Recipe Book

Peach Breeze by Chef Shireen Anwar

2014-10-08T13:24:00.000-07:00

Ingredients:

Fresh Peaces 2
Orange juice 1 cup
Sugar 1 tbsp
Leamonade (Limo Pani (packet)) 4 tbsp
White drink (7up) 1 cup
Ice cubes (crushed) 1 cup
Peach slices for granishing

Method
Mix all ingredients in a juicer
Pour into glasses and garnish with peach slices

The above peach breeze can be made with milk.

Fresh Peaces 2
Orange juice 1 cup
Sugar 1 tbsp
Milk 1 cup
Ice cubes (crushed) 1 cup
Peach slices for granishing

Garlic Mayo Sauce

2013-09-03T01:13:00.000-07:00

Ingredients:
Mayonaise                     1/2 Cup
Garlic Paste                   1 tsp (if not available then Ginger garlic paste can also be used (1 tsp))
Vinegar                         1 tsp
Fresh cream                  1 tsp (if not available then milk can also be used (1 tsp))

Method:
Mix all the ingredients. Serve with Fries.
Can also be used in Chicken garlic mayo roll.

Fried chicken sticks by Shireen Anwar

2011-11-26T05:34:00.000-08:00

Ingredients:

Boneless chicken 400 gm (cut into cubes)

Raw papaya 1 tbsp (grinded, with skin)

Tikka boti masala 3 tbsp (heaped)

(use it of any brand)

Ginger garlic paste 1 tsp (heaped)

Black pepper powder 1/2 tsp (leveled)

Chat masala 1/2 tsp

Salt 1/4 tsp

Eggs (beaten) 2

Bread crumbs as required

Method:

- Marinate boneless chicken cubes with tikka boti masala, raw papaya, ginger garlic paste, black pepper, salt, chat masala and leave it for 1 hour.

- Then insert them on wooden skewers, coat in bread crumbs and dip in 2 beaten eggs and deep fry till light golden.

Chicken Scrolls by Chef Shireen Anwar

2011-11-24T02:33:00.000-08:00

Ingredients:

Self Raising flour 2 cups or 8 counces

(To make 2 cup self raising flour, take 2 cup maida (white flour), and 2 tsp baking powder (leveled) and sieve it 3 times)

Salt 1/4 tsp

Butter 2 ounces or 2 tbsp

Caster sugar 1 tbsp (grinded)

Luke warm milk 1/2 cup

Tomato paste or pizza sauce 2 tbsp

Capsicum (smack chunks) 1

Mixed herbs 1 tsp (includes basil, rose merry, thyme and oregano,)

(you can also use only oregano leaves instead of mixed hesbs)

Chicken breast piece 1

Chicken tikka masala 1 tbsp

(of any brand)

Ginger garlic paste 1/4 tsp

Lemon juice 2 tbsp

Method:

- Preheat your oven at 180 degree, and grease the tray.

- Take self raising flour in a bowl, add salt and sugar and mix it well

- Now add butter and beat lightly with beater (on low speed) till it forms crumbs, then add milk, and knead it to form soft dough, milk won't be enough so add water to knead the dough properly.

- To make chicken tikka chunks: marinate chicken breast piece with chicken tikka masala, ginger garlic paste and lemon juice, pan fry it, then cut them in small chunks.

- Now roll dough to form a big oval shape chappati. (see the picture below).

- Now spread tomato paste or pizza sauce then top it with chicken tikka chunks, capsicum, sprinkle mixed herbs or oregano leaves and in the end sprinkle cheddar cheese.

- Now slowly roll it length wise( starting from long side very tightly). Cut 1.5 inches pieces.

- Bake them for 20 minutes. Serve once baked

Chocolate Peanut butter cupcakes by Chef Shireen Anwar

2011-11-23T05:38:00.000-08:00

Ingredients:

Butter 5 ounces or 125 gm or 5 tbsp

Caster sugar (grinded) 5 ounces or 10 tbsp or 125 gm

Eggs 2

Self-raising flour 4 ounces or 1 cup or 8 tbsp

(To make 1 cup self raising flour, take 1 cup maida (white flour), and 1 tsp baking powder (leveled) and sieve it 3 times)

Coco powder 2 tbsp (heaped)

Milk 2 to 3 tbsp

Ingredients for Frosting:

Butter 1 ounce
Creamy peanut butter 3 tbsp

Icing sugar 2 ounces
Cream cheese 3 tbsp

For decoration
Chocolate coated peanut as required

Method:

- In a bowl, beat 5 ounces butter and 5 ounces caster sugar until light and fluffy

- Now add 1 egg and beat it well then add another egg, add 2tbsp of self raising flour and beat it well.

