Orange Pannacotta

Ingredients for Orange Pannacotta:
Orange (peeled separated into segments) 1
Orange juice 1 cup
Sugar 1 cup
Cream 1 cup
Salt to taste
Gelatin 3 tsp
Warm milk 1/4 cup
Orange rind 1 tsp
Hung yogurt 2 tbsp
Whipped cream 2 tbsp

Method:
Put ½ cup sugar in a pan, add ½ cup water and heat till it caramelizes. 
Put cream, remaining sugar and a pinch of salt in a bowl and mix well. 
Place gelatin in another bowl, add milk and let it soak.
 Add grated orange rind and orange strips to the caramelized sugar. 
Add cream mixture and mix well till the sugar melts. 
Switch off the heat. 
Add orange juice and mix well. 
Add gelatin-milk mixture and mix well. 
Strain the mixture into a bowl. 
Keep in the refrigerator to cool slightly. 
Mix hung yogurt and whipped cream in another bowl. 
Add the orange mixture, little by little and mix well. 
Pour into glasses let set. 
Garnish with orange segments and serve chilled.

Orange Pannacotta by Zarnak Sidhwa

Anaar Masala Raita

Ingredients for Anaar Masala Raita:
Chilled yogurt 1-1/2 cups
Fresh pomegranate pearls ¾ cup
Roasted cumin powder ½ tsp
Black pepper powder ¼ tsp
Red chili powder a pinch
Chaat masala powder ¼ tsp
Black salt a pinch
Sugar as required
for Garnish:
Coriander leaves a few
Mint leaves a few

Method:
Whisk the yogurt till smooth. 
Season with the spice powders, salt and sugar. 
Stir till sugar is dissolved. 
Add the pomegranate pearls and reserve a few for garnish. 
Stir and pour the raita in serving bowls and garnish with the pomegranate pearls and coriander or mint leaves.

Anaar Masala Raita by Zarnak Sidhwa

Prawn Biryani

Ingredients for Prawn Biryani:
Rice 2 cups
Oil 2 tbsp
Onions (finely sliced) 2
Onions (finely chopped) 2
Prawns (de-veined) ½ kg
Tomato paste 2 tbsp
Garlic (crushed) 4 cloves
Fresh dill (finely chopped) 1 cup
Curry powder 3 tbsp
Cinnamon sticks 2
Whole cardamom pods 5
Chicken stock 3 cubes
Hot water ½ cup
Coriander leaves (roughly chopped) 2 cups
Ghee 2 tbsp
Saffron 1 tbsp
Salt a pinch
Ground pepper a pinch

Method:
Heat oil, fry sliced onions till golden brown, remove and set aside. 
Add prawns and sauté till pink.
Add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, chicken stock cubes and water and bring to a simmer. 
Add chopped coriander leaves and remove from pot and set aside. 
In the same pot, bring to boil water, add rice and cook until rice is ¾ cooked. 
Drain rice in a colander and discard excess water. 
Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of prawn and onion mixture and sprinkle saffron. 
Top with the rice. 
Steam rice and prawns until rice is fully cooked. 
Gently fluff cooked rice. 
Serve garnished with fried sliced onions and anaar masala raita on the side.

Prawn Biryani by Zarnak Sidhwa

Banana Cupcakes

Ingredients for Banana Cupcakes:
Unsalted butter 8 oz
Caster sugar 8 oz
Flour 8 oz
Baking powder 1 tbsp
Eggs 4
Nutmeg ¼ tsp
Mashed ripe bananas icing 8 oz

For the cream cheese icing:
Cream cheese 7 oz
Icing sugar 6 oz
Lemon juice 1 tbsp
Vanilla essence 1 tsp
Banana (thinly sliced) 1

Method:
Beat butter and sugar till creamy. 
Add in eggs one at a time. 
Fold in flour and nutmeg. 
Add in the mashed bananas. 
Spoon batter in cupcake cases. 
Bake at 175 degrees C for 20 minutes. Cool well and then ice. 

For the icing,
Beat cream cheese, add in sieved icing sugar, vanilla essence, lemon juice, till smooth, pipe over cupcakes and then top with a thinly sliced banana.

Banana Cupcakes by Zarnak Sidhwa

Green Chilli Chicken

Ingredients for Green Chilli Chicken:
Chicken 1-1/2 inch pieces 1 kg
Small green chillies 1 cup
Green chillies (chopped) 3
Onions (quartered) 2
Garlic 10 cloves
Ginger (sliced) 1-1/2 inch piece
Fresh coriander leaves (chopped) 1/2 cup
Salt to taste
Oil 3 tbsp
Cumin seeds 3/4 tsp
Turmeric powder 1/4 tsp
Roasted cumin powder 1 tsp
Coriander powder 2 tsp
Garam masala powder 1 tsp

Method:
Grind together the chopped green chillies, onions, garlic, ginger, chopped fresh coriander and salt. 
Marinate the chicken in this mixture for about half an hour. 
Heat the oil, add the cumin seeds. 
When they begin to change colour add the turmeric powder. 
Add the marinated chicken and small green chillies and mix well. 
Add the cumin powder, coriander powder and stir to mix. 
Add the garam masala powder and adjust the seasoning. 
Stir in half a cup of water, cover and cook. 
Lower the heat and cook for another eight to ten minutes or till the chicken is cooked. 
Serve hot.

Green Chilli Chicken by Zarnak Sidhwa

Saag Gosht

Ingredients for Saag Gosht:
Mutton 1-1/2 inch pieces ½ kg
Spinach ½ kg
Salt to taste
Green chilli 5
Olive oil 4 tbsp
Bay leaves 2
Clove 4
Cinnamon 1-inch piece
Green cardamom 6
Black cardamom 2
Cumin seeds 1 tsp
Onion (sliced) 3
Garlic (chopped) 6-8 cloves
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chilli powder 1 tsp
Ginger (thin slices) 1-inch piece

Method:
Blanch spinach leaves in salted boiling water for one minute. 
Drain well and coarsely grind it along with green chillies. 
Heat oil. 
Add bay leaves, cloves, cinnamon, green cardamoms, black cardamoms and cumin seeds. 
When cumin seeds begin to change colour, add onions. 
Cook till onions are translucent. 
Add chopped garlic and mix well. 
Add ginger paste, garlic paste, red chilli powder and mutton pieces. 
Cook on high heat, stirring continuously. 
Add three cups of water and cook covered, on medium heat, for thirty to thirty five minutes or until mutton is almost done. 
Add salt and spinach and cook till mutton is fully blended with spinach and is tender. Serve hot, garnished with ginger strips.

Saag Gosht by Zarnak Sidhwa

Recipe Line Up - January 20, 2014 to January 24, 2014

Recipe Line Up for 4th week of January 2014 - January 20, 2014 to January 24, 2014

1. Banana Cupcakes with Cream Cheese Frosting, Saag Gosht and Green Chilli Chicken
2. Prawn Biryani, Anar Masala Raita and Orange Pannacotta
3. Dum Chicken, Orange Souffle And Spicy Chicken Bites
4. Karela Mutton, Chicken Soup And White Choc Orange Cheesecake
5. Orange Cupcakes, Dum Hara Chicken and Carrot and Potato soup