Cheese fingers

Cheese Fingers
Ingredients

Butter 2 tbsp
Grated cheese 8 tbsp
Mustard paste ½ tsp
Salt to taste
Crushed black pepper to taste
Bread slices 6
Chili powder 1 tsp

Method

Combine the butter, 2 tbsp of cheese, mustard paste, salt and pepper in a bowl and mix well until very soft. 
Divide the mixture into 6 equal portions and keep aside. 
Toast the bread slices in a toaster till they are crisp and brown in color from both the sides. 
Spread mixture evenly over it. 
Sprinkle ½ tbsp of cheese and a little chili powder on each bread slice and bake in a pre-heated oven at 200°c for 10 to 15 minutes or till the cheese melts. 
Cool slightly, cut each toast into 3 equal pieces vertically and serve immediately.

Cheese Fingers by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Hot and Sour Soup (Vegetarian)

Hot & Sour Soup
Ingredients

Chili sauce 2 tbsp
Corn flour 1 ½ tbsp
Soya sauce 1 tbsp
Vinegar 2 tbsp
Capsicum chopped 2tbsp
Spring onions chopped 2tbsp
Tomato sauce 2 tbsp
Carrots chopped 2tbsp
Cabbage chopped ¼ cup
Tofu (thinly sliced) 3 – 4 tbsp
Black Pepper powder 1tsp
Sugar ½ tsp
Salt to taste
Water 4 cups

Method

Mix 4 cups of water, chili sauce, Soya sauce, tomato sauce, vinegar, sugar, salt, pepper powder and bring to boil.
Now add all the chopped vegetables except tofu. 

Cook for a minute on a medium heat.
Dissolve corn starch in ½ cup water and add to the soup stirring constantly till it becomes thick.
Cook for a minute, add tofu slices.
Serve hot.

Hot N Sour Soup by Zarnak Sidhwa
Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Creamy Vegetable Soup

Creamy Vegetable Soup
Ingredients

French beans, finely chopped 10 – 12
Carrots, peeled & chopped 2
Green peas, boiled ½ cup
Butter 2 tbsp
Flour 2 tbsp
Milk 2 cup
Salt to taste
Crushed black peppercorns ¼ tsp

Method
Heat butter, add flour and sauté for a minute. 

Add French beans, carrots, green peas and sauté for three to four minutes.
Add three cups of water and cook till the vegetables are soft.
Add milk, salt and cook till the soup is thick. Add crushed peppercorns and mix well.
Serve piping hot.

Creamy Vegetable Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Cheesy Potato Soup

Cheesy Potato Soup
Ingredients

Butter 2 tbsp
Onion chopped 1 cup
Potatoes chopped 2 ½ cups
Chicken stock 3 cups
Cream 1 cup
Cheddar cheese shredded 1 ¾ cup
Dill ¼ tsp
Ground black pepper ¼ tsp
Salt ¼ tsp
Paprika a pinch

Method

Melt butter. 

Cook onion in butter until softened. 

Stir in potatoes and bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. 

Purée potato mixture in a blender return to pot over medium heat. 

Stir in cream, cheese, dill, pepper, salt and paprika. 

Bring to a low boil and cook, stirring, until thickened.

Cheesy Potato Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Flavoured Butter

Ingredients For Flavoured Butter:
Soft butter 2 tsp
Dill leaves 1 tbsp
Garlic chopped 1 tbsp
Lemon juice a few drops

Method:
Combine all the ingredients in a bowl and mix well.
Refrigerate till use.
Serve chilled.