- Now add coco powder, beat it, then add the remaining self raising flour and beat it. Also add milk in it and fold everything together with spatula.

- Preheat your oven at 180 degree Centigrade.

- Put cup cake liners in try and pour mixture in it, and bake it oven for 20 minutes.

Method for frosting:

- Beat butter, add peanut butter, cream cheese and icing sugar and beat until frosting is smooth and fluffy

- Spread some frosting over each cup cake; decorate each with chocolate coated peanut and serve.

Chocolate Sauce by Chef Shireen Anwar

2011-10-25T02:19:00.000-07:00

Ingredients:

Sugar 4 tbsp

Water 1/2 cup

Coco powder 2 tbsp

Method:

Cook sugar and water until it is thick. Mix coco powder in 1/4 cup of water, make a paste, and then add it in sugar syrup and cook it until it is mixed well. Your chocolate sauce is ready.

Anday Walay shami Kebab by Chef Zakir

2011-09-23T13:41:00.000-07:00

Ingredients:

Gram lentils (Chanay ki Daal) 1/8 kg (1/2 pao)

Mince 1/2 kg

Onion (Medium Size) 2 (sliced)

Egg 2

Green chillies 3 to 4 (cut in half)

Dry Red chilli (sookhi lal mirch) 6-8 (cut in half)

Coriander leaves (Hara Dhania) and Mint Leaves (Podina) quantity of both should be around 1/4 bunch

Oil 1/4 cup

Garlic (Lehsan) 4 to 5 cloves (finely sliced)

Ginger (Adrak) 1 (Medium size piece) (finely sliced)

All spices (garam Masala) as required

Salt to taste

All spices (Gram Masala) includes:

1 Bay Leaf (tezz pataa) (cut in half)

1 medium size Cinnamon (darchini) (cut in 2, 3 pieces)

2 Black Cardomon (Kali ilaichi)

4-5 small green cardamom( choti hari ilaichi)

1 tsp Peppercorn ( sabut kali mirch)

1/2 tsp cloves (long )

1 tsp cumin seeds (sabut zeera)

Method:

- Soak gram lentils in water for 2 hour.( Soak lentils in plain water for 1 hour and in warm water for another hour)

- Heat 1/4 cup oil in a pan and put mince in it and cook it on medium flame until water gets dry.

- Now add ginger, garlic, dry red chillies and green chillies and1 sliced onion in it and mix it.

- Now strain lentil water and add gram lentils in it and cook it further.

- Now add all spices in it and mix it, also add salt and mix all very well. Add 1 medium glass or 1 1/2 cup of water in it. Now cover the lid and cook it for 15 to 20 minutes.

- After 20 minutes check if mince is ready or not, if it is, then on high flame, allow the water to dry. When water gets dry, add this in chopper and chop it.

Take this chopped mixture in a bowl then add 1 sliced onion, coriander leaves and mint leaves and mix it with hands

- Make small round shape kebab, dip in eggs and shallow fry them

Mocha Espresso by Chef Shireen Anwar

2011-09-14T07:55:00.000-07:00

Ingredients:

Crushed ice 1 cup

Milk 2 cup

Sugar 2 to 3tbsp

Coffee 1 tbsp heaped (for strong) (acc to taste)

Chocolate sauce 4 tbsp

Chcocolate icecream 4 scoops

Method:

Put all the ingredients in blender and blend it very well.Drizzle chocolate sauce in glasses and keep it in freezer for few minutes and then pour mocha espresso in glasses

Africa kay kabab by chef Shireen Anwar

2011-08-17T02:58:00.000-07:00

Ingredients
Mince                    1/2 kg (do not wash)
Hard bread                                3 whole (soaked in water for 15 minutes)
Green chilies grinded                 3 tsp heaped
Salt                                          1 1/2 tsp
Ginger garlic Paste                    2 tsp heaped
All spice powder   1 1/2 tsp
Coriander leaves (hara dhania) 4 tbsp (chopped)
Oil      2 tbsp

Method:

- Marinate mince with ginger garlic paste, salt, grinded green chilies, all spice, oil and chopped coriander leaves for 2 hours

- Now squeeze out all water from bread by putting in it muslin cloth and squeezing well, mix bread gradually in mince and mix very well.

