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.

Cheesy Potato Balls

Spicy Chicken Bites

Ingredients Spicy Chicken Bites:
Boneless, cubed chicken ½ kg
Cumin seeds 2 tsp
Coriander seeds 1 tbsp
Black peppercorns 10
Cloves 3-4
Cinnamon 1-inch stick
Roughly sliced onion 1 medium
Roughly sliced ginger 1-inch piece
Garlic 4 cloves
Green chillies (halved) 3-4
Lemon juice 1 tbsp
Salt to taste
Oil 2 tbsp

Method:
Dry roast cumin seeds, coriander seeds, peppercorns, cloves and cinnamon. 
Mix together onion, ginger, garlic, green chillies, lemon juice, and the roasted spices and grind to a fine paste. 
Add salt and mix well. 
Marinate chicken pieces in this paste for two hours in the refrigerator. 
Heat oil and cook the marinated chicken pieces stirring continuously. 
Reduce heat; cover and cook on low heat for five minutes or till chicken pieces are fully cooked, stirring occasionally.

Spicy Chicken Bites by Zarnak Sidhwa

Cauliflower Pakoras

Cauliflower Pakoras by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ali's Aplic Collection.

Russian Patties

Russian Patties by Zarnak Sidhwa

Fish Cutlets

Ingredients for Fish Cutlets:
Boneless fish 500 gm
Cumin powder 2 tsp
Pepper powder 1-1/2 tsp
Turmeric powder 1/2 tsp
Lime Juice 2 tsp
Salt to taste 1 tsp
Water 1/2 cup
Bread slice 1
Egg whites 2
Oil for frying
Finley minced onions 2
Finely minced green chilies 2-3
Finely minced ginger 1-1/2 inch
Finely minced coriander leaves 5 tbsp
Finely minced mint leaves 2 tbsp

Method:
Marinate the washed fish pieces with 1 tsp cumin powder, 1 tsp pepper powder, 1/2 tsp turmeric powder, salt & 1 tsp lemon juice. 
Keep aside for 15-20 mins. 
Heat oil and fry the finely minced ginger, green chillies for a couple of seconds and then add the minced onions and fry till they turn pinkish. 
Add the minced coriander and mint leaves and fry till you get a nice aroma add remaining cumin & pepper powders and lemon juice, stir and turn off the flame. Allow this mixture to cool. 
Boil the marinated fish pieces with 1/2 cup of water till the pieces are tender and almost all the water has been absorbed. 
Cool and mince it finely in a food processor. 
Transfer the minced fish in a large bowl, add the fried onion mixture and mix well. Adjust salt to taste. 
Try to shape the mixture into balls.
 If they do not hold shape, then wet the bread slice lightly (with about 1 tbsp water), mash it & add it to this mixture. 
Form cutlets. 
Heat oil, gently dip each cutlet in the egg whites and fry till golden brown on both sides. 
Serve hot with ketchup or dip of your choice and a garnish of tomato wedges, onion rings and lemon slices.

Fish Cutlets by Zarnak Sidhwa

Chicken Shawarma

Ingredients for Chicken Shawarma:
For Chicken:
Lemon juice 2 tbsp
Curry powder 1 tsp
Oil 2 tsp
Salt 3/4 tsp
Ground cumin 1/2 tsp
Garlic cloves (minced) 3
Chicken breast (cut in strips) ½ kg

For Sauce:
Yogurt 1/2 cup
Tahini 2 tbsp
Lemon juice 2 tsp
Salt 1/4 tsp
Garlic clove (minced) 1
Pita breads 4
Chopped lettuce 1 cup
Tomato sliced 1

Method:
To prepare chicken:
Combine all ingredients in a bowl. 
Add chicken to bowl; toss well to coat. 
Let marinate 20 minutes. 

To prepare sauce:
Combine yogurt and all other ingredients stirring with a whisk. 
Thread chicken strips onto pre-soaked skewers. 
Grill 4 minutes on each side or until done. 
Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. 
Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Chicken Shawarma by Zarnak Sidhwa

Popcorn Chicken

Popcorn Chicken by Zarnak Sidhwa

Chicken Nuggets

Ingredients:
Chicken mince 250 grams
Onion 1
Garlic 2 cloves
Fresh coriander leaves a few sprigs
Salt to taste
Black pepper powder to taste
Flour 3 tablespoons
Egg 1
Oil 3 tablespoons
Corn flakes 1/2 cup
Bread crumbs 1 cup

Method:
In a grinder add onion, garlic, coriander leaves, chicken mince, salt and pepper powder and grind till well blended. 
Transfer into a bowl and keep in the fridge for a while. 
Whisk flour and egg together in a bowl. 
Add salt and whisk till smooth. 
Heat oil. 
Crush cornflakes and mix with breadcrumbs in a plate. 
Take the mince mixture out of the fridge, shape into small nuggets, dip them in flour-egg mixture, roll in cornflakes-breadcrumb mixture and press them lightly. 
You can keep them in the refrigerator for a few minutes and then fry till golden. Serve hot with chilli sauce or tomato ketchup.

