Noodles (Chicken)

Ingredients:

• Egg noodles (boiled) 300 gm pack
• Olive oil 2 tsp
• Cooked chicken breasts (shredded) 2
• Carrots (finely sliced) 3
• Honey 2 tbsp
• Soy sauce 1 tbsp
• Lemon juice of 2
• Toasted sesame seeds 2 tbsp
• Spring onions (chopped) 1/2 cup
• Green chillies (chopped) 2
• Black pepper 2 tsp
• Paprika 1 tsp
• Spring onions (chopped) 4 tbsp
• Salt to taste

Cooking Directions:

1. Toss boiled and rinsed noodles with 1 tsp oil.
2. Now heat the remaining oil in a wok and add the chicken, salt, chillies, black pepper, paprika and carrots. Stir-fry for a few minutes.
3. Add the honey, soy sauce and lemon juice.
4. Allow to simmer for 30 seconds, then add the cooked noodles and sesame seeds.
5. Mix well, heat through and sprinkle spring onions before serving.

Macaroni

Ingredients:

• Macaroni Boiled 1 packet
• Chicken ½ kg (boneless and cubed)
• Black pepper 1 tsp
• Garlic chopped 1 tsp
• Parsley chopped 2 tbsp
• Crushed red chili 1 tsp
• Salt to taste
• Capsicum chopped 1
• Cheddar cheese 1 packet
• Oregano 1 tsp
• Butter 100 gm

Cooking Directions:

1. Heat butter in pan and fry 1 tsp chopped garlic in it.
2. Adds chicken and fry well.
3. Now add in black pepper, salt, oregano and crushed red chili.
4. Cover and Cook for 10 minutes.
5. Now add grated cheddar cheese, also add chopped capsicum and cook for 2 minutes.
6. Lastly add boiled macaroni and mix well.
7. Turn the flame off, garnish with 2 tbsp chopped parsley and serve.

Arabian Baked Pasta

Ingredients:

• Macaroni (boiled) 1 packet
• Chicken mince 1/2 kg
• Salt as to taste
• Tomato (chopped) 5
• Black pepper (crushed) 1 tsp
• Paprika 1 tsp
• Onion (chopped) 2
• Garlic (paste) 6 cloves
• Olive oil as required
• Coriander as preferred
• White sauce:
• Plain flour 3 tbsp
• Butter 3 tbsp
• Salt a pinch (or as to taste)
• White pepper (safayd dakni mirch) 1 tsp
• Milk 3 cup
• Eggs 3
• Cheddar cheese 1 cup

Cooking Directions:

1. Heat some olive oil in a pan.
2. Add onion and garlic paste in it, and saute fry them.
3. Then add minced meat in it.
4. Also add salt, black pepper and paprika.
5. Then add tomatoes and coriander in it.
6. Cook them all well.
7. White sauce: Mix flour and butter and fry them well.
8. Then add salt, white pepper and milk.
9. Cook them all till the mixture thickens a bit.
10. Then beat the eggs and add them in the above mixture.
11. Mix cooked mince-meat and white sauce in boiled pasta.
12. Sprinkle cheese on it.
13. Oil the baking tray with olive oil.
14. Bake it for 20 minutes at 180 degrees.

Shawarma

Ingredients:

• Chicken breast (boneless) 1/2 kg
• Clove (grinded) 1 tsp
• Black pepper (grinded) 1tsp
• White pepper (grinded) 1 tsp
• Cinnamon (grinded, daar cheeni) 1 tsp
• Green cardamom (grinded) 1/2 tsp
• Salt 1 tbsp
• Garlic 2 tbsp
• White cumin seeds 1 tsp
• Lemon juice (as required)

Cooking Directions:

1. Take the meat pieces and cover with plastic.
2. Beat it with a roling pin, beat to flatten the meat.
3. Pour 2 tbsp lemon juice in a tray.
4. Chop the pickled cucumber.
5. Then add a pinch of clove & white cumin in the tray & mix.
6. Add a pinch of cinnamon, black pepper & green cardamom in above mix.
7. Add a pinch of white pepper, salt & garlic-paste in the above mix.
8. Now place the meat pieces in the tray.
9. Add 2 tbsp lemon juice, on the meat pieces now.
10. Then again sprinkle a pinch of each spice in the tray.
11. Marinate the meat for 24 hours.
12. Take a baking tray, cover it with foil.
13. Oil the foil and put meat pieces and pour some oil on them too.
14. Put it in oven for 20 minutes.
15. Add yogurt sauce as base on pita bread.
16. Then add chicken, tomatoes, green chilies, lettuce, cucumber and chili sauce.
17. Roll the bread, and serve it.

