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.

Mince Koftas

Breakfast Casserole

Ingredients for Breakfast Casserole:
Mutton mince ½ kg
Butter 2 tsp
Chopped green onions 2
Mushrooms (sliced) 1 cup
Eggs (beaten) 6
Cottage cheese 1 cup
Cheese (shredded) 11 ounces
Chopped green chillies 3-4
Flour 2/3 cup
Baking powder 3/4 tsp
Salt 1/4 tsp
Butter (melted) 3 tbsp
Butter (melted) 1-3/4 tsp

Method:
Cook mutton mince until evenly brown. 
Drain, and set aside. 
Melt butter in pan, and cook and stir the green onions and mushrooms until tender.
In a bowl, mix the eggs, cottage cheese, cheese, and chillies. 
Stir in the mince, green onions, and mushrooms.
In a bowl, sift together the flour, baking powder, and salt. 
Blend in the melted butter. 
Stir the flour mixture into the egg mixture. 
Pour into the greased baking dish. 
Bake 40 to 50 minutes in the preheated oven, or until lightly brown. 
Let stand 10 minutes before serving.

Qemay Wali Khichri

Ingredients For Keemay Wali Khichri:

Beef mince 1/2 kg
Onion ground 2
Green chilies whole 6
Yogurt 1 cup
Oil 1/2 cup
Allspice 1 tsp
Salt 1 tsp
Ginger garlic paste 2 tsp
Coriander roasted 2 tsp
Chili powder 2 tsp
Cardamom powder 1/2 tsp
Coriander leaves 2 tbsp
Mint leaves chopped 2 tbsp
Cumin crushed 1 tsp

Method:
For Keema:

Heat 1/2 cup oil add 2 brown onion and fry till pink, add 1/2 kg mince along with 2 tsp ginger garlic paste, 1 tsp salt chili powder, cumin crushed, 1 tsp all spice and 1/2 tsp cardamom powder, fry well, add 1 cup yogurt fry well, cover and cook for 10 minutes till mince tender.
Add 2 tbsp chopped mint leaves, 2 tbsp coriander leaves and 6 green chilies.

For Khichri:

Heat 1/4 cup oil in a pan, add 3 tbsp brown onion, 1/2 tsp ginger garlic paste, 300 gm soaked rice and 1/2 cup lentils mixture, fry till light brown, add 1/4 tsp turmeric, whole mixed whole spices, 2 tsp salt and 2 cups of water, cover and cook till done.

To Serve:

Spread cooked khichri over mince, add 1/2 cup milk, 2 tbsp fried onion on top, simmer for 15 minutes, before serving mix gently and remove.

Keemay Wali Khichri by Zarnak Sidhwa

Keema Biryani

Qeema Biryani

Mutton, minced 500 gm
Basmati rice, soaked 2 ½ cup
Cloves 5 – 6
Cinnamon stick 1 inch piece
Star anise 1
Black cardamoms 2 – 3
Green cardamoms 4 – 5
Bay leaves 2
Black peppercorns 5 – 6
Caraway seeds 1 tsp
Ghee 3 tbsp
Salt to taste
Oil 3 tbsp
Ginger, finely chopped 1 tbsp
Garlic, finely chopped 1 tbsp
Red chili powder 1 tbsp
Dill 2 – 3 tbsp
Fresh fenugreek leaves 1 cup
Fried onions 1 cup
Garam masala powder 2 ½ tsp
Yogurt 1 cup
Ghee 2 tbsp
Green chilies,slit 4 – 5
Ginger,cut into thin strips 1 inch piece
Fresh mint leaves 45
Eggs,boiled & sliced 2

Method
Heat water in a pan. 

Add cloves, cinnamon, star anise, black cardamoms,
green cardamoms, bay leaves, black peppercorns and caraway seeds. 

Add 1 tbsp ghee and salt and mix. 

Drain and add the rice and mix well. 

Let the rice cook. 

Heat 3 tbsp oil in another pan. 

Add ginger and garlic and sauté till fragrant. 

Add mince and sauté and add 1 cup water and mix
well. 

Add red chili powder, turmeric powder and salt and mix. 

Chop dill and fenugreek leaves, and add to the pan. 

Add half the fried onions, 1 tsp garam masala powder, yogurt, 1 tbsp ghee, green chilies, ginger strips and half chopped mint leaves. 

Strain the cooked rice and arrange half of it in a layer over the qeema mixture. Sprinkle 1 tsp garam masala powder, remaining fried onion, more mint leaves and arrange the egg slices on these. 

