Cream Pie

            

By

Anika Atif

Recipe Ingredients

Ingredients for Crumble

• 1cup Flour
• 1/2cup Brown sugar
• 1/2cup Peanut
• 100 gm Butter

Ingredients for filling

• 4 Bananas
• 1 packet Cream
• 1cup Custard
• 2 tbsp Sugar

Recipe Method

Method for Crumble

1. Mix together 1 cup flour and 1/2 cup brown sugar. Make crumble with 100 gm butter with hands.
2. Add 1/2 cup peanut and bake in a preheated oven of 150 degrees for 15 minutes.

Method for Filling

1. Mix together 1 packet cream, 1 cup custard, 2 tbsp sugar. Add 4 eggs and mix.
2. In serving dish put crumble, top with custard and serve.

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Chinese Almond Cookies

         

By

Zarnak Sidhwa

Recipe Ingredients

2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 cup butter
3/4 cups sugar
2 eggs
2 1/2 tbsp almond essence
Whole blanched almonds, each for one cookie
1 egg, beaten

Recipe Method

Beat butter and sugar, add eggs, almond essence and fold in flour,
batter will be a bit crumbly.

Form dough in log shape and put in cling and refrigerate. Once a bit set, cut out slices and roll into balls, place on a baking sheet, put an almond in the centre of the cookie,
press down lightly.

Repeat till all dough is used, brush cookies with beaten egg and bake at 180 degrees C for 15 minutes or till golden. Let cool on wire rack.

Store in air tight box.

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Bbq Beef Burgers

       

By

Zarnak Sidhwa

Recipe Ingredients

500 grams beef

1 tbsp paprika

1/4 cup brown sugar

2 tbsp garlic

3 tbsp salt

2 tbsp ground black pepper

1 tbsp dried parsley

1 tsp dried basil

Mustard powder as required

1/2 cup ketchup

1/2 cup white vinegar

1/2 cup barbecue sauce

Recipe Method

Combine all the spices and seasonings including garlic, salt, black pepper, dried parsley and dried basil.

Add the mustard powder or paste

Add oil in a pan and cook the beef. Add some water and cook till beef is tender.

After that shred the roasted beef piece and cook for 5-10 minutes with ketchup, bbq sauce, brown sugar and vinegar until sauce gets thick.

Take sandwich burger or slice and put the prepared barbecue beef with sauce on it and cover with other slice, delicious barbecue beef sandwich is ready to serve

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Vanilla Fudge

           

By

Zarnak Sidhwa

Recipe Ingredients

2 cup sugar

1/2 cup sour cream

1/3 cup corn syrup

2 tbsp butter

1/4 tsp salt

2 tsp vanilla extract

1 cup chopped walnuts

Recipe Method

In a heavy sauce pan combine sugar, sour cream, corn syrup, butter and salt and cook at medium heat until sugar dissolves completely in the mixture.

Cook for further 10 minutes until temperature reaches to 236 degrees F and then remove pan from heat.

Cool the batter at room temperature and then add vanilla extract and beat until batter gets thick and loose its gloss.

Then stir the walnuts in batter and then pour into the greased pan. Chill the fudge for at least an hour until it gets firm and easily cut into squares

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Magic Bars

           

By

Zarnak Sidhwa

Recipe Ingredients

Butter (melted)  1/2 cup

Digestive biscuits (crushed)    1 1/2 cup

Shredded coconut  1 cup

Chocolate chips  1 cup

Walnuts chopped  1 cup

Condensed milk 1 tin

Recipe Method

Preheat oven to 175 degrees.

Lightly butter a baking pan.

Melt the butter and pour it on the cookie crumbs.

Mix well and line the baking dish with this mixture.

Sprinkle the coconut over the crumbs.

Sprinkle the chocolate chips over the coconut.

Sprinkle the nuts over the chocolate chips.

Finally, evenly drizzle the sweetened condensed milk over all the ingredients.

Do not mix the ingredients together, just layer them.

Bake in the preheated oven for about 30 to 35 minutes or until a toothpick inserted into the middle of the squares comes out clean.

Remove from oven and cool.

Cut into squares.

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Almond Cookies

           

By

Zarnak Sidhwa

Recipe Ingredients

2 3/4 cups sifted all-purpose flour

1 cup white sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup shortening

1 egg

1 teaspoon almond extract

Few almonds

1 egg whisked for egg wash (optional)

Recipe Method

Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well.
Roll dough into 1 inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly
Brush the cookies with wash
Bake in a pre-heated 325 degrees F (165 degrees C) oven for 15-18 minutes. Cool on rack.

