Doodh Pak Puree

Doodh Pak Puree
Ingredients

Milk 1 liter
Evaporated milk 1 tin
Vanilla essence 1 tsp
Ground rice 3 tbsp
Sugar 125 gm
Almonds 2 tbsp
Pistachios chopped 2 tbsp
Cardamom powder 1 tsp
Nutmeg powder ½ tsp

Method

Boil milk with rice and sugar and add in the tin of evaporated milk once milk is reduced to half. 

Then let cool and add in the chopped or ground almonds and pistachios, vanilla essence, nutmeg and cardamom powders. 

Chill well and serve next day with hot purees.

Doodh Pak Puree by Zarnak Sidhwa

Puri

Puri
Ingredients

Flour ½ cup
Wheat flour ½ cup
Salt a pinch
Water to knead

Method
Mix together all the above ingredients and knead to soft dough, then divide into small balls, roll each ball in to quarter plate size round.
Then deep fry till golden brown.

Puri by Zarnak Sidhwa

Naan Khatai

Ingredients for Naan Khatai
Butter 8 oz
Caster sugar 6 oz
Flour 2 cups
Semolina ½ cup
Salt a Pinch
Blanched almonds 2 tbsp
Cardamom powder 1 tsp
Nutmeg powder ½ tsp

Method

In the sifted flour add in semolina, salt, cardamom and nutmeg powder.
Beat butter well and add in caster sugar and then add the dry mixture.
Mix till it forms soft dough. 

Roll into a small ball and flatten lightly and using a knife put a cross mark on the khatai and place a slivered almond in it. 

Place on a baking tray and bake for 15-20 minutes on 180 degrees C or till very light golden in colour.

Naan Khatai by Zarnak Sidhwa

Kid Gosht

Kid Gosht

Ingredients
Mutton, cut in cubes 1 kg
Onions sliced 6
Cinnamon 2 sticks
Cloves 8 – 10
Black cardamoms 5
Dry red chilies 8 – 10
Potatoes, halved & fried 1 kg
Cashew powder 200 gm
Salt 1 tsp
Coconut milk 1 cup
Oil 2 tbsp

Ingredients to Grind
Ginger 3”piece
Garlic 12 cloves
Cumin seeds 1 tbsp

Method

Grind ginger, garlic and cumin seeds. Marinate the mutton in it for atleast 4-6 hours. Heat oil, fry the onions, do not let them brown.
Add the whole spices and red chilies. 

Add meat and sauté, add water when color changes, let cook till done. 

Add in the fried potatoes, cashew nut powder, salt and coconut milk and cook for a little while more and then serve with roti.

Kid Gosht by Zarnak Sidhwa

Parsi Week 2013 - Sep 30 to Oct 4, 2013

Recipe line up for Parsi Week 2013 - Sep 30 to Oct 4, 2013

1. Kid Gosht, Doodh Pak Puree, Naan Khatai And Puri 
2. Pomfret Gravy, Batasas And Baffat
3. Jinga Ni Khichri, Kumas And Chora
4. Bheeda Kolmi, Kopra Paak And Pista Kulfi
5. Dhansaak Daar, Badam Pak And Palav

Happy 7th anniversary Masala TV!!!!!

Creamy Garlic Sauce

Creamy Garlic Sauce
Ingredients

Cream 1 cup
Mayonnaise 2 tbsp
Black pepper crushed ¼ tsp
Thick curd 2 tbsp
Garlic crushed 1 clove
Lemon juice 2 tbsp
Caster sugar ½ tsp

Method

Mix all ingredients well and serve with buffalo bites.

Creamy Garlic Sauce by Zarnak Sidhwa

Buffalo Bites

Buffalo Bites
Ingredients

Chicken boneless cubed 1 kg
Salt 1 tsp
White pepper ½ tsp
Flour to roll in
Ingredients for Batter
Flour ½ cup
Corn flour 1 tbsp
Egg 1
Baking powder 1 tsp
Oil 1 tbsp
Chili powder ½ tsp
Salt ½ tsp
Chilled water as required

Ingredients for Sauce
Chili sauce 2 tbsp
Honey 1 tbsp
Garlic crushed 1 clove
Chili oil 2 tbsp

Method
Mix chicken cubes with salt and white pepper. 

