BBQ chicken green boti By Chef Shireen anwer

BBQ chicken green boti


Ingredients
Chicken boneless cubes ½ kg
Ginger garlic 1 tbsp
Roasted and crushed cumin 1 tsp

Salt 1 tsp
White pepper ½ tsp
Green chilies 6 ground
Coriander leaves 4 tbsp ground
Cream 4 tbsp ground

Method
1. Marinate chicken for one hour with ginger garlic 1 tbsp, roasted and crushed cumin1 tsp, salt 1 tsp, white pepper ½ tsp, green chilies 6 ground, coriander leaves 4 tbsp ground and cream 4 tbsp ground
2. Thread the chicken pieces on skewers.
3. BBQ on a grill pan or bake in an oven. Serve hot

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Indian grilled chicken By Chef Shireen Anwer

Indian grilled chicken


Ingredients
Chicken 1 kg whole
Chili powder 1 tsp
Chili sauce 1 tsp

White cumin roasted and crushed 1 tsp
Coriander roasted and crushed 1 tsp
Ginger garlic paste 1 tbsp
Salt 1 ½ tsp
Yogurt ¼ cups
Lemon juice 2 tbsp
Allspice 1 tsp
Pinch of orange color

Method
Prick chicken well marinate with Chili powder 1 tsp, Chili sauce 1 tsp, White cumin roasted and crushed 1 tsp, Coriander roasted and crushed 1 tsp, Ginger garlic paste 1 tbsp, Salt 1 ½ tsp
Yogurt ¼ cups, Lemon juice 2 tbsp, Allspice 1 tsp, Pinch of orange color and leave it for 2 hours, put in an oven tray and grill on 180 degree C for 1 hour, serve with fries.

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Chicken seekh boti By Chef Shireen anwer

Chicken seekh boti

Ingredients
Chicken 1 kg 20 pieces with bones
Ginger garlic 1 tbsp heaped
Chili powder 1 ½ tsp

Salt 1 ½ tsp
Lemon juice 2 tbsp
Raw papaya 1 tbsp heaped
Yogurt 2 tbsp
Allspice ½ tsp
White cumin roasted and crushed 1 tsp

Method
Marinate chicken boti with Ginger garlic 1 tbsp heaped, Chili powder 1 ½ tsp, Salt 1 ½ tsp, Lemon juice 2 tbsp, Raw papaya 1 tbsp heaped, Yogurt 2 tbsp, Allspice ½ tsp, White cumin roasted and crushed 1 tsp for 2 hours in fridge, put on flat skewers, 3 to 4 pieces on each skewers, BBQ when nearly done, brush with oil, serve immediately.

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Fish tikka By Chef Shireen Anwer

Fish tikka


Ingredients
Boneless fish ½ kg cubes
Salt 1 tsp heaped
Crushed red pepper 1 tsp heaped

Roasted and crushed coriander ½ tsp heaped
Roasted and crushed cumin 1 tsp heaped
Turmeric ¼ tsp
Lemon juice 2 tbsp
Yogurt 2 tbsp
Pinch of yellow color
Garlic paste 1 ½ tsp
Oil 2 tbsp

Method
In a bowl marinate fish cubes with Salt 1 tsp heaped, Crushed red pepper 1 tsp heaped, Roasted and crushed coriander ½ tsp heaped, Roasted and crushed cumin 1 tsp heaped, Turmeric ¼ tsp, Lemon juice 2 tbsp, Yogurt 2 tbsp, Pinch of yellow color, Garlic paste 1 ½ tsp, Oil 2 tbsp for 30 minutes, put on skewers, BBQ over charcoal.

