Chinese Chilli Sauce

Ingredients for Chinese Chili Sauce:
Red chili powder 1 tbsp
Red chilies 1 tsp
Green chilies 2-3
Salt 1/2 tsp
Garlic clove 1
Tomato paste 1 tsp
Lemon salt 1/4 tsp
Corn flour 1 tsp
Sugar 1/2 tsp
Chinese salt 1/4 tsp
Water 3 cups
White vinegar 1 tbsp
Red food color a pinch

Method:
In a clean place of cloth, wrap red chili, crushed red chilies, green chili and chopped garlic to make a small bag.
In a pan, add 2-3/4 cups water, dip the bag and cook on low flame 5 to 7 minutes.
Later, remove bag and squeeze.
Now add salt, sugar, Chinese salt, tomato paste and red food color and mix well.
Let it boil. 
Dissolve corn flour in 1/4 cup of water and mix well.
Now add vinegar, turn and turn of the heat. 
Let it cool, pour the sauce in a sterilized bottle and keep in refrigerator. 
Shake well before use.

Chinese Chilli Sauce by Adnan

Tikka Sauce

Ingredients for Tikka Sauce:
Tikka masala 4 tbsp
Oil 3-4 tbsp
Oil 2
Garlic cloves 2
Chopped ginger 1/2 tsp
Vinegar 1 tbsp
Tomato paste 1 tsp

Method:
Heat oil, add chopped ginger and garlic and fry it for 2 to 3 minutes.
Now add tomato paste and cook for 2 to 3 minutes.
Add tikka masala and fry for a minute.
Later add 2 to 3 tbsp water and cook for 4 to 5 minutes on medium heat.
Then turn off stove and add white vinegar.
Pour the sauce in a sterilized bottle and keep in refrigerator.

Tikka Sauce by Adnan

Barbecue Sauce

Ingredients for BBQ Sauce:
Tomato paste 2 tsp
Sugar 1 tbsp
Salt 1/2 tsp
Star anise 1/4 tsp
Cumin seeds 1/4 tsp
Crushed anise 1 tsp
Chopped onion 1 tbsp
Red chili powder 1 tsp
Crushed red chilies 1/4 tsp
Lemon salt 1/4 tsp
Glucose syrup 1 tsp
Soya sauce 1 tsp
Corn flour 2 tsp
White vinegar 1 tbsp
Brown sugar 2 tbsp
Water 3 cups

Method:
In a clean place of cloth, wrap red chili powder, crushed red chilies, crushed anise, star anise, chopped onion, crushed cumin seeds and brown sugar to make a small bag.
In a pan, add 2-3/4 cups water, dip the bag and cook on low flame 5 to 7 minutes.
Later, remove bag and squeeze.
Add tomato paste, salt, sugar and lemon salt.
Mix the ingredients well.
Dissolve corn flour in 1/4 cup water.
Add in the mixture and cook.
When in thickens, turn off the heat.
Now add glucose syrup, white vinegar and mix well.

For barbecue flavor: 
Heat a piece of coal until red.
Place the piece of cool in saucepan, pure a tsp of oil and cover it.
Leave it for 5 to 6 minutes, remove the cool and let the sauce cool.
Pour the sauce in a sterilized bottle and keep in refrigerator.
Shake well before use.

Barbecue Sauce by Adnan

French Dressing

Ingredients for French Dressing:
Oil 1 cup
Garlic paste 1/2 tsp
Salt 1/2 tsp
Caster sugar 1/2 tsp
White pepper 1/4 tsp
Mustard paste 1/4 tsp
Yellow food color a pinch
Tomato paste 1/4 tsp
Lemon salt a pinch
Corn flour 1/2 tsp
Water 2 tbsp
White vinegar 1 tbsp

Method:
Slightly heat oil and remove pan from stove.
Add garlic paste, tomato paste, mustard paste and mix well.
Let it cool for a while. 
Dissolve corn flour in 2 tbsp water, add caster sugar, yellow color, salt, lemon salt and white pepper.
Mix the ingredients well.
Now add in oil mixture and beat well.

Keep in a sterilized bottle and shake well before use.

