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

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.

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.

Tomato Chutney

Ingredients For Tomato Chutney:

Tomatoes 3-4
Tomato paste 2 tbsp
Green chilies 3-4
Garlic 2 cloves
Coriander  1/2 bunch
Onion 1 small
Turmeric powder a pinch
Red chili powder 1-2 tsp
Salt to taste
Lemon 1
Oil 1-2 tbsp
Mustard seed 1/4 tsp

Method:
Heat the oil add the mustard seeds, add garlic paste and the tomato paste.
Fry together for a minute then add the blended tomatoes and the garlic, green chilies, coriander, onion.
Let these cook and simmer down, then add red chili powder, turmeric and salt.
Let the chutney cook until you see the oil coming out from the sides.
When its about done, add the lemon juice.

Tomato Chutney by Zarnak Sidhwa

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

Pizza Sauce

Pizza Sauce
Ingredients

Oil 2 tbsp
Garlic, crushed 3 cloves
Red chilies, crushed 1 tbsp
Salt 1 tsp
Oregano 1 tsp
Onion, chopped 1
Sugar 1 tsp
Tomato puree or paste 1 cup
Ketchup 2 tbsp

Method

Heat oil, add onion, sauté add garlic, salt, oregano, sugar, red chilies crushed and a little water, add ketchup and tomato puree and let cook till thick. 

Use as pizza sauce or pasta sauce.

Pizza 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.

Mexican Fajita with salsa and Roasted Garlic sauce

Mexican Fajita with salsa and Roasted Garlic sauce

Ingredients for Tortilla
Flour 2 cups
Butter 75 gm
Salt 1 tsp
Baking powder ½ tsp
Warm water for kneading

Ingredients for Chicken Fajita
Chicken Breast pieces 1
Fajita seasoning 2 tbsp
Red chili powder 1 tbsp
Salt as required
Oil 2 tbsp
Lemon half
Butter for grilling
Baked or refried beans for assembling

Ingredients for Roasted Garlic sauce:
Garlic ½ bunch
White bread, torn into pieces 1 slice
Olive oil 3 tbsp
Sour cream 2 tbsp
Fresh lemon juice 2 tsp
Salt ½ tsp
Water 1/3 cup

Ingredients for Salsa:
Tomatoes 5
Green Chili peppers 4
Mint leaves a few
Coriander leaves a few
Salt to taste

Method for Tortilla:
Sift all of the dry ingredients in a large bowl. 

Add the butter and rub it with your fingertips until the mixture resembles fine breadcrumbs. Add water to form soft dough.

Turn out the dough onto a lightly floured work surface and knead until smooth. 

Divide the dough into pieces as required and shape each into a ball and let it rest for a while.

Roll out 1 ball at a time. 

Heat the griddle pan or large, heavy based frying pan over medium- high heat. 

Cook the tortilla for like about 1-2 min on each side or until lightly browned in places and puffed up.

Method for Chicken Fajita
Marinate the chicken with the fajita seasoning, red chili powder, salt, oil and lemon juice. 

Leave it for a while.

Brush the grill pan with little bit of oil and butter but not too much or you won’t get the grill marks on the chicken.

Grill the chicken on medium high heat for about 3-4 min on each side. 

After grilling, cut the chicken in an angular way into strips.

Method for Roasted Garlic sauce:
Chop the garlic and wrap it up in a foil and put it in the oven for roasting for about like 10 min. 

After it’s done add in all of the ingredients including the garlic in the blender and blend until smooth and mixed.

Method for Salsa:

In a pan of boiling water add in the tomatoes for blanching for about 5 min or until the skin starts to peel off. 

Let the tomatoes cool for a bit then peel off the skin of tomato and put it in the chopper. 

Add in all other ingredients as well and chop it. 

Don’t chop in too much as it has to be left a bit chunky.

Assembling of the Fajita:
Before assembling everything, cut out the bell peppers in juliennes as well as the onion and the mushrooms. 

Slice out olives as well. 

Then, in a large bowl, add all of the vegetables and season it with salt and pepper and also add in 2 tbsp of soya sauce and 1 tbsp of hot sauce. 

Toss them well and grill them in the same grill pan used for grilling the chicken, for about 2-3 min.
Take a tortilla and spread in the baked beans / refried beans in the middle of the tortilla. 

Put the chicken strips in the middle. 

Put the garlic sauce on top of the chicken. 

Add in the grilled vegetables and the salsa as well and wrap it up and enjoy. 

Serve while it’s still hot.

Mexican Fajita With Salsa & Roasted Garlic Sauce by Doha Khan

Tartar sauce

Ingredients for Tartar sauce
Egg yolks 2
Extra virgin olive oil 2 cups
Lemon (juice) 1
Salt to taste
Black pepper to taste
Gherkins 3 – 4
Onion, chopped 1
Capers 1 tbsp
Fresh parsley chopped 1 tbsp
Dijon mustard 1 tbsp
White vinegar ¼ tsp
Salt to taste
Crushed black pepper to taste

Method
In a blender, process egg yolks until frothy. 
While the food processor is running, pour a very thin stream of oil into the egg yolk through the opening. 
Continue to pour the thin stream while the machine is running; when the mixture begins to thicken, pour in the lemon juice, then continue with the remaining oil (machine still running). 
Remove in a bowl and set aside, use 2 cups of the mayonnaise for the tartar sauce. Place in a blender capers, onion gherkins and parsley. 
Pulse the machine for 2-3 seconds only to coarsely chop ingredients. 
In a bowl, combine the mixture with the mayonnaise, lemon juice, mustard and several drops of vinegar. 
Taste and season with salt and freshly crushed pepper. 
Chill and serve.

Tartar 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.

Jalapeño Stuffed Chicken Breast with Mushroom Sauce

Ingredients for Chicken:

Breast fillet ½ kg

Ginger paste 1 tsp

Garlic paste 1 tsp

Salt 1 tsp

Chili powder 1 tsp

Cheddar cheese 1/2 cup

Butter 1/4 cup

Black pepper 1/4 tsp

Salt 1/4 tsp

Oregano 1/2 tsp

Lemon juice 1 tbsp

Jalapenos chopped 4 tbsp

Red chili flakes 1 tsp

Eggs beaten 2

Flour 1/2 cup

Bread crumbs 1 cup

Oil for frying

Ingredients for Mushroom Sauce:

Butter 2 tbsp

Flour 2 tbsp

Stock 1 cup

Salt 1/4 tsp

Fresh ground pepper 1 tsp

Mushrooms sliced 1tin

Method for Chicken:

Cut the chicken fillets into thin slices. 

Flatten with a hammer. 

Marinate with ginger, garlic, salt and chili powder for at least an hour.

Make the filling with cheese, butter, black pepper, salt, oregano, lemon juice, jalapenos, and flakes.

Fill the breast fillets and coat with flour then egg and crumbs. 

Repeat another layer of eggs and then again crumbs. 

Chill them and deep fry till golden brown 

Method for Mushroom Sauce:

Melt the butter, add mushrooms and sauté.

Add flour and cook for a few seconds.

Add stock and give a boil. 

Lastly add cream, pepper and salt.

Pour over the chicken and serve with French fries and spinach.

Jalapeño Stuffed Chicken Breast with Mushroom Sauce by Ruhi Khan (Cook 'n' Eat Cooking Classes)

The guest Ruhi Khan is the owner of Cook 'n' Eat Cooking Classes.