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Reshmi kabab By Chef Shireen anwer

Reshmi kabab


Ingredients 
Chicken mince ½ kg chopperized (leg and breast both meat)
Ghee 2 tbsp
Almonds blanched and grinded 2 tbsp

Coconut milk powder 1 tbsp
Allspice 1 tsp leveled
Roasted cumin crushed 1 tsp
Salt 1 tsp heaped
Crushed red pepper 1 tsp
White pepper ½ tsp
Roasted and crushed coriander 1 tsp
Green chili grinded 2 tsp
Ginger garlic paste 1 tbsp
Cream 2 tbsp

Method
Marinate chicken mince with Ghee 2 tbsp, Almonds blanched and grinded 2 tbsp, Coconut milk powder 1 tbsp, Allspice 1 tsp leveled, Roasted cumin crushed 1 tsp, Salt 1 tsp heaped, Crushed red pepper 1 tsp, White pepper ½ tsp, Roasted and crushed coriander 1 tsp, Green chili grinded 2 tsp, Ginger garlic paste 1 tbsp, Cream 2 tbsp, mix well, shape kabab on broad square skewers, BBQ over hot charcoal.

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Afghani kabab By Chef Shireen anwer

Afghani kabab

Ingredients
Mince ½ kg
Salt 1 tsp
Black pepper 1 tsp

Chili powder 1 tsp
All spice 1 tsp
Ginger garlic paste 1 tbsp
Onion 1 raw grinded
Onion 1 cut in square cubes
Tomato 1 remove seeds cut in square cubes
Capsicum 1 cut in square cubes

Method
Grind mince with raw onion, marinate with Salt 1 tsp, Black pepper 1 tsp, Chili powder 1 tsp, Oil spice 1 tsp, Ginger garlic paste 1 tbsp, mix well and grind once again in chopper, make into round small kababs, put on skewers alternating with cubed vegetables, BBQ brushing with oil.

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Chicken bihari By Chef Shireen Anwer

Chicken bihari

Ingredients
Boneless chicken breast ½ kg cut into long strips flattened
Raw papaya 1 tbsp grinded
Chili powder 2 tsp

Salt 1 tsp
Ginger garlic 2 tsp
Yogurt 2 tbsp
Allspice 1 tsp
White pepper ½ tsp
Oil 2 tbsp

Method
In a bowl marinate chicken strips with Raw papaya 1 tbsp grinded ,Chili powder 2 tsp ,Salt 1 tsp ,Ginger garlic 2 tsp ,Yogurt 2 tbsp ,Allspice 1 tsp ,White pepper ½ tsp ,Oil 2 tbsp, put on skewers, BBQ over charcoal on flat skewers.

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Gola kabab By Chef Shireen Anwer

Gola kabab


Ingredients
Mince ½ kg
Raw papaya 1 tbsp
Ginger garlic paste 1 tbsp

Chili powder 1 tsp heaped
Salt 1 tsp
Allspice 1 tsp
Green chilies 3 grinded
Coriander leaves 2 tbsp
Onion 1 grinded
Ghee 2 tbsp
Nutmeg ¼ tsp grinded
Mace ¼ tsp grinded
Green cardamom ¼ tsp grinded

Method
Put mince in a chopper with Raw papaya 1 tbsp, Ginger garlic paste 1 tbsp, Chili powder 1 tsp heaped, Salt 1 tsp, Allspice 1 tsp, Green chilies 3 grinded, Coriander leaves 2 tbsp, Onion 1 grinded, Ghee 2 tbsp, Nutmeg ¼ tsp grinded, Mace ¼ tsp grinded, Green cardamom ¼ tsp grinded, chopperized till smooth, leave the mince to marinate for 1 hour In the fridge, put on square skewers and BBQ.

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Hunter beef by Chef Shireen anwer

Hunter beef

Ingredients
Beef 1 ½ kg
Cinnamon 4 sticks

Black pepper whole 1 tbsp
Cloves 1 tsp
White cumin whole 1 tbsp
Salt 3 tsp leveled
Lemon juice 6 tbsp
Kalmi shora 2 tbsp leveled
Jaggery 3 tbsp leveled

Method

Grind together cinnamon, black pepper, cloves, white cumin very finely, marinate beef piece with ground masala mixed with salt, lemon juice, crushed jaggery, crushed kalmi shora very well, prick beef well on both sides, keep in fridge covered for 3 to 5 days, keep pricking daily then wrap the piece and tie with a string put about 3 cups of water in a pan , put the beef piece in it along with its own water and marination, leave it to get tender, when water dries and beef tender, remove, cool, cut into slices.