Flavoured Butter by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Dinner rolls

Ingredients For Dinner Roll:

For Dough:
Flour 250 gm
Dry yeast (instant yeast powder ) 1 tbsp (can use 2 Tbsp if you are rushed for time and need the rolls to rise quickly)
Sugar 1 tsp
Soft Butter 10 gm
Salt 1 tsp

For The Onion Mixture:
Onions chopped 2 tsp
Cumin seeds 2 tsp
Ghee 1 tsp

Method:
Heat the ghee and fry the onion and cumin seeds until golden brown.
Keep aside.
For the rolls, sieve the flour.
Make a well in the center.
Add the yeast, sugar and 1/2 cup of warm water.
Wait for a minutes until bubbles comes to top.
Add the butter and salt, mix well and make soft dough by adding some more warm water.
Knead the dough for at least 5 to 6 minutes.
Add the onion mixture to the dough doubles in size.
Knead again for 1 minute.
Shape into very small marble size balls.
Put on a well greased baking tray leaving enough margins for expansion.
Keep the tray in a warm place for 20 minutes or until double in size.
Bake in a hot oven at 200 degree C for 5 minutes.
Then reduce the temperature to 150 degree C and bake for a further 10 minutes.
Remove from the tin and brush on top with butter.
Serve hot in folded napkins with butter.

Dinner Rolls by Zarnak Sidhwa

Note:  Buy a big packet of instant yeast powder that is powdery. 
Put the left over instant yeast powder in freezer. Use as needed.
  Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Garlic Croutons (Fried)

Ingredients:
Garlic, 1 clove 

White bread (3 slices)

oil for frying

Chilli Powder a little

Salt and Pepper to taste 

Instructions
Crush the garlic.

Remove the crusts from the bread slices.Cut the bread into small cubes.

Heat the oil.

When hot, add the bread cubes and fry whilst stirring constantly.

When the cubes start to turn colour, add the garlic and mix well.

Remove when the cubes are golden brown and drain.

Sprinkle salt and pepper and a little chilli powder.

Garlic Croutons by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Tom Kha Gai

Ingredients For Tom Ka Gai:
Chicken breast 2
Oil 3 tbsp
Coconut milk 2 cans
Water 2 cups
Minced ginger 2 tbsp
Fish sauce 4 tbsp
Lemon juice 1/4 cup
Red chili crushed 1/4 tsp
Turmeric 1/2 tsp
Green onion 2 tbsp
Coriander chopped 1 tbsp


Method:
Cut the chicken into thin strips and sauté in oil for 2 to 3 minutes util the chicken turns white.
In a pan, bring coconut milk and water to a boil.
Reduce heat.
Add ginger, fish sauce, lemon juice, crushed red chilies and turmeric.
Simmer until the chicken is done.
Sprinkle with sliced green onions and fresh coriander and serve steaming hot.

Tom Ka Gai by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Quick Chinese Chicken Corn Soup

Ingredients:

Water 2 cups

Chicken stock cubes 2 or Chicken stock 3 cupsChicken breast 2 or Cooked diced chicken 1 cup

Creamed corn 1 cup (You don't have to blend creamed corn as it is already blended. Can use tinned sweet corn kernels blended with a little water) 

Soya Sauce a little

Salt
Corn flour 1 tbsp
Cold water 2 tbsp
Egg whites 2
Parsley chopped 2 tbsp

Method:

Boil 4 cups water with 2 chicken stock cubes.
Add in a chicken breast cut in two.
When done, shred the meat.
Add the shredded meat in the stock again.
Add in some soya sauce and salt.
Add in blended corn (tinned) with little water.
(Note: The soup can be cooled and frozen if you want to save it. Cannot freeze after eggs and cornflour is added.)
Bring mixture to a boil over medium heat, stirring occasionally.Blend corn flour with cold water and add to soup.
Continue cooking, uncovered, for 3 minutes.
Beat eggs and in a slow thin stream add in the soup and let simmer on low till done.
Don't mix after adding egg.
Reduce heat to a simmer and cook.
Ladle soup into individual bowls and garish with parsley.CHICKEN CORN SOUP is ready to enjoy.

Chicken Corn Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Spinach Soup

Ingredients for Spinach Soup:

Spinach, chopped 3 cups
Spinach leaves 15 – 20
Onions, chopped 2 medium
Oil 1 tbsp
Bay leaf 1
Black peppercorns 7 – 8
Garlic, chopped 2 tsp
Salt to taste
Crushed black peppercorns ½ tsp
Vegetable stock 1 ½ cups
Milk 1 ½ cups
Mascarpone or cream cheese 4 tbsp

Method

Heat oil, add bay leaf, black peppercorns, onions and garlic and sauté.
Add spinach, salt, crushed black peppercorns and sauté till onion and spinach become soft.
Cool and grind with vegetable stock till smooth. 