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Potato Chips Chicken

         

By

Zarnak Sidhwa

Recipe Ingredients

Boneless chicken breasts (cut into thin slices) 1/2 kg

Potato chips (make smooth crumbs) 1 cup

Garlic (minced) 1 clove

Butter  4 tbsp

Ground black pepper 1/4 tsp

Salt  to taste

Recipe Method

Preheat oven to 210 degrees.

Sauté garlic in butter for just 1-2 min until pleasant smell starts to come then remove it from pan.

Add black pepper to the crumbled potato chips and mix well.

Spread aluminum foil over the baking dish and dip each chicken slice in butter garlic mixture.

Coat chicken pieces with the crumbled potato chips from both sides and then place them over the foil.

Bake chicken cutlets for just 12-15 min until become tender and turn into light brown.

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Easy Chocolate Mousse

          

By

Zarnak Sidhwa

Recipe Ingredients

Mini marshmallows 150 gm

Dark chocolate chips  250 gm

Unsalted butter 50 gm

Hot water 4 tbsp

Cream 300 ml

Vanilla essence 1 tsp

Recipe Method

In a saucepan, combine 150 grams of mini-marshmallows, 250 grams of dark chocolate chips, 50 grams of unsalted butter and 4 tablespoons of hot water. Bring to a boil while stirring until all the ingredients become melted together

In a separate bowl, whisk double cream with a teaspoon of vanilla until soft peaks are formed. Fold the chocolate mixture into the cream, place inside shot glasses and refrigerate for 5 minutes before serving.

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Vegetable Jello Salad

          

By

Zarnak Sidhwa

Recipe Ingredients

Mayonnaise 1/2 cup

Cream 1/2 cup

Yogurt (drain out all the water from it)  1 cup

Carrot  1/4 cup

Capsicum 1/4 cup

Coriander leaves few

Green chilies  3-4

Cabbage  1/4 cup

Sugar   a pinch

Salt  to taste

Crushed Black pepper  to taste

Gelatin powder   2 tbsp

Recipe Method

Dissolve 2 tbsp gelatin powder in 3-4 tbsp of water and melt it,

Mix all the ingredients along-with melted gelatin in a bowl in which you have to freeze the salad.

Keep the salad bowl in fridge for 15-20mins till salad becomes set.

Turn out on the dish after it sets.

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Garlic Rice

            

By

Zarnak Sidhwa

Recipe Ingredients

2 cup rice

4 garlic cloves (finely chopped using stainless garlic presser)

1 cup spring onion (chopped)

4-5 green chilies (chopped)

Salt to taste

1 tspn black pepper

4 cup water or as required

2 tbspn oil

Recipe Method

Boil water in a deep sauce pan. Put rice in it and let it boil, when rice become soft drain all the water from the rice.

In another deep pan, put some oil and fry chopped garlic for a minute.

Now fry garlic with spring onions and green chilies for 2 minutes.

Now put the boiled rice in the pan and mix all the fried ingredients well. In the mean while add flavor or black pepper and salt in the rice and fry on high flame for few minutes.

When the rice completely fry and smell starts to come out then take out the rice in a beautiful serving dish and serve it with any curry you like.

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Mongolian Chicken

           

By

Zarnak Sidhwa

Recipe Ingredients

1/2 kg  steak

1/4 cup cornstarch

3 tsp vegetable oil

1/2 tsp grated fresh ginger

1 tbsp minced garlic

1/2 cup water

1/2 cup soy sauce

1/2 cup brown sugar

2 tbsp vinegar

3 spring onions (cut into 2-3 inch long)

oil for frying

Recipe Method

Coat each steak piece with cornstarch.

Heat 1½ cup oil in a wok and fry ginger garlic for just 1-2 min.

Add rest of the ingredients including soy sauce, water, vinegar and brown sugar. Cook them together over medium heat for just 2-3 min then remove from pan.

Add steak pieces to a pan and cook over low heat until become brown and crisp from both sides. (Add oil if necessary)

After that pour the prepared sauce over the cooked steaks.

Stir fry spring onion for just a min and then spread it over the steaks. Serve the hot Mongolian chicken with garlic rice and veggies.

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Hot And Spicy Steaks

           

By

Zarnak Sidhwa

Recipe Ingredients

Chicken breast fillets 2

Lemon juice 1 tbsp

Chili sauce 1 tbsp

Brown sugar 1 tsp packed

Mustard paste 1 tbsp

Chili flakes crushed 1/2 tsp

Ginger garlic paste 1 tsp

Salt and pepper to taste

Oil 4 tbsp.