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Chicken chuck By Chef Shireen anwer

Chicken chuck


Ingredients
Chicken breast 2
Grated cheddar cheese 4 tbsp

Mushrooms sliced 4
Salt ½ tsp heaped
Black pepper ½ tsp heaped
Vinegar 1 tbsp
Egg 1
Flour as required
Bread crumbs as required

Method
Flatten chicken breast, slit it open like a leaf, marinate with salt, pepper, vinegar, fill with grated cheddar cheese, mushrooms, fold tightly, coat with four, dip in egg, then in crumbs, again dip in egg, then crumbs, deep fry on slow flame for 10 minutes, serve with fries and Cole slow salad.

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Fried cheesy sole By Chef Shireen anwer

Fried cheesy sole

Ingredients
Sole fish fillet 4
Salt ½ tsp
White pepper ½ tsp
Lemon juice 1 tbsp
Worcestershire sauce 1 tbsp
Ingredients for batter
Flour 3 tbsp
Corn flour 2 tbsp
Baking powder ¼ tsp heaped
Egg yolk 1
Oil 1 tbsp
Salt and white pepper ¼ tsp each
Cheddar cheese grated 2 tbsp heaped

Method
Make batter with Flour 3 tbsp, Corn flour 2 tbsp, Baking powder ¼ tsp heaped, Egg yolk 1, Oil 1 tbsp, Salt and white pepper ¼ tsp each, Cheddar cheese grated 2 tbsp heaped and chilled water as required. Marinate fish with salt, white pepper, lemon juice and Worcestershire sauce for 30 minutes, dip fish fillet in batter shallow fry in frying pan till crisp. Serve with fries.

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Chicken Parmiggiana by Chef Shireen anwer

Chicken Parmiggiana


Ingredients
Boneless chicken breast 2 flattened
Salt ½ tsp
Black pepper ½ tsp

Mustard paste ½ tsp
Garlic paste ½ tsp
Vinegar 1 tbsp
Egg 1 beaten with 2 tbsp milk
Bread crumbs ½ cup

Ingredients for tomato sauce
Oil 1 tbsp
Onion 1 tbsp chopped
Garlic paste ½ tsp
Tomato paste 4 tbsp
Salt ¼ tsp
Pepper ¼ tsp
Oregano leaves ¼ tsp
Sugar 1 tsp
Orange color pinch
Cream cheese as required
Spaghetti boiled 2 cups
Butter 1 tbsp
Oil 1tbsp
Garlic paste ½ tsp
Onion chopped 2 tbsp
Tomato puree ½ cup
Salt ¼ tsp
White pepper ¼ tsp
Oregano leaves ½ tsp
Sugar ½ tsp

Method
Marinate flattened chicken breast with salt, black pepper, mustard paste, garlic paste and vinegar for 15 minutes, dip chicken breast in egg and milk mixture, roll in bread crumbs, shallow fry till golden, remove in a platter, spread with cream cheese, top with prepared tomato sauce, serve with spaghetti.

Method for spaghetti
Heat butter and oil fry onion till transparent add in garlic paste with salt, white pepper, sugar, tomato puree and oregano leaves, mix in the boiled spaghetti, stir well, serve with Parmiggiana chicken.

Method for tomato sauce
Heat oil add onion and garlic paste, fry for 2 minutes, add salt, pepper, oregano, sugar, tomato puree and pinch of orange color, cook for 5 minutes till thick.

