Dubai Food Festival

UAE Fans don't miss out on the opportunity to meet Zarnak, Zubeda Apa and Abeel & Anum Masood from Cake N Chocolate Factory, in Dubai from 29th Nov to 2nd December 2013@ Pakistan Association of Dubai in Bur Dubai!!!

Zarnak cooking in Dubai

Abeel and Zarnak sharing a laugh in Dubai

FD team with Mr. Bean in Dubai

Dubai show

Zarnak taking out an Umrah ticket for a lucky person

Triple Chocolate Cookies

Ingredients For Triple Chocolate Cookies:
Flour 2 1/4 cup
Baking soda 1 tsp
Salt 1/2 tsp
Cocoa powder 2/3 cup
Butter, softened 1 cup
Sugar 3/4 cup
Brown sugar 2/3 cup
Vanilla essence 1 tsp
Eggs 2
White chocolate chips 6 oz
Dark chocolate chips 6 oz

Method:
Combine flour, soda, salt and cocoa powder.
In a large bowl, cream butter and brown sugar and caster sugar.
Stir in vanilla.
Add eggs one at a time. Mix in flour and stir in the dark chocolate and white chocolate chips.
Drop by tablespoonfuls onto baking sheets.
Bake at 180 degree C for 9 to 11 minutes.
Cool in cookie sheets for 2 minutes.
Remove to wire racks for cooling completely.
For bar cookies: lightly grease 9 x 13 pan.
Spread dough into pan.
Bake for 20 -25 minutes.

Triple Chocolate Cookies by Zarnak Sidhwa

Corn Cheese Balls

Ingredients For Corn Cheese Balls:
Corn 1 1/2 cup
Cheese grated 2
Potatoes, boiled grated 2 cup
Ginger, chopped 1 inch
Green chilies, chopped 2
Coriander leaves, chopped 2 tbsp
Salt to taste
Red chili powder 1 tsp
Roasted cumin powder 1 tsp
Corn flour 2 tbsp
Flour 1 tbsp
Oil to deep
Ketchup or chutney to serve

Method:
Mash the corn slightly.
Place in a deep bowl and mix in cheese, potatoes ginger, chilies, coriander leaves, salt, red chili powder, cumin powder, corn flour and flour.
Shape into small bite sized balls and deep fry till golden brown.
Drain on absorbent paper.
Serve hot with chutney of your choice.

Corn Cheese Balls by Zarnak Sidhwa

Mini Fish Pies

Ingredients For Mini Fish Pies:
Potatoes 1 kg
Butter 2 tbsp
Milk 1/2 cup
Salt & pepper to taste
Butter 2 tbsp
Flour 2 tbsp
Spring onions 4
Milk 2 cups
Fish fillets 1/2 kg
Mustard paste 1 tsp
Spring onion 1
Corn 1/4 cup
Peas 1/4 cup
Cheddar cheese grated 1 cup

Method:
Mash the boiled potatoes with 1/2 cup milk and 2 tbsp butter.
Season with ground black pepper.
Meanwhile, put the butter and flour in another pan and heat gently until the butter has melted, stirring regularly.
Gradually whisk in the milk brings to the boil, stirring to avoid any lumps and add in the spring onions.
Cook until thickened.
Stir in the cheese, fish, mustard, spring onions, corn and peas.
Spoon into a pyrex dish or 6-8 ramekins.
Spoon or pipe the potato on top and sprinkle with cheddar cheese.
Bake 5-20 minutes at 200 degree C or until golden and bubbling at the edges and golden on top.

Mini Fish Pies by Zarnak Sidhwa

Nutella Hot Chocolate

Ingredients For Nutella Hot Chocolate:
Nutella 2 tbsp
Milk 1 cup
Marshmallows as required

Method:
In a saucepan, pour about 1/4 cup of the milk and 2 spoonfuls of nutella.
Put the stove on medium low heat.
Whisk the milk and nutella together in the saucepan until its blended.
Slowly pour the rest of the milk into the saucepan.
Stir until it becomes hot & frothy.
Turn off the stove.
Carefully pour the mixture into a cup or mug.
Add marshmallows as you please.

