Baked Crispy Drumsticks By Chef Shireen Anwer

Baked Crispy Drumsticks

Ingredients
Chicken drumsticks ½ kg
Crushed garlic 1 tsp
Oil 2 tbsp
Chili powder 1 tsp
Allspice 1 tsp
Lemon juice 2 tbsp
Salt 1 tsp
Black pepper ½ tsp
Chili powder 1 tsp
Bread crumbs as required
Baking powder ½ tsp


Method
Prick drumsticks well, marinate drumsticks with pepper, salt, allspice, garlic,  lemon juice and chili powder, in another bowl mix baking powder, bread crumbs and extra chili powder, coat marinated drumsticks with this mixture, place on  baking sheet, drizzle with melted butter, bake in a preheated oven for 30 minutes, serve with garlic bread and garlic chatni.

Ingredients for garlic chatni
Yogurt 1 cup
Garlic paste ½ tsp
Salt and white pepper ¼ tsp each


Method
Mix altogether

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Hot Fried Prawn By Chef Shireen Anwer

Hot Fried Prawn

Ingredients
Jumbo prawns 300 gm
Ginger chopped 1 medium piece
Garlic chopped 3 – 4 cloves

Spring onion chopped 1 (optional)
Flour 3 tbsp
Chili powder ½ tsp
Worchester sauce 1 tbsp
Egg 1
Coriander leaves 2 tbsp (optional)
Oil for fry
Corn flour 2 tbsp
Baking powder ½ tsp
Dry flour ½ cup
Salt to taste
Black pepper powder ¼ tsp

Method
• Wash and clean 300 gm jumbo prawns, cut from centre, coat with dry flour and keep aside.
• In a bowl mix together 3 tbsp flour, ½ tsp baking powder, 2 tbsp corn flour, ½ tsp black pepper, 1 egg, salt to taste and water as required to make medium consistency batter.
• Also add in ½ tsp chili powder , chopped coriander leaves and chopped spring onion leaves.
• Now dip each prawn into the batter, coat the batter very well on prawns, deep fry till golden brown.

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Chatpati Beef Boti By Chef Shireen Anwer

Chatpati Beef Boti

Ingredients
Beef undercut ½ kg
Papaya paste 3 tbsp
Tamarind paste 3 tbsp

Lemon (juice) 1
Green chilies ground 3
Ginger garlic paste 2 tbsp
Crushed red pepper 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Turmeric ½ tsp
Chaat masala 1 tsp
Oil 2 tbsp
Shashlik sticks as required
Corn flour 2 tbsp
Chili sauce 2 tbsp
Salt to taste

Method
• Cut ½ kg beef undercut into cubes, marinate with 3 ground green chilies, juice of 1 lemon, 3 tbsp tamarind paste, 3 tbsp raw papaya paste, 2 tbsp ginger garlic paste, 1 tbsp crushed red pepper, 1 tsp cumin powder, ½ tsp turmeric, 1 tsp chaat masala, 2 tbsp oil and salt to taste.
• Mix well and keep aside.
• Then add 2 tbsp corn flour and 2 tbsp chili garlic paste. Keep aside for 10 – 15 minutes.
• Thread 3 – 4 cubes in each shashlik stick. Cook in grill pan till golden brown.

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Chicken Oyster Sauce with Noodles By Chef Shireen Anwer

Chicken Oyster Sauce with Noodles

Ingredients
Chicken breast sliced 2
Boiled egg noodles ½ packet
Chopped peanut 25 gm

Carrot sliced 1
Capsicum sliced 1
Worchester sauce 4 tbsp
Boiled egg 2
Black mushrooms 3 – 4
Button mushrooms 5 – 6
Tomato (remove seeds) 2
Garlic paste 1 tsp
Oil 3 – 4 tbsp
Tomato ketchup 2 tbsp
Salt to taste
Black pepper powder ¼ tsp

Method
• Heat oil in a wok, add garlic paste and sliced chicken. Fry till its color is changed.
• Then add 1 sliced carrot, 1 sliced capsicum and 25 gm peanut. Cook for 3 – 4 minutes.
• Now add ½ packet boiled noodles, 2 chopepd tomatoes, 4 tbsp oyster sauce, sliced black mushroom, sliced button mushroom, tomato ketchup, salt to taste and ½ tsp black pepper.
• Mix very well.
• Dish it out, garnish with boiled and sliced egg. Serve hot.