Mix all ingredients for the batter well. 

First roll the chicken cubes in dry flour and then dip in the batter. 

Deep fry in hot oil till tender and golden. 

For the sauce heat chili oil, add in garlic, chili sauce, honey, quickly fold in the fried chicken bites and toss. 

Serve with the creamy garlic sauce.

Buffalo Bites by Zarnak Sidhwa

Cappuccino Muffins

Ingredients for Cappuccino Muffins:

Flour 2 cup
Sugar ¾ cup
Baking powder 2 ½ tsp
Cinnamon, ground 1 tsp
Salt ½ tsp
Milk 1 cup
Coffee powder 2 tbsp
Butter, melted ½ cup
Egg, beaten 1
Vanilla essence 1 tsp
Chocolate chips ¾ cup
Chocolate chopped 1 cup

Method

In a bowl, combine flour, sugar, baking powder, cinnamon and salt. 

In another bowl, stir milk and coffee powder until coffee is dissolved. 

Add butter, egg and vanilla; mix well. 

Stir into dry ingredients just until moistened. 

Fold in chocolate chips. 

Fill muffin cups. 

Bake at 190° F for 17 – 20 minutes or until muffins test done. 

Melt the 1 cup chocolate and drizzle on top of muffins.

Cappuccino Muffins by Zarnak Sidhwa

Red Velvet Cupcakes

Ingredients for Red Velvet Cupcakes:
Flour 2 ½ cup
Caster sugar 1 ½ cup
Oil 1 ½ cup
Buttermilk 1 cup
Eggs 2
Vanilla essence 1 tsp
Cocoa powder 2 tsp
Salt 1 tsp
Baking soda 1 tsp
Vinegar 1 tsp
Red food coloring 2oz

For the Icing
Icing sugar sifted 2 cup
Butter, softened ½ cup
Cream cheese 8oz
Vanilla essence 1 tsp

Method

In a bowl, mix all ingredients together and pour in cupcake cases lined in a cupcake tin and bake at 180 degrees C for about 20 minutes or till a skewer inserted in centre comes out clean. 

For the icing, combine the icing sugar, butter, cream cheese and vanilla. 

Spread or pipe over the cupcakes and serve.

Note:
Instructions for making Buttermilk.
Combine 1 cup milk with 1 tablespoon of lemon juice or white vinegar.
Let the mixture stand at room temperature for 5-10 minutes. 
When it is ready, the milk will be slightly thickened and you will see small curdled bits.
Use this including curdled bits as buttermilk in your recipe.

Red Velvet Cupcakes by Zarnak Sidhwa

Mash & Veggies

Ingredients For Mash & Veggies:

Potatoes peeled boiled 3 large
Milk 1 cup
Cream 1/2 cup
Salt 1 tsp
Black pepper 1/2 tsp
Grated cheddar cheese 2 tbsp

Method:

Mash the warm potatoes with milk, cream, cheese, salt, pepper and keep warm.
Pipe around steak and serve with veggies.

Mash & Veggies by Zarnak Sidhwa

Creamed Steak

Ingredients

Steaks, cut into thin strips 2
Onion, chopped finely 1
Garlic minced 2 cloves
Parsley flakes 1 ½ tsp
Salt ¼ tsp
Dried basil leaves 1 tsp
Dried oregano leaves 1 tsp
Ginger ½ tsp
Cream 1 cup
Shredded parmesan cheese ½ cup
Shredded cheddar cheese ½ cup
Mushroom, sliced thinly 2 large
Pickle, minced 2 large
Butter 4 tbsp

Method

Sauté onion and mushrooms in butter until slightly browned. 

Add steak strips & salt & cook until browned. 

Add all the spices and mix until combined. 

Add the cream, pickles, parmesan cheese, and cheddar cheese & mix until combined. Turn heat down to simmer and cover. 

Let simmer for 10 – 15 minutes, until cream has reduced and sauce has thickened.
Serve steak cream sauce over a bed of cooked spinach and serve with mash or a jacket potato.