Chapli Kabab

Ingredients:

• Minced chicken 250 gm
• Red chilies 1 tsp (ground)
• White cumin ½ tsp (ground)
• Coriander powder ½ tsp
• Pomegranate seeds 1 tbsp (ground)
• Garlic 1tsp (chopped)
• Green chilies 1tbsp (chopped)
• Coriander 1tbsp (chopped)
• Egg 1
• Bread crumbs 1 tbsp
• Oil 2 tbsp
• Salt as required

Cooking Directions:

1. Chop chicken mince, red chilies, white cumin, coriander powder, pomegranate seeds, garlic, green chilies, egg, bread crumbs oil and salt in a food processor.
2. Shape the mixture into small patties and microwave at 100 %M for 4 minutes.
3. Remove and place the kebabs on a plate and again microwave at 100% m for 4 minutes.

Chicken Tikka

Ingredients:

• Chicken tikka pieces (large sized) 4
• Ginger garlic paste 1.5 tsp
• All spice powder (garam masala) 1 tsp
• Red chili powder 1.5 tsp
• Lemon juice 2 lemons
• Cumin (crushed) 1 tsp
• Yellow food color 1/2 tsp
• Salt as to taste
• Onion (crushed) 1
• Yogurt 1 small bowl
• Sugar 1 tsp

Cooking Directions:

1. Take a bowl and add yogurt in it.
2. Also add lemon juice, cumin, red chili powder, all spice powder and mix well.
3. Cover the bowl with a clean plastic sheet.
4. And leave it in refrigerator for atleast an hour.
5. Preheat the grill at high heat.
6. Oil the grill lightly.
7. Now thread chicken onto skewers or roast it whole.
8. Grill the chicken till the juices run clear.
9. Approximately it is 5 minutes on each side.

Dahi Chana Chaat

Ingredients:

• Chickpeas ½ kg (boiled)
• Yogurt ½ kg
• Potatoes 2 (boiled and cubed)
• Red chilies 6 (whole)
• Boondi (tiny gram flour dumplings) 1 cup (soaked)
• Tamarind pulp ½ cup
• Whole coriander 1 tsp
• Cumin seeds 1 tsp
• Carom seeds 1 tsp
• Green chili paste 1 tbsp
• Cumin 2 tsp (roasted)
• Salt ½ tsp
• Onion as required (chopped)
• Tomato as required (cubed)
• Green chilies as required (chopped) (use less if you want it mild hot)
• Coriander leaves as required (chopped)
• Mint leaves as required (chopped)

Cooking Directions:

1. Beat yogurt with cumin, green chili paste and salt.
2. In a serving bowl spread boiled chickpeas, top with beaten yogurt.
3. Now top with soaked Boondi and potatoes.
4. Now spread tamarind pulp, onion, tomatoes, green chilies, coriander leaves and mint leaves on top.
5. Toast together red chilies, cumin seeds, coriander seeds and carom seeds.
6. Grind finely and sprinkle on top of chaat.

Peshawari Tikkay

Ingredients:

• Meat ½ kg
• Yogurt 1 cup
• Fried onion 1 cup
• Black pepper 1 tsp (crushed)
• Green chili paste 1 tbsp
• Papaya paste 1 tbsp
• Ginger garlic paste 1 tbsp
• Oil 4 tbsp
• Shashlik stick as required
• Salt to taste

Cooking Directions:

1. Marinate meat with yogurt, fried onion, crushed black pepper, green chili paste, papaya paste, ginger garlic paste and salt.
2. Leave it for 1 hour.
3. Thread it into shashlik sticks.
4. Heat oil in a grill pan, fry tikkas from all sides until tender.

Kachori with Potato Bhajia

Ingredients:

• For Kachori Dough:
• All purpose flour 2 cups
• Salt ½ tsp
• Ghee ¼ cup
• Cold water for kneading
• For Kachori Filling:
• Bengal gram ½ cup (soaked for 4 hours)
• Cumin 1 tsp
• Asafetida 1/8 tsp
• Red crushed chili 1 tbsp
• All spice powder 1 tsp
• Dry mango powder 1 tbsp (amchor)
• Gram flour 2 tbsp
• Oil 1 tbsp
• Salt to taste
• For Potato Bhajia:
• Boiled Potatoes ½ kg
• Cumin Seeds 1 tsp
• All spice powder 1 tsp
• Dry mango powder 1 tsp (Mango Powder)
• Green chillies 3-4 chopped
• Ginger garlic paste 1 tsp
• Oil 1 tbsp
• For Green Mint Chutney:
• Mint leaves 1 cup
• Coriander leaves ½ cup
• Green chilies 4-6 or to taste
• Cumin seeds 1 tsp
• Tamarind paste ¼ tsp
• Salt to taste

