Announcing Serve It Series Finale - Original Recipes from Home

This is the last theme in the Serve It Event series. After 15 themes over 18 months, Serve It event series hosted by I and Denny comes to an end with this one. The theme is "Original Recipes From Home" and runs for two months, November and December. Every family has its own tradition and practices which has been followed for generations. Be it Diwali, Pongal, Thanksgiving, Christmas or any festival each of us would fondly remember the practices and customs followed in the celebration. And not to forget every tradition revolves around food. This theme is all about those family recipes which are close to your heart and dear to your tummy.Check...

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Brain Masala

Brain Masala1 Cow or 4 goat brain½ Teaspoon turmeric (Haldi) powder¾ Teaspoon salt1 Medium sized onion sliced3 Tablespoon oil½ Teaspoon chili (Lal Mirch) powder½ Teaspoon garlic (Lehsan) paste½ Teaspoon ginger (Adrak) paste2 Tablespoon yogurt½ Teaspoon garam masala powder4 Tablespoon Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnishDirections:First boil the Brain with ½ tsp of salt and 1/8 tsp of Turmeric (Haldi) till it becomes firm. Drain, clean, de-vein and cut into coarse pieces.In a pot take the oil and sauté the onion till light brown.Add the remaining ¼ tsp. salt, chili powder, Turmeric (Haldi), Ginger (Adrak)...

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Karahai Maghaz by chef Gulzar

Karahai Maghaz:Recipe IngredientsCow brain 2Green coriander 1 bunchMint chopped 1/2 bunchTomato 3 to 4Green chilies chopped 5 to 6Oil 1/2 cupBlack pepper crushed 1 tspCoriander crushed 1 tspCumin crushed 1 tspTurmeric powder 1 tspRed chili crushed 1 tbspAll spice powder 1/2 tspGinger garlic paste 2 tbspSalt to tasteRecipe MethodIn a blender add 1/2 bunch chopped mint, 1 bunch green coriander chopped ad 5 to 6 green chilies chopped to make paste. In a pan add as required water with 1/2 tsp turmeric to boil and add cow brain to boil for 4 to 5 minutes and take it out. In a wok heat 1/2 cup of oil and add 2 tbsp ginger garlic paste...

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Puli Kaichal / Home made Puliyogare / Tamarind Rice | Indian Rice Recipes

Puli Kaichal meaning "boiled tamarind" is one of the ready to eat rice mixes. Puliogare/Puliodharai is known for its long shelf life and is a perfect food for packing during travel. This is DH's favorite and since MIL is here she has been making it quite often. Actually she has been making a lot of her son's favorites.. talk about 'pampering' :). This time I managed some time to click few pictures.Ingredients:Tamarind (seedless) - 1/4 kgGingelly oil - 120 mlTurmeric powder - 1/2 tspSalt - to tasteTempering:Mustard seeds - 2 tbspUrad dhal - 1 tbspChana dhal - 1/2 cupCurry leaves - a fewRed chillies - 4 brokenRoast and grind:(1)Coriander seeds...

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BBQ chicken green boti By Chef Shireen anwer

BBQ chicken green botiIngredientsChicken boneless cubes ½ kgGinger garlic 1 tbspRoasted and crushed cumin 1 tspSalt 1 tspWhite pepper ½ tspGreen chilies 6 groundCoriander leaves 4 tbsp groundCream 4 tbsp groundMethod1. 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 ground2. Thread the chicken pieces on skewers.3. BBQ on a grill pan or bake in an oven. Serve ...

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Indian grilled chicken By Chef Shireen Anwer

Indian grilled chickenIngredientsChicken 1 kg wholeChili powder 1 tspChili sauce 1 tspWhite cumin roasted and crushed 1 tspCoriander roasted and crushed 1 tspGinger garlic paste 1 tbspSalt 1 ½ tspYogurt ¼ cupsLemon juice 2 tbspAllspice 1 tspPinch of orange colorMethodPrick 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 tspYogurt 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 fri...

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Chicken seekh boti By Chef Shireen anwer

Chicken seekh botiIngredientsChicken 1 kg 20 pieces with bonesGinger garlic 1 tbsp heapedChili powder 1 ½ tspSalt 1 ½ tspLemon juice 2 tbspRaw papaya 1 tbsp heapedYogurt 2 tbspAllspice ½ tspWhite cumin roasted and crushed 1 tspMethodMarinate 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 immediate...