Creamed Steak by Zarnak Sidhwa

Fajita Steaks

Ingredients
Undercut steak, cut into strips 1 kg
Oil 2 tsp
Capsicum, cut into thin strips 1
Onion, thinly sliced 1
Garlic, minced 3 cloves
Chili powder ½ tsp
Oregano ¼ tsp
Pepper ¼ tsp
Salsa 1 cup
Flour tortillas, warmed 5 – 6

Directions
Brown steak strips in oil; drain. 

Add capsicum, onion, garlic, chili powder, oregano and pepper.

 Cook and stir for 5 minutes. 

Add salsa; cook for 3 more minutes.

Spoon 3/4 cup down center of each tortilla.

Roll over and serve.

Fajita Steaks by Zarnak Sidhwa

Homemade Flour Tortillas

Ingredients
Flour 3 cup
Salt 1 tsp
Baking powder 1 tsp
Oil 1/3 cup
Warm water 1 cup

Method
Combine all ingredients until it forms a dough. 

Roll into a big ball and take about 1"-2" pieces off. 

Pat flat with your hands or use a rolling pin. 

Put on a tawa or griddle on the stove and let the sides cook until there are little brown specks.

Homemade Flour Tortillas by Zarnak Sidhwa

Peanut Butter Chocolate Bars

Ingredients
Butter 1 cup
Packed brown sugar ½ cup
Vanilla essence 1 tsp
Oats 3 cup
Chocolate/chocolate chips 1 cup
Peanut butter ½ cup

Method

Grease a 9x9 inch square pan. 

Melt butter. 

Stir in brown sugar and vanilla essence. 

Mix in the oats. 

Cook over low heat 2 to 3 minutes, or until ingredients are well blended. 

Press half of mixture into the bottom of the prepared pan. 

Reserve the other half for topping.
Meanwhile, melt chocolate or chocolate chips and peanut butter in a saucepan over low heat, stirring frequently until smooth. 

Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. 

Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Peanut Butter Chocolate Bars by Zarnak Sidhwa

Ginger Chicken

Ingredients
Chicken 1 kg
Onions, chopped ½ kg
Coriander leaves for garnish
Ginger 2 “piece
Oil 2 tbsp
Garlic 3 cloves
Red chili powder 2 tbsp
Soya sauce 2 tbsp
Garam masala powder 1 tsp
Salt ½ tsp
Green chilies, chopped 4
Red orange color ½ tbsp

Method

Grind the chilies and onions with a little salt. 

Add little water if required to make a paste. 

Make a paste of ginger and garlic. 

Heat oil in a pan and fry the onion and chili paste till raw smell disappears and turns to a golden brown color. 

To this add soya sauce, red chili powder, ginger garlic paste and sauté it for some time. 

Now add salt, chicken and mix well. 

Close the lid and cook on a low flame for about 20 minutes. 

Before taking off the pan from the stove add red orange color mixed in a teaspoon of water, garam masala powder and mix. 

Garnish with finely chopped coriander leaves and serve.

Ginger Chicken by Zarnak Sidhwa

Continental Chops

Ingredients

Mutton chops 1 kg
Garlic, chopped 2 tbsp
Crushed black pepper 1 tbsp
HP sauce 2 tbsp
Soya sauce 2 tbsp
Oil 2 tbsp

For Sauté Onions
Oil 2 tbsp
HP sauce 1 tbsp
Onions, thickly sliced 3 large

Method

Marinate chops with garlic, HP sauce, crushed black pepper and soya sauce for a few hours.

Heat the oil add in the chops without marination. 

Let sauté and then add the marination liquid too. 

Cook for a while add some water and let done till tender. 

Meanwhile caramelize the thickly sliced onions by sautéing in 2 tbsp oil. 

Add in HP sauce and let cook till soft but not mushy. 

Top chops with the caramelized onions and serve immediately.