Recipe Method

Marinate the breast fillets in all the ingredients  eg lemon juice, chili sauce, brown sugar, mustard paste, chili flakes, ginger garlic paste, salt and pepper and oil 2 tbsp

Heat 2 tbsp oil in a skillet and grill the breast fillets till they colour lightly.

Serve hot.

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Hot And Spicy Rice

            

By

Zarnak Sidhwa

Recipe Ingredients

Carrots 1/4 cup

Capsicum 1/4 cup

Spring onions 1/4 cup

Corn 1/4 cup

Ketchup 2 tbsp

Soya sauce 2 tbsp

Chicken powder 1 tsp

Salt and black pepper to taste

Garlic 2 cloves

Red crushed chili peppers 2 tsp

Rice boiled 2 cups

Recipe Method

Boil the rice and set aside.

In a pan heat some oil and add chopped garlic. When heated thoroughly, add the carrots, capsicum, and corn.

Then add the chicken powder, chili pepper soya sauce, salt and pepper and ketchup. When sautéed well, add the boiled rice, stir well and sprinkle with spring onions.

Mix well and serve

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Peanut Butter Noodles

           

By

Zarnak Sidhwa

Recipe Ingredients

1/2 pack spaghetti or noodles

1 Tbsp oil

4-5 garlic cloves, peeled & chopped

1/2 Tbsp peeled, chopped fresh ginger

1/2 c peanut butter

1/4 c chopped dry-roasted peanuts

1 Tbsp soy sauce

1 Tbsp dark brown sugar

1 Tbsp vinegar

1 tsp red chili paste (optional)

1/4 cup hot water

1 cucumber, sliced

1 cup shredded chicken

1/2 cup green onions, sliced

Salt (to taste)

Recipe Method

Cook the spaghetti until it is done, and set aside.

Put the garlic, ginger, peanut butter, soy sauce, brown sugar, vinegar, and chili paste, water in a blender and blend until it is smooth.

Add oil in a wok and add the sauce.

After sautéing it,  Toss the spaghetti in the peanut sauce, then toss in the chicken, cucumber, green onions, peanuts and Salt.

Sprinkle with cilantro or coriander and serve.

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Baked Potato Salad

           

By

Zarnak Sidhwa

Recipe Ingredients

4 medium size potatoes

4-5 green onions (chopped diagonally)

2 green capsicums (chopped)

3-4 green chilies (chopped)

1 cup fresh cream

1/2 cup yogurt (drained)

1/3 cup mayonnaise

1 tsp tabasco

1 tbsp sugar

Salt to taste

2 hard cooked eggs (sliced)

1 tsp paprika

Recipe Method

Boil potatoes for just 20 minutes so that they would not become completely soft, and then peel and cut into large pieces.

To prepare dressing, combine fresh cream, mayonnaise, yogurt, tabasco, paprika, salt and sugar in a large mixing bowl.

Take a greased baking pan of suitable size and one by one make layers of capsicums and boiled eggs.

Pour the dressing onto the veggies and put pieces boiled potatoes over the layers and sprinkle spring onions and green chilies onto the top.

Place the pan in 350 degrees preheated oven for 20 minutes.

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Dum Qeema

          

By

Zarnak Sidhwa

Recipe Ingredients

500 grams mince meat

2 medium onions (finely chopped)

2 tbsp ginger garlic paste

Salt and Pepper to taste

1 1/2 tsp red chili powder

1 tsp coriander

1 cup yogurt

1 tsp hot spices

2-3 tbsp gram flour

2 small piece of coal

1 tbsp lemon juice

Oil or shortening

Coriander and ginger for garnishing

Recipe Method

Mix mince with ginger garlic paste, hot spices, red chili powder, coriander powder, yogurt and salt properly and let it marinate for about an hour or two

Deep fry the onions till they turn golden brown, add the marinated mince and cook till it is extremely tender.

When it’s tender, add the roasted gram flour and fry well.

Then make a well in the center and place a piece of aluminum foil in the well.

Place the hot coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.

Garnish it well with coriander and ginger and serve hot.

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Banana Chocolate Chip Cake

         

By

Zarnak Sidhwa

Recipe Ingredients

1 1/2 cup flour

1  1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3/4 cup granulated sugar

1/2 cup margarine (softened)

2 eggs

1 cup mashed ripe bananas

1 tsp vanilla extract

2 tbsp cocoa

1 tbsp granulated sugar

1/2 cup chocolate chips

Recipe Method

Sift together dry ingredients including flour, baking powder, baking soda and salt.

