Chicken Curry

Crunchy lemon Parfaits

Home made Lemon Curd

Chicken in a rice ring

Special Ravo

Recipe Line Up - February 17, 2014 to February 21, 2014

Recipe Line Up for 3rd week of February 2014 - February 17, 2014 to February 21, 2014

1. Special Ravo and Chicken in a rice ring
2. Home made Lemon Curd, Crunchy lemon Parfaits and Chicken Curry

Giant Valentine Cookie

Ingredients for Giant Valentine Cookie:
Flour 1 cup and 2 tbsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Butter 1/2 cup
Backed brown sugar 1/2 cup
Caster sugar 1/3 cup
Vanilla essence 1/2 tsp
Egg 1
Chocolate chips 1 cup
Chocolate melted 8 oz (to decorate)
Sprinkles or tiny hearts to decorate

Method:
Combine flour, baking soda and salt in small bowl. 
Beat butter, brown sugar, caster sugar and vanilla essence until creamy. 
Beat in egg. 
Gradually beat in flour mixture. 
Stir in 1 cup chocolate chips and spread into greased heart shaped tin. 
Bake at 180 degrees C for 20 to 30 minutes or until golden brown. 
Let cool in pan for 10 minutes; remove to wire rack to cool completely. 
Melt chocolate and when smooth spread over cookie. 
Decorate with icing or sprinkles.

Giant Valentine Cookie by Zarnak Sidhwa

Brownie Kebabs

Ingredients for Brownie Kebabs:
Butter ½ cup
Cocoa 1/3 cup
Caster sugar 1 cup
Eggs 2
Vanilla essence 1 tsp
Flour ¾ cup
Salt ¼ tsp
Strawberries 
Chocolate sauce
Large marshmallows

Method:
Melt butter add cocoa, remove from fire and cool. 
Beat eggs,
Add sugar, vanilla essence, flour and salt mix.
Pour in a greased and lined 13x9 pan.
Bake for 20-25 min only cool well, then cut in heart shapes using a heart shaped cookie cutter. 
On a skewer put a heart shaped brownie piece, a marshmallow and a strawberry and drizzle chocolate sauce over the brownie kebabs. 
Serve some chocolate sauce on the side too to dip the kebabs.

Brownie Kebabs by Zarnak Sidhwa

Recipe Line Up - February 10, 2014 to February 14, 2014

Recipe Line Up for 2nd week of February 2014 - February 10, 2014 to February 14, 2014

1. 
2.
3. Surprise Rice Snack, Chicken Chilli Tacos And Chewy Bars
4. Almond Biscuits, Chocolate Ganache Cheesecake And Spicy Fried Chicken
5. Special recipe for Valentine's Day: Brownie Kebab and Giant Valentine Cookies

Coconut Biscuits

Ingredients for Coconut Biscuits:
Unsalted butter 250 gm
Caster sugar 200 gm
Flour 350 gm
Coconut or vanilla essence 1/2 tsp
Desiccated coconut 1/2 cup
Egg 1

Method:
Beat butter add caster sugar, mix till well incorporated. 
Add in the eggs, flour, coconut/vanilla essence, and desiccated coconut. 
Mix with hands to form soft dough. 
Let dough rest in fridge for an hour at least well wrapped in cling. 
Roll out dough on a lightly floured surface, cut using a cookie cutter.
Bake in a preheated oven at 180 degrees C for 12-15 minutes or until done.

Spicy Fish Curry

Ingredients for Spicy Fish Curry:
Fillet fish ½ kg
Oil 3 tbsp
Finely chopped onion 1 large
Kalonji (onion seeds) 1 tsp
Whole dry red chillies 6 
Finely chopped garlic 2 tsp
Chopped tomatoes 2
Desiccated coconut 3 tbsp
Salt to taste
Coriander powder 1 tsp
Zeera powder 1 tsp
Chilli powder 1 tsp
Lemon juice 2 tbsp
Finely chopped coriander leaves 2 tbsp

Method:
Heat oil, add onions, and fry until soft. 
Add kalonji, sabut laal mirch and garlic, cook for 2-3 minutes. 
Add tomatoes, coconut, salt, dhania, zeera and chilli powders. 
Cook for 10 minutes. 
Add the fish pieces along with water, cook, until fish is tender and water has almost evaporated. 
Mix in lemon juice and chopped coriander. 
Serve hot with rice.

Chicken Koftas

Ingredients for Chicken Koftas:
Chicken mince ½ kg
Cinnamon powder ½ tsp
Salt to taste
Oil 3 tbsp
Boiled onion paste 1 cup
Ginger-garlic paste 1 tbsp
Coriander powder 1 tbsp
Red chilli powder 1 tsp
Tomato puree 1 cup
Cashewnut paste 2/3 cup
Garam masala powder 1 tsp
Pomegranate syrup 2 tbsp
Cream 1 cup

Method:
Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. 
Divide the mix into equal portions. 
Shape them into balls. 
Keep the koftas aside. 
Heat oil in a pan. 
Add boiled onion paste and cook till onions turn pink. 
Add ginger-garlic paste. 
Sauté for a minute, then add coriander powder and red chilli powder. 
Stir in tomato puree and cashewnut paste dissolved in a little water. 
Cook for five minutes on a high flame, stirring continuously. 
Add one and half cups of water and bring it to a boil. 
Add chicken koftas and cook for ten minutes, stirring occasionally. 
Add garam masala powder and pomegranate syrup. 
Check and adjust seasoning. Simmer for five minutes. 
Stir in cream.