- Make into round kababs and fry immediately after adding bread, deep fry on medium flame for 15 minutes without stirring.

Qeemy kay Pakory by Chef Shireen Anwar

2011-08-15T14:08:00.000-07:00

Ingredients
Mince 250 gm
Gram flour (baisan) 4 tbsp
Coriander seeds crushed 1 tsp

(kuta hoa sabut dhania)
All spice powder 1/2 tsp

(pissa garam masala)
Crushed red pepper 1 tsp

(kuti lal irch)
Egg                                          1
Onion chopped 3 tbsp
Ginger garlic paste                    1/2 tsp
Green chilies chopped   4
Baking powder                          1/2 tsp
Salt                                          1 tsp
Coriander leaves 2 tbsp

Method:

- In a bowl add mince, gram flour, crushed coriander seeds, all spice powder, coriander leaves, egg, salt, crushed red pepper, baking powder, green chilies chopped and chopped onion. Mix all very well.

- Now put small quantity of the mixture with spoon in oil to fry. Deep fry them on medium flame until golden.

Chicken Samosa by Chef Shireen Anwar

2011-08-15T13:53:00.000-07:00

Ingredients
Chicken mince                                       250 gm
Oil                                                        2 tbsp
Ginger garlic paste                    1 tsp
Salt                                                      1 tsp
Black pepper                                         1/2 tsp
All spice powder (pissa garam masala)   1/2 tsp
Crushed red pepper (kuti lal mirch)   1/2 tsp
Coriander leaves (hara dhnaia) 2 tbsp (chopped)
Green chilies chopped 4

Ingredients for dough
Flour (Maida)                             2 cups
Clarified butter (Ghee)   6 tbsp
Salt                                          1/2 tsp
Water                                        to knead

Method for filling:

- Heat oil add mince with ginger garlic paste, salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes till chicken mince is tender

- Now remove in a bowl add chopped coriander leaves and chopped green chilies.

Method for dough

- In a bowl add ghee, flour and salt, gradually add in water and knead to make a hard dough, knead well,

- Make small balls of dough, and roll each ball into small saucer size chapati,

- Now put filling in centre and fold one side to form into a D shape Samosa (as shown in picture), deep fry till light golden.

Maal pura by Chef Shireen Anwar

2011-08-04T10:40:00.000-07:00

Ingredients
Sugar                                                   1 cup
Flour (Maida)                                         2 cups
Water                                                   1 to 1 1/2 cup
Eggs                                                    4
Rose water                    2 tbsp
Cardamom powder (ilaichi powder) 1 tsp
Semolina (sooji)                          3 tbsp heaped
Yellow color                                          1/2 tsp
Baking soda                                          1/4 tsp

Method:

- Make sugar syrup with sugar and water, cook for 10 minutes, remove and cool.

- Now take a bowl add in flour, semolina, yellow color, eggs, rose water and green cardamom powder, mix them well. Then add sugar syrup in it and make a smooth batter.

- Keep batter aside for few hours, just before frying add baking soda.

- Heat about 5 tbsp of ghee in a frying pan and pour a little mixture, fry on both sides till golden.

Sweet and sour dip (khati meethi chatni) by Chef Shireen Anwar

2011-08-01T09:33:00.000-07:00

Ingredients
Dates (khajoor)              4 ounces
Tamarind pulp (imli ka gooda)    1/2 cup
Water                              1 cup
Salt                              1 tsp
Sugar                           1 tbsp
Chili powder                  1 tsp
White cumin                    1 tsp
Garlic paste                  1 tsp

Method:

Soak dates in 1 cup water for 1 hour, remove seeds and blend with tamarind pulp, salt, sugar, chili powder, garlic paste and white cumin till smooth.