Nutella Hot Chocolate by Sarosh Pirwani (Sugar Love)

The guest Sarosh Pirwani is the owner of Sugar Love.

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn.

Nutella Filled Cookies

Ingredients For Nutella Filled Cookies:
Nutella 1 cup
Plain flour 1 cup
Egg 1
Nutella refrigerated 1 jar

Method:
Preheat the oven to 180 degree F and line 2 trays with baking paper.
In a large bowl, mix together the nutella and the egg.
Add the flour and stir until incorporated.
The mixture will be quite thick.
Roll a small teaspoon of dough into a ball and flatten in your palm.
Place on the lined baking tray.
Put a teaspoon of cold nutella in the center of the cookie.
Roll a second small teaspoon of dough into aball and flatten in your palm.
Place it over the nutella and press the edges of the two cookies together.
Repeat the process until all the cookie dough has been used bake for 6-8 minutes and serve.

Nutella Filled Cookies by Sarosh Pirwani (Sugar Love)

The guest Sarosh Pirwani is the owner of Sugar Love.

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn

Minion Cake

Minion Cake by Sarosh Pirwani (Sugar Love)
The guest Sarosh Pirwani is the owner of Sugar Love.

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn

Morroccan Spiced Oranges

Ingredients for Moroccan Spiced Oranges: 

Oranges 6
Slivered almonds ¼ cup
Dates pitted 4
Sugar powdered 1 tbsp
Lemon juice 1 tbsp
Cinnamon ground ¼ tsp
Grated orange rind as required

Method

Combine all ingredients in a bowl, tossing to combine. 

Cover, chill.
Garnish with orange rind.

Morroccan Spiced Oranges by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn.

Colourful Coleslaw

Ingredients For Colorful Coleslaw:
Carrot 1
Purple cabbage 1 small
Cabbage sliced 1 small
Walnuts chopped few
Raisins 2 tbsp
Milk 2 tbsp
Mayonnaise 3-4 tbsp
Black pepper a pinch
Salt a pinch

Method:
Mix all well and serve chilled.

Colorful Coleslaw by Zarnak Sidhwa

Eggless Pineapple Upside Down Cake

Ingredients For Eggless Pineapple Upside Down Cake:

For Garnish:
Pineapple slices 5-6
Cherries halved 10-12
Butter 2 tsp
Brown sugar 2 tbsp

For Cake:
Flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Vanilla essence 1 tsp
Oil 2 tbsp
Condensed milk 1 tin

Method:
In a pan, add the butter and the brown sugar and caramelize the sugar.
Heat the mixture while stirring. When it starts bubbling stop stirring and removes from the flame.
Spread in a greased baking tin.
Arrange the pineapple slices and cherries on the caramel.
Keep the tin aside.
For the batter sieve all the dry ingredients together.
In a bowl, whip together the condensed milk, oil and batter.
Add the essence and mix well now add the sieved dry mixture to the liquid little by little.
Whip to make a thick batter.
Pour it in the prepared tin over the garnish.
Bake at 180 degree C for about 35 minutes or till you see the top of the cake turn golden light brown in colour.
To check insert a tooth pick in the middle of the cake, it should come out clean.
Take out of the oven and let it cool for about 25 minutes the tin on a cooling rack.
Gently run a sharp knife around the edges twice to remove the cake.
Now, put a cake tray or a serving plate upside down on the cake tin.

Eggless Pineapple Upside Down Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn.

Easy Hot Chocolate

Ingredients
Sugar 3 ½ cup
Cocoa powder 2 ¼ cup
Salt 1 tsp
Milk for serving


Method
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine
well. Store the mixture in an airtight container. 

For individual servings, heat 1 cup milk. 

Add 2 tablespoons of cocoa mix, and stir to dissolve.