Strawberry Pie

Batata Vadas

Ingredients for Batata Vada:
Potatoes 600 gm
Ginger a 1-inch piece
Garlic 10-12 cloves
Green chillies 4-5
Gram flour 1-½ cups
Red chilli powder 1 tsp
Salt to taste
Soda bi-carbonate a pinch
Turmeric powder ½ tsp
Chopped coriander leaves 2 tbsp
Oil to fry
Ketchup or chutney to serve

Method:
Boil and mash potatoes and keep aside. 
Make a paste of ginger, garlic and green chillies. 
Prepare a thick batter of gram flour (besan) with water, red chilli powder, salt and soda bi-carbonate. 
Heat a little oil. 
Add ginger-garlic-green chilli paste. 
Add mashed potatoes and turmeric powder and mix well. 
Add chopped coriander leaves and salt to taste. 
Let the mixture cool. 
When cold, form into balls. 
Heat oil in a kadahi. 
Dip the potato balls into the besan batter and deep fry in hot oil till light golden brown. 
Serve hot with chutney or sauce of your choice.

Mince Koftas

Kashmiri Pulao

Kashmiri Chicken

Kashmiri Dum Aloo

Chocolate Almond Cake

Ingredients for Chocolate Almond Cake:
For Caramel Topping:
Melted unsalted butter 6 tbsp
Melted unsalted butter for pan
Packed brown sugar 3/4 cup
Honey 1/4 cup
Slivered & toasted almonds 1-1/4 cups

For Cake:
Flour 1-1/4 cup
Cornflour 1 tbsp
Cocoa powder 1/2 cup
Baking soda 1 tsp
Salt 1/2 tsp
Unsalted butter 1/2 cup
Sugar 1-1/2 cups
Eggs 3
Buttermilk1 cup
Vanilla essence 1 tsp

Method:
Prepare the topping: 
Generously butter a 10-inch round nonstick cake pan. 
Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. 
Drizzle honey over sugar and sprinkle evenly with almonds. 

Prepare the cake: 
Sift flour, cocoa powder, baking soda, and salt together. 
Beat butter until fluffy. 
Add sugar and continue mixing. 
Add eggs, one at a time, beating after each addition. 
Add the dry ingredients and mix to combine. 
Add half the buttermilk, continue mixing, and add vanilla. 
Pour the batter into the pan. 
Bake for 45 to 50 minutes or until set in the center and springy. 
Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. 
Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. 
If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. 
Let cool completely.

Chocolate Almond Cake by Zarnak Sidhwa

Cheesy Potato Balls

Jhatpat Chicken Biryani

Ingredients for Jhatpat Chicken Biryani:
Boiled rice 2 cups
Boneless chicken cubes 250 gm
Chopped and fried onions 3
Ginger garlic paste 2 tsp
Chopped onions 2
Tomato puree 1 cup
Red chili paste 2 tsp
Curd 2 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Red chili powder 2 tsp
Turmeric 1 tsp
Oil 2 tsp
Chopped coriander 2-3 sprigs
Chopped mint 1-2 tbsp

For Topping:
Garam masala 1 tsp
Fried cashews 8-9
Raisins 2 tsp
Salt to taste
Oil 2 tbsp

Method:
In a pan, heat oil. 
Add onions, ginger garlic paste, and sauté. 
Now add turmeric, cumin powder, coriander powder, red chili paste, boneless chicken pieces and mix well. 
Leave it to cook. 
Now add red chili powder, tomato puree and mix well and add water, cover the pan and let the chicken cook. 
Add curd, salt and garam masala powder over the chicken. 
Grease a bowl with oil. 
Add raisins and cashews along with fried onions, chicken gravy, chopped coriander, and mint to the base of the bowl. 
Add a layer of rice. 
Spread little chicken gravy and chicken pieces on the rice layer. 
Make similar layers as desired. 
Heat it in the oven for some time. 
Now flip the bowl of layered biryani onto a plate.

Jhatpat Chicken Biryani by Zarnak Sidhwa

Fish Salad

Ingredients for Fish Salad:
Cooked elbow macaroni 2 cups
Tuna fish 1 can
Quartered tomatoes 2
Sliced stuffed olives ½ cup
Mayonnaise 3 tbsp
Salt to taste
Black pepper to taste
Lettuce leaves to serve

Method:
Rinse 2 cups cooked elbow macaroni in cold water, drain and set aside. 
Combine all ingredients in large bowl. 
Refrigerate until time to serve. 
Serve on lettuce leaves.