Aalo Chana Chaat by Chef Shireen Anwar

2011-08-01T09:28:00.000-07:00

Ingredients
Potatoes boiled and cubed                    250 gm
Green chilies finely chopped                  4
Chickpeas (chanay) boiled   1/2 kg
Coriander leaves chopped                     1/2 cup
Sweet and sour dip                               1/2 cup
Crushed red pepper (kuti lal mirch)         1 tsp
Salt   1 tsp heaped
Chat Masala   1 tbsp
Sugar    1 tbsp
Ginger finely chopped 2 tbsp
Lemon juice                                          2 tbsp
Tomato ketchup                                    3 tbsp

Method:
In a bowl mix together boiled and cubed potatoes, boiled chickpeas, finely chopped ginger, finely chopped green chilies, chopped coriander leaves, Chat Masala, tomato ketchup, lemon juice, salt, crushed red pepper, sweet and sour dip and sugar. Garnish with coriander leaves and thinly sliced onion.

Submarine Sandwiches by Chef Shireen Anwar

2011-07-31T02:33:00.000-07:00

Ingredients
Chicken breast boneless                        3
Capsicum finely chopped          1
Hot dog buns                                        4
Ginger garlic paste                                1 tsp
Crushed red pepper (kuti lal mirch)         1 tsp
Curry powder                                        1 tsp
Salt                                                      1 tsp
Lemon juice                                          1 tbsp
Chili garlic sauce                                   1 tbsp
Mustard paste                                       1/2 tsp
Oil                                                        2 tbsp
Onion coarsely chopped   2 tbsp
Ketchup                                                3 tbsp
Mayonnaise   3 tbsp
Cheddar cheese grated   4 tbsp
Butter as required

Method

- Cut chicken breast into thin strips

- Marinate chicken strips with ginger garlic paste, crushed red pepper, salt, mustard paste and lemon juice for 10 minutes

- Now heat oil in a frying pan, fry coarsely chopped onion for 2 minutes, then add marinated chicken strips, cook for 5 minutes till chicken is tender, add ketchup, chili garlic sauce, curry powder and chopped capsicum, cook for 3 minutes and remove.

- Add grated 4 tbsp cheddar cheese and mix well,

- Heat hot dog buns cut into halves, spread wit butter and mayonnaise, put filling in it. Serve immediately with fries.

Chicken Fingers by Chef Shireen Anwar

2011-07-23T01:22:00.000-07:00

Ingredients for Batter
Rice flour                                  1 cup
Baking powder                          1 tsp heaped
Salt                                          1 tsp
Chili powder                              1 tsp
Cumin powder (pissa zeera)       1/2 tsp
Corn flour 4 tbsp
Chilled water                             to make batter
Oil      for deep frying

Ingredients for Chicken Fingers
Chicken boneless breast (cut into fingers) 1/2 kg
Lemon juice   1 tbsp
Salt   1/2 tsp
White pepper      1/2 tsp
Mustard powder      1/2 tsp
Corn crumbs as required

Method:

- Cut chicken into fingers, marinate with salt, white pepper, mustard powder and lemon juice for 30 minutes.

- Mix together rice flour, corn flour, baking powder, salt, chili powder, cumin powder with water as required to make a thick batter.

- Now dip chicken fingers in batter, roll in corn crumbs and deep fry till light golden and crispy.

Rich chocolate smoothie by Chef Rida Aftab

2011-07-12T12:31:00.000-07:00

Ingredients:

Milk 1 glass

Yogurt 1 cup

Ice 1 cup

Coffee 1 tsp

Coco powder 1 tsp

Chocolate 1 tbsp

Sugar 2 tbsp

Cream 4 tbsp

Method:

Put all the above ingredients in blender until all the things are mixed well. Then pour in glasses and decorate with chocolate sauce.

Chocolate ice cream by Rida Aftab

2011-07-11T05:35:00.000-07:00

Ingredients:

Cream 1 cup

Condensed milk 1 tin

Milk 1/2 liter

Sugar 1/2 cup

Chocolate sauce 1/2 cup

Chocolate chips 50 gm

Gelatin powder 2 tbsp

Coco powder 1 tbsp

Corn flour 2 tbsp

Coffee 2 tbsp

Method:

- Take milk in a pan, add sugar and cook on medium flame, till it comes to boil.

