size pieces.
Fill a large pan or wok 1/3 full with oil. 
Heat until a cube of bread browns in 30 seconds. 
Coat the squid pieces in the flour, shaking off the excess, and fry for 1-2 minutes or until golden. 
Serve with lemon wedges.

Chili Salt Calamari by Reyaan Chaudhary

Chocolate Chip Cookies

Ingredients for Chocolate Chip Cookies:
Unsifted flour 350 gm
Bicarbonate of soda 1 tsp
Salt 1 tsp
Butter 225 gm
Caster sugar 175 gm
Soft brown sugar 175 gm
Vanilla extract 1 tsp
Eggs 2
Dark chocolate, crumbled 350 gm

Method: 
Preheat the oven to 190C/375F/Gas 5.
In a bowl, combine the flour, baking soda and salt. 
In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. 
Beat in the eggs. 
Gradually beat in the flour mixture. 
Stir in the chocolate Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. 
Wrap them in cling film and transfer to the refrigerator until ready to use When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. 
Bake for 9-11 minutes

Chocolate Chip Cookies by Reyaan Chaudhary

Makhani Handi

Ingredients:
Boneless chicken ½ kg
Butter half a pack
Cream half packet
Tomatoes thinly sliced 2
Ginger-garlic paste 2 tsp
Red chili powder to taste
Salt to taste 
Sugar ¼ tsp
Water ½ cup

Method:
Fry butter until melted. 
Afterwards add chicken with salt and ginger garlic paste sauté till slightly cooked. Add the tomatoes let them cook as soon as they are almost dissolved add chili powder, sugar and some salt.
Cook until flavour is present add cream cook, add water leave on low heat for 5-10 minutes and then serve.

Makhani Handi by Reyaan Chaudhary 

Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream
Ingredients

Milk 500 ml
Cream 500 ml
Caster sugar 7 oz
Vanilla essence ½ tsp
Mint essence 1 tsp
Green food color few drops
Milk chocolate, grated 7 oz

Method

Mix milk, cream, sugar, few drops of green colour  mint essence and vanilla essence. Churn ice cream in an ice cream maker till partially frozen. Or freeze for 2-3 hours in an air-tight box. 

When partially frozen, then stir in grated chocolate. 

Stir ice cream every hour to break up the ice crystals.

Mint Chocolate Chip Ice Cream by Zarnak Sidhwa

Chicken Chilli

Chicken Chili

Ingredients
Chicken (boneless) ½ kg
Chicken Stock 2 cup
Oil to fry
Onions (chopped) 2
Egg 1
Corn flour 2 tbsp
Green Chilies (chopped) 6
Ginger Garlic paste 1 tbsp
White Pepper 1 tsp
Soya Sauce 2 tbsp
Salt to taste
Sugar 1 tsp

Preparation
Make a marinade by mixing ginger garlic paste, 1 tbsp soya sauce, egg, corn flour and salt in a bowl.
Apply this marinade to chicken pieces and keep them aside for half an hour.
Heat oil, fry chicken pieces till they turn little golden in color.
Remove from heat and keep aside.
In a separate pan sauté in oil ginger garlic paste, green chilies and onions.
As onions turn little golden add chicken stock and bring to a boil.
Then add white pepper, sugar, salt and remaining soya sauce.
Stir for few minutes and then add chicken pieces to it.
Cook for 5 minutes more and serve hot.