In a large mixing bowl, add cream, margarine and sugar until become smooth and creamy.

Add eggs one by one and beat gently after each addition.

Now add mashed banana and vanilla to the mixture and mix well.

Gradually add dry mixture to the banana mixture and mix using wooden spatula.

When sooth batter would form then take out 5-6 tbsp of this batter in a small bowl and mix it with cocoa.

Add chocolate chips in vanilla batter and mix.

Take a suitable greased cake pan and spread half of vanilla batter onto the base, pour half of the cocoa batter on it and spread it using spoon so that patches of this batter spread everywhere. Now again pour rest of the vanilla batter and put remaining cocoa batter in similar pattern on it.

Place the pan in preheated oven for 30 min at 350 degrees F.

When cake is done take it out from oven, cool it to room temperature on wire rack and then cut it into slices for serving.

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Stir Fried Mushrooms

           

By

Zarnak Sidhwa

Recipe Ingredients

1 cup mushroom (chopped)

1/2 cup spring onions (optional)

3 cloves garlic (chopped)

Salt as to taste

1/4 tsp italian herbs

2 tsp butter

Recipe Method

Melt 2 tsp butter in a pan and add 3 chopped loves of garlic

Sauté till the garlic turns light golden in color

Also add1/2 cup spring onions (optional) and then add 1 cup chopped mushrooms.

Sprinkle salt to taste, and add ¼ tsp Italian herbs.

Sauté all the ingredients for 2-3 minutes

When the mushrooms are tender turn off the flame and serve.

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Chicken Tetrazzini

          

By

Zarnak Sidhwa

Recipe Ingredients

1 1/2 cup spaghetti (cooked)

1/4 cup bread crumbs

3 1/2 cup mushrooms (sliced)

5 chicken breasts (cut into strips)

6 tbsp butter

1 ½ tbsp lemon juice

6 tbsp all purpose flour

1tsp paprika

Pinch of ground nutmeg

3/4 tsp salt

1/2 tsp ground black pepper

1 3/4 cup chicken broth

1 cup evaporated milk

3/4  cup parmesan cheese

Recipe Method

Combine bread crumbs with 1 tbsp of butter and set aside.

Heat 1 tbsp of butter in a frying pan and stir fry mushrooms and chicken with lemon juice for 15 min until chicken have been cooked.

Add spaghetti and mix well. Transfer it into the suitable casserole dish.

Heat remaining butter in another sauce pan and roast flour for just 2-3 minutes until pleasant roasting smell starts to come but flour should not turn into brown in color.

After that add all the spices including paprika, nutmeg, salt, black pepper and broth and stir well so that lumps would not form. Simmer the sauce for 5-10 minutes until it gets thick and starts bubbling.

Now add milk and mix it well in the sauce and pour this sauce over the chicken spaghetti mixture.

Sprinkle prepared bread crumbs and Parmesan cheese on top and bake for 25 minutes until become brown from top.

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Banana Foster

           

By

Zarnak Sidhwa

Recipe Ingredients

4 tbsp unsalted butter

4 tbsp brown sugar

2 ripe bananas (peeled & cut into slices)

1/4 tsp cinnamon

2 tbsp orange juice

1 1/2 cup ice cream

Recipe Method

Prepare caramel for the foster by cooking together butter and brown sugar.
Saute banana slices in the caramel for just 2-3 minutes then mix with cinnamon and orange juice.
In a serving bowl, put ice cream and pour the prepared banana sauce over it. Delicious banana foster is ready to serve.

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Pineapple Cookies

         

By

Zarnak Sidhwa

Recipe Ingredients

8 ounce crushed pineapple (drained and reserve juice for glaze)

1/2 cup unsalted butter (softened)

1 cup granulated sugar

1/2 cup light brown sugar

2 large eggs

1/2 tsp vanilla extract

1/2 tsp orange extract

2 3/4 cup all-purpose flour

1/2 tsp salt

1 tsp baking soda

For Glaze:

2 cups powdered sugar

1/4 cup unsalted butter (softened)

Reserved pineapple juice

Recipe Method

Preheat the oven to 350 degree.

In a bowl, mix cream together with butter and sugar until become light and fluffy.

Add eggs one by one and beat to make foamy batter.

Add crushed pineapple and both extracts in mix well.

Mix together flour, salt and baking soda and then add it slowly to the batter to make uniform batter.

When the batter take the shape of sticky dough then drop the dough onto the greased cookie sheet leaving distance of 2-inches between each of them.