- Dissolve corn flour in water. And then add it in milk and stir. When you see that milk starts to get thick, remove from flame and allow it to cool. Custard is ready

- Now take a bowl, add cream, chocolate sauce, coffee, condensed milk, coco powder, and gelatin powder (dissolved in water) and mix very well Then add custard in it

- Now put this ice cream mixture in air tight box and keep it in freezer, when half freeze, add chocolate chips and fold it, and then keep it in freezer until ice cream is firm.

Classic Chocolate cake by Chef Rida Aftab

2011-07-10T14:07:00.000-07:00

Ingredients:

Refined Flour (Maida) 2 cups

Eggs 4

Butter 100 grams

Cooking Chocolate 100 grams

Coco powder 1/2 cup or 4 tbsp

Oil 1/2 cup

Grinded sugar 1 1/2 cup

Vanilla essence 1 tsp

Baking powder 2 tsp

Coffee 2 tsp

Chocolate sauce:

Coco powder 1 cup

Cream 1/2 cup

Sugar 1/2 cup

Butter 50 gm

Cook all these 4 things on slow flame.

Method:

- Preheat your oven at 180 0C.

- Take a bowl, add butter, grinded sugar, vanilla essence and oil in it and mix all the things with spoon, then beat it (with electric beater) until it is creamy

- Take all four eggs in a bowl, and then slowly add them in butter mixture and beat it

- Now add coffee, coco powder, baking powder and beat it further.

- Now add refined flour (maida) spoon by spoon and beat it.

- Now pour this cake mixture in a greased cake pan and bake it in preheated oven for 25 to 30 minutes.

- Cool the cake on wire rack, then evenly spread the chocolate sauce on top of the cake.

Help yourself Crunchy Salad bar by Chef Shireen Anwar

2011-07-03T05:30:00.000-07:00

Serving 6 to 8 people

Ingredients
Cucumber (cut into slices)          2
Onion rings (cut into slices)        2
Beetroot (Boiled cut in cubes) 2
Sweet corn                                1 cup
Carrot juliennes                          2
Boiled Cholay                            1 cup
Macaroni Shells (boiled)             1 cup
Apple (cut into slices)                1
Kidney beans                            1 cup
Tomato (cut into cubes)   2
Capsicum (cut into rings)   2
Croutons (take bread cut in cubes and bake in oven for 15 to 20 minutes on medium oven) 1 cup
Saltish biscuit                           15
Salad leaves (Chopped)   4 cups
Grated carrot                             1/2 cup

Mayonnaise

Ingredients:

Eggs 2

Oil 2 cups

Vinegar 1 tsp

Salt 1/2 tsp

White pepper 1/2 tsp

Mustard paste 1/2 tsp

Sugar 1 tsp

Method:

Blend the eggs, and then add salt, black pepper and mustard paste. When eggs start to get stiff add oil very slowly (otherwise it will curdle).

When you see that mayonnaise is thick stop adding oil, add vinegar and start blending, then again start adding the remaining oil. If you feel that oil is in excess and your mayonnaise is ready, leave about 1/4 cup oil. And in the end add sugar in it and mix it and take it out in a bowl.

Thousand Island dressing

Ingredients
Mayonnaise      1 cup
Spring onion leaves         1 tsp (finely chopped)
Capsicum   1 tsp
Freshly Ground Black pepper   1/2 tsp
Egg White (hard boiled) 2 tbsp (finely chopped)
Parsley (finely chopped)   1 tbsp
Stuffed Green Olives 1 tsp
Chili Sauce                                1 tsp
Ketchup                                    4 tbsp
Salt                                          a pinch

Sugar 2 tsp (grinded)

Method

Mix all the things together in a bowl, thousand island sauce is ready.