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Crispy Fish Fly by Chef Zakir

Crispy Fish Fly

Crispy Fish Fly:

Ingredients
Fish fillet ½ kg
Flour ½ cup
Bread crumbs 1 cup
Garlic paste 1 tbsp
Salt to taste
Black pepper powder ½ tsp
Worchester sauce 1 tbsp
Lemon juice 1 tbsp
Beaten egg 2
Oil for fry


Method
• Cut fish into small pieces, marinate with 1 tbsp ginger garlic paste, salt to taste, ½ tsp black pepper, 1 tbsp Worchester sauce and 1 tbsp lemon juice.
• Beat eggs very well. Add in 2 – 3 tbsp flour,
• Coat marinated fish with remaining flour, dip in prepared batter, roll in bread crumbs and deep fry till golden brown.
• Remove in a platter and serve with ketchup

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Kachori by Chef Zakir

Kachori

Kachori:


Ingredients
Flour 250 gm
Cumin seeds ½ tsp
Oil for fry

Boiled chickpeas ½ cup
Salt to taste
Turmeric ¼ tsp
Crushed red pepper 1 tsp

Method
In a bowl mix together 250 gm flour, ½ tsp cumin seeds and oil. Knead to dough with water as required.
Mash ½ cup boiled chickpeas, mix with salt, turmeric and crushed red pepper.
Form small balls with the dough, stuff each ball with chickpeas mixture.
Roll each ball and deep fry till golden brown.

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Chicken Tikka with Grill Toast by Chef zakir

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Chicken Tikka with Grill Toast:


Ingredients
Chicken breast 1
Lemon juice 2 tbsp
Yogurt 3 tbsp

Chili powder 1 tbsp
Raw papaya paste 2 tbsp
Cumin powder ½ tsp
Salt to taste
Bread slices 2
Onion 1
Tomato 1
Mayonnaise 2 tbsp
Oil 2 tbsp

Method
Cut chicken into tikka pieces. Marinate chicken with 1 tbsp chili powder, 1 tsp turmeric, ½ tsp cumin powder, salt to taste, 3 tbsp yogurt, 2 tbsp lemon juice and 2 tbsp raw papaya paste. Keep aside for 15 – 20 minutes.
Now thread chicken pieces in skewers, grill on burning charcoal.
Remove in a platter, finely chop tomato and onion. Mix with 2 tbsp mayonnaise and salt to taste.
Spread bread slice with mayo mixture, cover with the other bread slice, grill on burning charcoal from both the sides.
Now serve with chicken tikka.

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Lacha kabab by Chef shireen anwer

Lacha kabab

Lacha kabab:

Ingredients
Undercut Beef boti 1 kg
Ginger garlic paste 2 tbsp
Green chilies 15 grinded

Whole red chilies 12
White cumin whole 1 tbsp heaped
Salt 1 ½ tsp
Corn flour 4 tbsp heaped
Allspice 1 tsp
Coriander leaves chopped ½ cup
Green chilies chopped 6
Eggs 2 to 3
Oil for deep frying

Method
Boil undercut botis with 4 cups of water, ginger garlic paste, green chilies grinded, whole button red chilies, white cumin whole and salt, cook till botis tender and water dries completely, cool and chopperise. Remove the chopperise mixture in a bowl add in a corn flour, allspice, chopped coriander and green chilies, eggs 2 or 3 as required, mix all very well, give dum of coal make into long kababs and deep fry.

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GALAWAT KAY KEBAB By Chef Zubaida Tariq

GALAWAT KAY KEBAB

GALAWAT KAY KEBAB

Ingredients:

Beef Mince ½ kg

Egg 1
Lemons 1
Crushed Black pepper 4
Small cardamom 4-5
Black cumin seeds 1 tsp
Red chili powder 1 tsp
White cumin seed 1 tsp
All spice Powder 1 tsp
Poppy seeds 1 tbsp
Bihari kebab masala 1 tbsp
Raw papaya paste 2 tbsp
Roasted black chick peas 2 tbsp
Dry milk 2 tbsp
Oil to taste
Salt to taste

Method:

Mix 2 tbsp roasted chickpeas, 1 tsp white cumin seeds, 4-5 small cardamom, 4 black pepper, 1 tsp black cumin seeds and 1 tbsp poppy seeds and grind everything together. Now take ½ kg beef mince in a bowl and add in grinded masala, 2 tbsp raw papaya paste, 1 tbsp bihari kebab masala, 1tsp red chili powder, 1 egg, 2 tbsp dry milk and salt. Mix everything together and keep it for 15 minutes. Take some oil in the pan, make the kebab and fry in it. When the kebabs are fried from both the sides put them in a dish. Sprinkle some lemon juice and all spice powder and keep it covered for some time. Serve hot.

