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
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
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
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
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
Ingredients for Chocolate Coconut Cake:
Boiling water 1/2 cup
Coarsely chopped chocolate 4 oz
Flour 2 cups
Cocoa 1/4 cup
Baking soda 1 tsp
Salt 1 tsp
Sugar 2 cups
Unsalted butter 1 cup
Separated eggs 4
Vanilla essence 1 tsp
Buttermilk 1 cup
For Frosting:
Sugar 1 cup
Evaporated milk 1 can (12-oz)
Unsalted butter 1/2 cup
Egg yolks of 3 eggs
Vanilla 1 tsp
Flaked coconut 2-1/3 cup
Chopped walnuts 1-1/2 cups
Method:
Melt chocolate and set aside.
Combine flour, cocoa, baking soda, and salt.
Set aside.
Beat sugar and butter until very light.
Add egg yolks, one at a time, until well incorporated.
Add chocolate mixture, boiling water and vanilla.
Add flour, alternating with buttermilk and ending with dry ingredients.
Beat egg whites to soft peaks.
Gently stir beaten whites into batter.
Divide batter equally between greased and floured pans and spread evenly.
Bake at 180 degrees C on middle rack of oven until a tester inserted in center comes out clean, 30 to 35 minutes.
Cool in pans on a wire rack for 15 minutes.
Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.
Place 1 layer on a cake plate and top with half the coconut-walnut filling.
Repeat with layers and remaining filling.
For Frosting:
In a saucepan, combine the sugar, milk, butter, egg yolks, and vanilla.
Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
Stir in coconut and walnuts.
Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.
Chocolate Coconut Cake by Zarnak Sidhwa
Ingredients for Chana Daal Cabbage:
Cabbage, shredded 1
Split Bengal gram (chana daal) 1 cup
Oil 2 tbsp
Curry leaves 8
Mustard seeds 1 tsp
Chopped ginger 1-inch piece
Chopped garlic 3 cloves
Finely chopped onion 1
Salt to taste
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Finely chopped tomato 1
Chopped coriander leaves 2 tbsp
Method:
Pressure-cook the chana daal with 1 cup water till done.
Drain and set aside.
In a non-stick pan, heat oil, add curry leaves, mustard seeds, ginger, garlic, and onions.
Sauté well till soft.
Add cabbage and toss well.
Add salt and ½ cup water.
Cover and cook on low heat till done.
Add red chilli powder, turmeric powder, tomatoes, and chana daal.
Cook for five minutes.
Add coriander leaves and serve hot.
Chana Daal Cabbage by Zarnak Sidhwa