Put the remaining rice over it. 

Sprinkle ½ tsp garam masala powder and remaining mint leaves. 

Drizzle 1 tbsp ghee all around. 

Cover and cook on dum for 6-8 minutes. 

Serve hot.

Keema Biryani by Zarnak Sidhwa

Meatball Pulao

Meatball Pulao

Ingredients

Mutton, minced 250 gm
Rice 1 ½ cup
Red chili powder 1 tsp
Garam masala powder ½ tsp
Coriander powder 1 tsp
Salt to taste
Ginger-garlic paste 1 tbsp
Oil 1 tbsp
Bay leaves 2 – 3
Green cardamoms 6 – 8
Black cardamoms 4 – 5
Black peppercorns 5 – 6
Cinnamon 1 inch stick
Cloves 4 – 5
Cumin seeds 1 tsp
Onions, sliced 2
Yogurt 1 cup
Mint leaves few for garnish

Method

Grind together mutton mince, red chili powder, garam masala powder, coriander powder, salt and 1 tsp ginger-garlic paste. 

Heat oil. 

Add bay leaves, green cardamoms, black cardamoms, black peppercorns, cinnamon, cloves and cumin seeds and sauté till fragrant.
Add the onions. 

Add the remaining ginger-garlic paste and sauté till 1 minute. 

Add yogurt and mix. 

Drain the rice and add to the masala. 

Add water, salt and mix. 

Cover and cook. 

Apply oil on your hands and shape the mince mixture into small balls and add to the rice. 

Stir lightly and cover and cook for 10-12 minutes. 

Keep stirring gently from time to time till both the rice and mince balls are cooked. Garnish with mint leaves and serve hot.

Meat Ball Pulao by Zarnak Sidhwa

Mince Noodle Bake

Ingredients For Mince Noodle Bake:

Onion 1 cupShredded carrot 1 cup
Minced garlic 2 tsp
Mutton or beef mince 1/2 kg
Tomato Ketchup 1 cup
Crushed red chilies 1 tbsp
Salt 1 tsp

Mince Noodle Bake by Zarnak Sidhwa

Shepherd's Pie

Ingredients For Shepherd's Pie:

Mutton mince 1/2 kgChopped onion 1 cup
Mushrooms, sliced 1/2 cupGarlic clove, minced 1 
Peas 1 cup
Stock cube 1
Salt 1/2 tsp
Dried thyme 1/2 tspCrushed black pepper 1/4 tsp
Flour 1 tbsp
Tomatoes 1 cup
Bay leaf 1 
Ketchup 2 tbsp

For Garnishing:
Mashed carrots 1/2 kgButter 1 tbsp
Mashed potatoes 1/2 kg
Cups milk 2 1/2 cups
Cheddar cheese 1 cup
Thyme leaves 1 tbsp
Salt 1 tsp
Black pepper 1/4 tsp

Shepherd's Pie by Zarnak Sidhwa

Shepherd's Pie

Ingredients for Shepherd’s pie:
Chicken mince ½ kg
Oil 3 tbsp
Garlic, chopped 4 cloves
Onion, finely chopped 1 large
Green chilies, chopped 2 – 3
Turmeric powder ¼ tsp
Salt to taste
Red chili powder 2 tsp
Tomatoes, chopped 2 medium
Coriander leaves, chopped 1 tbsp
Garam masala powder 1 tsp
Melted butter 2 tbsp
Cream 2 tbsp
Potatoes, boiled and mashed 2 medium

Method: 
Heat oil in a pan, add garlic, chopped onion and sauté for a minute. 
Add chopped green chilies, chicken mince and sauté.
Add turmeric powder, salt, red chili powder and stir.
Add chopped tomatoes, chopped coriander leaves, garam masala powder and mix. When cooked, put in a Pyrex dish.
Add salt, butter, cream to mashed potatoes and mix well. 
Put the mixture in a piping bag with a star nozzle. 
Pipe the creamed potatoes on top of mince. 
Bake or grill till the potatoes turn a golden color.

