Fish fingers

Fish fingers is a ultimate favorite appetizer/snack round the table. Try out Chef Gulzar's special fish fingers in batter style.

Ingredients

• Fish boneless 500 gm
• Egg white 1
• Food color (orange) a pinch
• Ginger garlic paste 1 tbsp
• Red chili powder 1 tbsp
• Turmeric powder ½ tsp
• All spice powder ½ tsp
• Corn flour 1 tbsp
• All purpose flour 1 tbsp
• Oil for frying
• Salt to taste

Cooking Directions

1. In a mixing bowl, mix egg white with all purpose flour, corn flour, ginger garlic paste, red chili powder, turmeric, all spice powder, food color and salt to make batter.
2. Now cut fish in fingers and marinate it in batter for ½ an hour.
3. Fry fish till golden then take it out on a absorbent paper.
4. Put it in serving dish and serve it with your favorite dip.

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Spinach Soup

A simple yet yummy soup always easy to make in winters. A veggie soup with a little taste of chicken makes it a healthy appetizer.














Ingredients

• Spinach 1 bunch
• Potatoes 3 (medium, peeled and cubed)
• Milk 500 ml
• Mint leaves 4 tbsp (chopped)
• Garlic 4 cloves
• Salt 1 ½ tsp
• Black pepper powder ½ tsp
• Chicken bones 250 gm
• Bay leaf 1
• Cloves 2
• Water
• Oil 3 tbsp

Cooking Directions

1. Wash the spinach thoroughly.
2. Place chicken bones in a pot of water.
3. Add cloves and bay leaf.
4. Simmer for 30 minutes then strain.
5. In a separate pan, heat the oil and fry the garlic and potatoes.
6. Add the spinach, stock, milk, salt and black pepper powder.
7. Cover and cook for 30 minutes.
8. Add the mint leaves.
9. Now using a hand blender, grind the mixture to a thick soup.
10. Return the soup to the stove, bring to a quick boil.
11. Serve hot.

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Fried Hariyali Kabab

Delicious and spicy chicken easily prepared. It is a healthy, yummy and easily prepared side dish or snack for every to enjoy.

Ingredients

• Chicken 1 kg (cut into 20 pieces)
• Gram flour 4 tbsp
• Salt 1 ½ tsp
• Corn flour 2 tbsp
• Coriander leaves ½ bunch
• Fennel seeds 1 tsp
• Ginger garlic paste 1 tbsp
• Lemon juice 4 tbsp
• Yogurt 2 tbsp
• Green chilies 8
• Oil for frying
• Onion 1 (rings)
• Tomato 1 (rings)

Cooking Directions

1. Grind together coriander leaves, fennel seeds, ginger garlic paste, lemon juice, yogurt and green chilies.
2. Mix together the paste with gram flour, corn flour and salt.
3. Marinate chicken in this paste for at-least 2 hour.
4. Heat oil and fry chicken pieces till light golden.
5. Garnish with onion and tomato rings.
6. Serve hot.

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Fish And Cabbage Soup

Hot, nutritious and healthy fish and cabbage soup may be made specially for a specifically cold night or just to enjoy the rich taste of fish any other time.






Ingredients

• Pomfret fish 4 fillets
• Cabbage 1 cup (crushed)
• Water 4 cups
• Garlic clove 5 – 6 (chopped)
• Black pepper powder ½ tsp
• Soya sauce 1 tsp
• Sugar 1 tsp
• Salt to taste
• Fresh coriander for garnishing

Cooking Directions

1. Add the fish, cabbage, garlic cloves, black pepper powder, sugar and salt in water and let it boil.
2. When the fish is tender then boil for 5 more minutes on low flame.
3. Now mix soya sauce and remove from stove.
4. Pour in a bowl and garnish with coriander leaves.
5. Serve hot with soya sauce and vinegar.

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Khatti Methi Chana Chaat (Sweet and Sour Chickpeas Chaat)

A popular Pakistani all time favourite treat liked in mostly home. It has an appealing lovely and bitter taste to serve close relatives and visitors.