Fish Salad by Zarnak Sidhwa

Glazed Chocolate Chip Cake

Ingredients for Glazed Chocolate Chip Cake:
For Cake:
Egg whites 4
Cream of tartar 1/4 teaspoon
Divided sugar 1-1/2 cups
Flour 2-1/2 cups
Baking powder 2 tsp
Baking soda 1-1/2 tsp
Salt 1 tsp
Buttermilk 1-1/2 cups
Oil 1/4 cups
Vanilla essence 1 tbsp
Mini chocolate chips 1/2 cup(s)

For Chocolate Drizzle:
Chocolate chips or chocolate chopped 1/3 cup
Milk 2 tbsp

Method:
Beat egg whites in a large bowl until foamy. 
Add cream of tartar, increase speed beat until soft peaks form. 
Gradually add 1/2 cup sugar, beating until stiff but not dry. 
Combine remaining 1 cup sugar, flour, baking powder, baking soda and salt in another large bowl. 
Beat in buttermilk, oil, vanilla and a heaping spoonful of whites with mixer on medium speed.
 Fold in remaining whites and chocolate chips with a whisk. 
Scrape batter into greased bundt pan, smoothing top. 
Bake cake at 180 degrees C until a skewer inserted in the center comes out clean, 40 to 50 minutes. 
Let cool in the pan on a wire rack for 10 minutes. Invert onto rack and let cool completely.

To make chocolate drizzle: 
Combine chocolate or chocolate chips and milk in a small saucepan. 
Heat over low heat, stirring, until chocolate is melted and mixture is smooth. 
Drizzle over cooled cake. 
Let stand for about 45 minutes before slicing.

Glazed Chocolate Chip Cake by Zarnak Sidhwa

Bengali chicken

Ingredients for Bengali Chicken:
Chicken 1 kg
Dried whole red chillies 8-9
Coriander seeds 4-½ tbsp
Garam masala powder 1 tsp
Onions 6
Garlic paste 1 tbsp
Red chilli paste or powder ½ tsp
Chilli powder 1 tsp
Cashew nuts paste 2 tbsp
Salt to taste
Water or Chicken Stock 1 cup

Method:
Dry roast 4 tbsp coriander seeds and broken whole red chillies till they are fragrant, then grind into powder. 
Marinate chicken with the ground masala, 1 tbsp oil, garlic paste, a little salt and red chilli paste for at least 1-2 hours or overnight. 
When ready to cook, cut 1/3rd of the onions into fine slices and make the rest into a thick paste. 
Now heat about 2-3 tbsp oil, add remaining coriander seeds onion slices and fry till translucent pink.
Add the paste and fry together till some oil starts to ooze out. 
Then add the marinated chicken and red chilli powder. 
Add water and cover cook until the chicken is cooked. 
Remove the lid, check and add salt to taste and turn the flame on high and cook until the gravy thickens. 
Add the cashew paste stir well, cook for a minute, and then remove from heat.

Bengali Chicken by Zarnak Sidhwa

Recipe Line Up - February 03, 2014 to February 07, 2014

Recipe Line Up for 1st week of February 2014 - February 03, 2014 to February 07, 2014

1. Bengali chicken , Glazed Chocolate Chip Cake and Fish Salad
2. Jhatpat Chicken Biryani, Chocolate Almond Cake and Cheesy Potato Balls 
3. Kashmiri Dum Aloo, Kashmiri Chicken and Kashmiri Pulao
4. Mince Koftas, Batata Vadas and Strawberry Pie
5. Chicken Mince Koftas, Spicy Fish Curry and Coconut Biscuits

Hot Chocolate

Ingredients for Hot Chocolate:
Milk 2 cups
Cocoa powder 2 tbsp
Caster sugar 2-4 tbsp
Mini marshmallows few

Hot Chocolate by Zarnak Sidhwa

French Toast

Ingredients for French Toast:
Bread slices 2-4
Milk 1 cup
Eggs 2
Caster sugar 2 tbsp
Vanilla essence 1/4 tsp
Oil as required

French Toast by Zarnak Sidhwa

Crepes

Ingredients for Crepes:
Flour 8 oz
Eggs 3
Milk 8 fl oz
Water 8 fl oz
Oil 2 fl oz
Fruit syrup as required

Method:

Mix flour, eggs and milk and whisk.
Add oil and water.
Make a smooth batter for thin crepes.
Let stand for a while.
Heat a crepe pan, brush with oil or butter.
Cook a ladle-full of crepe batter, for a minute on each side.
Layer on a plate with grease proof paper in between so they don’t stick.
Serve with fruit or pancake syrup. 

Crepes by Zarnak Sidhwa

English Breakfast

Ingredients for English Breakfast:
Eggs 2
Chicken sausages 2
Tomato 1
Oil 1/2 cup
Baked beans as required
Mushrooms. sliced 4-5
Salt to taste
Black pepper to taste
HP sauce to serve
Toasted bread slices to serve

English Breakfast by Zarnak Sidhwa

Lively Weekends - 1st February 2014

Recipe lineup for 1st February 2014:

• Cheesy Scramble
• English breakfast
• Crepes
• French toast 
• Hot Chocolate