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

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

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

Nimco Special show (Masala Sev, Chewra, Color Chickpeas, Bareek Sev, Chana Choor, Moti Sev, Peanuts, Curry Leaf And Daal Chana)

This machine comes with many pre-fabricated molds to prepare
nimco/sev of varying thickness.

pre-fabricated molds/attachments to prepare nimco/sev

Masala Sev

Ingredients

Gram Flour (Baisan) 200 gm or 2 cups

Rice Flour 2 Tbsp

Salt 1 Tbsp

Lemon Juice 1 Tbsp

Red Chili Powder 1/2 tsp

Water for kneading

Oil for deep frying

Method

Sift 2 cups gram flour in a bowl.

Mix in  2 Tbsp Rice Flour, 1 Tbsp Salt , 1 Tbsp Lemon Juice and 1/2 tsp Red Chili Powder and knead it into a soft dough with water.

Take a nimco machine, fit mold with thickest hole and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly. 

Heat oil in a deep frying pan or karhai over medium heat for deep frying. 

Hold machine over pan, turn handle of machine and press out thick strands into hot oil. 

As strands are starting to fall into the oil, slowly move machine in a circular motion all over the oil surface.

Deep fry both sides for around 2 minutes on a medium flame until it becomes crisp and light brown. 

Drain and take it out using slotted spoon and put on a kitchen paper for absorbing excess oil.

Break into smaller pieces and serve.

Chewra:

Ingredients:

Chewra (rice flakes) 1/2 cup

Turmeric Powder 1/2 tsp

Oil for deep frying

Method:

Heat oil in a deep frying pan or karhai/wok till smoking.  

For this oil should be quite hot.

Put in 1/2 cup chewra, fry for 1 minute.

They get puffed up in no time, so place some chewra in a small wire mesh seive with handle in hot oil and remove as soon as they get puffed up stirring all the while.

Add little turmeric powder to the fried chewra. 

Mix Well.

Spread it out on a tissue/kitchen paper for some time to remove excess oil.

Colour Chickpeas

Chickpeas 1/2 cup

Red, yellow, green food colour as you like

Oil for deep frying

Method

Soak 1/2 cup chickpeas in a bowl of water for 12 hours.

Rinse them with fresh water and dry thoroughly with a paper towel. 

Then remove any loose skins.

Spread on a paper towel for 5-6 hours.

Divide them into two equal portions and mix in the colouring as required.

Heat oil in a deep frying pan or karhai/wok till smoking.  

For this oil should be quite hot.

Put in 1/2 cup chickpeas in a small wire mesh seive with handle in hot oil, fry for 5-8 minutes.

Remove when crispy.

Spread them out on a tissue/kitchen paper for some time to remove excess oil.

Bareek Sev:

Ingredients

Gram Flour (Baisan) 200 gm or 2 cups

Rice Flour 2 Tbsp

Salt 1 Tbsp

Lemon Juice 1 Tbsp

Turmeric Powder 1/4 tsp

Water for kneading

Oil for deep frying

Method

Sift 2 cups gram flour in a bowl.

Mix in  2 Tbsp Rice Flour, 1 Tbsp Salt , 1 Tbsp Lemon Juice and 1/4 tsp Turmeric Powder and knead it into a soft dough with water.

Take a nimco machine, fit mold with thinnest hole and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly. 

Heat oil in a deep frying pan or karhai over medium heat for deep frying. 

Hold machine over pan, turn handle of machine and press out thin strands into hot oil. 

As strands are starting to fall into the oil, slowly move machine in a circular motion all over the oil surface.

Deep fry both sides for around 2 minutes on a medium flame until it becomes crisp and light brown. 

Drain and take it out using slotted spoon and put on a kitchen paper for absorbing excess oil.

Break into smaller pieces and serve.

Chana Choor
Chickpeas 1/2 cup
Oil for deep frying

Method
Heat oil in a deep frying pan or karhai/wok till smoking.  
For this oil should be quite hot.
Put in 1/2 cup chickpeas in a small wire mesh sieve with handle in hot oil, fry for 5-8 minutes.
Remove when crispy.
Spread them out on a tissue/kitchen paper for some time to remove excess oil.

