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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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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Brain Masala

Brain Masala

1 Cow or 4 goat brain
½ Teaspoon turmeric (Haldi) powder
¾ Teaspoon salt
1 Medium sized onion sliced
3 Tablespoon oil
½ Teaspoon chili (Lal Mirch) powder
½ Teaspoon garlic (Lehsan) paste
½ Teaspoon ginger (Adrak) paste
2 Tablespoon yogurt
½ Teaspoon garam masala powder
4 Tablespoon Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish

Directions:
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) paste, Garlic (Lehsan) paste and yogurt and mix well.
Add the Brain pieces, cover and cook on medium heat till it are cooked and the oil rises above the spices. Sprinkle garam masala powder.
Garnish with fresh chopped Coriander (Dhaniya) leaves and Ginger (Adrak).

Serve with Hot Naan
Serving: 2-3 Persons

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Karahai Maghaz by chef Gulzar

Karahai Maghaz:

Recipe Ingredients

Cow brain 2
Green coriander 1 bunch
Mint chopped 1/2 bunch
Tomato 3 to 4
Green chilies chopped 5 to 6
Oil 1/2 cup
Black pepper crushed 1 tsp
Coriander crushed 1 tsp
Cumin crushed 1 tsp
Turmeric powder 1 tsp
Red chili crushed 1 tbsp
All spice powder 1/2 tsp
Ginger garlic paste 2 tbsp
Salt to taste

Recipe Method

In 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 to fry. Then ad green paste, 1 tbsp red chili crushed, 1 tsp black pepper crushed, 1/2 tsp all spice powder, 1 tsp roasted cumin and 1 tsp crushed coriander to sauté. When spices dry add 3 to 4 tomato, salt to taste and 1 tsp turmeric powder to cook till tomato tender. Then cut brain in pieces and add in wok with green chilies and all spice powder and cook on high flame.

In the end dish it out and garnish it with green coriander and serve.

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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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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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Chicken Malai Boti By Chef Shireen Anwer

Chicken malai boti

Ingredients
Chicken boneless ½ kg 2 inch cubes
Green chilies grinned 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 tsp heaped
Almonds blanched and grinded 2 tbsp

Method
In 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 tsp heaped, Almonds blanched and grinded 2 tbsp for 2 hours, put on skewers, BBQ until nearly done, brush with remaining marinade and BBQ for another 5 minutes brushing with ghee or oil until done.

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ChickenTangri tikka By Chef Shireen anwer

Tangri tikka


Ingredients
Chicken drumsticks 1 kg give deep cuts on both sides
Thick yogurt 2 tbsp heaped
Raw papaya 1 tbsp

Ginger garlic paste 1 tbsp
Green chilies 1 tbsp
Salt 1 ½ tsp
White cumin crushed 2 tsp
Pinch of yellow color
Vinegar 2 tbsp

Method
In a bowl mix Thick yogurt 2 tbsp heaped, Raw papaya 1 tbsp, Ginger garlic paste 1 tbsp
Green 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 immediately.

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Egg Biscuits by Chef Zarnak

Egg Biscuits

Ingredients
Butter 200 gm
Icing sugar 200 gm
Flour 300 gm
Egg 5
Baking powder 1 tsp
Milk ¼ cup
Lemon food color a pinch


Method
• 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 minutes.

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Khichri By Chef Zarnak

Khichri:

Ingredients
Rice 1 cup
Red lentils ½ cup

Onion, sliced 1
Salt 1 tsp
Turmeric powder ½ tsp
Red chili powder ½ tsp
Curry powder ½ tsp
Cumin seeds ½ tsp
Black Peppercorns 6-8
Cinnamon 1 stick
Cloves 3-4
Black cardamoms 2
Desiccated coconut 2 tbsp
Coriander leaves 1 tbsp
Green chilies, chopped 3-4
Oil 2 tbsp

Method
Soak rice for half an hour and the daal for an hour. Drain water and heat oil, add the onions and let brown lightly, next add salt, red chili powder, curry powder, turmeric, cumin seeds and all the whole spices, desiccated coconut, sauté, add the soaked daal and rice and water coming just up to an inch of the rice, let cook, when done, simmer on a low flame, toss with a fork and garnish with coriander. It should be soft and moist.

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Kachumbar By Chef Zarnak

Kachumbar


Ingredients
Onion, chopped 1
Tomato, chopped 1

Green chilies, chopped 2
Coriander leaves chopped 2 tbsp
Salt ½ tsp
Vinegar 1 tbsp
Lemons, halved 2

Method
Mix all ingredients together and chill, serve with rice,desi meal etc.

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Singaporean garlic rice By Chef Zarnak

Singaporean garlic rice

Ingredients

Cooked rice, cooled 2 cups
Carrots, finely chopped 2 tbsp

Spring onions, chopped 2 tbsp
Eggs lightly beaten 2
Oil 1 tbsp
Butter 1 tsp
Fried crispy garlic chips 2 tbsp
Soya sauce 2 tbsp
Salt to taste
Sugar to taste
Black pepper ground a pinch

Method
Heat the oil and butter in a wok and fry the chopped carrots for 1-2 minutes.
Add in the beaten egg, scramble until cooked.
Stir in rice and add salt and sugar to taste.
Combine in the fried chopped carrots.
Fry until all the Ingredients are well combined.
Add in the fried garlic crisps and add a dash of ground black pepper to taste.

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Mashed potato chicks

Mashed potato chicks:

ingredients:

mashed potatoes
cheddar cheese or Carrot piece for nose
mini chocolate chips for eyes

directions:
1. Make  mashed potatoes according to your recipe. Once cooled, roll mashed potatoes in balls. Make balls of two sizes, a large size for base, and a smaller size for the head. When finished, stack the balls to form the chicks.
2. Slice cheddar cheese into small strips or carrot slice. Stick one strip into center of each mashed potato head. Place mini chocolate chips for eyes on each chick.
enjoy :)

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BBQ chicken biryani BY Chef Shireen anwer

BBQ chicken biryani


IngredientsChicken boneless ½ kg
Ginger garlic 1 tbsp
Salt 1 tsp

Turmeric ½ tsp
Chili powder 1 tsp heaped
All spice 1 tsp
Roasted cumin crushed 1 tsp
Lemon juice 2 tbsp
Yogurt 2 tbsp
Pinch of orange red color
Oil ½ cup
Rice ½ kg boiled with 2 tbsp salt

Ingredients for masala
Brown onion ½ cup
Ginger garlic paste 1 tsp
Tomatoes 2 chopperized
Salt ½ tsp
Chili powder ½ tsp
Yogurt ½ cup
Coriander leaves chopped 2 tbsp
Mint leaves 20
Kewra water 1 tbsp
Pinch of zarda color
Green chilies 6

Method
Marinate boneless chicken with 1 tbsp ginger garlic paste, 1 tsp salt, ¼ tsp turmeric, chili powder 1 tsp, 1 tsp all spice, 1 tsp crushed cumin, yogurt 2 tbsp, mix all well, leave it for 30 minutes. Give dum of coal, put chicken on skewers, pan fry in 2 tbsp oil till done.

Method for masala
Heat ¼ cup oil add brown onion with ginger garlic paste and chopperized tomato, add salt, chili powder, yogurt and fry well. Add ½ cup water, chopped coriander, green chilies and mint, spread boiled rice on top of this mixture, spread with kewra mixed with zarda color, leave it on dum for 15 minutes on slow flame. Mix rice mixture, remove in a platter, serve with chicken sticks on top.

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