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Chicken Ball in Red Sauce By Chef Shireen anwer

Chicken Ball in Red Sauce

Ingredients
Chicken mince ½ kg
Milk 1 cup
Bread crumbs 4 tbsp
Butter 2 tbsp
Oil ¼ cup
Button mushroom ½ cup
Flour 3 tbsp
Chicken stock 1 cup
Red grapes juice ½ cup
Boiled chopped tomatoes 3
Tomato paste 2 tbsp
Parsley chopped ¼ bunch
Spring onion chopped 2
Chili powder 1 tsp
Boiled spaghetti ½ packet
Salt to taste
Black pepper powder ¼ tsp
Coriander leaves 1 tbsp

Method
• In chopper put together chicken mince, bread crumbs, milk, salt and chopperize well.
• Make small sized balls with the mixture and keep aside.
• Heat butter and oil in a pan, add in chicken balls and fry till golden brown. Then remove from oil and keep aside.
• In the same wok add 3 tbsp flour and fry for 2 minutes. Then add 1 cup chicken stock and ½ cup sliced mushrooms.
• Cook for 1 – 2 minutes, then add red grapes nectar, chopped tomatoes, tomato paste, chopped parsley, cover and cook for 2 – 3 minutes.
• Now add fried chicken balls, chopped spring onion, chili powder, salt to taste and cook covered on low flame.
• Boil half packet of spaghetti and remove from water, add to the red sauce.
• Mix well over high flame. Dish it out and serve hot.

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Cantonese Style Chicken By Chef Shireen anwer

Cantonese Style Chicken

Ingredients
Chicken Thai boneless ½ kg
Black mushrooms 2 – 3
Button mushroom 8 – 10

Oil 3 – 4 tbsp
Garlic paste 1 tbsp
Baby corn 4 – 5
Bamboo shoots 1 medium
Spring onion 2
Fish sauce 1 tbsp
Oyster sauce 1 tbsp
Water ¼ cup
Corn flour 1 tbsp
Brown sugar 1 tsp
Salt to taste
Black pepper powder ¼ tsp

Method
• Cut boneless chicken into juliennes. Finely slice 4 – 5 baby corn, 2 – 3 black mushrooms, and 8 – 10 button mushrooms.
• Heat 3 – 4 tbsp oil in a pan, add 1 tbsp garlic paste. Fry till its fragrance comes out. Now add in sliced chicken and fry till golden brown.
• Then add in chopped bamboo shoot, button mushrooms, black mushrooms, sliced baby corn and chopped spring onion. Cook for 1 – 2 minutes.
• Now add fish sauce, brown sugar, oyster sauce, salt to taste and black pepper powder. Fry well for 1 – 2 minutes more.
• Lastly add ¼ cup water and let it cook.
• Thicken sauce with corn flour paste and dish it out, serve with boiled rice.

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Chicken Shaslik by Chef shireen anwer

Chicken Shaslik

Ingredients :
Boneless chicken 1/2 kg , cubed
Salt 1/2 tsp
Black pepper 1/2 tsp , crushed
Ketchup 2 tbsp
Worcestershire sauce 2 tbsp.
Ginger,garlic paste 1 tbsp
Chilli Powder 1/2 tsp
Capsicum 2
Onion 2
Tomato 2
Olive oil 1 tbsp

For BBQ Sauce:
Tomato paste 4 tbsp
Ketchup 4 tbsp
Vinegar 4 tbsp
Garlic paste 1 tsp
Salt 1 tsp
Sugar 1 tsp
Chili Powder 1/2 tsp
Oil 2 tbsp

Uses:
grill pan


Method for skewers:

Cut chicken in to cube shapes.
Cut capsicum into half discard seeds and cut the flesh into 3 cm pieces.
Cut onion into quarters and separate the layers.
Cut tomato into half and discard seeds,cut flesh into 3 cm pieces.
In a bowl add chicken cubes, salt, red chilli powder, fresh crushed black pepper, tomato ketchup, worcestershire sauce, ginger, garlic paste and mix well.
Skew chicken and vegetables closely on shashlik skewers or bamboo skewers.
Then put the skewers in a grill pan and add olive oil for greeced.
When chicken begin to change its color mean while sprinkle worcestershire sauce on it.
To make BarBQ sauce:
In a bowl add in tomato paste, white vingar, ketchup, garlic paste, salt snd sugar mix well bbq sauce is ready.
Now brush or spread the BarBQ sauce all over the shashlik skewers, after 5 minutes change the side and also spread bbq sauce.
Fry skewers more 8-10 minutes or until chicken melts properly and the vegetables are soft.take off from stove.
Spread boiled rice in a tray and put shashlik skewers and garnish with lettuce,lemon and tomatoes.
Chef's tip;You can make this shashlik in grill pan or simple fry pan.
For faster melting chicken, always skew tomato piece after chciken piece.
Shashlik skewers

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Spicy schezwan soup By Chef Shireen anwer

Spicy schezwan soup

Ingredients
Chicken boneless sliced 1 cup
Green chilies 2 chopped
Cabbage tiny cubes 1 cup

Coriander leaves chopped ½ cup
Soya sauce 4 tbsp
Sugar 1 tsp
Vinegar ¼ cup
Carrot 1 cut in tiny cubes
Chicken stock 8 cups
Chili sauce 2 tbsp
Salt 1 ½ tsp
Corn flour 6 tbsp heaped dissolved in ½ cup water
Egg 1 beaten

Method
Heat chicken stock in a pan, add sliced chicken, cook for 5 minutes, add cabbage and carrots with salt, sugar, soya sauce, chili sauce, vinegar, green chilies, thickens soup with corn flour paste, lastly add beaten egg, stir well, before removing add coriander leaves.