Place the cookie sheet in preheated oven and bake for just 10-12 minutes until become light golden from top.

Meanwhile prepare glaze for the cookies, for that beat together powdered sugar with the butter until well blended and then slowly add reserved pineapple juice until the icing gets the medium thickness (not so thin or thick), so that it easily spread over the cookies.

When cookies are ready, cool them to room temperature then pour the prepared glaze onto the top of each cookie and leave them for few min to set.

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Hot German Potato Salad

         

By

Zarnak Sidhwa

Recipe Ingredients

5 to 6 potatoes (peeled)

1 lb boneless chicken (cut into thin strips)

3/4 cup chopped onions

2 tbsp all-purpose flour

2 tbsp white sugar

2 tsp salt

1/8 tsp ground black pepper

3/4 cup water

1/3 cup white vinegar

Recipe Method

Boil water in a large sauce pan and add potatoes and cook until become tender and firm. Then cut into thin slices or cubes.

Heat 1 tsp of oil in a skillet to sauté chicken in it over medium flame until become brown.

Sauté onion with chicken for just 3-4 minutes.

In a bowl, mix together flour, sugar, salt and pepper.

Add this mixture to the chicken onion mixture and cook till the mixture starts bubbling.

Add water and vinegar and cook again till boiling.

Remove the pan from heat and fold the batter with the boiled potatoes. Healthy hot German Potato Salad is ready to serve.

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Chicken Stroganoff

            

By

Zarnak Sidhwa

Recipe Ingredients

For Chicken:

1  tsp dried thyme (crushed)

2  tbsp flour

Salt to taste

Freshly ground pepper to taste

2  boneless skinless chicken breasts (cut into cubes)

2  tbsp olive oil

For Sauce:

1  medium onion (minced)

1  clove of garlic (minced)

1/4  cup green pepper

1  cup mushrooms (thinly sliced)

2  tbsp parsley (minced)

1/4  cup butter (melted)

1/4  cup all-purpose flour

1 cup beef bouillon

1 tsp salt

1/2  tsp freshly ground pepper

1 tsp hot sauce

3/4  cup sour cream

Hot cooked noodles or rice

Recipe Method

Marinate chicken cubes with thyme, salt, and pepper.

Heat olive oil in a skillet and cook marinated chicken at medium heat until become light brown in color.

Saute onion, garlic, green pepper, mushrooms and parsley in butter for just 2-3 minutes on high flame.

Add flour and stir well to cook for 1-2 min until pleasant roasted smell starts to come.

Now slowly add bouillon and cook over medium flame, stir the mixture constantly to avoid lumps.

When sauce gets thick, add seasoning of salt, pepper, and hot sauce along with cooked chicken cubes and simmer for 10-15 min.

Spread the noodles onto the serving dish and pour the hot prepared chicken stroganoff over the noodles or rice and serve immediately.

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Spicy Chicken Wings

         

By

Zarnak Sidhwa

Recipe Ingredients

Ingredients:

7 whole chicken wings (Remove tips and cut at joints)

1 tbsp cooking oil

3 small dried red chilies

1/4 cup chopped ginger

2 green onions (coarsely chopped)

1 cinnamon stick

1/2 tsp toasted peppercorns

1 1/2 tsp cornstarch

For Marinade:

2 tbsp chicken stock

1 tbsp soy sauce

Pinch of white pepper

For Sauce:

1/2 cup chicken stock

2 tbsp soy sauce

1 1/2 tbsp brown sugar

Recipe Method

For the marinade take a mixing bowl, mix together  the chicken stock, soya sauce and white pepper. Coat the chicken wings with the marinade and leave aside for 15-20 minutes.

For the sauce combine together 1/2 cup chicken stock and 2 tbsp dark soya sauce. Cook the mixture in a pan until it starts to boil and then remove from heat.Now heat oil in a wok and fry 3 small chilies for 1 minute.

Fry chicken wings for 4-5 minutes, until brown from both sides.After that add 1/4 cup chopped ginger, 2 coarsely chopped green onions, 1 cinnamon stick, 1/2 tsp toasted peppercorns .

Fry for just a few seconds.Now add the prepared sauce and simmer for 10-15 minutes.When the sauce starts to bubble, strain the sauce in a separate pan to remove the chilies, ginger, onions and cinnamon stick.

Dissolve corn starch in 2 tbsp of water and stir it to the sauce.When the sauce starts to thicken remove the wok from heat and transfer the chicken wings with sauce onto a  serving platter.The spicy chicken wings are ready to serve.

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