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POTATO AND RICE KEBAB by Chef Zubaida Tariq

POTATO AND RICE KEBAB by Chef Zubaida Tariq

POTATO AND RICE KEBAB:

Ingredients:

Boiled rice 1 cup

Chicken Mince ½ kg
Red chili flakes 1 tbsp
Bread slices 2
Crushed black pepper 1 tsp
Boiled Potatoes ½ kg
Mint leaves (chopped) 1 bunch
Green coriander 1 bunch
Green chilies (chopped) 8-10
Cottage cheese 1 packet
Eggs whites 2
Bread crumbs 1 packet
Salt to taste
Oil to fry
Ginger garlic paste 1 tsp
Soya sauce 2 tbsp

Method:
Take ½ kg mince along with 1 tsp ginger garlic paste and salt in a pan and cook it till the water dries. Put rice, mince bread slices and 2 tbsp soya sauce in the chopped and chop everything together. Now add in ½ kg boiled potatoes, salt, 1 tsp crushed black pepper, 8-10 chopped green chilies, 1 bunch chopped green coriander, 1 bunch chopped mint leaves and 1 packet grated cottage cheese. Grease your hands and make cutlets, dip them in egg whites and roll them in 1 packet bread crumbs. Fry them till golden brown. Serve hot.

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Chicken nuggets by Chef Zubaida Tariq

Chicken nuggets by Chef Zubaida Tariq

Chicken nuggets:

Ingredients:
½ kg chicken boti
3 eggs
2 tbsp soy sauce

Salt as required
1 tsp ginger garlic paste
1 tbsp corn flour
1 packet bread crumbs
2 tbsp vinegar
Oil as required

Method:
1. Hammer the chicken.
2. Then add corn flour, white vinegar, soy sauce, salt and mix well and leave it for half an hour.
3. Beat 3 eggs and keep aside.
4. Heat the oil in wok.
5. Now dip chicken botis in egg and coat it in bread crumbs.
6. Now fry them till golden brown.
7. Serve hot with tomato ketchup.

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Paneer Rolls By Chef Zarnak

Paneer Rolls

Paneer Rolls:

Ingredients
Whole wheat chapattis 4
Oil 2 tbsp
Onion 1

Capsicum 1
Tomatoes chopped 2
Turmeric powder 1 tsp
Ginger-garlic paste 2 tbsp
Tomato puree 2 – 3 tbsp
Cottage cheese 1 cup
Salt to taste
Red chili powder ½ tsp
All spice powder ¼ tsp
Coriander and mint chutney 2 tbsp
Yogurt 1/4 cup
Fresh mint leaves to serve
Onion rings to serve
Chaat masala to serve

Method 

Heat oil in a non-stick pan. Slice onion and add. Chop green capsicum.
Add tomatoes, turmeric powder and ginger-garlic paste to the pan. Mix
well and sauté for 2-3 minutes.
Add tomato puree. Mix well and cook on high heat for a minute.
Add capsicum, cottage cheese, salt, red chili powder and all spice powder. Mix well and cook till done.
Place a chapatti on a worktop. Mix mint-coriander chutney and yogurt and
spread a spoonful of yogurt-chutney evenly on it. Place a spoonful of
the vegetable filling on one side of the chapatti. Sprinkle a few fresh
mint leaves, onion rings and chaat masala on top. Roll the chapatti
tightly. Make other rolls similarly.
Cut into halves and serve immediately.

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