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Fish tikka By Chef Shireen Anwer

Fish tikkaIngredientsBoneless fish ½ kg cubesSalt 1 tsp heapedCrushed red pepper 1 tsp heapedRoasted and crushed coriander ½ tsp heapedRoasted and crushed cumin 1 tsp heapedTurmeric ¼ tspLemon juice 2 tbspYogurt 2 tbspPinch of yellow colorGarlic paste 1 ½ tspOil 2 tbspMethodIn 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 charco...

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Reshmi kabab By Chef Shireen anwer

Reshmi kababIngredients Chicken mince ½ kg chopperized (leg and breast both meat)Ghee 2 tbspAlmonds blanched and grinded 2 tbspCoconut milk powder 1 tbspAllspice 1 tsp leveledRoasted cumin crushed 1 tspSalt 1 tsp heapedCrushed red pepper 1 tspWhite pepper ½ tspRoasted and crushed coriander 1 tspGreen chili grinded 2 tspGinger garlic paste 1 tbspCream 2 tbspMethodMarinate 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...

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Afghani kabab By Chef Shireen anwer

Afghani kababIngredientsMince ½ kgSalt 1 tspBlack pepper 1 tspChili powder 1 tspAll spice 1 tspGinger garlic paste 1 tbspOnion 1 raw grindedOnion 1 cut in square cubesTomato 1 remove seeds cut in square cubesCapsicum 1 cut in square cubesMethodGrind 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 o...

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Chicken bihari By Chef Shireen Anwer

Chicken bihariIngredientsBoneless chicken breast ½ kg cut into long strips flattenedRaw papaya 1 tbsp grindedChili powder 2 tspSalt 1 tspGinger garlic 2 tspYogurt 2 tbspAllspice 1 tspWhite pepper ½ tspOil 2 tbspMethodIn 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 skewe...

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Gola kabab By Chef Shireen Anwer

Gola kababIngredientsMince ½ kgRaw papaya 1 tbspGinger garlic paste 1 tbspChili powder 1 tsp heapedSalt 1 tspAllspice 1 tspGreen chilies 3 grindedCoriander leaves 2 tbspOnion 1 grindedGhee 2 tbspNutmeg ¼ tsp grindedMace ¼ tsp grindedGreen cardamom ¼ tsp grindedMethodPut 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...

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Chicken Malai Boti By Chef Shireen Anwer

Chicken malai botiIngredientsChicken boneless ½ kg 2 inch cubesGreen chilies grinned 1 tbspGinger garlic paste 1 tbspWhite cumin roasted and crushed 1 tspAllspice ½ tspCoriander roasted and crushed 1 tsp heapedWhite pepper ½ tspCrushed red pepper 1 tspCream 2 tbspYogurt 2 tbspLemon juice 2 tbspSalt 1 tsp heapedAlmonds blanched and grinded 2 tbspMethodIn a bowl marinate chicken cubes with Green chilies grinded 1 tbsp, Ginger garlic paste 1 tbsp, White cumin roasted and crushed 1 tsp, Allspice ½ tsp, Coriander roasted and crushed 1 tsp heaped, White pepper ½ tsp, Crushed red pepper 1 tsp, Cream 2 tbsp, Yogurt 2 tbsp, Lemon juice 2 tbsp, Salt 1...

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ChickenTangri tikka By Chef Shireen anwer

Tangri tikkaIngredientsChicken drumsticks 1 kg give deep cuts on both sidesThick yogurt 2 tbsp heapedRaw papaya 1 tbspGinger garlic paste 1 tbspGreen chilies 1 tbspSalt 1 ½ tspWhite cumin crushed 2 tspPinch of yellow colorVinegar 2 tbspMethodIn a bowl mix Thick yogurt 2 tbsp heaped, Raw papaya 1 tbsp, Ginger garlic paste 1 tbspGreen chilies 1 tbsp, Salt 1 ½ tsp, White cumin crushed 2 tsp, Pinch of yellow color, Vinegar 2 tbsp, marinate chicken legs for 2 hours in the fridge, put on skewers, BBQ brushing with oil and left over marinade. Serve immediate...