Cooking Directions:

1. For Kachoris: Mix all the ingredients and knead into firm dough by using a little water.
2. Knead properly for at least 5 to 7 minutes.
3. Divide the dough into 24 equal portions and keep it under a wet muslin cloth.
4. For the filling: Boil the bengal gram. Heat the oil in a pan, add cumin and asafetida.
5. When the seeds crackle add in boiled bengal gram and fry for a few seconds.
6. Mix in the red crushed chili, all spice, gram flour, mango powder and salt.
7. Stir fry for 3-4 minutes till curry is cooked properly.
8. Cool and grind into a fine paste.
9. Roll each part of the dough into a circle.
10. Put one part of the filling mixture in the center of the rolled dough circle.
11. Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
12. Close the ends tightly by pinching them together.
13. Deep fry in hot oil over low flame till the kachori puff up and turns golden.
14. For Potato Bhajia: Dice the boiled potatoes.
15. Heat oil in a pan, add cumin seeds when they crackle add all the spices and ginger garlic paste.
16. Fry for a minute, then add potatoes.
17. Mix well and a little water.
18. Cook it for 10 to 12 minutes then turn off the flame.
19. Serve hot potato bhajia with kachoris.
20. For Green Mint Chutney: Grind all the ingredients of mint chutney together till smooth. You can add in a little water if needed.

Fruit Chaat

Ingredients:

• Guava 2 (cubed)
• Peach 2 (cubed)
• Apple 4
• Banana 4
• Grapes 1 cup
• Pomegranate seeds ½ cup
• Mango juice ½ cup
• Sugar 2 tsp
• Chaat spice 1 tsp
• Black pepper powder ¼ tsp
• Salt to taste

Cooking Directions:

1. Peel bananas, apple and mango and then cut into cubes.
2. Then add salt, sugar, chaat spice, black pepper powder and mango juice in a bowl.
3. Then mix all the fruits (guava, peach, mango, apple, grapes and pomegranate seeds) in a bowl.
4. Refrigerate to chill until ready to serve.

Ingredients Prawns 300 gm Plain wheat flour 2 tbsp + 1/4 cup Corn flour 3 tbsp Egg 1 Garlic paste 2 tbsp Baking soda a pinch White pepper a pinch Black pepper a pinch Salt a pinch Oil to fry Cooking Directions Clean the prawns, cut slits in prawns and straighten them. Combine 2 tbsp plain wheat flour, com flour, egg and garlic paste in a bowl also add white pepper, black pepper and salt. Pour cold water to mix it, the mixture should be neither too thick nor too thin. Add ¼ cup of wheat flour and a little baking soda. Mix it by hand. Rub black pepper and salt on the cut prawns. Coat prawns with dry plain wheat flour. Dip the prawns in the mixture one by one, and fry them in a pan. Steaming hot Prawn Tempura is ready. Drain on absorbent paper or tissue paper and serve it with fried vegetable. Chef Zakir's Tip: To get soft boiled eggs, boil the eggs on low flame and let them in hot water for a while before you take them out of pan. Using this method, the eggs would be soft and delicious.

Ingredients:

• Gram flour 1, ½ cups
• Baking soda ¼ tsp
• Salt to taste
• Red chilli 1 tsp (ground)
• Oil for frying
• Sugar 2 tsp
• Chaat spice 1 tsp
• Yogurt 250 gm
• Salt and ground red chilli to taste (for yogurt)

Cooking Directions:

1. Combine gram flour, baking soda, salt and ground red chilli in a bowl.
2. Add water and make a thick batter.
3. Hot oil in a deep frying and drop a tablespoon full of the batter in hot oil.
4. Fry till golden on absorbent paper.
5. Now soak them in water till soft.
6. Beat yogurt and season with salt, ground red chilli, chaat spice and sugar, mix well.
7. Gently squeeze the barays to squeeze out the water and put them in the yogurt.
8. Sprinkle chaat spice on top and serve.
9. Dahi baray can be served with a few boiled potatoes and chick peas.
10. Tips: Wash leafy vegetables by dipping them in water again and again so that the loam and sand particles are left in the bottom.