Ingredients

• Boiled chick peas 250 gm (soaked overnight)
• Potatoes 1 cup (peeled, cubed and boiled)
• Coriander leaves 4 tbsp (chopped)
• Onion ½ cup (chopped)
• Papri ½ cup (crushed)
• Chat masala 1 tsp
• Caster sugar 2 tbsp
• Yogurt 1 cup (whipped)
• Salt ½ tsp
• For Chutney:
• Tamarind pulp 1 cup
• Dates 8
• Jaggery 2 tbsp
• Sugar 1 tbsp
• Red chili powder 1 tbsp (heaped)
• Chat masala 1 tsp
• Salt ½ tsp
• Whole red chili 6
• Black salt ½ tsp

Cooking Directions

1. For Chutney: In a sauce pan cook together tamarind pulp, dates, jaggery, sugar, red chili powder, salt, chat masala, whole red chilies and black salt for 15 minutes, cool and blend.
2. For Chat: In a dish place the boiled chick peas, add ¾ cup chutney then spread whipped yogurt.
3. Pour remaining chutney, top with crushed papri, onion chopped, coriander leaves chopped.
4. Serve warm or cool.

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Chicken Doughnuts

Bored of same old chicken nuggets for a meaty snack? Then this is just the recipe for you. Chicken Doughnuts is a fresh new crispy and meaty snack that will make your world go round.

Ingredients

• Chicken mince ½ kg
• Potato 2 (boiled and mashed)
• Egg 3 (boiled)
• Al purpose flour 1 cup
• Green chili 5 – 6
• Bread crumbs 1 cup
• Baking powder ½ tsp
• Cumin 1 tbsp (crushed)
• Gram flour 1 tbsp
• Red chilli powder 1 tbsp
• Ginger garlic paste 2 tbsp
• Mint 1 bunch
• Oil for deep frying
• Salt to taste

Cooking Directions

1. Boil and mash the potatoes.
2. Finely chop the green chilies and mint leaves.
3. Now take a mixing bowl and add the minced chicken, mashed potatoes, mashed eggs, flour, bread crumbs, cumin powder, gram flour, baking powder, chilli powder and ginger garlic paste.
4. Now add chopped mint, green chillies and salt. Mix well.
5. Now knead a hard dough.
6. Grease a cutting board, and spread the chicken mixture on the board.
7. Now roll it out to a thick round shape with a rolling pin.
8. With the help of a doughnut cutter make as many donuts as you want.
9. Heat oil in a wok and deep fry the doughnuts till golden brown.
10. Dish out and serve with salad leaves, sliced cucumbers and tomatoes.

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Chicken Nuggets with Honey Mustard Sauce

Chicken mince nuggets are nicely seasoned with garlic, coated in a crispy batter and served with a freshly prepared honey mustard sauce.







Ingredients

• For Dipping Sauce:
• Mustard 1 tbsp
• Mayonnaise ½ cup
• Honey 1/3 cup
• Worcestershire sauce 2 tsp
• For Batter:
• Egg 1
• Cold water 1 cup or as required
• Baking soda 1/2 tsp
• Flour 1 cup
• For Chicken Nuggets:
• Chicken 300 gm (ground)
• Tapioca starch 75 gm (sabud dana)
• Bread slice 4
• Fresh milk 100 ml
• Garlic 1 tsp
• Egg 1
• Salt to taste
• Black pepper to taste
• Oil for deep frying

Cooking Directions

1. For Dipping Sauce: Stir mustard, mayonnaise, honey and Worcestershire sauce together in a small bowl.
2. Chill sauce until nuggets are cooked, then serve as a dipping sauce.
3. For Batter: Beat an egg in a bowl.
4. Add ice cold water in the bowl.(Make sure you use very cold water)
5. Add sifted flour and baking soda in the bowl and mix lightly. (Be careful not to over mix the batter)
6. Tip: Use ice cold water for the batter. Its really important to prevent the batter from absorbing too much oil.
7. For Chicken Nuggets: Combine ground chicken with tapioca starch, egg, garlic, milk, bread slice, salt and pepper. Mix well.
8. Apply a little cooking oil on hands and plate.
9. Shape the chicken dough into a chicken nuggets.
10. Heat the oil to 340F or 360F.
11. Dip the chicken nugget in the batter and put them in oil.
12. Do not fry too many nuggets at a time, in order to maintain the temperature.
13. Sieve out the nuggets when golden.
14. Once you get the timing right, the rest is simple.
15. Serve freshly fried chicken nuggets with honey mustard sauce.
16. Tip: Garlic can be replaced with shredded cheese.
17. Add chili powder adequately in order to get spicy chicken nugget.

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