Macroni Salad

Ingredients:

Macroni 2 cup

Cream 2 tbsp

Sugar 2 tsp (grinded)

Thousand island sauce 1 cup

Method:

Take a bowl, add macroni, cream sugar and thousand island sauce and mix it

Potato Salad

Ingredients
Potato (boiled)              4 (medium size) (cut into cubes)
White pepper                1/2 tsp
Spring onion leaves       2 tbsp (finely chopped)
Mayonnaise                  3 tbsp
Sugar (grind it)              1 tsp
Salt                              1/2 tsp
Vinegar                         1 tsp

Cream (tetra pack) 1 tbsp

Method:
Mix potatoes, with 1/2 tsp white pepper, spring onions with leaves, mayonnaise, sugar, salt and vinegar. Mix well and serve.

Coleslaw

Ingredients
Cabbage                       2 cups (thinly Sliced)
Carrot (grated)               1/2
Castor sugar                 2 tsp (grind it)
Salt                              1/2 tsp
Mayonnaise                  3 tbsp (heaped)
White pepper                1/2 tsp
Fresh cream   2 tbsp

Method:
Mix Cabbage, Castor Sugar, Salt, Mayonnaise, white pepper, and fresh cream together.

French dressing

Ingredients
Oil 1/2 cup

White vinegar 1/2 tsp

Salt                  1/2 tsp
Mustard paste   1/2 tsp
Garlic Paste      1/2 tsp
Vinegar             2 tbsp

Method:
Put oil in a jar with a tightly fitting lid, and then add all the things. Cover the jar tightly and shake until the salt dissolves. You can keep it in fridge up to 3 months. When you want to use it, first shake it then use it

Russian Salad

Ingredients
Carrot (boiled & cut into cubes) 1/2 cup
Potatoes (Boiled & cut into cubes) 1/2 cup
Peas (Boiled) 1/2 cup

Apple (cut into cubes)   1
Cucumber (cut in cubes)                        1
Mayonnaise (heaped)   4 tbsp

Salt                                                      1/2 tsp
White pepper                                        1/2 tsp
Castor sugar                                         1 tsp (grind it)
Egg (boiled and cut into slices) 1

Fresh cream (whipped) or tetra pack 2 tbsp

Cream (cream is optional)

Note: take a bowl of water add lemon juice and a little bit of salt and add apple cubes. It will not get black.

Method
Mix all ingredients well and decorate with egg slices.

Spaghetti salad

Ingredients

Spaghetti 1/2 packet (boiled)

Salt 1/2 tsp

Podina ki chtney

Mint leaves 25 leaves

Coriander leaves 2 tbsp

Green chilli 1

Garlic paste 1/2 tsp

Cumin seeds (zeera) 1/2 tsp

Salt 1/2 tsp

Method:

Put mint leaves, coriander leaves, green chillies, garlic paste, cumin seeds ans alt in blender and blend all the things with 2 tbsp of water.

Now add podina ki chutney and salt in spaghetti. Spaghttei salad is ready.

Masala Fried Broast by Chef Shireen Anwar

2011-06-30T10:30:00.000-07:00

Ingredients
Chicken with skin (cut into 8 pieces)        1 kg
Salt   1 1/2 tsp
Black pepper 1 tsp (leveled)
Lemon juice   2 tbsp
Egg   1
Milk   2 tbsp
Flour (Maida)   1/2 cup
Self raising flour 1/2 cup
Chat Masala   1 tsp heaped

Note: to make self raising flour mix 1/2 tsp baking powder in 1/2 cup flour (Maida)

Method:

- Marinate chicken with salt, black pepper and lemon juice for 1 to 2 hours,

- Mix 1 egg with milk to make batter.

- Now mix together flour, self raising flour and chat Masala.

- Dip chicken pieces in beaten egg milk mixture, then roll chicken pieces well in flour mixture (if you want thick coating, then again dip chicken in egg milk mixture and roll it in flour mixture), Deep fry chicken for 20 minutes on medium flame till light golden and crisp.

- Remove and sprinkle with additional chat Masala. Serve with Broast chutney, French fries and bread roll.

Broast Chutney by Chef Shireen Anwar

2011-06-30T10:28:00.000-07:00

Ingredients
Potato (peeled, boiled and mashed) 1
Green chilies                                         2
Yogurt                                                  1 cup
Garlic Paste Or garlic cloves                  1/2 tsp or 2 cloves
Salt                                                      1/2 tsp
Mayonnaise                                          2 tbsp

Method:

In blender put together peeled and boiled potato, green chilies, yogurt, garlic, salt and mayonnaise. Blend well till smooth. Serve this tasty chutney with broast.

