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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Portuguese introduced the dish to Japan. Today,it is known as a Japanese dish. Prawn Tempura was cooked for the first time in a coastal restaurant of Tokyo which later got popularity.








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

1. Clean the prawns, cut slits in prawns and straighten them.
2. Combine 2 tbsp plain wheat flour, com flour, egg and garlic paste in a bowl also add white pepper, black pepper and salt.
3. Pour cold water to mix it, the mixture should be neither too thick nor too thin.
4. Add ¼ cup of wheat flour and a little baking soda. Mix it by hand.
5. Rub black pepper and salt on the cut prawns.
6. Coat prawns with dry plain wheat flour.
7. Dip the prawns in the mixture one by one, and fry them in a pan.
8. Steaming hot Prawn Tempura is ready.
9. Drain on absorbent paper or tissue paper and serve it with fried vegetable.
10. 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.

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A popular Pakistani all time favorite snack liked in mostly home. It has an appetizing sweet and sour taste to serve family members and guests.







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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Thai Larb Chicken Salad

Thai cuisine has its very own style and air in every single part of a meal. Thai minced chicken salad is spicy, cold and richly flavored.






Ingredients

• Chicken mince 500 gm
• Fresh red chillies 2 (finely sliced)
• Spring onions 4 (finely sliced)
• Peanut ¼ cup (roughly crushed)
• Lemon juice ¼ cup
• Water 1 tbsp
• Fish sauce 2 tbsp
• Onion 1 (sliced inr inglets)
• Ginger as required (finely sliced)
• Lettuce as required
• Mint leaves as required (roughly chopped)
• Fresh coriander as required (roughly chopped)
• Salt to taste
• Oil 1 tbsp

Cooking Directions

1. Heat oil in a frying pan and fry mince till it changes colour.
2. Add water and cook till water dries.
3. Remove from flame and add fish sauce, lemon juice, red chillies and salt, allow to cool.
4. Add spring onions, peanuts, mint and coriander, mix.
5. Garnish serving dish with lettuce and place mince on top.
6. Garnish with ginger and onion rings and serve.

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A quick fishy snack that your kids will absolutely love and you wont be able to resist. Just mix, spread, fry and enjoy.




Ingredients

• Fish 250 gm (fillet)
• Bread slices as required
• Chinese salt a pinch
• Egg 1
• Onion 1
• Black pepper powder ½ tsp
• Salt to taste
• Flour 2 tbsp
• Oil for frying

Cooking Directions

1. Blend fish, salt, flour, Chinese salt, onion, egg and black pepper in a blender.
2. Cut off bread crusts and cut one slice into four squares.
3. Spread fish paste on top of each square.
4. Repeat process till all the paste is used.
5. Heat oil in a frying pan, fry bread pieces till golden and remove on absorbent paper.
6. Serve warm with chili garlic sauce.

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Szechuan Soup

Chef Munawer Latif shares the recipe of how to make the hot and mouthwatering Szichuan soup that gives the winter season a tasty and sizzling touch. The vegetables and chicken combined give an unbelievable and healthy flavor to the Chinese soup.

Ingredients

• Boneless chicken ½ cup
• Chicken Stock 3 - 4 cups
• Carrot 1 small size
• Capsicum ½ medium
• Cabbage ¼ small
• Spring onions 2
• Corn starch 3 tbsp
• Salt 1 tbsp
• Sugar ½ tbsp
• Vinegar 3 tbsp
• Szechuan Peppercorn 8 – 10
• Chinese salt as required
• Red chili paste 1 tbsp
• Red food color (a pinch)

Cooking Directions

1. Cut the boneless chicken into small pieces.
2. Also, cut the carrot and cabbage into small pieces.
3. Chop the spring onion and crush Szechuan peppercorn.
4. Mix the corn starch in a quarter cup of water, along with salt, vinegar, sugar, red chili paste and Szechuan pepper.
5. Heat the chicken stock and put carrot, cabbage, spring onion and capsicum, cook on high heat.
6. Now gradually add the corn starch mixture in a thin stream while stirring slowly in one direction.
7. Bring to boil and add Chinese salt, chicken and pinch of red food color.
8. Stir and serve hot.

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Desi Baked Potatoes

You probably have prepared apples monthly, but this formula has a desi perspective to it. Offer hot with beans mayonnaise or lovely and bitter marinade.

Ingredients

• Potatoes 2
• Salt to taste
• Chaat spice (chaat masala) 1 tsp
• Black pepper 1 tsp or to taste
• Lemon juice 1 tbsp
• Butter 1 tbsp

Cooking Directions

1. Properly wash and cut the potatoes in cubes or wedges and boil with skin.
2. Take a baking pan and grease it.
3. Spread the boiled potatoes in the baking pan (leave the skin on).
4. Sprinkle salt, chaat spice and black pepper on potatoes.
5. Drizzle lemon juice and spread softened butter on top.
6. Put the pan in the oven and set it on broil for 3 min.
7. Serve hot with garlic mayo or sweet and sour sauce.