Moti Sev:
Ingredients
Gram Flour (Baisan) 200 gm or 2 cups
Rice Flour 2 Tbsp
Salt 1 Tbsp
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
Cumin Seeds crushed 1/2 tsp
Water for kneading
Oil for deep frying

Method
Sift 2 cups gram flour in a bowl.
Mix in  2 Tbsp Rice Flour, 1 Tbsp salt, 1 Tbsp Lemon Juice and 1/4 tsp Turmeric Powder,1/2 tsp crushed cumin seeds  and knead it into a soft dough with water.
Take a nimco machine, fit appropriate mold and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly. 
Heat oil in a deep frying pan or karhai over medium heat for deep frying. 
Hold machine over pan, turn handle of machine and press out thick strands into hot oil. 
As strands are starting to fall into the oil, slowly move machine in a circular motion all over the oil surface.
Deep fry both sides for around 2 minutes on a medium flame until it becomes crisp and light brown. 
Drain and take it out using slotted spoon and put on a kitchen paper for absorbing excess oil.
Break into smaller pieces and serve.

Peanuts:
Peanuts 1/2 cup
Oil for deep frying

Method:
Put in 1/2 cup Peanuts in a small wire mesh sieve with handle in hot oil, fry for 2-3 minutes.
Remove.
Spread them out on a tissue/kitchen paper for some time to remove excess oil.

Curry Leaf:
Curry Leaf 10-15
Oil 2-3 Tbsp

Method
Heat 2-3 Tbsp oil in a karhai.
Fry the Curry Leaves for 2-3minutes.
Spread them out on a tissue/kitchen paper for some time to remove excess oil.

Daal Chana:
Chana Daal 100 gms
Oil for deep frying

Method:

Wash 100 gms Chana Daal and soak in a bowl of water for 6 hours.

Rinse them with fresh water and dry thoroughly with a paper towel. 

Spread on a paper towel for 4-5 hours to dry out.

Heat oil in a deep frying pan or karhai/wok till smoking.  

For this oil should be quite hot.

Put in Chana Daal in a small wire mesh sieve with handle in hot oil, fry for 4-5 minutes.

Spread them out on a tissue/kitchen paper for some time to remove excess oil.
Sprinkle some chaat masala and serve.

Tips

- Use good quality oil for maximum crispness and good taste.

Masala Sev, Chewra, Color Chickpeas, Bareek Sev, Chana Choor, Moti Sev, Peanuts, Curry Leaf And Daal Chana by Adnan Khan

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Fajita Steaks

Ingredients
Undercut steak, cut into strips 1 kg
Oil 2 tsp
Capsicum, cut into thin strips 1
Onion, thinly sliced 1
Garlic, minced 3 cloves
Chili powder ½ tsp
Oregano ¼ tsp
Pepper ¼ tsp
Salsa 1 cup
Flour tortillas, warmed 5 – 6

Directions
Brown steak strips in oil; drain. 

Add capsicum, onion, garlic, chili powder, oregano and pepper.

 Cook and stir for 5 minutes. 

Add salsa; cook for 3 more minutes.

Spoon 3/4 cup down center of each tortilla.

Roll over and serve.

Fajita Steaks by Zarnak Sidhwa

Fish Nuggets

Ingredients

Fish fillets, boiled mashed ½ kg
Potatoes, peeled & boiled 2
Salt ½ tsp
Black pepper ½ tsp
Garlic, chopped 1 clove
Green chilies chopped 2 – 3
Coriander, chopped 2 tbsp
Onion chopped 1 small
Egg 1
Breadcrumbs as required

Method

Mix the boiled and mashed fish fillets with boiled potato.
Add in salt, pepper, garlic, green chilies, coriander, onion and mix well. 
Form into small nuggets and dip in egg and roll in breadcrumbs and fry till golden and crispy. 
Serve with fries and tartar sauce.

Fish Nuggets by Zarnak Sidhwa

Punjabi Pakwan

Ingredients:
Flour or wheat flour 250 gm
Almonds 50 gm
Pistachios 50 gm
Desiccated coconut 50 gm
Raisins 50 gm
Melon seeds 50 gm
Cashew nuts 50 gm
Oil as required
Sugar as required

Method:
1. To make panjeeri heat oil and roast the flour or white flour.
2. Remove and keep aside.
3. Add sugar, almonds, pistachios, coconut, raisins and melon seeds with cashew nuts and mix well.
4. Make dough with flour, salt, water and ghee.
5. Leave the dough to rest for 15 minutes.
6. Roll like rotis and fill with panjeeri filing and deep fry.

