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.

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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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Beef Seekh Kabab By Chef Shireen Anwer

Beef Seekh Kabab

Ingredients
Beef mince ½ kg
Kidneys fat 125 gm
Coriander leaves ¼ bunch
Onion 1
Green chilies 3 – 4
Ginger 1 piece
All spice powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Salt to taste

Method
• In chopper put together ½ kg mince, 3 – 4 green chilies, 1 piece of ginger, 1 chopped onion and ¼ bunch of coriander leaves. Chopperize well. Also add 125 gm kidneys fat and chopperize for another 2 minutes.
• Add 1 tsp all spice powder, 1 tsp cumin powder, 1 tsp coriander powder and salt to taste. Chopperize for more 1 – 2 minutes.
• Remove paste in a platter.
• Put ice cool water in a bowl, wet your palm with chilled water. Make small kababs on metal skewers.
• Now bar b q all the kababs on burning coals. Change the sides after every 30 seconds. Grill till golden brown from every side.
• Serve with chutney.

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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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Fried Mince Pizza By Chef Shireen anwer

Fried Mince Pizza


Ingredients for Stuffing
Mince 250 gm
Capsicum 1
Tomato 1

Onion 1
Oil for fry
Mozzarella cheese 1 packet
Oregano 1 tsp
Ginger garlic paste 1 tsp
Green chilies 2 – 3
Egg half
Butter 1 tbsp
Parsley ¼ bunch
Ingredients for Sauce
Tomato paste ½ cup
Crushed red pepper 1 tbsp
Oregano ½ tsp
Thyme ½ tsp
Oil 3 tbsp
Garlic paste 1 tsp
Salt to taste
Ingredients for Dough
Flour 250 gm
Salt to taste
Yeast 1 tbsp
Butter 3 tbsp
Milk ½ cup
Egg 1
Water little



Method
• In chopper put together 250 gm mince, 1 chopped onion, 2 – 3 green chilies, 1 capsicum and 1 egg. Chopperize well.
• In a wok heat a little oil, add in chopperize mince and fry well. Remove from fire and keep aside.
• Heat 3 tbsp oil in another pan, add 1 tsp garlic paste, 1 tbsp crushed red pepper, ½ tsp oregano and ½ tsp thyme. Fry for few seconds.
• Now add ½ cup tomato paste and cook for 1 – 2 minutes.
• For making dough dissolve 1 tbsp yeast in ½ cup lukewarm milk.
• Mix together 250 gm flour and dissolved yeast mixture, also add 1 beaten egg, 3 tbsp butter, salt to taste and knead to dough with water as required.
• Cover with a plastic and keep aside for 10 – 12 minutes.
• Spread dough in a greased pizza pan, top with prepared pizza sauce.
• Spread fried mince on top. Sprinkle with ¼ bunch of chopped parsley.
• Put tomato cubes on top. Cover with grated mozzarella cheese.
• Sprinkle top with a pinch of oregano.
• Brush edges with a little butter and beaten egg.
• Lastly bake in a preheated oven on 200 degrees for 10 – 12 minutes.

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Beef Pasta with vegetables by Chef shireen anwer

Beef Pasta with vegetables


Ingredients:
1 packet Kolson pasta
250 grams beef undercut
1 tomato

1 capsicum
¼ bunch cauliflower
1 carrot
1 onion
3 cloves of garlic
2 chicken cubes
¼ cup chili garlic sauce
Black pepper as required
½ tsp oregano
Salt as required
3 tbsp cream cheese
4 tbsp oil

Method
Boil water in a pan, add in kolson pasta and boil till done. Now drain out extra water and pur in strainer,
Blanch cauliflower and keep aside.
Heat oil in a pan, add chopped garlic and sauté till golden brown, then add in sliced beef and fry till its color is changed.
Now add the chopped vegetables and cook till tender. Add chili garlic sauce, salt, oregano and black pepper. Fry for 3 – 4 minutes.
Lastly add boiled pasta, blanched cauliflower and cream cheese. Simmer for a few minutes.
Dish it out and serve.

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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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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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Fried drum sticks by Chef shireen anwer

Fried drum sticks

Ingredients
Chicken wings ½ kg make into loly pop shape
Salt ½ tsp
White pepper ½ tsp

Sugar ½ tsp
Chopped garlic 1 tsp
Egg 1
Corn flour 2 tsp heaped
Flour 2 tsp heaped

Method
Marinate your drum sticks with all above, mix very well, deep fry for 10 minutes, then remove and re fry once again for 10 minutes till crisp and golden brown.

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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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