Continental Chops by Zarnak Sidhwa

Triple Chocolate Cupcakes

Ingredients for the Cupcakes
Flour cup
Cocoa powder 4 tsp
Baking soda ¼ tsp
Baking powder ¼ tsp
Coffee powder ¼ tsp
Oil 4 tsp
Vanilla essence ¼ tsp
Dark brown sugar ¼ cup
Buttermilk cup

For the Filling & Frosting
Nutella 2 tbsp
Sour cream 1 tbsp
Cream ¼ cup
Coffee powder tsp
Cocoa powder 1 tbsp
Icing sugar 1 – 2 tbsp

Method
In a bowl, sift together the flour, cocoa powder, baking soda, baking powder and coffee powder. 
In another bowl, whisk together the oil, vanilla essence and brown sugar. Using a spatula, add the dry ingredients to the wet in two batches, alternating with the buttermilk. 
Divide the batter between the muffin cups and bake 15-17 minutes, or until a toothpick inserted comes out clean. 
Let cool completely on a wire rack. 
Stir together the Nutella and sour cream and set aside.
Gently poke a hole in the top of each cupcake and pipe in the mixture. 
If you don’t want to pipe the filling in, simply spread the mixture on top of each cupcake evenly. 
Let it firm up for a few minutes in the fridge before frosting. 
Beat cream with coffee powder until soft peaks form. 
Add the cocoa powder and icing sugar. 
Frost the cupcakes with the whipped cream mixture.

Triple Chocolate Cupcakes by Zarnak Sidhwa

Tartar Sauce

Ingredients:
Egg yolks 2
Mustard paste 1 tsp
Olive oil 1 cup
Lemon juice 1 tbsp
Capers chopped 2 tbsp
Gherkins chopped 2
Parsley 1 tbsp
Boiling water 1 tbsp

Method

In a food processor pulse the egg yolks with mustard. 

With the motor running slowly add in a thin stream the olive oil and let it mix in well. When it is thick and creamy add in lemon juice and boiling water.
Pulse again and take out in a bowl. 

Add in the capers, parsley, gherkins and mix well. 

Cover and refrigerate till serving.

Tartar Sauce by Zarnak Sidhwa

Fish Nuggets

Ingredients

Fish fillets, boiled mashed ½ kg
Potatoes, peeled & boiled 2
Salt ½ tsp
Black pepper ½ tsp
Garlic, chopped 1 clove
Green chilies chopped 2 – 3
Coriander, chopped 2 tbsp
Onion chopped 1 small
Egg 1
Breadcrumbs as required

Method

Mix the boiled and mashed fish fillets with boiled potato.
Add in salt, pepper, garlic, green chilies, coriander, onion and mix well. 
Form into small nuggets and dip in egg and roll in breadcrumbs and fry till golden and crispy. 
Serve with fries and tartar sauce.

Fish Nuggets by Zarnak Sidhwa

Oreo Brownies

Ingredients
Chocolate, chopped 2 oz
Butter 2 oz
Sugar 7 tbsp
Egg 1
Vanilla essence 1 tsp
Flour ¼ cup
Baking powder ¼ tsp
Milk 2 tbsp
Salt a pinch
Oreo cookies, chopped 6

For the frosting:

Butter 3 tbsp
Icing sugar ¾ cup
Vanilla essence ¼ tsp
Oreo cookies, crushed 3

Method

Melt butter and chopped chocolate Stir in the sugar and vanilla essence, then let cool. In a small bowl, stir together the flour, baking powder and salt. 
Add the dry ingredients to the chocolate mixture, stirring a few times before adding the egg and milk. 
Mix together well until flour is no longer visible in the batter. 
Pour into the greased loaf pan and bake at 180 degrees C for 25 minutes. 

To make the frosting, beat together all ingredients except for the cookies until light and fluffy. 
Finally, stir in the crushed cookies. 
When completely cool, frost the brownies and serve.

Oreo Brownies by Zarnak Sidhwa

Crunchy Crostini

Ingredients:
Baguette (French loaf) 1
Garlic, roasted and halved 1 Pod
Olive oil as required
Cheese grated as required
Chicken cold cuts as required
Tomato sliced 1
Olives sliced 5 – 6 

Method

Grill or toast the baguette slices on both the sides till crispy and golden. 
Rub with roasted and halved garlic pod and brush with olive oil. 
Add the toppings and serve immediately.