Easy Hot Chocolate by Zarnak Sidhwa

Vietnamese Chicken Sandwich

Ingredients For Vietnamese Sandwich:
Chicken breast 2
Olive oil 1 tsp
Rice vinegar 1 tsp
Caster sugar 1/2 tsp
Lime (juice) 1 lim
Carrot, grated 1
Spring onions 2
Cucumber 1 small
Red chili half
Hot dog buns 2
Lettuce leaves few
Sweet chili sauce 1-2 tbsp

Method:
Rub the chicken with oil, cook on a hot pan for 2-3 minutes per side, or until cooked through.
Set aside to cool.
Mix together the rice vinegar, sugar and lemon juice, stirring onions, cucumber and chili.
Split the hot dog buns along the top.
Stuff with the lettuce leaves and shred the chicken on top.
Pile on the carrot mixture, drizzle the sweet chili sauce and serve.

Vietnamese Chicken Sandwich by Zarnak Sidhwa

Recipe Line Up - Nov 25, 2013 to Nov 29, 2013

Recipe Line Up for 4th week of November 2013 -Nov 25, 2013 to Nov 29, 2013

1. Vietnamese Chicken Sandwich, Hot chocolate, Eggless pineapple upside down cake, Colourful coleslaw and Moroccan spiced oranges
2. Minion Cake, Nutella filled cookies and Nutella hot chocolate by guest Sarosh Pirwani
3. Mini fish pies, corn cheese balls and triple choc cookies

4. Repeat Episode because of Dubai Food Festival - Basic Vanilla Macaroons And Butter Cream Rosette Cake

5. Repeat Episode because of Dubai Food Festival - Yummy stuffed Naans by Bread Basket's naan experts

Wardrobe Sponsor for the week: Hira`s Fashion Inn.

Cheese fingers

Cheese Fingers
Ingredients

Butter 2 tbsp
Grated cheese 8 tbsp
Mustard paste ½ tsp
Salt to taste
Crushed black pepper to taste
Bread slices 6
Chili powder 1 tsp

Method

Combine the butter, 2 tbsp of cheese, mustard paste, salt and pepper in a bowl and mix well until very soft. 
Divide the mixture into 6 equal portions and keep aside. 
Toast the bread slices in a toaster till they are crisp and brown in color from both the sides. 
Spread mixture evenly over it. 
Sprinkle ½ tbsp of cheese and a little chili powder on each bread slice and bake in a pre-heated oven at 200°c for 10 to 15 minutes or till the cheese melts. 
Cool slightly, cut each toast into 3 equal pieces vertically and serve immediately.

Cheese Fingers by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Hot and Sour Soup (Vegetarian)

Hot & Sour Soup
Ingredients

Chili sauce 2 tbsp
Corn flour 1 ½ tbsp
Soya sauce 1 tbsp
Vinegar 2 tbsp
Capsicum chopped 2tbsp
Spring onions chopped 2tbsp
Tomato sauce 2 tbsp
Carrots chopped 2tbsp
Cabbage chopped ¼ cup
Tofu (thinly sliced) 3 – 4 tbsp
Black Pepper powder 1tsp
Sugar ½ tsp
Salt to taste
Water 4 cups

Method

Mix 4 cups of water, chili sauce, Soya sauce, tomato sauce, vinegar, sugar, salt, pepper powder and bring to boil.
Now add all the chopped vegetables except tofu. 

Cook for a minute on a medium heat.
Dissolve corn starch in ½ cup water and add to the soup stirring constantly till it becomes thick.
Cook for a minute, add tofu slices.
Serve hot.

Hot N Sour Soup by Zarnak Sidhwa
Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Creamy Vegetable Soup

Creamy Vegetable Soup
Ingredients

French beans, finely chopped 10 – 12
Carrots, peeled & chopped 2
Green peas, boiled ½ cup
Butter 2 tbsp
Flour 2 tbsp
Milk 2 cup
Salt to taste
Crushed black peppercorns ¼ tsp

Method
Heat butter, add flour and sauté for a minute. 