Shepherd's Pie by Zarnak Sidhwa

Tawa Qeema

Ingredients for Tawa Qeema:
Garlic, chopped 1 tbsp
Ginger, chopped 1 tbsp
Desi ghee ¼ cup
Green chilies 3
Red chili, crushed 2 tsp
Kasoori methi 1 tsp
Turmeric powder 2 tsp
Garam masala powder 1 tsp
Fennel seeds, crushed 1 tsp
Mango pickle paste 1 tbsp
Salt to taste
Onions 4
Spring onions 2
Tomatoes 5
Chicken mince, hand chopped 500 gm
Fresh coriander ½ bunch

Method:
Sauté garlic and ginger on tawa with desi ghee and add all the spices along with the onions, chopped tomatoes and pickle paste and cook well. 
Then add mince, cook for at least 10 minutes and finally put fresh coriander and serve.

Tawa Qeema 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

Thai Minced Chicken Salad

Ingredients For Thai Minced Chicken Salad:
Lemon grass 2 stalks
Lime grass  4
Fresh red chilies 2
Garlic 3 cloves
Ginger 1 piece
Chicken mince 1/2 kg
Red chili powder 1 tsp
Oil  2 tbsp 
Thai Fish Sauce 1 tbsp
Onion, Chopped 1
Spring onion 1
Chicken stock 1 cup
Lemons (juice) 2 lemons
Mint few
Basil leaves few
Coriander leaves   few

Ingredients For Serve:

Cabbage leaves few
Lemon wedges few
Deseeded cucumber a little
Bean sprouts a little
Salad  a little

Method:
First grind the ginger, garlic, lime leaves, red chilies and lemongrass.
Heat oil, add ground paste, saute add the mince, red chili powder  fish sauce, onion, spring onion, lemon juice, remove from fire and add the mint, coriander and basil leaves.
Serve the salad in cabbage leaves and with lemon wedges, deseeded cucumber bean sprouts and salad.

Thai Minced Chicken Salad by Zarnak Sidhwa

Keema/Chicken Naan

Ingredients for Keema Chicken Naan:

For Dough:
Wheat flour 1 kg
Baking soda 15 gm
Yeast 10 gm
Salt 10 gm
Dry milk powder 50 gm
Water 700 ml

For Filling:
Mince 1 kg
Onion ground 2 kg
Egg yolk 2
Mint, Coriander, Green chillies 25 gm

Dry milk powder 100 gm
Chili powder 1 tbsp
Red pepper (crushed) 2 tbsp
Coriander powder 2 tbsp
Coriander seeds (crushed) 2 tbsp

Salt to taste
Sesame seeds for garnish

Method:

Make a paste of 2kg onions.

Press to remove excess water.

Make a paste of 25 gm mint, coriander and green chillies and press to remove excess water.

Add 2 egg yolks, 1 tbsp Chili powder, 2 tbsp Red pepper (crushed), 2 tbsp coriander powder, 2 tbsp coriander seeds (crushed) to 1 kg Mince and mix well.

Now add the ground onions and the green masala paste.  

Mix in 100 gm dry milk powder to make it thick and divide into 10 to 12 balls.

For the dough add 15 gm baking soda, 10 gm yeast, 10 gm salt and 50 gm dry milk powder to 1 kg wheat flour and knead it with 700 ml water.

Now keep it covered with a wet cloth for 15-20 min.

Divide it into 10 to 12 balls and keep them covered with a wet cloth for 5-10 min.

When the balls become soft, roll them out into small circles.

Keep the ball of filling in the middle and made a small potli. 

Keep aside for 5 min. 

Roll them out and mark them with fingers.

Apply sesame seeds on top and bake them in a Tandoor.

Take them out when brown and serve.

Keema/Chicken Naan by Tandoor experts from Bread Basket (Tassawar Butt)

Kachay Keemae Kay Parathay

Ingredients

Mince meat 1/2kg

Ginger garlic paste 1tbsp

Onions 1

Red chili powder 1tbsp

Crushed red chili 1-1/2tbsp

All spice 1tsp

Crushed cumin 2tsp

Pomegranate seeds 2-3tsp

Salt 1tsp

Chopped spring onions 125g

Chopped coriander leaves ½ bunch

Chopped mint leaves ½ bunch

Lemon 3-4

Yogurt 1/2cup

Ghee for frying

For the dough

White flour 1/2kg

Oil 2tbsp

Salt 1/2tsp

Lukewarm water as required

For the raita

Yogurt 1 cup

Chopped garlic 1tsp

Dry mint leaves 1/2tsp

White cumin seeds 1/2tsp

Salt 1/2tsp

Method:-

In a bowl mix together the mince meat with 1tbsp ginger garlic paste,1 finely chopped onion,1tbsp red chili powder, 1-1/2tbsp crushed red chili,1tsp all spice powder,2tsp crushed cumin seeds, 2-3tsp pomegranate seeds, 1tsp salt,125g chopped spring onions,6-8 green chilies,1/2 bunch chopped coriander, ½ bunch chopped mint leaves, the juice of 3-4 lemons and ½ cup yogurt.