Crunchy Crostini by Zarnak Sidhwa

Curried Chicken

Ingredients:
Chicken 1 kg
Cloves 4
Cinnamon 1 inch 
Green cardamom 2
Bay leaf 1
Aniseed 1 tsp
Onion Chopped 1
Coriander leaves chopped 1 bunch 
Coriander Powder 1 tsp
Red chili powder 2 tsp
Turmeric Powder ½ tsp
Garam masala powder ¾ tsp
Ginger-garlic paste 1 tbsp
Dry fenugreek leaves 1 tbsp
Coconut milk 1 sachet
Lemon juice 1 tsp
Oil 5 tbsp
Salt to taste

Method

Heat 2 tbsp oil. 
Add 1 large onion sauté it. 
Fry them till the onion turns transparent. 
Now grind the above along with coriander powder and red chili powder. 
To make the Curry, heat 3 tbsp oil. 
Add whole garam masala and let it splutter. 
Add the small onion and fry it till it turns golden brown. 
Add chicken and sauté it. 
Now add ginger garlic paste and fry. 
Add the masala paste, turmeric powder and garam masala powder. 
Fry it well. 
Now add the coconut milk and let it cook for 5 minutes. 
Add the lemon juice and cover the lid once the chicken is cooked, garnish it with coriander leaves, sprinkle kasoori methi and serve hot with steamed rice.

Curried Chicken by Zarnak Sidhwa

Recipe Line Up - Sep 23, 2013 to Sep 27, 2013

Recipe Line Up for 4th week of September 2013 - Sep 23, 2013 to Sep 27, 2013

1. Oreo Brownies, Crunchy Crostini And Curried Chicken
2. Triple Chocolate Cupcakes, Fish Nuggets And Tartar Sauce
3. Continental Chops, Ginger Chicken And Peanut Butter Chocolate Bars
4. Red Velvet Cupcakes, Creamed Steak, Fajita Steak, Homemade Flour Tortillas And Mash & Veggies
5. Buffalo Bites, Cappuccino Muffins And Creamy Garlic Sauce

Punjabi Pakwan

Ingredients:
Flour or wheat flour 250 gm
Almonds 50 gm
Pistachios 50 gm
Desiccated coconut 50 gm
Raisins 50 gm
Melon seeds 50 gm
Cashew nuts 50 gm
Oil as required
Sugar as required

Method:
1. To make panjeeri heat oil and roast the flour or white flour.
2. Remove and keep aside.
3. Add sugar, almonds, pistachios, coconut, raisins and melon seeds with cashew nuts and mix well.
4. Make dough with flour, salt, water and ghee.
5. Leave the dough to rest for 15 minutes.
6. Roll like rotis and fill with panjeeri filing and deep fry.

Punjabi Pakwan by Shehni Urooj

Hanstay Chehray

Ingredients:
Flour 200 gm
Egg 1
Almonds 50 gm
Desiccated coconut 25 gm
Raisins 25 gm
Pistachios 25 gm
Baking powder ½ tsp
Salt ¼ tsp
Oil 3 tbsp

Method:
1. Crush almonds, coconut, raisons and pistachios and mix all together
2. Add salt, baking powder, oil, egg and flour and knead well
3. Make the balls like gulab jamun and dig the holes in it
4. Prick these balls and fry on low flame

Hanstay Chehray by Shehni Urooj

Aloe Vera Handi

Ingredients

Aloe Vera 250 gm

Chicken (Cubes) ½ kg

Onion 250 gm

Tomatoes 250 gm

Ginger garlic chopped 2 tbsp

Yogurt 125 gm

Green chilies 6 – 8

Chili powder 1 tsp

Turmeric ½ tsp

All spice powder ½ tsp

White cumin seeds ½ tsp

Oil as required

Coriander leaves for garnish

Method

Chop aloe vera into small cubes, heat oil in a wok, add in chopped onion and sauté till golden brown.

Add in 2 tbsp chopped ginger and garlic. 

Fry for a few minutes.

Now add in chicken cut into cubes, chopped tomatoes and whipped yogurt. 

Fry very well.

Then add chili powder, green chilies, turmeric, all spice powder and cumin seeds. 

Fry well till oil comes on top.

Add in chopped aloe vera and simmer till done. 

astly dish it out, sprinkle with chopped coriander leaves and serve hot with chapatti.