Punjabi Pakwan by Shehni Urooj

Hanstay Chehray

Ingredients:
Flour 200 gm
Egg 1
Almonds 50 gm
Desiccated coconut 25 gm
Raisins 25 gm
Pistachios 25 gm
Baking powder ½ tsp
Salt ¼ tsp
Oil 3 tbsp

Method:
1. Crush almonds, coconut, raisons and pistachios and mix all together
2. Add salt, baking powder, oil, egg and flour and knead well
3. Make the balls like gulab jamun and dig the holes in it
4. Prick these balls and fry on low flame

Hanstay Chehray by Shehni Urooj

Mini Fishy Sticky

Ingredients:
For Marination:
Fish fillet (boneless) 250 gm
Lemon juice 1 tbsp
Carom seeds a pinch
Salt to taste
Turmeric ½ tsp
Corn flour 2 tbsp

For Masala:
Chaat masala 1 tbsp
Cumin seeds 1 tsp
Coriander seeds ½ tsp
Citric acid a pinch
Oregano ¼ tsp
For Potato Crisp
Potato 1
Corn flour 1 tsp
Rice flour 1 tbsp
Flour 1 tbsp
Salt to taste
Chicken powder ¼ tsp
Water as needed

For Assembling:
Toothpicks as required
Pickled cucumber 1
Saltish cracker 1 packet
Salad leaves as required

Method for Marination:
Apply salt and turmeric on fish and leave it for 10 minutes. 
Wash it. 
Marinate it with lemon juice, salt, pepper, carom seeds and coat it with corn flour. Deep fry.

Method for Masala: 
Roast all together and grind finely. 

Method for Potato Crisp:
Boil the potato for 3 minutes and marinate it. 
Deep fry till golden brown.

Method for Assembling: 
Take the toothpicks - cucumber, fish, potato, cracker and wrap in salad leaves.
It is a yummy healthy starter.

Mini Fishy Sticky by Rahina Lalani

Aloo tikki chaat

Ingredients
6 large potatoes boiled, peeled and mashed
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp mango powder
1/2 cup finely chopped coriander
2 onions finely chopped
Salt to taste
1 cup chickpeas roughly mashed
6 cloves
3 pods cardamom
8 peppercorns
4 tbsp yogurt
1 cup Tamarind Chutney
1 cup Mint-coriander Chutney
Coriander chopped fine to garnish
Chaat masala to garnish
oil to shallow fry

Preparation:

Mix the mashed potatoes, red chilly, coriander, cumin and mango powders, chopped coriander, 1 chopped onion and salt to taste. 

Make into a smooth paste. 

Form into equal-sized patties. 

Heat oil and shallow fry these patties till crisp and golden. 

Drain on paper towels. 

Add 1 cup of water to the roughly mashed chickpeas. 

Add the cloves, cardamom and peppercorns and salt to taste. 

Bring to a boil, stirring often. 

Turn off the heat.
Remove the whole spices and discard. 

To serve the Tikki Ki Chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. 

Add some yogurt and Add the Tamarind and Mint-coriander Chutneys according to taste. 

Sprinkle chopped onion and coriander to garnish. 

Sprinkle chaat masala over the whole dish.

Aloo tikki chaat by Zarnak Sidhwa

Dhokra

Ingredients for Dhokra:

Bengal gram lentils 125 gm

Rice 250 gm

Yogurt 250 gm

Green chilies (chopped) 8 – 10

Garlic (chopped) ½ bunch

Turmeric 1 tsp

Soda bi carb 1 tsp

Oil ½ cup

Salt to taste

Coriander for garnishing

Method 

Put Bengal gram lentils and rice in the water and keep it for 2-3 hours; 

Drain the water; 

Put chickpea pulse, rice and yogurt in a blender add little water blend well;

Add chilies, garlic, turmeric, salt and sweet soda in the paste and mix well and leave it for at least 5 hours;

Pour hot oil on the paste and mix;

Put the paste in the big plate and boil some water in a pot, place the plate on the pot and cover; (this will be cooked by steam)

Cut the Dhokra in the shapes you like (e.g. triangles, circles and squares)

Serve hot with chatni.

Dhokra by Salimah and Shahzad Ali (Aga Khani/Ismailili Couple)

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Flaky Vegetable Squares

Ingredients for Flaky Vegetable Squares:
Puff pastry 1 kg
Egg 1
Olive oil 1 tbsp
Onion chopped 1
Garlic chopped 2 cloves
Brinjal, cubed 1
Zucchini, sliced 1
Capsicum, chopped 1
Tomato, chopped 1

Method
Divide puff pastry into half, roll it out, brush with egg, top with the other puff pastry. Cut into large squares. 
Place on baking tray and bake at 180 degrees C for 20 minutes. 
Let cool. 
Meanwhile heat oil, add onion and garlic, sauté, add brinjal, zucchini, capsicum, tomatoes and sauté. 
When vegetables are done, make sure excess liquid is evaporated. 
Just before serving, cut a round hole in each of the pastry cases, pull out soft pastry from the centre, fill the cavities with the vegetable mixture and serve immediately.

Flaky Vegetable Squares by Zarnak Sidhwa

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