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Pavakkai Ellu Masala / Bittergourd in Tomato Sesame Sauce | Indian Curry Recipes

Bittergourd - The love or hate vegetable. People either love it through and through or hate it to the core. I belong to the first group. Love it in any form baked, boiled or fried. But I bet that after tasting this dish even the people who hate it would come to my group. This is a simple stir-fry with a few ingredients and makes eating bittergourd a heavenly experience and I am not exaggerating.Ingredients:Bittergourd - 3 medium sized - finely choppedOnion - 1/2 of a big one - finely choppedTomato - 1 - finely choppedOil - 2 tbspJaggery - 1/2 tspWhite Sesame seeds - 1 tsp - roasted until light brown and powderedTurmeric powder - 1/4 tspChilli...

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Profiterole & Croquembouche By Chef zarnak

Profiterole & CroquemboucheIngredients for ProfiteroleButter 120 gmWater 120 mlFlour 120 gmBaking powder 1 tspEgg 3Ingredients for FillingTopping cream 250 gmChocolate 100 gmOil 2 tspIngredients for CroquemboucheSugar 250 gmMethod• In pan put together 120 gm butter and 120 ml water. Cook till it comes to a boil.• Now add 120 gm flour and 1 tsp baking powder. Mix for a minutes.• Remove from fire, mix continuously.• Add in 3-4 eggs one by one and stir very well until it forms into thick paste.• Grease an oven proof tray, dust with flour.• Pour mixture in a butter paper cone. Make small balls in greased tray.• Now bake in a preheated oven on...

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Croissant By Chef Zarnak

CroissantIngredientsFlour 300 gmButter 50 gmYeast 2 tspIcing sugar 50 gmWater 200 mlEgg 1Milk powder 2 tspChocolate 50 gmCheddar cheese 50 gmOil 50 mlSalt 1 tspMethod• In a bowl mix together flour, milk powder, butter, yeast, icing sugar, egg and salt.• Now knead to dough with 200 ml of water. Keep aside for few minutes.• Now divide into balls, roll each ball and form into croissant shape.• Bake in a preheated oven on 160 degrees for 20 – 25 minutes.• Make a few croissant stuffed with chocolate and chee...

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German Bread & Brown Bread by Chef zarnak

Brown BreadGerman BreadGerman Bread & Brown BreadIngredientsFlour 300 gmWhole Wheat flour 100 gmWheat bran 50 gmYeast 10 gmSalt 10 gmOil 50 mlSesame seeds 25 gmEgg 1Coffee powder 1 tspIcing sugar 2 tspWater 150 mlMethod• In a bowl mix together flour, whole wheat flour, wheat bran, yeast, salt, coffee powder, icing sugar and oil. Then knead to dough with water as required.• Keep the dough aside to rise.• Now make a ball with the dough, put in bread mold. Sprinkle with wheat bran. Keep it aside for 15 – 20 minutes.• Now bake in a preheated oven on 160 degrees for 25 – 30 minutes.• Brown bread is ready to serve.• Similarly make another ball...

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Egg Biscuits by Chef Zarnak

Egg BiscuitsIngredientsButter 200 gmIcing sugar 200 gmFlour 300 gmEgg 5Baking powder 1 tspMilk ¼ cupLemon food color a pinchMethod• Beat butter and icing sugar till creamy, add in eggs one by one.• Now add a few drops of lemon food color.• Sieve together flour and baking powder and add to the egg mixture altering with ¼ cup milk, beat very well.• Fill mixture in piping bag, make cookies on a cookies sheet. Bake in a preheated oven on 200 degrees for 15 minut...

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Cake Rusk By Chef Zarnak

Cake RuskIngredientsButter 250 gmFlour 250 gmSugar 250 gmEgg 6Baking powder ½ tspLemon food color a pinchMethod• Beat butter and sugar till creamy, add in eggs one by one.• Now add a pinch of lemon food color dissolved in a little water.• Sieve together flour and baking powder. Add to the egg mixture and mix very well.• Pour mixture in Rusk mold, bake in a preheated oven on 180 degrees for 30 minutes.• Then remove from oven, cut into slices.• Put in a baking tray. Again bake on 100 degrees for 15 – 20 minutes or until golden bro...

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Baked Sour Cream Parmesan Chicken

soup-er easy, soup-er yummy chickenServed over wild rice blend with oven roasted asparagus and sauteed mushrooms. Lay the chicken breasts in a sprayed casserole and season with onion and garlic powders, s&p.Cut large breasts in half for easier serving.Combine the soup and sour cream. Spread the mixture over the chicken.Sprinkle the top with shredded Parmesanand bake @375 for 40-45 minutes.Toss fresh asparagus with a little olive oil in a small baking pan and sprinkle with salt&pepper. Add to the oven the last 15-20 minutes.Meanwhile saute the sliced mushrooms in butter and sprinkle with salt&pepper. To...