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Schezwan chowmein By Chef Shireen anwer

Schezwan chowmein


Ingredients
Chicken boneless 1 cup thinly sliced
Salt 1 tsp + ½ tsp
Sugar ½ tsp + ½ tsp

Corn flour 1 tbsp
Beaten egg Half
White pepper ¼ tsp
Cabbage thinly sliced 2 cups
Capsicum 1 sliced
Egg noodles 1 packet boil for just 3 minutes
Chili sauce 2 tbsp
Soya sauce 2 tbsp
Crushed garlic 1 tsp
Onion 1 sliced
Carrot 1 thinly sliced
Spring onion leaves 2 inch long strips 1 cup
Oil ¼ cup
Ketchup ¼ cup

Method
Marinate chicken sliced with salt, white pepper, sugar, soya sauce, corn flour 1 tbsp, half beaten egg for 15 minutes, heat ¼ cup oil fry crushed garlic till light golden add sliced onion, add marinate chicken cook for 1 minute add in cabbage, carrot, capsicum with chili sauce, soya sauce, ketchup, salt and sugar add boiled noodles, toss well, lastly add spring onion leaves and remove.

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Dry chilli chicken By Chef Shireen anwer

Dry chili chicken

Ingredients
Chicken boneless sliced ½ kg
Salt ½ + 1 tsp
Soya sauce 1 + 2 tbsp

Sugar 1 + 1 tsp
Corn flour 2 tbsp heaped
Beaten egg half
Onion 2 cut in big square cubes
Crushed garlic 1 tbsp
Green chilies 6 to 8 sliced diagonally
Capsicum 1 sliced in Julian
Chopped ginger 1 tbsp
Oil ¼ cup

Method
Marinate boneless chicken slice with salt 1 tsp, soya sauce 1 tbsp, sugar 1 tsp, corn flour 2 tbsp and half beaten egg for 15 minutes, then deep fry for 5 minutes and remove, heat ¼ cup oil in a wok, add chopped ginger garlic, slightly brown add fried chicken with onion, green chilies, salt, sugar, soya sauce, capsicum, cook for 2 minutes, mix well and remove.

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Special hot ‘n’ sour soup By Chef Shireen anwer

Special hot ‘n’ sour soup


Ingredients
Chicken breast 1 thinly sliced
Prawns 8 to 10 (marinate chicken and prawns with salt and white pepper ½ tsp and ¼ cup water).
Chicken stock 8 cups

Sugar 1 tbsp
Salt 1 tsp heaped
White pepper ½ tsp
Vinegar ¼ cup
Cabbage 1 cup thinly sliced
Carrot 1 fine Julian
Beans sprouts ½ cup
Bean curd 2 pieces cut into tiny cubes
Coriander leaves chopped 2 tbsp heaped
Corn flour ¾ cup mixed with ½ cup water
Egg 1 beaten

Method
Cook stock add chicken and prawns, cook for 10 minutes, add in all the vegetables with seasonings, when soup boiling thicken with corn flour paste, lastly add beaten egg, coriander leaves and remove.

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Sizzling chicken By Chef Shireen anwer

Sizzling chicken

Ingredients
Chicken boneless cubes ½ kg
Salt ½ + ½ tsp
Sugar ½ + 1 tsp

White pepper ½ + ½ tsp
Corn flour 1 + 1 tbsp
Soya sauce 1 + 1 tbsp
Beaten egg half
Crushed garlic 1 tbsp
Capsicum 2 cut in square cubes
Tomatoes 2 seeds removed cut in squares
Onion 2 cut in squares
Green chilies 4 diagonally chopped
Chili oil ¼ cup
Stock 1 cup
Chilies from the chili oil 2 tsp

Method
Marinate chicken boneless cubes with salt and white pepper ½ tsp each, sugar 1 tsp, soya sauce 1 tbsp, corn flour 1 tbsp and ½ beaten egg, heat chili oil in a wok, fry crushed garlic, slightly brown, add marinated chicken, fry for 5 minutes, add all the chopped vegetables with 1 ½ cup stock, salt, white pepper, sugar, soya sauce, chilies from the chili oil, cook till boiling, lastly thicken gravy with corn flour paste, serve on a sizzler.

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