Pour it back into the pan. 

Keep the remaining spinach leaves one on top of the other and shred finely.
Heat oil in another pan. 

Add shredded spinach and deep fry till crisp.
Drain. Add milk to the soup and mix well. 

For each portion shape 1 tbsp mascarpone cheese into a quennel using two tablespoons.
Pour soup into serving bowls, place the cheese quennel in the centre, place the fried spinach over the cheese and serve hot.

Spinach Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Cauliflower Soup

Ingredients for Cauliflower Soup:

Water ¾ cup
Cauliflower, chopped 1 cup
Potatoes cubed 1 cup
Celery finely chopped ½ cup
Carrots diced ½ cup
Onion chopped ¼ cup
Butter 1/4 cup
Flour ¼ cup
Milk 3 cups
Salt to taste
Black pepper to taste
Cheddar cheese shredded 4 ounces

Method

In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. 
Boil for 5 to 10 minutes, or until tender. 
Set aside. 
Melt butter in separate saucepan over medium heat. 
Stir in flour and cook for 2 minutes. 
Remove from heat, and gradually stir in milk. 
Return to heat, and cook until thickened. 
Stir in vegetables with cooking liquid, and season with salt and pepper. 
Stir in cheese until melted, and remove from heat.

Cauliflower Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Masoor Daal Soup

Ingredients for Masoor Daal Soup:

Split red lentil, soaked 1 cup

Onion, chopped 1
Garlic, chopped 2 cloves
Black pepper powder ½ tsp
Red chili powder ½ tsp
Salt to taste
Tomatoes, chopped 2
Lemon juice 2 tsp

Method 

In a pan add onion and garlic and roast for 2 minutes. 
Drain and add the split red lentils, 2 cups water, black pepper powder, red chili powder, salt and mix.
Add tomatoes, cover and cook. 
Cool and blend till smooth. 
Pour back into the pan, add lemon juice and mix and bring it to a boil. 
Pour into bowls and serve.

Masoor Daal Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Laksa

Ingredients For Laksa:

Boneless chicken 1/2 kg
Ginger 1 inch piece
Garlic 3-4 cloves
Onion 4
Lemon grass 2 inch piece
Sesame oil 3 tbsp
Chicken stock 3 cups
Fresh red chilies 2
Curry powder 1 tsp
Peas 100 gm
Salt to taste
Black pepper to taste
Lemon juice 1 tbsp
Coconut milk 1/2 cup
Noodles 1 cup
Spring onions 2-3
Cucumber 1 medium
Coriander leaves 1 tbsp
Mint leaves 1 tbsp
Lemon 2

Method:
Grind the ginger, garlic, onions and lemon grass to a paste.
Heat two tbsp of sesame oil in a pan and cook the chicken over high heat until golden brown.
Drain on absorbent paper in the same pan, heatthe remaining oil, add the ground paste and saute till fragrant.
Add the chicken stock, red chilies slices and mix.
Add the curry powder and peas, salt and pepper powder.
Stir in the lemon juice and coconut milk and bring to a boil.

To serve, place boiled noodles in individual serving bowls and add the chicken, spring onions, cucumber, fresh coriander and mint.
Pour the hot soup over, fix half a lemon on the rim of the bowl and serve immediately.

Laksa by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Mexican soup

Ingredients For Mexican Soup:

Corn 1/2 cup
Oil 2 tbsp
Onion 2
Celery 2
Garlic 1 tbsp
Carrot chopped 5-6 cloves
Salt to taste
Coriander powder 1/2 tsp
Cumin powder 3 cup
Vegetable stock 1
Jalapeños 1
Red capsicum 

Coriander a few sprigs

Method:
Heat 2 tbsp oil.
Add onion and celery .
Crush garlic and add and sauté for 2 minutes.
Add carrots, salt, coriander powder, cumin powder and mix well.
Add vegetables stock, cover and cook for 2 minutes.
Add half the corn, cover and continue to cook.
Add jalapeño and cook till carrot is soft.
Strain the stock into a bowl and put the solids into a mixer jar.
Add 1/4 cup cold vegetable stock and blend till smooth.
Pour the stained stock back into the pan, add the purée and mix well and bring to boil.
Add the rest of the corn, most of the roasted capsicum and mix.
Pour into a soup bowl and serve piping hot garnishing with remaining roasted red capsicum and a sprig of fresh coriander leaf.