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Chocolate Cases By Chef Zarnak

 Chocolate Cases:Ingredients Chocolate, chopped 100 gmMethodMelt the chocolate in a bowl over a pan of simmering water. Using a brush, spread the chocolate, inside the foil cases cool and refrigerate till firm. Gently peel the foil cases and serve chocolate gelato, chocolate ice cream or frozen yogurt in it immediately.here are More IdeasChocolate CasesChocolate Ca...

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Chocolate Peanut Butter Fro-Yo By Chef Zarnak

Chocolate Peanut Butter Fro-Yo:IngredientsPeanut butter 1/3 cupCocoa powder 3 tbspButter, melted 1 tbspEvaporated milk 1 canSugar 1/2 cupYogurt 1 cupVanilla essence 1 tspMethodMelt 1 tbsp butter in small bowl and stir in 3 tbsp cocoa powder. Set aside.Place evaporated milk, sugar, vanilla, cocoa mixture and peanut butter in a bowl and beat, add in yogurt and continue beating until smooth.Pour into shallow dish and place into freezer. Check after 45 minutes and whisk/scrape down the sides as they freeze. The idea is to continue adding air into the mix so that it doesn't freeze into a solid mass, but a smooth, creamy blend. Check and mix every...

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Chocolate Nutella Gelato By Chef Zarnak

Chocolate Nutella Gelato:IngredientsMilk 2 cupsCream 1 cupSugar ½ cupSugar ¼ cupEgg yolks 4Vanilla essence ½ tspNutella spread ½ cupMethod In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back...

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Chocolate Sauce By Chef Zarnak

Chocolate Sauce:IngredientsChocolate 6ozWater ½ cupButter 2 tbspCream 1 tbspMethodCook chocolate, whisk in butter and cream, add the water and mix well.Serve h...

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Coffee Sauce By Chef Zarnak

Coffee Sauce:IngredientsWater ½ cupCorn syrup ¼ cupCorn flour 2 tspCoffee Powder 1 tbspVanilla Essence ½ tspMethod In a saucepan combine water, corn syrup , corn flour , and coffee powder. Cook and stir over medium heat until mixture is bubbly. Cook and stir for 2 minutes more. Remove mixture from heat. Stir in the 1/4 teaspoon vanilla and. Cover and chill sauce in the refrigerator until serving ti...

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Butter Scotch Sauce By Chef Zarnak

Butter Scotch Sauce:IngredientsCream 1 cupGolden syrup ½ cupBrown sugar ½ cupButter 2 tbspVanilla essence 1 tspSalt a pinchMethodBoil cream, golden syrup and sugar together. Simmer over low heat till melted. Add butter or vanilla essence, salt, keep stirring till completely blended. Remove from heat and cool completely.Use in Ice-creams or any other Desse...

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Toffee Sauce By Chef Zarnak

Toffee Sauce:IngredientsBrown sugar 3 tbspButter 4 tbspCream 300 mlMethodMelt the sugar add the butter and sift through, whisk in the cream and cook till heated through do not boil. pour it in Ice-cream or any Dessert.Enjoy...

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Butterscotch Ice Cream By Chef Zarnak

Butterscotch Ice Cream:IngredientsSugar ½ cupWater 1 tbspGolden syrup 1/3 cupCream 2 cupsEgg yolks 4Vanilla essence 1 tspMethodCook sugar and water till sugar dissolves, boil till dark golden. Beat in the golden syrup and 1/3 cup cream, quickly. Whisk yolks until creamy; add in the hot sauce quickly. Beat a lot till creamy and thick and cool. In another bowl mix remaining cream with vanilla. Fold all well and freeze in an airtight box take out every 3-4 hours and beat well and freeze overnig...

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Fudge Sauce By Chef Zarnak

Fudge SauceIngredientsSugar 3/4 cupCocoa powder 6 tbspEvaporated milk 1 canButter, cubed 1/3 cupMiniature marshmallows 3/4 cupVanilla essence 1 tspMethodIn a pan, combine sugar and cocoa; stir in evaporated milk. Add butter.Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat, stir in vanilla. Cool and bottle and use over desserts or cak...

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