Aloe Vera Handi by Shehni Urooj

Halwa Gheekwar

Ingredients
Aloe Vera ½ kg
Milk 2 liter
Almond 250 gm
Desiccated coconut 125 gm
Pistachios 125 gm
Cashew nut 125 gm
Melon seeds 125 gm
Raisins 125 gm
Khoya 250 gm
Sugar 250 gm
Cinnamon powder ½ tsp

Method
Chop aloe vera into small cubes and keep aside.
In a pan put together milk, sugar and cardamom powder. 

Cook till milk thickens.
Add in chopped aloe vera and continue to cook till mixture thickens.
Lastly add chopped almonds, desiccated coconut, chopped pistachios, chopped cashew nuts, melon seeds, raisins and khoya. 

Fry very well.
Lastly dish it out, garnish with almond, pistachios and cashew nuts.

Halwa Gheekwar by Shehni Urooj

Mini Fishy Sticky

Ingredients:
For Marination:
Fish fillet (boneless) 250 gm
Lemon juice 1 tbsp
Carom seeds a pinch
Salt to taste
Turmeric ½ tsp
Corn flour 2 tbsp

For Masala:
Chaat masala 1 tbsp
Cumin seeds 1 tsp
Coriander seeds ½ tsp
Citric acid a pinch
Oregano ¼ tsp
For Potato Crisp
Potato 1
Corn flour 1 tsp
Rice flour 1 tbsp
Flour 1 tbsp
Salt to taste
Chicken powder ¼ tsp
Water as needed

For Assembling:
Toothpicks as required
Pickled cucumber 1
Saltish cracker 1 packet
Salad leaves as required

Method for Marination:
Apply salt and turmeric on fish and leave it for 10 minutes. 
Wash it. 
Marinate it with lemon juice, salt, pepper, carom seeds and coat it with corn flour. Deep fry.

Method for Masala: 
Roast all together and grind finely. 

Method for Potato Crisp:
Boil the potato for 3 minutes and marinate it. 
Deep fry till golden brown.

Method for Assembling: 
Take the toothpicks - cucumber, fish, potato, cracker and wrap in salad leaves.
It is a yummy healthy starter.

Mini Fishy Sticky by Rahina Lalani

Tarragon Chicken

Ingredients:
Pasta 1 ½ cup
Ingredients for Marination
Chicken breast (cubes) ½ kg
Yogurt 125 gm
Garlic paste ½ tbsp
Chicken powder ½ tbsp
Soya sauce 1 tbsp
Worcestershire sauce 1 ½ tbsp
Crushed red chili ½ tbsp
Salt ¼ tsp
Basil leaves 3
White pepper ¼ tbsp
Lemon's juice half
Oil 1 tbsp
Ingredients for Curry
Fresh cream 1 packet
Garlic paste ½ tsp
Soya sauce 1 tbsp
Worcestershire sauce 1 ½ tbsp
Crushed red chili ½ tsp
Salt ½ tsp
Basil leaves 3
Tarragon leaves ¼ tsp
Chicken stock as required

Method for Chicken
Marinate the chicken breast cubes for at least 1 hour. 
Heat the grill pan and cook it for 5 minutes. 
Then cut into strips and keep aside.

Method for Sauce:
To make the sauce, take a pan, add cream and other ingredients. 
Cook for a few minutes.
Add the chicken stock and pour over the chicken.

Serve with rice or pasta.

Tarragon Chicken by Rahina Lalani

Recipe Line Up - Sep 16, 2013 to Sep 20, 2013

Recipe Line Up for 3rd week of September 2013 - Sep 16, 2013 to Sep 20, 2013

1. Spicy Nutty Noodles, Creamy Tomato Pasta Sauce, Basil Cream Sauce And Napoletana Sauce
2. Fruity Salad, Greek Salad, Tuna Salad, Coleslaw, Chicken Salad, Simple Cucumber Salad, Honey Mustard Dressing And Ranch Dressing
3. Raspberry & Nutella Turnover, Tomato Tarts And Cheesy Pinwheels
4. Mini Fishy Sticky, Tarragon Chicken, Caramel Vanilla Cups And Refreshing Honeydew Melon Drink
5. Halwa Gheekwar, Aloe Vera Handi, Punjabi Pakwan And Hanstay Chehray

Masala Family Festival 2013, Lahore