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 nihari by chef Zubaida tariq

Chicken nihari

Chicken nihari

Ingredients
Chicken boneless 1 kgNihari masala 1 packet 
Chopped onion 1
Oil 1 cup
Ginger garlic paste 1 tbsp
Chopped ginger 1 tbsp
Yoghurt 3 tbsp
Roasted wheat 2 tbsp
For gravy:
Chicken legs ½ kg
Unpeeled garlic 1
Cardamom 4
Water 4
Fennel seeds ½ tsp
Sonth 4 tbsp
Salt as required

Method:
Separate out the chicken legs and cut the meat into big portions.
Now cook these chicken legs with fennel seeds, water, sonth, cardamoms, salt and unpeeled garlic. Let it simmer until fragrant. Sieve the gravy and keep aside. 
Heat oil in a wok and sauté onions in it, add chicken and dry excess water. Then add nihari masala, yoghurt, and ginger garlic paste and cook for 10-15 minutes. Add in the gravy at this stage. 
As soon as it starts coming together, add in the wheat and water mixture gradually and keep stirring.
Now add chopped ginger, chopped green chilies and cover the vessel. Let it simmer for 10 minutes.

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Chicken paneer reshmi by chef zubaida tariq

Chicken paneer reshmi by chef zubaida tariq

Chicken paneer reshmi 

Ingredients

Chicken boneless ½ kg

Tomatos puree 1 tbsp
Grinded green chilies 6
Crushed black pepper 1 tsp
Butter 1tbsp
Roasted and ground white cumin seeds 1 tsp
Crushed red pepper 1 tbsp
Chopped almonds 15
Salt as required
Grated cheddar cheese 1 packet
Ginger garlic ½ tbsp
Fresh cream 1 packet
Oil ½ cup

Method:
Heat oil in a wok and sauté ginger garlic lightly, now add chicken cubes and salt to it. Dry the excess water and add cumin seeds, crushed red pepper, grinded green chilies and tomato puree. Cook everything together and put it on dum for a while. When the oil starts coming on top, add fresh cream, butter and cheddar cheese. When the cheese melts, add almonds and serve hot.

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Russian Salad Sandwiches by Chef zubaida Tariq

Russian Salad Sandwiches by Chef zubaida Tariq

Russian Salad Sandwiches:

Ingredients:
1 small flower of cabbage
1 bread
6 boiled chicken boti

3 finely chopped capsicum
2 carrots
1 packet butter
1 bottle mayonnaise
1 tsp crushed black pepper
Salt as required
1 tsp mustard powder
10 finely chopped almonds
2 chopped apples
½ cup hot milk

Method:
1. In a bottle mix mayonnaise, butter, capsicum, carrots, cabbage, almonds, mustard powder, apples, salt and crushed black pepper and mix well.
2. Add ½ cup of hot milk and keep aside.
3. Now put this on the bread slice turn by turn and put the other slice on it and press it.
4. Now cut the sides of the sandwiches and put in the serving dish.
5. Delicious Russian salad sandwiches are ready to serve.

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Chili Chicken Singaporean by Chef Zubaida Tariq

Chili Chicken Singaporean by Chef Zubaida Tariq

Chili Chicken Singaporean


Ingredients:
4 chicken fillets
4 chopped garlic cloves
1 cup chicken stock

3 tbsp corn flour
Salt as required
3 tbsp soy sauce
2 tbsp vinegar
12 chopped green chilies
1 tsp sugar
2 tbsp oil
1 tsp sesame oil

For chicken fillet:
4 garlic cloves
4 whole black peppers
3 cups water

For fried rice:
2 cups boiled rice
2 eggs
1 pinch zarda color
2 finely chopped capsicum
1 cup spring onion
2 tbsp soy sauce
2 tbsp white vinegar
Salt as required
4 garlic cloves
1 tsp sesame oil
½ cup oil

Method:
1. Boil the chicken fillet with garlic cloves, whole black pepper and 3 cups of water.
2. When it gets a boil, take the chicken out of it and place cuts on it. And use the water as the stock.
3. Now marinate those fillets with soy sauce, white vinegar, sugar, salt and corn flour for 5 to 10 minutes.
4. Heat the oil in wok and golden brown the garlic cloves in it and add chicken in it.
5. Then add soy sauce and vinegar and sauté well.
6. When the water dries out add the chicken stock in it and save some stock from it.
7. When the added stock gets a boil mix the corn flour in the remaining stock and mix in the apn now.
8. Now cook more when the sauce thickens add chopped green chilies.
9. Now stir fry the chicken in another pan and add in it.
10. In the end add the sesame oil in the fried rice and serve.
11. For making the fried rice beat the eggs with little amount of orange food color.
12. Heat the oil and golden brown the garlic cloves in it and add the eggs in it.
13. Now mix well so that egg crumbles.
14. Then add 2 chopped capsicum in it.
15. After two mins add 2 cups boiled rice, soy sauce, vinegar and sugar in it and stir fry well.
16. Add 1 tsp of sesame oil and 1 cup finely chopped spring onion and serve.

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Burger Pizza by Chef Zubaida Tariq

Burger Pizza

Burger Pizza:

Ingredients:
4 buns
8 chicken botis
1 small packet cheddar cheese

1 small packet mozzarella cheese
1 tbsp tikka masala
1 lemon
Salt as required
2 capsicums cubed
8 mushrooms sliced
1 tbsp crushed red chili
1 tsp carom seeds
3 tbsp tomato ketchup
½ cup fresh milk
Oil as required

Method:
1. Heat the oven.
2. Add crushed red chili and carom seeds and fry them together.
3. Now in 8 chicken botis add tikka masala, lemon juice and oil in a frying pan and fry till the water dries out completely and make small chunks out of it.
4. Now slice the buns and put the milk on one side, put thecheddar cheese and mozerall cheese on it.
5. Now put the chicken pieces on it and spread it all over.
6. Now put the ketchup, capsicum, roasted red chili, carom seeds and 8 mushroom sliced on it.
7. Now put the other side of the bun on it.
8. Now bake them for 5 to 10 mins in the oven.
9. Delicious burger pizza is ready to serve.

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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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