Mexican Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

French pea soup

Ingredients For French Pea Soup:

Green peas 1 1/2 cup
Butter 2 tbsp
Onion 1
Garlic 2-3 cloves
Leeks 1 tbsp
Iceberg Lettuce 2-3
Salt to taste
Black pepper to taste
Mint leaves 7-8
Vegetable stock as required
Cream 2 tbsp
Red capsicum few strips

Method:
Heat butter, add onion, garlic and leeks and sauté for 1 minute.
Add green peas, lettuce leaves, 1 cup water, salt and pepper powder and mix.
Add mint leaves and let the mixture come to a boil.
Cover and cook for 2-3 minutes.
Strain the peas and cool.
Purée with a little cold stock.
Pour this back into the pan and heat.
Adjust salt. Add cream and mix.
To serve place red capsicum strips in the centre of a soup bowl. 

Pour the soup all around it and serve hot.

French Pea Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Tomato Macaroni Soup

Ingredients For Tomato Macaroni Soup:

Macaroni 1/4 cup
Tomatoes 2
Butter 1 tbsp
Garlic 1 tsp
Onion 1
Tomato puree 4 tbsp
Vegetable stock 5 cups
Salt to taste
Black pepper 1/2 tsp
Basil leaves 8-10

Method:
Heat the butter.
Add garlic and saute till soft.
Add the onion and tomatoes, mix well and cook.
Add tomatoes puree and mix well.
Add the vegetable stock, salt, black pepper powder, mix well and cook.
Add the macaroni and basil leaves, mix well and serve hot.

Tomato Macaroni Soup by Zarnak Sidhwa
Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Thai Seafood soup

Ingredients For Thai Seafood Soup:

Fish fillets cubed 250 gm
Prawns 250 gm
Chicken stock 4 cups
Lemon grass 2 tbsp
Kaffir lime leaves 6
Galangal 3 pieces
Lemon juice 2 tbsp
Fish sauce 2 tsp
Fresh coriander 1 tbsp
Coconut milk 340 ml

Method:

Combine stock, lemon grass, kaffir lime leaves, galangal, boil uncovered and then simmer, add in the lemon juice, fish sauce, coriander, coconut milk and stir in the prawns and fish fillets.
Cook just until fish is done and the prawns turn pink.
Do not overcook.
Do not reheat.
Serve immediately.

Thai Seafood Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Vegetable stock

Ingredients For Vegetable Stock:
Cabbage half
Cauliflower half
Carrots 2
Leek 1
Onion 1
Celery a sprigs
Parsley few sprig
Salt to taste
black pepper to taste

Method:
In a large pan add the carrots, cabbage, cauliflower, onion, leek, parsley, salt and pepper and let boil, skim the foam off the surface with a slotted spoon.
Let simmer for an hour and then strain and cool and use.

Vegetable Stock by Zarnak Sidhwa

Note:
Leeks: 

• are like thick spring onions, if you don't find them green spring onions can be used instead.
• can easily be found in Empress Market, Karachi.
• Can be called "vilaiti piyaaz" or "chhoti piyaaz".

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Basic chicken stock

Ingredients For Chicken Stock:
Chicken bones 1 kg
Carrots 2
Onion 1
Leek 1
Parsley 2 sprigs
Salt 1 tsp
Black pepper 8-10

Method:
In a large pan add the chicken bones, carrots, onion, leek, parsley, salt and pepper and water and let boil, skim the foam off the surface with a slotted spoon let simmer for an hour and then strain and cool and use.

Basic Chicken Stock by Zarnak Sidhwa

Note:


Leeks: 

• are like thick spring onions, if you don't find them green spring onions can be used instead.
• can easily be found in Empress Market, Karachi.
• Can be called "vilaiti piyaaz" or "chhoti piyaaz".

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz