Dal Samosa

Ingredients

For Dal Samosa
2 cups – all purpose flour 

1 cup – moong daal
1 cup – vegetable oil

For Masala

1 tbsp – garam masala
1 tbsp – coriander powder
1 tbsp – red chilli powder
1 tbsp – amchur
Vegetable oil for frying
Salt to taste

Method

-Grind the moong daal. Take masala moong daal or take plain moong daal and include red chilli, coriander powder, garam masala and amchur powder in it.

-Sieve generally useful flour, include salt.

-Add vegetable oil (so you can make dishes) and mixit great.

-Then include little amount of water and make a smooth batter. Make minor adjust moves with mixture.

-Roll it like chappati. Cut it into 2 equivalent parts along the distance across.

-Put little water along the measurement. Join and press together to make a cone. Place a tbsp of filling mixture in the cone and seal third side. Make five to six.

-Put in smoking oil, profound fricassee on level to medium work light tan.

-Drain on rack or kitchen paper.

-Serve Dal samosa with green chutney or ketchup.

Read more »

Coconut Ice By Chef zarnak

Coconut Ice

Ingredients
Condensed milk 250gm
Icing sugar, sifted, 250gm
Desiccated coconut 200 gm
Pink food color a few drops

Method

Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like. Split the mix into two and knead a very small amount of food coloring into one half.
Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re- shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick. Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife.

Read more »

Singaporean Fried Rice Noodles By Chef Zarnak

Singaporean Fried Rice Noodles:

Ingredients

Rice noodles 1 packet
Chicken 125 gm
Prawns 250 gm
Sausages chopped 2
Fresh bean sprouts 1 cup
Oil 4 tbsp
Garlic, finely chopped 2 cloves
Small onions, sliced 4
Fresh red chilies, chopped 4
Dark soy sauce 2 tbsp
Oyster sauce 1 tbsp
Eggs, beaten 3
Spring onions chopped 4
Black pepper to taste
Salt to taste

Method
Heat 2 tablespoons of the oil in a wok and fry the garlic, onions and chilies over medium heat, stirring, until they are soft.
Add chicken, prawns and sausage and fry for 2-3 minutes or until it is cooked.
Add bean sprouts and toss once or twice, then remove mixture from the wok.
Heat remaining oil, and when very hot add the rice noodles and stir fry until it is heated through.
Add all the seasonings and toss well to mix.
Pour in the beaten egg and stir constantly until it is set.
Return fried mixture to wok, toss to mix well and serve hot, garnished with spring onions.

Read more »

Doodh Dulari by chef shireen anwer

Doodh Dulari by chef shireen anwer

Doodh Dulari

Ingredients
Milk 2 liter
Condensed milk ½ cup
Corn flour 1 tbsp
Colored vermicelli ½ cup
Strawberry jelly 1 packet
Green jelly 1 packet
Rubri 250 gm
Cream 200 gm
Mix fruit cocktail 1 large tin
Small cham cham 250gm

Method
Cook 2 liter milk for 20 minutes till thick, add ½ cup colored vermicelli, 1 tbsp corn flour dissolved with ¼ cup cold milk, cook till thick, remove, cool completely, add ½ cup condensed milk, 1 large tin fruit cocktail. Dissolve each jelly packet with 1 cup water and set till firm, cut in cubes and add to the cooled milk. Also add 200gm cream, 250gm small cham cham and 250gm rubri, mix all well. Serve chilled.

Read more »

Khopra pak by Chef Shireen Anwer

Khopra pak by Chef Shireen Anwer

Khopra pak:


Ingredients
Fresh coconut grated 2 ½ cup
Sugar 1 cup heaped
Milk ½ cup

Khoya 125 gm
Green color few drops (optional)
Green cardamom ground 1 tsp
Powdered pistachio for decoration

Method
1. Mix the grated coconut with Sugar 1 cup heaped, Milk ½ cup and Khoya 125 gm.
2. Place the pan over a low flame, stir with a wooden spoon, keep stirring till the mixture shrinks away from the sides of the pan.
3. Remove from flame add color (optional) and cardamom. Mix well, put in a greased platter garnish with chopped pistachios.
4. Mark out pieces with knife, remove after the khopra pak cools .

Read more »

Egg caramel pudding by Chef Shireen anwer

Egg caramel pudding

Egg caramel pudding:


Ingredients
Milk 2 cups
Eggs 4
Sugar 4 tbsp heaped

Vanilla essence ½ tsp
Ingredients for caramel base
Sugar 4 tbsp

Method
• Melt the sugar in a small heavy skillet, over a low flame, stirring constantly, until a caramel syrup forms
• Pour immediately in the mould and allow to set until firm.
• Beat eggs and sugar with vanilla essence; add milk with a drop of yellow color and stir briskly.
• Strain mixture through a fine sieve into the mould.
• Bake over a water bath in a pre heated oven on 180 degree C for 45 minutes.
• Chill for 6 to 8 hours and serve.

Read more »

Rasmalai By Chef Shireen anwer (original)

 Rasmalai By Chef Shireen anwer

Rasmalai:

Ingredients:
3 kg milk
20-40 grams tatri
½ tsp baking powder

1 pinch of mace and nutmeg

For syrup:
3 kg sugar
½ kg water
10 reethay
For rabri:
2 kg milk
20 grams pistachios, almonds
200 grams sugar
¼ tsp cardamom

Method:
1. Boil 3 kgs of milk in a saucepan
2. Cook on a low heat stirring continuously, as the milk simmers a layer of cream will form on the surface.
3. Add 2 tsp of tartar in warm milk stir slowly until the curd will start separating from the whey. Turn the flame off
4. Drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. .Place the prepared paneer on a dry clean tray and add baking powder and a pinch of mace, nutmeg and cardamom and mix well.
6. Divide the paneer dough into equal parts and roll each one into a smooth oval shaped ball.
7. For the syrup, in a pan bring water to a boil and sugar and stir to dissolve.
8. Boil the reethay in a separate pan of water and pour into one portion of the sugar syrup
9. Cook this mixture on a low flame .As the foam comes on the top drop in the ras malai pedas and allow to cook until it doubles in volume.
10. If it stays on the surface it means it is ready. Now leave all the ras malai pedas in water.
11. Then soak it and leave it in warm milk for 30 minutes.
12. Then cook the 2 kgs milk with ¼ tsp of cardamom and cook till thicken.
13. Add the 200 grams of sugar and pour it in a dish.
14. As it cools down add the prepared ras malai pedas in it. Serve chilled with pistachios and almonds on the top.

 

Read more »

Roghni nan by hef Shireen anwer

Roghni nan

Roghni nan


Ingredients
Flour 3 cups
Yogurt 5 tbsp
Powdered milk 2 tbsp

Instant yeast 1 tbsp
Egg 1
Oil ¼ cup
Salt ½ tsp
Sesame seeds for sprinkling
Sugar 1 tsp heaped
Soda by carb ½ tsp
Milk as required for brushing

Method
1. In a bowl add Flour 3 cups, Yogurt 5 tbsp, Powdered milk 2 tbsp, Instant yeast 1 tbsp, Egg 1, Oil ¼ cup, Salt ½ tsp, Sugar 1 tsp heaped and Soda by carb ½ tsp
2. Knead with Luke warm water into a soft dough, place in a greased bowl, cover in a warm place until its volume doubles
3. Punch down the dough, knead again, divide the dough into 4 pieces
4. Shape each into a ball, flatten each into round or oval, place them in a greased baking tray, brush with milk, sprinkle with sesame seeds and bake in a pre heated oven 200 degree C for 8 to 10 minutes until light golden
5. Immediately remove from oven, spray with water, cover in foil and keep until required to use.

Read more »

Almond cake by Chef Shireen anwer

Almond cake:


Ingredients for cake
Butter 6 ounce
Sugar 5 ounce
Eggs 3

Khoya ½ cup
Golden syrup 2 tbsp
Almonds essence ¼ tsp
Flour 4 ounce
Baking powder 1 ½ tsp
Almonds ground 2 ounce
Ingredients for 

base
Almonds 50 gm whole slit from centre
Almonds 100 gm coarsely ground
Butter 2 ounce to grease the cake tin

Method
1. Grease your 9 inch cake tin with 2 ounce butter very well on the sides and base.
2. Sprinkle the almonds well to coat the sides and bottom, arrange the whole slit almonds on base.
Method for cake
1. Beat butter and sugar well, add in 1 egg at a time, beat well add the second egg alternating with sieved flour, baking flour and almond mixture.
2. Add in essence and Khoya. Lastly add the 3rd egg and beat well, fold in the remaining sieved flour, baking powder and almonds mixture.
3. Pour In a tin mould and bake at 180 degree C for 40 minutes.
4. Remove from the oven .Allow to cool and invert the cake.

Read more »

Tangy chicken bites by Chef Shireen anwer

Tangy chicken bites by Chef Shireen anwer

Tangy chicken bites:

Ingredients
Boneless chicken ½ kg cut into small cubes
Flour 3 tbsp
Corn flour 2 tbsp

Oil 1 tbsp
Vinegar 1 tbsp
Salt 1 tsp
Baking powder ½ tsp
Mustard paste 1 tsp
Black pepper 1 tsp
Sesame seeds 1 tbsp
Water as required

Method 
Marinate chicken with Flour 3 tbsp, Corn flour 2 tbsp, Oil 1 tbsp, Vinegar 1 tbsp, Salt 1 tsp, Baking powder ½ tsp, Mustard paste 1 tsp, Black pepper 1 tsp, Sesame seeds 1 tbsp, Water as required for 1 hour, deep fry till light golden, serve sprinkled with chat masala.

Read more »

Chicken Calzone by chef Zakir

Chicken Calzone:

Ingredients
Chicken breast 2
Onion chopped 1
Capsicum chopped 1

Tomato (deseed) 1
Egg half
Mozzarella cheese 1 packet
Garlic chopped 2 – 3 cloves
Crushed red pepper 1 tbsp
Thyme ½ tsp
Rosemary ½ tsp
Black pepper powder ½ tsp
Olive oil 3 tbsp
Salt to taste
Ingredients for Dough
Flour 250 gm
Yeast 1 tbsp
Olive oil 2 tbsp
Lukewarm water as required

Method
• In a bowl mix together 250 gm flour, 1 tbsp yeast, 2 tbsp olive oil and knead to dough with lukewarm water as required. Cover with a plastic and keep aside for 10 – 15 minutes.
• Cut 1 onion, 1 capsicum, 2 – 3 cloves of garlic, 1 tomato and 2 chicken breasts into small cubes.
• Heat 2 tbsp olive oil in a pan, add in chopped vegetables with chicken, 1 tbsp crushed black pepper, ½ tsp thyme, ½ tsp rosemary, ½ tsp black pepper powder and salt to taste. Sauté for few minutes.
• Make 3 balls with the prepared dough. Roll each ball and top with chicken filling mixture.
• Spread grated mozzarella cheese on top. Brush sides of tortillas with beaten egg, fold from one side to make in half moon shape.
• Press the edges well. Brush top with olive oil and beaten egg.
• Lastly bake in a preheated oven on 200 degrees for 15 – 20 minutes till golden brown.
• Remove from oven and serve hot.

Read more »

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.

Read more »

Bread and Cheese Pakoda by Chef Zarnak

Bread and Cheese Pakoda. 

Bread and Cheese Pakoda :

Ingredients:
1 cup grated cheese
Chop 2 spring onion greens
2 chopped green chillies
1 ½ cups gram flour

½ tsp carom seeds
salt to taste
¼ tsp baking soda
½ tsp red chilli powder
¼ tsp turmeric powder
Oil as required

Method
Place 1 cup grated cheese in a bowl. Chop 2 spring onion greens and add. Chop the spring onion bulbs and add along with 2 chopped green chillies. Mix and set aside. Place 1 ½ cups gram flour in a bowl. Add ½ tsp carom seeds, salt to taste, ¼ tsp baking soda, ½ tsp red chilli powder, ¼ tsp turmeric powder and enough water. Whisk to make a smooth batter. Heat sufficient oil in a kadai. Also heat a non stick grill pan. Lightly toast 8 bread slices on the grill pan. Spread some date and tamarind chutney on 4 toasted slices and some mint and coriander chutney on the remaining 4. Spread the cheese mixture over the slices with date and tamarind chutney and cover with the slices with mint and coriander chutney and press gently. Cut each sandwich into 4 triangles. Dip the triangles in the gram flour batter and slide into the oil and deep fry till golden and crisp. Drain on absorbent paper and serve hot with any Chutney.

Read more »

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.

Read more »

Danish pastry By Chef Shireen anwer

Danish pastry

Danish pastry:

Ingredients
Flour 1 kg
Butter 4 ounces + 12 ounces
Eggs 2

Caster sugar 4 ounce
Water as required
Salt 1 tbsp
Instant yeast 2 tbsp heaped
Method
Sieve flour add to it 4 ounce butter, sugar, eggs, salt, yeast and enough water, knead well to form into a soft dough, knead the dough very well, using more flour if required, the dough should be smooth, put the dough to rest in a greased bowl covered for first proofing for at least 1 hour, take out the dough and roll out evenly into a rectangular shape, place the remaining 12 ounces butter in the middle of the rolled out dough, fold the dough so that the butter is completely sealed in the dough, fold 1/3 of the dough over, cover with 1/3 from other side, this is the single fold, after each fold, cover the dough, leave to rest for 15 minutes, give 3 folding and make desired recipes.

Use this Danish pastry in making Croissants

Read more »

Croissants By Chef Shireen anwer

Croissants:

Ingredients:
Danish pastry dough as required
Beaten egg as required
Milk as required

Method
Take a portion from the dough, roll it very fine about 1 /8 inch thick, cut the dough into triangles from the narrow sides, make 1 inch slit and stretch from the broad side, start rolling it, place the croissants well apart on a greased baking tray, cover with plastic and allow to rise for 1 hour, brush with beaten egg and milk mixture, bake in a hot oven 250 degree for 20 minutes until crisp and light golden.

Read more »

Alu Keemay Ki Patties by Chef Shireen anwer

Alu Keemay Ki Patties

Alu Keemay Ki Patties
Ingredients:
Potatoes 2 ½ kg (boiled and mashed)
Salt 1 ½ tsp
Black pepper ½ tsp

Butter 200 gms


Filling :
Ground Beef ½ kg
Onions -2 (chopped)
Green Chilies 6 finely chopped
Cilantro ½ bunch
Mint leaves ½ a bunch
Ginger 1 tsp
Garlic Paste 1 tsp
Ground Red Chili 1 tsp
Coating:
Eggs – As required
Bread Crumbs – as required
Oil –for deep frying.

Method:
• Boil peel and mash the potatoes.
• Mix in butter, salt and pepper.
• To prepare the filling heat 2 tbsp oil in a pan and fry the onions, ginger garlic , ground beef , salt and pepper.
• Cook the meat in its own water, until it is tender
• When completely dry, remove from heat and cool at room temperature.
• Take some mashed potatoes in the palm of your hands and fill as shown, making flat round discs.
• Dip in egg and dredge in crumbs.
• Deep fry and serve hot.

Read more »

Cream roll By Chef Shireen anwer

Cream roll

Cream roll:


Ingredients:

Puff pastry
Cream whipped 8 ounces
Icing sugar 2 ounce



Method:

1. Roll the puff pastry, cut into strips. Put on cream horns, brush with egg.
2. Bake on 250 C for 20 minutes.
3. Remove, cool, fill with cream.


Click here to learn how to make Puff Pastry

Read more »

Bakar Khani By Chef Shireen anwer

Bakar Khani

Bakar Khani

Ingredients:
Puff pastry dough 8 ounces
Fine sugar as required

Method:
1. Roll the dough as shown to give a bakhar khani shape. 
2. Bake in a pre heated oven on 250 C for 20 minutes till crisp and golden.

Click here to see Puff pastry Recipe

Read more »

Gulab jamun By Chef shireen Anwer (orignal recipe)

Gulab jamun

Gulab jamun

Ingredients
Lassa Khoya 1/2kg
Egg 1

Baking powder 1/2tsp
Flour 60g
Nutmeg, mace and cardamom powder 1/4tsp
Ghee for frying
Ground almonds for garnishing
Rung Kat as required
For the sugar syrup
Sugar 1kg
Water 3 cups

Method;-
1. Spread 1/2kg lassa khoya on a tray and mix well with the help of your hands
2. Add1 egg,1/2tsp baking powder,1/2tsp cardamom, nutmeg and mace powder, 60 g flour and rung kat .Mix well and divide into equal portions
3. Roll each portion into long a gulab jamun. Continue until all the portions have been used.
4. Heat ghee in a wok until lukewarm
5. Fry the gulab jamuns on medium heat. When they start to rise up turn the flame high and stir the very carefully.
6. Continue stirring (making sure the gulab jamuns do not break)until the gulab jamuns change color
7. Remove from the wok by using a slotted spoon and place in the lukewarm sugar syrup.
8. Garnish with sliced pistachios and almonds and serve.

Read more »