Information About Recipes Cooking Foods

2012-03-03T04:02:00.000-08:00

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

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.
Now cut fish in fingers and marinate it in batter for ½ an hour.
Fry fish till golden then take it out on a absorbent paper.
Put it in serving dish and serve it with your favorite dip.

Spinach Soup

2012-03-03T03:53:00.000-08:00

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

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

Fried Hariyali Kabab

2012-03-03T03:41:00.000-08:00

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

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

Fish And Cabbage Soup

2012-03-03T03:34:00.000-08:00

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

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

Khatti Methi Chana Chaat (Sweet and Sour Chickpeas Chaat)

2012-02-16T05:16:00.000-08:00

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

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.
For Chat: In a dish place the boiled chick peas, add ¾ cup chutney then spread whipped yogurt.
Pour remaining chutney, top with crushed papri, onion chopped, coriander leaves chopped.
Serve warm or cool.

Chicken Doughnuts

2012-02-14T04:48:00.000-08:00

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

Boil and mash the potatoes.
Finely chop the green chilies and mint leaves.
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.
Now add chopped mint, green chillies and salt. Mix well.
Now knead a hard dough.
Grease a cutting board, and spread the chicken mixture on the board.
Now roll it out to a thick round shape with a rolling pin.
With the help of a doughnut cutter make as many donuts as you want.
Heat oil in a wok and deep fry the doughnuts till golden brown.
Dish out and serve with salad leaves, sliced cucumbers and tomatoes.

Chicken Nuggets with Honey Mustard Sauce

2012-02-14T04:41:00.000-08:00

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

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

2012-02-14T04:29:00.000-08:00

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

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.

2012-02-13T04:39:00.000-08:00

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

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.
For Chat: In a dish place the boiled chick peas, add ¾ cup chutney then spread whipped yogurt.
Pour remaining chutney, top with crushed papri, onion chopped, coriander leaves chopped.
Serve warm or cool.

Thai Larb Chicken Salad

2012-02-13T04:34:00.000-08:00

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

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

2012-02-13T04:27:00.000-08:00

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

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

Szechuan Soup

2012-02-13T04:14:00.000-08:00

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

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

Desi Baked Potatoes

2012-02-11T03:56:00.000-08:00

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

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

Vegetable Nargisi Kofta (Vegetable Meatballs)

2012-02-11T03:46:00.000-08:00

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

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

Fish Patties

2012-02-09T04:51:00.000-08:00

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

Steam the fish for 10 minutes in water.
Drain and mash the fish.
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.
Divide the mixture to make into flat and round shaped patties.
Roll in bread crumbs.
Shallow fry till golden.
Serve while hot.

Mixed Vegetable Soup

2012-02-09T04:43:00.000-08:00

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

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

Tomato Soup

2012-02-09T04:04:00.000-08:00

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

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