Allow the mince to marinate for 2 hours.

For the dough:

In a bowl mix the flour with salt, gradually add enough water to the flour to bring the mixture together as dough. 

Knead in 2tbsp of oil to form a soft dough.

Divide the mince meat mixture into equal portions.

Roll egg sized balls from the dough mixture, then flatten into discs using a rolling pinPlace a thick layer of mince meat on each dough disc, then bring the dough around the meat and seal the edges, using a little water if necessary.

Carefully flatten the stuffed dough balls slightly using your hands or a rolling pin.

Heat a griddle pan or tawa over a low heat. 

Brush each of the stuffed dough discs all over with the oil and cook for 3-4 minutes on each side, or until golden-brown on both sides.

To prepare the raita:

Beat the yogurt and mix in 1tsp crushed garlic cloves, 1/2tsp dry mint leaves,1/2tsp whit cumin seeds and 1/2tsp salt.

Serve the delicious parathas with the raita.

Kachay Keemae Kay Parathay by Farzana Abid

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

Chilli Con Carne Jacket

Ingredients
Red kidney beans 1 can
Mutton mince 250gm
Oil 2 tbsp
Onions, chopped 2
Fresh red chilies, chopped 2
Garlic 2 cloves
Flour 1 tbsp
Stock 2 cups
Tomato puree 2 tbsp
Salt to taste
Pepper to taste
Capsicum, cubed 1
Coriander, chopped as required
Cream ½ cup
Lemon (Juice) 1
Potatoes 3 large
Oil 2-3 tbsp
Salt to sprinkle

Method 
To bake the potatoes:
Scrub potatoes well and brush with oil and salt.
Put each potato individually in a piece of foil.
Bake at 180 degrees C for 1 hour or till done. 
Cut in half and scoop out the potato slightly. 

To make the sour cream:
Add lemon juice to the cream and let stand for 10 minutes. 

For the filling:
Heat oil, add mince, brown it and take out.
In the same pan add onions, garlic, red chilies, flour, stock, tomato purée, salt and pepper, sauté.
Add mince and let cook.
Add the beans and let simmer, add red capsicum and let cook for 5 more minutes. Serve in scooped out large jacket potatoes, top with a little sour cream and coriander.

Chilli Con Carne Jacket by Zarnak Sidhwa

Hara Masala Keema by Zarnak Sidhwa

Ingredients
Peas ½ kg
Mince ½ kg
Onion chopped 250 gm
Butter 100 gm
Green chilies 6
Tomato puree 1 cup
Yogurt 1 cup
Coriander leaves ½ bunch
Chili powder 1 tsp
Black pepper 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1 tsp
Garlic chopped 1 tsp
Salt 1 tsp
Oil 2 tbsp

Method
Heat 2 tbsp oil in pan, add 250 gm chopped onion and fry till soft.
Now add ½ kg mince and fry well. 
Add 1 cup tomato puree, 1 tsp chopped garlic, 6 green chilies, 1 tsp cumin seeds, ½ bunch coriander leaves, 1 tsp salt, 1 tsp turmeric powder, 1 tsp chili powder and 1 tsp black pepper. 
Fry well till oil comes on top. 
Now add ½ kg peas and 250 gm yogurt.
Simmer for 20 minutes till peas are tender. 
Turn the flame off.
Dish it out, garnish with coriander leaves and serve.

Hara Masala Keema by Zarnak Sidhwa

Chicken Roll

Ingredients for Chicken Rolls:
Chicken mince500 gm
Onion 1
Garlic crushed 2 cloves
Curry powder 1 tsp
Chili powder ½ tsp
Turmeric 1 tsp
Cumin powder ½ tsp
Fresh chili chopped 1
Mint or coriander (chopped) 1 tsp
Ginger grated ½ tsp
Salt to taste
Black pepper powder to taste
Lemon juice 1 tbsp
Roll patties as required

Method:
Heat the oil in a frying pan, add the onion and garlic.
Mix in the spices and seasoning and fry until soft. 
Add the mince, stirring until cooked. 
Remove from heat and stir in the mint and lemon juice.
Fill in roll patties and fry till golden brown.

Chicken Roll by Zarnak Sidhwa

Hyderabadi Qeema

Hyderabadi Qeema by Zarnak Sidhwa