Add French beans, carrots, green peas and sauté for three to four minutes.
Add three cups of water and cook till the vegetables are soft.
Add milk, salt and cook till the soup is thick. Add crushed peppercorns and mix well.
Serve piping hot.

Creamy Vegetable Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Cheesy Potato Soup

Cheesy Potato Soup
Ingredients

Butter 2 tbsp
Onion chopped 1 cup
Potatoes chopped 2 ½ cups
Chicken stock 3 cups
Cream 1 cup
Cheddar cheese shredded 1 ¾ cup
Dill ¼ tsp
Ground black pepper ¼ tsp
Salt ¼ tsp
Paprika a pinch

Method

Melt butter. 

Cook onion in butter until softened. 

Stir in potatoes and bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. 

Purée potato mixture in a blender return to pot over medium heat. 

Stir in cream, cheese, dill, pepper, salt and paprika. 

Bring to a low boil and cook, stirring, until thickened.

Cheesy Potato Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Flavoured Butter

Ingredients For Flavoured Butter:
Soft butter 2 tsp
Dill leaves 1 tbsp
Garlic chopped 1 tbsp
Lemon juice a few drops

Method:
Combine all the ingredients in a bowl and mix well.
Refrigerate till use.
Serve chilled.

Flavoured Butter by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Dinner rolls

Ingredients For Dinner Roll:

For Dough:
Flour 250 gm
Dry yeast (instant yeast powder ) 1 tbsp (can use 2 Tbsp if you are rushed for time and need the rolls to rise quickly)
Sugar 1 tsp
Soft Butter 10 gm
Salt 1 tsp

For The Onion Mixture:
Onions chopped 2 tsp
Cumin seeds 2 tsp
Ghee 1 tsp

Method:
Heat the ghee and fry the onion and cumin seeds until golden brown.
Keep aside.
For the rolls, sieve the flour.
Make a well in the center.
Add the yeast, sugar and 1/2 cup of warm water.
Wait for a minutes until bubbles comes to top.
Add the butter and salt, mix well and make soft dough by adding some more warm water.
Knead the dough for at least 5 to 6 minutes.
Add the onion mixture to the dough doubles in size.
Knead again for 1 minute.
Shape into very small marble size balls.
Put on a well greased baking tray leaving enough margins for expansion.
Keep the tray in a warm place for 20 minutes or until double in size.
Bake in a hot oven at 200 degree C for 5 minutes.
Then reduce the temperature to 150 degree C and bake for a further 10 minutes.
Remove from the tin and brush on top with butter.
Serve hot in folded napkins with butter.

Dinner Rolls by Zarnak Sidhwa

Note:  Buy a big packet of instant yeast powder that is powdery. 
Put the left over instant yeast powder in freezer. Use as needed.
  Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Garlic Croutons (Fried)

Ingredients:
Garlic, 1 clove 

White bread (3 slices)

oil for frying

Chilli Powder a little

Salt and Pepper to taste 

Instructions
Crush the garlic.

Remove the crusts from the bread slices.Cut the bread into small cubes.

Heat the oil.

When hot, add the bread cubes and fry whilst stirring constantly.

When the cubes start to turn colour, add the garlic and mix well.

Remove when the cubes are golden brown and drain.

Sprinkle salt and pepper and a little chilli powder.

Garlic Croutons by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Tom Kha Gai

Ingredients For Tom Ka Gai:
Chicken breast 2
Oil 3 tbsp
Coconut milk 2 cans
Water 2 cups
Minced ginger 2 tbsp
Fish sauce 4 tbsp
Lemon juice 1/4 cup
Red chili crushed 1/4 tsp
Turmeric 1/2 tsp
Green onion 2 tbsp
Coriander chopped 1 tbsp


Method:
Cut the chicken into thin strips and sauté in oil for 2 to 3 minutes util the chicken turns white.
In a pan, bring coconut milk and water to a boil.
Reduce heat.
Add ginger, fish sauce, lemon juice, crushed red chilies and turmeric.
Simmer until the chicken is done.
Sprinkle with sliced green onions and fresh coriander and serve steaming hot.