French Dressing by Adnan

Mustard Paste

Ingredients for Mustard Paste:
Mustard powder 1 tbsp
Wheat flour 2-3 tbsp
Salt 1/2 tsp
Critic acid 1 pinch
Caster sugar 1/4 tsp
Turmeric powder 1/2 tsp
Oil 2 tbsp
Garlic paste 1/2 tsp
Water 1/2 cup
White vinegar 1 tbsp

Method:
Heat oil, add garlic paste and fry for a minute.
Add turmeric and mustard powder.
Now add wheat flour and cook it for 1 to 2 minutes.
Add water, caster sugar, salt, critic acid and mix well.
When it becomes thick, add vinegar and turn off the heat,
Let it cool. 
Pour in a sterilized bottle and keep in refrigerator.
Shake well before use.

Mustard Paste by Adnan

Anaar Masala Raita

Ingredients for Anaar Masala Raita:
Chilled yogurt 1-1/2 cups
Fresh pomegranate pearls ¾ cup
Roasted cumin powder ½ tsp
Black pepper powder ¼ tsp
Red chili powder a pinch
Chaat masala powder ¼ tsp
Black salt a pinch
Sugar as required
for Garnish:
Coriander leaves a few
Mint leaves a few

Method:
Whisk the yogurt till smooth. 
Season with the spice powders, salt and sugar. 
Stir till sugar is dissolved. 
Add the pomegranate pearls and reserve a few for garnish. 
Stir and pour the raita in serving bowls and garnish with the pomegranate pearls and coriander or mint leaves.

Anaar Masala Raita by Zarnak Sidhwa

Hummus

Ingredients for Hummus:
Boiled chickpeas 2 cups
Lemon juice 3 tbsp
Sesame seeds 1/2 cup
Crushed garlic clove 1
Salt 1 tsp
Chopped fresh parsley
Boiled chickpea liquid 1/3 cup
Pita bread wedges, crackers or raw vegetables for dipping

Method:
Blend all ingredients well.

Hummus by Zarnak Sidhwa

Cucumber Tomato Raita

Ingredients for Cucumber Tomato Raita :
Curd 1 cup
Chopped cucumber 1
Chopped tomato 1 small
Chopped green chilli 1
Roasted powdered cumin seeds 1/2 tsp
Chaat masala 1/4 tsp
Salt 1/2 tsp
Chopped coriander leaves 1 tsp

Method:

Mix in the curd all chopped vegetables, green chillies, and the chaat masala. 
Mix well to combine. 
Garnish with the chopped coriander and cumin seeds. 
Serve immediately.

Cucumber Tomato Raita by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

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

Lauki Raita

Ingredients For Lauki Raita:

Bottle gourd grated 250 gmYogurt 1 cup
Sugar 1 tsp
Red chili powder 1/2 tsp
Salt to taste
Green coriander 1/4 cup
Cumin seeds 1 tsp

Method:
In a deep pan, heat 2 cups of water to boiling.
Add the grated bottle gourd to this boiling water and stir.
Cook for 1 minute and strain.
Allow the bottle gourd to cool.
When cool, press down in the colander to squeeze out all excess liquid.
Put the yogurt, sugar, red chili powder, salt to taste and chopped coriander in a mixing bowl and blend till smooth.
Add the cooled bottle gourd, cumin powder and stir to blend.
Chill in the refrigerator and serve.

Lauki Raita by Zarnak Sidhwa

Garlic Sauce

Ingredients For Garlic Sauce:
Potato 1 large
Garlic 4 cloves
Mayonnaise 2 to 3 Tbsp
Yogurt 2 tbsp
Fresh cream 1 tbsp
Tahini sauce (optional) 1/2 tsp
Vinegar/ lemon juice 1 tbsp
Olive oil or melted butter 2 tbsp
Red chili powder 1/2 tsp
Salt a pinch

Method:
Boil the potato with 2 cloves of garlic and a pinch of salt until potato is tender.
Drain the water add all the ingredients into a blender including the boiled potato and garlic.
Blend until completely smooth.
Sauce will be somewhat sticky and thick.
Adjust salt to your taste.
Sauce is ready and it tastes better the following day, so can be made a day in advance and keeps well for up to a week in the fridge.

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

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

Broast Sauce

Ingredients for Broast Sauce:
Yogurt ½ cup
Potato boiled 1 
Garlic Paste 1 tsp
Green chilies 2
Salt ½ tsp
Mayonnaise 1 tbsp 

Method
Blend all the ingredients together. 
Chill and serve with chicken broast.