Tahiri by Chef Shireen Anwar

2011-06-29T10:51:00.001-07:00

Ingredients
Peas                                         1 cup
Potatoes (cut into cubes) 2
Carrots 2
Tomatoes sliced   2
Rice                                          1/2 kg
Yogurt   1/2 cup
Brown onion                               1/2 cup
Oil                                             3/4cup
Garlic paste   1 tsp heaped
Chili powder (lal mirch powder) 1 tsp heaped
Whole spice (garam amsala) 1 tbsp
Turmeric (haldi)                          1/2 tsp
Salt   2 tsp

Method:

- Heat oil in a pan, add whole spices, brown onion, garlic paste with 1/4 cup water, fry well

- Now add chili powder, salt, turmeric, yogurt and fry well,

- Add potato cubes, carrots cubes and peas, fry for 10 minutes, then add 1 cup water, cover and cook till vegetables are nearly done,

- Add soaked rice with 2 cups of water, cover and cook till water nearly dry. Add green chilies and 2 sliced tomatoes on top, simmer till done. Serve with raita.

Mughlai Chutney Chicken by Chef Shireen Anwar

2011-06-26T02:09:00.000-07:00

Ingredients
Chicken (cut into 16 pieces)       1 kg
Bay leaf (taiz patta)                   1
Onion chopped 2
Cloves (long)                             4
Cream 1/2 cup
Yogurt                                      1/2 cup
Oil                                            1/2 cup
Chili powder                              1 tsp
Roasted and crushed cumin       1 tsp

(bhuna, kuta hoa zeera)
Ginger garlic paste 1 tbsp
Green cardamom powder 1/2 tsp

(pissi hari ilaihi)
Almonds ground 2 tbsp
Salt 1 1/2 tsp

Ingredients for Chutney
Coriander leaves                       1/2 cup
Green chilies                            4
Coconut   1 tbsp
Sugar                                       1/4 tsp
Salt                                          1/4 tsp
Yogurt                                      2 tbsp
Lemon juice                              4 tbsp

Method for Chutney
In blender put coriander leaves, green chilies, lemon juice, yogurt, salt, sugar, coconut and blend well till smooth. Keep it aside.

Method:

- Heat oil, fry chicken pieces for 10 minutes till light golden. Now remove chicken and keep aside.

- In the same oil add chopped onion, fry till light pink, add bay leaf, cloves, ginger garlic paste, salt, chili powder, cumin powder and ground green cardamom, fry well, then add in the fried chicken pieces, cover and cook for 15 minutes

- Add ½ cup yogurt, cream and the prepared chutney, cook on low flame till oil comes on top.

Mango Jam by Chef Shireen Anwar in Mango Tango

2011-06-24T13:06:00.000-07:00

Ingredients:

Mango 1/2 kg (weight 1/2 kg mangoes after making Pieces of mango)

Sugar 1/2 kg or 2 1/2 cup

Lemon juice 2 tbsp

Note: while making jam, make sure that every thing should be clean, to store jam take glass bottles and sterilize them

To sterilize them , first wash bottles with normal tap water, then boil water and put bottles in it, then off the flame, keep the bottles in that boiling water for 10 minutes, take out the bottles after 10 minutes and keep it in pre heated oven until bottles get dry

Method:

- In a pan put mango pieces, then add sugar and lemon juice and stir it (with wooden spoon) until the sugar melts.

- When sugar is melting, break the pieces of mango with the spoon so that puree is formed.

- When bubbles are coming, it is on final stage. To check whether it is ready or not, take a saucer plate put small amount of jam in it and then keep it in fridge for 7 to 8 minutes, then with your small finger shift the mango jam to the side, if wrinkles are formed it means jam has come to the setting point.

- Now take out the jam in bottle and cover it with muslin cloth (malmal ka kapra) and keep it outside for 12 hours (do not cover it with lid and do not keep it in fridge). after 12 hours you can keep it in fridge.