Tom Ka Gai by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Quick Chinese Chicken Corn Soup

Ingredients:

Water 2 cups

Chicken stock cubes 2 or Chicken stock 3 cupsChicken breast 2 or Cooked diced chicken 1 cup

Creamed corn 1 cup (You don't have to blend creamed corn as it is already blended. Can use tinned sweet corn kernels blended with a little water) 

Soya Sauce a little

Salt
Corn flour 1 tbsp
Cold water 2 tbsp
Egg whites 2
Parsley chopped 2 tbsp

Method:

Boil 4 cups water with 2 chicken stock cubes.
Add in a chicken breast cut in two.
When done, shred the meat.
Add the shredded meat in the stock again.
Add in some soya sauce and salt.
Add in blended corn (tinned) with little water.
(Note: The soup can be cooled and frozen if you want to save it. Cannot freeze after eggs and cornflour is added.)
Bring mixture to a boil over medium heat, stirring occasionally.Blend corn flour with cold water and add to soup.
Continue cooking, uncovered, for 3 minutes.
Beat eggs and in a slow thin stream add in the soup and let simmer on low till done.
Don't mix after adding egg.
Reduce heat to a simmer and cook.
Ladle soup into individual bowls and garish with parsley.CHICKEN CORN SOUP is ready to enjoy.

Chicken Corn Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Spinach Soup

Ingredients for Spinach Soup:

Spinach, chopped 3 cups
Spinach leaves 15 – 20
Onions, chopped 2 medium
Oil 1 tbsp
Bay leaf 1
Black peppercorns 7 – 8
Garlic, chopped 2 tsp
Salt to taste
Crushed black peppercorns ½ tsp
Vegetable stock 1 ½ cups
Milk 1 ½ cups
Mascarpone or cream cheese 4 tbsp

Method

Heat oil, add bay leaf, black peppercorns, onions and garlic and sauté.
Add spinach, salt, crushed black peppercorns and sauté till onion and spinach become soft.
Cool and grind with vegetable stock till smooth. 

Pour it back into the pan. 

Keep the remaining spinach leaves one on top of the other and shred finely.
Heat oil in another pan. 

Add shredded spinach and deep fry till crisp.
Drain. Add milk to the soup and mix well. 

For each portion shape 1 tbsp mascarpone cheese into a quennel using two tablespoons.
Pour soup into serving bowls, place the cheese quennel in the centre, place the fried spinach over the cheese and serve hot.

Spinach Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Cauliflower Soup

Ingredients for Cauliflower Soup:

Water ¾ cup
Cauliflower, chopped 1 cup
Potatoes cubed 1 cup
Celery finely chopped ½ cup
Carrots diced ½ cup
Onion chopped ¼ cup
Butter 1/4 cup
Flour ¼ cup
Milk 3 cups
Salt to taste
Black pepper to taste
Cheddar cheese shredded 4 ounces

Method

In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. 
Boil for 5 to 10 minutes, or until tender. 
Set aside. 
Melt butter in separate saucepan over medium heat. 
Stir in flour and cook for 2 minutes. 
Remove from heat, and gradually stir in milk. 
Return to heat, and cook until thickened. 
Stir in vegetables with cooking liquid, and season with salt and pepper. 
Stir in cheese until melted, and remove from heat.

Cauliflower Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Masoor Daal Soup

Ingredients for Masoor Daal Soup:

Split red lentil, soaked 1 cup

Onion, chopped 1
Garlic, chopped 2 cloves
Black pepper powder ½ tsp
Red chili powder ½ tsp
Salt to taste
Tomatoes, chopped 2
Lemon juice 2 tsp

Method 

In a pan add onion and garlic and roast for 2 minutes. 
Drain and add the split red lentils, 2 cups water, black pepper powder, red chili powder, salt and mix.
Add tomatoes, cover and cook. 
Cool and blend till smooth. 
Pour back into the pan, add lemon juice and mix and bring it to a boil. 
Pour into bowls and serve.

Masoor Daal Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz