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

Fish Biryani

Fish Biryani
Ingredients for Marinade:
Salt to taste
Black pepper to taste
Turmeric powder 1 tsp
Garam masala powder 1 tbsp
Corn flour, dissolved in water 1 tsp
Eggs 2

Ingredients for Biryani:
Oil ¼ cup
Mix whole spices 3tbsp
Onions 2 – 3
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Tomatoes 2
Coriander 3 tbsp
Yogurt ½ cup
Rice 1 kg
Fish fillets, cut in cubes ½ kg
Cumin seeds 2 tsp
Capsicum, diced 1
Green peas 2 tbsp
Cashew nuts 2 tbsp
Raisins 2 tbsp
Saffron essence 1 tsp
Kewra water 2 tbsp
Mint leaves 1 bunch
Red chili powder 1 tbsp

Method:
Take fish cubes and add salt, pepper, turmeric, garam masala, corn flour, egg. 
Leave to marinate for a while. Deep fry the marinated fish in hot oil. 
Keep aside. 
In a pan melt ghee if using or add oil and add all the garam masala, onion, ginger paste and garlic paste, sauté add tomatoes, coriander and yogurt. 
Add water as required. 
Add rice. 
When the rice is nearly done, leave to simmer for 20 minutes. 
In another fry pan, heat some oil and put cumin seeds. 
Add diced capsicum and onion and sauté on a high flame. 
Add some gravy made with tomato purée, ginger, garlic paste and onions, cook till oil separates. 
Lastly add the fried fish and fold into gravy. 
Add kewra on the rice and serve by putting one layer of rice and one layer of fish masala. 
Garnish with fried onions and cashews and raisins.

Fish Biryani by Zarnak Sidhwa

Lava Cake

Ing :

5 oz chocolate
100gm butter
4 eggs
¾ cups sugar
¾ cups flour

Method :
Grease ramekins or cupcake liners very well with butter and dust with flour or cocoa powder. 

Melt chocolate with butter in a bowl set over a pan of simmering water.

Beat eggs and sugar and fold in the flour and slowly fold in butter and chocolate mixture. 

Bake at 180 degrees for only 10-12 minutes, the outer part of the cake should be cooked and middle should look liquidy. 

Serve overturned dusted with cocoa powder and cream or icecream on the side.

Lava Cake by Zarnak Sidhwa

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

Recipe Line Up - Aug 05, 2013 to Aug 9, 2013

Recipe Line Up for 1st week of Aug 2013 - Aug 05, 2013 to Aug 9, 2013

1. Repeat Episode because of traffic jam
2. Aloo Tikki Chaat And Lava Cake
3. Mughlai Biryani and Chatpata Channa Raita

Vermicelli Pudding

Ingredients for Vermicelli Pudding:
Milk 1 liter
Sugar 5 tbsp
Cardamom powder ¼ tsp
Vermicelli pasta, 1 packet
Raisins 8

Method

Bring milk and sugar to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes.
Stir broken vermicelli pasta and raisins and add cardamom powder into milk mixture and simmer until pasta is tender and the pudding has thickened, about 5 more minutes.
Remove from heat and let stand until warm, about 15 minutes.
If pudding is too thick, stir in a little milk.

Vermicelli Pudding by Zarnak Sidhwa

Kuwaiti Chicken Biryani

Ingredients for Kuwaiti Chicken Biryani:

Rice 1 ½ cup
Ghee 3 tbsp
Onion 1 medium
Garlic, crushed 2 cloves
Grated ginger 1 tsp
Chicken breast fillet ½ kg
Chicken stock 2 cubes
Tomatoes, pureed 2 medium
Yoghurt ½ cup
Lemon juice 1 tsp
Tomato paste 2 tbsp
All spice powder 1 ½ tbsp
Ground turmeric ½ tsp
Coriander leaves, chopped 2 tbsp
Fresh mint, chopped 2 tbsp
Saffron essence ¼ tsp

Method

Place rice, and water in a medium saucepan and cook with stirring until it boils. Cover and simmer for 15 minutes or until rice is cooked. 
Remove from heat and spread over a large platter to cool slightly.
Meanwhile, heat ghee in large saucepan, cook onion with stirring for 4-5 minutes or until golden brown in color. 
Add garlic and ginger and stir until fragrant. 
Add chicken and stir until it’s cooked.
Add Chicken stock cubes, tomato, yogurt, lemon juice, tomato paste and spices. Bring to boil and simmer for 10 minutes. 
Remove from heat and set aside.
In a medium pot, place half the quantity of the prepared rice and the chicken mixture on top. 
Sprinkle the chopped coriander and mint over the chicken mixture and cover the top with the remaining rice.
Pour the saffron essence on top. 
Cover firmly with the pot lid and cook over low heat for 30 minutes or until rice is completely cooked.

Kuwaiti Chicken Biryani by Zarnak Sidhwa