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Vegetable Nargisi Kofta (Vegetable Meatballs)

A great way to nourish your children benefits of fresh veggies and egg. Crunchy and delightful veggie nargisi koftay is a perfect treat for a celebration, meal box, eat outside baskets and iftar.

Ingredients

• Eggs (boiled and halved) 6
• Potatoes (boiled) 8 - 10
• Cabbage 1 - 2 cup (thinly sliced)
• Carrots 2 - 4 (grated)
• Black pepper 2 tsp
• Salt to taste
• Salad leaves 6 - 8
• White pepper 1 tsp
• All spice powder 1 tsp
• Corn flakes as required
• Egg 1 - 2 (slightly beaten)
• Canola oil for frying

Cooking Directions

1. Boil eggs and potatoes separately.
2. Peel them and keep aside.
3. Mash the potatoes and add all the spices, carrot and cabbage in it and mix well.
4. Carefully coat the egg halves with a layer of potatoes mixture.
5. Now dip the potato balls in egg and coat with corn flakes.
6. Shallow fry on medium high flame.

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Fish Patties

Species of fish patties can be experienced at every food as a delicious area food or basically as a treat with any marinade or dip.








Ingredients

• Fish 8 ounce (boneless)
• Water 1 cup
• Onion 1 (small chopped)
• Egg 1
• Potato 1 (boiled and mashed)
• Green chilies 3 (chopped)
• Salt 1 tsp
• Coriander leaves 1 tbsp (chopped)
• Ginger and garlic paste ½ tsp
• Black pepper powder ½ tsp
• All spices ½ tsp

Cooking Directions

1. Steam the fish for 10 minutes in water.
2. Drain and mash the fish.
3. Add potato, onion, green chilies, ginger and garlic paste, black pepper powder, all spices, coriander leaves, salt and egg to the fish and mix well.
4. Divide the mixture to make into flat and round shaped patties.
5. Roll in bread crumbs.
6. Shallow fry till golden.
7. Serve while hot.

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Mixed Vegetable Soup

A hot and delightful soups provided by Cooking Mehboob with lots of veggies and hen stock. The several veggies confirm to be very healthy and in addition to tasty!









Ingredients

• Chicken bones 250 gm
• Onion 1 (medium, diced)
• Garlic cloves 3
• Tomatoes 2 (chopped)
• Potato 1 (diced)
• Green peas 1 cup
• Carrots 2 (diced)
• Cabbage 1 cup (shredded)
• Cauliflower florets 1 cup
• Salt 1 tsp
• Black pepper powder ½ tsp
• Black peppercorns 5
• Lemon juice 4 tsp
• Fresh coriander 4 tbsp (chopped)
• Bay leaf 1
• Clove 1
• Water 3 liter

Cooking Directions

1. Place chicken bones in a pot of water.
2. Add the clove, bay leaf and black peppercorns.
3. Simmer for 45 minutes, then strain the stock.
4. Add potatoes and green peas to the strained stock and let it cook for 5 minutes.
5. Add the garlic cloves and cauliflower and cook it for 5 minutes more.
6. Now add the salt, lemon juice, black pepper powder, tomatoes, onions, carrots and cabbage.
7. Cook for a minute.
8. Pour into a serving bowl, sprinkle with a handful of chopped fresh coriander.
9. Serve hot.

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Tomato Soup

Tomato soups easy to prepare is always very delightful to sip on. It is very frothy and is baked with items quickly available. 

Ingredients

•     Tomatoes 1 kg (very ripe and red)
•     Onion 1 cup (sliced)
•     Lemon juice 4 tbsp
•     Red chili powder 2 tsp
•     Potatoes 2 (large)
•     Garlic cloves 3
•     Ginger paste 1 tbsp
•     Black pepper powder (if desired)
•     Salt as desired
•     Fresh coriander 3 tbsp (chopped)
•     Water 2 liter
•     Oil 3 tbsp

Cooking Directions

1.     Heat oil in a pan and fry the onions till they become soft.
2.     Now add garlic and ginger and fry.
3.     Roughly chop the tomatoes and add to the pan and fry for a minute.
4.     Now chop the potatoes and add to the pan with salt, red chili powder and water.
5.     Bring the soup to the boil, then cover and cook on low heat for 30 minutes.
6.     Remove the lid and strain the soup through a fine sifter.
7.     Return the pan to the stove and with a spoon clean off any scum that rises to the top.
8.     Add the lemon juice and black pepper powder.
9.     Heat for a few minutes and pour in a serving bowl.
10.     Garnish with fresh coriander.
11.     Serve hot.

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