Chicken Chilli by Zarnak Sidhwa

Lasagne

Ingredients For Lasagne:


Lasagne Sheets 1 packet
Parsley chopped 1 bunch
Ketchup to decorate
Oregano 1 tsp

Meat Sauce:Oil 2 tbsp
Mince 1/2 kg
Flour 2 tbsp
Water 1 cup
Tomatoes 4
Onions 2
Garlic 2 cloves
Red chilies 1 tsp
Tomato puree 4 tbsp
Capsicum 1
Mushrooms 4-5
Sugar 1 tsp
Salt and pepper to taste
White Sauce:
Butter 2 oz
Flour 2 ozMilk 2 cups
Chicken cube 1
Mustard paste 1 tsp
Black pepper 1 tsp
Cheddar cheese 6 oz
Mozzarella cheese 6 oz

Method:

For the meat sauce, heat oil, add mince and cook till brown.Add flour and saute, add tomatoes, onions, garlic, tomato puree, crushed red chilies, sugar, salt, pepper and water and cook till mince is done.
Five minutes before removing from fire, add mushrooms and capsicum.
For the white sauce, melt butter, add in flour, chicken cube, mustard, pepper and remove from fire and add milk, let cook and whisk till smooth and thick.
In a large deep greased dish, layer lasagne sheets, earlier boiled in salted water and drained.

Pour half of the meat sauce and put lasagne sheets again, white sauce, sprinkle half of the cheese and keep layering till the top of the dish.

Lastly add remaining cheese, sprinkle oregano.

Bake at 180 degree for 30 -40 minutes or till the cheese is melted and golden.

Decorate with ketchup and chopped parsley and serve.


Lasagne by Zarnak Sidhwa

Mango Cream Dessert

Ingredients for Mango Cream Dessert:
Mangoes 3
Cream ½ cup
Honey ¼ cup

Directions
Cut the mangoes into cubes.
Place fruit in a blender and blend until smooth. 
Mix mango purée with into cream and honey until well combined. 
Mixture should be thick and smooth. 
Pour into dessert bowls and chill 2 hours in refrigerator before serving.
Garnish with mango slices and swirls of cream.

Mango Cream Dessert by Zarnak Sidhwa

Vanilla Butter Cake

Ingredients for Vanilla Butter Cake:
Unsalted Butter 125 gm
Milk ¾ cup
Eggs 3
Vanilla essence 1 tbsp
Caster sugar 1 cup
Flour 1 ½ cup
Baking powder 1 tbsp

Method
Heat very gently the butter and milk. 
Set aside and let cool. 
Beat eggs well and add essence, gradually add sugar, stir in gradually the butter and milk mixture and the flour and baking powder. 
Pour mixture in a greased and lined tin. 
Bake at 180 degrees C for 30-40 minutes or till done. 
Serve sprinkled with icing sugar when cool.

Vanilla Butter Cake by Zarnak Sidhwa

Chicken Pasanda

Ingredients for Chicken Pasanda:
Chicken Breasts 8 pieces
Onions (chopped) 1 large
Butter 7 tbsp
Tomatoes chopped 2
Yogurt 1 cup
Ginger Garlic Paste 3 tbsp
Green Cardamom 5
Almonds (sliced) 10
Red Chili Powder 1 tsp
Black Pepper ½ tsp
Saffron a pinch
Green Coriander hand full
Mace Powder ½ tsp
Cloves 5
Chicken stock 5 cup
Flour 2 tsp
Salt to taste

Preparation:
First sauté the almonds in butter (1 tbsp) till they turn brown. 
Keep them aside.
Clean and flatten the chicken breast pieces till about 3 cm thick. 
Rub the ginger garlic paste over the chicken breasts. 
Take a bowl and whisk the yogurt, add salt, red chili powder and rub this marinate mixture on chicken breast and keep aside for 1 hour. 
After 1 hour heat the butter (3 tbsp) on a griddle and place the chicken breasts in it and cook turning over once until half done. 
Remove from heat and keep aside.
Add remaining butter to the pan and sauté green cardamoms and cloves till they crackle. 
Then add onions and sauté till they turn little brown. 
Add tomatoes, flour, black pepper, cloves and chicken stock. 
Cook on medium flame till gravy becomes rich and thick. 
Place the chicken breasts in the gravy and cook, turning it over repeatedly for 10 minutes. 
Add mace powder and saffron dissolved in warm milk. 
Serve hot after garnishing with almonds and green coriander.

Chicken Pasanda by Zarnak Sidhwa