Broast Sauce by Zarnak Sidhwa

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

Garlic Mayonnaise

Ingredients

Garlic, sliced into halves 1 pod
Extra virgin olive oil 4 tbsp
Salt to taste
Ground black pepper to taste
Egg yolks 4 large
Mustard 1 tsp
Water 1 tbsp
Oil 1 ½ cups
Lemon juice 2 tbsp

Method

Place the garlic onto a sheet of aluminium foil, drizzle it with 1 tablespoon of the olive oil, and season it with salt and pepper.
Close the foil up and roast the garlic until it is soft, about 35 to 40 minutes at 200 degrees C.
When it is cool enough to handle, squeeze the soft pulp into a bowl and set aside. In a blender add the egg yolks, mustard, water, and salt and pepper. 

Then drizzle in the oil in a thin stream with the machine running.
Then add in the garlic and lemon juice.
Taste and adjust seasoning with more lemon juice, salt, or pepper.
Thin the mayonnaise with more water if it is too thick.

Garlic Mayo by Zarnak Sidhwa

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

Broast Sauce

Ingredients
Yogurt ½ cup
Potato boiled 1
Garlic Paste 1 tsp
Green chilies 2
Salt ½ tsp
Mayonnaise 1 tbsp

Method
Blend all the ingredients together. 
Chill and serve with chicken broast.

Broast Sauce by Zarnak Sidhwa

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

Yogurt Garlic Sauce

Ingredients for Yogurt Garlic Sauce:
Yogurt 1 cup
Garlic minced 2 cloves
Lemon juice 2 tbsp
Salt to taste 

Preparation:
In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt.
Mix well. 
Serve immediately, or cover and refrigerate.

Yogurt Garlic Sauce by Zarnak Sidhwa

Aloo Bukhara Chutney

Ingredients:

Golden plums 100g

Red chili powder 1/2tsp

Salt 1/4tsp

Sugar 1-1/2cup

Waster 1 cup

White vinegar 1tbsp

Melon seeds 1/2tsp

Method:-

Wash the plums and soak in ½ cup of water for 30 minutes.

In a saucepan add 1 cup of water along with 1/2tsp red chili powder,1/4tsp salt and 1-1/2cup sugar. 

Bring to the boil.

When a thick syrup is formed, add the soaked plums and cook.

When the plums are tender and the liquid is syrupy add 1 tbsp white vinegar and turn the flame off.

Lastly add the melon seeds, allow to cool and serve.

Aloo Bukhara Chutney by Farzana Abid

Zarnak's wardrobe for this episode was sponsored by RAS.

Home-made Chocolate Spread

Ingredients
Hazelnuts or almonds 150 grams
Chocolate 200 grams
Icing sugar 1 cup
Cocoa powder ½ cup
Oil as required

Method
Preheat your oven to 180°C or 350°F.
Pour your hazelnuts or almonds into a baking tray and roast them on the middle shelf for about 10mins.
While your nuts are toasting, break up your chocolate and melt using a bain marie.
Keep an eye on your hazelnuts or almonds, once they start to go brown, they're ready. 
Take them out and leave them to cool a little.
Once they do, add your dry ingredients, poor in your melted chocolate and add 2 tablespoons of vegetable oil.
Keep it whizzing for a good 10-15mins to get rid of any lumps.
You want a smooth, molten mixture, not a sort of thick cookie dough.

Home-made Chocolate Spread by Zarnak Sidhwa

Flavored olives

Ingredients
Green olives ½ cup
Black olives ½ cup
Stuffed olives ½ cup
Green olives, pitted ½ cup
Extra virgin olive oil 2 tbsp
Extra virgin olive oil 1 cup
Red capsicum 1 medium
Garlic 8-10 cloves
Salt to taste
Bay leaves 2
Red chili flakes ½ tsp
Coriander leaves chopped 2 tbsp

Method
Heat extra virgin olive oil in a deep non stick pan. 
Chop red capsicum finely. Halve the garlic cloves vertically. 
Put the capsicum and garlic in the pan and sauté till well browned.
Drain green olives, black olives, stuffed green olives and pitted green olives in a sieve and rinse in fresh water.
Drain well and pat them dry with absorbent paper and put them in a bowl. 
Add the red capsicum-garlic mixture and mix well. 
Add salt, bay leaves and crushed red chilies and mix.
Chop 2 tbsp coriander leaves and add and mix well.
Transfer into a sterilized jar. 
Fill it up with extra virgin olive oil. 
Put the lid on and keep it in the refrigerator. 
Let it stand for 10 days before serving.

Flavored olives by Zarnak Sidhwa